Your #1 All Time Favorite

[BabyGirl Rosie]

Lisa gave me a recipe for a Mexican soup that my family loved! I would have never thought they would have liked it. But my 14 year old is begging me to make it again. So I thought it would be good to start an all time favorite thread. It can be main dishes, veggies, casseroles, etc! So what is your best recipe?

[sugarmamma]

Sopa de Lima (Mexican lime soup): the short version

Ingredients:
1 chipotle in adobo, chopped
1 medium yellow onion, quartered
10 cloves garlic
2 quarts of chicken broth
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Pinch of cayenne
1 cup chopped cilantro, divided
2 teaspoons lime zest
2 cups shredded cooked chicken
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack cheese (4 ounces)
Crushed tortilla chips
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic and chipotle pepper into the blender, along with 1 cup of the broth. Pour into a large pot.

Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve with Monterrey Jack, crushed tortilla chips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.


I should add, that I make it differently every time
__________________

[sugarmamma]

This is more of a method than a recipe, but it works amazingly well and reliably.



"My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinade the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Perfect Boneless Beef Roasts."
Ingredients


1 lb boneless pork tenderloins ( approximate)
salt and pepper
dry seasoning, of your choice ( thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Directions

NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.

Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.

Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.

Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.


NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

[jadabug]

Originally Posted by sugarmamma

This is more of a method than a recipe, but it works amazingly well and reliably.



"My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinade the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Perfect Boneless Beef Roasts."
Ingredients


1 lb boneless pork tenderloins ( approximate)
salt and pepper
dry seasoning, of your choice ( thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Directions

NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.

Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.

Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.

Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.


NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

LOL..I have this in the oven as we speak...after texting you and pleading for the best way to prepare my loin..bwahahaha I put a rub on my pork loin...Grey Poupon Harvest coarse mustard..also recommended by Lisa..

ps..the whole house smells so delicious right now

[jadabug]

The pork loin is done....omg look at all that crunchy mustard goodness around the edges....THANK YOU for sharing this method Lisa!!! The men in my family are gonna love you
Photo07291230 (400x300).jpg

[BabyGirl Rosie]

Originally Posted by jadabug

The pork loin is done....omg look at all that crunchy mustard goodness around the edges....THANK YOU for sharing this method Lisa!!! The men in my family are gonna love you
Attachment 372836

That does look yummy!

[sugarmamma]

Originally Posted by jadabug

LOL..I have this in the oven as we speak...after texting you and pleading for the best way to prepare my loin..bwahahaha I put a rub on my pork loin...Grey Poupon Harvest coarse mustard..also recommended by Lisa..

ps..the whole house smells so delicious right now

Originally Posted by jadabug

The pork loin is done....omg look at all that crunchy mustard goodness around the edges....THANK YOU for sharing this method Lisa!!! The men in my family are gonna love you
Attachment 372836

That is my all time favorite pork loin preparation

I like mine still pink in the middle but I know that past pork recommendations that pork not be eaten pink is hard to overcome by some. An internal temp of 145-150 is perfectly safe. With this method, even if you cook the pork until white, it is still juicy and not dried out

[sugarmamma]

I thought I would also post a similar method for cooking beef. Give this unorthodox method a try ~ You won't be sorry!!


"This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Perfect Pork Tenderloin. You'll be glad you did!"



4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye ( NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
salt and pepper or seasoning or herbs
onions (optional)
mushrooms (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)


NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.

IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
Preheat oven to 500 degrees.

Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
Place roast in roasting pan and bake according to the following Cooking Chart:.

RARE - 3 minutes per pound.
MEDIUM RARE/RARE - 3 1/4 minutes per pound.
MEDIUM RARE - 3 1/2 minutes per pound.
Page 2 of 2Perfect Boneless Beef Roasts (cont.)
Directions
MEDIUM - 4 minutes per pound.
MEDIUM WELL - 4 1/2 minutes per pound.
WELL DONE - not recommended with this method.

Set your oven timer for the cooking time calculated from the Cooking Chart above.

When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.

To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.

OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.

FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

[jadabug]

Originally Posted by sugarmamma

That is my all time favorite pork loin preparation

I like mine still pink in the middle but I know that past pork recommendations that pork not be eaten pink is hard to overcome by some. An internal temp of 145-150 is perfectly safe. With this method, even if you cook the pork until white, it is still juicy and not dried out

I cooked mine until it was white throughout and it was OMG juicy and delicious!! It was a hit with the entire family. We were all digging the crunchy mustard off the bottom of the pan

[jadabug]

Originally Posted by sugarmamma

I thought I would also post a similar method for cooking beef. Give this unorthodox method a try ~ You won't be sorry!!


"This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Perfect Pork Tenderloin. You'll be glad you did!"



4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye ( NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
salt and pepper or seasoning or herbs
onions (optional)
mushrooms (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)


NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.

IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
Preheat oven to 500 degrees.

Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
Place roast in roasting pan and bake according to the following Cooking Chart:.

RARE - 3 minutes per pound.
MEDIUM RARE/RARE - 3 1/4 minutes per pound.
MEDIUM RARE - 3 1/2 minutes per pound.
Page 2 of 2Perfect Boneless Beef Roasts (cont.)
Directions
MEDIUM - 4 minutes per pound.
MEDIUM WELL - 4 1/2 minutes per pound.
WELL DONE - not recommended with this method.

Set your oven timer for the cooking time calculated from the Cooking Chart above.

When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.

To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.

OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.

FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

This will be my next new recipe to try...my bunch loves roast and this sounds so yummy and easy!

[Lisa and Pic]

Thank you, Lisa, for posting your method of cooking a pork tenderloin. I have never been satisfied with the recipes I have tried and know it can be way better. Can't wait to try your way!

[jadabug]

Originally Posted by Lisa and Pic

Thank you, Lisa, for posting your method of cooking a pork tenderloin. I have never been satisfied with the recipes I have tried and know it can be way better. Can't wait to try your way!

You won't regret it This was the tastiest and juiciest pork roast I have ever cooked.

[jp4m2]

Originally Posted by BabyGirl Rosie

Lisa gave me a recipe for a Mexican soup that my family loved! I would have never thought they would have liked it. But my 14 year old is begging me to make it again. So I thought it would be good to start an all time favorite thread. It can be main dishes, veggies, casseroles, etc! So what is your best recipe?

I know it sounds so simple but mine is for a macaroni salad. I've had many, many salads over the years and they where either good, bad and just ok. I knew when I found myself craving a second helping of this salad it was the one! I almost tripped someone trying to get back to the table. I'll post it when I locate it if anyone wants to try it.....

[Cha Cha]

Oh my! Thanks Lisa for the cooking methods. I am printing them and keeping them for the next time I cook a roast.

[BabyGirl Rosie]

Originally Posted by jp4m2

I know it sounds so simple but mine is for a macaroni salad. I've had many, many salads over the years and they where either good, bad and just ok. I knew when I found myself craving a second helping of this salad it was the one! I almost tripped someone trying to get back to the table. I'll post it when I locate it if anyone wants to try it.....

Great! Please post!