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Curried Pork

Some of my favorite cookbooks are Cooking Light Annual Recipes, this recipe struck my eye out of the 2004 edition.  As a child my mother cooked a lot with curry and to be honest it burned me out on it.  Mr.Picky likes it so I thought I should give it a try and cook a curry dish.

This dish was great and easy.  Allow yourself at least an hour to cook though.  The only thing I would do differently is add some more spice for a fuller flavor.  I have adjusted the recipe to what I would do next time.  We served our curried pork over white rice with seasoned roasted cauliflower.

Curried PorkCurried Pork:

  • 1 1/2 cup onion, finely chopped
  • 1 cup green pepper, chopped
  • 1 1/2 cup sliced mushrooms
  • 1/4 cup flour
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 lb. boneless pork loin, cut into 1/2″ cubes
  • 1 (14.5 oz.) can no salt added diced tomatoes, undrained

Preheat oven to 350 degrees.

In a large nonstick skillet lightly sprayed with cooking spray or olive oil saute onions and peppers over medium heat for about 3 minutes.

Add in mushrooms and cook another 2 minutes.

Curried Pork

Place vegetables in a 11 x 7″ baking dish that has been lightly greased.

Combine flour, curry powder,salt, and pepper in a bowl.  Add pork and toss to coat.

Curried Pork

In the same pan you used for vegetables, spray again with oil.  Over medium high heat add pork mixture and cook about 5 minutes until pork has browned on each side.

Pour pork mixture over vegetables in baking dish.  Now pour the can of tomatoes over the whole dish.

Curried Pork

Cover and bake at 350 degrees for 1 hour or until tender.

Serve over rice.

Curried Pork



Pesto Roasted Potatoes

Pesto Roasted PotatoesRoasted Potatoes are often the way I prepare potatoes in our home, due to the fact that Mr.Picky dislikes mashed potatoes.  I usually switch the seasonings up and toss my potatoes in olive oil.  Pesto Potatoes – Favorite Family Recipes was a great change of pace.  Mr.Picky said it lacked flavor but he always adds more salt than the sea and usually likes extra heat on his potatoes.  The kids on the other hand left only a handful on the pan and had the rest for lunch the next day.

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmesan Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto I realised it is as wonderful as I imagined.

Pesto Roasted Potatoes:

  • 5-6 red potatoes, cubed with the skin on
  • 1/2 cup pesto sauce (store-bought or my pesto recipe works great)
  • 1 Tbs olive oil
  • salt to taste


In a bowl place olive oil, cubed potatoes, and 1/2 cup of pesto.  Toss to coat potatoes evenly.  Add more pesto to taste and  salt to taste.

Pesto Roasted Potatoes

Spread on a cookie sheet and bake at 450 degrees for about 25-30 minutes, or until potatoes are golden.  Flip the potatoes about halfway through cooking.

Buffalo Oven Fries

I was watching a favorite cooking show of mine and attempted to recreate what I saw one of the guests make.  It combined french fries Mr.Picky’s favorite thing, buffalo sauce a flavor we both enjoy, and blue cheese a favorite of mine.  Buffalo Oven FriesWhat could go wrong?  Well actually something did but it was all fixed thanks to Mr.Picky who on this evening had a lot more patience than I did.

My patients were thin on this particular evening, and I wasn’t feeling very good.  After baking my oven fries longer than already specified in no way did they resemble the crunchy brown ones that came out of the studio oven.  I was ready to give up, Mr.Picky tried one and said the taste like fries they are fine.  All I have to say is I think this show cheated and deep-fried their fries to get them to look this way, I don’t believe you can bake fries to that perfection.  After I sucked up my poor attitude and tried the fries I was ready to move on to the buffalo version.  We pulled some plain fries off the baking sheet for the kids and continued to our buffalo flavor adventure.

Buffalo Oven Fries:

  • 3 large russet potatoes, peeled and cut into french fry size pieces
  • 2 Tbs grape seed oil or olive oil
  • salt and pepper to taste
  • Buffalo sauce (we prefer Frank’s)
  • 1/4 cup or less of blue cheese crumbles
  • Healthier Ranch to dip

Preheat oven to 450 degrees.

Place peeled and sliced potatoes in a large bowl.  Toss with oil, salt, and pepper and spread in a single layer on a sheet pan.  Bake the potatoes for about 40-45 minutes, turning a few times until tender and beginning to crisp.

You can stop at this point if you just want oven baked fries, if you want to take your fries of a flavor vacation continue.

Scrap fries back into a large bowl and toss with as much buffalo sauce as you would like.  Pour them back on the sheet pan and sprinkle with blue cheese.

Place back in the oven for about 5 minutes or until the cheese is melted.  Serve with my healthier ranch to dip.

Pork Carnitas

Pork Carnita Street TacosMy life changed when I tasted this recipe.  It is amazing, I mean amazing.  Mr.Picky suggested I go set up a stand on the corner for extra money, he said “they are so good you could make some good money”.  We ate them twice the first month I made them, and will forever hold a place in my recipe box.  This recipe comes from My Kitchen Escapades: Pork Carnitas, and I thank her for sharing.

There are no changing needed for the recipe.  Although sometimes I skip the step of crisping the meat.  You can easily make the meat the day before or earlier in the day and heat it up easily.

We serve this the carnitas as a street taco in our home.  But would be great filling for enchiladas or on nachos.  Did I mention you should try this recipe?

Pork Carnitas:

  • 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 Tb fresh lime juice, I do 2 small limes
  • 1 1/2 C water
  • 1 medium orange, juiced and keep the spent halves

Adjust your oven rack to lower/middle and heat oven to 300 degrees.

Pork CarnitasCombine all ingredients including spent halves from oranges in a dutch oven.  Bring to a simmer over medium/high heat.

Cover pot and transfer to oven.  Cook about 2 hours at 300 degrees.

Remove pot from oven.  Using a slotted spoon remove meat to a bowl and discard any remaining solids.  Reserve the liquid in the dutch oven.

Over med/high heat reduce the cooking liquid until about a cup remains.

Once reduced add meat into liquid by shredding or slightly breaking apart the chunks.

You can stop at this point and toss meat to coat in gravy and serve.  In the original recipe you can place the meat onto a sheet pan and crisp in the oven.  We did not care for it this way and like to eat it just tossed in the gravy.

Pork Carnitas Street Tacos

*When we serve this as street tacos we use half corn/half wheat tortillas, meat, diced raw onion, chopped cilantro, and a wedge of lime.  Mr.Picky eats this without cheese which is a huge step and will eat leftovers any day.

Oven Baked Corn on the Cob

Oven baked corn on the cobI don’t know about you, but my family loves corn on the cob.  Last summer we discovered that you can cook it in the oven husk and all.  It turns out great, and stays warm inside your husk for quite a while.  Heating up the kitchen in the summer is not ideal.  No matter if you turn the oven on or boil water you are producing heat.   I think this method is cooler and easier. Plus, after the corn is done the husk and silk just slip right off much easier than husking beforehand.Oven Baked Corn on the Cob

Oven Baked Corn on the Cob:

Preheat oven to 400 degrees.

Rinse the whole corn cob in water, leaving the husk on.  Place on the oven rack.

Cook for 20-25  minutes.  Corn will be hot and kernels juicy.

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