Serving This Week 9-21 To 9-25-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 9-21 to 9-25-2020 on my blog. On Tuesday was Ultimate 6 Ingredient Garlic Pork Loin. Wednesday was Creamy Key Lime Cheesecake. Thursday was Beef Chuck Roast with Vegetables and Herbs. And winding up this week Tip Friday Chopping an Onion Without Tears. Enjoy!
If you missed what I served up last week please click Serving This Week 9-14 to 9-18-20.
We love fast, easy and delicious meals in my home. The fact this Ultimate 6 Ingredient Garlic Pork Loin is also nutritious make this recipe even better.
When I can snag a delicious Pork Loin I make sure to pick it up.
If I am not going to use it in the next few days I throw it in the freezer.
Today was the day before grocery shopping so I pulled this pork loin out and defrosted it.
It took less than 5 minutes to prepare the meat. After an hour it was ready to serve.
We had dinner on the table in enough time that my son was able to enjoy a nutritious meal before he left for work.
When adding homemade mashed potatoes, a veggie and a fresh salad you have a complete dinner!
Some people ask if you can make your Pork Loin in a slow cooker or instant pot. The answer is yes! If you want the meal to slow cook and be ready when you get home for work then this is the perfect option.
The Pork loin cooks well in a slow cooker especially if you stuff it or wrap it in spinach or bacon. Remember to always use the HIGH setting of the cooker for pork.
I have used an apple based stuffing and it is delicious. Especially this time of year when apples are in season. I live near an orchard and have access to all varieties of apples. A bit of applesauce on the side makes for a great combination.
You can add root vegetables such as sweet potatoes, carrots, or squash right in the slow cooker to be finished when the pork loin is ready to serve.
Remember to increase cooking time as it will keep some of the heat from cooking the pork.
In general you should cook a pork loin 25 minutes a pound for a 3 pound loin used in this recipe.
If you have never tried to cook a Pork Loin, this recipe is the easiest you will find.
It is delicious no matter what else you add to the meal.
I just know your family will love this recipe as much as we do.
This recipe for a Creamy Key Lime Cheesecake has been on my “to make” list for a long time.
Here in my home, Key Lime anything is never turned down.
When we take our annual trip to to the beach at the Atlantic something Key Lime is part of our daily meal.
I realized the other day that even though Marilyn’s Treats has several types of key lime pies and tarts I have never posted a Key Lime Cheesecake!
Can you believe that?
So today I remedying that little oversight!
I have included the graham crust recipe that was came with the cheesecake.
Beware though I never made it. This one requires sugar and my go to crust does not.
We found that the pie was sweet enough as is. And the sugar does nothing to help the graham crackers stick together for molding.
So adding the sugar will be your personal option. If you do use it let me know!!
I have sampled this creamy version of cheesecake prior to making the Key Lime.
It is indeed very light and helps to offset any sweet and sour flavors you get from the filling.
Just remember you can’t cheat on the chilling time.
This Creamy Key Lime Cheesecake can be a bit sticky and and stay on your knife if not refrigerated long enough. This will result in having to clean the knife between each slice.
That may or may not be a bad thing if you like to lick your fingers. (But please be mindful of germs. LOL.)
The addition of a lime slice and dollop of whip cream is optional.
The drop of food coloring will make the cheesecake a bit more green.
I caution you it is very easy to add too much. And you can taste the coloring so think twice about adding it.
Making the one in the picture I skipped that part.
As you can see it turned out slightly green on its own. I may try the food coloring for a Holiday.
I can be a bit heavy handed though, so that will be a Miss Jo task.
Whether taking this cheesecake to an event, or just having guests I do use the above option.
And of course when taking pictures for the blog that is a requirement!
The texture and sweetness of those additions are a bit much for my family.
And they just take the sliced lime and put it off to the side.
That isn’t always a bad thing. Since I never throw food away I am always making the next recipe using those untouched ingredients.
My family gave this cheesecake a thumbs up.
With all the different flavors of cheesecakes I have made they have had a lot of practice judging. You can find most of the varieties here on Marilyn’s Treats.
It goes without saying that this Creamy Key Lime Cheesecake is a keeper.
I do hope you give this recipe a try.
And don’t forget to come back and let me know all the changes you have made.
This one is very versatile so go ahead and think outside the box!
What comfort food can be more healthy and delicious than Beef Chuck Roast with Vegetables and Herbs? Seconds of this wonderful recipe. That is what!
The roast was delicious! None of the spices were too strong. Not one stood out more significantly than the others.
I like a lot of veggies with any type of roast so I did the grandma trick of using my eye to decide how much to use.
I like to have leftover, if I can, for subsequent meals.
Since my daughter-in-law, son and granddaughter eat little to no meat, we go through a lot of the extra veggies and sides.
As you can see in the picture I added bread and butter to my plate. Even though I am trying hard to limit my carbs, some things take a bit longer to omit. Bread is my downfall!
The entire family ate early. I scheduled the meal to be ready just before my son left for work.
My daughter-in-law had come home from work. She doesn’t eat lunch because of covid and won’t eat in the print shop. And she ate a big helping of the chuck roast!
Miss Jo had just finished school and had come down from her “classroom”. Being as picky as she is, we got the old excuse, “I’m not hungry yet.”
And of course, after smelling the chuck roast cooking, grandpa and I were ravenous.
The aroma had permeated my entire home. It smelled like a meal served on a lazy winter day.
Pure comfort food with the entire family sitting down to eat at the table together. Even Miss Jo.
Even though I served the meal on an early Thursday afternoon, it felt like Sunday.
My only regret was we had finished the homemade apple pie the night before.
Miss Jo and I made her GF Brownies later that night. It was hard leaving some for my son to enjoy after work.
Why do onions make you cry, and how can you prevent it from happening?
They’re made up of a tunic of outer leaves (the brown layer), scales (the white firm juicy edible part), and the basal plate (often called the “hairy part” or the “root”).
When you cut the basal plate or shoot, they release an enzyme. That enzyme reacts in the rest of the onion to release a gas.
When that gas combines with water, it creates an acid.
If that water is in your eye, you have acid in your eye.
TIP: As long as the cut onion is sealed correctly, left over onions should be ok. Wrap in plastic wrap and seal in an airtight bag or container. You can store an onion after you peel it for up to 7-10 days. Immune compromised people should consult their Dr.
Click to read all the tips and solutions!