garlic

Parmesan Pork Roast

9:11 AM



Parmesan Pork Roast

1 boneless pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Cereal

Savory Hot Buttered Cheerios

10:40 AM



Savory Hot Buttered Cheerios

4 cups Cheerios cereal
1/4 cup (1/2 stick) unsalted butter
1/4 cup Parmesan cheese, grated
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Melt butter in a large pan or skillet over medium-high heat, then stir in cheese, parsley, garlic salt and onion powder. Stir in Cheerios until fully coated, lowering heat to medium so cheerios don’t burn. Cook for 2-3 minutes, or until Cheerios are hot. Transfer to serving bowls and enjoy immediately.

Carrots

Roasted Parmesan Carrots

8:06 AM




Roasted Parmesan Carrots

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan. Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

Chicken

Zesty Mozzarella Chicken

7:52 AM



Zesty Mozzarella Chicken

1 egg, lightly beaten
2 tbsp. milk
1 cup dry bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt, 
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 oregano
4 boneless chicken breast
3 tbsp. butter
1 (8 oz.) can tomato sauce 
1 tsp. dried basil
1 cup shredded mozzarella cheese

In a shallow bowl, combine egg and milk. In another bowl, combine the bread crumbs, Parmesan cheese, and seasonings. Dip each chicken breast first in the egg mixture followed by the crumb mixture. Melt butter in skillet. Cook chicken on both sides until juices run clear with an internal temperature of 165 degrees. In a small bowl mix together the tomato sauce and basil. Spoon over chicken and top with the mozzarella cheese. Remove from heat and cover for two or three minutes until cheese melts.