Monday, May 9, 2016

Patting Myself On The Back


Hey y'all! I'm not patting myself on the back because I've lost weight or been well-behaved. That's not the case. In fact, in spite of exercising mostly ever day, I've been pretty bad. I didn't weigh last weekend. I'm waiting until the end of the month. I didn't see a point in punishing myself. I'm just trying not to go crazy. My birthday is Friday and then I am going on a little Mobile/Gulf Shores Alabama vacation with Ian on Sunday. I'm excited and plan to try and relax and not spend so much time beating myself up.










I hit the crock pot up last week and made quite possibly the best meal I've ever made. I made pinterest inspired recipes that included pork roast and a tomato tart. The tart is not healthy. It was flippin' decadent and DELICIOUS. I'm in the process of thinking of ways to tone down the fat and calories but I'm glad I tried the straight up version first. You can make your own crust but I bought a store-bought, frozen pie crust. I baked it a bit in the oven before I put in the filling. The filling is 2 cups of ricotta cheese, 2 cups of grated parmesan combined with garlic powder, salt and fresh basil. I plopped it all in the crust and then baked it for about 15 minutes at 350. When it came out of the oven, I topped it with freshly cut slices of heirloom tomatoes and more fresh basil. I don't think it could be any easier and y'all...wow. It was amazing. It tasted like a savory cheesecake. My mouth is watering thinking about it. For the roast, I took two roasts equaling to 4 pounds, plopped them in the crock pot and covered them with a mixture of honey, parmesan, garlic, soy sauce, olive oil and oregano. Then I cooked it on low for 5 hours. When it was done, I removed the roasts from the pot, put them on a plate and poured the juice into a sauce pan. I added two tablespoons corn starch to thicken it up for a sauce. I devoured my plate of food. The pork was perfectly tender and the honey added the perfect sweetness. With the leftovers I made a Cuban inspired sandwich with the pork, swiss cheese and stone ground mustard. I also made scrambled eggs for breakfast with some pork and some of the ricotta cheese from the pie. I'm glad it's all out of the house now. The pork wasn't too bad health wise but the tomato tart was a little devil calling my name.

I won't be posting next Monday because I will be on vacation! I look forward to filling y'all in and getting back to business on Monday, May 23rd.

Until next time, y'all!









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