CHINA LATINA

"chee-na la-tee-na"

Saturday, August 21, 2010

Pork Roast Supper

I thought of my friend, Scott, who's adept at making pork roasts, when I recently made dinner plans. I picked up a pork roast at the store, looked in the spice cupboard for some interesting seasonings, sprinkled away and placed the pork roast in the oven for a few hours. I'm a rice and gravy kind of gal so I used some of the pan drippings, added some flour and a few turns of the pepper mill and voila, we have gravy!



Pork Roast

one 3 lbs. pork butt
1 T. Penzey's Ozark Style Seasoning
1/2 t. garlic powder

Pre heat oven to 350F. Place pork butt in a baking dish. Combine the Ozark Style seasoning and garlic powder. Rub all over the pork butt. Roast for 2-3 hours, testing for doneness. Remove from oven and let sit for 15 minutes before carving into thin slices.

Sunday, August 15, 2010

Club Sandwich

One of my favorite sandwiches is the BLT or Club (enhanced BLT). It's especially good during the summer when you can grab veggies from your garden to assemble this savory delight!



Club Sandwich

3 slices whole wheat, lightly toasted
2 tsp. mayonnaise
dash of Penzey's Sunny Paris seasoning
assorted field greens
4 tomato slices
3-4 slices Benton's smoked country bacon, cooked to desired doneness
2 slices Boar's Head lower sodium turkey breast
2 slices Boar's Head lower sodium ham

Spread each slice of whole wheat toast with mayonnaise and sprinkle with Sunny Paris seasoning; set aside. Layer one slice of whole wheat toast with assorted field greens, 1-2 tomato slices, 1-2 pieces of bacon, a slice of turkey breast and a slice of ham. Top with a piece of whole wheat toast and layer the remaining ingredients and top with the last piece of whole wheat toast. Slice into triangles and enjoy!

Served here with a side of Conn's Potato Chips!