Potato and Pork Frittata

Potato and Pork Frittata
from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

12 ounces (about 3 cups) frozen hash brown potatoes
1 teaspoon Cajun seasoning
4 egg whites*
2 whole eggs
1/4 cup low-fat milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
10 ounces (about 3 cups) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2 ounces) shredded Cheddar cheese
* Two whole eggs may be substituted for the four egg whites, if desired.

1. Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; spinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven.
Reduce oven temperature to 350 F.

2. Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.

3. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350 F oven and bake 5 minutes or until egg mixture is set and cheese is melted.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: If you do not have an ovenproof skillet (as we do not) it worked well to follow recipe until adding the eggs. Before adding eggs to vegetables; pour the vegetables, pork and potoatoes into a casserole dish, then add eggs and cheese. Bake about 5-10 minutes until egg mixture is set and cheese is melted.

Other modifications we made: Used mixed vegetables rather than stir-fry (just what we had on hand). We also thought it would taste good with some bread crumbs on top to add a bit of crunch.

Pancetta-Wrapped Pork Roast

I recently made this and it is oooo--scrumptious.  I love pork but often forget about making it as it can easily become dry, but this was super moist and yummy, and was just as good as leftovers.  Giada has some great recipes that I love for their simplicity--fewer, more common ingredients.  For the herbs, I used dry (1 tsp dry=1 Tbl fresh) as that was what I had on hand, and it worked just fine.  If you're like me and don't know where to find pancetta, it is usually in the deli section of the supermarket, and if you can't find it, just ask the nice people at the deli!  Also, I only used a single pork roast, so I sliced it longwise, not all the way through, and put some of the herb mixture in, folding it back over.  I didn't have string to tie it up so I skipped that.  And if you're not sure what to do with the rest of that wine, well, drink it!  It's great with salad and the focaccia bread recipe previously posted on this blog.  Enjoy....

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Recipe courtesy Giada De Laurentiis
See this recipe on air Thursday Aug. 21 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Easy Weekend Entertaining

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8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.