Italian-Style Pork Roast with Fennel and Orange

The pork before it goes in

I LOVE Wegman's grocery store.  It is my favorite place to shop and going there is the highlight when running errands.  Wegman's publishes a magazine called Menu which I look forward to getting every quarter.  I saw this recipe in there a while back and have been wanting to try it.  When I went shopping for the ingredients I didn't get exactly what was called for.  Instead of a pork shoulder I got a   pork loin and instead of naval oranges I used clementines.  I'm sure it won't make too much of a difference (fingers crossed).  


I followed the directions: scored the pork and rubbed it with salt, pepper, one large clove of garlic, and lots of fennel seed then it on the onions and clementines.  I did not have enough time to out in the fridge over night, just for about three hours before I put it in the oven.  


I'm going to roast it on low, 275 degrees, for about four hours.  We'll see how it turns out!


Well, the results are in... two thumbs up.  I took the pork out of the oven after about three hours.  The temp on the thermometer was about 160 degrees.  I let the pork rest, covered with tin foil, on the stove while I roasted carrots in the oven.  Once the carrots were done, I turned off the oven and put the pork back in to keep warm while I made mushroom risotto.


I sliced the pork and served it with the onions and some of the au jus.  The pork was very moist and tender.  The fennel and orange flavors complimented each other very well.  


I think that if I had used the shoulder, it would have been more like pulled pork, with that "fall off the bone" quality.  Next time I will try it with the pork shoulder, but I that tonight's pork loin was delicious and I would recommend this recipe.

Chocolate Cookies with Chocolate and Peanutbutter Chips

I love those chocolate cookies with the peanut butter chips so I decided to try and make my own.  I looked for peanut butter chips at the store but could only find ones with chocolate in them as well.  I picked up the bag and started to bake.  

The much raved about cookie scoop!

I followed the directions on the back of the Nestle package and added a half cup of Hershey's chocolate powder after I mixed the wet ingredients, before the dry ingredients.  I used my cookie scoop! to make perfectly shaped cookies.  

The cookies on their way to the oven

My husband thought that the cookies shouldn't be eaten because "now everything else tastes like sandpaper."  I'll take that to mean he really liked them.  


I liked them a lot too but I would have preferred peanut butter chips.  I think they will be even better when dunked in milk.  

Coconut Macaroons

I made these wonderful cookies last year for Christmas and just had to make them again this year.  This recipe is courtesy of Good Housekeeping and Ina Garten.  The recipe is so easy, all that is required is mixing!  The macaroons turn out so sweet and chewy and FULL of coconut on the inside but golden brown and slightly crispy on the outside.  The only problem I had was that I had a seven ounce bag of coconut, so I could only make half the recipe.  sigh...

Coconut Macaroons right out of the oven

My friend Larissa tried them and thought they were really good.  She took one or two extras to save for later.


Try out the recipe and let me know what you think!  Here's the link:
Good Housekeeping's Coconut Macaroon Recipe

Cream Cheese Shortbread Cookies

While reading my latest issue of Country Living I came across this recipe and had to try it.  I thought it wouldn't be too sweet or too fancy and that it would be a good Christmas Cookie.


I tried the recipe but didn't toast the walnuts (didn't feel like it) and used crasins as well.  Before I put the crasins in, I re-hydrated them with some boiling water and then drained the water and chopped the crasins.


The result was delicious.  The cookies were not as crumbly as regular 
shortbread and the cream cheese flavor was pronounced yet not overwhelming. They are not too sweet and were a cinch to make (especially with my new cookie scoop!).  I was very happy to add the crasins but thought that pistachios would be more festive than the walnuts.  I think that the red crasins and green pistachios would cry "Merry Christmas!" 


Click on the link below to find the full recipe:

http://www.countryliving.com/cooking/creative-cookie-gifts?click=main_sr#fbIndex6

Chocolate Chip Cookies

It's Christmas Cookie Time!


I have already started making my cookies.  I made a batch of chocolate chip cookies using the recipe on the back of the Nestle chocolate chips bag.  I love that recipe.  I follow the recipe to the letter and it is delicious every time.  


What I did do differently this time was to use a cookie scoop.  I never thought that I would use a "silly gadget" like that but now that I've used it, I can't believe I ever used two spoons.  I'd post a picture of the cookies but I think we ate them all already.

Welcome to the Log Cabin Kitchen!

This blog follows what happens in the kitchen of my little log cabin.  I love to cook and bake and have a lot of fun trying out new recipes.  I hope Log Cabin Kitchen inspires you try a new recipe or tweak an old favorite or just get in the kitchen and cook!


I'll try to update my blog as often as possible, although with two boys, seven months and thirty four years, it may be hard!  I will post feedback about the recipes I make from myself, my husband, and friends and family.  I'll also include a link to the recipes I use or post the ingredients that I was cooking with.


I'd love to hear feedback from you- let me know if you have tried the recipe and what you thought.


I hope you enjoy Log Cabin Kitchen!