Meat and Potatoes Kind of Peeps

We eat a lot of meat and potatoes kind of meals in our house. John and I both grew up eating meat and potatoes, so it just seems natural that we would continue. It is always nice to elevate your meat and potato dishes just a bit. The other night, I made a nice pork roast, twice baked potatoes, and some roasted baby carrots and zucchini (which I swear they only carry for a short window of time in the winter in the grocery store - probably better that way because they are spendy!).

I sure do love twice-baked potatoes. I remember as a kid hoping that my mom would find a fancy enough occasion to make twice-baked potatoes. That sounds funny, doesn’t it? But it is true…it seemed like we had them when there was some sort of special occasion. It is probably because she had to make them for the whole family and they do require some labor. Oh the things you just don’t think about when you are young.

Of course, I love roast because I love meat! Over the last few years I have really taken a liking to pork roasts. If you don’t overcook them, they are so juicy and tender and all around just delicious.

And what else goes perfectly with your meat and potatoes than some roasted veggies? I am a firm believer in having a well-balanced meal, so leaving the veggies out is just not an option!

Let’s start with the Twice-Baked Potatoes:

 

• 2 large russet or 4 medium/small potatoes baked and cooled a bit
• ½ onion diced
• ½ to ¾ container Philadelphia savory garlic cooking crème or ½ package regular cream cheese softened
• 1 cup + ½ cup shredded cheese (keep them separated)
• Salt and pepper to taste

Preheat your oven to 375 degrees. Sauté your onion until just browned. Place in a large mixing bowl. If using two large potatoes (which is what I prefer, because scooping them is easier), cut them in half and scoop the insides of the potatoes into the mixing bowl being careful not to puncture the sides. If using 4 medium/small potatoes slice off the top of the potato and carefully scoop out the insides without puncturing the sides. Add in the cream cheese. Combine with an electric mixer until most of the lumps are out. Stir in the 1 cup of cheese and salt and pepper to taste.

Fill each potato skin with the mixture. Mound it up on top. Top with the ½ cup of cheese and a little bit more salt and pepper. Bake for about 30 minutes until nice and golden brown.

Note: You can really use any kind of cheese with this. Cheddar, Italian, Gouda, marble, whatever you have on hand. So long as it is shredded.  The cream cheese really does make these potatoes so good! I find if you use the garlic crème, then  you don’t have to add garlic. You could use any flavor of the Philadelphia cream though and it would be good!

Now, we are moving on to the pork roast.

• 2-4 pound pork tenderloin roast
• ¼ cup chicken stock
• Olive Oil
• Salt and pepper to taste

Generously season your pork roast with salt and pepper and a little bit of olive oil. Allow to sit for about an hour (maybe 45 minutes) then preheat your oven to 425 degrees.

In a baking dish (that can be used on the stovetop and oven), brown your roast on all sides over medium heat. Place your roast on a plate and deglaze your baking dish with the chicken stock. Just a little bit to scrape up the brown bits stuck to your baking dish. Place your roast in the baking dish and into the oven. Cook for the first 15 minutes at 425 degrees. Reduce the heat to 375 degrees for the remainder of the time. Note: Pork roasts should cook for 20 minutes per pound - so a two pound roast would cook for 40 minutes total, a 4 pound roast would cook for 80 minutes total.

Take out of the oven when the internal temperature has reached 145 degrees - 150 degrees and remove from baking dish. Allow to rest for 5-10 minutes then slice it up.

Last, but not least, let’s talk about those yummy baby veggies. Again, I swear they just don’t have these very often. When they do, I make it a point to buy extra because I love them. They just have a stronger, more concentrated flavor that I find to be so good!

 

• 1 pound baby veggies (I used carrots and zucchini - half and half - peel the carrots)
• Olive Oil
• Salt and pepper

This is the same method I use with roasting any of my veggies. Preheat oven to 375 degrees. Season veggies with olive oil and salt and pepper. Place in a baking dish or on a baking tray. For these, I knew the carrots would take longer, so I stuck them in first. After about 15 minutes, I added in my zucchini and let cook for an additional 20 minutes - so, 35 total minutes for the carrots. You could also throw in some minced garlic, but these are good with just salt and pepper.

There you have it…proof that we are meat and potato kind of peeps. 

On another note...one of the programs I am over at work is Continuing Education. Good news, we have a photography class coming up. Maybe I will be able to improve my picture taking skills afterall :)