Even after all these years, I still get intimidated by new “firsts”.
I have been perusing new recipes lately in preparation for a business I would like to start. Probably 25 years ago, I came across the “Personal Chef” concept and was immediately intrigued.
A Personal Chef service offers ordinary, working parents the option of having someone prepare healthy meals, on a regularly schedules basis, that can then be frozen to have readily available for those busy work days when no-one has the time or energy to cook.
There are so many reasons to love this concept:
- Shopping is done for you
- Meals are made with fresh ingredients, with every effort made to source locally
- Harmful additives and fillers are substantially reduced
- Customized menu according to your family’s tastes and preferences
- Meals are prepared in your home and stored in your refrigerator and freezer
- Reduces waste by using reusable containers
- Supper on the table, quickly and easily. Complete instructions for reheating or cooking provided
- Many, many more…
Anyway, this is a bit down the road, and there will be varied options and plans. But the first step is experimentation and my family get to be the guinea pigs. No complaints so far…
Here is my creation from supper last night. Like I said, this was a “first” and is based from a recipe I found on Pinterest. Of course, I rarely ever follow a recipe completely.
- The recipe called for bacon strips and I didn’t have any. That didn’t really concern me because bacon is one of the most chemical-laden ingredients you can add, unless you smoke your own meat. So I used two fresh jalapeños and two smoked jalapeños, which we make ourselves. It gave it the smoky flavour that bacon adds, without the harmful additives.
- The recipe also called for a package of powdered ranch dressing mix, which I also didn’t have. So I added my own seasonings….again, reducing additives. I used the onion and garlic powders along with Pampered Chef All Purpose Dill, and substituted Pampered Chef Rosemary Herb Seasoning Mix for the dried parsley
Important note: LEAVE A BORDER around the perimeter of the meat when adding the filling. I lost a fair amount of filling out the ends of the roast during cooking! It didn’t go to waste….we just scooped it up with the meat when serving, but it wasn’t the presentation I was hoping for.
Jalapeno Popper Pork Loin
- 4 lb Pork Loin Roast Not tenderloin
- 8 oz Creamed Cheese
- 1 tsp Garlic Powder Or to taste
- 1 tsp Onion Powder Or to taste
- 1 tsp Dried Parsley Or to taste
- 1 tsp Dried Dill Weed Or to taste
- 4 Fresh Jalapeno Peppers Chopped fine
- 1 cup Cheddar Cheese Grated
- Butterfly your port loin roast. See instructional video below
- Pound to 1/3 inch even thickness
- Sprinkle both sides with salt and pepper to taste
- Combine softened creamed cheese, herbs and spices, and chopped jalapenos
- Spread creamed cheese mixture over flattened pork loin
- Sprinkle with shredded cheddar cheese
- Roll loin from short side
- Tie roll at 1-2" intervals
- Roast can be seared on all sides on the stovetop, if desired. I skipped this step because my filling was already seeping out the edges
- Roast uncovered to an internal temperature of 145F
- Let rest 10 minutes before slicing