Let me do a little catching up before I get to this week.
Last week’s highlight was my Sunday Pork Roast. Boneless pork loin goes on sale frequently this time of year, and a solid portion of pork at $1.99 a pound can’t be passed up. At least not by me! I have plenty of recipes for pork loin, and many recipes that call for pork tenderloin that will work with a pork loin as well, thus the Sunday Pork Roast. I reserved part of the drippings from the roast to make au jus to serve with the leftovers in a pork version of French Dip Sandwiches, and the drippings that remained in the roaster made a mushroom pan sauce similar to that in my Braised Pork Tenderloin with Mushroom Pan Sauce.

As a side item with the pork I served steamed broccoli that was topped with Cheddar Cheese Sauce. That sauce was developed as an off-shoot from my Low Guilt Mac and Cheese. Low-Carb Mixed Potato Mash made it to the table as well another night. I think that mixing a small amount of real potato in with a good amount of cauliflower improves both the texture and flavor of this dish.

Now, for this last week…
Sunday we went over to Emily’s to celebrate Kaij’s eleventh birthday. As Gretchen Rubin says, “The days are long, but the years are short.” Kaij is now a pree-teen!
Monday brought a new concoction, Butternut Squash Ravioli to the dinner table. I liked it, but Michael was ambivalent. I think it was a little on the light side for him to consider a main dish. He thought Aaron would enjoy it though. (Don’t try to photograph ravioli in a light sauce on a white plate!)

Wednesday I turned some Chili out of the freezer into Tamale Pie by topping the chili with half a recipe of Chili Cheese Corn Muffins . That’s really all there is to it. It makes a very filling meal, especially when preceeded by my house salad, and there was plenty to enjoy as leftovers the next day.
Friday was a major grocery shopping trip, so the planned Szechwan Shrimp was slid to Saturday, today. I’ve delayed this post until that dish is done and photographed, which I’m going to do now…Back soon.

OK, here’s the Szechwan Shrimp. If spicy foods bother you, cut back on the Oriental chili sauce. If not, go for it. You’ll be glad you did. We cooled off our palates with Key Lime Tarts. I cut My Key Lime Pie recipe in half and separated out the egg whites to make the meringue topping. The tart shells were store bought graham cracker shells. Easy!
I’m sure you all heard about the paralyzing snow/ice storm that hit Atlanta and Birmingham. Several people we know were trapped in that nightmare. All are now safe and sound, although justifiably traumatized by the ordeal. Sometimes its hard, but be thankful for what life gives you.