Simple Recipe Saturday – The Full-On Dinner Party Edition

After a Mother’s Day break last week from our Simple Recipe Saturday, we are back! With a vengeance!  Everyone did so well with the first two recipes we featured, MWOB now thinks you are ready to host a serious dinner party!  So today our dinner party hostess is the brains and wit behind the blog Under The Influence.  I think her name is Jo or something like that.  🙂  

I have been reading Jo since the beginning of my blog life and I first fell in love with her when she admitted her love for prescription painkillers.  A girl after my own heart.  She is smart, funny, down-to-earth and she has a bowling alley in her basement.  What I really wish is that she would invite me over, feed me this meal, hide a painkiller in the dessert and let’s BOWL!  But for now, I can only dream and simply pass along this SIMPLE recipe which is sure to impress your friends!

Enjoy!  Here’s Jo!

Believe me when I tell you, this recipe tastes like a Sous Chef has slaved away in the kitchen to prepare this amazing dish. I assure you your family and friends will be impressed and you will be thrilled with how little time you actually spent in the kitchen. The most difficult part of the recipe, for me, is preparing and blanching the asparagus. When asparagus is out of season, I cook just the pork tenderloin and serve it with steamed green beans (not cooked in the oven with the roast). I also usually serve a potato of some kind (mashed, roasted red potatoes, sweet potatoes, etc.) and a yummy green salad.

ROASTED ROSEMARY PORK WITH ASPARAGUS

Ingredients:
3 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
3 large garlic cloves, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (5-pound) center-cut pork loin roast
2 pounds fresh thick asparagus spears, trimmed and blanched

To Prepare:
Preheat the oven to 400 degrees. Mix the olive oil, mustard, lemon juice, garlic, rosemary, salt and pepper in a bowl. Reserve 1 Tablespoon of the olive oil mixture. Spread the remaining olive oil mixture over the fat side of the pork and arrange on a wire rack in a roasting pan.
Place the pork in the oven and reduce the oven temperature to 325 degrees. Roast for 2 hours. Toss the asparagus with the reserved olive oil mixture in a shallow dish. Arrange the asparagus around the pork and roast for 15 to 20 minutes longer or until a meat thermometer registers 160 degrees for medium or 170 degrees for well done. Slice the pork and serve immediately with the asparagus.

NOTE: Roasting the asparagus along with the pork gives it a delicious flavor.

SERVES: 12


**************************************************************************************************

And now onward to the best part of the dinner party – the dessert!!


This recipe is for kids and adults, too! Really, who doesn’t like cookies and ice cream? Together. And talk about EASY. It really doesn’t get any easier than this.

Following is the “basic” recipe for this little piece of heaven. However, you can switch it up however you, or your kids, like. Whenever I make it, I use chocolate filled oreos with vanilla ice cream (Breyer’s is my favorite if buying at the grocery store). The possibilities are endless, though. Strawberry ice cream would be good with the chocolate or white oreos. Or how about chocolate ice cream with peanut butter oreos? And then there are those mint chocolate oreos that would go good with mint chocolate, chocolate or vanilla ice cream. Mix up the vanilla, the chocolate, the mint chocolate and the peanut butter oreos and various flavors of ice creams however your taste buds would like it! Of course, you can also use different shaped dish to jazz things up a bit! (You may notice in the picture with the entire cake, someone got into it and nibbled a little piece away!)

OREO ICE CREAM CAKE
Ingredients:
1/2 gal vanilla ice cream, softened
12 oz Cool Whip
2 pkgs of Oreos, you will have some left over

For the crust, crush 45 Oreos (I use a food processor) and mix with 1/2 cup melted butter. Press into bottom and sides of 9×13 pan.

For the filling, mix together the softened ice cream, the Cool Whip, and 30 Oreos broken into small pieces. Pour the filling over the crust and freeze for at least 2 hours or overnight. You can also sprinkle crushed oreos on top of the cake.

You may have some filling left over, which I pour into cups and freeze. It is like a DQ Blizzard!

This is a picture of the roast.  
Just kidding.  
No roast pics.  Sorry.  
Just the yummy cake!

Close-up of this delicious EASY dessert!

If you want to get to know the chick behind these recipes, check out her highly entertaining blog, Under The Influence.  You may dig her as much as you dig this cake.

Leave a Reply