Indian Spiced Pork Skewers

This is super easy but turns out very delicious. I was impressed with the flavors and served the skewers with saffron rice.

Indian Spiced Pork Skewers
Recipe from our Our Best Bites

1 1/2-2lbs pork tenderloin or sirloin pork roast
2 red bell peppers
1 large onion
1 T pressed garlic (or minced and use the tip below)
1 T curry powder
1 1/2 t kosher salt (much less if you're using table salt, but you shouldn't be using table salt!)
1/2 T cumin
1/2 T coriander
1/8 t cayenne pepper
1/4 C fresh lemon juice
3 T extra virgin olive oil
1 T water

Cut your pork into 1 1/2" chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.

Press garlic into a small bowl. Here's a great tip if you don't own a garlic press and you want your garlic finer than a mince. Start by peeling the cloves by smashing them first. Mince them up and then pour the kosher salt right over it. Use a large knife to smash and mush and the kosher salt will break up the garlic making it into a nice paste. Works great! Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.Add fresh lemon juice (not bottled!) and olive oil and stir it all up. Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine).

Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you've cut your pork chunks an inch or smaller, they'll be done pretty fast. Don't overcook!

TIPS
I used pork tenderloin and it was delish!! Also I used green bell peppers and onions on the skewers.

No Yeast Orange Sweet Rolls

Perfect for a quick fix. If you are craving the real deal though these might not cut it. These are surprisingly good and I will make them again for sure. I usually am not a orange roll fan but these were the perfect amount of orange flavor.

No Yeast Sweet Rolls
Our Best Bites adapted from Fine Cooking

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Orange Roll Filling:
4T butter, softened
1/2 C sugar
zest from one orange


Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice

Preheat the oven to 400 degrees.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you're used to. Don't add anymore flour!

Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.Roll the dough into a rectangle, about 12x15 inches.

Now put your filling on. After the rolls are filled and cut. Place them in a pan that has been sprayed with cooking spray. The recipe in Fine Cooking tells you to bake the rolls in a springform pan. However, the batch I cooked in a spring form pan were very overdone on the bottom. I cooked my orange rolls in a ceramic pie pan and they were perfect. So I suggest using a glass or ceramic pan vs. a springform pan.

Bake for 20-25 minutes or until the tops are golden brown. When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat while warm.


TIPS
I used a glass pie pan. I will put foil over the rolls after cooking for about 10-15 mins because they were perfect on top but a little under cooked once we dug into them. They needed more time but I didn't want them to burn on top. Also my food processor comes with a dough blade attachment and next time I will just use the regular attachment because I had a hard time getting the cottage cheese mixture smooth using the dough blade.