Author: QuiltLady

SWEET & SOUR PORK CHOPS

SWEET & SOUR PORK CHOPS
4 thick boneless pork chops
2 tablespoons olive oil
sea salt and white pepper
1/3 cup balsamic vinegar
2 tablespoons honey
3 + 2 tablespoons butter
fresh rosemary
  • Drizzle one tablespoon of olive oil on a plate.
  • Salt and pepper pork chops and lay in olive oil seasoned side down.
  • Salt and pepper tops and drizzle with remaining olive oil.
  • Let sit for 30 minutes.
  • In a small saucepan combine vinegar and honey, blending well. Cook until reduced to about 1/4 cup.  Add butter and rosemary. Set aside.
  • Melt remaining butter in sizzling skillet.
  • Add pork chops and brown on both sides.
  • Brush on glaze and cook through.
  • Enjoy.

SMOTHERED BBQ PORK CHOPS

SMOTHERED BBQ CHOPS
2 + 2  tablespoons butter
1/2 teaspoon smoked paprika
2 1/2 cups chicken broth
1 cup BBQ sauce
4 3/4 inch bone-in pork chops
2 small red onions, thinly sliced
2 carrots, thinly sliced on an angle
1/3 pound green beans, trimmed and cut
1/3 pound sugar snap peas, trimmed
1 1/2 cups long grain white rice
1 lemon, thinly sliced (optional)
minced parsley
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • In a large skillet heat butter on medium high.
  • Sprinkle paprika, salt and pepper on both sides of pork chops.
  • Brown pork chops on both sides until browned (5-6 minutes).
  • Transfer to a plate.
  • Add remaining butter and onion to skillet and saute until tender.
  • With a slotted spoon remove onions to a small bowl.
  • Add carrots, beans, parsley and peas to skillet sauteing a few minutes.
  • Add rice and broth.  Heat to boiling.
  • Move rice mixture to baking dish sprayed with PURE.
  • Layer pork chops over rice mixture.
  • Layer lemons over pork chops.
  • Spoon onions over lemons.
  • Spread BBQ sauce over all.
  • Cover and bake 30 minutes or until all liquid is absorbed and rice is tender.

Orange Maple Pork Tenderloin

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.

DANISH CUBE STEAK and GROWN UP MAC & CHEESE

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

  • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
  • Coat steaks on both sides with mayonnaise mixture.
  • Dredge through panko crumbs.
  • Melt butter in a large skillet over medium heat.
  • Add cube steaks and brown on both sides.

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions. Drain Well.
  • Melt butter in a medium saucepan.  Add salt.
  • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
  • Add flour and whisk constantly over medium heat until smooth.
  • Gradually add milk, whisking constantly.  
  • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
  • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
  • Mix pasta and cheese mixture together until well blended.
  • Scoop into a casserole or ramekins.
  • Bake 15-20 minutes.
  • Top with chopped chives.

CARNITAS – GREEN CHILE STYLE

The recipe I was given years ago lacked in flavor so I modified it and we’re extremely happy with the outcome. I’ve been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.
Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce** on top of the green chiles and onions.  Cover it with foil and bake for 2 hours at 350°.
Then uncover it and bake another hour or until fork tender.  Remove the roast to a cutting board and shred it into bite sized pieces. 

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

**TO MAKE YOUR OWN SAUCE:
3 jalapenos
1/2 pound tomatillos
2 tablespoons minced cilantro leaves
3cloves garlic
1/4 teaspoon sea salt

  • Grill jalapenos until lightly charred.
  • Halve the tomatillos and simmer until soft. Allow to cool and drain off water.
  • Blend the peppers, tomatillos, garlic and salt until smooth.
  • Stir in cilantro.

Oatnut Sourdough Herb Dressing

This week I’m sharing a “new” scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way (my late father’s recipe) I always have (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It’s a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.


Oatnut Sourdough Herb Dressing
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

TOMATO SPAGHETTI CUPS

This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.
TOMATO SPAGHETTI CUPS
6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

PEANUTTY PORK & NOODLES SALAD

PEANUT PORK AND NOODLES SALAD
DRESSING
1/4 cup rice wine vinegar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon garlic chili paste
SALAD
1/2 pound boneless pork chops
2-3 ounce bundles ramen noodles
8 ounces snow peas, trimmed and cleaned
1 large green onion sliced
8 ounces bok choy, trimmed, cleaned and sliced
1 sweet red pepper, cored, seeded
1/8 teaspoon salt
3 tablespoons dry roasted unsalted peanuts (optional)
  • In a small food processor combine dressing ingredients and blend until smooth.
  • In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.
  • While chops are grilling bring a pot of water to a boil.
  • Add ramen noodles for 2 minutes.
  • Add peas and bok choy, boiling for 1 minute more.
  • Drain and rinse in cold water.
  • Place in large salad bowl.
  • Heat grill to medium high.
  • Grill chops and red pepper just until done, turning half way through.
  • Transfer to a cutting board and thinly slice both chops and pepper.
  • Toss salad with remaining dressing and salt.
  • Scatter pork and peppers over salad.
  • Top with peanuts. (optional)
  • Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

CRAB APPLE BOATS

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.

BROCCOLI SALAD

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

2 and Half Bean Salad

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, add them back in.
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

SAUERBRATEN, POTATO PANCAKES & GINGERSNAP GRAVY

SAUERBRATEN & GINGER SNAP GRAVY

3 pound chuck roast
2 cups vinegar
2 cups beef broth
1 medium onion, thinly sliced into rings, separated
2 bay leaves
1 teaspoon white pepper
1/4 cup sugar
1/4 cup lemon juice
1 tablespoons ground cloves
6-10 gingersnaps

  • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
  • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
  • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
  • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
  • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
  • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
  • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

*Browning will take longer because of the vinegar in the marinade.

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.