Category: PORK

PINEAPPLE SESAME PORK and BROCCOLI

PINEAPPLE SESAME PORK and BROCCOLI

1 1/2-2 pounds boneless, skinless pork shoulder, cut into bite sized pieces
1 inch piece ginger, peeled and grated
1 clove black garlic, minced
1 tablespoon and 2 teaspoons balsamic vinegar
1 tablespoon and 2 teaspoons Bragg’s amino acids
1 1/2 pound broccoli
2 shallots, thickly sliced
2 + 1 tablespoons avocado oil
2 tablespoons sesame seeds
1/2 of a small pineapple, peeled and cut into 1/2 inch pieces
Fresh ground salt
1 tablespoon unsalted butter

  • Preheat oven to 450°.
  • Place roasting pan in oven while it is preheating.
  • Cut pork into 4 steaks about 1 inch thick.
  • Seasons steaks with salt. Set aside.
  • Whisk together dressing ingredients – ginger, garlic, 1 tablespoon of the vinegar and 1 tablespoon of the amino acids in a medium bowl and set aside.
  • Bring a saucepan of salted water to a boil.
  • Remove stalk from broccoli. Peel, trim and slice stalk into 1/4 inch planks.
  • Divide florets into bite size pieces.
  • Blanch stems and florets for about 10 seconds until bright green.
  • Transfer to a rimmed baking sheet to cool.
  • Pat broccoli dry and add to medium bowl with shallots, sesame seeds and 2 tablespoons of the oil. Season with salt.
  • Transfer broccoli mixture to hot roasting pan, roasting 8-10 minutes until crisp tender.
  • In a large cast iron skillet heat 1 tablespoon avocado oil over medium high heat.
  • Cook pork, stirring frequently until a deep golden brown on all sides and cooked through, about 5-8 minutes.
  • Transfer to cutting board and let rest 10 minutes.
  • Pour off most the oil from the skillet.
  • Add pineapple and 1 tablespoon of water, turning often until softened and starting to brown.
  • Add butter and pork juices from the cutting board, tossing until sauce is glossy and emulsified.
  • Stir in the remaining vinegar and amino acids.
  • Season as needed with salt and pepper.
  • Add broccoli mixture to reserved dressing , tossing to coat.
  • Add pork pieces.
  • Top with pineapple mixture.
  • Toss to coat.
  • Serve with rice.

 

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PAELLA STYLE CHICKEN & RICE

PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, onions and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time:  5 Minutes
Difficulty:     REALLY Easy
Cook Time: 6+ Hours
Servings:    18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

  • Preheat oven to 300˚.
  • Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
  • Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
  • Puree the peppers and the juice.
  • Strain the peppers to remove the seeds and skins.
  • Mix together the pureed peppers and  brown sugar.
  • Pour over top of the roast then pour the  Dr. Pepper over it all.
  • Cover and place in oven.
  • Cook for at least six hours, undistrubed.
  • Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not  falling apart, return to the oven for another hour or until it is.
  • Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
  • Drain the meat in a colander and discard all but 1 cup of the liquid.
  • Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
  • Keep warm until ready to serve.
  • Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.  Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake.
  • Sauce will thicken during this simmering so stir frequently.

**NOTE:  If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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BROWN SUGAR PORK CHOPS

BROWN SUGAR PORK CHOPS

2 teaspoons vegetable oil
4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
1/4 teaspoon ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper

  • In a large skillet heat oil over medium heat.
  • Sprinkle chops with black pepper.
  • Cook pork chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking.
  • Remove chops from skillet; cover and keep warm.
  • In the same skillet cook and stir onion over medium heat for 3 minutes or until tender.
  • Push onions around the edges.
  • Lower heat to low and add orange juice, red pepper and brown sugar, stirring for 1 minute or until sugar is completely dissolved and heated through.
  • Stir onions into sauce.
  • Spoon sauce over chops.

SHEPHERD’S PIE ~ ITALIAN STYLE

Recipe adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli

SHEPHERDS PIE
3 cloves garlic, minced
2 small sweet mini red peppers
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely chopped (I have also used a shallot or a shallot and part of a red onion)
1 tablespoon avocado oil
1/2 pound ground lamb
1/2 pound ground pork
2 teaspoons dry mustard
Kosher salt
freshly ground black pepper
3 tablespoons tomato paste
2 teaspoons ground fennel seeds
1/2 cup tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into equal size pieces
1/2 cup whole milk
4 tablespoons unsalted butter

  • Preheat the oven to 375˚.
  • Chop the carrot, celery and onion into like size pieces.
  • Heat oil in large skillet over medium-high heat.
  • Combine the garlic, bay leaf, carrot, celery, onion in the oil and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
  • Push the vegetables to the perimeter of the pan and add the lamb.
  • Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over.
  • Sprinkle with the mustard, 1 teaspoon of the salt and some pepper, stirring until fragrant, about 1 minute, then add the tomato paste, fennel seeds and tomato puree and stirring again to blend.
  • Cook for 1 minute more. Turn off the heat and stir in the mint and sage.
  • Remove the bay leaf.
  • Add the potatoes to a saucepan and cover by 2 inches of salted water.
  • Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes.
  • Reserve 1/2 cup of the cooking water and drain the potatoes.
  • In the same pot, combine the milk, butter, and 1/3 cup of the cooking water and stir together over high heat. Bring to a boil.
  • Work the potatoes through a ricer, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy.
  • Taste and season with salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom.
  • Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes.
  • Bake until the topping turns golden, about 30 minutes.

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TROPICAL PORK KEBABS

I’m continuing yet again with my experimentation streak and another recipe torn from the pages of a magazine.  At least this time I know It was from Cooking Light September 2011. I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

TROPICAL PORK KEBABS
1 1/4 cup SMUCKERS apricot PINEAPPLE preserves*
2 tablespoons soy sauce
Juice of 1 lemon
3 cloves garlic, minced
2 pounds pork tenderloin, cut into 1 inch pieces
Fresh ground salt and pepper, to taste
PAM

  • Preheat grill to medium-high heat.
  • Place preserves in a 2 cup measure cup and heat on high in the microwave for 30 seconds, stir and heat for another 30 seconds.
  • Stir in soy sauce, lemon juice and garlic.
  • Place 2/3 cup of the mixture in a large Ziploc bag.
  • Add pork to bag and marinate at room temperature for 30 minutes.
  • Remove pork from bag, discarding the marinade.
  • Thread pork pieces evenly onto skewers.**
  • Generously salt and pepper skewers.
  • Coat grill rack with PAM.
  • Arrange skewers on hot grill.
  • Baste with a third of remaining sauce.
  • Grill 3-4 minutes.
  • Turn pork over and baste again with another 1/3 of sauce.
  • Grill another 3-4 minutes.
  • Baste with remaining sauce.

*I prefer apricot pineapple, but the original recipe called for apricot only preserves.
** I use Fire wires. They are flexible cable skewers. These are AMAZING!!!!! If you don’t have a set, you NEED a set!

BREAKFAST for DINNER ~ HAM & CHEDDAR SAVORY BREAD PUDDING

I’ve been trying really hard to work through my stack of recipes for experimenting.  This one was labeled as breakfast for dinner, which was FANTASTIC, but it would also be REALLY GREAT for a Sunday brunch or holiday brunch since it can be prepared in advance and reheated as needed.

HAM & CHEDDAR SAVORY BREAD PUDDING
8-10 slices multi-grain bread with seeds*, cut into 3/4 inch cubes
1 (3/4, 1/4 divided) cup SHARP cheddar cheese
6 large green onions, chopped
3/4 cup milk
1/4 cup chicken broth
Fresh ground black pepper
8 ounces ham steak, chopped fine
3 large egg yolks, lightly beaten
3 large egg whites
Sour cream

  • Preheat oven to 375°.
  • Coat 15×10 jelly roll pan and 4 large ramekins with PAM.
  • Place bread cubes on jelly roll pan and bake for 10 minutes, turning as need or until lightly toasted.
  • Cool toast.
  • Combine bread cubes, 3/4 cup cheese, 3/4 of the onions, milk, chicken broth, pepper, ham, and egg yolks, tossing to mix and coat.
  • In a small bowl beat egg whites at high speed until foamy.
  • Gently fold in egg whites.
  • Spoon 1 cup into prepared ramekins or see note.
  • Top the ramekins with the remaining cheese and onions.
  • Bake for 20 minutes or until toasted brown.
  • Top with sour cream and ENJOY!

NOTE: If I’m cooking just for us I will use a shallow baking dish and cook it as a casserole.  By using the shallow baking dish you get a toastier crunch effect.

*ALSO works well with a really SOUR sourdough, but you’ll want to add some extra seasoning!

SMOTHERED PORK CHOPS

I originally found this recipe in COOK’S ILLUSTRATED  and changed it very little.  I served it with rice here for a change, but really prefer it served with mashed potatoes or buttered noodles since it makes such a nice gravy.

SMOTHERED PORK CHOPS
3 slices bacon, diced
2 tablespoons Avocado oil
2 tablespoons Wondra flour
1 3/4 cups chicken broth
4 bone-in thick pork chops
2 sweet onions, halved and sliced thin
2 tablespoons water
3 cloves garlic, minced
1 teaspoon fresh minced thyme
1 tablespoon minced parsley 
salt and pepper to taste

  • Fry bacon over medium heat, stirring frequntly for 8-10 minutes until browned. Remove with slotted spoon to a paper towel and allow to drain.
  • Reduce heat and add oil to make 2 tablespoons total in pan.
  • Whisk in flour and cook until golden like the color of peanut butter.
  • Slowly add broth and increase heat, whisking continuously until you reach a slow boil. Cover and set aside.
  • Pat pork chops dry.
  • Season both sides with salt and pepper.
  • In a large skillet bring 1 tablespoon of the avocado oil to high heat. Add pork chops and brown 2-3 minutes each side. Transfer chops to a plate.
  • Add remaining oil to skillet and bring to heat.
  • Add onions and water to skillet browning until just beginning to caramelize.  Be sure to scrape up any browned bits from the skillet.
  • Add thyme and garlic cooking until fragrant.
  • Add pork chops back into pan and pour sauce from other pan over top.
  • Simmer 20-30 minutes until pork is tender and cooked through.
  • Remove chops to a warming platter.
  • Stir in parsley and season sauce with salt and pepper.  Continue cooking until it reaches a gravy like consistency.
  • Spoon over pork chops and top with reserved bacon.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI BOLOGNESE SAUCE

 

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Lasagna  Noodles, prepared or oven ready**

  •  Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I’m really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks. 
  • In a mixing bowl mash the yolks to a fine consistency. 
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
  •  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

  • Clean and bake carrots until slightly mushy.
  • Cool, Slice lengthwise and set aside.
  • While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
  • Simmer apricots until mushy – about an hour.
  • Add butter, brown sugar and walnuts to apricot mixture.
  • In a 13×9 greased baking dish layer carrots and apricot mixture twice.
  • Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups grated sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.

 

  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.

 

  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.

 

  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

  • Blend together well.
  • Enjoy!   

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GLAZED STUFFED PORK CHOPS again and again!

This recipe just keeps getting better an better!

2015
2014

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.