Category: RECIPES

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.

KENTUCKY HOT BROWN

Previously I had made the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I had made a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

THE HOT BROWN serves 4
1/4 cup butter
1/3 cup flour
4 cups heavy cream
10 tablespoons Pecorino Romano cheese, divided**
salt and pepper, to taste
1 pound thinly sliced turkey (I used Costco sliced and it was perfect)
4 Texas toast slices (I used thick Sourdough)
4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley

*Preheat broiler with rack 4 inches from heat.
*Melt butter in a heavy 2 quart saucepan over medium low heat.
*Whisk in the flour until smooth and golden.
*Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
*Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
*Place toast slice in the bottom of a lightly greased casserole dish or make them all at once in a foil lined cookie sheet.
*Top with turkey slices.
*Top with tomatoes.
*Spoon cheese sauce over tomatoes.
*Sprinkle with the remaining cheese.
*Broil 5 minutes or until cheese begins to brown.
*Sprinkle with paprika.
*Top with bacon pieces (Next time I will crumble the bacon over top to make them easier to eat.
*Sprinkle with parsley.
*Enjoy.

**I didn’t realize I was out, but I was, so I substituted extra sharp cheddar and it was lick the plate clean good.

Save

CHICKEN CHILI ala SLOW COOKER

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

COFFEE BREAK MUFFINS

COFFEE BREAK MUFFINS from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

  • Center a rack in the oven and preheat  the oven to 400.
  • Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.
  • Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
  • Stir in the brown sugar, making sure there are no lumps.
  • In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough – a few lumps are better than over mixing the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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.

Save

Save

CARAMEL APPLE CHEESECAKE

This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

MEAT LOVER’S PIZZA MAC & CHEESE

I found A recipe for Pepperoni Pizza Mac & Cheese in the recent issue of Cuisine at Home. It was NOT what we had hoped it would be (though it was good)  so we made a few changes to help it be the GREAT recipe we thought it was going to be originally.

MEAT LOVER’S PIZZA MAC & CHEESE
2 cups dry penne pasta
3 oz. package pepperoni
2 mild Italian Sausages, skins removed
1 cup rotisserie chicken pieces
2 tablespoons olive oil
1 small red pepper, diced
1/2 cup diced onion
3 cloves garlic, minced
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/3 cup Wondra flour
3 1/2 cups whole milk
3 cups grated Provolone cheese
2 cups grated EXTRA sharp white cheddar cheese
1/2 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup of your favorite Marinara sauce

  • Preheat oven to 400˚.
  • Prepare pasta per package directions. Drain.
  • Set aside several pieces of pepperoni for the top. Mince the remaining pieces of pepperoni.
  • In a large deep oven proof skillet heat the oil over a medium high heat.
  • Brown the sausage and minced pepperoni. Remove meats to a paper towel lined plate to absorb the grease.
  • Reserve 1/4 cup of the drippings.
  • Sweat the bell pepper, garlic, onion, oregano and red pepper flakes in the drippings until softened.
  • Increase the heat and whisk in the flour until vegetables are well coated.
  • Whisk in milk, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low and gradually add Provolone, Cheddar and Parmesan cheeses whisking until smooth.
  • Fold in Pepperoni, Sausage and Chicken pieces until well coated.
  • Fold in Pasta.
  • Top with reserved Pepperoni pieces and Mozzarella cheese.
  • Bake 20 minutes until bubbly.
  • Let rest 10 minutes before serving.

PAN SEARED GARLIC CREAM CHICKEN

 

PAN SEARED GARLIC CREAM CHICKEN

4 boneless skinless chicken breasts, sliced or pounded thin
2 tablespoons butter
2 tablespoons Meyer Lemon olive oil
4 cloves garlic, minced
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dried tarragon
2 sprigs Lemon thyme, leaves pulled and stems discarded
1 tablespoon chopped fresh Italian flat leaf parsley
salt and pepper, to taste

  • Season chicken pieces with salt and pepper.
  • Heat butter and olive oil over medium-high heat.
  • Add chicken, cooking until golden on both sides.
  • Remove chicken and keep warm.
  • Add garlic, stirring to brown until aromatic.
  • Add wine, cream, thyme and tarragon.
  • Season with salt and pepper to taste.
  • Bring sauce to a boil.
  • Reduce heat and add parsley.
  • Add chicken pieces back in and coat with sauce.
  • Serve with mashed potatoes.

 

STUFFED BELL PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half – plus they look more attractive to serve in halves.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

BAKED SWEDISH MEATBALLS

One of the things I do when making a new recipe is make it EXACTLY the way it is written the first time.  The next time through I make the changes that appeal to my family’s tastes.  I don’t post them until I’ve tried them the second time and plan to make them yet again.  These meatballs were one of those recipes.

BAKED SWEDISH MEATBALLS

  • 1 Vidalia onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon fennel seeds, finely crushed
  • 1 teaspoon white pepper
  • 2 slices white bread, no crusts, torn into crumbles
  • 1 3/4 pounds ground sirloin
  • 3/4 pound ground pork
  • 1 tablespoon cooking oil
  1. Heat oil over medium high heat.
  2. Add onions, garlic, fennel, salt and pepper sauteing until onion is completely tender.
  3. Add onion mixture to a large mixing bowl and cool completely.
  4. Add bread to onion mixture and blend well.
  5. Add beef and pork, mixing with your hands until the onion mixture is well blended into the meat mixture.
  6. Form into ping pong size balls.  Should make 40 or so. SET ASIDE 2 uncooked meatballs for making your sauce.
  7. Line a jelly roll pan with foil.
  8. Arrange meatballs on foil.  I use a stainless cooling rack inside the jelly roll pan to put the meatballs on so the juices fall below.
  9. Preheat the broiler.
  10. Broil meatballs for 7-10 minutes or until cooked through.
  11. 1 tablespoons avocado oil
  • 4 teaspoons WONDRA flour
  • 1/4 teaspoon allspice
  • 2 cups beef stock
  • 3 tablespoons sour cream
  • 1 tablespoon butter
  • 1 1/2 teaspoons apple cider vinegar*
  1. Heat oil over medium high heat.
  2. Add your 2 uncooked meatballs, stirring and crumbling.
  3. Add flour and all spice, coating and blending the meat.
  4. Add stock and bring to a boil. Reduce heat slightly and reduce to 1 cup.
  5. Remove from heat and add sour cream, butter and vinegar.
  6. Spoon over meatballs.
  7. Serve with mashed potatoes or noodles.

NOTE: *This recipe works well with flavored vinegars if you omit the fennel to change the flavor up a bit.

Save

Save

PARMESAN ROASTED CARROTS

I tore this recipe out of a magazine.  Which one is unknown, but I did find a small logo in the corner for CAL-ORGANIC FARMS, so I assume that this is their recipe.  I accidentally overcooked this recipe, but that only added to the flavor.  There was literally nothing left in the bowl when everyone was done.

PARMESAN ROASTED CARROTS

  • 2 small packages carrots, rinsed and dried
  • 4 cloves garlic, finely minced
  • 1/4 cup avocado oil
  • 3 tablespoons powdered Parmesan cheese
  • 2 tablespoons Panko crumbs
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground black pepper
  • 2 tablespoons, chopped Italian Parsley
  1. Preheat oven to 400°.
  2. Line your baking sheet with foil.
  3. Place carrots in a ziploc bag.
  4. Whisk the oil, garlic, salt and pepper together until well blended. Pour over carrots.
  5. Sprinkle in the Parmesan cheese and Panko bread crumbs.
  6. Shake until well coated.
  7. Spread carrots onto cookie sheet.
  8. Bake 20-25 minutes until carrots are tender.  Shake pan halfway through.
  9. Serve immediately.

I’m off to check out CAL-ORGANIC FARM’S website and see if I can find any more great recipes.

Save

Save

5 CHEESE GOURMET MAC & CHEESE

NOT THE BEST PICTURE, BUT IT WAS OOEY GOOEY CREAMY DELICIOUS.

5 CHEESE GOURMET MAC & CHEESE

8 ounces macaroni or campagnelle noodles, prepared according to package directions
1/4 pound bacon, diced
1 small red onion, diced small
4 tablespoons unsalted butter, divided 2 1/2 + 1/2 + 1
3 tablespoons WONDRA flour
2 teaspoons DIJON mustard
1 1/4 cups whole milk
1 cup heavy cream
1 sprig fresh thyme
1/2 teaspoon sea salt
1 1/2 cups shredded Fontina cheese
1/4 cup grated Bleu Cheese
1 1/2 cups grated Gruyere Cheese
1 1/2 cups EXTRA sharp white cheddar cheese
1/2 cup grated Asiago Parmesan Cheese
2 tablespoons finely chopped Italian Parsley
1/3 cup crushed Keebler Club crackers
1 tablespoon butter, melted
2 tablespoons powdered Parmesan Cheese

  • Preheat oven to 450°.
  • Butter a 9×9 baking dish.
  • In a large skillet brown bacon until crisp and crumbly. Remove bacon with slotted spoon and drain on paper towels.
  • Add onions to  bacon drippings, sauteing until soft.
  • Add the 2 1/2 tablespoons of butter.
  • When butter is melted whisk in the flour making a roux.
  • Whisk in the mustard.
  • Gradually and alternately add the milk and cream, whisking constantly.
  • Add the thyme and salt.  Bring to a SLOW rolling boil, reduce heat and simmer for 15 minutes, stirring constantly.
  • Strain into a large mixing bowl and discard any solids.
  • Add ALL 5 cheeses quickly, stirring constantly until melted and a smooth consistency.
  • Add in the cooked noodles stirring to coat.
  • Fold the noodle mixture into the baking dish.
  • Blend together the melted butter, Parmesan Cheese and cracers.
  • Sprinkle on top of noodles.
  • Bake 20-25 minutes until bubbling and golden brown.
  • Remove from oven and rest 10 minutes before serving.

Save

Save

Save

Save

Save