Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

PORK CHOPS in TOMATO GRAVY

PORK CHOPS in TOMATO GRAVY
4 bone-in pork chops
4 slices bacon, diced
1/2 teaspoon sweet paprika
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 onion, diced small
1 celery rib, minced
2 garlic cloves, minced
3 tablespoons WONDRA flour
1 tablespoon QUALITY tomato paste
1 cup chicken broth
1 cup tomato sauce
1 teaspoon FRESH minced thyme leaves

  • Combine paprika, sugar, cayenne pepper, salt and black pepper until well mixed.
  • Pat pork chops dry.
  • Rub chops on both sides with spice mixture.
  • Cook bacon in large skillet over medium heat until crispy. Remove bacon pieces with a slotted spoon to drain on paper toweling
  • Add chops to bacon grease and sear 4-5 minutes.
  • Transfer chops to a plate browned side up.
  • Add onion, celery and garlic to pan, sauteing until softened.
  • Add flour and tomato paste, stirring and cooking until well mixed.
  • Add chicken broth, tomato sauce, thyme and bacon pieces.
  • Bring to a SLOW boil.
  • Lower to a simmer, return chops to pan browned side up and simmer 8-10 minutes until chops register 145°.
  • Transfer chops to rest on a platter and tent with foil for 5-10 minutes.
  • Season gravy to taste and keep warm.
  • Serves over prepared pasta, rice or mashed potatoes.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE

Eggs Benedict is one of my all time favorite special breakfasts. I am not a Canadian bacon fan though and much prefer a tavern style ham or better yet leftover Easter ham :D. And the English muffin has to be crispy, but not too crispy so it soaks up the Hollandaise sauce!  This is also a recipe I try to make in conjunction with white cake so nothing goes to waste since one uses egg whites and the other egg yolks.

Eggs Benedict is a multi-taskers recipe and requires more prep work than anything!  Using super FRESH eggs also makes it better!

Despite the name sounding Dutch,  Hollandaise  sauce began in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. Hollandaise is one of the five mother sauces in French cuisine. Sauce Isigny is also still listed in French reference books.  Ironically though according to Wikipedia the sauce can actually be traced back to the middle ages crediting it’s origins to 1651 in La Varenne’s Le Cuisinier François for “asparagus with fragrant sauce”.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE serves 2

2 English muffins
4 LARGE, FRESH eggs
4 slices tavern ham, warmed

HOLLANDAISE SAUCE
4 tablespoons butter
4 egg yolks
Juice of 1 SMALL lemon – 1 tablespoon TART lemon juice
1 tablespoon heavy whipping cream
1 teaspoon Frank’s original hot sauce
FRESH ground salt and pepper, to taste

  • Melt the butter in a small saucepan.
  • In a separate small bowl, beat the egg yolks.
  • Mix in lemon juice, whipping cream, hot sauce, salt and pepper.
  • Temper the egg mixture by adding a small spoonful of the hot melted butter to the egg mixture and stirring well. Repeating this process a spoonful at a time to slowly combine without curdling the sauce.
  • Once the butter has been completely incorporated, pour the mixture back into the saucepan, cooking on LOW heat, stirring constantly, for 30 seconds.
  • Remove from heat and set aside.

EGGS

2 tablespoons vinegar – I like to use apple cider vinegar to add a bit of tang to the egg.

  • Fill a medium size pot with about 3 inches of water and bring to a SLOW boil.
  • Reduce to a simmer.
  • Add vinegar (the vinegar helps the egg stay together all in one place)
  • Crack each egg into a separate ramekin.
  • GENTLY pour each egg into the water in separate areas.
  • Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
  • GENTLY Remove the poached egg with a slotted spoon.

ASSEMBLY

  • Toast the English muffin and LIGHTLY butter.
  • Top each toasted side with a slice of ham.
  • Top the ham with the poached egg.
  • Top with Hollandaise sauce.
  • Serve and enjoy immediately.

PINEAPPLE ORANGE ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

  • Preheat oven to 375°.
  • Cut half of the pineapple into slices and the other half into chunks.
  • Arrange orange slices, onion slices and pineapple rings in roasting pan.
  • Pour 1/4 cup of ginger beer over ham.
  • Cover with foil, sealing edges.
  • Bake 60 minutes.
  • While ham is baking puree pineapple chunks with the apple butter and honey.
  • Transfer puree to a saucepan over medium heat.
  • Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
  • Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
  • Brush another 1/3 cup of syrup over ham for another 5 minutes.
  • Brush with remaining glaze and return to oven uncovered for final 10 minutes.
  • Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀

2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

  • Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
  • Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
  • Once reduced, remove from heat and stir in butter and vanilla.
  • Allow to cool COMPLETELY!
  • Store in a mason jar in the refrigerator for up to 1 week.

CREAMY FRENCH ONION ARTICHOKE DIP

CREAMY FRENCH ONION ARTICHOKE DIP
The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper

  • Whisk cream cheese until fluffy.
  • Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
  • Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
  • In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
  • Add artichoke mixture and blend well.
  • Refrigerate until ready to serve.

BUTTERMILK CHICKEN FRIED STEAK & PEPPERED COUNTRY GRAVY

BUTTERMILK CHICKEN FRIED STEAK
2 cups buttermilk
2 LARGE eggs, beaten
4 pork cube steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA flour
1/2 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons avocado oil

  • Place steaks in a single layer in a shallow dish.
  • Pour buttermilk over steaks and chill 1-2 hours.
  • Heat oil and butter in large skillet.
  • Combine flour and bread crumbs in shallow bowl.
  • Add beaten egg to another shallow bowl.
  • Season pork cube steaks with salt and pepper.
  • Dredge steaks through eggs and then flour before adding to hot oil.
  • Sear until golden, flip and sear other side.
  • Serve with mashed potatoes and peppered gravy.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

SUN-DRIED TOMATO BASIL VINAIGRETTE

SUN-DRIED TOMATO BASIL VINAIGRETTE
4 ounces sun dried tomatoes with herb in oil
1/4 cup balsamic vinegar
1/2 cup champagne vinegar
1/2 cup avocado oil (see notes)

  • Blend together the tomatoes and vinegar until desired consistency.
  • Slowly add oil until emulsified.
  • Chill.

NOTES: I often use a flavored oil (mushroom olive) as an alternative.

ORANGE LIME VINAIGRETTE

ORANGE LIME VINAIGRETTE
2 tablespoons orange juice
2 tablespoons lime juice
1 SMALL shallot. FINELY minced
1 tablespoon minced FRESH cilantro
1/8 teaspoon red pepper flakes
4 tablespoons avocado oil
3 tablespoons champagne vinegar
FRESH ground sea salt and tri-color pepper, to taste

  • Shake together in dressing bottle.
  • Chill before dressing salad.

NOTE:

  • I sometimes substitute a frozen ALL fruit bar (Pineapple or Pomegranate) for the orange juice to change up the flavor.
  • This is another recipe adapted from Cook’s Illustrated Cook’s Science cook book.

HERBED RED WINE VINAIGRETTE

I make this is small batches – just enough for that night’s meals because we prefer the fresh aspect.

HERBED RED WINE VINAIGRETTE
2 tablespoons finely diced shallots
2 cloves garlic, minced
2 teaspoons Gourmet Garden Italian Herbs
Juice of 1 lemon
3 tablespoons red wine vinegar
6 tablespoons avocado oil
2 teaspoons sugar
FRESH ground sea salt and black pepper

  • In the base of your cruet add the shallot pieces.
  • Sprinkle with the FRESH ground sea salt and black pepper.
  • Top with avocado oil. Let sit 15 minutes to macerate the shallots.
  • After 15 minutes add the minced garlic, Italian herbs, lemon juice, sugar and red wine vinegar.
  • Shake to combine.
  • Refrigerate 1 hour before dressing salad and serving.

PORK LOIN in HERBED WINE SAUCE

This sauce is GREAT on pork as well as chicken. In fact, it’s so flavorful that it’s GREAT on pasta as just a vegetarian dish.

PORK LOIN CHOPS in HERBED WINE SAUCE
4 boneless pork loin chops
FRESH ground sea salt and black pepper
1 tablespoon garlic oil (olive oil or avocado oil work great too)
1 + 1 tablespoon butter
1 shallot, sliced thin
3 cloves garlic, minced
1 small red mini pepper, diced
1 small yellow mini pepper, diced
1 tablespoon Garden Gourmet Italian Herbs
1/4 cup pink Moscato or white wine
2 tablespoons QUALITY honey
3/4 cup LITEHOUSE Spiced Fig vinaigrette **(SEE NOTE)

  • Pound pork loin chops to 1/2 inch or less.
  • Generously season chops with FRESH ground sea salt and black pepper.
  • Preheat oven to 350°.
  • Add 1 tablespoon of butter to cast iron pan.
  • Add cast iron pan to oven.
  • Melt 1 tablespoon butter and oil in another skillet over medium heat.
  • Add pork chops and sear 3 minutes on each side. After second side, add chops to pan in oven.
  • Add the shallots to the stove top pan, stirring a moment or two until translucent.
  • Add garlic, peppers and Italian herbs to pan, stirring to combine and cooking a couple minutes until peppers soften.
  • Add Moscato, sauteing until almost evaporated.
  • Add Spiced Fig vinaigrette and honey, sauteing 3-4 minutes until sauce is blended and thickens.
  • Remove pork loin chops from the oven and plate.
  • Serve over pork loin and pasta or mashed potatoes.

NOTE:  ANY flavor could be substituted here and work well.  It really is up to you and your flavor palette.  If I’m out of vinaigrette I have used plain chicken broth and it still tastes GREAT.

MUSHROOM CREAM CHICKEN

This recipe originally called for bone-in chicken and was for a slow cooker, but we MUCH prefer not to deal with bones and I wanted it to be a week night easy recipe, so we I have adjusted it to a boneless version. Plus hubby doesn’t care for mushrooms so it makes it easy to serve this way and I get ALL the mushrooms. 😀

MUSHROOM CREAM CHICKEN serves 4
4 boneless, skinless chicken breasts or 8-10 tenders
1 ½ teaspoons herbs de Provence
FRESH ground sea salt and black pepper
¼ cup WONDRA flour
1 tablespoon butter
1 tablespoon avocado oil
1 cup chicken broth
½ cup white wine
2 tablespoons flour
8 ounces sliced mushrooms
1 leek, halved lengthwise and chopped
½ cup heavy cream

  • Generously salt and pepper each chicken breast.
  • Combine flour and herbs de Provence.
  • Dredge chicken in Wondra flour mixture.
  • Heat butter and avocado oil in large skillet over medium high heat.
  • Sear chicken pieces 4-5 minutes on each side until golden.
  • Remove chicken pieces and keep warm.
  • Add leek pieces and mushrooms to skillet and sauté’ until golden.
  • Using a slotted spoon remove onions and mushrooms to the platter with the chicken.
  • Whisk together the chicken broth, white wine and 2 tablespoon of flour.
  • Add to skillet and bring to a SLOW boil.
  • Reduce heat and simmer 10 minutes.
  • Add heavy cream and whisk until well blended and you reach desired consistency.
  • Return chicken, leeks and mushrooms to pan and turn to coat with sauce.
  • Serve over mashed potatoes or pasta.

CREAMY GARLIC & HERB BONELESS PORK CHOPS

I adapted the delicious boneless Pork Chops in a Creamy Garlic & Herb Wine Sauce from Olga at What’s In The Pan.  This a superb One pan dish is so easy to prepare and actually ready in less than 30 minutes! It is made with a dry white wine, the juice of a fresh lemon, FRESH minced garlic and FRESH thyme making these pork chops are packed with flavor and so juicy!

CREAMY GARLIC & HERB BONELESS PORK CHOPS
4 boneless pork chops
2 tablespoons butter
¼ cup WONDRA flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

  • Whisk together flour, garlic powder, onion powder, and Italian seasoning.
  • Generously season pork chops with salt and pepper.
  • Dredge pork chops thoroughly in flour mixture.
  • Reserve dredge for next stop.
  • Heat butter in a large skillet over medium-high heat.
  • 
Add pork chops and sear them by cooking for 3-4 minutes per side, reducing heat to medium on second side.
  • Remove from heat and transfer to a plate.
  • Cover to keep warm.

CREAMY HERB & WINE SAUCE
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon of the dredging mixture
½ cup dry white wine
Juice of 1 LARGE lemon
½ cup chicken stock
½ cup heavy cream
1 teaspoon Italian seasoning
4 sprigs FRESH thyme, leaves only, minced
2 tablespoons FRESH chopped Italian Parsley

  • Return skillet to heat and melt 2 tablespoons butter.
  • Add minced garlic and cooking for 1-2 minutes on medium heat.
  • Whisk in flour and blend well.
  • Add in wine while constantly whisking for 1 minute.
  • Add chicken stock and heavy cream, whisking to blend well.
  • Add lemon juice, fresh thyme and Italian seasoning.
  • Adjust seasoning with salt and pepper, to taste and simmer for 2-3 minutes.

TO SERVE

  • Reduce heat to low and return pork chops to pan.
  • Turn to coat well simmering JUST until heated through.
  • Serve with mashed potatoes, prepared pasta or rice pilaf.