Pork Chops and Apples with Maple Sauce
submitted by Brittany
1/3 c maple syrup
1 Tb spicy brown mustard
1/4 tsp salt
1/4 tsp pepper
1/4 c bread crumbs
4 pork chops
2 Tb olive oil
1/2 c apple juice or cider
2 apples, sliced
Combine the syrup, mustard, salt and pepper. Set aside. Place bread crumbs in a large Ziploc, then add pork chops. Shake until pork chops are well coated. Brown the pork chops in the olive oil over medium heat; add the apple juice and cook uncovered until barely done (about 10 min, maybe less). Layer sliced apples over pork chops and drizzle maple sauce over everything. Cook another 5 minutes. *If you like the apple slices very soft, then add them to the pork earlier.
Wednesday, December 30, 2009
grilled vegies
Grilled Vegetable Medley Packet's
1/4 cup olive oil
2 tablespoons minced fresh basil
2 - 3 fresh rosemary sprigs
1/2 teaspoon salt
1/2 teaspoon pepper
7- small yellow summer squash, cut into 1/2-inch slices
1 - pound Yukon Gold potatoes, cut into 1/2-inch cubes
5 small carrots, cut into 1/2-inch slice
In a very large bowl mix together olive oil, basil salt & pepper. Add all the cut up vegetables and toss to coat. Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once.
1/4 cup olive oil
2 tablespoons minced fresh basil
2 - 3 fresh rosemary sprigs
1/2 teaspoon salt
1/2 teaspoon pepper
7- small yellow summer squash, cut into 1/2-inch slices
1 - pound Yukon Gold potatoes, cut into 1/2-inch cubes
5 small carrots, cut into 1/2-inch slice
In a very large bowl mix together olive oil, basil salt & pepper. Add all the cut up vegetables and toss to coat. Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once.
coconut sticky chicken
6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes
Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.
I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes
Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.
I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!
stuffed shells
1 box jumbo shells
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2-3 jars or cans of spaghetti sauce (I always use the cheap Hunt’s brand sauce for this. It works fine.)
Cook the shells according to the package directions. Drain them and cool in a single layer on wax paper or foil. Meanwhile, combine the cheeses, eggs, and seasonings. Fill each shell with 1 1/2 Tbs. of the cheese mixture.
Spread a thin layer of sauce on the bottom of the pan. Place the shells in the pan in a single layer. Cover with remaining sauce. Bake covered at 350 degrees for about 45 minutes or until hot and bubbly.
I froze the extra shells to use later in a single layer and then placed them in a ziplock bag. To use them, I’ll just assemble the shells and sauce in the pan and bake them a bit longer.
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2-3 jars or cans of spaghetti sauce (I always use the cheap Hunt’s brand sauce for this. It works fine.)
Cook the shells according to the package directions. Drain them and cool in a single layer on wax paper or foil. Meanwhile, combine the cheeses, eggs, and seasonings. Fill each shell with 1 1/2 Tbs. of the cheese mixture.
Spread a thin layer of sauce on the bottom of the pan. Place the shells in the pan in a single layer. Cover with remaining sauce. Bake covered at 350 degrees for about 45 minutes or until hot and bubbly.
I froze the extra shells to use later in a single layer and then placed them in a ziplock bag. To use them, I’ll just assemble the shells and sauce in the pan and bake them a bit longer.
Oreo Cookies
Homemade Oreo Cookies
Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract
Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract
Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.
Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract
Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract
Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.
Thursday, December 17, 2009
Pan Seared Halibut
Ingredients
* 1 tablespoon olive oil
* 2 (8 ounce) steaks halibut
* 1/2 cup white wine
* 1 teaspoon chopped garlic
* 1/8 cup butter
* salt and pepper to taste
* 3 tablespoons capers, with liquid
Directions
1. Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
* 1 tablespoon olive oil
* 2 (8 ounce) steaks halibut
* 1/2 cup white wine
* 1 teaspoon chopped garlic
* 1/8 cup butter
* salt and pepper to taste
* 3 tablespoons capers, with liquid
Directions
1. Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
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