I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are added unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.
4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.
Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
To serve, spoon any cooking juices from skillet over pork, apricots, and beans.
Makes 4 servings.
ENJOY!
Tuesday, June 1, 2010
Gingered Beef & Broccoli Salad Bowl
Some spring veggies are all ready to go and others will be soon. Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
Thursday, February 4, 2010
Hashbrown Quiche
NEED:
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
Apple Skillet Pancakes
NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.
ENJOY!
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.
ENJOY!
Wednesday, January 13, 2010
Hungarian Goulash
This is one of my favorite winter dishes.
NEED:
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons paprika * FYI Hungarian Paprika is hot..choose according to your taste
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency.
ENJOY!
NEED:
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons paprika * FYI Hungarian Paprika is hot..choose according to your taste
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency.
ENJOY!
Saturday, January 9, 2010
Clam Chowder
NEED:
1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)
Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme
ENJOY!
1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)
Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme
ENJOY!
Sunday, January 3, 2010
Caramel Apple Pork Chops
NEED:
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
ENJOY!
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook until apples are just tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking mixture uncovered in skillet, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
ENJOY!
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