Monday, August 30, 2010
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
coarse salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil or vegetable oil
2 Tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup chicken broth or cider
1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth or cider. Return chops to the pan.
3. Cook until the pork is tender, about 5-10 minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
Thinly slice 1-2 zucchini squash and put into a 9X9 pan
Chop 1 medium onion and put half on top of the sliced zucchini
Sprinkle with seasoned salt
Thinly slice 1-2 yellow squash and put on top of sliced zucchini
Sprinkle with seasoned salt
Bake in 375 degree oven for 20-30 minutes or until squash is fork tender
Sprinkle with grated monterey jack or mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Remove from oven.
Chop two to three tomatoes and put on top of casserole.
Sunday, August 22, 2010
2 ½ cups all purpose flour (or 1 cup whole wheat & 1 1/2 cups white flour)
2 cups sugar
1 tsp baking powder, baking soad, ground cinnamon and salt
1 ½ cups applesauce
¾ cup vegetable oil
1 cup chopped walnuts -optional
Preheat oven to 350. Sift dry ingredients into large mixing bowl. Add applesauce,oil, and eggs. Beat on low speed until moistened. Beat batter on high for 2 minutes. Bake for 30 minutes or until toothpick is clean.
½ cup butter or margarine
4 ½ cups powdered sugar
6 Tbsp apple juice-divided
Heat butter in saucepan, stirring continually over medium heat until lightly browned. Beat butter, powdered sugar and 4 Tbsp apple juice. Add remaining apple juice and ¼ cup walnuts. Spread over cake.
4 chicken breasts chopped and cooked
1 pint sour cream
optional:1/2 roll Ritz crackers mashed in a little milk and butter
Combine and spread in a 9x13 pan
Combine 1 roll crushed ritz crackers, 2 Tbsp poppy seeds, 3/4 cup butter and spread over top.
Bake at 350 for 30 minutes. Serve over pasta.
Friday, August 20, 2010
1 cup whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped almonds
2 tablespoons chopped parsley
1 clove garlic crushed
1 teas salt
1/4 teas dried thyme
pinch of black powder
1/4 cup olive oil
2 pounds chicken (12 pieces)
Preheat oven to 400. Combine crumbs cheese almonds parley garlic salt thyme and pepper. Dip chicken in oil and coat with mix. Bake 25 minutes.
¾ cup + 2 Tbsp oats
1 cup buttermilk
1 ¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp cinnamon
¼ tsp salt
2/3 cup walnuts
1/3 cup canola oil
1 egg beaten
1/3 cup brown sugar
1 tsp vanilla
Combine oats and buttermilk and soak for 30 min. Add other ingredients and then bake on griddle as pancakes (may need a little more milk). Or as muffins.