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February 25, 2009
February 23, 2009
Italian Style Pork Chops
This is a crock-pot meal that takes a little more effort that just throwing everything in and turning it on, but it is definitely worth it. Here's what you'll need:
6 lean pork chops, 1 inch thick
1 1/2 Tbsp olive oil
1/2 Cup flour
1 Tbsp kosher salt
1/2 tsp garlic powder
1/2 Cup Parmesan cheese, shredded
8oz sliced mushrooms
1 medium yellow onion, sliced
4 garlic cloves, minced
26oz can/jar spaghetti sauce
1/2 Cup dry red wine or dry sherry
2 Tbsp lemon juice
1 Tbsp dried parsley flakes
1 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 bay leaves
2 Cups Mozzarella cheese
I know it looks like a lot of ingredients, but a lot of those are spices, don't be intimidated!
Wash pork chops and pat dry with paper towels. Trim any excess fat from chops. Heat olive oil in a large skillet. Mix flour, salt, garlic powder and Parmesan cheese in a shallow dish. Coat the pork chops with the flour mixture and lightly brown on both sides in the heated oil (the pork chops should not be completely cooked); drain the chops on paper towels. Place the mushrooms, onions and garlic in the bottom of the crock pot; add the chops to the top of the veggies. In a large mixing bowl combine spaghetti sauce, wine or sherry, lemon juice and spices (minus the bay leaves). Pour over the pork chops, add the bay leaves to the top. Cover and cook on low for 4-5 hours. Thirty minutes before the cooking time is up remove the bay leaves and add the Mozzarella cheese. Serve with your favorite pasta and bread to soak up the yummy sauce!
6 lean pork chops, 1 inch thick
1 1/2 Tbsp olive oil
1/2 Cup flour
1 Tbsp kosher salt
1/2 tsp garlic powder
1/2 Cup Parmesan cheese, shredded
8oz sliced mushrooms
1 medium yellow onion, sliced
4 garlic cloves, minced
26oz can/jar spaghetti sauce
1/2 Cup dry red wine or dry sherry
2 Tbsp lemon juice
1 Tbsp dried parsley flakes
1 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 bay leaves
2 Cups Mozzarella cheese
I know it looks like a lot of ingredients, but a lot of those are spices, don't be intimidated!
Wash pork chops and pat dry with paper towels. Trim any excess fat from chops. Heat olive oil in a large skillet. Mix flour, salt, garlic powder and Parmesan cheese in a shallow dish. Coat the pork chops with the flour mixture and lightly brown on both sides in the heated oil (the pork chops should not be completely cooked); drain the chops on paper towels. Place the mushrooms, onions and garlic in the bottom of the crock pot; add the chops to the top of the veggies. In a large mixing bowl combine spaghetti sauce, wine or sherry, lemon juice and spices (minus the bay leaves). Pour over the pork chops, add the bay leaves to the top. Cover and cook on low for 4-5 hours. Thirty minutes before the cooking time is up remove the bay leaves and add the Mozzarella cheese. Serve with your favorite pasta and bread to soak up the yummy sauce!
February 13, 2009
A Gourmet Dinner at home
In honor of tomorrow being Valentines day I thought I would share some quick and fairly easy recipes for a gourmet dinner at home. I'll start out with Roasted Asparagus, then move on to Potatoes Gratin and finish if off with Ribs. Here's what you'll need:
1 lb. asparagus, depending on how much you'll eat
kosher salt
fresh ground black pepper
extra virgin olive oil
Preheat the oven to 400 degrees. Take on piece of the asparagus and hold it on both ends then bend it until it breaks. Use that piece of asparagus as a guide to cut the rest of the ends off. Place the asparagus stalks on a baking sheet and lightly drizzle with EVOO. Sprinkle with kosher salt and black pepper. Stick in the oven for 15-20 minutes, or until tender.
For the Potatoes Gratin here's what you'll need:
3-4 medium potatoes
1 can cream of mushroom soup
1/2 cup milk
8oz Cheddar cheese, give or take
salt
black pepper
Preheat oven to 350 degrees. Grease a 8x8 (or whatever you have) casserole dish and set aside. Using a mandolin, slice the potatoes and cheese very thin. Begin by layering the potatoes in the bottom of the dish, 2-3 potatoes deep, salt and pepper the potatoes then place a layer of cheese. Repeat layering until you've used all the ingredients. Mix cream of mushroom soup and milk and pour over the top of the dish. Place in oven and cook for 90 minutes, or until the potatoes are tender.
Here's a rub recipe for the ribs:
1/2 Cup brown sugar
1/2 Cup paprika
1/3 Cup garlic salt
2 Tbsp onion salt
2 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin
Mix all ingredients well and store in an airtight container.
This rub can be used on all kinds of meats. I have used it on ribs and brisket, I think it would also be great on chicken. Just massage the rub into whatever meat you are using and cook as usual.
Ribs need to be grilled about an hour, turning every 10 minutes, on low. Baby back pork ribs are my personal favorite.
Enjoy!
1 lb. asparagus, depending on how much you'll eat
kosher salt
fresh ground black pepper
extra virgin olive oil
Preheat the oven to 400 degrees. Take on piece of the asparagus and hold it on both ends then bend it until it breaks. Use that piece of asparagus as a guide to cut the rest of the ends off. Place the asparagus stalks on a baking sheet and lightly drizzle with EVOO. Sprinkle with kosher salt and black pepper. Stick in the oven for 15-20 minutes, or until tender.
For the Potatoes Gratin here's what you'll need:
3-4 medium potatoes
1 can cream of mushroom soup
1/2 cup milk
8oz Cheddar cheese, give or take
salt
black pepper
Preheat oven to 350 degrees. Grease a 8x8 (or whatever you have) casserole dish and set aside. Using a mandolin, slice the potatoes and cheese very thin. Begin by layering the potatoes in the bottom of the dish, 2-3 potatoes deep, salt and pepper the potatoes then place a layer of cheese. Repeat layering until you've used all the ingredients. Mix cream of mushroom soup and milk and pour over the top of the dish. Place in oven and cook for 90 minutes, or until the potatoes are tender.
Here's a rub recipe for the ribs:
1/2 Cup brown sugar
1/2 Cup paprika
1/3 Cup garlic salt
2 Tbsp onion salt
2 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin
Mix all ingredients well and store in an airtight container.
This rub can be used on all kinds of meats. I have used it on ribs and brisket, I think it would also be great on chicken. Just massage the rub into whatever meat you are using and cook as usual.
Ribs need to be grilled about an hour, turning every 10 minutes, on low. Baby back pork ribs are my personal favorite.
Enjoy!
January 17, 2009
French Onion Soup - Crockpot Style
This recipe is so so so easy. I threw the ingredients in the crockpot during my lunch break on Thursday and came home to find yummy French onion soup ready and waiting. Here's what you need:
4 cups beef broth
3-4 medium onions, sliced
1/4 cup butter
1 tsp Worcestershire sauce
4 slices of cheese, Parmesan, Swiss, whatever floats your boat
Add first 4 ingredients to the crockpot. Cover and cook on high for 4-6 hours. I served the soup in bread bowls (you can get them at Wal-Mart) and placed the cheese in the bowl before pouring in the soup. This doesn't taste just like what you would get at Jason's Deli or Panera, but it is still good. Give it a try!
4 cups beef broth
3-4 medium onions, sliced
1/4 cup butter
1 tsp Worcestershire sauce
4 slices of cheese, Parmesan, Swiss, whatever floats your boat
Add first 4 ingredients to the crockpot. Cover and cook on high for 4-6 hours. I served the soup in bread bowls (you can get them at Wal-Mart) and placed the cheese in the bowl before pouring in the soup. This doesn't taste just like what you would get at Jason's Deli or Panera, but it is still good. Give it a try!
January 14, 2009
Easy Cheesy Mexican Casserole
Last night for dinner we had hamburger meat set out, but weren't sure what to do with it so we pulled out some cookbooks and searched for something tasty. I found a recipe and decided to tweak it a little bit and this is what I came up with. Here's what you need
1 lb hamburger meat, cooked and drained
14 corn tortillas, cut into quarters
10oz can Rotel
16oz can refried beans
10 3/4oz can cream of chicken soup
10 3/4oz can cream of mushroom soup
1 small onion, finely diced
1/2 lb shredded cheese, you can use less if you like
Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish. In a large bowl mix soups, onion and Rotel. Once hamburger meat is cooked and drained mix with refried beans. Place half the meat/bean mixture in the bottom of the pan, spreading out evenly. Then place half the quartered tortillas on top, making sure to cover entire pan. Pour half of soup mixture into pan and spread evenly, top with half the shredded cheese. Repeat layers ending with cheese. Bake, uncovered for 30-45 minutes, depending on how crunchy you like the onions to be. Serve with tortilla chips, sour cream and salsa.
1 lb hamburger meat, cooked and drained
14 corn tortillas, cut into quarters
10oz can Rotel
16oz can refried beans
10 3/4oz can cream of chicken soup
10 3/4oz can cream of mushroom soup
1 small onion, finely diced
1/2 lb shredded cheese, you can use less if you like
Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish. In a large bowl mix soups, onion and Rotel. Once hamburger meat is cooked and drained mix with refried beans. Place half the meat/bean mixture in the bottom of the pan, spreading out evenly. Then place half the quartered tortillas on top, making sure to cover entire pan. Pour half of soup mixture into pan and spread evenly, top with half the shredded cheese. Repeat layers ending with cheese. Bake, uncovered for 30-45 minutes, depending on how crunchy you like the onions to be. Serve with tortilla chips, sour cream and salsa.
January 2, 2009
Cashew Chicken Stir Fry
Tonight I made Cashew Chicken Stir Fry and it tasted just like take out! So here's the super simple recipe, give it a try! Here's what you need:
2 Tbsp cornstarch
1 Tbsp brown sugar
1 1/4 Cup chicken broth
2 Tbsp soy sauce
1 1/2 lbs boneless skinless chicken breasts, cubed
3 Tbsp oil, divided
1/2 lb sliced mushrooms
2-3 small zucchini, sliced and quartered
4 green onions, sliced
1 (8oz) can water chestnuts, drained
3/4 Cup salted cashews
Start by slicing all your veggies and chicken, I sliced the zucchini into about 1/2 inch slices, then quartered them to make a nice bite sized piece. Combine cornstarch, brown sugar, chicken broth and soy sauce in a small bowl and stir until thoroughly combined, set aside. Heat 2 Tbsp oil in a large skillet or wok and stir fry chicken until no longer pink in the center, I added a little garlic salt to the chicken while it was cooking for more flavor. Remove and keep warm. Remove any remaining liquid from the pan and add 1 Tbsp oil. Stir fry the mushrooms, zucchini and green onions for about 5 minutes, until the zucchini and mushrooms start to soften. Stir in the chicken, water chestnuts and cashews. Stir the broth mixture and add to the pan, bring to a boil and let cook for 1-2 minutes, or until thickened. Serve with rice.
2 Tbsp cornstarch
1 Tbsp brown sugar
1 1/4 Cup chicken broth
2 Tbsp soy sauce
1 1/2 lbs boneless skinless chicken breasts, cubed
3 Tbsp oil, divided
1/2 lb sliced mushrooms
2-3 small zucchini, sliced and quartered
4 green onions, sliced
1 (8oz) can water chestnuts, drained
3/4 Cup salted cashews
Start by slicing all your veggies and chicken, I sliced the zucchini into about 1/2 inch slices, then quartered them to make a nice bite sized piece. Combine cornstarch, brown sugar, chicken broth and soy sauce in a small bowl and stir until thoroughly combined, set aside. Heat 2 Tbsp oil in a large skillet or wok and stir fry chicken until no longer pink in the center, I added a little garlic salt to the chicken while it was cooking for more flavor. Remove and keep warm. Remove any remaining liquid from the pan and add 1 Tbsp oil. Stir fry the mushrooms, zucchini and green onions for about 5 minutes, until the zucchini and mushrooms start to soften. Stir in the chicken, water chestnuts and cashews. Stir the broth mixture and add to the pan, bring to a boil and let cook for 1-2 minutes, or until thickened. Serve with rice.
December 31, 2008
A Little Something
to bring in the new year. This is something that my roommates and I started doing a couple of years ago, and now we drink this on any and every special occasion. It's so simple and so yummy! All you need is a bottle of Welchs sparkling white grape juice and a can of peach nectar (this can be found in the Mexican food aisle of your grocery store, or Walmart, or possibly with the juices). Also, you might want some cute champagne flutes or wine glasses. Just put about a tablespoon and a half of peach nectar in each glass and fill the rest with the sparkling white grape juice, then toast to the new year! You can also use any cheap champagne instead of the sparkling white grape juice if that tickles your fancy. Happy New Year everyone, and enjoy a peach Bellini!
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