Monday, August 2, 2010

Maple Glazed Breaded Pork Chops

Sorry again no pictures but this is so good.

4 pork chops -bone or boneless your choice
2 eggs
1/4 cup milk
1/2 cup italian seasoned bread crumbs
2 tbsp cocoa
1/4 cup pure maple syrup *roughly might be less might be more*
2 tbsp olive oil
salt and pepper to taste

Preheat ove to 350 degrees F (175 Celcius). Add oil to a frying pan and turn it onto medium heat. Combine eggs and milk in one container or bowl. Add Salt and pepper to egg mixture. Combine bread crumbs and cocoa in other container. Put pork chops into egg wash then bread crumb mixture and fry in pan until golden brown. Put pork chops in a bake pan *spray bake pan with pam or any cooking spray* Drizzle the maple syrup over the pork chops and bake for 15-20 minutes serve with rice or your favorite vegetable. Serves 4.

Cream of Potato Bacon Soup

I love this soup. It actually turned out wonderful. I am sorry I do not have a picture of this for you all to see but I will make it again soon.

Cream of Potato Bacon Soup
1 tbsp butter
2 tbsp Olive Oil
1/2 onion chopped
1 pkg bacon chopped *can use the precooked packaged chopped bacon*
1 leek chopped
1 cup shreeded carrots * I bought a bag that was preshreeded*
2 tbsps flour
4-6 large yukon gold potatoes cubed skin on
6 cups of chicken stock
2 cups of half and half cream
2 fresh basil leaves
Salt and pepper to taste.

Put butter and oil into a soup pot add chopped onion and leek reducing it down. Add bacon until tender add flour and carrots. Pour in chicken stock, cream and basil. Bring to a boiling point. Take emersion blender (if you do not have an emersion blender you can use a blender just put a little bit in at a time as it is hot) and blend till little chunks. Add potatoes cook till tender and serve. Makes 4-8 servings of soup.


Friday, March 5, 2010

Pumpkin Muffins

This recipe is absolutely wonderful. I am so thrilled that I found this recipe :)

Here is the recipe:

Pumpkin Muffins

Adapted From the American Club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 Cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin pie

1/3 cup vegetable oil *I used Canola oil*

2 large eggs

1 teaspoon pumpkin-pie spice *I'll post this as well*

1 1/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon sugar

Put oven rack in middle position and preheat oven to 350 Degree's F. Put liners in muffin cups. *I didn't use liners I used Pam spray in the pan and worked well*

In a separate bowl mix together flour and baking powder.

Whisk together in another mixing bowl pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cup sugar, baking soda and salt. Whisk in Flour mixture until just combined.

Stir together cinnamon and remaining sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown, toothpick inserted into the center of a muffin comes out clean, about 25 to 30 minutes depending on your oven.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 1 dozen muffins

Pumpkin Pie Spice

In a small bowl or cup measure:

1/2 teaspoon of cinnamon

1/4 teaspoon of ground ginger

1/8 teaspoon of ground allspice or ground cloves

1/8 teaspoon of ground nutmeg

Stir to blend. Makes 1 teaspoon of pumpkin pie spice

Monday, February 8, 2010

Coney Island Sauce

I remember eating this back home and how good it made hot dogs. Well I decided to make this for our smokies. Here is the recipe:

Coney Island Sauce
1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.
Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs, Coney Island style!

Tuesday, February 2, 2010

Salmon Cakes

This was so good. The only thing I'll do different is the potatoes. I'll used mashed :)

Salmon Cakes
2 large russet baking potatoes, washed and cut into large chunks
3 tablespoons canola oil
2 salmon filets, 6 oz each
Salt and pepper
4 green onions, sliced thinly
1 bunch fresh dill, chopped
1 egg, lightly beaten
Steam potatoes in a stovetop steamer until tender when pierced with a fork.
Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
Using a potato masher, mash them together.
Season salmon filets and sear on both sides until just cooked through.
Place the potatoes into a large bowl and add salmon, salt and pepper.
Add green onions, dill and egg and mix well.
Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
Heat a large skillet and add oil.
Add salmon cakes and fry them until they are golden brown on each size and heated through.
Serve with Horseradish Sauce (recipe from this episode).

Friday, January 15, 2010

Chicken A LA King

Ok so originally I was going to make biscuit's and chicken gravy well it didn't turn out that way so I changed it lol. I made a wonderful Chicken A La King. Here is the recipe:

Chicken A La King

1lb chicken thighs boneless and skinless cut in cubes
2 cans of chicken gravy
1/2 cup of chicken broth
1/2 cup corn
1 tbsp Poultry seasoning
1/4 cup of water
1/4 tsp of pepper
1/4 tsp of salt

Cut chicken into cubes and put into a crock pot. Season chicken with poultry seasoning, salt and pepper. Add the water. Cook until chicken is white. On High setting for about 3-4 hours. Drain the chicken. Add gravy chicken broth and corn. Change to a low setting and cook 1-2 more hours. Serve. Makes about 4 or 5 servings.

This is a great winter recipe for a good warm up. I also serve this with fresh buns.


Thursday, January 14, 2010

Maple Salmon.

I really enjoy making Salmon for dinner. I love the taste of a great fish. I love fish of all kinds. There is so many other fish that I love to eat and would like to try but Salmon is definitely a versitile fish. I served this with an Asian Salad with Mandarian Oranges in it. I also added chopped green, red and yellow peppers to it for extra crunch.

Here is the Recipe:
2 4 oz Atlantic Salmon *Pacific works well too*
1 tablespoon of butter
2 tablespoon of Maple Syrup
1 tablespoon of Soy Sauce

Mix the glaze in a small bowl. Pour of the salmon and let sit for about 30 minutes. Preheat oven at 450. Arrange salmon in a greased bake dish pouring remander of the sauce over top of the salmon. Add salt and pepper to taste. Bake for about 12- 14 minutes or until salmon is brown on top or flakes easily with a fork. Serve with your favorite salad or side dish.


Black Forest Bars

I got this recipe for these delectable bars from this site Cooking During Stolen Moments I did do a few changes to this recipe. I added Spiced Rum instead of extract. Here is the recipe:

Black Forest Bars
1 box chocolate cake mix
2 eggs, beaten
1 t. almond or vanilla extract
1 c. chocolate chips
2 cans cherry pie filling
1 8 oz. container frozen whipped topping, thawed
1. In a large bowl, add cake mix, eggs, extract, chocolate chips and 1 can cherry pie filling. Stir until thoroughly combined. Pour into a greased 13×9 inch casserole dish and bake at 350 degrees for 25-30 minutes, until fully cooked. Cool.
2. Once bars are cooled completely, spread whipped topping on top. Then pour the remaining can of cherry pie filling on top of that. Refrigerate until serving or serve immediately.

Baked Eggs with Canadian Bacon, Spinach and Aged Cheddar

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
Recipe courtesy Aida Mollenkamp
Prep Time: 1 min
Inactive Prep Time: --
Cook Time: 20 min
Level: Easy
Serves: 4 servings
3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread
Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

Enjoy, Terri