Peanut Butter Fudge made with Organic Peanut Butter

 I've posted this recipe before so it's for those who haven't had the chance to copy the recipe.  Please do!  It's my pleasure!!:)It is updated!

Update:  the above fudge was made with Jif peanut butter…
Delicious!

It's a very rainy day so "Let's make fudge"!!

My girlfriend Cheryl would make this wonderful easy fudge when a few of us would get together with our families.  She would use chunky peanut butter for her recipe. Now her recipe is a family favorite!  Hint:  This fudge is a BIG hit when you bring some to a picnic or also a Bake sale!  We have sold out immediately when someone realizes there is HOMEMADE FUDGE! :)

I used organic smooth peanut butter(regular is fine) because the kiddo's aren't fond of peanuts,  Costco's (Kirkland Brand). Feel free to use your peanut butter of choice.  It does not have to be organic.

Note: Store in airtight container in refrigerator preferably.  I store in layers using wax paper in between layers. 


It is really raining in buckets so what a better day to stay inside (I do have to go and pick up my grandson) but after that I'm in for the duration of this miserable rain. This easy fudge is the answer to my sweet tooth craving.  I ate a few pieces.  Perfect!  It really was wonderful and it takes very little time and effort to put together.

  It sets very quickly so make sure you have your pyrex dish all buttered and ready to go. 

Note: I've bought Costco's Organic peanut butter before and it is very good.  You  must stir it well (oil settles on top).  It did just fine with this fudge recipe and with 2 cups of sugar in this recipe cutting back a little bit on sugar is a good thing.  It is plenty sweet.  Jif, ( is the peanut butter I usually use) is sweeter, but we are using plenty of sugar in this recipe so I am confident this will do fine. Yummy!!!!


2 cups sugar
1/2  cup milk( I used whole milk)
Bring above to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended and then quickly place in a buttered dish.  (I used a 8 x8 glass dish).  Refrigerate.  Cut after completely cooled.  About 1 hour.  Note:  After reading the ingredients on back on Kirklands organic peanut butter  label.  I found it to be much much lower in salt and lower in sugar and fat than regular Jif.
 p.s. I'd definitely use this peanut butter again.

Happy Baking and Cooking from my kitchen to yours,
 

M.J.

So good!  Satisfied my sweet tooth..Big time!

First I folded in peanut butter then marshmallow

Today I made the fudge using Jiff Peanut Butter.  Same amounts, same results.  I decided a dark chocolate drizzle would definitely be a nice change.  Who doesn't like peanut butter and chocolate? YUM ** For the drizzle a small amount(maybe 1/4 cup) semi sweet chocolate morsels melted slowly and stirring (30 second intervals) in microwave until soft.

Spread mixture quickly into well buttered pan..Refrigerate until completely cooled and then cut into pieces.

Note:  I added a drizzle to some today.  I used semi sweet chocolate morsels melted slowly in microwave until soft.

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Updated 10/25/2020

12/6/12 original 
7/10/13 
10/22/15
3/22/16
3/23/17

QUICK MEALS OR SIDES, IT'S UP TO YOU!

Make it an easy day while making it healthy with lots of veggies and you can add some all wheat cooked pasta or brown rice to these dishes as well.

I love to quick stir fry or just put a few ingredients together and make some tasty meals or lunches.

    I had lots of veggies in my l refrigerator and thought today was a good day to make a skillet meal and one of our favorites cabbage and noodles with onions in olive oil .  I decided to add some cooked all wheat shell pasta to the cabbage to give it more substance.

In the second easy meal  after I had sautéed the the veggies in oil  as well until the were crisp but tender I added a package of 90 second Spanish rice to the carrots,  celery,  peppers, scallions, baby spinach and sliced zucchini  for the skillet meal. 

Right before you serve add the zucchini and toss for a crispy touch. Enjoy!

  Note:  in these easy meals adding some Rotisserie chicken might be a good choice.

 

 

Enjoy! 

2013 Feb. original

Baked oatmeal reduced calories

This recipe is similar to my recipe I posted some years ago.  I decided to try cutting back on amounts and using substitutions for some ingredients.  I will note Changes with an *.


2 cups gluten free oatmeal( it’s all I had)*
2 eggs
4 T melted butter*
4oz. Unsweetened applesauce*
2 cups milk( 2%)*
I tsp. Vanilla extract
1 1/4 tsp. Baking powder*
Pinch salt
4 T brown sugar*( you can use Splenda)

Fresh berries of choice.
Cinnamon optional

Spray baking dish.  My baking dish was 10x6 x2
Note:  I knew this baking dish would work.  You can use whatever size but if the dish is too large it will bake quicker and imo not be as fluffy.

Place eggs, cooled melted butter , applesauce, vanilla , brown sugar, salt and milk in a deep bowl and whisk until blended.  Add dried oatmeal and mix until all oatmeal is wet.

Spray pan with cooking spray. Slowly pour oatmeal mixture into pan. Sprinkle with cinnamon if desired.

Bake Uncovered 375 for approximately 25 minutes.  Remove from oven spoon Or cut into squares and serve with a little milk and berries or just berries as I did.

Enjoy!

Chicken or Shrimp with Sweet Cherry Peppers, Spinach and Tossed with Linguine

Here's another healthy recipe that I came across in Woman’s Day Magazine, March issue and that I decided to try. Keeping it healthy another day this week. Yay!!! The recipe had called for shrimp but I decided to switch it up a bit and used some boneless chicken breasts.  Here is my adapted recipe.

Cubed chicken, fresh spinach, sweet red cherry peppers, garlic, oo and linguine..Nice combo and very eye appealing!  5/3/13 

12 oz. linguine

2 tablespoons olive oil

3 cloves garlic, minced

1 lb. boneless chicken breasts (cubed)

 salt and pepper

1/3 cup small sweet red cherry peppers (such as Peppadew) quartered (I found mine at the deli bar where olives etc. are)

4 cups arugula or spinach(remove stems)I used spinach

*¼ cup chicken broth (if using chicken breasts)

*¼ cup dry white wine(use if you are using shrimp)

Cook the linguine according to directions.  Reserve ¼ cup of liquid; drain pasta and return to pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, about 1 minute. Add sweet pepper, washed spinach and *chicken broth and bring to simmer.  Add pasta and a bit of reserved liquid if necessary. Enjoy! 

*If using shrimp add wine at this point of preparation.

Happy Baking and Cooking from my kitchen to yours,

M.J.




4/30/12

Lemon Pepper Yogurt Chicken

2017 Healthy option

Here's another suggestion for a healthy meal along with one that can be duplicated without much effort.  I served it over a new 90 second rice and grain side, vinegar green beans and red beets.  Yummy!

Easy meal for those of us who like easy and quick recipes.  Enjoy!

1/5/17

• 4 T. plain yogurt
• pinch salt and pepper
• 4 boneless, skinless chicken breast halves
• 4 T. bread crumbs
• lemon pepper seasoning

• Preheat oven to 425°.
•  Place yogurt in a medium bowl with a pinch of salt and pepper.  Rub chicken generously with yogurt mixture and sprinkle on each side bread crumbs and lemon pepper seasoning.
•  Arrange chicken on baking sheet.
• Bake until chicken is thoroughly cooked, about 20 minutes covered (remove color 5 minutes before removing from oven) or cook on medium to low heat in a pan on top of the stove in which you added a little bit of oil.  Cook on each side adding a slight bit of water if necessary for several minutes or until there is no visible pink in chicken.
•  
• Enjoy!

8/24/16

Tangy Ranch Chicken for dinner tonight!

I am slowly getting back into my baking and cooking mode..I had some sort of a travel lag and was so tired.  I  didn't feel like doing a thing,  Thank goodness for my freezer.   I had frozen sauce and some desserts so we did fine for a few days and of course I made a nice omelet.  Hopefully you'll see I'm back in the saddle again with this nice and easy meal.   Happy Baking and cooking from my kitchen to yours!

Note: My daughter and hubby loved this.

3/16/17

2/3 cup Ranch Dressing (light ranch if you want to cut some calories)
1/3 cup yellow mustard (I only added 1 tablespoon)
3 tablespoons brown sugar
4 boneless chicken breasts

Mix salad dressing, mustard and sugar.  Pour 1/2cup sauce into serving bowl.(set aside)

Coat chicken with remaining sauce in greased baking dish.

Bake 350 degrees for approximately 25 minutes until done..Serve with reserved sauce.

Note:  This is a very tangy style chicken..Cut back on mustard or eliminate if you do not care for tangy!

Recipe courtesy of Frenchs.com

Boiled potatoes with carrots, scallions and parsley saute in butter..

Note:  This meal can be prepared in a skillet as well..Cook chicken in 1 tablespoon canola oil until well browned about 10 minutes.  Stir in reserved sauce until chicken is glazed for approximately 5 minutes.

4/3/12
6/2/13

Pork tenderloin with Fresh Tomatoes, Onion and Garlic, and feta

I had a very nice lunch today with hubby and daughter.  We seldom get to have lunch very often in the quiet of our home with our special gal.  She is so busy with the kiddo's there seems to be time to get together for some conversation . 

 Today worked out well so I decided to make something I knew her and her Dad would like.  We all love pork and especially pork tenderloin.  I have lots of recipes and usually have no trouble just putting something together but today I checked out allrecipes.com and found this one.  I adapted it a bit to my liking and it was delish!

  Happy Cooking from my kitchen to yours!

1/10/12

 1 lb. pork tenderloin(their recipe called for 4 pork chops)
1 large onion sliced thin
2 tablespoons olive oil
salt and pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes
1/2 pint yellow grape tomatoes (I used 3 Roma tomatoes seeded and cut in pieces)
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces Feta cheese crumbled

Heat 1 tablespoon oil in skillet over medium heat. Stir in onion and cook until golden brown.  Set aside

Heat 1/2 tablespoon oil in skillet.  Season pork with salt, pepper, and garlic powder and place in skillet
Cook until done.  Do not overcook.  Set aside.

Heat remaining oil in skillet.  Return onions to skillet and stir in tomatoes, garlic and basil.  Cook and stir until tomatoes are tender.  Mix in balsamic vinegar and season with salt and pepper.  Top pork with onions and tomato mixture and sprinkle with feta to serve.. Enjoy!! 

Meatloaf ! Pan gravy or Healthy Hint+ Try topping it with salsa

Healthy Hint on bottom of post!  My hubby likes a good meatloaf on occasion..

I use myMom's recipe but I have made some suggestions to help make your meatloaf with a bit less fat content.  I think you can do it with not altering the taste..

Be sure to add plenty of chopped or grated onion and possibly some seasoned breadcrumbs.   Enjoy!

This recipe for gravy can be used for the regular meat loaf.. Gravy has always been a bit of a stress to me so I wrote down exactly what I did and got the results I had hoped for..

1/2/12

First I  use Wondra, quick mixing flour.  It has been sifted and is much finer than regular flour and you are less likely to get lumps..If lumps occur just strain the gravy..

Here is what I do:

I take 5 tablespoons flour
1/2  cup cold water
Mix together thoroughly.

Using approximately 2 cups cold water scrape bottom of pan to get a nice color, strain any pieces that are left, add flour mixture a bit of salt and pepper and cook over medium heat until it thickens..Boil for a minute or two..

Healthy Hint for this recipe!  If you didn't jot down the recipe I'll give it to you again!  Substitute 90% or better ground beef or turkey and substitute skim milk and egg whites for regular milk and whole eggs to cut down the fat content ..


1 lb. ground pork (substitute lean beef, turkey or chicken)
1 lb. ground chuck
2 cups breadcrumbs, plain ( substitute seasoned if you would like)
2 tsp. salt
1 tsp. pepper
2 eggs 

2 medium onions finely chopped
1 T dried parsley
1/2 to 1 cup milk . (You can substitute skim milk)

Mix all ingredients together.. Shape into the shape of a meatloaf and place in a lightly sprayed meatloaf pan .

Bake 350 degrees approx. 1 1/2 hours..  Cover for 1/2 hour and then take cover off.. You can easily top this meatloaf with diced tomatoes or salsa for some added flavor..Bake additional 15 to 20  minutes or more uncovered..  Add a veggie or side salad for a healthy meal..

Note:  If using smaller amount of beef or turkey, cooking time will be less..This recipe is easily cut in half.

Note: You can always use all ground beef when making meatloaf. Here's what it looks like when I used l 1/4 lb. ground beef, 1 medium onion grated, 1 egg, 1 tsp. salt and 1/2 tsp. pepper, 1/2 tsp. dried parsley.

 I topped it with 2 T. ketchup after first baking it for one hour. 
I did not add any liquid to this recipe and baked it at 350 degrees for 1 hour uncovered and then added the ketchup to the top and covered it for another ten minutes..

This recipe works really well for cold meatloaf sandwiches....

From my kitchen to yours,

1/2/12

Weight control suggestions! Moderation not Deprivation!!!

Good Day Everyone!

I saw these two pages in Better Homes and Garden Magazine and I had to share them with you.

I don't subscribe to many magazines but this one has a lot to offer in ideas, healthy food recipes, delicious desserts and everyday advise so I hope you can see the two pages I added to this post.  It eliminated lots of typing. Zoom in if you have difficulty. I did a brief synopsis of it below and also added the photos of the actual article.  

To help along with suggestions of lunches and dinners I am also adding a few meals I have made recently.  I believe in moderation without deprivation so my meals include all veggies, fruits and meats, poultry.  I believe in cutting back(no in between snacking) and if possible cutting back on sugar.

When I make one of my recipes if it isn't my own creation I ALWAYS cut back on the sugar amount and quite personally do not see any major change in taste or texture and sometimes substitute applesauce for the butter in the recipe.  It works!! So here are the resolutions as they call them but I call them helpful solutions.  Enjoy! 

1.  I'm going to eat healthy!

2.  I'm going to get more sleep

3.  I'm going to do some form of exercise

4.  I'll spend more time with family and friends(I'll put away my phone away at every meal.

5.  I'm going to lose some pounds. (I weigh myself daily)

6.  I'll tweak my social media addiction(Log off and stay off for an hour) Hard to do?  I know the pain lol

7.  I'll cut back on sugar.  A small sweet treat occasionally. (I've learned to buy a small package instead of a whole huge bag).  It takes determination to eat only one piece a day but do it!!

8.  I won't let stress rule me. I will mediate for 5 minutes everyday.

9.  I will not sit as much.  I will remind(set a reminder) myself to get up and stretch while at home or work

10.  I'll replace every negative thought with a positive one.  This is a hard one but you must do it.  Even if it's a little one it'll help.

4/11/16

Lemon and Italian seasonings marinated Tilapia.  Baked at 350 degrees in aluminum foil for 30 minutes or less.

Lightly breaded pork chop, green beans, salad and rice medley(1/2 to 1 cup) for potato or rice

Beef and chicken kabobs, asparagus, red beets and unseasoned rice

Jerk style pork(I used a store bought seasoning packet but plan on making my own seasoning. There were peppers an onions in this recipe but I used my crockpot and suggest 
you add them toward the end of cooking.

I

I will continue to regularly post my completed meals on the blog. I hope you will follow my posts and my Facebook page and REMEMBER TO CHECK OUT THE LABELS SECTION.  I TRY TO LABEL ALL MY RECIPES ACCORDING TO HELP YOU. IT'S ON THE RIGHT SIDE OF THE POST/PAGE.

Good food, desserts and lifestyle changes without the feeling you are doing without.

Please remember to comment. I'd love to hear from you.  

HAPPY BAKING AND COOKING!

 FROM MY KITCHEN TO YOURS,

 

adapted1/6/16 original BetterHomesandGardens

Healthy Meals from my kitchen to yours!

I want to share as many good healthy recipes to help us stay focused on healthy eating and Weight Watchers have been helping people make healthy food choices so my first meal is one that was adapted from one of their cookbooks.

Turkey and veggie pizza
3/12/17

I  know that I want to be healthy but won't deprive myself from indulging now and again.  Life is way to short to totally eliminate sweets and special dishes and meals that we all like.  Obviously eating poorly everyday is NOT a good idea.  

I am checking my cookbooks and adapting recipes hopefully that will be of interest to you.  I will try to incorporate fish or even some seafood into my dishes as well as chicken, turkey or a meatless dish.  I am hoping that appeals to you.  I'd like to trim down a few pounds and quite honestly I am not into serious exercise so it has to be my food choices that will help shed the weight. I do believe in taking a nice brisk walk when the weather permits. 

Have a great day and keep coming back.  I'd love to hear from you.

Happy Healthy Eating!



Mini Tortilla Turkey and Veggie Pizza (Healthy Option #1)

This recipe makes 4

4 whole wheat tortilla's
2/3 cup reduced fat sour cream or( Try some plain Greek yogurt for a substitute)
1/4 cup prepared horseradish  or ( use 2 tsp. dry ranch seasoning mix)
*1 lemon squeezed (eliminate if you are using turkey)
1/2 tsp. salt
1/4 tsp. pepper
6 plum tomatoes(diced) or cut in half cherry tomatoes
1 small red onion sliced thin
1/2 lb. thinly sliced turkey breast (low salt) or *1/2 pound thinly sliced smoked salmon
sprinkle of dried dill weed optional

**If you would like add more veggies to the above.  I am sure peppers, broccoli and or cauliflower small pieces would also be a great add ins.

Spray medium skillet with cooking spray.  Taking one tortilla at a time on medium heat cook until crisp.  Set aside

Combine sour cream, horseradish or (2 tsp. dry ranch mix).  Stir until blended.

Spread mixture over tortilla, top with tomatoes, onion and sliced turkey and sprinkle a little dill if you would like.



original post 11/17/13

Shrimp Salad with spring pea mix!

 ****Short cut recipe: 

I bought cooked shrimp, used dried dill, frozen snow peas and regular potatoes. Seasoned as the recipe called for but I halved the recipe..Watch amount of onion!  I refrigerated shrimp salad and served over room temperature pea mix.  

Original recipe:

Here is a new salad for you salad lovers!  I came across this recipe in  Good Housekeeping and was very anxious to try it.  I adapted it to our liking as many that I post. (I make note when I have changed or added something different in the recipe).  It suggests serving it warm but I chose to refrigerate the salad mix and place my warmed peas and snow peas around it when I served it. (I didn't have any sugar snap peas so I substituted)...Hubby loved it and so did I!!!

Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid.
Note: after my eggs came to a rolling boil I covered them and allowed them to remain in water for 15 minutes.

6/23/14

The picture in the magazine looked great and it pulled me to try it.  That is usually why I like to post pictures to tempt you!   I decided this might be a good Spring salad to make for our main course today.  A picture speaks a 1,000 words.  Enjoy!  * I don't see why chicken couldn't be substituted if you don't care for shrimp.



Here is the recipe as listed in the magazine (I halved it for two) and did it my way!

12 large eggs
1 lemon
3 sprigs fresh dill (I used dried)
12 oz. shelled large shrimp(cooked shelled and De veined)
12 oz. Yukon gold potatoes , scrubbed and cut into 1/2 inch chunks
salt and pepper
1 1/2 cups frozen peas
12 oz. sugar snap peas strings removed and halved
1 cup plain yogurt (I used Greek yogurt)
1 tablespoon Dijon mustard
1/2 cup finely chopped red onion
3 stalks celery finely chopped
1 tablespoon white wine vinegar
2 tablespoons olive oil

Cover eggs with water and heat to boiling; remove from heat at let stand 5 minutes. 

Place potatoes in water  and cook until tender.  Drain well.  In a medium pot (3 qt) bring water to boil add snap peas and frozen peas..(I used frozen for both)  Cook 2 minutes until bright green in color, drain.

In  large bowl, whisk yogurt, mustard, 1 tablespoon lemon juice and 1/4 tsp. salt and pepper.  Add hot potatoes , onion, celery, shrimp, eggs and dill..Fold gently until well combined.

In another bowl, whisk vinegar, oil, remaining 2 tablespoons lemon juice, and 1/8 tsp. salt and pepper.  All all peas and remaining dill.  Toss until well coated.  Spoons shrimp salad into center of serving platter, then spoon pea mixture all around.  Garnish with reserved egg quarters.  Serve immediately.



Rinse eggs under cold water until cool enough to handle.  Peel and cut in quarters.  Set aside

Squeeze 3 tablespoons juice from lemon and sprinkle on top of salad.
 

 

*All recipes and their respective images are the sole property of I Like to Bake and Cook ©2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

6/8/12

Getting ready for the New Year! Some positive thoughts and a recipe too!!

2018 is quickly approaching and although I am still in the holiday cooking mode I wanted to share some positive thoughts and a few helpful hints to help you in your the new year.

First being a great recipe for healthy vegetable soup. Check out the highlighted area below for the link to the recipe.

Vegetable Soup

12/31/15

Next if you decide you would like a sandwich or salad for lunch watch the amount of dressing or condiment.

 A nice light lunch sandwich is one that you would use:

2 slices of reduced calorie bread or even a pita pocket would do
3 oz. of light tuna (packed in water for sure and drained)
2 tablespoons light mayo or miracle whip which I like
1 tsp. pickle relish(optional)
lettuce and tomato
1 small banana or apple


In order to plan a healthy menu you must start off in the right direction and I believe getting your kitchen organized should be the first thing you do. Clear your counter and make sure to leave yourself some easy accessible space to prep your veggies, meats and poultry.  Even if you have limited counter space allow yourself some workable space with a nice cutting/ chopping board.  Preparing food will be much easier if you leave that space open.

Try to buy farm fresh vegetables when you can do so.  An Option is frozen which I use quite a bit in the winter.

Go through your cabinets and make sure you have quick access to spices.  Items you use frequently place close to the end of your shelf.. I find a nice 3 layer shelf works well in my cabinet and I can keep plenty of spices on it.

Get rid of those spices you never use or are outdated..Fresh is best..You need not replenish all at once..Spices are expensive, so use caution..

Organize your cabinet drawers and get rid of those items you don't use and use utensil trays to organize everything.

Place spatulas, tongs, slotted spoons and stirring spoons in a pretty crock on your counter to easy access and make sure to keep measuring cups and spoons close to the area you are working, preferably in a cabinet drawer.

Try not to store cookbooks on the counter..They take way too much room and allow for clutter..Find a pretty basket or bookshelf to keep them handy. 

 I make photo copies of my favorite recipes and keep them in a binder for easy access.  I buy plastic binder sheets to keep them free from food spills. I work directly from my binder and find it is the best way to follow a specific recipe and not have to work with paper that easily gets food splashed on it or ripped.

Hopefully I will inspire, motivate and help you organize your kitchen to make baking and cooking easier.

Happy New Year from my kitchen to yours!! 

12/30/11

Pork Medallions with Mango/Pear chutney

I tried to make this week menu light and easy. I decided if I was going to cook while here in Florida the recipe had to be super easy.  There is an abundance of fruit and veggies here so I may as well make good use of my time here in the sunshine state,

When I went to the grocery store last weekend I had decided I was going to make this easy WW recipe so I made note of what I needed to buy and did so. Other than having some difficulty finding the mango chutney it was a breeze.  I did buy some fresh ginger since it was in a handy spot in the veggie section of the store. This meal could be easily prepared in less than an hour.

When buying the pork take advantage of the packaged pork tenderloins.  There are usually two in a package.  Some are seasoned and some are not. Make sure you buy the unseasoned ones and wrap the other for the freezer for later use.  Great value!

Enjoy!

3/4 lb. pork tenderloin trimmed and cut into 1 inch pieces
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil
2 firm-ripe pears, peeled, cored and halved and chopped
2 tsp. grated fresh ginger (dried is fine but cut back on the amount)
1/4 cup mango chutney(I added a little more)
1/4 cup low sodium chicken broth

Sprinkle the pork with salt and pepper.  Heat 1 tsp. olive oil in skillet over medium high heat.  Add the pork and cook until browned and cooked through.  Set aside and cover to keep warm.

Add the remaining 1 tsp. oil to skillet.  Add pears and ginger, stirring until pears are tender and golden.  Stir in chutney and broth.  Bring to a boil, scraping up browned bits from bottom of pan.  Cook until sauce thickens slightly.  Spoon the chutney over pork and serve with a salad or rice.

Easy Peazy!


From my kitchen to yours,

3/28/14
1/14/15
4/28/18