Apple Glazed Pork chops

Today was the kind of day I just didn't know what to make for dinner.  I didn't feel like fussing but thought just maybe if I made a few adjustments to this recipe I had come across it could work for us.

I had most of the ingredients but was lacking two things, pork chops and apple cider.  We have a  small grocery store nearby so I sent hubby out for the chops.I didn't want to buy a large container of apple cider so I improvised and used applesauce which I always have handy in my refrigerator.  I figured other than being maybe a little thicker it could work and it sure did.

Tasty with just enough of a glaze to coat the pork chops it wound up being a very good choice.  Improvising can work and today it did for sure.  Yummy!

Recipe as written:  I will note my adjustment for you.  

1 1/2 lbs. boneless pork chops
 salt
pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 T flour
2 T oil

glaze
1 cup apple cider ***(Note) I used 4 oz. applesauce.  You can use 8 oz. if you like extra glaze.
1 T apple cider vinegar
2 T honey
2 tsp. Dijon mustard
salt and pepper to taste

In  a small bowl, mix garlic powder, chili powder and flour, pinch salt and pepper

Pat pork chops with paper towel and season both sides with above flour mixture.  Let set for a few minutes to allow pork chop to absorb moisture from pork chops.

In a large skillet over medium heat add oil.  Add as many pork chops as can fit in your pan without overcrowding.  Cook for about 3 minutes until dark golden brown on first side and then flip and cook on other side for about 2 or 3 minutes more or until you feel comfortable that it is cooked.

Transfer to plate and cover with foil.

Return skillet to heat and add apple cider or as I did the 4 oz. of applesauce, vinegar, honey and Dijon to skillet whisking to combine.  Bring mixture to a slow boil, scraping sides and bottom to de-glaze the pan.  Allow to boil rapidly for a few minutes, add pork chops to skillet, turning to coat and serve immediately.  If you have extra glaze spoon on pork chops.  Serve with boiled potatoes and green beans if desired.

 

4/25/16

Beefy Tomato,basil and garlic Roast

Hi everyone:

I happened to find among the roasts hidden below all others this bottom round roast reduced for sale. It was over 2 lbs. and $7.00 so I couldn't resist buying it. It wasn't expired and actually had a few days before must sell so at half price you bet I grabbed it.

Some days they reduce meat at our local grocery store and if you there you'll get some good buys. This was originally over $15.00.  I was going to freeze it since I really wasn't sure what to make with it but we had chicken yesterday and since I had this roast I thought why not?

Of course I did not have a clue what to make. I was pretty sure I wasn't in the mood for brown gravy and mashed potatoes so I created this one for tonight's dinner.

2+ lb bottom round roast
Salt
Pepper
Crushed tomatoes
Olive oil
Romano cheese
Basil
Garlic

Rub roast with olive oil.

In a bowl, combine Romano cheese, Garlic, salt and pepper.

Sprinkle cheese mixture evenly on roast, pressing into the meat to create a crust. 

Cover and cook on high for 4 hours or 8 hours on low.

Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.

Serving it over rice.

Enjoy!

Creamy Shrimp Fettuccine with peas and ricotta

Easy seafood meal for two or ten.  Adjust amounts accordingly.

I always buy frozen shrimp when it is on sale. It's the best buy for quick meals.  Adding pasta or veggies to it and lightly sauteing is a great quick meal for the family too. This recipe had a nice twist to it by adding some light ricotta cheese to make the creamy texture.  

Enjoy!

8 ounces pappardelle or Fettuccine cooked according to directions.
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese

Directions

In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.

Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.

Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.

From my kitchen to yours,

Peach Muffins

Cheesesteak Sammies!

I could write a long lengthy post on this delicious, mouthwatering Sammie but I'll j make it a short and sweet summer post.

Enjoy! It's fabulous!

I lb. ground beef
1 diced green pepper
1 diced sweet onion
Salt and pepper to taste
1/4 lb thickly sliced provolone or American cheese
8 slices bread
Soft butter or some might prefer to use mayonnaise


In a medium size skillet cook meat until it is browned.  Add peppers and cook until slightly tender. Set aside.

In a large skillet turn heat to low/medium heat.  Place buttered bread and add a scoop of meat/peppers/onion mixture. Top with cheese. Place the other slice of buttered bread on top. Press firmly. Cook until browned. Turn over with spatula and place cover on and heat until browned evenly.

Remove from heat and serve. Yummy!

From my kitchen to yours,