Sunday, March 30, 2014

Oven Braised Pork & Peppers

Oven Braised Pork and Peppers

4 pork chops, about 3/4" thick
3 Tbsp olive oil
Garlic Salt and Pepper to taste
1 large purple onion, halved and sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 chicken bouillon cubes
1 Tbsp Worcestershire sauce
1 cup water

Preheat oven to 375^F.

Season the chops with garlic salt and pepper and brown well on both sides in a large skillet in the hot olive oil.  Transfer chops to a 9x13" pan.

In the same skillet used to brown the chops, cook the onions and peppers, stirring often, for about 5 minutes. Add the chicken bouillon cubes, Worcestershire and water and bring to a boil, stirring until the bouillon is dissolved.  Pour over the chops.

Seal the pan with aluminum foil and bake for 1 hour or until very tender.



Sourdough Sandwich Bread

Sourdough Sandwich Bread

1 tsp active dry yeast
1 cup lukewarm water
1 cup Sourdough Starter
3 Tbsp grapeseed oil
2 Tbsp honey
1 tsp salt
3- 3 1/2 cups bread flour

In a small mixing bowl, dissolve yeast in the water.  Let stand until creamy about 10 minutes.

In large bowl of stand mixer, combine the yeast mixture with the sourdough starter, the grapeseed oil, honey, salt and 2 cups of the flour.  Using the dough hook, combine ingredients on low speed until well mixed. Add the remaining flour a little at a time while mixing, until the dough has pulled together away from the sides of the bowl.  Continue "kneading" until smooth and elastic (about 8 minutes).

Butter a large bowl and place the dough into it, turning to butter all sides of dough.  Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat the oven to 350^F.  Butter a 9x5" loaf pan and form the dough into a loaf.  Place the dough in the pan and bake 30-35 minutes or until golden brown and the bread sounds hollow when tapped.

This makes a large loaf of bread that's perfect for slicing to make sandwiches or toast!  

Saturday, March 22, 2014

Irish Cole Slaw

Irish Cole Slaw

1 apple, peeled and diced
Splash of lemon juice
2 green onions, finely sliced
1 Tbsp grapeseed oil
1 tsp red wine vinegar
1 tsp sugar (or to taste)
1/2 bag cole slaw mix (cabbage, carrots, etc)
1/2 cup mayonnaise
Salt and Pepper to taste

Combine all ingredients in a large bowl and refrigerate about 1 hour.

My opinion:  pretty good.  I still like mine better.  I don't remember where I found this...I jotted the recipe on a scrap piece of paper, and even then I didn't follow the recipe exactly.

Country Apple Dumplings

Country Apple Dumplings

1 large apple, peeled and cored
1 can refrigerated crescent roll dough
1 stick butter
3/4 cup sugar
1/2 tsp cinnamon
1/2 can (about 6 oz) Mountain Dew

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

I found this at allrecipes.com and have been meaning to make it for months....finally got around to it and it was absolutely delicious and really easy.  I cut the original recipe in half.  I do think this is too sweet, so the next time I make it (and there will be a next time!) I'm going to reduce the sugar and see how that turns out.  And I think I'll use a larger pan, because they were too crowded I think.

Monday, March 17, 2014

Cottage Pie

Cottage Pie

2 Tbsp olive oil
1 onion, finely chopped
1 1/2 lbs lean ground beef
Salt & Pepper to taste
1 tsp dried thyme
1 Tbsp Worcestershire sauce
1 Tbsp beef base
1/3 cup all purpose flour
2 cups water
2 lbs peeled and cubed red potatoes
Salt to taste
1/2 stick butter
1/4 cup heavy cream
1 cup grated sharp Cheddar cheese

In a large skillet, heat the oil.  Add the chopped onions and crumble in the ground beef.  Season lightly with salt and pepper and brown the meat, stirring often.  Stir in the thyme, Worcestershire sauce, beef base, flour and water and reduce heat to low. Simmer the meat for about 30 minutes until the sauce has thickened.

Meanwhile, place the potatoes and salt in a pot and cover with cold water.  Bring to a boil and cook until the potatoes are tender when pricked with a fork (about 20 minutes).  Drain off the water and return the potatoes in the pot to the heat for a couple of minutes to dry them.  Mash the potatoes and stir in the butter and cream.  Set aside.

Using a large slotted spoon, transfer the beef to a large earthenware casserole dish.  You want to use the slotted spoon to lift just the beef, leaving any of the remaining sauce in the skillet. Spoon the mashed potatoes over the beef to cover it completely, then use a fork to fluff the potatoes into little ridges.  Or, if you're fancy, you can pipe the potatoes using a large star tip.

Sprinkle the grated Cheddar over the potatoes and the bake in a preheated 350^F oven for 20-30 minutes or until the potatoes are golden brown and the cheese is melted.

Quite good!

Apple Fritters with Maple Cinnamon Glaze

Apple Fritters with Maple Cinnamon Glaze

2 eggs, beaten
2/3 cup milk
1 Tbsp melted butter
1 1/3 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large apple, peeled and diced into tiny pieces
1/2 cup milk
1/2 tsp maple extract
1/2 tsp cinnamon
3-4 cups confectioners' sugar, sifted
Oil for frying

Heat 2-3-inches oil in a deep fryer (or whatever you like to use for deep frying) to 365^F.

Combine the eggs, 2/3 cup milk, melted butter, flour, sugar, baking powder, and salt in a bowl and mix just until combined.  Stir in the apple.

In a separate glass bowl, heat the milk and maple extract in the microwave for about 1 1/2 minutes.  Stir in the cinnamon and confectioners' sugar to make a glaze.  Set aside.

Drop tablespoons full of batter into the hot oil (I used my cookie scoop) and fry  until puffy and golden, turning once, about 3-4 minutes.  Remove to paper towels then dunk them in the warm glaze.  I fried them and my husband did the dunking.

We both agreed that these were delicious!  Made about 2 dozen fritters and they are best eaten warm! They get soggy after they've sat awhile.

Adapted from a recipe at www.recipage.com

Crockpot Creole Pork Chops

Crockpot Creole Pork Chops

4 pork loin chops, about 3/4" thick
Garlic Powder and Pepper to taste
3 Tbsp olive oil
1 large onion, halved and sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 Tbsp Zatarain's Big & Zesty Creole seasoning
1 tsp dried basil
Salt to taste
8-oz can tomato sauce
1 cup Mountain Dew or Coca-Cola

Season the pork chops with garlic powder and pepper.  Heat the oil in a large skillet and brown the chops and half the onion in it then transfer all to a slow cooker.  Add the remaining ingredients, cover and cook on high for 4-6 hours or Low for 6-8 hours.  Serve over hot cooked rice or pasta.

Adapted from recipe for Crockpot Creole Chicken found at deepsouthdish.com.  I used Mountain Dew because I didn't have any Coke and I served this over rice. It was EXCELLENT!