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!
Monday, March 17, 2014
Oatmeal Brown Sugar Pancakes
Oatmeal Brown Sugar Pancakes
2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon
Combine all ingredients and stir until batter is smooth. Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it. Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.
Serve hot with butter and syrup.
This made about 15 pancakes and they were very good! Adapted from recipe found at www.bakingjunkie.com.
2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon
Combine all ingredients and stir until batter is smooth. Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it. Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.
Serve hot with butter and syrup.
This made about 15 pancakes and they were very good! Adapted from recipe found at www.bakingjunkie.com.
Saturday, March 8, 2014
Maple Walnut Brownies
Maple Walnut Brownies
1 1/4 cups All-Purpose
Flour
3/4 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter
3/4 cup brown sugar
1/3 cup maple syrup
2 large eggs
1/2 teaspoon maple flavor
3/4 cup chopped walnuts
Preheat the oven to 350°F. Lightly grease an 8" square pan.
Whisk together the flour, salt, and baking powder; set aside.
Melt the butter and brown sugar together in the microwave or over a burner;
remove from the heat and stir in the syrup. Allow the mixture to cool to
lukewarm. Stir in the eggs one at a time, then the maple flavor. Stir in the
dry ingredients, and finally the walnuts.
Pour into the prepared pan, and bake for 25 minutes, just until
the edges pull away from the sides of the pan. Remove from the oven, and cool
before cutting and glazing. Yield: sixteen
2" brownies.
Maple Glaze
1 cup (4 ounces) glazing sugar or confectioners' sugar
2 tablespoons maple syrup
1 to 2 tablespoons milk or cream
Whisk everything together, adding more liquid if necessary to
make a pourable glaze.
From the King Arthur Flour Company, these are quite tasty, if a little on the dry side. They're only mildly maple flavored but a quick and easy dessert.
Pork Tenderloin with Pan Sauce
Pork Tenderloin with Pan Sauce
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. I mixed this up this morning and let mine sit in the fridge for about 7 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
This is another recipe I found on Pinterest. And it was very good!
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. I mixed this up this morning and let mine sit in the fridge for about 7 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
This is another recipe I found on Pinterest. And it was very good!
Lasagna Soup
Found this one on Pinterest.
Lasagna Soup
2 Tbsp olive oil
1 lb ground round
1/2 lb sausage
Salt and pepper to taste
1 onion, diced
3 tsp minced garlic
32-oz carton chicken broth
28-oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp sugar
1 Tbsp dried parsley flakes
8-oz lasagnette pasta, cooked al dente according to package directions
8 oz ricotta cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
Heat oil in a large pot over medium-high heat. Brown and crumble the ground round, sausage, salt and pepper, onions and garlic until the meat is completely cooked and well browned. Drain fat. Add the broth, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel, thyme, sugar and parsley. Stir to combine, bring to a gentle boil, reduce heat and cover. Simmer for about 20 minutes.
Meanwhile, combine the ricotta, mozzarella and parmesan and set aside. Cook the pasta, drain and keep warm.
To serve, ladle the soup into bowls and dollop a large scoop of the cheese mixture on top. Stir into the soup to melt the cheese while eating. I did it this way, but if I ever make this again (doubtful!) I would run the soup bowl under the broiler for a minute or two.
This was just OK, as far as I'm concerned. The cheese was gloppy and cold and didn't melt at all. Not impressed. John, on the other hand, loved it....but he didn't put any cheese in his!
Lasagna Soup
2 Tbsp olive oil
1 lb ground round
1/2 lb sausage
Salt and pepper to taste
1 onion, diced
3 tsp minced garlic
32-oz carton chicken broth
28-oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp sugar
1 Tbsp dried parsley flakes
8-oz lasagnette pasta, cooked al dente according to package directions
8 oz ricotta cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
Heat oil in a large pot over medium-high heat. Brown and crumble the ground round, sausage, salt and pepper, onions and garlic until the meat is completely cooked and well browned. Drain fat. Add the broth, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel, thyme, sugar and parsley. Stir to combine, bring to a gentle boil, reduce heat and cover. Simmer for about 20 minutes.
Meanwhile, combine the ricotta, mozzarella and parmesan and set aside. Cook the pasta, drain and keep warm.
To serve, ladle the soup into bowls and dollop a large scoop of the cheese mixture on top. Stir into the soup to melt the cheese while eating. I did it this way, but if I ever make this again (doubtful!) I would run the soup bowl under the broiler for a minute or two.
This was just OK, as far as I'm concerned. The cheese was gloppy and cold and didn't melt at all. Not impressed. John, on the other hand, loved it....but he didn't put any cheese in his!
Spaghetti and Meat Sauce
I found this recipe at www.novicehousewife.com and the story and pictures inspired me to try it. Love her blog! This spaghetti sauce is absolutely delicious and I will definitely be making it again! Here's my adaptation (based on what I had in my pantry when I decided to make this):
Shumaila's Dad's Spaghetti and Meat Sauce
3 Tbsp olive oil
3 tsp minced garlic
1 large onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 1/2 lbs ground round
Salt and pepper to taste
Splash of Worcestershire sauce
1 cup milk
28-oz can diced tomatoes
6-oz can tomato paste
1 cup V-8 juice
1/2 tsp crushed red chili peppers
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp dried parsley flakes
1/2 tsp sugar
1 lb spaghetti, cooked
1 cup pasta water (to thin down the sauce, if required)
Grated Parmesan
Heat the oil in a large, deep skillet. Add the garlic, onion, celery and carrots and cook about 8 minutes or until tender. Stir in the ground round with some salt and pepper. Cook, stirring often until the meat is browned and crumbled really well. Stir in the Worcestershire sauce while the meat is browning.
Add the milk, cover and cook over medium low heat for 20 minutes or until the milk has completely evaporated.
Stir in the tomatoes, tomato paste, V-8, chili peppers, basil, oregano, parsley and sugar and cook uncovered for about 1 hour, stirring occasionally. Taste and adjust seasonings. Add some of the hot pasta water if you like a thinner sauce. I didn't...I like 'em thick!
Serve over the hot cooked spaghetti with a sprinkle of parmesan, if desired.
This is a really good sauce and the leftovers are even better the next day!
Shumaila's Dad's Spaghetti and Meat Sauce
3 Tbsp olive oil
3 tsp minced garlic
1 large onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 1/2 lbs ground round
Salt and pepper to taste
Splash of Worcestershire sauce
1 cup milk
28-oz can diced tomatoes
6-oz can tomato paste
1 cup V-8 juice
1/2 tsp crushed red chili peppers
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp dried parsley flakes
1/2 tsp sugar
1 lb spaghetti, cooked
1 cup pasta water (to thin down the sauce, if required)
Grated Parmesan
Heat the oil in a large, deep skillet. Add the garlic, onion, celery and carrots and cook about 8 minutes or until tender. Stir in the ground round with some salt and pepper. Cook, stirring often until the meat is browned and crumbled really well. Stir in the Worcestershire sauce while the meat is browning.
Add the milk, cover and cook over medium low heat for 20 minutes or until the milk has completely evaporated.
Stir in the tomatoes, tomato paste, V-8, chili peppers, basil, oregano, parsley and sugar and cook uncovered for about 1 hour, stirring occasionally. Taste and adjust seasonings. Add some of the hot pasta water if you like a thinner sauce. I didn't...I like 'em thick!
Serve over the hot cooked spaghetti with a sprinkle of parmesan, if desired.
This is a really good sauce and the leftovers are even better the next day!
Wednesday, March 5, 2014
Dirty Rice
Dirty Rice
1 Tbsp olive oil
8 oz sausage
1 small onion, diced
1/2 green bell pepper, minced
1/4 tsp celery seed
Splash of hot sauce
1/2 tsp garlic salt
1/2 tsp cajun seasoning
1/4 tsp dried oregano
1 1/2 cups uncooked long-grain rice
1 chicken bouillon cube
1/4 cup tomato juice
2 3/4 cups water
Heat the oil in a large heavy pot and add the sausage, onions and bell peppers. Brown, stirring and crumbling the meat really fine. Add celery seed, hot sauce, garlic salt, cajun seasoning and oregano and cook about 1 minute. Stir in the raw rice and continue cooking and stirring for another minute or so, until the rice begins to turn opaque. Stir in the bouillon cube, tomato juice and water and bring to a boil. Reduce heat to low, cover and cook about 20 minutes or until the rice is tender and all the liquid has been absorbed.
Yum! Awesome with Red Beans and Cajun Roast Chicken!
1 Tbsp olive oil
8 oz sausage
1 small onion, diced
1/2 green bell pepper, minced
1/4 tsp celery seed
Splash of hot sauce
1/2 tsp garlic salt
1/2 tsp cajun seasoning
1/4 tsp dried oregano
1 1/2 cups uncooked long-grain rice
1 chicken bouillon cube
1/4 cup tomato juice
2 3/4 cups water
Heat the oil in a large heavy pot and add the sausage, onions and bell peppers. Brown, stirring and crumbling the meat really fine. Add celery seed, hot sauce, garlic salt, cajun seasoning and oregano and cook about 1 minute. Stir in the raw rice and continue cooking and stirring for another minute or so, until the rice begins to turn opaque. Stir in the bouillon cube, tomato juice and water and bring to a boil. Reduce heat to low, cover and cook about 20 minutes or until the rice is tender and all the liquid has been absorbed.
Yum! Awesome with Red Beans and Cajun Roast Chicken!
Subscribe to:
Posts (Atom)
