Wednesday, February 29, 2012

Greek Style Stuffed Peppers

I really like stuffed bell peppers, and this was a different twist on an old favorite. I would definitely add more salt next time and maybe some tomato sauce to the mixture before stuffing the peppers, but I will type it up how Nigella put it in her cookbook -- Foods you Crave

Printable Version:

1 pound lean or extra-lean ground beef (90%lean or higher)
One 10oz. package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 1 1/2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt (I would probably use 2 teaspoons next time)
Freshly ground black pepper to taste
2 medium red bell peppers, cut in half lengthwise, core and ribs removed
Two 14.5 oz. cans no-salt added tomatoes finely chopped and juice reserved
1/2 cup crumbled feta cheese
Since I only made 1 bell pepper cut in 1/2 for Jud and me, I didn't need but 1/2  can of tomatoes and not nearly that much feta cheese.  I saved the rest of the stuffing for another night later in the week.
Preheat oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9" X 13" baking dish and fill each pepper with the meat mixture. Pour the tomatoes with their juices over the peppers and sprinkle with the feta cheese. Cover with aluminum foil and bake for 30 minutes. 
Uncover and bake the peppers until the filling is completely cooked and the peppers are tender, about 45 additional minutes.
I put my peppers in a pot of boiling water for 5-7 minutes to soften them because that is the way my mother always did it.  Later this week, I will try it w/o putting them in the boiling water.

Monday, February 27, 2012

Chicken with Mango Barbecue Sauce

This is one of the very best barbecue sauces I have ever made.  Jud said I needed to bottle it and sell it. I think I will just give you the recipe and I predict you will find all kinds of things to put it over.  I have 3/4 of a pint jar left and I plan to grill a pork tenderloin next week and use this sauce. Outstanding!  The recipe comes from Ellie Krieger - The Food you Crave

2 tablespoons olive oil
1 small onion, diced (about 1 cup) I had about 10 green onions that I needed to use
1 medium red bell pepper, seeded and diced (about 1 cup)
3 cloves garlic, coarsely chopped ( about 1 tablespoon)
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons unsulfured molasses (Not sure mine is unsulfured)
2 tablespoons Worcestershire sauce
2 tablespoons fresh lime juice
1/4 cup no salt added tomato sauce
1 medium mango, peeled, pitted, and diced (about 1 1/2 cup)
2 jalapeno peppers, seeded and minced
8 boneless chicken breasts (I just made enough for Jud and me)
cooking spray

Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring a few times, until translucent, about 3 minutes. Add the bell pepper, garlic, salt, black pepper, and allspice. Cook stirring for 2 minutes more. Stir in vinegar, molasses, Worcestershire, lime juice, and tomato sauce. Cook for 1 minute more. Transfer the mixture to a blender and add the mango and jalapenos. Blend until smooth.  Put about 2 cups of the barbecue sauce in a large sealable plastic bag with the chicken and marinate for 1 hour in the refrigerator. Reserve the rest of the sauce for serving. Since I only used 5 chicken tenders, I only used about 3/4 cup of the sauce for the marinade.
Prepare the grill or spray a grill pan with cooking spray and heat over medium-high heat. Remove the chicken from the sauce, discarding the sauce in the bag. Grill the chicken just until cooked all the way through, about 4 minutes per side. Serve the chicken with reserved sauce on the side.

Fettuccine Bolognese

I liked this dish just o.k.  Not sure I will make it again unless I just happen to have all the ingredients in the refrigerator and need a quick meal.

3/4 of a 12oz. box of whole-wheat fettuccine
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8oz white mushrooms, finely chopped
3 cloves garlic, minced (about 1 T)
1 pound lean or extra-lean (90% lean or higher) ground beef
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Two 14.5 ounce cans no-salt added diced tomatoes with their juices
1/2 cup low-sodium chicken broth
1/4  fat-free evaporated milk or regular whole milk
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Cook the fettuccine according to the package directions.  In the meantime, heat the oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook stirring a few times, until softened (about 5 min.).  Add the mushrooms and cook until the water they release has evaporated, about 5-7 minutes. Stir a few times. Add the garlic, ground beef, and thyme. Cook until the meat is browned, breaking it up into small pieces as it cooks, about 10 minutes. Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5 minutes. Stir in the milk and cook for 1 minute more. Season with salt and pepper. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir. Serve on dinner plates and sprinkle with parmesan cheese.

Chicken Cacciatore

I am really enjoying Ellie Krieger's cookbook, The Food You Crave.  She cooks with healthy in mind, but she adds loads of flavor to her dishes which makes even Jud like it. He thinks of himself as a foodie because he loves to eat and it has to taste good or he will say, this might not be one we want to repeat.

4 skinless bonele-in chicken breast halves (I used chicken tenders)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 teaspoons olive oil
1 medium onion, cut in half, then thinly sliced into half-moons
1 medium red bell pepper, seeded and cut into thin strips
8 ounces white mushrooms, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine (I didn't have any so I used chicken stock)
One 14.5 ounce can no-salt added diced tomatoes, with their juices
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes, or more to taste
Rinse the chicken and pat dry with paper towels, then sprinkle with the salt and black pepper. Heat the oil in a large skillet over medium-high heat and brown the chicken on both sides. Transfer the chicken to a plate and set aside.
Reduce the heat under the skillet to medium. Add the onions and bell pepper, cover and cook, stirring a few times until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook stirring for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and their juices, the oregano, and red pepper flakes. Simmer covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until they are just cooked through, about 20 minutes longer. Taste and adjust the seasonings with salt, black pepper, or red pepper. If you use the chicken tenders, they are probably cooked after the first browning, so you will just cook about 5 minutes longer to get everything combined and warm.

Saturday, February 25, 2012

Barbara's Chicken Salad

Another gluten-free lunch from our coast trip. Barbara Higdon made a chicken salad that is out of this world.  I will definately make it again.  With her permission, I am posting this on my blog.  Hope you enjoy it as much as our hiking group did.  Serves 6

Printable Version:
Ingredients for the Dressing:
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Ingredients for the Salad
2 pounds boneless, skinless chicken breasts
(I use Members Mark canned chicken from Sam’s Club—much easier and delicious!
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced


In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing. 

Friday, February 24, 2012

Egg Muffins

One of our hiking buddies is gluten intolerant so all our dishes were gluten-free.
I just got back from the Coast with my hiking buddies. We were each responsible for one meal, and Becky Upchurch made these with banana bread and fresh fruit.  They were awesome and we loved the idea that you could freeze them and take them out to eat on the go or for a sit-down meal like we had.  We also decided that you could add your favorite meats, like canadian bacon, and other vegetables to your taste. Loved them. Forgot to take a picture of the banana bread, but the recipe will follow the muffins. Our trainer from Health Link, Claudia Ramirez submitted this to The Express News.

Ingredients for Muffins:
1-3 teaspoons spinach or any fresh vegetable
1 teaspoon lean turkey sausage, cooked and seasoned with onion and 1/2 teaspoon cumin
egg substitute

Heat oven to 350 degrees F. Lightly spray cooking spray into each hole in the muffin tin. Layer spinach, turkey sausage, and egg substitute into each tin. Bake 20 minutes or until firm.

Ingredients for Pamela's Banana Bread
4 tablespoons melted butter
1/2 cup sugar or honey
2 eggs beaten
1 cup banana, mashed
1 3/4 cup Pamela's baking and pancake mix
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)

Tuesday, February 21, 2012

Turkey Meatloaf

This recipe calls for 5 pounds of ground turkey breast so I have cut everything back for 1 pound.  My mom gave me this recipe and I'm not sure where she found it, but it has become a staple at our house because it is healthy, but oh so good.

Printable Version:

1/2 medium-size onion, chopped
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon fresh thyme leaves or 1/8 teaspoon dried thyme leaves
2 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 teaspoon tomato paste
1 pound ground turkey breast
1/2 cup plain dry bread crumbs
1 large egg, beaten
ketchup for top of the meatloaf
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. I made this is the morning and then ran some errands while it cooled.Combine the ground turkey, bread crumbs, egg, and onion mixture in a large bowl. Mix well and shape into a retangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) I have a meatloaf pan that has a double pot.  The top pot has holes to allow the grease to go into the bottom pan. Serve hot, at room temperature, or cold in a sandwich.

Monday, February 20, 2012

Energy Bars

I do not care for raisins or dates in my bars so I substituted 1 cup dried cherries. This is not a sweet bar, but I found it to be a nice on-the-go bar.  Recipe comes from Ellie Krieger-- The Food you Crave. Not sure I will make them again

Cooking spray
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflowerseeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole-wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350 degrees F. Coat a 9" X 13" baking pan with cooking spray.
Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined . It will resemble a coarse paste.
Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes., then cut into 24 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.

Wednesday, February 15, 2012

Salmon Cakes

Canned salmon is such a good thing to keep in your pantry.  It is always nice to know that I can have salmon cakes just by opening a can and adding a few ingredients that I usually have on hand.
Printable Version:
1 small can of salmon makes 4 cakes
1 egg yolk
1 Tablespoon scallions
1/8 cup bread crumbs
wheat germ for breading or use extra bread crumbs
vegetable oil for frying
Drain and pick shells out off salmon.  Combine 1st 3 ingredients. Add 1/8 cup bread crumbs. Form into patties and dust with additional bread crumbs or wheat germ. Fry 2 minutes on each side.
I keep a jar of wheat germ in the freezer. This is about the only thing that I use it for so it lasts me forever.

Tuesday, February 14, 2012

Honey-Ham Eggs Benedict

This is the breakfast that I made for Jud for Valentine's Day.  I will be making it again. If you have an aversion to eating raw eggs, don't use this recipe.  Jud loves dark chocolate and H.E.B. stopped selling his favorite mini-hershey's dark chocolate in a package several months ago. He has missed his after-dinner chocolate so I found a package of these that are different, but all dark chocolate. He was a happy valentine. This recipe comes from February 2012 - Cooking Light.

Printable Version:

1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons chopped shallots
2 egg yolks
1/2 teaspoon chopped fresh tarragon
1/2 cup butter, melted
2 teaspoons white vinegar
6 large fresh eggs
6 slices Italian rosemary ham (I just used black forest ham)
2 teaspoons vegetable oil
2 tablespoons honey
3 English muffins, split and toasted
1. In a saucepot over high heat,bring white wine vinegar, white wine and shallots to a boil. Cook 2 minutes more or until liquid is reduced to 1 tablespoon. Remove from heat.
2. In a blender, blend egg yolks, tarragon and wine reduction 15 seconds or until smooth. With blender running, slowly drizzle in butter. Blend 30 seconds or until mixture thickens; set aside.
3. In a saucepot over medium-high heat, bring white vinegar and 2 quarts water to a simmer. Drop in eggs, 1 at a time. Cook 4 minutes or until egg whites are set, being careful not to boil. With slotted spoon, remove eggs from water; drain on paper towels. In skillet over medium heat, cook ham in vegetable oil 2 minutes, turning once and brushing with honey. Layer ham, eggs and sauce on toasted muffins.
I have an egg poacher, so I use that. I've never been very good at using this method, but I know it is the prefered way among chefs.  I never claimed to be a chef.

Monday, February 13, 2012

pizza dough

Once you have a recipe for a good pizza dough, the toppings are endless. I used some Kiolbassa sausage that I fried-up to render out the grease. In the past, I have used cooked ground meat, canadian bacon, and bulk sausage. I rolled out the pizza dough and pressed it into a large baking sheet.  You could certainly make some smaller pizzas, but this is what I usually do. This makes enough for Jud and I to have pizza for two meals. The pizza dough is from Martha Stewart.

Printable Version

1 cup warm water (110 degrees F)
1/4 teaspoon sugar
1 quarter-ounce package active dry yeast
2 3/4 - 3 1/4 cups all-purpose flour
1 teaspoon coarse salt
1 1/2 tablespoons olive oil, plus more for bowl and parchment paper
Cornmeal, for pizza peel or baking sheet
Assorted toppings such as cheese, carmelized onions, roasted tomatoes, thinly sliced artichoke hearts, pine nuts, and sauteed mushrooms
1. Pour 1 cup warm water into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and the water has turned tan. Let stand until foamy, about 10 minutes. In a food processor fitted with the metal blade, combine 2 3/4 cup flour and the salt, and pulse 3-4 times. Add the yeast mixture and the olive oil. Pulse until the dough comes together, adding more flour as needed until the dough is smooth, not tacky, when squeezed. Transfer to a clean work surface, knead 4-5 turns and shape into a ball.
2. Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Remove the plastic wrap and place your fist in the center of the dough to punch down. Fold the dough back onto itself 4-5 times.
3. Divide the dough into 4 equal portions, if making 4 eight-inch pizzas or just roll this on to your baking sheet that has been prepared with a light dusting of corn meal to keep from sticking.
4. Cover with toppings of your choice and bake 5-7 minutes at 500 degrees.

I usually cook it about 15-20 minutes at 400 degrees. If you choose to make the 4-8" pizza crusts, these freeze really well.  

Sunday, February 12, 2012

Carmel-Pecan Apple Pie

I got this awesome magazine with some absolutely awesome recipes for desserts.  I wanted to make them all, but chose this one. It is not a healthy choice, so eat with caution. I had one small piece with some ice cream two nights ago and haven't had any since.  May have a piece tonight though.   It is decadant. You'll love the smell in your kitchen as this bakes in the oven.  Smells of home.   Comes from Taste of Home Fall Baking Magazine

Printable Version:

7 cups sliced peeled tart apples (I used Granny Smith)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup carmel ice cream topping room temperature
1 unbaked pastry shell (9")
3 tablespoons butter, melted
Streusel Topping:
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
1/4 cup carmel ice cream topping, room temperature
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch, add to appkle mixture and toss to coat.
Pour carmel topping over the bottom of the pastry shell, top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour, pecans, and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350 degrees for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with carmel topping. Cool on a wire rack.

Chicken, Ham, and Vegetable Chowder w/ Amish Bread

I've made this soup 4 other times, and I have probably posted it, but it was in 2009 when I made it last. So itis time again. This is a great soup, and the Amish bread has also been posted. The picture came out a little fuzzy, but it is gone so I won't be making another picture until I make it again.
I made this soup for a friend and he doesn't like any vegetable that is red, so I used green bell pepper.  The soups is a recipe from "The Big Book of Soups and Stews by Maryana Vollstedt and the bread is from

Printable Version for Chowder:

1 talbespoon vegetable oil
1 cup chopped onion
1/2 red bell pepper, seeded and chopped
1 cup cooked cubed ham
2 boned, skinned chicken breast halves (about 1 pound) cut into bite-sized pieces
2 large russet potatoes (about 1 1/2 pounds) peeled and cubed
4 cups chicken stock or broth
1 zucchini, unpeeled, quartered lengthwise and sliced
1 cup corn kernels, fresh or frozen
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
3 tablespoon all-purpose flour
1 cup milk
copped parsley for topping
In a large Dutch oven over medium heat, warm oil. Add onions and bell pepper and saute' until tender, about 5 minutes. Stir in ham and chicken and cook for 5 minutes. I drained the greese at this point, but it is not in the recipe. Add poataoes and stock. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add zucchini, corn, thyme, salt, and pepper. Cook, covered, until vegetables are tender and chicken turns white, about 10 additional minutes.

Printable Version for Bread:
Amish Bread:
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 tablespoon and 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (I use Canola oil)
6 cups bread flour or all purpose-flour
1. In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam. (about 5 minutes)
2. Mix salt and oil into the yeast. Work in 5-6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well-oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. I just cover it with a clean cup-towel to keep in clean. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9" X 5" loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake 350 degrees F for 30 minutes.

In a cup or small bowl, blend flour and milk. Add to soup and stir until slightly thickened, about 2 minutes. Ladle into bowls and sprinkle with parsley.

Friday, February 10, 2012

Indian Creamed Spinach & Roasted Root Vegetables

Jud made some bbq thighs out on the grill and I made the sides. I have always loved creamed spinach and this is a little different in the addition of coriander and cumin. I put these in individual bowls so the cream wouldn't spread all over the plate.  Roasting vegetables are my favorite way to prepare almost any vegetable. Could that be, because Jud usually grills them outside in our grill pan.

Ingredients for Creamed Spinach
1 tablespoon butter
1 medium onion, finely chopped
2 teaspoons peeled and minced fresh ginger
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
2 bunches (10-12oz. each) spinach, washed and dried very well
1/2 teaspoon salt
1/4 cup whipping cream
1. In a 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring often, 5 minutes, or untiltender. Add ginger, garlic, coriander, cumin, and ground red pepper. Cook 1 minute
2. Increase heat to high. Add spinach and salt; cook, stirring, 2-3 minutes, just until spinach wilts. Stir in cream and boil 2 minutes, until thickened.
Ingredients for Roasted Vegetables:
You can use almost any vegetable that you like. I used butternut squash and cauliflower. I used only as much as I would eat in one meal (1/2 cauliflower and 1/2 small butternut squash)
2 Tablespoons extra virgin olive oil
salt and pepper to taste. 
I usually cut-up the vegetables into bite-size portions and place in a large bowl. Then I add about 2 tablespoons of extra virgin olive oil , salt and pepper.  I use my hands to make sure all the vegetables have some oil on them.  Then I spread them out onto a large baking sheet. Cook 400 degrees about 20-30 minutes. This will depend on how many vegetables and how small you cut your vegetables.

Thursday, February 9, 2012

Cuban Style Pork Chops

I never would have thought to put the pickles on top of this pork chop, but it really added. You could certainly just serve the pickles on the side, but I did do this part like the recipe.  I am always changing the recipe and this was no exception.  It called for you to butterfly the pork chop and then fold over the meat, but I didn't want that much meat so I just had Jud grill them on one side and then he flipped them and I topped them with the ham, swiss cheese and pickles.  I will write the recipe like Bobby Flay from Food Network suggested.

Printable Version:


  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/3 cup coarsely chopped fresh oregano leaves
  • 6 cloves garlic, coarsely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup canola oil
  • 4 (8-ounce) pork chops, butterflied and thinly pounded
  • Salt and freshly ground black pepper
  • 8 (1/4-inch) thick slices Swiss cheese
  • 8 (1/4-inch) thick slices boiled ham
  • 2 sour dill pickles, thinly sliced (need about 16 slices)
  • 2 tablespoons chopped cilantro leaves
  • 1/4 cup olive oil


Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

Tuesday, February 7, 2012

Chicken Francese and Egg Tagliatelle
I really liked this chicken.  I used chicken tenders instead of the chicken breasts it calls for in the recipe.  I made 10 chicken tenders and I had 4 left-over for another day.   I also only used 1 egg, about 1/4 cup of parsley, and 1 lemon zest and juice.  I only used 1/2 pound of the tagliatelle and it was plenty. I was out of white wine, so I just used 1/2 cup of chicken stock. There was plenty of liquid.

Printable Version:

1/2 cup parsley
2 anchovy fillets
2 cloves garlic
zest and juice of 2 lemons
salt and fresh ground pepper
1 pound egg tagliatelle
4 skinless boneless chicken breasts
flour for dredging
3 eggs
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided use
1/2 cup chicken stock
1/2 cup dry white wine
Warm a serving platter in a 250 degree oven. Pile parsley, anchovies, and garlic on a cutting board. Finely chop together. Add lemon zest and set aside. Bring a large pot of salter water to boil. Cook pasta to aldente. Cut into and across the chicken breast and open like a book. Pound very thin. Sprinkle chicken breast with salt and pepper. Dredge in flour. Beat eggs in a shallow dish with a splash of water. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Dip chicken in egg mixture to coat and saute until cooked through, 2 minutes per side. Transfer to a warm platter. Add butter to skillet if needed to fry a second batch of chicken. Add cooked chicken tothe platter. Add chicken stock, wine, and lemon juice. Simmer until slightly reduced. Add remaining 3 tablespoons butter and stir until melted. Add chicken to sauce, turning to coat the chicken. Return chicken to the platter. Add 1/2 of the parsley-anchovy gremolata to sauce, and then add the cooked pasta. Toss 1-2 minutes. Garnish chicken with remaining gremolata and serve along with the pasta.

Sunday, February 5, 2012

Portuguese Soup

We always grade our soups for the week and this one got a 10+.  I think that is a first.  We both loved this soup.  It was one in my cookbook that I have had for years and decided to try one that I hadn't tried before.  That taught me a good lesson; try new soups.  From The Big Book of Soups and Stews by Maryana Vollstedt

Printable Version:

6 cups chicken stock or broth
1 yellow onion, chopped
3 garlic cloves, chopped
1 pound kielbasa sausage, cut into bite-size slices
2 medium russet potatoes (about 1 pound), peeled and diced
1 can (15oz.) kidney beans, drained and rinsed
1 can (14 1/2oz.) whole tomatoes, coarsely choppped, with juice
2 tablespoons tomato paste
1/2 head (1 pound) cabbage, shredded
1 carrot, diced
12 stalks celery, diced
1/2 green or red bell pepper, seeded and chopped
1 turnip, peeled and diced
1/4 cup chopped parsley
In a large soup pot, combine all ingredients excpet parsley. Bring to a boil. Reduce heat to medium-low and simmer, covered 1 hour, stirring occasionally. Uncobver and simmer until flavors are blended, about 30 minutes longer. Stir in parsley before serving.

Broiled Tilapia with Mustard/Chive Sauce

I am always looking for ways to get more fish in our diet and this is a good sauce to use with the fish.  I think sour cream may get my vote instead of the yogurt, but the yogurt was good.  I didn't have any chives and was going to use scallion tops, but I forgot. The color would have been better for a picture and the onion taste would have been nice.  There is always next time.
Food Network - Giada De Laurentiis

Printable Version:

For Fish:
Use as many fish as you have people.  Since it was just Jud and me I will give you that recipe.
2 tilapia filets
extra virgin olive oil for drizzling
salt and pepper to taste
Ingredients for Sauce:
1/4 cup full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon dijon mustard
1/4 cup lemon juice- 1 lemon
2 T fresh chives
salt and pepper to taste
I always use the zest of the lemon when I use lemon juice
Method for fish:
Spray a baking dish with cooking spray and set aside.
Drizzle the fish with extra virgin olive oil on both sides and season with salt and pepper to taste.
Arrange the filets in a single layer and broil 6-8 minutes.  Set aside to cool.
Method for the Sauce:
Add all ingredients in a small bowl and mix until smooth.  Drizzle over cooked tilapia just before serving.