Wednesday, February 24, 2016

Pork with Cherry Juice Glaze

I found this recipe in the Austin paper. As I googled it I found it 

Printable Version

Pork with Cherry Juice Glaze
Serves: 4 / Preparation time: 10 minutes / Total time: 35 minutes
If using fresh juice for the glaze, omit the water and use more fresh juice.
■ 2 tablespoons olive oil or canola oil
■ 4 boneless, center-cut pork loin chops (about 5 ounces each and 1-inch thick)
■ ¼ cup all-purpose flour
■ Salt and black pepper to taste
■ All-purpose seasoning to taste
■ ½ teaspoon dried thyme
■ ¼ teaspoon garlic powder to taste
■ 1/3 cup brandy or sherry or chicken broth
■ ½ cup frozen tart cherry juice concentrate, thawed, or substitute 1 cup fresh juice
■ ½ cup water
■ Caramelized onions, optional
■ Cooked basmati rice, optional
Preheat the oven to 325 degrees. In a large ovenproof skillet, warm the oil over medium-high heat. Trim excess fat from the pork chops. In a shallow dish or pie plate, combine the flour, salt and pepper, all-purposing seasoning, thyme and garlic powder.
When the oil is hot, dredge the pork chips in the flour mixture, shaking off the excess. Place in the skillet and brown on one side, about 5 minutes. Turn the pork chops over and place the entire skillet in the oven. Cook the pork chops until the internal temperature is about 145 degrees, about 12 minutes.
The skillet handle is hot so carefully remove the skillet from the oven. Transfer the pork chops to a plate, and cover with foil to keep warm.
Meanwhile, place the skillet back on the stove and bring the pan juices to a boil. Add the brandy to the pan and deglaze the pan, scraping up any browned bits on the bottom. Add the juice concentrate and water. Bring to a boil again and cook until the mixture reduces slightly and is of a glaze consistency.
If desired, serve with the pork along with caramelized onions and toasted basmati rice.
From and tested by Susan Selasky for the Free Press Test Kitchen.
303 calories (34% from fat), 12 grams fat (3 grams sat. fat), 12 gramscarbohydrates, 31 grams protein, 57 mg sodium, 88 mg cholesterol, 28 mgcalcium, 0 grams fiber.

Olive Oil and Maple Granola

This was adapted from Nekisia Davis, Early Bird Foods, and Food 52. My daughter made it and it was love at first bite. I bought my seeds and coconut chips at my local grocery store.

3 cups rolled oats
1 cup raw hulled pumpkin seeds
1 cup unsweetened coconut chips
1 cup raw hulled sunflower seeds
1 1/4 cups raw pecans, whole or chopped
1/2 cup packed light brown sugar
1 teaspoon kosher salt
3/4 cup maple syrup, preferably Grade B (I had some A left over and some B. I used about 1/2 and 1/2. It was fine.
1/2 cup olive oil
Dried cherries, optional
Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to combine. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared baking sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. II didn't add any additional salt. Cool completely and add some dried cherries is desired. Store in an airtight container.

Note: Will keep at room temperature for up to a month.
Yield: about 7 cups

Tuesday, February 23, 2016

Easy Cheesy Pull - Apart Rolls

These are great for a quick bread with almost any meal.It would be great with soups. You can find the recipe Here but be warned that there are so many ads that it takes a long time to download. Don't you just hate when that happens.

12 oz tube of refrigerated biscuits
3 tablespoons melted unsalted butter
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley leaves
Preheat oven to 375 F. Cut each biscuit into quarters and place them in a large bowl. Add in the melted butter, garlic powder, cheddar cheese and parsley leaves. Stir gently to combine well.


Peas with Prosciutto, Tomatoes and Onion

Jud made the peas. He found the recipe in our Perdenales Electric Company magazine for February/March.
This was a good way to get our peas.  The fish will be listed under Seafood and can be found Here

1 (16 oz.) bag of frozen baby peas
3 tablespoons olive oil
3 slices imported prosciutto, chopped
1 1/2 cups chopped tomatoes, fresh or canned
1/2 large yellow onion, chopped finely
1 teaspoon kosher salt
1/2 cup water
Place all ingredients into a medium size sauce pan over medium heat. Cover and bring to a gentle boil. After 10 minutes, gently mix with a wooden spoon. Cover and continue to gently boil for an additional 30 minutes, checking every 10 minutes to make sure all the water has not evaporated. If it has, add 1/2 cup water.(Jud did not have to add any water) Season to taste. Serve immediately.

Saturday, February 20, 2016

Chicken Enchilada Casserole

I found this recipe on  I log everything I eat for breakfast, lunch, and dinner on this app.  I also log in the exercise and water I drink. This helps me keep up with how I'm doing on my weight/loss program. They send me some recipes and exercises to my inbox everyday.

Chicken Enchilada Casserole
  • Cooking spray
  • 4 bone-in chicken thighs, skinned (I used chicken breasts)
  • 1/3 cup chopped fresh cilantro, divided
  • 1 cup frozen corn kernels, thawed
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped onion, divided
  • 6 garlic cloves, minced and divided
  • 1 cup fat-free, lower-sodium chicken broth
  • 2/3 cup salsa verde
  • 1/4 cup water
  • 2 tablespoons chopped pickled jalapeño pepper
  • 9 (6-inch) corn tortillas
  • 1/4 cup (1 ounce) shredded sharp cheddar cheese
Preheat oven to 425°F.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
Nutrition Information
Serves: 4 |  Serving Size: 1 3/4 cup
Per serving: Calories: 346; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 22mg; Sodium: 709mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 7g; Protein: 24g
Nutrition Bonus: Potassium: 249mg; Iron: 5%; Vitamin A: 12%; Vitamin C: 35%; Calcium: 14%