Friday, July 31, 2009
Pan-Seared, Oven Roasted, Thick-Cut Pork Chops
The two things that make these Pork Chops very moist and tender are placing them in a brine and allowing them to rest. Delicious!
3/4 C packed light brown sugar
1/4 C table salt
4 bone-in rib pork chops 1 1/2 inch thick (obviously I did boneless)
1/2 tsp ground black pepper
1 T vegetable oil
1. Dissolve the brown sugar and salt in 6 cups cold wat4er in a gallon-size zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour. Remove the chops from the brine, rinse, and pat thouroughly dry with paper towels. Season the chops with the pepper.
2. Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat oil in a heavy bottomed 12" skillet over high heat until shimmering (I use my cast iron pan). Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
Using the tongs, transfer the chops to the pre-heated pan in the oven. Roast 8 to 10 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes (use this time to make a pan sauce if desired). Serve immediately. (temperature can be checked with a digital instant read thermometer to check for doneness)
Click on the link for the recipe: Chicken and Three Cheese French Bread Pizza
Lately I have been omitting the red peppers, but they are good also.
Thursday, July 30, 2009
White Chocolate, Chocolate Cookies
2 cups all-purpose flour
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup butter
1. Preheat oven to 350 degrees
2. Combine flour, cocoa powder, baking soda and salt. In a separate bowl, cream sugars, eggs. butter and vanilla. Sift dry ingredients into butter.
3. Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes
I don't like canned refried beans, so I made my own with this recipe for Black Beans. I drained off a lot of the liquid before mashing however. I plopped the cooked beans in the middle and surrounded with cheese and put it in the oven until melted. Then added everything else.
I wanted chicken, but Clark didn't, so half has chicken for us. Chicken cooked as per quesadilla recipe.
Eat it family style - it is a social meal. No plates needed.
p.s the lettuce is from my garden....yay!!!
Melanie and I took lots of pictures of the food we made when she was here, so be prepared for some pictures....finally!
I use all mozzarella instead of part Gouda because I usually just use what I have on hand. I have also made it crust this time with this breadstick dough so that I could also make bread sticks. It was wonderful also.
Tuesday, July 7, 2009
Syrup of the week:
Vanilla Cream Syrup
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream
1 teaspoon vanilla
1/2 cup fresh fruit, diced, or fresh berries (optional)
Combine sugar, corn syrup, and cream in a 1-quart pan. Cook, stirring constantly, over medium heat until sugar is dissolved. Simmer for 2 minutes or until syrup thickens slightly. Remove from heat. Stir in vanilla and fruit.yield: 1 Cup (enough for about 4 people)
I have made this without fruit, or poured it over fruit. Delicious! Seen with French Toast.
Sunday, July 5, 2009
Ranch Chicken Pasta Salad
1 chicken breast cooked and shredded
penne pasta cooked according to package ( I use 1/2 bag of Costco Penne)(use whatever you have on hand! bowtie would be very good)
1/2 C - 1 C peas (toss into boiling pasta the last minute of cooking)
1 chopped green onion
handful of diced tomato
freshly grated parmesan cheese
1/2 C diced cucumber (new addition. it was wonderful!)
Drain pasta & peas and run under cold water to cool. put in large bowl and toss with chicken, green onions & tomato. Drizzle with ranch dressing per taste & sprinkle with parmesan. Mix together and chill or serve immediately. Sprinkle with pepper to taste.
Friday, July 3, 2009
2/3 cup sugar
1/4 cup corn starch
1/2 tsp salt
3 cups milk
4 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
2 large bananas
Sweetened whipped cream
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring contantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch thick. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whipped cream.
2 T sugar
2 t salt
1-3/4 cup shortening
1 T vinegar
1/2 cup water
Mix together flour, sugar and salt. Mix shortening into flour mixure with a pastry blender until it is of a meal type consistency. Mix together vinegar, water and egg. Add to flour/shortening mixture a little at a time, mixing lightly with a fork each time. Do not over mix, as it will make your crust tough. Divide dough into balls. Roll out on to a flour covered pastry cloth. This recipe makes 2-2 crust pies or 3-1 crust pies. For 1 crust pies, prick bottom and sides and bake at 450 degrees for 10 minutes.