Thursday, June 30, 2011

Crunchy Breaded Pork Chops

I have a serious love for pork chops.  The fresh bread crumbs combined with the hint of mustard make these to die for.  (Sorry not the best picture).
Crunchy Breaded Pork Chops
Recipe adapted from Smitten Kitchen

4 3/4" thick pork chops
4 slices bread
1 small shallot
3 garlic cloves
2 Tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parmesan
1/4 tsp. thyme
1 Tbsp. parsley
1 c. flour
2 eggs
3 Tbsp. Dijon
3 Tbsp. flour

Pulse bread in food processor until pea sized.
In a shallow dish, toss bread crumbs with shallot, garlic, oil, salt, pepper, parmesan thyme and parsley.
In a seperate shallow dish, place 1 c. of flour.
In a 3rd shallow dish, mix the eggs, Dijon, and 3 Tbsp. flour until pea sized lumps form.

For each chop, coat completely in flour and shake off excess.
Coat in mustard/egg mixture; shake off excess.
Coat in bread crumb mixture.
Arrange on a greased wired rack.
Bake at 425 for 17-25 minutes, until internal temperature reaches 160 degrees.

Monday, June 27, 2011

Graham Cracker Cookies

Yeah, this isn't really a 'recipe' per say, but I had these all the time growing up!
Graham Cracker Cookies
Graham Crackers
Leftover Frosting (any kind)

Break grahams in half, frost, and sandwich together.

Thursday, June 23, 2011

Philly Cheesesteak Pizza

This pizza is not your average run of the mill.  It is VERY filling, and has good flavor.
Philly Cheesesteak Pizza
Recipe from Taste of Home

3/4 c. pizza sauce
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 small onion, sliced
4 cloves garlic
2 oz. cream cheese, cubed
2 c. shredded provolone cheese
1-2 c. shredded roast beef
1/3 c. pickled pepper rings
1/4 c. grated Parmesan cheese
1/2 tsp. dried oregano

Prepare pizza dough.
Mix garlic cloves with pizza sauce and spread over crust.
Evenly dot with cream cheese.
Sprinkle 1 c. provolone cheese over cream cheese.
Top with peppers, onions, beef, pepper rings and remaining provolone.
Sprinkle with Parmesan and oregano.

Bake at 400 for 20 minutes or until cheese is melted and bubbly.

Monday, June 20, 2011

Chocolate Frosting

This is not your 'whip together in 5 minutes' frosting, but I think it is well worth the extra effort.
Chocolate Frosting
Recipe from Our Best Bites

2/3 c. granulated sugar
1/3 c. flour
3 Tbsp. cocoa powder
1 c. milk
1 c. butter
1 c. semi-sweet chocolate chips

Melt your chocolate chips in microwave safe bowl, stirring every 30 seconds until smooth.
Set it aside to cool slightly.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently.
Boil 1-3 minutes or until thickened like a thinned pudding.
Remove pan from heat and strain mixture into a small bowl to remove any lumps.
Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.
Beat in the cooled chocolate mixture until well combined and fluffy, about 1 minute.
Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
If desired, add additional cocoa powder to taste, up to 4 tablespoons more.
Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.
Store unused frosting in fridge and bring to room temperature before using again.
If needed, beat with an electric beater before using.

Thursday, June 16, 2011

Chicken and White Bean Enchiladas with Creamy Salsa Verde

These were so so good!  I am not a huge fan of the original enchilada sauce - these were a great change from the ordinary, and they had just the right amount of heat.
Chicken and White Bean Enchiladas with Creamy Salsa Verde
Recipe adapted from Gina's Skinny Recipes

6-8 flour tortillas
1 c. Mexican cheese blend
chopped cilantro
chopped scallions

1 tsp. olive oil
1/4 c. minced onion
2 cloves garlic
1 can green chilies
1 can white beans, rinsed and drained
2 small chicken breasts, shredded
1/3 c. water
1 tsp. chicken bouillon
1 tsp. cumin

Heat oil and saute onion and garlic for 2-3 minutes.
Add chilies, beans, water and cumin.
Mix well, and cover.
Simmer over low heat for 15 minutes.
Remove cover and add chicken.
Cook for an additional 5 minutes.

Creamy Salsa Verde
1 tsp. butter
1/2 c. minced onion
2 Tbsp. flour
1 c. water
1 tsp. chicken bouillon
1 can green chilies
2-3 jalapeno's, chopped
1/2 c. sour cream

Melt butter and cook onion until translucent, about 3-4 minutes.
Add flour, whisk and cook for 1 minute.
Slowly add in water and chicken bouillon; whisk until smooth.
Cover, bring to a boil over medium heat, and let boil for 4-5 minutes, until mixture thickens.
Add chilies, jalapenos and salt to taste.
Stir and cook for 1 minute.
Remove from heat and stir in sour cream.

In a 9x13" baking dish, spread 1/4 c. salsa verde mixture over the bottom.
Fill 6-8 tortillas with chicken and bean mixture, roll up, and place seam side down over sauce.
Pour remaining sauce on top.
Sprinkle cheese over everything.
Cover with foil and bake at 375 for 25 minutes.
Top with cilantro and/or scallions.

Monday, June 13, 2011

Steak and Zucchini Supper

Steak and Zucchini Supper
Recipe from Lyn Denna

1 lb. cooked steak, cut into thin strips
1 can cream of mushroom soup
1/2 envelop spaghetti sauce mix with mushrooms
1/2 c. water
3-4 zucchini, cut into 1/2" slices

Combine steak, soup, sauce mix and water in a large skillet.
Cover and simmer for 20 minutes.
Add zucchini, cover and cook an additional 10-12 minutes.
Serve over cooked egg noodles.

Thursday, June 9, 2011

Chicken Broth

Let me just start by saying that I hardly EVER make my own broth.  And I NEVER buy chicken with the sole purpose of doing just that.  This recipe only comes out on the rare occasion that I cook a turkey, whole chickens, or buy a rotisserie chicken.  Either way, it is much more cost effective.  Plus, your house will smell delicious!
This particular broth is from a turkey that we had for Easter, hence the lighter color.
Chicken Broth
1 chicken carcass
1 large onion, quartered
2-3 carrots
3-4 celery stalks
2 cloves garlic
3 bay leaves
1 heaping Tbsp. kosher salt
10 peppercorns
Other seasonings of choice, fresh or dried (I've used parsley, thyme, oregano, rosemary, sage, etc.)

Throw everything together in a large pot and cover with water by about 1 inch.
Bring to a boil, cover, and simmer for about 1 hour.
OR, place in the crock pot - 4 hours on high or 8 hours on low.
Season to taste with additional salt and pepper, if needed.
Pour into measured portions and freeze for 3-6 months, or about 5 days in the fridge.

Monday, June 6, 2011

Mandarin Pasta Salad

So... I am aware that this is a "summer salad", but it is seriously scrumptious!
Plus all of these ingredients are easily accessible year round.
Make it.  You will not be disappointed!
Mandarin Pasta Salad
Recipe from Confessions of a Bake-a-Holic

1 tsp fresh ginger, grated
1 clove garlic, diced
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1 envelope Lipton onion soup mix
2 tsp. sugar
Mix well and refrigerate.
8 oz bowtie pasta, cooked
1/2 of a cucumber, diced
1/2 c. diced red bell pepper
1/2 c. chopped red onion
6 oz. baby spinach
11 oz can mandarin oranges, well drained
1/2 c. sliced almonds, toasted (350 for 8 minutes)
Toasted sesame seeds.
Toss together.
Pour all of the dressing over entire salad or serve on the side (do the latter if you plan to have leftovers).

Thursday, June 2, 2011

Spiced Carrot Cake with Caramel Cream Cheese Frosting

I realize that this isn't the best photo, but this cake is super moist and delicious.  And the icing is to die for!
Spiced Carrot Cake with Caramel Cream Cheese Frosting
Recipe modified from Taste of Home

1 package spice cake mix
3.4 oz. package instant vanilla pudding mix
4 eggs
3/4 c. water
1/2 c. applesauce
1/4 c. canola oil
1 c. shredded carrots
8 oz. can crushed pineapple, drained
1/2 c. flaked coconut

In a large bowl, combine the cake mix, pudding mix, eggs, water, applesauce and oil; beat on low speed for 30 seconds, then on medium for 2 minutes.
Fold in the carrots, pineapple and coconut until just blended.
Pour into greased 9x13" cake pan.
Bake at 350 for 30-35 minutes, or until toothpick comes out clean.
Cool completely.

1/2 c. butter, softened
4 oz. cream cheese, softened
3 c. powdered sugar
1/4 c. caramel ice cream topping
1 Tbsp. milk

Beat butter and cream cheese until fluffy.
Add sugar, ice cream topping and milk, mixing thoroughly.
Add more milk if necessary to reach the desired consistency.
Spread frosting over cooled cake.

Store cake (covered) in the refrigerator.