Honeyed Pork Chops

Honeyed Pork Chops

Sauce for 6 pork chops,
3/ 4 inches thick, or boneless pork cutlets:
1/4 cup soy sauce
1 and 1/2 cup water
1 small onion, finely chopped
1/8 teaspoon pepper
1 Tablespoon ketchup
3 Tablespoon honey
1/4 teaspoon ground ginger

Brown chops or cutlets in a small amount of oil; place in a 13 x 9 x 2 inch baking pan. (Don't salt; soy sauce does the job.) Combine remaining ingredients. Pour over chops. Sprinkle with  1 Tablespoon sesame seeds. Cover baking pan and bake at 325 degrees for about 1 hour or until chops are tender.
Makes 6 servings.

Maple Baked Chicken Breasts

Maple Baked Chicken Breasts

4 single chicken breasts (or cut-up boiler-fyer}
1/4  cup all-purpose flour
Salt and ground black pepper
2 Tablespoons butter
1 and1/2  cup maple syrup
1 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 onion, peeled and  sliced
 
Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices atop chicken. Pour 1/ 2 cup water into the bottom of casserole. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices. Serves 4.

Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/ 

Sweet and Sour Something

This is great sauce for Sweet and Sour Meatballs which I often take in a slow cooker to parties, or Sweet and Sour Chicken which I like to make at home. I bet it even works well with Pork.

Serve it whichever way over rice, and you've got a meal that can't be beat.

Ingredients
1 cup sugar
2 cloves garlic, crushed
1 cup vinegar 1 green pepper, cut in strips
1 cup pineapple juice
3 tablespoons cornstarch
1/3 cup soy sauce
8 ounce can of pineapple chunks, drained

Instructions
Combine all ingredients except the pineapple.
Cook, stirring, until thickened.
Add pineapple just before serving.

CHICKEN FRANCES

CHICKEN FRANCES:

Serves 4 – 6 (*See Note)

4 Boneless and Skinless Chicken Breasts
1 14.5 oz. Can Low Sodium Chicken Broth
3 Large Eggs
1 Cup Flour (or more if needed for breading)
1/4 Olive Oil
3 Lemons
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tbsp. Butter
1/4 Chopped Fresh Parsley
Trim chicken breasts of any fat.  Take each breast and flatten it out with a mallet.  If the breasts are very thick, you will want to filet them before pounding them out thin.  I had four thick breasts, which I had to filet and then pound out thin.

Set the chicken to the side and then prepare your work station for dipping and flouring.  Crack the eggs into a shallow bowl and beat together well.  You can add a teaspoon of cool water to the eggs to help thin them out a bit.  In a separate shallow bowl add your flour and season with your salt and pepper.  Stir to combine.

Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat.  Set each breast on a plate until you finish dipping and breading each one.

Set the oven to 350 degrees.

In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium.  Once hot, add two chicken breasts at a time and cook until just done on each side.  You want them to be a very light golden brown.  We are not looking for a deep brown color to these.  Cook each breast until just about done.  Remove to a casserole dish and continue browning each chicken breast, continuing to add oil 2 tablespoons at a time as needed.  Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 – 12 minutes.

Meanwhile wipe out the skillet with some paper towels.  You don’t want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom.  You won’t remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.

Set burner to medium heat and pour in your chicken broth.  Add some salt and pepper if you feel it needs it.  Squeeze in the juice of two lemons.  Bring to a boil and then quickly whisk in about 1 teaspoon of flour.  Add in the 3 tablespoons of butter and whisk again.  Turn the heat down to simmer and allow to reduce to almost half.

Once the sauce is done, add the chopped fresh parsley and stir.  Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.

Take your last lemon and slice it thin, with the skin on.  Place pieces of sliced lemon across the whole dish and serve.

Excellent with some angel hair pasta or rice.

Note:  If you are using 4 thin chicken breasts, even before pounding them thin, you will serve about 4 with this dish.  If you are using 4 thick cut breasts like I used, you should filet them into 8 breasts and then pound each thin.


Many thanks to Boredcook.com who originally posted this delicious recipe!

Miami Chicken

Here's one of those summer favorite recipes. This time of year its a nice reminder of summer, so its something different to make to stave off cabin fever. A tangy change from that sweet BBQ taste in a bottle, Miami Chicken is good baked, broiled or grilled. You'll get a slightly different flavor depending on how you cook it and what kind of chicken you use.

On the grill I like bone in chicken but boneless works as well. You'll use the sauce as a mariinade and then baste frequently to build a lovely glaze and seal in the flavorable juices. Under the broiler, I find boneless chicken will cook much more evenly than bone in chicken, but I've done both. Here, the sauce is a marinade, and then you'll baste two or three times getting a bbq type sauce, but not as much of a glaze as the grill will give you. Just baking in the oven, I use skinless and sometimes boneless chicken because you're going to get a sauce that will not be as sticky, and the skin creates far too much fat drippings for my liking.

Whatever chicken you use, this makes about 2 cups of the sauce/marinade. I think its supposed to work well for 2 pounds of chicken, but I tend to go heavy on my sauces so I use about a pound and a half of chicken per batch of marinade. 

Make sure you wash and dry off your chicken before starting. Salt and Pepper the chicken lightly. Once you have asssembled the ingredients and created the sauce, you'll want to marinade the seasoned chicken it  in for a while. Usually I go between 20 minutes and 4 hours, in the fridge. Of course the longer you soak the chicken, the more flavor it will have. Once you go to cook the chicken this sauce will become a sauce or glaze. Only use sauce that is cooked, throw away the portion that is uncooked.

If Grilling, turn the chicken often (5-7 minutes) and baste with the sauce each time. Grill for 30 minutes or until the chicken is done and the juices run clear.

If Broiling the chicken, you'll want to watch it doesn't burn. The cooking works similar to grilling, turning and basting every 10 minutes until the chicken is done. If you cut back the brown sugar by a tablespoon it will be less likely to burn using this cooking method.

If Baking, Double line the pan (it should have a lip around the edges) with foil. Cover the chicken with sauce, using about half of it. Cook about 15 minutes at 350 degrees before turning the chicken over and covering it with the remainder of the sauce. Bake another 15 minutes or until done. once you have put the chicken on a platter for serving, use the foil to lift the resulting sauce out and pour over chicken for serving. I serve this with a spoon in case folks want a little extra sauce with their meal.

This also is good made with chicken wings for a party.

Miami Chicken Sauce

About 1/2 cup tomato ketchup
1/4 cup cider vinegar
2 Tbsp. oil
3 Tbsp. brown sugar
2 Tbsp. Dijon-style mustard
2 Tbsp. lemon juice
1 &1/2  tsp. dried basil leaves
2 cloves garlic, minced

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Fondue

Fondue to most people is a fad that is long over, something you dabble with at a small party or one of many appetizers at a buffet. To my family it is more than that. We believe fondue is a meal - not an occasional, twice a year kind of thing, but something reoccurring on the menu. We love fondue.  Having a Fondue pot  (or two or four) is not unusual at all. Was I ever surprised when I moved away that people in general do not have a fondue pot. Many haven't even experienced any kind of fondue.

There are a few different kinds of fondue. A meat fondue, where oil or chicken broth is boiled so different meats can be cooked in it to the individuals taste. For this, the sauces you serve with the meal will determine the success of the meal. A cheese fondue which is some sort of blend of cheeses melted in wine, in which you dip bread cubes. This is the type of meal my family means when they say fondue for dinner. The last type is dessert fondue, usually made of melted chocolate with dippers of fruit or cake.  If you're feeling adventerous, you can serve a dinner of all three, but be aware there's considerable prep work.

Below some Fondue recipes  to enjoy.

Meat Fondue:

Use either a pot 2/3 cup of oil or condensed chicken stock. You'll want a thermometer to check the temp unless you have an electric fondue pot to maintain the temp at about 350. The oil cooks quicker and is more common, but I have tried the stock/bouliion approach and had reasonable success. The meat takes much longer to cook in the broth though, so keep that in mind.

I take some lean beef, a pork chop or two, some boneless chicken breast, some shrimp & some bread and chop it into small pieces, about 1 inch square (bite sized.) If you're feeling ambitious, you can cut small squares of mozzerella,  dip in egg and breadcrumbs twice to make a firm coating, and use them as Cheese boites with the meat. Then you want sauces for everyone to try.

Sauces I have used straight from the bottle are BBQ sauce, Teryaki Sauce, Ranch Dressing, spagetti sauce and Honey. I make a garlic butter sauce from scratch. I also combine lime juice with dijon mustard with a  bit of scallion in it for my lime-mustard sauce. Pretty much anything yoou like to top meat with is good for a sauce.

Classic Cheese Fondue:

12 ounces Swiss cheese,  and 4 ounces Gruyere cheese, shredded
1 and 1/2 tsp cornstarch
1 clove garlic
1 TBSP Lemon Juice
1 cup vermouth or white wine (champagne or chablis are both good)
Loaf of french bread (Baguettes are best)
I have also served small cooked ham cubes for dippers.**
Combine Cheeses and cornstarch in bowl. Cut bread into 1 inch cubes, with a crust on every piece.

Rub cut clove of garlic on inside of pot. Combine Vermouth & lemon juice in pot over medium heat til bubbles form on bottom of pot. Do NOT allow to boil.  Slowly add handful of cheeses to pot. Stir continuously until cheese is completely melted, then add another handful of cheeses. After all the cheese has been incorporated and is melted, transfer to fondue pot and place over sterno heat. Spear bread cubes with fondue fork, piercing crust last. Dip bread in cheese (a figure 8 is best to keep the pot stirred) and enjoy.

Chocolate Fondue:

Dippers cut into Bite sized pieces such as: Strawberries, cherries, bannas, oranges, pound cake, marshmallows, angel cake, melon, apples and even pretzels.

6 1-ounce squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of light cream
1/2 cup of butter
1/8 teaspoon of salt
3 tablespoons of creme de cacao or orange flavored liqueur

In saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about 5 minutes or until thickened. stir in Liqueur. pour into fondue pot and place over burner. Spear you choice of goody on fork and dip away in sauce.

Crockpot Teriyaki Chicken

1 pound of boneless skinless chicken (more if you like)

1/4 cup of chicken stock or chicken broth
1/4 cup teriyaki sauce
1/4 cup soy sauce
2/3 cup brown sugar
1/4 tsp grated ginger
3 Garlic cloves
Sesame seeds

Remove as much fat as possible and put the chicken in the crock pot.
Mix every thing else together in a bowl before pouring over chicken.
Pour over the liquid and cook. I cooked overnight, 8 hours on low. If you let it cook on low just a bit longer it will start to fall apart when you stir the pot.
About 15 minutes before serving, add a tablespoon of sesame seeds.

Pork Schnitzel

Pork Schnitzel Ingredients:

     4 boneless pork cutlets (about 1 pound in total)
     Kosher salt and black pepper
     ¾ cup all-purpose flour
     2 eggs, beaten
     ¾ cup plain bread crumbs
     ½ cup vegetable oil    

Instructions:

Using a meat mallet, lightly pound the pork cutlets until about ¼ to ½ -inch thick.  Season the pork with salt and pepper on both sides.

Using 3 shallow bowls, put the flour in one of them, beat the eggs in the second, and add the bread crumbs to the third.  Dredge the pork cutlets in flour, then dip them into the beaten eggs, and finally coat them in bread crumbs.  In a large skillet, heat the vegetable oil over high heat.  Add the pork cutlets, turn the heat down to medium-low, and cook until golden-brown, about 5-7 minutes on each side.  For some extra flavor, While frying the meat, drizzle some lemon juice over the schnitzel and sprinkle 2 minced garlic cloves.




from http://simplyromanesco.blogspot.com/

Barber's Garlic Chicken

Quick and easy garlic chicken for dinner.

4 boneless chichen breasts.
4 cloves garlic minced
4 tbs brown sugar
I tbs butter.

Preheat oven to 425 degrees

Use a baking dish or a cookie sheet lined with foil to lay the chicken out.
Sauté garlic until tender. Remove from heat. Add sugar and stir till melted.

Pour over chicken  and thenbake 15-20 minutes or until done.

Chicken Gone Nuts

To make 4 servings of Chicken Gone Nuts:

3 and 1/2 tablespoons shelled pecans or walnuts
2 tablespoons breadcrumbs
4 boneless skinless chicken breasts (or 1 and 1/4 pound boneless thighs)
2 tablespoons oil
nonfat cooking spray
milk

Preheat broiler or grill. combine nuts and breadcrumbs and grind in blender or food processor until fine. put nuts/breading mix in plastic baggie.

Separately, dip each piece of chicken into milk, then place into plastic bag and shake until well covered with mixture.

Heat oil in skillet, brown chicken over medium heat a few minutes on each side. Transfer chcken to spray coated broiler pan, or grill. cook another 4 minutes or so on each side, until chicken is done all the way through.

Coconut Shrimp with Piña Colada Sauce

For the Shrimp

1 pound large peeled Shrimp
2/3 cup crushed Ritz or plain breadcrumbs
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter 

Preheat oven to 350.  I use Parchment paper on a baking sheet, but you may find it easier to just spray it with PAM. Combine crushed crackers, coconut, garlic and salt in a container for dipping. In a separate dipping bowl, scramble the egg. if its small eggs, you may need two.Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each. 

 Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream

2 tablespoons pineapple juice

1/4 cup piña colada mix

3-4 tablespoons sugar

Combine all ingredients, chill and serve.

Baton Rouge Chicken

4 boneless, skinless chicken breasts (or other chicken pieces, but breasts seem to work best)
4 Tbsp. butter, melted
Spice Mix:
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt

Dip chicken breasts on both sides in the melted butter. Place on a sheet of waxed paper.
Combine the ingredients in the spice mix. Sprinkle over the chicken breasts on both sides of the meat evenly. Pat mixture onto the meat firmly.
Place a cast-iron skillet over medium high heat for 8 minutes.
Add chicken pieces, first with the skin side down, and cook until "blackened."
This may produce smoke, so be sure to turn the range vent on.
If you do not have a range vent, do not cook over so high a heat, but the chicken will not, then, actually blacken.

Turn chicken over. Saute just until chicken is cooked through, about 10 minutes in all.
Serve immediately

* from the Great American Recipes Cooking Collection

Oven-fried Haddock

1 lb. to 1½ lbs. Haddock Fillets
Seasoned Bread Crumbs (we like Italian)
1 egg
½ cup Melted Butter or Margarine
1 Tablespoon Water

Beat egg with water and dip fish in this egg mixture.  Roll in crumbs (on wax paper). Place fish in shallow baking pan. Pour melted butter over the top. Bake in a 500 degree oven until brown and flaky about 10-12 minutes

Pecan Pork Medallions

Makes 2 servings


½ lb pork loin cut into ¾ inch slices
2 Tbs finely chopped pecans
¼ cup seasoned breadcrumbs
¼ tsp pepper
¼ cup soy sauce
1 Tbs Lemon juice
1 clove garlic minced
1 Tbs brown sugar
1 tsp vegetable oil

In shallow bowl, combine pecans, breadcrumbs and pepper. Mix thoroughly and set aside. In another bowl, combine soy sauce lemon juice, garlic and brown sugar. Mix well and marinate pork in mixture for an hour, turning occasionally. Coat pork with pecan mixture. Coat baking pan with ½ tsp oil. Place pork in pan, drizzle with remaining oil. Bake in a 425 degree oven for 20 minutes.

Crab-Cheese Fondue

To make Crab-Cheese fondue:

Shred together 8 ounces of processed american cheese and 8 ounces of natural cheddar cheese.
Heat over low heat 3/4 cup of milk. melt cheese in milk by slowly adding a handful of cheese at a  time until melted. Stir in 2 teaspoons of lemon juice. add about 8 ounces of crab meat until well mixed. (canned is fine)

Transfer pot to fondue burner. Suggested dippers for this would be  French bread cubes, cherry tomatoes and  cooked artichokes.

Teriyaki Steaks

Steaks on the grill  are an easy enjoyable meal in the warmer months. At my house, i like a  good Teriyaki steak. I usually make my own sauce/glaze which is far more tasty than the homemade Teriyaki sauce.

Depending on how many steaks you're making, adjust the basic ingredients to taste.  Take about a 1/2 cup of soy sauce, heat in a small saucepan.  Add to this three cloves of minced garlic. Then add a tablespoon and a half of minced garlic. mix that up over low heat. Next, add about a 1/4 cup of honey. Measurements do not have to be exact on this... some of us prefer more soy, or more garlic. once the honey has all been heated up blend in the other ingredients until it all combines well.  you can then let this cool down.

This sauce is not really a marinade as there is no acid in it. So take your steaks out and cover with just a little soy sauce. Heat the grill to medium high while the steaks soak in a little soy.

What kind of steaks?   Round steaks are really lean, but cook poorly over the grill. Chuck steaks will cook fine over the grill, but they are a little tough and very fatty. Sirloin steaks are a good choice on the grill, but my preference when i can is for a good ribeye steak, about 3/4 inch thick if possible. Porterhouse or Strip steaks are also good, but often can be pricey.

Once the grill is well heated, put your steaks on the grill, covering the top & sides with the Teriyaki sauce you made. I like a medium rare steak, so I'm going to cook it 6 minutes before flipping it. if you like your steak cooked more, you'll want to cook it a little longer.  They even make a little themometer you can put in your steak that will help you determine how cooked it is without taking it off the grill.

When you turn the steaks, coat them again with the sauce. Another 6 minutes and the steak is done. you'll want to put a little foil over the steak and let it sit a minute or two to let the juices spread throughout the meat.  Then slice and enjoy!

Meatballs with Confetti Rice

Meatballs with Gravy:
n a large skillet, combine 1 cup Creamy Sauce mix and 2 cups cold water. stir in 1/4 cup of Ketchup, a teaspoon of dried minced Onion, and a teaspoon Worcestershire sauce.  Then add 4 ounces of shredded American cheese. Cook and Stir until thickened. Add a batch of freezer meatballs, or 24 1 inch meatballs of your own recipe. Heat through.

Add the meatballs to the center of the Confetti Rice ring. Pour some gravy over the platter and serve the rest  separately.

Confetti Rice:
Make about 2 and 1/2 cups of rice.  I'd start by bringing 2 and 1/2 cups of water to boiling.  Add a cup and a 1/4 rice to it. Once it comes back to a boil, turn it down to a simmer and cook until the water has been absorbed. Cook a bag of mixed veggies ( beans, carrots, peas or what have you) and when the rice is done, mix with the cooked veggies.  Make a ring of rice on a platter. This can be done with a ring shaped mold or large scoops (use a ice cream scoop) of the rice mixture laid out in a ring.

Makes 6 servings.

Honey Ribs

Honey Ribs in your crock pot:

Take 2 pounds of baby back ribs. Broil for 10 - 15 minutes to cook off some of the fat. drain. Cut ribs into single serving sections. Put in Crock Pot the following:

10 oz beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Stir to mix ingredients. Add ribs.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Excellent with rice.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.