5 Easy Prep Tips Every Self-Respecting Cook Should Know | The Feed.
Sure, you probably know some this stuff already anyway, but in case you didn’t, these are some great prep tips for things that you might do often in the kitchen from Cook’s Country. I know I work with avocados, butter and cucumbers a lot, so these are helpful if you didn’t know them already. Check them out!
Recipe Roundup: Pork Loin, 4 Ways.
I love to make a nice pork loin for dinner. As a matter of fact, I have one that I am going to cook later on this week and just may try out one of these recipes to go with it. There’s nothing like it with a nice little crust on it and some good veggies to round out a meal. Williams-Sonoma gives these four different recipes to try things out with the pork. Check it out and let me know which one you would like to try!
Wow, it’s been a while since I have had the time to put up an actual recipe that I made for dinner! I hope to have some more to play around the blogs again, it’s just been kind of brutal the way life has a way of intruding upon things sometimes. Anyway, I do have quite a backlog of things that I have cooked recently that I hope to get up here on the blog. I am also on a diet now, so that means trying to cut back on frying and fatty things while still trying to make dinners that appeal to all of us. Tonight was a simple baked pork chops recipe from America’s Test Kitchen. I wanted to bake the pork chops instead of sauteing them tonight, and this recipe looked pretty good and better for us than the usual method.
Crunchy Baked Pork Chops
Salt
4 center-cut boneless pork chops
4 slices of white bread, torn into pieces
1 minced shallot
3 medium garlic cloves, minced
2 tablespoons vegetable oil
Pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Dissolve 1/4 cup of salt in 1 quart of water in a medium container or gallon-sized zip-lock bag. Submerge the pork chops, cover with plastic wrap, and refrigerate for 30 minutes. Rinse the chops under cold water and dry thoroughly with paper towels.
Pulse the bread in a food processor until coarsely ground. Transfer the crumbs to a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss until crumbs are evenly coated with the oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Don’t turn off the oven).
Cool to room temperature. Toss the crumbs with the Parmesan, thyme and parsley.
Place 1/4 cup of flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remaining 6 tablespoons of flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase the oven temperature to 425 degrees. Spray a wire rack with nonstick cooking spray and place in a rimmed baking sheet. Season the pork chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let excess drip off. Coat all sides of the pork chop with the bread crumb mixture, pressing gently so the a thick layer of bread crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.
Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, about 17 to 25 minutes. Let rest on the rack for 5 minutes before serving.
I made some brown rice, using the recipe I linked to from the Our Best Bites blog, and some steamed spinach. The pork chops were great. Nice and moist inside and the coating was really crunchy and stayed adhered to the chops.It was much better than using Shake n’ Bake or even my own coating with an egg wash on the meat. The mixture of the flour, mustard and egg whites really made a big difference.
I have lots of recipes that have been accumulating for a few weeks with the dinners I have made, so I’ll be posting them when I get a chance. Some of them include Coq au Vin in the slow cooker, Alton Brown’s meatloaf recipe, corn and tomato salsa, a roasted corn and tomato soup, mu shu pork and even a recipe from Sean for sausage bread. I hope to start getting some of them up in the next day or two. Until then, enjoy your evening and enjoy your meal!
9 Essential Wings Recipes To Kick Off Football Season | Food Republic.
It’s getting close to fall and it’s the start of football season, and one of the most important snack foods for any game is wings. I absolutely love wings of all kinds and am always looking for a new way to make them. Here are nine recipes from Food Republic that give you a great variety of wings to try out for different weeks or different parties. Check them out.
I know I haven’t been able to blog lately. I’ve had too much work and lots of things going on at home, but I do have a backlong of recipes to share and I hope to be able to get back to them all very shortly. Just hang in there, I’ll have time, I promise! Thanks!
Even with summer coming to an end. you can always make kabobs indoors if you want to. Either way, it’s a great party food and gives you a chance to experiment with new combinations and marinades. These 5 suggestions from Williams-Sonoma are great recipes for beef, fish, vegetables and even fruit. Check it out!
I plan to get back to a regular schedule this week. Things have been a little crazy around here lately, but I think we are just about on track and with school starting up again, our schedule will get somewhat back to normal, so that means my cooking schedule will be back together too. I hope to have some good recipes this week and I plan to get back to my other blog that I have neglected too long this week as well. See you there!
Tips for Hosting a Tailgate Party.
It’s hard to believe that summer is over already. It’s back to school this week, which means school lunches, busy weeknights and back to meal planning so I can stay organized. It also means the ending of baseball season (which I love), but the start of football season. I am not the biggest football fan, but I do watch it and enjoy it, and everyone loves to go to a game. Maybe the best part of the game for some is the tailgate party. Here are some great tips from Williams-Sonoma about how to make a great tailgate party and some recipe ideas for you. Check it out!
How to Make the Best Burgers | Cook’s Country – Recipes That Work.
I could pretty much live on burgers and sandwiches if Michelle would let me. All these tips here from Cook’s Country can help you make a better burger not just for the grill but for inside as well. Check it out!
I’ve been pretty busy with work lately so I’ve barely had time to do any blogging. As a matter of fact I’ve been completing neglecting my other blog the past few weeks so I could get work flowing. Hopefully I will get back to it next week. in the meantime, I am trying to stay with simple, easy dinners. This one even comes from a cookbook called “Simple Suppers” from Williams-Sonoma. It was a quick meal of chicken and tomatoes and makes a great one pot meal, although I did make some boiled potatoes along with it.
Braised Chicken, Tomatoes and Bacon
4 thick-cut bacon slices, chopped
6 bone-in,skin on chicken thighs, about 2 pounds total
Salt and Freshly ground black pepper, to taste
1 yellow onion, chopped
2 large garlic cloves, minced
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1 can (14 1/2 ounces) diced tomatoes with juice
In a large skillet over medium heat, cook the bacon, turning often, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a small plate. Drain off all but 2 tablespoons of the drippings from the pan.
Season the chicken with salt and pepper. Return the pan to medium-high heat, add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion and garlic to the pan and saute until softened, about 4 minutes.
Pour in the wine and stir to scrape up the browned bits from the pan bottom. Stir in the oregano, red pepper flakes and tomatoes and their juice. Return the chicken and any juices from the plate to the pan, cover, reduce the heat to medium-low and cook until the chicken is cooked through, 25 to 30 minutes. Uncover the pan, increase the heat to medium-high, bring to a simmer and stir in the bacon. Transfer the chicken to individual plates, top with the sauce and serve immediately.
The sauce that is made is delicious. The chicken thighs are ideal for this dish as well. The meat just falls right off the bone and is moist. Best of all, you can have this be a one dish meal and you are all done.
Simple recipe, simple meal, simple clean up, simple blog post. I am planning to make some shrimp tomorrow, so we’ll have to see what I can come up with to make. Check back and see what I decide to do. Until then, enjoy your evening and enjoy your meal!
Eliminating Early-Morning Coffee Problems | The Feed.
Anyone who knows me knows I love a cup of coffee. I try to limit myself to 1 or 2 cups a day, but I want to make sure that they always taste good. Here are a couple of helpful hints from America’s Test Kitchen to make sure your morning coffee helps to get you off to a good start. Pair your cup with a nice piece of blueberry coffee cake and you are good to go. Check it out!
While I have a few minutes of a break for lunch before starting up work again, I thought I would just pop in and give the recipe I made for dinner last night. I had seen this recipe on Food Network’s website and it sounded perfect for a weeknight meal when you need something quick and easy. I altered it slightly, changing up the kinds of peppers used in the recipe, but other than that I stayed pretty true.
Chicken, Sausage and Peppers
2 tablespoons butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound boneless, skinless chicken breasts, cut into chunks
Salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2-3 peppers of various colors, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup roughly chopped fresh parsley
Heat 1 tablespoon of the butter in a large skillet over medium high heat. Add the sausage and cook until golden, about 2 minutes. Season the chicken with salt and pepper., then toss the chicken with the flour in a bowl to coat; add the chicken to the skillet and cook until golden brown but not cooked through, about 3 minutes.
Add the onion, peppers,garlic, 1/2 teaspoon of salt, and pepper to taste and cook for 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley into the skillet.; boil until it is reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Pour the sauce over the chicken mixture.
I served the meal with some white rice to round things out. For the peppers, I had bought a variety of colored peppers at the farmers market – red, orange, yellow, purple and white – so I used them all to make it more colorful. I would use whatever type of peppers you like best; if you want ones that will add some heat, get them and use them here and then use hot Italian sausage in the recipe.
That’s it for today. I have a doctor’s appointment this evening so I don’t think there ill be an organized meal tonight. Check back tomorrow and see what I’ve got. until then, enjoy the rest of your day and enjoy your meal!
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