By far my favorite pork chop recipe!
Ingredients:
* 4-6 thin sliced, boneless pork chops
* 3/4 cup flour
* 1 T onion powder
* 1 T garlic powder
* pinch cayenne pepper
* 1/2 t kosher salt
* 1/4 t pepper
* 1 cup chicken stock or broth
* 1/2 cup buttermilk
* 1 T butter
* 1 T chopped parsley
Procedure:
1. mix flour, onion powder, garlic powder, cayenne, salt and pepper into a shallow bowl (reserve 1 T of this mixture)
2. coat the chops on both sides with flour
3. heat 2 T olive oil in skillet over medium-high heat
4. cook chops approx 3 min. per side or until golden brown
5. remove the chops
6. place the 1 T reserved flour mixture into the skillet with 1 T butter and stir with a whisk
7. pour chicken stock or broth and buttermilk into the skillet and whisk until smooth
8. return the pork chops to the skillet with the newly made gravy and let simmer for 5-7 min.
Monday, April 27, 2009
Grilled Flank Steak
Welcome grill season! This is an easy and tasty recipe. A 16 oz bottle of Dr. Pepper is used instead of cola due to the high sugar content which creates more carmelization on the meat.
Ingredients:
1-1/2 to 2 pounds flank steak
16 ounce bottle Dr. Pepper® soda
4 cloves garlic, peeled
2 cinnamon sticks
2-3 Tablespoons grill seasoning (see below) or you can use McCormick Grill Mates Montreal Steak Seasoning
Grill Seasoning:
4 tablespoons Kosher salt
3 tablespoons Chili powder
2 tablespoons dried granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons ground black pepper
1 tablespoon ground thyme
Procedure:
1. In a large bowl, combine Dr. Pepper®, garlic cloves, cinnamon sticks and 1 T of grill seasoning.
2. Place flank steak in shallow dish and pour Dr. Pepper® mixture over top.
3. Cover tightly with foil and refrigerate 12 hours turning once during marinating time.
4. Prepare grill to medium-high heat.
6. Season both sides with remaining 2 T grill seasoning.
7. Grill 3-4 minutes per side. Never cook flank steak past the medium-rare stage or it will end up being very tough.
8. Remove from grill, cover loosely with foil, and let rest for 5 minutes.
9. Cut aross the grain into 1" slices.
Ingredients:
1-1/2 to 2 pounds flank steak
16 ounce bottle Dr. Pepper® soda
4 cloves garlic, peeled
2 cinnamon sticks
2-3 Tablespoons grill seasoning (see below) or you can use McCormick Grill Mates Montreal Steak Seasoning
Grill Seasoning:
4 tablespoons Kosher salt
3 tablespoons Chili powder
2 tablespoons dried granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons ground black pepper
1 tablespoon ground thyme
Procedure:
1. In a large bowl, combine Dr. Pepper®, garlic cloves, cinnamon sticks and 1 T of grill seasoning.
2. Place flank steak in shallow dish and pour Dr. Pepper® mixture over top.
3. Cover tightly with foil and refrigerate 12 hours turning once during marinating time.
4. Prepare grill to medium-high heat.
6. Season both sides with remaining 2 T grill seasoning.
7. Grill 3-4 minutes per side. Never cook flank steak past the medium-rare stage or it will end up being very tough.
8. Remove from grill, cover loosely with foil, and let rest for 5 minutes.
9. Cut aross the grain into 1" slices.
Wednesday, April 22, 2009
Chicken Breast Citron
I made this dish last night for the first time. I found the recipe at © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
I prepared this dish differently and made some changes to the recipe. My changes appear in parentheses. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish. I will definitely experiment with this recipe if I ever make it again.
Ingredients:
4 large boneless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter (I didn't use the butter)
1 tablespoon sherry wine
1 tablespoon white wine
3 tablespoons orange juice
1 teaspoon grated orange rind
2 teaspoons lemon juice
1 cup half-and-half (I used fat free creamer instead)
1 lemon, sliced in very thin slices
1/2 cup grated parmesan cheese (I only needed 2-3 Tablespoons)
Procedure:
1. Preheat oven to 400 degrees F. (if you are going to make this recipe in the oven)
2. Combine flour, salt, and pepper in a small bowl.
3. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. (Or into a pan warmed over medium to medium-high heat)
4. Dot chicken with butter and place in oven for 25 minutes. (I omitted this step because I pan seared my chicken breasts)
5. Then reduce the temperature to 325 degrees (if baking in oven)
6. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered. (or, if pan searing, remove cooked chicken from pan and pour liquids into hot pan to make a sauce)
7. Remove casserole from the oven and pour half-and-half around the chicken (or, if making sauce in pan on the stovetop; cook sauce down and then add half and half or creamer)
8. Let casserole cool slightly.
9. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
10. Broil until lightly browned.
11. Arrange chicken on a serving platter.
12. Stir sauce and pour over chicken.
13. Garnish with broiled lemon slices.
*Recipe adaptations, appearing in parentheses, by Christine Marr
I prepared this dish differently and made some changes to the recipe. My changes appear in parentheses. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish. I will definitely experiment with this recipe if I ever make it again.
Ingredients:
4 large boneless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter (I didn't use the butter)
1 tablespoon sherry wine
1 tablespoon white wine
3 tablespoons orange juice
1 teaspoon grated orange rind
2 teaspoons lemon juice
1 cup half-and-half (I used fat free creamer instead)
1 lemon, sliced in very thin slices
1/2 cup grated parmesan cheese (I only needed 2-3 Tablespoons)
Procedure:
1. Preheat oven to 400 degrees F. (if you are going to make this recipe in the oven)
2. Combine flour, salt, and pepper in a small bowl.
3. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. (Or into a pan warmed over medium to medium-high heat)
4. Dot chicken with butter and place in oven for 25 minutes. (I omitted this step because I pan seared my chicken breasts)
5. Then reduce the temperature to 325 degrees (if baking in oven)
6. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered. (or, if pan searing, remove cooked chicken from pan and pour liquids into hot pan to make a sauce)
7. Remove casserole from the oven and pour half-and-half around the chicken (or, if making sauce in pan on the stovetop; cook sauce down and then add half and half or creamer)
8. Let casserole cool slightly.
9. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
10. Broil until lightly browned.
11. Arrange chicken on a serving platter.
12. Stir sauce and pour over chicken.
13. Garnish with broiled lemon slices.
*Recipe adaptations, appearing in parentheses, by Christine Marr
Rice Balls (Jessica Seinfeld's - not Arancini)
This recipe is from Jessica Seinfeld's Deceptively Delicious cookbook. I've made these rice balls several times, however, I've changed the recipe a bit. There is a definite lack of flavor so I always add my own homemade secret seasoning blend to this recipe. These rice balls are good, but they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband :) I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project! Omit chicken for a vegetarian recipe.
about 40 rice balls
Ingredients:
1/2 cup short grain brown rice or 1 cup leftover cooked rice (chinese takeout rice works well because it's sticky)
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 cup pureed spinach or broccoli, puree or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or whole wheat breadcrumbs (I just use the breadcrumbs that I have at the time - homemade or store bought.
Procedure:
1. If needed, cook the rice according to package directions.
2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inch balls (I wear gloves because this is messy) and place them on a tray lined with waxed paper or aluminum foil.
5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6. Roll the rice balls into the egg mixture, then the breadcrumbs.
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.
about 40 rice balls
Ingredients:
1/2 cup short grain brown rice or 1 cup leftover cooked rice (chinese takeout rice works well because it's sticky)
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 cup pureed spinach or broccoli, puree or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or whole wheat breadcrumbs (I just use the breadcrumbs that I have at the time - homemade or store bought.
Procedure:
1. If needed, cook the rice according to package directions.
2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inch balls (I wear gloves because this is messy) and place them on a tray lined with waxed paper or aluminum foil.
5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6. Roll the rice balls into the egg mixture, then the breadcrumbs.
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.
Tuesday, April 21, 2009
Pasta e Ceci (Pasta with Chickpeas)
The red pepper in this recipe makes the sauce taste somewhat like a fra diavolo. I like to use a fiber rich pasta to boost up the fiber even more! I love serving this with a salad and a warm hearty bread. This is a great vegetarian meal.
Ingredients:
Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Red pepper flakes – 2-4 tsp
Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper
Chopped parsley – for garnish
Procedure:
1. Heat oil in a deep pot, sauté onion, and garlic until soft.
2. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened.
3. Stir in 1 cup of chickpeas (reserve the rest for later.) If you are using fresh tomatoes that you chopped, add 1 cup of water. If you used a can of crushed tomatoes, the water is not necessary.
4. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job, or just use a potato masher.
5. Return to heat, keep warm.
6. While you are preparing the sauce, bring a pot of water to boil and cook pasta. Pasta should be cooked, but still firm.
7. Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas.
Ingredients:
Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Red pepper flakes – 2-4 tsp
Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper
Chopped parsley – for garnish
Procedure:
1. Heat oil in a deep pot, sauté onion, and garlic until soft.
2. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened.
3. Stir in 1 cup of chickpeas (reserve the rest for later.) If you are using fresh tomatoes that you chopped, add 1 cup of water. If you used a can of crushed tomatoes, the water is not necessary.
4. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job, or just use a potato masher.
5. Return to heat, keep warm.
6. While you are preparing the sauce, bring a pot of water to boil and cook pasta. Pasta should be cooked, but still firm.
7. Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas.
Monday, April 20, 2009
Boneless Pork Chops Milanese
This is a Giada DeLaurentis recipe that calls for boneless pork chops. However, I've also made it with boneless chicken breasts too. The panko - parmesan mixture came out to be a lot so I ended up breading the pork chops twice (not very healthy, but I didn't want to waste anything.) Since I double battered, I needed an extra egg (I've made this adjustment in the recipe below.)
Ingredients:
1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
3 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges
Procedure:
1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. Then repeat.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.
Ingredients:
1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
3 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges
Procedure:
1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. Then repeat.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.
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