Wednesday, March 30, 2011

Boneless Pork Chop roasted over vegetables

I got this idea after seeing the chickens roasting over potatoes in France.  The juices, seasonings and oil dripping onto the potatoes make for a delicious meal.  So my version was to take boneless pork chops and put them on a grate over a pan of potatoes, onion, broccoli, cauliflower, celery,  you could also add parsnips, turnips, carrots, whatever vegetables you have on hand or are in the mood for.  It turned out really well and I will definitely do it again.  This has been a long winter and these types of meals seem to help deal with the dreary, cold days.

I pressed whole wheat bread crumbs into the pork before baking at 350 for about 30 min or internal temp of 160 which is suggested.  I actually go to about 150 as it will cook a bit while resting and I don't want it to dry out.  Really liked this method with the pork on the rack above vegetables.

added some grated parmesan to the broccoli
It went well with this Coppola wine.

Friday, March 25, 2011

Lime Shortbread Cookies

     This is a basic shortbread recipe I just added lime to and really liked the flavor.  A pastry blender works great when you are trying to incorporate flour into butter.  This one was my grandmothers, the newer ones have a place for your thumb which helps if your mixture is thicker.

Lime Shortbread

1 c butter, softened
1/2 c sugar
zest of 2-3 limes

with pastry wire blend them together

2 1/2 c flour

then blend in flour till crumbly, turn onto saran wrap and press together

Press into shortbread pan or baking dish till about 1/2 inch deep, then score the dough to the shapes you want to cut the cookies into.

I used round cake pan and this recipe filled 2 cake pans.

bake at 325 for 20 min or just starting to brown on edges

let cool, they are good this way but for added lime flavor mix powdered sugar with the lime juice from the 2 limes to form glaze and drizzle over shortbread.

Wednesday, March 23, 2011

Scallop Po Boys

This is a simple way to make a healthier yet delicious Po Boy.  It calls for scallops and since I am not a fan of oysters it works for me.  The tangy sauce is so good and could be used in a lot of different recipes.  I adapted this from a few different recipes.

1 lb scallops (you could use bay scallops, I used what looked the best at the market)
panko or whole wheat bread crumbs

whole wheat hot dog buns


1/2 c mayo (I use light or plain greek yogurt)
1 clove minced garlic
1-2 T fresh lemon juice
zest of 1 lemon
hot sauce to taste ( I used Tabasco)
salt & pepper
mix together and cover with plastic wrap, keep in fridge until ready to use

I like to mix the sauce first and put it in the fridge, it gives it time for the flavors to meld. A sriracha sauce instead of Tabasco works well also if you like an extra kick.

      I remove scallops from container and slightly dry with paper towel.  Place in ziploc bag with crumbs, I remove scallops trying to press crumbs onto scallops.  I like them lightly breaded if you want a heavier breading you could do the dip in raw egg routine as with most breaded  things.  I place the scallops on a rack on top of a cookie sheet and bake till cooked this takes about 10-15 min at about 350 but watch them closely you don't want them to overcook --they'll get rubbery if they do.

to assemble:

Spread Lemon sauce onto toasted hot dog roll, add a few lettuce greens, then scallops.  They can be messy but they are yummy.

These call for a tall glass of ice tea or a good beer.

Thursday, March 17, 2011

Happy Saint Patrick's Day

 While I am cooking and planning for the next few days just thought I'd post this picture from a great meal in Dublin, Ireland.  Leo Murdock's Fish and Chips, followed by a trip to Guinness for a pint.
Great memories!

Tea and scones on a cold Irish morning.

Bailey's coffee 
This little pub Joseph McHugh's just before you get to The Cliffs of Moher also had  great fish and chips along with Irish stew.

Tuesday, March 8, 2011

Mardi Gras---Laissez le Bon Ton Roulet

Well when you need some new ideas for dinner just go by the events going on around you.  So today is Mardi Gras and thus New Orleans-Style Shrimp and Rice was a recipe I found on Martha Stewart's site that seemed appropriate.  It was very easy, quick and with just a salad added was a meal in a bowl.

New Orleans-Style Shrimp and Rice

8 T butter---(I used 4 T)
1 T flour
2 green bell peppers, cut into strips
1 large onion cut into strips
2 celery stalks cut into 1/2 inch pieces
6 canned plum tomatoes (from one 28 oz can) then crushed
14 1/2 oz can chicken broth
2 tsp fresh parsley
1 1/2 tsp cajun seasoning
1/2 tsp paprika
1/2 tsp salt
1/2 tsp tabasco
1 lb  (21-30count) shrimp peeled and deveined

rice for serving

The recipe said to saute the vegies in the butter and flour but I sauteed the vegies in a little olive oil till they just began to brown.

Then added the butter (4 T) and stirred in the flour and let cook for about 2 min. Then stir in the rest of the ingredients except shrimp & rice.  Let this simmer for at least 30 min, it will thicken up.  Then 3-5 min before serving stir in shrimp.  As soon as shrimp are cooked serve over rice.  I had  bought the canned crushed tomatoes before I read the  recipe and realized it should  have been plum tomatoes and then you crush them yourself before adding so my recipe came out a bit "saucier and less chunky" still pleased with the result.

It called for white rice but I like
this Basmati Brown rice.

simmering just before adding shrimp
Good dinner and although it is "Fat Tuesday" we were to full for dessert, which is good since I hadn't made any.

Tuesday, March 1, 2011

*****another favorite gadget



       A frother has added so much to the morning coffee,  I now have a long list of coffee drinkers using them.  This works great with skim milk, 1/2 & 1/2, and even non dairy creamers.   Also a great gift with a favorite coffee.

froth the dairy first or you will have a mess!

Pour coffee slowly 

Thought I'd add some old, old favorites my Nescafe world mugs
I saved labels while in school to get a set with the cream & sugar
bowl.  They at that time had a small glass pot to match,
how I wish now I'd have saved enough for that also.