Pork Chops Lemonade

Pork Chops sometimes need a different twist to liven up the taste buds and this one should do it for you. The kids will love it as well. Serve with garlic mashed potatoes and a crisp green salad and  you will think you are in a five star restaurant…..you are! Yours.

  • 3/4 cup lemonade (or lime) concentrate
  • 1/4 cup ketchup
  • 3 tbsp. dark brown sugar
  • 3 tbsp. vinegar
  • 1/4 tsp. freshly ground ginger
  • 1 tsp. soya sauce
  • 1/4 tsp. for each: paprika, thyme, oregano salt and pepper
  • 1/2 tsp. each of: grated garlic clove, finely chopped fresh basil and a few red chili flakes
  • 4 medium sized pork chops
  • 1/2 cup flour
  • 1/4 cup Crisco oil

In a bowl combine the lemonade, sugar, vinegar, ginger soya sauce and seasonings and set aside.

Place each pork chop in the flour, and turn over and set the other side in the flour. Shake off any excess. In a heated fry pan, brown the pork chops on both sides. Drain off any oil and using the same pan, put the chops back in the pan and pour the sauce over them all.

Cook, over a low heat for about 40 minutes.

Better Than I Make Braising Beef Stew

On Sunday, Don decided to make a stew. I always made them but said go ahead. He did, and this is better than I would/could ever make.

  • 4 tbsp. good olive oil
  • 2 tsp. grated garlic
  • 2 lbs. trimmed stewing beef, cut into 1-2 inch cubes
  • 1/4 cup flour (approximately)
  • 5-10 baby red potatoes, cut in half
  • 1 small onion, chopped
  • l small turnip, peeled and cubed
  • 2 cups, sliced carrots (2-3)
  • 2 cups sliced celery (3 large stalks)
  • 1 large yellow beet, peeled, halved and sliced
  • 1 cup red wine
  • 1 cup beef stock
  • 1 can diced tomatoes (14.5 oz.)
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/2 tsp. allspice
  • 1 beef boullion cube
  • 2 tsp. cornstarch
  • salt and pepper to taste

Put the potatoes, tomatoes, carrots, celery, turnip and yellow beet in a large pot and set aside. Have the beef broth and wine measured out and set aside.

Heat a large braising pot  on high heat. Add 2 tbsp. oil and garlic. When hot, add the beef and sear each piece about 2 minutes each side. Transfer out after 5 minutes.

Without washing the pan, add the remaining 2 tbsp. oil, scraping up the wonderful beef bits on the bottom of the pan. Add the onions and cook for about 5 minutes. Add the wine and beef broth. Once this begins to boil, turn off the heat and pour the entire mixture into the reserved pot with all the vegetables.

Add the spices and seasonings and bay leaf. Stir gently to combine. Turn the heat to low and braise for about 4 hour to 4 1/2 hours.

About 30 minutes before serving 1/2 cup of the liquid, add the cornstarch, whisking until smooth. Add the the stew and stir gently to combine. This will thicken the ‘gravy’.

Add a small crisp salad, dinner roll and a glass of a nice red wine.

**I told you this was the best.

Hamburgers New Orleans Style

These are a little out of the ordinary, but we all need a little spice…try these.

  • 1/4 cup mayonnaise
  • 1 1/4 tsp. Creole mustard
  • 1/2 tsp. minced garlic
  • 1/2 tsp. grated lime peel
  • 1/2 tsp. lime juice
  • pinch of pepper and salt
  • dash hot pepper sauce
  • dash Worcestershire sauce
  • 1/4 cup grated onion
  • 1/4 cup finely chopped carrot
  • 2 tbsp. minced cilantro
  • 1 tbsp. butter
  • 1 tbsp. Cajun seasoning
  • pinch of salt
  • 1/4 tsp. hot sauce
  • 1 lb. ground beef
  • 4 hamburger buns

In a small bowl mix together the first 10 ingredients well and keep refrigerated until serving.

In a skillet, sauté the onion, carrot , cilantro for about 5-6 minutes until tender. Cool slightly.

In a bowl combine the vegetable mixture, Cajun seasoning, salt and pepper sauce. Crumble the beef over this mixture and mix really well. Form into 4 patties.

Grill these over a medium heat for 5-7 minutes on each side until completely cooked through.

Grill the rolls, cut side down for about 20 seconds. Serve burgers with the chilled sauce.

Post Roast – The Long Way ’round

This is just a tricky way to say it takes a slow cooker to make the most incredible meal ever. Don made this and I was actually licking the plate for the gravy. OMG! This is soooo good.

  • 1 – 5# bone in pot roast
  • salt and pepper to taste
  • 1 tbsp. flour (if needed)
  • 2 tbsp. vegetable oil
  • 8 oz. sliced mushrooms
  • 1 small onion, chopped
  • 2 minced cloves of garlic
  • 1 tbsp. butter
  • 1 1/2 tbsp. flour
  • 1 tbsp. tomato paste
  • 4 cups beef broth
  • 3 carrots, cut in chunks
  • 2 stalks celery, ribs peeled, cut in chunks
  • 1 1/2 tsp. Italian seasoning
  • 2 sprigs Thyme
  • 6 baby potatoes, cut in half

Now it begins:

Season both sides of the roast with salt and pepper. Sprinkle flour over the top until coated, and pat it into the meat. Shake off excess.

Heat oil in a large skillet over medium heat until hot.

Sear the roast on both sides (5 minutes each) until well browned. Remove from skillet and set aside.

Reduce heat and stir in the mushrooms, cooking for about 4 minutes. Stir in the onion and cook for 5 minutes until they begin to brown. Add the garlic and stir for about 60 seconds.

Add the 1  1/2 tbsp. flour, stirring to combine, add the tomato paste and return the heat to simmer. Remove from the heat.

Put the celery, baby potatoes and carrots in the slow cooker. Place the roast over the vegetables and pour in any juices. Add the Italian seasoning and thyme.

Pour the onion and mushroom mixture over the roast. Cover the slow cooker, turning the temperature to high and cook until fork tender (5-6 hours).

Skim any fat from the surface and remove the bones.

A glass of wine (red, perhaps?) and if you wish, a chilled salad.

Beef Stew – The French Way

Just a note of trivia….this is my 1700 recipe on this site.

We all have to try something a little different to break the ‘same old – same old’ way we do things. This may be just one more for your to try.

 

  • 4 oz. pancetta
  • 2 – 3 lb. sirloin tip roast
  • 3/4 lb. large white mushrooms, cut in quarters
  • 3 carrots, peeled and chopped
  •  medium onion, grated
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. butter
  • 3 tbsp. flour
  • 1 cup beef broth
  • 2 cups full bodied red wine
  • 1/4 cup dried mushrooms
  • 1 tbsp. dried thyme
  • 1 bay leaf

 

Slice the pancetta in bite size pieces and heat in a large pot. Stir often until it becomes crispy around the edges. This should take about 10-12 minutes. Spoon into a small bowl, leaving the fat behind.

Cut the steak into bite size pieces, and in batches, add the beef to the pot. Cook, over a medium high heat for about 6 minutes. Transfer to a bowl and repeat with the rest of the meat, leaving the pot totally empty.

Add the butter, mushrooms, carrots, celery, onion and garlic to the pot. stir occasionally for about 4 minutes. Add the beef and pancetta to the pot. Sprinkle with the flour and continuously stir for another 2-3 minutes.

Add the broth and wine. Bring to a boil, reduce the heat and simmer until tender. This could take about 2 hours. Check halfway through the cooking time to see if it needs more wine. Remove the bay leaf and thyme. Remove the bay leaf and thyme.

If not, pour yourself one. Everyone will love  you for this. Add a crisp salad (Caesar, perhaps?) and a slice or two of an Artisan bread. You can also serve a side of garlic mashed potatoes with this.

 

Not Your Everyday Meat Loaf

Meat loaf is a comfort food for many and this would go really well with mashed potatoes and maybe a small side salad.

 

  • 2 eggs, beaten
  • 1/2 cup Heinz ketchup
  • 1/2 cup whole milk
  • 1 cup panko bread crumbs
  • 1/4 cup grated white onion
  • 1 lb. lean ground beef

Topping

  • 1/4 cup thick teriyaki sauce
  • grated Asiago cheese

Heat oven to 350 degrees. In a bowl, combine all the meat loaf ingredients and bake for 40 minutes. Remove from the oven and spread the teriyaki sauce over the top. Sprinkle with the cheese and return to the oven for a further 20 minutes or until thoroughly cooked.

Be sure to let it rest for about 8-10 minutes before serving.

 

The Very Best Spaghetti Sauce

I say that as Don has been making this forever. You always want  more. Make it and you will see.

  • 4 tbsp. good olive oil
  • 2 medium onions, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 2 – 14 oz. cans of canned Italian tomatoes
  • 1 cup tomato juice
  • 3/4 tbsp. fennel seeds
  • 1 tsp. each of: basil, thyme, oregano
  • pinch of rosemary (chopped)
  • 1 1/2 lbs. hamburger
  • 1/2 cup red wine vinegar
  • 1 tin tomato paste
  • 1 tbsp. sugar
  • pinch of salt
  • 1/4 tsp. cayenne
  • 1 cup grated Asiago cheese

Mix all together in a large saucepot and simmer for about 1 – 1  1/2 hours until thick.  On each individual serving, sprinkle the Asiago cheese.

All that is needed for a perfect meal is to add a chilled salad, slice of garlic toast and a glass of red wine.

Homemade Sausage Rolls

My Christmas tradition has always been to have homemade sausage rolls for breakfast as we opened gifts. Don has continued this for me and makes the best sausage meat to ever be put into puff pastry.

 

  • 2 tsp. dried sage
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried marjoram
  • 1 tbsp. brown sugar
  • 1 pinch ground cloves
  • 2 lbs. ground pork

In a small bowl put all the ingredients, EXCEPT the pork and mix really well.

In a large bowl place the pork and break it up with a fork. Add the spices and, with clean hands, mix it all together. When done, form into a two rolls the size of a looney.

Prepare the puff pastry as per the package instructions. Roll it out and place half of the pork on the first sheet, and roll to cover. Wet your finger with water to seal the seam edge. Repeat for the second sheet of puff pastry.

How you cut these depends on what the occasion is: a wine and cheese gathering with friends – small one bite portions. Family for breakfast or brunch – 4-5 inch pieces.

Place the sausage rolls on a parchment lined baking sheet and bake in a 350 degree oven for approximately 35-40 minutes. Test the pork to see that it has reached the 160F internal temperature but also making sure not to burn the pastry.

These are absolutely fabulous.

Don’s Sweet and Sour Spareribs

 

We have a potluck dinner to go to in February and Don is making these up. All I can say is everyone is very, very lucky. These are fabulous.

Serve with a chilled salad and either garlic mashed potatoes or rice. I would much prefer the mashed potatoes.

 

  • 1 cup brown sugar
  • 3/4 cup vinegar
  • 2 tbsp. soy sauce
  • 1/2 cup water

Bring to the boil and add 1 tbsp. flour at a time until cooked through and thick. Pour over broiled spareribs and bake for 60 minutes at 300 degrees.

If making a lot or ribs, double the recipe. No one just a hit of sauce, you want to gobble it all up.

 

 

 

Magnificent Meatloaf

I know it has been awhile since I brought on a new recipe, but life takes a sidestep every once in a while….I am sorry to be so late but here is a good one for you.

 

In a mixing bowl combine:

  • 1  3/4 – 2 lbs. lean hamburger
  • 1 egg
  • 1/4 cup milk
  • small handful of oatmeal (not instant)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. seasoning salt
  • 1/8 tsp. celery salt
  • 1/2 grated medium onion
  • 1/8 cup ketchup
  • 1/8 cup H.P. sauce
  • 1/4 cup soya sauce
  • 1/2 tsp. Worchestershire sauce

Mix thoroughly and put in a casserole dish and bake in a preheated oven of 350 degrees for 60 minutes, or until done.

Serve with a green salad, mashed potatoes and a vegetable of your choosing.

Make a gravy if you wish. Great dinner during the week when everyone is so busy.  Enjoy.

Grilled Steak Cooked Backwards

Aha! Got your attention, didn’t I? This is really cool and with the good weather around the corner, get the recipes lined up and be ready to go.

 

  • 1/2 cup butter
  • 2 garlic cloves, sliced
  • Montreal Steak Seasoning
  • 2 tbsp. Worcestershire sauce
  • 1 Tomahawk steak (1 – 1.5 kg)
  • coarse salt
  • freshly cracked pepper
  • 6-8 large white mushrooms, brushed clean, stem removed
  • 2 tbsp. butter
  • 2 tsp. teriyaki sauce

Melt the 2 tbsp. butter in a frying pan and add the sliced mushrooms. Cook until starting to brown and add the teriyaki sauce. Stir carefully to coat the mushrooms and set aside.

Preheat a slow cooker on low. Add the butter, garlic and Worcestershire sauce. Place the tomahawk steak over the butter and turn over to coat. Cook for 20 minutes. Turn off cooker and leave the steak inside.

If you have a barbecue, heat on high. Add the steak and cook for 3 minutes. Turn over and cook a further 3 minutes. Slice a small piece open to check for the doneness you prefer. If not done, continue cooking. Remove from the grill and turn it off. Let rest.

Pour the butter mixture in a small saucepan over a low heat. Add the mushrooms and heat for about 5-8 minutes, while the steak is resting. Add the juices from the steak and after thinly slicing the steak. drizzle the sauce over the meat and serve.

 

**Note: If you do not have a grill, simply preheat the oven to 200 degrees, and melt the butter in a baking dish. Continue as above.

 

Mac ‘N Cheese For The Younger Set

Sometimes children are quite ‘fussy’ about what they eat. This is a “I love this” meal kids say each and every time they consume it.

Try it and you will see. The one major difference  is a much lighter recipe for wee tummies and by using different shaped macaroni, adding some chili to the recipe is a win-win day for you.

 

  • 1  1/2 lb. extra lean hamburger
  • 1 tbsp. olive oil
  • 1 small onion, peeled and chopped
  • 2 ribs celery, strings removed and discarded,  ribs chopped
  • 2 carrot, peeled, chopped
  • 1 clove garlic, peeled, minced
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried thyme
  • pinch of pepper
  • 1 28z. can of crushed tomatoes
  • 1 28 oz. can diced tomatoes
  • 1  19 oz. can red kidney beans, drained and rinsed
  • 3 tbsp. brown sugar
  • 2 tbsp.  Worchestershire sauce
  • 4 cups assorted shaped pasta
  • Sour Cream, grated cheese if they like it

 

In a large saucepan brown the beef, breaking up with a wooden spoon. Remove the liquid with a baster. Saute the onions  then  add the celery, carrots,  garlic, cumin, thyme and pepper, cooking until the carrots become softer (about 7-9 minutes).

Now stir in all the tomatoes, kidney beans, sugar, Worchestershire sauce and beef. Cover and cook for about 20 minutes until the celery becomes tender.

Cook the pasta according to the directions. Drain well and add to the  chili mix. Stir until combined.

Serve it with some grated cheese on top and if they like sour cream, add a dollop.