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.
Oatmeal Pecan Cookies
It has been a while since I posted a good cookie and thought this one would fill the bill.
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 tsp. vanilla
- 1 3/4 cups flour
- 1 tsp. cinnamon
- 3/4 tsp. baking soda
- pinch of salt
- 2 cups rolled oats
- 1 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, beat the butter, vanilla, eggs and both sugars until fluffy. This will take 2 full minutes. Add the egg and yolk amd mix in.
In a separate bowl whisk together all the dry ingredients and slowly add to the butter mixture, beating only to combine well.
Stir in the oats and pecans.
In your hand, scoop out 2 tbsp. of the dough, roll into a ball and set on prepared baking sheet. Continue until all the dough is used.
Bake in the oven, one pan at a time, for about 13-15 minutes. Cool on rack for 2 minutes and then transfer cookies to racks for cool completely.
Make sure you have a pot of coffee (or tea) at the ready ‘cuz you won’t want to share with anyone. HA!
Reuben Meat Loaf
This is the recipe you want when your family becomes tired of the same old, same old recipe you always use. It captures all the flavours of the Reuben sandwich everyone loves.
- 1 egg, slightly beaten
- 1 tbsp. ketchup
- 1 tbsp. thick Teriyaki sauce
- 2 cups soft bread crumbs
- pinch of salt
- 2 lbs. ground beef
- 1 can sauerkraut (8 0z) rinsed well and thoroughly drained
- 4 – 5 oz. pastrami (deli cut) chopped
- 1 cup Swiss Cheese, grated
- 1/3 cup sour cream
- 1 tbsp. prepared mustard (yellow or grainy)
In a large bowl, mix together the ketchup, teriyaki sauce, egg, salt and bread crumbs. Crumble the ground beef into the crumbs and mix well.
In another bowl, mix together the sauerkraut, pastrami, sour cream and mustard.
Press one third (approx.) of the meat into a 9 x 5 inch loaf pan that has been prepared by using Pam spray.
Top with one half of the pastrami. Repeat the layers, finishing with the last of the meat.
In a preheated oven of 350 degrees, bake for one hour. Remove from the oven and let stand for 10 minutes before slicing.
Serve with perfectly mashed potatoes, chilled salad and warm rolls. What a night! Damn, you did this….AGAIN!
Easy Chocolate Banana Tarts
Now that everything is in order, holidays finished and school-work schedules are back on track you might want a really easy dessert to make for a fun night with the family. Make it for a Saturday game night. It will even work with pizza if that is your norm.
- 24 chocolate Oreo cookies
- 4 tbsp. room temperature butter-not margarine
- 1 pkg. Chocolate Mousse mix (I know!)
- 1/2 cup caramel topping
- 2 large bananas
Preheat oven to 350 degrees. In a food processor, pulse the cookies for 2-3 minutes until fine crumbs form. Add the butter, pulse only 4 -5 times until well combined.
Press the crumbs into the bottoms and sides of 6 buttered 4 3/4 inch tart pans. Place on a baking sheet and bake for 8 minutes. Let cool completely.
Prepare the mousse mix, reducing the milk amount to 3/4 cup. Stir in the caramel topping.
Slice the bananas and line each tart, top with the mousse mixture and garnish, of course, with whipping cream. To raise the bar a little, make it chocolate whipping cream or grated chocolate.
This is a little whimsy but a great treat just the same.
Warm Soba Noodle Salad
You gotta love soba noodles. They have so much flavour and this is such a simple salad even the kids will love it.
Dressing
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1/4 tsp. Asian chili sauce
Combine all the ingredients in a small pot and bring to a boil. Stir constantly to dissolve the honey and remove from heat.
Salad
- 8 oz. dried soba noodles
- 1/4 cup julienned green onions
- 2 cups julienned carrots
- 2 tbsp. toasted sesame seeds
Bring a large pot of water to the boil and cook the noodles for 3 minutes (only al dente. Drain.
Toss the noodles with the dressing, onions and carrots. The noodles will look ‘just wet’ but they will absorb the dressing. Sprinkle with sesame seeds. This should be served warm.
Serves 4.
Chicken Satay With Peanut Sauce
Everyone will enjoy these – food on a stick! How easy is that? You can also use beef and, if allergies are in the mix, make a vegetable wonton dipping sauce as a complement to either protein.
- 2 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 1 tbsp. lemon juice
- 2 tsp. chopped garlic
- 1 tbsp. light brown sugar
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. turmeric
- 1 1/2 lb. boneless, skinless chicken breast, sliced 1/4 inch thick
Combine all the ingredients except the chicken together in a medium bowl. Add the chicken (or beef) and toss to coat. Cover and marinate for one hour in the refrigerator.
Thread the meat onto skewers and working in batches, grill on the bbq for 1-2 minutes per side or until the chicken is cooked through.
Peanut Dipping Sauce
- 1 tbsp. vegetable sauce
- 1/4 cup chopped red onion
- 2 tsp. chopped garlic
- 1/4 tsp. chili flakes
- 1 cup coconut milk
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 2 tbsp. lime juice
- 1/2 cup smooth peanut butter
- 2 tbsp. water (optional)
Heat oil in a saucepan over medium heat. Add the onion and saute until soft. Add the garlic and chili flakes and saute for 1 minute. Add the coconut milk, bring to a boil , cooking for 4 minutes or until reduced and thickened. Remove from the heat. Stir in the soy sauce, ketchup and lime juice. Allow the mixture to cool down to room temperature.
Sir in the peanut butter. If the sauce appears to separate or is too thick, add the water, whisking to incorporate. Serve with the chicken.
Yummmmm! This serves 4. Double it up and use beef in one and chicken in the other for a fun night.
Papaya Salsa With Black Beans
This is a great ‘southwest’ side dish. Serve with grilled fish or even just as a snack with tortilla chips (such as watching hockey games or football).
- 2 ripe papayas, peeled, seeded and diced
- 1/2 cup yellow bell pepper, diced
- 1 Jalapeno pepper, seeded and minced
- juice of 1 whole lime
- 1/2 cup chopped cilantro
- 1 tsp. ground cumin
- 1/2 – 3/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1 shallot, small dice
- 1 can black beans, drained
Combine the above ingredients in a bowl, cover and store in the refrigerator until ready to serve. Serve with lime wedges on the side.
Bring on the tequila or whatever, turn on the televsion and you are in for a fun time.
Colourful Rainbow Vegetable Platter
This is a very pretty platter to present at the table. Arrange each vegetable in their own row and you have a ‘rainbow’ of goodness.
- 1 lb. goldenn beets, peeled
- 8 cups of spinach, divided
- 3 cups shredded red cabbage
- 1 can kidney beans, rinsed
- 2 red peppers, sliced
- 3 large carrots, shredded
- 6 hard boiled eggs, chopped
- 1 large cucumber, peeled and sliced
- 1 cup snow peas
- 1 cup oil and vinegar dressing
Heat oven to 400 degrees and wrap the beets in tin foil and seal tightly. Roast 1 hour until tender. Let cool and cut into wedges.
Place 7 cups of the spinach (stems removed) on a large platter. Now, arrange all the remaining veggies as noted above. Serve the oil and vinegar on the table so everyone can apply their own.
It is pretty to look at and delightful to eat, as well as fun for the kids.
Kid Friendly Banana Tarts
Running out of ideas Mom? Holidays too long? This will make you a hero in the eyes of the young.
- 24 oreo cookies
- 4 tbsp. butter, room temperature
- 1 pkg. vanilla mousse mix
- 1/ 4 cup caramel topping
- 2 large bananas, thinly sliced
Heat oven to 350 degrees. Process the cookies in your food processor for 2 minutes until fine crumbs form.
Add the butter and pulse 5 times, until combined. Press the crumbs into the sides and bottoms of 4 inch tart pans. Bake these for 8 minutes.
After they have completely cooled, prepare the mousse mix as stated in the intructions on pkg. Reduce the amount of milk to only 3/4 cup. Stir in the caramel topping.
Line the bottoms of the tarts with banana slices, top with the caramel mousse mixture. If this isn’t enough, top with whipped cream and drizzle even more caramel sauce over the op.
What can I say? Yup! You did it again.