Smothered Pork Chops

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What You Will Need:
1 lb. pork chops
1 lg onion sliced
½ cup Flour – just make sure it is salted properly
2 TB Cornstarch
½ tsp Salt
¼ tsp Pepper
½ tsp Thyme
½ tsp Oregano
½ tsp Garlic
½ cup Water

Do Ahead:
1. Make the Seasoned Flour. Add the Flour, Cornstarch, Salt, Pepper, Thyme, Oregano and Garlic

What You Do:
1. Dredge chops in flour mixture
2. Brown Chops in a pan on medium high (6). About 5 min. each side.
3. Remove Chops from pan and set aside.
4. Cook the onions in the same pan for about 10 min. on med. High (5 or 6)
5. Put Chops back in, pour in the water
6. Reduce heat, cover and simmer 1 hr.

Asian Beef and Cabbage Salad

I forget where I got this from but it is really, really good and I can’t wait to have it again. It follows my rule of being easy but I’m not going to call it easy because there are a few steps. I put it together in about 25 min. so I won’t categorize it as fast either but it wasn’t that bad. This is a heckuva good salad – so simple but so good.

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What you need:

The Meat
2 Lg. Carrots – diced
1 Lb. Ground Chuck
1/4 c. Blackberry Allfruit (or whatever you like)
Soy Sauce to taste

The Dressing
1/3 c. Rice Vinegar
3 TB Olive Oil
Salt and Pepper

The Salad
4 c. Shredded Napa
4 Scallions ( sliced)
1 c. Cilantro Leaves

What you do:

The Meat
1. Brown Meat over med-high heat (5-6 min.) with the carrots
2. Add Jam and Soy and mix all up

The Dressing
1. Whisk the Vinegar, Oil, Salt and Pepper to make the dressing

The Salad
1. You can probably guess this. Mix all the salad stuff together
2. Mix the dressing with the salad

Put the Salad on the plate and top with beef and anything crunchy that sounds good. We put cashews on it but toasted sesame seeds or sunflower seeds or almonds would be good too.
It is a delicious salad. The sweet in the beef mixture mixes nicely with the tart dressing. I thought you could add some fried shallots but it was great the way it was.

Tuna Salad

Tuna Salad

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What You Will Need:
3 cans Tuna
3 ribs Celery
3 Hard-Boiled Eggs
½+ cup Mayonnaise
6 TB Sweet Relish (less for less sweet)
½ tsp Granulated Garlic
½ tsp Salt
¼ tsp Black Pepper

What You Do:
1. Drain the cans of Tuna
2. Slice and chop the eggs
3. Cut the Celery into little slices or chop into pieces
4. Mix Everything together with a fork.
5. Adjust seasonings as needed

This falls under the category of “Things You Should Be Able to Make”. Tuna salad is a staple we’ve all had all our lives but a lot of people don’t make it anymore yet it’s so easy and gratifying to do. This, of course, is just my basic recipe. You might have to add a little more mayonnaise but this is the standard Tuna Salad.

Once you’ve made it a couple of times you can change it up by adding anything that sounds really good to you. Experiment and have fun.

Turkey Meatballs with Parmesan Sauce

Main Dish - Turkey - Turkey Meatballs with Parmesan Sauce - This One

These are really good and really easy.  We had them with some tomatoes we broiled with cheese and some sliced avocado which made for a light but satisfying meal.  Put whatever you want in the meatballs but make sure you get the pan hot and cook a small piece before you commit to the whole batch so you can correct if you need to.  The sauce is just a simple white sauce with some parmesan.  I used rice milk and tapioca flour for paleo and non-dairy but it was NOT very good so don’t do that.  We grind up the Rice Chex in the mini-blender and it works great so you CAN do that.  Have fun with them and enjoy!

 

What You Need:

1          lb         Ground Turkey

½         c.         Breadcrumbs (Rice Chex)

1                      Egg

                        Garlic

                        Basil

                        Salt and Pepper

 

1          c.         Milk

1          T.         Flour (some thickener)

3          T.         Parmesan

                        Garlic

                        Salt

                        Pepper

 

What You Do:

1.  Heat a frying pan to med. high

2.  Mix the first 6 ingredients together.

3.  Take a small piece of the mixture and cook it.  Adjust.

4.  Pour the Milk in a pan on med. heat

5.  Whisk in the flour and keep stirring until thick.  Turn up the heat if you need to.

6.  Add the Parmesan and spices.

7.  Serve the sauce over the meatballs and munch away.

Asian Glazed Chicken Thighs in a Slow Cooker

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.55

 

Chicken thighs deliver a lot of flavor and the sauce adds just the right amount of punch.   We made this for dinner and fell in love with it.  It is extremely easy and you can serve it over anything you want.  The original sauce called for Hoisin but I didn’t have any so I just substituted with Orange Marmalade ‘cause is sounded good.  And it was. 

 

What You Need:

2          TB        Maple Syrup

3          TB        Hoisin Sauce ( I used Orange Marmalade)

2          TB        Olive Oil

2          TB        Soy Sauce

1 ½      tsp.      Dijon Mustard

1          tsp.      Minced Garlic

½         tsp.      Red Pepper Flakes

 

2          lbs        Skinless, Boneless Chicken Thighs

¼          tsp.      Salt

 

¼          c.         Water

2          TB        Cornstarch or Arrowroot

 

 

What You Do:

1.  Whisk the 1st 7 ingredients together

2.  Salt the Chicken and place in slow cooker.  Pour sauce over Chicken.

3.  Cook it on low for 5 hours

4.  Remove Chicken with slotted spoon.  Turn it on high.

5.  Whisk Cornstarch and water and pour into sauce.  Whisk until thickened.

6.  Serve over whatever you want to serve it over

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Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.07

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.

 

If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.

 

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What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)

 

 

What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.

 

Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square

Cafe in New York City.

I wish I could claim this one but I can pass it on. 

We serve these at Christmas for ourselves

and family that come to visit and they are always devoured.

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What You Will Need:

1 ¼       lb         Cashew Nuts
2          TB        Rosemary (coarsely chopped)
½         tsp       Cayenne
2          tsp.      Dark brown sugar
2          tsp.      Kosher Salt
1          TB        Melted Butter

What You Do:
Preheat the oven to 375 degrees F.
1.  Place the nuts on an ungreased baking sheet. Bake for about 10 minutes.

2.  Combine the rosemary, pepper, sugar, salt and butter in a large bowl.

3.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.

 

Serve warm.