Made Caramel Apple Pork chops Thursday night with smashed potatoes, crusty bread, and salad with Gorgonzola/apples/dried cherries/cherry republic dressing/almonds.
Friday night I made Mom's Orange Chicken
ORANGE CHICKEN
1/2 cup flour
salt, pepper & paprika (to taste)
4 chicken breasts halves
5 Tablespoons butter, divided
1 egg
1/4 cup milk
2 cups bread crumbs
1/2 cup Lemon Juice
1/2 cup honey
1 cup Orange Marmalade
2 tablespoons Soy sauce
Preheat oven to 350 F.
Melt 3 tablespoons butter in 9x13” glass baking dish.
Place flour, salt, pepper and paprika into plastic zip lock bag. Add chicken breasts one at a time; shake off excess. Dreg chicken in egg/milk mixture then press into bread crumbs. Drag through melted butter, coating both sides. Bake 30 minutes.
Meanwhile, put 2 tablespoons butter, lemon juice, honey, Orange Marmalade and Soy sauce in small saucepan. Heat to boiling; reduce heat and simmer until reduced by half.
Take out chicken, turn over, and then pour mixture over. Bake an additional 30 minutes.
With Giada's Risotto recipe, peas, and garlic crescent rolls. Then I made molten lava cakes.
Dark Molten Chocolate Cakes
(from Baker's chocolate, but I used Ghiradelli chips)
Prep Time: 15 min
Total Time: 30 min
Makes: 6 cakes or 12 servings, 1/2 cake each
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
18 fresh raspberries
GREASE 6 (6-oz.) custard cups or souffle dishes (I have a pan with the bottoms that pop out, makes them come out easy). Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, September 26, 2010
Monday, February 1, 2010
New pork recipe
Have I mentioned I love the Pork Board's website? Because I do. It's got a lot of great recipes. I got one of our favorite grilled recipes on there too. Think I already posted it here.
Anyways, here's tonight's pork dinner: Mustard-Herb crusted pork loin - I used the whole grain dijon mustard :) I'm having a sweet potato and Dad/Chris get some redskins tossed with EVOO and garlic/onion/season salt wrapped in foil and baked.
edited: YUM. This was good, different from the normal "shake some seasonings on and throw it in the oven". Will make again. I used 2 Tbsp of egg beaters insted of the yolks it called for and used the whole grain mustard.
And sometime this summer, since I finally got a citrus zester & manual (by hand) juicer I am going to try this one for my Margarita loving husband. Margarita pork roast.
Also a big step for me today: I ate oatmeal and didn't gag. I bought some of the Quaker low sugar variety pack since my hubby loves the maple/brown sugar kind. I tried the apple cinnamon and it okay made with milk. I think it'd be nasty made with water. They have a blueberry muffin one I want to try next. Oatmeal is only 2 points made with water and 3 made with 1/2 cup skim. Think I'll eat the point to not have it be funny. ;)
Anyways, here's tonight's pork dinner: Mustard-Herb crusted pork loin - I used the whole grain dijon mustard :) I'm having a sweet potato and Dad/Chris get some redskins tossed with EVOO and garlic/onion/season salt wrapped in foil and baked.
edited: YUM. This was good, different from the normal "shake some seasonings on and throw it in the oven". Will make again. I used 2 Tbsp of egg beaters insted of the yolks it called for and used the whole grain mustard.
And sometime this summer, since I finally got a citrus zester & manual (by hand) juicer I am going to try this one for my Margarita loving husband. Margarita pork roast.
Also a big step for me today: I ate oatmeal and didn't gag. I bought some of the Quaker low sugar variety pack since my hubby loves the maple/brown sugar kind. I tried the apple cinnamon and it okay made with milk. I think it'd be nasty made with water. They have a blueberry muffin one I want to try next. Oatmeal is only 2 points made with water and 3 made with 1/2 cup skim. Think I'll eat the point to not have it be funny. ;)
Saturday, October 17, 2009
pork loin recipes
Bought a decent sized pork loin at the store last night for dinner, today I just had to decide what to do with it. I have two really good recipes, one involves the grill (we do it on our rotisserie) the other the oven. Chris voted for the rotisserie one, but I'll give you both :)
rubbed and grilled pork loin from the pork council. We do it the same way except rotisserie it for a couple hours on medium. We have a meat thermometer on our grill so I'll stop the rotisserie and stab it in after its been about an hour and a half then every so often to check if its done. We had ours get a little charred last time from flare up but it was mostly the fatty part which we cut off anyways. This time Chris wants me to use the smoker box in our grill so we'll see how it is smoked.
recipe #2 is the apple-topped pork loin from allrecipes. It's great, my grandparents liked it so much when they got leftovers (I seal a meal / freeze stuff for them) that they called me right after they ate it to tell me it was the best pork they'd ever had.
rubbed and grilled pork loin from the pork council. We do it the same way except rotisserie it for a couple hours on medium. We have a meat thermometer on our grill so I'll stop the rotisserie and stab it in after its been about an hour and a half then every so often to check if its done. We had ours get a little charred last time from flare up but it was mostly the fatty part which we cut off anyways. This time Chris wants me to use the smoker box in our grill so we'll see how it is smoked.
recipe #2 is the apple-topped pork loin from allrecipes. It's great, my grandparents liked it so much when they got leftovers (I seal a meal / freeze stuff for them) that they called me right after they ate it to tell me it was the best pork they'd ever had.
Tuesday, April 28, 2009
awesome baby back ribs
Those of you friends with me elsewhere online know of our grill saga, that our last one died a rusty death. Our new grill has a little smoker box in it, where you can put soaked woodchips in and smoke while you grill. (I think you can buy one for any grill but its attached! so neat!). Anyways, we had to find something to smoke in the new grill, it was a requirement by my husband.
So we bought some hickory wood chips at Lowes when we bought the grill, so I had them taunting me from the kitchen counter until I found something. Then I found it on allrecipes.com, an easy baby back rib recipe. We'd never mastered ribs on the grill, so I always have to slice them apart beforehand and do them in the oven. Giant PITA. This recipe is great, just remove the membrane from the back, lightly dust and rub in the rub and then throw on the grill for an hour on a preheated grill. Prize Winning Baby Back Ribs.
My changes:
- Soak hickory woodchips in water for time recommended on package (think it was 30 min).
- Put in little woodchip holder in grill, let them heat up while preheating grill
- Add garlic pepper and kosher salt (sub for reg salt/pepper) to the rub, use rub sparingly, I think I still had at least 1/2 left from one slab. Want it to enhance the smoky and bbq flavors not overpower :)
- I used sweet baby ray's bbq sauce, but may try my old favorite recipe of bourbon whiskey BBQ sauce (using Gentleman Jack).
I have another slab in the fridge for this week :) may be dinner tuesday if the wind dies down. I could see us doing a couple slabs for a party sometime too. Chris ate about half the slab himself last time I made them ;)
So we bought some hickory wood chips at Lowes when we bought the grill, so I had them taunting me from the kitchen counter until I found something. Then I found it on allrecipes.com, an easy baby back rib recipe. We'd never mastered ribs on the grill, so I always have to slice them apart beforehand and do them in the oven. Giant PITA. This recipe is great, just remove the membrane from the back, lightly dust and rub in the rub and then throw on the grill for an hour on a preheated grill. Prize Winning Baby Back Ribs.
My changes:
- Soak hickory woodchips in water for time recommended on package (think it was 30 min).
- Put in little woodchip holder in grill, let them heat up while preheating grill
- Add garlic pepper and kosher salt (sub for reg salt/pepper) to the rub, use rub sparingly, I think I still had at least 1/2 left from one slab. Want it to enhance the smoky and bbq flavors not overpower :)
- I used sweet baby ray's bbq sauce, but may try my old favorite recipe of bourbon whiskey BBQ sauce (using Gentleman Jack).
I have another slab in the fridge for this week :) may be dinner tuesday if the wind dies down. I could see us doing a couple slabs for a party sometime too. Chris ate about half the slab himself last time I made them ;)
Monday, January 12, 2009
Glazed Pork
I don't recall where I found this one, I thought it may have been allrecipes but I searched on its ingredients and didn't find it. I love this one because it has a very different flavor and is good to break the rut of casseroles, stews, and soups this time of year.
Glazed Pork
1 pound pork tenderloin (or I buy the tenderloin medallions/pieces already cut for me) trimmed/cut into 16 pieces
1 Tbsp all purpose flour
2 Tbsp brown sugar, divided
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cardamom
1/8 tsp ground red pepper
1/4 cup raisins (I omit)
1/4 cup orange juice
3 Tbsp balsalmic vinegar
2 Tbsp capers (I omit)
1 Tbsp olive oil
Combine flour, 1 Tbsp brown sugar, salt, cumin, cardamom, and pepper; rub evenly over pork (I put in a bag and shake it. Or flip the pork around in a bowl. I am lazy). I often do this step hours ahead of time so it can absorb into the meat in the refridgerator during the day.
Combine 1 Tbsp brown sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 2 minutes, turn pork over and cook 1 minute (I brown mine then flip and brown it again). Add the vinegar mixture; cook 1 minute or until sauce thickens and pork is done. I let mine cook on low while I finish the sides.
This is really good with brown rice or couscous.
Glazed Pork
1 pound pork tenderloin (or I buy the tenderloin medallions/pieces already cut for me) trimmed/cut into 16 pieces
1 Tbsp all purpose flour
2 Tbsp brown sugar, divided
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cardamom
1/8 tsp ground red pepper
1/4 cup raisins (I omit)
1/4 cup orange juice
3 Tbsp balsalmic vinegar
2 Tbsp capers (I omit)
1 Tbsp olive oil
Combine flour, 1 Tbsp brown sugar, salt, cumin, cardamom, and pepper; rub evenly over pork (I put in a bag and shake it. Or flip the pork around in a bowl. I am lazy). I often do this step hours ahead of time so it can absorb into the meat in the refridgerator during the day.
Combine 1 Tbsp brown sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 2 minutes, turn pork over and cook 1 minute (I brown mine then flip and brown it again). Add the vinegar mixture; cook 1 minute or until sauce thickens and pork is done. I let mine cook on low while I finish the sides.
This is really good with brown rice or couscous.
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