Unbelievably Moist Italian Breaded Pork Chops

Here it was the weekend, when I finally have time to putter in the kitchen and enjoy one of my favorite pastimes – cooking. Wouldn’t you know it? I woke up that morning feeling drained – head pounding, body aching – just generally yucky. After spending most of the day curled up on the sofa, editing and scheduling posts written throughout the week, I decided enough was enough. Wallowing in my misery was making me down right miserable. There were pork chops calling to me  and a new “simple” recipe to try.

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Overnight Blueberry French Toast Casserole with Blueberry Syrup

As long as we’re on a Saturday morning breakfast roll here (no pun intended) – how ’bout one of those delightful overnight recipes for French Toast? This recipe will feed a crowd, which is great with the holidays looming just around the corner. As a casserole cooked breakfast dish, it travels nicely to grandma’s house for Thanksgiving morning when you are helping out in the kitchen or Christmas morning when the kids are opening up their stockings.

Be it family gathering for Thanksgiving or over the Christmas Holidays, this is a great start to the morning. It just pops with color, flavor and delight. In our house, Blueberries and Christmas Morning have always gone hand-in-hand.  Blueberry muffins; blueberry pancakes or blueberry waffles – you get the idea. What I really like about this particular blueberry breakfast is that most of the prep work is done the night before. Just make the syrup in the morning while the toast is baking. (I suppose you could cheat a little and buy blueberry syrup . . .)

Overnight Blueberry French Toast Casserole With Blueberry Syrup
French Toast Casserole
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

While toast is baking, make syrup.

Blueberry Syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes.

Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Use a fork to mash berries, leaving some more or less whole. If a smoother syrup is desired, pour into a blender and puree. Return syrup to the saucepan over low heat before continuing.

Stir in the butter, and pour over the baked French toast.

 

Slow Cooker Pollo en Salsa Picante Rojo

This recipe has been on my weekly planner for a while now. I kept postponing it because I kept forgetting to thaw out the darn chicken. Then it occurred to me – why thaw the chicken?

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Giovanni Rana Maine Lobster Ravioli

Good quality ingredients make all the difference in the world, be it cooking from scratch, or in this case, packaged foods.  A few years back I discovered Giovanni Rana Pastas. You’ll find them in the refrigerated section of the grocery store.  The price is a bit of a shock when you compare it to other prepackaged pastas – nearly twice the price. But when you consider the philosophy of the company, you’ll understand why.

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Big Italian Salad with Basil Dressing

Earlier I shared one of my favorite roasted potato dishes, Roasted Italian Potatoes . It is a great side for all sorts of awesome Italian dishes. While some prefer a nice pasta to accompany favorites such as Chicken Marsala, I really like my Italian potatoes. When I shared the recipe for the potatoes, I included a reference to a big, delicious salad complete with a photo. That’s when fellow blogger Ginger over at The Grand Experiment pointed out that it would be nice to have the recipe for the salad, too. Say no more – I’m always happy to oblige. So without further adieu, here it is . . .

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Spicy Buffalo Garden Chicken Wraps

So you’ve had a long week at work, and dinner has become something you grab on the run. The thought of yet another paper-wrapped burger tossed out a drive-thru window, only to be hastily wolfed down while multi-tasking at your desk just isn’t cutting it anymore.  Just when you’ve reached to point of total melt-down, the unexpected happens. Projects are complete. There is light suddenly piercing a long dark tunnel. What’s that? You get to go home? Dinner at home? Wonderful! Only one problem – nothing is thawed, nothing simmering in the crock pot – nothing!! You were prepared to suffer through yet another night of fast food drama, but not prepared to cook a real meal. You need something packed with flavor, something quick (after all, you are beat) and easy to prepare. How ’bout a spicy buffalo wrap with a garden salad? Yeah, that will hit the spot.

I like Foster Farms Buffalo Chicken.  It’s VERY spicy – just the way we like it. You can use the bites or strips for this recipe. It’s a complete meal inside the wrap – perfect for on-the-go or just kicking back after a long day. If you use giant flour tortillas, the wraps are so huge, there’s no need to make anything else. One wrap will fill a grown man.

Just a quick back story. Last year I made a bake chicken recipe and served it with a new salad recipe. There was salad left over, so we put it in the fridge for another day. The next afternoon my grandson and I were looking for something quick and easy for lunch. He remembered we had some buffalo chicken in the freezer. We also had tortillas and that left-over salad from the night before. So we combined them and had a wonderful lunch.  A few weeks later, I made it again for dinner to get hubby’s take on the Spicy Buffalo Chicken and Garden Salad Wraps.  He loved them. So these days, we keep the ingredients on hand for nights when cooking a real meal isn’t an option. It’s one thing to plan ahead when you have some inkling as to when you’ll get home. It’s another when you know you’ll be home sometime between six and midnight. These wraps are perfect – full of flavor, easy to make and the ingredients are usually on-hand.

Spicy Buffalo Chicken and Garden Salad Wraps
Garden Salad
5 Red lettuce leaves, torn into pieces
2 Roma Tomatoes, chopped
1/2 Cucumber, sliced
1/2 Red Onion, sliced
1/4 Cup Parsley, chopped
1/2 Tablespoon Salt
1 Tablespoons Lemon Juice
1/2 Tablespoon Olive Oil
1/2 Cup Sour Cream

Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt.

Drizzle the lemon juice and olive oil over the salad; stir.

Add the sour cream and mix until evenly coated.  Chill until ready to use.

Spicy Buffalo Chicken Wraps
1 package Buffalo Chicken Strips
4 Tortilla Wraps (see notes)

Heat oven and bake chicken strips according to package. While chicken is baking, warm tortillas.

To assemble: Lay tortilla flat. Place chicken strips on tortilla, close to one side but not fully on edge.

Top with Garden Salad. Fold tortilla over filling, tuck in ends and roll tight.

Note: Flavored wraps such as Rosemary work well. This can be made with plain flour tortillas, whole wheat tortillas or carb-friendly wraps. It’s all delicious.

The Quirky Things We Like to Eat

Okay folks, let’s all fess up – what strange, quirky foods do you like to eat when no one is looking – you know the stuff I’m talking about – concoctions from your childhood that you made up or when you were a teenager that you still eat every now and then as an adult. For a while as a teenager I ate tuna fish sandwiches made with yellow mustard. Not because I liked the taste of tuna with yellow mustard, but because mustard isn’t as fattening as mayonnaise and we all know how teenage girls (even skinny ones) worry about body image.

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Filipino Egg Rolls – Lumpia

Lumpia are Filipino Egg Rolls, only better. Hubby, Kiddo and I try to make this a few times a year. Although Lumpia is not overly complicated to make, it is very time-consuming. To roll 120 Lumpias, it took the three of us the better part of four hours. Is it worth all that effort? You better believe it! While Lumpia takes about a day to make, another 24 hours to freeze, they only take a few minutes to fry up and enjoy. Lumpia is not something you make in the morning and scarf down on that night.

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Slow Cooked Pulled Pork Sandwiches – just what the Doctor ordered

Hands down, this was some of the best pulled pork sandwiches I’ve ever made. These delicious sandwiches deserved lots of step-by-step pictures under perfect lighting. But honestly, it was five in the morning, my camera battery was somewhere other than in its bag, and as I staggered around in our kitchen half-asleep, my blog and snapping photos were the furthest things from my mind. Start dinner, make coffee and pack lunches for my guys, those were the things on my mind this morning.

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Beefy-Corn Rice-A-Roni Taco Style

It’s amazing what one simple, little change can make.. For those of you who have followed my blog for a while, you might recognize the recipe for Beefy Corn Rice-A-Roni – When “Quick” is All That Matters. It’s a simple family favorite for those nights when time is of the essences.  Recently, I whipped up the Rice-A-Roni based dish as I always do, with one tiny change.

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Italian Garlic Focaccia with Rosemary and Roma Tomatoes

Focaccia is a flat Italian bread similar to pizza – but without all the sauces. It is simple, usually topped with a little salt, some herbs, sliced vegetables such as tomatoes and a little cheese (or a lot of cheese – if you like). Typically this is served as a side bread and goes well with soups or other saucy dishes. This also goes well with a nice bottle of wine, a crisp salad (for summer evenings) and a casual evening with friends. My favorite kind of entertaining – warm and casual in good company.

My Focaccia recipe is a “cheaters” recipe in that it utilizes refrigerated pizza crust. (Not the canned stuff – we’re talking the stuff sold in bags; usually found in the deli section of your grocery store).

Italian Garlic Focaccia with Rosemary and Roma Tomatoes
1 Package (10 oz) Refrigerated Pizza Crust
2 or 3 Cloves Garlic, pressed
1/4 Cup Olive Oil
Sea Salt – just enough to flavor bread without imparting a salty taste
2 or 3 Sprigs Fresh Rosemary
1 Firm Roma tomatoes, sliced and quartered
1/3 Cup Parmesan Cheese (or as desired)

Note: If you cannot locate the pizza dough in a bag, you can use refrigerated canned pizza dough such as Pillsbury. If that is the case, there is no need to let the dough rest on the counter.

Preheat oven to 425-degrees. Remove dough from refrigerator and let rest on counter for about 30 minutes.

Lightly oil hands with a little olive oil to make working the dough a little easier. Brush cooking stone with olive oil as well.

Stretch and press pizza crust into 12” circle on a stone baking sheet. This will take a few minutes, be patient and don’t force the dough too quickly.

Brush lightly with a little olive oil. Lightly sprinkle with a little sea salt.

Insert little tufts of Rosemary all around the bread as desired.

Arrange sliced tomatoes around the Rosemary. Sprinkle garlic evenly over crust. Finish by sprinkling Italian Blend over everything.

Bake 20 to 25 minutes or until a beautiful golden brown. Cut and serve hot.

This bread is great with just about any Italian meal. It’s also awesome with a big bowl of soup such as Smoked Gouda Mushroom Soup, Slow Simmered Creamy Potato and Bacon Soup or Autumn Minestrone with Tortellini Pasta.

 

 

 

Unbelievably Quick Chicken, Rice and Tomato Soup with Buttery-Chive Crescent Rolls

Somewhere out there I came across an article about making soup in five easy steps. Actually, I’ve read several articles on the subject – most dealing with using left-over vegetables and meats. And there’s nothing wrong with that.

This soup uses cans and a quick microwave rice to render a chicken soup that is packed with flavor. Since I’m still in recovery mode from heart surgery, an easy supper I could make myself and have ready when my guys came home from a long day was just what the doctor ordered. They have been great through this long recovery process, and I wanted to show them that there was light at the end of the tunnel. Great tasting food that they didn’t have to cook for themselves.

Just a silly side-note: When I was balancing our bouillon spoons on the rim of the large coffee mugs, Hubby wandered into the kitchen. He smiled and said “Now are you happy? You get to use your fancy new soup spoons.” Yep – I was happy.

SoupChicken, Wild Rice and Tomato Soup
2 Envelopes Uncle Ben’s Long Grain and Wild Rice
16 oz Chicken Stock
2 Cans (10 oz) Chunky Chicken White Meat
1 Can (14 oz) Italian Diced Tomatoes
1 Teaspoon Dried Basil
1 Teaspoon Mrs. Dash Garlic and Herb

Vent Uncle Ben’s 90-Second Long Grain & Wild Rice according to package direction. Place bags, one at a time, into the microwave and “zap” each bag for 90 seconds.

While rice is “cooking”, pour chicken stock into a pot.  Add chicken meat, without draining, into the pot with the broth. Break up the larger pieces of chicken.

Open can of diced tomatoes, then dump into pot with stock and chicken. Add rice, stir everything together. Season and continue to heat over low heat until bubbling. The longer the soup simmers, the better the flavors come together.

Ladle into soup bowls or large coffee cups, throw out the evidence and call it home-made. Serve with Buttery-Chive Crescent Rolls.

Buttery-Chive RollsButtery-Chive Crescent Rolls
1 can refrigerated crescent dinner rolls
1 tablespoon butter, soft
¼ cup fresh chives, chopped

Heat oven to 375-degrees (350 for darker pans). Unroll dough; brush with butter.

Sprinkle buttered side with chives.

Separate rolls along perforated lines. Roll each into crescent shape and place on ungreased cookie sheet.

Bake for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 8 rolls; double for more.

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Happy slurping everyone!

Bratwurst – for Breakfast?

When I bought a package of Johnsonville Bratwurst Grillers at the outlet market earlier in the week, Hubby gave me a look. Really? Bratwurst – for breakfast? I could tell he thought I was a little nuts. Hey, I argued – do you want me cooking up some kind of sausage other than Bratwurst on Saturday? Packers – playoffs. Hubby agreed, we shouldn’t be taking any chances.

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Farmhouse Buttermilk Biscuits

It’s Sunday morning, and I have been up before the dawn. Sipping yet another piping hot cup of freshly pressed Almond Coffee, I’m chatting with Kiddo while searching through my collection of breakfast recipes. This is no ordinary Sunday. It’s football season. That means Green Bay at New England and Sunday dinner wolfed down in front of the big screen TV.

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Crown Pork Roast with Mushroom Stuffing

Would you believe I have two Crown Rib recipes? Would you believe that both of those recipes came to me courtier of Betty Crocker? Betty Crocker, the expert in the kitchen since 1921. She hosted cooking shows on the radio, and has written countless cookbooks. One of my first cookbooks was from Betty Crocker. Not bad for a woman who does not actually exist.

A stuffed Crown Roast is one of those buck list meals I have dreamt of for as long as I can remember. Placing this beautiful roast on the table and reveling in all the awes of my guests – such is my fantasy holiday. Everyone is dressed to the nines. The room is bathed in the warm glow of candle light. We raise our glasses of Champagne and toast to the promise of tomorrow. Perhaps this fantasy stems from my American desire to feel like Royalty, even if we are not willing to admit it. Crown Roast – even the name is regal. Once upon a time, usually around the holidays, (from just before Thanksgiving to just after Christmas) these beautiful roasts were a prominent feature in the meat section. These days, markets don’t necessarily carry a cut of meat that requires any sort of culinary execution. You really can’t blame the mega markets – it’s all about movement – space is valuable. No one wants to feature cuts of meat that aren’t going to sell. While we dream of fancy feasts, when it comes right down to it most of us feel intimidated in our own kitchens. I say take a deep breath, make friends with your butcher, and just do it.

Crown Pork Roast with Mushroom Stuffing
Crown Roast:
8- to 10-lb pork crown roast (about 16 to 18 ribs)
2 teaspoons salt
1 teaspoon pepper

Mushroom Stuffing:
2/3 cup butter
2 Celery Stalks, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Finishing Touches:
8 to 10 Small red apples
10 Fresh Bay Leaves
6 Sprigs Thyme
6 Sprigs
Handful Fresh Cranberries
Handful Fresh Mushrooms

Preheat oven to 325 degrees.

Sprinkle pork roast with salt and pepper.

Place roast, bone ends up, on a rack in a shallow roasting pan. Wrap bone ends in foil to prevent excess browning.

Insert an ovenproof meat thermometer so that the tip is in the thickest part of the pork. Make sure probe DOES NOT touch bone or rest in fat.

Crumple foil and place in the middle of the crown to help roast hold its shape while roasting evenly.

Place roast in the oven, uncovered, and cook for 3 about hours.

While roast is cooking, make mushroom stuffing.

In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.

Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. About 1 hour before pork is done, remove foil from center and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.

Remove pork from oven when thermometer reads 150 degrees cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160 degrees. Temperature will continue to rise about 10 degrees and pork will be easier to carve.

To serve, remove foil wrapping from bone ends transfer crown to a serving platter. Spoon any stuffing that may have fallen out during transfer back into center of crown. Garnish as desired with finishing touches. To plate, spoon stuffing from center of crown, cut pork between ribs.