Skillet Pork Chops with Onions and Apples (GF)

Skillet Pork Chops with Onions and Apples (GF)

(4 servings)

Ingredients:

4 (6 oz.) Boneless Pork Loin Chops

3 medium Apples, cut into wedges

1 medium Onion, cut into thin wedges

¼ cup Water

1/3 cup Balsamic Vinegar

½ tsp. Salt

½ tsp. Black Pepper

Directions:

In a large nonstick skillet over medium heat, brown pork chops on both sides (about 4 minutes per side).  Remove from pan.  In the same pan, combine apples, onion and water.  Place pork chops over apple mixture.  Drizzle vinegar over chops, sprinkle with salt and pepper, reduce heat to simmer and cook covered (about 5-8 minutes).  Or until a thermometer inserted reads 145-degrees.  Serve immediately.

Notes:              Recipe can easily be doubled.  Just use as large a skillet as possible or a large Dutch Oven.  Add a tbsp. of oil if not using a nonstick skillet.

Ideas for Future Efforts

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Gluten-Free Fall Dinners

As the weather is cooling down, our desire for comfort foods increases.  This is as true for those who need to be “Gluten-Free” as well as those who do not.

One of the nice consequences of this week’s recipes is they will satisfy both groups.

We start on Wednesday with “Skillet Pork Chops with Onions and Apples (GF)” to warm your heart.  The “Other White Meat” as it has been advertised is a popular cut during the fall and winter months.

Thursday’s recipe is here to help us all eat more fish in our diet.  It’s “Citrus Cod (GF)” and couldn’t be easier to make.  You can substitute other firm white fish like haddock for the cod.  Check what’s available and in your budget before making this dish.

Enjoy and for those that need to be GF, remember to always double check your ingredients before starting with a recipe.

“Happy Cooking” and please continue to share the link with others.  Thanks.

Breakfast Casserole with Sausage and Waffles

Breakfast Casserole with Sausage and Waffles

(8 servings)

Ingredients:

8 Eggo Waffles, toasted and chopped

1 lb. Breakfast Sausage, cooked and crumbled

¾ lb. Cheddar Cheese, shredded

8 large Fresh Eggs

1 cup Milk

1 tbsp. Dry Mustard

1 tsp. Salt

½ tsp. Black Pepper

as needed Maple Syrup

Directions:

Place half the chopped waffles in a 2-qt. casserole dish.  Top with half the sausage and a quarter pound of the cheese.  Repeat for the second layer.  In a large bowl, whisk eggs, milk, dry mustard, salt and pepper together.  Pour mixture over the two layers in the baking dish.  Cover with plastic wrap and refrigerate overnight or at least 4 hours.  Remove plastic wrap and replace with foil loosely covering dish.  Bake in a pre-heated 350-degree oven for 40 minutes.  Remove foil and top dish with remaining cheese.  Return to the oven for an additional 10-15 minutes or until eggs are set and cheese has melted.  Let rest 10 minutes before serving.  Serve with maple syrup for a topping.

Notes:              You can use a different brand of waffles or even flavored ones if you like.  You could also change out the sausage for bacon or ham.  Make it your own special casserole.

Ideas for Future Efforts

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Sunday Brunch Casserole

Sunday Brunch Casserole

(6-8 servings)

Ingredients:

½ lb. Bacon, sliced

½ cup Onion, diced

½ cup Green Pepper, diced

12 large Fresh Eggs

1 cup Milk

1 lb. Frozen Hash Browns, thawed

1 cup Cheddar Cheese, shredded

1 tsp. Salt

½ tsp. Black Pepper

¼ tsp. Dill Weed

Directions:

In a medium to large skillet, cook bacon until crisp.  Remove to a paper towel lined plate and set aside.  Once cooled, crumble bacon.  In the bacon drippings, sauté onion and green pepper until tender.  Remove with a slotted spoon and add to crumbled bacon.  In a large bowl, beat eggs and milk together.  Now stir in hash browns, cheese, salt, pepper, dill weed, bacon, onion and green pepper.  Combine well and transfer into a greased 9x13 baking dish.  Bake uncovered in a pre-heated 350-degree oven for 35-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

Notes:              You could substitute cooked sausage or chopped ham for the bacon, if that meets your taste better.  If you do this, add a tbsp. of your favorite oil to the skillet for sautéing the onion and green pepper.

Ideas for Future Efforts

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Breakfast Casseroles for anytime of the Day

Since we are into that time of the year where “Comfort Foods” become more regular at meal time, I have couple of breakfast recipes for you.

Fall and winter weather makes people want foods that stick to their bodies.  The ones that make you feel good and cozy.  That goes for breakfast meals as well.

When one thinks of breakfast comfort foods, one thinks of casserole dishes.  Not your basic eggs, hash browns and a breakfast meat.  Or maybe biscuits and sausage gravy.

Well I have two slightly different breakfast casserole dishes for you to try this week.  Tomorrow, Wednesday, give “Sunday Brunch Casserole” a try for your family.  It may say Sunday in the title, but you can have this dish any day and at any meal.

In fact, and I’ve mentioned this before, you can have breakfast dishes at any meal any time of the year.  You don’t have to save them for just breakfast or a brunch time.

I actually like the change up and have been doing it since I was in college, if not before.  Many of you do it when you go out for a meal at a restaurant.  So why not at home.

Continuing with the recipes this week, Thursday finds something a little different in “Breakfast Casserole with Sausage and Waffles.”  Many breakfast casseroles use bread as an ingredient.  Here we are using waffles (frozen type you find in grocery stores) instead.

So be brave and give these two recipes a try.  Also, think about and try having breakfast dishes at other times of the day.  Give yourself a little variety in your life.

“Happy Cooking” until next week and please be sure to share these and all the other recipes on this site.

Texas Chili

Texas Chili

(6 servings)

Ingredients:

2 lb. Ground Chuck

1 can (14.5 oz.) Beef Broth

1 can (14.5 oz.) Chicken Broth

1 can (8 oz.) Tomato Sauce

2 medium Serrano Peppers

First Seasoning Dump (see notes)

Second Seasoning Dump (see notes)

Directions:

In a 4-quart Dutch oven or stock pot, brown, drain and set aside the ground chuck.  In same pot minus any grease from browning meat, combine the beef and chicken broth with the tomato sauce.  Poke holes in the peppers and add to sauce mixture.  Bring liquid to a boil over medium heat.  Add the first dump of seasoning along with the browned meat.  Boil for 25 minutes or until meat is tender.  Turn off the heat.  Remove the peppers and squeeze the juice out of them into the pot mixture.  Discard the peppers.  Let chili rest for 30 minutes.  Now bring back to a boil, adding more broth if needed.  Add the second dump of seasoning mixing well.  Taste and adjust seasoning if needed.  Salt and chili powder would be the main adjustments.  Serve with your favorite chili toppings.

Notes:              First Dump: 2 tsp. onion powder, ¼ tsp. cayenne pepper, 2 tsp. each-dried beef and chicken bouillon, ¼ tsp, salt, 1½ tsp. garlic powder, and 2 tsp. dark (Mexican) chili powder.

Notes:              Second Dump: 1 tbsp. cumin, ½ tsp. garlic powder, 1/8 tsp. black pepper, 1/8 tsp. cayenne, 2 tbsp. light chili powder, 1 tbsp. dark chili powder, 1/8 tsp. brown sugar.  1 package of Sazon Goya seasoning (optional).

Notes:              This recipe can be doubled easily too.

Ideas for Future Efforts

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3-Bean Chicken Chili

3-Bean Chicken Chili

(8 servings)

Ingredients:

1 cup Yellow Onion, diced

2 stalks Celery, diced

1 tbsp. Canola Oil

4 cup Cooked Chicken, diced

2 cans (4 oz.) Green Chilies, diced

1 can (15 oz.) Red Kidney Beans, undrained

1 can (15 oz.) Garbanzo Beans, undrained

1 can (15 oz.) Navy Beans, undrained

1 tbsp. Dried Thyme

3 tbsp. Chili Powder

2 tbsp. Ground Cumin

1 tbsp. Mrs. Dash’s Seasoning Blend

3 cups Chicken Broth

1 tsp. Salt

Directions:

In a 6-quart Dutch oven, sauté onion and celery in the oil over medium heat until onions have softened.  Add chicken and continue to cook 3-4 minutes.  Add chilies, beans, thyme, chili powder, cumin, Mrs. Dash, chicken broth and salt.  Combine well and bring to a boil.  Reduce heat and simmer uncovered 30-45 minutes.  Serve with your favorite chili toppings.

Notes:              If you like a little heat in your chili, add some diced jalapeno peppers to the onion and celery to sauté.  Then continue with the rest of the recipe.

Ideas for Future Efforts

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A Twist on Chili

It’s the middle of October and it’s getting cooler.  Chili comes to mind as the gets chilly.  I’ve got several chili recipes already on this blog.  But this week, I offer a couple that are a little out of the ordinary.

I have to say that is one thing about chili that I really like.  There are so many different styles and types of chili to make and eat.

So Wednesday’s recipe, “3-Bean Chicken Chili,” calls for celery and garbanzo beans.  You don’t usually find these items in a chili recipe.

Then we have “Texas Chili” on Thursday.  Texas chili means no beans.  In fact, this recipe only has one solid ingredient in the finished product.  That’s the meat.

Now remember, you can adjust the heat either way in both of these recipes to meet your level.

So enjoy one or both of these chilies or one of those already in the recipe tabs of this food blog.

“Happy Cooking” until next week.  Please share the chili recipes or other aspects of the blog.  Thanks.

Stuffed Pepper Soup II

Stuffed Pepper Soup II

(8 servings)

Ingredients:

1 pkg. (8.8 oz.) Ready to Serve Long Grain and Wild Rice

1 lb. Ground Chuck

2 cups Green Pepper, chopped

1 cup Onion, chopped

1 jar (26 oz.) Chunky Pasta Sauce

1 can (14½ oz.) Italian Diced Tomatoes, undrained

1 can (14 oz.) Beef Broth

Directions:

Prepare rice according to package instructions and set aside.  In a Dutch oven over medium heat, cook beef, pepper and onion until meat is no longer pink.  Drain and then serve in pasta sauce, tomatoes, broth and prepared rice.  Heat through (about 10-15 minutes) and serve.

Notes:              This soup can be made ahead of time (1-2 days) but don’t add in the rice until ready to serve.  Then bring mixture to a boil and serve immediately.

Ideas for Future Efforts

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Sausage and Potato Soup

Sausage and Potato Soup

(6 servings)

Ingredients:

2 lb. Baking Potatoes

1½ - 2 lb. Sausage (see note)

1 large Onion, diced

1 cup Sweet Peppers, diced

2 cups Chicken Broth

1 cup Heavy Cream

1½ tbsp. Cornstarch

2 tsp. Mrs. Dash Seasoning

1 tsp. Granulated Garlic

1 tsp. Salt

2 cups Cheddar Cheese, shredded

Directions:

Peel and dice potatoes into bite size pieces.  Cut sausage into bite size pieces.  Place potatoes, sausage, onion and peppers in a slow cooker.  Mix in a medium sized bowl, chicken broth, cream and cornstarch.  Then pour over the potato mixture.  Add seasonings and stir to combine well.  Cover and cook on low for 5-6 hours (3-4 hours on high).  Stir in shredded cheese and serve immediately.

Notes:              You can use smoked sausage or kielbasa for this recipe.  I believe most of the brands are around 14 oz. per package.  So two packages work just fine.           

Ideas for Future Efforts

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Soups for Cooler Weather

As we are now into fall weather, soup becomes a desired meal.  Soup is one of the most common comfort foods during the fall and winter seasons.  It warms your insides and make you feel all warm and fuzzy.

This week we have two easy soups to make for you.  “Sausage and Potato Soup” is Wednesday’s feature.  It uses a slow cooker.  So you can throw it all together in the morning and have it ready when you get home from work or school.

Then on Thursday, give “Stuffed Pepper Soup II” a try.  It has the taste and feeling of stuffed peppers (a great comfort food) but in soup form.  There is another recipe under the soup tab for stuffed pepper soup, but this has a slightly different flavor profile.

These soups will freeze well too.  So you could double the recipe and put some away for a future meal.

Next week I have a couple of slightly different chili recipes for you.  These too can be frozen for future use.  Be sure to check them out next week.

Until then, “Happy Cooking” and please share this link with others.  Thanks.

Greek Chicken (GF)

Greek Chicken (GF)

(8 servings)

Ingredients:

1 cup Greek Yogurt

2 tbsp. Olive Oil

4 cloves Fresh Garlic, minced

½ tbsp. Dried Oregano

½ tsp. Salt

½ tsp. Black Pepper

1 medium Fresh Lemon, zested

1 tbsp. Fresh Lemon Juice

1 cup Flat-Leaf Parsley, loose pack and chopped

2 8-cut Chickens

Directions:

Combine yogurt, oil, garlic, oregano, salt, pepper, lemon zest and juice in a bowl.  Add parsley and stir to combine well.  Place chicken pieces in a gallon size zip-lock bag or two.  Pour marinade into bag or bags evenly.  Seal, removing as much air as possible.  Massage bag to coat chicken and refrigerate 30 minutes.  Remove chicken from the bag, discarding marinade, and place on a rimmed baking sheet.  Place in a pre-heated 375-degree oven for 45-60 minutes or until done and golden brown on top.  Remove and let rest 5-10 minutes before serving.

Notes:              Check that all ingredients are
                        gluten-free.

Notes:              You could use boneless skinless chicken breasts and/or thighs for this dish.  Just adjust cooking time as needed.

Ideas for Future Efforts

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Crispy Buttermilk Chicken (GF)

Crispy Buttermilk Chicken (GF)

(6 servings)

Ingredients:

¼ cup Buttermilk

4 tsp. Dijon Mustard

1 tbsp. Honey

2 lb. Skinless Bone-in Thighs and Legs

1 cup Gluten-Free Panko Bread Crumbs

1 tbsp. Parmesan Cheese, grated

Directions:

Combine buttermilk, mustard, and honey in a large zip-lock bag.  Mix well and then add chicken.  Seal and refrigerate overnight or at least 4 hours.  Layer a large rimmed baking sheet with foil.  Place one or two baking racks on top of foil.  Combine gf bread crumbs and parmesan cheese in a large plate.  Dredge chicken in bread crumb mixture on both sides and place on baking rack.  Refrigerate for 30 minutes to help keep coating on chicken.  Place chicken in a pre-heated 425-degree oven for 30-35 minutes or until chicken is cooked through.  Remove from oven and let rest 5 minutes before serving.

Notes:              Check all ingredients to be gluten-
                         free.

Notes:              You can use boneless skinless chicken breasts too.  You just may need to adjust baking time.

Ideas for Future Efforts

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Gluten-Free Chicken for the Fall

Chicken is usually considered a comfort food.  Comfort foods are popular in the fall and winter.  But the big news is that people needing to be gluten-free and enjoy these comforts too.

This week there are two GF recipes using chicken.  Wednesday, we have “Crispy Buttermilk Chicken (GF)” for you to give a try.  Then there is “Greek Chicken (GF)” on Thursday as well.

Wednesday’s recipe calls for gluten-free Panko bread crumbs.  You can find this item in most grocery stores these days.  If not, substitute regular gluten-free bread crumbs or even Italian seasoned ones.

The recipe on Thursday doesn’t call for any products that have gluten.  So you’re in a good place there too.

Both recipes call for marinating the chicken first.  This just helps make it more tender and adds good flavor too.

Just remember, as with any gluten-free recipes, to double check all your ingredients to confirm that everything is gluten-free.

Enjoy these dishes and “Happy Cooking” until next week.  Please be sure to share the link for family and friends.  Especially for those needing to be gluten-free.  Thanks.