Pork Chops with Sweet Potato Puree & Cranberry Relish

Pork Chops with Sweet Potato Puree & Cranberry Relish

(4 servings)

Ingredients:

1 tbsp. Sugar

1 tbsp. Frozen Orange Juice Concentrate, thawed

1 cup Fresh Cranberries

1 tbsp. Toasted Pecans, chopped

2 medium Sweet Potatoes

2 tbsp. Brown Sugar

2 tsp. Reduced Calorie Margarine

4 pieces (4 oz.) Lean Boneless Center-Cut Pork Loin (3/4 inch thick)

¼ tsp. Salt

¼ tsp. Black Pepper

Cooking Spray (butter-flavored)

Orange Zest (optional)

Fresh Sage Sprigs (optional)

Directions:

In a small sauce pan over medium heat, combine the sugar, orange juice and cranberries.  Cook this for about 8 minutes or until cranberries begin to pop.  Remove from heat and stir in pecans.   Cover and chill thoroughly.  Bake the potatoes in a pre-heated 400 degree oven for 45 to 60 minutes or until done.  Remove and cool to touch, cut in half and scoop pulp into a medium sized bowl. Now add the brown sugar and margarine to the potatoes and mash until creamy.  Cover and keep warm.  Sprinkle chops with salt and pepper and place in a large sauté pan pre-heated over medium-high heat and sprayed.  Cook chops for about 5 to 6 minutes per side or until done.  Pipe the sweet potato mixture from a pastry bag or baggie onto each plate and top with a pork chop.  Spoon cranberry relish over the chops and serve.  Garnish with the orange zest and sage sprigs if using.

Note:               You could use boneless skinless chicken breasts in place of the pork chops if it fits your plate better.

Ideas for Future Efforts

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Chicken Diane

Chicken Diane

(6 servings)

Ingredients:

Olive oil-flavored Cooking Spray

¾ lb. Fresh Mushrooms, sliced

1 cup Yellow Onion, chopped

6 pieces (4 oz.) Boneless Skinless Chicken Breast

¼ tsp. Salt

¼ tsp. Black Pepper

2 tbsp. Fresh Chives, chopped

2 tbsp. Fresh Parsley, chopped

¼ cup Low-Sodium Chicken Broth

3 tbsp. Cognac

1 tbsp. Dijon Mustard

Directions:

In a large sauté pan, coat with spray over medium-high heat.  Add the mushrooms and onions to pan and sauté until tender.  Remove the mixture from pan and set aside.  Place chicken, one piece at a time, in a large baggie and pound to a ¼ inch thickness.  Repeat process until all are done.  Coat the chicken with salt and pepper.  Using the same sauté pan, spray again with olive oil and heat over medium-high.  Add the chicken and cook for about 4 minutes or until lightly browned.  Turn the chicken over and top with mushroom mixture.  Combine remaining ingredients in a small bowl and pour over chicken.  Cover, reduce heat and simmer 3 minutes or until chicken is tender.  Transfer chicken to a serving platter, top with mushroom mixture and serve.

Note:               Chicken pieces may be too much for one pan.  May have to use two pans or cut recipe down.  It’s easy to cut in half but you could also just use 4 chicken breasts and leave the rest of recipe the same.

Note:               You could also do this using boneless pork chops.  The chops would need a little more time cooking but not much because of the thinness.

Ideas for Future Efforts

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New Year's Resolutions-Healthy Eating

Well the end of 2012 is approaching quickly.  I thought 2012 was a good year for me and my family.  My wife and I were able to say "Hello" to our first grandchild, Nora.  She is a bundle of joy for everyone and it gave us the opportunity to move to Rochester and be close.  Of course, congrats to our daughter and son-in-law for bringing Nora into the world.

Our eldest child got engaged to a wonderful woman and we're looking forward to the wedding sometime in 2013.  Claudia and I are very excited about that event.

The other two boys are doing fine.  The whole family has good health and everyone is moving forward.  I can't ask for more than that in life.

The blog and cookbook have been going good well.  I'm enjoying this more each week.  I had to give up working with Big Brothers Big Sisters with the move but am now starting to help the Boys and Girls Club in Rochester.  2013 should be a big year for them as construction continues on the new building.

I guess all that leaves is making some "New Year Resolutions" and hopefully keeping them.

Like many I plan to try and lose some weight this year.  I have to look good for the wedding that is coming. Many people make the same resolution.  I know also that most do not achieve it.

This year I will try to put a few more healthy recipes on the blog.  But I believe you can eat most foods, just in moderation.  Of course that is the key part, moderation.  It's much easier said than done.

I think we will have to try just eating smaller portions of what we have been doing, make more healthier choices throughout the year and pick up on the activities to burn a few more calories.

Please let me know if there is something that think will help you in that weight loss.  I'll try and help all of you wanting to lose a little be successful.  So don't give up on "New Year's Resolutions" and "Happy Cooking."

This week's recipes include "Chicken Diane" and "Pork Chops with Sweet Potato Puree & Cranberry Relish."  So check out these recipes and help spread the word about my food blog.  Thanks!

Gouda Cheese Logs

Gouda Cheese Logs

(24 servings)

Ingredients:

1 tub (8 oz.) Soft Cream Cheese

2 cups Shredded Gouda or Smoked Gouda (8 oz.)

¼ cup Fresh Chives, chopped

¼ cup Sun-Dried Tomatoes, drained & sliced

¼ tsp. Garlic Powder

¼ cup Fresh Parsley, chopped

Directions:

In a large bowl, mix together the two cheeses.  Now add the chives, tomatoes and garlic until well mixed.  Divide into 2 equal portions and roll each into a log shape.  Roll each in the parsley, wrap in plastic and refrigerate at least 2 hours.  Unwrap and serve on a platter or cutting board with an assortment of crackers, chips and vegetables.  It is best to set it out about 15 minutes before service.

Note:               You can use other flavors of cheese for variety or to meet your

                        tastes.

Note:               You can also grind up a flavor of nuts you like and roll the logs in the nuts for a different look and taste.  Try doing one log in nuts and the other in the parsley for a better display.

Ideas for Future Efforts

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Olive Bits

Olive Bites

(48 pieces)

Ingredients:

1 pkg. (11 oz.) Refrigerated Bread Sticks

48 large Pimiento-Stuffed Green Olives

1 large Fresh Egg, beaten

3 tbsp. Sesame Seeds

Directions:

Remove dough from can and separate into 12 strips.  Cut each strip into 4 equal pieces and flatten each piece.  Place an olive in center of each piece of dough and wrap around olive making sure they are completely covered.  Stretch dough if needed and press edges together to seal.  Repeat process with remaining olives and dough.  Spray a rimmed baking sheet.  Place beaten egg and sesame seeds each in a small bowl.  Dip the dough into egg mixture and then into the sesame seeds. Place olive on the baking sheet and repeat process until all are done.  Now place baking sheet into a pre-heated 375 degree oven for 11 to 14 minutes or until golden brown.  Serve hot or at room temperature.

Note:               For some variety try using jalapeno and/or garlic stuffed olives as well.  Leave one unseeded or use poppy seed for one type.  That way everyone will know which is which.

Note:               You could also make a cheese dip for the olives.  Just take 1 cup of processed cheese sauce, 3 tbsp. tomato juice and 1/8 tsp. of ground red pepper.  Combine and heat over medium-low heat in a sauce pan.  Remember to stir during heating process.

Note:               They can be made up to 3 hours early and kept at room temperature.

Ideas for Future Efforts

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New Year's Party Ideas

I know that not all the holidays in December before New Year's Eve have even happened.  However, I'm one who believes in planning with New Year's Eve and the major college football bowl games are only two week away.

Party season is upon us.  Whether we are having the parties or going to some.  As you think about parties let's try some new dishes this year.

I'm not saying you can't have many of the old ones too.  It is just that I believe in a little variety.  There are two recipes this week.  The first is for "Olive Bites" and they are easy to do.  They can be served warm or at room temperature.  That makes it possible to prepare them a little ahead of time and not be so rushed just before the party. The recipe calls for pimiento stuffed olives but I mention in the notes section of the recipe to maybe try the jalapeno and/or garlic stuffed for a little more variety and bite.  There is also a dipping cheese sauce in the notes if serving hot.

The second recipe is for a cheese log.  Cheese logs are not something new but changing up an item or two can make them a new variety for the party goers.  The recipe is for "Gouda Cheese Logs" and you can use regular gouda or try smoked gouda for that slightly different taste.  I mention you can change cheese flavors in the notes section.  If you like things spicy then try using some pepper-jack cheese.  The cheese logs can be made the day before the party and then just set out about 15 to 20 minutes before serving to let them soften up a bit.

These are only two ideas for the party scene.  So if you are going to someone else's party they both make it an easy task of it.  Take one or both to make your entrance.

Now if you are throwing a party let's get to some planning.  The first decision you need to make is the type of party your throwing.  By type I'm not talking about a theme for the party.  Some questions to ask:  Am I providing everything?  Just the food and letting everyone bring beverages?  Some food and beverages and asking others to add to the mix?

Once you have that decision out of the way you can proceed to planning what you'll need.  It, of course, will depend on your physical layout.  Do you have a good area for all the food to be set up and not bottleneck up all the people.  I suggest that the food area and beverage area are at least slightly separated   That way someone going for food is not in the way of those getting drinks and vice-versa.

If you are having people bring food dishes let them bring whatever they want.  Unless you have a "Theme" and then you may want to assign recipes or just ask them to follow the theme.  If you know individuals have some special recipe they do and the party goers don't see it very often, then go ahead and ask them to bring it.

It's good to let people know that they should bring a recipe that will take care of X number of people at a minimum.  They can always bring more but this way everyone knows ahead of time what is expected of them and people don't get embarrassed when they show up.

Don't forget to have many of disposable plates, flatware, napkins and glasses or cups.  I'd also make sure you have extra trash containers around and conveniently located.

Have a great "New Years" and enjoy all the parties you attend.  Lastly, if drinking alcohol have a designated driver lined up.  Be safe because we all you around for the whole "New Year."

Specially Roasted Brussels Sprouts

Specially Roasted Brussels Sprouts

(8-12 servings)

Ingredients:

3 lb. Brussels Sprouts, quartered

¾ cup Extra Virgin Olive Oil

As needed Salt & Black Pepper

1 cup Walnuts

¼ cup Red Wine Vinegar

1 tbsp. Grainy Mustard

2 tbsp. Honey

3 tbsp. Capers, rinsed & chopped

2 cloves Fresh Garlic, minced

2 medium Shallots, minced

1 tin (2 oz.) Anchovies, drained & minced

Directions:

In a large bowl, toss the Brussels Sprouts with ¼ cup of olive oil and season with salt and pepper.  Spread the Brussels Sprouts out on 2 rimmed baking sheets.  Roast for about 45 minutes in a pre-heated 425 oven until tender and charred in spots.  Stir once or twice during the cooking time.  Then half way through exchange the pans and the shelf rack they are on.  While the sprouts are in the oven, take a medium sauté pan and toast the walnuts for about 8 minutes over medium-high heat or until golden.  Let them cool and then coarsely chop and set aside.  In the large bowl you already used, whisk the vinegar with the mustard and honey.  As you continue whisking, add the remaining oil until emulsified.  Now add the capers, garlic, shallots and anchovies.  When the sprouts are done, add them and the walnuts to the bowl and toss well.  Serve immediately with the rest of the dinner.

Note:               Because of oven needs, the sprouts can be cooked earlier (up to 4 hours) and left at room temperature.  Just reheat the sprouts before adding the other ingredients and serving.

Ideas for Future Efforts

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Corn Pudding

Corn Pudding

(12 servings)

Ingredients:

8 tbsp. (1 stick) Unsalted Butter, melted plus extra to grease dish

3 cups Whole Kernel Corn (fresh, frozen or canned) thaw if frozen

2 large Fresh Eggs

1 cup Sour Cream

9 oz. Monterey Jack Cheese, cut into ½ inch cubes

½ cup Cornmeal

1 can (4 oz.) Diced Green Chiles, drained and patted dry

½ tsp. Salt

½ cup Grated Parmesan Cheese

Directions:

In a blender or food processor, puree 1 cup of corn, melted butter and eggs.  In a large bowl, combine the remaining ingredients except for the Parmesan cheese.  Add the puree mixture to the mixture in the large bowl and combine well.  Pour this mixture into a greased 9x13 baking dish.  Top this with the Parmesan cheese and place in a pre-heated 350 degree oven for 30 minutes or until puffed and golden.  Remove and let set for 5-10 before slicing into 12 portions.

Note:               If the top is not browned enough for you when the pudding looks set, place under the broiler for a few minutes.  Remove when you have the color you want.

Ideas for Future Efforts

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Simple Roasted Carrots

Simple Roasted Carrots

(4-6 servings)

Ingredients:

1 ½ lb. Fresh Carrots (see note)

2 tbsp. Unsalted Butter, melted

As needed Salt & Black Pepper

Directions:

In a large bowl, toss together the carrots, butter and seasoning.  Spread the seasoned carrots out on a rimmed baking sheet lined with parchment paper in a single layer.  Cover and place in a pre-heated 425 degree oven on the middle rack for 15 minutes.  Uncover the carrots and continue in the oven for 30 to 35 more minutes.  Be sure to stir or toss the carrots twice during this time.  Remove and place in a serving dish, taste and adjust the seasoning if needed and serve.

Note:               Peel and trim the ends of the carrots.  Next cut them in uniform lengths of 3 to 4 inches.  Take each cut section and cut in half or quarters, depending on size, the long way.  You can get more creative in how you cut up your carrots if you desire.

Note:               If need be, the carrots can be done an hour or so ahead of time.  This usually happens when the oven is needed for other items at a different temperature.  Just leave them on the baking sheet at room temperature.  Then while the meat is resting before slicing, put the carrots back in the oven to reheat for 10 to 15 minutes at 350 degrees or more.

Ideas for Future Efforts

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Gremolada Mashed Potatoes

Gremolada Mashed Potatoes

(6 servings)

Ingredients:

2 lb. Small Red Potatoes

1 ½ tsp. Kosher Salt

As needed Cold Water

½ cup Heavy Whipping Cream

8 tbsp. Unsalted Butter, room temperature

To taste Kosher Salt

2 tbsp. Fresh Italian Parsley, finely chopped

1 medium Lemon, zested

1 clove Fresh Garlic, minced

Directions:

Wash and quarter the potatoes leaving skins on before placing them in a large pot.  Cover by 1 inch with cold water.  Add the salt and bring to a boil over medium-high heat.  Once at a good boil, lower heat to cook at a fast simmer for about 15 minutes or until potatoes are tender when pierced by a small sharp knife.  As potatoes are cooking, make the Gremolada by mixing the parsley, lemon zest and garlic together in a small bowl.  Drain potatoes and return to the pot and set over very low heat.  Now coarsely mashed the potatoes, while gradually adding the cream and butter as you go.  Taste and adjust seasoning if needed.  Then add all but ½ a tablespoon of the Gremolada to the potato mixture and combine well.  Transfer to a serving dish and sprinkle with remaining Gremolada and serve. 

Note:               If needed to be made somewhat in advance, omit the Gremolada until just before serving.  Set the pan of potatoes in a larger pan with near simmering water.  Place a wooden spoon in the pan of potatoes and cover with a lid.  You need to allow for some air circulation.  Remember to stir occasionally.  Add the Gremolada as before just before service.

Ideas for Future Efforts

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Leek & Buttermilk Scallop Potatoes

Leek & Buttermilk Scallop Potatoes

(6 servings)

Ingredients:

1 medium Leek

1 tbsp. Extra Virgin Olive Oil

1 tsp. plus a pinch Salt

2 ½ cups Buttermilk

½ tsp. Black Pepper

1 cup Grated Gruyere Cheese

4 large Russet Potatoes

Directions:

Finely slice the leek into rounds and wash very thoroughly in cold water using a strainer.  In a medium sauté pan over medium-low heat, add the oil and leek with the pinch of salt.  Sweat the leek and stir until soft.  Remove from heat and allow to cool.  In a large bowl, combine the salt, buttermilk, pepper and two thirds of the cheese and set aside.  Wash and peel the potatoes placing them in a bowl of water until done with all.  Finely slice each potato and add slices to the buttermilk mixture.  Now add the sliced leek to the mixture and combine well.  Pour the potato mixture into a 9x13 baking dish and spread out nicely.  Top with the remaining cheese and a little more pepper.  Place the baking dish into a pre-heated 400 degree oven and bake for one hour.  Test with a toothpick for resistance in potato.  You want it to be quite soft.  Continue baking up to another 30 minutes or until soft and golden.  Allow to cool for 15 minutes before slicing and serving.

Note:               Gruyere cheese is on the expensive side.  So you may want to use a less expensive Swiss cheese to grate.

Ideas for Future Efforts

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More of the Special Holiday Dinner

Last week I started talking about a "Special Holiday Dinner" for this year.  I gave you two different recipes for some good beef dishes.  This week I will continue a menu that will give you some choices to go with either of those beef dishes.

In fact, this week I will put out 5 recipes for you to consider.  There are two potato dishes.  The first is for a "Leek & Buttermilk Scallop Potatoes"  and it is a little on the healthier side as we got away from using butter and heavy cream.  Some of my dietitians will probably laugh at me for that statement.  I didn't say it was a healthy recipes, just a healthier one than with the butter and cream.

The other potato recipe is for a little different mashed potato.  This recipe is "Gremolada Mashed Potatoes" and it does use butter and heavy cream.  Gremolada is basically just a seasoning mixture.  It combines Italian parsley with lemon zest and garlic to flavor the mashed potatoes.

Both of these recipes will be out on Wednesday but about 12 hours apart.  So be sure to check again later in the day for the mashed potato recipe.

Then on Thursday, Friday and Saturday will come 3 vegetable recipes to try with this meal or some other one.  "Simple Roasted Carrots" is the first one.  It's followed up by a "Corn Pudding" recipe.  Then the last one is for "Specially Roasted Brussels Sprouts" and it may scare some of you.

I'm sure the words "Brussels Sprouts" get quite a few of you.  But they really are a great tasting vegetable if done correctly.  My wife was never a fan of them but she is now coming around.

The real reason the recipe may scare quite a few is it has "Anchovies" in it.  Now I'll bet that most of you have never had anchovies in your life but think "yuck" and would never think of trying them.  In this dish they basically dissolve on you and just add an extra layer of flavor to the sprouts.  You need to stop eating with your ears and eyes and have some adventure in your life.  Please give this recipe a try if not for the holidays, then another time when Brussels sprouts are in season.  The smaller ones are better tasting in my opinion too.

Now some of you may have noticed that 4 out of 5 of these recipes are done in the oven just like the beef recipes of last week.  If you don't have 2 ovens there could be problems because they don't all cook at the same temperature.  I have an oven in my stove and also a counter top toaster/oven.  So I don't have any problem cooking any combination of these recipes.

But as you read the recipes look to the notes.  Several of these recipes can be done earlier and then reheated just before dinner is served.  Remember the beef is going to have to rest before being sliced and this gives you time to reheat an item or two.

I also don't think many of you will try the whole menu.  You have traditional dishes you always serve at these holiday meals.  But maybe you want to try one or more to add some new spice to your event.  That's why I gave you so many choices.  So try one or even all and enjoy.

"Happy Holidays" to everyone!

Next week I'll see what help I can give you for "New Year's Parties" that are just down the road.

Fluffy Horseradish Sauce

Fluffy Horseradish Sauce

(2-cups)

Ingredients:

1 cup Heavy Whipping Cream

4 tbsp. Prepared Horseradish

2 tbsp. Fresh Parsley, chopped

¼ tsp. Garlic Salt

Directions:

In a medium bowl beat the whipping cream at medium-high speed with an electric mixer (hand or stand) for 1 minute or until stiff peaks form.  Fold in the remaining ingredients and serve immediately.

Note:               This recipe can be made ahead and refrigerated up to 8 hours before use.  That helps in getting everything on the table without worrying about last minute details.

Ideas for Future Efforts

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Roast Tenderloin of Beef with Black Peppercorns

Roast Tenderloin of Beef with Black Peppercorns

(6-8 servings)

Ingredients:

1 (3 ½ -4 lb) Whole Beef Tenderloin (see note)

2 cloves Fresh Garlic, pressed or minced

1 tbsp. Extra Virgin Olive Oil

½ tsp. Dried Crushed Thyme

½ tsp. Kosher Salt

2 tbsp. Black Peppercorns, coarsely crushed (see note)

Directions:

In a small bowl combine the garlic, oil, thyme, salt and peppercorns.  Rub this mixture all over the tenderloin.  Place the tenderloin in a sallow roasting pan and put in a pre-heated 425 degree oven uncovered for 15 minutes.  Turn the oven temperature down to 350 and continue to roast the meat for an additional 20 to 30 minutes depending on desired doneness.  Use an instant-read meat thermometer in the thickest part of the roast to get the correct doneness to remove the meat from the oven.  Pull at 130 for rare, 135 for medium-rare and 140 for medium doneness.  Let the roast set for 10 to 15 minutes before slicing and serving.  See notes for a sauce.

Note:               Ask butcher to remove silver skin and tie the tenderloin up so it is equal in thickness throughout.

Note:               To crush the peppercorns, lay on a cutting board and using the side of a chef knife.  Just lay the knife on them and press down with the palm of your hand.  You could use a grinder but it will make them a little smaller.  It will still work.

Note:               To help make this easy, I suggest you use Knorr’s Béarnaise package sauce.  You just need butter and milk.  It is easy to make and extremely good tasting.  Serve it hot on the side for everyone to use as they desire.

Ideas for Future Efforts

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Rosemary & Thyme Rib Roast

Rosemary & Thyme Rib Roast

(8-10 servings)

Ingredients:

1 tbsp. Salt

2 tbsp. Coarsely Ground Black Pepper

1 (4 ½ - 5 lb.) Boneless Beef Rib Roast

4 cloves Fresh Garlic, minced

1 tbsp. Dried Rosemary

1 tsp. Dried Thyme

1 ½ cups Dry Red Wine

1 ½ cups Red Wine Vinegar

½ cup Extra Virgin Olive Oil

Garnishes: Fresh Rosemary Sprigs & Fresh Thyme Sprigs (optional)

Directions:

Combine the salt and pepper then rub evenly over the dried (use paper towels) roast.  Brown the roast on all sides using a large pre-heated skillet over medium-high heat.  Remove pan from the heat and let roast cool slightly.  Combine the garlic, dried rosemary and dried thyme.  Rub the mixture evenly over the roast.  Place the roast on a lightly greased rack in an aluminum foil-lined roasting pan.  Stir together the wine, vinegar and oil.  Gradually pour wine mixture over the roast.  Bake in a pre-heated 250 degree oven for 2 hours.  Then increase the temperature to 350 degrees and bake 1 more hour or until meat thermometer inserted into the thickest portion registers 145 degrees (medium-rare) or to desired doneness.  Remove the roast from oven and let stand 15 minutes before slicing.  Garnish if desired.

Note:               This dish goes best with a horseradish sauce.  See my blog for “Fluffy Horseradish Sauce” recipe.

Ideas for Future Efforts

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Planning a Special Holiday Dinner

Well "Thanksgiving" is over and all the leftovers should be gone too.  Now everyone starts thinking about the next holiday dinner, whether it is "Christmas" or another religious holiday in December.

Most everyone had turkey for their main entree at "Thanksgiving" and usually many try something else for "Christmas."  Some of the main choices may include ham, crown pork roast, prime rib, whole roasted beef tenderloin, rack of lamb and leg of lamb.  This is just a few of many possibilities for you, family and friends.

This week I have included two recipes.  The first is for a "Rosemary & Thyme Rib Roast" using a boneless standing rib roast.  The other one is for a "Roast Tenderloin of Beef with Black Peppercorns" and is not as spicy as it sounds.  If you're a beef person, you can't go wrong with either of the choices.

I'd suggest trying the "Fluffy Horseradish Sauce" recipe that will appear on Friday of this week as a bonus.  A horseradish sauce is always great when serving prime rib.

The tenderloin recipe mentions a sauce too.  Here, however, I tell you to use a package mix.  I believe the "Knorr" makes the best packaged dry mixes on the market.  I have used their "Bearnaise Sauce" mix for more years than I care to remember.  The sauce always comes out great.  All you have to do is follow the directions.  It only calls for butter and milk besides the mix.  Please give it a try anytime you have need for a Bearnaise sauce.  And I won't mess around with any other brand if I were you.

Now based on using one of these two recipes for your special dinner, next week I will offer several side dishes to go with the beef.

Both of these pieces of meat are pricey.  However, for a once a year trill you really should try one.  I would figure 8 to 10 ounces per person for the rib roast.  The tenderloin you can figure 6 to 8 ounces.  It is a very lean piece of meat.  My suggestion would be to add a little to the weight so you can enjoy some leftovers.

I don't know about you but I'm counting down the days to "Christmas" just thinking about these two recipes. Enjoy and "Happy Cooking" to all!