Pork Chops with Apple Balsamic Rice

Pork Chops with Apple Balsamic Rice

(4 servings)

Ingredients:

4 (6 oz.) Boneless Pork Chops

½ tsp. Salt, divided

½ tsp. Black Pepper, divided

1 tbsp. Canola Oil

2 medium Gala Apples, cut into 1/2 -inch pieces

2 cups Fresh Mushrooms, sliced

1 medium Yellow Onion, chopped

1½ cups Instant Brown Rice

1 cup Chicken Broth

2 tbsp. Balsamic Vinegar

¼ tsp. Dried Thyme

Directions:

Pat pork chops dry with a paper towel and sprinkle with ¼ tsp. each of salt and pepper.  In a large skillet over medium heat, warm the oil and brown pork chops on each side.  Remove from pan and set aside.  Using the same skillet, add apples, mushrooms and onion.  Cook until tender (about 5 minutes).  Now stir in rice, broth, vinegar, thyme and remaining salt and pepper.  Bring mixture to a boil, cover, reduce heat and cook 5 minutes.  Place the pork chops on top of mixture, cover and continue cooking about 6 minutes more or until thermometer reads 145-degrees.  Remove from heat and let rest 5 minutes before serving.

Note:               You could use boneless skinless chicken breasts or thighs in this dish too.

Ideas for Future Efforts

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A Couple of Apple Recipes as Season Approaches

Apple season comes around every fall here in the USA.  I wrote about it last year (8-18-15) and you can go back to that post if you need some refreshing.

I’m just reminding everyone that the season is upon us, so take advantage of the great varieties of apples offered in your area.

Each section of the country offers slightly different apples with some great names.  You’ll also notice that there is a wide range in the price of these different options.  In the upper Midwest, “Honeycrisp” apples seem to be the most expensive.  They are a product of University of Minnesota research and successful marketing.  But for many they are well worth the coin.

My favorite to grab for a great snack is the “Pink Lady” and I try to one a day.  You know the old wives’ tale, “An apple a day keeps the doctor away,” well that’s what I’m hoping.

Apples are a flexible ingredient for a variety of dishes.  I know many think of them for dessert recipes when first mentioned.  However, apples work well in entrées, salads and side dishes too.

Wednesday’s recipe is for use in an entrée.  “Pork Chops with Apple Balsamic Rice” is delicious.  On Thursday, I have to give you a classic.  After apple pie, good old “Apple Crisp” has to be second on your dessert list for apples.

So enjoy trying these or other apple recipes this season.  I have several more in the different “Recipe Tabs” above if you’re interested.  “Happy Cooking” until next week and please be sure to share the link.  Thank you.

Banana Fritters (GF)

Banana Fritters (GF)

(16-24 pieces)

Ingredients:

1½ cups Gluten-Free Flour (your favorite blend)

2 tbsp. Sugar

½ tsp. Baking Soda

1 large Fresh Egg

1 cup Milk or Coconut Milk

2 tbsp. Water

1 medium Fresh Lime, just the zest

4-6 medium Bananas

as needed Canola Oil

as needed Powdered Sugar

Directions:

In a medium bowl, combine flour, sugar and baking soda.  Now add the egg, milk, water and zest.  Mix until well combined (batter will be thick).  Peel and quarter the bananas.  Using a Dutch oven or heavy bottomed skillet, fill with oil to about 1½ inches deep.  Heat oil to between 350 and 375 degrees over high heat.  Using 2 spoons, dip banana pieces in batter to coat completely.  Place coated banana pieces in the hot oil in batches without overcrowding.  Cook about 2 minutes per side or until golden brown.  Remove using a slotted spoon to a paper towel lined plate.  Sprinkle with powdered sugar and serve warm.

Note:               I use “Cup for Cup” flour blend or the one offered in the recipe tab “Odds n Ends” above.

Ideas for Future Efforts

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Cornbread Waffles (GF)

Cornbread Waffles (GF)

(4 servings)

Ingredients:

1 cup Masa Harina

½ cup Yellow Cornmeal

½ cup Gluten-Free Oat Flour

2 tsp. Baking Powder

½ tsp. Salt

2 large Fresh Eggs

1½ cups Milk

4 tbsp. Butter, melted and slightly cooled

3 tbsp. Honey

Directions:

In a medium bowl, combine all the dry ingredients.  In another bowl, whisk together the wet ingredients.  Now add the wet mixture to the dry until just combined and let rest 7 minutes.  The batter will be thick airy and not pourable.  Scoop a fourth of the batter into a pre-heated Belgian waffle iron that is set on medium.  Spread batter evenly over waffle surface, close and turn to start cooking.  A waffle iron runs about 3 minutes or so.  When it finishes, turn upright and repeat cooking process for another minute and a half.  Remove waffle and hold in a pre-heated 200-degree oven while you cook the remaining 3 waffles.  Serve immediately with your favorite toppings.

Note:               Best to let wet ingredients come to room temperature before using.

Note:               To try something different, add 8 slices of bacon.  Cook, drain and crumb bacon to mix with wet ingredients.  Replace all or part of the butter with bacon grease to add flavor.

Ideas for Future Efforts

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Some More Gluten-Free Baked Goods

I know the title says GF baked goods, but these a little different.  First, I have a recipe for "GF Waffles" and then some fried "GF Banana Fritters" this week.  So technically they are not baked.

They are, however, very tasty and worth trying sometime.

I have found that finding tasty bakery type products that are Gluten-Free is difficult.  They don't have the same taste profile of gluten filled items.  Many seem a little grainy when you eat them.  They are more dense.  They're just different from what you may have been use to in your past eating habits.

Are this week's recipes any different?  Yes and no.  The waffle is actually a "Cornbread Waffle (GF)" so it's different to begin with from your traditional waffle.  But it has a great taste and gives you maybe more options for toppings than you would regularly use.

You also might want to try the suggestion in the second "Note" on the recipe.  It adds bacon to the picture.

The "Banana Fritters (GF)" are good just because anything "Fried" is good.  And you can put these on a stick and pretend you're at a "County or State Fair" as you eat them.

So please give these a try and, of course, pass them on to others.  Thanks for that.  Be sure to let me know what they go for you too.  "Happy Cooking"  until next week and thanks again for viewing my food blog.

Sweet and Sticky Chicken Legs

Sweet and Sticky Chicken Legs

(20 legs)

Ingredients:

½ cup Balsamic Vinegar

½ cup Honey

½ cup Soy Sauce

4 gloves Fresh Garlic, minced

1 tbsp. Dried Thyme

20 Chicken Legs

Directions:

In a medium bowl, whisk together the first 5 ingredients.  Place legs and marinade in a large zip-lock bag and refrigerate at least 1 hour to overnight.  Remove legs from bag and grill over medium-high heat, turning as needed, until they reach 165 degrees with an instant-read thermometer.  Discord bag and marinade after removing legs.  Serve when ready.

Note:               You could use chicken wings in this recipe too.  The legs are less expensive and have more meat.

Ideas for Future Efforts

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Grilled Jalapeno Boats

Grilled Jalapeno Boats

(20 pieces)

Ingredients:

1 cup Macaroni, uncooked

6 oz. Velveeta Cheese, cut into ½ inch cubes

¼ cup Milk

10 large Fresh Jalapeno Peppers

10 slices Regular Thickness Bacon, cut in half crosswise

Directions:

Cook macaroni according to package directions.  After draining the cooked macaroni, add the cheese and milk.  Cook over low heat until fully melted and well combined.  Slice peppers in half lengthwise and remove seeds.  Spoon macaroni mixture into pepper halves equally.  Wrap bacon around each and secure with toothpicks.  Cover a prepared grill with foil on enough area to hold all the peppers.  Heat grill to medium-high and when ready, place peppers, cut side down on foil.  Grill 10 minutes and then turn them over and grill another ten minutes or until bacon is crisp and peppers are heated through.  Remove toothpicks before serving.

Note:               Remember to leave stems on the peppers.  It gives you something to hold onto while eating them.

Ideas for Future Efforts

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A Few More Items for the Grill

Before "Grilling Season" ends, I have a couple more recipes for you to try.  Now for me, grilling season never ends as I grill year-round.

Weather conditions don't stop me.  One year I grilled during a 17 inch snowfall.  It was a spring one and so not that bad.  I even have a headlamp I use during the winter months when it gets dark early.

This week's recipes could be served before dinner as an appetizer or during the meal.  In fact, one of them could be your entrée.

I'm one that believes you can't have enough recipes for your grill.  So how about trying "Grilled Jalapeno Boats" sometime.  They are stuffed with macaroni and Velveeta cheese and wrapped in bacon.  Personally, I don't think they are as spicy as some think.  If you're one not into spicy, try using a different type of pepper.  There those with less heat and even some without any heat.  That recipe is on Wednesday.

"Sweet and Sticky Chicken Legs" comes on Thursday.  Now you could use chicken wings or thighs for this recipe too.  It uses a marinade of balsamic vinegar, honey, soy sauce, garlic and thyme.

Both recipes this week and many others for grilling can be converted to the oven too.  You just need to make some adjustments to do them inside.  Temperature, length of time and parts of the process need to be considered when going to the oven.

Well enjoy these and the many others grilling recipes I offer in the recipe tabs.  Until next week, "Happy Cooking" and please share the link with family and friends too.  Thanks.

Pineapple Pork Burgers

Pineapple Pork Burgers

(4 servings)

Ingredients:

1 lb. Ground Pork

1 tbsp. Soy Sauce

2 tbsp. Green Onions, finely chopped

½ tsp. Black Pepper

½ tsp. Garlic Powder

4 tbsp. Pineapple Cream Cheese Spread

2 tbsp. Mayonnaise

2 tbsp. Teriyaki Sauce

4 Hamburger Buns, grilled

4 slices Fresh Pineapple, grilled

Directions:

In a medium bowl, combine pork, soy sauce, onion, pepper and garlic powder.  Divide mixture into 8 equal portions and shape into flat patties.  Spread 1 tbsp. of cream cheese on 4 of the patties.  Top these with the 4 remaining patties sealing edges as you do.  Stir together mayonnaise and teriyaki sauce in a small bowl and set aside.  Place pork patties on a prepared grill over medium-high heat turning each after 5 minutes.  Grill another 4-5 minutes or until done.  Spread mayonnaise mixture on toasted side of the bun bottoms.  Top these with the patties and the grilled pineapple.  Place bun top on pineapple and serve.

Note:               If you don’t have fresh pineapple, use canned sliced pineapple in it’s place.

Ideas for Future Efforts

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BBQ Pork Burgers

BBQ Pork Burgers

(4 servings)

Ingredients:

1 tbsp. Apple Cider Vinegar

½ cup Barbecue Sauce (your choice)

1½ lb. Ground Pork

4 Hamburger Buns, toasted

Directions:

In a small bowl, whisk the vinegar and barbecue sauce together.  In a medium bowl, combine 2 tbsp. of barbecue mixture with the pork.  Gently shape into 4 patties.  Place patties on a grill that has been prepared over medium-high heat.  Grill about 5 minutes and then flip them over.  Brush grilled side with remaining barbecue mixture and continue grilling about 4-5 minutes or until done.  Remove to grilled buns and serve with your favorite condiments.

Note:               Try topping burgers with your favorite cole slaw mixture for a delicious new taste.

Ideas for Future Efforts

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Grilled Pork Burgers

I know most people when you talk “Grilling” think of burgers on their grills.  Ground beef comes as the first ingredient for those burgers too.  But you can use so many different proteins other than ground beef.  Other popular options include ground chicken, ground turkey, ground lamb and ground pork.

Well, this week it’s “Ground Pork” that I have for you with a couple of fun recipes.

Now ground beef, and ground lamb, offer enough flavor in just themselves that you really don’t need anything but salt and pepper.  Other ground meats (chicken, turkey and pork) could use a little help.

Typically, you combine some different flavors into this meat before making it into patties.  Depending on the flavor profile you are looking for that particular day, you choose from a large assortment of ingredients.

The two recipes I have for you this week give different flavor profiles.

Wednesday’s recipe is “BBQ Pork Burgers” and they use apple cider vinegar and BBQ sauce both inside and brushed on to give you a great tasting burger.

“Pineapple Pork Burgers” are a pork version of a “Juicy Lucy” (which is in the recipe tabs).  That’s a stuffed burger.  This recipe uses soy sauce, green onions, pepper and garlic powder in the ground pork.  You then use pineapple cream cheese spread to stuff it.  To add a little more flavor, it has a teriyaki mayonnaise spread for the bun.  Lastly, you top the burger with a grilled pineapple ring (fresh is best but canned works too) and you have an amazing burger.

So give something besides ground beef a try in your next burger.  “Happy Cooking” until next week and please share my link with others.  Thanks.

Shortcakes

Shortcakes

(12 servings)

Ingredients:

2 cups All-Purpose Flour

1/3 cup plus extra Sugar

2 ½ tsp. Baking Powder

1 tsp. Kosher Salt

6 tbsp. Unsalted Butter, in small cubes and cold

1 cup plus extra Heavy Cream

Directions:

In a large bowl, whisk flour, sugar, baking powder and salt until well combined.  Add the butter to mixture and rub between fingers until it resembles cornmeal.  Stir in cream until dough is thoroughly moistened.  On floured work surface, knead dough briefly until it just comes together.  Pat into a 1-inch thick disk.  Using a 2-inch biscuit cutter, cut out as many shortcakes as possible.  Gather scraps, reroll and cut out dough to make 12 total.  Brush tops with the extra cream and sprinkle with extra sugar.  Place shortcakes on an ungreased sheet pan, spacing 2-inches apart.  Put in a pre-heated 400-degree oven for 15 to 20 minutes or until bottoms are browned and tops are golden.  Remove shortcakes to a wire rack to cool or serve immediately.

Note:               Top split shortcakes with strawberries or your favorite fruit and whipped cream.

Note:               Let cool completely before storing any leftover shortcakes in a airtight container.  You may freeze them for later use too.

Ideas for Future Efforts

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Shortcake Biscuits

Shortcake Biscuits

(9 servings)

Ingredients:

1 2/3 cups All-Purpose Flour

3½ tbsp. Sugar

1½ tbsp. baking Powder

1/8 tsp. Salt

6 tbsp. Unsalted Butter, cold and cut into ½-inch cubes

2 Large Hard-boiled Egg Yolks

2/3 cup Heavy Cream, cold plus 2 tbsp. for brushing

2 tbsp. Turbinado Sugar

Directions:

Combine flour, sugar, baking powder and salt in the bowl of a food processor.  Pulse to combine.  Add butter and egg yolks and pulse until mixture resembles coarse meal.  Add 2/3 cup cream and mix until dough comes together.  Turn dough out onto a flour work surface and gently pat into a 1-inch thick by 6-inch square.  Refrigerate one hour.  Now cut biscuit dough into 9 equal portions of 2x2 squares.  Brush tops with remaining cream and sprinkle with the Turbinado sugar.  Place on parchment lined baking sheet spacing them 2-inches apart.  Put in a pre-heated 350-degree oven for 20 to 25 minutes.  Transfer to a wire rack to cool before serving.

Note:               Split biscuits and top with fruit of choice.  You might try a strawberry-rhubarb combination sometime.  Top with whipped cream.

Ideas for Future Efforts

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Classic Shortcakes

Classic Shortcakes

(6 servings)

Ingredients:

¼ cup Unsalted Butter, cold and in small cubes

¼ cup Shortening, cold and in small cubes

1¼ cups Cake Flour

1 cup All-Purpose Flour

½ cup Sugar

1 tbsp. Baking Powder

½ tsp. Kosher Salt

½ cup plus 1 tbsp. Whipping Cream

1 large Fresh Egg, separated

1 tsp. Vanilla

1 tsp. Turbinado Sugar

Directions:

In a small bowl, stir together butter and shortening, cover and freeze for 15 minutes.  In a large bowl, stir together both flours, sugar, baking powder and salt.  Add the butter mixture and using your fingers, rub into flour mixture until coarse and pebbly.  In a medium bowl, whisk together the ½ cup of cream, egg yolk and vanilla.  Add to the flour mixture until just combined using a fork.  Gently knead dough until smooth (about 1 minute).  Dough should hold its shape without falling apart.  Transfer to a lightly floured work surface, roll to 1-inch thick.  Use a 2½ inch round cutter to get 6 shortcakes.  Reuse scraps as needed.  Place shortcakes on a parchment lined baking sheet and freeze for 15 minutes.  In a small bowl, whisk the remaining tbsp. of cream and the egg white together.  Brush over each biscuit and sprinkle with Turbinado sugar.  Place in a pre-heated 400-degree oven for 12 to 15 minutes or until golden and a toothpick inserted comes out clean.  Remove them to a wire rack to cool completely.

Note:               Split and top with strawberries or other ingredients and finish with whipped cream.

Ideas for Future Efforts

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Shortcake Biscuits 3 Ways

When you think “Shortcakes” the most famous would be Strawberry Shortcake.  However, there are plenty more ingredients to use on a shortcake.  Other berries for example like blueberries, raspberries and blackberries or some combination of the four.  Fresh peaches would be great too.  How about trying a warm rhubarb sauce?  You can always just put your favorite jelly or jam on them with tea or coffee.

The point is you can top them with many different combinations.  But the true star of the dish is still the “Shortcake.”

This week I’m showing you 3 recipes for the shortcakes.  Each of them is a little different and gives a slight change in taste.  An example of this is the egg.  One of the shortcake recipes doesn’t use one.  Another just uses the yolk but it is hard cooked.  The third recipe use both yolk (in the shortcakes) and the whites with cream to brush on their tops.

On the ingredients that are the same, they use different amounts.  Some of that is accountable because of different yields (number of shortcakes or size).  However, all 3 have you produce a dough that is 1-inch thick.

The methods for making them are a little different too.  One recipe requires the use of a freezer while another bakes at a lower temperature.

I guess what I’m trying to get across to you is that with any recipe, you don’t have to do things exactly the same when you cook or bake.

Give each a try and see which one you like the best of ease of making and results to blow your guests away when they ate them.

Their order this week is “Classic Shortcakes” on Tuesday, “Shortcake Biscuits” on Wednesday followed by “Shortcakes” of Friday.  Please give me some feedback and “Happy Cooking” until next week.  Thanks and remember to share with others.