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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