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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