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Welcome back to another edition of Tasty Tuesday! I feel like making something for dinner this evening that I have not had in a long time. Reviewing old recipes I came across the recipe for Pork Picatta! So for today, we will revisit this recipe which is very tasty and easy to make!

Ingredients
4 pork loin chops, boneless and 1″ thick
flour
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers
parsley

Here is a side view of the pork loin chop.

Take the boneless loin chop

Take the boneless loin chop

Cut each chop in half length wise. You do this by placing your hand on the chop and then bring the knife from one side to the other. One at a time, place a slice of the pork into a zipper bag and pound it with a kitchen mallet until it measures about 1/4″ thick.

1/4" thick pieces of pork

1/4″ thick pieces of pork

Set these aside. Now add the butter and olive oil to your pan.

3 TBS butter and 1 TBS EVOO

3 TBS butter and 1 TBS EVOO

Turn the heat on to medium and when the butter has melted, swirl the pan so that it combines with the olive oil. While the butter is melting, dredge the slices of pork in the flour that is mixed with a bit of salt and pepper.

Working in batches, brown the pork slices on both sides.

Turn over and continue cooking

Turn over and continue cooking

When brown, set these aside on a plate.

Set aside

Set aside

With all the pork slices now browned, we turn our attention to creating the lovely piccata sauce. We are going to deglaze our pan. Take the broth, lemon juice and vermouth and add it to the pan.

Deglaze the pan

Deglaze the pan

Be sure to scrape up all those lovely browned bits left by the pork and flour. Then add in the capers.

Add the capers

Add the capers

The aromas rising off the pan will have your stomach growling! Bring this up to a boil and cook for two minutes. Now add back your slices of pork. The flour we used when browning these babies will thicken our sauce!

Add back the cooked pork and heat through

Add back the cooked pork and heat through

With the pork slices now hot, you can now serve this up!

Dinner is served!

Dinner is served!

Doesn’t that just look great? This dish feeds 2 with leftovers. Prep time is about 1/2 hour, and cooking time is about 15 minutes. Please let me know if you try this lovely dish. I am looking forward to making this for my husband and me this evening!

Thanks for stopping by, and see you next week for another edition of Tasty Tuesday! Be well… ^..^

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When I was a child, we used to go to the Nut Tree located in Vacaville. After ordering your food, they delivered to your table sliced pineapple with marshmallow sauce. Looking for a sweet treat for after dinner with friends the other night, I tried my hand at marshmallow sauce. There are recipes out on the internet for this sauce and most use corn syrup. I do not use corn syrup, so I made my own sweet mix that is a substitution that is better for you. So, let’s head off into the kitchen to make some of this tasty treat that goes well with pineapple! This recipe makes 2 1/2 cups of sauce.n Here is a preview…

Preview

Preview

Ingredients for the corn syrup substitute
1 1/4 cup granulated sugar
1/4 cup of boiling water

Ingredients for the sauce
1 large egg white
2 TBS cold water
sugar syrup from above
1/2 cup of powdered sugar
1 tsp of pure vanilla extract

Ingredients

Ingredients

Place the egg white in a mixing bowl and using your hand beater or stand mixer, beat the egg white on high speed. To check if the egg white is ready for the next step, lift the beater out of the egg white and you should have soft peaks form. Here are three photos showing the progress.

Begin with the egg white

Begin with the egg white

Midway through beating the egg white

Midway through beating the egg white

Egg white is ready for the water

Egg white is ready for the water

When this is ready, the next step is to add the water. On low speed incorporate the water and then add in the sugar syrup.

Water and sugar syrup added

Water and sugar syrup added

Increase your speed to medium high.

Just about ready for the powdered sugar

Just about ready for the powdered sugar

The mixture will become creamy, white in color, and should be almost double in size. This process should take about 8 minutes. Here it is when it is done.

Ready for powdered sugar

Ready for powdered sugar

Turning the mixture back to low, gradually add in the powdered sugar.

Powdered sugar added

Powdered sugar added

When this has incorporated into the mix, add in the vanilla.

Vanilla added

Vanilla added

Once this is done, refrigerate the sauce for about 4 hours. You will need to stir it before using. Here is what this sauce looks like over a couple of slices of pineapple.

Sauce served over pineapple

Sauce served over pineapple

You can use this sauce over ice cream, brownies, strawberries…the list is endless! I hope that you try out this delightful recipe! It is one that is sure to please you, your family, and guests!

Thanks for dropping by for another issue of Tasty Tuesday! Be well! ^..^

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Krista, over at WordPress has chosen the subject “enveloped” for this week’s photo challenge. Here is my interpretation of what this means to me…

I picture in my mind developing ears of corn…

Ears of corn!

Ears of corn!

Or, raspberry blossoms before they open…

Raspberry blossoms are showing up

Raspberry blossoms are showing up

Or, a very tasty pork loin chop wrapped in bacon…

Chops wrapped in bacon

Chops wrapped in bacon

Or, enclosed daffodil buds ready to open…

Daffodil buds

Daffodil buds

Or, when preparing enchiladas, wrapping them up in tortillas…

Enchiladas all wrapped up

Enchiladas all wrapped up

What do you think of when imaging the word enveloped? Thanks for dropping by today and have a fantastic Friday! Be well… ^..^

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Tasty Tuesday’s are all about food! I am really excited to share this recipe with you! I was having company over for dinner, and I kept thinking about how good my brine was for pork, so I decided to try it with chicken! Ready to head into the kitchen?

Brine Ingredients
8 cups of water
1/3 cup of salt – a heaping cup
1/3 cup of sugar – also heaping
1 TBS black peppercorns
1 bay leaf
6 cloves of garlic, smashed
1 lemon, juiced and reserve the rind
1 TBS lemon pepper
1 tsp dry rosemary
8 cups of ice cubes

Ingredients

Ingredients

Notice that the rosemary is missing from the photo? Just a bit of an oversight!

Get out a non-reactive pot and add the water. Then add in all but the ice cubes. Stir it up to help dissolve the lemon pepper. Don’t worry at this point about the salt and sugar.

All ingredients in a pot

All ingredients in a pot

Turn the burner on to medium high heat and bring this to a boil.

Bring to a boil

Bring to a boil

Let this cook for about 5 minutes. The idea here is to get the salt and the sugar to dissolve into the mix. The flavors will intensify a bit too.

As this is boiling, place your ice cubes and the lemon halves into a very large bowl. After the brine has cooked for the 5 minutes, turn off the heat and pour the mixture over the ice cubes.

Pour over ice

Pour over ice

What we are doing here is cooling down the mixture. Stir this up until the mixture has cooled. You can test this with your finger. There will be enough brine here to use on a whole cut up chicken. Not being able to find one of these in our grocery store I used 5 chicken legs and 4 thighs.

Next, take the chicken pieces and add to a gallon zipper bag. Then pour the brine over the chicken. You will need to recruit some help with this step. Once the brine is in the bag with the chicken, remove as much air as possible. Here is what my bag looks like.

Brine and the chicken

Brine and the chicken

Now, stick this in the refrigerator for two hours. Turn the bag several times as it sits.

I made oven fried chicken with this meat. I drained the bag, and took the pieces individually and dusted them in flour. Then I dunked them into beaten eggs. Next the chicken pieces went into a bag of flour mixed with garlic powder, paprika and a bit of lemon pepper. I let the pieces sit for about a half hour on a wire rack. Then I baked the chicken for a good hour, turning half way through at 350 degrees.

When you brine the chicken, the flavors of the peppercorn, garlic, rosemary and lemon pepper get sucked into the meat by way of the salt, which breaks down the chicken. The addition of the sugar is the help the chicken pieces caramelize a bit during baking.

Here is what the chicken looked like when it was done.

Brined oven fried chicken

Brined oven fried chicken

The flavors of the chicken were extraordinary! You can also use this brine if you are planning on making Dijon Chicken! Please let me know if you try this simple brine!

Thanks for joining me in the kitchen today! I hope to see you back next week for another incredible Tasty Tuesday dish! Be well… ^..^

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Thank you for coming back for another edition of Tasty Tuesday! Opening the refrigerator door I find that I have 4 chicken leg and thighs to cook for dinner tonight. And, I have left over fresh Shiitake mushrooms, some carrots, ginger, garlic and artichoke hearts. What can I do with these as my ingredients? Maybe add a bit of white wine, fresh cracked pepper and a bit of sea salt? EVOO? How about heading into the kitchen to help me create a new dish!

Main Ingredients

Main Ingredients

Ingredients
4 chicken leg and thigh combination
1 – 12 oz. pack of frozen artichoke hearts
1/2# shiitake mushrooms, quartered
1/2# peeled baby carrots
5 cloves of garlic, minced
1″ piece of fresh ginger, peeled and minced
2 glugs of EVOO (extra virgin olive oil)
1/2 cup dry white wine
sea salt and fresh cracked black pepper

So, this is what I have to work with. Grabbing a 9 x 13 glass baking dish, I spray it with a bit of non-stick spray. Then I fit in the 4 pieces of chicken.

Legs with thighs go into a glass baking dish

Legs with thighs go into a glass baking dish

Taking the rest of the ingredients I put them into a large mixing bowl and mix it up with my hands. For the salt and pepper, a couple of twists on your salt mill, and 4 twists of the pepper mill should do! Mix this in. Next, I pour this over the chicken…

A mixture of veges top the chicken

A mixture of veges top the chicken

With this ready, I turn on the oven to 350 degrees. I lean down and smell the dish. This will be good! When the oven is hot, I put the pan into the oven. Let’s let this bake for 30 minutes.

Taking the pan from the oven, I move the chicken pieces so that they now rest on the vegetables. This will allow the chicken skin to brown, and the vegetables will caramelize below.

Move the chicken so that it sits on the veges

Move the chicken so that it sits on the veges

I think that another 30 minutes shall do it. So I set the timer. When the bell goes off, I am rewarded with amazing aromas and this lovely pan of cooked chicken!

It's done!

It’s done!

I serve this up.

Dinner is served!

Dinner is served!

The flavors on this dish are amazing! Feel free to add cooked rice as a side if you like! This dish will serve 4. Total time to prep and cook: About one and a half hours. We are only two here, and the leftovers were even better!

Stay tuned for the next edition of Tasty Tuesday! If you try this dish, let me know how you like it!

Thanks for stopping by today and remember: Be well! ^..^

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I was working on a post for tomorrow and accidentally hit the publish button rather than save…Pardon the hiccup and stay tuned for tomorrow’s Tasty Tuesday post!

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It is another edition of Tasty Tuesday! Today we will be preparing a simple yet elegant beef stroganoff that is sure to please you and your family! It is the addition of whole grain mustard that really “beefs” up this recipe! Ready to head into the kitchen?

Ingredients
1 small onion, sliced thinly
1/2# of shiitake mushrooms, sliced
2 TBS butter
1# steak, cut into 1/4″ slices
1/3 cup of brandy
1/2 cup beef broth
1 bay leaf
1 tsp whole grain mustard
1 cup of sour cream
egg noodles, buttered with parsley

Ingredients

Ingredients

Melt the butter in a large skillet over medium high heat. Add the mushrooms and onion and cook until gently browned.

Brown the mushrooms and onion

Brown the mushrooms and onion

When these are done, remove from the skillet and set aside. Now we turn to the beef. Add this to the skillet and brown the meat.

Brown the beef

Brown the beef

Once the beef is browned, slowly add in the brandy.

Gratuitous pouring shot of the brandy

Gratuitous pouring shot of the brandy

Cook for a couple of minutes and then add the broth, bay leaf and whole grain mustard. Now tell me, doesn’t that mustard look amazing?

Bay and whole grain mustard are added

Bay and whole grain mustard are added

With everything now incorporated, add back the mushroom and onion mixture.

Mushrooms and onion are added back

Mushrooms and onion are added back

Cook for another couple of minutes. Turn the heat down to low, and add in the sour cream.

Add the sour cream

Add the sour cream

Stir continuously until steam begins to rise from the pan.

Heat through

Heat through

The dish is now ready to serve! I like serving this over buttered egg noodles that have a bit of parsley added. Here is what the dish looks like before you gobble it up!

Serve over buttered noodles with parsley!

Serve over buttered noodles with parsley!

There you have it! With preparation and cooking time, expect to spend an hour in the kitchen. This dish will serve four.

Thanks for stepping into the kitchen with me, and I hope to see you back next week! Be well… ^..^

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