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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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We are back for another edition of Tasty Tuesday! How about some fish? Today we head into the kitchen to have some fun with Tuna! If you have not had this fish before, let me tell you it is reminiscent of steak! Here is a preview…

Preview

Preview

So, let’s head into the kitchen and see what we can do with this fish. This recipe is for two, and takes 45 minutes for preparation and 6 minutes to cook.

Ingredients
2 tuna steaks
6 cloves of garlic, chopped finely
1 TBS lemon pepper
1 TBS Old Bay Seasoning
1 TBS extra virgin olive oil
1 TBS dried parsley (two if you use fresh)
1 TBS lemon juice

Ingredients

Ingredients

Take the tuna steaks out of the refrigerator and set aside. Take the remaining ingredients and add them to a food processor. Run this until the ingredients are well blended.

Blend the ingredients

Blend the ingredients

Rub all sides of the fish with the blended seasonings.

The fish is rubbed and sits waiting

The fish is rubbed and sits waiting

Now let this sit for 30 minutes. Then, heat the oven to 350 degrees. Add the fish to a baking pan and bake 3 minutes per side for a total cooking time of 6 minutes. If you cook the fish any longer than this is will be tough and chewy.

Plate up the fish with your choice of vegetable, and a starch. I served this with buttered Lima beans and jasmine rice with parsley.

Serve up the tuna!

Serve up the tuna!

Well that’s it for this edition of Tasty Tuesday! Thanks for stopping by, and stay tuned for another easy dish next week! 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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Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

Ingredients
1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! 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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