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We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

Ingredients
4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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It is Monday and once again I am participating in the Mondays Finish the Story flash fiction challenge.

Mondays Finish the Story

The rules for this challenge are to write a story that goes with the photo and uses the opening line provided. The word limit is between 100-150 not including the opening line. Today I took the liberty of going a bit over, as this story just had to be told the right way….Here is the photo and my story!

Pizza anyone? - Photo by Barbara W. Beacham

Pizza anyone? – Photo by Barbara W. Beacham

“Pizza anyone?” asked John. Those were his last words. Let me go back to the beginning of the day…

John, an avid pizza maker, returned home with a new wood-burning pizza oven for use outdoors. After reading the instructions on how to use it, he got it set up out back.

Then he went to work in the kitchen. He made his own pizza dough. While the dough was resting, he put together his own special sauce. Next, he got all the toppings ready. Once the dough was ready, he dotted the top with his chosen items. He slid the pizza into the oven.

We all sat around, drinking glasses of red wine, as the pizza cooked. When it was ready, he pulled the pizza out of the oven, and turned to us uttering those last words. You see, in a flash he, the pizza and the oven disappeared.

* * * * * * *

John looked around and found himself in a dark wine bar surrounded by grey beings, each holding wine glasses in their three-fingered hands. He saw people behind a bar, and a senior citizen band was playing music. Looking back to the smiling greys, he heard in his mind, “Pizza!”

*  *  *  *  *  *  *  *  *  *

If you would like to write a story that goes along with the photo above, then click HERE to join in!

Thank you for taking the time to read my bit of flash! I hope that you have a marvelous week! Be well… ^..^

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Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…

Preview

Preview

Looks good, doesn’t it? Let’s head into the kitchen…

Ingredients
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream

Ingredients

Ingredients

The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.

Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.

Brown the mushrooms

Brown the mushrooms

Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.

Browned beef

Browned beef

Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.

Cook up the onions, paprika and thyme

Cook up the onions, paprika and thyme

Cook until the onions become translucent. Then add in the flour. Stir to coat.

Flour is incorporated in to the onions

Flour is incorporated in to the onions

Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.

The mushrooms and onions provide a bed for the beef

The mushrooms and onions provide a bed for the beef

To the crock pot, add in the meat and any juices that have accumulated on the plate.

Beef is added

Beef is added

Cover and cook for 8 hours.

After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.

Sauce

Sauce

Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!

Dinner is served!

Dinner is served!

Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…

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The kitchen is getting closer to being finished, and soon I will be able to get back to cooking! Wahoo! Today, I wanted to share with you the installation of our countertops!

We bought quartz rather than granite for a number of reasons. First off, it is cheaper than granite. Quartz is also a stronger stone. It is non-porous, so it is stain resistant. It is also anti-bacterial naturally. Granite needs to be sealed every year which can be costly. Quartz does not need sealing. Finally it is scratch resistant!

Our day begins with the team arriving to install the countertops!

The countertops arrive!

The countertops arrive!

We wanted a drainboard in the countertop. Here is what most are doing now. Notice that there are grooves cut into the stone.

Current style of drainboards - Photo from TheStoneStudio.biz

Current style of drainboards – Photo from TheStoneStudio.biz

We asked for the drainboard area to be shaved and smoothed. Having them do this cost an additional $240, which is well worth it! Can you imagine having to constantly clean out the grooves? Here is what we had done.

The shaved area is the drainboard

The shaved area is the drainboard

The first area they work on is the countertop where the sink will go. We bought a cast iron porcelain sink that is an undermount for easy cleaning. Our water here has too many minerals that make stainless out of the question. First, they lay the countertops down, and then they trace where the sink will go.

The sink area of the countertop

The sink area of the countertop

They move off the countertop and then cut out the plywood in the area where the sink will go.

Cutting out where the sink will go

Cutting out where the sink will go

They set in the sink, and the countertop goes in.

Sink is set in

Sink is set in

Next they work on the island. Here they are placing the adhesive down.

Preparing the area on the island

Preparing the area on the island

Carefully they set down the countertop giving it minute adjustments to get it just right!

Setting the countertop down

Setting the countertop down

After all is said and done, here is the kitchen!

All done!

All done!

Thank you goes out to DMD Granite and Marble for a job well done! To thank us for choosing them, they gave us a lovely jar of local honey!

Thank you DMD Marble and Granite!

Thank you DMD Marble and Granite!

Aside from the sink, the countertops were the least costly thing we did in the kitchen. The company that sells the quartz is Cambria. A couple days after the countertops went in I received a gift from them! They sent me a cheese board made out of the same quartz as the countertops! Isn’t that really nice? Thank you Cambria!

Well that is it for today. We are still waiting on the shelving for the salt and pepper display cabinets, and the glass doors too. When these come in and get installed, I will share photos of the finished kitchen! Now I am heading into the kitchen because I finally have a sink, and I can start cooking!

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Welcome back for another edition of our kitchen remodel! We have gone through tearing out the kitchen, arrival of the cabinetry, and the beginning of the installation. Today, we mostly finish the cabinetry installation, and have the template done for the new quartz countertops! Shall we head on in?

The fellow who has been installing our cabinetry is doing a fine job. He takes his time, and is continually asking how we might want things as he goes about doing his job. To get the true flavor of the kitchen today, let’s take a look back at what our kitchen used to look like.

Before

Before

Here it is today…

After

After

To us, this is how the kitchen should have been originally been built. This was just a vacation spot for the family that built this house, so a normal kitchen was not really needed. Doesn’t it look great? Let’s check it out from different angles…

One view of the kitchen

One view of the kitchen

Another view of the kitchen

Another view of the kitchen

Now you might have noticed the cabinets that are missing panels. These are to be glass cabinets, which is what we ordered. Guess what? Glass does not come with the cabinetry! And, we were not told that we would have to get the glass until that day! A major ooops! The other thing that we are missing are the shelves for the salt and pepper display cabinetry. These came with a total of 12 shelves and it should have been 24.

Anyway, today the drawer pulls are getting added and the template is being done for the quartz countertop. So let’s see how this is going…

Here the installer is adding the pulls.

Handles are added

Handles are added

For the template, the fellow lays out strips of plastic to create the shape of the countertop based on the cupboard bases…This shot is of the island, and the front facing cupboards are for my salt and pepper shaker collection.

Making the template for the countertops

Making the template for the countertops

Here is the template for the sink area.

Sink area template

Sink area template

For the sink area, there will also be a backsplash of 4″. The fellow measures and makes notes for himself on the template back piece…

Notations for the backsplash

Notations for the backsplash

Well, that’s it for now. It will be two weeks without a kitchen sink before the countertops are installed. With the under mount kitchen sink, they do the installation at the same time as the countertops. I have finally caught up to where we are today, so next week, I will feature the countertop installation, and I should be able to go back to cooking and sharing recipes with you for Tasty Tuesdays!

Until next week, take good care of yourself and be well! Thanks for stopping by! ^..^

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I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?

Ingredients

Ingredients

Don't forget the carrots!

Don’t forget the carrots!

Ingredients
1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! :)

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? :)

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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