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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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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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There is nothing like a really tasty wonton soup! It is a soup that I have enjoyed since I was very, very young. For today, I am sharing with you an old family recipe. The broth is tasty, and so are the wontons!

Preview

Preview

Ready to head into the kitchen?

Wonton Ingredients
1 package of wonton wrappers
1/2# of lean ground pork
3 cloves of minced garlic
2 green onions, chopped fine
1 TBS oyster flavored sauce
1 tsp light soy sauce
1 tsp sesame oil
1 TBS ginger, chopped fine
1/4 tsp black pepper

Wonton ingredients

Wonton ingredients

In a large bowl, combine all the ingredients, except for the wrappers.

Ready to combine

Ready to combine

Using your hands mix this together until well blended.

Filling is ready

Filling is ready

Put about 1/4 cup of water in a bowl. Lay out a wonton wrapper, and using a regular spoon, add some mixture to the middle.

A spoonful of filling placed on the wrapper

A spoonful of filling placed on the wrapper

Moisten two sides with water and folds over and seal.

Fold and seal

Fold and seal

Next moisten the two corners and pinch together.

Pinch the corners

Pinch the corners

As you make these, place them on a sheet of parchment paper.

Wontons ready to cook

Wontons ready to cook

Cover with a damp paper towel to keep the dough from drying out.

Now let’s get to the broth!

Broth Ingredients

48 oz. of low sodium chicken broth
1 TBS sesame oil
3 cloves of garlic, chopped fine
5 slices of peeled fresh ginger
1/4# fresh shiitake mushrooms, cleaned and stems removed, sliced
2 baby bok choy, washed well
3 green onions, sliced

Broth Ingredients

Broth Ingredients

I like to get the ingredients together that go into the pot together. So, I have a bowl with the garlic and ginger.

Garlic and ginger

Garlic and ginger

The mushrooms go in with the broth, so I have a bowl of just mushrooms, that I have sliced.

Shiitakes sliced and ready

Shiitakes sliced and ready

And the bok choy and green onions will be added together, so I have a bowl ready of these two ingredients.

Bok choy and green onions will go into the soup together

Bok choy and green onions will go into the soup together

Now let’s get to cooking! Heat the sesame oil in your soup pot. When hot add the garlic and ginger and cook until the fragrance hits your nose. Then add your broth and the mushrooms.

Broth and mushrooms added

Broth and mushrooms added

Bring this to a boil then reduce the heat and cook for about 5 minutes. Then add the bok choy and green onions. Cook for two minutes so that the bok choy wilts but still remains that vibrant green. Then add your wontons, dropping them gently into the soup.

Green onions, bok choy and wontons added

Green onions, bok choy and wontons added


Cook for another two minutes. This is sufficient time for the pork filling to cook.

Turn the heat off and the soup is ready to serve!

Soups on!

Soups on!

When I make this recipe I use pork, but you can substitute the pork with shrimp, or do a combination of pork and shrimp. It using shrimp, chop it up well. The other thing you can do is fry up these wontons in peanut oil as an appetizer and forget the soup! Whatever you do, you will really enjoy the wontons for this soup!

Thanks for dropping by for Tasty Tuesday! Have a great day! Be well! ^..^

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Hello, and welcome to Tasty Tuesday, coming to you from Life in the Foothills! The dish I am featuring today takes about one half hour to prepare! I like easy! I call this dish “Spaghetti con Funghi!” How about a preview of the finished dish, then let’s head into the kitchen, shall we?

Preview - Spaghetti con Funghi

Preview – Spaghetti con Funghi

The ingredients:
1/2# of fresh shiitake mushroom
1/2# of fresh crimini mushrooms
3 cloves of garlic
4 TBS extra virgin olive oil
3 TBS butter, divided
3/4 tsp fresh ground black pepper, divided into 1/2 and 1/4 tsps
1/4 tsp salt
1 3/4 cup of low sodium chicken broth
3/4# uncooked spaghetti
2/3 cup finely shredded parmesan, + extra to top the dish with
2 TBS fresh parsley, or 2 tsp dried parsley flakes (it’s a three to one ratio when using fresh as opposed to dry)

Ingredients

Ingredients

Not a huge list of ingredients and they come together very nicely. Ready to start cooking? First, wash the mushrooms and dry them with a paper towel making sure to remove all of the growing medium that tends to stick. For the shiitake mushrooms, trim off the entire stem. For the crimini, just shave off the bottom portion of the mushroom. Then, slice the mushrooms, and set aside.

Have fun guy while you slice!

Have fun guy while you slice!

Aren’t they lovely?

Next, remove the skins from the garlic, trim the bottom, and then mince. Set aside. Then, let’s get the water heating for the spaghetti. While this is heating up, place 2 TBS of the olive oil and 2 TBS butter in a skillet. When the butter has melted and combined with the olive oil, add in your mushrooms, the 1/2 tsp of fresh pepper, and the salt. The mushrooms will soak in the liquid, but don’t worry, because as they cook these fluids, plus the lovely tasting juice from the mushroom will leach out. We want these to get nicely browned. To achieve this you want to let them cook in the pan and only stir a bit here and there. Here are the mushrooms starting to cook and then the mushrooms that have browned.

Cooking up the shrooms!

Cooking up the shrooms!

Get them nice and brown

Get them nice and brown

As the mushrooms cook, your water for the spaghetti should start boiling. Break the spaghetti in half. Now, there is a trick I learned years ago to making the perfect pasta. With the water boiling, add the pasta and stir the water for 3 minutes. When the timer goes off, remove the pasta pot from the heat, cover and let this sit undisturbed for 10 minutes.

Now, back to the mushrooms. When they have browned add the garlic and stir until the aroma from the garlic taps your nose. Then add chicken broth and simmer until the liquid is reduced by half.

Broth has been added

Broth has been added

With the cooked pasta done, and this will be just a short bit before the mushroom sauce is done, drain the pasta. Then add the cheese, remaining pepper, butter and olive oil. Stir to get a good coating over the pasta.

Cooked spaghetti with cheese and pepper added

Cooked spaghetti with cheese and pepper added

By now the juices in the mushroom pan should be reduced. Turn off the heat and add this to your pasta.

Add the mushrooms and sauce to the pasta

Add the mushrooms and sauce to the pasta

Now add the parsley to the pot and then stir it up really good so that the mushrooms are evenly mixed into the pasta! Serve this up and top with a bit of shredded cheese! Enjoy the flavors!

Serve with a bit of grated cheese to top it off!

Serve with a bit of grated cheese to top it off!

As a side note: You can change up this recipe by using portobello, or porcini mushrooms. If you want to add some herbs, feel free to add in basil, or chives, tarragon or thyme. Add the herbs when you add the cheese to the pasta.

I hope that you enjoyed today’s Tasty Tuesday! Please let me know if you try this recipe! I would love for you to share your comments! Have a wonderful Tuesday and be well! Thanks for dropping by and joining me in the kitchen!

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What is tasty Tuesday? Well…I came to the decision, after realizing that I have been posting recipes sporadically, and cooking is one of my passions, that I would devote every Tuesday this year to posting recipes…As I write this, my belly is full, the smell of mushrooms and garlic permeates my home! Dinner was fantastic tonight! And, yes, that is a tease for a post tomorrow! Recipes on Tasty Tuesday is my own personal challenge which I will share with you….

If you want to check out recipes that I have posted so far, click on that button on the right that says “Category” and then scroll down and click on “The Recipe Box.” Feel free to check it out! There are some good ones, and quite a few are featured first on Google search! :)

I do love reading food blogs too, and highly recommend that you stop by and check out Conor’s One Man’s Meat. Conor’s posts are full of humor, great kitchen tips, and some of the best recipes! I have tried a number of them and he has not steered me wrong with any of them! Thank you Conor!

I also recommend Lesley’s blog Lola Rugula for fresh, tasty and easy to prepare recipes! I have gotten some great information from Lesley’s site, and the dog loves the PB biscuits!

And from down under, my friend Gaz does some amazing breakfasts and dinners! He is reviewing places to eat in Canberra, Australia, and should you decide to visit, check some of these places out before you go! His website is: Yummy Lummy!

So, stay tuned for the beginning of Tasty Tuesday! Tomorrow, the recipe features mushrooms and garlic! It is easy to cook and full of amazing flavors!

Be well! ^..^

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One of the blogs that I have been following for years now is Conor Bofin’s One Man’s Meat. Conor has an amazing wit, and a similar taste in foods to mine. He recently did a post entitled “The Dreaded Sausage Roll – Another Reason to Hate Christmas.” He made an amazing sausage using pork, fennel and dried apricots, and covered the sausage in puff pastry. This is the dreaded sausage roll.

Inspired by Conor, but being a bit lazy, I decided to try what Conor created but cheated a bit using store bought sausage. I settled on Aidells Roasted Garlic and Gruyere Cheese sausage. Mmmm… Then the idea came to me that I should add to the sausage roll a bit of Gruyere to the roll. Mmmm… Ready to head into the kitchen?

3 simple ingredients

3 simple ingredients

Ingredients
2 sausages – sliced into 4 chunks and then sliced in half
2 sheets of puff pastry
3 1/2 oz. Gruyere, sliced width wise and then in half

First, get your baking pan ready, and set the oven to 350 degrees. Line it with foil and using a small bit of butter, grease the foil.

Set out some parchment paper, unfold the puff pastry, and roll it out a bit to smooth out the creases. Then cut into triangles.

Cut the pastry into triangles

Cut the pastry into triangles

Take a piece of cheese and set it on the large end of the triangle.

The Gruyere is placed on the large end of the triangle

The Gruyere is placed on the large end of the triangle

Top with a piece of sausage.

Add the sausage

Add the sausage

Roll from the large end moistening with water to seal.

Rolls are ready for the oven

Rolls are ready for the oven

Bake these for 25-30 minutes. Here they are half way through cooking!

Midway through cooking

Midway through cooking

Ready to get your mouth watering? Here they are right out of the oven!

Right out of the oven!

Right out of the oven!

When you remove these from the baking pan, do not forget the crispy cheese pieces! These are really good too! I served this with a bit of Dijon.

Serve with a bit of dijon

Serve with a bit of dijon

So, there you have it! The not dreaded sausage roll and a great appetizer for the holidays!

What do you think Conor? Did I do good? :)

Thank you dear reader for taking the time to drop on by and join me in the kitchen! Have a great weekend! Be well! ^..^

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Conor Bofin of One Man’s Meat inspired me once again! This time with an enticing recipe for pork chops with plums in his post The Cure for Meat Anxiety – Pork Chops and Plums! Now plums are pretty well out of season here, so I substituted the plums for pluots, which are a hybrid combo of plums and apricots! Yum! Ready to head into the kitchen?

Conor’s Ingredients
2 big pork chops – bone in, I used pork loin chops about 1″ thick
5 – 6 plums, or pluots
2 cm of ginger – almost an inch here in the U.S.
1 tsp dark brown sugar
Lots of salt and pepper
Red wine
Olive Oil

The beginnings of a great meal!

The beginnings of a great meal!

First, preheat the oven to 400 degrees. Then get the pluots ready. Slice them in half following, as Conor put it, “the bum-like crease as a guide.” Remove the pit. Chop up the ginger, the skin removed. Place the pluots on a cookie sheet covered with foil, and evenly add the ginger and brown sugar to each pluot half.

Pluots with ginger and brown sugar

Pluots with ginger and brown sugar

Place this in the preheated oven. I found that these took about 40 minutes to cook to a soft “sludgy” texture.

Conor serves this dish with garlic mashed potatoes. I used Yukons, and I got this ready to go!

Soon to be garlic mashers

Soon to be garlic mashers

The next thing is to get to work on those chops! Slice them along the fat edge to cut through the membrane beneath the fat. I then seasoned these with a healthy dose of fresh ground salt and pepper, then rub with a bit of oil (something I forgot to do, but it worked out just fine). Heat about a TBS of olive oil in a oven proof skillet. Start your mashers now. When the skillet gets hot, add the pork chops and cook for 5 minutes. Leave the chops alone as they cook! After 5 minutes, turn and cook another 5 minutes.

The pluots should be done by now. I removed them from the oven, and then add to the oven your skillet of pork chops. These will sit in the oven for 10 minutes. While these are in the oven, mash those pluots with a fork, skins included, which adds flavor!

The cooked pluots

The cooked pluots

Get your mashers done too!

Garlic mashers

Garlic mashers

After cooking in the oven for 10 minutes, remove the pork chops. Take the pork out of the skillet and set aside to rest. Place the skillet on the stove and turn the heat to medium. Add a good dose of red wine to de-glaze the pan,

Deglazing the pan with wine

Deglazing the pan with wine

scraping up the browned bits! Cook this down to a thick gravy.

Plate up the pork, potatoes and pluots!

Dinner is served!

Dinner is served!

This was a fabulous meal! Make sure you have a perfect bite: A little bit of each together! Thank you again, Conor for the recipe!

Have a lovely Friday and thanks for stopping by! Be well! ^..^

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