Tag Archives: Main Dish

Glazed Pork Chops

Ingredients
  • 4 thick cut pork chops (bone-in or boneless) $5.97
  • ¼ cup brown sugar $0.12
  • ½ tsp cayenne powder $0.05
  • ½ tsp garlic powder $0.05
  • ½ tsp paprika $0.05
  • ½ tsp salt $0.05
  • ½ tsp black pepper $0.05

 

Instructions
  1. Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).
  2. Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
  3. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
  4. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
  5. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.
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Summer Veggie Lasagne

  • a bunch of scallions
  • 1/2 of a 2oz can of anchovies in oil
  • 6 cloves of garlic
  • 2 oz of asparagus
  • 4 1/2 cup frozen peas
  • 2 1/2 cups frozen shelled fava or edamame beans
  • a large bunch of fresh mint
  • 1 lemon
  • 1 1/4 cups heavy cream
  • 1 1/4 cups vegetable broth
  • 2 cups cottage cheese
  • 12 large sheets of lasagne sheets (approx. 1 1/4 lbs)
  1. Trim and thinly slice scallions. add scallions and anchovies to frying pan. Crush garlic and add them too. trim off ends of asparagus and thinly slice the stems, leaving tips whole. set tips aside and add stems to pan with pinch of salt and pepper. add slash of boiling water. keep stirring
  2. add peas and lava beans. pick and roughly chop the mint leaves and add to the pan with cream. finely grate in the zest of 1/2 a lemon
  3. roughly mash and squash everything in the frying pan. cover with broth and bring to a boil. add 1 cup cottage cheese to mixture. the consistency should be creamy and loose.
  4. take 9×13 roasting pan. add a quarter of the mixture to coat bottom. layer with lasagna and parmesan, repeat until finished with a layer of pasta. mix a splash of water with remaining cup of cottage cheese. and spread it over top layer. cook the asparagus tips in pan, and sprinkle on top with a lot of parmesan cheese.
  5. put under broiler until bubbling for about 8 minutes. (more if you didnt use a metal pan to put on stove while executing step 4). Serve. Eat.

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Simple Tomato Pasta Dish

  • 4 scallions
  • 1 carrot
  • 1 celery stalk
  • 1 red chile
  • 6 good quality sausage (approx. 14 oz)
  • 1 heaping teaspoon of fennel seed
  • 1 teaspoon dried oregano
  • 1 lb dried penne
  • 4 cloves garlic
  • 1/4 cup balsamic vinegar
  • 1 x14oz can diced tomatoes
  • a few sprigs of basil
  1. trim the scallions, carrot and celery. Roughly shop all the vegetables then blitz in a food processor with the chillies (stalks removed). add the sausages, 1 heaping teaspoon of fennel seeds and 1 teaspoon of oregano. keep pulsing until mixed well, then put mixture into hot frying pan with some olive oil. Break it up as it cooks.
  2. cook pasta as directed.
  3. crush 4 unpeeled cloves of garlic into sausage mixture and stir 1/4 cup balsamic vinegar and canned tomatoes.
  4. Drain pasta, reserving about a cup of water for the sauce. SERVE. EAT.

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Egg Casserole

215 Calories per serving (12 servings), 19g protein, 9g fat, 13g carbs, 857mg sodium, 118mg cholesterol

  • 1/2lb turkey sausage
  • 1 teaspoon caonla oil
  • 3 medium yukon gold or red potatoes, peeled, quartered, thinly sliced
  • 5 large eggs
  • 7 large eggs
  • 1 pint 1% cottage cheese
  • 4oz sharp cheddar, grated (1 1/4 cups)
  • 2oz Parmesan cheese, grated (1 cup)
  • 2 4oz cans green chilies, drained, chopped
  • 1/3 cup all purpose white flour
  • 1 tsp baking powder
  • 1/2 tsp salt pepper
  1. Preheat oven 350 degrees. coat 9×13 baking dish with nonstick spray
  2. in large nonstick skillet over medium heat, cook sausage until no longer pink, breaking up with a wooden spoon, transfer to a paper towel to drain.
  3. wipe the skillet clean and add oil, heat over medium-high heat. Add the potatoes and saute until tender and browned, 10 to 12 minutes. Let cool slightly.
  4. In a large bowl, whisk together eggs and egg whites. Ass cottage cheese, cheddar and Parmesan cheese, chillies, flour, baking powder, S&P. Mix thoroughly. Add cooked sausage and potatoes, mix well.
  5. Pour into dish, bake for 30-35 minutes or until golden on top and set in the center

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Chili-Rubbed Baby Backed Ribs With Expresso-Barbecue Sauce

Makes 4-6 servings

  • 2 Tablespoons hot mexican-style chili powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon ground cumin
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 4 pounds baby back pork ribs
  • 1 (12 ounce) bottle of dark beer
  • 1 (18 ounce) bottle of barbecue sauce
  • 1/2 cup water
  • 2 Tablespoons (packed) brown sugar
  • 1 Tablespoon instant expresso powder
  1. Preheat oven to 400F. Whisk chili powder, paprika, cumin, salt and pepper in small bowl to blend. Rub spice mixture all over ribs. place ribs in large roasting pan.
  2. boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until tender, about 90 minutes.
  3. combine barbecue sauce, water, brown sugar, and expresso powder in medium saucepan. Summer until flavor blend and sauce thickens, about 10 minutes. PLATE. EAT

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Pan-Fried Chicken Thighs With Buttered Leeks

Serves 4-6

320 calories, 23g Protein, 12g Carb, 19g fat (7g saturated), 92mg cholesterol, 81mg sodium, 1g fiber

Chicken

  • 2 tablespoons olive oil
  • 6-8 bone in, skin on chicken thighs (about 2 1/2pounds)

Leeks

  • 3 tablespoons butter
  • 1/4 cup minced shallots
  • 1/2 cup white wine
  • 1/2 cup thinly sliced leeks (about 4)
  • 1 teaspoon minced fresh thyme
  1. Heat large Skillet over medium heat. Season chicken with salt and pepper. Lay chicken in skin side down when the oil is hot. Cook for 15 min. until golden crust forms.Turn the chicken and cook for another 20-30 min until fully cooked.
  2. While chicken is cooking, melt butter in second large skillet over medium heat. Add shallots and cook for 3-4 minutes. Add wine and bring to summer for 1-2 min.
  3. Add leeks and cook while stirring occasionally until softened. Stir in thyme. PLATE.EAT

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Ribbollita Recipe

I have yet to try this dish. An italian dish made with beans, kale, other veggies, all in a savory soup dish.

http://www.weareneverfull.com/ribollita-how-come-peasant-food-tastes-so-good/

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