Maple-Mustard Pork chops

from cooking light:

4 bone in center cut pork chops
1/2 t salt
1/4 t pepper
1 T butter
2 T finely chopped shallots
1/4 c chicken broth
2 T dijon mustard
2 T maple syrup
2 T chopped fresh flat leaf parsley


1. sprinkle salt and pepper over both sides of pork

2. heat large skillet over medium high heat. coat pan with cooking spray. add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. remove from pan; keep warm

3. return pan to medium high heat. add butter to pan swirling to coat. add shallots; saute 3 minutes or until tender. add broth; bring to boil and cook 1 minute. stir in mustard, syrup and remaining 1/4 t salt, cook 1 minutes until thick. return pork to pan. cook pork 1 minute on each side until thoroughly heated. serve pork with sauce, garnish with parsely.

Mediterranean Barley Salad

from cooking light:

2 1/4 c water
3/4 c uncooked pearl barley
1 1/2 t grated lemon rind
3 T lemon juice
2 T olive oil
1/2 t dijon mustard
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/3 c chopped fresh parsley
1/4 c finely chopped red onion
3/4 t kosher salt
1/2 t ground pepper
8 pitted kalamata olives, halved
1 15 oz can cannellini beans, rinsed and drained
1/3 c chopped walnuts, toasted

1. bring 2 1/4 c water and barley to boil in a saucepan. cover, reduce heat, and simmer 25 minutes or until tender and liquid is almost absorbed. cool to room temp (i didn't do this b/c i didn't plan ahead. i thought it was fine straight off the stove top)

2. combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a wishk. add barley, fennel and next 6 ingredients (through beans); toss gently. cover and refrigerate for 30 mintues (i also did not do this. we had it immediately). garnish with toasted walnuts.


we had this with the roasted broccoli and it was a delicious meal! it was our weekly "i heart the environment" meal since it was vegetarian. dessert was girl scout cookies! yum!!!

Roasted Broccoli with Garlic

from every day food. perfect for a side:

preheat oven to 450. on a rimmed baking sheet toss together 1 head of broccoli, cut into long florets, 2 T olive oil, 5 garlic cloves (skin on). season with salt and pepper. roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. toss with 1-2T lemon juice.

soooo incredibly delicious! you have to pop the garlic cloves out of their skin, but then don't forget to eat them too!

Sour Cream Coffee Cake

from cooking light: i haven't made it yet but plan on it soon!

3/4 cup ol fashioned rolled oats, divided
1 c flour
1/4 c whole what flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c sugar
1/2 c brown sugar
1/3 c butter
2 large eggs
1 t vanilla
1 (8oz) carton light sour cream
2 T finely chopped walnuts, toasted
1/2 t cinnamon
1 T chilled butter, cut into small pieces

1. preheat oven to 350.

2. spread oats on single layer on a baking sheet. bake at 350 for 6 minutes or until oats are barely fragrant and light brown.

3. coat 9 inch pan with cooking spray; set aside.

4. reserve 1/4 c oats; set aside. place reamining oats in a food processor; process 4 seconds or until finely ground. lightly spoon flours into dry measuring cups; level with a knife. combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

5. place granulated sugar, 1/4 c brown sugar and 1/3 c butter in a large bowl. beat with a mixer at medium speed for 3 minutes. add eggs, 1 at a time, beating well after each addition; beat in vanilla. add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mix (batter will be slightly lumpy because of oats). spoon batter into prepared pan, spread evenly.
6. combine remaining 1/4 c oats, remaining 1/4 brown sugar, nuts, and cinnamon in a bowl. cut in 1 T butter with pastry blender. sprinkle top of batter evenly with nut mixture. bake at 350 for 38 minutes or until a wooden pick comes out clean. cool cake 10 minutes.

Barley, Butternut Squash and Mushroom Risotto

from cooking light:

3 c cubed peeled butternut squash (about 1 1/2 pounds)
3 T olive oil, divided
3/4 t kosher salt, divided
2 c thinly sliced shitake mushrooms- about 1/2 pound. I couldn't find these at the store so i used regular mushrooms. since you don't like mushrooms you could omit them without losing much from the recipe.
1/3 c finely chopped red onion
1 c uncooked pearl barley
2 garlic cloves, chopped
2/3 c white wine
3 1/2 c veggie broth
black pepper
2 T fresh thyme leaves (i used dried)

1. preheat oven to 450.

2. combine squash, 1 T olive oil, salt/pepper. toss well to coat. arrange squash on baking sheet, single layer. bake for 25 minutes at 450. stirring once.

3. heat 1 T olive oil in a large dutch oven over medium high heat. add mushrooms; saute 5 minutes or until browned, transfer mushroom mixture to a bowl and keep warm

4. heat remaining 1 T oil in pan. add onion; saute 4 minutes or until tender, stirring occasionally. add barley and garlic; cook 1 minute. add wine; bring to a boil. cook 3 minutes or until liquid is nearly absorbed. add broth, salt/pepper; bring to a boil. cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed.
remove from heat. stir in squash, mushrooms, and thyme. serve immediately.

really tasty and good! plus a healthy, whole grain side dish with pretty significant protein.

the recipe called for taleggio cheese which i have no clue what it is(it said you could substitute brie, but i don't like that either). i stirred in some romano i had and i thought it tasted like barf (maybe i have just barfed too recently b/c eric thought i was crazy). anyway, i do not recommend using romano. maybe sprinkling the finished product with a little parmesan would be good.

Maple and soy-glazed flank stead

picture from eric's iphone. includes barley butternut squash risotto.

delicious recipes! from cooking light:

1 1pound flank steak
1/4 c soy sauce
3 T maple syrup
2 T dry sherry
2 t sesame oil
1 t siriracha
1/8 t ground pepper

1. preheat broiler

2. pierce steak gently on both sides. combine steak and next 6 ingredients (through pepper) in shallow dish; turn to caot. marinade at room temp 20 minutes, turning occasionally.

3. remove steak from marinade, reserving marinade. place steak on a broiler pan coated with cooking spray. pour marinade into a small skillet; bring to a boil, stirring well. cook over medium high heat 3 minutes or until thick and syrupy.

4. brush steak with half of glaze; broil 5 minutes. turn steak over; brush with remaining glaze; broil 5 minutes more or until desired degree of doneness. place steak on a cutting board; let stand 5 minutes. cut steak diangonally across grain into thin slices.


we also had sauteed kale:

heat 2 t olive oil in skillet over medium heat. add 2 minced garlic cloves until fragrant but not browned. add chopped and de-ribbed kale. toss well. add 1/3 c water or broth, cover and cook for3-4 minutes. remove cover and let liquid evaporate. season with s/p. sautee until you think it looks right :)

Tilapia with fettuccine alfredo

I haven't made this yet, but am going to tonight. The spicy sound of the blackened tilapia sounds good, but not to me right now bc of heartburn issues. So, I am going to combine the fettuccine alfredo from this first recipe with the tilapia recipe from the second one and see how it goes. The blackened is usually a favorite...so I will have to revisit it, or if you make it, you can let me know how it goes.

Blackened Tilapia on a bed of Fettuccine Alfredo

Blackened seasoning

1 TB Paprika

2-2/1 tsp Salt

1 tsp Onion powder

1 tsp Garlic granulated

1 tsp Cayenne pepper

1 tsp black pepper

1/2 tsp Thyme

Mix all together well.

Prepare Alfredo Sauce (recipe follows) and keep warm and ready to top pasta.

Bring water to boil for pasta.

Rinse 4-6 tilapia fillets. Dredge in lemon juice and dust with blackened seasoning.

In skillet melt 1 tbs of butter per piece of fish and saute.

Start cooking pasta while pan sauteing fish.

Toss cooked pasta in Alfredo sauce and top with Blackened Tilapia.

Alfredo Sauce

1/4 c Unsalted butter

1 c Whipping cream

Salt and WHITE pepper

To taste

1/4 c Freshly grated Parmesan

Cheese

Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings.

4 4 oz tilapia filets

1/4 cup parmesan

3 tbls butter

2 tsp lemon juice

salt and pepper to taste

Salt and pepper both sides of tilapia

combine in a bowl cheese, butter, lemon juice, salt and peper to taste, may need to put into microwave to soften butter.

put tilapia on cookie sheet sprayed with pam, cover the top of tilapia with the cheese mixture and broil until it is golden brown. serve hot.

Tuna Panini

from cooking light:

3 T finely chopped red onion
3 T mayo
1 t grated lemon rind
1/4 t fennel seeds, crushed
1/4 t pepper
3 slices bacon, cooked and crumbled
2 (5 oz) cans albacore tuna in water, drained
8 sliced sourdough bread
4 sliced provolone cheese


1. combine first 7 ingredients in a bolw, stirring well. place 4 slices on work wurface, top each slice of bread with 1 cheese slice. divide tuna mixture evenly among bread slices, top each serving with 1 remaining bread slice.

2. heat a large skillet over medium heat. lightly coat sandwiches with cooking spray. place sandwiches in pan; top with another heavy skillet. cook 3 minutes per side or until golden.

serve with apple slices or tossed salad.

they were easy, quick, and delicious!

Pizza Rolls

from rachel ray:

kinda like a calzone, kinda like the pre-made pizza pockets you can buy, totally delicious!

1 c lukewarm water
1 1/4 t active dry yeast
2 1/2 c flour
1 t salt
evoo
2 cups pizza sauce
1/2 pound mozz cheese, shredded
1 large egg, lightly beaten


1. using mixer combine lukewarm water and yeast. let stand for 5 minutes. add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. grease a large bowl with evoo, transfer the dough to the bowl and let rise, covered for 1 1/2 hours.

2. preheat oven to 375. in medium skillet warm up pizza sauce(i used some i had frozen from a previous pizza, and added browned ground turkey and onion)

3. punch down the risen dough and transfer to a lightly floured work surface. using a rolling pin, r oll out to a 12x16 inch rectangle. scatter the cheese on top, leaving a 1 1/2 inch border. spoon the meat sauce over the cheese. brush the border with the beaten egg and roll the dough up loosely, beginning at the short end. transfer to a parchment paper lined baking sheet, brush iwth more egg and cut 3 vents on top. bake until golden brown, about 40 minutes.

*i also think that using regular pizza sauce and then spreading pepperoni on it, then rolling would be yummy. or some veggies. or whatever you would use in a regular pizza.

crock Pot Chicken

My friend Jen posted this on her blog. I just made it and it is GOOOOOOD!! Thanks, Jen! I thought I'd repost it here since my sister may not see your blog. Moist, tender, juicy! I will finally trust myself to buy whole chickens again and not be so despairing because the oven didn't get it done on time. I jump started mine a little and cooked it on high for about an hour just because I was leery of the "low" setting. It turned out great. Esther ate a whole leg and a quarter of a breast! She must have been HUNGRY!!

Whole Chicken Crock Pot Recipe

Ingredients:

4 tsp salt

2 tsp paprika

1 tsp cayenne pepper

2 T. minced onion

1 tsp thyme

1 tsp white pepper

1/2 tsp garlic powder

1/2 tsp black pepper

1 large roasting chicken

1 C. sweet onion, chopped (I sliced mine)

1/2 of an onion to stuff in the cavity

Directions:

1. In a small bowl, combine the spices.

2. Remove any giblets from chicken and clean chicken. Pat dry.

3. Rub spice mixture onto the chicken. If time allows, place in resealable plastic bag the night before.

4. When ready to cook, put sliced onion in bottom of crockpot.

Add chicken. No liquid is needed, the chicken will make it's own juices. (After cooking, save the juices and use or freeze as chicken broth!)

5. Cook on low 4-8 hours. (If you have a pop-up timer, that would be helpful. Otherwise, I just lifted the lid and tested using my meat thermometer around the 5 hour mark. It took my cooker 5.5 hours to cook the chicken.

Chocolate Velvet Pound Cake

DELICIOUS, MOIST, WOW!! Adrian ate 2 pieces and he never eats the cake-only the icing!!

1 1/2 c semisweet choco chips (I used dark choco bc I don't buy the semisweet often)

1/2 cup butter, softened

2 cups brown sugar

3 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

8 oz sour cream

1 cup hot water

2 tsp vanilla

1/4 cup powdered sugar

Melt choco chips in the micro, stir until smooth

beat butter and brown sugar at medium speed for about 5 minutes or until well blended. add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

sift together flour, baking soda, and salt. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. beat at low speed just until blended after each addition. gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

pour batter into greased and floured tube pan. bake at 350 for 60-65 minutes. cool on a wire rack for 15 minutes. remove from pan and let cool on wire rack. sift powdered sugar over top of cake. serve with chocolate ganache and vanilla ice cream.

GANACHE

12 oz choco chips

1/2 cup whipping cream

3 T butter

microwave the chips and cream together until melted~1 minute, whisk in the butter. Let it cool for 30 minutes and then beat with a mixer for about 3-4 minutes.

YUMMY!

Bulgar Salad

Bulgur with roasted red peppers, chickpeas, and spinach (from everyday Food):


1 c bulgur
2 red bell peppers
1/2 plus 2 T olive oil
1 can chickpeas, rinsed and patted dry
2 c baby spinach




1. bring 2 cups water to a boil and add bulgur. remove from heat and saok until tender, about 30 minutes. drain in a fine mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.


2. while bulgur is soaking, roast peppers under broiler, turning frequently with tongs, until blackened on all sides, about 8 minutes. place in a bowl, tightly cover with plastic wrap. let cool. peel off charred skins; discard seeds and stems. chop peppers into 3/4 inch pieces. reserve any juices.



3. in a small sauce pan, heat 1/2 c olive oil over medium high heat. in batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. drain on paper towels and season immediately with coarse salt.







4. add chickpeas, peppers, and reserved juices, spinach, and 2 T olive oil to bowl with bulgur and toss. season with salt and pepper.


We had this with some balsamic vinegar and olive oil dipping sauce for a baguette. it was great!




I am thinking, "what is bulgur again?". it's a whole grain wheat! nutty in flavor with a good bite.

Roasted Tomato Tortilla Soup

From cooking light:

5 medium tomatoes, cut in half
2 anaheim chilis
7 slices onion
2 large garlic cloves
8 white corn tortillas, cut into half inch strips
1 T cilantro
2 t cumin
1/2 t sugar
1 t salt
1/4 t pepper
3 (14 oz) cans chicken broth
1/2 c diced avocado
1/2 c queso fresco

(i didn't have any queso fresco so we used regular cheddar. it was still great)

1. preheat broiler

2. arrange tomatoes, cut sides down, on a foil lined baking sheet. cut chiles in half lengthwise, discard seeds and membranes. place chiles, skin sides up, on baking sheet. flatten with hand. broil 15 minutes or until blackened. remove from oven; let stand 15 minutes. peel tomatoes and chiles; place in a small bowl. place onion and garlic on baking sheet; lightly coat with cooking spray. broil 20 minutes or until browned, turning after 10 minutes. add onion and garlic to tomatoes in bowl. discard foil.




3. arrange tortilla strips on baking sheet in single layer, coat with cooking spray lightly. broil 9 minutes or until lightly browned, stirring occasionally.

4. place tomatoes, chiles, onion, and garlic in a food processor. processs 1 minute until blended. spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes stirring constantly. reduce heat to low; cook 6 minutes stirring occasionally. stir in cilantro and the next 5 ingredients (through broth). bring to a boil. cover reduce heat and simmer for 15 minutes.

serve each topped with tortilla strips, avocado, and cheese.
i think adding rotisserie chicken to this would be a nice touch and heartier. it was delicious!

and, for dessert, i had chocolate chip cookies in the freezer so we whipped up a little sandwich:
I whipped some heavy cream and spread between two cookies. place them in the freezer for about 1/2 hour (we went for a nice walk around the block) and when you pull them out they are hardened and taste just like an ice cream sandwich! yum!

Muesli Bars

I would call these 'Energy Bars' more than just muesli bars. This is also from hummingbird bakery. They are delicious and packed with energy. I wrapped them individually in saran wrap and we took them into the yurt last weekend. They are perfect as a snack. They are packed with nuts, dried fruit, and cereal. You can also substitute your favorite ingredients.


2 Sticks plus 6 T butter (this is why they are so good!)
1 c light corn syrup
1 c packed light brown sugar
2 c rolled oats
1 1/3 c dried coconut
3/4 c dried apricots, finely chopped
1/3 c dried dates, chopped
1 1/4 c corn flakes
3/4 c sunflower seeds (i used pumpkin seeds)
1/2 c dried cranberries
3/4 c walnuts, chopped
3/4 c raisens


Line a 13x9 pan with parchment paper.

Put butter, corn syrup, and sugar in a large sauce pan over medium heat and heat until melted and smooth, stirring occasionally.

Put oats, coconut, apricots, dates, cornflakes, sunflower seeds, cranberries, walnuts, raisens in a large bowl and stir until combined. Pour in the butter mixture and mix thoroughly until everything is well mixed and the dry ingredients are evenly dispersed.

Press this mixture into the prepared baking pan, using a tablespoon to flatten and compress it. cover with a sheet of parchment paper, then a tray covered in jam jars or cans to apply pressure on the cake and compress it. let cool, then refrigerate overnight.

Step Over Coffee Shops

These cupcakes are as good if not better than any i've ever eaten at coffee shops and bakeries. i'm so proud of them! if/when i start my own bakery this will definitely be on the menu!

Red Velvet Cupcakes from the Hummingbird Bakery

4 T butter, room temp
3/4 c sugar
1 egg
2 1/2 T unsweetened cocoa powder
3 T red food coloring
1/2 t vanilla extract
1/2 c buttermilk
1 c plus 2 T flour
1/2 t baking soda
1 1/2 t distilled white vinegar
1 quantity cream cheese frosting (below)


preheat oven 325.

Put butter and sugar in electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed. turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

in separate bowl, mix together the cocoa, red food coloring, and vanilla to make a very thick, dark paste. add to the butter mixture and mix throoughly until evenly combined and colored. turn the mixer down to slow speed and slowly pour in half the buttermilk. beat until well mixed, then add half the flour and beat until everything is well incorporated. repeate this process until all the buttermilk and flour have been added. scrape down the side of the bowl. turn the mixer upt o high speed and beat until you have a smooth, even batter. turn the mixer down to low speed and add the baking soda and vinegar. beat until well mixed, then turn up the speed again and beat for a couple more minutes.

spoon the batter into paper cases in 12 hole cupcake pan until 2/3 full. bake for 20-25 minutes until tester comes out clean. let cupckaes cool slightly in the pan before turning out onto wire rack. cool completely.

**i'm finding that things have to bake longer in my pampered chef stoneware. does that ever happen to you?


cream cheese frosting

2 1/3 c powdered sugar
3 T butter, room temp
4 oz cream cheese, cold

beat powdered sugar and butter together in mixer on medium slow speed until mixture comes together and is well mixed. add cream cheese all at once and beat unitl it is completely incorporated. turn the mixer up to medium high speed and beat until frosting is light and fluffy, about 5 minutes.


** used pampered chef icing thingie and LOVED it! i can't believe how well the plunger worked with no mess. i can't believe i used those old fashioned hand tubes for so long. that's one of the best purchases ever. now all my cupcakes will be p retty!

Another Fabulous Pork REcipe

Pork with Pomegranate Pan Sauce
from cooking light

1/2 tsp garlic powder
1/2 t salt
1/2 t cumin
1/4 t black pepper
4 (4oz) boneless center-cut pork loin chops
2 t olive oil
1/3 c shopped shallots
3/4 c pomegranate juice
1 T sugar
1 T balsamic vinegar


1. combine first 4 ingredients in a small bowl; sprinkle over pork chops

2. heat oil in large nonstick skillet over medium-high heat. add pork chops; cook 3 minutes on each side. remove and keep warm. add shallots to pan; cook 45 seconds, stirring constantly. add juice, 1 T sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. serve pork with sauce.

Serve with:

Sour Cream Mashed POtatoes
make potatoes like you normally would for mashed potatoes. add sour cream, salt, pepper, milk or cream, garlic powder, butter, minced chives, etc.

and

Garlic Green Beans
steam 1 package frozen green beans. heat large nonstick skillet over medium high heat. melt 1 T butter in pan. add 3 thinly sliced garlic cloves. saute 2 minutes until golden brown. add beans, salt, pepper cook 2 minutes until heated.

The Morning Masterpiece

Let me know if you want this recipe. I haven't tasted this yet. It's for a party tonight, but I'll let you know. Yum! Ganache!

Chicken Dinner

Dinner Tonight: (from ole martha again)

Chicken, Lemon and dill with Orzo

4 c chicken broth
1 T butter
1 1/4 t corse salt
1/4 t pepper
1 pound chicken tenderloins, cut into 1 inch pieces
1 pound orzo
2 c crumbled feta( 4 oz)
1/4 c chopped fresh dill
2 t finely grated lemon zest, plus 1 T fesh lemon juice
1 c parmesan

Preheat oven to 400. In a sauce pan bring broth, 3/4 c water, butter, salt and pepper to a boil. in a 3 quart baking dish, combine chicken, orzo, feta, dill, lemon zest, and juice. Pour broth mixture over orzo and stir once to incorporate. bake until orazo is tender and cooking liquid is creamy, 40 minutes. sprinkle parmesan on top and let stand 5 minutes before serving.

In other news....

We also made gingerbread men (eric's favorite christmas cookie, other than this super complicated one that uses anise oil and requires drying overnight and then baking. called springerle. they are german, maybe darin knows about them? anyway, i refuse to make them b/c they are roll-out, cut-out, dry-out and bake cookies. way too many steps for me) so we compromised on gingerbread men, eric iced every single one.
then i bit the bullet and made candy-canes b/c they are my favorite high-maintenance christmas cookie. i have pictures somewhere...

we made more peppermint fudge and last night wrapped them up and delivered a plate of fudge, cookies, and a 'merry christmas' to our friend's houses. it was fun. i think that's it for my holiday baking though. we are going to have christmas eve dinner with a couple friends who are in town since i work all that day and christmas day. i am making a dessert. i'm thinking the pecan pumpkin pie of aunt jan's you sent me a while ago. did you ever try that?

Balsamic Baked Potatoes

from everyday food:

1 1/2 pounds new potatoes, halved or quartered if large
3/4 c chicken broth
1/4 c balsamic vinegar
8 garlic cloves, smashed
5 sprigs thyme
coarse salt/pepper

Preheat oven to 425. in an 8 inch square baking dish, combine potatoes, broth, vinegar, garlic and thyme; season with salt and pepper. bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.



mmmm soooo yummmmm. we had this last night with steak and a salad. it would be good with chicken too.