Pork Chops with Apricot Wine Sauce

Pork Chops with Apricot Wine SauceRecipes in this Post

I get tired of the same old thing for dinner all the time, especially with my favorite meat, pork. Whilst perusing some recipe websites, I came across a recipe for pork chops with peaches, and that set me to thinking about what I had in my pantry. I had a can of apricots that I was going to have with yogurt for breakfast, but this seemed like a better idea. We had these chops with couscous, and Italian cut green beans. It was delicious, simple to prepare, and impressive enough to serve for company.

It will help you to have an immersion blender when you make this, so that the sauce is nice and silky smooth. If you don’t have one, then crush the apricots with a fork before putting them in the sauce. Either way, you will have an excellent dish.

Pork Chops with Apricot Wine Sauce
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Cherry Brown Betty

Cherry Brown BettyRecipes in this Post

So I figured out the best bread to use for making Apple Brown Betty is Armenian Raisin Bread. They are small puffy breads about the size of a grapefruit, filled with yummy raisins that I think the bakeries maybe soak in cardamom.

A few days ago, my friend told me she had some bread that she was unfamiliar with, and did I want it. I was amazed to see that it was Armenian Raisin Bread, and I thanked her and promptly put it on top of the refrigerator to enjoy the next day. Well, the next day turned into a few days, and by the time I got to them, they were getting a little hard. But, that’s perfect because then they would absorb whatever liquid I used.
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Bread Salad

Recipes in this PostBread Salad

Sometimes, you get a large load of rich, crusty bread but can only finish part of it before it starts to dry out. What can you do with it? Well, you can make croutons, or you can make a summer favorite, Bread Salad.

There is no real “recipe” for this, put in it what you like to put in regular salads, let your imagination flow! But, I will give you the recipe for the salad I made tonight.

One thing you do have to do is use the right bread. A good crusty French bread, or a good sour dough would be ideal. It should be a whole loaf, not sliced, because you will want to cut it up yourself. Don’t be scared, it’s really easy with a good sharp knife.

A flavorful dressing is also important. The Brown Derby Dressing would be ideal, or a simple Balsamic Vinaigrette would also be good. I used Girard’s Champagne Dressing on our salad tonight for a change.

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Enchilada Casserole

Recipes in this PostEnchilada Casserole

Left-Over Chicken

A few days ago, I made a roast chicken and we only ate a little of it. The thing sat in my refrigerator like a giant elephant mocking me because I couldn’t think what to do with it. We had tacos from it on Cinco de Mayo, but that didn’t use up all the chicken. I also had some left-over charred Anaheim chilis and some charred Italian tomatoes sitting in the refrigerator. It seemed I had the ingredients for enchiladas.

When we went to the store, I bought extra tortillas and extra sauce for my enchiladas. Yes, I buy canned sauce. It’s good and I don’t have to make it from scratch – but sometimes I do, like when I make Enchiladas with Three Pepper Sauce. But, I didn’t want to spend Mother’s Day in front of a hot stove, so I got the canned sauce. I also didn’t feel like burning my fingers rolling up hot tortillas. A layered casserole would be appealing and a lot easier.

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