Chocolate Yogurt Bundt Cake is a favorite in our house because it’s easy and quick to make. It has a rich chocolate flavor enhanced by the yogurt.
Chicken with Wine Cream Sauce
Chicken with Wine Cream Sauce is rich and delicious served with noodles and broccoli.
Pork Loin Roast with Tangy Lemon Sauce
Pork Loin Roast with Tangy Lemon Sauce
Labor Day is such an important day to remember those who fought for good working conditions and a living wage. It’s also a fine excuse to make some good food. Whilst looking through Paula Deen’s Southern Cooking Bible, I came across a recipe for pork roast which gave me the idea to make this pork loin roast with tangy lemon sauce.
Pork loin roast is one of my favorite meats. I like mine on the rare side, just pink on the inside. I usually give the end slices to Spane because he likes his a little more cooked. There is no excuse for serving a dried out, gray colored roast of pork. Armed with a good instant thermometer, you can serve perfect pork at 140 degrees. Just make sure to let the roast rest for about 10 minutes before carving it. I use an electric knife because it makes the nicest slices.
If you want to make this on the grill, more power to you! Pork roast is great on the grill, but you have to use the Indirect method. This means you put a pile of hot coals on one side of the grill, and a pan of liquid under the meat, which gives the meat a nice, steamy place to slowly cook. If you want, you can use beer, wine or fruit juice for the liquid.
Polska Kielbasa Skillet with Potatoes and Cabbage
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Don’t you hate the same old thing? I love Jambalaya and with that in mind, I have Polska Kielbasa on hand. I was all ready to make it tonight, but then I looked at the ingredients placed nicely on the counter, ready to go, and I decided I just didn’t want it tonight. Maybe because it is September and fall is coming quickly, and I wanted something to remind me of the cool days to come. Maybe it’s because I had some lovely red potatoes and a half a head of cabbage I wanted to use up. I also wanted something really simple that I could cook in one skillet.
Do you have issues when you try to saute potatoes to make home fries? Do they burn on the outside, and stay hard as rocks on the inside? There is hope, and it’s called a microwave oven. Simply cut up your potatoes, put them in a microwave safe bowl, cover with water, and cook using the Potato button, about 12 minutes. Then drain the potatoes and add them to your skillet. Since they are already cooked, you just have to season and brown them.
Asian Inspired Fruit Salad
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I have been a fan of Chinese Chicken Salad since the 1980’s when I first had it. Everyone once in a while, I have all the ingredients to make it. This afternoon, Spane and I went and had a very filling lunch at Everest Burgers, so we didn’t want a heavy or big dinner. I asked him if salad would be good, and he said yes. Then I went to my pantry and saw that I had Mandarin oranges, I knew what to make.
This salad has everything but the chicken, and if you happen to have cooked chicken, you are more than welcome to add it to this salad. Make sure you have a sharp knife because you will be chopping the greens and the onion into small pieces.
You could add other fruit to this salad as well, like lychee nuts, or even cherries. I had unsweetened coconut chips which had just enough sweetness, sweetened coconut would be too powerful, so I don’t recommend it. Please choose whichever Asian salad dressing you like, we like Girard’s Asian Dressing.
Pork Chops with Apricot Wine Sauce
Pork chops with apricot wine sauce are worth trying if you’re a seasoned home cook or just starting out. It’s a wonderful combination of flavors that will leave everyone at the table asking for seconds.
Cherry Brown Betty
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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.
Bread Salad – A Delicious Way to Use up Stale Bread
Bread salad is a great way to use up leftover, day-old bread. You can use any kind you want. If you are gluten-intolerant, then gluten-free bread is for you. Vegan? Substitute vegan cheese.
Enchilada 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.
Basil, Bacon and Tomato Pasta Sauce
I am a semi-regular subscriber to Saveur magazine. I love the recipes and the photography is always spectacular. I am also always on the hunt for something fresh and relatively easy to make for those days I don’t really want to cook. They had a recipe that called for bacon and tomatoes and basil. My three favorite things. That is what inspired this dish.
Making this Basil, Bacon and Tomato Pasta Sauce was very simple. I used a can of stewed tomatoes because I really like them, but you could use regular chopped canned tomatoes, or even fresh if you wanted to take the time to peel them. I also used frozen bell pepper medley that I always have in my freezer just for days like this.
You could add a light red wine to this sauce, but it probably would not taste quite as fresh.