Pecan - Crusted Pork Chops

6- Pork Loin Chops about 3/4 inch thick
2 tablespoon Dijon Mustard
2 tablespoon Mayonnaise
1 tablespoon Vegetable Oil
1 slice Bread
1/2 cup chopped Pecans
1/2 teaspoon Salt
1 tablespoon Parsley Flakes

1. Cut and discard most of the fat from the pork chops.
    I make a brim to flavor the pork chop.
    Cover pork chops with water
    3 tablespoon salt
    1 tablespoon onion and garlic powder
    1 teaspoon oregano and basil
    Soak 3 hours! Remove and pat dry

2. Make a bed for your pork chops
     Peel and cut into cubes 2 Pears
     1 Carrot and 3 Zucchinis
     Place on the bottom of a cookie sheet and cook for 10     minutes, 350*

3.Mix the mustard, mayo and oil.

4. Tear the bread into small pieces. Place the bread, pecans, salt and parsley in a food processor. Cover and blend on high speed, using quick  pulse, until finely chopped.  Place pecan mixture in the shallow bowl.

5. Spread the mustard mixture over all side of pork.  then coat all sides with the pecan mixture.

6. Place the pork on top of the pear and veggies.  Broil about 10 minutes or until brown. Turn pork, and broil 10 to 15 minutes longer or until pork is slightly pink when you cut into the center.

Note* I turned oven off and placed the pan back in and cooked 5 more minutes.
Watch it close under that broiler the second time around.

I Love to Have Parties! Party Food

Party Foods

I love having a party or helping someone else with their party.  Weddings showers to Baby showers so much fun. 

What to make for these showers has been a problem or it is the same ole stuff, Punch, cake, fruit and veggie trays. And if your lucky you get some small sandwiches with tuna or chicken salad in them.

Think outside the box of the norm. Ask, what is the their, the person, you are giving the shower for, favorite things to eat. Vegan style, or seafood, or cheese! 

Small Hors d'oeuvres recipes need to have bold flavors in a small bite. 

Smoked Steelhead or Salmon 

Is one of my favorites. Use it as a dip with crackers or place it on cocktail wheat bread and garnish with fresh dill weed. 

8oz. Smoked Salmon or Steelhead, skinned & shredded

2 8oz. Cream Cheese, softened

1/3 cup Red Onion, chopped

1/4 cup Capers, drained & chopped

1/2 tsp Dry Dill Weed

1 loaf of Cocktail Wheat Bread

Fresh Chives or Dill Weed for garnish

Soften cream cheese, add all ingredients, mix and serve.

Spread on bread, bagels or crackers!

 STUFFED MUSHROOMS
I fixed this vegan style for the first time, but I usually add ground sausage to this recipe.

24 ounces, weight White Button Mushrooms

1 pound of ground sausage or 1 pound fresh Spinach

1/2 whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1/3 cup Dry White Wine

8 ounces, weight Cream Cheese

1 whole Egg Yolk

3/4 cups Parmesan Cheese, Grated

 Salt And Pepper, to taste

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

(Brown and crumble sausage. Set aside on a plate to cool.) If you do this part! or add 2 tbl EVOO to the pan.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. (If you use the spinach add it at the end with ½ cup bread crumbs to help hold everything together.)  Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Try Beer Fondue with Sausage and Sourbough Bread for your next football game with friends. Big Touchdown! HaHa

Beer Cheese Fondue

1 loaf (1 pound, about 20 inches) Sourbough bread, cubed
1 pound of Sausage Links, boiled in 1 cup of beer, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer
4 cups (16 ounces) 1 cup each shredded Montery cheese, cheddar cheese, Swiss, and Smoke Gouda
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream 

In a small saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream. 

Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.

Marinated Cole Slaw

1Quart size jar

Cole slaw Mix

2 green onions, chopped

1/2 Red Bell Pepper, chopped

1 jalapeño, seeded and chopped

1 Gallic Clove, minced

1 cup water

1/2 cup apple cider vinegar

4 tablespoons sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Get a clean 1 quart mason jar with a good seal. Fill the Jar up with water and pop it in Microwave for 3 minutes. It will be hot, remove and pour out water.  Chop green onions, red bell pepper, jalapeno, and garlic and place in the bottom of jar. Stuff all but 1 cup of cole slaw mix into jar. Push and stuff it down.

In a small sauce pan, add 1/2 cup water, apple cider, sugar, salt and pepper. Let it come to a boil and remove from heat. Add slowly to the jar with cole slaw. Take a spoon and push down and add the last 1 cup of cole slaw. Now add the last 1/2 cup regular water. Seal tightly***

Turn the jar upside down on your cabinet for 30 minutes and then revert up right for 30 minutes.  Wrap a rag around the jar and roll it back and forth and shake it to help mix all ingredients together. Do not open jar.   Jar should be sealed and place in refrigerator for 4 hours.

 This is better if it marinates in refrigerator for 48 hours.

Great Memories of doing this with my Grandmother. If you do this with a fresh whole head of cabbage, you will need to add one shredded carrot to the the shredded cabbage.

I love this in the summer, so good with hamburgers, hot dogs and Reuben sandwiches.

SEAFOOD SALAD

   It has been so hot in Austin, Texas that I don't even want to grill or turn on my stove. 100+ temperatures are making me want something lite and cool to eat. You have your regular Pasta Seafood Salad with tuna or crab or shrimp. But with some suggestions from some friends, we came up with this recipe. Last night we gave it a try, and it was lite and cool and refreshing and diet friendly.
  The seafood I used was our favorite! I believe you could use tuna instead of crab meat. Maybe even some smoked salmon. I may try that the next time! Yum!
  Pita Bread was our choosing with some romaine lettuce. But again, make it your own. Tri-Color Pasta or just on top of Boston Lettuce.
  

SEAFOOD SALAD

3 stalks celery, cut into small pieces
1/4 cup green onion, cut green stems off, cut white part into small pieces

1/4 cup Red Bell Pepper, cut into small pieces

1 garlic clove, peeled and chopped
1 pound crab-meat(can be imitation)
1 pound cocktail shrimp, cooked and thawed

6 Scallops, cut into 4s

1 cup of Calamari

1/2 cup plain yogurt

 1/2 tablespoons white sugar
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon fresh Mint, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
Greek pita bread 
Lettuce
Sm tomato, cut in half (garnish)

1 Zucchini, peeled and chopped (garnish)
Or with 1 1/2 (8 ounce) packages tri-color pasta shell

In a skillet add 1 tablespoon olive oil, celery, white part of green onion, red bell pepper and garlic clove. Stir until tender. After about 10 minutes, add your shrimp, scallops, and calamari and lower heat to simmer and cover with lid. Stir to make sure nothing sticks or add about 2 tablespoon of water. 

In a bowl add; yogurt, sugar, lemon juice, horseradish, mint, salt and pepper. Blend all together and refrigerate.
Remove the seafood off the stove and remove all liquid. Place in a bowl to start cooling and add the cooked crab-meat. 
(I take a larger bowl with ice in it and place the other bowl with seafood on top to help bring down the temperature.)

If you are fixing the pasta, follow the directions that is on the box.  Add it to the seafood bowl to start cooling.

If you are using this as a Pita Pocket, have your lettuce, tomato and zucchini or cucumbers ready to assemble.

After the temperature has dropped in the seafood, fold in the yogurt mixture. Be careful not to mix to much, you want as much seafood lumps as you can get.

Refrigerate for about 1 hour before serving!! 

Servings:  6

PAELLA TEXAS STYLE

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

Being from Texas we have lots of Barbecues and leftovers. So I thought!

 Why not do what the Spanish do with their Left-Overs

TEXAS BARBECUE PAELLA was born!!

Whatever left-overs you have from your last Barbecue;

Ribs, Turkey, Brisket, Sausage, Chicken or even Corn on Cob and Pinto Beans will work.

Remove all meat off the bone and cut into bite size pieces. 

Remove corn off the cob and rinse the beans off. It may sound weird but it's good rinse 1 cup of cole slaw off.

Next a Paella pan is very important to use, but a large flat iron skillet for frying catfish is just as good.

Ingredents;

1 Onion, chopped

1 Red Bell Pepper, chopped

1 Jalapeno, seeded, chopped

1 Garlic glove, chopped

3 tablespoon Oil

1 1/4 cup Long Grain Brown Rice

2 cup Beef Broth

1 tablespoon Smoke Paprika

1 teaspoon Liquid Smoke 

1/4 cup Ketchup

1 tablespoon prepared Mustard

1 teaspoon Vinegar

2 tablespoon Brown Sugar  

Pre- Heat your pan to medium high heat until you see a little smoke. Reduce heat to medium, add oil, onion, red pepper, jalapeno, and garlic. Stir for 5 minutes.  Add paprika, ketchup, mustard, vinegar, brown sugar and liquid smoke, stir until well mixed. Add Rice and broth, stir and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.  Add corn, beans, and cole slaw, cook for 5 minutes with cover. Add all your left-over Barbecue meat, on simmer and cover pan. Cook for 10 minutes until meat has reheated. 

* We had mustard greens that I rinsed off and added.

* Zucchini was added

Have fun with it and make it your own!

 THANKS, Lynn and Bill

Italian Chicken with Arugula & Cheese Ravioli

ITALIAN CHICKEN with Arugula & Cheese Ravioli

Thank you Central Market for making our life easier and tastier!

You do not have to go to Central Market to get this. They have them in the freezer section at any HEB's, if your from Texas.  There are many others but this is our favorite. 

  

Italian Chicken

This part is so easy to make, you can just serve this with other sides.

4 Chicken Breast, boneless & skinless, cut into chicken strips

1 8oz bottle Zesty Italian Dressing

1 cup Italian Bread Crumbs

2 one gallon Ziploc bags

4 tablespoons Olive Oil

2 tablespoons Butter

Place the chicken stripes into a gallon Ziploc bag and pour in the zesty Italian dressing.  Marinate in refrigerator for 1 hour.

After an hour remove chicken strips out of marinate and place into another clean bag and pour bread crumbs over them. Preheat a skillet with the olive oil and butter on medium heat. After butter melts add the breaded chicken strips. Brown, turn over after 5 minutes on both sides.  Remove onto a plate with paper towel to drain. (Add to a salad or by itself with any other sides.)

Central Market Arugula & Ravioli

Follow the directions that are on the box to cook. 

Sauce for this dish;

2 tablespoon Olive Oil

1 Tomato, diced

1/4 cup Onion, diced

1/4 cup fresh Basil, cut (if using dried, 1 tablespoon)

2 Garlic cloves, minced

1 1/2 cup Chicken Broth 

1 1/2 cup Parmesan Cheese, grated

1 Egg yoke

1 teaspoon Pepper (no salt is needed)

1 tablespoon Parsley

1/2 teaspoon Red Pepper flakes

1 1/2 teaspoon Italian Seasoning

After chicken is done and removed from skillet, add olive oil to the skillet with all the brown goodness that was left in it from the chicken. Add tomato, and onion to soften for about 5 minutes. Reduce heat to medium low, add basil and garlic cook for 5 minutes.  In a small bowl add chicken broth, egg yoke and 1 cup of the Parmesan cheese and whisk until smooth. Slowly while stirring tomatoes and onion mixer, add the broth and egg and cheese mixer. Turn to low heat, add pepper, red pepper flakes and Italian seasoning. Ravioli is done, drain and add to the skillet and carefully stir the sauce over and around ravioli. Add the chicken back into the skillet and sprinkle the 1/2 cup Parmesan cheese over the dish and the Parsley. 

You can cover the dish and cook for 15 minutes on the stove on simmer.

or I place mine in a 359* oven for 15 minutes uncover.

Pine Nuts are delicious in this dish.

Fresh Spinach added with the chicken at the end and covered with cheese I have done.

I do not add any tomato sauce to this dish only fresh tomatoes.

BREAD PUDDING MUFFINS

 with apples, raisins and oatmeal

I small red apple, peeled and chopped
1/4 cup raisins
1/2 cup quick cook Oatmeal
1/4 cup brown sugar
1 tablespoon sugar
1/4 tsp Salt
1 teaspoon Cinnamon
2 eggs
1 cup Milk
4 slices White Bread, remove crust, cubed
2 tablespoon Butter

Preheat oven *350; spray a 12 count muffin tin: Place apple pieces, raisin, oatmeal, in a mixing bowl.  In a small mixing bowl whisk brown sugar, white sugar, salt, cinnamon and eggs together until smooth.   Stir in milk and bread. Pour bread and egg mix into larger bowl with the apples and raisins.  Stir until everything is blended together.
Scoop out 1/4 cup or, a little more, of batter into each muffin.  Cook 40 minutes.  Melt the butter and while muffins are hot, give the muffins lttle butter bath.