Bitchin’ Balsamic Glazed Pork Chops

This is becoming a habit, us meeting like this….

One of the blogs I frequent, had this recipe up that she made. It worked for her, and I just so happen to be making pork chops that day and decided to go for it too! I’m glad I did!

Here is the blog I want to give credit too:

SWEET JEANETTE http://sweetjeanette.blogspot.com

Now, here is what you need, according to how I made it.

2-4 pork loin chops

lemon pepper

olive oil

1/2 cup balsamic vinegar

1/3 cup chicken broth

Sprinkle the pork chops evenly on both sides with the lemon pepper seasoning.

Add olive oil to a skillet and get it hot. Add the pork chops and cook both sides evenly browned.  About 5 minutes each side. Remove from pan to rest.

Keep oily juices hot in pan. Add the balsamic vinegar and chicken stock to the skillet. Keep stirring it, and take out and dark pieces you find floating. (Yes, there can be floaters.) Cook the sauce until it reduces to a thin texture.

Spoon over the chops and dig in!

Yum!

(We also had Tossed Green Salad with Raspberry Vinaigrette, not shown.)

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Rockin’ Ratatouille

Hi guys… okay gals!!!

Have I got  a recipe for you… this was an experiment gone good!!!

Basically it’s a ratatouille with Italian sausage.

Here is what you need:

Zucchini, 2, peel and chop them

Tomatoes, 2 ripe vine chopped and tomato sauce 1/4 cup

Onion 1/2 cup finely chopped

2 cloves garlic sliced thin

2/3 cup red wine

1-2 Italian Sausage, unsheathed and crumbled

1 & 3/4 tsp oregano

bay leaf

salt & pepper

some olive oil

Here is what you do now:

First gently fry up the sausage, then set aside.

In a decent pot, heat some olive oil in the pot, make it hotter heat. Add the onions, bay leaf and a pinch of salt, cook until onion is soft.

Add garlic, oregano, and wine. Bubble a minute then add tomato sauce. Bubble another minute.

Add zucchini, sausage and tomato and cook for a few minutes to blend the flavor and soften the zucchini. When desired softness, serve!

Goes great with a loaf of fresh Calabrese bread.

Serves 2 comfortably.

Cinnamon Bread with Streusel Topping

Hi foodies!!!

Recently on my book review blog I reviewed a cookbook that I am so happy I won in a contest! It’s called Make Ahead Meals for Busy Moms by Jane Doiron. I loved the cookbook and had a great time cooking from it. Of course I adapted the recipe to my liking. Since this is someone else’s recipe, I will show what I did, but can’t really divulge the whole recipe…. copyright and all. You good cooks will be able to figure it out easy enough.

Here is the basics of what you need:

Add all ingredients, but nuts in bowl. Stir well creating a batter. (I used regular 2% milk and vegetable oil, instead of buttermilk and canola oil it called for. I also always put in less sugar than called for.)

In a separate bowl, add sugar, cinnamon and walnuts. This is the Streusel topping.

Now put your batter into a greased loaf pan. Add Streusel topping so that it is even across the loaf, or as even as possible.

Bake at 350, around 45 minutes.

It went in one day at my house, and goes best with a cup of coffee.

Mans Muffins

Hello foodies!!

I know it has been a while. Believe it or not, the last thing I cooked for the blog, went in the garbage. Yeah, that was a recipe disaster. But here I am moving on.

Today I’m sharing with you one of my favorite breakfast treats.

This is my take on the McMuffin Sandwich at McDonald’s. The thing is, it was my favorite thing on the menu, and then after seeing Super Size Me, I don’t know how many years ago, I stopped eating there all together. Well, I couldn’t not eat my favorite sandwich, so I adapted it to make it at home. You even use your microwave just like they do!

Here is what you need, per one sandwich.

1 Egg

1 English Muffin

1 slice of processed cheese, (just like Mickey D’s)

and I use 1 slice of Black Forest Ham, (cut in half)

You should have a small bowl or coffee mug that is heat-friendly to the microwave.

Break open the egg and give a stir. You want the yolk broke. Put in microwave for 1 min- 1, 1/2 mins. Till it’s cooked right. While doing that you should be toasting your muffin.

When egg and muffin are ready, put egg on top. Then cut cheese slice a little bit smaller to fit. (You don’t want the whole slice, that’s cheesy and it will run). Add half of ham, and nuke again for 10-15 seconds.

Eat immediately, but watch it is HOT!

No one likes a naked salad. Dress it up!

Hello food lovers and friends!

Today is a bit of an easy treat. I was reviewing a cookbook and decided I would try making dressing. It’s not that hard, but I had been a virgin to it until now. Here is what you need:

First you have to get the juice from the tomato. Everyone has their own way of doing it. I just mash them and sieve. Then you get the juices into a separate bowl. Add 2 tbsps of olive oil.  Add 2 tsps of balsamic vinegar. Add a sprinkle of sea salt and pepper, but be sure to taste to your desired liking. Chill for a bit before serving, but after a stir you’re done.

It really was delicious!

Now I ask of you, my readers, have you made dressing before? How was your experience and what did you make?

To read more about the book which was my resource, go here:

http://fredasvoice.blogspot.com/2010/04/tomato-guide-to-pleasures-of-choosing.html

Mild Chili from a Spicy Girl

Hello foodies!!! Sorry it has been while. Today I am sharing with you my amazing mild chili, (which can also be re-used as a leftover, for a hearty Bolognese Pasta Sauce).

I do mine in the slow cooker. Here is what you need.

Using lean ground beef, and a cut up onion, brown in a pan.

Now add chili powder. You have to cover the mixture with a sprinkling. Do not drain when finished frying.

In your slow cooker, add tomato sauce. (I use my sauce made from Roma tomatoes and basil, and jarred.) Then put ground beef, grease and all into the cooker. If you use lean, there won’t be much. If you drain, you lose the flavor you put in.

Now add one can of kidney beans. Drain them though.

Now add chopped celery and chopped green pepper.

Add 1 tbsp chili powder, 1tbsp salt, 1 tsp pepper, and 1tbsp crushed chili flakes.

Now stir well, and cook on high setting for one hour.

After one hour, add 1 can of tomato paste, and turn down to low setting. Cook for minimum 3 hours more.

Serve with fresh bread and enjoy!!

Fredalicious’ Saucy Pasta Sauce

One of my family household traditions comes in the way of Tomato Pasta Sauce. It has been a tradition once a week, since  Vince and that would be 10 years, to have pasta with homemade sauce.  This is the way his father taught me how to make it, and then his mom fine tuned it for me. Now all these years later, when I make sauce, it’s second nature and nothing smells finer in your home all day long!

Now if you’re spoiled like me, you have an Italian mother-in-law who gives you mason jars of tomato sauce with basil, from the canning she does annually. If you’re not so blessed, like yours truly, then here’s what you have to do.

Get some Roma tomatoes. Depending on how many people you are feeding or how much sauce you want, I say 4 tomatoes per person. Heat some boiling water, and pop the tomatoes in for one minute. This loosens the skins that you have to peel off. Next take the skins off. Put tomatoes in a pan, cut of course. You want to add a few sprigs of fresh basil also. And bring to a boil. Keep boiling tomatoes and basil, until it’s consistency is just right. You will know… it’s a sauce!

Set aside.

Now in another pot add some pure olive oil, and heat. Add in 3 or 4 lamb brisket pieces. It gives the sauce a flavor like you wouldn’t believe.

Now brown both sides lightly. Then take the brisket out of the pot and put in a bowl, keep close you will need them again soon.

Now cut up an onion, chunky, and 3 garlic cloves chunky cut too. Add them to hot oil from lamb pot.

Add some Italian Seasoning and brown until they turn golden. Not burnt.

As soon as golden, add tomato sauce from earlier, or mason jar of it if you have. Just don’t use store-bought crap sort-of defeats the purpose. Also add lamb brisket back in pot, and mix well.

Bring it back to a slow boil, then immediately turn down to medium. You want to simmer for an hour this way, stirring half way through. Is the smell getting to ya yet?

Now add a whole can of tomato paste, to thicken that bad boy up.

Now, I generally simmer on the lowest setting for minimum 4 hours. The longer it simmers, the better it tastes. Always stir every half hour to an hour. Serve over your favorite pasta with a sprinkle of Parmesean cheese. Or stinky cheese as the kids call it.  I like mine with red wine! Delicious!

Not the easiest recipe in the world, nor the hardest. But entirely worth every second you spend, when your family says the meals was the best ever! Priceless!

So what traditional foods do you cook passed down from family or in-laws or friends? Do share.

Rice A Fredaroni

Hello food lovers!!!!

That time of day when I share a great recipe with you.  Today is my own version of rice-a-roni or hamburger helper.

First thing, get a pound of lean ground beef and throw in pan.

Now add 2 chopped green onions.

Now add 1/2 cup frozen or fresh peas.

Now add 1/2 cup of fresh or frozen corn kernals.

Now add seasoning. Sprinkle with Italian Seasoning, salt, pepper and crushed chilis.

Mix well, and brown mixture.

While browning beef mix, add 1 1/2 cups of water to pot, with 1 tsp vegetable stock.

Boil water. When rapid boiling, add equal parts minute rice.

Shut off heat, and set aside rice.

When beef mixture is done, drain and put back in pan. Add rice and mix well. Serve after done mixing.

Bon appetit!

Do you ever make your own one-pot or two-pot recipes? Do share.

Fettuccine Alfredo A La Freda

Hello my lovely food friends, have I got a treat for you.

Tonight I made Fettuccine Alfredo. It was delicious, and easy to make. So here is the recipe…..

Start with this. And salt & pepper, not shown.

In a saucepan, add 1 cup of cream, 1/2 cup butter, 1 cup and a splash over of Parmesan cheese, and salt & pepper to taste. Over low heat. Whisking continuously until the end. You want a creamy mixture. About 20 minutes.

While you are making the sauce, put another pot on to boil and throw some salt in the water too. For the noodles. When water is rapid, throw them in, and don’t break ’em. That’s not necessary, you want them long. Why some people break their pasta is beyond me….. Anyhow, stir the noodles once in a while so they don’t stick. Takes about 10 minutes, or to your liking. Always taste test your food!!!!!

Now you drain, and what I do is, pour a little sauce in the bottom of the pot you took the noodles out of. Just a layer across the bottom is fine. Then add the drained noodles. Add some more sauce, but don’t drown the pasta. There should be some leftover. You can even freeze it for another day, just remember to whisk again when heating up, don’t nuke it!

Voila!! It was amazing, and even tasty enough I can feed to my Mother-in-law. Go figure.

I also want to tell you guys where I got the recipe from. I adapted it of course, so you got my version, but it was a fabulous murder mystery/culinary adventure. Anyone would enjoy it.

Lemon Tart by Josi S. Kilpack.

Happy eating everyone!

I call ’em Sloppy Rick’s.

These were just like eating Sloppy Joe’s but with BBQ Sauce. Here is the real name of the recipe:

Rick’s Cheap Solution for the Guy Who Has a TV, a Bed on the Floor, and an Old Couch

You take 1lb lean ground beef, and brown it well. Drain, and add magic ingredient.

BBQ Sauce. I used to Spicy to give it an extra kick in the pants.

Simmer for a few minutes to blend the flavors in. Then put on toasted buns and serve while piping hot.

These were pretty good, but totally not good for you, so eat with a salad.

From the Book: Rick & Bubba’s Big Honkin’ Book of Grub… which I don’t recommend reading.

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