What's this? A second blog post on the same day?
I'm into it, today. That, and Ms. Waters Edge has asked a second time for this recipe. I keep raving about it and she keeps asking for the recipe. And, so she shall have it (and you are the indirect beneficiary)....................
Life is good.............
Panko Crusted Chicken with Mustard Maple Pan Sauce
2 boneless, skinless chicken breasts, pounded flat
1 large egg
1 T. finely chopped fresh Italian parsley
2 t. Dijon mustard
1 C. panko bread crumbs (you might need more)
2 T. EVOO (that's olive oil, Ms. Champions Ct.)
1 C. chicken broth
3 T. maple syrup (the real stuff)
2 T. coarse-grained mustard
1 T. chilled butter (unsalted, if you have it)
Whisk egg, parsley and Dijon mustard in large bowl.
Place a chicken breast in egg mixture and turn to coat.
Dredge chicken breast in panko crumbs, turning to coat.
Place on cooling rack for about 20 minutes.
Heat oil in large skillet, medium-high heat.
Add chicken and cook until browned and cooked through. About 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard in a 2 cup glass measuring cup.
When chicken is done, transfer to a plate and cover with foil. Let rest.
Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally.
Add butter and whisk in until melted. This is when the'dreaminess' factor kicks in.
Serve sauce with the chicken.
My Notes:
Panko bread crumbs are pretty standard in grocery stores. The ones I buy are in a box. Sometimes they are with the 'regular' bread crumbs; sometimes they are in the Asian food section.
Recipe calls for 1 cup panko. For the dredging, I pour the one cup panko into a pie plate or an 8x8 baking pan. (nice and flat for the dredging process) Dependent upon the size of the chicken breasts, you made need more panko. Just pour more into the pie plate.
Here's how I flatten the chicken breast: place one on a large piece of saran-type wrap. cover with another piece of wrap. Use the flat side of a meat pounder to flatten the chicken to about 3/8". If you don't have a meat pounder, pound the chicken with a rolling pin or the bottom of a small skillet/frying pan. You have to really whack at it. Now, if you have a counter that you don't want to damage, be sure to have the chicken on a large cutting board when you do the whacking.
RE: coarse-grained mustard. Don't drive yourself crazy on this 'coarse-grained' stuff. I have some 'stone ground' mustard that I used. Use what you have.
Saturday, April 10, 2010
Roast Beef Sandwiches
I do flit in and flit out, don't I?
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
Sunday, February 21, 2010
Texas Two Step Pork Chops
Let me re-introduce myself......RestaurantQuality here, to all of you, out there.
I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?
The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.
While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.
So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).
The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.
Life is good.............................
Texas Two Step Pork Chops
from 'Weber's Real Grilling'
Marinade:
1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt
6 bone-in pork chops, about 1" thick
To make the marinade: in a medium bowl, whisk the marinade ingredients.
Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.
Refrigerate for 2-4 hours.
Remove chops from the bag and discard marinade.
Let chops stand at room temp for about 30 minutes before grilling.
Grill over direct medium heat for about 8-10 minutes, turning once during that time.
Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.
My Notes:
I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.
The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.
Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.
Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.
So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.
I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?
The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.
While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.
So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).
The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.
Life is good.............................
Texas Two Step Pork Chops
from 'Weber's Real Grilling'
Marinade:
1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt
6 bone-in pork chops, about 1" thick
To make the marinade: in a medium bowl, whisk the marinade ingredients.
Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.
Refrigerate for 2-4 hours.
Remove chops from the bag and discard marinade.
Let chops stand at room temp for about 30 minutes before grilling.
Grill over direct medium heat for about 8-10 minutes, turning once during that time.
Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.
My Notes:
I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.
The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.
Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.
Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.
So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.
Tuesday, January 12, 2010
Bacon meatloaf
Hello,
Mr. Restaurant Quality here, I have been asked to make a guest appearance on Mrs. Restaurant Quality's blog site. First I must compliment Kathy on her blog and the great and creative dishes she has discovered. She also has the gift of the Irish when it comes to telling stories and explaining her creations on the blog, must come from her father, JK. My only responsibility is that I am required to mix a perfectly blended well iced old fashion to keep my gal happy. It is my great fortune to have her whisking away in our kitchen.
Believe it or not this is a second attempt by Mr. Restaurant Quality as a guest blogger. The first attempt ended in a disastrous call for help. Let me explain the cry for help. I was looking to credit Jenny's bacon meatloaf that I found on AOL, my meatloaf has a few improvements from the original. Once I pressed the print button, my computer began printing pages from the AOL web site, it kept printing and printing and printing. Now I am becoming concerned with all the paper firing out of my machine. On a closer look at the print job it listed 67,692 pages would be printed out, yikes. Now what? Cancel the print job right? Wrong, I think the printer went rogue, aka Sarah Palin, you betcha! A quick call to Mrs. Restaurant Quality only got two panicked people involved, computer challenged professionals at work. A quick call to our computer savvy daughter came up with several suggestions. The one that worked best was to unplug the darn thing. It worked, the print job was effectively canceled and so was my first blogging attempt.
Word of mouth of the fabulous Bacon meatloaf began to spread and upon several requests I am now involved in the second publishing.
Today Mrs. Restaurant Quality is playing with her little sweetheart Addi as Megan has toddled of to work. Kathy has not come empty handed, she has in her possession four individual sizes Bacon meatloaves, you think Homer Simpson drools wait until Megan and Christian come home and smell the glorious odors permeating the house. Will they like it? If you feel the earth move under your feet tonight around 7:00pm you will have your answer.
Larry's Bacon Meat Loaf recipe:
1 pound ground beef
1 pound ground pork
10 slices bacon or 1 pound if you really like bacon
1 onion, diced
1 Tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
1 can diced tomatoes (15 ounces)
1 Tablespoon Dijon mustard
3 eggs
3 Tablespoons Worcestershire sauce
3 Tablespoons brown sugar
1 dash of crushed red pepper
1 Tablespoon of honey
Directions:
Brown bacon, onion and garlic in fry pan. Once browned drain and add slightly more than half of the crushed tomatoes to pan and reduce.
Mix ground beef, ground pork, salt, pepper, beaten eggs, mustard, crushed red pepper, Worcestershire and bread crumbs in large bowl.
Mix browned contents from fry pan to large bowl and transfer to meatlof pan of your choice.
Bake one hour at 350 degrees, 15 minutes before done drain any grease from pan. Then mix brown sugar, honey and the remainder of the tomatoes and spread on top of meatloaf as glaze and finish cooking. That's it! If you love Bacon and meatloaf your in heaven. Consult your doctor to determine if you are healthy enough to enjoy this recipe.
Mr. Restaurant Quality here, I have been asked to make a guest appearance on Mrs. Restaurant Quality's blog site. First I must compliment Kathy on her blog and the great and creative dishes she has discovered. She also has the gift of the Irish when it comes to telling stories and explaining her creations on the blog, must come from her father, JK. My only responsibility is that I am required to mix a perfectly blended well iced old fashion to keep my gal happy. It is my great fortune to have her whisking away in our kitchen.
Believe it or not this is a second attempt by Mr. Restaurant Quality as a guest blogger. The first attempt ended in a disastrous call for help. Let me explain the cry for help. I was looking to credit Jenny's bacon meatloaf that I found on AOL, my meatloaf has a few improvements from the original. Once I pressed the print button, my computer began printing pages from the AOL web site, it kept printing and printing and printing. Now I am becoming concerned with all the paper firing out of my machine. On a closer look at the print job it listed 67,692 pages would be printed out, yikes. Now what? Cancel the print job right? Wrong, I think the printer went rogue, aka Sarah Palin, you betcha! A quick call to Mrs. Restaurant Quality only got two panicked people involved, computer challenged professionals at work. A quick call to our computer savvy daughter came up with several suggestions. The one that worked best was to unplug the darn thing. It worked, the print job was effectively canceled and so was my first blogging attempt.
Word of mouth of the fabulous Bacon meatloaf began to spread and upon several requests I am now involved in the second publishing.
Today Mrs. Restaurant Quality is playing with her little sweetheart Addi as Megan has toddled of to work. Kathy has not come empty handed, she has in her possession four individual sizes Bacon meatloaves, you think Homer Simpson drools wait until Megan and Christian come home and smell the glorious odors permeating the house. Will they like it? If you feel the earth move under your feet tonight around 7:00pm you will have your answer.
Larry's Bacon Meat Loaf recipe:
1 pound ground beef
1 pound ground pork
10 slices bacon or 1 pound if you really like bacon
1 onion, diced
1 Tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
1 can diced tomatoes (15 ounces)
1 Tablespoon Dijon mustard
3 eggs
3 Tablespoons Worcestershire sauce
3 Tablespoons brown sugar
1 dash of crushed red pepper
1 Tablespoon of honey
Directions:
Brown bacon, onion and garlic in fry pan. Once browned drain and add slightly more than half of the crushed tomatoes to pan and reduce.
Mix ground beef, ground pork, salt, pepper, beaten eggs, mustard, crushed red pepper, Worcestershire and bread crumbs in large bowl.
Mix browned contents from fry pan to large bowl and transfer to meatlof pan of your choice.
Bake one hour at 350 degrees, 15 minutes before done drain any grease from pan. Then mix brown sugar, honey and the remainder of the tomatoes and spread on top of meatloaf as glaze and finish cooking. That's it! If you love Bacon and meatloaf your in heaven. Consult your doctor to determine if you are healthy enough to enjoy this recipe.
Saturday, November 14, 2009
Homemade Applesauce
Hello to All on this Monday before Christmas,
This will be a very quick post for this very quick recipe.
The motivation for me to find a recipe for applesauce came from FD #1. She had homemade applesauce at a restaurant and went nuts over it. She turned to Restaurant Quality in the hopes of discovering homemade applesauce on her dining table. In what seemed to be a nano-second, she did.
I turned to the website of the Food Network and searched for applesauce. Alton Brown had one that took 10 minutes in the microwave.
Ten minute applesauce????? Homemade??????
I must digress. Making applesauce flooded the recesses of my memory bank. Floating to the forefront came the memories of the Home Ec classes 'the Catholic kids' took at the public school in the neighborhood. Here's how it worked: for some reason, we (aforementioned Catholic kids) walked four blocks to the nearest public grade school for Home Ec classes. And, the nuns did not come with us ----- I think it's because in addition to vows of poverty and purity, they took a vow to never step foot in a public school.
This occurred once a week. First semester, we had sewing classes (aprons and gathered skirts); second semester, we had cooking classes. Our teacher was Mrs. Redden, who at the time seemed to be 70 years old. She was probably 40. The cooking classroom was HUGE. There were many 'mini kitchens' setup, including stoves, sinks, etc. We learned how to make biscuits (have not made them since) and applesauce. I can still picture standing at the stove and stirring the apples.
The kitchen stations were 'face to face', so when standing at the sink, you were facing one of your friends, standing at the sink right across from you. Picture this: grab the spray nozzle you use to rinse out the sink, stretch it out as much as you can, open the doors under the sink, have your friend on the opposite sink do the same. You can now see each other, because there is no common wall. Spray each other w/ water through the opening under the sink.
Mrs. Redden did not like this creative use of kitchen equipment.
Here's an important piece of information Mrs. Redden taught us: When buttering a piece of toast, ALWAYS make sure the butter covers the entire piece of bread, right out to the edges, or your guests will notice and think you are a poor host. I have always felt I cannot measure up to such exceedingly high standards. I remedy this lack of toast buttering confidence by toasting my guests, not toasting their bread..............
Back to the reason why you are here: Homemade Applesauce.......................
3 Golden Delicious apples, peeled, cored, quartered
3 Fugi Apples, peeled, cored, quartered
1 C. apple juice
2 T. brandy (optional)
2 T. butter
3 T. honey
1/2 t. cinnamon
In a sealable microwave safe container, combine all ingredients.
Close lid, but leave one corner 'open' for venting.
Microwave on high for 10 minutes.
Using a blender or an immersion blender, blend to desired consistency.
Serve warm or chilled.
My Notes:
I found that it took longer than 10 minutes in the microwave. At 10 minutes, apples were still on the 'hard' side of being done, so I just continued in the microwave in 2 minute segments. Mine took a total of about 14 minutes.
I used apple cider because that's what I had.
I did not use the brandy. I wanted to see what the end result tasted like without the brandy. It was VERY good.
In addition to the 1/2 t. cinnamon, I threw in 1/2 t. apple pie spice.
I used a regular blender. Did the blending in small batches (filled up the blender half way).
This applesauce was really, really good. I served it with pork tenderloin. But, the epitome of all food to serve with applesauce would be potato pancakes. When 2010 has made its appearance, I'll post that recipe ----- it's worth bypassing any diet related resolutions, but just for one meal.
This will be a very quick post for this very quick recipe.
The motivation for me to find a recipe for applesauce came from FD #1. She had homemade applesauce at a restaurant and went nuts over it. She turned to Restaurant Quality in the hopes of discovering homemade applesauce on her dining table. In what seemed to be a nano-second, she did.
I turned to the website of the Food Network and searched for applesauce. Alton Brown had one that took 10 minutes in the microwave.
Ten minute applesauce????? Homemade??????
I must digress. Making applesauce flooded the recesses of my memory bank. Floating to the forefront came the memories of the Home Ec classes 'the Catholic kids' took at the public school in the neighborhood. Here's how it worked: for some reason, we (aforementioned Catholic kids) walked four blocks to the nearest public grade school for Home Ec classes. And, the nuns did not come with us ----- I think it's because in addition to vows of poverty and purity, they took a vow to never step foot in a public school.
This occurred once a week. First semester, we had sewing classes (aprons and gathered skirts); second semester, we had cooking classes. Our teacher was Mrs. Redden, who at the time seemed to be 70 years old. She was probably 40. The cooking classroom was HUGE. There were many 'mini kitchens' setup, including stoves, sinks, etc. We learned how to make biscuits (have not made them since) and applesauce. I can still picture standing at the stove and stirring the apples.
The kitchen stations were 'face to face', so when standing at the sink, you were facing one of your friends, standing at the sink right across from you. Picture this: grab the spray nozzle you use to rinse out the sink, stretch it out as much as you can, open the doors under the sink, have your friend on the opposite sink do the same. You can now see each other, because there is no common wall. Spray each other w/ water through the opening under the sink.
Mrs. Redden did not like this creative use of kitchen equipment.
Here's an important piece of information Mrs. Redden taught us: When buttering a piece of toast, ALWAYS make sure the butter covers the entire piece of bread, right out to the edges, or your guests will notice and think you are a poor host. I have always felt I cannot measure up to such exceedingly high standards. I remedy this lack of toast buttering confidence by toasting my guests, not toasting their bread..............
Back to the reason why you are here: Homemade Applesauce.......................
3 Golden Delicious apples, peeled, cored, quartered
3 Fugi Apples, peeled, cored, quartered
1 C. apple juice
2 T. brandy (optional)
2 T. butter
3 T. honey
1/2 t. cinnamon
In a sealable microwave safe container, combine all ingredients.
Close lid, but leave one corner 'open' for venting.
Microwave on high for 10 minutes.
Using a blender or an immersion blender, blend to desired consistency.
Serve warm or chilled.
My Notes:
I found that it took longer than 10 minutes in the microwave. At 10 minutes, apples were still on the 'hard' side of being done, so I just continued in the microwave in 2 minute segments. Mine took a total of about 14 minutes.
I used apple cider because that's what I had.
I did not use the brandy. I wanted to see what the end result tasted like without the brandy. It was VERY good.
In addition to the 1/2 t. cinnamon, I threw in 1/2 t. apple pie spice.
I used a regular blender. Did the blending in small batches (filled up the blender half way).
This applesauce was really, really good. I served it with pork tenderloin. But, the epitome of all food to serve with applesauce would be potato pancakes. When 2010 has made its appearance, I'll post that recipe ----- it's worth bypassing any diet related resolutions, but just for one meal.
Saturday, November 7, 2009
Pork Chops with Cinnamon Apples
Fabulous Fall Greetings from A Great City on a Great Lake.....................
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Monday, November 2, 2009
Sweet Tangy Plum Spiced Chicken
Happy November............
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
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