Prep Time: 3 Hours
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 7
Ingredients
Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt
Preparation Instructions
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.
http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/
Thursday, October 29, 2009
Tuesday, October 27, 2009
Pear-Cinnamon Crisp with Vanilla Ice Cream
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 4
Ingredients
FILLING INGREDIENTS:
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt
_____
Topping Ingredients
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted
Preparation Instructions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.
http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 4
Ingredients
FILLING INGREDIENTS:
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt
_____
Topping Ingredients
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted
Preparation Instructions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.
http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/
Friday, October 23, 2009
Pastor Ryan’s Bronzed Sea Bass with Lemon Shallot Butter
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 1
Ingredients
6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper, to taste
Preparation Instructions
Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.
Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.
Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.
This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.
http://thepioneerwoman.com/cooking/2009/10/bronzed-sea-bass-with-lemon-shallot-butter/
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 1
Ingredients
6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper, to taste
Preparation Instructions
Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.
Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.
Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.
This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.
http://thepioneerwoman.com/cooking/2009/10/bronzed-sea-bass-with-lemon-shallot-butter/
Wednesday, October 21, 2009
Sweet-Roasted Rosemary Acorn Squash Wedges
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6
Ingredients
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Serve in the baking dish, drizzling more sauce at the end. Yummy!
http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6
Ingredients
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Serve in the baking dish, drizzling more sauce at the end. Yummy!
http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/
Monday, October 19, 2009
Chicken Parmigiana
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6
Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6
Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
Thursday, October 15, 2009
Chocolate Truffles with Sea Salt
Prep Time: 2 Hours
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 36
Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight Meltable Milk Chocolate
Sea Salt
Preparation Instructions
Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.
http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 36
Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight Meltable Milk Chocolate
Sea Salt
Preparation Instructions
Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.
http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/
Wednesday, October 14, 2009
Spaghetti with Artichoke Hearts and Tomatoes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 6
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Preparation Instructions
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Delicious!
http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 6
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Preparation Instructions
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Delicious!
http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/
Monday, October 12, 2009
Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
Thursday, October 8, 2009
Roasted Garlic and New Potatoes
Prep Time: 10 Minutes
Cook Time: 1 Hour15
Minutes Difficulty: Easy
Servings: 10
Ingredients
20 whole Small To Medium New Potatoes
5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads)
⅓ cups (to 1/2 Cup) Olive Oil
⅓ cups (to 1/2 Cup) Dry White Wine
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preparation Instructions
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.
http://thepioneerwoman.com/cooking/2009/10/roasted-garlic-new-potatoes/
Cook Time: 1 Hour15
Minutes Difficulty: Easy
Servings: 10
Ingredients
20 whole Small To Medium New Potatoes
5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads)
⅓ cups (to 1/2 Cup) Olive Oil
⅓ cups (to 1/2 Cup) Dry White Wine
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preparation Instructions
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.
http://thepioneerwoman.com/cooking/2009/10/roasted-garlic-new-potatoes/
Tuesday, October 6, 2009
Simple, Pan-Fried Pork Chops
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Difficulty: Easy
Servings: 8
Ingredients
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Preparation Instructions
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed new potatoes.
http://thepioneerwoman.com/cooking/2009/10/simple-pan-fried-pork-chops/
Cook Time: 5 Minutes
Difficulty: Easy
Servings: 8
Ingredients
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Preparation Instructions
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed new potatoes.
http://thepioneerwoman.com/cooking/2009/10/simple-pan-fried-pork-chops/
Friday, October 2, 2009
Baba Ghanoush, Baby!
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced
Preparation Instructions
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
Set them aside to cool slightly.
When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.
http://thepioneerwoman.com/cooking/2009/10/baba-ghanoush/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced
Preparation Instructions
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
Set them aside to cool slightly.
When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.
http://thepioneerwoman.com/cooking/2009/10/baba-ghanoush/
Subscribe to:
Posts (Atom)