Skip to comments.Weekly Cooking Thread ~Recipes~ June 18, 2011
Posted on 06/18/2011 6:03:29 AM PDT by libertarian27
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June 18 - National Cherry Tart Day
June 19 - National Martini Day
June 20 - National Vanilla Milkshake Day
June 21 - National Peaches & Cream Day
June 22 - National Chocolate Eclair Day
June 23 - National Pecan Sandy Day
June 24 - National Creamy Pralines Day
~Weekly Cooking Thread Ping List~
(to be added/deleted - please request on this thread or ping me)
Recap of recipes from last week’s thread:(June 11th)
Appetizer* 33 Salsa
Appetizer* 41 Salsa
Meal* 3 Creamy Chicken Tacos
Meal* 11 Asian Lettuce Wraps
Meal* 44 Chicken and Mushrooms
Meal* 77 Toad in the Hole -Yorkshire pudding with sausages
Meal* 79 chicken pot pie crust
Side* 13 wilted lettuce and green onions
Side* 42 green tomato relish
Soup* 11 Cream of Lettuce Soup
Soup* 26 Navy Bean or Other White bean Soup
Soup* 26 Navy Bean and Bacon Soup with vegetables
Soup* 51 Dads Vegetable Soup
Soup* 73 My Mashed Potato Soup
Link to the June 11th recap post:
I could really get into National Martini day, but I will officially be 30 weeks preggers tomorrow, lol! Maybe a half a glass of red wine instead.
I clipped the scapes off of my hardneck garlic and I’ve made this soup recipe twice now. The first time I used new potatoes since that’s what I had, and the second time I used russets like the recipe calls for. We liked the new potato version better, it just seemed silkier.
We’ve harvested some kale as well, so I’ve made this soup again and it is always a hit. http://www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe/index.html
Both soups are easy and I love that you can swap out ingredients that you don’t have for other ingredients that you do have. I use my own chicken stock and veg stock. I think the flavor is better.
I like it, but had enough heat here yesterday without it.
It was reported on the local radio at 110 degrees F. The thermometer in my brother’s truck said 113 degrees F.
The hottest I ever suffered through was back in 1976 when I spent 2 weeks in Barstow CA straddling the 4th of July. Whoooo! 116 degrees in the shade. HOT!
Lemon Pepper Pork Chops (center cut)
2 eggs slightly beaten
Kellogg’s Corn Flake Crumbs (comes in a box)
This is so easy and is delicious - something about lemon pepper and pork! Dip each pork chop in to the beaten egg and season both sides generously with lemon pepper, garlic powder and slightly salt. Spray the pan/rack where the chops will be cooking with non stick cooking spray. Coat the chop in the Kellogg’s Corn Flake Crumbs and place on a broiling pan/rack.
I do a combination of broil/bake. Start off broiling each side of the chop until they start browning and then switch to bake at 425 degrees for an additional 15 to 20 minutes (no need to flip chops). Yum - enjoy!
TF, are you anywhere near an HEB? They sell a salsa called Julio’s (in the dairy area near sour cream) that is a staple in our kitchen! I use it in recipes, on eggs, and of course in our often served Tex Mex foods.
We go to Hutto (near Austin) pretty often, my daughter and son-in-law live there. There are a lot of HEB’s on the way. They are a great grocery chain, and nice folks.
I like HEB’s house brand of Salsa, but most of the time we use Pace's. I have been known to make my own salsa, I have a 3 year old Jalero Jalapeno in my sun room. It is still making peppers.
I also have 5 Pepperoncini peppers in my garden this year. Started them from seed I bought out of FL.
Marinated Pork Chops Dijon
4 large centre-cut pork chops
8-12 oz. Italian salad dressing
3-4 TBSP Dijon-style mustard
salt and pepper to taste
Pierce both sides of all chops thoroughly with a fork. Salt and pepper both sides of all chops.
Place chops in a casserole dish, and fill to just covering with salad dressing. Cover and refrigerate. If you do this before leaving for work in the a.m., the chops will be ready by dinnertime.
Heat skillet (skillet needs to have a cover) on medium-high heat. Remove pork chops from marinade, pat dry, and slather both sides of all chops with Dijon mustard.
Pour 1/3 of marinade into skillet, spread around more or less evenly. Reduce heat to medium, place pork chops in skillet, and then pour the remainder of marinade atop the chops. Make sure top side of chops have a good deal of marinade on them. Cover skillet.
Cook 10-15 minutes (every stovetop is different; try 10 minutes, check the chops for doneness, then a bit more if the chops are not done to your liking -- should be pinkish inside, starting to whiten). If chops are extra-thick, say 3/4 inch or more, add a couple of minutes.
Remove skillet from heat, then chops from skillet. Optional: thicken any remaining marinade with a bit of flour to make a light gravy.
These chops should turn out exceptionally juicy.
Good eating to all!
Julio's is better than the HEB brand salsa (which I also like) - very smooth texture, no chunks - must be kept cold some it might be difficult for you for traveling. It originates out of San Angelo and they have a fast food joint there but we've never stopped as we have driven through...still plan to one day.
Here’s my tried and true easy pork chop recipe.
Pork Chop Casserole
frozen steak fries
canned green beans
cream of mushroom soup
Sprinkle paprika on pork chops. Brown the chops in a large skillet in a couple tablespoons of oil. While chops are browning, put drained green beans and frozen fries in a large casserole dish. When the chops are browned, set aside. In the same large skillet, pour in mushroom soup and sour cream and parsley flakes. Heat til bubbly. Pour the mixture over the fries and green beans. Put the chops on top. Cover with tin foil and bake at 400 degrees for about and hour and a half. I didn’t put the amounts b/c it depends on how much you want to make. I usually use 3 family sized cans of soup, 3 cans of green beans, 2 bags of fries, and a container of sour cream and about 10 pork boneless chops.
So I was thinking about meatloaf....on the outdoor grill. Anyone got a spicy, smokey, tried and true winner they’re willing to share? Thanks!
From my uncle:
3-4lbs. Beef Ground Chuck(or 80% Lean Beef)
Your favorite Beef Spices
Barbecue Sauce or Tomato Sauce (use a spicey one to give it a little kick. He also used to add chopped jalapenos to the meat mixture.
Sauté sausage and bacon, and then add sliced vegetables, cooking only slightly so that they remain firm. Form the Beef Ground Chuck on a baking pan about 1-2” thick as shown. Spread some sauce on the meatloaf and then cover with your favorite shredded cheese. Now cover the meatloaf with all the prepared sausage, bacon and veggie’s. Place the loaf opposite the hot coals in a grill set up for indirect heat! Add some hickory wood, apple wood, or mesquite to produce a light smoke.(Optional) Maintain temperature of the covered grill at around 250-275f for up to about 1hour, or until the internal temp. of the meatloaf reaches about 160f. Remove, slice into burger patties, serve and enjoy. Perfect for slicing and sandwiches.
White? Fresh/stale? Crust on/off? Thanks
I lived in NM for 14 years and traveled through Hatch every week for that time.
One of my customers grew Chili’s and I would always buy a burlap bag of them each year and roast them and freeze them.
I love Hatch Green Chili’s.
We can get the dryed Red Chili’s from Hatch at our local grocery store.
My wife makes great enchilada’s.
Watched Guy Fieri yesterday and he used fresh white soaked in milk. Before he added it to the meat mixture, he sqeezed all of the milk out....his end product looked great.
I also like HEB’s store brand salsa for a ready made. I have tomatos getting ripe, so homemade salsa is coming soon.
We have a local guy who makes Anderson’s Salsa - only available locally. He uses canned tomatoes from his garden that have been canned with fresh jalapenos. The jalapenos give the tomatoes a great spice and the salsa is to die for.
Thanks..i’ll check foodnetwork for the recipe..have a great weekend..
He uused it to make meatballs, but said he also uses the same mixture foor meatloaf....
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