~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 Dad’s Vegetable Soup
Soup* 73 My Mashed Potato Soup
Link to the June 11th recap post:
http://www.freerepublic.com/focus/chat/2733234/posts?page=81#81
Salsa?
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!
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!
Brussels Sprouts
This is one recipe that I’ve served to friends and family, who always rave about how much they suddenly love to eat Brussels Sprouts. It’s one of my all time favorites too - they’re actually sort of addictive, if you can believe it...
Split 10 to 12 medium sized Brussels Sprouts lengthwise.
Bring about 3 quarts salted water to a rolling boil.
Place sprouts in boiling water - when boil resumes, reduce heat slightly to a healthy simmer - begin timing for 6 minutes.
Drain and shock Brussels sprouts with cold water to halt the cooking.
In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of Extra Virgin Olive Oil over medium low heat.
When butter begins ‘spitting’, add Brussels sprouts, cut side down into the butter/oil mix.
Cook for about 12-15 minutes until nicely browned on the cut face.
Season with Kosher salt.
Serving suggestion - a little dab of dijon mustard on the plate to dip them in is exquisite!