Monthly Archives: May 2011

Crispy Pan-Fried Pork Chops

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The way these pork chops were described in Cook’s Country was mouth-watering and tantalizing, “Highly seasoned flour and given a quick fry i lots of sizzling fat…” The double dredged seasoned crust on the tender pork meat is really satisfying and will be a repeat in this household. This time around, we served these chops with a side of quinoa. I love the pop and texture of the quinoa and vegetables with the seasoned pork chop.

Adapted from Cook’s Country

Serves 4

  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c ap flour
  • 4 bone in rib or center cut pork chops 3/4 and 1 inch thick
  • 1/2 cup vegetable oil

Combine garlic powder, paprika, salt, pepper in bowl. Place flour in dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Let rest for 10 minutes. Add oil to fat in pan and heat over medium-high until just smoking. Return chops to flour and turn to coat. Cook chops until well browned, 3-4 minutes per side.

Let rest for 10 minutes

Chicken Stroganoff

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On a dreary rainy day, chicken strogranoff is cozy, comforting and easy to make. It is creamy, soothing and warming.

Adapted from Cat Cora

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon kosher salt, more if needed
  • 1/4 teaspoon freshly ground black pepper, more if needed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion
  • 1/4 cup Marsala
  • 3/4 cup chicken stock or low-sodium stock
  • 1 teaspoon Dijon mustard 1 tsp Worcestershire sauce
  • 1/4 cup sour cream
  • Egg noodles

Cut chicken into 1-inch chunks. Sprinkle with salt and pepper. Heat oil in large saucepan over medium heat until it’s shimmering, but not smoking.

Add onions and cook, stirring, until they’re a light golden color, about 3 minutes. Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and onions to a plate.

Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute. Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.

Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add mustard and worcestershire and simmer for 3 minutes. Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary. Add the chicken and onions to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil. Serve over noodles.

Chopped chicken

Adding the Worcestershire

Buffalo Chicken Salad

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Whenever I need to kick a buffalo chicken craving, I make this spinach salad with pan fried buffalo smothered in Frank’s Hot sauce.

Adapted from Rachel Ray and Weight Watchers

  • 1 1/4 pound(s) Chicken, breast, raw, without skin & bone, cut into strips or chunks
  • 1/2 tsp table salt
  • flour
  • 4 Tbsp earth balance or butter
  • 4 tsp hot pepper sauce (Frank’s Hot)

Coat a large nonstick skillet with 3 tbsp butter  and heat over medium-high heat.

Place chicken on a plate and sprinkle with salt and dredge in flour. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes.

Remove skillet from heat; stir in margarine and hot sauce until butter melts.  Add buffalo chicken to a bed of greens or spinach. Enjoy with optional blue cheese dressing and celery.

Pan-fried chicken

Corn Beef Hash

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In college, my friend would order corn beef hash at the local diner and I could not understand why she would pass up eggs with home fries or a luscious omelet.

After trying it in adulthood, I have come to realize that corn beef hash, although a laborious process is worth all the effort. Every opportunity I have I will order some turkey or corn beef hash. Salty corn beef, crispy potatoes and pepper mixture with a runny egg on top is the ultimate breakfast.

Adapted from Alton Brown

  • 2 quarts water
  • 1 cup salt
  • 1/2 cup brown sugar
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 2 bay leaves, crumbled
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, peppercorns, cloves, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brineinto the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure beef is completely submerged and stir the brine.

After a day, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, and celery and cover with water by 1-inch. Set over high heat and bring to boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

  • 1 lb baking (russet) potatoes, grated
  • 1-lb piece cooked corned beef, cut into chunks
  • 1 cup chopped onion
  • 1 large bell pepper, cut into 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • eggs (optional)

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Grate parboiled potato.

Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.


No Bake Mascarpone Cheesecake

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There are days when we want to bake, but just not with the oven. Mascarpone Cheesecake is a feasible way to make a very special, lighter cheesecake.

Using homemade graham cracker crumbs, butter, slivers of strawberries and a combination of Italian and traditional Philly cream cheese, this mascarpone cheesecake is perfect for the lazy baker.

Adapted from Gourmet

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container of marscapone cheese
  • 2 teaspoons lemon juice
  • 1/3 cup white sugar

In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch pan. Chill until firm. In a medium bowl, beat together the mascarpone and  cream cheese and lemon juice until soft.  Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight.

Pulverized graham dust

Butter and graham crackers for the crust

Mascarpone cheese