Apple and Pecan Stuffed Pork Chops - Serves 4
- 4 pork chops
- 2 tbsp vegetable oil
- 1 medium onion
- 1⁄4 cup granny smith apples, peeled, diced
- 1⁄2 cup chopped pecans
- 1⁄4 cup chopped parsley
- 1 tbsp dijon mustard
- salt and pepper
* With a small, sharp knife, cut a small incision horizontally
in the fat side of the chop. Work the knife around
to make a pocket large enough to accommodate the
stuffing. Heat one tablespoon of oil in a skillet over
medium heat; sauté onions and garlic until cooked. Add
diced apples and cook for a further minute. In a mixing
bowl, combine bread crumbs, pecans, mustard and
remaining oil; add onion mixture and mix well. Season
with salt and pepper to taste. Divide the mixture into
four and stuff the chops. Preheat grill or barbeque to
medium. Grill chops until cooked to medium, about 12
minutes total.
Savory Beef Pot Roast in the SlowCooker - Serves 4
- 2 - 2 1⁄2 lb beef roast
- 2 tbsp olive oil
- 3 medium potatoes, cut into 2 inch pieces
- 2 1⁄2 cups chopped carrots
- 2 cups sliced mushrooms
- 1 medium celery stalk
- 1 medium onion
- 1 tsp salt
- 1/2 tsp diced thyme
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (10 oz) beef broth
- 1 can (5 1/2 oz) vegetable juice
- 1/4 cup all purpose flour
1. Brown roast in a skillet for about 10 minutes, turning occasionally to brown all sides.
2. Place potatoes, carrots,mushrooms, celery, and onion
in slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, broth, vegetable juice over beef.
3. Cover and cook on low setting 8-10 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from cooker using a slotted spoon; place on serving platter.
5. Remove 1/2 cup of the juices from the cooker; mix
with flour until smooth. Gradually stir flour mixture
into remaining juices in cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.
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Cheddar, Bacon and Broccoli Quiche
- 9'' pie crust
- 1/2 pound of bacon (about 12 slices), fried crisp and crumbled
- 1/2 cup broccoli, fresh or frozen, finely chopped
- 1 cup grated cheddar cheese
- 1/3 cup minced onion
- 4 eggs
- 2 cups light cream (or whipping cream for super richness)
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Heat oven to 425°. Prepare pastry for one-crust pie (if using mix or homemade crust recipe) and bake as directed in 9" pie plate or quiche pan.
Layer bacon, onion, broccoli and cheese evenly over bottom of pie crust. Mix together remaining ingredients. Beat well to really mix the eggs using a whisk or blend in the blender at low speed. Pour over other ingredients in pie crust shell. Bake for 15 minutes.
Maple Glazed Ham - Serves 8-10
-
1 fully cooked ham, about 6 to 8 pounds
-
1/2 cup pure maple syrup
-
1/2 cup brown sugar
-
1/2 cup apple juice
-
1 heaping tablespoon Dijon mustard
-
dash cinnamon and ginger or allspice
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°.
Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
Serves 8 to 10.
Dana's Chutney
- 1 apple
-
1 pear
-
1 plum
-
1 onion
-
¼ white vinegar
-
½ cup brown sugar
- ½ cup of orange juice
Chop fruit and onion and place all ingredients in a medium saucepan. Bring to a boil and simmer uncovered about 45 minutes until all ingredients are softened. Let stand ten minutes and serve with ham.
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