GLAZED STUFFED PORK CHOPS

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced
  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

POTATO PANCAKES

This one is for Riley at Pig'n'Pancake in Seaside.  Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
POTATO PANCAKES
3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk**
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.
*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

**I generally use regular milk and 1 tablespoon apple cider vinegar.

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Add ham pieces, coating them well with sauce.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions.
  • Bake 20 minutes or until heated through and golden on top.

CHICKEN and GREEN CHILE FLAUTAS


CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping
  • In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
  • Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
  • Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
  • Cook tortillas seam side down and then turning to brown all the way around.
  • DO NOT crowd the pan.
  • Drain on paper towels.
  • Serve with your favorite sauces.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I've adapted it from what I originally printed out and unfortunately I don't know where I first saw it, but I'll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter's night.
PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL - YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste
  • Place chicken pieces in the slow cooker. 
  • Add onions, carrots, celery and parsley.
  • In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
  • Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
  • Serve over mashed potatoes.
**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

CHOCOLATE GRANOLA BITES

CHOCOLATE GRANOLA CANDY
2 1/4 cups granola cereal
1/3 cup diced dried apricots
1/3 cup golden raisins
1/3 cup pomegranate craisins
12 ounces milk chocolate chips
  • In a medium bowl combine cereal with fruits.
  • Microwave chocolate in 30 second iincrements until you can stir it smooth.
  • Immediate pour chocolate over cereal and fruit folding until well coated.
  • Drop by teaspoonfuls onto a foil lined cookie sheet.
  • Chill until set.
  • Store in a cool place in an airtight container.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13x9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

SNAPPER WRAPPERS

SNAPPER PATRICK from PAT'S FISHERMAN'S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.
SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I'll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I'll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

  • Preheat oven to 400˚.
  • Pick crabmeat, removing any bits of shell.
  • Cut snapper fillets in half lengthwise.
  • Top each fillet with about 1/3 cup crabmeat.
  • Roll up fillets and secure with wooden toothpicks.
  • Blend together the salt, garlic powder and red pepper.
  • Combine melted butter and water in the bottom of your baking dish, blending well.
  • Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
  • Arrange roll ups in baking dish.
  • Sprinkle roll ups with remaining seasoning mixture.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Plate roll ups. 
  • Spoon pan drippings over roll ups before serving.
  • Serve with lemon wedges.

ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

I made this for Christmas dinner's dessert, but it should have been a meal in itself. DEFINITELY making this one again and again!!
ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING
CAKE
4 eggs, room temperature
3 cups flour
2 teaspoons finely shredded orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/4 cups sugar
1 1/2 cups canola oil
1 teaspoon vanilla
1/4 cup spiced rum
1/2 cup golden raisins
2 cups finely shredded carrots
1 cup flaked coconut
1 - 11 ounce can mandarin orange sections, drained WELL and coarsely chopped
  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
  • In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
  • In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Fold in carrots and coconut blending well.
  • Drain raisins and oranges WELL and fold in last.
  • Spoon batter into prepared pans.
  • "drop" pans to settle batter evenly.
  • Bake 30-45 minutes or until toothpick comes out clean.
  • Cool 10 minutes.
  • Remove layers from pans and remove wax paper.
  • Invert cakes onto rack and cool completely before assembling.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum. But my favorite way is to use Parrot Bay Coconut rum.
ORANGE CREAM CHEESE FILLING
6 ounces cream cheese, softened
1/2 cup orange marmalade
1/2 cup powdered sugar
  • In a medium mixing bowl beat cream cheese until fluffy.
  • Add orange marmalade and powdered sugar.
  • Spread half the filling between each layer.
  • Frost top and sides of cake.
PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.


HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.
PREPPING THE SANDWICH
THE HOT BROWN serves 4
1/4 cup butter
1/3 cup flour
4 cups heavy cream 
10 tablespoons Pecorino Romano cheese, divided**
salt and pepper, to taste
1 pound thinly sliced turkey (I used Costco sliced and it was perfect)
4 Texas toast slices (I used thick Sourdough)
4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley
  • Preheat broiler with rack 4 inches from heat.
  • Melt butter in a heavy 2 quart saucepan over medium low heat.
  • Whisk in the flour until smooth and golden.
  • Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
  • Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
  • Place toast slice in the bottom of a lightly greased casserole dish.
  • Top with turkey slices.
  • Top with tomatoes.
  • Spoon cheese sauce over tomatoes.
  • Sprinkle with the remaining cheese.
  • Broil 5 minutes or until cheese begins to brown.
  • Sprinkle with paprika.
  • Top with bacon pieces.
  • Sprinkle with parsley.
  • Enjoy.
**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

BAKED OMELETES aka CRUSTLESS QUICHE

The beauty of making individual omelets is that you can truly have what you want.  Hubs hates mushrooms and I love them.  He likes his with more salt and I like more pepper.  You see where I'm going with this?  It's all about what YOU want.  They also take half as much time to bake as a whole casserole would.
The one on the left is rotisserie chicken, mushroom, onion, fresh ground pepper and nacho cheese.  The one on the right is pot roast, onion, green Tabasco, salt and pepper with sharp cheddar cheese. These are a good place to use up some leftovers!

BAKED OMELETES aka CRUSTLESS QUICHE
BASIC EGG MIXTURE - per person
2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste
  • Spray ramekins with cooking spray,
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.
Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)