Category Archives: Side Dish

Baby White Potatoes with Cipolline and Dill ( I used Rosemary)

Standard

Holy Cow…these were good! I was at Global Foods the other day and they had Cipollini onions. I have always wanted to try them, so I bought them. I found a recipe right away from my clippings from Bon Appetit Here is some info on  Cipollini Onions. I believe you can use pearl onions, if you cannot find Copollini Onions.

Baby White Potatoes with Cipollini and Dill

  • 1 pound cipollini or boiling onions (each about 1 to 1 1/2 inches in diameter) I only had 1/2 pound…I sure wished I had the whole pound!
  • 3 tablespoons butter
  • 2 pounds baby white potatoes (each about 1 to 1 1/4 inches in diameter) I used Klondike gourmet.
  • 3 tablespoons minced fresh dill  Rosemary
  • salt and pepper

Cook cipollini onions in medium saucepan of boiling water 3 minutes. Drain; rinse with cold water and peel. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt 2 tablespoons butter in large skillet over medium heat. Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes. Mix in cipollini onions. Cover; cook until cipollini onions and potatoes are tender and golden, stirring occasionally, about 20 minutes longer. Mix in dill and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl.

Ingredient Line Up minus olive oil, salt, pepper and Rosemary. I used Klondike Gourmet potatoes. I got them at Super Valu

Boil onions.

Melt butter and add potatoes; cover and cook for 25 minutes.. A reviewer mentioned they did half butter and half olive oil. I used butter, but before adding onions. I felt the butter was too brown. I took a paper towel and wiped out the butter and then added some olive oil and then added the onions. I will do half and half at the start next time.

Peel onions and add to the pan after the potatoes have cooked for 25 minutes. Cover and cook for 20 minutes or until tender.

I decided to use rosemary. I am not crazy about dill. So glad I used rosemary...they were delish!

Yum!

I served it with thick cut pork chops that were sprinkled with Citizen Kane's steak seasoning and then grilled and steamed green beans toss in a little butter and greek seasoning! Yum Yum Yum! Sorry for the fuzzy photo...I could not wait to dig in 😉

Grace loves green beans that way…seriously Mark and I each had a serving and she ate the rest of the bowl. It is her all time fav and usually the only way we make them.

Those onions were so sweet and yummy! Dear Super Valu, Can you get Cipollini onions….I am in love with them!

~Relish Food & Life

Advertisements

Cinco de Mayo Recipes

Standard

Hola!

Feliz Cinco de Mayo! Love this day! I got out my folder of Mexican recipes and found some recipes I really wanted to make.   I apologize I do not have photos of every step…too many recipes to get it all and maybe some margaritas were involved 😉

Check my notes of what I changed.  A friend took my photos…I think he should come over every time I cook! I think he should name his “New Hobby” JK (could be his initials or stand for Just Kidding) Photography! Anyway I loved him taking the photos. He did a great job! Thanks John!

Kathy, my sister-in-law helped me tremendously …Thanks a bunch Kathy!

My Co-Chef! She has her game face on and the food did KICK BUTT! 😉

Grace and Paige had to make a dessert for Spanish class and I had 3 recipes came out of my folder and then a grilled chorizo that really wasn’t a recipe ….they are all easy, just doing them all at the same time was a little crazy 🙂 The first recipe I am going to share I clipped out of Fine Cooking.

Tex-Mex Chicken with Chilies and Cheese

  • 1-1/4 2 pounds  boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick Chicken tenders cubed
  • 1-1/2 teaspoons  chili powder
  • 1/2 teaspoon  ground cumin
  •   Kosher salt and freshly ground black pepper
  • 1/2 cup  all-purpose flour
  • 3-1/2 tablespoons  unsalted butter
  • 1-1/2 cups  fresh or thawed frozen corn kernels
  • 1 medium  jalapeno, seeded if desired and thinly sliced 2 roasted poblano peppers, diced
  • 1 3 large  clove garlic, minced
  • 1 – 2 lime,  juiced to yield 3 tablespoons.
  • 1 tablespoon  chopped fresh oregano
  • 1 cup  grated sharp Cheddar   2 cups Monterey jack and cheddar mixture

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.

Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.

I love poblanos and decided to use them instead of jalapenos. I roasted them in the oven and peeled them before dicing.

Broil or grill peppers...put foil on cookie sheet and then peppers. I failed to do this at first.

The poblanos are roasted.

After the skin is blistered on all sides, place in a bag for 5 - 10 minutes.

After they have steamed in the bag a few minutes...then you can easily peel off the skin. They are then ready to use for all 3 recipes.

Saute chicken that was seasoned with flour, chili powder, cumin, salt and pepper.

Remove chicken from skillet and add corn, peppers, garlic and salt to sizzling butter

Add chicken back to pan and squeeze lime juice over chicken mixture.

Top with cheese and ready to hit the broiler.

Tex- Mex Chicken with Chilies and Cheese. I served it with tortillas and tortilla chips.

I picked up Chorizo at Super Valu and thought it would be tasty dipped in Captain Rodney\’s You can purchase that at Beyond the Garden Gate. I love that stuff!

Chorizo that I grilled stove top. I then sliced it into bite size pieces and served it with Captain Rodney's ( Sweet pepper sauce). It was very good plain or with the sauce.

Since I already had a chicken dish, I did not add the chicken to the next recipe. I also clipped this out of Fine Cooking

Poblanos Stuffed with Cheddar and Chicken

    • 4 large poblano chiles
    • 2 medium tomatoes, chopped – 3 romas
    • 1/2 medium white onions, chopped
    • 1  3 large garlic cloves, chopped
    • 1 teaspoon dried oregano, crumbled
    • 1 teaspoon ground cumin
    • generous pinch ground cinnamon
    • kosher salt
    • 1 tablespoon olive oil
    • 2 cups chicken, preferably dark meat, cook and shredded (Note: I made this a different time and used chicken breast..and it was delish)
    • 1 1/2 cups rice, cooked ( brown or white)  Yellow saffron rice
    • 2 cups white cheddar cheese, sharp, grated Chihuahua Cheese
    • 1/4 cup cilantro, fresh and chopped
    • 1 tablespoon lime juice
  1. Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
  2. Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
  3. Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Stuffed Poblanos Line Up!

Stuffed Poblano Peppers - Yum! It would also be tasty with the chicken in it.

All of the recipe were very tasty, but the next one was the crowds fav. I clipped it out of a magazine. It was an advertisement for McCormick’s

Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce

Red Pepper-Agave Sauce

      • 1 tablespoon olive oil
      • 1/4 cup chopped red onions  I did not have so I used yellow.
      • 3 tablespoons agave nectar (I used agave) or 3 tablespoons honey
      • 1 1/2 lbs red bell peppers, roasted or 1 (12 -13 ounce) jars roasted red peppers, drained ( I used jarred)
      • 1/2 cup chicken stock
      • 1/2 cup heavy cream
      • 1 tablespoon tomato paste

Poblano Polenta

      • 1 quart milk
      • 1 teaspoon  sea salt
      • 1 cup polenta
      • 2 tablespoons butter
      • 1 cup shredded manchego cheese
      • 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
      • 1/4 cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno peppers ( I used poblano)

Smoked Paprika Shrimp

    • 1 lb large shrimp, peeled and deveined ( 21 to 25 count) (Local store did not have peeled and deveined shrimp so I used small that I had in the freezer)
    • 2 tablespoons olive oil, divided
    • 2 teaspoons paprika, Smoked
    • 1/2 teaspoon  sea salt
    • 1/2 teaspoon  black pepper, Coarse Grind

Heat oil in skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minute or until onion starts to caramelize. Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon bell pepper mixture into medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm.

2. For the Poblano Polenta, bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minute. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, cheese, corn and chile until well mixed. Keep warm.

3. For the Smoked Paprika Shrimp, toss shrimp with 1 tablespoon of the oil. Sprinkle with smoked paprika, sea salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

4. To serve, spoon Poblano Polenta onto each plate. Drizzle Red Pepper-Agave Sauce around polenta. Arrange Smoked Paprika Shrimp on sauce. Sprinkle with green onions.

Polenta ingredient line up.

Paprika Shrimp Line Up.

Red pepper- agave sauce ingredient line up.

Dicing onions to be caramelized for the sauce

After you have pureed the Red pepper sauce ingredients...pour sauce into skillet.

Pouring polenta into the simmer Milk...if you get instant polenta...if does not take as long as it states in the recipe. Follow package directions for cooking.

When polenta is done add cheese, corn, butter and poblanos

Saute Shrimp that has been tossed with olive oil, paprika, sea salt and pepper.

Smoked Paprika Shrimp with Poblano and Red Pepper- Agave Sauce = Crowd Fav!

This recipe came from a cooking class held at The Design Studio

 Dulce De Leche Chocolate Bites

Crust
  • Cooking spray
  • 12 whole (6ozs) cinnamon graham crackers, crumbled or 2 cups graham cracker crumbs.
  • 1/4 cup sugar
  • 1 1/2 sticks unsalted butter, melted
Caramel
  • 1 can Dulce De Leche warmed slightly to spreading consistency
Chocolate Layer:
  • 2 cups (12 ozs,) semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 3/4 tsp instant espresso powder
  • 1 tsp smoked sea salt, optional
Preheat over to 350 degrees.
Line the bottom of a 9 inch spring form pan with parchment paper. Spray paper and all sides with cooking spray.
In food processor, combine graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until all incorporated.
Spread mixture on bottom of pan. Press to form an even layer. Bake for 10 to 12 minutes. Cool 15 minutes.
Carefully pour caramel over the warm crust. Cool 20 minutes. Freeze until firm, about 10 minutes.
Melt chocolate chips and cream in a double boiler. Stir until chocolate is melted and add espresso powder. Pour mixture over caramel layer. Sprinkle top with salt. Refrigerate at least one hour.
Allow  layers come to room temp and cut into bite size pieces.

Ingredient Line Up ~ Dulce De Leche Chocolate Bites ingredients

We did not have cinnamon graham cracker crumbs...so I just added cinnamon and the sugar.

Pour melted butter into crumb mixture.

Pat crumbs in a even layer in a springform pan.

Spread Dulce De Leche over the crumb mixture.

Melt chocolate chips and cream in a double boiler.

Spread chocolate on top of Dulce De Leche; then sprinkle with salt.

Cut into bite size pieces. Dulce De Leche Chocolate Bites

Whew! Done!

It has been a crazy week and so glad I was finally able to make a post to my blog. Sorry for the delay 🙂

~Relish Food & Life

Yummy dinner ~ Company Chicken, Pan Roasted Potatoes and Steamed Artichokes.

Standard

I was scrambling trying to figure out what to make for dinner. So, I started looking through a few cookbooks. This recipe is out of Meet Me at the Garden Gate cookbook by The Junior League of Spartanburg. I made a few changes. It was really good and easy.

Company Chicken

  • 1/2 cup dry Italian-seasoned (Panko) bread crumbs 
  • 1/2 cup grated Parmesan cheese
  • 4 1/2 tsp minced fresh parsley 2 T fresh basil, minced
  • 1/2 tsp salt
  • 1/8 1/4 tsp. pepper
  • 6 3 boneless skinless chicken breast halves
  • 1/4 cup milk
  • 1/2 1/4 cup (1 1/2 stick) butter, melted
  • 2 small garlic cloves, crushed. 2 heaping tsp. minced garlic
  • Juice of 1 1/2 lemon

Combine the bread crumbs, Parmesan cheese, parsley, salt and pepper in a shallow dish and mix well. Dip each chicken breast in the milk and then dredge in the bread crumbs mixture. Arrange in a greased baking dish. Combine butter, garlic and lemon juice and mix well. Drizzle over the chicken. {Sprinkle with basil.} Bake at 350 for 40 minutes or until tender and juices run clear when pierced.

Ingredient Line Up.

Mix panko bread crumbs, parmesan cheese, salt and pepper together in a shallow dish.

Dip Chicken breast into milk coating on both sides.

Then dredge both sides in the panko mixture.

Put into a greased baking dish.

Drizzle with butter mixture.

Sprinkle with basil and pop into the oven.

Company Chicken. Yum!

We had pan roasted potatoes and artichokes as the sides.

This is a quick easy potato recipe.

I purchased those tiny potatoes. Wash them and put them into a covered casserole and microwave until almost done.

Add a little Olive oil to a hot skillet. When the oil is hot add the potatoes. Toss your favorite seasoning (ours is greek seasoning) and cook until done and lightly brown.

Jill's pan roasted potatoes and Grace's Fav!

I was at the grocery store the other day and they had artichokes on sale. Cheryl, my sister-in-law introduced me to making artichokes this way. There are different ways of making them…you can look it up on you tube for videos on how to prepare. I like to make them every once in a while. Mark is not a fan. Surprisingly, Grace ate it.

You need to cut off bottom and top. Trim leaves. One on left is not trimmed.

Put in a saucepan with about an inch or 2 of water.

Cheryl drizzles it with Olive oil, salt, pepper and garlic. I drizzled with olive oil and then sprinkled some left over Italian Bread Dip mix.

Italian Bread Dip recipe

Cover and let steam until when you tug at a leaf it comes loose.

I served it along with the Italian bread dip to dip leaves in.

There is a certain way to eat whole artichokes. Grace graciously agree to demonstrate 😉

Grab the tip that you trimmed. Put between teeth.

Pull it back out scraping the leaf with your teeth.

That is it. You will get a little flesh. Do NOT eat the leaf.

When you get done with the leaves…you will come to a hairy part…DO NOT EAT. Scrape out with a spoon and below that is the actual heart that you get in cans.

Yummy Dinner!

Marinated Chicken in Pepper Cream Sauce & Grilled Garlic Baby Zucchini

Standard

We had a fabulous dinner last night! I have made this chicken recipe several times and it is  good! Grace doesn’t like the peppers ….she picks them out, but she likes the chicken and the sauce!

This recipe came from Back Home Again cookbook, by The Junior League of Indianapolis. I have noted where I made changes or additions.

Marinated Chicken in Pepper Cream Sauce

  • 2 lbs. boneless, skinless chicken Breast (I used chicken tenders)
    • 1/2 cup olive oil
    • 1/4 cup fresh basil (I only had dried, used around 3 T.)
    • 3 T fresh lemon juice
    • 1 T crushed red pepper flakes
    • 2 tsp. garlic, minced (mine were heaping tsp.)

Mix the above ingredients. Pour over chicken. Cover and refrigerate overnight.

  • 5 T butter, divided
  • 1 medium yellow pepper, julienned
  • 1 medium red pepper, julienned
  • 1 medium poblano pepper, julienned (my addition to the recipe)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 cups heavy cream
  • 1 cup mushrooms, sliced
  • Approximately 5 sundried tomato slices, diced ( my addition to the recipe)
  • 1/2 tsp. salt
  • 3/4 1 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil ( I used dried…approximately 3 T)
  • Cooked Fettuccine, optional

Melt 3 T butter in a large heavy skillet. Saute peppers for 2 minutes ( I sauteed them longer…I would say about 5 minutes) . Remove and set aside. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced  to 2 T (I reduced to approximately 1/8 cup), about 5 minutes. Add cream; reduce heat and cook until sauce is reduced by half, around 4 to 5 minutes.

Melt remaining 2 T butter in a second skillet. Saute mushrooms over med hi heat until slightly browned. Add the reserved peppers, cream sauce and salt. At this point the pepper sauce may be refrigerated for up to 24 hours.

Prepare oven to broil or grill. Drain chicken, discard marinade. Broil or grill chicken, turning once. Cooking until chicken is tender. If using whole breast, cut into strips. I usually use chicken tenders. Arrange chicken on platter.

Stir Parmesan and basil into the heated pepper sauce. Pour sauce over chicken. Serve with fettuccine if desired.

Ingredient Line up minus Parmesan cheese and sundried tomatoes.

Mix marinade ingredients together.

Put chicken and marinade in a ziplock and refrigerate. I toss it around a few times while in frig. It says overnight, but I always forget to do it the night before. I did it late morning and still very tasty.

Prepare peppers and mushrooms.

Here are the sundried tomatoes before I diced them.

Saute pepper in butter. I sautéed them longer than 2 minutes as stated in the recipe.

In another pan, saute mushrooms.

Add sundried tomatoes.

Remove peppers from the pan and add to the mushroom pan. I left the pan on low setting.

Add chicken broth and wine to pan that you sautéed the peppers in. Simmer.

I simmered until there was approximate 1/8 cup of liquid left.

Add cream and simmer.

Today I broiled the chicken. I put it on a broiler pan. Broil; turning only once.

After the cream mixture reduces: add pepper/mushroom mixture.

Add 1 cup of parmesan cheese and 3 big pinches of dried basil.

Place chicken on platter or bowl.

Pour sauce on top of chicken. I served it with fettuccine.

This  dish is really good. I love my additions of sundried tomatoes and the poblano pepper. The poblano pepper gives it just a tiny bit of heat. As you know….it is my favorite pepper 🙂

Grilled Garlic Marinated Baby Zucchini

      • 1/2 cup olive oil
      • 4 5 garlic cloves, peeled
      • 1/2 teaspoon coarse kosher salt plus additional for sprinkling
      • 1/4 1/2 teaspoon ground black pepper
      • 1 pound baby zucchini, trimmed

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.

Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Ingredient Line Up.

Place all ingredients except zucchini in food processor and puree.

Poke the baby zucchini with fork all over.

These are the cutest things! I really had no clue when I purchased them what I was going to do with them. That is the beauty of the internet...it took me less than a minute to figure out what I was going to do with them.

Pour garlic mixture over the zucchini and let sit out at room temp for at least 30 minutes, no longer than an hour.

I grilled them on my grill pan on my stove. I brushed the leftover marinade on them while grilling. It took longer than what the recipe stated. Cook until tender.

Sprinkle with a little bit of salt....these were so good!

I found the recipe today on Epicurious website .

YUM.

This was the first time making the zucchini recipe. It was really good. Mark even loved it. He had seconds 🙂 I think adding herbs to the marinade would also be tasty.

Leann, a friend of mine sent me a recipe for Pecan Pie Cookies. They sound awesome. I hope to make those on Friday or Saturday. My dish to bring to Mark’s parents house for Easter is a Salad. I will post both of those recipes soon.

~Relish Food & Life

Roasted Greek Potatoes…great tators!

Standard

The weather was beautiful out today. It was time to fire up the grill and grill pork steaks. I was looking for a new potato recipe to make, so I went food.com. I have recipes saved there to try later. I had this one in my saved file. I thought it was strange to have water or broth in the recipe. So I did a search on the site….the number one potato recipe on that site was the same one. I had to make it. It has 449 reviews and 5 stars.  Greek Potatoes

Oven Roasted Greek Potatoes

  • 8 large potatoes, peeled, cut into 6 – 7 wedges
  • 4 7 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 cup of water chicken broth
  • 1 T dried oregano (I did not measure…I probably used at least 2 T)
  • juice of 1 lemon ( The grocery store did not have any lemons, so I used bottled)
  • sea salt
  • black pepper

Preheat oven to 420F.  Use a pan big enough to hold the potatoes. Spray with Pam. Put potatoes and garlic in the pan. Sprinkle with oregano, salt and pepper (season generously). Mix the wet ingredients and add to the potatoes. With clean hands toss around to make sure everything is mixed up evenly. Bake for 4o minutes. Stir around to get the white sides up. Add 1/2 more water ( I used 1/4 cup broth and 1/4 cup water) if pan appears to be getting dry. Season lightly with salt, pepper and oregano. Pop back into the oven and bake for 40 more minutes. Do not be alarmed if they seem overcooked…they are delicious.

 

Ingredient Line up minus lemon

Cut potatoes into wedges.

Mince garlic

Put potatoes and garlic in the pan. Sprinkle generously with oregano, salt and pepper.

Mix together, lemon juice, broth and olive oil.

Pour over potatoes.

Toss around.

After roasting for 40 minutes...you will have to get flip the potatoes around. They were sticking...but I got them tossed. Add 1/2 cup water broth combo and sprinkle lightly with pepper, salt and oregano. Bake an additional 40 minutes.

As you can see...spraying with pam really did not help, but the potatoes were yummy!

Greek Potatoes....crispy heaven!

 

The pan is soaking…but well worth it. One person suggested spraying with pam…which I did. Another said to line pan with aluminum foil. I am afraid after baking for 40 minutes, it would be hard not to tear the foil when tossing. I might try parchment paper next time. This recipe is a keeper!

~Relish Food & Life

Breaded Pork Chops + Crash Hot Potatoes = YUMMOLA!

Standard

Warning… this is not a healthy meal. But worth doing once in a while 🙂 My Mom would make breaded pork chops and it was one of my favorite meals. I have been hungry for her chops. She would use crushed saltines as the bread crumbs…I did a different twist on her version. It was good! I don’t think Panko bread crumbs were around when she was alive or she would have used them! They remind of saltines crushed up…light and airy.

Breaded Pork Chops

  • 1 cup Italian Style Panko Bread crumbs
  • 1/4 cup Parmesan cheese (I probably use a little more than 1/4 cup)
  • 2 eggs
  • Milk
  • Flour
  • salt
  • Pepper
  • Olive oil
  • 6  center cut pork chops (do not get real thick ones)

You will want to prepare your breading assembly line. You will need 3 shallow dishes. 1st dish put in about 1/2 cup flour, 2nd dish 2 eggs beaten and whisk in about 1/8 cup of milk, 3rd dish mix panko breadcrumbs, parmesan cheese and salt and pepper to taste.

Start your dredging process. First coat the pork chop in flour, then dip into the egg mixture and lastly into the panko mixture. Make sure to fully coat both sides. Set on platter and dredge the remaining chops.

Preheat large skillet over medium high heat with enough olive oil to coat the bottom of the pan. Place however many chops fit in your pan. You should hear it sizzle when you put them in. If not, the oil is not hot enough. You will only need to cook them 3 -4 minutes per side. You will turn them over when they are a nice golden brown color. Remove from pan and place on a plate that has been cover with a paper towel to absorb excess grease.

Ingredient Line Up.

Whisk eggs and milk with a fork.

Mix panko bread crumbs, Parmesan cheese, salt and pepper.The Italian style panko bread crumbs are really good. When you open the package you are hit with a aroma of herbs and garlic. Mark even said that stuff smells really good. It also saved me time from adding all kinds of spices 🙂

Set up the dredging station.

Heat up skillet with olive oil covering the bottom.

Add chops...make sure the oil will sizzle when adding them. Cook 3 -4 minutes golden brown.

Then flip them and cook for 3 - 4 minutes.

See those crispy pieces in the pan....they would make it worth doing the dishes. I love those...I know bad for ya, but soo good!

I found this next recipe on Pioneer Woman website. I love you PW for this recipe and many more. They are super tasty!

Crash Hot Potatoes

  • Whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Ingredient Line Up.

Ingredient Line Up.

Add however many potatoes you want into boiling salted water. Cook until tender.

Pour olive oil onto pan.

Put the tender potatoes on the cookie sheet.

Get out your potato masher and gently press down on the potato.

Drizzle with olive oil.

Sprinkle with salt, pepper and whatever herb you choose. Believe it or not I had some rosemary living outside 🙂 Pop into oven for 20 minutes.

Yum!

See those crispys left from the potatoes...they were mighty tasty! I was in crispy heaven....which reminds me I need to go take a Omega 3 😉

I apologize for this photo, it is not a very good one...I was in a hurry to sink my teeth into that chop! It was a great meal.

I must confess….I ate a cold pork chop for breakfast this morning. I didn’t have a potato, well…because we didn’t have any leftover ;P

~Relish Food & Life

Baked Gnocchi

Standard

When Samantha and Kate returned from Italy on their high school trip, they both said how they loved gnocchi. Gnocchi is a potato dumpling. I was always hesitant to buy it at the store or even order it a restaurant.  Then one day I ordered a soup with gnocchi in it…I was hooked! I have never made fresh gnocchi, but plan on it when I find the recipe I clipped out of a magazine 😉 It is on my foodie bucket list!

Who doesn’t like Mac n Cheese? This is a Italian version, Baked Gnocchi.  This recipe was re-posted on several sites and stated that it was from Cuisine at Home. It is… oh so good!

Baked Gnocchi

  • 1 package (16 oz.) prepared gnocchi
  • 2 Tbsp. unsalted butter
  • 2 tsp. minced garlic
  • 1 Tbsp. flour
  • 3/4 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 cup grated Gruyere cheese
  • 1/4 cup grated fontina cheese
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Preheat oven to 375 F.  Coat a 1 1/2 quart shallow baking dish with nonstick spray.

Prepare gnocchi according to package directions.  Remove them from the water with a slotted spoon and transfer them to baking dish, arranged in a single layer if possible.

Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, 1 minute.

Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon.  Continue to cook until slightly thickened, about 2 minutes.

Add the Gruyere and Fontina to the saucepan by the handful, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper. Pour sauce over gnocchi and sprinkle the Parmesan on top.

Bake gnocchi until the cheese is golden and bubbly, about 25 minutes.  Let gnocchi rest for 5 minutes before serving.

The ingredient line up.

I followed package directions....add gnocchi to boiling salted water.

Cook 2 - 3 minutes until they float. It is really quick...so keep an eye on them.

Drain and put gnocchi in dish that has been sprayed with Pam.

Grate cheese.

Melt butter in a metal saucepan (not nonstick..you will scratch it when whisking) add garlic and cook for about 1 minute.

Whisk in flour.

Cook until it thickens and bubbles.

Then whisk in milk and mustard. Continue to cook until slightly thickened, approximately 2 minutes.

It is ready for the cheese.

Add Fontina; whisk until melted

Then add Gruyere; whisk until melted.

Season with salt and pepper.

Pour over gnocchi.

Top with parmesan cheese. I decided that it would be tasty to sprinkle with a little basil.

Ready to eat!

Baked Gnocchi

I think they liked it!

My notes: The gnocchi I used was called Gnocchetti It is quite a bit smaller than the regular gnocchi. I used it because that is the only kind I had. The Gnocchetti is really good in soups. I purchased it at a grocery store at The Hill, in St. Louis.  The other thing I did different was sprinkled the top with basil.

This was REALLY good and super easy once you get the cheeses and gnocchi 😉

I thought I would share a few photos of my trip in the next few posts. While visiting Samantha we went to Tacos al Carbon for lunch . They served and cooked their food out of this truck. Their food is great!

See that guy in the white shirt....he is originally from Collinsville. Small world.

Yumo!

~Relish Food & Life with Jill

I’m Back! Basil and Lemon Pepper Chicken and Boiled Cajun Potatoes

Standard

I’m Back! Sorry for being MIA. I thought I would get a chance to post the 2 weeks I was gone…but I was wrong. I had a wonderful time. Mark and I went to a conference in Orlando. I then went onto St. Pete’s Beach to see Lynn, my brother. Then it was onto West Palm Beach to visit Samantha, my daughter. There we revamp her apartment. I will share some photos of my trip through my future posts. I was anxious to get back into the kitchen.

Today was the first time we grilled this year! It tasted soo good.

I received this recipe from Kathy, my sister in law. I am not sure where she found it, but sure glad she shared it with me. It is a really good rub for chicken and super easy.

Basil and Lemon Pepper Chicken

  • 1 T. packed brown sugar
  • 1 tsp. lemon pepper
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. seasoning salt
  • 1 lb boneless chicken

Mix everything together except chicken. Rub the mixture on chicken on all sides. Cover and refrigerate at least 15 minutes. Grill meat as desired. The rub can be double, tripled etc and stored in a tightly cover Tupperware type bowl at room temp.  (I had 4 breast totaling approximately 3lbs., so I tripled the recipe and had just enough rub)

See my new cookbook holder? I love it, but it made me get searched at the airport....the knife on it. They almost took it away from me, but I guess I looked harmless 😉

Mix all the ingredients except chicken together. Make sure to rub the basil between your fingers to release more flavor.

All ready to rub on the chicken.

Rub the mixture onto the chicken, cover and pop into the frig for at least 15 minutes. Grill.

Basil and Lemon Pepper Chicken = YUM!

In the Tuesdays New Democrat they had recipes for Mardi Gras in their Lifestyle section. These potatoes sounded really good to me, so I decided to make them today. I was hesitate of how much salt was in the recipe and I should of listened to myself. I have read when you have too much salt in a soup add potato…it will soak up the salt! It sure does! The potatoes were good…just too salty. I would cut the salt in half. They found the recipe on  Real Cajun Recipes website.

Boiled Cajun Potatoes

  • 3 quarts water
  • 6 T. sea salt (I would cut in half)
  • 6 T. Old Bay Seasoning
  • 6 T. dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 10 medium red potatoes

Pour water into a 5 quart dutch oven. Add spices and stir until spices are mixed into the water. Wash and cut the eyes from potatoes and quarter them lengthwise (leaving skin on) and place in pan.  Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving.  Serve as you would a bake potato or just plain on a plate. Serve with real butter, not margarine.

The website stated that after cooling the skin is easily removed from these potatoes and they make the best potato salad you’ve ever tasted. They also stated that they are good the next morning for homefries and that are actually better the second day. I am going to give that a try…I will let you know who the homefries turn out.

The ingredient line up.

My new measuring spoons...my other ones have disappeared.

  • Mix water and spices together.
  • Stir until the spices are all mixed up in the water.

    Quarter the potatoes and add to water.

    Bring to a boil and follow directions.

    Let potatoes sit 10 minutes after done cooking in the water.

    Boiled Cajun Potatoes

    These were very tasty…just too salty. I will probably add more pepper next time. I am anxious to fry them up in the morning for breakfast!

    I am thankful for all of you who are following my blog. So in return I will be having my first give away. I will be posting about that in a few days. I want to give everyone a chance to see that I am back to posting, so everyone can have a chance to win 🙂

    ~Relish Food & Life!

    Three Cheese Baked Pasta

    Standard

    Tonight the Mater Dei Cheerleaders and parents had a potluck. I had a busy day and was scrambling to find something that was quick. I was glad I remembered this recipe.

    The recipe came out of Southern Living 40 years of Our Best Recipes Cookbook.

    Parenthesis will have what I used.

    Three Cheese Baked Pasta

    • 1 (16 oz) package Ziti pasta (Rigatoni)
    • 2 jars (10 oz) jars Alfredo sauce
    • 1 (8oz) sour cream (Lowfat Sour Cream)
    • 1 (15oz) container Ricotta Cheese (Lowfat Ricotta)
    • 2 large eggs, slightly beaten
    • 1/4 cup grated Parmesan cheese (I added a little more)
    • 1/4 cup chopped fresh parsley ( I did not use this, I added 1 T dried basil instead)
    • 1 1/2 cups mozzarella
    • I added pepper and garlic to the recipe

    Cook pasta according to package directions, drain and return to pot. Stir together Alfredo  sauce and sour cream; toss with the pasta until evenly coated. Spoon half of the pasta into a lightly greased 13 x 9 baking dish. Stir together ricotta cheese and next three ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 for 30 minutes.

    Cook pasta according to package directions.

    Stir together the sour cream and the alfredo sauce. The jars of alfredo I found were 15 oz not 10 oz, so I used one jar and part of another one.

    Toss alfredo mixture with the drained pasta. I decided to add some minced garlic.

    Put half of pasta in dish

    Mix ricotta, eggs, parmesan and basil (or parsley). I also added black pepper.

    Spread ricotta mixture on top of pasta.

     

    Then top with the other half of pasta. Top with cheese. I did sprinkle a little Parmesan on top along with the mozzarella. (Failed to photograph) Pop it into the oven.

     

    Three- Cheese Baked Pasta

    I think this would also be good with Italian combination shredded cheese.

    ~Relish Food & life

     

     

    Prosciutto-Wrapped Asparagus

    Standard

    Just so you know…the Mac and Cheese is even good cold. I had to have a bite the next morning!

    I have a confession to make! We are having Comprehensive Care Pharmacy Christmas party here Saturday night. We play rob your neighbor. I purchase all the gifts and no one knows what they are. I bought a cookbook through Amazon to give as one of the gifts…..they are not getting it! Sorry! Too many recipes I want to try in there. CCRx girls, you can borrow it 😀

    See all those yellow sticky notes? Yep, I want to try all those.

    The next recipe I am dying to try is Almond Strata. It sounds wonderful. I plan on making SOON. I know I just posted an almond recipe, but I have to try this. So stay tuned.

    I went to Super Valu tonight to figure out something for dinner. I seen they had some good-looking asparagus and remembered the recipe in the cookbook. I had prosciutto and Asiago in the frig. So, I had to make it.

    Prosciutto-Wrapped Asparagus

    • I bunch asparagus, trimmed
    • 4 ounces thinly sliced prosciutto, cut into halves
    • Juice of 1 lemon
    • Extra Virgin Olive Oil
    • 1/2 tsp Greek Seasoning (I used my fav…Cavender’s seasoning)
    • 1/2 cup grated Asiago cheese

    Place the asparagus in the rack of a steam pot. Steam over boiling water for 3 to 4 minutes. Arrange the asparagus in bundles of 3 or 4 spears. Wrap one half slice of prosciutto around each bundle.

    Arrange the bundles seam side down in a 9 x 13 baking dish. Drizzle with the lemon juice and olive oil. Sprinkle with Greek seasoning and cheese. Bake at 350 degrees for 15 minutes or until the cheese melts.

    I need a photographer! I stink at taking the photos. I put 2 lemons in photo by accident.

    Ready to be steamed.

    Steamed.

    My spears were tiny, so I put more in a bundle than suggested.

    All ready to go in the oven.

    Proscuitto-Wrapped Asparagus = Yum!

    I did not make the whole bunch. When Mark seen what I was making, he stated you aren’t going to make that whole bunch are you. He is not an asparagus fan. He will eat it, but would prefer something else. So, I didn’t. We could have eaten the whole bunch. I really did not measure anything as listed in the recipe. If you do not have or cannot find Asiago, I think Parmesan cheese would be tasty as well.

    Relish Food & Life!