Wednesday, October 11, 2017

Chicken and Broccoli Pizza


I found this recipe in the Weight Watcher's cookbook, Simply Decilicous.  This is not your typical pizza.  And, unfortunately, does require a trip to the grocery store. 

As always, I did make some changes to the recipes and I will note those below with astericks **

Chicken and Broccoli Pizza by Weight Watchers

Ingredients:  

(Ingredients I omitted)
1 T mayonnaise **
1 t milk **
1/2 cup cornflakes crumbled **

1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)
3/4 cup ricotta cheese
1 package thin pizza crust

1 10 oz package frozen chopped broccoli thawed and patted dry
3 or 4 T grated Parmesan Cheese
1 c mozzarella cheese

Directions:

Preheat the oven to 450.

**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat.  In a large ziplock bag, put the cornflake crumbs.  Add the chicken and shake to coat.  Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **

I just fried my chicken strips in a skillet and cut them into bite size pieces.


Roll out pizza crust.  I put a piece of parchment paper on the baking sheet.

Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.


Sprinkle the Parmesan cheese and top with the bite size pieces of chicken.  Lastly, add the mozzarella cheese.


Bake until the cheese is melted and bubbly, about 15 minutes.


Entire Recipe:

Chicken and Broccoli Pizza by Weight Watchers

Ingredients:  

(Ingredients I omitted)
1 T mayonnaise **
1 t milk **
1/2 cup cornflakes crumbled **

1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)
3/4 cup ricotta cheese
1 package thin pizza crust
1 10 oz package frozen chopped broccoli thawed and patted dry
3 or 4 T grated Parmesan Cheese
1 c mozzarella cheese

Directions:

Preheat the oven to 450.

**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat.  In a large ziplock bag, put the cornflake crumbs.  Add the chicken and shake to coat.  Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **

I just fried my chicken strips in a skillet and cut them into bite size pieces.

Roll out pizza crust.  I put a piece of parchment paper on the baking sheet.

Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.

Sprinkle the Parmesan cheese and top with the bite size pieces of chicken.  Lastly, add the mozzarella cheese.

Bake until the cheese is melted and bubbly, about 15 minutes.

Verdict:

Resident Expert #1 (aka my husband) loved it.  Resident Expert #2 (aka my son) when I told him what we were having for dinner said it sounded terrible!  My husband ate two pieces, one "plain" and one with Montgomery Inn BQ sauce.  Said it was good both ways.  So my son and his girlfriend decided to give it a try . . . they both came back for seconds - so I am guessing it wasn't THAT terrible!!  I think we have a winner here!  My opinion - I thought it was good - it is certainly easy enough to fix.  Yes, I will be making this again!





Wednesday, September 20, 2017

Pork Chops and Sauerkraut (or Schweinekotelette and Sauerkraut)


Many years ago, my husband bought me the cookbook, The German Cookbook by Mimi Sheraton for Christmas.  His Grandparents were German and his Grandmother would always cook these fantastic German meals.  Yet, there was no sign of any cookbook or recipes.  So this was one of the two German cookbooks he bought me.

Being that this is Octoberfest here in Cincinnati and Cincinnati is a huge German town. So I got out my two German cookbooks in honor of the occasion.

Unfortunately, this did require a trip to the grocery store for me since my refrigerator did not have pork chops or sauerkraut.

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.


Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.


Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.


Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.


Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour.



Entire Recipe

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.
Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.

Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.

Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.

Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour

Comments:

My husband loved it. There are a few things I would change.  We both thought the pork chops were kind of dry.  I think the next time, I will put the pork chops over the layer of potatoes and cover them with sauerkraut and onion/apple mixture.  My husband thought it should have more sauerkraut (he loves his sauerkraut!!)



Thursday, September 14, 2017

Jalapeno Peach Pie

What do you do when you have way too many jalapenos??    Make pie, of course!!

Initially, I had no clue what to do with all my jalapenos.  I really didn't want to make hot pepper jelly since my green peppers weren't doing as well as the jalapenos.  So off I went to the Internet and I found this recipe.

It did require a trip to the grocery store for canned peaches in juice.

This was a very easy pie to make - no peeling of peaches.  I did have to chop and seed the jalapenos (wear gloves!!!!).

Jalapeno Peach Pie

Ingredients:

2 medium sized jalapenos seeded and chopped in small pieces
1 Tbs. butter
1/2 c. brown sugar.
6 cups of well-drained canned peaches or 6 cups of fresh, peeled peaches (if in season)
1 c. brown sugar
1/8 c. peach juice (save it when you drain the peaches) or water
3 TB cornstarch
Your favorite pie crust recipe for double crust
Preheat the oven to 425
Melt the butter over low heat.  Add the jalapenos and saute for a few minutes, then add the brown sugar.  
Allow the mixture to boil and slowly add the peaches and the 1 cup of brown sugar a little bit at a time.
Mix the peach juice (or water) with the cornstarch until it forms a paste, then add it to the peaches and jalapeƱo mixture and mix well.
Bring this to a slow boil, stirring every once in awhile - you want this to thicken up enough to pour into your pie crust.
When the filling has thickened, pour it into the prepared pie crust and cover with the top crust. Trim the edges and crimp the sides together. Make sure you add some decorative vent-holes with a fork–because the filling is already hot!
Place in the preheated oven and bake for 30 minutes (or until the pie crust looks golden).
Enjoy!! 
Verdict:
My husband loved it.  (of course, adding ice cream always makes pie a lot better).  You can taste the jalapenos and it it a bit "spicy."  I thought it was "interesting."  Will I make it again, probably because my husband liked it a lot.  

Tuesday, July 25, 2017

Breakfast Bundt Cake - Seriously!!!


Every morning I have to feed two grown men breakfast.  Some days, that can be challenging.  They quickly get tired of eggs and bagels EVERY day and, usually, that early in the morning, I am not that energetic to whip up a "gourmet" breakfast (sorry guys!).  So when I see recipes for "breakfast" casseroles, etc., I am thrilled!!

Not exactly sure where I found this recipe, I am thinking maybe on Facebook.  Anyway, this recipe comes to us from www.easyrecipesly.com.

Unfortunately, this will require a trip to the grocery store, but I think it will be worth it.  As the website's name implies, it is a very easy recipe to make.

Breakfast Bundt Cake by Easyrecipesly.com

Ingredients:

1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).
2 c frozen Tater Tots (do not thaw!)
1 dozen eggs (yes the whole dozen!!)
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)
2 c cheese - I used mild Cheddar - your choice
1/4 cup milk

Directions:

Preheat oven to 400

Grease your favorite bundt pan.

Whisk all the eggs together



Cut up the 8 biscuits into small pieces



Mix all the ingredients together and spoon  into bundt pan.

Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).

Remove the pan from the oven and turn the bundt pan onto a platter.


I served it with some sliced strawberries.


Entire Recipe:

Breakfast Bundt Cake by Easyrecipesly.com

Ingredients:

1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).
2 c frozen Tater Tots (do not thaw!)
1 dozen eggs (yes the whole dozen!!)
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)
2 c cheese - I used mild Cheddar - your choice
1/4 cup milk

Directions:

Preheat oven to 400

Grease your favorite bundt pan.

Whisk all the eggs together

Cut up the 8 biscuits into small pieces

Mix all the ingredients together and spoon  into bundt pan.

Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).

Remove the pan from the oven and turn the bundt pan onto a platter.

ENJOY!!

Verdict:

Anything I serve in my house that has eggs and/or potatoes has to be doused in ketschup.  If I could, I would buy ketschup in 50 lb drums (can you see me putting THAT through at the check out counter!!).  Anyway, the Breakfast Bundt Cake was a hit after it was smothered in ketschup.    I bet this would be really good with pork sausage!  Definitely a keeper recipe!


Monday, July 24, 2017

Canning tomatoes


I always think of my Mom each year when I put up tomatoes.  Fortunately, last year and this year my tomato garden has been very productive and all the cans of tomatoes have been from my own garden.

I remember when my Mom taught me how to can tomatoes so many, many years ago.  We used to drive out in the country to one of the farms that had a little stand and buy "seconds."  Back then, they didn't have farmer's markets on every street corner 7 days a week.  We would,  occasionally, go down to Findlay Market outside of downtown Cincinnati and buy tomatoes there.

As I am putting these up in my cabinet for this winter, I always think of my Mom and tell her thank you for all that she taught me.

My Mother-In-Law's French Dressing Recipe

A couple of days ago I was searching one of my cookbooks for some recipe and this typed index card fell out.  It was my Mother-In-Law's recipe for French Dressing.  I have already tried my Mother's recipe, so I thought I would give my Mother-In-Law's a try.

A word of warning . . . this makes a lot of french dressing!!!  I cut the original recipe in half and it made almost a half gallon of french dressing!

It is a very simple recipe to make and you can whip this up in about 5 minutes or less.  And you probably don't have to make a mad dash to the grocery store either.

The ingredients below are for half of the original recipe:

Doris Emmich's French Dressing Recipe

Ingredients

2 1/2 cups catsup
2 cups salad oil (I used canola oil)
2 cups white sugar
1 cup white vinegar
1 1/2 T garlic powder
1 1/2 T onion salt

Using a blender, mix all ingredients and blend at high speed for about 5 minutes.
Refrigerate.

ENJOY!

Verdict:

Since I am the only one that eats salads in my family, I didn't bother the two resident experts.  This tastes like the french dressing you get in the store without all the additives and preservatives.  Which dressing did I like better, my Mom's or my Mother-in-Law's.  I really can't say.    They both are similar, but I think my mother's is a tad bit sweeter.


Tuesday, July 11, 2017

Pork Chops Stuffed with Goat Cheese, Spinach and Sun-dried Tomatoes

I don't exactly know how I stumbled upon this recipe.  Maybe it was one of those "pop-up" things on Facebook - you know what I mean - they "send" you pages that you might be interested in because I don't remember ever hearing of this blog or webpage before.

This recipe comes to us from the Foody Schmoody Blog.   As always, I made some changes to the recipe which I will mark with an **

This is a really easy recipe to make.  Chances are you will have to make a trip to the grocery store for the ingredients.  Surprisingly enough, I did have most of the ingredients, except the spinach.   

Pork Chops Stuffed with Goat Cheese by Food Schmoody

Ingredients

1 to 2 T butter
5 boneless pork chops ** (her recipe said 4 - mine made 5)
4 cups fresh spinach
4 oz goat cheese ** (I used 5 oz. goat cheese)
1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)
1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)

Directions:
Rinse the spinach and place it in a microwave safe bowl with a fitted cover.  (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).


Drain the water from the spinach in a colander.

In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.


Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.

Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.


Heat the butter in a large skillet and add the pork chop.  Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.


Entire Recipe:

Pork Chops Stuffed with Goat Cheese by Food Schmoody

Ingredients
1 to 2 T butter
5 boneless pork chops ** (her recipe said 4 - mine made 5)
4 cups fresh spinach
4 oz goat cheese ** (I used 5 oz. goat cheese)
1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)
1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)

Directions:
Rinse the spinach and place it in a microwave safe bowl with a fitted cover.  (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).

Drain the water from the spinach in a colander.

In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.

Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.

Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.

Heat the butter in a large skillet and add the pork chop.  Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.

Verdict:

Yep, we have another winner!  My resident expert, aka my husband, loved it.  I thought it was pretty good myself.  It was super easy to make.  The pork chops were nice and moist.  My other "expert", will be taste testing his tonight for his lunch (he works 3rd shift).