Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Tuesday, March 27, 2012

Sunday Spaghetti Dinner

     This past weekend Twister and his girlfriend (the mare next door) got into a little lover's quarrel.
     The mare's mom didn't seem to care and was a good model for me.
     Since we had good weather I decided to take Hedgie outside for the first time and he seemed to enjoy his little adventure.
 
  This past weekend we had  family out at our house for Sunday Dinner. We expected about 15 1/2 (the 1/2 is for a 6 month old baby), but my cousin had to work so that cut out 2 people and then my dad's cousin and her family couldn't either so it was only 9.

Thursday, January 5, 2012

Almond Stuffed Dates Wrapped in Bacon!

I have a new obsession.
Its these little almond stuffed dates that are wrapped in bacon!
The chewy, sweetness of the dates goes splendidly well with the crunch from the almonds and the salty crispy bacon.
You have to make these for your next party or pot luck.
Even people who didn't know that they liked dates will enjoy these little bites of goodness.
 

You can also fill the dates with different cheeses, meats like chorizo, or different nuts.
I even drizzled some maple syrup (not pancake syrup) over them if you feel like it for some extra sweetness.

You will need to have patience once these come out of the oven or you will burn your tongue.
These are great for parties since they can be served warm or at room temp.
This recipe is great because you can easily multiply this recipe for a crowd or simply just make enough for yourself with little work.


Almond stuffed Dates wrapped in Bacon
yields: 12 dates
Idea slightly adapted from: All Recipes

12 Medjool Dates
24 blanched almonds
6 slices of thick cut bacon

1. Slice the dates lengthwise using a small paring knife on one side. Remove the pit.
2. Fill the empty cavity of the dates with the almonds- depending on the size of your dates and almonds depends on how many almonds per date. I used 2-3 almonds per date.
3. Close the dates by pressing the sides back together. Cut each strip of bacon in half crosswise. 
4. Wrap each date with a piece of the cut bacon and place the seam side of the bacon wrap face down on a broiler pan.  Repeat for all of the bacon and dates.
5. Preheat oven to  350F and bake for 25 minutes or until bacon is browned crispy throughout. 
6.Take out to cool and serve warm or at room temperature.

Monday, November 7, 2011

Weekend Adventures and Parmesan Crusted Pork Chops

Weekends are usually at time to relax, but not around here.
        First, I had an eye doctor's appointment and it turns out that my vision has improved in the last 2 years so my prescription was cut into half. Then he put some drops in my eyes to dilate my pupils to get a base line for my other doctors on my vision since some of the medication and my lupus can affect my eyes.Have you ever had your pupils dilated by your eye doctor? Its weird. you vision kinda gets fuzzy and your eyes freak people out. It freaked me out, but they only stayed that way for a few hours. Then I got a new pair of  regular glasses and I got a pair of prescription sunglasses. And everything seems so much clearer!

   
    Sunday started out different.
1st-We got an extra hour of sleep
2nd-My mom didn't rush us out of the house like she normally does because she didn't have to teach Sunday school so we got to lag behind alittle. I even got some laundry started and clipped coupons all before getting dressed and getting to church before the main service. I then found out that I would be making breakfast for the next sunday school class since it was my mom's turn to bring breakfast and then I decided if I was going to make something that I would also make something for my class too. If I get an excuse to cook and cook alot I usually take it. Then we decided that we are going to make 2 hams for the holiday dinner and that I would make a few dessserts. Again, I get to bake for a crowd and reap the reward of people liking something I made. Plus, the dessert table is usually the first that gets attacked when we have lunch-ins and seeing as we are having a lot of people, there can never be too many desserts.

Around our house we usually don't eat pork chops a whole bunch. We like them, but usually only buy them when they are on sale and then freeze 'em. Most of the time, we eat them italian style, but I wanted something a little different this time. I used only black pepper, parmesan cheese, and plain bread crumbs. The parmesan gives these pork chops a slightly salty and crunchy texture.
This is a great way to use any leftover parmesan cheese. I know when I buy a container of it for a recipe, I always have alot left over since most recipes I have only call for 1/4-1/2 cup of cheese.
 I served these pork chops with baked potatoes and some sauteed bok choy.

Parmesan Crusted Pork Chops
Created by Rayna of Curious Country Cook
serves: 4

  • 4- 1/2inch boneless pork chops (5 ounces each)
  • 1/2 cp. plain bread crumbs
  • 1/4 cp. parmesan cheese
  • 1/4 cp. flour
  • 2 eggs
  • salt & pepper
1. Heat oven to 375 F. Cover a broiler pan with foil and spray with non stick spray.
2. In a shallow dish, combine the flour with 1/2 tsp. salt and some pepper. In a bowl, whisk the eggs with some salt and pepper. In another dish, combine the bread crumbs, cheese, and 1/4 tsp. pepper.
3. Dread the pork chops in the flour, then the egg, and finally the bread crumb mixture.
4. Bake the pork chops for 20 minutes, flip them over, and cook for another 15 minutes.
5. Switch the oven to broil and cook for another 10 minutes, or until the top is golden brown.

Saturday, November 5, 2011

Baby Bok Choy & Pork Stir Fry

Hunger is a great motivator.
Its how a few simple ingredients get transformed into wonderful awe inspiring dishes.
Its when you have a spark of inspiration. Its when you don't settle for a plain sandwich.
And that is exactly what happened a few days ago.
    I wasn't sure what I was going to make, but I had an idea. So I open the fridge and started grabbing an assortment of different ingredents. I grabbed some baby bok choy, fresh ginger, soy sauce, and a boneless pork chop and I was ready. I made the stir fry again today, but this time I actually kept track of the what  I added. My dad even ate some...(well only 4 bites). He is more of a steak and potato guy-not a homemade chinese takeout sort of guy. I actually don't know if he has ever eaten chinese take out. And seeing as we don't get takeout around here then I don't think he ever will. And I think that is fine by him.
    Cooking your own chinese at home gives you the opportunity to add the ingredients you prefer, keep track of the sodium levels, and gives you the chance to "wow" others when you say that you made your own chinese food, even though you know how easy it really was.
   One thing I like about this recipe is the sauce. Its thick enough to coat the noodles and veg, but its not that sticky goopy stuff that more and more chinese places serve nowadays. We had a chinese place open here in our town and what do you think we got when our plates arrived? A plate a thick sticky sauce,a little veggies, and even less meat. Needless to say that was the first and last time we ate there.

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Am I the only one who starts randomly writing out recipes when I get an idea?
Maybe.
Sometime, its not even a recipe, but a list of ingredients that I think would make a good meal.
Anyway....back to the food.

Tuesday, August 23, 2011

Italian Pork Chops & Crashed Potatoes

What's for dinner tonight?
This...
salt, pepper, and lemon zest in flour..