Hi Gang! Just a Note!

Just poking my head in the door to say hello and that I’ll be back soon!

Just thought I’d pop on and say a quick hello! I am catering a Wedding this weekend, so I have been MIA here for a week. Not to worry! I will be back next week (or sooner) with all sorts of fun appetizers and some easy peasy recipes to use during the Holidays.

Today at church we’ll be serving up some meatball stroganoff over egg noodles with a side of glazed carrots. I’ll be posting this recipe in the days to come.

Meanwhile, I miss you all and thank you for the continued support!

I’d love it if you would subscribe to this blog if you haven’t already done so and pick your favorite recipe and share it. That would be GREAT!

Love to all!

Bobbe

Fall into Pork Chops & Apples!

Every now and then my husband pops off to the market alone.  He often loves to find and bring home bone-in pork chops that are thick-cut and gigantic! The last time he came home with them, I was remembering the episode of “The Brady Bunch”, where Peter and the whole gang kept repeating the phrase, “Pork chopppppssssss and applesauuuuuuce! That’s right, pork choppppssssss and applesauuuuuuuce!” I had never actually tried to make pork chops with any type of apple; so here you have what happened next!

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Every now and then my husband pops off to the market alone.  He often loves to find and bring home bone-in pork chops that are thick-cut and gigantic! The last time he came home with them, I was remembering the episode of “The Brady Bunch”, where Peter and the whole gang kept repeating the phrase, “Pork chopppppssssss and applesauuuuuuce! That’s right, pork choppppssssss and applesauuuuuuuce!” I had never actually tried to make pork chops with any type of apple; so here you have what happened next!

I have often heard that Granny Smith apples are the best for cooking, so I popped out to the market and picked up a few, then I cored them, sliced them and held them in a water bath (to prevent browning).

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Salt and pepper both sides of the chops.

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Sear in butter and olive oil until golden brown.

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See? This is starting to look yummy!

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Pay no attention to that last photo with the apples on top. The apples go on the BOTTOM of the pan. I just forgot to save the correct photo! LOL!


Ingredients:

  • 4 bone-in pork chops
  • 3 Granny Smith Apples
  • 6 tablespoons REAL butter (Down with substitutes!)
  • 1/2 c. brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat oven to 350
  2. Peel, core & slice the apples. Place in a bowl and cover with water until ready to use.
  3. Salt & pepper the chops, then sear them in 2 Tbsp butter using a medium high cast iron skillet.
  4. Grease a 9 X 12 baking dish.
  5. Line the bottom with the apple slices.
  6. Mix brown sugar and cinnamon, sprinkle over the apples. Break up the 2 Tbsp. butter into pea sized little bits and sprinkle them over the apples and sugar mixture.
  7. Place the chops on top of the apples and sprinkle the remaining butter (broken into bits) over the chops.
  8. Cover with foil and bake for 1 1/2 hours.

 

Veggie & Quinoa Stuffed Patty Pan Squash

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Yesterday’s blog about Good Grains got me to thinking about stuffing things! During the summer months our city has an abundance of farmers markets I like to visit. I must have walked by a dozen types of patty pan squash before I decided to pick up a few to see what they are like. It was actually the grower who shared with me that one of the best uses for them is to stuff them. (We also like them on the grill, but that’s for another time.)

As soon as I arrived home, I scoured the cabinets and bins to find what would go inside my squash. I settled on sprouted quinoa with red peppers and onions.

Here’s my sautéed onions, red bell pepper, squash, salt & pepper, minced garlic and cooked quinoa all read to stuff in.

In order to do these squash properly they need to be pre-baked a little bit. (Below)

All stuffed and ready to head into the oven for the final bake! And then, the final product. These were delicious, filling and super healthy.


Ingredients:

3 patty pan squash

1 package sprouted quinoa (I save time by using the pre-packaged mixes)

2 Tbsp olive oil

1 Tbsp REAL butter

1 large onion diced

1 large red bell pepper diced

2 cloves garlic minced

Salt & Pepper to taste

1 egg

1/4 cup fresh herb (I used basil because I grow it, but flat leaf parsley or fresh thyme would be wonderful in this.)

Directions:

Preheat oven to 350.

Prepare the quinoa according to package directions and set aside.

Scoop out the squash to make a well for your stuffing.

Coat the squash in olive oil, salt and pepper. Place in baking dish. Bake for 10 minutes until somewhat soft but still firm.

Chop up what you scooped out and add it to your vegetables for sautéing

Using the olive oil and butter, Sauté the onions, peppers, garlic and squash until soft. Set aside to cool.

Mix the egg, prepared quinoa, 1/2 the chopped basil and sautéed vegetables together.

Stuff your squash.

Return to the oven and back 20 minutes.

Garnish with the remaining basil!