Tag Archives: Olive oil

Random Recipe ~ Peach Pork Chops

17 Apr

Random recipe with my daughter Eden, she found a cookbook at school.  We randomly went through the recipes and picked one.  It sounds good, hopefully it tastes good.

Peach Pork Chops

  • 1 1/2 cups finely chopped onion

    English: Autumn Red peach. Français : Pêches E...

    English: Autumn Red peach. Français : Pêches Español: Durazno cortado por la mitad (Photo credit: Wikipedia)

  • 1 cup finely chopped celery
  • 1/3 cup butter
  • 6 cups dry bread cubes
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. rubbed sage
  • 1/8 tsp. pepper
  • 1 pkg. frozen peaches, thawed and diced
  • 2 eggs
  • 1 cup water
  • 2 tbsp. minced fresh parsley
  • 6 boneless pork chops ( 1-1/4 inch thick)
  • 3 tbsp. olive oil
  • garlic and salt to taste
  • 1/4 cup peach preserves

In a skillet, sauté onion and celery in butter until tender; transfer to a large bowl.  Add bread cubes, poultry seasoning, sage and pepper.  Fold in peaches.

Combine eggs, water and parsley; add to bread mix.  Toss gently until well mixed.  Cut a large pocket in the side of each pork chop, spoon stuffing loosely into pockets.  Tie with string to secure stuffing if necessary.  Brush pork chops with olive oil.  Sprinkle with garlic salt (or fresh minced garlic) and pepper.

In a large skillet, brown chops on both sides.  Place remaining stuffing in a greased 9 x 13 baking dish.  Top with pork chops, spread preserves over chops.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer or until juices run clear.  If string was used, remove before serving.  Serves 6.

Hope you enjoy, this sounds like a good rainy day summer recipe.

Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

Asparagus Souffle

1 Feb

I love asparagus.  When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus.  Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky.  I wish I would have had my husband pick up another bunch for this lovely little recipe.

  • 3 tbsp. olive oil
  • 3 tbsp. whole-wheat flour
  • 3 tbsp. nutritional yeast
  • 1/2 c. milk powder
  • 3 tbsp. fresh parsley, minced
  • 1 c. milk
  • 4 eggs, separated
  • 2 1/2 c. asparagus cooked and cut up

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.  Gradually add liquid milk.  Blend.  Set on bottom of double boiler, to which hot water has been added.  Cook, stirring until mixture thickens slightly.  Cool to lukewarm.  Gradually beat in egg yolks.  Add asparagus.  Fold in stiffly beaten egg whites.  Turn into oiled casserole or oiled individual custard cups.  Bake at 325 F. for about 45 minutes until souffle is set.  Makes approximately 6 servings.


Zagatwine club

Cajun Chicken with Yogurt Dipping Sauce

28 Jan

Speaking of Cajun style food, I have a neighbor from Louisiana, who makes the best hot crab dip.  I will get the recipe from her and post it on here soon.  I ate the whole container (granted it was small) in one sitting by myself.  It was delicious!

Cajun Chicken

  • 6 boneless/skinless chicken breast halves
  • 1 T. olive oil
  • 1/2 tsp. celery salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. paprika

Flatten chicken to 1/2 in. thick.  Brush with oil.  Mix seasonings together and rub onto chicken.  Marinate 2 hours or overnight.  Fry or grill.  This chicken also makes a good hot sandwich.

Dipping Sauce

  • 1 (6 oz.) plain yogurt
  • pinch chopped mint
  • 1/4 c. chopped tomato
  • 1/4 c. chopped green pepper
  • salt and pepper to taste

Mix all ingredients together and serve. Mint.

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