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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.

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White Chocolate Raspberry Bread Pudding

3 Feb
Raspberries

Image via Wikipedia

What more could you ask for? White chocolate and raspberries added to one of the best comfort foods ever, bread pudding. I am sure this will be one of those desserts that you will unashamedly hide  in the nearest dark closet with a flash light to eat.

  • 8 ounces French bread, cut into 1-inch pieces
  • 1 c. milk (do not use low-fat or non-fat)
  • 3 c.  heavy whipping cream
  • 1/2 c. sugar
  • 18 oz. white chocolate, coarsely chopped
  • 1 c. frozen raspberries
  • 7 large egg yolks
  • 2 large eggs
  • 1 tsp. vanilla

1.  Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

2.  Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

3.  Place bread cubes in 2-quart glass baking dish, along with frozen raspberries.  Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Fold  in remaining chocolate mix. Cover dish with foil.

4.  Bake pudding 45 minutes. Uncover and bake until top is golden brown, 10 – 15 minutes. Transfer pudding to rack and cool slightly.

5. Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate sauce.

Caese’s Party Bread

27 Jan
A slice of pumpernickel bread

Image via Wikipedia

This is from a cook book from my parent’s church in northern Minnesota.

  • 1 loaf cocktail pumpernickel bread
  • 1 pkg. Italian dressing
  • 1 (8-oz.) box cream cheese
  • 1 cucumber

Mix cream cheese and dry Italian Dressing together until spreadable.  Spread on slices of bread, top with a cucumber slice and enjoy.  Great anytime appetizer, even better on a muggy Minnesota summer day.