Tag Archives: Cook

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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Beer-Braised Beef with Noodles

1 Jan

I have been trying to find some new recipes, and I found this one and it sounds wonderful, especially on a cold winter’s day.  Now that I am home, I am trying to find recipes to make in my crock-pot.  I just need to get organized, take the time to write a list and then learn to stick to a list while shopping.  I am still looking for a good vegetable recipe to serve alongside this recipe.

Beer-Braised Beef over Noodles:

  • 3 bacon strips, diced
  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 tsp. vegetable or olive oil
  • 1 onion, cut into wedges
  • 1 tsp. minced garlic
  • 1 bay leaf
  • 12 0z. beer, regular or non-alcoholic
  • 1 tbsp. soy sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • 2 tbsp. all-purpose flour
  • 1/4 cup cold water
  • hot cooked noodles

In large skillet, cook bacon over medium heat until crisp.  Place on paper towels; drain, discard drippings.  Sprinkle beef with salt and pepper.  In the same skillet brown beef on all sides in oil; drain.

Transfer to a 5-qt. slow cooker.  Add bacon, onion, garlic and bay leaf.  In a small bowl, combine beer, soy sauce, Worcestershire sauce and thyme.  Pour over beef mixture.

Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.

In a small bowl, combine flour and water, mix until smooth.  Gradually stir into slow cooker.  Cover and cook on high for 30 minutes longer or until thickened.  Discard bay leaf.  Server over noodles.

 

Herbed Shrimp with Wild Rice

30 Jan
Cooked wild rice.

Image via Wikipedia

I love shrimp and so does my daughter.  I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota.  This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974.  I love old church and community cookbooks, they have the best home cooked recipes.

  • 2 lb. raw shrimp
  • wild rice
  • 1/2 c. butter
  • 1/2 lb. fresh mushrooms sliced
  • 18 cherry tomatoes
  • 1 c. sliced celery
  • 1 tsp. parsley flakes
  • 1/2 tsp. tarragon leaves
  • 1/2 tsp. ginger
  • 2 tsp. salt
  • 1 tsp. dry mustard
  • 1/8 tsp. garlic powder
  • 1/4 tsp. pepper
  • 3 tbsp. lemon juice

Shell and devein shrimp.  In large skillet, sauté mushrooms in melted butter for 2 minutes.  Add celery and tomatoes and sauté 1 minute longer.  Remove and push to one side.  Mix seasonings together, add shrimp and sprinkle with seasonings.  Saute shrimp, stirring, 2 minutes.  Add lemon juice, combine shrimp and vegetables.  Cover and simmer 5 minutes.  Serve over wild rice.  Serves 4-6.


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