Coming soon:

Calzones

Angel Hair Pasta with Alfredo Sauce

Boston Cream Pie

ICED LEMON COOKIES

ICED LEMON COOKIES

2 c. sugar, 

2 eggs,

1/2 c. lemon juice,

1 tsp. baking soda,

4 1/2 c. sifted flour,

1 c. shortening,

1 c. buttermilk,

1 lemon rind, grated,

2 tsp. baking powder

ICING

1 box powdered sugar (1 lb.) ],

2 tbsp. evaporated milk,

1/4 tsp. lemon extract,

2 tbsp. melted butter,

Rind and juice of 1 lemon,

Drops of boiling water to thin

Cream sugar and shortening. Add eggs and beat until fluffy. Add lemon juice and grated rind. Sift flour, soda and baking powder together. Add to above mixture alternating with buttermilk. Drop on greased cookie sheet and bake at 350 degrees for 12 to 15 minutes. Cool and ice. Makes 8 to 10 dozen. Icing: Combine ingredients for icing. Mix well. Consistency should be like a thick glaze.

Fried Apples

FriedApples

Ingredients:
2 cups Apple juice
4 large Golden Delicious apples with -- peel, 1/2" wedges
1/2 cup Apple juice
3 tablespoons Cornstarch
1 teaspoon Apple pie spice
4 tablespoons Sugar

Directions:
Combine apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender per 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.

Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.

Note: I used Splenda

Crunchy Baked Pork Chops

Crunchy Baked Pork Chops

Serves 4


4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small shallot, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges


1.Pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
2. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
3.. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
4. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Note: I used store bought bread crumbs (unflavored)

Coming soon:

Crunchy Baked Pork Chops

Sweet Corn

Fried Apples

REVIEW: Pot Roast Chicken

This was a super easy recipe.  I think I like Pot roast better, however is was good for a change.  I also had brown gravy on the side..

Rating 3 out of 5

Pot Roast Chicken

POT ROAST CHICKEN
Spray 9 x 13 inch baking dish.
1 chicken, cut up & skinned (I use only 4 breast, less fat grams)
7-8 sm. new potatoes, scrubbed
4-5 sm. onions, peeled
4 med. carrots, peeled & cut into 3" pieces
1 can low sodium chicken broth
1 tbsp. lemon juice
3 cloves garlic, minced
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. black pepper
2 tbsp. parsley, minced
1. Arrange chicken, potatoes, onions and carrots in baking dish.
2. Mix broth and lemon juice. Pour over chicken and vegetables.
3. Sprinkle on garlic, oregano, thyme and pepper.
4. Bake uncovered 40-45 minutes @400 or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices. (If juices evaporate too quickly add more chicken broth.)
5. Transfer to serving platter, arranging vegetables around chicken and sprinkle with parsley.

Warning: Cooking objects can be sharp :)

REVIEW: Aspraragus with silced almonds and Parmesan cheese

We both really loved this recipe.  Very easy to make and so YUMMY

Rating 5 out of 5

REVIEW: Quail with Rice

 To cook quail was the man's idea.  A first for me.  I have had quail before, but never cooked it.  The recipe was easy.  Didn't take too long to prepare.  I think the cooking time is a little longer.  The rice needed to be cooked a little longer.

So, I thought the rice was really good.  The quail to me didn't have much of a taste.  They are very small, so a little hard to eat.  Not much meat on them.

The man really liked this dish.

Rating: 4 out of 5

Asparagus with Sliced Almonds and Parmesan Cheese

 

Ingredients

• 2 tablespoons butter
• 1 pound asparagus, bottoms trimmed
• 1/3 cup sliced almonds
• 1/3 cup Parmesan cheese

Directions

1. Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Quail With Rice

 

Ingredients

• 4 bacon strips, halved
• 8 quail, dressed
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/2 cup minced fresh parsley
• 2 1/2 cups chicken broth
• 1 cup uncooked long grain rice
• 1/2 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning

Directions

1. In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

Florida Pie

Florida Pie

1 9-inch graham cracker crust, fully baked and cooked, or a store-bought crust
1 1/3 c. heavy cream
1 1/2 c. shredded sweetened coconut
4 large eggs, separated
1 (14-ounce) can sweetened condensed milk
1/2 c. fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 c. sugar

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To finish the pie with Meringue:

Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue). Return the pie for another 30 minutes or for up to 3 hours before serving.

Serving: If the pie has been frozen long enough to be firm, let it sit at room temperature for about 30 minutes. You want it to be cold but not frozen.