Thursday, March 12, 2009

Sweet Apple and Onion Pork Chops

Sometimes I go to the kitchen and just look around to see what we have. If something stands out I will see if I can come up with something interesting to do with it. Pork and apples traditionally go very well together (I always enjoy apple sauce with pork chops) and the combination of sweet apples and sweet onions was rather intriguing.

I created the dish you see below with only two chops, since I was only feeding Kylie and myself. But I have adjusted the recipe to feed a family of four. As always on this site, the amounts and ingredients are merely suggestions. Feel free to modify this to your heart's content. Make it the way you like it and enjoy it! I can't wait to try this again soon. I think next time I am going to add a bit of rosemary to the mix. Yummy!



  • 4 pork chops
  • 2 gala apples (thinly sliced)
  • 1/2 sweet onion (thinly sliced)
  • 2 tbs cinnimon apple sauce
  • 1/2 cup chicken stock
  • 3 tbs extra virgin olive oil
  • 1 tsp thyme

Heat olive oil on medium high heat in a large skillet. Add pork chops. Season with salt and fresh ground pepper. Cook chops, turning occasionally, until they are cooked all the way through and lightly carmelized on both sides. Remove chops and set aside (cover with foil to keep them warm.)

Place the onions and apples in the pan you cooked the chops in. Sprinkle with salt and cook them until well caramelized. Scoop cooked mixture and place on pork chops.

You should have plenty of leavings in the skillet. Place apple sauce in pan and stir while cooking in order to remove the bits and pieces that have stuck to the bottom of the skillet. Add the chicken stock and cook until the mixture is reduced to the consistancy of a thick sauce. Pour the sauce over the pork chops and serve.

Simple Sour Cream Potatoes

I was sitting in the living room reading a book the other day and I suddenly had a craving for potatoes. I was having trouble deciding if I wanted a baked potato or boiled potatoes tossed in a glaze of some sort. So, I decided to see if I could create that baked potato experience using boiled potatoes. Once I had finished eating I realized that the flavor I was missing was crumbled bacon. If you like bacon on your baked potatoes, you should try them on this dish.


  • 3 medium russet potatoes
  • 1/2 cup finely shredded cheese (your choice of type)
  • 2 tbs melted unsalted butter
  • 3 tbs sour cream
  • 1 to 3 tsp half & half
  • chives

Cut potatoes in 1 inch cubes. Boil in salted water until fork tender. Drain potatoes. Toss potatoes with melted butter until well covered. Place potatoes in shallow baking pan, sprinkle with the shredded cheese. Bake in 425 degree oven until cheese is melted. Remove from oven and transfer potatoes to serving dish.

In small bowl, mix sour cream and chives. Add half & Half slowly until mixture is thin enough to drizzle. Drizzle the mixture over the potatoes, sprinkle with more chives, salt and freshly ground pepper to taste.

Serve!

Sunday, November 9, 2008

Chunky Chicken Corn Chowder and Herbed Potato Pancakes

I just ate the most delicious lunch ever, and it was made by my darling husband. It wasn't completely made from scratch, but he's never been one to simply open a can and heat the contents. And I'm glad for that, because we end up with the most wonderful new meals without spending hours cooking from scratch. So for all of you out there who don't like to spend a lot of time or effort cooking but aren't satisfied with straight-from-the-can, here's what he did:

Chunky Chicken Corn Chowder
1 can Chef's Cupboard Chunky Chicken Corn Chowder
Medium sized pasta shells
Water
Milk
Celery Salt
Salt
Pepper
Olive Oil

Pour enough water to cook pasta shells in a saucepan, add a few drops of olive oil and a good sprinkling of salt and pepper, and bring to a boil. Add pasta shells, reduce heat and cook until shells are al dente, stirring occasionally. Drain and return to pan. Mix in soup, thin with milk to desired consistency, sprinkle with celery salt, salt and pepper to taste. Heat through and serve.

Herbed Potato Pancakes
Leftover mashed potatoes (about 1 cup)
Bisquick (about 1 cup)
2 Eggs
Milk
Italian Seasoning
Salt
Pepper

Mix together mashed potatoes, Bisquick, eggs, Italian Seasoning and enough milk to make it the consistency of cake batter - if you get it too thin, add more Bisquick. Spoon or pour onto hot griddle, sprinkle with salt and pepper to taste. Cook until griddle side is brown and edges are set, then gently flip and cook additional 1 to 2 minutes or until brown and set. Serve warm - these are great plain, or with butter.

Saturday, October 4, 2008

Brownie Waffles

As I mentioned the other day, we are staying at my grandmother's house right now, and our motorhome is parked about 35 miles away. Which means that (1) I am cooking in a kitchen that is currently full of both my dishes and my grandmother's, so I don't have a lot of room; (2) I have to use an electric stove/oven, something I haven't done in about 18 years; and (3) said electric oven takes about an hour to preheat to 350 degrees Fahrenheit. So for the last two weeks, cooking has consisted largely of sandwiches, frozen dinners and microwaved hot dogs.

But tonight I had a sweet tooth, and went digging in our "pantry" (which currently is a stack of plastic bins) looking for something to fix. I found a brownie mix and was seriously considering turning the oven on, until my husband mentioned the waffle iron. We have previously experimented with muffin mixes in the waffle iron (I can tell you that corn muffin mix, blueberry muffin mix, and mixed berry muffin mix all work wonderfully, mixed per package directions and cooked in the waffle iron), and he came up with the idea a few months ago to cook brownies the same way. At the time of his initial suggestion, I had doubts about success, so I hit the internet looking to see if anyone had tried it before. I found a few sites that said it was doable, and what I remembered tonight was that most of them said to mix per package directions for regular brownies. So that's what I did.

Unfortunately, my brownie waffles were a total failure. I poured the batter onto the waffle iron the same as I have for all other waffles. At first, all seemed well, but then after about 30 or 40 seconds, hot liquid brownie batter came pouring out the sides. And I don't mean trickling, either. It was pouring out fast. And when the waffle iron indicated that they were done, they were stuck to the iron pretty tight, despite having oiled the plates thoroughly. And when I tried to pull them loose, they crumbled.

So, what to do with brownie batter when they absolutely failed as waffles and the oven would take an hour to heat? Pour it in a microwaveable dish and nuke it for about 10 minutes! The end result was a batch of perfectly edible, though not fantastic brownies.

Thursday, October 2, 2008

A Series of Unfortunate Events

You may have noticed I haven't been around much lately. I'm sorry about that, but we've had a series of unfortunate events that have kept me first offline and then busy for a while.

For just over 4 years, my husband and I lived in a 21 foot, 1973 Class C motorhome with our two cats. We traveled around the country, staying anywhere from a week to 5 months in one place before moving on to another place. It suited our purposes fairly well, but it was a little small, and being almost 35 years old, we were a little concerned about it breaking down. We'd also discovered that it didn't like mountains very much.

While we were staying at my mother-in-law's earlier this summer, we had the opportunity to buy a Class A motorhome that was 9 foot longer and 9 years newer. We looked it over and decided that we really liked it, and it seemed to be in really good shape. We asked the guy that was selling it how the engine performed. He said that he had just bought it a few months earlier so that he and his family could take a trip to California from Missouri - it was cheaper to buy a used one than rent one.  He said that it handled the mountains beautifully and that they didn't have any trouble with the winds, either.

So we bought it. We drove it about 20 miles to my mother-in-law's house, where we parked it and moved all of our stuff into it. We stayed there for another 2 1/2 months, then, on Monday September 15, we left on our way to Florida, with stops planned in Columbia, MO and St. Louis, MO. On that Monday, we drove a little over 200 miles to Columbia with absolutely no problem. We stayed at a campground for 2 nights, then headed out on Wednesday. We drove about 3 miles to the gas station, filled up the tank, and got onto the interstate highway. Within 2 miles of getting on the interstate, we started hearing a rattle coming from the engine. We pulled off at the next exit and looked everything over, but we couldn't find anything wrong. We drove on a little farther down the interstate, and the rattling got worse. We tried stopping at a Freightliner repair shop, but nobody there knew anything about gas engines. We tried driving to Kingdom City to try to find a shop, but before we got there, something broke loose and started knocking hard. We pulled off and called a shop, and a guy came out to look at it. We started the engine and he promptly said it sounded like we'd either broken a rod or a piston. We asked how much it would be to fix it, he told us to call the shop. We called the shop, and the boss said that he couldn't give an estimate without seeing it first. So we arranged to have it towed (by another company) to the shop, where the boss listened to the engine, said the same thing that his underling had said, then said that they don't rebuild engines and don't know anyone that does. They could replace it with a new engine for only $9,000, which is more than we paid for the whole rig!

Besides, he might as well have said $2 million, because we didn't have $9,000 and didn't have any way to get it. I joked about setting up at the interstate exit with a sign reading "Will work for Chevy 454 big block" - that at least had a chance. We made a few phone calls to relatives, and after going through a dozen or so ideas, we came to the conclusion that we were just going to have to sell the rig for scrap, because we couldn't figure out any place to park it until we could get a new engine or rebuild the existing one. We spent the night in the parking lot of the shop, figuring it would be the last time we would sleep in that bed. The next day, my parents came out and drove us to Uhaul, then helped us pack and load all of our belongings on a rental truck. Meanwhile, we couldn't find anyone that wanted the motorhome, even for scrap. We drove away with our belongings, unsure what was going to happen to our home.

By the time we got to St. Louis, with several more phone calls made along the way, we came up with a tentative plan. We parked the truck that evening in my mother's driveway, slept at my brother's, then made more phone calls the next morning. The end result was: We had the motorhome towed about 150 miles, to a piece of land owned by my mother's cousin. We are staying at my grandmother's house; she is 96 years old living in a nursing home and not expected to return home. We will be doing maintenance on the house getting it ready for eventual sale. And I am looking for work, so we can have some regular income, while my husband works on building an internet business and rebuilding the motorhome's engine.

So now I'm looking for work in a time of high unemployment, with so-so mass transit and a bicycle as my transportation with winter rapidly approaching. Which is why I haven't been around much, and why posts on here may be a little sparse in the next few weeks. Once I find a job and we settle into a routine, I should be able to find time for more frequent (or at least more regular) posting.

Wednesday, September 3, 2008

For hungry teenagers - "Totally Sick" Chip Dip

A few years ago, my husband entered a screenwriting and directing contest. He had to submit a 3-minute filmed scene that he had directed. Trouble was, we had no filmed scene, no equipment, little money, and the deadline was a week away. What could we do?

Well, it just so happened that we met a guy that same week who had access to a professional digital video camera and was willing to donate his time and camera experience to this little project. Great! That's a start!

Next, we had to find some actors. Well, our camera man also happened to have a couple of actor friends who were willing to work for free, and my teenage step-son had a few friends that were willing as well. So, we made a plan for filming. We were going to do the entire shoot in one afternoon. No problem, we only needed a 3 minute clip, shouldn't take too long to get that, right?

Wrong. Lots of little things went wrong, as things often do, and we found ourselves still shooting at dinner time. No problem; there was a sub shop just up the street, so I ran up and bought everyone some sandwiches. Shortly after we all ate, we wrapped up shooting at our first location and headed to the second and final location, which was our house. Again, we thought, we only have a couple more shots, shouldn't take long.

Well, at 9:00pm, with no end in sight, everyone was starting to get hungry again. So I scrounged around the kitchen and came up with a tray of veggies, a couple bags of chips, and a thrown-together chip dip that everyone went nuts over. They devoured it. I ended up making a run to the 24 hour grocery store a couple miles away to get stuff to make more dip, they loved it so much. And here it is:

"Totally Sick" Chip Dip:

8 oz. cream cheese
1/4 cup sour cream
1 tbs cream (can substitute milk or half and half)
1/2 tsp lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp parsley flakes
1/4 to 1/2 tsp Italian seasoning
1/8 tsp celery salt

Mix all ingredients well, serve with chips and/or veggies, and stand well back so you don't get your arm gnawed off when it is gone!

Wednesday, August 6, 2008

Lynnie's Chicken

Quite a number of years ago (I won't say how many), Michael and I went over to our friend Lynnie's apartment to help her record some music. She was a fantastic singer/songwriter (presumably still is, though we haven't seen her for years), and she could do Janis Joplin better than Janis herself. I know, some people might consider that a sacrilegious statement, but if you'd heard her...another friend (who is a big Janis fan) heard one of the recordings we did and honestly thought that we had a bootleg Janis Joplin recording.

So, anyway, back to the story...we agreed to help her with the recording, and in exchange she cooked us dinner. She wouldn't tell us ahead of time what she was fixing, but when we walked in her place, it smelled wonderful. And when we tasted it, it was (and still is) one of the best things we'd ever had. And it was somewhat a mistake. You see, when she went to buy ingredients, she meant to get 3 cans of cream of mushroom soup, but someone had moved some cans around, and she didn't realize until she got home that she actually had 2 cans cream of mushroom and one can of cream of broccoli soup. She didn't have time to go back to the store, so she went with what she had. And it was phenomenal. So, Lynnie, if you read this, I hope you will forgive me for sharing your secret (and I hope I got the amounts right), but we really love it and I would like to share. And Lynnie...if you do read this, let us know how to reach you!!! We'd love to visit with you and catch up on stuff!

Lynnie's Chicken
4 to 6 boneless, skinless chicken breasts (thawed, if using frozen)
2 cans condensed cream of mushroom soup
1 can condensed cream of broccoli soup
8 ounces sour cream
cooked pasta (or rice)

Place chicken breasts in a large, deep skillet. Add water to just cover the chicken. Bring to boil, cover pan and boil 8 to 10 minutes. Remove from heat and drain. Stir in soups, then heat over medium heat, stirring frequently, until bubbly. Reduce heat to low, cover and simmer for 20 to 45 minutes, stirring occasionally. Let your schedule determine the simmer time, here; it tastes better the longer it simmers. Before serving, remove from heat, stir in sour cream and let sit for 5 minutes. Serve over cooked pasta or rice.

P.S. Michael loves this so much he raves about it to everyone, despite the fact that at the time he first tried it, he absolutely couldn't stand mushrooms, cooked broccoli, or sour cream (and still isn't crazy about any of them)!

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