From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.
If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.
If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!
2/3 cup sugar 3 tbls. cornstarch OR 1/3 cup all-purpose flour Small pinch of salt 2 cups milk 3 large eggs, (separate whites from yolks and place in separate bowls) 1-1/2 tbls. butter 1 tsp. vanilla 3/4 cup grated coconut 1/2 cup grated coconut for topping
Meringue:
3 egg whites at room temperature 1/4 tsp. cream of tartar 6 tbls. sugar 1/2 tsp. vanilla extract
Directions:
Coconut Cream (or Custard) Filling:
1. Prepare pie crust and bake. Allow to cool completely.
2. In medium saucepan, combine sugar, cornstarch or flour and salt.
3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.
4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.
5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.
Directions for Meringue:
1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.
2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.
3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.
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From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?
These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!
For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.
You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.
36 thin baguette slices (about 1/4-inch thick) 3 tbls. olive oil 3/4 cup chive and onion spreadable cream cheese
Frittata:
6 eggs 1/2 cup milk 1/ tsp. salt 1/8 tsp. pepper 1 cup shredded cheddar cheese (4 ozs.) 3/4 cup finely chopped zucchini (I grated it on a cheese grater) 1/2 cup finely chopped red bell pepper 2 tbls. finely chopped red onion
Directions:
1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.
2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.
3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.
4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.
5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.
*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.
*** Lighter option: Recipe can be made with reduced-fat cheese if desired.
24 wonton wrappers (3-1/4 x 3-inch) 4 EGGS 1 Tbsp. all-purpose flour 3 Tbsp. finely chopped ham (1 oz.) 2 Tbsp. finely chopped green onion 2 Tbsp. finely chopped red bell pepper
Directions:
HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.
BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup. BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.
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From Denny: This is a fun video of kid chefs in competition for the best peanut butter recipe. Let me tell you this video clip is worth watching as they are quite creative and these recipes adults will enjoy too. They use peanut butter much like Mexican recipes use cheese, as a binder in a quesadilla, pita bread, lettuce wrap or grilled sandwich. Several of these recipes are tasty ideas to use for leftover chicken breast and bits of fresh fruit. Take a look:
• 2 tablespoons creamy peanut butter • 1 tablespoon reduced fat cream cheese • 2 teaspoons preserves • 1/2 small to medium Macintosh apple, core removed and sliced into 6 slices • 2 slices whole wheat bread • 1/4 cup skim milk • 1/4 cup egg substitute • 1/8 teaspoon vanilla extract • 1 teaspoon sugar • 1/2 tablespoon butter • 1/4 cup maple syrup • Sprinkle of confectioners
DIRECTIONS
Take 1 tablespoon peanut butter and spread on one slice of whole wheat bread. Then spread 2 teaspoons of preserves on top of the peanut butter. Take the other slice of whole wheat bread and spread the second tablespoon of peanut butter on it. Spread 1 tablespoon reduced fat cream cheese on top of the peanut butter. Place the 6 apple slices in a single layer on top of the cream cheese. Place the first slice of bread on top of the slice with the apples.
Mix the skim milk, egg substitute, vanilla and sugar in a shallow bowl. On medium heat melt butter in a small fry pan until the pan has a coating of butter. Remove the extra butter and put aside and use if needed. Take the sandwich and carefully coat both sides of the sandwich with the egg substitute mixture by placing in a shallow bowl for a few seconds on each side. Place in the fry pan and cook until one side is lightly browned, then carefully flip the sandwich. Then cook until lightly browned. Remove from heat and cool for a few minutes before slicing into four quarters.
Place the sandwich on a plate with extra apple slices, maple syrup in a small cup for dipping, and a sprinkle of confectioners' sugar.
PB & Fruity says 'Let us Rap'
From: Rachel Granillo, Clovis, Calif.
INGREDIENTS
• 1/2 cup chopped cooked chicken breast • 2 tablespoons crunchy peanut butter • 3 tablespoons chopped Fuji apple • 2 tablespoons chopped black or red grapes • 1 tablespoons light mayonnaise • 2 teaspoons honey • Iceberg lettuce
DIRECTIONS
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.
More Rockin' Moroccan Peanutty Pitas
From: West Mylroie, Santa Clara, Utah
Serves: 4
INGREDIENTS
• 1 teaspoon smoked paprika, plus more for garnish • 1 cup prepared hummus • 1/2 cup Jif Creamy Peanut Butter • 1 tablespoon lemon juice • 1/2 cup chopped green onion • 1 1/2 cups shredded cooked chicken • 1 large tomato, seeded and diced • 2 tablespoons chopped cilantro • 2 large pita pockets
DIRECTIONS
In a small bowl, combine paprika, hummus, peanut butter and lemon juice. Transfer half of peanut butter mixture to medium bowl and combine with green onion, chicken, tomato and cilantro. Fill pitas with chicken mixture.
Cut into 8 triangles and serve with remaining peanut hummus. Garnish sandwiches and hummus with a sprinkle of smoked paprika, if desired.
Peanut butter and banana quesadilla with fresh fruit salsa and vanilla yogurt
From: Lauren Wright, Waukesha, Wis.
INGREDIENTS
• 1/4 cup creamy peanut butter • 2 large flour burrito size tortilla • 1 banana • 1 kiwi • 1 golden delicious apple • 5 large strawberries • 18 raspberries • 1 teaspoon strawberry preserves • 6 oz. low fat vanilla yogurt
DIRECTIONS
Note: Fruit salsa and yogurt should be prepared just before preparing quesadilla.
Directions for quesadilla: Take 1 large flour tortilla and add 1/4 cup creamy peanut butter to the center of the tortilla and then spread the peanut butter out evenly, leaving about 1 inch of tortilla around the entire outside of the tortilla. Next take the banana and slice thin slices (making circular pieces). Place bananas evenly on top of peanut butter. Place last flour tortilla on top then place quesadilla in pre-heated quesadilla maker for 5-7 minutes or in 10-inch non-stick frying pan for 5-7 minutes, turning once. Cut into 6 triangular pieces and serve with vanilla yogurt and fruit salsa.
Directions for fruit salsa: Take the skin off 1 kiwi and then finely chop kiwi, then put into a small mixing bowl. Take half of the apple, less seeds and core, finely chop and add to small mixing bowl. Cut stem tops off strawberries, then finely chop raspberries and add to small mixing bowl. Then stir in 1 teaspoon strawberry preserves then place part of the fruit salsa into a small serving dish.
Directions for vanilla yogurt: Open the 6 oz. container of low fat vanilla yogurt and pour into a small serving dish.
Chickenchita
From: Stephanie Hosko, Plymouth, Mich.
INGREDIENTS
• 2 tablespoons creamy peanut butter • 1 small can crushed pineapple in juice • 2 teaspoons of soy sauce • 3 tablespoons olive oil • 1 large flour tortilla • 1 chicken breast • 1/2 cup red pepper strips • 2 large lettuce leaves (such as romaine) • 2 rosemary sprigs • Parsley or chives for garnish (optional) • Salt and pepper
DIRECTIONS
Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.
Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.
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From Denny: Remember those dense rich flavorful pound cakes your great grandmother used to make in her time? Wonderful rich cakes full of butter - and calories. Well, we don't work on the farm anymore, unable to justify those calories since most of us are desk jockeys these days. How wonderful those cakes must have tasted with fresh homemade creamery butter! I have to go down to the Farmer's Market on weekends to find that "fresh from the farm taste" and quality product.
Well, the good news is the pound cake recipe idea has been streamlined calorie wise and is far lighter in texture. I paired this recipe with simple chocolate ganache. There is a video from Southern Living demonstrating how easy it is to make. There are also two ganache recipes, one with butter and the other uses light corn syrup. Take your pick.
Breakfast for the Diva Queen: Loaf Cake French Toast
Use leftover slices of Rich Yellow Loaf Cake to make a decadent breakfast treat. For four (1/2-inch) slices of cake, whisk together an egg and 1/2 cup of milk. Dip each slice in the mixture, turning to coat. Melt a tablespoon or so of butter in a nonstick skillet and cook the slices, turning once, until golden and crisp. Rich Yellow Loaf Cake, cooked this way, is great with strawberries and whipped cream.
Option: Make two smaller loaf cakes rather than the one (9x5-inch) loaf. Enjoy one and freeze the other one for later. Defrost the cake at room temperature before serving.
Lighter in texture than traditional pound cake, this golden loaf is still wonderfully rich tasting because it is made with egg yolks.
Ingredients:
4 large egg yolks 2/3 cup milk 2 tsps. pure vanilla extract 2 cups cake flour 1 tbl. baking powder 1/4 tsp. salt 1/2 cup (1 stick) unsalted butter, softened 1-1/4 cups sugar
Directions:
1. Preheat the oven to 325 degrees. Grease a 9x5-inch loaf pan and dust with flour. Combine the egg yolks, milk and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a medium mixing bowl.
2. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as necessary.
3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 1 minute on medium speed.
5. Scrape batter into prepared pan and smooth the top with a rubber spatula. Bake cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cake cool in pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.
6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Make a simple chocolate ganache to "enrobe" this luscious simple cake:
Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.
Chocolate Ganache
From: Gina Marie Miraglia Eriquez
Makes: enough for 24 cupcakes Active time: 15 min Start to finish: 15 min
Ingredients:
6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped 2/3 cup heavy cream 1 1/2 tablespoons light corn syrup
Directions:
Put chocolate in a large bowl. Heat cream in a medium saucepan over moderate heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Whisk until smooth, then stir in corn syrup.
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From Denny: Crawfish are coming into season and besides the first crawfish boil of the season my tummy goes to thinking about crawfish etoufee, a savory stew served over rice. Traditionally, this is a Creole dish but is now found all throughout Cajun country. It's served in the most upscale restaurants which makes a lot of old timers chuckle. To them it's just a good ol' country dish that tastes good and not expensive to make when you live off the land.
"Etoufee" is a word that means to stew, smother (a favorite technique throughout the entire American South for everything from pork chops to crawfish) or braise. My Cajun father-in-law always talked about smothering his Mississippi Pork Chops. And, oh, were they good too! Anyway, call it smothering, stewing or braising, this method of easy slow cooking is used for shrimp, crab, crawfish, meats and game.
This is an easy version of etoufee for the beginner cook as it is made with the simple light colored roux, sometimes called white roux. You don't have to master the darker roux.
Lafitte's Landing is about 40 minutes outside of Baton Rouge, the capital city. Baton Rouge is an hour plus 15 minutes west of New Orleans. If you come to visit, come long enough to traipse across southern Louisiana, going from New Orleans to Baton Rouge and farther west to Lafayette in a horizontal bee line. Lafayette usually has an International Music Festival around Easter or early April which is great fun.
If you have never visited Lafitte's Landing at Bittersweet Plantation - the brain child and huge success and a bed and breakfast too - of Louisiana native Chef John Folse, then hike on over and pay them a visit! The food is top notch; bring your wallet too. It's worth the time and money every time. Take a look at their B & B Suites as they are in the process of adding new ones, go here. Call them for availability and pricing as they may not have updated their website.
This chef is quite enterprising. He has developed his products as frozen entrees and more, ready to ship from his website in case you get a craving for good Louisiana food. For the crawfish etoufee, check it out here.
Yield: enough for your hungry friends and relatives
INGREDIENTS:
3 pounds cleaned crawfish tails (you can purchase these frozen) 1/4 pound butter 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 tablespoons diced garlic 2 bay leaves 1/2 cup tomato sauce 1 cup flour 2 quarts crawfish stock (by boiling the shells in water to extract the seasonings and seafood flavor) 1 ounce sherry 1 cup sliced green onions 1/2 cup chopped parsley 2 tablespoons basil 2 tablespoons thyme Salt and pepper to taste Louisiana Gold Pepper sauce
DIRECTIONS:
In a 5-quart cast iron Dutch oven, melt butter over medium heat.
Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saute 3-5 minutes or until vegetables are wilted.
Add half of the crawfish tails and tomato sauce and blend well into mixture.
Using a cooking spoon, blend flour into the vegetable mixture to form a white roux.
Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.
Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.
Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.
*** To purchase any of Chef John Folse's products, check out his extensive offerings at his online store, go here.
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From Denny: We like Mario Batali at our house. He is always enthusiastic about whatever he does and he does it well because he has a high personal standard of excellence. He is also more user friendly than most chefs, possessing an abundance of people skills. Mario is a natural as a teacher of great food.
He spent a lot of time exploring his ancestors' Italy, learning the language and the regional foods. He traveled, sampled and even worked for some small Italian kitchens just to learn the very old traditional recipes. Here he shares with us a very simple dish that is both a succulent and elegant meal fine enough to serve to guests for that special occasion.
Take a look at the variations you can do with this dish. Also, did you know that sage is great for easing toxin headaches? As winter ends, it's a good idea to include some sage into your diet as your body begins to naturally detox from the winter season. Chef Batali talks a bit about Italian culture and the language in the origin of the recipe's name. For a guy who received his original degree in Economics, he sure is bubbling over with information on just one recipe!
• 8 pork cutlets (about 2 ounces each) • 8 fresh sage leaves • 8 slices prosciutto di Parma • Flour for dusting • Salt and freshly ground black pepper • 4 tablespoons unsalted butter • 1/2 cup dry white wine • Lemon wedges
DIRECTIONS
Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.
Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.
Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.
Scallopa al Pizzaiolo
From: Chef Mario Batali
Makes: 4 servings
INGREDIENTS
• 6 tablespoons flour • 1 tablespoon salt • 1 tablespoon freshly ground black pepper • 1 pound pork loin, cut into 4 pieces 1/2-inch thick • 4 tablespoons virgin olive oil • 2 cups basic tomato sauce • 1/2 pound fresh mozzarella, cut into 8 rounds of 2 inches each • 2 bunches fresh oregano leaves, stems removed, to yield 1 cup
Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits. Add tomato sauce and bring to a boil. Replace pork in pan and coat with sauce. Place 2 pieces fresh mozzarella over each piece of pork and place pan in oven for 6 to 8 minutes, or until cheese is melted. Remove pan from oven.
Place pork on platter, surround with sauce, sprinkle with fresh oregano and serve.
Pork Saltimbocca
From: Chef Mario Batali
Makes: 4 servings
INGREDIENTS
• 1 pound pork loin, cut into 8 equal thin slices by your butcher • 4 thin slices prosciutto di Parma • 8 sage leaves • 4 tablespoons flour, seasoned with salt and pepper, • 1/2 cup plain bread crumbs • 2 tablespoons sweet butter plus 2 tablespoons • 1 cup marsala wine (sweet) • 1/2 cup basic tomato sauce • 1/2 cup basic chicken stock • 1/4 pound domestic mushrooms, quartered • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
DIRECTIONS
Lay 4 thin slices of pork on counter and season with salt and pepper. Place 1 slice prosciutto di Parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with flour. Place 4 remaining pieces of pork over 4 on counter. Massage the edges together so they stick together and set aside.
Flour outsides and place into bread crumbs, patting so the crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons sweet butter until bubbling over medium heat. Place 4 pork "sandwiches" in pan and cook slowly until golden brown. Turn and cook other side the same. Remove pork carefully and set aside in warm place. Turn heat to high and add marsala, tomato sauce, chicken stock and domestic mushrooms. Bring to boil and reduce by half. Add remaining sweet butter and 4 pork "sandwiches."
Simmer 10 minutes, add chopped parsley and serve.
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From Denny: Down South we love to grill and cook meat dishes with beer! It's become so popular nationwide that even the meat producers have polished some great recipes for us to enjoy.
The first recipe is ridiculously simple and quick to prepare. All you do is marinate with Italian dressing and fresh herbs of your choice and grill.
Since pork is coming into season this fall making it easier on the budget, now is the time to try your hand at something new! This second recipe is perfect for a Sunday dinner with family or for the holidays if you don't feel like cooking a large turkey because there are just the two of you. The pairing of cranberries and orange juice with pork is always a winner taste combination. I'll even throw in a small amount of garlic to counterbalance that tart and citrus taste though this recipe does not call for it.
The third recipe is a real show stopper! It's an OMG on the calorie meter but worth it because it combines the melting of fontina cheese, hickory-smoked bacon and onions sauteed until soft and sweet in a flavorful beer. This kind of "stuffing" helps to keep lean pork moist during the cooking process.
Pork is such a versatile and easy meat to cook for great flavor that can be short on time in this time conscious world. Also included are a few tips and suggestions about preparation and cooking.
1. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of chops with pepper and salt, if desired. Brown chops on each side in hot skillet. Add apple cider or juice. Cover tightly; cook over low heat for 5 or 6 minutes or until chops are just done. Drain off juices.
2. In a small bowl, combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 or 2 minutes or until heated through.
In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat and cool slightly.
For pork chops:
4 slices hickory-smoked or peppered bacon
4 ozs. fontina or white Cheddar cheese, grated (1 cup)
4 bone-in rib pork chops (1-1/2 inches thick)
Salt and pepper
Directions:
1. Cook bacon in skillet over medium-high heat until crispy. Drain on paper towels; crumble and add to Beer-Glazed Onions mixture. Stir in cheese; set aside.
2. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.
3. Divide Beer-Glazed Onions mixture among 4 chops (about 1/4 cup stuffing for each.) Carefully stuff the mixture into the center of each chop. Season both sides of chop with salt and pepper.
4. Preheat grill to 400 to 450 degrees. Spray chops lightly with nonstick cooking spray; place over hot grill. Cover and cook for 8 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes before serving.
Useful tips about pork:
■ A spicy mustard, honey and vinegar mixture makes a wonderful marinade or sauce for pork chops.
■ Baste with thick sweet sauce only 5 to 10 minutes before chops are done. This prevents burning sugar-based sauces.
■ For easy preparation and cleanup, place chops in a resealable plastic bag, then pour in marinade. Turn bag frequently. Discard leftover marinade.
■ Pork chops absorb flavor of marinades and rubs in as little as 30 minutes.
■ Chops will have a slight blush of pink in the center when they are done. To be sure that you cook them perfectly to medium doneness, use a meat thermometer and cook to 160 degrees.
■ Spice up barbecue sauce with a splash of horseradish or stir in your favorite jam or preserves.
■ Make an extra chop or two for sandwiches or salad toppers the next day.
From Denny: While I must admit the title had me curious, I just had to take a look at this delightful recipe over at the Jif site - and then laugh. Someone really knew what they were doing by giving it this title with the idea of dessert nirvana! :)
What are its awesome ingredients? Chocolate pudding, chocolate chips, Devils Food Cake and peanut butter are the winners combined to create dessert nirvana.
You might want to try out this easy recipe as a trial baking run before the holidays begin. After all, we do need to make sure it really is that good, right?! :) And practice makes perfect...
Chocolate Peanut Butter Nirvana Cake
Yield: 12 servings
Prep Time: 15 min
Cook Time: 55 min
Ingredients:
CAKE
• Crisco® Flour No-Stick Spray
• 1 (18.25 oz.) box Pillsbury® Devils Food Cake
• 1/2 cup Crisco® Pure Vegetable Oil
• 1 1/4 cups water
• 4 large eggs
• 1 (3.9 oz.) package instant chocolate pudding and pie filling mix
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
FROSTING
• 1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting
• 1/2 cup Jif® Creamy Peanut Butter
• 1/4 teaspoon almond extract
• 1/2 cup milk
• Chocolate curls or shavings for garnish (optional)
Directions:
1. HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
2. COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
From Denny: Found yet another great recipe for lasagna that is simple. This one has pesto in it, a real favorite of mine. This is also kid friendly and convenience oriented. Who said fast food had to be boring? Not this gem of a tasty recipe! Besides, we love Italian dishes at our house so you can never have too many versions of lasagna recipes (or chocolate ones either).
From Atlanta Journal-Consititution: To streamline the cleanup, we've devised this recipe using mostly ingredients that come in pre-measured containers that can be tossed away once emptied.
In a bowl, combine the ricotta and pesto. In a 13-by-9-inch microwavable casserole dish, spread about 1 1/4 cups pasta sauce. Top with 3 pieces uncooked noodles in a single layer. Noodles shouldn't touch each other or touch the sides of the pan since they will expand as they cook.
Dot with 2/3 cup of the ricotta cheese mixture and spread evenly with back of the spoon. Spread another 1 1/4 cups of the pasta sauce evenly over ricotta, covering noodles completely. Sprinkle with 3/4 cup of the shredded cheese.
Lay 3 more pieces of noodles on cheese, spread with another 2/3 cup ricotta, another 1 1/4 cups sauce and 3/4 cup shredded cheese. Add another 3 pieces noodles, remaining ricotta, 1 1/4 cups sauce and 3/4 cup cheese. Reserve remaining shredded cheese. Top with last 3 noodles and cover with remaining sauce.
Cover with microwavable plastic wrap and microwave on high for 13 to 15 minutes, turning twice.
Remove from microwave, carefully remove plastic wrap and sprinkle with reserved cheese. Replace plastic wrap, return to microwave and cook on high for 3 to 4 minutes, or until cheese is bubbly. Remove plastic and let stand 5 minutes before cutting.
Notes:
When layering the ingredients, there's no need to be a stickler for measuring; so long as you can eyeball the approximate amounts given, you can save yourself from washing a single measuring cup.
If you can't fit a 13-by-9-inch pan in your microwave, an 11 1/2-by-8-inch pan should work. Just don't overfill the pan when you get to the top layers and break the noodles to fit. Barilla makes no-cook lasagna noodles that work well in this recipe.
From Denny: School is back in session and families are looking for quick, easy and inexpensive dishes for dinner. Here's a tasty quick idea of what to do with leftover pasta noodles: turn them into a frittata omelette cake with cheese!
From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.
This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.
This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!
From: Cheri Lasseigne from a “Body for Life” cookbook
Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.
1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.
2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.
3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.
4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.
Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.
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