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Apricot Pork Chops with a Kick



Source: https://www.everyplate.com/recipes/apricot-pork-chops-with-a-kick-5e86411f61558128db350842?week=2020-W18

2 Pork Chops, about 10 oz total
Salt, to taste
Pepper, to taste
Olive Oil, for cooking
2 Cloves Garlic, Minced
2 T Soy Sauce
1 oz Apricot Jam
2 T Water
Lime Juice, to taste
1 T Butter
1 Thai Chili Pepper, seeded and finely chopped

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate in the microwave to keep warm. Remove pan from heat to cool for 1 minute.

If pan is dry, add a little more olive oil. Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 T water; cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 T butter, and a pinch of chili to taste.

Return pork to pan and turn to coat in glaze. Goes well with rice and carrots.


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Diner-Style Chicken & Gravy


Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

1/4 C Flour
2 Chicken Breasts, about 10 oz total
Salt, to taste
Black Pepper to taste
Garlic Powder, to taste
Paprika, to taste
Seasoned Meat Tenderizer, to taste
2 T Butter, Divided
1 Shallot, Finely Chopped
1 T Flour
3/4 C Water
1 Packet Chicken Stock Concentrate, about 1 T

Finely chop shallot and set aside.

Add 1/4 C Flour to a plate or shallow dish. Season with salt, pepper, garlic powder, and paprika.

Pat chicken dry with paper towels and season all over with seasoned meat tenderizer and pepper. Press chicken into seasoned flour to completely coat; tap off any excess. Melt butter in a large pan over medium heat. Add coated chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and keep warm in microwave.

Melt butter in pan. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Stir in 1 T flour until lightly browned, about 1 minute. Gradually whisk in ¾ cup water, then stir in stock concentrate. Bring to a boil and cook until thickened, 1-2 minutes. Season with salt and pepper. If gravy gets too thick, add a splash of water.

Serve gravy over chicken. Also goes well with mashed potatoes.




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Onion Gravy


Source: https://www.everyplate.com/recipes/gravy-lover-s-meatballs-5b9bdca630006c0d8101a2b7

1 T Butter
1 Onion, Chopped
Salt and Pepper to taste
1 T Flour
3/4 C Water
1 Packet Beef Stock Concentrate, About 1 T

Heat 1 TBSP butter in large pan over medium heat until melted. Add onion and a pinch of slat and pepper.

Cook, stirring, until browned and softened, 8-10 minutes. Add flour. Cook, stirring, until lightly browned, about 1 minute. Gradually stir in 3/4 cup water until fully incorporated. Stir in stock concentrate and simmer until thickened, about 1 minute. Season with salt and plenty of black pepper.

This goes well with meatballs and/or mashed potatoes

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The Perfect Cinnamon Roll Icing



Source: https://www.allrecipes.com/recipe/216759/the-perfect-cinnamon-roll-icing/

2 oz Cream Cheese, Softened
7 T Butter, Softened
1/2 t Vanilla Extra
2 T Milk
1 1/2 C Confectioners' Sugar
1/4 t Salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla, milk, and salt, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

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Yeast-Free Cinnamon Rolls





Source: https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/

3/4 C Flour
2 T Sugar, Divided
1/2 t Baking Powder
1/4 t Baking Soda
1/8 t Salt
5 T (2.5 oz) Milk
4 T Butter, Divided
1 t Apple Cider Vinegar
3 T Brown Sugar
1 t Ground Cinnamon

Preheat oven to 375F and spray muffin pan with non stick spray. We will use only 8 of the cups.

Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Melt 2 T butter in microwave. Add milk and apple cider vinegar. Mix well. Pour over the flour mixture. Mix well until a soft dough forms.

Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

Roll up lengthwise into a log. Cut into 8 pieces using a knife. Place 1 piece into each muffin cup.

Bake for 13-15 minutes or until golden. Top with icing if desired.

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Garlic Butter Peas


Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

1 Clove Garlic, Minced
1 T Butter
1 Can Peas, Drained
Salt and Pepper, to taste

Finely mince garlic.  Place butter and garlic in a microwave safe bowl. Microwave together for 45 seconds. Add drained peas, salt, and pepper. Mix well. Microwave for 1-2 minutes or until warmed through.

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Not Your Mama's Meatloaf





Source: https://www.traegergrills.com/recipes/not-your-mamas-meatloaf

1 C  Bread Crumbs
1 C Milk
2 T Onion, Chopped
1/2 t Ground Sage
2 t Salt
2 Eggs, beaten
2 lbs 80/20 Ground Beef
1/4 lb Ground Milk Pork Sausage
1/2 C BBQ Sauce
1/2 C Apple Juice, Divided

Pellets: Apple

When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs and 1/4 C apple juice. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.

Transfer the meatloaf to a wire rack and place on the grill. Smoke for 2 hours at 225F. Raise temp to 350F until it reaches internal temperature of 160F.

For the Glaze: Combine bbq sauce with the remaining 1/4 C apple juice. Glaze meatloaf when it hits 150F and 155F. 

Let rest 10 minutes before slicing.

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