Candy Apple Pork Chops

After browsing through recipe's one day online I came across a pork recipe with peanut butter. I found this very interesting sounding and thought I would create something with this ingredient. I mixed some things together and next thing I knew I had what tasted like a candy apple with peanut butter and caramel, it brought back memories of child-hood!

* Made this on 5/1/12 and substituted the prunes and jelly for cranberry sauce. Also substituted the Gin for Spiced Rum! For a side I made Sauerkraut. I sauteed the sauerkraut with olive oil and butter then added 1/2 cup apple sauce, some dashes of vanilla extract and 1/4 tsp. cinnamon. Strain and Plate it directly next to and slightly on top of the pork. Delicious combo!

"Candy Apple Pork Chops"

Ingredients:

3 Boneless Pork Chops
1 c Peanut Butter
1/2 c Prunes
1/2 c Bread Crumbs
2 tbs Honey Apple Butter (jelly)

1/2 c Cranberry/Apple Juice

1-2 tbs Garlic (chopped)

3-4 tbs Gin

(you could probably substitute with beer, ginger ale or soda water/spritzer)

2 pinches Celery Salt

Directions:

1. Preheat oven to 425*
2. In a food processor mill the Prunes and a 1/4 c of the Cranberry Juice until somewhat smooth and mixed.
3. Pour Prunes in a bowl and add the Peanut Butter, Bread Crumbs and Apple Butter and mix, adding cranberry juice as needed until ingredients are just mixable (not watery).
4. Mix the Garlic and Gin together and pour on the bottom of a medium casserole dish.
5. Place the Pork in the dish and spread the Peanut Butter mixture on top of the pork no more than 1/2 inch thick, spread extra over the sides of the Pork. Sprinkle Celery Salt on top.
6. Place in oven until pork is cooked and topping has a nice crusty appearance about 30 - 40 min.

Baked Haddock with Berry Grapefruit Crumble

My first time cooking haddock! My buddy doesn't care for fish so once-in-a-while I will try making it a certain way hoping he likes it. Well, all my Salmon recipes (some of which I love) didn't work for him, Sword fish...a little, then finally hit the jackpot with this haddock recipe. I took a standard recipe from online with bread crumbs and got crafty with Grapefruit and some berry touches for that sweet and sour combo. I got a surprise visit from my mom and got two thumbs up from her :) Forgot to take a picture, dang!

"Baked Haddock with Berry Grapefruit Crumble"

Ingredients:

1 1/2 lbs. Haddock
3 tbs. Butter (melted)
3/4 c. Bread Crumbs
1/2 Grapefruit (cut and pealed into 4 slices)
1 tbs. Rasberry/Strawberry Jam
handful Cranberries (chopped) * I buy them dried
1 t. Salt
1/4 t. Pepper
1/4 t. Thyme

Topping:

1 tb. Grapefruit Zest
2 tb. Pecorino Romano Cheese (grated)

Directions:

1. Mix all the top ingredients (except the fish and Grapefruit) together in a bowl).
2. Zest the Grapefruit than slice it.
3. Place fish in a greased casserole dish and place Grapefruit slices in between or on the sides of the fish.
4. Spead the Crumb mixture on top of the fish and place uncovered in a pre-heated 400* oven for 25 min.
5. Mix Zest with the Cheese for your topping.
6. When fish is done, sprinkle the Grapefruit/Cheese mixture on top and cook for a few minutes longer.
Remove and enjoy!

Coconut Gravy Shrimp

Looking for a subtle mediteranean taste here I got creative and was very pleased with the result. The only mistake I made was putting the flour in too early and didn't have as much gravy as I would have liked. Make sure the flour goes in at the end!

"Coconut Gravy Shrimp"

Ingredients:

1 lb Shrimp (peeled/deveined)
1 c Brocoli
1 c Cauliflower
1/3 c Coconut Rum (you can substitute this with coconut juice or coconut cream)
1/4 c Pomogranite or Cranberry Juice
1/4 c Chicken Stock
1/4 c Whole Wheat Flour
1/4 t Vanilla
2 tb (heaping) Parmigiano Reggiano Cheese (grated parmisian can be used also)
1/4 t Salt
1/4 t Pepper
1/4 t Curry Powder
1/4 t Cilantro
1/4 t Bayleaf crushed
drizzle Maple Syrup (optional)

Directions:

1. Heat a large skillet with EVO and add shrimp.
2. When shrimp has turned pink add all the ingredients except the Flour and cook covered until shrimp and veggies are soft and shrimp is cooked. I'd say 10 minutes on medium heat.
3. Add the flour and mix together well until sauce thinkens to a gravy.
4. Serve over Whole Wheat Linguini and a side of Garlic Bread. Drizzle Maple Syrup over the top, mmm!

Pork with Corn Salsa

I tried giving this dish a Mexican spin to it. It could have used a little more flavor, I would say a pinch of cayenne pepper and maybe some oregano would complete it.

"Pork with Corn Salsa"

Ingredients:

1 lb. Boneless Pork (cubed)
Rice (cooked ) ( I used one boil bag whole grain brown rice)
1 can Corn
1/2 c Tomatillo or regular Salsa
1/2 c Chick Peas (processed/crushed)
1 t Lime Juice
1 tb Cream Cheese
1/4 t Flax Seeds
Salt and Pepper to taste

Directions:

1. Heat a large skillet with EVO. Rinse and coat the cubed pork with the Wheat Flour and cook until browned.
2. Add the remainder of the ingredients to the pan and heat until Cream Cheese is melted.
3. That's it! Quick and simple!!
* I used a dollup of instant mashed potatoe and parsley flakes on top for a garnish.

Quinoa/Barley Goat Cheese Meatballs

"Quinoa/Barley Goat Cheese Meatballs"

I got this original recipe from "Clean Eating" magazine and though I liked them when I made them I thought they could use a little more flavor. So I started from scratch and created my own recipe for my blog! As you may already know, Quinoa is one of the best grains you can have in your pantry alongside of Barley Pearls. Both are an excellent source of fiber. Goat Cheese tastes a lot like cream cheese I think, just a little more on the stronger side. Add an egg to the meat mixture if you would like your meatballs to hold together a little better, mine were fine but didn't hold together well once being cut into on the plate. Boy was this a tasty meal :)

Ingredients:
1 lb Ground Beef
1/2 c Quinoa
1/2 c Pearl Barley
4 oz Basil Goat Cheese
1 t Garlic
1/2 t Lime Juice
1/2 t Salt
1/2 t Pepper
1/4 t Sage
few dashes Worcestershire
1 tb EVO

1 Egg (optional)

drizzle of Maple Syrup

Sauce:

1 tb Vegetable Oil

1/2 c Chicken Stock
26 oz can 4 Cheese Tomato Sauce
1 handful Cranberries

Directions:

1. Cook the Quinoa and Barley in 2 cups boiling water until water has been obsorbed/evaperated. Drain and let cool.
2. Mix together (with your hands) all the ingredients including the Quinoa/Barley mix ommiting only the maple syrup.
3. Roll/Pat and toss mixture between your palms to create golf ball sized meatballs (about 15).
4. Place meatballs on a greased or parchment lined cooking pan and drizzle one line of the maple syrup down each row across the tops of the balls.
5. Place in a 400* oven and cook for approximately 20 minutes or until done.

Sauce:
Rather than make my own I just added some ingredients to some canned sauce.

1. Mix all ingredients together and heat on med/low, just under a simmer while meatballs cook.
2. Add meatballs to sauce and simmer for a few minutes.
3. Spoon on top of Whole Wheat Linguini or a pasta of your choice. Sprinkle top with grated cheese.

Garlic Bread:
Made my own this time with some left over hamburger buns.

1. Place buns cut side up. Place 1/2 tb butter on top of each, sprinkle with garlic powder and parsley flakes.
2. Put in oven with meatballs for just over 5 minutes (until crispy).

Light Cheesy Chicken Salsa Casserole with Ziti

Tossed this casserole together Thursday night (2/4/10). Approximately 20 min. prep. time, 20 min. bake time. Tasted nice & light with a hint of heat from the salsa, mmmm. My first recipe on this blog, and you all will soon learn that dried cranberries and cherries area staple in most every dish I create! They add a nice sweet and tangy taste to each meal :)

"Light Cheesey Chicken Salsa Casserole with Ziti"

Ingredients:
3 tbs EVO
1 tbs Butter
1 1/2 lbs. Chicken (cooked & sliced before or after cooking)
3 c Ziti (cooked)
1 c Chicken Stock
1 t Pepper
1/4 t Salt
1 white onion (chopped)

2 c Cubed Butternut Squash (cooked/frozen)

1 t Garlic (chopped)

1 handful each Cherries & Cranberries (dried/fresh)

1 t Cream Cheese

2 t Pecorino Romano Cheese (grated)

[Topping]

1/2 c Tomatillo Salsa

2 t Cheddar Cheese (shredded)

Directions:

1. Heat EVO & Butter in a large skillet on low/med heat. Cook the chicken until cooked. Place chicken aside in a paper towel lined bowl. (don't dump out the juices inside the skillet!)

2. Add the onion to the skillet, cook a couple minutes then add the garlic. Add the butternut squash, cherries, cranberries, cream cheese & romano cheese.

3. When the cheese is melted and squash is soft, stir in cooked ziti, chicken stock, pepper & salt and simmer for about 5 minutes.

4. Poor mixture into a large casserole dish and lightly spread the salsa over it and sprinkle the cheddar cheese on top. 

5. Put in oven uncovered 350* for 20 minutes or until bubbling.

6. Let cool a few minutes then ENJOY!

* Don't forget the Garlic Bread!!