4 - 6 pork chops
2 cups water
1 teaspoon salt
1/2 tsp fresh pepper
1 tsp Italian seasoning
1/4 tsp garlic powder
2 tablespoons oil
1 cup uncooked white rice
2 (10 1/2 ounce) can cream of mushroom soup or cream of celery soup - your call!
1/2 cup water
Bring 2 cups salted water to boil. Add uncooked rice; cook until tender. Season chops with salt and pepper. Heat oil in skillet over medium high heat and brown chops on both sides. Add mushroom soup, Italian seasoning, garlic powder and 1/2 cup water. Cover and cook 15 minutes.
Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350°F or until tender.
Tuesday, January 26, 2010
Monday, January 25, 2010
Ratatouille
Such a pretty name for simple vegetable stew!
You can serve ratatouile as a stew, a side dish, tossed with pasta and topped with slices of italian sausgae...yummy!!!
6 tomatoes, roughly chopped
5 tbsp olive oil
1 lg eggplant, cut into 1" cubes
1 lb zuchini, cut into 3/4" slices
1 green pepper, seeded, chopped
1 red onion, cu into 1" wedges
3 cloves garlic, minced
1/4 tsp cayenne pepper
2 tsp chopped fresh thyme
2 bay leaves
1 tbsp red wine vinegar
1 tsp sugar
3 tbsp fresh basil chopped chiffonade style (ribbons)
Heat 2 tbsp of the oil in a large saucepan, add the eggplant and cook over med heat 4-5 minutes, or until eggplant is softened but not browned. Remove eggplant form pan. Add 2 more tbsp oil to pan and add zuchini and cook 3-4 minutes, or until softened. Remove form pan. Add teh green pepper to pan and cook for 2 minutes and remove.
Heat remaining oil and cook onion 2-3 minutes or until softerned. Add the garlic, cayenne, thyme and bay leaves, and cook, stirring 1-2 minutes. Return the eggplant, zuchini and pepper to the pan. Add the tomatoes, vinegar and sugar. Stir to combine. Simmer for 20 minutes, stirring ocassionally. Stir in the basil and season with salt and fresh pepper.
Enjoy!
You can serve ratatouile as a stew, a side dish, tossed with pasta and topped with slices of italian sausgae...yummy!!!
6 tomatoes, roughly chopped
5 tbsp olive oil
1 lg eggplant, cut into 1" cubes
1 lb zuchini, cut into 3/4" slices
1 green pepper, seeded, chopped
1 red onion, cu into 1" wedges
3 cloves garlic, minced
1/4 tsp cayenne pepper
2 tsp chopped fresh thyme
2 bay leaves
1 tbsp red wine vinegar
1 tsp sugar
3 tbsp fresh basil chopped chiffonade style (ribbons)
Heat 2 tbsp of the oil in a large saucepan, add the eggplant and cook over med heat 4-5 minutes, or until eggplant is softened but not browned. Remove eggplant form pan. Add 2 more tbsp oil to pan and add zuchini and cook 3-4 minutes, or until softened. Remove form pan. Add teh green pepper to pan and cook for 2 minutes and remove.
Heat remaining oil and cook onion 2-3 minutes or until softerned. Add the garlic, cayenne, thyme and bay leaves, and cook, stirring 1-2 minutes. Return the eggplant, zuchini and pepper to the pan. Add the tomatoes, vinegar and sugar. Stir to combine. Simmer for 20 minutes, stirring ocassionally. Stir in the basil and season with salt and fresh pepper.
Enjoy!
Roasted Cauliflower
Even my picky kid loves this one...especially when I serve it with cheese sauce on the side for dipping...totally optional, but hey you gotta do what ya gotta do to get the kids to eat sometimes!
One 2 1/2-pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
Lemon wedges, for serving, optional
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
One 2 1/2-pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
Lemon wedges, for serving, optional
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
Leonard's Chicken
When we lived in Perth, there was this fabulous meat market that specialized in chicken and turkey - Leonard's. Chris and the kiddos especially loved their stuffed chicken breasts. Once we were back in Houston, I got constant requests for "Leonard's chicken" for dinner...so, I tinkered and created my own version. You can easily switch out what you stuff the breasts with-I have used feta, kalamata olives and spinach....sun dried tomatoes, mozzarella and prosciutto...the combinations are endless!
6 boneless, skinless chicken breasts
6 slices deli ham (I use Boars head black forest)
6 slices deli Swiss cheese
3 cups good quality bread crumbs ( I use half progresso seasoned crumbs & half Kikkoman Panko crumbs)
4 eggs, lightly beaten with 2 tbsp water
flour
season salt
fresh pepper
garlic powder
olive oil
Preheat oven to 375. Using a sharp knife, make a large pocket in each chicken breast. Roll one slice of ham and cheese and stuff each breast with one roll (you may have to cut ham/cheese roll in half to make it fit). Season chicken with season salt, pepper & garlic powder. In a baking dish combine 3 cups flour with 1 tsp season salt, 1/2 tsp pepper & 1/2 tsp garlic powder. Stir to combine. In a separate baking dish place bread crumbs. Roll chicken breasts in flour, dip in egg wash and then roll in bread crumbs. Set aside on large plate.
Heat 3 tbsp olive oil in a large skillet. Brown chicken on all sides until golden. Place chicken on rimmed baking sheet and bake until juices run clear- 30 to 40 minutes depending on size of chicken breasts. When done, remove from oven and let rest 5 minutes before serving.
Enjoy!
6 boneless, skinless chicken breasts
6 slices deli ham (I use Boars head black forest)
6 slices deli Swiss cheese
3 cups good quality bread crumbs ( I use half progresso seasoned crumbs & half Kikkoman Panko crumbs)
4 eggs, lightly beaten with 2 tbsp water
flour
season salt
fresh pepper
garlic powder
olive oil
Preheat oven to 375. Using a sharp knife, make a large pocket in each chicken breast. Roll one slice of ham and cheese and stuff each breast with one roll (you may have to cut ham/cheese roll in half to make it fit). Season chicken with season salt, pepper & garlic powder. In a baking dish combine 3 cups flour with 1 tsp season salt, 1/2 tsp pepper & 1/2 tsp garlic powder. Stir to combine. In a separate baking dish place bread crumbs. Roll chicken breasts in flour, dip in egg wash and then roll in bread crumbs. Set aside on large plate.
Heat 3 tbsp olive oil in a large skillet. Brown chicken on all sides until golden. Place chicken on rimmed baking sheet and bake until juices run clear- 30 to 40 minutes depending on size of chicken breasts. When done, remove from oven and let rest 5 minutes before serving.
Enjoy!
Friday, January 22, 2010
Beef Barley Soup
2 tablespoons plus 1 teaspoon canola oil
1 1/2 lbs lean stew beef
Kosher salt and freshly ground black pepper to taste
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 5-7 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more.Add the parsley. Correct seasoning with salt and pepper.
Enjoy!
1 1/2 lbs lean stew beef
Kosher salt and freshly ground black pepper to taste
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 5-7 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more.Add the parsley. Correct seasoning with salt and pepper.
Enjoy!
Thursday, January 7, 2010
Grilled Garlic Chicken
2 tbsp olive oil
6 cloves garlic, minced
1/4 cup white wine vinegar
3 tbsp fresh thyme leaves, chopped
salt and fresh pepper
3 lbs chicken cutlets (12 or so)
Combine oil, garlic, vinegar, thyme, 1 tsp slat and 1/2 tsp pepper in a gallon baggie. Seal and shake to combine. Add chicken cutlets - seal and shake bag to coat chicken. Marinate 30 minutes to one hour.
Grill chicken over medium hot grill until brown and cooked thru, 5-7 minutes per side. remove from grill and enjoy!
I like to serve this with couscous and a huge salad. Makes super leftovers too! I have made a yummy chicken Caesar salad and tasty chicken sandwiches.
6 cloves garlic, minced
1/4 cup white wine vinegar
3 tbsp fresh thyme leaves, chopped
salt and fresh pepper
3 lbs chicken cutlets (12 or so)
Combine oil, garlic, vinegar, thyme, 1 tsp slat and 1/2 tsp pepper in a gallon baggie. Seal and shake to combine. Add chicken cutlets - seal and shake bag to coat chicken. Marinate 30 minutes to one hour.
Grill chicken over medium hot grill until brown and cooked thru, 5-7 minutes per side. remove from grill and enjoy!
I like to serve this with couscous and a huge salad. Makes super leftovers too! I have made a yummy chicken Caesar salad and tasty chicken sandwiches.
Wednesday, January 6, 2010
Expiration dates....
While trying to get the house put back together post Christmas...cleaning out the closets...tons of laundry...packing away another year's worth of memories...I thought of a former friend...my best friend from high school. We celebrated all of life's milestones together. We were in each other's weddings...cried over seeing two blue lines...hugged and laughed like school girls each time we got together. Somewhere along the way, we changed...I grew up and she did not. Our goals and values became so different that our relationship turned toxic. While I fretted about what classical music is best for a 2 year-old..she was getting boob jobs, traveling the globe (while her child stayed home with daddy), the stories go on and on... blah...blah...blah. She became so focused on the material things that she lost sight of what is truly important in life...family and friends. Instead of being excited about her trips to Houston, I became nauseated. I became consumed with not being inferior to her. After all, I was merely a wife and stay at home mommy with a BSN degree collecting dust at the back of the closet. My husband actually started planning out of town trips during her visits, because he hated what her presence did to me. My dearest, sweetest friend with whom I shared life's deepest secrets had turned into a person I barely knew and with a heavy heart I did what needed to be done...I ended the relationship. It was way over due...our friendship had passed its expiration date. I am a much healthier person without her in my life and know I did the right thing when I chose to say no more. Wouldn't it be nice if we could see a persons expiration date??? Seriously, we would know exactly how long a person would be "value add" to our lives and when it is time to walk away. I learned alot about myself thru the 20+ years of in this friendship. I wish I could say the same for her. Moral of this story...never lose sight of what is truly important in this world!
God Bless!
rox
God Bless!
rox
Tuesday, January 5, 2010
Rox's All time Favorite Vinaigrette
I swear I love this dressing so much I could drink it by itself! My hubby likes it drizzled over tomato slices and fresh mozerella.
1/3 cup white wine vinegar
1/4 cup Dijon mustard
3-4 tbsp honey (depends on your taste)
salt
fresh ground pepper
1/2 cup olive oil (I have used canola in a pinch and it is fine)
Combine first 5 ingredients cruet or glass jar w/ tight sealing lid. Shake to combine. Add oil and shake again. Taste and correct salt & pepper if needed. Store in fridge up to 2 weeks. Shake vigorously before using:)
1/3 cup white wine vinegar
1/4 cup Dijon mustard
3-4 tbsp honey (depends on your taste)
salt
fresh ground pepper
1/2 cup olive oil (I have used canola in a pinch and it is fine)
Combine first 5 ingredients cruet or glass jar w/ tight sealing lid. Shake to combine. Add oil and shake again. Taste and correct salt & pepper if needed. Store in fridge up to 2 weeks. Shake vigorously before using:)
Hearty Beef Stew
2 packages McCormick Beef Stew Seasoning Mix
2 lbs. lean stew beef, cut into bite size pieces
1/4 cup flour
3 tbsp olive oil
6 cups water
1 small bag or 1/2 large bag baby carrots
3-4 potatoes, peeled and cut into bite size pieces
2 cans peas (I like Del Monte Organics)do not drain liquid.
2 glasses of your fav red wine - one for the stew and one for you of course!
Heat oil in a large stock pot or dutch oven over med-high heat. Toss beef and flour together in a gallon baggies to coat. Brown beef chunks on all sides. Add water and seasoning mix, stir to combine. Reduce heat to simmer and cook one hour, stirring occasionally. Add veges and wine and continue cooking until potatoes & carrots are tender. Serve with a nice salad and crusty french bread.
2 lbs. lean stew beef, cut into bite size pieces
1/4 cup flour
3 tbsp olive oil
6 cups water
1 small bag or 1/2 large bag baby carrots
3-4 potatoes, peeled and cut into bite size pieces
2 cans peas (I like Del Monte Organics)do not drain liquid.
2 glasses of your fav red wine - one for the stew and one for you of course!
Heat oil in a large stock pot or dutch oven over med-high heat. Toss beef and flour together in a gallon baggies to coat. Brown beef chunks on all sides. Add water and seasoning mix, stir to combine. Reduce heat to simmer and cook one hour, stirring occasionally. Add veges and wine and continue cooking until potatoes & carrots are tender. Serve with a nice salad and crusty french bread.
Monday, January 4, 2010
Happy New Year!!!
Hope the new year is filled with peace,serenity and blessings! Christmas this year was an even more joyous and wonderful time in our house as we all got to meet my little bro's AMAZING girlfriend, Lora. She is a shining star and a welcome addition to our family (hint-hint Jake)... We spent Christmas here at home and headed to Wimberley a couple days after Christmas. The boys played with their toys (chain saws...guns...) and Lora and I got to hang on the deck talking and sipping on good wine. My kiddos ran and played outside each and every day (except the one rain day)until they were dirty and tired - exactly as children should be! I am truly the most blessed wife, mother and sister in the world. I am humbled by the fact God has chosen to bless my life so richly! I have lots of old and new recipes to share. On tonight's menu is hearty beef stew and crusty french bread.
God Bless and until tomorrow,
rox
God Bless and until tomorrow,
rox
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