COUNTRY PORK CHOP DINNER

My family loves this hearty meat and potatoes meal. Simply brown up the chops with the onions, add the additional vegetables, seasoning and some soup. It pretty much cooks it self and yields moist, tender chops and plenty of gravy and vegetables. 

Serves 4

Ingredients:

• 4 bone-in pork loin chops (1/2-inch thick and 7 ounces each)
• 1 small onion, chopped
• 1 tablespoon canola oil
• 4 medium red potatoes, cubed
• 1 cup thinly sliced carrots
• 1 cup sliced fresh mushrooms
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup water
• 1 teaspoon salt, optional
• 1/2 to 1 teaspoon dried thyme

Directions:

1. In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat.
2. Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

~ TasteOfHome.com ~

QUESADILLAS (CHICKEN FAJITA STYLE)

This is a terrific recipe for a deliciously seasoned chicken quesadilla. Everything is on point — proportions, timing, and the balance of flavors. I have to say that I do prefer to prepare the ingredients for this in thin slices. It is much easier to handle and eat than cubed pieces. Next time I will revert back to my normal prep, but maintain everything else exactly as written. Perfect snack for the football time!!

Serves 6

Ingredients:

• 1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
• 2 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 4 tsp olive oil, divided
• 2 cups chopped bell pepper (about 2, I use red and green)
• 2/3 cup chopped red onion
• 2 garlic cloves, minced
• 1 Tbsp fresh lime juice
• 6 (10-inch burrito size) flour tortillas
• 3 Tbsp butter, melted
• 6 oz. cheddar cheese, shredded (1 1/2 cups)
• 6 oz. Monterey Jack cheese, shredded (1 1/2 cups)
• Guacamole, sour cream, pico de gallo or salsa, for serving (optional)*

Directions:

1. Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
3. Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
4. Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
5. Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
6. Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
7. Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

~ Foodaciously.com ~

PEANUT PORRIDGE WITH BLUEBERRY COMPOTE

PBJ for breakfast?! I love this take on a deconstructed peanut butter and jelly sandwich. The oats and quinoa mixed with banana work well together as the starch component. It’s a very satisfying and healthy mouthful when served along with the blueberry compote and a dab of crunchy peanut butter on top.

Serves 2

Ingredients:

• 1/2 cup Rolled Oats
• 1/2 cup Quinoa
• 1-1/2 cup Almond Milk
• 2 Bananas
• 2-1/2 tablespoons Crunchy Peanut Butter
• 1 pinch Salt
• 3/4 cup Blueberries
• 1 teaspoon Vanilla
• 2 teaspoons Flax Seeds

Directions:

1. Put the oats and quinoa into a medium pan and pour in the almond milk.
2. Mash one banana in a small bowl. Add mashed banana, 1 Tablespoon of peanut butter, and the salt to the pan.
3. Bring to a boil and then reduce heat to low. Simmer for 8 minutes, stirring occasionally, until you have a creamy porridge.
4. In the meantime, add the blueberries to a small pan with vanilla and a splash of water. Place over low heat for 5 minutes until the berries start to soften and release their juices.
5. Divide the peanut porridge between serving bowls. Top with blueberry compote, the remaining banana and the remaining peanut butter.
6. Sprinkle with flax seeds for a boost of fibers and plant-based omega-3.

~ Foodaciously.com ~

VANILLA YOGURT CHERRY PANCAKES

I’m so excited to share this recipe. Healthy, easy, delicious, beautiful . . . did I say healthy?! What could be easier than adding yogurt and an egg to mashed banana and then combining with flour and a little bit of baking soda. Add the fruit of your choice and place on the griddle until they brown up. A super easy way have a super healthy, super tasty breakfast.

NOTE: We tried these again on the fly a few days later. I was a little short on the yogurt so I added extra mashed banana and a bit of milk. We used blueberries this time to great success. This has now become our go to pancake recipe.

Serves 4

Ingredients:

• 1 cup vanilla greek yogurt
• 1 egg
• 3/4 cup flour
• 1 tspn baking soda
• 1 banana
• 1 cup cherries or blueberries

Directions:

1. Mash the banana in a large bowl with a fork. Add an egg and yogurt and mix well
2. Mix flour and soda in a separate bowl and then add to the wet mixture.
3. Pit cherries and cut the way you want( i cut them really fine). Fold in
4. Spoon the batter onto a sprayed griddle or pan heated to medium-high
5. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with maple syrup and berries

~ BerryMaple.com ~

BUTTERMILK CORNBREAD

A great straight forward recipe for a traditional southern favorite. Just a hint — it is important to use a 10″ pan. I wanted to use a divided 8″ pan and had to use a cast iron corn cob pan for the overflow. It worked out well, and we ended up with an abundance of moist, golden cornbread with crunchy edges.

Serves 8

Ingredients:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 1 large egg
• 6 tablespoons unsalted butter, melted and divided

Directions:

1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
6. Serve warm.

~ DamnDelicious.net ~

NAVY BEAN HAM-BONE SOUP

Let’s get rid of the rest of this Christmas ham!! We are down to the bone and a few scraps — just the perfect thing for a winter soup. I want to say that we did add 2 carrots and 3 stalks of celery as the author suggested to up the vegetable content just a bit. Served with Buttermilk Cornbread.

Serves 8

Ingredients:

• 1 pound dried navy beans
• 1 ham bone + ham scraps
• 1 tablespoon olive oil
• 1 large onion, peeled and chopped
• 6 cloves garlic, minced
• 1 tablespoons fresh thyme leaves
• 2 teaspoons ground cumin
• 1/2-1 teaspoon crushed red pepper
• 10 cups water
• Salt and pepper

Directions:

1. The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
2. Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
3. Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
4. Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
5. Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

~ ASpicyPerspective.com ~

CHEESY HAM AND BROCCOLI FRITTATA

We all know that I enjoy making a good frittata, and this is no different. Such a perfect was to get rid of a little leftover ham and broccoli. I was even able to use a little extra cream in place of the milk. However, this method specifies that the mixture is cooked in layers on the stovetop and is finished for a few minutes under the broiler. The technique resulted in a burned layer of onions on the bottom of the frittata.

Note: I would change this recipe by adding the cooked onions, ham and broccoli to the egg mixture and then nestling the cubed cheese into the mixture once it has been added back to the skillet.

Cheesy Ham and Broccoli Fritata

Serves 4

Ingredients

• 1 teaspoon olive oil
• 1 small onion (or half a large onion, chopped)
• 9 eggs
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 pepper (or to taste)
• 2 cups broccoli florets (cooked)
• 1.5 cups cooked ham (chopped)
• 6 ounces cheddar cheese (cut into chunks)

Directions:

1. In a large cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, 5-8 minutes.
2. In a mixing bowl, whisk together eggs, milk, salt, cayenne pepper, and black pepper.
3. Preheat your broiler. Move the rack to about 5 inches from the flame.
4. When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the chunks of cheese over the top.
5. Pour the egg mixture over the top. Don’t stir. Cook for 7-9 minutes, or until the edges are starting to set.
6. Transfer the pan to the broiler. Broil for 2-5 minutes. Don’t walk away! Check it every 1 minute. The frittata is done when the top is brown and the eggs are set (not wiggly).

~ IHeartNaptime.net ~

SAUSAGE COIL WITH PAN-FRIED POTATOES

This recipe is designed to be used at a campsite, and the author has the proportions worked out to perfection. We found that a pie plate is just about the perfect size to place the coiled sausage before securing with bamboo skewers. You essentially just put the prepped potatoes and sausage along with the oil and herbs in a couple of hot pans and let them start to sizzle. Served with a bit of Leftover Ham Cobb Salad.

Note: A couple times a year I order some freshly made chicken sausage from Esposito’s in NYC. We found them originally through Goldbelly — they’re very generous to new customers, by the way. For this dish we used a Chicken Sausage with Mozzarella and Broccoli Rabe.

Serves 6

Ingredients:

• 6 good-quality sausages left in 1 length, or 1 boerewors sausage
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary

For the Pan-Fried Potatoes

• 1 lb. pink-skinned potatoes (such as Desiree or Pontiac)
• 1 whole garlic bulb, broken into cloves
• 2 tablespoons rosemary leaves, roughly chopped
• (1/4 cup) olive oil

Directions:

1. Cut the potatoes into bite-sized pieces. Place potato and garlic cloves in a saucepan, cover with cold water then bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain well. Place in a plastic container with the herbs, olive oil and a good seasoning of salt and pepper. Toss well, cover and refrigerate until you’re ready to transport to camp site or serve.
2. Combine 1/4 cup olive oil and herbs in a plastic container, add the sausage and turn to coat in the oil. (The sausage should be left in the refrigerator to marinate at this stage until you are ready to transport it to the campsite.)
3. Heat a large frying pan over the campfire or medium heat. Add potatoes and cook, stirring occasionally, for 10-15 minutes, until they are golden and cooked through.
4. Heat a barbecue or frying pan over medium heat. Add the sausage coil, and cook for 10-12 minutes, turning to ensure even browning, until it is cooked through. Remove from the barbecue, cut into slices and serve with the pan-fried potatoes and a salad.

~ Delicious.com.au ~

LEFTOVER HAM COBB SALAD

I’m trying to find ways to use this Christmas ham up in healthy ways, but . . . ham. This recipe is remarkable not so much for the ingredients but for the delicious Greek yogurt ranch dressing that accompanies it. I served it on a night when one of my boys was hungry and one was not because it is so easy for them each to customize their plates. I also love serving a big cobb salad at parties for the same reason. Everyone is happy!

Serves 2

Ingredients:

• 5 cups chopped romaine lettuce
• 1 cup diced ham
• 1/2 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 2 hard-boiled eggs, diced
• 1/4 cup crumbled goat cheese

For the Greek Yogurt Ranch

• 1/3 cup Greek yogurt
• 1/4 cup buttermilk
• 1/4 teaspoon dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. To make the Greek yogurt ranch, whisk together Greek yogurt, buttermilk, dill, garlic powder and onion powder in a small bowl; season with salt and pepper, to taste. Set aside.
2. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of ham, tomatoes, avocado, eggs and goat cheese.
3. Serve immediately with Greek yogurt ranch.

~ DamnDelicious.com ~

MR. & MRS. CRUNCH (Croque Monsieur & Croque Madame)

And so begins the run on ham leftovers. We took some of the better pieces and a little bit of Gruyere to create these savory, filling sandwiches. Try not to notice that I used dinner rolls as my bread component. but they were the right density for what I was trying to accomplish. I’m just trying to keep everything moving in this kitchen (not always so easy after a big foodie holiday). Delicious treat for a busy New Years — served here with a bit of leftover Baby Zucchini Salad.

Croque Monsieur & Croque Madame

Serves 2

Ingredients:

For Mornay Sauce

• 1 tbsp. butter
• 1 tbsp. all-purpose flour
• 2/3 c. whole milk
• 1/4 tsp. kosher salt
• 1/4 tsp. Freshly ground black pepper
• 1/4 tsp. nutmeg
• 1/4 c. shredded Gruyère

For Croque Monsieur

• 4 slices thick brioche or country bread
• 2 tbsp. butter, softened
• 2 tsp. whole grain Dijon mustard
• 1/2 c. Mornay sauce
• 6 thin slices ham
• 1 c. shredded Gruyère, divided

For Croque Madame

• 1 tbsp. butter
• 2 large eggs
• Maldon, for sprinkling
• Freshly ground black pepper

Directions:

1. Preheat oven to 350°. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes.
2. Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère.
3. Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
4. For a Croque Madame: In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.

~ Delish.com ~