Pork Chops with Roasted Apples and Steamed Brussels Sprouts

So, I went to the grocery story before eating lunch, which could have been a really bad idea. I stayed on list until I got to the meat counter and these beautiful pork chops were calling my name. Usually Jelly Belly Tropical Mix Jelly Beans are my impulse buy, so I consider pork chops a huge step forward! (Side note: Why is it that Jelly Belly never asks me to review their products?)

Hand it to Internet marketing or marketing coincidence, but Southern Living tweeted 11 pork chop recipes while I was searching for a pork chop recipe. Cue Twilight Zone music. I had already decided on a recipe by Deborah Fewell at the Food Network Kitchens so it was a good thing I had the foresight to buy more than one pork chop.

This recipe does have a long list of different seasonings for both the pork chop and Brussels sprouts. Don't let that discourage you from trying this recipe; the combination tasted perfect together. I liked the Brussels sprouts so much that it may be the first time I ate my vegetable before my entree. The apples, always good with pork, was the perfect and slightly sweet side.

Pork Chops with Roasted Apples and Steamed Brussels Sprouts with Caramelized Onions
Original recipe listed below and by Deborah Fewell, Food Network Kitchen

Ingredients:

Pork Chops:

• 4 (1 1/2-inch) thick pork chops
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1/4 cup olive oil
• 1 tablespoon sesame seed oil
• 1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil)

Apples:

• 4 Granny Smith apples, quartered
• 1 1/2 sticks butter, melted and slightly browned
• 1/4 cup ground cinnamon
• 2 tablespoons ground nutmeg
• 1/4 cup brown sugar

Brussels Sprouts:

• 2 1/2 pounds Brussels sprouts
• 3 cups water
• 3 tablespoons olive oil
• 1 large onion, sliced thin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil)
• 1 teaspoon paprika
• 2 chicken bullion cubes
• salt and pepper

Directions:

Pork Chops:

Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.

Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.

Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.

Apples:

Raise oven to 400 degrees F.

Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.

Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.

Brussels Sprouts:

Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.

Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

A Mac & Cheese Makeover

I now understand why this recipe claims a yield of four servings, as you will want a huge helping of this dish or even seconds! Really, who doesn't love macaroni and cheese? It must be in the top five of preferred comfort food, and one can almost guarantee a child will eat it.

This recipe turns up the nutritional value by adding spinach and turns down some of the fat calories by using 1% fat milk and low-fat cottage cheese. To bump up the nutritional value even more, you may choose to use whole-wheat pasta. My tip: Don't leave out the ground nutmeg. One-eighth of a teaspoon isn't a lot, but it is a real star in this mac and cheese healthier makeover.

Updated Mac and Cheese
Recipe, Eating Well Magazine
Yield: 4 servings

Ingredients:
3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach
1 3/4 cups 1% milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp Cheddar cheese (6 ounces)
1 cup low-fat (1%) cottage cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces (2 cups) elbow macaroni or penne  

Directions:
1. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.  

2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.  

3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.  

4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking). Drain and add to the cheese sauce; mix well. 

5. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Note: This would be ideal to make ahead. As per Eating Well Magazine, prepare the recipe through Step 4. Cover and refrigerate for up to two days or freeze for up to three months. Thaw in the refrigerator, if necessary, then bake for 35 to 40 minutes. I would wait to add the breaded topping until ready to bake, but that is not necessary.

Caesar 'Lite' Salad

This is one of the first salad recipes I tried many years ago, and it still finds its way to my table (i.e., sofa) often. Everything was purchased pre-washed, pre-cooked, and pre-shredded for the woman who knew she would not have a lot of time pre-Monday Night Football. I did peel the shrimp. Be nice - it was a Monday.

Caesar 'Lite' Salad
Recipe adapted from Emeril Lagasse

Ingredients:
2/3 cup olive oil
1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt 
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1/2 cup grated Parmesan cheese
1 pound boiled shrimp, peeled and deveined

Directions:
In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and 1/2 teaspoon of garlic and whisk to blend. Add 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth. Place the lettuce in a large salad bowl and add dressing and Parmesan. Toss to coat evenly. Top with shrimp and then serve immediately.

Notes: 
For more authentic Caesar salad, top with croutons. Spicy and/or grilled shrimp also are a good substitution for the boiled shrimp.

Perfectly Pleasing Pears

During August to October, nature blesses us with these juicy, oddly shaped little fruits of sweet, almost buttery goodness. Not only are they refreshing, they are an excellent source of dietary fiber (excellent IF you eat the skin) and a good source of Vitamin C. If your body needs more cooper, the pear the fruit for you. For a low-calorie snack, choose a pear. They are fat-free, sodium-free, and cholesterol-free. Even if your body is shaped like a pear, you have more protection from heart disease than if you are shaped like, say, an apple. Look it up.

When shopping for pears, look for firmness with smooth skins free of bruises and mold. If unripe, leaving the pears at room temperature will help the ripening process. Should you want to hasten the ripening process, place the pears in a paper bag, turn the pears often, and leave at room temperature. If starting to ripen too fast or if you don't plan to use them immediately, place in the refrigerator and they will stay fresh for several days.

Below are suggestions for recipes using pears. Or, if you are like me, you prefer to eat a fresh pear with juice dripping down your chin.

WHFoods recommends these quick serving ideas:

• Combine pears with mustard greens, watercress, leeks and walnuts for a delicious salad.
• Serve pears with goat or bleu cheese for a delightful dessert.
• Add chopped pears, grated ginger and honey to millet porridge for a pungently sweet breakfast treat.
• Core pears, and poach in apple juice or wine. 

Pear Recipes

Healthy Cranberry and Fresh Pear Cobbler

Recipe, WHFoods

Ingredients:

• 1 medium orange
• 1/2 cup dried cranberries
• 2 tsp honey
• 1/2 ripe pear (Bosc, Bartlett or other firm variety)
• 1/4 cup + 2 Tablespoons walnuts

Directions:

1. Grate enough orange rind to make 1 tsp zest and place in a mixing bowl.
2. Cut the orange in half and juice both halves into the same bowl as the rind.
3. Add the cranberries and honey. Mix until the honey is dissolved. Let sit for 1/2 hour to allow cranberries to soften.
4. After the cranberries have softened, cut the pear into 1/4-inch cubes and add to the bowl.
5. Add 1/4 cup walnuts.
6. Divide the mixture into 2 dessert dishes and sprinkle each with 1 Tablespoon of the chopped walnuts.

Photo source: iStock

Quinoa Salad with Corn and Black Beans

 

Here is a prime example of why one should try a new food more than once. Two days before payday and starving after a long Monday at work, I scrounged the pantry for something to eat. You probably know my ultimate goal for cooking by now: Putting together a meal from the ingredients I have available.

Disco. I realize I say this a lot, but I loved this recipe. What makes this statement extraordinary is that I am referring to quinoa. My first experience was not good. I believed I said something like (ahem) 'kitty litter'.

The vinaigrette was amazing so I hope to be able to use it often with other grain recipes. I added a little parsley for color, although cilantro would be good. And, I used canned Del Monte Summer Crisp Golden Sweet Corn. I actually prefer this second to fresh but before frozen corn in salad recipes. This is, without a doubt, a healthy recipe one can feel good about eating.

Unfamiliar with quinoa? 

Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content. 

Quinoa is very easy to cook. It’s important to rinse the seeds well, because they are naturally coated with a bitter substance that protects them against birds and other predators. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. Quinoa cooks in 15 minutes, and it’s easy to tell when it’s done because the seeds display a little white thread that curls around them.(source with recipes)

Quinoa Salad with Corn and Black Beans
Adapted recipe, Answer Fitness 

Ingredients:
1 1/2 dry quinoa
1/3 cup finely diced red onion
1 can black beans, rinsed and drained
1 cup fresh or frozen sweet corn kernels, thawed
Optional additions:
1 cup grape tomatoes sliced in half
2 oz feta cheese, crumbled
2 cups diced or shredded cooked chicken breast

Vinaigrette for Quinoa Salad 
2 tablespoons olive olive
3 tablespoons fresh lime juice
2 tablespoons water
1 fresh garlic clove, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher or sea salt
Fresh ground pepper, to taste

Directions:
1. Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes.) Remove from heat, let cool and fluff with a a fork.
2. While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.
3. In a large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn and any optional ingredients, if using).
4. Pour vinaigrette over the salad, and mix until well combined.

Notes:
This recipe is family-sized. Once refrigerated, it continues to absorb the liquid so it is a good idea to make extra vinaigrette, cover, and refrigerate to add on leftovers.
And, I totally take back the kitty litter comment.

Cookie Panic

Source: None via Anilú on Pinterest

Asian Marinated Salmon with Grilled Pineapple

The saltiness of the soy sauce and sweetness of the pineapple juice and brown sugar provide a perfect balance for this mild salmon fillet. The recipe did not initially have my complete confidence, so I was both surprised and pleased that this tasted so good. If preferred, using the grilled pineapple to make a salsa for some added heat would be a great idea. Easy, fast, delicious. Again, I used my stove top grill pan. It has served me well for quick cooking entrees.

Asian Marinated Salmon with Grilled Pineapple
Recipe, Jolts & Jollies blog

Ingredients:

• 1 1/2 pound salmon
• 1 (20 oz) can pineapple slices in 100% juice, juice drained and reserved
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger

Directions:

1. In a small mixing bowl, combine pineapple juice, brown sugar, soy sauce and ground ginger until well combined.
2. Place salmon in sealable container, pour marinade over fish. Refrigerate for about an hour.
3. Place salmon onto hot grill, grill pan or skillet, skin side down (reserve remaining marinade). Cook until the edges of the fish become a whitish color. Flip salmon and cook until done.
4. Place reserved marinade into a small saucepan and heat over medium high heat for about 10 minutes or until the mixture is thickened into a glaze.
5. Grill pineapple slices until heated and grill lines appear.
6. Serve salmon topped with glaze and pineapple slices.

Simple Lemon Cookies

You need to know this about me: I have several unsubstantiated (as far as I know) theories swirling around in my head. One is who likes to bake and who does not. I believe people in careers such as engineering, IT, and accounting, or people who make statements like, "my favorite subject is math" tend to prefer baking. These are also the same people, I believe, who always know what time it is and always arrive early.

That person is not me. As much as I love sweets, I avoid any recipe that lists ingredients of baking powder and/or baking soda, you know that whole 'chemistry'-thing. I see no reason to think about that again. So, I don't bake.

I am somewhat skilled, however, at using cake and brownie mixes, which is why this recipe caught my attention. That, and the word lemon. I do not have the patience to measure 1/2 teaspoon cookie dough, thus my cookies get larger as I go along. Regardless, these cookies were just as advertised - chewy in the middle and lightly browned on the bottom. Great lemon flavor, too!

Simple Lemon Cookies 
Recipe, My Baking Addiction

Ingredients:
1 box lemon cake mix
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon zest
2 tablespoon fresh lemon juice
1/2 teaspoon lemon extract (Note: I did not add this.)
1/3 cup confectioners’ sugar for decoration

Directions:
1. Preheat oven to 375 degrees F.

2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.

3.Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.

4. Bake for 6 to 9 minutes in the preheated oven. (My oven took 12 minutes so check before removing from the oven.)

Waffle Machines and Recipes

 Waffle Hearts

For special weekends

Waffle Elephants

For UA gameday

From Kitchen Daily

The Best Breakfast: 19 Recipes for Pancakes and Waffles

Eggplant and Squash Lasagna

Eggplant isn't exactly my favorite vegetable, but I keep trying different recipes in hopes of finding some way I will enjoy it. Anything would taste good with noodles and cheese, right? I still found the eggplant to be a bit chewy but otherwise this was a filling and fairly good recipe. This definitely would fall in the comfort food category.

I discovered that this recipe as written had several minor flaws and I have adjusted the recipe below to reflect the changes. The nutritional information per serving for this dish, as per the original post: Nutritional information per serving: 264 calories, 9 grams of fat, 26 grams of carbohydrates and 20 grams of protein.

Eggplant and Squash Lasagna
Recipe, The Realistic Nutritionist
Yield: 8 - 1/2 cup servings

Ingredients:

• 1 eggplant, cut into slices
• 2 teaspoons olive oil
• 1 1/2 cup of homemade or store-bought marinara
• 1/2 teaspoon of chopped fresh oregano (dry works too)
• 1 cup fresh basil leaves, chopped (plus additional for garnish)
• 1 container (15-ounce) part-skim ricotta cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 1 medium yellow squash, cut into slices
• 2 1/2 cups shredded part-skim mozzarella cheese
• Salt and pepper

Directions:

• Preheat oven to 350°.
• Arrange eggplant slices in a single layer. Sprinkle evenly with 1/2 teaspoon salt and let stand for about 15 minutes.
• Combine basil, oregano, ricotta, and black pepper into a bowl.
• Arrange 4 noodles over the bottom of a greased baking dish (9 x 13). Top with 1 cup of the marinara, half of eggplant, and half of squash. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread about one cup of marinara over noodles; layer with remaining eggplant, and squash slices.
• Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella.
•  Cover with foil coated with cooking spray and bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until cheese is nice, bubbly.

Roasted Salmon with Green Herbs and Green Beans

I have eaten more than my share of microwaved frozen dinners and bag meals in my adult life. Writing this blog has helped me in several ways, one being that I can serve a tasty, inexpensive, relatively nutritious and, yes, more elegant meal even when I am eating alone. I still eat on the sofa but, hey, one thing at the time...

I do enjoy quick meals, however. Both of these recipes are from Barefoot Contessa's episode, Make It Fast. The salmon was juicy and flavorful. I particularly liked the lemon vinaigrette, probably more than the added wine and I might choose to leave that out next time I prepare it. The green beans were tender-crisp. With the added butter, they were "perfect".

Roasted Salmon with Green Herbs
Recipe, Barefoot Contessa
Yield (original recipe): 6 servings

Ingredients:

• 1 (2- to 2 1/2-pound) skinless salmon fillet
• Kosher salt and freshly ground black pepper
• 1/4 cup good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup minced scallions, white and green parts (4 scallions)
• 1/2 cup minced fresh dill
• 1/2 cup minced fresh parsley
• 1/4 cup dry white wine
• Lemon wedges, for serving

Directions:

1. Preheat the oven to 425 degrees.

2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

3. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the salmon fillet.

4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

I chopped enough of the parsley, dill and scallions for the salmon to prepare herb butter for my green beans side dish. I made extra herb butter, wrapped in plastic wrap, and placed in the freezer to use later. Ina's recipe was actually for haricots verts but I used quick cook green beans.

Green Beans with Herb Butter
Adapted recipe, Barefoot Contessa

Ingredients:

• Kosher salt
• 1 pound green beans
• 1 tablespoon minced scallion, white and green parts
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh flat leaf parsley
• 4 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon freshly ground black pepper
• Sea salt or fleur de sel, for serving

Directions:

1, Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook for 2 minutes. Drain and then place the beans in a serving dish.

2. For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.

3. Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt or fleur de sel and serve.

Note: For those following a low sodium or no-added-salt diet, it is not necessary to add the salt to the boiling water or directly on the beans, for that matter. The herbs give this dish plenty of good flavor.

Apartment Cooking

I can literally stand in the middle of my little apartment kitchen and touch both counters. There are some benefits to that, of course. Keeping it uncluttered is not one, as you can see,. The above is immediately following cleaning out the refrigerator, loading the dishwasher and preparing lunch. For those who know me, how do you know this is actually my kitchen? That's right! The Diet Mt. Dew can.

Then, there are the space limitations. I find it is just as easy to leave ingredients on the counter because I plan to use them eventually, right? I can't do that all the time or there would be no prep room whatsoever, and I mean NONE.

I have come to the conclusion that I have an irrational fear of my ice cream maker, as it appears to have a lot of rules. I have never used it. I should add this to my Bucket List.

Foodies everywhere should walk into their kitchens and give thanks for all your wonderful counter space and good lighting. Do it. Now.

Pasta with Roasted Cherry Tomatoes and Fresh Basil

I thought I was tired of pasta, but I was just tired of the same ingredients over and over. When I found this recipe, I seriously intended to follow the recipe ingredient by ingredient. When it came time to prepare it, however, I prepared it Judi's way. Seriously. The hardest part of this recipe is cutting the tomatoes in half. Seriously. I love the creaminess of the goat cheese and freshness that the basil bring to this simple dish. Seriously.

Pasta with Roasted Cherry Tomatoes and Fresh Basil

Adapted recipe, Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington

Servings: 4-6

Ingredients:

• 1-1/2 pounds ripe cherry or grape tomatoes, halves
• 4 ounces goat cheese
• Salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 1 pound penne pasta
• 1/2 cup chopped fresh basil

Directions:

1. Preheat the oven to 400°F.

2. Cut the tomatoes in half and place the tomato halves on a baking sheet. Drizzle tomatoes with olive oil, salt, and pepper. Toss to combine evenly. Roast the tomatoes for 8 to 10 minutes, or until soft.

3. In a large pot of salted boiling water, cook the pasta according to package directions, or until al dente. Drain well.

4. Crumble goat cheese in bottom of serving dish. Add hot pasta, roasted tomatoes, and basil. Combine. Best when served immediately.

Notes: For a more substantial meal, add cooked shredded chicken or grilled shrimp and/or scallops.