Pork Chops with Apples and Onions

we really cannot get enough of this meal!

6 bone-in pork chops cut 3/4 in thick
coarse salt and ground pepper
1 TB EVOO
2 TB butter (real butter vs margarine makes a real difference)
1 large white onion, sliced
2 apples, cored and sliced
1 cup chicken broth

1. Sprinkle chops generously with salt and pepper on both sides. Heat a large skillet over high heat and then swirl in the olive oil. Lay in the chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of 10 minutes. Transfer chops to a warm plate.

2. swirl the butter into the pan. Add the onion and apples. Saute' until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the chicken broth. Return chops to pan, covering with the onion/apple mixture.

3. Cook until pork it tender (a min to 15, depending on the size of the chops) turning halfway through and covering the chops again with the mixture. If the apple mixture needs a little thickening, transfer chops to a warm plate again and simmer the mixture on high for a few minutes to reduce. Serve chops over rice with a large spoonful of the apple-onion mixture over top.

Crispy Ginger-Lime Chicken

{from Martha Stewart Everyday Food}

1 TB finely grated peeled fresh ginger (I used 1 tsp ground ginger)

1 TB fresh lime juice (I used bottled lime juice)

2 tsp curry powder

4 scallions, minced (I used red onion)

coarse salt and ground pepper

8 bone-in, skin-on chicken thighs

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tsp salt and 1 tsp pepper.

2. Arrange chicken on prepared baking sheet; Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.

3. Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and when cut juices run clear, 6-8 minutes more. Serve chicken drizzled with pan juices.

Note: I followed the recipe's broiling instructions and my chicken wasn't finished cooking by the end but my skin was starting to blacken. Next time I think I'll bake the chicken at a high temp first and then finish it off under the broiler with the chicken skin side up to crisp up the skin. This dinner was soooooo delicious through, yum. :)

first of the season

our good friends and neighbors, the Costales, invited us out for our first cookout of the spring/summer season. we met over at the our apartment's playground area that has a grill and had the BEST night. the 3 kids just ran around and played while we got the food ready. Jami and Chester brought the BQ'd chicken and other sides which all where so wonderfully satisfying. wish i has some more to eat right now....

ahhh, deliciousness. Kylene actually walked around after dinner with a drumstick in her hand taking big bites out of it every once in a while. Jami and Chester said she looked like Pebbles from the Flinstones.

Connor was so excited about the s'mores but decided he liked to cook them but not eat them. he found other people who liked them though.

Exhibit A: the beginning of a s'more.

Exhibit B: the END of a s'more.

black beans and rice

{this a an economical dish we just tried and really liked. we had it with rice which i cook with chicken broth to add flavor, and topped it with cilantro, tomato, lettuce, cheese and a dollop of sour cream. tortillas chips or warm tortillas on the side would be add to the wonderful deliciousness. this would also be awesome with our mexican crock-pot chicken and rolled up burrito style. thought i would share for anyone looking for a delicious, meatless dinner idea!}

1 TB olive oil

1 medium red onion, chopped

1 garlic clove, minced

1 red bell pepper, chopped

2 can (19 oz each) black beans, rinsed and drained

1 can (14.5 oz) vegetable broth

1 TB cider vinegar

1/2 tsp dried oregano

coarse salt and ground pepper

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.

2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6-8 minutes. Season with salt and pepper.

see, easy peasy. :) oh, this dish is also low in fat (if you minus the sour cream, cheese and tortilla chips of course. but who wants to live like that?)

Creme De Carottes

Our ward Relief Society here in Chapel Hill put together a cook book that is AMAZING. My whole menu this week has been based on new recipes from the cookbook. Everyone was supposed to only submit their family's most treasured recipes and write a little something about the history behind the recipe. This recipe is from Jill Austin. This was passed down to her from her Swedish Grandmother. I made it tonight and it was so fantastic, I had to share. I also made a loaf of whole wheat bread to go along and it was a very satisfying winter dinner (well if you can call a 64 degree day winter).

Creme De Carottes

3 TB butter
1-2 lb sliced carrots
1 large onion, sliced
3/4 uncooked rice (not Minute)
1 c. cream
2 qt. chicken broth
salt and pepper to taste
fresh parsley

Melt butter on medium-low heat, then add onions and cook slowly until golden. Add carrots and saute for several minutes. Add broth and rice. Bring to a boil and then lower heat and simmer for at least an hour. Allow to cool, and then puree either with a hand blender, or in batches in a stand-up blender. Return to pot and warm on low heat. Add cream, correct seasoning with salt and pepper. When serving, it looks lovely with a bit of chopped parsley on top. Serves 6-8. This soup also freezes well.

Quite Possibly the Best Apple Pie in the Whole World

is what this apple pie's recipe is titled as. The recipe comes from Janet Dittmer, who is infamous for her pies in northern Indianapolis, IN. Connor and I tried it out on this cold (in the 20's) winter day in North Carolina. Is there anything that makes a home feel warmer or cozier than apple pie baking in the oven? It smells divine.

Recipe

7 c. Granny Smith apples, peeled, cored, and sliced thin

1/2 c white sugar

1/2 c packed brown sugar

1/3 c flour

2 t cinnamon

1 t nutmeg

1/2 t ground coriander

1/2 t finely grated lemon peel

1/2 t lemon extract

1 t vanilla

1 t salt

dash ground cloves

Mix all the above together and put into a 9" pastry-lined pie pan. Combine 1 c flour and 1/2 c packed brown sugar in a medium bowl. Cut in 1/2 c. cold butter until mixture is crumbly. Sprinkle on top of apple mixture. Bake pie at 375 for 15 minutes, turn hear down to 325 and bake for at least 1 hour or until apples are tender. (Cover pie loosely with foil during later part of baking if crust and topping are getting too brown.) We all liked the pie, but I think I prefer the traditional 2 crust apple pie. The topping reminded me of a shortbread cookie flavor and was very rich combined with the pie filling. I know, I know, if I though it was rich, it much be outta sight.

Pumpkin Bread

Does anyone else find themselves trying to come up with things to entertain a toddler at home? Connor LOVES to help me in the kitchen, which can be a bit stressful at times, but I try to let him work with me as much as he can. I know I learned a lot of what I know about cooking just by being in the kitchen with my Mom, so I'm hoping Connor will develop a love of cooking, baking, and develop a taste for all different types of things by working with me. Wishful thinking? Maybe, but it's worth a shot.

Today we make Pumpkin bread from the Betty Crocker cook book. The recipe can be found here. Byron and Connor set out everything. It was great; I kind of felt like I was on a cooking show.

The batter,

ready to bake,

ready to eat.

I omitted the nuts and added chocolate chips. My good friend Janene puts raisins and chocolate chips in her pumpkin bread and it's scrumptious. I was bummed I was out of raisins because I had my mouth all watered up. I'll make sure I have raisins on hand next time for sure.

Three Cheese Pasta Penne Bake

This recipe is from Kraft Foods and is a home run. All three of us gobbled it up. Enjoy!

Prep Time:20 min
Total Time:43 min
Makes:4 servings

What You Need
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Capellini Caprese

Prep Time:10 min
Total Time:25 min
Makes:4 servings, 1-1/2 cups each

What You Need
1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup Mozzarella Cheese
1/3 cup fresh basil, finely sliced
Make It
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

I made this for the first time last night and Byron and I had a race to the leftovers. To make it more of a main dish I marinated chicken with the dressing and baked it in the oven, although, if we had a grill, I'd grill the meat for sure.

Making Cookie Memories

Last year my friend Ruth invited a few friends over to decorate Halloween sugar cookies and it was so much fun I wanted to continue the tradition. We got together with our friends the Peterson's and had a cookie extravaganza! The boys weren't too interested in decorating, so Jami and I had a great time talking and icing. Here's our delicious work below.
Connor was pretty interested in eating the cookies....
Here's the aftermath. Poor cookie, it never had a fighting chance.