Saturday, July 31, 2021

Home Style Slow Cooker Pork - Monthly Recipe Theme

Ending the recipe theme this month with a Crockpot recipe so you can make a great tasting pork dish without warming up the kitchen.

This is a traditional recipe using traditional pork herbs of rosemary and thyme.  They bring out the earthiness of pork and give a robust flavor to the sweetened sauce.



Home Style Slow Cooker Pork

ideal slow cooker: 4-quart

  • 4-lb. boneless pork roast, cut into bite-size pieces
  • 1 medium onion, sliced
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 Tbls. prepared mustard
  • 1/2 tsp. thyme, crumbled
  • 1/2 tsp. rosemary, broken
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

Place roast pieces in slow cooker. Top with onion. Pour water around roast and onion. Combine remaining ingredients in a bowl. Spoon over meat and onion. Cover and cook on high 1 hour and then on low 4 to 6 hours or until meat is tender. Makes 8 to 10 servings.


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Wednesday, July 28, 2021

Zucchini Recipes (and no Bread in sight!)

Tuesday night at the Zoom garden club meeting, we were talking about recipes for using excess zucchini that did not include Zucchini bread.  I remarked that years ago the office ladies at Aurora University and I shared Zucchini recipes and I had a slew that did not include pickles or bread.

Here are several for you to try out if you also have a zucchini excess in your home!



This recipe is based on a Mexican dished called Calabacitas Picadas that has been served in Central America for over 9,000 years.

Chopped Zucchini

  • 3 Tbls vegetable oil
  • 1 medium onion, finely chopped
  • 1 to 3 cloves garlic, finely chopped
  • 1 lb. zucchini, cut into ½ inch dice (about 1 medium zucchini)
  • 3 tomatoes, peeled, seeded and chopped
  • 1 sprig cilantro (about 8 leaves)
  • 1 to 2 jalapeno peppers, seeded and chopped
  • Salt and pepper to taste

Heat oil in a pan over moderate heat and sauté the onion and garlic until tender, but not brown, about 10 minutes.  Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes.  Serves 4 to 6.



Zucchini Bake

  • 2 cups zucchini, sliced
  • 1 ½ cup fresh mushrooms, sliced
  • ¼ cup onions, sliced
  • ½ cup cheddar cheese, shredded
  • 1 tsp basil, dried

Grease a shallow 1 quart baking dish.  Layer zucchini slices with mushrooms and onions.  Sprinkle with cheese and basil. Cover and bake at 350 degrees for 20 minutes.  Uncover and bake 10 minutes longer or until veggies are tender.  Serves 4.

Zucchini with Walnuts

  • 4 cups Zucchini, thinly sliced
  • 1/3 cup fresh chives, chopped
  • 2 Tbls dry sherry
  • ½ tsp salt
  • 1/3 cup walnuts, coarsely chopped and toasted

In a large saucepan, combine zucchini, chives and butter.  Cook over low heat for 5 minutes.  Stir in sherry and salt.  Cover and cook over low heat for 3 to 5 minutes, until zucchini is tender.  Stir in Walnuts and serve.  Serves 4 to 6

This one is a bit more involved, but it makes a great side dish for a special meal.

Zucchini Casserole

  • 2 Tbls vegetable oil
  • 2 medium zucchini, sliced
  • 1/2 cup onion, chopped
  • 2 cups tomatoes, chopped
  • 1/4 cup tomato paste
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 1/2 tsp basil, crushed
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded (divided)
  • 1/4 cup Parmesan, grated
  • 2 Tbls milk
  • 2 Tbls + ¼ cup seasoned dry breadcrumbs

Preheat oven to 400 degrees.  Grease an 8 inch square baking pan.  In a large skillet heat oil over medium-high heat.  Add zucchini and onion. Cook stirring occasionally until crisp tender, about 5 to 6 minutes.  Add tomato, tomato paste, garlic, herbs, salt and pepper.  Cook stirring occasionally until tomatoes are soft.

Meanwhile, combine ricotta, ½ cup mozzarella, parmesan and milk.  Sprinkle 2 Tbls breadcrumbs over bottom of baking dish.  Layer half the vegetable mixture over the crumbs.  Sprinkle with 1/4 cup breadcrumbs. Spread cheese mixture over crumbs and top with remaining vegetable mixture.  Sprinkle remaining 1/2 cup mozzarella over top.  Bake at 400 degrees for 20 to 25 minutes or until cheese is browned.

 Enjoy your Zucchini in all its abundance and share your fav recipe below!  Here are more of mine Zucchini Recipes or these other Zucchini Recipes.

 

Tuesday, July 20, 2021

Garlic Pork chops and Green Beans

Green beans is by far my favorite thing to serve with pork.  And this time of year I can get fresh green beans from my own garden plot as well as from the farmers market.  We are using up the home-canned green beans from last season so I can make some new ones this year which made me think of this recipe.  I stir the canned beans into the pan drippings to warm them and enhance the flavor.

Apricots have a peachy-like flavor with a hint of sour that makes them a perfect compliment to the blank pallet that is a pork chop.  You can also make this with slices of pork roast instead.



Pork chops and Garlic Green Beans 

  • 1 tablespoon olive oil
  • 4 1/2-inch thick pork rib chops
  • Salt and ground black pepper
  • 4 apricots, pitted and cut in wedges
  • 2 tablespoons plain or herb flavored honey (lavender or a spice infused honey are perfect)
  • 3 cloves garlic, sliced
  • 1 pound green beans, trimmed

Directions

In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and 2 cloves of garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is no longer pink in center.

Meanwhile, in a 2-quart microwave-safe dish combine beans and one clove garlic and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain. (Or steam them with garlic slices in a basket steamer until crisp tender.)

To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

Thursday, July 15, 2021

Pork Chops Dijon - Monthly Recipe Theme

This recipe was originally included in my Backyard PatchCookbook, which I put together back in 2000. It is a collection of recipes using herb ingredients, like this one using herb vinegar. Since it is the perfect season to make herb vinegar, I thought it was a perfect inclusion for this month’s theme.

This recipe has a nice tang to wake up the taste buds and is great served with a side of wild rice or couscous and green beans.  You can always use a plain wine or rice vinegar if you do not have herbal vinegar, but I recommend making an herbal vinegar to enjoy in the winter.  You can use fresh herbs from your garden, the grocery or the farmers market.  Full instructions for this easy technique are available in this previous post.



Pork Chops Dijon

  • 2 Tbls butter
  • 4 ¾-inch thick pork chops (trimmed of fat)
  • 2 Tbls Chive or Garlic chive -based vinegar
  • 1 tsp Dijon mustard
  • ½ cup heavy cream
  • 2 tsp chopped chives (dry or fresh)
  • Salt and pepper to taste

Melt butter in a large skillet over low heat, turning occasionally, for about 30 to 35 minutes, until brown and tender. Remove from the pan and keep in warm place. Now turn up the heat just a little and deglaze the pan by adding the vinegar and stirring well, scraping up any brown bits.  Next stir in the mustard, then the cream.  Simmer, stirring for 2 to 3 minutes, then serve over the chops sprinkled with fresh chives. Serves 4.


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Thursday, May 13, 2021

Cream Cheese Spread and Chive Dip for a Charcuterie Board

For May the recipe theme is appetizers.  Since we just created a new product, a Charcuterie Starter Kit.  This month we thought we would share different recipes one can use on a Charcuterie Board. 


Charcuterie, pronounced [shar-koo-tuh–ree], is the art of preparing cured or smoked meats. Charcuterie boards are essentially meat’s response to a cheese board, and boy are they good. For many folks they are a great way to create a board filled with appetizer bites.  And the awesome thing about charcuterie boards is that there is no end to the possible variations. Switching up a few ingredients yields something new and amazing each and every time.


In our CharcuterieStarter Kit we have combined several herb mixes for spreads and dips, Olive Oil Dipping sauce, a small bowl, and instructions for putting together a Charcuterie Board including a recipe for a board to serve 4 with all the needed ingredients. 

To get us started this month here is a cheese spread and a dip you can try with fresh herbs from your garden.  If you have chive blossoms available, you can substitute those for snipped chives.

Herbed Cheese Spread

  • 2 Tbls fresh thyme, chopped fine
  • 2 Tbls marjoram, chopped fine
  • 2 Tbls chives, snipped with scissors
  • 2 Tbls shallot, minced
  • 8 oz. cream cheese at room temp

In a small bowl add the herbs and cream cheese.  Mix together until well blended.  Cover and store in the refrigerator until ready to serve.  Serve with an assortment of crackers and breadsticks.

 


Chive Dip

  • 1 cup plain yogurt
  • 1 cup sour cream
  • 1/4 cup fresh chives, snipped with scissors
  • 1 Tbls fresh sage, minced
  • 2 cloves garlic, minced
  • 1 1/2 tsp garlic salt

In medium-sized mixing bowl, combine all ingredients and mix well.  Let chill for at least 2 hours in the refrigerator before using to allow all the flavors to meld together. Serve with vegetable dippers.


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Friday, April 30, 2021

Sheet Pan Chicken and Vegetable Bake - Weekend Recipe

One last chicken recipe and one more sheet pan recipe.  I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week.  I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.

We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds.  I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.

As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share.  This one has the hint of lemon that I love with chicken and easy vegetables I have on hand.  If you do not have any shallots, just finely dice an onion for that good flavor.



Sheet Pan Chicken and Vegetable Bake

  • 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise 
  • 12 ounces baby Yukon Gold potatoes, halved lengthwise
  • 8 ounces carrots, diagonally sliced into 1-inch pieces
  • 8 ounces celery, diagonally cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided 
  • 2 teaspoons ground coriander, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped shallot
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • Lemon wedges

Directions

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Thursday, April 29, 2021

Parmesan Chicken Sheet Pan Recipe - Recipe Theme

I am getting out in the garden which means making dinner is not high on my list of tasks.  Hubby and I like to take turns cooking, although he does it more often than I do.

Here is my go-to style of recipe when I don’t have time and desire to take much time with dinner, but still really want something tasty and a bit different. You do have to bread the chicken for this, but it does not take much time to do.  Prep should take only 30 minutes.



With a sheet pan meal, you have all the ingredients, everything gets done at the same time and it is easy to serve.  A serious time saver too as you can get all the clean-up done while dinner is cooking.

Parmesan Chicken Sheet Pan

  • Cooking spray
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch asparagus (about 1 pound), trimmed
  • 3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
  • 1/4 cup all-purpose flour2 large egg whites, lightly beaten 
  • 2/3 cup panko
  • 1/2 cup grated Parmesan cheese plus 2 tablespoons, divided
  • 1 pound boneless, skinless chicken breast, cut into 4 portions

Directions:

Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray. Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl. Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan. 

Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan. 

Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

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