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Tuesday, December 16, 2014

Pork Chops with Apples and Braised Red Cabbage


6 inch Pork Chops
1 large onion-sliced
2 apples cored and thinly sliced
1/4 cup butter
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of olive oil
2 cloves of garlic-chopped
1/4 cup of lemon juice
1/2 cup maple syrup
1/4 cup of chopped fresh parsley for garnish


Sprinkle both sides of chops with salt and pepper
Melt butter and olive oil until sizzling
Add chops and cook turning once, about 6-8 minutes, remove keep warm
Reduce heat and add onions and garlic
Cook stirring occasionally or until soft
Add apples and lemon juice , continue to cook until soft
Reduce heat to low, return chops to pan
Cover and cook 6-10 minutes or until chops are no longer pink
Add maple syrup and increase heat for 5 minutes
May want to add more salt and pepper
Place Pork Chops on large platter, top with apple mixture
Sprinkle parsley over chops

Braised Red Cabbage

1/4 cup butter
1 red cabbage
1 teaspoon each of salt and pepper
3 tablespoons of red wine
1 tablespoon of apple cider vinegar

Melt butter in large sauté pan
Thinly slice cabbage and add to pan
Add wine and cider
Season with salt and pepper
Stir constantly until cabbage turns bright fuchsia, 15-20 minutes
Season with additional salt and pepper

Tuesday, December 9, 2014

Roasted Tomato Soup


3 pounds of assorted tomatoes--thinly sliced
1 cup of grape or cherry tomatoes- kept whole
1/4 cup olive oil--plus more for drizzling
4 cloves of chopped garlic
1 large onion-sliced
6 cups of chicken broth
2 bay leaves
3 tablespoons of butter
1/4 cup of chopped basil
1 cup of heavy cream
Salt and pepper


Spread tomatoes on a large sheet pan
Sprinkle with salt and pepper and roast in a 325 degree oven for 30 minutes

In a large stock pot heat olive oil and butter, add garlic and onions
When tomatoes are done, remove cherry tomatoes and set aside
Add the remaining tomatoes to pot
Break tomatoes down as you stir
Add chicken stock and bay leaves
Bring to boil for a few minutes
Reduce heat and cook about 20 minutes
Remove bay leaves and add basil
Using a immersion blender, purée soup until smooth
Reduce heat to low add heavy cream
Adjust seasonings
Serve in bowl, add cherry tomatoes and drizzle with olive oil

*I like to dip crusty toasted bread into soup!!

Tuesday, December 2, 2014

Grilled Cheese with Apples and Bacon


8 slices of thick white bread
Dijon mustard
8 slices of white or yellow sharp cheddar cheese
8 slices of thick bacon- cooked
Granny Smith Apples thinly sliced


Spread Dijon mustard on one side of bread
Top with cheddar cheese, bacon and few slices of Apple
Top with another piece of bread
Butter both sides of bread and cook on griddle turning once

Tuesday, November 25, 2014

Pasta with Artichokes and Scallops


1 pound of Rigatoni
3/4 cup olive oil
1 stick of butter
2 cans of cream of chicken soup
1/2 pint of heavy whipping cream
2 cans of artichokes in water--drained
3/4 cup of Parmesan cheese
1/2 cup chopped fresh basil
Salt and pepper

12 large Scallops
1 pound of small scallops
Salt and pepper


Season 12 large Scallops with olive oil and salt and pepper
Sauté, turning once then set aside

Heat olive oil and butter, add cream of chicken soup/ whipping cream
Stir until creamy and smooth
Blend in artichokes, cheese and basil
Add small scallops and cook for 15 minutes continually stirring
Season with salt and pepper
Add large scallops to pan and heat through
Toss with drained pasta, add more cheese and basil

Tuesday, November 11, 2014

Roasted Grape Salad


2 cups seedless red grapes- sliced in half
3 tablespoons olive oil
2 teaspoon of chopped rosemary
6 cups of kale
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 teaspoons of lemon juice
4 green onions--thinly sliced
2 celery stalks
2 oz of shaved Manchego Cheese
4 cups of shredded Rotisserie Chicken Breast


Bake grapes on a sheet pan at 325 degrees for 35 minutes
Combine vinegar, salt and pepper
Place Kale in a large platter
Remove grapes from oven and add to salad along with onions, celery and chicken
Toss with dressing
Top with shaved cheese

Tuesday, November 4, 2014

Baked Apples


4 large Apples  ( Roma, Granny Smith, Cortland)
1/4 cup oats
1/4 cup dried apricots--chopped
3 tablespoon Maple Syrup
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon of unsalted butter
1/4 cup chopped pitted dates-chopped
1/2 cup plain yogurt
Preheat over to 375 degrees
Core apples to create a wide tunnel
Stir oats, dates, apricots, 2 tablespoons maple syrup, cinnamon and cloves.
Spoon into apples
Place apples in a 8 inch deep dish
Pour water on bottom
Dot apples with butter and cover loosely with foil
Bake 20 minutes, uncover bake 20 minutes more
Mix yogurt with remaining syrup
Serve drizzled over hot apples