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Pan Fried Pork Chops

This fried pork chop recipe is so quick and easy and loaded with tender flavors.

fried pork chops
fried pork chops

Ingredients;
4 rib cut pork chops cut about 1/2 thick
1 cup Italian flavored bread crumbs
1 TSP garlic powder
1 TSP dried parsley
1/4 cup grated Parmesan or Pecorino cheese
1 egg, beaten
olive oil and canola oil

Directions;
Add the oils just enough to coat a frying pan large enough to fit the chops in one layer. Heat on medium so the oil sizzles slightly when you add the chops.
Mix the bread crumbs, garlic powder, parsley and cheese.
Dip the chops in the beaten egg and then the bread crumb mixture.
Fry 5 minutes on each side or until golden brown.

 


New England Style Seafood Chowder

This New England Style Seafood Chowder is so rich and tasty.
I serve it several ways.
Pictured are in a bread bowl and tossed with pasta.

New England Style Seafood Chowder in a bread bowl
New England Style Seafood Chowder in a bread bowl

New England Style Seafood Chowder with pasta
New England Style Seafood Chowder with pasta

You can also serve it with rice if you like. Whatever pleases you!!
Check for taste before adding salt as the seafood can be enough.

Ingredients;
32 oz seafood stock, bought in a container or fresh from the market
1 stick and 4 TBLS unsalted butter, divided
2 stalks of celery chopped fine
3 red potatoes, peeled, boiled and small cubed
1 large onion, minced
2 cups heavy cream
1 cup whole milk
1/2 TSP dried thyme
Two 4oz raw lobster tails, shelled and each cut into 3 pieces
8 large raw shrimp, peeled and deveined
8  large raw sea scallops
4oz of fresh chopped clams from the market OR two 6oz cans of chopped clams, I like the Snow’s brand
1/2 cup of flour
salt and pepper to taste

Directions;
Place 4 TBLS butter in a pot large enough to accommodate all the ingredients and cook the celery and onion until translucent, but not browned.
Add all the other ingredients except one cup of stock, seafood, flour and remaining butter.
Bring to a simmer.
In a small pot cook the remaining butter and flour over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the broth and then add to the stock and onion mixture. Simmer until it begins to thicken.  Add the seafood and simmer for another 5 minutes or until the seafood is cooked. The seafood cooks in a few minutes.
Serve in a bowl or bread bowl. I used a large Italian round bread but a sourdough round bread would work too. Just cut the top off and dig out the middle to fit the chowder.
Sounds odd, but it was good over pasta dusted with grated pecorino cheese too!!

 

 


American Classic Pot Roast

This recipe is the American Classic Pot Roast most common when we grew up.
The flavors are a rich beef enhanced by adding wine to the recipe.
This freezes well also.

American Classic Pot Roast
American Classic Pot Roast

Ingredients;

4 LB beef roast; bottom round or chuck are the best for this recipe
32oz unsalted beef stock (one cup reserved)
2 TBLS olive oil
1 cup dry red wine
1 TBLS Gravy Master or Kitchen Bouquet
1 large onion sliced
1 celery stalk cut into 3 pieces
6 carrots cut into 3 pieces
2 bay leaves
1 clove garlic cut into 3 pieces
2 TBLS cornstarch
Salt & pepper taste

Directions;
Dry the roast and sprinkle with salt and pepper.
Heat a pot big enough for the beef to fit flat. Add the oil and once heated brown the roast on all sides, especially the side with the fat.
Remove the roast and set aside. Add the wine to deglaze the pot of all the browning pieces.  Measure 1 cup of the beef stock and set it aside.  Add the balance of the stock to the pot and bring it to a boil.
Mix the cornstarch and Gravy Master into the cup of reserved stock. Set this aside.
Add all the other ingredients to the pot and simmer for 3 hours covered or in a crock pot on high for 4 hours.
Remove the roast and all veggies.  Stir the cornstarch-Gravy Master and stock together and pour into the pot of juices.
Simmer until the juices thicken, 5 minutes or so.
Taste for salt & pepper and adjust to your liking .
Let the roast sit for 10 minutes before slicing.

 

 

 


Baking Powder – Buttermilk Biscuits

These Baking powder – buttermilk biscuits are a breakfast classic.

Baking-powder buttermilk biscuits finished
Baking-powder buttermilk biscuits

Using a food processor is easy but you can also use a mixer.
Served with your favorite jam, so light and tasty!
They only take a few minutes to put together.

Baking-powder buttermilk biscuits prepped
Baking-powder buttermilk biscuits prepped

Ingredients;
2 cups all purpose flour, unbleached preferred
3 TSP baking powder
1/2 TSP salt
1/2 cup Crisco shortening  OR  make it 1/4 each unsalted butter
1 cup cold buttermilk (see my “making buttermilk” recipe to make your own)

Directions;
Preheat oven to 450.
In a food processor place all the dry ingredients.  Pulse a few times to mix.  Then add the shortening mixing until the mixture looks like large crumbs.
Slowly add the milk into the processor until the dough forms a ball.
Roll out dough on a floured surface about 1/2″ thick.
Cut 2″ round biscuits and place them on a cookie sheet, preferably lined with parchment paper.
Bake for 10-12 minutes until lightly brown and serve warm.

Makes about 12 biscuits.


Yogurt, Fruit and Honey Parfait

This yogurt, fruit and honey parfait is an excellent choice for a light breakfast, brunch or just as a snack.
Make it in any individual serving size glass you like.
I made this in a mason jar but feel free to change it into a fluted champagne glass or any clear glass you find appealing.

Yogurt fruit and honey parfait
Yogurt fruit and honey parfait

It’s unlikely you’ll have leftovers!

Directions;
I used bran flakes, layered with vanilla Greek zero sugar yogurt, fresh blueberries and drizzled with local honey.

You can change the bran to any cereal or granola, any yogurt flavor and fruit to whatever pleases you.

 


Salmon BLT Sandwich

This Salmon BLT Sandwich is easy to put together and very tasty.
Great for a luncheon served with my potato salad recipe.

Salmon BLT Sandwich
Salmon BLT Sandwich

Ingredients;

4oz-6oz cooked Salmon filet (grilled, baked or store bought, warm or cold)
the bread of your choice, lightly toasted. Pictured is Ciabatta
Lettuce of your choice
sliced tomato
2 slices of cooked bacon, any type
Mix together;
2 TBLS Mayonnaise
a sprinkle of fresh or dried chives
a sprinkle of capers
a splash of lemon juice
Black pepper to taste

Directions;
Assemble the sandwich using the mayo mixture spread on both sides of the bread.


Meat and Cheese Omelet

Omelet’s are not just for breakfast or brunch.  This hardy meat and cheese omelet can be a dinner too.

meat and cheese omelet
meat and cheese omelet

I used pork roll(Taylor ham), white cheddar and chives.
Feel free to  change the meat, cheese or add veggies to your liking. Be sure the meat and veggies are cooked and well drained.

Ingredients;
1 TBLS olive oil or unsalted butter
3-4  XLarge eggs
1 TBLS cream or half and half
3 TBLS meat, diced and cooked like; ham, bacon or any kind you like
3 slices of cheese, diced
1 or 2 TBLS chives or any veggie like peppers, spinach or onion, cooked and drained

Directions;
Whisk the eggs and cream until a little fluffy.
In an 8″-9″ skillet on low heat melt the butter or slightly heat the oil.
Add the eggs and cover for a few minutes until the egg mixture is slightly set. With a spatula pick the sides up to drain off some the the raw egg making it touch the pan. Add the meats and veggies spread over one half of the omelet. Fold the omelet in half covering the filling.
Flip the omelet over to cook on the opposite side.
Serve with your favorite toast and fruit on the side.

 


Peach Turnovers

These peach turnovers are easy to make and you can also freeze them for use another time. For the best  results use fresh ripe peaches if possible.

peach turnovers
peach turnovers

Ingredients;

1/2 cup sugar
2 TBLS cornstarch
2 LBS fresh ripe peaches, peeled and cut into cubes
1 TBLS unsalted butter plus a little more for melting
Sprinkle of cinnamon & nutmeg
2 sheets frozen puff pastry, thawed

1 egg beaten with a splash of water
1/4 cup powdered sugar, if desired

Directions;

Preheat oven to 400.
Dice the peaches saving the juice. Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly. Add peaches, butter, cinnamon and nutmeg. Stir for a minute or two. Cool slightly. Lightly roll out each pastry sheet on floured surface. Brush with melted butter. Cut each sheet into 4 squares. Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle and press to seal edges (or crimp with fork).
Place on baking sheets lined with parchment paper OR wrap and freeze them for another time.
Bake at 400º for 10-15 minutes until lightly brown and puffy.
Cool and sprinkle with powered sugar if desired  them for another.


Pork Chops sautéed with Herbs, Capers and Onions

This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.

pork chops sautéed
pork chops sautéed

Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers

Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.


Lemon Supreme Pound Cake

I call this Lemon Pound Cake Supreme because when you add the sour cream there is no better description than Supreme!
Your guests will certainly be asking for the recipe.
Pictured is shaped by a cake pan by Nordic Ware.  They have the largest variety of decorative cake pans I’ve ever seen.

pound cake
pound cake

Ingredients;
1 1/2 cups all-purpose flour, unbleached preferred
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk sour cream
1 cup sugar
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil

Directions;
Preheat the oven to 350 degrees. Grease and flour 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Sift together the flour, baking powder, and salt into a bowl.
In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool for at least an hour.
Glaze:
1 cup confectioners sugar mixed with 1/2 tsp lemon extract and 2 TBLS water or cream or milk. Stir together and adjust the consistency to what you like. Drizzle over cooled cake.


Herb Roasted Pork Tenderloin

This roasted Pork Tenderloin is a tender, easy and tasty recipe. 30 minutes to roast or grill.
Served with a baked apple and roasted red potatoes completes the tasty dish.

Pork tenderloin roast
Pork tenderloin roast

Ingredients;
1 pound and a half plain pork tenderloin
1/4 cup olive oil
juice of one lemon
1 TSP lemon zest
2 cloves of crushed minced garlic
1 rosemary branch
4 sprigs of fresh thyme
1 TBLS Dijon mustard
black pepper to taste

Directions;
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, pepper, and mustard in a 1-gallon freezer bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight.
Heat oven to 400.
I like to sear it on the grill or frying pan then place it in the oven.
Pour some of the marinade over the roast.
Roast until thermometer reads 150.  About 20-30 minutes.
Remove from oven.
Let it sit to rest for 10 minutes.
Slice 1/2 inch think slices and serve with pan juices.


Mushroom Soup

This mushroom soup recipe warms the belly on those cool winter nights.  Make extra to freeze for a quick work night meal.
Serve it with a crusty piece of French bread.

Mushroom soup
Mushroom soup

INGREDIENTS;
5 oz fresh shiitake mushrooms
5 oz fresh portabello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 TBLS good olive oil
1/4 pound (1 stick) plus 1 TBLS unsalted butter, divided
1 cup chopped yellow onion
1 sprig fresh thyme
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream

DIRECTIONS;
Clean the mushrooms by wiping them with a dry paper towel or mushroom brush if you have one. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 TBLS of the butter in a large pot. Add the chopped mushroom stems, the onion and the sprig of thyme, 1 TSP salt and 1/2 TSP pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
In another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, 1 TSP salt, and 1/2 TSP pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream  and heat through but do not boil. Serve hot.


Quick Apple Cinnamon Rolls

This apple cinnamon rolls recipe is half store bought.
You can easily put this together for a luscious dessert or a
weekend brunch served at home or as a great take a long.
The smell of them baking makes your mouth water!!

Apple Cinnamon Rolls
Apple Cinnamon Rolls

INGREDIENTS;
1 can Pillsbury Grands Cinnamon Rolls, cream cheese icing style
1 apple, any kind, peeled and cut into a large dice
2 TBLS golden raisins
3 TBLS melted butter
1/2 cup pecan pieces are optional

DIRECTIONS;
Preheat the oven to 350.
Release the rolls out of the can in one piece.
Unroll them on a piece of wax paper.
Brush lightly with some of the butter leaving
some to coat the baking dish.
Sprinkle with the raisins and diced apple.
Add pecans if you wish.
Roll them back up and cut into the rolls using the
dough perforations, there should be 5 rolls.
Grease a baking dish with the leftover butter.
Be sure the dish is large enough to fit the rolls next
to each other with a little room to expand.
Place the rolls in the baking dish.
Bake for 20-30 mins. until puffed and bubbling.
Let cool for 15 minutes then ice with the package cream cheese icing.


Cookie and Ice Cream Sandwich Treat

This Cookie and Ice Cream Sandwich Treat is a take on the traditional.

Cookie and Ice Cream Sandwich Treat
Cookie and Ice Cream Sandwich Treat

Make my “Best Ever Chocolate Chip Cookie” recipe.
Let them cool. Soften your favorite ice cream and spread it onto the baked side up of a cookie and top with another cookie.
Gently press together.
Wrap and freeze them for future use or freeze them for just a few minutes to enjoy right away.


Summer Salad with Grilled Salmon

Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.

Summer salad with grilled salmon
Summer salad with grilled salmon

 


July 4th Menu Suggestions

July 4th is one of the most popular summer holidays for cookouts and gatherings.
I’ve selected a July 4th Menu to please everyone.
Many of the courses can be prepared ahead of time.
Whether you are hosting or you want to choose an item to bring along to another party, surely it will be a hit.

Try my;
Rose Sangria
Great Clam Dip
Heirloom Tomato and Fresh Mozzarella Salad
Corn and Avocado Salad
Swordfish Grilled with Salmoriglio Sauce
Beef Marinade (London Broil)
Strawberry Blueberry Trifle, the red, white and blue is very patriotic


Cucumber Slices with Salads

This recipe for Cucumber slices with salads instead of bread or crackers is very low carb and just delicious. Pictured is egg salad but you can use crab or shrimp or tuna.
Add or change the herbs you add to your own taste.
All will be excellent and tasty.

Cucumber slices with salads
Cucumber slices with salads

Ingredients;
4 hard boiled eggs, cooled and peeled
OR
1 can of tuna in water, drained
OR
8oz of cooked crab meat or small shrimp, drained of any liquid
2-3 TBLS mayo
1 TSP dry mustard
1 TSP dried chives
1 TSP minced celery, if using crab/shrimp
assorted tomatoes and olives

Directions;
Mash the eggs (mix in gently tuna or crab/shrimp) into the other ingredients, except the cucumber, tomatoes and olives. Peel and slice the cucumbers thick and on the diagonal, leaving some green.
Top the cucumber slices with your salad and garnish with the sliced tomatoes, olives or anything you like.


Summer Menu Suggestions

I’ve put together a great summer menu for a crowd or just for two.
Leftovers will not be a problem.
Try my;
Lemonade Iced Tea or for something a little more adult, Rum Punch or Sangria.
Vegetable Appetizer Platter.
Classic Potato Salad or Summer Salad.
Smoky Lime Shrimp and Baby Back Ribs
Peach Cake, maybe with ice cream

****Due to family issues I won’t be posting on a regular basis for a while.
I appreciate your continued support for my blog.


Corn and Avocado Salad

This Corn and Avocado recipe is easy and holds up well in the summer temps.

Corn and Avocado Salad
Corn and Avocado Salad

The variety of colors are so appealing.
Make it no more than a few hours before serving since the avocado can turn brown. That doesn’t change the taste just the appearance.

Ingredients;
4 ears of fresh corn
6-8 cherry tomatoes, any color, cut in half
1 avocado, peeled, pitted and cubed
2 TBLS finely chopped orange bell pepper
1 TSP finely minced garlic
½ a med red onion, sliced paper thin
1/2 TSP chili powder
1 TBLS cilantro, chopped, fresh is best
4 TBLS virgin olive oil
¼ cup fresh lime juice

Directions;
Shuck the corn then steam it for about 8 minutes, let it cool.
Cut the corn off of the cob into a bowl.
Pour the lime juice over the cut avocado to keep it from turning brown.
Add the balance of ingredients, except the avocado to the corn.
Toss and then add the avocado and lime juice to the corn mixture.
Toss gently. Serve at room temperature.


Classic Potato Salad

This potato salad recipe is a take on the classic. Enjoy Classic potato salad as a side dish with nearly anything you like. It’s great for family gatherings and a take along for a friends party.
With or without skin its delicious.

Classic potato salad
Classic potato salad

Ingredients;
3LBS whole, cooked red skin or Yukon gold potatoes, peeled or not
1 cup good quality mayonnaise
1/2 cup sour cream
1 hard boiled egg, sliced
2 scallions, white and half the green stem sliced thin
1 stalk of celery, sliced thin
1 TBLS dry or fresh chives, snipped thin
2 TBLS white vinegar
Salt & pepper to taste

Directions;
Boil the potatoes until just fork tender and drain and cool them.
Keep the skin on or off whatever pleases you. Slice or cube them as you wish. Set aside.
Mix together mayo, sour cream, scallions, celery, 1/2 the chives, vinegar, salt and pepper. Blend until well mixed together.
Pour 1/2 over the potatoes and gently mix through.
Add more as you like, some like light dressing and some like heavy.
Place in a serving bowl and sprinkle the remaining chives on top and decorate with the sliced egg.
Chill in the refrigerator for at least 1-2 hours before serving.


Beef Burgers

Beef burgers sound bland, however made with the right ground meat they can be just mouth watering good. I think simplicity is key. Be sure to buy good quality ground meat. Let the meat shine through.

burgers
beef burgers

Ingredients;
2 LBS ground beef, 80% lean. Fresh ground is best and if the butcher will do it for you a mix of chuck and the filet of beef is a great combo.
Toppings;
Sauteed sweet onions
Cheddar, Swiss or whatever you enjoy
Pickle slices
Cooked bacon
BBQ sauce
Avocado slices
Sliced fresh tomato
Roasted red peppers or hot cherry peppers
Brioche burger buns (most supermarkets and Aldi’s carry them)

Directions;
Have all the toppings you want cooked or ready to be used.
Divide the beef into 4 portions. Gently and I mean gently form the portions into flat even discs. This will leave the air in the meat. Pounding them into burgers just makes them tough.
I highly recommend you grill them on an open fire. Medium is best for being cooked enough but still have plenty of juice. You’ll have to take a peek the first time you grill to see how long your grill takes to cook them to perfection.
Place the cheese on top and the buns cut side down on the grill a few minutes before removing them from the grill.
Top with whatever pleases you and enjoy the mouth watering burgers.

**serve them with my baked beans, any of my salads and a slaw


Chicken and Herb Dumplings

This classic southern chicken and herb dumpling recipe is a belly warming dish.
I’ve made the dropped type of dumplings for this recipe.
Also used are the rolled out dough dumplings that you cut into fat strips.
Whatever dumpling you choose your family and friends will ask for second helpings.

Chicken and herb dumplings
Chicken and herb dumplings

Ingredients;
3 TBLS olive oil
6 boneless chicken breast, about 3 1/2 LBS
4 large carrots, peeled and cut int 1″ pieces
2 large celery stalks, cut into 1/4″ slices
1 med onion, diced
1 cup plus 2 TBLS flour
2 TSP baking powder
1 1/2 TSP dried herb mix such as Provence or Italian herbs
1 TSP salt
1 large egg
1 1/2 cups whole milk
2 cups water
14oz can low sodium chicken broth or stock
1/4 TSP ground black pepper
10oz frozen baby peas

Directions;
In an 8qt pot or dutch oven with a lid add half the oil and brown in batches the chicken on all sides.  Remove the chicken and add the balance of the oil and saute the carrots, onion and celery until soft, about 10 minutes.
In the mean time make the dumpling; mix together 1 cup of the flour, herbs, baking powder and half the salt. In another cup mix 1/2 cup milk and the egg.  Add together the flour mixture and egg mixture and stir with a fork until just combined, don’t over mix it. Set aside.
Return the chicken to the pot and add the water, broth, pepper and remaining salt. Bring it up to a boil.
Reduce the heat to a low simmer and place 12 heaping tablespoons of the dumpling mixture on top. Cover and let cook for about 15 minutes.
Remove the veggies, dumplings and chicken from the pot onto a serving platter.
In a cup mix together the 2 TBLS flour and 1 cup of milk. Stir into the pot of broth and bring to a simmer adding the peas.  Simmer for 5 minutes or so until it thickens a bit. Pour the sauce with peas over the chicken with veggies platter.


Old Fashion Rice Pudding

Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.

Old Fashion Rice Pudding
Old Fashion Rice Pudding

Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg

rice pudding
rice pudding

Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.


Chicken with Sun Dried Tomatoes and Mustard Cream Sauce

This Chicken with Sun Dried Tomatoes and Mustard Cream Sauce recipe is in a delicate sauce and just a hint of mustard. Sooo tasty and an easy one pan dish.

Chicken with Sun Dried Tomatoes
Chicken with Sun Dried Tomatoes and Mustard Cream Sauce

Ingredients;
4 boneless, skinless chicken breasts, pounded thin
1/4 TSP salt
1/4 TSP pepper
2 TBLS olive oil
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
2 TBLS grainy mustard
2 TBLS sun dried tomato slices

Directions;
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine and broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and sun dried tomatoes. Cook, whisking, until thickened, about 2 minutes. Add chicken and simmer a few more minutes.
Pour any accumulated chicken juices from plate into sauce.
Serve with sauce poured over the chicken.


Rack of Lamb, French Cut

This lamb recipe has a marinade that compliments the lamb perfectly.

rack of lamb
rack of lamb

rack of lamb
rack of lamb

lemon and herbs
lemon and herbs

rack of lamb
rack of lamb

Ingredients;
Rack of French cut baby lamb chops, 5-7 ribs or 5-7 loin lamb chops
3 cloves of fresh garlic, mashed
1-2 sprigs each of rosemary, thyme and sage
Juice of one lemon
4 TBLS virgin olive oil

Directions;
Blend all but the lamb in a mini processor or blender.
Place in a freezer bag with the lamb for 2 to 8 hours in the refrigerator.  Remove the lamb and grill or broil while basting with the marinade until the lamb is done to your liking; rare, med rare, med.  I don’t recommend cooking the lamb to well done.
Use a meat thermometer placed in the thick part of the meat to help with the temperature.
Classic is to serve it with mint jelly.


Brunswick Stew

Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.

brunswick stew
brunswick stew

Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)

Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.

Copyright Elizabeth Rotondo 2015 – 2024. All rights reserved. reprint/copy available with permission from owner.