PORK CHOPS in Cast Iron Part 2

I decided to try something different.  I browned two chops on one side, in butter, on top of the stove.  Then I set the pan under the broiler on high and left them for a few minutes.............SEVERAL inches from the flame.  After they appeared to be done, I turned the broiler off and left them sitting in the hot oven for  a few minutes.  THEY WERE DELICIOUS...............I think I like them better than what I did in the following recipe.

Pork Chops in Cast Iron Frying Pan

I marinated the chops in teriyaki sauce for several hours.  Carmelize onion slices in butter in the pan.  Push the onions to the side, melt some butter in the middle of the pan, and brown pork chops on both sides. I seasoned one side of the chops with Trader Joe's Every Day Seasoning.  Then put top on pan and cook for a few minutes until the chops are cooked through.  I cannot believe how tender and moist these chops turned out.

I don't think I will ever prepare pork chops any other way!

Raisin Sauce for Ham

In the early seventies my mother in law gave me a recipe for raisin sauce for ham, which my husband and his family loved.  I was happy when I saw a recipe on the back of a FOOD CLUB box of raisins BECAUSE the FC recipe had fewer ingredients and fewer cooking steps.............so I think I discarded my MIL's recipe and always used this one.  It must have been fine since nobody ever mentioned my sauce being different!   I lost the recipe, but kind of put it together in my head over the years.  This a.m. I found my original Food Club recipe online and decided to keep it for future use.   Here it is!!!!

RAISIN SAUCE FOR HAM, ETC.
Mix together:
1 tbsp. flour 
1/8 tsp. salt 
1/2 cup brown sugar 

Stir in:
1/2 cup orange juice 
1/2 cup water 
2 tbsp. vinegar 
1/3 cup raisins 

Cook in saucepan until thickened. Serve hot. 

From: Mary and Carmen's Recipe Collection at Recipelink.com (about the collection)
Source: Package label recipe: Food Club Raisins box, 1960's

Click here to view: http://www.recipelink.com/msgbrd/board_1/2012/AUG/10499.html

Cabbage, Potatoes and Onions with Kielbasa

I purchased a small cabbage at the farmers market in North Tonawanda a couple of weeks ago, put it in my frig and forgot about it.  I decided it was time to use it.

I cut medium size slices of the cabbage, sliced an onion and cut four small potatoes in half, put in a greased casserole dish and drizzled some olive oil on top and stirred the mixture up and added some steak seasoning.  Put in the oven at 380 and went to Niagara Produce and bought some kielbasa (fully cooked).

When I got home I took the top off of the casserole dish and oved it to the bottom shelf and put two kielbasa on the top shelf on HI broil an broiled until well browned.

This was a very good meal.

Beef Hash

I think this is the first time I have tried this.  I had frozen some roast beef and needed to use it up.

One baked potato, chilled and then cut into small chunks
some roast beef cut up in chunks
small onion chopped up
cooked carrots, chopped up

I cooked the onion in a bit of butter and olive oil,
and then added the meat and potatoes and carrots.

for seasoning I used salt and some TRADER JOEs
Everyday seasoning.  A large dash of ketchup and
a bit of sriracha sauce.  I fried an egg in the same pan
and served myself with a slice of toast and a half a
grapefruit.

OVEN BAKED BROWN RICE

Years ago, a friend gave me a recipe to prepare brown rice in the oven.  I used it many times, but the recipe disappeared (probably when I moved from Honeoye to Oneonta).

I want to try it again.  All the recipes I am finding now call for boiling the water before adding to the rice.  I am pretty sure I did not do that with my original lost recipe but boiling water is pretty quick an easy so I will do it.

Ingredients

• 1 1/2 cups brown rice, medium or short grain
• 2 1/2 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

CRISPY OVEN BAKED POTATO WEDGES

4 medium russet potatoes, washed, scrubbed and dried

• 2 tablespoons olive oil
• salt & pepper OR WHATEVER SEASONING YOU CHOOSE

SRIRACHA KETCHUP

• 2 tablespoons ketchup
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha

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INSTRUCTIONS

1. Preheat your oven to 425 degrees with the rack in the upper third.
2. Cut your potatoes in half, then cut the halves into thirds. Use a paper towel to completely dry any moisture the cut potato releases.
3. In a large bowl, toss the cut potato wedges with 2 tablespoons olive oil. Arrange the wedges cut side down on a parchment lined baking sheet, spaced out so they are not touching. Sprinkle with salt and pepper.
4. Roast for 30 minutes then remove from oven. Reduce heat to 350 degrees, flip the wedges so the other cut side is down and sprinkle again with salt and pepper. Return to oven and roast for another 15 minutes.
5. Make the sriracha ketchup by combining the ketchup, mayo and sriracha.
6. Serve the potato wedges warm with the sriracha dipping sauce.

NUTRITION

SLOW COOKER CASSOULET

SLOW COOKER PORK CASSOULET
I prepared this a few years ago and wanted to do so again, but
I made some changes which will be reflected below

leftover pork roast cut into small pieces

about 3/4 lb of ground beef, cooked with one chopped onion

1 can  (14.5 oz.) diced tomatoes, drained
2 Tbsp.  tomato paste 
some minced garlic
couple tbsp. of finely chopped chow chow
1/8 cup (maybe less) of chili sauce
2 tsp.  herbes de Provence and one packet of Sazon Goya and some Mrs. Dash
2 cans  beans
some shredded mozzarella cheese


COMBINEd tomatoes, tomato paste, chili sauce, chow chow, garlic an other spices and put into crockpot on low.   Added meat 45 minutes later.


.

SMASHED BRUSSELS SPROUTS

• 2 lb. Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. chopped thyme
• kosher salt
• Freshly ground black pepper
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• Fresh parsley, chopped, for garnish
  

DIRECTIONS

1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
5. Garnish with parsley and serve warm.

DIJON OVEN ROASTED VEGETABLES

• 1/2 cup KRAFT Tuscan House Italian Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/2 lb. small red potatoes (about 6), quartered
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 2 small yellow squash, quartered, cut into 1/2-inch pieces
• 1 small red onion, cut up
  
  

• Heat oven to 425ºF.
• Mix dressing and mustard until blended.
• Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
• Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
• Add asparagus mixture to pan with potatoes. Bake for 20 to 25 minutes.
  
  I accidentally used honey mustard instead of Dijon.   Also, I put the onions in with the potatoes at the beginning instead of with the asparagus mixture.