Chicken And Sausage Pasta

If you love pasta your going to love this  Chicken And Sausage Pasta recipe. Penne pasta tossed  in a creamy pesto sauce, with chunks of juicy chicken breast and Italian sausage, make this a restaurant quality dinner.

In most Italian kitchens pasta is a staple, it was in my house growing up and it still is today. Growing up most of the pasta was made by hand. I can still see my Mom rolling out the dough by hand, on a wooden board my father made for her.

There’s no doubt homemade pasta is the best, but with so many delicious commercial brands store bought is a good alternative. Pasta is still one of my go to staples when I need dinner quick, or I have unexpected company. it’s quick, easy, and so versatile it’s easy to please the pickiest eater.

Ever wonder why most restaurants have pasta on the menu??  Well the answer may be it’s too imitating for the home cook, IT”S NOT . You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Think olive oil, garlic, parmesan, cream,  herbs,  chicken and sausage and  you have a meal fancy enough for weekend dinners with friends.Customize  Chicken And Sausage Pasta

This  Chicken And Sausage Pasta recipe calls for easy ingredients you probably already have on hand, butter, garlic, cream, tomatoes,  chicken and Italian chicken sausage which together create a creamy, saucy Italian flavored dinner. And the best part is that you can mix and match ingredients to customize this recipe to your tastes.

You can substitute the chicken for tofu if your going the vegetarian route, using the same process. You don’t like chicken or sausage? Then  use shrimp adding it the last 5 minutes of cooking.

If your gluten free there are a lot of good gluten free pastas too. Use ingredients that fit your lifestyle and taste. I used my homemade pesto sauce, you don’t have too, store bought works just as well.

Here is the recipe  to make basil pesto, combine one bunch of basil, 1 cup parmesan cheese,  2 cups toasted walnuts

with 1 cup extra virgin olive oil pulse  blender   pouring the olive oil in last in a slow stream while pulsing. 

Please let me know your experience if you make this recipe, comments, feedback whatever you feel like talking about. That’s my favorite part and don’t forget to tag me on Instagram…….

Ingredients

• 1 lb penne pasta
• 2 boneless skinless chicken breast
• 2 links chicken Italian sausage
• 2 Tablespoons each olive oil and butter
• 2 cups chopped spinach
• 2 cups cherry tomatoes
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 2 cups pesto sauce
• 1 cup chicken stock
• 1 cup reserved pasta water
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the water before draining
2. Mean while heat olive oil and butter in large saute pan
3. salt and pepper chicken to taste
4. Cut sausage into thick diagonal slices
5. Add  chicken and sausage saute until golden
6. Saute onion and garlic until tender
7. Add tomatoes saute until  blistered about 10 minutes
8. De glaze pan with chicken stock
9. Add heavy whipping cream, pesto sauce and reserved pasta water
10. Simmer until sauce thickens about 10 minutes
11. And parmesan cheese, spinach, and  herbs last 5 minutes
12. Toss drained pasta in the sauce
13. Top with  the additional  parmesan and  Italian parsley
14. Salt and pepper to taste

Flank Steak Skewers

These Flank Steak Skewers are are all about Summer and this 4th of July weekend. A whole meal right here on these metal skewers, the steak, the vegetables and the flavor. Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have on hand, is ready in 15 minutes. and comes out prefect every time.

The difference between the two is just a few  ingredient and sugar!!!  Because I added sugar, it also added an extra step, cooking it to melt the sugar.

Those little changes produced big results in terms of flavor. This recipe works well with chicken too, if you want something lighter.

Wood Verses Metal Skewers

In this Flank Steak Skewer recipe I used 12 inch long metal Skewers. Skewers come in a variety of lengths and materials.  Wooden bamboo too are a great option for camping trips or when you don’t want to have to wash metal ones. They’re inexpensive and typically quite sharp.

But there are a few downsides that you might want to consider  upgrading to reusable metal  skewers. Bamboo is a naturally fibrous and tends to split easily, what this means is you have to be careful you don’t end up with wood splinters in your meat.

They also burn, soaking wooden skewers in water for 30 minutes helps to prevent them from burning while cooking. I prefer metal skewers , which have a long life are reusable and thus easier on the environment. They won’t catch on fire , but you do need to be careful as they get incredibly hot. We’re in the grilling season and in my house meals on metal skewers and Summer go together.

Happy 4th of July my friends remember the reason for the celebration…..  The Land of the Free because of the Brave!!!

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing form is my favorite part!!!!

Ingredient

• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup water
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 2 lbs Flank steak
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste
• 2 zucchini cut in thick rounds
• 1 red and 1 green bell pepper cut in seeded and cut in large squares
• 2 red onions cut in chunks
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix first 7 ingredients
2. Simmer covered for 15 minutes
3.  made a marinade for the meat and vegetables by whisking of 1 tablespoon each garlic, onion, and paprika powder, thyme,Worcestershire, 1/3 cup olive oil and juice from two lemons
4. Cut steak into large cubes
5. Put steak and marinade in a large plastic baggie and refrigerate for two hours or overnight reserving 1/4 cup to marinate the vegetables
6. Preheat grill or indoor oven to 400
7. Pour reserved marinade over cut vegetables
8. Coat Flank steak in the balsamic BBQ sauce
9. On medal skewers alternate layering the meat and vegetables
10. Grill for 20 minutes or oven roast  basting the skewers with the BBQ sauce and turning to brown evenly

Philly Burger

The Philly Cheese steak and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

This Philly Burger has all the flavors of the classic cheese steak and elevates it to higher level with a juicy cheese burger that will have you drooling from the smell of the onions and peppers frying.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall. It was a smart marketing tool in the pre social media years. In that version we used rib eye steak, provolone cheese and severed it on sub rolls, shown I served it on  brioche buns and sharp cheddar cheese

Make it Your Own

In this Philly Burger I used a 4 oz. beef patty and sharp cheddar cheese. That’s not what you have to use, you can try the same recipe with a chicken burger, a veggie burger or leave the burger out altogether.

If you want to go the vegetarian route use tofu instead of the steak or just use onions and peppers smothered in the cheese of your choice is delicious too.  I’ve also make it using chicken breast and experiencing with different cheeses.

This recipe lends it’s self to experimentation so have fun and experiment.

 

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious, comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters,

because your able to add, subtract, and change ingredients, to fit your lifestyle and taste!!!

Restaurant style recipes, made easy for the home cook…..Enjoy!!!!

 

 

 

 

 

 

Ingredients

1/2 pound shaved rib eye steak

4 6 oz. burger patties

1 red and one green bell pepper cut in strips

2 cups sliced mushrooms

1 sliced onion

2 tablespoons chopped garlic

8 slices sharp cheddar

4 Brioche rolls

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

heat oil and butter until smoking hot

saute burgers to your liking 3 t0 4 minutes per side for medium rare

Remove burgers set aside

Saute peppers, mushrooms, onions and garlic until tender and just beginning to brown

Add steak  brown, salt and pepper to taste

Add herbs

Turn off heat and add the cheese

Butter buns and toast

Top buns first with the burger then the Philly steak

• Adjust salt and pepper and Enjoy!!!

Meatball Garlic Toast

I love Meatballs as much as I love Pasta and for the same reasons. They’re just so easy, delicious, versatile and everyone loves them. This meatball garlic toast uses my  Mama’s traditional meatball  recipe reconstruct to fit my lifestyle and taste, using ground Turkey breast. While ground turkey isn’t my favorite I use it when I want a healthier option, plus you can never go wrong with Meatballs.

Plenty of Parmesan with a few simple ingredients and plenty of fresh herbs, turned that flavorless ground turkey into something totally drool worthy.

Three Tips When Making meatballs

First  when mixing  the meat into the other ingredients don’t over mix or overcook, both lead to tough hard meatballs.

A case in point to the last sentence, a new prep cook was mixing the mixture in the dough mixer, and that explained why the meatballs were rock hard. There is no nice way to put it, they were not good.

The other thing to remember is that  the meatballs are cooked twice first roasted, then in the sauce, so it’s easy to overcook them. Roasting the meatballs adds another depth of flavor and beautiful  color.

I try to use my handy- dandy toaster oven whenever I can. I don’t like turning on my oven every time I need to toast something, my toaster oven is one of my most used small kitchen appliances, if you don’t have one they’re well worth the 100.00 dollars they cost.

Third this is another custom-able recipe, if you like the traditional use a high grade ground beef, or a mixture of chicken, beef, or veal.

Experiment,  food and cooking is mean’t to be fun and enjoyable, I have simplified and gave you made ahead tips to make cooking a journey, not a destination always learning, always finding new ingredients to satisfy our changing life style and diet…..Have Fun!!!

Ingredients

• 1 Lbs. ground turkey breast
• 6 slices crusty Italian Bread cut medium thick on a diagonal
• 1 cup shredded mozzarella
• 1 cup bread crumbs
• 1/2 cup chopped  Italian parsley
• 1/2 cup grated Parmesan
• 1 egg
• 2 Tbs. each chopped garlic and onion
• Salt and pepper
• 4 cups prepared  marinara sauce
• 1 stick butter softened
• 1/2 cup each mozzarella, parmesan and sharp cheddar
• 3 tablespoons each chopped Italian parsley, garlic and onion
  Instructions
• Preheat oven to 350
• In a bowl make the cheesy garlic butter by mixing the last 4 ingredients
• Spread the garlic mixture on the bread slices
• toast in for 10 minutes
• Mix egg, bread crumbs, parsley,  garlic, onion, parmesan  salt and pepper ending with the meat
• Shape into golf size balls
• Roast in a preheated 350 oven until light golden brown about 10 minutes
• Cook an additional 20 minutes in simmering homemade marinara sauce
• Top garlic toast with 2 meatballs top with additional mozzarella
• Return to oven just to melt the cheese

Balsamic BBQ Sauce

This Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand,is ready in 15 minutes. and comes out prefect every time.

Storing Balsamic BBQ Sauce

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

When you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

• 2 cups ketchup
• 1 cup water
• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix all ingredients in a medium size sauce pan
2. simmer covered 15 minutes over low heat or until sauce thickens stirring occasionally

Easy Chicken Meatballs

These chicken meatballs are the very best meatballs ever, the healthier version of everyone’s favorite.

Ground chicken breast,  seasoned with rich traditional Italian flavors, so good you’ll want to make them often.

Think pasta and meatballs, meatball sandwiches or just a bowl of meatballs with sour dough bread to sop up the homemade marinara sauce.

Chicken meatballs can be used in many different ways and  frozen for ready made meals for busy weeknight dinners, or unexpected company is coming.

It’s not often you find a meal everyone will love, when you do it’s a win-win.

While the Italian meatball may not rival in popularity in the same way as the American hamburger, it still has a big following across the nation. I know they ‘re popular in my house

 

The Definition Of Meatballs

The definition of  meatballs is ground meat that is shaped into a ball. In Italian meatballs they are made from beef or veal and either fried or baked before finishing the cooking process in marinara sauce. We had this meal twice a week when I was growing up, on Thursday and Sunday.

I still make the same meal for my family at least once a week using ground chicken.  These chicken meatballs are a healthier version of the classic without losing

any of the authentic Italian flavors. I made them even healthier by baking them in my Cuisinart air fryer

A few tips

Don’t over mix the meat mix only until well blended,

if your hand are damp it makes it easier to roll 

Pre portion the meat before forming into meatballs

Don’t overcook bake total cooking time is 30 minutes 1o minutes in the oven and 20 minutes in the marinara sauce

If you make these chicken meatballs please leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part hearing from you !!!

 

 

Ingredients

• 1 lbs. ground chicken breast
• 1 cup Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 2 Tablespoons each chopped garlic and Italian parsley
• 1 egg
• 2 tablespoons milk
• salt and pepper to taste

Instructions

1. Turn oven to 375 degrees
2. Mix all ingredients except the ground chicken well
3. Add the ground chicken mixing until well blended don’t over mix
4. With damp hands roll into golf size balls
5. bake in a preheated oven 10 minutes
6. Transfer to prepared marinara
7. Simmer 20 covered 20 minutes
8. ENJOY!!!!

  Happy February

The month of romantic dinners usually at a fancy restaurant with reservations make way ahead of time.

No reservations needed in this off the menu, restaurant style  dinner, that can be on your table in 30 minutes. Am talking real love right here.

As much as I like pretty plated food, that looks like a work of art, not to be eaten, most of the time

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. This is one of those recipes, it comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions, prefect for a romantic dinner for two on  Love Day.

Make it really special, set a romantic mood by using pretty white plates and romantic cloth napkins just because it’s dinner at home it can feel like dinner at a fine dining restaurant.

This recipe was inspired by the classic chicken Cordon Bleu  recipe. In that recipe  chicken is stuffed

with ham and swiss cheese, breaded and either fried or baked .

In this recipe I used pork tenderlion, didn’t bread it and cooked  it on the stove top.

Another method you can use, cook it on the stove top up to the point of returning the pork to the pan then

finishing cooking it in a 375 degree oven the last 15 minutes. if you use the stove top and oven method combination,

It frees up the watch time and you get to join your guest and enjoy the meal you cooked and listen to the raves!!!! Enjoy my friends!!!!

Cooking at home restaurant style!!!!!!!!

 

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home.

 

 

 

 

 

 

 

 

 

Ingredients

1 2 lb pork tenderlion

4 slices prosciutto

4 slices swiss cheese

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbls. Dijon mustard

2 Tbs. chopped garlic

1/2 cup chopped onion

2 Tbs. each chopped Italian parsley,  thyme, and sage

2 Tbs. each olive oil and butter

Instructions

Heat oven to 375 degrees

Heat oil and butter

Butterfly the pork tenderloin by cutting down the center, cover with plastic wrap pound thin

Salt and pepper to taste

Mix the herbs with the parmesan cheese

Lay the prosciutto and swiss cheese on the flattened tenderloin

spread the herb and parnesan cheese mixture on top of the swiss cheese

Roll the pork tenderloin tightly  jelly roll style  securing the seam with toothpicks

Brown the tenderlion on all sides in a oven proof pan

Remove the meat

Add onion and garlic saute until limp

Add heavy whipping cream, chicken stock  and  dijon mustard

Return pork tenderloin to pan

Roast  covered 20 minutes longer

Cool slightly cut into rounds pour sauce over

…… Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You want the prefect Super bowl food without the guilt? Here you go!!!

My every first time using the air fry option on my Cuisinart toaster oven, and I have to say Am in love. There really is nothing better than fried chicken.

These parmesan and everything bagel seasoned, air fried chicken tenders are no exception. Delicious and guiltless these chicken tenders are baked to perfection

using the air fry option on my Cuisinart toaster oven.   If you don’t have an air fryer NO problem use the oven fry method in the instructions.

Chicken tenders have always been one of my family’s favorite food. It’s one of those recipes  I know I can make in no time and the whole family will love.

They come together in less then 30 minutes, I serve them with crispy celery sticks, buffalo hot sauce, ranch dressing, and marinara sauce.

They’re prefect for Super Bowl Sundays, add a salad, some starch and you have an easy weeknight meal that’s delicious enough for company’s coming meals.

I used whole boneless, skinless, chicken breast and cut them, you can use chicken tenders or boneless chicken thighs if that fits your taste.

The bagel everything seasoning adds great flavor mixed in with the bread crumbs and parmesan, but can be salty use sparely.

You can spray the chicken with cooking spray if your air frying to add extra crunch, or not it’s up to you.

These are great for next day reheats or skip the reheat, there delicious even cold or at room temperature.

If you have any left overs these chicken tenders are freezer friendly for a quick ready made meal.

They’re air fried so you don’t have to feel guilty about eating more then you planned, I don’t.

In fact I eat one or two plain, right out of the oven, they can be addicting, and since I’ve discovered the awesomeness of  air frying,

for sure I’ll be making them more often.

If you make this recipe please leave me a comment, and don’t forget to tag me on Instagram……. that’s my favorite part!!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 skinless, boneless 6 oz chicken breast cut into large cube

2 cups Italian seasoned  bread crumbs

1 cup Parmesan cheese

2 Tablespoons everything bagel seasoning

1 tablespoon each dried chili powder,  garlic powder, and Italian seasoning

2 eggs slightly beaten

1/4 cup milk

1 Tablespoon hot sauce

Hot sauce and ranch dressing for dipping

Instruction

Salt and pepper chicken

cut into large strips

whisk eggs,  milk, and  hot sauce together

add seasonings and parmesan to bread crumbs

Dip chicken into egg mixture then bread crumb mixture until well coated

Turn air fryer to 400 degrees

Add chicken air fry  until golden brown about 15 minutes turning to brown evenly

If you don’t have an Air fryer yet No problem oven fry the chicken by adding 1/2 cup olive oil to a cooking sheet, get the oil smoking hot in a

400 degree oven add chicken cook 20 minutes or until chicken is golden brown turning once to brown the chicken tenders evenly

For The Hot Sauce

Melt 1 stick of butter add 1 cup hot sauce preferable Franks Hot sauce stir in 1 tablespoon each powered garlic, onion and Italian seasonings

Top with parmesan and Italian parsley……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy New Year.

We made it!!!!! The week between Christmas and New Years,

I don’t know what day it is or what time zone am in, and

Wow here i am. I can’t believe am actually writing my first recipe post of 2020 braised short ribs.

Braising  is one of my favorite ways to cook meat. It’s easy, hands off and foolproof!!

What is braising????

Braising is a combination-cooking method that uses both dry and wet heat. Typically the food is first

sauteed or seared at a high temperature, then finished in a covered pan at a lower heat, while the meat is

stewing in a small amount of liquid.

This method of cooking is used to tenderize tough cuts of meats to melt-in-your mouth perfection.

Make sure to cut the short ribs in same size pieces to in sure even cooking. You also want to get an

eye on the liquid, it should just cover the meat, adding if needed.

This easy, delicious, hearty dinner can be served with pasta, mashed potatoes or rice., if am going to serve it with carbs i leave the

potatoes out, add a salad and dinner is ready. Serve it in these pretty white oven, microwave and dishwasher, safe bowls

and your table will be pretty enough for Saturday night dinner with friends.

Coating the meat in flour thickens the sauce if your going gluten free, you don’t have to coat the meat,

or you can use gluten free flour. Whenever am braising or stewing meats I add a few bay leaves to add another depth of flavor.

January is a tough month, It’s usually wet and cold and for me a let down after the hoop-ala of the Holiday’s.

I want  slow cooked comfort food, so I turn to soups and stews, braised anything and slow cooked pans of anything.

What’s more comforting than braised short ribs packed with big robust flavors???? Nothing!!!

Use a big enough covered  saute pan

so the meat browns, and it’s deep enough to hold all the ingredients. This recipe keeps in your refrigerator for three days for reheats,

and is’t freezer friendly for a ready made meal.

If you make this  delicious  short rib dinner ,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

Wishing you all a  New Year of love, health. and the wealth of family and friends, thank you for sticking

with me through my first year on this platform

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lbs.  boneless short ribs cut into large chunks

2 chopped onions

1  cup chopped carrots

1 cup chopped celery

4 cups beef broth

1/4 cup ketchup

1/4 cup red wine vinegar

1 Tablespoon brown sugar

2 tablespoons flour

2 tablespoons garlic

2 to 3 bay leaves

1 tablespoon each Italian parsley, thyme and paprika

2 tablespoons each olive oil and butter

Salt and pepper to taste

Instruction

Heat  oil and butter in a large skillet

Season short ribs with salt and pepper and coat with flour

When the oil and butter are smoking hot add meat

Sear meat until golden brown before adding the garlic and onions. Once the onions and garlic are translucent deglaze the pan with beef broth,

scraping up the brown bits at the bottom of the pan. Mix the brown sugar, ketchup, and red wine vinegar together  add to the pan. Add the bay leaves, thyme, parsley,

and paprika

Lower the heat to low, simmer covered  2 1/2 to 3 hours or until the short ribs are fork tender.

Add potatoes and carrots last 30 minutes

Adding more broth if needed to keep the meat   just barely covered.

Add salt and pepper according to your taste…….ENJOY!!!!

 

 

 

 

 

 

 

 

 SAY GOOD BYE,   to flavorless pork chops. with this easy quick recipe. What adds flavor to the flavorless????

The milk brine!!!! Not only does it add flavor it adds succulent melt in your mouth tenderness, don’t let the chops sit in the brine longer than

3 to 4 hours, I find it changes the texture if left in the brine too long.

This lemony pork chop recipe starts and ends in one pan, my cast iron skillet.I find there is no better pan than a cast iron skillet to sear the the juices in meat or fish.

It’s a easy recipe , uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

I use chicken stock to deglaze the pan, you can use white wine instead if that fits your life style and taste.

In my recipes when you see chicken stock as an ingredient to deglaze the pan you almost always can substitute white wine,

if beef broth is listed as an ingredient in my recipes then you can substitute red wine.

make sure to scrape up all the brown bits when deglazing the pan,  the flavor is in those browned bits in the bottom of the pan.

PRO TIP… to thicken the sauce roll a pat of butter in flour and drop it in the skillet.

I love one pan cooking. It saves time and it’s  an easy way to feed a crowd. you can ,cook it on the stove top or start it on the

stove top and because  the cast iron skillet can go in the oven you can finish it off in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

You can also add a 1/4 stick of butter at the end for a richer sauce.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic, lemon and cream  in a rustic sauce with melt in your mouth pork chops

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up

the sauce. Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 medium thick pork chops

1 cup milk

1 Tablespoon  lemon juice

2 cups bread crumbs

1/4 cup Parmesan cheese

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 cup chicken stock

1/2 cup manufacturing cream

1/4 cup lemon juice

2 Tablespoons Dijon mustard

1/3 cup capers

1 tablespoon each chopped Italian parsley and thyme

 

Instruction

Mix milk and 1 tablespoon lemon juice salt and pepper to taste

Marinate the pork chops in the milk for 1 to 2 hours

Remove from milk brine pat dry

Mix Parmesan cheese and bread crumbs together

Coat pork chops with bread crumbs

Fry on medium heat until golden turning once to brown on both sides

Remove pork chops

Heat  more oil and butter  add onion and garlic saute until opaque

De glaze pan with chicken stock

Add lemon juice and cream

Return pork chops to skillet

Add mustard and herbs simmer covered 15 minutes

…… Enjoy!!!!!