Mushroom Pork Chops

Mom always used to make something similar but I stepped it up a notch.

The Recipe:
4 pork chops
4 cloves chopped garlic
1 onion, chopped
1/2 pound fresh mushrooms, sliced (which is one of the little blue containers, 227g)
1 can condensed cream of mushroom soup
1/2 can of milk
Fresh terragon
Fresh ground pepper
salt and pepper to taste
flour

1. Season pork chops with salt and pepper to taste.

2. In a large skillet, saute half the garlic in olive oil. Add the pork chops and brown over medium-high heat. Remove from skillet.

3. Saute the onion, mushrooms and garlic (other half) in olive oil.

4. In a bowl, whisk soup and milk. Add a bit of terragon and pepper.

5. Return chops to skillet. Pour soup mix over chops. Cover, reduce temperature to medium-low.

6. Simmer 20 to 30 minutes, or until chops are cooked through.

7. Once chops are removed, whisk a bit of flour into the sauce to make a thicker gravy. (optional)

My Experience:
The only part that I did not follow, were the last two steps. While cooking, I realized that the only skillet I have with a lid was not nearly large enough to cook everything in. Instead, I placed some of the sauteed mushroom mixture in a roast pan, placed the chops on the bed of mushrooms, covered with the remaining mushrooms, and finally topped with the soup mix. I covered the pan with aluminum foil, sealing tightly. I baked in the oven at 350 for 30 minutes. Turned out very well!

I served this meal with white rice, which you can top wonderfully with the gravy. It would also be good with mashed potatoes or noodles. I didn't serve any other vegetables because I figured the mushrooms were enough. You can of course serve it with something else.

Hope you like it if you try it because we all liked it (even the cat who got some of the left overs).

Mussels in a Saffron Cream Sauce

Oh my yummy! We wanted to have mussels tonight so I used this recipe from In the Kitchen with Stefano Faita. Tonight's supper was FABULOUS!

The Recipe:

4 1/2 pounds mussels

2 tbsp. chopped parsley

1 tbsp. chopped rosemary

1 tbsp. dried oregano

4 cups white wine

2 tbsp. extra virgin olive oil

2 garlic cloves

2 shallots, chopped

2 cups whipping cream (35%)

1 tsp. saffron threads

2 egg yolks

Salt and freshly ground pepper to taste

Loaf of crusty bread, for serving

1. Scrub mussels if needed, and remove any beards. Discard any mussels with cracked shells and that do not close when tapped.

2. Add the mussels, herbs and wine to a large pot. Cover and bring to a boil. 

3. Reduce heat to medium and let simmer. Cook until mussels begin to open.

4. Remove the mussels from the pot and keep warm. Strain the cooking juices and reserve for the sauce.

5. In a large skillet, saute whole garlic cloves and chopped shallots in olive oil over medium heat until the shallots begin to soften.

6. Remove the whole garlic cloves and discard. Add the cream, saffron and reserved cooking juices from the mussels. 

7. Bring to a boil. Reduce heat and let sauce simmer until reduced slightly, about 10 minutes.

8. Whisk egg yolks. Temper the egg yolks by slowly whisking in 1/2 cup of the hot sauce. 

9. Stir the tempered egg yolks slowly into the sauce over low heat. Continue to stir and gently cook sauce until lightly thickened, about 1 to 2 minutes.

10. Remove from heat. Season the sauce with salt and pepper. Pour sauce over mussels and serve with lots of crusty bread.

My Experience:

So fair warning: saffron is really expensive (it is actually the most expensive spice in the world... each flower that it is cultivated from only has 3 stigmas (threads), which are picked and dried by hand. It takes tens of thousands of individual strands to produce one ounce of saffron. That is your spice lesson of the day!). I shopped around a little and found that Bulk Barn had the cheapest: 1g for $8.99. For comparison reasons, Loblaws had 0.5g for more than $12. That is more money for half the amount! So crazy. And if you are a student or senior citizen, remember that Bulk Barn has 10% off on Wednesdays!

Besides the expensiveness of the saffron, at least the mussels only cost me $5 and this meal would feed 4 people. And to be honest, maybe the sauce would still taste good without the saffron - but I'm not sure. Speaking of mussels, if you just go to the fresh fish section of your grocery store, they probably have pre-packaged mussels on ice. You just need the one bag. You also would want to buy the mussels the day you are cooking this recipe. I'm pretty sure you can keep the mussels in your fridge for a day or two with a damp cloth on top of it (ask your fish expert to be sure though and exactly how to store it!). But to be safe, I would suggest same day.

For the wine, it depends on your budget. The wine I bought was Cesari Chardonnay Delle Venezie at the LCBO and it was for the LOW LOW price of $7.50 for 750ml (I had a bit left over from a previous recipe to top me off). Remember, you need 1L of white wine. If you don't know what kind to buy, just ask someone at the wine store for a suggestion based on your price range and mention that it is for cooking (you don't want anything fruity!!). And you can always serve the meal with a glass of the same wine! Too bad I don't drink wine.

Other than that, this is a really easy and tasty recipe. I wouldn't have it every time I have mussels, but every now and then (or once in a blue moon as they say...) would be good. I hope you try it!

Golden Garlic Chicken with Sweet Potatoes

I love garlic. This recipe is very garlic-y. I love easy recipes. This recipe is easy. This recipe is amazing :)

The Recipe:
3 chicken legs
3 chicken breasts
3 sweet potatoes
3 tbsp lemon juice
2 tbsp vegetable oil
1 tbsp crumbled dried rosemary (just rub the rosemary between your fingers)
1 tsp salt
1 tsp pepper
4 whole heads garlic, unpeeled
1tsp extra-virgin olive oil
8 fresh rosemary sprigs

1. Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half, crosswise.

2. Peel potatoes; cut into 1/4-inch thick slices.

3. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper.

4. Arrange potatoes in single layer in 13- x 19-inch glass baking dish; arrange chicken, skin side up, over potatoes.

5. Cover and refrigerate for 4 hours.

6. Trim tops from garlic heads; brush with olive oil; nestle, cut side down, into chicken and potatoes.

7. Roast in 425F oven, basting occasionally, until juices run clear when chicken is pierced and potatoes are tender (about 1 to 1-1/4 hours).

8. Halve garlic heads lengthwise to make 8 portions.

9. Garnish with rosemary sprigs.

My Experience:
Warning: must love garlic to enjoy this recipe. As long as you like garlic, this recipe may be for you.

The recipe is super easy, very little actual ingredients. You don't need to use both breasts and legs, but the variety is nice to have, however, if you prefer one over the other, just use the one type and double the amount.

I didn't refrigerate for 4 hours and it was still good. The flavours probably would have been stronger had it sit in the fridge. I also didn't use any fresh rosemary sprigs, they are really just for looks. Other than that, I followed the recipe.

When you halve the garlic after cooking, serve one half with each plate. You can remove the roasted garlic easily and mash it with your fork to eat with your chicken and sweet potatoes. Because the garlic has been roasted, the garlic flavour is much more mellow and very yummy (if you like garlic).

By the way, this recipe is from Best Recipes Ever. (Can you tell I love this show?)

Nutritional Info:
cal                       402
pro                        35g
total fat                  15g
sat. fat                     3g
carb                      32g
fibre                        2g
chol                     116mg
sodium                 402mg
%RDI                      -
calcium                    8%
iron                        16%
vit A                    158%
vit C                      38%
folate                     10%

Breakfast Burritos

Made these for supper but good nonetheless! Once again, this lovely recipe is from Best Recipes Ever. Man I love that show!

The Recipe:

12 oz Italian sausages

12 eggs

1/4 tsp pepper

1 pinch salt

1 cup shredded old cheddar cheese

1/4 cup chopped fresh coriander

6 large flour tortillas

2 cups mild salsa

1 half sweet green peppers, diced

1. With tip of knife, slit casing down length of sausage; push meat into large skillet. 

2. Cook over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink; drain off fat.

3. Lightly beat together eggs, pepper and salt ; pour into pan with sausage and cook until beginning to set. 

4. Gently draw spatula across bottom of pan to form large soft curds; cook for about 3 minutes or until eggs are thickened and moist but no visible liquid remains. 

5. Stir in half each of the cheese and coriander.

6. Spoon egg mixture down centre of each tortilla; top with 2 tbsp of the salsa. 

7. Roll up. Arrange, seam side down, in greased 13- x 9-inch glass baking dish. 

8. Sprinkle remaining cheese down centre of tortillas. 

9.  Bake in 400°F oven for 10 to 15 minutes or until heated through. (Make-ahead: Cover and refrigerate for up to 1 day; increase baking time by 10 to 15 minutes.)

10. Meanwhile, stir green pepper and remaining coriander into remaining salsa. Serve with burritos.

My Experience:

So I didn't quite follow this recipe exactly. 

1: I used ground pork instead of sausages because, well, the pork was on sale. Who can pass up a sale? It probably would have been that much better with the sausage because those have tons of spices already in it, but oh well. (By the way, you can also use either mild or hot sausages or try bratwurst, farmer's or breakfast sausages instead of the Italian if you want.)

2: I also used a panini press instead of baking it because I figured that would be easier for me. 

3: So since I did that, I did not sprinkle the remaining cheese on the top (that would have made a big mess). Instead, I added the cheese to the burritos before I rolled them up to melt in the panini press.

4: I also didn't have any coriander on hand so I didn't put any in and it still tasted great. 

5: I used marble cheddar cheese, not old. Because that is what I had (why buy more?)

6: Finally, I used red peppers instead of green because I had some left over from a meal a few days ago and I wanted to get rid of it.  

Wow it really looks like I didn't follow this recipe at all lol! But the main ingredients were there: pork, eggs, cheese, tortillas.

Sam added some hot sauce to his because, to be honest, he adds hot sauce to everything. All in all, this was a very good and fairly quick meal. For extra taste, you can top your burrito with guacamole and/or sour cream.

Orecchiette with Broccoli and Garlic

I was watching Best Recipes Ever today and this wonderful recipe was on and I just so happened to have all of the ingredients except for 2 (and I was headed to the grocery store anyways) so I just HAD to try it! If you love garlic, you may just love this recipe like we did.

The Recipe:
1 bunch broccoli
4 cups orecchiette pasta
2 tbsp extra-virgin olive oil
8 cloves garlic, very thinly sliced
6 anchovy fillets, chopped (or 1 tbsp anchovy paste)
1/2 tsp hot pepper flakes
1/4 tsp salt
1/4 cup grated Parmesan cheese

1. Cut broccoli into small florets; chop stems.

2. In large pot of boiling salted water, cook broccoli until tender-crisp, about 2 minutes.

3. With slotted spoon, transfer to bowl of ice water. Drain and set aside.

4. In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes.

5. Reserving 1/2 cup of the cooking liquid, drain and return to pot.

6. Meanwhile, in nonstick skillet, heat oil over medium heat.

7. Fry garlic, anchovies, hot pepper flakes and salt until garlic is fragrant and anchovies begin to break down, about 2 minutes.

8. Add broccoli to skillet; cook until heated through and garlic is beginning to turn golden, about 2 minutes.

9. Add to pasta along with reserved cooking liquid; toss to coat. 10. Serve sprinkled with Parmesan cheese.
 

My Experience:
Just a note to begin with, I have never bought anchovy fillets before. After searching for a very long time in the canned fish section, I had the genius idea of looking at the fresh fish counter. So as an fyi, look for the anchovy fillets with the fresh fish because although they are canned, they are kept cold in the fridge. But it looks just like a can of sardines.

Now for the recipe, YUM! I love garlic and there is definitely a lot of garlic in this recipe but it is phenomenal, easy and worth a try. A tip for the garlic: to get it thinly sliced, try using a peeler (a potato peeler) to save some time and when you get near the end and can't quite hold on to the garlic anymore, then slice with a knife.

I wasn't able to find orecchiette pasta (I have no clue where to find it but they kind of look like shell pasta) so I just used some egg noodles. So if you can't find it, just use what you have for pasta.

Here is some nutritional info per serving for you!
cal                 305
protein            13 g
total fat             7 g
sat. fat              2 g
carb                48 g
fibre                  4 g
chol                   7 mg
sodium           699 mg
%RDI:               -
calcium            11%
iron                 16%
vit A                 2%
vit                   97%
folate              54%

Baked Bone-In Chicken Breast

I bought some bone-in chicken breast on sale today and wanted something simple to cook since it is exam time. Here is what I found.

The Recipe:
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. celery salt
1 tsp. paprika
1/2 tsp. salt
1 tsp. pepper
Bread crumbs (approximately 1 1/2 c.)
4 boned chicken breasts (halves - 2 whole breasts)

1. Dip chicken breasts into mixed ingredients, then dip into bread crumbs.
2. Bake in greased baking dish, uncovered, for 1 hour at 350 degrees.
3. Serve over rice.

My Experience:
Easy. Yummy. The skin was AWESOME. And the chicken was so tender and juicy. We actually preferred it over my usual shake'n'bake so I will definitely be making a similar recipe again.

Pulled Pork Sandwiches

I made this recipe a few months ago but didn't get to try any of it because I wasn't feeling well and Sam ate all the leftovers before I had a chance. So I am making it again so that I can ACTUALLY try it.

The Recipe:
2 1/2-3 lb lean, boneless pork roast (leg or shoulder)
1/2 cup ketchup
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 pkg Club House slow cookers pulled pork seasoning mix

1. Place pork in slow cooker.

2. Combine seasoning mix, ketchup, brown sugar and vinegar in separate bowl. Pour over pork.

3. Cover. Cook 8 hours on LOW or 4 hours on HIGH.

4. Remove pork from slow cooker. Shred meat into strings using 2 forks. Return to slow cooker.

5. Stir until pork is well coated and heated through.

6. Serve over split buns.

My Experience:
The slow cooker is my best friend. I love coming home from a long day and supper is already ready to go. Easy recipe and very yummy.

I don't really have much to comment on because this recipe is good and I didn't have any issues making it.

Try serving with some coleslaw, grilled corn on the cob, and fries.

Honey Dijon Chicken

Quick and easy Campbell's soup recipe. Really yummy too (can't wait to eat the left overs for lunch!)

The Recipe:
4 (about 1 lb) of boneless, skinless chicken breast halves
1 tbsp olive oil
1/4 cup onion, finely chopped
1 can Campbell's Cream of Chicken soup
1/2 cup water
2 tbsp dijon mustard
2 tbsp honey
1/2 tsp garlic powder

1. Brown chicken in oil, in hot skillet.

2. Add onion to skillet, medium-high heat.

2. Combine other ingredients in small bowl. Add mixture to skillet.

3. Cover and simmer until chicken is cooked through (about 5 minutes).

My Experience:
Quick and easy. Little dishes. Pretty good in my books! Definitely a recipe worth a try.

I served with carrots and white rice. I poured some of the extra sauce over the rice and it was REALLY good.

Enjoy!