Friday, May 30, 2014

Balsamic Glazed Pork Loin

6 4 oz. pork loin chops
1/3 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon thyme
salt and pepper
1 tablespoon brown sugar

In a small pan heat vinegar then add brown sugar, garlic, thyme and a little salt and pepper and cook for a few minutes until the sauce reduces slightly.  Set aside.
salt and pepper the pork, add 1 tablespoon of oil to hot saute pan.  Cook pork chops until browned on both sides and almost cooked through, add the sauce and cook pork in sauce for a few minutes until glazed and the pork is done to your liking.  we like ours medium well, not a follower of the cook pork until leather mind set.

Tuesday, May 27, 2014

Asparagus and Morel Tart

Store puff pastry brushed with egg and cream and topped with home grown asparagus, morels, and Parmesan cheese.  This was good but the other one I made like this but with caramelized onion was better.  Yum.

Monday, May 26, 2014

A new bathroom!

There is only one way to explain the bathroom before, brown, Brown, BROWN.  I was not a fan.

Hubby and I got to work to make the bathroom bright, all I could think was I wanted a bright bathroom, the opposite of what we had before!  Painted the brown ceiling white, the brown walls gray, replace the brown sink and toilet to white, and had a company come and for $265 had the ugly brown bathtub refinished in white.  I am so happy with my new bright bathroom.  however, we did not go to the expense of replacing the brown tile.

Sunday, May 18, 2014

Morel Menu

My daughter and her friend found a mess of large Morels (73)  last weekend so the menu this week is all about those wonderful mushrooms.

  • Morels and scallops 
  • Morels over steak
  • Morels in a cream sauce with linguine 
  • Morels in puffed pastry with bacon and caramelized onions  
  • Morels with chicken breast 

Tuesday, April 1, 2014


~Baked Buffalo Chicken Wings
~Pork with Cherry Port Sauce
~Ramen Noodle Soup Loaded with Veggies
~Chicken Sausage and Peppers with Polenta
~Chicken Baked in the leftover Sausage and Peppers Sauce

Friday, March 14, 2014


Sunday, March 9, 2014

Potatoes and Green Beans

1 pound green beans, trimmed
1 pound young potatoes or 4 large potatoes but into chunks
1 tablespoon minced garlic
4 strips thick bacon, cut into chunks
Salt and Pepper
some stock or water

Add Bacon and potatoes to a heated (over med heat) saute pan, season with some salt and pepper.  As the fat renders off of the bacon it should help the potatoes to start to cook and brown.  If browning too fast and potatoes are not getting soft add a little stock or water to pan and cover so that the potatoes will steam.  when the potatoes are almost tender add the green beans and garlic and stir them in, if needed add a little more stock.  Cover and cook until the beans and potatoes are at your desired tenderness.

Served here with Pork in a Tarragon Mustard Sauce.

Pork with Tarragon Mustard Sauce

2 pounds pork loin chops (about 6 1/2" thick chops)
Flour for dredging 
Salt & Pepper
1/4 cup Dijon Mustard
1 cup white wine
1 cup chicken stock
1/4 teaspoon tarragon, tarragon can overpower the dish so be careful with it.
2 tablespoons minced onion
1 tablespoon minces garlic

1. Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the oil in a large skillet over medium high heat. Dredge the pork chops in flour and tap off excess flour, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.  Cook the chops in batches to be sure not to over fill the pan.  Remove browned chops and place them on a dish for later.

2.  pour off most of the fat. Add the onions and garlic and cook them on med high heat until softened, about 1 minute. Add  the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock, mustard and tarragon and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 4 minutes.

Chops served here with bacon green beans and potatoes.

Friday, March 7, 2014


  • 15 bean soup
  • Homemade Pizza
  • Pork in tarragon mustard sauce with potato green beans
  • Shrimp cocktail and raw veggies
  • Curry Chicken Divan

Wednesday, January 29, 2014

"Mexican" Style Stuffed Poblano Peppers

My son asked for stuffed peppers the other day so I thought I would try something new, something with poblano peppers because I really like the flavor of poblanos.  These were a hit with the kids!

3 large Poblano Peppers
1 small Poblano pepper, chopped
1/2 onion, chopped 
3/4 cup partly cooked rice
10 oz. lean ground beef
1/2 cup frozen corn
3 oz. grated cheese of choice, I did 50/50 cheddar and pepper jack.
1 jar green salsa
1 teaspoon ground chipotle pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion power
salt and pepper

In a large skillet saute the onions and chopped poblano until onions are translucent.  Add the ground beef to the skillet and chip as it cooks to make small pieces.  Turn off heat once beef is just about done and add the spices, 1/2 of the green salsa, corn, rice and cheese, stir to combine.

Cut the 3 large in half and remove the seeds and any white membrane stuff.  Stuff the peppers with the ground beef stuffing and place in a oven proof dish.  Once all peppers are stuffed add the remaining green salsa on and around the peppers.  Bake in a 375 degree oven for 20 minutes covered, uncover and bake for another 15 minutes.  

I served with plain low fat yogurt.