Cooking Delicious Food: Main Course Dinner Recipes

Main Course Dinner Recipes
G-Gluten Free Version

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Recipes on this page include:

Baby Back Pork Ribs G
Baby Back Ribs-Oven Roasted G

Beef Pot roast 7 bone roast G
Braised Pork Shoulder with Garam Masala G
Chicken Nuggets-Breaded in Panko and oven baked
Chicken Piccata (or milanese)

Chicken Pot Pie
Chili G
Chow Mien-pork shoulder, mushrooms, onions, celery
Citrus Cabernet Beef Short Ribs G
Citrus Chicken Legs
Corned Beef and Cabbage
Crab-Breaking down King crab legs G

Crab Cakes with Dill Relish and Lime
Curry Beef
Game Hens-Oven Roasted, no basting G
Gluten Free Pepperoni Pizza G
Gluten Free Vegetarian Pizza G
Ham Sandwich
Lasagna

Mexican Pizza

Penne Alfredo
Pizza-Meat lovers Pizza
Pizza-Pepperoni, Sausage,Olive, and balsamic vinegar
Pork Botana G
Pork-Stuffed Pork Loin Chops
Pork-Stuffed Pork Loin Chops-Gluten Free G
Pork-Sweet and Sour Pork
Quiche, Parmesan, bacon, and onion
Ravioli-Sausage,Parmesan,Mozzarella, Bacon, & Mira poix(onion, celery, carrot) in a tomato sauce w/ roasted garlic, and onion
Rib eye roast-breaking down a whole roast G
Rib eye steak with mushrooms G
Scalloped Potatoes and Ham
Sloppy Joes Sandwiches
Soup-Split Pea with Ham Soup
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Today’s Recipe:

Chicken Piccata (or milanese)
Ingredients:

6-Boneless, skinless chicken thighs
1/3 tsp salt
1/3 tsp pepper
1-2 tbsp rosemary
1/2 tsp garlic powder
1 1/2 cups Italian breadcrumbs (I like progresso)
4 eggs
1 cup of flour

To Prepare: Gather 3 pie tins or bowls. Mix the flour and the seasonings, and place in a pie tin or flat bottom bowl. In another tin, put the 4 eggs, stir a little. And in the last tin, add the breadcrumbs.

Next, using clingwrap, cover a large section of your work surface, place a chicken thigh on the wrap, and cover with another piece of clingwrap. This keeps your pieces together, and keeps your board free from contamination. (I always wash the board after this anyway, but it really helps to limit the raw meat on your board). Using the flat side of your meat tenderizer, pound the chicken pieces until 1/4 inch thick. Continue and pound the rest of the pieces. Next set up your three bowls, left to right helps, as flour mixture, then egg, then breadcrumbs. Also having a plate with wax paper
squares to place between the patties, will aid in their stacking, and allow you to place in the refrigerator until ready to fry. Dredge the meat pieces in the flour, pat off excess flour, then dip into the egg, both sides coated. Next place in the breadcrumbs covering all sides well. Put off to the wax paper plate. Continue with all pieces. You may have better luck doing the first step as an assembly line. Do all the flouring, then dip
1 at a time into the egg and breadcrumbs.

To fry them: Heat up your pan, add some canola oil, and 1tbsp butter (the oil will keep the butter from burning, and you still get some of the butter taste).

Place 2-3 piccata pieces in the pan at one time. Cook for approximately 3-5 minutes per side until brown and cooked through. You will notice the texture is firmer when done. Drain on paper towels. Add more oil, and more butter, and cook the 2nd batch.

My version of Piccata-A discussion on Milanese vs. Piccata:
Well, firstly, I have never enjoyed this with lemon sauce like many do, so I don't serve it with one. My family loves this recipe, and likes them just as they come. Besides, without sauce, you can keep the fried crispness.

Also, I have since learned, that this is technically a milanese in that it has breadcrumbs as a 3rd step, and a picatta ends with the egg step.

That being said, this will always be chicken piccata to me.
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Baby Back Pork Ribs

Take your washed pork ribs and place on a rack on top of a baking pan with sides to catch any drippings.

You may want to remove the silver skin, makes them easier to eat. If you do, then on the one of the short sides, use the knife or back of a spoon to scape on one of the end bones to release a little bit of the skin.

Dry your hands, and use that piece as a way of just pulling off the rest of it.

Then do the same with the ½” skin remaining. Those will be easier to remove. You can skip this step, but it does make them better.

How it looks with silver skin removed.

I usually do a dry rub to begin with ½ tsp salt, pepper-5-6 turns of mill (1/2 tsp approx.), 2 tsp. dill, ½ tsp garlic powder, 1 tbsp. rosemary. Last 1/2 hour I put on sauce. I like kc masterpiece (why make your own, when It's so good.) I like to add fresh garlic or 4-5 cloves of roasted garlic and 1-2 tbsp of dill herb to this, but not necessary. Bake for 2 1/2 hours at 275 degrees F. (in a hurry, 375 for 1 1/4 hours). They will be tender and almost fall off the bones
Yummy ribs.mmmm.

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Pork Ribs, Baby Back ribs slow roasted
Dry rub of 1 tbsp dill, 2 tsp oregano leaves,2 tsp rosemary, salt sprinkle across the top, sprinkle of pepper across the top,1 tsp onion flake,1/4 tsp smoked paprika and 3-5 tbsp BBQ sauce at end (often I add dill and garlic to this, just not this time)

Wash meat thoroughly

Take your washed pork ribs and place on a rack on top of a baking pan with sides to catch any drippings.

Dry your hands, and use that piece as a way of just pulling off the rest of it.

Then do the same with the ½” skin remaining. Those will be easier to remove. You can skip this step, but it does make them better.

Dry rub of 1 tbsp dill, 2 tsp oregano leaves,2 tsp rosemary, salt sprinkle across the top, sprinkle of pepper across the top,1 tsp onion flake,1/4 tsp smoked paprika and 3-5 tbsp BBQ sauce at end-last 1/2 hour (often I add dill and garlic to this, just not this time)

Season both sides with the dry rub, and rub in.

Place right side up on a greased rack.

Bake at

275 degrees F for 3 hours. In this time, turn them once 180 degrees in the oven as most ovens don't heat evenly.

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Beef Pot roast 7 bone roast

Ok, this one is super easy. This I must give credit to my mother in law. With a few additions of vegetable and wine, it's very good. I am proud to say that I even got a vegetarian to eat some it smelled so good while cooking. I sent it home with an employee I used to have that Did eat meat, and his girlfriend just had to try some.

Very Few Ingredients:
3-5 lb. Beef 7 bone pot roast-(a very inexpensive cut of meat)
1 cup of carrots
1 cup of onion (I used sweet, my favorite)
1 1/2 cups Cabernet Sauvignon wine (I use cheap wine here, as it's just to flavor, seriously 2.00 per bottle)
1 regular size packet of Lipton Onion Soup mix (shown in picture is the larger size)

Wash the roast, and cover it in the soup mix, top and bottom. Sprinkle the carrots and onions around it. Pour the wine in around the edges. Seal tight with aluminum foil. Bake at 275 degrees F for 2 1/2 hours-3 hours. Do nothing in this time with it, it's fine, and will turn out great.

I don't eat the vegetables, you can, but they have
already given their all, and aren't that good at this point.

Let Rest 10 minutes and serve.

I've given this recipe to bachelors, who said they couldn't cook, and it was such a success.

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Braised Pork Shoulder with Masala spice

braise about 3 hours

Mis en plas (ingredients set in place)

Ingredients:

5-5 1/2 lb pork shoulder

l bottle Cabernet Sauvignon (buy the cheap stuff, works fine)

1/2 of a sweet onion, cubed

l Roma tomato, cut up

1 tbsp Garam Masala spice

1 tbsp oregano leaves

1 tsp ground thyme

4 cups beef stock

2 cups chicken stock

l cup water

olive oil for searing

Later-at 2 hours braising time

3 more cups beef stock

2 cups more chicken stock

2 cups water

1 tsp veal demi glas (optional)

Sear the entire outside of the roast in a frying pan with a little olive oil, this will keep in the juices while braising. Usually this is done in the same stock pot you're going to braise in, but I have found that this is just to big to maneuver any other way.

Transfer to a stock pot or dutch oven, taking all the juices from the fry pan with you, as best you can.

Next add the veg and spices and a full bottle of wine.

Simmer until the wine reduces by 1/2.

Add the first set of 4cups beef stock, 2 cups chicken stock, and 1 cup water. Continue to simmer over medium heat. After 2 hours of braising, add in the final stock additions and water.

Pull out to rest.

Slice up and enjoy. Great as is, or in tacos, etc.

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I'm kinda tickled. I bought a spice I've only heard of before-more on it tomorrow. It's called Masala spice. For a long time I confused it with Marsala sauce made from Marsala wine. It's completely different.
It is like a curry in that it is a combination of several spices I know well. It has a sweet, cinnamon smell with a touch of cloves while cooking. It's not ready yet tonight, so I'll critique tomorrow. I'm making a 5 1/2 pound pork shoulder with it altering from some of my usual preparations. I also, for Christmas, bought some Veal Demi Glase (a incredibly rich beef stock created over 20-30 hours of simmering down amazing stock and bones into incredible demi glase-beef stock -extraordinaire additions.) You don't need to buy the demi glase, but I had it, and wanted to try it in this recipe. Recipe will go up tomorrow, step by step with pictures. Thanks for your interest, Christy

Ok, we ate the pork shoulder last night, I really like the new spice. However, Next time, I may use more or try it in a sauce where it's flavor can really shine through.

Well, firstly, I guess it's called Garam Masala. It is commonly found in Indian and South Asian Cuisines.

It is a combined spice comprised of Coriander, Ginger, Cinnamon, Black Pepper, Cumin, Black and Green Cardamom (huh, never heard of green cardamom),cloves, bay leaves, and nutmeg. Seems like it would do well in spice cookies too.

Yay, a new spice ! Do you have any recipes or ideas from cooking with Masala? Please feel free to share your comments.

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Chicken Nuggets-Breaded in Panko and oven baked

They are at the top of the dim sum plate.

Ingredients:

2 cups Panko breadcrumbs

1 tbsp rosemary

1 tsp garlic powder

1 tsp onion flake

1/2 tsp salt

1/4 tsp pepper

5-6 boneless chicken thighs

Cut off the fat from chicken thighs, and cut them into 6-8 pieces

Mix the panko and all the herbs together. Spray a baking sheet with oil, or use a silpat (silicone baking sheet). Simply place the nuggets into the breadcrumb mixture and put on the baking sheet. Bake at 350 degrees F for 25 minutes. They'll be crispy and Not fried.

They are at the top of the dim sum plate.

I like to serve chicken nuggets with a honey mustard. Super simple, it's 1 part honey to 2 parts Gulden's brown mustard.
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Ingredients:
6-Boneless, skinless chicken thighs
1/3 tsp salt
1/3 tsp pepper
1-2 tbsp rosemary
1/2 tsp garlic powder
1 1/2 cups Italian breadcrumbs (I like progresso)
4 eggs
1 cup of flour

To Prepare: Gather 3 pie tins or bowls. Mix the flour and the seasonings, and place in a pie tin or flat bottom bowl. In another tin, put the 4 eggs, stir a little. And in the last tin, add the breadcrumbs.

Next, using clingwrap, cover a large section of your work surface, place a chicken thigh on the wrap, and cover with another piece of clingwrap. This keeps your pieces together, and keeps your board free from contamination. (I always wash the board after this anyway, but it really helps to limit the raw meat on your board). Using the flat side of your meat tenderizer, pound the chicken pieces until 1/4 inch thick. Continue and pound the rest of the pieces. Next set up your three bowls, left to right helps, as flour mixture, then egg, then breadcrumbs. Also having a plate with wax paper
squares to place between the patties, will aid in their stacking, and allow you to place in the refrigerator until ready to fry. Dredge the meat pieces in the flour, pat off excess flour, then dip into the egg, both sides coated. Next place in the breadcrumbs covering all sides well. Put off to the wax paper plate. Continue with all pieces. You may have better luck doing the first step as an assembly line. Do all the flouring, then dip
1 at a time into the egg and breadcrumbs.
To fry them: Heat up your pan, add some canola oil, and 1tbsp butter (the oil will keep the butter from burning, and you still get some of the butter taste).

Place 2-3 piccata pieces in the pan at one time. Cook for approximately 3-5 minutes per side until brown and cooked through. You will notice the texture is firmer when done. Drain on paper towels. Add more oil, and more butter, and cook the 2nd batch.

My version of Piccata-A discussion on Milanese vs. Piccata:
Well, firstly, I have never enjoyed this with lemon sauce so I don't serve it with one. My family loves this recipe, and likes them just as they come. Besides, without sauce, you can keep the fried crispness.

Also, I have since learned, that this is technically a milanese in that it has breadcrumbs as a 3rd step, and a picatta ends with the egg step.

That being said, this will always be chicken piccata to me.
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Chicken Pot Pie

-3-4 boneless, skinless, chicken thighs ( or any leftover roasted chicken or poultry.)
-l/2 head of garlic (or several cloves)-this is optional if you like garlic-roasted-explain later
-carrots, peeled and chopped into bite size pieces
-celery cut into bite size pieces
-onion cut into bite size pieces ( I like sweet onion)
-Green giant frozen baby peas
-homemade crust or-(my quick version is ready made crust by Pillsbury-roll out kind-great every time and easy ) I do prefer homemade crust, I'll put that recipe up another time, but this recipe has a lot of steps, so I often use the already made kind for this recipe.
-l/4 cup of margarine or butter
-1/4 cup of flour
-1-2cups of milk ( I usually use the 2% we have on hand)
if you want a white sauce-use milk,for a chicken stock- use chicken bullion-l cube or 1 tsp per cup of water.
-salt, pepper, (optional-garlic powder, dill, rosemary-maybe 1/2 tsp of each)
-1 egg

ok now, each of these steps can be done differently, but this is my best recipe. I watched a test kitchen show I love and then tried it this way, much better.
If your crust is frozen, (it freezes fine), defrost at room temperature for a few hours, if refrigerated, ready to go.
Chicken is much better when not cooked in the liquid.
Roast chicken in the oven. If skinless, boneless chicken thighs, 375 for 30-40 minutes should be good, until the juices run clear and not red-ish. When done, cut into bite size pieces. If leftover chicken etc. just cut up and you're ready with that ingredient.

Garlic can be roasted at 375, but I suggest my usual for it.350 degrees for 35 minutes. Take the head of garlic, cut off the top leaving each clove with an open top side. On top, 1 tsp of olive oil, salt and pepper. (again, dill and garlic powder are a nice add). When done, grab with a paper towel from bottom end and gently pop the garlic out. I have pics of garlic heads and cloves in my recipe pics.

Clean and cut your vegetables into bite size pieces.
Then saute them in a fry pan until almost done-stick a fork in one and eat it, if almost done. stop, that part is ready.
Meanwhile take out the frozen pea package to the counter to soften a little, these will go in no cooking first. Fresh peas are very good too.

Next we make the sauce or gravy. In a pinch- Franco American canned gravy is ok but here is another good way.
Melt the butter and add the flour, (making a rue), stir and cook 1 minute. Add the milk or the stock liquid and whisk or stir until no lumps and it thickens. At this stage you can add salt, pepper, garlic powder, dill, rosemary.

ok, now we're ready to assemble. Not necessary, but I prefer to non-stick spray my pie pan, then unroll l of the pieces of dough. Place in bottom of pan (if you want a bottom crust). Place a little bit of the sauce in the bottom, Then scatter a little bit of each of the ingredients so that all served get some of each of the items. cover with remaining sauce. Then place the top crust on. To be pretty, pinch the dough every inch or so between your fingers. Then slit the top a couple of times to let it vent. You can refrigerator at this state and cook later in the eve.-do it all the time. Baste with an egg wash on the crust for extra nice browning (optional). Stir the egg a little, then brush on the crust. Then cook at 425 for 45-50 min. until crust is golden brown. Enjoy.

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Chili-
We like it served with crackers. My husband loves this with buttered saltine crackers. Also nice with cornbread.

Ingredients:
1 1/2 pounds ground beef ( I like the 15% fat)
1 1/2 sweet onions, chopped
3 cloves garlic, crushed
1 1/2 tsp salt
1 1/2 tbsp chili powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1-1 1/2 tbsp cocoa (really adds some depth of flavor)
1 tomato, cut up fresh tomato
1 28 ounce can whole tomatoes
1 15 ounce can of beans (usually kidney beans, but often I vary the beans, I like navy or white beans too, sometimes garbanzo beans or black beans)
l tsp hot sauce
1 4 ounce can of green chilies
2 Serrano chilies if you like it hot, otherwise, leave out

Start by adding some olive oil to a large saucepan, stir fry the onions until caramelized, about 2 minutes, add garlic and stir fry for a 30 seconds, season with salt and pepper, remove to a bowl.

Next brown the ground beef in a large saucepan, preferably not non stick, as you want the browned bits at the bottom from the beef and onions to enter the sauce. Crumble up the meat as you stir fry the burger until it is basically done. Remove the oil with a baster (optional).
Add the onions back in, the can of tomatoes (with the liquid), beans (mostly drained), peppers, chilies, fresh tomato, hot sauce, cocoa and herbs. Break up the canned tomatoes or cut them up while in the pot. It gets thicker and more flavorful the longer it can simmer.

Simmer over medium heat for 20 minutes to 1 hour. A great item for the crock pot or slow cooker.

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Chow Mien with Pork Shoulder-mushrooms, onions, & celery

Ingredients:
1 pound of Pork shoulder, cubed into bite size pieces
8 mushrooms
3 stalks celery
1 whole sweet onion
2-6 ounce packages of chow mien noodles (I like the Sun Luck brand)

Sauce:
3 tbsp soy sauce
4 tbsp brown sugar mixed with 3 tbsp hot water
1 tbsp oyster sauce
2 tsp sesame oil
3 tbsp sherry
1 tsp dill
5 tsp honey
1/4 tsp salt
Pepper-few turns of a mill

Sprinkle garlic powder on each batch as you cook it, see below

2 tsp corn starch mixed with 4 tsp cold water to thicken remaining sauce at the end-see below

After washing your meat and vegetables, chop up your celery and onion into bite size pieces. I like to cut the celery at an angle to give visual appeal.

Use a brush to clean your mushrooms. If you don't have one, you can in this case, wash them with water since you'll be using them immediately.

Cut the ends off the mushroom stems.

Everything is chopped, you're ready to stir fry. Start a pot of boiling water for the noodles. Add 1 tbsp Kosher salt, or regular salt to the water

Mix the brown sugar and the hot water in a bowl, dissolve the sugar, add the rest of the ingredients.

Now your sauce is ready.

I've been cooking stir fry a long time, and this is the definitive best way to cook it from a lot of tries.

Heat your wok or large fry pan over medium to high heat. Add olive oil to coat the pan-2 tbsp approximately. Get a large bowl with a lid (metal preferably) and do each batch of vegetables and meat separately. I usually cook the meat first. You want to cook pork to a done safe degree. If you think it is done, usually 4-6 minutes, cut one in half, if white, safe to eat, if still red, cook a little longer. When almost done, add some of the sauce mixture to it while still in the pan. When done, pour off into your waiting bowl, recover with lid to keep warm. Do the same with the rest of the ingredients, and don't be afraid to use a wooden spoon or spatula to get up the browned bits from the meat and previous stir-frying into the next batch. It all adds flavor.

When you're on your last set of stir frying of vegetables, you can start your noodles.

At this point, your water should be boiling. Take the noodles, and break them with your hands into about 4-5 pieces, and drop into the water. Boil 5 minutes. Immediately drain and rinse in cold water.

Take any remaining sauce and any liquid that has accumulated in the bowl of done ingredients, and add back to the wok. Add the mixture of cold water and corn starch a little at a time until of the desired thickness.

Add back all the done ingredients from the bowl. Mix up, add the noodles, mix up and serve.

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Citrus Cabernet Beef Short Ribs with orange segments

Ingredients:
3 pounds of beef short ribs
2-3 tbsp honey
1 orange, supremes from some of it for garnish, rest for juice and zest
1 cup beef stock
1/2 cup chicken stock
1/2 cup frozen concentrate orange juice
2 limes, zest and juice
1 1/2 cup cabernet sauvignon wine
1 1/2 cups water
2 tsp minced garlic

Zest your citrus, save a few supremes for garnish, and juice them. Mix together all the ingredients and marinate the meat for 2 1/2 hours. Then bake at 275 degrees F for 3 hours.
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Citrus Chicken Legs-Lime, Lemon, orange and honey
Ingredients:
6 chicken drum sticks
2 limes, zest and juice
2 lemons, zest and juice
2 oranges, zest and juice
3/8 cup honey
3/4 tsp salt
1/2 tsp pepper
1 tsp dill
2 tsp rosemary
1 tsp garlic powder

Used Later:
2-3 tbsp of frozen orange juice concentrate
sprinkles of salt right before cooking.

Prepare the citrus by washing them, use a zester to remove the colored part of the peel, and then cut in half and juice. Mix together all the ingredients in a large bowl, and place the washed chicken legs and the in the marinade. Marinate for 1-2 hours. Remove chicken but save the marinade.

Note: Many people say you should not use the marinade from chicken etc. due to easy contamination. So decide for yourself.

However, for years, as long as I have boiled it on high for several minutes-5minutes or so, I have never had a problem, and it adds to the flavor.

So, that being said, take the chicken out of the marinade, and start boiling the marinade for 5 minutes. Place the chicken on a baking sheet. For best results, place on a silpat for easy removal at the end. At this point, the sauce will have reduced and thickened. Spoon over the chicken pieces before baking. If any remaining marinade, you can baste on during the cooking at 30 minutes in and 45 minutes into the baking time. Sprinkle with some additional salt, and bake for 1 hour and 10 minutes at 350 degrees F. Let rest 5 minutes, yummy.

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Corned Beef and Cabbage

picture 1-Corned Beef, mashed potatoes,stuffed mushrooms, potatoes, tortilla crisps, and stuffed mushrooms filled with bacon, onion and Parmesan
2. Corned Beef and Cabbage, w/ mashed potatoes, boiled carrot and onion
3.Baked Tortilla Sesame Garlic Crisps

Corned Beef could not be easier. I prefer to use a crock pot and let it cook all day without any fuss from me. Put the corned beef into the crock pot, cover with water, and add the spice pack that comes with it. Cook on low for 7-10 hours or on low for 3-5 hours. During the last 40 minutes, (on high), add cabbage, carrots, onion 1/4's, and small whole potatoes. Done.

You can also make this on the stove top in a stock pot with water as directed above. The cooking time will be approximately 3 hours simmering on medium to low heat.

I often serve with mashed potatoes instead of boiled potatoes as my family prefers that. I also like tortilla crisps. They are easy too, simply brush tortillas with olive oil, use a pizza slicer to cut into triangles or other shape, and sprinkle with sesame seeds and garlic powder.

Serve with some nice brown mustard, gulden's brown mustard is my favorite. Grey poupon is nice too if you like a nice mustard with mustard seeds in it.

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Crab-Breaking Down King Crab Legs

Shown is 1 1/2 pounds of cooked* king crab legs. I like to get the ones that have the large knuckles at the end as they produce more meat for your money. This 1 1/2 pounds purchased gave me 3 cups of crab meat.

If you have a shell cracker and pick, it will really help you. Also a small cocktail fork or spoon will help push out the crab meat. And, a rolling pin will help to remove the little bit at the end of the legs

*Note: Here in California, it is hard to come by fresh king crab. If you are one of the lucky ones who can find it fresh, simply steam it for 10-12 minutes. I like to put seasonings in the steaming water-caraway seeds are a super addition. I usually put salt, caraway seeds, dill, and garlic-(since it's in the steaming water, simply peel, smash the cloves, and just add) in the water. Serve with melted butter.

Break apart each leg into smaller pieces. This will make it easier to remove the meat.

Use the cracker or carefully hit with the side of your cleaver to crack the shell a little to help make it easier to get out the meat. I use the little fork or picker to push the meat to the largest end of the piece. I also use my fingers a lot to push the meat to the larger end, your hands are your best tool. Shown here is the meat sliding out of the shell, once out a little, pulling on it will often release the whole piece in tact.

Some parts may come out crumbly, but no worries, it'll taste fine. I usually use them in crab cakes or h'orderves anyway. If making a crab cocktail (like a shrimp cocktail) you'll probably want to use the largest whole pieces that are created on top.

It's an expensive treat, so get it all out if you can. The tiny tips have meat too. Starting at the smallest end, use your rolling pin to roll out the meat. (works for lobster meat too).

Work through all the pieces the same way and your ready for any crab dish.

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Crab Cakes with Dill Relish and Lime

Step by Step Instructions

Mis en plas ( a French term meaning everything in place. I always try and have all my ingredients together before cooking.)

Ingredients:
2 Large Cooked Crab Legs-taken out of the shell,
leaving you with 1 cup of crab meat
1/8 cup of mayonnaise
1/4 cup sweet onion or scallions
1 egg
3/8 cup flour
1/2 tsp salt
pepper-3 turns from grinder
1/2 tsp garlic powder
1/2 tsp dried flaked onion
Canola or Peanut oil for frying.
1 1/2 cups Panko breadcrumbs (you can use progresso breadcrumbs too, or homemade) Kikoman Panko are my favorite for this recipe, and it can be noted, they're vegan for other recipes

Lime Garnish
Dill Relish- mix up, into a serving bowl, done
1/2 cup mayonnaise
1/4 pickle relish, either sweet or dill, you decide. ( I used sweet)
1 tsp dill herb
Ok, Now how to make them:

Mix together all the ingredients except the panko. It may not look appealing at this point, but they are wonderful. I would normally have put in scallions, the green bits add a lot of color, but I often come up with new recipes, based on what is in the refrigerator, the garden, and pantry today. I feel we all do this, use what we have.

Take a small amount of the mixture and make a patty in your hand. Place into the breadcrumbs and coat each side. Press them a little to your desired thickness. I like them thin and crispy, but if you like them thicker, feel free, and extend the cooking time below by a minute or 2. If not the shape you like, simply move them around until you're happy with them. Place on wax paper, or a silpat (silicone baking sheet that reduces sticking). Then you're onto frying or placing in the refrigerator.
Do ahead tip: At this stage, they can be put into the refrigerator for hours until you're ready to fry them up.

Meanwhile prepare your sauce and lime garnish
This is a very simple, lime garnish that really adds to the flavor when squeezed onto your done crab cakes.
This is done using a small knife. Cut into the center of the lime, and continue around the entire lime cutting a zig zag line, then separate the lime, and you have 2 pretty garnishes.

Dill Relish- mix up, into a serving bowl, done
1/2 cup mayonnaise
1/4 pickle relish, either sweet or dill, you decide. ( I used sweet)
1 tsp dill herb

Heat up Canola (Peanut oil is also good for frying but I prefer Canola here, it's a less strong flavor and lets the crab flavor come out more.) over medium heat. You are not deep frying, so just coat the bottom of your fry pan about 1/8-1/4" in oil. A trick I use to find out if my oil is hot enough, is to put a wooden chop stick into it. If it bubbles, then your oil is hot enough to fry. When it's hot, cook about 2 1/2-3 1/2 minutes, turning over once in the cooking process.

Drain on a paper towel, and enjoy with lime and dill relish.
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Curry Beef

Served with tortilla sesame crisps, and a pyramid of steamed rice.

Ingredients:
1/14 pounds beef stewing meat or cut up steak meat
3 cloves garlic
3 tbsp curry powder
1 small sweet onion, small cubes
1/2 tsp salt
1/4 tsp pepper
4 tsp cumin
1-13.5 ounce can of coconut milk
2 cups beef stock
1 cup of chicken stock
1/4 tsp coriander
1/2 tsp garlic powder
1/4 tsp ginger
1 potato, small cubes
3/4 cup of chopped carrots
1/2 of a tomato, small cubes,
1/2 cup of leeks
1 cup of water
olive oil for stir fry
2 1/2 tbsp corn starch mixed with 3 tbsp cold water for thickening at the end

Start by cutting your stewing beef into bite size pieces. Next sear them in a stock pot with olive oil. *Add in everything else except the tomato and corn starch mixture. Simmer until meat and vegetables are done. This takes approximately 30 minutes.

At the end to thicken the sauce, stir in the pre-mixed corn starch mixture and stir constantly for a few minutes until sauce thickens. Serve with steamed rice and the tomato pieces on top.

I like this with sesame tortilla crisps. Super easy, simply brush a tortilla with olive oil, add sesame seeds and garlic powder, and bake in the oven for 5-10 minutes until crisp.

*Next, to clean your leeks, cut the end off and cut in half down the middle. Rinse under cold water. They can have a lot of sand and dirt. After rinsing, place into a bowl of cold water, and let set. Any remaining dirt will sift to the bottom of the bowl.
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Game Hens-Oven Roasted, no basting

For 2 game hens, you will need 1/3 cups of mayonnaise, 3/4 tsp salt, 1/4 tsp pepper, 1 tsp Rosemary, and 1 tsp of Dill. The strings are for tying the legs together for a prettier presentation, but are not necessary.

Mix all ingredients together in a bowl.

Prepare a baking pan with sides to catch any drippings. I use a rack so that the bottom of the birds don't sit in the oil dripping etc.

Wash your bird thoroughly with water.

Next, fold back the wings as shown. Next tie the legs together. The strings are for tying the legs together for a prettier presentation, but are not necessary.

I use my hands to cover the birds with the mayonnaise mixture. The Mayonnaise will continue to baste the bird while it cooks. You need do no other basting for this recipe.

Ready for the oven

At 45 minutes to 1 hour of cooking time, turn the pan 180 degrees so that the other side will cook evenly as well. Most ovens are not completely heating the same in all areas of the oven, so turning ensures even browning. Also at the time, carefully remove the string, and the legs should stay together now for a nice presentation.

2 Game Hens-Oven Roasted, no basting
Bake at 350 degrees F for 1 hour 40 minutes approximate. Use an instant read thermometer and remove when at 175-180 degrees. Let rest 15 minutes before serving or slicing in half with kitchen shears should you want to serve them as 1/2 a game hen per person.

Many chefs suggest taking it out at 1 hour, and removing when at 165 degrees. However, I find this is not enough time, and since birds are safe to eat 185 degrees. There will be some continuing of cooking after removing to rest, but I find they are not quite done to my liking unless at almost 175-180 degrees F as you remove them. You want the juices to run clear, not red.

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Gluten Free Pepperoni Pizza, worked well

Ingredients:

2 cups of Gluten free rice flour ( I like EnerG)

3/4 cup warm water (not cold, not hot, you want it for the yeast) *

1/2 tsp sugar

7/8 tsp salt

2 1/2 tsp butter *

7/8 tsp active dry yeast

I used a bread maker and used the dough mode. It takes 1 hour and 30 minutes. This dough is a little dry, so while the machine is mixing it, check on it many times, and pull back in any dough that is sticking to the side of the pan, and help it mix it a little. Remove from the machine, and place in a greased bowl.

Cover with a cling wrap and a clean towel, and place in a warm part of your kitchen. Let rest for 1 hour. To be honest, I'm not sure this step makes a difference, as gluten free dough doesn't rise the same as regular dough.

Cover your board in flour and begin to roll out into a rectangle or circle. All you're really trying to do is get the dough to be even across it and the thickness you desire. In this case, I was making mini pizzas so I made them a little thinner.

I used a biscuit cutter and then a smaller one to make the mini pizza look like it had a crust like a larger one.

Next Make the pizza sauce:

Top with pizza sauce, a pinch of grated cheese.

(I used a mixture of 1 cup grated Romano,4 ounces of Fontina, 9 ounces of Mozzarella, and 1 cup of Parmesan-way too much cheese, probably because they were mini-but mix up the cheese, and put a pinch on each pizza.

Romano cheese

Grated Romano cheese

Grated Parmes

Fontina Cheese grated

Grated Mozzarella.

Add your favorite toppings. Shown here are 6 vegetarian pizzas and pepperoni pizzas.

I was tickled to find these mini pepperonis in the grocery store.

I thought they were prettier before they were cooked, but tasty so I'm happy. This is my first gluten free cooking.

*A discussion on gluten free dough making. Well, I tried a mix from a health food store, and it was a total flop. Gluten free without the gluten in the regular flour works differently. So, then I went back to my usual pizza dough recipe and substituted the gluten free rice flour and it was so dry, it looked like it wouldn't work. So I adjusted the water amount and butter amount, and it came out well (already shown with these additions in the ingredients list). The crusts could be crunchier if you pre-bake them for about 3-4 minutes before you top them, then proceed like shown above and cook for 12-15 minutes more.

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Gluten Free Vegetarian Pizza, worked well

Ingredients for Dough:

2 cups of Gluten free rice flour ( I like EnerG)

3/4 cup warm water (not cold, not hot, you want it for the yeast) *

1/2 tsp sugar

7/8 tsp salt

2 1/2 tsp butter *

7/8 tsp active dry yeast

I used a biscuit cutter and then a smaller one to make the mini pizza look like it had a crust like a larger one.

Next Make the pizza sauce:

Top with pizza sauce, a pinch of grated cheese.

Romano cheese

Grated Romano cheese

Grated Parmesan

Fontina Cheese grated

Grated Mozzarella.

Add your favorite toppings. Shown here are 6 vegetarian pizzas and 1 pepperoni on the edge.

See below for how to prepare the vegetables.

I thought they were prettier before they were cooked, but tasty so I'm happy. This is my first gluten free cooking.

How to prepare the vegetables:

Ingredients:
1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper

Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.

Use a potato peeler to peel the outside of the beet. I leave the greens on while doing this to help you hold onto it. Then cut off the greens (they are edible I do believe, but didn't use them in this recipe).

Peel and dice the Beet

Place 1 can of vegetable broth in a sauce pan over medium heat.

Add the diced beets to the broth and cook until they are soft and to your liking.

Use a slotted spoon and remove the beets to a medium size bowl.

Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.

Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.

Cut corn off the cob by standing it on end and cutting off with a sharp knife.

Saute the corn kernels.

Saute the mushrooms.

Not shown, but saute the bok choy white stem part for a few seconds, add the greens, a few more minutes.

Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better for you it is.

Mixed up and ready to top your pizzas.

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Ham Sandwich-This one isn't necessary special, just looks it. It's ham, Lettuce, mayonnaise, mustard, beefsteak tomato,avocado, with an olive on top.
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Lasagna-soon I'll do a step by step version
Ingredients
12 Lasagna noodles
12 ounces of ricotta cheese mixed with 1 egg
1 lb mozzarella grated
1 1/3 lb of 15 % ground beef
2-15 ounce cans of tomato sauce
1/2 tsp Salt
Few turns of Pepper
1 tsp Garlic Powder
1/2 tsp Paprika
2 tbsp Basil
1 1/2 tbsp Thyme
2 tsp Oregano
2 tbsp Rosemary
1 small sweet onion, chopped up
4-5 roasted garlic cloves is a nice addition *

*This is done by oven roasting for 35 minutes at 350 degrees F. Take the head of garlic, and remove some of the exterior papery leaves. Cut off the top of the head, exposing the tips of the ends of the garlic cloves inside. Next drizzle a little olive oil and salt and pepper on them, and cover tightly with foil.

When done, use a paper towel, because they are hot, and squeeze from the bottom of the head, and all the cloves will fall out for use-much milder than fresh garlic.

Directions:
Saute the onions in large pan with olive oil, salt a little & pepper a little, then remove to a bowl.

Saute the burger in a pan large enough to hold entire sauce when you're done. Cook until the meat is done. Using a baster, use it to remove the excess oil from the ground beef. Add the onions back in, plus the tomato sauces, garlic and the herbs. Simmer for at least 20 minutes.

Grate your mozzarella.

Boil your lasagna noodles for 8-10 minutes in boiling water, remove, drain. Normally I would not recommend rinsing your pasta, however, if left un-rinsed, they stick together, and they are too warm to work with as well, so I rinse, and have no problem in this recipe.

Now that all your ingredients are ready, you are ready to assemble.

Place a small amount of the meat mixture in the bottom of an 8 inch x 8 inch square baking pan. This is to keep the bottom noodles moist, and ensure it comes out clean. The lasagna noodles are larger than the pan, so I use a pizza cutter to make them the correct length. I use 4 noodles across the bottom. Next add 1/3 of the ricotta and egg mixture, spread evenly over the noodles. I find an offset spatula works well for this. Next, 1/3 of the meat sauce is spread out evenly over the ricotta. Then add 1/3 of the mozzarella that you grated-spread out as evenly as possible. Now add more noodles, and press down a little to fill in any air holes. Do 2 more layers like above.

This will give you a thick tasty lasagna. At this point, it can be refrigerated until you're ready to cook it.

When ready, if refrigerated first, remove from refrigerator 15-20 before it goes in to come to room temperature. Cover with foil, and bake at 350 degrees F for 45minutes to 1 hour. During the last 1/2 hour, remove the foil. When done, let cool for 15 minutes.

Serve with a nice salad and garlic bread-yummy.
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Ingredients:

1-15 ounce can of tomato sauce

1/2 tsp salt

1/4 tsp pepper

1 tsp dill

2 tsp oregano

1/2 tsp paprika

1/2 tsp rosemary

1 tsp cumin

Mix all ingredients over medium heat and simmer for 15-20 minutes.

Done.

Mexican Pizza

6 tortillas, 1 lb (15% fat) burger, ½ cup salsa, ½ tsp oregano, s & p, ½ tsp dill, ¼ tsp coriander, ¼ tsp cumin,1/4 tsp paprika, ½ tsp chili powder, ½ tsp garlic powder,1/2 of sweet onion chopped and sauteed in olive oil,1-2 tbsp garlic, cheeses- approx. l cup each mozzarella & cheddar-grated (Monterey jack w/b good here too instead of the mozzarella),

Topped with sour cream, lettuce and tomatoes.

Fry the tortillas first in canola or peanut oil until crisp, set on paper towels to degrease. Saute the onion & garlic in olive oil or canola oil, and remove from pan to a bowl. Fry the burger into small pieces as you would for tacos, drain the oil. Add back in the onions and all the spices and salsa. Now you’re ready to assemble. Place in a sheet pan with side just in case any drips. Place one tortilla down, add meat and a sprinkling of each kind of cheese, another tortilla, another layer of meat and cheese, the 3^rd tortilla, then meat and cheese

Bake for 35 minutes at 350 degrees F. When done, top with chopped lettuce, tomato and sour cream. Hope you like it!

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Penne Alfredo
2-4 portions (2 main courses or 4 side dishes)

Ingredients:
Penne Noodles -cooked (a little salt and oil in water)cooked until done, drain
6-8 oz. of fontina cheese (or any cheese you prefer)
l 1/2 cups of milk or cream (I used Lactose free 2% milk)
1/4 cup low fat margarine ( or butter)
l/4 cup flour
herbs-salt-1/4-1/2tsp
dill-1/2 tsp
rosemary-1/2 tsp
nutmeg (great for white sauces)-1/2 tsp
directions:
make a rue, (melt the butter, add flour, cook l minute), add the milk, herbs and whisk in until smooth and thickened. When at desired thickness or almost, add the cheese. whisk continuously until the cheese is melted. Add the hot cooked noodles.

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Pizza-Meatlovers Pizza

Chicken, Sausage, Bacon, Sweet onion, and 4 cheeses-Parmesan, mozzarella, fontina, and small amount of cheddar.
Ingredients:
1-2 chicken thighs, cut into bite size pieces, fry in fry pan with olive oil, salt, pepper
1/2 lb of sausage, cooked in a fry pan, drain on paper towel, and set aside.
Bacon-3-6 slices cooked in fry pan, and then drained on paper towel, and crumbled up into small pieces.
Sweet Onion-diced, sauteed in a little olive oil, set aside
2 Pizza dough rounds (store bought or homemade, you decide)-homemade shown below
1 cup fine grated Parmesan
1 pound Mozzarella, grated
8 ounces Fontina, grated
4 ounces Cheddar, grated
White Sauce-shown below

Pizza Dough-Ingredients
makes 2 pizzas
4 cups flour
1 3/8 cup warm water (not hot, not cold, warm to set off yeast correctly)
2 tbsp dry milk (if Vegan-omit)
1 tbsp white granulated sugar (if Vegan, use organic sugar)
1 1/2 tbsp butter (if Vegan, use vegan margarine-Earth Balance is good)
1 3/4 tsp active dry yeast (put in refrigerator after opening)
spray oil for resting bowl

Place in your Kitchen aid mixer with a dough hook following your machines directions for dough. Or use a bread machine and put on the dough mode. My bread machine takes about 1 hour and 30 minutes to make the dough.

Remove dough to a clean oil sprayed bowl, cover with cling wrap, and a clean towel. Place somewhere warm in your kitchen to rise for 30-45 minutes.

Cut into 2 equal pieces. Then take it to a flour covered board, and use a rolling pin, or by hand to make into your pizza circles. I place them on their pans at this point. I like to use pizza pans with holes in the bottom, or a pizza stone. Next add the sauce. In this case, I used a white sauce.

White Sauce
1 1/2 cups of milk or cream (I used Lactose free 2% milk)
1/4 cup low fat margarine ( or butter)
1/4 cup flour
herbs-
1/4 tsp salt
1/2tsp dill
1/2 tsp rosemary
1/2 tsp nutmeg (great for white sauces)-1/2 tsp

directions:
make a rue, (melt the butter, add flour, cook l minute), add the milk, herbs and whisk in until smooth and thickened and at desired thickness.

Personally I don't use too much sauce, just to coat the pizza all around except the edges. Brush the edges of the pizza that still show with olive oil before baking.

Add a layer of each of the cheeses very lightly, then add the meats and onions, and the rest of the cheese. Press down lightly to squish it together so that it will cook evenly.

Bake at 400 degrees F for 22 minutes, until it is well browned, and the center is done.
If using a pizza stone, bake at 450 degrees F for 17-18 minutes.
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Pizza-Pepperoni, Sausage, Olive, & Balsamic Vinegar

Ingredients:

1 package of pepperoni slices-9 ounce approximately.
1/2-1 lb of sausage, cooked in a fry pan, drain on paper towel, and set aside.
2 Pizza dough rounds (store bought or homemade, you decide)-homemade shown below
1 4 ounce can of sliced black olives
2-4 Kalamata olives, sliced
1 1/2 cup fine grated Parmesan
1 pound Mozzarella, grated
1/4 cup of a balsamic vinegar-reduce by half over medium heat, and then brush on the pizza before the sauce goes on
Red Sauce-shown below

Place in your Kitchen aid mixer with a dough hook following your machines directions for dough. Or use a bread machine and put on the dough mode. My bread machine takes about 1 hour and 30 minutes to make the dough.

Remove dough to a clean oil sprayed bowl, cover with cling wrap, and a clean towel. Place somewhere warm in your kitchen to rise for 30-45 minutes.

Cut into 2 equal pieces. Then take it to a flour covered board, and use a rolling pin, or by hand to make into your pizza circles. I place them on their pans at this point. I like to use pizza pans with holes in the bottom, or a pizza stone. Next add the sauce. In this case, I used a red sauce.

Red Sauce
8 ounce can of tomato sauce
herbs-
1/4 tsp salt
few turns of pepper
1/2tsp dill
1/2 tsp rosemary
1 tsp oregano leaves
1 tsp thyme leaves
1 tsp rosemary
1/2 tsp garlic powder

Mix all sauce ingredients, and simmer over low heat for 20 minutes.

Personally I don't use too much sauce, just to coat the pizza all around except the edges. Brush the edges of the pizza that still show with olive oil before baking.

Add a layer of each of the cheeses very lightly, then add the meats and olives, and the rest of the cheese. Press down lightly to squish it together so that it will cook evenly.

Bake at 400 degrees F for 22 minutes, until it is well browned, and the center is done.
If using a pizza stone, bake at 450 degrees F for 17-18 minutes.
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Pork Botana Tacos, with pork shoulder

I served the pork as homemade tacos including lime, Roma tomatoes, lettuce, cheddar cheese and a new way to make your tortillas both soft and crunchy and lower calorie at the same time.
Playing with garam masala spice again. :)/ Also found a new way to have fried shells without the frying.
I am making my usual pork botana, but added garam masala, smells yummy.
Botana is basically a braised pork and then it is baked on high heat for a few to crisp up some of the edges. I'm serving with lettuce, tomato, cheese, sour cream, and lime as pork tacos.

Ingredients:

4-5 pound pork shoulder (can be made with pork loin, but shoulder holds up to the oven baking at the end better. Besides, you remove the extra fat at the end anyway, so why not get some of the flavor
1-lime
2 Roma tomatoes
lettuce
cheddar cheese-1-2 cups
tortillas-a new way to make your tortillas
2 Bay leaves
4-7 cups of chicken broth-enough to cover roast in liquid (Note: some stock powers contain msg)2 tbsp onion flake
1 tbsp coriander
l tbsp cumin
1 tsp oregano
1 tbsp garam marsala
1-4 ounce can of diced green peppers

This is a large spice ball. I use it for bay leaves and other whole spices. That way you get the flavor and don't have to fish them out of the broth.

Add 4 cups of the chicken stock and the herbs and herb ball, all the pork, and enough extra stock to almost cover the pork. Cover and bring to a lower boil, simmer. Simmer for 3-3 1/2 hours until meat easily pulls apart.

Using a slotted spoon, remove the meat from the braising liquid Discard the fat.
onto a baking pan. Use a fork the pull the meat apart a little, and
remove the fat.

Bake in an oven preheated to 400 degrees, and bake for 25 minutes.
While the meat is cooking, prepare and place the tortillas in the oven to crisp.

I found a new way to "fry" my tortillas. For years it's been, what do we want, soft
tacos or crisp? and had to decide. This is cool as it's both.

Brush both sides of your tortilla (flour shown), and place into a taco holder (oven safe holder) and bake at 400 degrees for 12-15 minutes. They end up soft taco like on the bottom, and crispy along the tops, a super nice compromise, gets you both tastes.

Cheddar Cheese, Limes, Roma Tomatoes, Sour Cream with Pepper and Dill

Lettuce or cabbage adds a nice green too.

Pork Botana Finished Botana tacos.

Taco Bar

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Pork chops-Stuffed Pork Loin Chops

Makes 3 stuffed chops

Ingredients:

3-1 inch -pork loin chops

Rub Mix-below

Stuffing mix-below

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Stuffing:

2 cups bread cubes, or Stuffing mix cubes

3 tbsp butter-melted in microwave for 20-30 seconds

1/4 of chicken or vegetable stock ( I used chicken stock)

Salt-few sprinkles, won't need much with the stock included

1/2 tsp rosemary

1/4 tsp garlic powder

Few turns of pepper mill-1/4 tsp approx.

2 stalks of celery

onion-1/3 cup chopped, or 1-1inch slice of a large onion, chopped.

Mix together the chopped vegetable, raw, and the bread cubes and herbs, toss in a bowl to mix evenly. Next distribute the butter around the mix in the bowl, stirring as you go to not make any part more wet than the rest. Next add the 1/4 cup of stock, carefully trying to not completely moisten. The meat will add juices and you don't want your stuffing soggy.

Baking:

Bake 325 degrees F for 40-45 minutes. You want your instant read thermometer to be at 165-170 degrees F to be considered done. Pork is done at 170 degrees F and will continue to cook once out of the oven. Let rest 10-15 minutes and enjoy.

Using a small sharp knife, stand the port chop on end and cut a pocket 1/2 way down the center of the chop as shown. It's not hard, this is my first try at doing so, and it worked well.

Prepare the rub mixture.

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Prepare the Stuffing:

2 cups bread cubes, or Stuffing mix cubes

3 tbsp butter-melted in microwave for 20-30 seconds

1/4 of chicken or vegetable stock ( I used chicken stock)

Salt-few sprinkles, won't need much with the stock included

1/2 tsp rosemary

1/4 tsp garlic powder

Few turns of pepper mill-1/4 tsp approx.

2 stalks of celery

onion-1/3 cup chopped, or 1-1inch slice of a large onion, chopped.

Place 1/3 of the stuffing into each pork chop. In any left over, cook up in a ramekin or small baking dish. Place that extra stuffing in the oven for 25 minutes.

I like to cook on a silpat (silicone baking sheet) so they don't stick. You can also just spray oil the pan.

Bake at 325 degrees F for 40-45 minutes.

Let rest 10-15 minutes, and serve.

Try a drizzle of olive oil on top right before service, really adds something to it.

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Gluten Intolerant?- try the same recipe stuffed with my artichoke dip or mixed vegetables

Gluten Free Stuffed Chops with artichoke filling

Makes 3 stuffed chops (sorry pictures are of the stuffing mix chops)

Ingredients:

3-1 inch -pork loin chops

Dry Rub Mixture-below

Artichoke Dip-below

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Using a small sharp knife, stand the port chop on end and cut a pocket 1/2 way down the center of the chop as shown. It's not hard, this is my first try at doing so, and it worked well.

Prepare the rub mixture.

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Prepare the Stuffing:

To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan.

I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.

Mix up all ingredients in a mixing bowl.

Spread into an 8 inch square pan or an 8 inch cake pan. Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan. Bake at 350 degrees F.

It should be golden brown when done. This is great just as it is, perhaps not that pretty, but the taste will win you over.

Place into a bowl, and use a paper towel to absorb some of the excess oil.

Place 1/3 of the cooked artichoke dip into each pork chop. (sorry pictures are of the stuffing mix chops)

I like to cook on a silpat (silicone baking sheet) so they don't stick. You can also just spray oil the pan. (sorry pictures are of the stuffing mix chops)

Baking:

(sorry pictures are of the stuffing mix chops)

Let rest 10-15 minutes, and serve. (sorry pictures are of the stuffing mix chops)

Try a drizzle of olive oil on top right before service, really adds something to it.

(pictures are of the stuffing mix chops)

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Pork-Sweet and Sour Pork

With rice, carrots, onions, peppers, pineapple, and broccoli stem

Ingredients:
1 1/2 pounds boneless pork loin
1/2 cup flour
1/4 cup corn starch
1/2 cup cold water
1 egg
1 tsp salt
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1 cup chicken stock
1-20 ounce can of pineapple chunks in syrup, drain and save syrup
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 tsp additional salt
2 tsp soy sauce
2 carrots, cut diagonally in slices
1 whole sweet onion, cubed
1-3 cloves of garlic, fine chop
1-2 bell peppers, roasted on stove top and cubed
2 broccoli stems, peeled, and sliced
2 tbsp catsup
few turns of pepper

2 tbsp cornstarch mixed with 2 tbsp cold water, for thickening at the end

canola oil for frying
Serve with steamed rice

To Prepare:
Trim off excess fat from the pork and cut into small bite size pieces. Prepare the vegetables-(see my techniques page for vegetable preparations). Stir fry the onion, carrot, and broccoli stem in olive oil until soft. Roast the peppers on the stove top and cut into cubes. Add into a stockpot, the chicken stock,the reserved pineapple syrup, brown sugar, vinegar, 1 tsp of the salt, pepper, soy sauce, catsup, and vegetables. Simmer for 10-30 minutes over low heat. At the end of this time, taste for salt and pepper, and add more if necessary for your tastes. If you want the sauce to be thicker, add the cornstarch mixture of 2 tbsp cornstarch and 2 tablespoons of cold water. Mix together before adding to hot liquid. Simmer stirring constantly until of desired thickness.

Then add the pineapple chunks and the peppers. Simmer 5 more minutes.

Meanwhile, mix together the first part of the ingredients to batter your pork. This consists of flour, cornstarch, water, salt and an egg. Heat your canola or peanut oil for frying in large fry pan until your chopstick sizzles, approximately 350-375 degrees F.

Dip your pork bites into the batter, and fry in small batches, for 5 minutes approximately, turning over during cooking. If unsure if done, take one out and cut open and see that it is all white, no pink, done. Drain on paper towels.

If doing a large batch, take the cooked nuggets, that have already drained, and place in a warming oven-170-200 degrees F to keep the batches warm. Lay them out single layer on a baking pan. Most people put the battered pork back into the sauce, you are welcome to do this. But I find, it ruins the crispy coating and makes it soggy so I always put on top these days, much better. I love with steamed rice, and it's a tangy sauce and the plain rice goes well.

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Quiche-Parmesan, bacon, sweet onion

Ingredients:
7 eggs
3 pieces of cooked bacon, broken up
3/4 cup Parmesan
1/2 large sweet onion
1/2 tsp salt
pepper-few turns
1 tsp rosemary
1 tsp dill
1 homemade pie crust or pillsbury pie crust, ready made

Mix up all ingredients, making sure you break up the yolks

Try many different items in a quiche, such as broccloli etc.
Pour into a pastry lined pie pan, and bake for 45-50 mintues at 350 degrees F.
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Ravioli-Sausage,Parmesan,Mozzarella, Bacon, & Mira poix(onion, celery, carrot) in a tomato sauce w/ roasted garlic & onion

Ingredients for filling:
2 pieces of bacon, fine chop
1 tbsp butter
1/4 cup carrots, fine chop
1/4 cup celery, fine chop
1/4 cup onion, sweet preferably
1 pound ground Italian sausage
1/4 cup tomato sauce
3 cloves garlic, fine mince
1/4 cup mozzarella cheese
1/4 Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp dill

Noodle Ingredients:
2 cups flour
3 egg yolks
1 whole egg
1/2 cup water
2 tsp salt

1 egg to seal ravioli

To make the filling: melt butter in a fry pan. Saute bacon,carrots, celery, and onion, and garlic until vegetables are almost done. Remove the vegetables and bacon to a bowl. Start sauteing of the sausage and brown until almost done. Return the vegetables, add the 1/4 cup of tomato sauce and simmer for 12-15 minutes. Let cool slightly and add the cheeses. Add the salt, dill and pepper.

Noodle Ingredients:
2 cups flour
3 egg yolks
1 whole egg
1/2 cup water
2 tsp salt

To make the noodle dough:
Make a hole in the center of the flour on your board or bowl. Add the egg yolks, whole egg and salt. Mix this thoroughly. Add the water, l tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into 4 equal parts, and roll one at a time into thin rectangles on a floured board. If you have one, an Atlas Pasta Roller is excellent for this purpose. Roll to a # 6, almost the thinnest for ravioli.

If you don't have a pasta roller, Roll the dough very thin, and fold into thirds, and cut into 2-3 inch strips to
cover your raviolis. Place on a floured baking sheet.

If you have a ravioli pan, this will be much easier. Lightly flour the ravioli pan. Lay your finished dough into the ravioli pan. Fill with 1 tsp approximately of the filling. Brush the top of the first layer of dough with an egg wash basting. Top with another layer of noodle dough. Using a rolling pin, press down on the mold sealing the raviolis. If you don't have a pan, place the dough on a cutting board, place a tsp of mix in the center of each ravioli, egg wash, and additional dough, and cut with a ravioli cutter, or pizza cutter, and push to seal the edges.

Ready for the boiling water. Boil for 5-7 minutes in salted water.

Serve with an Herb tomato sauce consisting of:
1-15 ounce can of tomato sauce
2 cloves of roasted garlic (see chicken pot pie recipe)
1 tsp rosemary
1 tsp thyme
1 tsp basil
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 of sweet onion, sauteed
1/2 tsp garlic powder
Mix all ingredients and simmer for 15 minutes. Serve over or under the raviolis. You won't believe the difference that fresh pasta makes !
Ravioli-sausage...

Sprinkle with fresh Parmesan if you wish.

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Rib eye Steaks, Breaking down a whole rib eye roast
You too can have steak once a week
for less than the price of take out
Before holidays, most of the large grocery stores put it on sale for 3.97 per pound. Stock up when they are on sale, and put in the freezer in Ziploc baggies with as little air in bag as possible. It'll cost about 6.00-9.00 to feed your family steaks that night. You can't even buy McDonald's for that price, and you're eating rib eye steaks-my favorite steak. It's tender and marbled, a little more flavor than a fillet Mignon. (PS, the hairy knuckles are my husbands, he used to be a butcher in his 20's). Also, you can ask your butcher to do this for you, just if you want to control the size, create a roast out of part of it, etc., best to do yourself at home.

You will need a sharp chef's knife, a boning knife and a steel to sharpen your knives before you begin.

Sharpen knife on a steel at 7-10 degree angle, alternating sides of steel, stroke full length of blade and full length of steel.

Wash the roast. This is the whole rib eye roast as it comes. These are usually between 11-15 pounds of meat. We often pay only 3.97 pound, buy on sale before holidays.

Place on it's end, ribs up.

Turn the roast towards you, perpendicularly. follow or cut along line of ribs bones following the ribs down, let knife ride along the rib.

Continue cutting following the rib line, you are removing a small rack of ribs. These are delicious too, save for another night's meal. These ribs be a little oily, so I serve with healthier side dishes, and vegetables.

Rack of ribs separated from roast.

Cut rack of ribs into individual ribs.

As you separate the ribs into individual ribs , and you cut between the ribs, jog or turn knife to left or right, to get around curve of the end of the bones as necessary.

Next, take the remaining rib eye roast. Cut away the silver skin with a boning knife.

Cleaned Roast, ready to cut steaks.

Cut the roast into steaks at preferred thickness. We like approximately 1 1/2 inches thick. We also usually cut a few thinner for variety and surprise guests. We often cut a prime rib roast out of a portion of the roast.

prime rib roast on right

Use kitchen string to tie up. This isn't necessary, but will give you more even cooking.

Don't worry if you aren't tying exactly this way, my husband used to be a butcher years ago, and does it a fancy way. Really all you are trying to accomplish is a roast with a couple of ties around it, and make a roast that is even side to side, and up and down to cook evenly.

His is very pretty though, I have to admit.

Steaks and roast once cut.

Yummy, Friday night steaks for months.

Use your chef's knife to trim the excess fat. Again not necessary. If you like the fat, leave it on.

One of the 1 1/2 inch steaks.

The pretty fruits of your labor.

See my recipe for rib eye with mushrooms below.

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Rib Eye Steaks with Mushrooms

Sprinkle both sides of the steak (1 1/2 inches thick approximately) with Salt, Pepper, Dill and Smoked Paprika. Cook on stove top in oven safe fry pan over medium heat for 5 minutes on each side. Then put pan in the oven at 350 degrees F for 20 minutes for medium to medium rare.

Pull out of the oven and add some mushrooms at the last minute. Saute on the stove top, careful the pan handle will be hot.

Yummy rib eye steaks. We have a steak often every Friday night, and rib eye is our favorite. I have an extra freezer, so like this week, when a grocery store has them on sale, I stock up. Try to check the stores before a holiday, super bowl etc. weekend, for amazing sales. I paid only 3.97 a pound for rib eyes. I buy the whole rib eye-11-16 pounds and my husband cuts them into amazingly nice steaks. You can ask the butcher to do this for you as well.

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Scalloped Potatoes and Ham

Ingredients:

1-2 pounds of cooked ham

2 large potatoes

2 tbsp of butter

1/4 cup of flour

2 cups of milk

1/2 cup cream

1 tsp nutmeg

1/2 tsp salt (if ham is super salty, either soak it in 7-up to reduce the salt, or omit this salt)

1/4 tsp pepper

1/2 tsp garlic powder

2 tsp rosemary

1 cup cheddar cheese

Slice Potatoes into same size slices so they are cook in the same amount of time.

As you cut them, place them into a pot for boiling. Potatoes can brown super easily left to open air.

Boil potato slices in boiling water approximately 5 minutes until soft when poked with a fork. Drain, and they are ready for the assembly.

Slice ham into thick slices.

Re-stack up and slice into strips

as shown below.

Cut the strips into squares or large bite size pieces.

Ham is ready for assembly.

Next is the sauce:

Melt butter in a small sauce pan. To keep it from burning, add a little oil.

Add the flour and start to make a rue. This one isn't as smooth as ususal for a rue but it works fine.

Using a whisk, continue to stir until smooth. It will start to thicken. Add your herbs, mix up.

After the addition of the herbs.

Add the cheese, stir, and let it melt into the sauce.

Once the cheese is incorporated, add the cream.

Sauce is ready for assembly.

Place a small amount of sauce in the bottom of a lasagna pan. Add a layer, loose layer of ham pieces.

Then add some sauce covered potatoes, more ham, more potatoes, and sauce until complete, press down a little to make less air pockets.

Bake at 350 degrees F for 55 minutes.

At the end, sprinkle with paprika for a little extra color and spice.

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Sloppy Joes
Buy large sesame seed hamburger buns
1 1/2 pounds of 15% fat ground beef
8 ounce can of tomato sauce
1/2 tsp salt
few turns of pepper
1/4 cup catsup
1 tsp dill
2 tbsp barbecue sauce
1 tbsp sweet chili sauce(optional)
hot sauce to taste

Brown the ground beef in a fry pan. Drain oil with a baster. Add other ingredients, and simmer for 20 minutes. Place in a slow cooker on low, and it's hot and ready for dinner time.

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Rib Eye Steaks with Mushrooms

Pull out of the oven and add some mushrooms at the last minute. Saute on the stove top, careful the pan handle will be hot.

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Soup-Split Pea and Ham soup

with carrots, extra peas, onion, garlic and potatoes

Ingredients:
6 cups water
2 pounds ham
1/2 pound of dried split peas
1 package of frozen peas ( I like Green Giant early peas)-end of the cooking
1 potato, chopped
2 carrots, chopped
3 cloves of minced garlic
1/2 of a sweet onion, sauteed in olive oil with salt and pepper, save until the end of the cooking.

First wash the dried peas in a colander and check for any small stones that perhaps got mixed up in the manufacturing process. I've never found one, but wouldn't want to either.

Use a large stock pot or dutch oven, add the dried peas, ham, and a tiny bit of each of the onion and carrots. Simmer over medium heat for 2-3 hours, then add the rest of the carrots, and the potatoes and simmer an additional 30-40 minutes until vegetables are done.

When almost ready to serve, add the sauteed onions back in and the frozen peas, simmer 5 minutes, and it's done.

Serve with a nice salad and some fresh bread. yummy

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