Pork Chops with Sauerkraut

2 bone in pork chop
1 small package of sauerkraut
1 apple (peeled and cut into small pieces)
1 Tb mustard powder
1 tsp fennel seed
1 small onion, sliced
salt and pepper to taste


Preheat oven to 350 degrees.

Salt and pepper pork chop.  Brown in skillet.  In large baking dish, add sauerkraut, apples, onions, fennel seed and mustard powder.  Mix well.  Place pork in mixture.  Bake for 45 minutes.

Enjoy :)

Butternut Squash Soup

In the Food Network magazine last year, I found this recipe in "50 different soups".  This is a great recipe you can make in a flash!  If you want to make it thicker, add heavy cream and for more flavor I fry up some sage leaves and add before serving.  It looks pretty and tastes amazing.  Enjoy :)

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 6 sage leaves (optional)
• 2 Tb butter (to cook with sage)
• heavy cream (optional)  
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. In a skillet, melt 1-2 TB of butter, once melted, add sage leaves.  Cook until crispy.  Ladle soup in bowl, add sage leaves and serve.

Lactose-Free Molasses Cookies

Roy and Ash, this one is for you!!!  

3/4 cup vegetable shortening

1 cup light brown sugar

1 egg

1/4 cup molasses

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/2 cup granulated sugar, for dipping

1/4 cup water

In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, brown sugar, applesauce, and molasses. In a separate medium bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger with a wire whisk. Add to shortening mixture, and mix until combined. Chill dough in refrigerator for 1 hour.

Preheat oven to 375ºF, and line a baking sheet with parchment paper. Shape dough into 1-inch balls using your hands. Dip each ball into 1/2 cup granulated sugar, and sprinkle a couple drops of water onto each ball using your fingers. Place each ball on the baking sheet.

 Bake 12 to 14 minutes, or until lightly browned. Cool completely on baking sheet.

Pork with Beer and Bacon Gravy

Courtesy of Rachel Ray!  Really, when is bacon NOT good in a dish??  You'll definitely want to serve this pork with rice or mashed potatoes to soak up the delicious beer bacon gravy!

Ingredients

• 4 boneless pork chops
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus a drizzle
• 2 thick slices smoky bacon from deli counter, diced 1/4-inch
• 1 medium onion, diced 1/4-inch
• 1 rounded tablespoon all-purpose flour
• 1 bottle amber to dark German beer
• 1/2 cup stock

Directions

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 4 to 5 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon (or save to sprinkle on top for garnish!) until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Add pork to gravy and continue to cook for 3 or 4 minutes and season with pepper. Pour the gravy over the chops and serve immediately.

Mini Prosciutto Panini's

Wegmans has a great selection of sandwich toppings on their olive bar.  I personally LOVE the oven dried tomatoes.  Delish!  Other favorites are the eggplant and roasted peppers.  All you need is:

Fresh Prosciutto

Mozzarella or Provolone Cheese

Oven Dried Tomatoes

Pre-sliced Baguette

Olive Oil

Create your sandwich and place in the panini press until toasted.  ENJOY :)

Honey Garlic Shrimp

This is a great go to dish on the fly!  We always enjoy this simple tasty meal!

2 large cloves of garlic

2 TB honey

4 TB extra virgin olive oil

1 TB parsley

1 lemon; juiced

1 tsp. hot pepper flakes

Preheat oven to 400 degrees.  Mix shrimp with ingredients.  Bake for 10 minutes, until all shrimp are pink and cooked through.  Serve over brown rice!

Enjoy :)