Bruce's Blog

Heath Bar Brownie Cookies

2012-01-29T18:16:00.002-05:00

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 pkg. of Heath Bar bits

Preheat oven at 375 degrees.

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Open up bag of Heath bar bits and pour onto a plate (for cookie pressing).

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Form rounded teaspoons of mixture and gently press into heath bar bits and place (topping side up) onto ungreased cookie sheet for 7-9 minutes.

RECOMMENDATION:

For a darker cookie sheet, bake no more than 8 minutes.
Butter vs. Shortening:In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, use just shortening.

For an added "punch" to these cookies, drizzle with caramel!

Bon Appetite!

Chicken Piccata (Chef "B's" version)

2011-12-28T20:13:00.003-05:00

Ingredients:
=========
2-3 Chicken Breast Cutlets
2 Cups of Chicken Stock
Juice and Zest from 5 Lemons
2-3 Tsps. of Capers (small/Tiny)
4 Tbsps. Unsalted Butter
1 Tbsp. Fresh Thyme
3-4 Tbsps. Olive Oil
Flour
Salt & Pepper

Preparation:
=========
Cut each chicken breast into 1/4" thick cutlets. Season with Salt & Pepper and lightly dredge in flour. Place floured chicken cutlets on a sheet of wax paper.

In a medium-large skillet, pour a few tablespoons of Olive Oil and 2 Tbsps. of butter on medium heat. When oil is hot (but not smoking), saute each cutlet until golden brown on each side and set aside.

In a 13"x9" glass baking dish, pour 1-1/2 cups of Chicken Stock, the juice and zest from 2 lemons, 1 tsp. of Capers (with juice or add 1 tsp. of vinegar) - gently mix together with a wisk or spoon and add browned chicken cutlets. Cover dish with foil and place into a 350 degree oven for 20 minutes.

While the chicken is finishing in the oven, prepare your lemon/butter sauce:

In a small saucepan, add 1/2 cup of the remaining Chicken Stock, Juice and zest from 2 lemons, 2 tbsps. of butter, 1 tbsp. of fresh (lightly chopped) thyme, a pinch of salt and 1-2 tsps of capers (with juice). On low-medium heat, allow butter to melt completely while whisking occasionally and then add about 1-2 tsps. of flour while whisking and cook a few more minutes until thickened. Remove from heat.

Take Chicken cutlets gently from the glass dish and arrange on plate and then drizzle the lemon/butter/thyme/caper sauce on top.

If you prefer, you may glaze the chicken cutlets after they are browned. I prefer to place them in a dish with other liquids to add more flavor and soften the chicken further.

This dish goes great with either rice or buttered noodles w/parsely.

Bon Appetite!

Won a Recipe Contest!

2011-11-06T10:51:00.003-05:00

My recipe for the Apple Stuffed Pecan Crusted Chicken Breast won a contest here on this blog:

http://alternativetastes.com/2011/11/05/octoberfest-recipe-contest-winners-are-chosen/

Give this recipe a try!
-Bruce

Apple Stuffed Pecan Crusted Chicken

2011-10-25T10:21:00.012-04:00

Apple Stuffed Pecan Crusted Chicken

You will need:
3-4 Boneless Chicken Breasts
Stuffing Mixture (recipe follows)
Pecan Crusting (recipe follows)
Cranberry Glaze (recipe follows)

Stuffing:
6-8 Slices of Bread
1 Cup of Chicken Broth
2 Tablespoons Butter
1/4 Cup of Chopped Celery
1/4 Cup of Chopped Onion
1/2 Cup of Finely Chopped Apples
1/2 Cup of Finely Chopped Pecans
1 Teaspoon of Ground or Rubbed Sage
1/4 Teaspoon of Cinnamon

Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Sautee over low-medium heat for about 6 minutes or until softened. In a medium bowl, add Sage and Cinnamon to toasted bread cubes. Add chopped apples. Add broth mixture and gently toss to coat bread cubes and set aside.

Butterfly cut the chicken breast and lightly pound the chicken out. Spoon stuffing mix in center of cut breast and fold over. Take 3 water soaked toothpicks to hold edges together.

Brush the entire breast in honey mustard (1/4 Cup of Mayonaisse, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture (recipe follows)

===================================
Pecan Crust:
1/2 Cup of Finely Chopped Pecans
1/2 Cup of Graham Cracker Crumbs
1/4 Cup of Brown Sugar
4 Tablespoons (1/2 Stick) of Butter

*Melt butter and mix all ingredients with a fork*
===================================

Preheat oven to 400 degrees. Place breasts on a foil lined baking sheet and bake for approximately 30-35 minutes. Serve with cranberry sauce (recipe follows)

Cranberry Gravy:
1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon Juice

Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Pour over chicken breast or use as a dip in a ramekin.

Soft Breakfast Taco

2010-11-06T17:29:00.003-04:00

Soft Breakfast Taco - Yield: 3 Tacos

You will need:

Fajita Size Flour Tortillas
4-5 Medium Potatoes
1/4 Cup of Cooked and Chopped bacon
(Applewood Smoked Bacon is preferred)
1 Small Onion
2-3 Cloves Minced or Chopped Garlic
1 Green Bell Pepper (chopped)
Eggs (1 per serving)
Vegetable Oil
Shredded Cheddar Cheese
Paprika
Salt & Pepper

Preparation:

Peel potatoes and dice them into small chunks into a medium bowl. Pour in just enough vegetable oil to coat them. Season with Salt and Pepper and set aside.

Cook the bacon until browned. Take out of pan and place on cutting board and dice into small pieces. Reserve some of the bacon fat aside and place bacon bits into a small bowl or ramekin.

Slice the onion very thinly and then cut in half once (you will have shoestring type pieces) and place into a small fry pan. Add 2 tablespoons of vegetable oil and lightly season with Salt & Pepper. Saute the onions and chopped pepper on medium heat until the onion starts to slightly brown, then add minced garlic and saute for another minute. Remove from heat and set aside.

Take a 10" round skillet pan and add the potatoes. Cook on Medium heat with the lid on until they are slightly browned - stirring occasionally. Sprinkle some Paprika on the potatoes when they are 50% cooked and lightly mix together. When potatoes are slighltly browned, add the cooked and chopped bacon with the bacon fat and saute for another minute. Then add the onion and garlic mixture and saute for another minute. Turn off heat, put lid on pan and set aside.

Take 1 slightly beaten egg and place into a 10" buttered pan. try to make a circle with the egg in the pan when you pour the egg into it. Fry egg on Medium heat for about 2 minutes, flip the egg (it should look similar to an omellete style) and cook for another minute or so. Take out of pan and set aside.

Brush melted butter on one side of the Tortilla and place into heated pan. Saute the tortilla for about a minute in the pan and then flip it over on a plate (buttered side up). Place the fried egg on top of the tortilla (the cooked egg should almost be the same size as the tortilla). Sprinkle on shredded cheddar cheese, then add a few large scoops of the potato mixture on half of the egg. Fold over the other half of the tortilla and gently push down. Cut in half and eat it like a Taco!

I know - this breakfast is not the easiest to make, but if you prep everything before you begin cooking, it's quite simple and the result is quite tasty!

Bon Appetite!

Autumn Krispie Treats

2010-09-17T14:24:00.006-04:00

This recipe is a twist on the classic Rice Krispie treats consisting of Marshmallow, Caramel, Spiced Apple Cider (dry instant mix) and chopped dried Apple pieces - Enjoy!

6 Cups of Rice Krispies Cereal
2/3 Cup of finely diced dried Apples
1 Bag of Marshamallows
3 Tbsps. Butter
1 Tsp. Vanilla
2 Heaping Tbsps. of Caramel
(Fat-Free Caramel Dip in the Tub)
1-1/2 Tsps. of Spiced Apple Cider Mix (dry)

Grease a 9x9 glass dish with butter and set aside. This recipe is less "dense" because you add caramel to marshmallow, so be sure to use a 9x9 baking dish for thicker bar cuts.

Melt butter in a large saucepan and add 90% of the marshmallows.
Add 2 heaping tablespoons of caramel and blend well over low heat (I use a rubber spatula).
Add Vanilla.

The mixture should have a coffee color to it. Then add 1-1/2 teaspoons of dry Spiced Apple Cider mix and blend well. Add Apple pieces and stir. Turn off heat and add the Rice Krispies and gently fold together until well blended.

Fold mixture into greased dish and press down into pan with buttered spatula. Allow to cool.

I don't know if this recipe exists out there or not, but I did think of this recipe as the autumn weather was my inspiration for this creation. I've tried them and they are delicious! If you want an extra "punch" to this classic sweet treat, drizzle the top with caramel!

Bon Appetite!

Sauteed Shrimp with Penne Pasta and Deep fried Brussel Sprouts

2010-03-20T16:13:00.004-04:00

You will need:

12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper

This dish requires multi-tasking, so take your time!

If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.

While the oil is heating up, finely chop the Garlic
and Parsely and set aside.

Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.

Cook pasta until desired tenderness and set aside.

Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.

Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).

In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.

Now let's bring it all together....

In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.

Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.

Bon Appetite!

Sausage, Peppers & Onions

2010-02-26T21:34:00.001-05:00

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper

Sausage:

2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

Chef B's Meatballs

2010-02-06T16:35:00.006-05:00

2 lbs. Ground Beef (80/20)
1/2 C. Fresh Grated Asiago Cheese
1/2 C. Fresh Grated Parmesan Cheese
1/4 C. Fresh Grated Pecorino Romano Cheese
1 Tsp. Finely Chopped Fresh Oregano
1 Tbsp. Finely Chopped Fresh Basil
1 Tbsp. Finely Chopped Fresh Parsley
1/4 C. Finely Chopped Shallot or Onion
4 Cloves Finely Chopped Garlic
3/4 C. Breadcrumbs
4 oz. of Tomato Paste
Splash of Worcestershire Sauce
2 Eggs
Salt
Pepper

Mix all ingredients together with your hands just
until blended and make 1.5" width meatballs - these
meatballs are larger than normal, but they're perfectly
sized to make meatball Subs with or use them with my
homemade BBQ sauce (Click Here for Recipe).

Place meatballs on foil lined baking sheet and bake
at 375 for approximately 20-25 minutes.

Bon Appetite!

Chef "B"s BBQ Sauce

2010-02-04T20:24:00.003-05:00

40 oz. Bottle of Catsup
1/2 Cup packed Brown Sugar
1/2 Tsp. Dry Mustard
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
3 Tbsp. Paprika
1 Tbsp. Yellow Mustard
1/4 Cup Honey
3 Tbsp. Molasses
2 Tbsp. Worcestershire Sauce
4 oz. Tomato Paste
Splash of Hot Sauce
Juice from 1 Whole Lemon
1/2 C. Cold Water
1 Tbsp. Apple Cider Vinegar
Salt (to taste)
Pepper(to taste)

Whisk all ingredients in a mixer bowl and place
on low/med heat in a medium saucepan for approximately
20 minutes - stirring occasionally. The heating of all
the ingredients allow them to release all the flavors
and blend together! Allow to cool and store in an air-tight
container.

For easy dispensing of what you need, I recommend
using a condiment plastic squeeze bottle (like the
ones you use in restaurants or diners). This is a thick
and hearty BBQ sauce! I would also recommend storing what
you have leftover in Ball (Mason) Jars.

This sauce is perfect for my Cheese-filled BBQ Bacon-wrapped
Chicken Breast

Bon Appetite!

Baked Cheezy-BBQ-Bacon Chicken

2010-02-04T20:21:00.005-05:00

2-4 Skinless & Boneless Chicken Breasts
1/2 C. Shredded Cheddar Cheese
1/2 C. Asiago Cheese
1/2 C. Parmesan Cheese
1 lb. Center Cut Bacon
Chef "B"s BBQ Sauce for Topping (Click Here for Recipe)

=======================================

Take a thin-bladed knife (fillet knife works good)
and cut "pockets" into the chicken breast lengthwise.
Combine all 3 cheeses (You can decide what cheeses
you would like) and stuff them into each chicken breast.

Take strips of bacon and wrap each entire breast (not
lengthwise) and place on a baking sheet (tinfoil lined)
and bake at 400 degrees for approximately 20-25 minutes
or until bacon is "crisp".

Remove breasts from baking sheet and generously drizzle
or coat each breast in BBQ Sauce. I recommend heating up
the BBQ sauce and using a ladel to coat the breasts.

Bon Appetite!

Sun-Dried Tomato Pasta-Italiano

2009-12-05T02:01:00.004-05:00

You will need:
1/2 lb. Pasta (Penne is preferred)
4 Whole Sun-Dried Tomatoes (in olive oil)
2-3 Cloves Garlic
1 Tbsp. Fresh Chopped Parsley
1 Tbsp. Fresh Chopped Basil
1/2 C. Grated Parmesan Cheese
1 Tbsp. Butter
2 Tbsps. Olive Oil
2 Tbsps. Olive Oil (from Sun-dried Tomato Jar)
Salt / Pepper

Add pasta to a pot of salted boiling water. Boil
for approximately 8-10 minutes or until desired
tenderness. While pasta is boiling, prep remaining
ingredients:

Coarsely chop tomatoes and set aside.
Coarsely chop Parsley and Basil and set aside.
Finely chop Garlic cloves and set aside.

In a small skillet, add sun-dried tomatoes, garlic,
butter, 2 Tbsps. Olive Oil and 2 Tbsps. Olive Oil
from the sun-dried tomato jar (that oil is infused
with the sun-dried tomato and adds excellent flavor
to this dish!). Add a pinch of Salt and Pepper. Cook
on Medium heat for about 3-4 minutes, stirring
occasionally. (Don't overcook or burn the garlic!)
Turn off heat and set aside.

Drain the pasta and toss in the Parsley and Basil.
Scoop out pasta on a plate and drizzle over the
Sun-Dried tomato mixture over the pasta. Sprinkle
with grated Parmesan Cheese. Add Salt / Pepper to
taste.

I'm sure there are other recipes out there very
similar to this one, but I'm sharing this one with
you because this is my version ...bon appetite!

Crispy Chicken Cutlets

2009-10-12T18:08:00.010-04:00

You will need:
3-4 Boneless and skinless Chicken Breasts
2 Eggs (for dipping)
Olive or Vegetable Oil (for frying)
Crispy Coating Mixture (recipe follows)

=========================================

Rinse the chicken breasts in cold water and set aside. Crack 2 eggs in
a shallow dish. Add a splash of milk and quickly wisk - set aside.

Prepare Coating Mixture:

1 C. Italian Breadcrumbs
1 C. Plain Panko Breadcrumbs
1/4 C. Finely chopped fresh Parsley
1 Tbsp. Fresh Thyme
1/3 C. Fresh grated Parmesan Cheese
1/2 Tsp. Ground (or Fresh) Ginger
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt and Pepper (to taste)

My recommendation: TRY to use FRESH Parsley and Thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back - this method will allow you to zip up the bag and shake it all up!

Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture.

Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the corse breadcrumbs sticksto the cutlet. Shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets.

In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.

I have been modifying and re-modifying this recipe multiple times and have found that this recipe is very tasty, crispy and makes very moist cutlets - Bon Appetite!

Italian Triscuit "Snackers"

2009-06-07T17:15:00.006-04:00

You will need:

8-12 Triscuits (I prefer Garden Herb)
1 Roasted Pepper
Fresh Basil Leaves
Parmesan Cheese
Olive Oil
Salt & Pepper

Arrange Triscuits on a foil lined baking pan (or toaster oven pan). Place a whole fresh basil leaf onto each triscuit. Cut Roasted Pepper into squares and place on each Triscuit over the Basil leaf. Season with Salt and Pepper. Drizzle Olive Oil over each one. Sprinkle with fresh Parmesan Cheese and place into toaster oven or oven at 400 degrees for about 3-4 minutes or until the cheese is lightly browned.

This "Snacker" is SO refreshing with the sweetness of the basil and the roasted pepper adds a fresh garden taste and remains juicy while delivering a crunch of the Triscuit ... - Healthy, Delicious and almost fat-free!

Bon Appetite!

Homemade Meatsauce Over Homemade garlic Toast

2009-05-17T20:07:00.014-04:00

This homemade meatsauce is my version of a very tasty sauce and I've married this with homemade Garlic Toast! The taste is incredible - I use Garlic Toast instead of Pasta giving this meal a very flavorful palette and a crunchy texture!

You will need:

1.5-2 lbs. of Ground Beef
1/2 lb. of Hot Sausage
2 - 29.oz Cans of Tomato Sauce
2 - 12 oz. Cans of Tomato Paste
1 Medium Onion
5 Cloves of Garlic
Fresh Basil
Fresh Thyme
Fresh Oregano
Olive Oil
Sugar, Salt, Pepper

Preparation:

Herbs

Basil: Coarsely chop Basil to equal a few tablespoons.
Thyme: Finely chop this herb to equal about a tablespoon
Oregano: Finely chop this herb to equal about a teaspoon

Combine these herbs and set aside.

Onion / Garlic

Coarsely chop onion and garlic. Combine these 2 ingredients and
place into a small fry pan. Drizzle a few tablespoons of olive
oil and lightly season with salt and pepper (I use fresh cracked
peppercorn - it does make a difference).

Cooking:

Begin sauteing the onion and garlic; stirring occasionally until
the onion becomes translucent - set aside.

In a large fry pan, fry the sausage just until cooked and break
apart so it's almost "crumbly" or finely chopped. Add the ground
beef and cook until browned. Drain fat.

Add the sautéed onion and garlic to the ground beef and sausage mixture. Cook over medium heat for about 5-7 minutes. Remove from heat and place mixture into a 7-Quart Saucepan.

Open the 2 cans of tomato sauce and 2 cans of tomato paste and add this to the saucepan. Take the empty can of Tomato Sauce and fill twice with water and add to saucepan. Add Basil, Thyme and Oregano.

Season with 1 Teaspoon of Salt and a 1/2 Teaspoon of Pepper. Measure 1 Tablespoon of sugar to this (this will remove some of the tartness)

Blend everything well and place on medium heat until sauce has a slight boil to it. Turn down heat to simmer and cover. Stirring occasionally, allow meatsauce to simmer for approximately 3 hours - this will "cook it down" and allow the marriage of all these flavors to be combined.

Meatsauce will be thick - this is a meatsauce and not a spaghetti sauce! This meatsauce will yield a little over a gallon! I make sure I make enough to freeze and store the sauce in quart size containers. You can then take out what you need for your next meal! - This sauce is also great for Lasagna too!

Homemade Garlic Toast

While your meatsauce is simmering, you can begin prepping the Garlic Toast for this meal. There is no pasta involved in this meal, so get that out of your mind right now :)

What you're going to do is pour the meatsauce mixture OVER the garlic toast! "Normally", you would have garlic toast WITH meatsauce over pasta, but during my "kitchen time", I have experimented with meatsauce over fresh-made garlic toast and it is VERY tasty!

You will need:

Fresh loaf of Italian Bread
1 Stick of Butter (softened, but NOT melted)
2 Cloves of Garlic
1 Tsp. of Italian Seasoning Mix (I use Good Seasons)
Fresh grated Parmesan Cheese

Place butter in a small mixing bowl.
Mince 2 cloves of garlic and place in bowl.
Add 1 tsp. of Italian Seasoning Mix

Take a small spoon and blend these ingredients well - Set aside.

Slice the italian bread into 1/2" slices and place on a foil-lined baking pan (or non-stick baking sheet)

Spread a liberal amount of garlic/butter mixture on each slice. Top each slice with a liberal amount of fresh grated parmesan cheese. Place the toast in the oven (or toaster oven) at 425 Degrees until cheese is lightly browned (about 10 minutes).

Place a few slices of garlic bread on a plate and ladle meatsauce over the garlic toast! This meal is extremely tasty and a different twist to the standard pasta that you would normally use!

For a "Lighter" version of garlic toast:
Use Margarine instead of Butter and eliminate the Cheese

All I have to say is .... ENJOY!

Download Recipe:

Smothered Pork Chops

2009-05-17T14:06:00.007-04:00

If you like Onions and Garlic with your pork, you're going to love this pork chop recipe consisting of Beef base with Sautéed sweet onion and garlic that simmers these chops so tender, a knife is not needed to enjoy this meal!

You will need:

3-4 Boneless Pork Chops (1/2" thick)
1 Medium-Large Sweet (or Vidalia) Onion
4-5 Cloves of Garlic
4 Cups of Beef Stock (recipe follows)
Salt and Pepper

1. Make your Beef Stock:

In a medium saucepan, Mix 2 Tablespoons of Beef Base
(I use Superior Touch "Better than bouillon beef base)
with 4 Cups of cold water. Bring to a boil and set aside.

NOTE: If you do not plan on making a gravy with the leftover beef stock, you may reduce the beef base to 2 cups
2-Cup Beef Base = 2 Cups cold water and 1 Tablespoon of bouillon beef base

2. Chop Onion / Garlic:

Chop up the onion fine (should equal to about 1 cup) and
finely chop the garlic cloves. Place into a small fry pan,
sprikle with Salt/Pepper and add enough E.V.O.O. (Extra
Virgin Olive Oil) to moisten the ingredients.

Sauté the onion and garlic on medium heat until the onion is translucent. Pour mixture into saucepan with beef stock and cook on medium heat for about 15 minutes - set aside.

3. Sauté Pork Chops

Take your boneless pork chops and lightly season with salt and pepper
and place into a large fry pan with a few tablespoons of E.V.O.O. - On
medium heat, fry pork chops for 2-3 minutes on each side or until
lightly browned - Do NOT thoroughly cook them!

Pour beef broth mixture over pork chops. Slice a few pieces of Onion and place onto each pork chop. Season with Salt and Pepper. Cover the fry pan and bring to boil. Turn heat down to SIMMER and cook for approximately 90 minutes (for 1/2" thick pork chops). If you are using 1" thick pork chops, increase cooking time to 120 minutes.

Mashed Potatoes are the perfect compliment to this dish because you can make a gravy from the beef broth for this!

Make the Rue!

In a medium fry pan, take 2 tablespoons of E.V.O.O. (I use olive oil instead of butter because it's less fat) and 2 tablespoons of flour and saute until lightly browned. Take 2 cups of onion/garlic broth and slowly pour into the fry pan and cook over medium heat until thickened. Pour over mashed potatoes and your pork chops!

Because the pork chops simmer for a long period, they become more and more tender as they cook, so these pork chops DO NOT require a knife!

I call this recipe "Smothered Pork Chops" because their smothered in onions, garlic and beef broth! ... De-lish!

Enjoy! :)

Download Recipe: