Something to think about.....
Monday, January 21, 2013
Friday, January 18, 2013
From Our Recipe Box to Yours...
Here's a recipe that I made this week from Emeril Lagasse's new cookbook Sizzling Skillets and other one-pot wonders.
Braised Pork Chops with Apples and Onions
These pork chops are as tender as can be. Cooked with sweet apples and onions, everything mingles to make a delicious gravy that would be wonderful over rice, buttered noodles, or even mashed potatoes.
Ingredients:
2 tsp. kosher salt
1 tsp. paprika
1/2 tsp. cayenne
6 center-cut pork chops, 1/2 inch thick (about 2 1/2 pounds)
1/4 C. plus 2 T. all-purpose flour
1/4 C. plus 2 1/2 T. olive oil
2 medium onions, cut into 1/4 inch slices
1/3 C. Calvados or other brandy
1 1/2 C. chicken stock or canned low-sodium chicken broth
1/2 tsp. caraway sees
2 bay leaves
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 Granny Smith apples, cored and cut into 1/4 inch slices, sprinkled with lemon juice to prevent browning if sliced ahead
Directions:
1. Combine the kosher salt, paprika, and cayenne and mix well. Using paper towels, lightly pat the pork chops dry, then season the chops on both sides with the salt mixture. Lightly dredge the pork chops in 1/4 C. of the flour.
2. Heat 1 1/2 T. of the olive oil in a 12 inch saute pan over medium high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the pork chops to the crock of a 6 quart slow cooker. Repeat with the remaining pork chops, adding a T. of the olive oil to the pan with each batch.
3. Add 1 T. of the remaining oil to the pan along with the onions and season with a pinch of salt. Saute, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 30 seconds. Transfer to a plate and set aside.
4. Turn the heat down to medium. Add the remaining 2 T. oil and 2 T. flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil, and cook until the mixture has thickened, about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 tsp. salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker.
5. Set the temperature to high and cook until the pork chops are very tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are evenly submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs and serve hot with a side of your choice.
4 to 6 servings.
This recipe appealed to me because I could put it in the crock pot and the flavors didn't seem to be anything that kids wouldn't eat. It ended up being quite good and we ate it over rice. I am hoping to try some more one pot wonders from this cookbook soon since that seems to work well for my family and the time we have. Try it and let me know what you think...How do you cook?
Braised Pork Chops with Apples and Onions
These pork chops are as tender as can be. Cooked with sweet apples and onions, everything mingles to make a delicious gravy that would be wonderful over rice, buttered noodles, or even mashed potatoes.
Ingredients:
2 tsp. kosher salt
1 tsp. paprika
1/2 tsp. cayenne
6 center-cut pork chops, 1/2 inch thick (about 2 1/2 pounds)
1/4 C. plus 2 T. all-purpose flour
1/4 C. plus 2 1/2 T. olive oil
2 medium onions, cut into 1/4 inch slices
1/3 C. Calvados or other brandy
1 1/2 C. chicken stock or canned low-sodium chicken broth
1/2 tsp. caraway sees
2 bay leaves
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 Granny Smith apples, cored and cut into 1/4 inch slices, sprinkled with lemon juice to prevent browning if sliced ahead
Directions:
1. Combine the kosher salt, paprika, and cayenne and mix well. Using paper towels, lightly pat the pork chops dry, then season the chops on both sides with the salt mixture. Lightly dredge the pork chops in 1/4 C. of the flour.
2. Heat 1 1/2 T. of the olive oil in a 12 inch saute pan over medium high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the pork chops to the crock of a 6 quart slow cooker. Repeat with the remaining pork chops, adding a T. of the olive oil to the pan with each batch.
3. Add 1 T. of the remaining oil to the pan along with the onions and season with a pinch of salt. Saute, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 30 seconds. Transfer to a plate and set aside.
4. Turn the heat down to medium. Add the remaining 2 T. oil and 2 T. flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil, and cook until the mixture has thickened, about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 tsp. salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker.
5. Set the temperature to high and cook until the pork chops are very tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are evenly submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs and serve hot with a side of your choice.
4 to 6 servings.
This recipe appealed to me because I could put it in the crock pot and the flavors didn't seem to be anything that kids wouldn't eat. It ended up being quite good and we ate it over rice. I am hoping to try some more one pot wonders from this cookbook soon since that seems to work well for my family and the time we have. Try it and let me know what you think...How do you cook?
Wednesday, January 16, 2013
What's In Your Library Bag Wednesday?...
Hi Y'all! I feel like I haven't written a review in quite some time, so here goes.....What's In Your Library Bag this fine Wednesday??? In my bag for the past week or so has been the Highlander trilogy by Maya Banks: In Bed With a Highlander, Seduction of a Highland Lass, and Never Love a Highlander.
Now, it's been quite some time since I've read a historical romance about highlanders, so I guess I was due. This particular genre has been a favorite of mine for quite some time. As I branch out and try new things, historical romance becomes an old standby that I can always fall back on when I don't know what to read. I imagine when you read a lot in a particular genre, they all begin to be predictable and historical romance is no exception for me. But, this is something I depend upon. I know what to expect and I know I will like it.
There is just something about a rugged Highland Scot that wants to protect his woman and clan at all costs, yet gets all soft when his woman actually has a spine. Cause if the woman didn't talk back and stand up for herself and her man it just wouldn't be as good of a book.
Maya Banks delivered in spades just what I was looking for! This trilogy is about three brothers whose clan is down on their luck and how three different women turn their lives upside down and save them and their clan in the process. There is a warring clan and sneaky battles in the middle of the night, fighting with swords and brute strength. Their lives are dictated by a King and woman are viewed as property in most of the people's eyes except the hunky highlander main characters. The women come close to dying (as happens in most of this type of book) and by surviving save their men and their clan.
This was a good comfort read for me. And if you are looking for a great historical romance taking place in Scotland give Maya Banks a try....
Now, it's been quite some time since I've read a historical romance about highlanders, so I guess I was due. This particular genre has been a favorite of mine for quite some time. As I branch out and try new things, historical romance becomes an old standby that I can always fall back on when I don't know what to read. I imagine when you read a lot in a particular genre, they all begin to be predictable and historical romance is no exception for me. But, this is something I depend upon. I know what to expect and I know I will like it.
There is just something about a rugged Highland Scot that wants to protect his woman and clan at all costs, yet gets all soft when his woman actually has a spine. Cause if the woman didn't talk back and stand up for herself and her man it just wouldn't be as good of a book.
Maya Banks delivered in spades just what I was looking for! This trilogy is about three brothers whose clan is down on their luck and how three different women turn their lives upside down and save them and their clan in the process. There is a warring clan and sneaky battles in the middle of the night, fighting with swords and brute strength. Their lives are dictated by a King and woman are viewed as property in most of the people's eyes except the hunky highlander main characters. The women come close to dying (as happens in most of this type of book) and by surviving save their men and their clan.
This was a good comfort read for me. And if you are looking for a great historical romance taking place in Scotland give Maya Banks a try....
Monday, January 14, 2013
Book Trailer Monday...
I overheard one of our patrons recommending this title to someone today and I thought, I could pass on the recommendation to all of you. He said, quote, "This is an awesome book! I read it every year!"
So, here you go...
So, here you go...
Friday, January 11, 2013
From Our Recipe Box to Yours....
Here's a fun recipe from Pinterest that I took to a birthday party last weekend.
Bacon Double Cheese Burger Dip from Closet Cooking
A hot cheesy baked dip with all of the flavours of a bacon double cheese burger that makes for
some great game day snacking!
Servings: makes 4+ servings Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Ingredients
Directions
Here's what it is supposed to look like.....
Mine didn't look like this...But, it tasted terrific!!!!
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Monday, January 7, 2013
Book Trailer Monday...
Here's a visit with author Mike Mullin on his two books Ashfall and Ashen Winter. Ashfall is the selection for our new Read Til YA Drop book club here at the library....
Friday, January 4, 2013
From Our Recipe Box to Yours...
Slow Cooker Peanut Butter Cup Cake
The Ingredients.
1 cup all-purpose flour (I used Pamela's Baking Mix)
1 cup sugar (divided. this is important, don't just start dumping, read on!)
1 teaspoon baking powder (even though Pamela's has baking powder in it, I used this amount)
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (unless you're a rebel. then use chunky)
1/2 cup milk (I used fat free cow's. to keep it light. HA!)
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
The Directions.
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
This recipe is sitting at home just waiting for me to make it...Yum!
The Ingredients.
1 cup all-purpose flour (I used Pamela's Baking Mix)
1 cup sugar (divided. this is important, don't just start dumping, read on!)
1 teaspoon baking powder (even though Pamela's has baking powder in it, I used this amount)
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (unless you're a rebel. then use chunky)
1/2 cup milk (I used fat free cow's. to keep it light. HA!)
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
The Directions.
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
This recipe is sitting at home just waiting for me to make it...Yum!
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