Sunday, January 31, 2016
Pan Seared Pork Chops With Dijon Mustard Sauce
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
Thursday, January 28, 2016
Wednesday, January 27, 2016
Garlic Chicken Stir Fry With Ramen Noodles
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
Tuesday, January 19, 2016
New York Cheesecake
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
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