I don’t make a lot of bone in pork chops but I had some that needed to be cooked. I had these in the fridge as it was our dog Zelda’s favorite treat but she was very sick and passed away recently.
I needed a quick and easy recipe as after loosing zel I really did not want to be in the kitchen for a while. This recipe changed my feelings about pork chops. It was quick, super easy with everything I had on hand. This was also one of the most juicy pork chops I have had in a long time.
Not a very good picture but don’t let that fool you, this was really a great quick dinner. I served this with a salad and dinner was done.
INGREDIENTS
2 bone in pork chops 1/2-3/4 inch thick.
1/2 onion, sliced
1/4 cup ketchup
2 Tablespoons brown sugar
Pinch of garlic salt
Salt
Pepper
1 Tablespoon of olive oil
DIRECTIONS
Place oil in your skillet on medium high heat. Season pork chops with salt, pepper and garlic salt. Add the pork chops to your hot skillet and cook 4-5 minutes on each side and remove them from the pan. In the same skillet add your sliced onion and sauté u til they are translucent. Add the ketchup and brown sugar mixing well in the pan to combine.
Add the pork chops back in the pan and cook until the internal temperature of the pork chops is 160 degrees. About 6-8 more minutes depending on the size of your chops. Remove from heat and serve warm.
Enjoy!
This Tea bread is very similar to the lemon blueberry loaf already on the blog. Both are absolutely delicious. Great in the morning with your cup of coffee or for an afternoon snack. I made these in my mini loaf pans, It makes 3 mini loaves. To my surprise I did not have any confectioners sugar so I did not use the glaze but it was still just as good. The tart flavor from the lemon and sweet from the blueberries always a great combination.
INGREDIENTS
1/2 cup of butter, softened
3/4 cup of sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners sugar
1 Tablespoon lemon juice
DIRECTIONS
In a small bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Beat in the lemon zest and vanilla . Combine the flour, baking powder and salt. Beat into the butter and sugar mixture alternating with the milk. Fold in the blueberries.
Pour into greased 8×4 loaf pan or 3 mini loaf pans and bake at 350 degrees for 60-70 minutes for the large loaf pans or about 30 minutes for the mini loaf pans. Cool for 10 minutes before removing from the pan to a wire rack.
If you make the glaze simply add the powdered sugar and lemon juice together u til smooth and drizzle over the warm bread.
Enjoy!
A few weeks ago it was our 34th Wedding Anniversary and decided to go out for an early dinner to a restaurant we have not been to but have been wanting to! Pepper’s landing in Rochester, N.H. At 135 Marketplace Blvd. They also have a location in Brunswick Maine.
Since it was early afternoon we were able to get a table right away, they have booths, tables and a bar area all very open and clean. To start we decided on the fried calamari with Marinara sauce. The calamari was tender and crispy just as expected, the marinara sauce although had good flavor we were surprised it was served cold. Although I was not disappointed I would have preferred the sauce to be warmed. We were off to a pretty good start!
For the entree Jim decided on the baked stuffed haddock with a lobster cream sauce. The stuffing is filled with a shrimp and scallops with a buttery cracker crumb topping served with asparagus and mashed potatoes.
Jim’s dish was delicious the haddock was buttery and flakey with the topping being crispy and filled with seafood flavor. Jim cleaned his plate!
I ordered the sweet and sour shrimp and haddock. It’s fried shrimp and haddock bites with broccoli, green, red and yellow peppers tossed in a sweet and spicy sauce served over basmati rice. Both of our dishes were one of the house specials and I can see why. I absolutely LOVED my dish, it’s a dish that will bring me back again and again. The shrimp and haddock bites were crispy, the sauce was not over powering but complimented the fried seafood. Sweet , sour, crispy and tender all in one bite. This was served over rice which I also enjoyed.
So for dessert we decided to do something a little different! The first year we were married Jim was in flight school and we had little to no money so date nights back then were on the cheap, that meant getting an ice cream sundae or banana split from Dairy Queen. So that’s what we decided to for our anniversary dessert. We went to Dairy Queen and enjoyed reminiscing about some of our early date nights! Pepper’s landing has some delicious looking and sounding desserts including peanut butter pie, blueberry pie, cheesecake and chocolate cake to name just a couple! Next time we are trying the peanut butter pie!
We had great service and food at Pepper’s Landing, we will be going back for sure. For more information including locations, hours, menu and prices they have a website and of course you can find them on Face Book as well.
Enjoy!
This recipe came out of necessity as the last few times I have gone to the grocery store then get home it seems to be noon time and I’m looking for lunch! So this is what came out of it! Go to the salad bar at your grocery store of buy your favorite salad items, grab a bag of the cooked , warm , crispy chicken tenders found near the cooked rotisserie’s all you need after that is a bottle of hot honey and ranch salad dressing!
Put your salad in a bowl, chop the crispy chicken into bite size pieces and drizzle with hot honey. Add the chicken to the salad and drizzle with ranch dressing! So simple and so good with the hot honey and ranch combination! It’s been a favorite the past few weeks!
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
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