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Showing posts from April, 2012

Honey-Mustard Pork Chops

Pork chops never had it so good ~ and it’s because of the relatively dulcet-zingy flavor of the honey-mustard marinade!

I was afraid the recipe was not making enough marinade, but it was plenty.  The sauce was really delicious and the pork chops turned out tender and succulent.  The only problem is that I didn’t take a “pretty picture” of them, as you can see.  We could hardly wait to sink our teeth into them…

Honey-Mustard Pork Chops
¼ cup Dijon mustard 4 teaspoons honey 1 teaspoon cider or white wine vinegar ¼ teaspoon black pepper (I used ½ teaspoon seasoned pepper) 4 (5-ounce) loin pork chops
For marinade:
Stir together all ingredients except pork in a small bowl. Transfer marinade to a large zip-close plastic bag and add pork. Squeeze out air and seal bag; turn to coat meat. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight. When ready to cook, preheat oven to 350 degrees. Coat baking sheet with cooking spray. Remove chops from bag and discard marina…

Creamy Grape Salad Dessert

I just love desserts that masquerade as "salads” or, is it salads that pretend to be “desserts” ~ and Aunt Phyl too!

I’m sure most of you have an “Aunt Phyl.”Back in Ohio, my parents and many others have passed on ~ Aunt Phyl is the one who keeps the remainder of us connected; us cousins, in particular.
This isn’t her only good quality; she’s also fun-loving, has a really keen sense of humor, always wears a smile on her face and, she knows a great recipe when she meets one!Everyone needs an Aunt Phyl just like mine!

Aunt Phyl sent me an email a few days ago, telling me about this dessert which was served at her euchre club recently.I read the recipe, rushed to the grocery store, and hurried home to get this salad made.  It is sinful!

Those crunchy pecans and the rich brown sugar are the special finishing touches, hiding the grapes below, in a creamy smooth sauce.   Who ever thought of combining grapes with cream cheese, sour cream, sugar and pecans?  This has a plethora of textures a…

Salisbury Steak with Mushroom Gravy, Lightened Up

This is kind of like the old diner dishes, remember them?  Nothing fancy --- just good plain food, served on those white plates with the black ring around the rim. 
I had a pound of ground sirloin, and wanted to make something besides regular ground beef patties, that wasn’t calorie laden.I saw this recipe for Salisbury steak in my Cooking Light cookbook ~ it made me feel good about making the meat as it comes in at less than 200 calories per serving.That’s great and it tasted great too!

The recipe called for cremini mushrooms ~ I had button mushrooms on hand and used them.Sometimes, I like the high gloss of Kitchen Bouquet (“tsk, tsk!”) added to a dish such as this.Besides the gloss, it also gives the gravy a deep color and steps-up the flavor a tad.An added teaspoon of dry mustard provides a little zing. And, for a little additional color, there’s chopped parsley.Pick and choose what you want in it.
This is a great comfort food dish for these chilly days that I hope you will cook and e…

Mushroom Casserole and Rocco’s Penne with White Pesto

I’ve liked mustard from the very beginning, when I watched my grandfather slather a hunk of bread with mustard at most meals.I’m a full-fledged mustard addict now and understand perfectly his love for it.
My refrigerator has one whole shelf devoted to various mustards, and proudly taking up space there are the 3 bottles I won recently from Debbi, @DebbiDoes Dinner… Healthy and Low Calorie.  If you haven’t visited Debbi’s blog, you’re in for some great recipes!The majority of them are low calorie, packed with good flavors, and easy to make.
Debbi participated in the “Skinny Mama Mustard Contest” with her Spaghetti Squash Vegetable Gratin with Tarragon Lemon Mustard Sauce.  The kind folks at Saucy Mama gave Debbi 3 bottles of mustard for her own giveaway and I was the lucky recipient!  
I knew Saucy Mama’s Garlic Mustard would be perfect in a mushroom casserole I make and have posted.   This is a delicious mushroom recipe for anyone who is wild about mushrooms.  It is a saucy baked dish th…

Chicken with Grape Chutney

Why not make some chutney?  It is the perfect accompaniment to chicken ~ there’s something about the delicious way sweet and sour chutney balances out the flavor of savory chicken. 
This recipe is from my Cooking Light cookbook.  It calls for both green and red grapes.  I knew from making Roasted Italian Sausage with Grapes, that it makes no difference in taste or color, which grape is used, so I used only green grapes.  I then added crushed red peppers to the mix for a little heat.

I really like this recipe, and am looking forward to the next time I make it with chicken straight from the grill.  It will be delicious!

Chicken with Grape Chutney Adapted
½ cup chopped onion ½ cup red wine vinegar ½ cup dry red wine 2 teaspoons paprika 1 teaspoon crushed red peppers 1 teaspoon ground ginger 1 cinnamon stick 2 cups seedless green grapes 4 skinless, boneless chicken breasts 2 teaspoons canola oil ½ teaspoon salt ½ teaspoon seasoned pepper
In skillet over medium-high heat, add oil. When h…

Green Onion Crab Cakes

Ask 50 cooks and you’ll get 50 recipes for crab cakes…
Sometimes, they end up tasting like all of the ingredients, except the crab meat.  This crab cake recipe actually brings out the great crab flavor, which is just what it should do, even if it is canned crabmeat.  It’s not exactly a penny pinching meal, so I want it to have the flavor that is intended!

Living here in a small town, just Northwest of Chicago, we don’t have access to the great fresh crab that you all enjoy on the coast lines.So I am curious ~~~ what type of crab do you think is best, and why?Is it Maryland Blue Crab or Dungenous Crab inSan Francisco?I just know I’m jealous of all of you that enjoy it fresh!

These green onion crab cakes are nice and crispy on the outside and tender, moist and chock full of crab meat on the inside.  A good simple meal!

Green Onion Crab Cakes
1 egg, beaten 3 tablespoons green onion tops 3 teaspoons chili garlic sauce 1 teaspoon brown mustard 2 tablespoons mayonnaise 1 pound lump crabme…

Chicken Pizzaiola with Capers ~~~ Lightened Up

I’ve never made, nor even eaten, Chicken Pizzaiola before, but I positively plan on cooking it again!
Chicken Pizzaiola is a traditional Italian food, as far as I know.  A lot of you, my foodie friends, out there are Italian, so please let me know if that is true---what is the origin of this dish?  I believe the original recipe combines the taste of herbs with tomato sauce, poured over cooked chicken and topped with slices of mozzarella cheese.  

I clipped this light variation of Chicken Pizzaiola from our local newspaper, The Northwest Herald.It has the delicious tomato sauce with plenty of oregano, red pepper flakes and piquant capers.Instead of layers of mozzarella, this is topped with grated Parmesan cheese.
It was delicious!  I served it with a green salad and cooked spinach.  It would be great served with spaghetti!

Chicken Pizzaiola with Capers
3 chicken breasts; boneless, skinless 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon seasoned pepper 2 teaspoons olive oil 5 gre…

Happy Easter!

May the spirit of hope that Easter brings,
Help you find contentment in little things, And restore your faith in the Lord above, Who gave His life for the ones He loves.

I wish you all a very Happy Easter!

Ham Slices with Shallots & Vinegar

I love, love ham loaf ~ the saltiness of the ham with the luscious brown sugar and vinegar glaze...  So, when I saw this recipe in my Cooking Light cookbook for ham slices, I was ready to try it, and ~ I already had slices of smoked ham in the refrigerator!

This ham is quick and easy and good as an entrée at dinner time, like I served it, or at breakfast or brunch.  The sauce adds the perfect touch, complimenting the smoky taste of the ham.  It’s a great way to use leftover ham from Easter!
The next time, I will serve it with a quiche or breakfast casserole and fruit salad.  It will be delicious…

Ham Slices with Shallots & Vinegar
1 tablespoon olive oil 1/3 cup shallots, sliced 1/3 cup red wine vinegar 2 tablespoons water 4 slices smoked ham 2 tablespoons chopped fresh parsley (optional)
Heat oil in a skillet over medium heat. Add shallots and sauté for 2 minutes. Add vinegar and water; cook until reduced by half. Add ham and cook for 4 minutes or until heated through. Remov…

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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Dinner Party
Jules-Alexandre Grun

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May 5, 2004 – Dec 16, 2014

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