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This is my favourite recipe for pork chops and apples. Like it so much I served it to my mom and g-ma, and that’s saying something because those women know good food! Y’all know me, I can’t leave well enough alone so I included the original recipe from Taste Of Home. Gonna tell y’all what I did differently, this recipe is really flexible.

It’s D and me, I used 3 pork chops which makes one for each of us and 1 for him at work tomorrow. Always use all the apple cider, used yellow mustard which is what I had and a regular onion. One apple was enough for the smaller supper, and I always use cranberries instead of currants. they’re done at the 18 minutes, but I simmer them for 30 minutes because it makes them nicer.

Pork Chops And Apples

 

 

Apple Raisin Pork Chops

8 pork chops
1 tbls. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
2 c. apple cider or juice
3 tbls. spicy brown mustard
3 medium apples, sliced
1/2 c. sliced green onions
1/4 c. raisins
1/4 c. dried currants
2 tbls. cornstarch
1/4 c. cold water

In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to skillet.

Combine cider and mustard; pour over meat. bring to a boil; reduce heat. Cover and simmer for 13 – 18 minutes or until juices run clear. Remove chops to a serving platter; keep warm.

Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5 – 6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

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There are a million ways to cook a good fish, and I’m not one to turn my nose up at most of them. Anything that lives in the oceans, rivers, and lakes is on my menu. This way of making fish is the one I always use whenever I need to know I won’t be disappointed. It’s got a perfect crunchy fried fish texture, without being unhealthy. The flavour is totally up to you, there are a few ways I make it that I like but it’s very versatile in what spices you use. The whole thing takes about fifteen minutes from raw to on the plate, you can’t ask for anything easier or faster. Grab your favourite fillets of fish (Tilapia is my favourite), any firm, white fish is fine. Flounder is what I’m using here. In one bowl combine three eggs, and an equal amount of the mustard you have around. It should form a gravy like texture when you mix them together.

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Add a good amount of spices, this has a mixture of dill, garlic, and jalapeno (no heat in it), and I added paprika. Isn’t it pretty? In another bowl, mix a lot of instant potato flakes (2 cups sounds right) with more of the spices you used in the egg mixture.

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Picture 370 A little olive oil in the pan is all you need. Make sure the bottom of the pan is covered by the oil, then cook the fish on each side at a medium heat for about seven minutes. How long you cook them depends on how thick they are, the fish should be opaque and flake easily with a fork. They should be a nice golden brown, without getting very dark.

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The salad was very simple. Romaine lettuce, garbanzo beans, green onions, and strawberries, with a Paula Deen Vidalia Onion salad dressing. Very tasty!

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It all started off well, there was confidence in my stride and a spring in my step as I marched into the kitchen. “Who needs cook books?” I announced, grabbing things out of the fridge with abandon as I set out to make a healthy, tasty meal from what was laying around. Canned salmon, leafy greens, potato flakes (that’s right y’all, I love instant potato flakes and keep them around so there), some corn on the cob all happily jumped in bowls and pans with the sort of cheerful smiles you like in your supper ingredients. The salmon patties are fried in a very small amount of olive oil, cooked slowly over a low medium heat so they get nice and crunchy without needing lots of hot oil. The recipe below is close to what I did, it’s not a very exact thing so whatever you like will work. The corn on the cob was plain old boiled, and the salad… Ahhh, yum!

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It’s simple, but it was perfect. A few leaves of romaine, a few leaves of spinach, walnuts, cranberries, golden raisins, green onions, and pieces of

avocado tossed with Paula Deen’s Vidalia Onion And Poppy Seed dressing. A little flax seed sprinkled over the whole thing, and it was ready to serve. It was the kind of salad you end up being sad when it’s gone, and the main course starts feeling neglected. Fortunately, those little fishies made a come back with style!

1 can of salmon, three green onions chopped, seven Ritz crackers crushed up, somewhere between a half cup and a cup of instant mashed potato flakes, some dill, some pepper, and two eggs. Mix it all together, make small patties, and fry them in a little olive oil for a while on each side until they’re crisp and golden to dark brown. Very tasty.

Then came the world’s ugliest cake. After dinner, D and me got a sweet craving and I went rummaging. There was a mocha cake in the fridge, a batter I’d been experimenting with and never ended up putting together and frosting. Feeling lazy, I grabbed a can of Duncan Hines chocolate frosting out of the fridge as well and sliced up some strawberries. The cake was too thin on the outside, so I cut circles out of the middle and sliced them in half to make four layers. The frosting was too cold, the cake was moist from the fridge and when I tried to frost it the whole thing fell apart! Stuck it together anyway.The strawberries went between each layer on top of the frosting.

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Is that not the ugliest cake you’ve ever seen? This was after it slid around and fell over half way. It was so tasty!