Pork Chops in Beer Gravy

I’ve never been much of a beer drinker myself, but I’ll grab a six-pack if I’m inviting friends over, and, like Rosie, if there’s a can or two left over, I’ll use it to create a wonderful dish. The one is easy to prepare and tastes delicious.

Enjoy,

GM

PORK CHOPS IN BEER GRAVY

  • 4 to 6 thick cut pork chops
  • 1 12 oz can of beer
  • 1 can cream of mushroom soup
  • 2 tablespoons vegetable oil
  • garlic powder
  • tsp season salt
  • black pepper

Preheat oven to 350 F. Sprinkle pork chops with garlic powder, season salt and pepper, and cook in skillet with vegetable oil. Once chops are nicely brown remove and place in a baking dish. Pour soup and beer into the skillet, stir in pan drippings and heat to boiling. Pour over pork chops and bake for 1 hour. The gravy goes well with mashed potatoes.

Italian Wedding Soup

This recipe appears in my Marina Martindale novel, The Reunion. One of the supporting characters, a teenager and aspiring chef, creates this dish for his older brother, who’s come down with the flu. I love Italian wedding soup, but had never tried preparing it myself, so first I would have to try it in my own kitchen.

As I started researching recipes I discovered many variations of Italian wedding soup, all of which sounded delicious. So I combined the best of the best and created my own interpretation. The result was fabulous. It came out better than expected.

Enjoy.

GM

 

ITALIAN WEDDING SOUP

For the meatballs

  • 1 pound ground beef, ground chicken or ground turkey
  • OR ½ pound ground meat with ½ pound ground pork
  • ¼ cup breadcrumbs
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Yields approximately 40 to 50 meatballs. Set aside.

For the soup

  • 2 tablespoons olive oil
  • ½ medium sized yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 carrots, peeled and sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 10 cups, (2 ½ quarts) chicken stock
  • ½ cup dry white wine (such as Chardonnay)
  • 1 egg, well beaten
  • 1 cup small pasta (such as stars or small sea shells)
  • 2 teaspoons salt (if desired)
  • ½ teaspoon pepper
  • 1 tablespoon dill
  • 12 ounces fresh spinach, washed and trimmed
  • OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While the meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil. Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Orange Chocolate Chip Loaf

So, what to do when someone gives you a big bag full of fresh oranges? Do what Rosie would have done. Use them to create something wonderful. This quick bread recipe is easy and delicious. Enjoy.

GM

 

ORANGE CHOCOLATE CHIP LOAF

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated orange zest
  • 1/2 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Optional Glaze

  • 1/2 cup orange juice
  • 1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing the loaf from the pan.

 

Mediterranean Style Clam Chowder

clam-chowderThis is one of my all time favorite recipes. I created it with love, not to mention a lot of trial and error, as a tasty clam chowder alternative for those with milk allergies or lactose intolerance.

Enjoy.

GM

MEDITERRANEAN STYLE CLAM CHOWDER

  • 1 medium onion, chopped
  • 1 tablespoon minced garlic or 1 tablespoon garlic powder
  • 1 tablespoon cooking oil or olive oil
  • 2 cups water
  • 2 to 3 small potatoes, peeled and diced into small cubes
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 can diced, peeled tomatoes
  • 2 cans baby clams
  • 1/2 teaspoon basil, bay leaves, rosemary and Italian seasoning
  • 1 tablespoon Wondra flour or cornstarch

Chop onion and place in small stockpot with cooking oil. Add minced garlic, (if desired). Saute until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to boil, cover, reduce heat, and simmer on low for 10 minutes.

Add diced tomatoes. Strain clam juice into a small container and add clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add juice to soup mixture and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, rosemary and Italian seasoning. Stir, and, if necessary, raise heat slightly until soup begins to boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve.

 

Sausage and Pasta Soup

Fall236 is in the air, and there’s nothing quite like a nice bowl of homemade soup to go with a crisp fall day. Here’s a nice, Italian style soup that can go as a side dish to an Italian recipe, or be a meal in itself.

Enjoy,

GM

SAUSAGE AND PASTA SOUP

  • 1 pound Italian sausage, sweet or mild, casings removed
  • 1/2 large onion, chopped
  • 2 t0 3 tbsp chopped garlic (if desired)
  • 1 jar tomato based meatless pasta sauce
  • 1 can diced tomatoes (14.5 oz size)
  • 1 package frozen carrots OR
  • 1 or two fresh carrots, chopped
  • 1 bell pepper, chopped
  • 1 zucchini or yellow squash, chopped
  • 4 cups water or chicken broth
  • 2 tbsp basil
  • 1 tbsp Italian seasoning
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup uncooked pasta, such as rotelli

Brown sausage, chopped onion and garlic in a skillet until the sausage is thoroughly cooled. Drain and place in a crockpot. Add the pasta sauce, diced tomatoes, vegetables, water, (or chicken broth), and seasonings. Cook on low for 6 to 8 hours, checking frequently, and add water (or chicken broth), if needed. Stir in the pasta, turn crockpot to high, and cook for an additional 20 minutes, or until the pasta is cooked to desired firmness. Serve with garlic bread.

Good Old Fashioned Chili con Carne

chile-con-carneI love classic, back-to-basics dishes, and I love experimenting with other people’s recipes to create my own, unique version. Here is the result of my latest, “experiment.” It was inspired by a recipe at allrecipes.com. I then changed some of the ingredients and have made it my own.

Enjoy.

GM

GOOD OLD FASHIONED CHILI con CARNE

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 2 cups beef broth
  • 1 (15 ounce) can Ranch Style Beans
  • 1 (15 ounce) can red kidney beans
  • 1 (4 oz) can chopped green chili peppers
  • 1 (15 ounce) can of corn (optional)
  • 2 tablespoons red chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon buffalo wing sauce

Cook beef and onion in a large stockpot over medium heat. Once meat is brown and the onions are clear stir in tomato sauce, beef broth, beans, green chili peppers, corn (if desired), and seasonings. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.

Baked Ziti Parmesan

So who doesn’t love pasta? It’s cheap, it’s filling, and you can make many wonderful dishes with pasta. Not eating gluten? No problem. There are some wonderful gluten free pastas out there. In fact, I use both wheat and gluten free pastas, and both are yummy.

This is a simple, yet tasty, pasta dish that is easy to prepare and uses ingredients that most of us already have on hand. Best of all, it’s delicious.

Enjoy,

GM

baked-zitiBAKED ZITI PARMESAN

  • 1 lb. lean ground beef
  • 2 jars spaghetti sauce
  • 2 cups mozzarella cheese
  • 2 cups Parmesan cheese
  • dash of salt

Preheat oven to 350 F. Spray an 8 x 8 baking dish with nonstick cooking spray. Set aside. Boil pasta in salted water according to the package directions. Drain. While pasta is cooking brown meat in a skillet over medium heat until browned and crumbled. Drain. Place meat back in skillet and add spaghetti sauce, stirring well.

Place half of cooked pasta in the bottom of the baking dish. Cover with half of the pasta sauce. Top with 1 cup mozzarella cheese and 1 cup Parmesan cheese. Repeat layers, ending with the remaining cheeses on top. Bake uncovered for 20 to 25 minutes, or until top cheese layer is browned and sauce is bubbling. Serve with hot garlic bread.

 

Italian Style Pork Roast with Mushroom Gravy

219

Sometimes when you try something new in the kitchen you hit a home run and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants–only better.

Enjoy.

GM

 

ITALIAN STYLE PORK ROAST WITH MUSHROOM GRAVY

  • 1 to 3 lb pork roast
  • 2 packages fresh, sliced mushrooms, rinsed and drained
  • 1 medium onion, chopped
  • 3 cloves minced garlic
  • 2 tablespoons butter
  • 2 tablespoons cooking oil
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt, (if desired)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon basil
  • 1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened. Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes.

Rosie’s Recipe for Half and Half Wheat Bread

Rosie Rob Cover FinalWhile many of the recipes in Rosie’s Riveting Recipes, take 30 minutes or less to prepare, the bread recipes take a bit longer. While not difficult or complicated, these recipes are a process, as the yeast needs time to rise and the dough needs to be properly prepared before baking.

This recipe would be a fun, family-friendly weekend project. Children in particular love touching and feeling things, and with this recipe there would be plenty of opportunities for them to do just that. The final product is a good tasting bread that is dense, much like French bread, but without the hard crust. You can also slice the bread for sandwiches to pack in the children’s lunchboxes.

Enjoy.

GM

HALF AND HALF WHEAT BREAD

  • 3 1/2 cups sifted enriched flour
  • 3 cups un-sifted whole wheat of graham flour
  • 1 cup milk, scalded*
  • 1 cake compressed yeast, or 1 package granular yeast**
  • 1 cup lukewarm water
  • 1/3 cup molasses or strained honey
  • 3 teaspoons salt
  • 2 tablespoons shortening

Sift flour once, measure; add whole wheat flour; mix well.

Cool milk to lukewarm. Soften yeast in small amount of water. Add with remaining water to milk. Add molasses or honey, salt and shortening. Add flour and work in thoroughly. Knead on floured board until smooth, about 10 minutes. Let rise in warm place until doubled in bulk, about 2 1/2 hours.

Punch dough down, let rise again in warm place for about 1/2 hour.

Divide dough into two equal parts and mold into balls; allow to stand closely covered for 15 minutes. Shape into loaves. Place in greased bread pans, 8 1/2 x 4 1/2 x 8 inches, cover and allow to stand until dough comes well about top of pans, about 1 1/2 to 2 hours.

Bake at 400º for about 40 minutes. Do not store until cold. Makes 2 loaves.

*Scaling milk was used before the process of pasteurization. This step is no longer necessary.

** One package of dry yeast is one scant tablespoon.

Swedish Meatballs

swedish meatballsI’m fortunate because I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt’s 8th grade home economics class.

SWEDISH MEATBALLS

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 cup rolled cracker crumbs or breadcrumbs
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1 tablespoon flour
  • 2 cups milk
  • salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.

GM