"There is poetry in a pork chop to a hungry man."
~Philip Gibbs (New York Times 1951)
~Philip Gibbs (New York Times 1951)
June 19, 2013
June 18, 2013
Let's Talk
On June 3rd I posted a daily deal to get a free Mintie Treat for your dog. We got our's yesterday and as you can see, my dog loved it!
Pretzel Encrusted Pork Chops
Most people would agree that mustard and pretzels go very well together. I made these the other night and my husband and I really enjoyed the combination. Why don't you give it a try and see how well the flavors blend!
Pretzel Encrusted Pork Chops
6 pork chops
3 Tablespoons butter, melted
1 1/2 Tablespoons honey
1 1/2 Tablespoons mustard
3/4 cup pretzels, finely chopped
1 teaspoon basil
1/8 teaspoon pepper
Preheat oven to 375 degrees F. Grease baking sheet. In shallow bowl stir butter, honey and mustard. In another shallow bowl mix pretzels, basil and pepper. With back of spoon spread mustard mixture on all sides of pork chops. Then dip in pretzel mixture, covering all sides. Place on cookie sheet. Bake about 30 - 35 minutes making sure pork chops are fully cooked.
Servings: 6 pork chops
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| Pretzel Encrusted Pork Chops |
Pretzel Encrusted Pork Chops
6 pork chops
3 Tablespoons butter, melted
1 1/2 Tablespoons honey
1 1/2 Tablespoons mustard
3/4 cup pretzels, finely chopped
1 teaspoon basil
1/8 teaspoon pepper
Preheat oven to 375 degrees F. Grease baking sheet. In shallow bowl stir butter, honey and mustard. In another shallow bowl mix pretzels, basil and pepper. With back of spoon spread mustard mixture on all sides of pork chops. Then dip in pretzel mixture, covering all sides. Place on cookie sheet. Bake about 30 - 35 minutes making sure pork chops are fully cooked.
Servings: 6 pork chops
June 17, 2013
What's For Dinner
This will be my menu for the week. . . what are you having?
*Vegetable Stroganoff, Watermelon, Artisan French Rolls
*Cheesy Chicken & Wild Rice Casserole, Orange-Glazed Carrots, Peaches
*BLT Salad, Minestrone Soup, Fruit Cup
*Veggie Topped Spuds, Bananas, Artisan French Rolls
*Tuna Noodle Casserole, Cut Up Veggies, Apple Slices
*Beef Brisket, Mashed Potatoes & Gravy, Green Beans, Fruit Salad
*Mexican Beans and Rice, Cucumber/Tomato Salad, Blueberries
Note: if the dish is highlighted, the recipe has been posted
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| Vegetable Stroganoff |
*Vegetable Stroganoff, Watermelon, Artisan French Rolls
*Cheesy Chicken & Wild Rice Casserole, Orange-Glazed Carrots, Peaches
*BLT Salad, Minestrone Soup, Fruit Cup
*Veggie Topped Spuds, Bananas, Artisan French Rolls
*Tuna Noodle Casserole, Cut Up Veggies, Apple Slices
*Beef Brisket, Mashed Potatoes & Gravy, Green Beans, Fruit Salad
*Mexican Beans and Rice, Cucumber/Tomato Salad, Blueberries
Note: if the dish is highlighted, the recipe has been posted
June 16, 2013
Did You Know. . .
that it is believed that oregano originated in Greece?
that the word oregano actually is a Greek word? It means "joy of the mountains".
that couples who had been married in Ancient Greece, were crowned with wreaths of oregano?
that oregano used to be put on graves in ancient times? It was meant to give peace to those who left this earth.
that the Greeks of long ago thought cows had better, tastier meat if they ate oregano?
that the word oregano actually is a Greek word? It means "joy of the mountains".
that couples who had been married in Ancient Greece, were crowned with wreaths of oregano?
that oregano used to be put on graves in ancient times? It was meant to give peace to those who left this earth.
that the Greeks of long ago thought cows had better, tastier meat if they ate oregano?
June 15, 2013
Question of the Day
Speaking of oregano, do you know which favorite dish of World War II soldiers increased the popularity of this herb in the United States?
Answer: Pizza, of course!
Answer: Pizza, of course!
June 14, 2013
Health and Fitness
I used oregano in the Italian Wheat Breadsticks that I made this week. Did you know that oregano is one of the seven super spices (according to the McCormick Company -- manufacturer of spices)? Just one teaspoon of this herb has as much antioxidant effectiveness as three cups of chopped broccoli according to Dr Wendy Bazilian (she's the author of The SuperFoodsRx Diet: Lose Weight with the Power of SuperNutrients). So. . . sprinkle on the oregano!June 13, 2013
Let's Talk
I truly would love to have even more viewers. . . so if I can ask you to do one thing for me, please tell others about my humble blog. It would be fun to see my list of followers grow or even to see my recipes being pinned onto Pinterest (there's a button to the right!)
As always, thank you!! ~Denise~
June 12, 2013
Italian Wheat Breadsticks
I admit that this recipe is not one that you are going to whip up on one of those busy week nights. It does take a little time but oh, it's sooo good! The best part is that no kneading is required!
Italian Wheat Breadsticks
1 Tablespoon (or one package) active dry yeast
1 1/3 cups warm water (105 - 115 degrees F.)
3 Tablespoons canola oil
1 Tablespoon honey
1 teaspoon salt
1 cup wheat flour
2 cups all-purpose flour
1 egg white, slightly beaten
1 Tablespoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano
In large bowl, dissolve the yeast in the water. Mix in the oil, honey, salt and wheat flour. Beat until smooth. Stir in rest of flour until a soft dough forms. Cover and let rise in a warm place for 45 minutes. The dough should double.
In the meantime, mix kosher salt, basil and oregano.
Preheat oven to 400 degrees F. Stir dough to beat it down (about 25 strokes). On a well-floured surface break dough into 30 equal parts. Roll each one and shape each one into 9" rope. Twist and place on greased cookie sheet. Brush each breadstick with egg white. Generously sprinkle kosher salt mixture onto each breadstick.
Bake about 15 minutes until golden brown and crisp.
Servings: 30 breadsticks
Italian Wheat Breadsticks
1 Tablespoon (or one package) active dry yeast
1 1/3 cups warm water (105 - 115 degrees F.)
3 Tablespoons canola oil
1 Tablespoon honey
1 teaspoon salt
1 cup wheat flour
2 cups all-purpose flour
1 egg white, slightly beaten
1 Tablespoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano
In large bowl, dissolve the yeast in the water. Mix in the oil, honey, salt and wheat flour. Beat until smooth. Stir in rest of flour until a soft dough forms. Cover and let rise in a warm place for 45 minutes. The dough should double.
In the meantime, mix kosher salt, basil and oregano.
Preheat oven to 400 degrees F. Stir dough to beat it down (about 25 strokes). On a well-floured surface break dough into 30 equal parts. Roll each one and shape each one into 9" rope. Twist and place on greased cookie sheet. Brush each breadstick with egg white. Generously sprinkle kosher salt mixture onto each breadstick.
Bake about 15 minutes until golden brown and crisp.
Servings: 30 breadsticks
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| Italian Wheat Breadsticks |
June 11, 2013
What's For Dinner
And so the summer parties begin. . . which means I don't have to cook a few nights this week!
*Spaghetti with Garden Marinara Sauce (still have some that I froze last summer!), Raw Veggie Plate, Grapes, Italian Wheat Breadsticks
*Veggie Rice Medley, Peaches, Italian Wheat Breadsticks
*Steak, Steak Fries, Green Beans, Bananas
*Seasoned Grilled Fish, Rice Pilaf, Thyme Spiced Carrots, Pineapple
*Birthday Celebration
*Pretzel Encrusted Pork Chops, Mashed Potatoes, Peas, Apple Slices
*Graduation Party
Note: if the dish is highlighted, the recipe has been posted
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| Spaghetti w/Garden Marinara Sauce |
*Veggie Rice Medley, Peaches, Italian Wheat Breadsticks
*Steak, Steak Fries, Green Beans, Bananas
*Seasoned Grilled Fish, Rice Pilaf, Thyme Spiced Carrots, Pineapple
*Birthday Celebration
*Pretzel Encrusted Pork Chops, Mashed Potatoes, Peas, Apple Slices
*Graduation Party
Note: if the dish is highlighted, the recipe has been posted
June 10, 2013
New Year's Resolutions
This will be the last post in the New Year's Resolutions miniseries. As we've been talking about all year one of our goals was to eat healthier. Here are a couple more ways to achieve that goal.*
Eat more vegetarian meals, less meat. . . If you look at my What's For Dinner posts over the past year, you will see that I have slowly started to serve less dishes with meat in them. I usually serve meat no more than three times a week and believe it or not, my family has been fine with this. Even I who never was much of a vegetable eater have been enjoying these meatless dinners. I try to have some type of fish once a week and the other meals may include pasta or one of my other vegetarian recipes (such as a veggie hero sandwich, veggie rice medley or toasted ravioli). Plus some of the meals that do have meat in them have more vegetables in them than the meat like my chicken stir fry.
Try doing this by eliminating one meat dish a week; then try two and so on. You may find that it is not as difficult as you think!
Cut down on sweets. . . Now, I have mentioned on more than one occasion that I have a sweet tooth! I really do like cakes and pies and cookies! But as we all know, sugar is not good for us. I recently read that research shows that a lifetime of overindulging in sugary sweets, can actually give you wrinkled, dull skin -- now that's a reason to cut back! Of course, there are many other reasons like it can lead to cancer, compromise your immune system and even cause brittle nails just to name a few.
So how do I satisfy my sweet tooth? What I started to do was to allow myself something sweet as a snack at night time. In that way, I don't feel deprived. If I try to have it any time sooner in the day, I just crave more sugar so night time works best for me. I also found that my sugar craving lessened over time.
If you can eliminate sweets from your diet all at once, that is wonderful! However, if you are like me, indulge but try to do it on a smaller scale.
*You can read more tips by clicking on Tip of the Day at the top and then scrolling down until you see New Year's Resolutions.
Eat more vegetarian meals, less meat. . . If you look at my What's For Dinner posts over the past year, you will see that I have slowly started to serve less dishes with meat in them. I usually serve meat no more than three times a week and believe it or not, my family has been fine with this. Even I who never was much of a vegetable eater have been enjoying these meatless dinners. I try to have some type of fish once a week and the other meals may include pasta or one of my other vegetarian recipes (such as a veggie hero sandwich, veggie rice medley or toasted ravioli). Plus some of the meals that do have meat in them have more vegetables in them than the meat like my chicken stir fry.
Try doing this by eliminating one meat dish a week; then try two and so on. You may find that it is not as difficult as you think!
Cut down on sweets. . . Now, I have mentioned on more than one occasion that I have a sweet tooth! I really do like cakes and pies and cookies! But as we all know, sugar is not good for us. I recently read that research shows that a lifetime of overindulging in sugary sweets, can actually give you wrinkled, dull skin -- now that's a reason to cut back! Of course, there are many other reasons like it can lead to cancer, compromise your immune system and even cause brittle nails just to name a few. So how do I satisfy my sweet tooth? What I started to do was to allow myself something sweet as a snack at night time. In that way, I don't feel deprived. If I try to have it any time sooner in the day, I just crave more sugar so night time works best for me. I also found that my sugar craving lessened over time.
If you can eliminate sweets from your diet all at once, that is wonderful! However, if you are like me, indulge but try to do it on a smaller scale.
*You can read more tips by clicking on Tip of the Day at the top and then scrolling down until you see New Year's Resolutions.
June 9, 2013
Health and Fitness
Noodles are actually a good source of vitamins and minerals which the law states that they must contain.
Noodles have iron which aids in moving oxygen throughout your body.
Noodles have niacin, folic acid, riboflavin and thiamin which aids in converting this carbohydrate into energy.
Noodles do not have much sodium or fat.
June 8, 2013
Did You Know. . .
that in China noodles represent longevity?
that the cooking of noodles for 30 minutes and combining them with cheese and a cream sauce was brought to the U.S. by the Colonists?
that slurping your noodles loudly is actually regarded as good manners? It is a way to tell the host that you are really liking your meal!
that noodles are made using Durum flour, egg solids and water?
that in the U.S., noodles just aren't noodles if they do not have the egg solids? That is because of federal regulations.
that the cooking of noodles for 30 minutes and combining them with cheese and a cream sauce was brought to the U.S. by the Colonists?
that slurping your noodles loudly is actually regarded as good manners? It is a way to tell the host that you are really liking your meal!
that noodles are made using Durum flour, egg solids and water?
that in the U.S., noodles just aren't noodles if they do not have the egg solids? That is because of federal regulations.
June 7, 2013
Tip of the Day
4 ounces of uncooked pasta (i.e. noodles, penne, macaroni, ziti. . .) = 1 cup dried pasta = 2 1/2 cups of cooked pasta
For my Creamy Noodle recipe, it calls for 6 ounces of dry (or uncooked) noodles. The equivalent of that is 1 1/2 cups.
June 6, 2013
Creamy Noodles
This is an easy side dish to accompany your meal and it only takes about 15 minutes to prepare. The best part, it doesn't contain all those chemicals in prepackaged pasta mixes!
Creamy Noodles
6 oz. noodles
2 Tablespoons butter
2/3 cup water
1 1/2 teaspoon chicken bouillon
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon poultry seasoning
1/4 cup milk
1 1/2 Tablespoons cornstarch
Cook noodles according to package directions. In the meantime, melt butter. Add water, bouillon, basil, parsley and poultry seasoning. Stir. Cover and simmer for 5 minutes. In a small bowl, mix milk and cornstarch. Add to sauce mixture. Bring to a boil. Cook on low for 1 minute. Toss with cooked noodles.
Servings: 4 - 6
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| Creamy Noodles |
6 oz. noodles
2 Tablespoons butter
2/3 cup water
1 1/2 teaspoon chicken bouillon
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon poultry seasoning
1/4 cup milk
1 1/2 Tablespoons cornstarch
Cook noodles according to package directions. In the meantime, melt butter. Add water, bouillon, basil, parsley and poultry seasoning. Stir. Cover and simmer for 5 minutes. In a small bowl, mix milk and cornstarch. Add to sauce mixture. Bring to a boil. Cook on low for 1 minute. Toss with cooked noodles.
Servings: 4 - 6
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