HONEY GARLIC PORK CHOPS
4 center loin pork chops, well trimmed
1 c. flour
2 tsp. salt
2 tsp. black pepper
1½ Tbs. ground ginger
1 Tbs. ground nutmeg
1 Tbs. paprika
½ tsp. cayenne pepper
2 eggs
4 Tbs. water
Honey Sauce
2 Tbs. olive oil
3-4 cloves garlic, minced
1 c. honey
¼ c. soy sauce
1 tsp. ground black pepper
Sift together flour, black pepper, salt, ground ginger, nutmeg, paprika and cayenne pepper. Make an egg wash by whisking together the eggs and water. Season the pork chops with salt and pepper then dip the meat in the flour mixture, then into the egg wash and then back into the flour mixture pressing the mixture into the meat to get good contact. Heat a skillet with enough canola oil to cover the bottom of pan. Fry the chops for 4-5 minutes per side or until golden brown and crispy, watching the temperature so chops will not brown too fast. Drain on a wire rack for a few minutes before dipping the chops into the sauce.
Honey Garlic Sauce: In a medium saucepan, add olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes; remove from heat and allow to cool for a few minutes.
DEWITT’S SPAGHETTI
2 lb. Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3-4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
2 (6-oz.) cans tomato paste
2 (15-oz.) cans tomato sauce
2 c. water (add less if not simmering for a long period of time)
3 tsp. basil
2 tsp. dried parsley flakes
1½ tsp. brown sugar
1 tsp. salt
¼-½ tsp. crushed red pepper flakes
¼ tsp. fresh coarse ground black pepper
¼ c. red wine (a good Cabernet)
1 lb. thin spaghetti
Parmesan cheese
In large heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper flakes and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce. Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
SKILLET BLACKBERRY COBBLER
1 box of 2 refrigerated pie crusts
2 (14-16 oz.) bags frozen blackberries
1 stick butter, melted
1 1/3 c. sugar (for berries)
½ c. flour
¾ c. sugar (for crust)
½ stick butter, cut into small cubes
½ c. water
Heat oven to 350°F. Unroll one pie crust and place in bottom and up sides of 12-inch cast iron skillet. Pierce bottom and sides of crust with fork. Bake 7 minutes, remove from oven. Increase oven temperature to 400°F. In a large bowl, mix melted butter, 1 1/3-c. sugar and flour. Put berries in bowl with butter/mixture and toss until berries are covered and mixture is crumbly. Gently pour berries into skillet; sprinkle water over berries. Unroll second pie crust over top of berries, sealing at the edges of the skillet. Scatter the small pieces of butter on top of crust. Sprinkle ¾ c. sugar on top of crust. Cut tiny slits in top of pie crust. Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top. Highly recommend the use of a pie shield to keep crust edges from burning.
OLD-FASHIONED APPLE PIE
1 9-inch double pie crust, unbaked
2/3 c. sugar
3 Tbs. flour
3 Tbs. butter
¼ tsp. ground allspice
1/8 tsp. nutmeg, freshly grated
½ tsp. cinnamon
½ tsp cloves
3 lb. apples, peeled, cored and thinly sliced
1 tsp. vanilla extract
Egg wash
Preheat oven to 375°F. Combine sugar, flour and spices in large bowl. Mix in the apples so they are well coated. Add the vanilla extract. Place apple filling into pie crust, forming a slight round; Place top crust and cut slits to vent steam or use a lattice top and trim the sealed edges. Apply egg wash. Sprinkle top with butter pieces. Bake for 30 minutes, then reduce heat to 350 degrees F. and bake an additional 30-45 minutes until the crust is golden and the juices are bubbling.
CHICKEN AND VEGETABLE REDUCED-FAT CREAM SOUP
4 skinless, boneless chicken breasts
1/8 tsp. garlic powder
Vegetable cooking spray
1 can (10¾-oz.) reduced-fat cream of mushroom soup
½ c. milk
1 Tbs. lemon juice
¼ tsp. dried basil leaves, crushed
1 bag (16-oz.) frozen mixed vegetables
Sprinkle chicken with garlic powder. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set chicken aside. Add soup, milk, lemon juice, basil and vegetables. Heat to a boil. Return chicken to pan, cover and cook over low heat 10 minutes or until chicken is done.
CREAMY GARLIC BUTTER TUSCAN SHRIMP
2 Tbs. salted butter
6 cloves garlic, thinly diced
1 lb. shrimp (or prawns), tails on or off
1 small yellow onion, diced
½ c. white wine, optional
5 oz. sun-dried tomato strips in oil, drained
1 c. half-and-half
Salt and pepper to taste
3 c. baby spinach leaves
2/3 c. fresh grated Parmesan cheese
1 tsp. cornstarch mixed with 1 Tbs. water
2 tsp. dried Italian herbs
1 Tbs. chopped fresh parsley
Heat a large skillet over medium-high heat. Melt butter and add the garlic and fry until fragrant, about 1 minute. Add in the shrimp and fry 2 minutes on each side, until cooked through and pink. Transfer to a bowl and set side. Fry onion in the butter remaining in the skillet. Pour in the white wine and allow to reduce slightly. Add the sun-dried tomatoes and fry 1-2 minutes. Reduce heat to low-medium; add the half-and-half and bring to a gently simmer, while stirring occasionally. Season with salt and pepper to taste. Add in the spinach leaves and allow to wilt in the sauce and add in the Parmesan cheese. Allow sauce to simmer for further minute until cheese melts through the sauce. Add the milk/cornstarch mixture to center of pan and continue to simmer while quickly stirring the mixture through until sauce thickens. Add shrimp back into pan; sprinkle with herbs and parsley and stir through. Serve over pasta, rice or steamed vegetables.