SLOW COOKED PORK AND SAUERKRAUT

SLOW COOKED PORK AND SAUERKRAUT
makes 6-8 servings

2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast
3 tablespoons brown mustard**
  • Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
  • Add pork roast, cutting in half if necessary to avoid over crowding.
  • Set on low for 8 hours.
**The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I'd like to live to make another recipe) and we loved it so I don't believe the mustard is necessary, but add it if you like.

BAKING PARTNERS ~ CINNAMON CHOCOLATE BABKA MUFFINS

Cinnamon Chocolate Babka Muffins

DOUGH
1/2 cup whole milk, warmed 110 degrees
1/4 cup sugar
2 teaspoons instant rapid rise yeast
1 large egg at room temperature
2 cups all purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter at room temperature
  • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
  • Mix in the butter until well blended with no remaining chunks.
  • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
  • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.
FILLING
3/4 cup milk chocolate chips
1/4 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter at room temperature
  • Chop chocolate pieces in a food processor until small coarse pieces.
  • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
  • Set aside.
EGG WASH
1 egg, lightly beaten
1 tablespoon heavy cream
  • Whisk together until well blended.
STREUSEL TOPPING
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter at room temperature
  • In a small bowl combine the brown sugar and flour.
  • Cut the butter in with a pastry blender until it resembles coarse crumbs.
  • Set Aside.
ASSEMBLY
  • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
  • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
  • Roll the dough into a 12x20 rectangle.  (flour as needed to prevent sticking)
  • Sprinkle the filling evenly over the dough.
  • Roll the dough into a tight log.
  • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
  • Place each piece into you prepared tin or papers.
  • Cover with your tea towel and let rise 30 minutes or so.
  • Preheat oven to 350 degrees.
  • After 30 minutes, brush tops with the egg wash.
  • Sprinkle each with the streusel topping.
  • Bake for 15-20 minutes or until puffed and brown around the edges.
  • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).


WEEKLY MENU PLAN


Menu Plan Monday hosted by Laura at I'm an Organizing Junkie


DATEBREAKFASTLUNCHDINNER
MONDAY4/14YOGURT, GRANOLA & BLUEBERRIESSANDWICHESGLAZED STUFFED PORK CHOPS
TUESDAY4/15TOASTFRUIT & CHEESECHICKEN CHILE RELLENOS
WEDNESDAY4/16YOGURT, GRANOLA & BLUEBERRIESSOUPCHIPOLTE CHEDDAR MAC & CHEESE ala TAMY
THURSDAY4/17FRUITCHEESE & FRUITPEANUT PORK & NOODLES SALAD
FRIDAY4/18CHEERIOS & BANANASALADCHICKEN PARMESAN MEATBALLS
SATURDAY4/19S.O.S. aka S#^T on a SHINGLEOUT SMOTHERED CHICKEN
SUNDAY4/20LUAU BENEDICTS SALADFAMILY EASTER DINNER

GLAZED STUFFED PORK CHOPS

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced
  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you. 

BIRD'S EYE VIEW FROM THE EAGLE'S NEST

There were 2 platforms with old nests a few months ago.  I noticed that one of the platforms was getting bare and the other one was being built up, but today was the first time I saw the new neighbors.  I think spring is finally here.

CORNED BEEF HASH

CORNED BEEF HASH
2-3 tablespoons unsalted butter
1 small Vidalia onion, finely chopped
2-3 cups Yukon gold potatoes, chopped small
2-3 cups Cooked corned beef, chopped smaller than potatoes
celery salt and freshly ground pepper to taste
  • Melt butter in pan (cast iron works best) over medium high heat.
  • Add potatoes and cook until tender, stirring periodically.
  • Salt and pepper to taste.
  • Add onions and cook until onions are translucent.
  • Add corned beef.  You want this dish to sizzle.  Sizzling equals browning.  Don't stir, but allow the hash to cook undisturbed until it starts to brown and then flip it in portions until it has browned on all sides.
  • Top with over medium eggs and enjoy!

POTATO PANCAKES

This one is for Riley at Pig'n'Pancake in Seaside.  Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
POTATO PANCAKES
3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk**
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.
*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

**I generally use regular milk and 1 tablespoon apple cider vinegar.

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Add ham pieces, coating them well with sauce.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions.
  • Bake 20 minutes or until heated through and golden on top.


WEEKLY MENU PLAN


Menu Plan Monday hosted by Laura at I'm an Organizing Junkie


DATEBREAKFASTLUNCHDINNER
MONDAY2/10YOGURTSANDWICHESCHICKEN DIVAN from AMERICA'S TEST KITCHEN
TUESDAY2/11TOASTFRUIT & CHEESE NEW ORLEANS CHICKEN & BISCUITS from AMERICA'S TEST KITCHEN
WEDNESDAY2/12YOGURTSOUPMACARONI with PEPPERONI & SMOKED MOZZARELLA from AMERICA'S TEST KITCHEN
THURSDAY2/13FRUITCHEESE & FRUITBAKED COD with BUTTER CRACKER CRUST from AMERICA'S TEST KITCHEN
FRIDAY2/14CEREALSALADCAJUN CORN CHOWDER from AMERICA'S TEST KITCHEN
SATURDAY2/15S.O.S. aka S#^T on a SHINGLEOUTCHICKEN BOG from BIG GUN BURGER SHOP
SUNDAY2/16LUAU BENEDICTS SALAD BACON CHEDDAR SCONES from BEST BUNS BREAD CO.

CHICKEN & GREEN CHILE FLAUTAS for the SUPERBOWL


CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping
  • In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
  • Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
  • Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
  • Cook tortillas seam side down and then turning to brown all the way around.
  • DO NOT crowd the pan.
  • Drain on paper towels.
  • Serve with your favorite sauces.

WEEKLY MENU PLAN


Menu Plan Monday hosted by Laura at I'm an Organizing Junkie


DATEBREAKFASTLUNCHDINNER
MONDAY2/3YOGURTSANDWICHESTERIYAKI GLAZED STEAK TIPS from AMERICA'S TEST KITCHEN
TUESDAY2/4TOASTFRUIT & CHEESE
CORN & CRAB CHOWDER from RICHARD'S SEAFOOD PATIO
WEDNESDAY2/5YOGURTSOUPJAMBALAYA from BOLL WEEVIL CAFE & SWEETERY
THURSDAY2/6FRUITCHEESE & FRUITPORK SCHNITZEL with CAULIFLOWER PUREE from THE PORCH
FRIDAY2/7CEREALSALADWATERGATE SALAD from FENDER'S DINER
SATURDAY2/8 EGGS ala ROOSEVELT aka DEPRESSION EGGSOUT  HUEVOS RANCHEROS from THE METRO DINER
SUNDAY2/9BUTTERMILK WAFFLESSALAD ARTICHOKE FRITTERS from WINDY CORNER MARKET