APRICOT GLAZED PORK CHOPS

Apricot glazed pork chops

I have been making the pork chops this way for the longest time. The sweetness of the apricots enhances the pork. You can use thick or thin ones for this recipe. I used the thicker cut this time. The thin ones cook really fast so be careful not to overcook them. Pork when done right is tender and juicy. Today I served them with yams and broccoli. Corn on the cob is another great choice when it is in season.

Sauce Ingredients:

1 tablespoon olive oil

½ medium onions chopped

2 large garlic cloves minced

1   10 ounce jar of Polaner all fruit apricot preserves

Pinch of pepper

Dash of soy sauce

2 thick cut pork chops

Heat a small pot with olive oil. Place the onion in and let cook about 3 minutes. Add the garlic and cook until fragrant.  Stir in the apricot preserves, pepper and soy sauce. Cook until it is heated through. Take out about 3 tablespoons of the sauce and brush it on the pork chops until coated on both sides. The sauce will caramelize on the pork chop and enhance the flavor. Grill them until they are done.  Pour remaining sauce over the top and serve.

ESCAROLE AND BEAN SOUP

Escarole and Bean Soup

Beans are a super food. High in fiber (both insoluble fiber, which helps lower cholesterol, as well as soluble fiber, which fills you up) they are also a good, low-fat source of protein, and potassium. Beans can easily substitute for meat in many dishes.

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2 tablespoons olive oil

4 Garlic colves, chopped

1 pound escarole, chopped

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (1-ounce) piece Parmesan

Freshly ground black pepper

6 teaspoons extra-virgin olive oil

Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• Salt
• 4 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan
• Freshly ground black pepper
• 6 teaspoons extra-virgin olive oil
• Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

ORANGE POUND CAKE

ORANGE POUND CAKE

I tried something new. The amazing Honey Tangerine. They are super sweet and oh so good. I can’t believe I missed them. They are in season from January to March. Look for shiny skins. They should also feel heavy for their size. I’m making Orange Pound Cake from scratch. No box cake for me. I use sugar in the raw. It gives your baked recipes a deeper flavor.  I’m also using stoneground flour. Kerry’s Kitchen smells awesome! Give Honey Tangerines a try.

2 ¼ cups stoneground flour

2 cups sugar in the raw

½ teaspoon sea salt

½ teaspoon baking soda

1 tablespoon honey tangerine peel

1 teaspoon vanilla extract

1 cup butter softened

1 (8- ounce) carton sour cream

3 eggs

1 cup powdered sugar

2 tablespoons juice from the honey tangerine

Preheat the oven to 325 degrees. Grease a loaf pan and set aside.

In a large bowl with an electric mixer combine flour, sugar, salt, baking soda, Honey tangerine peel, vanilla, margarine, sour cream and eggs. Blend at a low speed. Then beat for 3 minutes at medium speed and pour batter into prepared pan.

Bake for 60 to 70 minutes or until the top of the cake springs back when touched lightly in the center.

Let the cake cool for about 15 minutes then remove from the pan. Let the cake cool completely.

For the glaze, blend 1 cup powdered sugar with 2 tablespoons of the honey tangerine juice. Adjust it so the consistency can be poured. Drizzle over the cooled cake.

KERRY'S GRILLED STEAK OVER SPINACH

KERRY'S GRILLED STEAK OVER SPINACH

Anyone that knows me knows how much I love summertime. I love the weather, the beach,   boating, and of course cooking on the grill. So I don’t care if it’s winter.  I just slide my grill closer to the door and enjoy the food and memories of past summers. Maybe this one will inspire you to do it too.



Ingredients:

4 garlic cloves minced

2 tablespoons Dijon Mustard

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

½ teaspoon thyme

½ teaspoon oregano

1/8 teaspoon pepper 

1 pound shell steak

1 bag baby spinach

1 tablespoon olive oil

1 small onion

1 container of mushrooms sliced

4 red potatoes 

In a small bowl combine three minced garlic cloves, mustard, Worcestershire sauce, vinegar, thyme, oregano and pepper. Put the steak in a zip lock bag and coat all sides with the marinade. Place in the refrigerator for 2 hours or overnight (the longer the better).

Clean and cut the potatoes in half. Boil them until tender. Drain and reserve in a bowl.

Fire up the grill! Turn it up to the medium - high setting. Grill steak on one side 5 to 6 minutes. Then turn it over and grill for another 5 to 6 minutes. I like my steak medium rare. So adjust cooking time to your liking. At the same time add the potatoes until they are  grilled. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

Meanwhile heat a pan on the stove with the olive oil and remaining minced garlic, onion. Cook for 3 minutes then add mushrooms and spinach. Cook till spinach is wilted. You are ready to slice the steak across the grain and lay over a bed of spinach. Add the potatoes and enjoy!

STRAWBERRY FRENCH TOAST

Strawberry French Toast

Valentine’s Day is coming up. I was thinking about breakfast ideas. French toast is great. I had an idea. What if I added some cream cheese and strawberries and turn it into a sandwich. That’s exactly what I did. Serve this breakfast in bed with coffee and the paper. Your Sweetie will be blown away!

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1 teaspoon margarine

4 eggs scrambled

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

4 slices of whole wheat bread

2 tablespoons softened cream cheese

1/2 container of strawberries (4-5 sliced thin)

Garnish with confectioner sugar and remaining whole strawberries

You will need a frying pan. Heat the pan over medium heat and add the margarine. Meanwhile scramble the eggs and add cinnamon, nutmeg. Dip the bread in the mixture and begin browning. Flip one slice over then make a layer of 1 tablespoon cream cheese and sliced strawberries on one half. Lay the other slice browned side down so its cooked side is facing the cream cheese and strawberries. Now flip the sandwich and brown the other side. This recipe makes two sandwiches. Add the garnishes. Happy Valentine's Day!

BLACK BEAN SOUP

BLACK BEAN SOUP

It’s a chilly day in January.  I’m making the Black Bean Soup. I add beer to my soup. My husband thought it was the best. I’m always looking to take recipes and tweak them to my taste. This Black Bean Soup recipe is absolutely delicious. Hope you enjoy it.

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10 Slices of Bacon

2 medium onions chopped

6 garlic cloves

14 ounces reduced sodium chicken broth
1 ½ cups of chopped tomatoes

½ bottle of beer

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 tablespoon chili powder

4 (15 ½ ounce) cans low sodium black beans, drained but not rinsed

1 bunch cilantro

Juice of ½ lime

Sour cream for garnish

Heat a large pot and brown the bacon. Stir in onions and cook until they are translucent. Stir in the garlic and cook for a minute. Add the broth, beer, tomatoes, ketchup, Worcestershire, and chili powder. Mix well then add the beans. Heat the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes.

Meanwhile, take the stems off the cilantro. Wash and shake dry. Chop it and stir into soup when it has been simmering 10 minutes. Cook the soup another 5 minutes it will start to thicken. Stir in the lime juice. Serve with garnishes. – You can grate cheddar, sour cream and add scallions if you wish.

WHITE WINE TOMATO CHICKEN

White Wine Tomato Chicken

3 boneless chicken cutlets

2 cloves of garlic

4 tablespoons olive oil

3 or 4 small tomatoes

1/3 cup dry white wine

1 tsp tarragon

salt

pepper

Heat oil over medium heat add garlic. Salt and pepper the chicken cutlets and cut into strips. Cook 7-10 minutes. Add wine and cook for 2 minutes more. Remove chicken on a plate. Add the tomatoes to the pan drippings cover and cook until they are tender. Then pour over the chicken. Sprinkle with tarragon.

POMEGRANATE MARGARITAS

Pomegranate Margaritas


Pomergranate Margaritas

1/4 cup sugar
1/4 hot water
1 1/2 cups pomegranate juice
3/4 cup tequila
5 limes juiced or 1/2 cup
1/4 cup orange liqueur ( Triple sec)
ice cubes


Mix the sugar and hot water to dissolve sugar. Stir in pomegranate juice, tequila and lime juice. Pour your drink into shaker filled with ice, Cover and shake until chilled. Remove the lid and strain in chilled glasses. Garnish with a lime.

MEATBALL AND SWISS CHARD SOUP

Meatball and Swiss Chard Soup
Recipe by Kerry Bruno

1 big bunch Swiss Chard , trimmed and cut into pieces
Extra -Virgin olive oil
4 Cloves garlic, 1 minced and 3 chopped
1 small onion chopped
1 Carrot, peeled and chopped
1 container of sliced mushrooms
1 Can white beans, cannellini
Black pepper
1 quart Chicken stock
2 cups beef stock
1/3 Ditalini
1 pound beef, pork,veal combo


Meatball ingredients


1 egg
1/2 cup bread crumbs
1/4 cup grated Romano cheese and some for the table


Directions

Bring a couple of inches of water to a boil. Add salt to boiling water and Swiss chard and cook for 7-8 minutes. Drain and reserve.

While the Swiss chard is cooking heat a soup pot on medium heat with 2 tablespoons extra virgin olive oil. Add 3 cloves chopped garlic, carrots, onions and mushrooms. Cook for 6 minutes. then add the white beans and cook for 1 minute.  Season with pepper to taste. Add the drained Swiss chard and the stocks. Cover the pot and bring to a boil. Add the ditalini and stir cook for 10 minutes at a slow simmer.

Mix the beef, pork ,veal combo with egg , remaining garlic clove, breadcrumbs, cheese in a bowl. Make mini meatballs and fry them in a fry pan until browned on all sides but not cooked through. (so they stay tender in the soup.) Add them to the soup and cook for another 5 minutes.  Adjust seasonings and serve soup.