4 pork chops (1-inch thick)
2 T vegetable oil
1 clove garlic, minced
1/4 c soy sauce
1/4 c red wine or chicken broth
2 T brown sugar
1/4 t red pepper flakes
1 T cornstarch
1 T cold water
Hot Cooked Rice, for serving
Green onions, sliced, for garnish (optional)
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1 1/2 teaspoons powdered gelatin
1 tablespoon water
2 cups sour cream
1/2 cup plus 1 tablespoon buttermilk
1 1/4 teaspoons pure vanilla extract
2/3 cup granulated sugar
1 cup creme fraiche
Blackberry Sauce (recipe follows)
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I love this idea for entertaining!!
1 (28-oz.) package PILGRIM’S PRIDE Breaded Chicken Breast Strips
14 to 18 (6-inch) wooden skewers
Fresh Herb Sauce
Sun-dried Tomato Aïoli
Garnish: fresh parsley...
1 pounds baby red potatoes, scrubbed and halved (quartered if large)
3 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
2 teaspoons smoked paprika, divided
1 cup chicken broth
salt and pepper
2 tablespoons finely chopped fresh parsley
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Doesn’t dish look amazing??
4 zucchini, washed and sliced lengthwise
1/2 c. sun gold cherry tomatoes, sliced in half
3 cloves garlic, sliced
salt & pepper
1 small bunch basil, torn or cut into large pieces
For Full Recipe go to : Farm House...
Makes about 20 balls
1 bulb garlic
1 tablespoon butter
1 teaspoon lemon juice
2 cups leftover stiff mashed potatoes, at room temperature
2/3 cup freshly shredded Gruyere cheese
1/2 – 1 cup plain bread crumbs
1/2 – 1 cup panko bread crumbs
oil for frying
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I think that Brussels Sprouts are underestimated. Here is one of many ways you can serve this green yummy vegetable.
For 2-4 servings:
3 cups brussels sprouts
1 tablespoon peanut oil
1½ tablespoons honey
½-1 teaspoon sriracha
The juice of half a lime
2 tablespoons peanuts
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This recipe was adapted from Martha Stewart
3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red-pepper flakes (optional)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
Gorgeous recipe from the kitchen queen Rachel Ray.
4 small, firm eggplants, each 5 to 6 inches in length (about 1 3/4 pounds)
1 box organic chopped frozen spinach
1 tablespoon extra-virgin olive oil, plus more for baking dish
1 pound ground veal
1 teaspoon ground or rubbed...
The Coconut Cream Pie is filled with a coconut custard and topped with a lightly sweetened coconut whipped cream. It is flaky, creamy, light, and perfect for any coconut lover. It is also a chilled pie, so it is a perfect ending to a warm day at the beach.
Coconut Cream Pie