Yummy food Catch up Weekend Snapshot

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Today:)
These were amazing I found this recipe on how to brine pork chops and then stuff them MMMMMmmm they melted in our mouths and my Mom just loved them too

Stuffed Pork Chops Serves 6

6 1½ inch thick pork chops

1. Using a paring knife, make a 1-inch long cut near the bone on the chop.
2. Gently work the knife into the chop to create a pocket for the stuffing.
3. Try to get as large a pocket as you can without actually cutting through to the outside of the chop.
4. Brine these for at least 1 hour, but 3 hours would be best.

The Brine Ingredients

• 1 cup firmly packed brown sugar (I like dark brown sugar but any brown sugar will work perfectly well)
• ¼ cup plus 4 tablespoons of salt (kosher salt if you have it)
• 8 cups of warm water (tap hot is perfect)

Instructions

1. Mix the ingredients in a bowl large enough to hold 6 pork chops.
2. Place the pork chops into the brining liquid.
3. Make sure the chops are completely covered with the brine.
4. Cover the bowl and refrigerate for 1 to 3 hours.

Stuffing Ingredients

• 1 ¼ cup of breadcrumbs (any breadcrumbs you have around will work)
• ¼ cup of toasted pine nuts, chopped fine
• 2 garlic cloves, minced
• 1 bag of fresh baby spinach leaves
• ½ cup of feta cheese crumbed fine
• ¼ cup of ricotta cheese
• ½ cup of Parmesan Romano cheese
• 1 tablespoon of lemon juice
• 1/8 teaspoon of nutmeg
• Salt and pepper to taste
• Olive oil to cover the bottom of a large skillet (about 3 tablespoons)

Instructions

1. Mix the pine nuts and breadcrumbs.
2. Coat the bottom of a large skillet with olive oil.
3. Heat the oil over a medium flame.
4. Add the spinach and sauté until the spinach starts to wilt.
5. Add the garlic.
6. Cook for a minute or two.
7. Remove from heat.
8. Drain the liquids from the spinach using a strainer or colander.
9. Mix the cheeses in a large bowl.
10. Add the breadcrumb mix and the spinach.
11. Add the lemon juice and the salt, pepper, and nutmeg and mix well.
12. Remove the pork chops from the brine and pat dry.
13. Stuff the pork chops with the stuffing.
14. Preheat your oven to 450 degrees.
15. Using a large skillet, pour in enough vegetable oil (not olive oil, please) to coat the bottom.
16. Heat the skillet over a medium high heat.
17. Once the oil is hot, place the chops into the skillet and cook 3 minutes each side.
18. Place the chops on a cookie sheet that has a rack on it and place them into the oven.
19. Cook the chops for 10 minutes, then flip them.
20. Cook for another 5 minutes and check the temperature with your thermometer. They should be 145 degrees.
21. If they are not, continue to cook for another 5-10 minutes.
22. Let the pork chops rest for ten minutes before serving.

I didn't have the different cheeses so I just chopped up what I did have( low fat swiss mozzarella and parm and mixed it w/ plain yogurt) Yumm


A couple of weeks ago
This was a non published WW recipe
Spiced Oatmeal Brulee




Last Sunday
this was sooo good Lemon Caper Chicken over noodles

Ingredients:

1 tablespoon olive oil 4 thinly-sliced boneless, skinless chicken breast halves Salt and pepper 4 teaspoons whole-wheat flour, divided

1 medium shallot, minced 2 tablespoons drained capers 1/2 cup reduced sodium chicken broth 1/4 cup fresh lemon juice 1 tablespoon minced fresh parsley

Directions:

1.	Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
2.	Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
3.	Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

Pretty Tulips from my sweet VT I could not get a picture that did them justice -they just brightened my home so much


Our St Patrick's Day Dinner







Traditional Irish Cornbeef and Cabbage ala Martha or Marcia:) our recipes were remarkably similar

• FOR THE CORNED BEEF
• 5 pounds flat-cut beef brisket
• 1 medium onion, halved
• 1 medium celery stalk, halved
• 1 medium carrot, peeled, halved
• 1 pound baby turnips, peeled, trimmed
• 1 pound baby carrots, peeled, trimmed
• 1 medium head cabbage, cut into 8 wedges
• 1 pound small red potatoes
• Dijon mustard, for serving or Horse Radish
  

1. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
2. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
3. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
4. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

My homemade rolls


This post is for my sisters co-workers- who wanted food pictures thanks for that:)--