Archives for category: #Recipe

Vanilla Bean Cupcakes (Vegan)

April 7, 2021 //
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Veganism is a type of Vegetarian diet that excludes meat, eggs, dairy products and other animal derived ingredients. Two of my family members are Vegan. One is actually allergic to dairy products and one through choice.

This has given me the opportunity to find recipe alternatives to suite their diets. Recently, I found that 1/4 cup of Club Soda can be a substitute for 1 egg in a recipe. Or, 1/4 cup fruit puree (such as applesauce, mashed banana or even avocado) per egg can be used.

I must admit I too was skeptical when I first found these dairy-free ingredient suggestions for a Vegan wedding cake and cupcakes. To my surprise, I could not tell and either could anyone else. The cake and cupcakes were moist and delicious. I even used them in my Easter Peep cupcakes (pictured above) since I wanted to make sure everyone in the family could have their cupcake and eat it too!

Vanilla Bean Cupcakes (Vegan)

Ingredients:

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup canola or vegetable oil

1 cup granulated sugar

1/2 cup club soda (this is replacing 2 egg whites)

1/2 cup non-dairy milk such Silk Soymilk as Open Nature Vanilla Almond Milk

2 tsp pure vanilla extract

Seeds scraped from 1/2 vanilla bean or 1 tsp vanilla paste

Directions:

  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, add the oil and sugar. Whisk together until combined (it’ll be a grainy texture). Add in the club soda and mix well. Next, add the almond milk and vanilla and combine thoroughly. Scrape the seeds from the vanilla bean into the batter and mix.
  4. Slowly add the dry ingredients into the wet batter until there a no lumps and it is smooth.
  5. Divide the batter among the 12 cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.

Dairy-Free Vanilla Frosting

Ingredients:

1/3 cup vegetable shortening such as Crisco

1/8 tsp salt

2 cups powdered sugar

2 to 3 TBSP soy or almond milk

1/4 tsp vanilla extract (you can even add some of the vanilla bean seeds)

Directions:

  1. In a medium mixing bowl, cream together the shortening and salt with an electric mixer.
  2. Add the powdered sugar, vanilla extract and almond milk. Whip on high until frosting is smooth and creamy.
  3. If the frosting is too stiff, gradually add more milk sparingly 1 tsp at a time.
  4. Once the frosting is the desired consistency, put it in a piping bag with decorative tip to frost the dairy-free cupcakes. Pipe onto the cupcakes in a circular motion. Decorate as you wish using sprinkles or spray coloring before the frosting hardens.

Note: You can also add food coloring into the frosting as desired.

Enjoy! XOXO Jill

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Categories #Entertaining, #Recipe, Cupcakes, Dessert, Desserts, Easter Recipes, Holiday Baking, Vegan, Vegetarian

Bourbon-Pecan Pie

November 21, 2020 //
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If we did a survey of the most popular pies at Thanksgiving, I’m confident it would be Pumpkin, Apple and Pecan. I write this because I have lived in several regions around the U.S. — the West, the South and New England — and found that these are the traditional choices and favorites. (Although, if you add in a Boston Creme or Chocolate Creme Pie not many will complain.)

Pecan Pie is extra special to me because it was my children’s paternal grandmother’s favorite and it became mine too. It is super sweet with a rich pecan flavor and buttery crust. It reminds me of New Orleans.

Recently, my daughter who is having her Thanksgiving feast on the East Coast asked if I had a Pecan Pie recipe I could share. Hmmm…let me think!

The following is an easy choice if you want to make a Southern favorite to sweeten things up for your Thanksgiving!

Photo Cred — Ariana

Bourbon-Pecan Pie

Ingredients:

Crust:

2 cups all-purpose flour

1/3 cup packed light brown sugar

3/4 tsp. sea salt

1 stick plus 7 TBSP unsalted butter, melted and cooled

Filling:

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 tsp all-purpose flour

1/2 tsp sea salt

1 1/2 cups dark corn syrup

2 TBSP Bourbon (or Bourbon extract)

1 1/2 TBSP unsalted butter, melted

1 1/2 tsp pure vanilla extract

1 3/4 cups unsalted pecan halves (1/2 lbs)

Directions:

  1. In a bowl, whisk the flour with brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a 9″ glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the sides of the plate to the rim. Crimp the edges with your fingers or a fork. Refrigerate for 30 minutes up to 3 days.
  2. Preheat the oven to 350 degrees. In a bowl, whisk both sugars, flour, salt and eggs until smooth, then mix in the syrup. Add the bourbon, butter and vanilla. Then, fold in the pecans.
  3. Pour the filling into the chilled crust. Place pie plate on a baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is almost set (not jiggly). Remove from the oven and place pie plate on a wire rack to cool completely up to 4 hours.

Serve with home-made or store bought whipped cream.

Note: You can use a store bought pie crust if you want to eliminate that step. We won’t tell!

Enjoy! XOXO Jill

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Categories #Entertaining, #Recipe, Bourbon-Pecan Pie, Dessert, Pecan Pie, Pie, Southern Dessert

Minestrone Soup with Garlic Bread

November 18, 2020 //
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Let’s talk SOUP! What is better on a cold fall or winter day?

Soup is comfort food at it’s best. It warms you up, feeds the soul and even helps when you’re not feeling well. Granted it for me it was a can of Campbell’s Chicken Noodle that my mom heated up on the stove and served with Saltine’s but it was still a warm memory and it always helped.

Now, my young-adult children have their favorite soup recipes that I’m requested to make when they’re home. My oldest craves the old fashion favorites — Chicken Noodle, Butternut Squash or Split Pea. While my middle and youngest request Italian Sausage with Tortellini or New England Clam Chowder. My favorite was my mother-in-laws Albondigas (Mexican Meatball Soup) or her Lentil with Pasta. My spouse requests my Tomato Soup with Grilled Cheese and then there is my sister’s husband who makes an incredible Lobster Bisque.

We can all agree that soup is a warm blanket and if its homemade it’s even better!

My Take on Minestrone (makes 4 servings)

Ingredients:

2 TBSP olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 14-oz cans chicken broth (Swanson’s, Organics or your choice)

1 cup water

2 Yukon Gold potatoes, peeled and cut into 1″ chunks

1 tsp dried thyme leaves

1/2 tsp Kosher salt

1 14 1/2 ounce can diced tomatoes

1/4 lb. green beans, cut into 1″ pieces about 1 cup (I prefer fresh but you can use Del Monte’s Canned Green Beans)

15 ounce can of white cannellini beans (drained)

1/2 small head of cabbage (shredded)

1 cup small dried pasta (I use elbow or macaroni)

Directions:

In a large saucepan or stockpot over medium-high heat olive oil and sauté the onions, carrots and celery about 5 minutes until tender but not brown. Add the broth, water, potatoes, thyme and salt . Increase the heat to high and bring to a boil. Reduce heat to medium and simmer partially covered, 15 minutes. Then, add the tomatoes, green beans, white cannellini beans, cabbage and pasta and cook 8-12 minutes longer. This will depend on the pasta cooking time according to the directions and when the vegetables are tender (you can test the potato with a fork and should be able to pierce it easily).

Serve in bowls and top with Parmesan. For a complete meal, add a small side salad and my garlicky bread recipe below.

Garlic Bread On the Side Please!

1/2 (1 stick) unsalted butter

1/4 cup extra-virgin olive oil

2 garlic cloves, peeled and crushed

1 large handful of fresh flat leaf Italian parsley, chopped

1 baguette (your choice — I love the Acme Long Italian Loaf)

Kosher salt

Finely grated Parmesan

Preheat oven to 450 degrees. Heat butter and olive oil in a small saucepan over medium heat. Add garlic and parsley, stirring occasionally until the butter is completed melted.

Slice bread in half lengthwise, than place on a baking sheet and brush cut sides with mixture. Season with salt and pepper and top with the Parmesan.

Slice crosswise 1″ thick without cutting all the way through. You’ll want to do this before you cook it since it’s usually too hot once it’s baked.

Bake until golden, 10-15 minutes depending on your oven (check on it regularly…I’ve burned a lot of bread in my day at this temperature!)

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Family Dinner, #Main Dish, #Minestrone, #One Pot Dinner, #Recipe, Food, Italian, Soup, Vegetables

Red Wine Braised Pot Roast

November 17, 2020 //
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Pot Roast or Beef Stew? This is a fair question and one that I was recently asked since both are the perfect comfort food on a cold fall or winter evening. The similarities end there though since Pot Roast is made with a whole piece of meat and requires longer cook time. Beef Stew is made with smaller chunks of meat and takes less time to cook.

Tonight’s dinner is Pot Roast. The method of braising the meat in stock, wine or water while cooking it slowly for a few hours is really the essence of the one pot dish. My choice for this recipe is Boneless Chuck Roast but you can use Brisket, English Roast, Rump Roast or Bottom Round.

Since I make this from memory, I dug through my collection to find a fool-proof one pot dinner recipe that includes carrots, celery, potatoes and pearl onions (optional).

Red Wine Braised Pot Roast

Ingredients:

3-5 pounds Boneless Chuck Roast

salt and pepper to taste (or your favorite seasonings)

1/4 cup all-purpose flour

4 TBSP Canola or vegetable oil, divided

1 large onion, diced or sliced

1 TBSP garlic

2 celery stalks, cut in chunks

4 carrots, cut in chunks

1 lb potatoes (Yukon, Russet or Red), cut into medium cubes

fresh thyme and rosemary

1 cup red wine

2 TBSP tomato paste

1 TBSP Worcestershire sauce

2 cups beef broth

Directions:

Salt & Pepper both sides of the meat (you can add any of your favorite seasonings as well)

Heat 2 TBSP oil in a Dutch Oven or large stock pot with a lid (that can go in the oven). Add the meat and sear all sides until golden brown. Remove meat to a platter.

Add the additional 2 TBSP oil to the pan and heat. Then, add the onion, garlic, carrots and celery for about 7 minutes until the onions are translucent. Sprinkle the 1/4 cup of flour onto the vegetables and mix completely about 4 minutes. You want to cook off the flour flavor but add starch to help create the gravy mixture that the meat will cook in.

Add the red wine, Worcestershire, broth and mix completely with the vegetables. Once combined, add the tomato paste until dissolved.

Return the meat to the pan with the vegetables including the potatoes. Add leaves from the thyme stems and chopped Rosemary.

Place in a 325 degree pre-heated oven for 3 to 3 1/2 hours. I remove the meat from the pot and let it rest for about 3-5 minutes before slicing. You can cut in thick slices and top with vegetables and gravy on a plate. Or, cut the meat and add back into the pot with the vegetables. Either way, it’ll be delicious!

This can be served with a dinner salad and crusty bread.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, #Recipe, Beef, Comfort Food, Fall Dinner, Sunday Dinner, Vegetables

Oven Baked Baby Back Ribs

November 16, 2020 //
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Sundays in Fall are for football, friends and family dinners. And, what goes better with the pigskin being tossed around than good old fashion Oven-Baked Baby Back Ribs? The following recipe is super easy and finger-licking good!

Oven-Baked Baby Back Ribs

Ingredients:

One or more whole rack(s) of pork baby back ribs

Seasoning — Season Salt or Salt and Pepper or any store bought meat/rib rub (I use something called “Good Sh*t” that is made at one of our favorite meat stores in Lake Tahoe)

Foil to wrap the ribs

Purchased BBQ Sauce (such as Sweet Baby Rays, Stubs, Rufus Teague or Bull’s Eye) or you can make my recipe below

Directions:

  1. Season the pork ribs on both sides generously. Then, wrap the ribs completely in foil and place on a baking sheet. I make packets and pinch the foil around the meat to make it air tight.
  2. Bake in a 325 degree oven for 2 1/2 hours.
  3. Carefully, open the foil packet(s) and baste generously with the barbecue sauce (I warm the BBQ in a saucepan) and broil for about 3 to 5 minutes depending on your oven. Turn the ribs and baste the other side and continue broiling another 3 minutes.
  4. Remove from the oven to a cutting board. Let rest for 5 minutes and then slice the ribs.
  5. Serve with warm Corn Bread or Corn Muffins (recipe below). Other good side suggestions are coleslaw, buttered and seasoned corn or baked beans.

Barbecue Sauce Ingredients:

2 cups ketchup

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

3 TBSP honey

2 tsp Worcestershire Sauce

2 1/2 tsp smoked paprika

1 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 hot sauce, or more depending on your taste

Directions:

  1. Place all the ingredients in a pan over medium low heat. Stir well to combine as it begins to cook.
  2. Bring to a simmer and reduce to low heat for about 8 to 10 minutes until the sauce begins to thicken.
  3. This can be made ahead and stored in your refrigerator for one week or frozen for several months.

Cornbread or Corn Muffins

Ingredients:

1 cup Gold Medal or other all purpose flour

1 1/4 cup (I use Albers or Bob’s Red Mill) yellow cornmeal

1/2 cup sugar

1 TSP baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/4 cup butter (1/2 stick) melted

Directions:

  1. Preheat oven to 350 degrees
  2. Butter or spray (using Pam or other cooking spray) an 8×8 pan or muffin tin (I prefer making muffins)
  3. Whisk the dry ingredients — flour, cornmeal, sugar, baking powder and salt — together.
  4. In another bowl, whisk together the wet ingredients — egg, milk and melted butter.
  5. Combine the wet and dry ingredients and mix well.
  6. Pour into the prepared baking pan or muffin tin (fill halfway).
  7. Bake 35 minutes until a toothpick comes our clean.

Optional:

  • You can add 1 cup of frozen or fresh corn to the batter
  • If you want cornbread but not the hassle of completely making it from scratch, Jiffy, Krusteaz or Marie Callender’s make good box mix. You can also find pre-made store bought cornbread in the bakery section of most grocery stores.

Once baked, top with butter or honey and serve along side the Oven-Baked Baby Back Ribs.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Family Dinner, #Main Dish, #Recipe, BBQ Sauce, Cooking, Cornbread, Cornbread muffins, Fall Dinner, Food, Football Food, Oven Baked Ribs, Pork, Pork Baby Back Ribs, Recipe for a Crowd

Baked Brie with Blackberry Compote, Pomegranates and Candied Pecans

November 15, 2020 //
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This is one of my easy, go-to appetizer recipes that is perfect for any occasion. Recently, I made it for a bridal shower in August and friend’s birthday gathering in November. It is definitely festive for the upcoming holidays with its pomegranate and thyme garnishing. I will definitely be serving this again!

There are several steps but don’t be intimidated. You can do it!

Ingredients:

For the Candied Pecans

1 cup pecan halves

1/2 TBSP unsalted butter melted and cooled

1 1/2 TBSP brown sugar

2 tsp pure maple syrup

1/4 tsp cinnamon

3/4 tsp kosher salt

For the Blackberry Compote

2 cups blackberries, save a few for garnish

1 TBSP lemon juice

1 TBSP honey

1 tsp vanilla

For the Brie

2 8 ounce wheels of Brie or 1 16 ounce, room temperature

pomegranate seeds for garnish

thyme leaves for garnish

hardy crackers that do not break easily such as Mary’s Gone Crackers or Homemade Crostini (recipe below)

Instructions:

  1. Pre-heat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Place the pecans on the sheet and toast for 8-10 minutes (do not burn)
  4. Mix together the butter, brown sugar, maple syrup, cinnamon and salt in a bowl
  5. Carefully, pace the hot pecans into the mixture and evenly coat. Spread them on the baking sheet in a single layer. Bake for 10 minutes, stirring every 3-4 minutes. Remove from the oven and let cool completely.
  6. In a medium saucepan, heat the blackberries, lemon juice, honey and vanilla on medium heat, stirring occassionally. Turn up the heat to medium and continue to stir until the mixture is reduced to syrup consistency. Remove from heat and let cool.
  7. Slice off the top of the brie rinds and discard. Leave the sides intact. Bake the wheels of Brie for 15 minutes at 350 degrees until melted through
  8. Add Brie to a serving platter and top each with blackberry compote and the candied pecans.
  9. Garnish with the remaining blackberries, pomegranate seeds and fresh thyme leaves.
  10. Serve immediately with crackers or crostini.

Homemade Crostini

Baguette of choice, sliced into 1/8″ round toasts

5 TBSP olive oil, more as needed

Coarse Salt

  1. Heat oven to 375 degrees.
  2. Line a baking sheet with parchment paper and add the crostini in a single layer to fill the pan
  3. Using a pastry brush rub each round with olive oil
  4. Season each with coarse salt
  5. Bake for 4-5 minutes depending on your oven until they are slightly browned and crisp (do not burn)

Enjoy! XOXO Jill

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Categories #Elegant Cocktail Party, #Entertaining, #Recipe, Appetizer, Cooking, Easy Appetizer Recipe, Food, Hors-d'oeuvres, Recipe for a Crowd, Simple Appetizer, Uncategorized

Mexican Beef and Rice Casserole

November 11, 2020 //
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Taco Tuesday is one of our favorite days of the week for dinner! The choices are endless from a variety of different types of tacos, burritos, enchiladas, flautas, chili rellenos, pozole, nachos, Mexican rice, refried beans and on and on.

An easy recipe for a busy family is a Mexican Beef and Rice Casserole. It can be made ahead (and even frozen) and then baked when you’re ready to eat!

Mexican Beef and Rice Casserole

Ingredients:

1 TBSP oil (I use Wesson, Mazola or Star Canola)

1/2 onion chopped

1 green bell pepper, chopped

2 garlic cloves

1 lb. ground beef

salt and pepper to taste

3 TBSP taco seasoning (Lawry’s Taco Seasoning or your favorite)

1 1/2 cups salsa (made fresh or your choice)

2 TBSP tomato paste

1 cup corn (fresh, frozen or Del Monte or Green Giant canned corn)

1 16 oz. can black or pinto beans (S&W, Bush’s or any generic brand)

1 4 oz. green chilies (Ortega mild, medium or hot — your choice)

1 cup long grained white rice, uncooked

2 cups beef broth (Swanson, Pacific or O Organics)

2 cups shredded Mexican Blend (Kraft, Tillamook or Lucerne cheddar or Monterey Jack)

Instructions:

  1. In a large skillet (I use a Dutch Oven) over medium heat cook the chopped onion and bell pepper for 5 minutes or until translucent and soft
  2. Add the minced garlic and cook 1 minute
  3. Add the ground beef and cook for 8 to 10 minutes. The beef needs to be browned and then drained of the grease
  4. Sprinkle the taco seasoning over the cooked beef and stir to incorporate
  5. Add the corn (draining liquid if you use canned), beans, salsa, tomato paste and green chilies. Stir until all ingredients are combined thoroughly
  6. Add the uncooked rice and beef broth
  7. Cover and bring the rice mixture to a boil then reduce the heat to low and simmer for 18 to 20 minutes
  8. Sprinkle shredded Mexican cheese over the casserole. Cover with a lid for 3 to 5 minutes until the cheese melts
  9. Garnish with chopped tomatoes, green onions and cilantro.

Serve with your choice of sour cream, salsa, guacamole, tortillas, tortilla chips or corn chips.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Recipe, Beef, Mexican, Taco Tuesday Recipe

Chicken Parmesan

November 10, 2020 //
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Chicken is probably one of the most versatile dishes to make. It is used in many American, Italian, Mexican, Spanish, Indian and Chinese recipes. Besides pasta, chicken is generally something that children and adults will eat without too much fuss. One of my go-to and our family’s all-time favorite is Chicken Parmesan.

I usually make Chicken Parmesan from memory, which means it isn’t always the same. No fear! I have my recipe binder with one I saved from Bon Appetit when my children were younger. The following is sure to be a family winner.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil

1 3/4 cup chopped onions

4 garlic cloves, minced

3/4 cup peeled, grated and coarsely chopped carrots (you can use a Cuisinart)

3 TBSP thyme

2 28 ounce cans peeled whole tomatoes in juice (I use Italbrand Italian Peeled, San Marzano Whole Peeled or Muir Glen Whole Peeled)

Chicken

10 skinless boneless chicken breasts halved to 1/3″ thickness (you can buy the thin cut chicken breasts or cut whole ones diagonally through the center. A butcher will cut and flatten them for you or you can use a mallet or rolling pin to do it yourself.)

3 cups breadcrumbs (you can purchase Progresso Italian Style or Italian Panko or I like using ALEIAs Original Real Panko that is gluten free)

2 large eggs, room temperature

1 cup all purpose flour

6 TBSP olive oil, divided

3 cups shredded mozzarella, divided

1 1/4 cups grated Parmesan cheese, divided

1 1/4 cups grated Pecorino Romano cheese, divided

2 TBSP chopped fresh Italian parsley

1 TBSP chopped fresh marjoram

5-6 Basil leaves torn

Preparation:

Step 1

Heat olive oil in large saucepan over medium high heat. Add onions and garlic; saute until onions are soft and translucent about 10 minutes. Add carrots and thyme; saute until the carrots are soft about 5 minutes. Add tomatoes with their juice; bring to a boil, coarsely mash the tomatoes as they cook. Reduce heat to medium low; simmer until the sauce begins to thicken and reduce to about 5 cups about 1 hour. Season sauce to taste with salt and pepper.

Step 2

Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then egg, then breadcrumbs.

Step 3

Preheat oven to 350 degrees F. Heat 2 TBSP oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed. Transfer chicken to a platter. Spread 1 cup sauce over bottom of a 15x10x12 inch glass baking dish. Arrange one layer of chicken over the sauce. Spoon 2 cups sauce over the chicken. Sprinkle with half of the mozzarella, Parmesan and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan and Pecorino. Bake until cheeses melt and chicken is cooked through about 20 minutes. Sprinkle with parsley, marjoram and basil leaves before serving.

Serve over angel hair or thin spaghetti pasta with a Caesar Salad and Garlic Bread.

Few notes:

  1. To save time, you can substitute the tomato sauce recipe for your favorite jarred pasta sauce. This isn’t something I do but it’ll save valuable time for a quick but delicious dinner.
  2. I sometimes buy the Belgioioso Fresh Mozzarella and slice it thinly. I place this on top of the chicken along with the Parmesan and Pecorino. I prefer it to the shredded mozzarella cheese but both work.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Recipe, Breadcrumbs, Chicken Recipes, Cooking, Elegant Main Course, Food, Italian, Mozzarella

Elegant, Pan-seared, Bone-in Pork Chops

November 9, 2020 //
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A few months ago, I finally decided to write a food blog since cooking has been my passion since I was 15 years old. Like many, I enjoy planning menus and shopping for ingredients. I often look in our (or someone else’s) refrigerator and cabinets and challenge myself to create something delicious with the items on hand. Or, I’ll read a cookbook or cooking magazine cover to cover to search for the perfect recipe(s).

I’m told that cooking and baking for a party is one of my super powers as it is something I do effortlessly. Chopping, measuring, mixing, folding, stirring, sautéing, roasting, frying, basting are all things that bring me great joy. I absolutely love being in the kitchen to create deliciousness for the people in my life.

Although, I do have a day job in a completely different industry, I have (and will) cater dinner parties, weddings, graduations and birthdays. Over the years, I’ve been asked countless times for recipes or suggestions from family and friends. My daughter calls or texts regularly from the East Coast to ask what she should make based upon the items in her refrigerator or pantry.

That’s when I go to work and search my extensive database of recipes accumulated over 35+ years. It is this scrumptious food library that is the impetuous of my nostalgic but modern food-lovers site!

My challenge for this first post was the recipe to share. I literally have hundreds and hope you enjoy my choice that was the main course for a recent dinner party with friends and my spouse’s favorite.

You’ll find that my recipes are easy and delicious. Bottom line, I want you to have confidence in the kitchen. And soon, you’ll realize there is no need to fear the pork chop as long as you follow the recipe below (and do not over cook them).

Simple but Elegant Pan-Seared Bone-In or Tomahawk Pork Chops (one of my favorite recipes I found a few years ago that my spouse loves)

2 TBSP olive oil

Two 12-oz bone-in or tomahawk pork chops (1″ thick)

1 TBSP each Pink Himalayan Sea Salt and Ground Black Pepper (I have both in grinders because I like them coarse but you can use your favorites)

6 TBSP unsalted butter

Thyme leaves from 4 sprigs

4 Garlic cloves, smashed

  1. Season pork chops on both sides with the salt and pepper
  2. In a large skillet (or I use a cast iron, grill pan), heat the olive oil over medium high heat and add the pork chops
  3. Sear the pork chops, flipping once for 4-5 minutes on each side. Then, remove from the pan to a plate
  4. Reduce the heat to medium and add the butter, thyme and garlic until melted and fragrant, about 1 minute
  5. Return the pork chops to the pan. Cook and flip once. Baste constantly with the butter sauce until the pork chops reach 140 degrees (do yourself a favor and purchase a good, quality meat thermometer. Pork is generally done at 145 degrees but will continue cooking when you remove them from the pan. Do not overcook them or you’ll have dry chops)
  6. Transfer to a cutting board and let rest for 5 minutes before serving or carving into thick slices

Serves two but you can double, triple or quadruple the recipe. I like to serve these with Spinach Sautéed with Lemon, Kale and Wild Mushrooms or Roasted Butternut Squash with Fresh Herbs. For a starch, you can add Garlic and Rice Pilaf, Brown Rice, Mashed Potatoes or polenta. These are all excellent choices!

Enjoy! XOXO Jill

T-Bone Chop with Roasted Zucchini and Squash with a Side of Rice
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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Recipe, Cooking, Elegant Main Course, Food, Keto, Uncategorized