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Baked Pork Loin Chops

by on April 20, 2012

 

I guess you can tell by the picture that I’m not a vegetarian. :)   The other day I noticed that the “Meat Entrees” section of my Recipe Index was very short, so I decided it was time to post my pork chop recipe.  We love this recipe!  These chops are so easy to make and the flavor – well, you’ll just have to make them for yourself, and believe me, you won’t regret it!

I’ve always found pork to be the most difficult meat to cook perfectly.  It’s so easy to overcook. I think many of us were raised eating rubbery pork chops that had been cooked to death, so they had to be smothered in gravy to be palatable.  It has taken me a while, but I’ve finally learned how to cook the perfect, juicy pork chop. It’s easy when you use a meat thermometer. Imagine that!

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Kabocha Squash and Fennel Soup

by on March 9, 2012

Kabocha Squash and Fennel Soup with toasted Pumpkin Seeds

 

Yes, it is the end of the winter squash season here, but I just couldn’t help myself when I heard the last of the Kabocha squash on the gourd shelf speaking to me – “Make soup! Make soup!”  I’ve been lusty at all of the wonderful soups over at Cooking’s Good, so I knew it was time to make my own.  Last winter I made this soup of Kabocha squash and fennel.  Bobby and I both loved it; I shared my recipe with my brother and sister-in-law and they both gave it the highest of marks. So I decided to make it again last weekend and share it with you.

I discovered Kabocha squash, or Japanese squash, last winter when my produce guy recommended it. As we were talking another shopper picked up a couple of Kabochas so I asked her how she cooked them. She recommended roasting with the seeds in and then using the squash in the same manner as you would use other winter squash.  I did exactly that and she was spot on! The pulp was creamy and sweet and had a flavor like no other winter squash.  I was in love.  I’ve only just begun to experiment with the ingredient, but everything I’ve tried thus far as been excellent! At the end of this post I’ve provided links to other Kabocha squash recipes.

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Fennel Infused Onions

by on May 3, 2011

Layered onion slices, fennel fronds, and olive oil ready for the grill

 

The things I love about this recipe:

It’s so easy to make and the cleanup is even easier.
It goes with just about anything – meats and vegetables.
It uses some of those fennel fronds leftover once the fennel bulb is gone.
Its versatility allows you to adjust the flavors by replacing the fronds with different herbs.
It can be cooked on the grill or stovetop.
It’s healthy and oh so good.

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Suppertime Pileup (Sweet Potato and Fennel)

by on March 2, 2011

Meal with sweet potatoes, onion, fennel, and sausage topped with an egg

One of my favorite brunches is the southwestern pile-up – cubes of pan roasted potatoes, onion, bacon or chorizo (or both), cheese, and red or green chile all piled on top of each other and topped off with a runny egg or two. This recipe with potatoes, fennel and andouille uses the same idea, but with different ingredients and served as supper. After all, who doesn’t like an egg for supper.

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