Deviled Pork Chops

On American Test Kitchen they made this recipe from Cook's Illustrated.

  The recipe is very good, enjoyed and will make again.

Deviled Pork Chops

Ingredients

 2 tbsp. unsalted butter

1/2 cup panko bread crumbs

salt and pepper

1/4 cup Dijon mustard

1 tsp. packed brown sugar

1  1/2  tsp. dry mustard

1/2 tsp. garlic, mined to paste

1/4 tsp. Hungarian paperika

4 boneless pork chops

Directions

Preheat oven to 275F and put rack in middle position.

 Melt butter in 10" skillet over medium heat.

Add panko and cook, stirring frequently until golden brown, 3 to 5 minutes.

Transfer to bowl and sprinkle with 1/8 tsp. salt.

In another bowl combine Dijon, sugar, dry mustard, garlic, paperkia, 1 tsp. salt and 1 tsp. pepper until smooth.

Pat pork chops dry with paper towel. 

Place chops on baking pan, brush mustard mixture onto the tops of the chops. 

( leave bottoms uncoated)

Spoon the toasted panko evenly over the top of each chop and press lightly to adhere.

Roast meat until it registers 140 degrees, 40 to 50 minutes. 

Let rest for 10 minutes before serving.

Peach, Blueberry Crumble

This recipe came from Ina Garten 

 

 Peach, blueberry Crumble

 Ingredients

For the Fruit filling 

2 pounds firm, ripe peaches (6 to 8 peaches)

2 tsp. grated lemon zest

2 tbsp. freshly squeezed lemon juice

1/2 cup white sugar

1/4 cup flour

1 cup fresh blueberries (1/2 pint)

For the crumble

1 cup flour

1 cup sugar

1/4 cup brown sugar, lightly packed

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup cold butter, diced

 

Directions for fruit filling

Preheat oven to 350F

Peel and slice peaches into wedges and place in large bowl. 

Add the lemon zest, lemon juice, sugar and flour.

Toss well.

Gently mix in blueberries.

Allow the mixture to set for 5 minutes.

Spoon the mixture into ramekins or small baking dish.

Directions for the topping

Combine flour, white sugar, brown sugar, salt, cinnamon and butter into a bowl.

combine until mixture resembles peas.

Sprinkle evenly over fruit.

Bake for 40 to 45 minutes, until tops are evenly browned. 

Serve warm or at room temperature.

Cinnamon Roll Cake

I saw this on Reddit and had to  try it.  

Cinnamon Roll Cake

2 cups self rising flour

4 eggs

1/2 cup crisco

1 1/2 cups sugar

1 cup milk or buttermilk or a mixture of both

2 tsp. vanilla

Beat sugar and crisco, add eggs and beat.  Add flour,  milk and vanilla, beat 1 to 2 minutes.  Spread 1/2 of this into a greased and floured 9 x 13 pan.

Filling

1/2 cup brown sugar

4 tsp. cinnamon

Mix this and sprinkle evenly onto layer in pan.  Then pour and spread rest of batter on the filling. Swirl with a knife.

Bake at 350 for 30 minutes.

Icing

2 cups powered sugar

3 tbsp. butter

1/4 cup milk

1 tsp. vanilla

1/4 cup cream cheese (I added, it needs this)

Heat milk and butter, add sugar and vanilla.   Poke holes in the cake. Pour icing over warm cake.

Meat and Pickle Sandwiches

 

Deviled Ham and Pickle

 Ingredients

1 1/2 cups chopped ham (1/2 pound)

1/3 cup mayonnaise

2 teaspoons grainy mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/4 cup minced cornichons

Directions

Using a chopped add the cubed ham and pulse until minced.

Add to a medium size bowl.

Add the cornichons to chopper and mince.

Add to the bowl with ham.

Add remaining ingredients and mix well store in container and store in frig.

 

 

Nuts & Bolts recipe

 

 

 

 

 

Nuts & Bolts

Ingredients

1/2  box shreddies

1 box rice chex

1 box cherrios

1 lb. mixed nuts, I use cashews

1 bag bugels

1 box pretzel sticks

2 cups butter for margarine

1 tsp. salt

2 tbsp. worchestershire sauce

1 tbsp. garlic powder

Directions 

Melt butter in medium pot, add seasonings.

Mix all the cereals in large container.

Pour the butter mixture over cereal and mix really well.

Place in a shallow baking dish, I used large baking aluminum foil roasting pans from dollar store.

Bake at 250F for 2 hours, stirring every 20 minutes.

Store in jars.