Crispy Pork Chops

January 2, 2013 Leave a Comment
Crispy Pork Chops

Crispy Pork Chops

I got this recipe from a friend at my bridal shower; it has been a favorite since then.  The coating has a very surprising tangy flavor, and it’s amazing how moist the pork chops are when you cut into them.  My brother, Kevin, gave it his seal of approval; whenever I make it, I make sure I make extras for him to take home when he visits.  An instant dinner, but nice enough for company!  Double or triple recipe for large gatherings.

Crispy Pork Chops/by Anne Romanowski/The Greco Family “Cook”Book

Crispy Pork Chops

4 pork chops, boneless, center cut

1 egg, beaten

1 cup bread crumbs, plain

3 Tbsp. olive oil

1 Tbsp. wine vinegar

3 Tbsp. lemon juice

½ cup Parmesan cheese, grated

1 Tbsp. Dijon mustard (Grey Poupon)

1 clove garlic, minced

1 Tbsp. parsley, dried

Dash of salt and pepper

Trim fat from chops.  Dip in egg and then bread crumbs and place on a rack in the broiler for 7 minutes. (MAKE SURE THE BREADING DOESN’T BURN.) 

In a bowl, mix the remaining ingredients.  Flip the chops and broil another 5-7 minutes.  Take chops out and spoon half the mixture over chops, and broil another 5 minutes.  Make sure the coating gets golden brown but doesn’t burn.  Flip them again and spoon the rest of the mixture on the other side.  Broil another 5 minutes.  Serve with rice or egg noodles and a veggie. 

(Recipe for the Crispy Pork Chops was in the Greco Family “Cook”Book. Anne Romanowski, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apricot Chicken Wings

December 31, 2012 Leave a Comment
Apricot Chicken Wings

Apricot Chicken Wings

Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining.  A five ingredient marinade flavors these juicy and tender chicken wings.

                Robin Spires                                                            Tampa, Florida

 

Apricot Chicken Wings

Apricot  Chicken wings

2 Lbs. chicken wings

1 cup apricot preserves

2 Tbsp. cider vinegar

2-3 tsp. hot pepper sauce

1 ½ tsp. chili powder

1 garlic clove, minced

 

Cut chicken wings into three sections; discard wing tips.  In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag; add chicken.  Seal bag and turn to coat.  Refrigerate for 4 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan.  Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.          Yield:  2 dozen

(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Penne Alla Vodka

December 30, 2012 Leave a Comment
Penna Alla Vodka

Penna Alla Vodka

I was dying to get this recipe since it is a common dish in all Italian restaurants.  It’s also an easy dish to make for company, and they always think you fussed!

Penne Alla Vodka/by Christine Sheehy/The Greco Family “Cook”Book

Penne Alla Vodka

4 Tbsp. butter

1 small onion, diced

1 clove garlic, chopped

3 leaves basil leaves, chopped

½ cup Vodka (cheaper is better)

1 can (14 oz.) crushed tomatoes

½ pint heavy cream

1 Lb. Penna pasta (may substitute Rigatoni)

1 Lb. chicken or shrimp, pre-cooked

Basil leaves

In a medium sauté pan, melt the butter over medium heat.  DO NOT LET IT BROWN!  Over medium-low heat, cook the onion, garlic and basil until the onion pieces are soft (about 8-10 minutes).  Add vodka to the pan.  Raise heat to boil, stirring the mixture frequently.  Lower heat to simmer and cook sauce for about 8 minutes or until about ¼ of mixture has evaporated and the aroma of the vodka has subsided.  Add the tomatoes.  Continue cooking 5 minutes longer.  Add heavy cream and cook 5 minutes longer.  You may add chicken or shrimp, if you prefer.

Cover the pan and cook an additional 5-8 minutes.  Cook the pasta al dente.  When pasta is ready, drain and transfer to a large bowl.  Add the vodka sauce and toss well.  Garnish with basil leaves, if desired.

(Recipe for the Penne Alla Vodka was in the Greco Family “Cook”Book. Christine Sheehy, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Italian Sausage Pasta with Basil

December 29, 2012 Leave a Comment

 

 

Italian Sausage Pasta with Basil

Italian Sausage Pasta with Basil

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Italian Sausage Pasta with Basil/John Shea/The Greco Family “Cook”Book

Italian Sausage Pasta with Basil

1Lb. hot Italian sausage, casings removed

1 large onion, chopped

2 medium green bell pepper, seeded and chopped

4 cloves garlic, minced

1 (35oz.) can plum tomatoes, with liquid

1 Lb. Vermicelli pasta, dry (not coiled, but straight)

¾ Tbsp. dry basil

1/3 cup parsley (fresh), chopped

¾ cup parmesan cheese, grated

2/3 cup olive oil

 

Crumble the sausage into bite-sized pieces into a wide and deep frying pan.  Cook the sausage over medium heat, stirring often until meat is lightly browned.  Add onion and bell pepper; continue to cook, stirring until onion is soft, but not brown (about 5 minutes).  Spoon off and discard excess fat.

Put tomatoes into a dish and break them up with a fork/spoon into smaller pieces.  Stir the tomatoes, their liquid, and garlic into the pan.  Increase heat to medium-high and bring the mixture to a boil.  Once boiling, reduce the heat and boil gently, uncovered, stirring often, until slightly thickened (about the 10-15 minutes).

Meanwhile, cook the Vermicelli.  While Vermicelli water is boiling or while the pasta is cooking, place a large, oven-proof serving bowl into your oven, set at a low temperature (150 F.) to  get the bowl warm.  Remove the bowl from the oven and combine the basil, parsley, cheese and olive oil in the bowl.  Add the cooked Vermicelli to the bowl and mix it lightly with those ingredients (this will require 2 forks).

Top this mixture with the sausage-tomato sauce from the frying pan and mix well.  Serve with freshly grated Parmesan cheese and Italian bread.               Serves 4-6 

(Recipe for the Italian Sausage Pasta with Basil was in the Greco Family “Cook”Book. John Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Spinach Pie (Quiche)

December 25, 2012 Leave a Comment
Spinach Pie (Quiche)

Spinach Pie (Quiche)

My husband and I made this yesterday for Christmas Eve, using a Wilton 12-inch Tree Tart/Quiche Pan (in the shape of a Xmas tree!), and decorated the top with sliced cherry tomatoes to look like ornaments on the tree – it was a big hit!  But even plain and round, it tastes great, and is suitable for breakfast, lunch, or dinner.  Enjoy!

Spinach Pie (Quiche)

Spinach Pie (Quiche)

1 Pillsbury ready-made pie crust

1 16 oz. package of frozen chopped spinach (cooked and drained)

1 medium onion, fried in 4 Tbls. butter until lightly browned

1/2 cup ricotta cheese

1/4 cup grated parmesan or romano cheese

3 eggs

1 tsp. salt

Pre-heat the oven to 425 F.  Unroll a pie crust in a 9″ deep-dish pie plate or tin, being careful not to stretch the dough.  Trim the excess and pinch the edges for a decorative crust if desired.  Lightly beat the 3 eggs in a large mixing bowl, then stir in the ricotta and grated cheeses until well mixed.  Stir in the onions and spinach until well mixed as well.  Spoon mixture into the pie crust to fill evenly.  Bake for 20 minutes at 425 F., covering the crust loosely with aluminum foil halfway through.  Then reduce the oven temparature to 375 F., and bake for 15 to 20 minutes more until firmly set.

Hope you enjoyed the first-ever savory recipe I’ve ever put up on my site, my Spinach Pie recipe!  If so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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