Gluten-Free Dredged Pork Chops

October 21, 2013 Leave a Comment
Gluten-Free Dredged Pork Chops

Gluten-Free Dredged Pork Chops

 

When used with the Gluten-free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren’t.  The thick, savory sauce keeps the chops moist and juicy.

 

Gluten-Free Dredged Pork Chops Recipe

Gluten-Free Dredged Pork Chops

2 Tbsp. plus 1 ½ tsp. Gluten-free Flour Mixture, divided

¼ tsp. salt

¼ tsp. pepper

2 boneless pork loin chops (4 oz. each)

2 Tbsp. butter

¼ tsp. rubbed sage

1/8 tsp. dried rosemary, crushed

½ cup sliced onion

½ cup unsweetened apple juice

2 Tbsp. chopped walnuts

In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper.  Add pork chops, one at a time, and shake to coat.

In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until meat thermometer reads 160 F. and juices run clear.  Sprinkle with sage and rosemary; remove and keep warm.

In the same skillet, sauté onion in pan drippings.  Combine remaining flour mixture and juice until smooth.  Stir into skillet; add nuts.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.           2 servings

EDITOR’S NOTE:  Read all ingredient labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.

 

(Recipe for Gluten-Free Dredged Pork Chops came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Pasta with Walnuts, Sage and Winter Squash

March 2, 2013 Leave a Comment
Pasta with Walnuts, Sage and Winter Squash

Pasta with Walnuts, Sage and Winter Squash

I found this recipe in Newsday, January 24, 2013…hope you enjoy it.  This recipe calls for Red Onions, but if you’re like me, I don’t like onions (red or white) that aren’t fully cooked.  So I would leave the out or fry them.

Pasta with Walnuts, Sage and Winter Squash Recipe

Pasta with Walnuts, Sage and Winter Squash

1 (4 inch) red onion, cut across in half, then into ¼ inch wedges

2 Tbsp. extra-virgin olive oil, divided

1 ½ lbs. winter squash, cut into 1 inch pieces (5 to 6 cups)

½ tsp. salt, divided

1/8 tsp. black pepper

8 oz. gemelli pasta (about 2 cups)

1 Tbsp. butter

1 Tbsp. chopped fresh sage (about 5 large leaves)

1 Tbsp. lemon juice

¼ cup coarsely chopped walnuts

Preheat the oven to 425 F.  Coat two baking sheets pans with cooking spray.

Lay the onions slices out in a single layer on the first baking sheet; brush lightly with about 1/2 tablespoon of the oil.

Toss the squash with the remaining oil, ¼ teaspoon salt and the black pepper.  Place in a single layer on the second baking sheet.  Roast squash and onions for 10 minutes, then turn them and return to the oven, rotating pans.  Roast until the squash is fork tender and the onions golden, another 10 minutes. 

While the vegetables roast, cook the pasta in a large pot of slightly salted boiling water until al dente.  Drain.

Melt butter in now-empty pasta pot; stir in the sage and cook until butter is golden brown, about 1 minute.  Remove from heat and stir in the lemon juice, remaining ¼ teaspoon of salt and the walnuts.  Add drained pasta and toss thoroughly.  Gently stir in the squash and onions.       4 servings

(Recipe for Pasta with Walnuts, Sage and Winter Squash was is Newsday, January 24, 2013.)

 

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.

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Apple Nut Lattice Tart Recipe

October 15, 2012 1 Comment

Apple Nut Lattice Tart

A distinctive lattice top, golden raisins and walnuts make this apple pastry special.  Why don’t you try this Apple Nut Lattice Tart?  It’s October, and time to start baking with apples!!

Apple Nut Lattice Tart Recipe

Apple Nut Lattice Tart

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

Filling:   3 to 3 ½ cups thinly sliced, peeled apples

½ cup sugar

3 Tbsp. golden raisins

3 Tbsp. walnut or pecans, chopped

½ tsp. cinnamon

¼ to ½ tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze:   ¼ cup powdered sugar

1 to 2 Tbsp. lemon juice

Prepare pie crust according to package directions  for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.  Preheat oven to 400 F.  Place 1 prepared crust in pan; press in bottom and up sides of pan.  Trim edges if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp. lemon juice.  Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into ½ inch wide strips.  Arrange strips in lattice design over apple mixture.  Trim and seal edges.  In small bowl, combine egg yolk and water; gently brush over lattice.  Bake at 400 F. for 40 to 60 minutes or until golden brown and apples are tender.  Cool 1 hour.

In small bowl, combine glaze ingredients; drizzle over slightly warm tart.  Cool; remove sides of pan.

8 servings

(Recipe for the Apple Nut Lattice Tart recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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.

Hope you enjoyed the Apple Nut Lattice Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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 on the RECIPE.

Hope you enjoyed making the Chocolate Lemon Cream Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , ,

Walnut Tarts Cookie Recipe

August 10, 2012 Leave a Comment

Walnut Tarts Cookie Recipe

The Walnut Tart Cookie Recipe I got from the back of the package of the Rowco Tart Tassie.  The first time I made the walnut tarts, was back in 1986.  When I had made the walnut tarts (I had made 3 recipes at once), I only had one of the little tart pan; it has 12 little tarts in the pan.  Well, it had taken so long to make them, that when the walnut tarts were done, I went out to buy 4 more pans.  So keep that in mind when you make the walnut tarts.

Walnut Tarts Cookie Recipe

Walnut Tarts

For the Dough:

½ cup margarine

3 oz. pkg. cream cheese

1 cup flour

Let margarine and cream cheese soften at room temperature, then mix well.  Add flour, mix to a soft dough.  Chill at least 1 hour or overnight.

Pecan Filling

1 tsp. melted butter

¾ cup brown sugar

1 large egg or 2 small eggs

1 tsp. vanilla

½ to 1 cup chopped nuts

Mix all ingredients well, fill tart ¾ full.  Bake at 375F.  For 27 minutes.  Dust tops with powdered sugar when cool.

Makes 36

(Recipe is from Rowoco Tart Tassies)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

 

Hope you enjoyed making the Walnut Tart Cookie Recipe, if so. Click “Liked”.

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , ,

Cinnamon Bun Bread

May 30, 2012 Leave a Comment

Cinnamon Bun Bread

Everyone loves cinnamon rolls.  Why don’t you try this Cinnamon Bun Bread Recipe?  Then let me know how you liked it.

Cinnamon Bun Bread

Cinnamon Bun Bread

Filling:  ¼ cup sugar, 1/3 cup chopped toasted walnuts*, 1 ½ tsp. cinnamon

Bread

1 ¾ cups flour (all-purpose)

1 ½ tsp.  baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup sugar

¼ cup unsalted butter, softened

1 egg

1 ¼ tsp. vanilla

¾ cup whole milk

Icing: 1 cup powdered sugar, ¼ tsp. vanilla, 1 to 2 Tbsp. whole milk & 3 Tbsp. chopped toasted walnuts*

Heat oven to 350F. Spray 8 x 4 inch loaf pan with cooking spray.  Combine all filling ingredients in small bowl.  Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 1 cup sugar and butter in large bowl until light and fluffy.  Beat in egg and 1 ¼ tsp. vanilla until smooth and well-blended.  At low speed, beat in flour mixture in 3 parts alternately with ¾ cup milk, beginning and ending with flour mixture.

Spread one-third of batter in pan; sprinkle with half of the filling.  Top with half of the remaining batter, spreading gently.  Sprinkle with remaining filling.  Spread with remaining batter.  Gently run thin knife through batter to swirl.  Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan; cool completely.

Whisk powdered sugar, ¼ tsp. vanilla and 1 Tbsp. of milk in small bowl, adding additional milk for desired consistency.  Drizzle on top of bread and letting drip down sides.  Sprinkle with remaining 3 Tbsp. of walnuts.  TIP:  to toast walnuts, place on baking sheet; bake at 350F. for 6 – 8 minutes.  Cool.

(Recipe from Cooking Club magazine, January 2011 issue)

Hope you enjoyed the Cinnamon Bun Bread Recipe, if so, click “Like”.

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , ,
Newer Posts »

To the Top