KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar Finished with a Dijon, Maple and Lemon-Kissed Sauce
MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese. The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!
CATEGORY: Main Event SERVES: 4 LEVEL: Intermediate, you got this!
INGREDIENTS: 4 pork chops (1” thick) 1 small peeled, cored and thin sliced apple 4 pcs Vermont Sharp Cheddar (2” squares) 2 Tbsp Corn Starch 1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub) ½ tsp black pepper 1 Tbsp Olive Oil
SAUCE: 1 C chicken stock 1 Tbsp Dijon mustard 1 Tbsp Maple Syrup 1-2 Tbsp Lemon Juice Chopped fresh parsley or 1 teaspoon of The Amazing Herbes
DIRECTIONS: Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.
Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.
In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch.
Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.
This is when you make your sauce
SAUCE: Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste.
Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.
Plate the chops, great with potato and mixed veggies.
CATEGORY: Sweet endings SERVES: 6-8 (ramekins) LEVEL: Intermediate, so come on, you got this!
A delicious celebratory end to a great meal! This SOUFFLE Cake starts airy and is topped with a rich ganache…and then add a few berries and the ultimate mini ice cream on a stick (can you say delicious drama). A reason I love this recipe is it starts as a great SOUFFLE but once settle is the perfect chocolate earthquake (cracked fallen top) cake. So you choose, but the great taste is there however you choose to SOUFFLE!
INGREDIENTS: 6-8 Ramkins depending on their size 6 Oz. Dark chocolate (60-76%) ¼ C water 5 Egg Whites Pinch salt ½ tsp Lemon juice ¼ C Sugar 5 Egg Yolks 1-2 tsp Espresso Powder 1 Tbsp Coffee Liquor ¼ C Sugar
GLAZE: 4 OZ Choc Chips 2 Oz Butter 6-8 Frozen mini Magnum Bars (or your choice of mini ice cream treat) Optional; Strawberry and Raspberries for garnish
Preheat oven to 350 degrees.
Melt Chocolate and water in the microwave, starting at 30 sec intervals. You want to remove and stop heating when about 25% of the chocolate is still not melted. At this point continue to stir until all is melted. Set aside.
Beat egg whites until soft peaks, start streaming in sugar, pinch of salt and *lemon juice to stabilize whites. I like to see a medium peak and set aside.
In mixer bowl add yolks, sugar, espresso powder (or inst coffee) and Coffee Liquor (or Amaretto).
Beat in mixer until light and thick….and then add melted chocolate until just incorporated.
Fold 30% of meringue, scraping and folding being careful not to overdue. Fold the remaining meringue and spoon into the individual Ramkins. (I think its useful to use an ice cream scooper here..)
Bake until just set in the center…about 20-25 minutes.
While cakes are cooking, create the buttered ganache by melting the butter and pouring over the chocolate chips. Stir until glossy smooth and melted, set aside for the serving finish.
When Ramkins are out of oven, place in center of a plate, spoon chocolate ganache over each, and take a knife to pierce center…and put the mini Ice Cream Treat in the center, sprinkle with slice strawberries or raspberries…walk don’t run to the table to serve…and melt into the extravagant bites! ENJOY!
Delicious French Provencal beef braised in red wine until meltingly tender and sensuously delicious!
CATEGORY: Main Event SERVES: 4-6 LEVEL: Intermediate
INGREDIENTS; 1/4 lb (peppered) bacon, cut into small strips 3 lbs lean stew beef 3 cups red wine (Burgundy) 1 cup beef stock 1-2 carrots, peeled and chopped 1 onion, chopped 2 tbsp tomato paste 3 garlic cloves, minced 1 full orange peel, no pith 1 tsp Amazing Herbes or (2 sprigs parsley; 2 sprigs thyme [1/4 tsp if dried]; 1 sprig rosemary) 1 bay leaf 1 tsp Amazing Rub 1/2 cup flour or corn starch Salt and freshly ground pepper to taste
RECOMMENDED TO FINISH WITH: 2 cups tomatoes, crushed or chopped 3/4 cup black (Nicoise) olives, pitted 2 tbsp butter 1 onion, chopped 1 lb mushrooms sliced 1 tsp Amazing Rub (or) 1 tsp sugar
DIRECTIONS: Place orange peel with Amazing Herbes (or create herb bouquet with orange peel, parsley, thyme, rosemary, and bay leaves and place in) with beef, wine, 1 onion, carrots, and garlic in a large, non-reactive bowl. Refridgerate overnight or for up to two days (or just a few hours if that is all you have!). Preheat oven to 300 degrees. Remove the beef from the marinade and set the marinade aside. Pat the beef dry and toss with flour (or corn starch) and Amazing Rub blend to coat, shaking off any excess. Set the beef aside.
In a large frying pan, slowly cook bacon to release fat. Do not brown. Set bacon aside. Brown the stew meat in the bacon fat over high heat. Brown the meat in batches. If you overcrowd the pan, the meat with steam and your stew will not a have a rich brown color. Add a little oil to the pan if needed. Place in a large pot with a lid.
When all of meat is browned, deglaze frying pan with 1 cup of beef stock. To deglaze; pour stock into pan and cook it while stirring to dissolve all of the good crispy stuff in the bottom of the pan. Pour over meat.
Add remaining marinade, tomato paste, garlic, thyme, bay leaf and reserved bacon pieces. Bring to a boil on the top of the stove and season with salt and pepper. Cover tightly with a lid and place in the oven. Cook slowly for anywhere from 3-5 hours, stirring once or twice. (Or, cover and simmer over low heat on stovetop for about 2 hours, until meat is tender.)
Your dish is ready to be served!
Or, finish with this last 30 minute step. In a large frying pan, melt butter. Add the onion and mushrooms and sprinkle with Amazing Rub (or sugar), saute until golden brown. Stir the tomatoes and olives into onion mixture and return to the oven for another 30 minutes.
Serve on individual plates in a ring of whipped Duchess Potatoes.
TRY IT! Terri adds 2 tbs of balsamic vinegar and a couple of dark chocolate squares to add shine and finish just before serving.
French Onion Soup (with Julia’s lead and Terri’s Nod!)
This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below!
However you slice it, this is a bowl of deliciousness!
Category: Luncheon Serves: 6-8 Level: Intermediate – You got this!
For the SOUP 6 C thinly sliced yellow onions 2 Tbsp Oil 2 Tbsp Butter 2 tsp The Amazing Rub Seasoning (Sugar/salt/spices) 2 Tbsp Corn Starch 7 C Beef Stock ½ C White Wine
For the Garnish 12 oz. Swiss Cheese finely sliced/chopped 4 oz. Parmesan Cheese grated 3 Tbsp Cognac For the Croute 8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!) 4 Tbsp Olive Oil for drizzling 1 Tbsp The Amazing Herbes
In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes.
To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked. I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience. If you don’t have this blend, I would say a little Oregano and Sage….
Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).
Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.
Here it is, super flavorful, melting onions and toppings.
This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!
Serves: 8 Level: Intermediate-you got this!
INGREDIENTS 4 Whole boneless chicken breasts 4 Carrots, peeled and julienned 1 Red Pepper, seeded and julienned 8 Green Onions (bottom halves, cleaned and sliced but not thru the end) Top green halves chopped medium and served with sauce as garnish ½ Red Onion medium chop 4 Potatoes Med, julienned 4 Tbsp Soy Sauce Sesame oil The Amazing Rub
DIRECTIONS: Preheat Oven to 375 degrees
Split the whole chicken breasts in 4 slices each, making 16 thin slices
Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.
Parchment size 12 x 12
Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices. Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each.
Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.
I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:
KB YUM YUM SAUCE 1 C Mayo 2 Tbsp Ketchup 1 Tbsp The Amazing Rub 2 tsp Vinegar (rice) 2 Tbsp Water (or more if needed) *Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional
I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party. This has the basic formula of Strata…but we kick it up a bit. It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer. Delicious!
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1# Lobster Cooked, *shelled and broken into small pieces *Save shells to prepare Thermador Sauce if desired 1 Cup aged cheddar Cheese shredded ½ cup shredded Parmesan ½ loaf of a baguette (or any rustic white bread)cubed 1 tsp each of Finely minced Parsley and Green Onion (Optional) 6 eggs ½ cup butter melted 1 tsp Amazing Heat ½ tsp Dry Mustard 2 ozs of Dry sherry 1 cup Milk 1 cup Cream 1 Tbsp Butter (to sautée small pieces of garnish lobster with)
DIRECTIONS: Prepare 6 individual ramekins by greasing. Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish) Pour melted butter evenly over each mixture. In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream. When well blended add the Dry Sherry. Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster. Can be served in Ramekins or removed and plated on Thermador Sauce.
Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.
Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream
Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!
SERVES: 12 LEVEL: Intermediate-you got this!
INGREDIENTS Almond Shortcakes: 2 ½ cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup almond flour 8 tablespoons cold butter 1 cup whole milk 1/2 teaspoon almond extract Almond Coarse sugar
Ingredients for topping: 2 cups raspberries 2 cups strawberries 2 cups blueberries 1/4 cup brown sugar 2 Tbsp Balsamic Vinegar
ANGEL WHIPPED CREAM: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 2 eggs whites whipped to still meringues Toasted almond slivers for garnish mint leaves if avail.
DIRECTIONS: Preheat oven to 400 degrees.
Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.
Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped. Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!
I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon. This has the basic formula of Strata…but we kick it up a bit. It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée. Delicious! (However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm, follow recipe but omit bread….and bake 10 mins less but same method)
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1 lb. asparagus medium chop 1 cup aged sharp cheddar shredded ½ cup shredded Parmesan ½ loaf of a baguette or white bread cubed 1 tsp each of finely minced Parsley and Green Onion (Optional) 6 eggs 1 cup milk 1 cup cream ½ cup butter melted 1 tsp The Amazing Heat ½ tsp dry mustard 2 oz. of dry sherry
DIRECTIONS: Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.
Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.
Pour melted butter evenly over each mixture. Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus. When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce.
Béchamel Sauce 3 Tbsp. Butter 3 Tbsp.Flour 2 cups of ½ and ½ Cream 1 cup grated cheddar cheese (I like Vermont white cheddar) ¼ tsp Pummull Spice (KB) Salt & pepper Dash of Blazing Belle (KB)
Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!
BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING
Love food that fuels you body and soul? Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling. These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious! Yeah, it’s a health food win-win!
INGREDIENTS 2 large eggs ½ C Maple Syrup 1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates) 1 cup yogurt or buttermilk 1 cup unprocessed wheat bran 2 Tbsp wheat germ ¼ vegetable oil 1 tsp vanilla extract 1 cup whole-wheat flour ¾ cup of all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!) ½ cup chopped walnuts or pecans
CRUMBLE: (optional) ½ C brown sugar ½ C flour ¼ C butter (cut in small pieces) ½ C oatmeal ½ tsp *Pummull spice
DIRECTIONS: Preheat Oven to 375 degrees F. Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.
Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc. Scoop batter into muffin tins, sprinkle with the crumble.
Bake the muffins until top are crunchy golden, and spring back when lightly touched. 20-25 minutes. Let cool a few minutes in pan, remove from pan to cool on wire rack. ENJOY!