Monday, February 27, 2017

Apples and Chops

The flavors of pork, maple syrup and apples with some onion thrown end always pleases. There is no reason to wait until fall to enjoy these special Chops!

 
Avoid the temptation of adding more BBQ sauce when cooking. The ½ cup is plenty to add the taste that is so good. You can always add more at the table, but try as written first.


Ingredients:
4 pork chops
½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
3 tablespoons cooking oil
2 tablespoons butter
2 medium onion, sliced
2 large apples, cored and sliced with peeling left on
½ C bottled barbecue sauce
¼ C maple syrup
1 teaspoon minced garlic
¾ cup chicken broth

Directions:
Do your cutting: slice cuts into the band of fat on the chops. 
 

Slice the onions, chop the garlic, 
 
 
 
core and slice the apple.

Heat oil & butter in a large skillet over medium heat.


Place flour in a shallow dish. Mix in salt, pepper, paprika and garlic powder.
 

Dredge chops in flour mixture, coating well.
 

Brown chops on both sides. (about 4 – 5 minutes each)


Put onion and apple slices on top of chops.


In a bowl mix minced garlic, barbecue sauce and syrup with a whisk and pour over chops. Pour in the chicken broth around the outside.
 

Cover and simmer 20 – 35 minutes until pork chops are tender. 

This is great with mashed potatoes or rice. Or simply a green vegetable.



For our music:
https://www.youtube.com/watch?v=cAoYuA5z9tU

So happy to be serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Friday, February 24, 2017

Hamburger Stroganoff One Better

A bright citrus taste of orange lifts this kitchen classic to new levels. Why can't comfort be exciting? The use of Triple Sec Orange liqueur gives this a WOW factor.


It is a very useful tool to take a familiar dish and hype it up with something unexpected.


Ingredients
1lbs. ground beef
8 oz. fresh mushrooms
1 yellow onion chopped
1 T. Worcestershire sauce
¾ C triple Sec (optional)
½ C. beef stock
½ tsp. salt
¼ tsp pepper
1 Tbs flour
1 C. sour cream
2 Tbs fresh basil, chopped divided
1 pkg. egg noodles
2 T. butter

Directions
Do your cutting: Chop the onion
Rinse the mushrooms and drain well
Start the pasta


Heat oil in large skillet and brown the ground beef for 8 – 10 minutes.
Do Not keep stirring this. The more stirring, the smaller the pieces will be and you want larger hunks for this dish.

Remove to paper towel.


Add 2 tbs of butter to skillet and sweat the onions for 5 minutes. Add the mushrooms for another 8 minutes. Sprinkle in 1 tbs of flour and stir until well mixed.


Pour in the Triple Sec and stir well, allowing the alcohol to cook out.


Add the beef stock along with the Worcestershire sauce. Keep stirring until a nice gravy is formed. Return the beef to the mix. Lower the heat and stir occasionally for about 5 minutes.

When heated through, add the sour cream, half the fresh herbs and remove from heat.


Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.
Serve with a green vegetable.



Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon





Thursday, February 23, 2017

Howdy Partner Meat Loaf

This tasty gooey stuffed meat loaf might never have been served at this mid-fifties drive-in in Boise. However slave presents it in honor and remembrance of the family who built the business and had their world turned upside down by power seeking bigots.


Enjoy this drive in fare of cream cheese & tomato stuffed meat loaf and make the effort to learn about this bit of LGBT history so we don't have to endure it again.



Ingredients:
1 lbs ground Beef
¾ cup oats – uncooked
½ cup yellow onion chopped fine
1 Tbs Brown sugar
1 Tbs Worcestershire sauce
¼ tsp liquid smoke (optional)
1 Tbs mustard
1 Tbs minced garlic
1 tsp salt + ½ tsp pepper
¼ cup BBQ sauce

Stuffing:
8oz. Low fat cream cheese at room temperture
2 slices American cheese torn into small bits
½ cup diced tomatoes drained

1 can potatoes diced

Directions:
Pre heat oven to 350 degrees


Chop the onion and garlic.
Mix the ground beef with oats, onions, brown sugar and garlic, then add
Worcestershire sauce, mustard, liquid smoke (careful with this a little goes a long way) carefully stir in the BBQ sauce until well mixed. Let sit for 5 full minutes!


Mix together the stuffing: Stir the tomatoes into the cream cheese and add the torn bits of American cheese until well blended.


Spread out some waxed paper. Spoon out the meat loaf mixture as follows:
Slightly less than half on one side. Then slightly less than half on the other:
Shape the meat to have raised edges.


Spoon in half of the cheese mix into one side, then repeat on the other.


Carefully lift one side on top of the other. Now seal the top and bottom together. Use the left over mix to fill in any gaps and to seal all the way around.


Line a baking pan with foil and spray a cooking rack to fit inside.
Carefully lift the meatloaf onto the rack and spray the outside with cooking spray. Bake for 30 minutes.

Lift the baking rack with meatloaf out of pan. Drain the pan of grease.
Open the can of diced potatoes and spread across the bottom of pan and sit the meatloaf rack back on top.


Return to the oven for another 45 minutes. During this time the meat will drip onto the potatoes giving them a wonderful taste.

Carefully lift the meatloaf off the rack to the platter. Don't worry if it gets a bit messy. The taste is fantastic. Serve with a simple green side dish.


At that time in 1955: “Love Is a Many-Splendored Thing" was the number one song on the radio.
https://www.youtube.com/watch?v=GnDtxiNwDS8


 Al Travelstead just had that touch. Everything seemed to turn to gold. First a dance studio then a simple drive-in where he would put on roof top shows. Al had even been a branch president of the local LDS Church.
Then the world fell apart. A police officer friend came to him and said “You better get out of town, we've got a warrant for you.”
This wasn't just any charge this was a morals charge for "infamous crimes against nature"! 

The whole state capitol was in the throes of a massive witch hunt. Lives were being ruined, suicides, families torn apart. 

November of 1955 was Hell in Boise! Al disappeared and escaped to Mexico. As soon as he could he sent word to his wife to sell the property for what she could get and bring the kids. He was never again able to be successful – he had lost his “touch”.

Howdy Pardner Drive-In Cafe would never be the same. Nor would the majority of the 43,000 residents of that western state capital. 

Media spread the Horror around the country & the world. Not because it was strange, but to use it for a renewed hysteria against all LGBT's!

Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4Iref=cm_sw_r_tw_dp_vAT4sb0934RTM 

via @amazon




Friday, February 17, 2017

Wine & Cheese Chicken

The flavors of wine & cheese just seem to go together in a royal way. No wonder they are considered high class. Here is an easy yet elegant way to serve the lowly bird with a minimum of work and easy clean up. 
 

You will love the way your slow cooker will add a wonderful aroma of fine dinning to your kitchen. 
 

Ingredients:
5 chicken thighs
1 can condensed chicken soup
1 187 ml bottle of Sauvignon Blanc
1 red onion chopped
1 cup red seedless grapes
1 8oz low fat cream cheese
1 tsp Thyme
1 tsp garlic powder

Directions:
First wipe out your slow cooker & spray it.
Chop up the red onion into big chunks.


In a large skillet, heat 2 tbs oil over medium heat and stir in the onion. Stir occasionally for about 7 – 8 minutes until brown edges start to form. Remove to a paper towel lined bowl.

Add 2 tbs of butter to the grease in the skillet and place the chicken thighs skin down. Let sit for about 8 minutes! This gives it a nice crust for the top. Turn over for an additional 2 minutes and remove.


In a large bowl mix the undiluted soup with the bottle of wine, Thyme and garlic powder until well mixed.


Turn the slow cooker on LOW. Spoon about a third of the onions into the pot and add about a third of the soup mix.
Place the chicken on that bed and add the rest of the onions and soup around the pieces.



Cover and let cook for 5 hours.

When the five hour mark is reached, cut up the cream cheese into 1 inch sized blocks and mix with the grapes.


Stir this into the cooking liquid in the pot. Cover and let it finish for the final hour. This may need stirring before your serve along side the chicken pieces.

For a simple side dish slave had saved back the peelings from the last batch of mashed potatoes. The most nutrition is in the peel! Slice them into strips.


Slave used the same grease from sauteing the onions and browning the chicken to fry these up and place on paper towel! A free side of dish with a nice crunch. All from what you used to throw away!


Next time, save the peelings and wrap in a paper towel in the refrigerator! Then all they need is a sprinkle of salt.


For our music:


Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Wednesday, February 15, 2017

Fort Mill Sugar Creek Thighs

Just south of Charlotte N.C. Runs Sugar Creek by Fort Mill S.C. That seemed like a fitting name for this baked chicken. The Carolina's are known for BBQ sauce with no tomatoes. They came up with a great blend of mustard & brown sugar. So why not try this easy to throw together chicken?



Blend the flavors of the bread crumbs with basil and brown sugar. Melt sugar with mustard and its ready to go! 
 


Ingredients:
  • 5 - 6 chicken thighs
  • ½ stick of butter
  • 1 tablespoon yellow mustard
  • ¼ cup planko breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • ¼ cup brown sugar
  • 2 Tbs Basil
  • salt
  • fresh ground black pepper

Directions

Preheat oven to 400 degrees F.

Melt butter in microwave (about 20 seconds) and mix in mustard. 
 

On a plate, combine crumbs, brown sugar, cheese, basil, salt and pepper.



Dip chicken in butter/mustard and then pat crumbs on the chicken. 
 


Place the chicken in a foil lined 9" X 13" baking dish with a rack.

Bake for 45 minutes or until thermometer reaches 160 degrees.
Remove and let rest for 5 minutes.
This serves nicely with a mixed vegetable.



Come and get it!


Our music for tonight: https://www.youtube.com/watch?v=EoJJcixSfjo

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon