Slow Cooked Apple Chops

The secret to really great pork chops is to brine them overnight before cooking. Brining does NOT make things taste salty. It changes the chemicals inside the meat. The best brine’s have a mix of salt and sweetness. The other thing to remember when cooking pork in a slow cooker is to NOT overcook and use thick cuts.

This tasty meal used some donated apples and onions. This was balanced out with maple syrup and natural pineapple. Wow!

Ingredients

2 ½ cups chicken broth (divided)

¼ cup kosher salt
½ cup light brown sugar
ice
2 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
4 apples
2 tablespoons olive oil
1 yellow onion, sliced thinly
1 can pineapple tidbits in juice

¼ cup maple syrup

½ cup dried cranberries
1 tablespoon Herbs De Province
2 sprigs of fresh thyme

Directions:
Combine 1 cup of broth, kosher salt, and brown sugar in a medium saucepan and set over medium heat. Warm just until the salt and sugar dissolve, then remove from the heat and add the ice to cool it down. You don't want this to cook the chops. Place the pork chops into a zip-top bag along with the mixture and seal. Place on a dish and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside.

Wipe out the slow cooker and spray.

With a mandolin, carefully slice a yellow onion. Peel, cut and slice one of the 4 apples.

Just cut in down the center. Then use a melon ball-er to scoop out the core. Place cut side down and slice.

Spread just a bit of the onion in the bottom of the cooker and turn on low.

Heat oil in a skillet over medium high heat.

Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the onion.

NOTE: browning the chop is not just for looks. This is chemistry.. It is called the “Maillard” (my-YAR) reaction. That's a chemical reaction between amino acids and natural occurring sugars that give the meat a better flavor.

Add the rest of the broth and the herbs de province to the pan and stir to deglaze. This picks up any extra pieces of flavor for the pot that would otherwise be thrown away. Pour into the crock pot. And spread the apple slices over the top.

Take a couple of springs of thyme and tie together with kitchen string. (any 100% cotton string). 

Place on top, cover and let cook for 6 hours until the pork is tender.

At the 5 hour mark, peel and slice the remaining 3 apples. Drain the can of pineapple into the bowl with the apple and mix until the slices are coated with the juice. (be sure to use pineapple that is packed in 100% juice NOT syrup). Drain any extra juice out. Mix in the tidbits and about ½ cup of dried cranberries.

Remove the bundle of thyme!

Spoon this over the mixture in the slow cooker. Drizzle ½ cup of maple syrup over the top, cover and turn up the heat to HIGH for the final hour.

Serve this and you will be hailed a genius and streets will be named after you. Well almost!

For our music, remember the disco? Lets dance.

https://www.youtube.com

/watch?v=QsY066wa08E&feature=youtu.be

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

Quick Yummy Burgers

There are times you want to just keep it simple! The basics are best. Less is more. Think this as you cook and your food will be enjoyed so much more than you imagine.

Here is a basic, anyways tremendous way to serve burgers. Nothing fancy but the taste and super easy to throw together. Burgers should taste like hamburger not meatloaf! Avoid the temptation to put too much in.

Ingredients:

1 lbs ground beef

1 can french onion soup

½ tsp garlic powder (optional)

½ tsp salt

¼ tsp pepper

1 egg yolk

4 buns

Directions:

In a large bowl mix the ground beef with the spices (garlic, salt and pepper). It is best to use a short wooden spoon for this so you don't over mix. Never overwork work hamburger! Stir in the egg yolk.

Divide the mixture into fourths and form into patties on a sheet of wax paper. Heat some oil in a skillet over medium heat. Depress a big thumb print into each burger.

Brown each side for about 4 minutes. Drain any grease or soak most of it up with paper towels. Pour in the can of onion soup. Lower the heat to a simmer and put a lid on it. Let this simmer for about 15 minutes.

Serve the burgers. Using a slotted spoon, dish some of the onions on each. That's all you need, anything else is pure fantasy!

For some music today how about: 

 

https://www.youtube.com

/watch?v=Oj67T29Uxjo

 

slave is quick to point out it is NOT a fancy

 chief. It is more like a Toyota than a BMW.

 Reliable, consistent, and does not disappoint. 

 

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

Fantasy Chicken

Sometimes when you are cooking the parts just 

come together better than you thought they would. 

Even when things aren’t turning out as you had 

planned; your quick-fixes can create magic.

This is one of those dishes that ended up as good

 as a fantasy.

This idea came from a recipe for a peppercorn chicken breast.

 Slave turned into something else entirely. Remember, when 

cooking, stay happy, be bold, feel confident, and don't throw out your

 mistakes!

Ingredients:

3 – 4 lbs. boneless, skin-less chicken breasts

½ package of loose sausage

1 medium yellow onion, chopped fine

1 cup fresh mushrooms, rinsed and chopped small

1 pkg frozen spinach (thawed and squeezed out)

1 5 oz container Greek style lemon flavored yogurt

1 lemon

3 tbs light mayonnaise

1 cup crushed corn flakes 

1 cup low fat buttermilk

Directions:

Rinse and pat dry the chicken breasts, place in container

 with buttermilk, seal overnight to marinade.

Do your cutting.

Rinse the mushrooms and chop.  Chop the onion. Zest the

 lemon, then squeeze the juice into the zest.

Squeeze out the spinach well.

Over medium heat, crumble and cook the sausage about 8

 minutes then remove with a slotted spoon.

Add the onions:

Then add mushrooms to the hot grease.  Sauté, stirring

 occasionally for another 8 minutes until the moisture has 

cooked out of the mushrooms and they are turning golden 

brown.

Stir in the spinach and lower the heat to medium low. Then 

stir the sausage back in. Add the zest and juice. Cover and

 let this cook for 12 to 15 minutes. 

Remove and let cool, then refrigerate overnight along with

 the marinating chicken.

Note: this sausage-spinach mixture can be served as a 

“dressing” side dish just as it is.

The day of the dinner: Remove the chicken, rinse and pat

 dry. Let this come to room temperature (about 15 – 20

 minutes) Pre-heat the oven to 375 degrees.

Prepare a lined baking pan with a cooking rack and lightly

 spray with cooking spray.

Crush the corn flakes in a medium bowl. Dish out the

 mayonnaise into a small bowl, set aside.

Take out the spinach filling from the refrigerator.  It was at

 this point that slave noticed the mixture was very dry.  So a

 5 oz container of lemon flavored yogurt was stirred in.

 (magic!)

Set up your assembly line on the counter and lay out a big

 piece of wax paper to catch any mess. Have an open box of

 tooth picks handy.

Carefully cut a “pocket” into each chicken breast. Do not cut 

all the way through.

With a serving spoon scoop out some of the spinach and 

push into the pocket. Close it up with a toothpick or two. 

Then do the next.

Now, with a pastry brush “paint” one side of the breast with

 the mayonnaise. 

 

Place that side down into the bowl of cornflakes. Press in.

 Now “Paint” the side showing with mayo and flip and press.

 When both sides are done set on prepared cooking rack 

and continue. 

Be sure to leave room between each breast.

Bake for about 45 minutes or until fully cooked. ALWAYS 

check with a thermometer! It should read 160 degrees. 

 

Allow to rest for about 5 minutes while everything else is 

finished for the table.

I’m telling you this moist chicken with a lemon spinach filling 

is better than a fantasy!

 

For our music:

https://www.youtube.com/watch?v=pO0v-XT9B4E

 

Slave is so blessed to be owned by my Master, it fills my 

heart with joy!

 

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

Baked egg roll surprises

These tasty egg roll finger foods are based on popular dishes and sandwiches. However no one will expect them in this form. They are baked so they are sightly more healthy than the deep fat fried versions.

When asked to bring finger food, surprise them all with these yummy bites. Great for watching a game or for a decorating party, Get in the mood with a few dipping sauces of your choice.

Eggroll skins (Usually in the produce section) Find between 22 to 25 in each package – So I did 7 Cordon Bleu, 8 Ham & Swiss, 7 Philly Cheese Steak 
 
• ½ lbs slices deli style chicken breast
• ½ lbs slices deli style ham
• ¼ lbs slices thin cut Monterrey jack cheese
• -------------------------------
• ½ lbs deli ham
• ¼ lbs Swiss cheese

----------------------------

• ½ lbs deli roast beef
• 2 oz minced onion
• ¼ provolone cheese
• -----------------------------

Preheat oven to 325 degrees

Cut up 1 small onion Set in small bowl to one side.

In another small bowl mix 2 tbs of cornstarch with about 2 tbs of water. This will be the “glue” that holds the roll together.

Line a cooking sheet with parchment paper.

Roll out some wax paper for assembling the egg rolls.

Lay the wrapper out with 1 point facing you.

Roll the deli meats around stacks of cheese.

Place on wrapper and roll that up.

Seal with water/cornstarch mix-paste and place seam side down on sheet.

The first ones will be the Chicken Cordon Bleu. Lay out a slice of chicken breast, top with a half slice of ham then place the small stack Monterrey jack cheese. Place about in the middle of the wrapper. Brush the points with the cornstarch mixture.

Fold up the bottom over the roll of meal. Then fold in the sides.

 Now roll up and press the roll onto the top point so that the cornstarch mixture will hold it together. Place on the baking sheet and continue.

Next is the Ham and Cheese:

Assemble the same way, only this time you just have the piece of ham wrapping around a small stack of Swiss cheese. Brush the wrapper points as before and continue.

Now finish up with the Philly Cheese Steak:

This time the piece of roast beef is laid out with some pieces of onion in the center. Now this rolls around some provolone cheese. (If you like, add a few slivers of green pepper)

Brush the outside of the wraps lightly with melted butter or spray well and bake, turning once, until desired brown color (the darker the crisper).

Serve with a selection of dipping sauces.

For our music tonight:

https://www.youtube.com/watch?v=fnb7EqfykF4 Micheal 

Jackson's Smooth Criminal like you've never heard it before.

This was served as finger food for our decoration party. 

Hope you can try these and even come up with some of 

your own ideas.

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