The intention of this recipe is not that you must be drunk while cooking the pork chops, but I'm sure it will happen at some point. I came up with this recipe on a whim last night and it came out delicious!
Ingredients:
4 Lean Boneless Pork Chops (thick cut)
2 Tblsp Dijon Mustard (we used Sierra Nevada Porter Mustard)
1 Tblsp Stone Ground Mustard
1/4 tsp Garlic Salt
1/4 tsp dried minced onion
2 shots of your favorite bourbon whiskey
1 tsp parsley
1 tsp Kosher Salt
Preheat oven to 350
Clean pork chops and pat dry, then sprinkle with salt and set aside.
Mix all ingredients except pork chops & Salt
Spray Pyrex casserole dish with Organic Cooking Spray
Place pork chops in dish
Spread mustard/bourbon mix on pork chops
You will cook for 25-30 minutes total;
Cook for 15 mins, covered with tin-foil
Cook the last 10 minutes uncovered, keeping an eye on the meat - you don't want to over-cook a pork chop, they get dried out very quickly.
Serves 4,
we made Yukon Gold Mashed Potatoes with Sour Cream and parsley on the side, and parmesean zucchini as the veg.
2.13.2011
2.12.2011
Bourbon-Bean Ice Cream; Dessert? YES PLEASE!
I made my very own recipe, adapted from the regular "Vanilla Ice Cream" recipe from my Ice Cream Maker I got for Christmas. It came out awesome~ my husband loves bourbon, so for Valentine's day, why not have a bourbon-flavored ice cream?!
Ingredients:
1 Cup Heavy Whipping Cream
2 Cups Whole Milk
1/4 Cup Granulated Sugar
1 Cup Bourbon, boiled down to reduce alcohol
1 Tbsp Mexican Pure Vanilla
1 Vanilla Bean ( I used a Bourbon Soaked Vanilla Bean)
Pinch of Salt
Prepare Ice Cream Maker according to directions
Combine Milk and Sugar in a bowl
Boil off Bourbon and Vanilla Extract on stove, in a pot, for about 4-5 minutes, or until reduced.
Cool Bourbon in Glass Ramekin placed in freezer
Scrape inside of Vanilla Bean and stir into milk and sugar
Add Heavy Cream to milk mixture
Stir mixture well
Add Bourbon reduction to mixture and pinch of salt
Pour into ice cream maker
Serve with Chocolate Sauce
Ingredients:
1 Cup Heavy Whipping Cream
2 Cups Whole Milk
1/4 Cup Granulated Sugar
1 Cup Bourbon, boiled down to reduce alcohol
1 Tbsp Mexican Pure Vanilla
1 Vanilla Bean ( I used a Bourbon Soaked Vanilla Bean)
Pinch of Salt
Prepare Ice Cream Maker according to directions
Combine Milk and Sugar in a bowl
Boil off Bourbon and Vanilla Extract on stove, in a pot, for about 4-5 minutes, or until reduced.
Cool Bourbon in Glass Ramekin placed in freezer
Scrape inside of Vanilla Bean and stir into milk and sugar
Add Heavy Cream to milk mixture
Stir mixture well
Add Bourbon reduction to mixture and pinch of salt
Pour into ice cream maker
Serve with Chocolate Sauce
Pesto Prosciutto Pizza
I made us dinner last night for the first time in over a month. Per my husband; it was the best pizza he ever had!
Pesto Prosciutto Pizza:
1 Pre-made Pizza Crust (I used a rectangular Culinary Cuisine Brand pizza crust)
4 TBSP Basil & Pine Nut Pesto
4 Marinated Artichoke Hearts, quartered lengthwise
3 cloves of garlic, smashed and thinly sliced into pieces
2 long slices of prosciutto, cut into small slices
1/2 cup of Italian Blend Shredded Cheese
1 cup of Low-Fat Shredded Mozzarella Cheese
1 small can of sliced Black olives
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425
Spread Basil Pesto over pre-made pizza crust
Combine cheeses, and spices in a separate bowl, toss, and set aside
Place artichoke hearts, garlic and prosciutto on pizza
Cover with 2/3 of cheese mixture
Spread Black Olives over pizza
Cover with remaining 1/3 of cheese mixture
Bake pizza @ 425 for about 8-10 minutes. (Until cheese starts to get brown and bubbly)
I cook mine on a pre-heated pizza stone for a nice crisp crust
Pesto Prosciutto Pizza:
1 Pre-made Pizza Crust (I used a rectangular Culinary Cuisine Brand pizza crust)
4 TBSP Basil & Pine Nut Pesto
4 Marinated Artichoke Hearts, quartered lengthwise
3 cloves of garlic, smashed and thinly sliced into pieces
2 long slices of prosciutto, cut into small slices
1/2 cup of Italian Blend Shredded Cheese
1 cup of Low-Fat Shredded Mozzarella Cheese
1 small can of sliced Black olives
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425
Spread Basil Pesto over pre-made pizza crust
Combine cheeses, and spices in a separate bowl, toss, and set aside
Place artichoke hearts, garlic and prosciutto on pizza
Cover with 2/3 of cheese mixture
Spread Black Olives over pizza
Cover with remaining 1/3 of cheese mixture
Bake pizza @ 425 for about 8-10 minutes. (Until cheese starts to get brown and bubbly)
I cook mine on a pre-heated pizza stone for a nice crisp crust
2.11.2011
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