Recipe of the Week – Veal Chops with Garlic and Mushrooms

(From The Other Meat Collection at emealsforyou.com)

Veal Chop

Veal Chop

We are back in NJ for a long visit.  Wanting to start things off with a bang we decided to up the ante a little and make veal chops.  A little on the pricy side but worth the effort, these are delicious.  I have taken the idea for the recipe from some business trips long ago to Southfield, Michigan where I would check in to the Embassy Suites and order room service after a busy day.  In no time the knock on the door brought a wonderful veal chop and two Heineken beers.  Now that was just what I needed to refresh and prepare for the next busy day.

Splurge on yourself and make this great recipe, your day will be refreshed as well.

Veal Chops with Garlic and Mushrooms

Recipe Summary
Complexity: Easy
Serves: 2
Category: The Other Meat Entrée
Meal: Sunday Supper (Quick Meals Planner)
1 tsp lemon pepper
2 medium veal chops
1 Tb oil, olive
3 cloves garlic, minced
6 medium mushrooms, sliced
1 Tb lemon, juice of
3 oz chicken broth
2 Tb butter, salted
1 pinch salt and pepper to taste

Spread pepper over chops; heat an ovenproof pan on stove, brown chops. Place in preheated 400 degrees oven. Cook for 12-15 minutes. Remove pan from oven, remove chops to platter. Put oil in pan, add mushrooms, sauté for 2 minutes, add garlic, sauté for 2 more minutes. Deglaze the pan with lemon juice, add chicken broth and butter. Spoon over chops and serve.

More tasty and less expensive ideas over at emealsforyou.com.

 

June 29, 2015 at 8:06 am Leave a comment

Recipe of the Week – Buffet Chicken with Wild Mushrooms

(From the  Chicken Entrée Collection at emealsforyou.com)

Buffet Chicken with Wild Mushrooms

Buffet Chicken with Wild Mushrooms

Here is another of the recipe we have had on site for a long time but didn’t have a photo of the finished product.  We had a pot luck dinner with our community group on Saturday and I thought this would be just the right recipe to take.  It is always delicious and feeds a large crowd.

If you are looking for a great brunch entrée that is easy, economical and really good, give this a try.  Serve over some homemade noodles or as we did, over dumplings.  The best chicken and dumplings the South has ever seen.

Buffet Chicken

Recipe Summary
Complexity: Easy
Serves: 8
Category: Chicken Entrée
Meal: other (General)
3 lb chicken breasts, boneless, skinless
3 Tb oil, olive
8 oz mushrooms, sliced
2 Tb lemon zest, finely chopped
1 large lemon, juice of
1 12 oz can soup, cream of mushroom
1 12 oz can chicken broth
3 Tb flour, all-purpose
6 oz wine, dry white
3 Tb mushrooms, dried black chantrelle
1 tsp parsley, flat leaf, chopped
1 pinch salt and pepper to taste

Cut breasts into bite sized pieces. Heat oil in a pan, brown chicken and add button mushrooms, sauté for 3 minutes. Add lemon zest, lemon juice, can of cream of mushroom soup and stir. Add flour to the chicken broth and mix, add to pan and stir. Add the dried chanterelles to the wine and let sit for 5 minutes. Remove chanterelles and chop into pieces, add to the pan along with the wine. Simmer for 20 minutes on low heat. Add chopped parsley and salt and pepper to taste.

Serve over hot noodles.

Find this and many more great recipes at emealsforyou.com.

June 22, 2015 at 1:53 pm Leave a comment

Recipe of the Week – Chicken and Broccoli Stir-fry

(From the  Chicken Entrée Collection at emealsforyou.com)

 Chicken and Broccoli Stir-fry

I was going over the 600 or so recipes on our online cookbook the other day and found a few that didn’t have photos of the finished product.  Sometimes, in my haste to get the food to the table quickly, I forget to take a photo to show you what the dish is supposed to look like.  This is the case with this stir fry; somehow it got devoured before we took a picture.

We were looking for something easy for dinner last night and this seemed like a good way to go.  Easy, inexpensive and really good, three reason for you to give it a try.  See, this time we remembered the photo.

Chicken and Broccoli Stir-fry

Recipe Summary
Complexity: Easy
Serves: 4
Category: Chicken Entrée
Meal: Meeting Night Rush (Quick Meals Planner)
12 oz pasta, farfalla
2 large chicken breasts, boneless, skinless
4 tsp oil, olive
8 oz broccoli, spears
8 medium mushrooms, sliced
4 cloves garlic, chopped
1 medium lemon, juice of
0.5 cup chicken broth
2 Tb cheese, Romano, grated

Cook pasta in salted water. Cut chicken into bite size pieces, heat olive oil in a pan, add chicken, broccoli and garlic and sauté until the chicken is done. Add mushrooms, lemon juice and chicken broth and simmer for 3 minutes. Add pasta to pan and stir. Plate and sprinkle with Romano cheese.

More easy and great tasting recipes and meal plans at emealsforyou.com.

 

June 15, 2015 at 11:13 am Leave a comment

Recipe of the Week – Pasta with Morels and Peas

From the Starch / Pasta Collection at emealsforyou.com

Pasta with Morels and Peas

Pasta with Morels and Peas

This one is a bit decadent but for that special occasion it certainly fits the bill. You can find the morels in a specialty market such as Whole Foods.  Don’t be put off by the price, as you will only be using 1 oz, still pricy but this is a special occasion, right?  Making the pasta is easy but if you wish you can buy it instead.  The whole meal comes together rather quickly and is very, very good.

Add a tart salad, some crunchy bread and a glass or three of wine.  Perfect!

Pasta with Morels and Peas

Recipe Summary
Complexity: Easy
Serves: 2
Category: Starch / Pasta
Meal: other (General)
2 recipe Quick Homemade Pasta
1 oz dried morels
0.25 cup wine, dry white
2 Tb oil, olive
3 Tb butter, salted
0.5 cup peas, fresh
0.5 cup cheese, Romano, grated
1 tsp pepper, fresh cracked

Cook the pasta until al dente, remove the pasta to a separate bowl and reserve the pasta water. Place morels in a microwavable container with the wine. Heat in microwave for 30 seconds. Remove the morels and chop into 1/2 inch pieces., reserve the wine. Heat oil in a sauté pan, add the chopped morels and sauté for 3 minutes. Add the peas to the pasta water and blanch for 1 minute. Remove the peas and add to the morels. Add the butter, reserved wine and the Romano cheese, reserving 1 Tb of the cheese. Stir to mix and add in the cooked pasta. Mix thoroughly and add some of the pasta water if too dry. Sprinkle with the remaining Romano and serve immediately.

We have the quick pasta recipe waiting for you at emealsforyou.com.

June 8, 2015 at 3:25 pm Leave a comment

Recipe of the Week – Apple Strudel with Apple Caramel Sauce

From the Dessert Collection at emealsforyou.com

Apple Strudel with Apple Caramel Sauce

Apple Strudel with Apple Caramel Sauce

A neighbor recently had some major surgery and we decided to take a dinner over to his house rather than have him here.  As he is of German decent we decided on a menu of German foods.  The weather cooperated in that it was cool and rainy, almost fall like, so the heavier German fare fit right in.  Pan sautéed pork tenderloin with brown gravy, spaetzle and red cabbage fit the bill.  I even made Julia Child’s recipe for Pumpernickel bread, a chore I won’t be repeating anytime soon.  Everything turned out great but the highlight of the evening was the apple strudel with apple caramel sauce.  Making the caramel from the juices left over from cooking the apples was a great choice as it had the taste of both apple and caramel.

Don’t wait until Fall to make this delicious dessert.

Apple Strudel with Apple Caramel Sauce

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
2 Tb oil, vegetable
3 medium apple
0.5 cup walnuts, chopped
0.5 cup sugar, brown
0.5 cup sugar, granulated
1 pinch salt to taste
1 tsp cinnamon. ground
3 Tb butter, unsalted, melted
9 sheets filo
2 Tb cream, heavy
1 tsp sugar, powdered

Peel and core apples; slice into 3/8 inch slices. Add oil to a sauté pan and heat on high. Add apples, tossing often to brown. Add walnut, brown sugar, sugar, salt and cinnamon and stir. Continue cooking apples until just tender. Remove apples and walnuts from the pan and reserve. Heat the remaining juices, adding any that are left with the apples, on high heat until thick and caramelized. Add the heavy cream and stir. Remove from heat.

Melt the butter and carefully spread a sheet of filo on a work surface, brush with butter and repeat to a total of three sheets. Add apples to the filo, rolling the sheets into a log and place on a cookie sheet with parchment. Brush the top and sides with remaining butter. Repeat with remaining apples and filo. Place in top of a 350 degree oven; bake 15 -18 minutes until golden, Allow to cool for a few minutes. Sprinkle powdered sugar on top. Reheat caramel and drizzle on top of each serving.

You can find the pork, spaetzle and red cabbage recipe over at our website, emealsforyou.com.

June 1, 2015 at 9:45 am Leave a comment

Recipe of the Week – Spinach Stuffed Mushroom Caps

From the Appetizer Collection at emealsforyou.com.

 

Spinach Stuffed Mushroom Caps

Spinach Stuffed Mushroom Caps

This recipe is another that we developed for our New Jersey trip.  Feeding a small army who have different food allergies is a challenge and the easiest way to get around the gluten-free problem was to adapt recipes to fit into the gluten-free theme.  While this recipe reflects using flour; we have the gluten-free recipe on our site at emealsforyou.com.

These disappeared from the plate almost as fast as the mapled bacon appetizers posted last week.

Spinach Stuffed Mushroom Caps

Recipe Summary
Complexity: Easy
Serves: 10
Category: Appetizer
Meal: other (General)
2 Tb oil, olive
1 lb spinach, fresh
1 medium shallot, minced
0.33 cup currants
1 lb mushrooms, baby portabella
4 Tb oil, olive
3 pinch salt and pepper to taste
1 Tb butter, salted
1 Tb flour, all-purpose
0.25 cup milk, 2 %
0.33 cup panko breadcrumbs
0.25 cup cheese, Romano, grated

Wash spinach, remove stems. Heat oil in a sauté pan. Remove stems from the mushrooms and reserve. Dip mushroom caps in oil; being sure to cover inside and outside of the mushrooms. Add salt and pepper. Chop mushroom stems into small dice and add to spinach. Add spinach, shallot, currants and stems and cook until wilted.

In a separate pan heat flour until just turning brown, add butter and stir. Add milk and stir until thickened. Add salt and pepper to taste. Add the mixture to the spinach, adding just enough to thicken the spinach.

Place mushrooms caps on a parchment lined baking sheet. Stuff caps with the spinach mixture. Sprinkle the panko liberally on top of each mushroom cap; sprinkle the tops with the Romano cheese.

Bake at 350 for 8 – 10 minutes until tops are starting to brown. May be served warm or at room temperature.

Find these and many more appetizing ideas at emealsforyou.com.

May 25, 2015 at 12:59 pm Leave a comment

Recipe of the Week – Mapled Bacon

From the Appetizer Collection at emealsforyou.com.

Mapled Bacon

Mapled Bacon

We are back in New Jersey celebrating my mother-in-law’s 92 birthday.  As  these gatherings always involve large dinners with plenty of good conversations. I thought I would make an appetizer for her that was on target with her love of bacon.  I made it in advance and froze it to reheat at one of the dinners.  The only problem was that it disappeared from the plate faster then we could get a photo of it for the website. I had to remake some the next night; taking the photo before I served it.

I guess at 92 you deserve to have bacon two nights in a row.

Mapled Bacon

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
0.5 lb bacon, thick sliced
0.5 cup sugar, brown
0.5 cup pecans, chopped
2 tsp salt, kosher
1 tsp pepper, fresh cracked
0.33 cup maple syrup

Cut bacon into 2 inch pieces. Add brown sugar, pecans and salt and pepper to a food processor. Pulse until mixed. Add the maple syrup and pulse to form a paste. Place bacon on a rack in a baking sheet. Place a tsp of the sugar mixture on each piece and spread evenly. Bake at 375 for 22 – 30 minutes until brown sugar and bacon are crisp. Serve at room temperature.

This appetizer is gluten-free.  Find more great gluten-free recipes at emealsforyou.com.

 

 

May 19, 2015 at 5:56 am Leave a comment

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