Italiano Eggplant and Pork Chops Bake

I'm back! I've missed blogging for the past few months and I've also missed cooking the past few months. Life has been crazy and I was blessed enough to have people who love me around to cook me nutritious meals.  Now its time for me to return the favor.  And so it begins...

Italiano Eggplant and Pork Chops Bake

Here's what you'll need:

• 1 medium size eggplant, peeled cut into small cubes
• 1 can of tomato paste
• 2 cups of water
• 1 tbsp sugar
• 1 can of italian style diced tomatoes
• 1 tbsp of Extra Virgin Olive Oil
• 4 boneless pork chops
• 1 cup of italian style breadcrumbs
• 1 cup of shredded mozzarella cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sweet basil (flakes or fresh finely chopped)
• salt and pepper

     First, make sure you prep your eggplant.  Peel the skin off and cut the eggplant into small cubes.  Also, preheat your oven to 350 degrees.  Then, in a large pot put your tomato paste and water. Over a low-medium heat use a whisk to combine the two until there are no lumps.  Whisk in the sugar and bring the mixture to a slight boil. Reduce the heat to low heat and add the italian style diced tomatoes. Let simmer for about 3 minutes, stirring often. Now it is time to add the eggplant! Stir the cubed eggplant into the tomato mixture.  Let the eggplant cook for about 5 minutes, stirring often.  

     While the eggplant is cooking, we need to begin preparing our 13 x 9 baking dish.  Using the extra virgin olive oil to grease the pan. Season the pork chops with a little salt and pepper, then place them in the baking dish.  

      Once the eggplant is beginning to soften pour, remove it from heat and pour it on top of the pork chops. Evenly spread the breadcrumbs on top of the mixture.  Mix the oregano, garlic powder, and sweet basil with the mozzarella cheese. Sprinkle the mozzarella cheese mixture on top.

      Cover the baking dish with foil and bake for 40 minutes covered or until the pork chops are fully cooked.  Then enjoy! I suggest making pasta or noodles as the side dish!

Until we eat again,

      Amateur Chef Cheryl

Chocolate Chip Scones

For Christmas morning this year, I have decided that I would make breakfast scones for the family because we are having a super early dinner.  So here is how to make super easy and absolutely delightful Chocolate Chip Scones.  

Yummy Chocolate Chip Scones

Here's what you'll need:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon orange zest
• 6 tablespoons chilled butter, cut into small pieces
• 1/2 cup mini chocolate chips
• 1 large egg yolk
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 3 tablespoons Turbinado Sugar (AKA Sugar in the Raw)

First, preheat your oven to 400 degrees.  Get out a cookie sheet and line it with parchment paper (or for those of you that are super cool and have a silicone liner, you can use that - I'm hoping for Santa to bring me a couple!)  Then, sift your all purpose flour, whole wheat flour, granulated sugar and baking powder together.  Grab a hand grater and use the smallest one you can find to zest that orange.  Once you are done zesting it, use your fingers to mash it with your fingers in to the flour mixture.  Make sure that you spread out the pieces so its not clumpy anymore. 

Now for the fun part, I do not have a pastry blender, but that would be ideal.  So I use two butter knives. Cut up the butter into small pieces and drop them into the flour mixture. Use the butter knives to cut opposite ways. Keep repeating this motion until you have small beads of butter throughout your flour mixture.  If this doesn't work out well, feel free to use your hands. The majority of the time I have to because there will be some clumps left in there and we surely do not want that!

Now add in those mini chocolate chips! I know it will look like there is a lot, but don't worry-- they're mini and delicious! Sometimes I even add an extra handful for good measure!

In a separate bowl, whisk together the egg yolk, heavy cream and extract until well mixed.  Then pour it slowly and continuously into the flour mixture while stirring the flour mixture.  You want to for a sticky dough here and it may even require you to use your hands to fold the dough together multiple times.  Now form in into a circle about 1 1/2 inch thick  on a floured surface. (These do not rise a whole lot, maybe to about 2 inches max.)  Cut the circle like you would a pizza into 8 pieces. Flour a pizza cutter or knife before cutting into it. This will help it not to stick.

Place the pieces on a parchment paper-lined cookie sheet.  Brush the tops of the scones with heavy creamy (or the remainder of the yolk and cream mixture if any has settled in the bowl.) Then sprinkle with the Turbinado Sugar. 

Bake at 400 degrees for 25 to 28 minutes or until they are golden brown.

Let cool and then enjoy!

Now go out there and start baking! These are probably one of the most delicious and yet easiest things I make! I am sure that any one can do it :) And as always, if you give it a try and have a question or comment -- Comment away! I promise to follow up!

Until we eat again,

Amateur Chef Cheryl

Bacon Cheddar Dip

Tonight I was inspired to make a Bacon Cheddar gift for some of my guy friends that LOVE bacon.  So here is a quick and easy, stove-top recipe!

Ingredients:

• 3/4 lb of REAL bacon
• 1 1/4 cup of sharp cheddar cheese
• 2 slices of provolone cheese
• 2 teaspoons of Worcestershire sauce
• 2/3 cup of milk

Now, first things first- crisp up that bacon! Put it in the skillet and cook it up as usual. 

Let it cool and crumble it up.  In a small sauce pan, put all the ingredients. Cook on low heat until everything is melted and mix well.  Pour it into a serving dish and garnish with 2 slices of bacon.

Ta Da! Serve with tortilla chips and you are good to go!

Until we eat again,

Amateur Chef Cheryl

Peppermint & Chocolate Rice Crispies

Today -  for the first time in weeks - I had the opportunity to experiment in the kitchen for a bit.  My sister wanted to make some Cake Batter Rice Crispy Treats that she found online.  So I decided to make up my own rice crispy creation, just in time for the Holiday Season!

Peppermint & Chocolate Rice Crispies

This is what you'll need to whip up these easy Peppermint & Chocolate Rice Crispy Treats...

• 6 cups of Rice Crispy Cereal
• 10 oz of mini marshmallows
• 3 tablespoons of butter
• 1/4 teaspoon of peppermint extract
• 1 cup of semi-sweet chocolate chips

Now in a large sauce pan over low heat melt the butter and the marshmallows, stirring constantly. 
Be careful it doesn't burn!  
After they are melted down, mix in the peppermint extract.
Enjoy the wonderful smell of Christmas filling the room, I know I always do!
Then stir in the cereal and the semi-sweet chocolate chips.  It's OK if the chocolate melts a bit.  
Yumm!


Now line a 13 by 9 (or a 9 x 9 if you want them thick) with wax paper.  Then, GREASE IT! If you don't, you will have to pick off the wax paper from the bottom of the treats, no fun - but still delicious!  Pour the cereal mix in the pan.  To spread it out evenly, grease a spatula.  Top with holiday sprinkles!

Red, Green, and White Sprinkles

Let them cool, cut into squares, and enjoy this festive treat! They are super duper easy, so get out there and start cooking! When you try them, let me know how they turn out.  I love comments :)


Until we eat again,
Amateur Chef Cheryl

Buffalo Chicken Macaroni and Cheese

This recipe was discovered by my wonderful brother, however I have made quite a few adaptations.  Please note that this recipe is definitely not a healthy recipe at all. But as my wonderful great aunt says, "Everything in moderation." So, my suggestion is to make it, enjoy it, but don't make it often.  Also, this is easily freezable and reheated later.  So if your cooking for a small group, portion it off and freeze it for later! Yumm!  

This is what you have to look forward to!

Ok, so here is what you'll need...

• 1 pound box of elbow macaroni (I usually try for whole wheat pasta)
• 7 tablespoons of butter, plus some for greasing the pan.
• 1 small onion, finely chopped
• 3 cups shredded rotisserie chicken
• 2 teaspoons of minced garlic
• 3/4 cup Frank's Red Hot Sauce
• 2 teaspoons of dry mustard (powder)
• 2 1/2 cups of half-and-half
• 16 oz sharp cheddar cheese, cut into small cubes
• 8 oz pepper jack cheese, cut into small cubes
• 2/3 cup sour cream
• 1 cup panko breadcrumbs
• 1/2 cup blue cheese crumbles
• 2 tablespoons of fresh chopped parsley

     Take the time before you start doing anything else to prep your materials! Chop that onion! Shred that chicken! Cube that cheese! If you don't, you'll be kicking yourself as things burn on your stove top.  Also, when cooking cheese its best not to continually adjust the temperature so that it cooks evenly - so cube it up! 

     Now toss a large pot of water on the stove on high.  Throw a dash or two of salt in the pot to bring the water temperate up.  Once it starts to boil toss in your elbow macaroni.  Cook them until they are al dente (still firm). Drain them and then set them aside.

     Preheat the oven to 350 degrees.

This is before I added the hot sauce!

     So instead of sitting there and waiting for the water to boil and noodles to cook, lets get working on a couple other things.  In a large skillet over medium heat melt about 3 tablespoons of butter.  Mix in the onions and cook until they are softened. Then stir in the garlic and chicken.  Cook it down for about two more minutes. Then it's time to spice things up! Stir in 1/2 cup of hot sauce. Cook it down a bit more until it is slightly thickened.  Take this off of the heat and set it aside.

     Now for the cheesy masterpiece! In a saucepan over medium heat, melt about 2 tablespoons of butter.  Stir in the flour and mustard until it is smooth.  A wooden spoon is best for this because the heat is so direct you do not want any melting plastic or toxins.  Using a whisk, mix in the half-and-half and 1/4 cup of hot sauce.  Keep whisking away and let it thicken up. Now continue whisking and mix in the cheddar cheese, pepper jack cheese, and sour cream.  Whisk it until it is completely smooth. 

Mmmmm.... Cheesy!

     It's time to prepare the pan and assemble the best mac & cheese, EVER! Grease a 13 by 9 pan.  Pour half of the cooked macaroni in the pan, then put the entire chicken mixture on top, evenly spread. Now spread the rest of the macaroni on top. Now for the best part, pour that deliciously cheese mixture on top. 

      Last, you need to add the blue cheese and panko crumble on top! So put 2 tablespoons of butter in a microwave safe bowl and heat it up until it melts.  Stir it into the blue cheese and breadcrumb mix.  If it looks a little dry, add more melted butter.  Once it is mixed well, spread it evenly on top of the beautiful macaroni and cheese!

     Pop it into the oven until its looks bubbly and delicious - about 30 or 40 minutes. NOTE - this could bubble over, so put a cookie sheet underneath to save you from cleaning your oven! And this is what it should look like right out of the oven -- DELICIOUS!

Yumm!

So get out there and begin cooking!

Until we eat again,

Amateur Chef Cheryl

A Berry Apple Pie

To celebrate my beautiful sister's 22nd birthday I decided to try a new type of pie: Berry Apple.  However, it was Saturday and I had plans in two hours and needed to go to the store, so needless to say, I didn't have the time to make my signature homemade crust. So Pillsbury's pre-made refrigerated pie crust to the rescue! I just want to say, always make your own -- it totally makes it more special and have that extra great taste, but if your short on time, Pillsbury is the way to go. Anyway, to the store I went! Thank goodness the berries looked wonderful for the end of October.  It made my day.

Here are the ingredients you'll need:

• 3 lbs of apples, preferably a mix of Empire, Gala, and McIntosh. 
• 1 cup of mixed berries, preferably strawberries, raspberries, and blackberries
• 2/3 cup of sugar
• 2 tablespoons of lemon juice
• 6 tablespoons unsalted butter
• 2 tablespoons flour
• 3/4 teaspoon of cinnamon
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 large egg
• Coarse sugar

      First things first, get peeling and coring those apples! Then slice them down.  Mix them with the sugar and lemon juice.  Then put about 4 tablespoons of butter into a super large skillet and melt it over medium-high heat.  Add the apples and cook them down until tender, stirring often.  DO NOT OVER COOK THEM or it will be mushy! Stir in the flour, cinnamon, vanilla extract and salt, and cook for about another minute or so.  Stir in the berries and let it cool.

     Roll out 1 disk of the dough into a 9-inch pie pan.  Add the berry-apple filling, putting more in the middle then towards the outside. This will give your pie a beautiful domed look! Cut up 2 tablespoons of butter and place it on top of the filling. 

    Now, for an amazing lattice top, use a pizza cutter to slice the second rolled out dough disk into about a 1/4 inch strips. Place all of the strips on the two sides of the rim, but do not fold it onto the pie.  This allows you to easily work your way through your lattice.  I wish that I would have taken a video so that you could more easily understand this, so I promise the next lattice top pie will be filmed and posted in that blog post.  Anyway, once you are finished weaving the pieces in and out, pinch around the edges and flute the edges so it has a pretty wave going on.

Before it hit the oven!

    It's almost ready for the oven, but first whip up that egg! Use a pastry brush to spread the beaten egg on top of the pie crust. Then sprinkle the top with the coarse sugar.  Preheat the oven to 425 degrees with a baking sheet on the lowest rack.  Leave it in there without the pie for about a half hour.  I know that this seems absolutely ridiculous, however it makes sense. Think through this with me, you will be setting the pie on the pan, it will take the pan a while to heat, therefore the bottom of the pie will not cook if you skip this step.  So just trust me here and DO IT!  Lower the temperature to 375 degrees and put the pie into the oven.  Bake it until it is golden brown all over, which should be about an hour to an hour and fifteen minutes. If the edges start to get too dark, put foil around the outside.  So check the pie about 35 minutes into baking and put the foil on if necessary.  When it is finished, let it cool completely before serving.

From apples and berries to a beautiful pie!

     Needless to say, the pie was a big hit with the birthday girl and our friends. A couple people even went back for seconds.  So get out there and get baking!

The birthday girl with her homemade Berry Apple pie!

Until we eat again,

Amateur Chef Cheryl

Cinnamon Apples a la Mode

When I made applesauce this past weekend, I set aside about a 2 dozen apples to make other things.  So last night I made a quick and easy apple dessert for some of my friends -- Cinnamon Apples a la Mode! Therefore my dear readers, I'll share with you the secrets of this super quick and yummy dessert!

Macintosh Apples!

Here's what you'll need.

• 4 medium/large apples - preferably Macintosh or Granny Smith (something slightly tart)
• 2 tablespoons or so of butter
• Brown Sugar
• Ground Cinnamon
• Ground Cloves
• Vanilla Ice Cream
• Ground Nutmeg

First things first.  Peel, core, and slice your apples.  This is the most time consuming part of the dessert making... and it doesn't even take that long! Then, in a skillet at low-medium heat to melt your butter and move it all around the pan.  Throw in your apples and saute them for about 7 or 8 minutes.  Flip them around as necessary!  Then add about 3 teaspoons of brown sugar (sometimes more is necessary!), a 1/2 teaspoon of cinnamon, and just a pinch of cloves.  Stir it gently and then continue to saute them for about 3 more minutes. When the apples are softened, sample them to make sure that you don't need more sugar or cinnamon! 

TIME TO SERVE!!! That's right folks, 10 minutes in the skillet and that is it! Put a scoop of Cinnamon Apples in bottom of your bowl. Add a heaping spoonful of Vanilla Ice Cream on top and garnish with Nutmeg.  The nutmeg is totally worth it! 

This is so good and so easy, you can whip it up in no time! So go ahead, give it a whirl! 

Until we eat again,

Amateur Chef Cheryl