Pork in Onion Sauce

This smelt wonderful while cooking (lovely onion tang); had with a jacket potato and fresh green beans

• 4 pork chops  boneless
• all-purpose flour
• seasoning salt 
• black pepper 
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder 
• 2 small onion (sliced)
• Packet white sauce made with half pint milk
• Margarine & Oil

Coat pork loins with flour, seasoning and garlic powder

Fry in the margarine & oil  till golden on both sides 12-15 mins

Remove chops and fry onion add more oil if required

Add made up sauce mix and thyme and scrape meaty bits up from pan

Add pork loins back to pan and simmer for about 15-20 minutes

Optional add sliced mushrooms

Cowboy Cookies

I made up half of the mixture some with dark chocolate and some with white and cherries, they turned out lovely and soft; I did skip putting the dough in the fridge as I was hungry :)

• 2 cups old-fashioned rolled oats
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 4oz unsalted butter, softened
• 4oz brown sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips OR white chocolate chips and cherries

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugar with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and cherries. Refrigerate the dough for 1 hour.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.

Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.

Recipe adapted from spoonful.com I used only brown sugar

Baked Zucchini Fritters

Had a Zucchini that needed using up so decided to try these. I ran out of breadcrumbs while making so think I only added 3/4 cup

• 1 Large Zucchini (Grated)
• 1 Large Egg
• 1 Cup Bread Crumbs ( I used panko)
• 1 Tbsp Chili Powder - I used 1 dessertspoon chilli flakes
• ½ cup shredded mozzarella cheese
• Olive Oil to grease baking sheet

Grate zucchini and remove excess liquid from it by squeezing

In a large bowl, combine all the ingredients and salt & pepper. Mix thoroughly.

Place spoonfuls of mix on baking sheet (I made 9)

Cook in Oven Gas 5 Electric 160 for 12 minutes; Turn over and cook for 5 more 5mins

Recipe adapted from : http://afewshortcuts.com - I baked instead of frying

Chutney Chicken

This recipe is from the Philadelphia website but I have doubled the amounts for the sauce; I also added some quarters of mushrooms that needed eating up - was a success with Ricky who doesn't normally like curries

- 1 tbsp oil
- 3 chicken breasts cut into cubes
- 2 tsp medium curry powder
- 200g Light Philadelphia
- 6 tbsp milk
- 3 tbsp mango chutney

Heat the oil in a frying pan and cook the chicken for approx. 10 minutes until cooked through and lightly browned (juices will run clear when tested with a sharp knife).

Reduce the heat and add the curry powder, cook for 1 minute then add the Philly, milk and mango chutney - stir until the Philly melts and forms a creamy sauce and it is warmed all the way through.

Serve with rice and a green veg.

Baked Maple Salmon

This makes salmon taste very different - really enjoyed it

1/4 cup maple syrup

1/4 cup soy sauce
2 cloves minced garlic - I used garlic powder
2 salmon fillets

Combine syrup, soy sauce and garlic

Marinate salmon for an hour

Put everything in baking dish & cover with foil

Bake at Electric 160 Fan oven (Gas 5) for 15-20 minutes till done

Recipe adapted from sparkpeople.com

Italian Chicken

This is a great dish for entertaining as it can be prepared ahead. I used up some more of my frozen tomatoes; just let them defrost enough to cut in quarters. I use a value packet cheese sauce as its not too overpowering. 

 

• 4 Chicken Breasts
• 8-12 small tomatoes
• 1 large red onion
• 8-12 mushrooms
• 2 large or 3 small courgettes
• Packet Cheese Sauce made up with milk
• Basil or Parsley

Slice Courgettes, Chop onion, Cut chicken into pieces

Add small amount of margarine or butter to Wok (or frying pan) and fry courgettes till slightly brown, add onion and cook for a few minutes; season with pepper add to casserole dish

Add small amount of margarine or butter to Wok (or frying pan) and fry chicken till slightly brown on both sides add to casserole dish

Quarter or halve mushrooms, fry slightly and add to casserole dish

Add tomatoes to casserole dish, season with oregano, salt & pepper

Make up cheese sauce and when thickened pour over casserole; throw scattered herbs on top

Dish can now be left till required; Bake for 30 minutes Gas Mark 5 till warm and brown on top

Second time I made this dish I put the courgettes on top to stay crispy.

Parmesan Baked Potatoes

These are lovely with cheese but you could add different herbs as well

4 medium Potatoes

Butter or margarine

1 cup Parmesean cheese 

Salt & Pepper

1. Wash potatoes and microwave for 10 minutes - they should be soft enough to cut but still quite firm

2. Cut in half and spread with butter

3. Score diagonal squares but don't go through the skins

4. Sprinkle with cheese, salt & pepper (other herbs of choice)

5. Cook in oven for 20 minutes (oven 160C Gas 5) until browned - use grill to finish if not brown enough

Strawberry Cheesecake Parfaits

This amount served 4 although I don't think my basket of strawberries was 1 lb. I used a mix of ginger cookies and malted milk biscuits as could not get graham crackers

• 1 pound of strawberries
• 1 tablespoons caster sugar
• 1 tablespoons demera sugar
• 1 cup graham cracker biscuit crumbs
• 200g of cream cheese, room temperature
• 150ml cream fraiche
• 4 tbsp confectioners' sugar, sifted
• 2 teaspoons Amaretto
• 150ml heavy cream
• mint springs, for garnish

Slice the strawberries into a bowl and sprinkle with caster sugar.  Toss and set aside.

Mix the biscuit crumbs with the demera sugar.  

Beat cream cheese with an electric mixer until smooth.  Add the sour cream, confectioners' sugar and Amaretto and beat until combined. 

In another bowl, whip the cream until stiff peaks form.  Fold into the cream cheese mixture. 

Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses.  Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the graham cracker on top.  (Amounts will vary according to how many parfaits you are making, so just adjust accordingly). Repeat layers and top with mint.

Refrigerate until ready to serve.

Recipe adapted from theitaliandishblog.com