Monthly Archives: October 2011

Main Dish, Pork

Pork Chops Paprika

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1 tablespoon paprika, hot
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
4 pork chops, bone in- center cut (about 2 1/2 pounds total)
2 tablespoons unsalted butter
3/4 cup apple juice
In a small bowl combine first 4 ingredients.  Rub onto both sides of the chops.  Melt 2 tablespoons butter in a 12 inch skillet over med-high heat.  Add pork chops and cook 3 minutes, turning once.  Reduce heat to low and add juice.  Cover and cook 10 to 15 minutes, depending on thickness.  Serve with pan juices.
4  Servings
Main Dish, Seafood

Poached Salmon with Spinach

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1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)
Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.  Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.  Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.     
Main Dish, Pizza

Pizza Hut’s Pan Pizza

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Dough:
1 1/3 cups warm water (105° F.)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons oil
9 ounces oil (3 oz. per pan)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate.  Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.  For Each Nine Inch Pizza: Preheat oven to 475ºF. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.  Cut in six slices.
18  Servings
Ham, Main Dish, Make Ahead, Pineapple

Pineapple Ham Steaks

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1 1/2 cups pineapple juice
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 lbs ham steaks
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.  To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
8  Servings
Chicken, Main Dish

Pineapple Glazed Chicken Breasts

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2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed
Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.  Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
2  Servings