Thursday, February 16, 2012

Feb., Fri., and Food

February got off with a bang and an emergency  trip up to Michigan for some family dealings.  A little over a week latter we are back and I am trying to get back on schedule.    I don't care if I ever eat fast - food or in a restaurant again any time soon!  I am the best cook I know and I missed my kitchen, my domain if you will.  So I worked up some new menu's, hit the stores and am back cooking.  Today I did double duty and cooked a quick gourmet lunch (3 kid thumbs up) and a nice change on stir-fry for dinner.  It was mentioned that I am always bragging on my food, but short on recipes.  I am going to try and remedy that, starting now with these two awesome meals:

Apple, Cheese and Arugula Panini

8 slices whole grain bread
2 TBS. real butter
1/2lb. taleggio cheese (or other favorite) sliced
1 apple cored and thinly sliced
1 cup baby arugula

Heat griddle or large skillet over med. heat.  Use half the butter and cover 1 side of 4 slices of bread and lay butter side down on griddle.  Layer each slice with cheese slices, apples and arugula.  Butter remaining bread slices with last of butter and top off sandwiches with butter side up.   Cook on both sides until golden and cheese is melted, about 5 minutes.

Serves 4

Pork and Brussels Sprouts Sir - Fry

2 Tbs. real butter and pan spray
1 lb. boneless thick cut pork chops, cut into thin slices
1 lb. Brussels sprouts, halved
4 green onions, sliced
2 cloves garlic, chopped
1/2 cup soy sauce
2 TBS. brown sugar

Give a large skillet or wok a good coating of pan spray and heat over med. heat.  Add pork and brown for about 5 minutes and remove to a plate.  Toss the butter into the pan and add Brussels sprouts (I steam mine for 5 minutes first to help soften them) and cook about 5 - 8 minutes, stirring occasionally.  Add garlic and onion, cook another minute.  Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened.  Return pork to pan and toss to coat.  Heat together another minute.  Serve over your favorite rice and add crushed red pepper flakes for a kick!

Serves 4

These were great and I hope you enjoy, blessings; Beth Ann