Month: October 2020

Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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Potatoes, Cabbage, and Onion Sauteed in Pork Drippings

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Side dishes are made to compliment and contrast the main dish. This dish I made to compliment the Pork Chops I posted about yesterday. This recipe I started right after I removed the pork chops and placed them in the oven. The cabbage and potatoes take the longest to cook, so you will want to get them on the heat as quickly as possible. Otherwise, just follow the steps below. You can also delay putting the pork into the oven until you have this dish cooking for about 10 minutes. This side goes perfectly with pork chops, ham, or chicken. The potato won’t cook through completely this way, so it has a bit of structure to it still, the cabbage is soft, but still crunchy in the veins. The onion is perfectly sweet with no additional color, and it is all tied together with a savory and salty oil. You will want to salt and pepper to taste, and if you desire, you can also add other herbs you may have used on your protein. The recipe as written makes 5-7 adult sized side portions.

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings Recipe CardDownload

What You Will Need

  • 1 Large Sided Frying Pan
  • Pork Drippings
  • 1 Medium Onion, Rough chopped
  • 1 1/2 Cup Cabbage, Rough chopped
  • 5 Medium Potatoes, Cleaned and Large Diced
  • 2 Tbsp Butter
  • 1/3 Cup Oil
  • 2 Cups Water
  • Thongs and Wooden Spoon

Directions

  1. Heat your frying pan over medium high heat until hot. Once hot, add pork drippings, oil, potatoes, and cabbage. Cook for 5 minutes, stirring constantly, until everything is coated and cabbage has begun to change color. Add water and onion. Cook for 15 minutes stirring occasionally.

2. Most liquid should have evaporated. Stir constantly to keep from sticking. Add butter and continue to cook until potatoes are fork tender, another 3-5 minutes. Remove from heat, plate and serve.

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Pan Seared Pork Chop

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Pan seared pork is easy to make and doesn’t take long. This is a simple recipe to make a beautiful and tasty dish. I chose to not add much flavor to these pork chops except butter. If you would like to add more flavor, simply season before cooking, or add your seasoning when I added my butter. You can cook these pork chops entirely on the stove by cooking 8-10 minutes per side, based on the thickness of your slices. I just wanted to add a nice crust, then finish my side in the pork renderings. For the recipe for my accompanying side, come back for tomorrow’s post. I only cooked 2 pork chops, but you could repeat the cooking process for as many chops as you need. 1 bone in pork chop is enough to serve 1 adult.

Pan Seared Pork Chop Recipe CardDownload

What You Will Need

  • Large Sided Frying Pan
  • Thongs
  • 2+ Bone in Pork Chops, Thawed and Separated
  • 2 Tbsp Butter
  • A Spoon
  • 1 Tbsp Olive Oil
  • Baking Sheet

Directions

  1. Heat oven to 350 F. Heat your frying pan over medium high heat until hot. Once hot, add oil and pork chops. Let cook on first side 4 minutes undisturbed.

2. Flip your pork chops and cook another 4 minutes on second side. Once flipped, immediately add butter and start melting. 3 minutes into cooking on second side, begin spooning butter over pork chops.

3. Once the second side cooked, transfer to a baking sheet and bake for 10-15 minutes or until internal temp of 170 F is reached. During that time, you can prepare other sides. Let rest 10 minutes before serving.

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Shrimp Stock

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Shrimp stock is easy to make and versatile in many recipes. Shrimp stock can be used in soups, sauces, and additional flavoring in many recipes. First, stock should be seasoned to your liking. I added some of my seasoning to the recipe below, but I also added additional garlic powder and salt to taste once strained. Second, if you are using a finer shell for your stock, you could also strain through a cheese cloth and I would recommend that. I froze my stock. I froze about 2 cups in a larger container, and I froze another 4 cups as cubes. You can boil your broth longer to boil off more liquid which will make a stronger broth. I also didn’t strain off any fat/oil from my stock. If that is a concern of yours, you can remove your oils before preserving. This recipe makes about 5-7 cups of stock.

Shrimp Stock Recipe Card Without Preservation MethodsDownload

What You Will Need

  • 1/2 to 1 cup Shrimp Tails/Shells
  • 1 Medium Onion, halved
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Butter
  • 9 Cups Water
  • Large Sided Frying Pan / Dutch Oven and Lid
  • Strainer
  • Freezer containers/Freezer Bags/Canning Jars

Directions

  1. Heat a frying pan/dutch oven over medium high heat. Add butter and shrimp shell together, and cook for 1-2 minutes or until butter begins to brown. Add Onion and 1/2 of water. Bring to a high boil. Once boiling, reduce heat to medium, add remaining water, and return to a simmer. Once simmering, reduce heat to low and cover. Cook for 3 hours stirring occasionally.

2. Once cooked, place strainer over another container and strain out your stock. Discard shells and onion. Use right away, or let cool for 1 hour.

3. Once cooled, you reach the preservation stage. You could place it in the fridge, pressure can it, or freeze it. If you plan to keep it in the fridge, move the stock to several Quart Jars and store for no more than 4 days. If you choose to freeze, there are many approaches. You can freeze in 2-3 cup increments in glad containers, freeze your broth in glass jars with the lid off then add the lid when it’s fully frozen, and/or freeze your broth in ice cubes trays then transfer them to a freezer bag. There are many different choices, but these are the most common I’ve seen.

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Red Sauce with Onion Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

This was the second pizza I made with my broccoli and shrimp pizza yesterday. This pizza is a classic pizza topped with onion, but it has a fun and delicious twist! The spices you would usually mix into the sauce, I sprinkled evenly over the dough, and it was a great idea! In sauce, the herbs become mellow and blend with one another more, but sprinkling them means more herbs, and more not being baked by the sauce. I also liked the baked onion on top. It cooked long enough the raw flavor was gone, but it was still crunchy on the pizza.

Red Sauce with Onion Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Sliced Onion
  • 1 Can 8 Oz Tomato Sauce
  • Dried Crushed Basil, Italian Seasoning, and Garlic Powder
  • 1/2 Bag Mozzarella, 16 Oz
  • Non-stick Spray

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, sprinkle spices over the whole pizza, top with tomato sauce, and spread to 1 inch from edges of crust. Bake for 10 minutes then remove.

3. Add mozzarella then onion over 1/2 baked pizza. Return to oven and bake for 15 minutes. Let cool for 10 minutes before serving.

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