Bits Of Dust

Archive for 2005

As I was making my way through the blogosphere today, I got a hankerin’ for something crunchy. Just moments after my craving hit, I happened across the bakingsheet. So, tonight, I made some of these.

The first batch stuck to the pan, so I started over from scratch, and they came out absolutely delicious. I tried one batch with light salt, and another batch with a fine sprinkle of garlic powder. All I can say, is yum!

If you have a hankerin’ for a whole bag of chips, I would not recommend making them this way, as it will take forever. At 4 minutes per batch, you could end up waiting quite a long time, and no one should have to wait that long to enjoy a good snack.

The biggest surprise to me was that they came out crispy, just like fried chips. Head over to the bakingsheet and make some! You’ll be pleasantly surprised.

Here is the newest recipe in my cookbook:

Preheat oven to 375 degrees.

Stuffing:
1/2 cup cooked broccoli, chopped
1/3 cup onions, minced
2 cloves garlic, minced
2 tsp fresh parsley, chopped
pinch dry thyme
1/4 cup StoveTop™ Stuffing
1/4 cup Romano cheese, grated
2 Tbsp olive oil
1 egg, beaten
2 tsp butter, softened
fresh ground pepper

Heat olive oil in saucepan, add onions and garlic, saute’ until transparent.

Add broccoli, parsley, thyme, and pepper.

Heat while stirring and until thoroughly mixed.

Add stuffing mix, cheese, butter and this mixture to the egg. Mix well.

Pork Chops:

1 cup flour
3 eggs, beaten
3 pork chops, THICK cut.
olive oil

Cut pork chops down the center without peircing all the way through the chop, making a nice pocket inside.

Fill each pocket with the stuffing mixture.

If you want you can use skewers to hold the chops together, or “sew” them shut. What I do, is immediately dip the “open” end in flour, which helps it all bind together.

Dip the pork chops in flour, then egg, then flour again.

In a medium skillet, heat olive oil and brown the chops on each side (and the opening of the pocket).

Remove chops and put them in a deep oven safe dish.

Bake COVERED at 375 degrees for 30 minutes.

Sauce:

2 cups chicken broth
1/4 cup milk
1 1/2 Tbsp. cornstarch
1/4 tsp dry mustard
1/4 tsp dry sage, rubbed
1 tsp garlic powder

In a saucepan, heat the chicken broth to a boil.

Stir the cornstarch and milk together BEFORE adding to the chicken broth.

Add the constarch/milk mixture to the broth, stirring.

Add the dry mustard, sage and garlic powder.

Keep heating until slightly thick.

(if mixture gets thick, slowly add more milk)

When the first 30 minutes is up on the chops, pour the sauce over the chops and continue backing UNCOVERED for another 30 minutes.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless chicken breasts, diced
• 2 carrots, diced
• 2 stalks of celery, chopped
• 1 onion, chopped
• 2 or 3 cloves roasted garlic
• thyme (to taste)
• salt and pepper (to taste)
• 4 cans chicken broth
• Frozen vegetables of your choice
• 1/2 pound (half bag) extra-wide egg noodles (or you can make your own if you are creative like we are)

Heat the olive oil over medium-high heat, in a large soup pot.
Add the diced chicken breasts to the pot and brown.
Add vegetables, thyme, salt and pepper.
Reduce heat to medium and cover the pot.
Let the vegetables sweat for 5 – 10 minutes.
Add chicken broth and bring it to a boil.
Add vegetables and noodles.
Cook 10 minutes, or until noodles are tender.

Lookin’ for the perfect dinner tonight? Look no further. Here is a recipe from Venomous Kate that will tempt your tummy. I know what I’m havin’ for dinner tonight.

Kate’s Garlicky Chicken with Spinach

Please disregard the growling noise that might be emanating from your speakers. My stomach can get pretty loud when it demands food.