Applesauce Pork Chops

by Jana

2 c. Applesauce

1/3 c sugar

2 T soy sauce

1 minced garlic clove

1/4 t. Ginger

6 boneless pork chops

Combine applesauce, sugar, soy sauce, garlic, and ginger.  Place in 9x13. Brown pork chops and lay on top.  Bake at 350 until done. 

Cowboy Beans

by Jana

Makes a ton.  Freeze some, or you will be sick of it in a week.  I personally feel the cilantro is obligatory.

3 C. dry pinto beans 

1/2-1 lb. ham bits, or a ham bone

1 minced onion 

4 cloves minced garlic

4 t. Chicken bouillon 

1-2 cans Rotel, undrained 

Toppings: cilantro, cheese, sour cream, green onions

Place beans in slow cooker, cover with water, and soak overnight.  In the morning, add ham, onion, garlic, and bouillon.  Cook on low 6-8 hours or high 3-4 hours, or until beans are done.  Purée Rotel and add.  Season to taste, and serve with toppings.

Man-pleasing Chicken

by Jana

1 1/2 lb. Chicken pieces ( I prefer thighs.)

1/2 c. Dijon mustard

1/4 c. real maple syrup

1 T. Rice/rice wine vinegar

Fresh rosemary (optional)

Salt and pepper

Preheat oven to 450. Line a baking dish in foil, the smallest one that will fit the chicken pieces comfortably.  Mix together mustard, maple syrup, and vinegar.  Pour over chicken.  Salt and pepper the chicken to taste, then pour sauce over the top.  Swab around the chicken so it is nicely coated.  Bake 40 minutes, basting halfway through.  When done, sprinkle with fresh rosemary.  Serve over rice, if you like. 

Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.

Cucumber Sandwiches

by Jana

3 oz. cream cheese
1 T. Minced herbs
1 oz. cream
1/4 t. Salt
1/8 t. Pepper
Bread
Very thinly sliced cucumber

Blend cream cheese, seasonings, and cream.  Assemble sandwiches in suitably attractive fashion.

Steak Gorgonzola Pasta

by Jana

1 lb. thinly sliced, cooked leftover (ha ha!) steak
2 tbsp olive oil
1/4 to 1/3 lb gorgonzola cheese crumbled
½ stick butter melted
1 tsp. kosher salt
1 tsp. freshly ground pepper
2-3 large handfuls fresh spinach
1 lb pasta – your choice
2 ladles pasta water

Cook pasta per package directions.  Drain, reserving some of the pasta water.  Meanwhile, if your steak is leftover steak, reheat in 2 tablespoons olive oil until heated through. Set aside. add melted butter, salt and pepper to the pasta.  Add cheese and stir until melted, adding enough pasta water to make a nice sauce.  Add spinach, and steak. Stir to combine. Serve immediately.

Salisbury Steak

by Jana

2 lbs. ground beef
2 T. Worcestershire sauce
1 finely chopped onion
1 T. Montreal steak seasoning
Salt and pepper
4 T butter
4 T flour
4 c beef broth

Combine meat, Worcestershire, onion, steak seasoning, and salt and pepper.  Form 8 patties, 1" thick.  Fry patties until done.  Remove to plate and keep warm.  Add butter to pan and melt.  Add flour to make roux.  Whisk in broth and let thicken.  Add patties back in.  Serve over mashed potatoes.