"Recipes are meant to be shared"...Ann Thibeault

Saturday, January 04, 2020

End of The Year 2019 - Catch Up Post

A few of our meals in December.

Dec. 20th

Grilled a small prime rib.

Just big enough to two.

Served with roasted potatoes, broccoli and sauted mushrooms. 

Dec. 19th

Antipasto on my new board.

Dec. 17th

Toasted English Muffins with Canadian Back Bacon and Tomatoes.

Dec. 16th

Spaghetti tossed with butter with garlic, hot red pepper flakes, lots of black pepper, and broccoli and finished with butter and garlic toasted breadcrumbs. And grated Parmesan.

Dec. 16th

Moe loves his breakfast. I don't even care if I have breakfast. 
Unless of course it is something sweet like a scone or danish.
Since I wasn't working today I decided to make a big breakfast.

I had planned to grill Moe a steak last night but plans changed 

so I grilled it for him this morning and he had poached eggs on toasted English Muffins with homemade Hollandaise and I made myself Eggs Benedict. Fried potatoes on the side.

We like our eggs cooked differently. Soft and runny for him 

and on the hard side for me.

Dec. 15th
Made Moe is favourite pancakes for breakfast.

He prefers them thin not thick. And swimming in pure Maple Syrup.

Dec. 12th
 I made Chili Verde (pork)  for breakfast. 

Served with black beans and salsa. 
Beans cooked in the Breville PC while the chili simmered on the stove.
I`m working today so will take the same thing for lunch.

Dec. 12th

Made Pizza for dinner.

Pepperoni and Mushroom for Moe and I.


Artichoke and Pesto for Matt.

My favourite part of the pizza is the rim.

Tuesday, December 10, 2019

Pork Piccata

I made Pork Piccata for breakfast this morning.

Sliced boneless loin chops in half and pounded until thin.
Served with a side of pasta.

Used the same recipe that I use for Chicken or Veal Piccata. 

Chicken/Veal/or Pork Piccata

Edited May/2009

4 veal scallopini, 
Or boneless chicken breasts or pork loin pounded thin
flour seasoned with salt and pepper
olive oil
1 to 2 teaspoons butter
1 to 2 teaspoons flour
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley
Bring Chicken broth to a boil and add peppercorns if using. Allow
to sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip meat into seasoned flour and saute one or two at a time,
quickly on each side.

Remove from pan.

Heat tablespoon butter, add minced garlic.  Cook for a few
seconds. (Do not brown), add flour to make a roux.   Add chicken
broth with peppercorns and simmer until reduced. Add lemon zest
and lemon
 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables


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