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Tag Archives: Rachel Ray

  • 100% Fresh Pressed Apple Cider from PA available now...

    For the past month, I've been pestering asking my husband for apple cider.  You see, eight years ago, we visited Connecticut in the fall for our friends' wedding.  While we were visiting, we ventured to a local apple orchard and had the best apple cider ever.  This was our first time at an apple orchard.  Needless to say, we came back home with a ton of apples!

     

    Now every October, when our friends celebrate their wedding anniversary I also remember our visit to the apple orchard and that wonderful apple cider.  Our new apple guy has been bringing us some amazingly fresh apples from Pennsylvania.  As luck would have it, he was able to get us some of this wonderfully fresh 100% pressed apple cider.

     

    100% fresh pressed Apple Cider from Country Acres, Waynesboro, Pennsylvania.

     

    Have you ever cooked with apple cider? Me neither.  Until I found this recipe from Rachel Ray.  The recipe calls for making your own apple sauce.  I skipped that step.  Instead, I just used two small containers of already made apple sauce.  I warmed it up with minced ginger and sprinkled it with nutmeg and cinnamon to taste.  Rachel Ray's recipe calls for apple juice to deglaze the pan.  I chose our apple cider instead! And of course, I used our Troyer real butter.  Instead of salt and pepper, I used our Everglades Seasoning.

     

    I served the apple sauce on the side for dipping, and pour the pan sauce over the pork chop.   I've never been a real fan of the pork and apple sauce combination until now.  The pan sauce was delicious.  It was salty and sweet and very flavorful.  The mixture of real butter and fresh apple cider in the pan sauce made our dinner taste kinda like apple pie!  But in a good way.  A very savory apple pie.

    P.S. In case you are wondering, the salad is from ABC Pizza.  They make a great Greek salad. ;)

     

    Have you ever cooked dinner with apple juice or cider?

     

  • Pork Chops with Honey Mustard Gravy

    One of the reasons I'm a big Rachel Ray fan is her recipes consists of everyday pantry staples.  And this Pork Chops with Honey-Mustard Gravy is no different: honey, apple cider vinegar, Dijon mustard, and chicken stock.  For the complete recipe, click here.

    While I was preparing this, I thought it would be a good idea to season the pork chops with our Gator Hammock Gator Sprinkles.  That was a good idea, until my husband came around and asked if I tasted Gator Sprinkles before.  Oops.  I’d forgotten how hot it is!  A quick rinse of the pork chops was in order.  Luckily, I had some Everglades Seasoning to use instead!  Did you know both Gator Hammock and Everglades Seasoning products are made right here in Florida?  They are great for seasoning and tenderizing your meats.

     

     

    Have you ever tried Cubanelle peppers?  They are so bright that they almost look fake when I walk by them at the market. Cubanelles are a very mild sweet pepper with thinner flesh and longer shaped than a regular bell pepper.  Sometimes when they are picked early they have a bright green color.  If they are allowed to ripen, they will turn bright red.

     

    I brought one home and decided to brown it with the pork chops but instead of cooking them all the way through I removed them after a couple of minutes and added them to the salad.  It’s a good change on your typical green salad.

     

    I’m not sure what’s being going on with the apples this season, but they’ve been amazing.  Whether it’s a Gala, a Fuji or even a Golden Delicious, they’ve all been dripping with sugary sweet juice.  I thought it would be fun to add some apples to this dish.  I didn’t have the time to make fresh apple sauce, but adding a couple of really thin apple slices to the hot pork chops warmed them out perfectly.  To round out the meal, more thin apple slices were added to the salad.

     

    Have you ever tried/seen Cubanelle Peppers?

    What's your favorite recipe for Pork Chops?

  • Rachel Ray's Chicken Vesuvio

    I'll admit, I'm a bit behind reading magazines lately.  On Sundays, I like to write out what I plan on cooking that week.  I may or may not always follow through, but I find that if I take the time to write it out ahead of time it helps prevent the what's for dinner scramble at 5:30 every night.  I found this Quick Chicken Vesuvio recipe in the April issue of EveryDay with Rachel Ray and thought it was worth a try.  The ingredient list was short and sweet. Plus it involved some oven cooking, which meant I could play with the girls.  Score!

    Like I said, short ingredient list:

    2 baking potatoes. peeled and sliced 1/4 in thick

    6 cloves garlic, thinly sliced

    1 tsp dried oregano

    Salt and Pepper

    2 lbs skinless, boneless chicken breast, cut into chunks

    Flour, for coating

    1/2 cup dry white wine

    1/2 cup chicken stock

    1/2 cup fresh or thawed frozen peas

    1/4 cup finely chopped flat leaf parsley

     

    Peas are a tricky vegetable at home, and that's a good way of putting it.  I think everyone, except me, would rather eat broccoli that eat peas!  I did not add them to the dish.  Also, if you would rather not cook with wine, just double up on the chicken stock.

    You end up with two dirty pans, which for my husband that's grounds for celebration!  First you cook the potatoes until browned.  In a separate pan, brown the chicken until golden.  Use the chicken stock and wine to deglaze the pan and mix everything together.

    Into the oven it goes to finish cooking the chicken for 10-12 minutes at 375 degrees F.  Top with the fresh parsley, I had the curly kind so that's what I used.

    Serve with a big green salad and you are done!  The chicken and the potatoes were super tasty.  This recipe was easy and quick, but most importantly it was a crowd pleaser.

     

    Do you have veggies your family refuse to eat?

    What's your go-to chicken recipe?

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