November 17, 2010

Ham Hock and Beans

Makes 4-6 Servings

5 - Ham hocks
6 oz - Ham, diced
1 - Sweet Onion, diced
3 cups - Pinto beans
2 - Garlic cloves, minced
Salt and pepper to taste

1. In a 6 quart crock-pot add your onion, garlic, ham, and ham hocks.  Then add your beans and enough water to cover all of the food.

2. Cook on low heat for 8 to 10 hours. 

3. Take out ham hocks and let cool.  When cool enough to handle pull apart and add ham hock meat back to the crock-pot and discard fat.

4. Taste then add salt and pepper if needed.

November 10, 2010

Stuffed Pork Chops

Makes 4 Servings.

4 - Boneless pork chops
6 - Slices bacon, cut into 1/2-inch pieces
1 - Sweet onion, chopped (1/2 cup)
1 - Green bell pepper, chopped (1/2 cup)
1 cup - Stuffing
1/2 cup - Water
1/2 cup - Cheddar cheese, shredded
1/2 tsp - Salt
1/4 tsp - Pepper

Preheat oven to 350 degrees.

1. Make a pocket in each pork chop by cutting into side of chop toward the bone.

2. In skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.

3. Sprinkle both sides of pork chops with salt and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.

4. Place pork chops in 13x9-inch pan. Cover tightly with aluminum foil; bake 45 minutes. Uncover; bake for 10 minutes longer.

November 9, 2010

Sunset Dinner Cruise Menu Review

Over the weekend I went on a sunset dinner cruise around Lake Washington and it was romantic and beautiful.  I would recommend this to anyone wanting a romantic date with their significant other.   

1st Course:
Amuse Bouche: a small appetizer to entice your palate - This was an amazing duck spring roll, the duck was perfectly cooked.  It was a perfect starter.

2nd Course:
Chef’s Salad made from fresh local greens, cheese, nuts, and fruit - When the salad first arrived infront of us we weren't sure what to think of it.  We received a salad wedge with blue cheese, bacon, and tomatoes.  Now not being a fan of blue cheese and tomatoes I was very worried about this course.  I tried a small bit (minus the tomato) and really liked it, I finally found a blue cheese that was delicious. 

3rd Course:
Boneless Braised Short Ribs and Black Mission Fig Demi
served with a Mascarpone Potato Puree and Roasted Root Vegetables - The main course looked beautiful infront of us, like it was a piece of art.  It was the most delicious short ribs I have ever had, and the potatoes were amazing, they had just enough garlic to make you want more.  I'd recommend this meal to anyone who goes on one of the cruises it's worth it!

4th Course
Decadent Chef’s Choice Dessert - Of course they saved the best for last....we were served with creme brulee and it was the perfect dessert to sum up the dinner.

Although there menu varies I would recommend eating here...I plan on returning to the Sunset Cruise on a yearly occasion. (It's a little pricey)

November 6, 2010

Mama's Manicotti

Makes 6 Servings.

1 pkg - Manicotti noodles
1/2 lb - Ground beef
3 cups - Small curd cottage cheese
8 oz - Shredded mozzarella cheese
1 - Egg
1/2 cup - Parmesan cheese
32 oz - Garlic spaghetti sauce
1 Tbsp - Parsley flakes

Salt and pepper to taste.

Preheat oven to 375 degrees.

1. Cook the ground beef until brown, drain, then sit to the side.

2. In a large bowl add the cottage cheese, egg, parmesan cheese, ground beef, parsley, and 1/2 of the mozzarella cheese and mix together.

3. In a large glass baking dish pour half of the spaghetti sauce. Then fill the manicotti noodles with your mixture and place them in the large glass baking dish.

5. Poor the remaining spaghetti sauce over the noodles and cover pan with foil.

6. Bake for 40 minutes then put the remaining mozzarella cheese on top.  Cook until the cheese has melted.   Let the manicotti sit for 10 minutes before serving.