November 11, 2013

Pork Chop with Garlic Wine Sauce

Makes 4 Servings

4 - Pork chops (with bone)
1 1/2 cup - Red wine
1/2 cup - Chicken Broth (more if needed)
2 - Dry Bay leaves
6 - Garlic cloves, peeled and sliced
1 tsp - Olive Oil
1/4 tsp - Red Pepper flakes
1 tsp - balsamic vinegar
2 Tbsp - Butter
Salt and Pepper


Heat a large skillet over high heat with olive oil and 1 Tbsp butter.  Salt and pepper both sides of the pork chops and sear in the skillet.

You aren't trying to cook them all the way through, you are only wanting to get a nice color on each side.  Remove the pork chops to a plate and set aside.

Reduce your skillet heat to a medium and add the garlic cloves. Stir the garlic and cook for 1-2 minutes.

Add the red wine, bay leaves, and red pepper flakes. Let it reduce for a couple of minutes.

Next add the broth and balsamic, and the pork chops. Cook for an additional 7-10 minutes or until pork is done.

Remove the pork chops.  Let the sauce continue to bubble, as you want it to reduce as much as you can.  Add 1 Tbsp butter and additional broth if needed.  Pour over pork chops, and enjoy!


November 10, 2013

GLUTEN FREE DOUGHNUT HOLES

DOUGHNUTS

Vegetable oil for frying
1 1/4 cups Bisquick Gluten Free mix
1/4 cup packed brown sugar
1 tsp – Vanilla extract
2 tablespoons butter, melted
1/3 cup – 1% milk
1 tsp – White vinegar
1 egg, beaten

TOPPING
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 – 8 ounce package cream cheese, at room temperature
1 Tbsp – Butter, softened
1 cups – Confectioners’ sugar
1 tsp – Maple syrup
1/4 tsp – Imitation maple 

CANDIED BACON
4 – Slices thick bacon
½ tsp – Cinnamon
4 Tbsp – Brown sugar 

BACON
On a large cookie sheet lined with parchment paper lay out the slices of bacon. Sprinkle the cinnamon and brown sugar evenly over each piece of bacon.  

Cook in the oven for 25 to 30 minutes or until the bacon is crisp. Set aside. 

DOUGHNUTS
In deep fryer or heavy saucepan, heat 2 to 3 inches vegetable oil to 375 degrees.  

In a small bowl combine the milk and vinegar, let stand for 5 minutes. 

In medium bowl, mix the bisquick, brown sugar, vanilla, butter, milk, and egg until smooth. Shape the dough into 1 ¼ inch balls. Carefully drop the balls, 4 – 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar. 

Let doughnut holes cool.  Once cooled coat the top of the doughnut hole with the glaze and top with a couple pieces of the candied bacon. 

TOPPING
In a mixing bowl beat the butter until smooth, then add the cream cheese. Beat until smooth. 

Turn the mixer to low and slowly add the sugar, maple syrup, and imitation maple. Making sure to combine all ingredients well.  

In a small bowl combine the granulated sugar and cinnamon, set aside.

November 9, 2013

Bacon Maple Gluten Free Cupcakes



Makes 16 cupcakes


½ cup – Butter, softened

1 ½ cup – Sugar

3 – Eggs

2 tsp – Vanilla extract

1 tsp – Ground cinnamon

½ cup – Half & half

1 cup – 1% Milk

½ tsp – Salt

¼ cup – Maple syrup

3 ½ tsp – Baking powder

½ tsp – Baking soda

2 ½ cup – Gluten free all-purpose flour



8 – Slices thick bacon

¼ cup – Golden brown sugar

1 tsp – Cinnamon



Cream Cheese Frosting

1 – 8 ounce package cream cheese, at room temperature

2 Tbsp – Butter, softened

2 cups – Confectioners’ sugar

2 tsp – Maple syrup

1 tsp – Imitation maple

2 tsp – Ground Cinnamon





Preheat oven to 325 degrees


Bacon

On a large cookie sheet lined with parchment paper lay out the slices of bacon.  Sprinkle the cinnamon and brown sugar evenly over each piece of bacon. 

Cook in the oven for 25 to 30 minutes or until the bacon is crisp.

Cupcakes

In a medium mixing bowl add the eggs, butter, maple syrup, vanilla extract and beat until well blended.

In a small bowl combine the sugar, flower, baking powder, baking soda, cinnamon, and salt, mix together.

Slowly add the flour mixture in with the wet ingredients but alternate between the flour mixture and the milk.  Don’t over mix.

Fold in the bacon into the batter then fill cupcake liners ¾ of the way and bake for 20 minutes or until the toothpick inserted into the center of the cupcakes comes back clean.

Frosting

In a mixing bowl beat the butter until smooth, then add the cream cheese.  Beat until smooth.

Turn the mixer to low and slowly add the sugar, maple syrup, imitation maple, and cinnamon. Making sure to combine all ingredients well.

The texture of the frosting will remind you of a thick glaze. (This is also delicious on donuts)