I had some leftover pork roast,so I thought I would make us some sandwiches with it. One of my favorite sandwiches ever is the.....
CUBAN
To build a Cuban sandwich....first the bread...use a French or Italian bread...this sandwich is really tasty on a crusty bread. Smooth out mustard on the bread...then Swiss cheese, then the pork, then a layer of dill pickle chips....then a layer of ham...then another layer of Swiss cheese then the bread...butter the bread.....place on a griddle and place a heavy iron skillet on top (or use your paninni press) ...allow the sandwich to brown on both sides. Cut and serve.....
Yummy.....
You can use leftover pork tenderloin or chops...whatever you have....pulled pork works great too!!! If you want to take it up another notch add crispy bacon and you have a Country Cuban!!!
PSALM 91:2
I WILL SAY OF THE LORD. HE IS MY REFUGE AND MY FORTRESS: IN HIM WILL I TRUST.
I hope you all have a great day!
Yours,
The Home Chef
I cooked a pork roast in the crock pot today. What a great helper to any busy mom!!! The crock pot...toss in the meat, throw on some seasonings and off you go.
I wanted something other than potatoes or rice for a side, so I made grits to go along with the roast.
Baked Grits
Preheat oven to 350 degrees.
In a saucepan place 2 cups milk and 2 cups chicken broth. Bring to a boil, stir in 2 cups grits, reduce heat, stir to combine.
Grate 6 ounces smoked Gouda and toss into the grits, stir. Remove from heat. Cube 1 stick of butter and add to the grits along with 1 teaspoon both salt and pepper. Add a dash of cayenne.
Whisk two eggs and add 1/2 cup of the hot grits to the eggs, stir well and add to the pot of grits. Mix.
Pour the grits into a baking dish sprayed with non-stick spray. Bake at 350 degrees for 30 minutes. Top with 1 cup grated sharp cheddar. Allow to sit for 5 minutes then serve. Yummy and creamy grits...a great side dish.
HEBREWS 13:8
JESUS CHRIST, THE SAME YESTERDAY, TODAY AND FOREVER.
THANK YOU LORD FOR THIS BEAUTIFUL DAY...FOR THE SUNSHINE AND COOLER TEMPERATURES!!!!AMEN
Yours,
The Home Chef
This afternoon I am really feeling fall in the air the breeze is blowing and the temperature is only 78 degrees so I am pleased as punch. I am still on my apple kick.....
This recipe makes a really thick batter so you must fold in the last ingredients by hand, even with my strong Kitchen-aid it was bucking on me. So I folded in the pecans, apples and hershey bars and got a work out!!!
CHOCOLATE-APPLE BUNDT CAKE
Preheat oven to 350 degrees.
In mixing bowl, place 1 cup sugar and 1 cup oil, mix well. Add 2 eggs and 1/4 cup coffee (I saved some from this morning, it has a stronger flavor after sitting in the fridge.) Stir in 1 teaspoon vanilla extract.
Add 3 1/2 cups self rising flour, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Add 1/4 cup of milk and the batter will be thick and smooth.
Peel and chop 4 cups Gala apples, fold into the batter.
Chop 2 Hershey candy bars, fold into the batter.
Chop 1 cup toasted pecans, fold into the batter.
Spray with non-stick spray a 12-cup BUNDT cake pan.
Spoon batter into pan, tap pan lightly on the counter to level off.
Bake for 70 minutes. Remove from oven and let cool completely.
Dust with powdered sugar. Cut into slices and ENJOY!!!!!
This is like the easiest way to eat a chocolate carmel apple...SMILE.......
ISAIAH 12:2
BEHOLD, GOD IS MY SALVATION; I WILL TRUST AND NOT BE AFRAID: FOR THE LORD, JEHOVAH IS MY STRENGTH AND MY SONG. HE ALSO IS MY SALVATION.
Yours,
The Home Chef
As I shared yesterday, I am so in the mood for fall. I started going through the Halloween and Autumn decorations and I am proud to say there are a few pumpkins making their way into my decor. I know, it's early ....but it's mind over matter...Indian summer please go away!!!!
I love the smells and the feel of fall. Today for supper I am making meatloaf, mashed potatoes, corn and individual apple crisps for desert. I made desert and had an apple left over and it made it's way into the meatloaf.....
BACON AND APPLE MEATLOAF
Preheat the oven to 350 degrees.
In a large bowl, place 1 1/2 pounds lean ground beef and 1/2 pound sweet Italian sausage.
Chop one apple and one onion and place into the meat. Crush a sleeve of Ritz crackers and add with 2 eggs to the meat.
Next, add 1/2 cup applesauce and 1/2 cup apple butter. Mix well, get your hands into it.
Add 4 Tablespoons of your favorite bar-b-que sauce. Mix well. Lastly, pop 6 pieces of bacon in the microwave and cook to crisp. Crumble the bacon and add to the meat.
Using a 13x9-inch baking dish, shape the meat mixture into a loaf.
Brush the loaf with your favorite barbeque sauce. Next brush apple butter over the entire loaf. Then, take slices of bacon and place over the loaf, tucking the ends under the loaf.
Bake in the oven for 45 to 60 minutes until done.
Serve with your favorite potatoes and this is certain to become a family tradition. ENJOY....seconds are allowed!!! This will make a fabulous sandwich...if you have any leftovers!!!!!
MATTHEW 11:28-30
COME TO ME, ALL YOU WHO ARE WEARY AND BURDENED, AND I WILL GIVE YOU REST. TAKE MY YOKE UPON YOU AND LEARN FROM ME, FOR I AM GENTLE AND HUMBLE IN HEART, AND YOU WILL FIND REST FOR YOUR SOULS. FOR MY YOKE IS EASY AND MY BURDEN IS LIGHT.
AMEN!!!!
Yours,
The Home Chef
The turn of the seasons is fast approaching and in this household we feel it can't come soon enough! This summer has been long and hot and we are ready for the fall.
I started fall cleaning this morning and decided to cook supper in the crock pot. Here is and easy meal that tastes heavenly....
CROCK POT CHICKEN CACCIATORE
Mince 3 cloves garlic and saute in 1 Tablespoon olive oil. Put in the bottom of the crock pot. Chop one onion and add it to pot. Slice one green and one yellow bell pepper in strips. Place the peppers in the bottom of the crock pot.
With a damp paper towel wipe off a pound of baby bella mushrooms, slice them and place them in the crock pot.
Wash a whole 4 pound chicken, season with salt and pepper. Place the whole chicken over the veggies. Pour a 28 ounce can of crushed tomatoes over the chicken and place the lid on the crock pot. Cook on low for 8 hours or on high for 4 hours.
Cook a package of rotini pasta, according to the package directs. Drain, toss in 2 Tablespoons butter, 2 Tablespoons parsley and 1 cup shredded Parmesan cheese.
To serve spoon up some pasta, place chicken over pasta then spoon on some of the sauce from the crock pot....grab a fork and dig in...YUMMY!!!!!
I JOHN 4:8
WHOEVER DOES NOT LOVE DOES NOT KNOW GOD, BECAUSE GOD IS LOVE.
Yours,
The Home Chef
I walked across the campus for all of "The Boy's" classes last night. Let me tell you those kids are sprinting from class to class. The student population is over flowing the facilities here in Brookland. Hats off to all those who make it work so well.
But as today is Friday and the end of the first week of Jr. High....as I wipe a tear from my cheek...just saying Jr. high brings those water works on..I thought a special treat was warranted. So a trip to the pantry (it's time to go to the market) and this is what I came up with....
CARROT CAKE COOKIES
Preheat oven to 350 degrees. Line a cookie sheet with your splat or parchment paper. Set aside.
In a mixing bowl combine 1 stick of butter with 1 cup brown sugar until light and fluffy. Add 2 eggs one at a time. Stir in an 8-ounce can of drained, crushed pineapple.
Grate 1 cup carrots and add to the mixture. Add 1 cup raisins. Mix well. Stir in 1 cup oatmeal.
In a second bowl combine 2 cups plain flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk in 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg.
Add the floured mixture to the butter mixture, mix well. Stir in 1 cup chopped pecans.( or walnuts.)
The mixture will be thick. Place by small scoopful onto the prepared baking pan. Bake 12 to 15 minutes. Remove from oven and let sit to cool. Remove from the pan and let cool on a rack.
Make your favorite cream cheese frosting or do as I did ( no cream cheese) open a can of prepared store bought frosting. Heat in microwave for 30 seconds to thin...drizzle over cookies and ENJOY!!!!
Carrot cake made easy. This is a great holiday recipe.
GALATIANS 6:10
SO THEN, AS WE HAVE OPPORTUNITY, LET US DO GOOD TO EVERYONE, AND ESPECIALLY TO THOSE WHO ARE OF THE HOUSEHOLD OF FAITH.
Yours,
The Home Chef
The aroma of saffron and rice cooking is wafting in the air. That, along with the smell of onions cooking is an inviting meal in the works....
CHICKEN WITH RICE AND BLACK BEANS
This is an easy throw together meal that is sure to please the entire family.
Prepare a package of yellow rice per package directions. Pour into a 13x9 baking dish.
In a pot, place 2 chicken breast, cover with water and boil to tender. Drain and shed the chicken. Set aside.
Chop 1 onion and 1/2 a bell pepper...place in a skillet with a Tablespoon olive oil and began to sweat. Chop 1/2 cup carrots and add to skillet...season with salt and pepper. Saute for 10 minutes until tender.
To rice add a can of diced ROTEL and a can of rinsed and drained black beans. Stir well.
Add the cooked vegetables to the dish, along with the shredded chicken. Top with 2 cups shredded monteray jack cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes more.
Serve with your favorite chips and dip. YUMMY!!!!
II TIMOTHY 1:7
FOR GOD DIDN'T GIVE US A SPIRIT OF FEAR, BUT OF POWER, LOVE, AND SELF CONTROL.
Yours,
The Home Chef
I think Red Velvet Cakes should be considered a southern staple. The Red Velvet Cake is traditionally served during the holidays, but I think that is a tradition to be broken. I vote for Red Velvet year round, whether a cake.....cupcakes or
RED VELVET BROWNIES
Preheat your oven to 350 degrees.
Line a 9-inch square pan with foil up the sides ( all 4 ) extending 2 inches up the sides. I also spray lightly with non-stick spray. Set aside.
Chop 4 ounces bittersweet chocolate, place in a microwave-proof bowl with 3/4 cup butter. Microwave to melt, stirring on occasion. Be careful and don't burn the mixture.
Whisk in 2 cups sugar, 4 large eggs, mix well. Stir in 1 1/2 cups plain flour and 1 ounce red food coloring and 1 teaspoon vanilla extract and 1/8 teaspoon salt. Stir to make sure all ingredients are combined.
Pour into prepared pan. Bake for 45 minutes. Cool. Lift from pan, peel off foil and cut into squares. Top with cream cheese frosting:
Cream together 8 ounces cream cheese and 3 Tablespoons butter. Mix in 1 1/2 cups powdered sugar and 1/8 teaspoon salt and 1 teaspoon vanilla.
Totally divine....ENJOY!!!!
PROVERBS 17:9
LOVE PROSPERS WHEN A FAULT IS FORGIVEN, BUT DWELLING ON IT SEPARATES CLOSE FRIENDS.
Yours,
The Home Chef
This recipe is a good way to end any meal. I love recipes that use staples you have on hand at the house. I had a loaf of Italian bread so it is what I used in this recipe. You can use any white bread you have.
CHOCOLATE PECAN BREAD PUDDING
Preheat oven to 350 degrees.
Spray a 13x9-inch pan with non-stick spray. Tear a loaf of bread into bite size pieces and place in pan.
Whisk together 2 cups heavy cream and 6 eggs with 1 Tablespoon vanilla and 1 teaspoon both ground cinnamon and ground nutmeg. Pour over bread and mash together with your hands. Sprinkle 1/2 cup sugar and 1 cup chopped pecans. Mix.
Sprinkle a package of milk chocolate chips over the pan. Cover with foil and place in the oven for 2 hours.
Okay now it's up to you...HOT or COLD? If you want to eat it cold leave in the fridge overnight ....bread up with your hands...fluff it... then scoop into bowls..it is like ice cream and a cone in one.
Hot...the chocolate is melted and yummy......Either way it is a great treat.
Scoop you out a bowl full and ENJOY!!!!
HEBREWS 11:1
NOW FAITH IS BEING SURE OF WHAT WE HOPE FOR AND CERTAIN OF WHAT WE DO NOT SEE.
Yours,
The Home Chef
