🐟 Recipe Collections: Meat & Fish Meals

[Amethyst]

Ham & Irish Cheddar Tea Sandwiches

Serves: 8

Ingredients:

2 tablespoons mayonnaise
¼ cup whole grain mustard
4 slices of white sandwich bread
3 ounces Irish Cheddar cheese*, very thinly sliced
½ pound thinly sliced deli ham
½ cup rocket (arugula)

Directions:

In a small bowl, stir together mayonnaise and mustard to make an aïoli.

Spread a layer of aïoli onto bread slices. On 2 bread slices, layer cheese, ham, and rocket. Cover with the remaining bread slices to make 2 whole sandwiches.

Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 rectangular tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.

Notes:

*We used Dubliner Aged Cheddar.

Recipe courtesy of Tea Time Magazine.com

[BryWisteria]

@Amethyst

Guinness Pie

These recipes all sound perfect for St. Patrick’s Day!

[Amethyst]

@BryWisteria

These recipes all sound perfect for St. Patrick’s Day!

Yeah, I wanted to show that there’s more to Irish food than Corned Beef and Cabbage.

[Amethyst]

Gammon Steak with Pineapple Salsa

Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 2 servings

Ingredients:

8 chunks canned pineapple*, chopped
2 green onions, sliced
1 tablespoon chopped fresh mint
1 small jalapeno, finely chopped
1/2 tablespoon lime juice
pinch of salt
2 gammon steaks
1/4 cup pineapple juice

Directions:

Add your chopped pineapple, green onion, mint, and jalapeno to a small bowl. Add the lime juice and a pinch of salt and stir to combine. Set this aside while you cook your gammon.

In a large skillet over medium heat, cook your gammon steaks about 3-5 minutes per side. Check the package for more precise cooking times based on thickness. When your gammon is cooked through, remove it to a plate to rest.

Add your pineapple juice to the skillet and use a wooden spoon to scrape up any sticky bits from your gammon. Crank up the heat and let the pineapple juice thicken and reduce by about half. Turn off the heat and add the gammon back to the pan, turning each steak once in the glaze to coat.

Serve the gammon steak with a spoonful of pineapple salsa.

Notes:

*Be sure to get pineapple canned in juice, not syrup. You can use that juice for your glaze.

FAQ’s:

What’s the difference between gammon and ham?

The main difference is that gammon is sold raw and needs to be cooked before eating, while ham is already cooked. If you live in the US, you probably won’t find gammon, in which case, see the next question.

Can I use ham steaks?

Ham steaks would also taste great in this recipe. They just might be prepared slightly differently. Take a look at the cooking instructions on the package. Everything else in the recipe will be the same.

Magical properties of pineapple:

Pineapple is known to be a symbol of hospitality, so it would be perfect to keep a pineapple plant or another type of representation near the entrance to your home to welcome people in. Unsurprisingly, they’re associated with masculine energy and the sun.

Historically, pineapples would have been quite rare and expensive, so they’re also associated with wealth and prosperity. Cook with pineapple to draw in some prosperity of your own, or bake with pineapple and share it with a friend as a housewarming gift. (Source: (Elune Blue Pintrest)

The combination of pineapple and mint in this recipe could definitely be a great little prosperity spell. The jalapeno could be called upon to speed things along as well. For details on other ingredients in this recipe, check the Kitchen Magic page.

Recipe courtesy of Awesome On 20.com

[Amethyst]

Steak & Mushroom Stout Pie

Yield: 8 servings
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes

Ingredients:

3 strips of bacon
1 lb braising steak, cut into 1/2 inch cubes
2 cloves garlic, minced
1 small onion, chopped
4 oz cremini mushrooms, stems discarded, caps quartered
1 small carrot, cut into 1 cm cubes
1/2 cup peas
1 cup beef broth
1 cup stout beer
1/2 Tbsp brown sugar
1 tsp dried thyme
1/2 tsp dried rosemary
2 Tbsp cornstarch, mixed with 1 tbsp water
1 store-bought double pie crust
1 large egg yolk, lightly beaten with 1 tbsp of cold water

Directions:

Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set it aside.

Add the beef and brown on all sides. Do not crowd the pot; brown the beef in 2 batches if needed. Remove with a slotted spoon and set aside.

Add the mushrooms, chopped onion, and garlic. Sauté for a couple of minutes until fragrant and onions are translucent.

Chop or crumble the bacon. Add the beef and bacon back in.

Then add the broth, stout, peas, and carrots.

Add in the brown sugar, thyme, and rosemary. Bring to a boil and reduce the heat to low. Cover and let simmer for 30 minutes.

Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat.

Line a 9" deep-dish pie plate with a layer of pie crust. Using a slotted spoon, scoop the stew mixture into the pie plate.

Add just enough of the gravy to not quite cover the filling.

Reserve any remaining gravy to serve on the side.

Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash.

Cut some slits and place the pie on a baking sheet. Bake in the lower third of the oven at 400F for 25-30 minutes or until the crust is golden brown. Let stand for 5-10 minutes before slicing and serving.

Notes:

Leftovers can be covered up and stored in the fridge for up to 3 days.

What is the best cut of beef for stew?

You can use braising steak or stewing beef, also known as chuck. It is the best (and most inexpensive) cut of meat for stew because it becomes tender and more flavorful when cooked for a long period of time.

What can I substitute for the stout beer?

You can use any dark ale or any dark and robust beer. Using a dark beer gives this meat pie a deeply rich and flavorful gravy. If you prefer not to use any beer, then simply substitute it with more beef broth, but you’re not going to get that deep, robust flavour from the gravy.

Can I make this recipe vegetarian?

You can adapt this recipe to be vegetarian by substituting the beef steak with a hearty vegetable or legume like potatoes, beans, lentils, or tofu. Instead of beef broth, use vegetable broth, and ensure any store-bought pastry used is vegetarian-friendly. Omit the bacon and add a sprinkle of paprika for the smokiness. The result will be a delicious vegetarian pie with all the comfort and flavor of the original.

Nutritional Facts:

Calories: 300kcal, Carbohydrates: 18g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 291mg, Potassium: 343mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1393IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 2mg

Recipe courtesy of Little Sweet Baker.com

[Amethyst]

Skillet Chicken with Artichokes, Lemon, and Feta

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

2 tablespoons olive oil
1 pound chicken breast, boneless or skinless, cut into thirds
salt and pepper
2 shallots, thinly sliced
2 cloves of garlic, minced
¼ cup dry white wine
2 tablespoons all-purpose flour
2 cups chicken broth, use low or no-sodium
14 ounces artichoke hearts, drained
1 teaspoon dried oregano
2 tablespoons lemon juice and lemon zest
1 tablespoon capers, drained
½ cup feta cheese crumbled
Fresh parsley, chopped, optional garnish

Directions:

Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat.

Cut the chicken breasts into thirds and season generously with salt and pepper.

Sear the chicken pieces in the hot skillet for 3-4 minutes on each side until golden brown. Transfer them to a plate and set aside.
’
Add the remaining tablespoon of olive oil to the skillet.

Sauté the sliced shallots and minced garlic for 2-3 minutes, or until softened.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Reduce the liquid until almost evaporated, then turn off the heat.

Whisk in the flour until it forms a paste, then gradually stir in the chicken broth while whisking to avoid lumps

Bring the mixture to a simmer over medium heat. Add the browned chicken and any juices from the plate, artichoke hearts, oregano, lemon juice, and lemon zest. Cover and cook on low for 10 minutes or until the chicken reaches 165°F.

Remove the chicken from the skillet and keep warm. Simmer the sauce for 2-3 minutes to thicken slightly. Add the capers and season with salt and pepper to taste.

Return the chicken to the skillet or arrange it on a serving platter. Spoon the sauce over the chicken and sprinkle with feta cheese and fresh parsley. Serve hot and enjoy.

Notes:

Use a digital meat thermometer to ensure your chicken is perfectly cooked at 165°F without overcooking.

Don’t skip deglazing the pan—it adds depth of flavor to the sauce by incorporating all those delicious browned bits. If you don’t use wine, deglaze your pan with a bit more broth.

Make sure to pat the chicken dry before seasoning to get a nice golden crust when searing.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Facts:

Serving: 1servingCalories: 312kcalCarbohydrates: 12gProtein: 29gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 92mgSodium: 1206mgPotassium: 532mgFiber: 3gSugar: 3gVitamin A: 129IUVitamin C: 7mgCalcium: 123mgIron: 1mg

Recipe courtesy of Dinner by Six.com

[Amethyst]

Bacon Egg Salad Sandwich

Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 3 sandwiches

Ingredients:

6 large eggs
4 slices of bacon
1/2 cup mayonnaise
2 tablespoons mustard
1 teaspoon dried dill 1 tablespoon chopped fresh dill
1/4 teaspoon paprika
Dash of cayenne
Dash of garlic powder
Dash of onion powder
Salt and pepper to taste
6 slices of bread

Directions:

Put your eggs in a medium saucepan and cover with water. Place over high heat and boil for 8 to 10 minutes. Carefully pour out the hot water and run cold water over your eggs to cool them quickly. I usually cook my eggs ahead of time and park them in the fridge for a while until I’m ready.

Scatter your bacon into a large skillet over medium heat and cook, stirring occasionally, until you’ve reached the desired crispiness. The crispier the better, in my opinion. Remove bacon to a paper towel-lined plate to drain.

Carefully peel each egg, chop it into chunks, and drop them into a medium-sized mixing bowl.

Add remaining ingredients. Feel free to glance around your spice rack and fridge, adding bits of all the things you love. Stir everything together gently.

Pile your egg salad onto soft bread and be happy.

Notes:

FAQ’s:

What else could I add to my sandwich?

I would never stop you from putting cheese on anything. Some greens might also be up your alley. Watercress is a popular choice.

What’s the best kind of bread to use?

If I could get it, I would use potato bread. I think you definitely want a softer bread here, though. If you try to put egg salad on a baguette, it will just all squish out while you try to tear through the chewy bread with your teeth. If seedy bread is more your style, that would be good, too. I tend to just use whatever sliced sandwich bread is hanging around.

Magical Properties of Dill:

According to The Modern Guide to Witchcraft by Skye Alexander, dill can be used to attract good fortune, tranquility, prosperity, passion, or protection. With its vibrant green color, the prosperity and good fortune totally make sense. Its soft fronds also give me those tranquil vibes. And paired with eggs, this recipe could have strong protective properties.

Recipe courtesy of Awesome on 20.com

[Amethyst]

Cheese and Fresh Herb Quiche

Yield: 6 servings
Prep: 15 min
Cook: 25 min

Ingredients:

1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill

Directions:

Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into the crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.

Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let it stand 10 minutes before cutting.

Notes

Recipe Variations:

Change the cheese: Feel free to replace one or more of the cheeses with goat cheese, Parmesan, cheddar, fontina, or any other favorite. Only use one high-moisture cheese, though, or else your quiche will turn out watery.

Include other herbs: Play around with the herb blend here and use what you like and what’s in season. Chives, thyme, and tarragon would be great in this quiche. It may not be an herb, but a little lemon zest would make this quiche sing!

Add spring vegetables: There’s room for all sorts of spring vegetables in this quiche, like spring onions, ramps, leeks, broccoli, asparagus, carrots, or spinach. Sauté them before adding them.

Crumble in bacon: Succulent, salty bacon adds a little protein boost and kick of flavor. Crisp up the bacon, then crumble it into the custard just before it goes into the oven.

Add more flavor: Dijon mustard has a powerful flavor and adds a pleasant zip and zing to quiches and French food in general. Whisk 1 or 2 teaspoons into the egg and cream mixture.

How to Store Herb Quiche:

Once the quiche has cooled to room temperature, store leftover slices in an airtight container in the fridge. It can be kept for up to four days.

Can you freeze herb quiche?

No, I would not freeze this herb quiche (or any quiche, really). Custards become watery and generally unpleasant when thawed.

Herb Quiche Tips:

Can you make herb quiche gluten-free?

Yes, you can make this herb quiche gluten-free simply by using a gluten-free pie crust. Or, make our potato crust quiche, and use a gluten-free flour blend in place of the all-purpose flour. For anyone especially sensitive to gluten, double-check that any packaged goods are certified gluten-free.

How can you decorate an herb quiche?

Decorate your herb quiche by garnishing it with edible flowers or any extra whole fresh herbs you may have. You can also keep it simple by serving each slice with a dollop of creme fraiche and a scattering of freshly minced chives.

How do you serve herb quiche?

You can serve the herb quiche warm, at room temperature or chilled. Pair it with other fancy breakfast ideas like almond croissants, a vibrant fruit salad, smoked salmon, million-dollar bacon or layered yogurt parfaits.

Nutritional Facts:

1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.

Recipe courtesy of Taste of Home.com

[Amethyst]

Bacon & Mushroom Omelets

Yield: 2 servings
Prep: 15 min
Cook: 10 min

Ingredients:

3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided

Sauce:

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: Shredded lettuce, chopped tomatoes, and thinly sliced green onions

Directions:

In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.

In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should be set immediately at the edges.

As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet

For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.

Nutritional Facts:

1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.

Recipe courtesy of Taste of Home.com

[Amethyst]

This one has bacon in it, that’s why it’s here. Take the bacon out and it could be in the Veggie meals.

Spring Weeknight Pasta

Serves: 2 to 4
Prep Time: 5 Minutes
Cook Time: 30 Minutes

Ingredients:

4-ounce thick-cut bacon, cut into 1-inch pieces
1 medium red onion (about 8 ounces), thickly sliced into half-moons
1 tablespoon olive oil
8 ounce radishes, trimmed and cleaned, halved if large
4 ounce pencil-thin asparagus, trimmed and cut into 1-inch pieces
4 ounces frozen peas (about 1 cup)
Kosher salt and freshly ground black pepper
1 pinch dried thyme (optional)
3 tablespoons sherry vinegar (white balsamic would taste great, too)
1/2 pound short pasta, like cavatappi
Shredded extra-sharp white cheddar, to taste

Directions:

Heat the oven to 400°F. In a quarter sheet pan, toss the bacon and onion with olive oil and roast for 15 to 20 minutes, or until the bacon has crisped a bit and rendered some of its fat.

To the pan, add the radishes, asparagus, and peas, season with salt, pepper, and dried thyme, and toss with a spoon or spatula. Return the pan to the oven for 15 more minutes.

In the last 10 or so minutes of the vegetables’ cook time, bring a pot of salted water to a boil and cook the cavatappi according to package instructions. Drain and return to the pot.

Stir the vinegar into the roasted vegetables and transfer to the pot with the cooked pasta. Add as much cheese as you’d like (the more you add, the meltier and more comforting the final dish will be), toss, and serve.

Recipe courtesy of Food 52.com

[Amethyst]

Green Eggs & Ham

Servings: 2 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

Green Hollandaise Sauce:

½ avocado
½ lemon, juice only
½ teaspoon paprika
Pinch salt and pepper
2 tablespoons fresh parsley
⅓ cup hot water
4 tablespoons melted butter or olive oil

Other stuff:

English muffins, toasted
Ham steak, seared
4 eggs, poached
White vinegar
Parsley, garnish

Directions:

For the sauce, add avocado, lemon juice, hot water, and seasonings to a blender and pulse a few times. Then, with the blender running, slowly drizzle in olive oil or butter. Then add fresh parsley. If the sauce seems too thick, you can add more water. Set aside for later.

Toast English muffins and sear ham in a skillet with a little olive oil.

For poached eggs, add a few inches of water to a wide pan with a glug of vinegar. Bring it to a light simmer. Crack eggs gently and cook for about 3 minutes until whites are set in the eggs, but yolks are still soft.

Remove eggs and drain on some paper towels.

Place seared ham on toasted English muffins and top with poached eggs. Pour over green hollandaise and fresh parsley. Eat immediately!

Notes:

Substitutions for this Green Eggs and Ham:

There are lots of options for substitutions here!

For a vegetarian version, you can leave out the ham (and exist in the world of Dr. Seuss) and substitute something like sauteed mushrooms or kale.

To up the green element even more, add some pesto to your toast or English muffin before serving.

Add more toppings to the green eggs and ham, like Parmesan cheese or more fresh herbs for color and flavor.

Nutritional Facts:

Serving: 2benedicts | Calories: 418kcal | Carbohydrates: 8g | Protein: 13g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 388mg | Sodium: 314mg | Potassium: 443mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1837IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 2mg

Recipe courtesy of Crunchtime Kitchen.com

[Amethyst]

Breakfast Hot Pockets

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings 8 pockets

Ingredients:

4-5 slices of bacon cut into bite-sized pieces
1/4 pound breakfast sausage
5 eggs divided
3 tablespoons milk
2 tablespoons butter
1 cup cheddar cheese, shredded
2 sheets of puff pastry
4 slices of American cheese from the deli

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Heat a large skillet on medium-high heat and add the bacon. Cook until crispy and remove to a paper towel to drain.

Add the breakfast sausage and cook until browned, and remove to a paper towel to drain.

While the sausage is cooking, add the eggs and milk to a large bowl and whisk until combined. Remove a couple of tablespoons to a small bowl and set aside.

Reduce the heat to medium-low and remove any extra fat from the pan, and add in the butter, letting it melt. Add in the whisked eggs and, using a spatula, spread the egg mixture around until it’s cooked. Add salt and pepper to taste. Turn off the heat and fold in the shredded cheese.

Fold in the cooked bacon and sausage into the scrambled eggs and cheese, and set aside.

Place the puff pastry on a cutting board and, using a pizza cutter or knife, cut the pastry into 6 rectangles. Then cut the other sheet into 6 rectangles and set those aside.

Add 1/2 of a slice of American cheese onto each puff pastry. Then divide the egg mixture onto each slice of cheese.

Place a top pastry sheet onto each filling.

Using a fork, press the edges together to form a seal. Place the pastry squares onto the prepared baked sheet.

Brush some of the reserved egg mixture over each pastry.]

Using a sharp knife, cut two little air holes into the top.

Bake for 18-22 minutes or until the pastry is puffed up and golden brown.

Notes:

If you can’t find puff pastry, crescent roll dough is a good option.

Customize these hot pockets to your liking. Use all bacon or all sausage, or use a different meat like ham.

If you have leftovers, store them in the fridge in an airtight container for 3 to 4 days.

Reheat hot pockets in the oven or in an air fryer at 350 degrees. I don’t recommend heating them up in the microwave, as this can make the crust soggy or soft.

Recipe FAQ’s:

What is Puff Pastry?

This is a kind of laminated dough that’s made by alternating layers of butter and dough. When it’s baked, it becomes light, flaky, and a bit crispy. It can be made in your kitchen, but there are pre-made versions that are even more convenient!

Why are my homemade hot pockets soggy?

Be sure to give them plenty of room on the baking sheet. If they’re overcrowded, they may not bake properly. Also, be sure to fully cook your eggs and allow the sausage and bacon to drain properly so there isn’t excess grease, which can cause sogginess.

Nutritional Facts:

Serving: 1pastryCalories: 467kcalCarbohydrates: 28gProtein: 10gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 33mgSodium: 360mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 249IUVitamin C: 0.1mgCalcium: 115mgIron: 2mg

Recipe courtesy of Butter Your Biscuit.com

[Amethyst]

Pan Seared Pork Chops

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 2

Ingredients:

2 tomahawk pork chops
2 tablespoons brown sugar
1 teaspoon kosher salt
½ teaspoon paprika
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium apple sliced (we suggest honeycrisp)
1 medium shallow,t peeled and sliced
5-10 sprigs fresh thyme
2 tablespoons unsalted butter
½ cup apple cider (do not use apple juice)
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
¼ cup heavy cream
Pomegranate arils are optional for topping

Directions:

Pat the pork chops dry with a paper towel.

Mix the brown sugar and spices together, then evenly rub them into the pork chops (don’t forget the sides too!).

Heat the olive oil in a Dutch oven or cast-iron skillet over medium-high heat.

Sear the pork chops on each side for 5 minutes. Set the pork chops aside on a plate.

Without cleaning the pan, add the apple, shallot, thyme, and butter. Sauté for 1-2 minutes, or until the butter melts.

Add the apple cider, Dijon mustard, and Worcestershire sauce. Bring it to a simmer until it reduces to half (about 5 minutes).

Turn the heat down to low and stir in the heavy cream.

Return the pork chops to the pan. Continue to cook for another 5 minutes, or until the internal temperature of the pork chops reaches 145 degrees F.

Leftovers – Leftovers can be saved in an airtight container in the refrigerator for up to three days. It’s best to save leftovers in the container with the leftover sauce.

Notes:

Ingredient Notes:

If you don’t have access to tomahawk pork chops, choose thick (1 1/2-2 inch thick) bone-in pork chops to substitute.

Expert Tip:

Do not overcook the pork chops! Use an instant-read thermometer to check that the pork reaches 145 degrees F, which is the done temperature.

To Store and Reheat:

Leftovers can be stored in an airtight container in the refrigerator for up to three days. It’s best to save pork chop leftovers in the container with the leftover sauce.

How to reheat:

These three methods ensure the pork chops don’t dry out and will be delicious as leftovers!

Microwave reheating instructions: In a microwave-safe dish, add 2-3 tbsp of apple cider, broth, or stock with the leftover pan sauce and pork chop(s). Cover with a damp paper towel and cook on high at 1-minute intervals until the pork chop is thoroughly warmed. This will take about 3 minutes total, depending on the amount that you’re reheating.

Stovetop reheating instructions: In a pan over medium-low heat, add 2-3 tbsp of apple cider, broth or stock, then add the leftover pan sauce and pork chop(s). Cover with a lid (or tightly with foil) and reheat for 5 minutes. Uncover, flip the pork chop, and continue to heat for another minute or two (uncovered). Or until completely warmed throughout. Add extra broth as needed by the tablespoon; don’t let it dry out.

Oven reheating instructions: Preheat your oven to 350 degrees F. In a baking dish or skillet, add 2-3 tbsp apple cider, broth ,or stock. Add the pork chop(s) and leftover pan sauce. Cover the dish tightly with foil and reheat for 10-15 minutes (or until it’s warm).

Expert Tips:

Thickness will determine cooking times. Thicker chops take longer than thinner chops to cook. These Tomahawk chops are around 1 inch in thickness. I substituting regular bone-in chops try to use chops that are also around 1-inch thick or more.

Always use the internal temperature to verify the pork chops are done (versus just suggested cooking time) since the size of the chops will differ. Do not overcook, which will dry the pork out.

Use a heavy bottom pan. Using a Dutch oven or cast iron pan (or other heavy-bottomed skillet) will conduct the heat more evenly and ensure the tender pork chops don’t over cook as is possible in a thin bottomed pan.

Frequently Asked Questions:

What type of apple should I use?

Honeycrisp apples are a great choice; they hold up well to the heat and taste delicious with pork chops!

How to know the pork is cooked?

Use a meat thermometer (an instant-read thermometer for food work best) inserted into the thickest part of the pork chop (not touching the bone or pan). The internal temperature should reach 145 degrees F to be considered done.

What are tomahawk pork chops?

A tomahawk pork chop is a bone-in pork chop that’s trimmed to leave a portion of the bone exposed. It’s a very dramatic-looking cut that feels fancy and exciting to serve for a special occasion (but still great any time).

The cut is from the rib area (bone-in ribeye), which is a very tender, flavorful cut of pork.

Also, whenever a cut of meat has a bone, it will be more flavorful, and tomahawk chops are no exception to that. They are tender, need minimal cooking, and have great flavor.

Need a substitute?

If you don’t want to use tomahawk chops or have trouble acquiring one, this recipe will work with any thick-cut (at least 1½-2 inches thick), bone-in pork chop.

How to choose the best pork chops:

Choose a good, pasture-raised pork chop. Ask your local butcher for thick, bone-in pork chops.
Be sure they’re pinkish in color, marbled, and bone-in; all of these things will result in a nice, juicy, flavorful pork chop.

Nutritional Facts:

Calories: 755kcal | Carbohydrates: 36g | Protein: 37g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1396mg | Potassium: 897mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1223IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 2mg

Recipe courtesy of Boulder Locavore.com

[Amethyst]

April Fools’ Day Meatloaf “cake”

Ready In: 1 hr
Servings: 8

Ingredients:

2 lbs lean ground beef
3 large eggs
1 cup breadcrumbs
2⁄3 cup sliced green onion
1⁄2 cup milk
1⁄2 cup chopped fresh parsley
3 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
1⁄4 teaspoon black pepper
1 (12 ounce) jar roasted red peppers, drained and patted dry
3 1⁄2 cups hot mashed potatoes
8 cherry tomatoes, stems removed

Directions:

Preheat oven to 375°F. In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt, and pepper just until blended.

Divide the mixture between two 8-inch round cake pans, patting to cover pans evenly and make level.

Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170F on a meat thermometer, 20–25 minutes. Remove pans from the oven; cover loosely with foil and let stand for 10 minutes.

Pour off juices from pans. Invert 1 meatloaf onto a flat serving plate. Using a small, sharp knife, trim red peppers so that they lie flat. Cover the top of the meatloaf with a single layer of roasted red peppers.

Invert the second meatloaf onto the red pepper layer. Using a spatula, spread 2 1/2 cups of mashed potatoes over the top and sides of the meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around the top edges of the cake. Pipe stars around the bottom of the cake.

Place cherry tomatoes, stem-ends down, in a ring around the top of the meat loaf “cake” to resemble cherries. Cut the meat loaf into wedges; serve immediately.

Recipe courtesy of Food.com

[Amethyst]

April Fools’ Cake

Yield: 8 servings
Prep: 15 min
Cook: 40 min

Ingredients:

1 jar (14 ounces) pizza sauce
1/2 pound bulk Italian sausage, cooked and crumbled
1 package (8 ounces) sliced pepperoni
3 cups biscuit/baking mix
3/4 cup whole milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon garlic salt
5 to 6 slices of mozzarella cheese

Directions:

Preheat oven to 375°. In a bowl, combine the pizza sauce, sausage, and pepperoni; set aside. In another bowl, combine the biscuit mix, milk, eggs, butter, and garlic salt. Spread half of the batter on the bottom and up the sides of a greased 10-in. fluted tube pan. Spoon meat mixture over batter; cover with remaining batter.

Bake for 35-40 minutes or until browned, and a toothpick comes out clean. Invert onto a baking sheet. Arrange cheese over the cake. Return to the oven for 5 minutes or until the cheese is melted. Using two large metal spatulas, transfer the cake to a serving platter; serve immediately.

Recipe courtesy of Taste of Home.com

[Amethyst]

April Fools’ Meatloaf Cupcakes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12

Ingredients:

1 1/2 lb lean ground beef
2 eggs
1/2 small onion, chopped, sautéed with a little olive oil.
1/2 cup milk
1 piece of whole wheat bread, broken up into little pieces
1/8 cup ketchup
1 teaspoon dried parsley
1 teaspoon garlic salt
1/4 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon salt
(for the top, 1/3 cup ketchup, 1 teaspoon mustard, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce)

Mashed Potato “Buttercream”:

3 large red potatoes
1/2-3/4 cup milk
1 tsp salt
2 tablespoons butter

Directions:

For the Meatloaf:

Pre-heat oven to 350.

Mix all ingredients by hand; do not overmix.

Roll the meatloaf into giant meatballs, and try to form them into the cupcake liners; remember, they shrink!

Baste the top with the ketchup mixture.

Bake for 30-45 minutes.

For the Buttercream:

Peel and chop the potatoes and bring to a boil in a large pot.

Once the potatoes are done, add them to your stand mixer bowl along with the butter and salt.

Mix at medium speed until potatoes are broken up, then slowly add the milk.

Add more milk if needed for the desired consistency.

Once potatoes are semi-cooled, add them to a piping bag with the tip of your choice, and top the meatloaf cupcakes.

optional: we like to stuff ours with little mozzarella balls or cubes of cheddar!

Notes:

We cook these in an aluminum cupcake wrapper and then transfer them to a new one after baking. I then place it in a pretty cupcake liner to serve.

You could even get more adventurous and add beets to the mix of the potatoes and make them pink!

Make a brown gravy and say it’s caramel. The options are endless with these April Fools’ Meatloaf Cupcakes. Go ahead and make these on April Fools’ Day and see how many people you can fool!

Nutritional Facts:

Calories: 162kcalCarbohydrates: 11gProtein: 15gFat: 5gSaturated Fat: 2gCholesterol: 69mgSodium: 527mgPotassium: 496mgFiber: 1gSugar: 2gVitamin A: 130IUVitamin C: 5mgCalcium: 42mgIron: 1.9mg

Recipe courtesy of Courtney’s Sweets.com

[Amethyst]

Ham, Tomato Chutney & Cheddar Tea Sandwiches

Serves: 12

Ingredients:

1 (16-ounce) package thinly sliced wheat bread, frozen
¼ cup stone-ground mustard
¼ cup tomato chutney
½ pound thinly sliced black forest ham
12 medium-thick slices of Vermont Cheddar cheese
Garnish: chervil

Directions:

Using a 2¼-inch square cutter, cut 36 squares from frozen bread. Spread an even layer of mustard onto 12 bread squares. Spread an even layer of chutney on the remaining 24 bread squares.
Using the same 2¼-inch square cutter, cut 24 squares from ham and 24 squares from cheese.

On the chutney side of 12 bread squares, place a ham square and a cheese square. Place bread slices with mustard over ham and cheese. Add another layer of ham and cheese. Top with remaining bread squares, tomato chutney-side down to create 12 triple-stack sandwiches.

Garnish with chervil, if desired. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.

Recipe courtesy of Tea Time Magazine.com

[Amethyst]

Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

Active Time: 50 mins
Cool Time: 45 mins
Bake Time: 40 mins
Total Time: 2 hrs 15 mins
eYield: 12 serves

Ingredients:

Sausage Gravy:

1 pound hot ground pork sausage (such as Odom’s Tennessee Pride Hot Country Sausage)
½ cup chopped sweet onion (from 1 small onion)
¼ cup chopped red bell pepper (from 1 small bell pepper)
¼ cup butter
⅓ cup all-purpose flour
3 cups whole milk
¾ teaspoon kosher salt

Cheddar-Cornmeal Biscuits:

1 ¾ cups self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for the work surface
¼ cup plain yellow cornmeal
½ cup cold butter, cut into ½-inch cubes
3 ounces sharp Cheddar cheese, shredded (about ¾ cup)
4 tablespoons chopped fresh chives, divided
1 cup heavy whipping cream
1 tablespoon butter, melted

Directions:

Prepare the gravy: Coat a 13- x 9-inch baking dish with cooking spray; set aside. Cook sausage, onion, and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10 to 12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.

Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase the heat to medium. Cook, whisking occasionally, until thick and bubbly, 8 to 10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.

Meanwhile, prepare the biscuits: Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into the flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in the cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened.

Turn the dough out onto a floured work surface, and lightly knead until the dough comes together, 3 or 4 times. Pat dough into an 8- x 6-inch rectangle. Cut into 12 (2-inch) squares, and cut each square in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced ¼ to ½ inch apart on top of the cooled gravy.

Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.

Notes:

To Freeze: After Step 3, wrap a freezer-safe baking dish tightly with 2 layers of aluminum foil. Freeze for at least 4 hours or up to 2 months. When ready to serve, transfer casserole to refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in Step 4.

Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced ¼ to ½ inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 Tbsp. melted butter; sprinkle with 3 oz. shredded sharp Cheddar cheese (about ¾ cup) and 2 Tbsp. chopped fresh chives. Bake as directed in Step 4. To freeze, follow the freezing and thawing instructions above, and then bake as directed.

Recipe courtesy of Southern Living.com

[Amethyst]

Spinach-Mushroom Scrambled Eggs

Yield: 2 servings
Prep: 5 min
Cook: 10 min

Ingredients:

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Directions:

In a small bowl, whisk eggs, egg whites, salt, and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce the heat to medium.

Add egg mixture; cook and stir just until eggs are thickened, and no liquid egg remains. Stir in cheese.

Notes

How to Store Spinach-Mushroom Scrambled Eggs:

These scrambled eggs with spinach and mushrooms are best enjoyed hot from the pan. However, you can save leftovers. Let them cool, then transfer them to an airtight container and store them in the refrigerator.

How long do scrambled eggs with spinach and mushrooms last?
In the refrigerator, scrambled eggs will keep for three to four days.

Can you reheat spinach-mushroom scrambled eggs?

You can reheat spinach-mushroom scrambled eggs, though the egg may toughen a bit. Put the eggs on a microwave-safe plate. Sprinkle them with a few drops of water to prevent them from drying out. Cover them with a damp paper towel and microwave them in short bursts of 10 seconds until the eggs are hot.

You can also enjoy the leftover eggs cold. They make a delicious sandwich filling when paired with mayonnaise, lettuce, and tomato.

Spinach-Mushroom Scrambled Eggs Variations:

Change the cheese: Add punch with sharp white cheddar, make it earthy with crumbled goat cheese or top it with feta for Mediterranean flavor.

Use all eggs (or egg whites): You can make the scrambled eggs using four whole eggs instead of the egg whites. Or use four egg whites to make a lighter breakfast.

Add herbs and spices: Sprinkle the eggs with a scattering of minced fresh herbs such as chives, parsley, basil, or dill for oodles of flavor. You can also season the eggs with green peppercorns, dried shallots, garlic, thyme, parsley, fennel, and/or tarragon. Spice blends, like a French-style mix, are also tasty options.

Serve with sauce: Add zip with a drizzle of pesto or a dash of hot sauce.

Scale up: You can double or triple this recipe to serve a crowd.

Why are my scrambled eggs with spinach and mushrooms watery?

Both mushrooms and spinach contain lots of moisture, which is why the recipe begins with cooking the veggies before the eggs. Sauté the mushrooms until they take on a bit of color and visibly shrink, a sign that the moisture inside has evaporated. Then cook the spinach until it’s shrunken and wilted, again, a sign that excess water is expelled. Cooking the veggies alone will bring out their full flavor, making for a more delicious scramble.

What can you serve with spinach-mushroom scrambled eggs?

With a slice of toast and a glass of juice, these veggie-packed eggs make a quick, complete meal. They’re also a tasty centerpiece to a more elaborate brunch, perhaps alongside bacon, sausages, pancakes, fruit salad, and coffee cake. You can tuck the eggs into a breakfast sandwich with mayo, bacon, and tomato. Or, wrap them up in a tortilla to make a breakfast burrito topped with pico de gallo, salsa and/or sliced avocado.

Nutritional Facts:

1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

Recipe courtesy of Taste of Home.com

[Amethyst]

Cowboy Ham

Active Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 8 to 10

Ingredients:

1 (6 to 8 lb.) fully cooked, spiral-cut ham
3/4 cup water
1 cup packed light brown sugar
1/2 cup honey
1/3 cup bourbon
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. black pepper
1 tsp. chili powder
1/4 cup spicy brown mustard

Directions:

Gather all ingredients.

Arrange a rack inside of a medium roasting pan. Unwrap the ham and place it flat-side down on the rack. Let it sit at room temperature inside the oven for 40 minutes. After 40 minutes, turn the oven on to 325°F.

Add 3/4 cup of water to the base of the roasting pan. Wrap the pan tightly with aluminum foil and bake for 1 hour 30 minutes to 2 hours (depending on the size of your ham). An instant-read thermometer inserted into the center of the ham should register 130°F.

Meanwhile, combine the sugar, honey, bourbon, and spices in a small saucepan. Bring to a low boil over medium heat, then cook, whisking constantly, for 1 minute. Remove from the heat and whisk in the mustard. Set aside until ready to glaze the ham.

Remove the ham from the oven and uncover. Increase the oven temperature to 400°F. Generously brush some of the glaze all over the ham. Return to the oven to bake for 10 minutes. Glaze ham again, then bake for 10 minutes longer.

Once the ham is sizzling and the crust is caramelized, remove from the oven and brush generously with more glaze. Let the ham rest for 15 to 20 minutes for the ham to cool slightly before serving.

Notes:

Make the glaze up to two days in advance. Let cool completely, then store in the refrigerator. Rewarm it on the stove until fluid before using.

You can adapt this recipe to any size of ham. Bake for 12 to 15 minutes per pound.

Many spiral-cut hams are labelled as flavored hams in the supermarket. You can use one of those hams for this recipe. Discard the seasoning and sauce packet that is enclosed—you’ll be making your own.

You can also use a whole (not spiral-cut) ham. Trim just the outer layer of skin away from the ham, exposing the fat. Score the fat every one-half inch, then continue to cook with this recipe. Scoring the fat will allow it to render as it bakes more evenly, and, once glazed, will make for a beautiful presentation.

Add a few tablespoons of the pan juices to the remaining glaze to make a sauce to serve on the side.

Recipe courtesy of Southern Living.com