Posts Tagged ‘dinner ideas’
Easter Dinners and Leftover Holiday Meal Ideas
April 23, 2011 | 
Author Our Daily Dinner – What Are You Having For Dinner Tonight?
Hi everyone, I belong to a recipe site, like so many of us these days. At this site, we can share recipes and chat – great place to share one’s cooking stories and tips – and many times a good laugh is had by all…
So, since this is a very active post, I thought and decided to start a daily dinner post here at my blog, feel free to share what you are having for dinner tonight…
For tonight’s dinner, I am making penne pasta with garden peas, homemade basil pesto, fresh sliced plum tomatoes with just a few sauteed garlic shrimp on top. For Salad I am having my usual fresh tarragon salad dressing over mixed greens and purple cabbage and carrots with a few rosemary bread croutons I made just the other day from a loaf of bread I made. And lastly for starters I am serving up some fresh guacamole with extra cilantro and lime juice with homemade tortilla chips.
So what’s on your plate for tonight? Let us know… add your comments…Chef Maven and others would love to hear…
Posted in dinner ideas, Dinners, Party Ideas, pasta, pasta dinners, vegetable dishes | 
Tags: dinner ideas, food, leftover dinner ideas, our daily dinner, peas, shrimp, what is for dinner tonight | 
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Pork Chops With Apples in Port Wine Reduction Sauce Recipe
Easy quick dinner made up in a flash, serve this up with a veggie or salad. Healthy, tender and oh so good tasting, I was surprised how quickly it all came together. Double recipe for a family of four.
Ingredients
- 1-2 pork chops per person 3/4 inch thick – at near room temperature
- 1 large apple – use a granny smith or red delicious
- salt and pepper
- 1 large onion sliced thinly
- 3 garlic cloves
- 1/3 cup port wine (I used Sandeman’s)
- 1/2 cup water
- 1/2 teaspoon ‘better than bullion paste’ chicken flavor (optional)
- 1 teaspoon freshly dried thyme
- olive oil and a little butter
- 1 skillet
- 1 bowl
Directions
- Sprinkle freshly cracked pepper on one side of pork chops and a little of the fresh thyme and set aside on a plate.
- Slice onion thinly while skillet heats up on medium heat.
- Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
- Cook onions for 4-6 minutes, stirring frequently.
- While onions are cooking, mince up garlic and set aside.
- Once onions are cooked and slightly browned, take them out of the skillet, put in bowl and set aside.
- Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
- If you chops are thicker than 3/4 inches, you will have to cook them longer.
- Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops once you have turned them over in your skillet.
- While chops are cooking, peel and slice thinly your apple.
- Remove chops onto a plate and set aside.
- Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
- Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
- Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce…taste for any need of salt or pepper.
- Pour mixture over your pork chops and dinner is ready.
- I was in such a hurry to eat this amazing dinner, I didn’t take a photo which is unusual for me….
– photo is from deliaonline, but looks very close to what my dinner looked like before I chowed down.