Pytt i Panna and this weeks meals...so far

The kids loved the Curried Beef in Pastry.  It made 18 pieces using all the crust recipe but I did have some filling leftover.  I put some on crackers and it was really good.  

Needless to say there were no leftovers for me to freeze...That means on Tuesday the 17th, the day the Indoor Track Season opens, I'm free to go out or make something else for dinner!  I think I'll make something else...I'll keep you posted.

That night we had Dusted Pork Chops for dinner.  That was delicious!  I sprinkled some garlic salt on the chops before broiling them.  As I said before I just combine the dry herbs and spices from South American Chicken and Quinoa in a spice shaker and then shake the dust on the chops (or chicken) until they are well coated.  I then broil them for 6 minutes on a side. Yum.

Which brings me to today.  I made Pytt i Panna for our meal today.  I had a recipe that I've misplaced, but this one I found is very close to why my recipe was like.  It comes from Swedishfood.com.  I made a vegetarian version for my kids who need to keep kosher or halal or who are indeed vegetarian.  I also made a version loaded with smoked sausage.  That was devoured. I am left with a generous serving I can freeze for the 19th. When I serve that I will make some eggs and sourdough English muffins for me to go with.  DH will do well with some biscuits and maybe some gravy as well.

Here is the recipe:

Pytt i Panna
2 lbs. cooked potatoes, peeled
5 oz. bacon
5 oz. leftover meat or ham
5 oz. smoked sausage
2 onions, minced
1 T. oil
1 T. butter
1 t. fresh thyme, chopped (1/2 t. dried)
1 T fresh herbs, such as parsley, to garnish

Roughly dice the peeled potatoes bacon, meat, and sausage into 1/2" cubes.  Finely chop the onion.  Heat a large nonstick frying pan or wok on medium heat.  Add the oil and butter and when foaming, add the potatoes and onions and fry until golden brown, stirring occasionally.  Meanwhile, heat a separate pan and when hot, add the diced bacon.  When the fat starts to render, add the meat, smoked sausage and thyme.  Fry  until everything is golden brown, giving it an occasional stir and adjusting the heat if it looks like it may burn.  When the meat is cooked, add to the potatoes and mix thoroughly.  Taste and add seasoning.  It will probably need a good pinch of pepper, but may not require any salt as the bacon is fairly salty.  Keep warm while you fry the eggs.  To serve, garnish with fresh herbs and top with fried eggs.  Serves 4.

Going to Museum of Science tomorrow...long, fun day!

MMM Ribs!

     Tonight's dinner was great.  Miss M joined us.  The ribs were seasoned well.  My hubby that didn't like ribs liked these ribs when I tried the recipe for the first time 2 years ago in September.  This has no smoky flavor which is what he objects to. (No bacon, ham, barbecue sauce, or anything with a smoky sauce)  Ok, I started to eat my ribs before I took the picture...first oops!

     Then I realized I didn't share the recipe...second oops!  Been that kind of week!  This is a variation on a recipe from Allrecipes.com. I leave out a couple of things and change up the bbq sauce suggestion.  Knowing that DH has an issue with said sauce, I use Brianna's Homestyle Saucy Orange Mandarin dressing or sometimes a "Peachy" Peach Vinaigrette that I get at Earl's Farm Market in Fennville, MI.  

Carolina Style Ribs

¼ c. brown sugar

8 t. lemon juice

2 T. white vinegar

2T. apple cider vinegar

1 ½ t. Worcestershire sauce

2 T. molasses

1 c. prepared mustard

1 t. dried minced garlic

1 t. salt

½ t. ground black pepper

⅛ t. cayenne pepper

¼ c. Brianna’s Orange Mandarin salad dressing

1 rack pork spareribs cut in 2 rib sections

In a medium bowl, whisk together all the ingredients except the ribs.  Mix well and set aside.  Preheat the oven to 250°.  Place the ribs in a lightly greased baking pan.  Cover with the sauce and roast for 3-4 hours or until the meat is tender.  Baste the ribs with the sauce during the final 30 minutes.  Scrape up the sauce from the pan and serve it on the side with the ribs.  Serves 4-5.

**These can also be made in a crock pot.  Cook on low for 8-10 hours or 4-5 hours on high.

One of our first recipes ~ Pork Chops and Pilaf

This was a favorite when we were first married.  Love the rice.  It is similar in flavor to Greek Lemon & Chicken soup.  So yummy!

I cooked tonight and last night, I'll blog about them tomorrow night.  So tired tonight, getting ready for our trip to the State Meet.

Late night last night.  World Series and our fair city has the champion!  Lots of smiling tired kids at school today.  Here's the recipe for next Friday!

Pork Chops and Pilaf

6 lean pork chops

Seasoned salt

1 ¼ c. uncooked rice

1 ¼ c. sliced green onions w/tops (separated)

2 ½ c. chicken broth

1 T. Fresh lemon juice

1 ½ t. lemon peel, minced

2 c. cooked mixed vegetables

Preheat oven to 400°.  Sprinkle chops with salt and brown on each side in a lightly greased skillet.  Remove chops.  Add rice and white part of onions.  Cook until golden brown.  Stir in broth, lemon juice, and peel.  Bring to boil.  Transfer rice mixture to a 13 x9 inch covered casserole dish.  Place chops over rice mixture.  Cover, bake for 25 minutes.  Stir in vegetables and the green onion tops.  Adjust seasonings if necessary.  Replace cover and continue baking 25 minutes longer.  Fluff rice lightly with fork.  Serves 4-6.

*I guess I was so tired, I thought I posted this!  :p