Balsamic pork scallopine

3 lbs. pork sirloin cutlets
1 1/2 cups all-purpose flour
1/2 cup olive oil
2 Tbsp. butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14 oz) reduced sodium chicken broth
1/2 cup minced fresh basil or 2 Tbsp dried basil
1/2 cup balsamic vinegar
1/2 tsp pepper

Noodles:
1 pkg (16 oz) egg noodles
1/2 cup half and half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 tsp pepper
1/4 tsp garlic powder

Dredge pork cutlets in flour.  Heat oil and butter in large skillet over medium-high heat; add pork and brown in batches.  Set aside.

Add onion and red peppers to the pan; sauté until onion is tender.  Add garlic; cook 1 minute longer.  Add broth, basil, vinegar and pepper.  Return pork to the pan, layering if necessary.  Cover and cook over low heat for 15-20 minutes or until meat is no longer pink.

Meanwhile, in a Dutch oven, cook noodles according to package directions.  Drain; stir in the cream, cheese, butter, pepper and garlic powder.  Serve with pork.

Pepper Steak

2 lbs of round steak, cut into bite size pieces.
Plenty of fresh ground black pepper
2 medium size bell peppers, cut into bite size pieces.
1 quart of crushed tomatoes.
¼ cup cold water
2 tablespoons of cornstarch

I use an electric skillet, turn it on to 350 degrees, sprayed with non-stick cooking spray. Once heated throw you meat in it, and brown it on both sides. Season it with plenty of fresh cracked black pepper. Add bell peppers, and cook until almost tender. Add tomatoes. Reduce heat to about 300 degrees, and cover. Cook for about 30 minutes. Mix cornstarch and water, and to Pepper Steak, and cook for 5 minutes longer. Serve over hot white rice, and enjoy.

Ethan's Rib Rub recipe

I don't normally do commentary on this blog, I just post recipes for my family and friends to enjoy.  But I am making a exception this time.
I went Tuesday and bought myself and early Mother's Day present.  An Electric smoker.  Then I thought about all the meats I would smoke this weekend.  The first thing was a ham last night, so we woke up to a fresh smoked ham still hot out of the smoker, and had ham and biscuits this morning. All I can say is amazing that ham was WONDERFUL...  Then this morning I put some ribs and a brisket on to smoke, that was for dinner...  Again WONDERFUL...  I love this smoker.  Anyway back to the recipe, I ran out of my normal rib rub, so my husband and I tried and new one, and this is it...  I am calling it Ethan's rib rub (because he measured the spices and mixed it all together for me.) , and I made a few small changes to...  Now this rub has a little kick to it, but it's not to spicy...

4 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons fresh ground pepper
1 teaspoon cayenne

Mix ingredients together.  Store in an airtight container.


Now we used this on the brisket, and I will try it on the ribs next.  
I hope you enjoy!!!

Apple Bread

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups diced apples
1 cup chopped pecans (optional)

1. Preheat oven to 325*F. Grease two 9 x 5 x 3-inch loaf pans; set aside.
2. In medium bowl combine flour, cinnamon, baking soda and salt; set aside.
3. In mixing bowl beat the eggs, oil, sugar, and vanilla together, mixing well. Stir in flour mixture until just mixed. Fold in apples and pecans and spoon in to prepared loaf pans.
4. Bake for 1 hour and 15 minutes or until tested done when wooden pick inserted into center of loaf comes out clean. Cool 10 minutes in the pans before removing to cool on wire racks. Wrap tightly to store.

Makes two loaves.

Note: I make a powdered sugar glaze to go over the tops of the loaves. 1 cup of powdered sugar to about 1 tablespoon and a half of water. Drizzle over top of loaves while still hot and let bread cool completely.

Zucchini Bread

Ingredients

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Blueberry / Lemon Jam

5 cups blueberries

6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)

7 (8 oz.) Canning Jars with lids

Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Whiskey Sauce

1/4 cup butter

1/2 cup sugar

1 beaten egg yolk

2 tablespoons water

1/4 cup bourbon

IN a small saucepan melt butter. Stir in the sugar, egg yolk, and water. Cook and constantly stir the mixtureover medium-low heat for 5 to 6 minutes or till sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding. (Cover and chill leftovers.)