Acorn Squash with Pork Chops and Whole Grains Roasted Garlic Italiano
1 acorn squash
salt
pepper
cinnamon sugar mix
butter
2 pork chops
salt
seasonings
1 box of Rice A Roni Savory Whole Grains Roasted Garlic Italiano
1 1/3 c water
Halve, seed and arrange cut side up in a baking dish. Add seasoning, butter and 1/2" water, cover with foil or lid that fits your baking dish and bake at 375°F for 60 minutes or until tender.
I test doneness by piercing with a fork, if it goes in easy it is done.
Season the pork chops with salt, I used a Rosemary and Pepper mixture and some Worcestershire Sauce. You can do this ahead of time so the flavors can mingle.
In a large frying pan on medium high heat, spray with canola oil and sear the pork chops on both sides. Add the grain and rice mixture to the pan and turn heat down to low. Spray again with the canola oil, the grains will be dry and require a little moisture.
Add the seasoning packet to the water and microwave on high for 2 minutes. This gives the mixture time to combine flavors and you will be adding hot liquid to your hot pan. Pour this mixture into the pan and using a spoon make sure all the grain is mixed.
Put a cover over and cook (you want to simmer the dish now) for 25 minutes to 35 minutes until the grain is soft and the liquid is gone. The juices of the pork chops should be clear, if it is pink or red then they are not fully cooked yet. Temperature should be 160°F (71°C)
I came up with this recipe while trying to find quick and hopefully healthy dinners to make.
Prep time and cooking time is about 1 hour and 15 minutes. This is where you need to be used to your kitchen and not be afraid to try new things. Just because the directions don't say you can do things this way doesn't mean that you can't.
From: John C. Sutton "The Cooking Inn"
Cooking Inn Way of Cooking Acorn Squash
Halve, seed and arrange cut side up in a baking dish. You can either do it sweet with brown sugar and butter or salt, pepper and butter, I prefer salt, pepper and butter. Add 1/2" water, cover with foil or lid that fits your baking dish and bake at 375°F for 60 minutes or until tender.
I test doneness by piercing with a fork, if it goes in easy it is done.
This also works well with Butternut Squash.
From: John Sutton @ The Cooking Inn.
Festive Irish Roons
2 egg whites
1 c sugar
1 tsp vanilla
1 c coconut
2 c cornflakes
1/2 c nuts,chopped
green food coloring
Drop in a few drops of the green food coloring and beat egg whites until stiff and dry. Fold in sugar gradually. Add vanilla, coconut, cornflakes and nuts. Drop by teaspoonfuls onto well greased cookiesheet (wax paper preferred). Bake in 350°F oven until light brown (about 10 minutes) watch closely as ovens do vary.
From: John Sutton @ The Cooking Inn.
Inn Berry Butter
1 lb butter, softened
1 c berry jam or marmalade (blueberry, strawberry, boysenberry, etc)
1/2 c fresh berries (these should go along with your above pick)
In mixing bowl add softened butter, jam or marmalade, mix. Blend in berries, being very gentle. Refrigerate when not being used.
From: John C. Sutton "The Cooking Inn"
Poor Mans Mocha
coffee
nonfat dry milk
sugar
hot cocoa mix
One of my more popular drinks. I make a pot of coffee. I place a third of a package of hot cocoa mix, half a teaspoon of sugar and half a teaspoon of nonfat dry milk in the bottom of a cup. Pour in coffee and mix well.
Now this is to my taste, so you may have to change things for your taste.
From: John C. Sutton "The Cooking Inn"
Frankwiches
This can be done many ways. I start by cooking whole beef hot dogs in a pan with a small amount of olive oil and I spice with a little bit of sea salt and a mixture of red pepper with garlic. I cook this until it starts browning.
If I use hot dog buns, I will place them in a toaster and lightly toast them. I spread mayo and horseradish mustard on the buns, slit the hot dogs lengthwise. not all the way through. I then place sauted onions and pablano peppers
on an usually muenster cheese. I will place this under a broiler for a few seconds to brown everything back up. This is really good.
I have at times when I want an open faced sandwich or just a sandwich. Depending on time and the ingredients is how this will turn out. A normal one I will toast bread on one side under the broiler. I will then place the toasted side on
a baking sheet and top each with 3 halves (lengthwise) of beef hot dogs. Then I will put on top of that tomato slices and muenster cheese, and my pepper garlic spice. I will then broil them until cheese bubbles. At times I will butter the
toast and other times I will put another piece of toast for a sandwich. This is very versatile and you can do many different things this way.
From: John C. Sutton "The Cooking Inn"
Carrot Cake
1 1/3 c flour plus 2 tblsp*
1/2 tsp salt
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1 c sugar
1 tsp vanilla
1/3 c water
1 c butter flavor shortening
3 eggs (added separately)
2 c grated carrots
1/2 c granola mix
1/2 c nuts
* The 2 tblsp extra is for high altitude.
Combine flour, salt, baking powder, baking soda, cinnamon, cloves and ginger, set aside. Combine sugar, shortening, water, vanilla and eggs (add eggs separately). Add the dry ingredients to the wet mixture
and mix well. Fold in two cups grated carrots, granola mix and nuts. Pour into greaded and floured 9 x 13 inch pan and bake 50 - 60 minutes or until done. Make sure it is cooked.
I use the cream cheese icing from the store.
From: John C. Sutton "The Cooking Inn"
Peachy Keen
1 15 oz can peaches - sliced
ground cloves
cinnamon
This is an easy recipe. I get 2 ramekins or any nice looking dishes that hold about a cup. I use sliced peaches or you can used diced.
Anyway I place the peaches in the ramekins and then add the juice from the can, or you can leave the juice out. I then sprinkle some
cinnamon on top and then put a dash of ground cloves on top of that. Oh, I place the can of peaches in the frig before it's time to use them.
Some coolness is what you need here, don't leave it in the frig to long, you don't want it to be overly cold.
Now I use Watkins Cinnamon and ground cloves. I really like the flavor I get from these.
Note: This is the perfect recipe to do with the kids.
From: John C. Sutton "The Cooking Inn"
Dumplings
1 1/2 c flour + 2 tblsp if you live above 3500 feet
2 tsp baking powder
1/2 tsp salt
1 tblsp fresh minced parsley or 1 tsp dried parsley
2/3 c water
1 egg
2 tblsp oil
In mixing bowl add flour, baking powder, salt and parsley. Add egg and oil to water and lightly beat, add liquid to dry ingredients. Mix well.
Drop by spoon or fork, or whatever you used to mix with on top of stew, soup, etc. Cover tightly; simmer for 10 to 15 minutes or until dumplings are
not doughy. When cooking, I pick the pan up and shake it side to side to keep things from sticking to the pan.
From: John C. Sutton "The Cooking Inn"
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