Thursday, September 17, 2009

Yummy Dinners & Horrible Strep Throat

Tuesday night I made a Rachael Ray dish: Honey Mustard Pork Chops and Broccoli, Cheddar Mashed Potatoes and of course a dinner wouldn't be complete with some greens... so I made Kale Chips. I changed around her recipe quite a bit but the concept was the same.

Broccoli & Cheddar Mashed Potatoes


  • 4 large yellow potatoes
  • 1 bag frozen broccoli, cooked
  • 1 cup skim milk
  • 2 tablespoons butter
  • 1 1/2 cups shredded sharp Cheddar
  • Salt and freshly ground black pepper
Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.
Honey Mustard Pork Chops

  • pork chops
  • Salt and freshly ground black pepper
  • 1/4 cup grainy Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 cup bread crumbs(fresh)
  • 2 tablespoons freshly dried thyme
  • 1 lemon, zested
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons orange marmalade
  • 1 cup chicken stock
  • 2 teaspoons Worcestershire sauce
Heat the oven to 375 degrees F. In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

The glaze was amazing. Very tasty dinner. However as soon as I sat down on the couch, I started to feel horrible. I had some tea, but my throat was hurting. I went to bed but could barely sleep. I decided to stay home from work yesterday and see a doctor where they informed me I had strep. I'm on meds today and feel better physically but my throat still hurts. After I took my first dose of antibiotics, I got up and made my planned spicy crab cakes.

This recipe was inspired by Emeril Lagasse.

Spicy Crab Cakes


  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/4 cup seeded and finely chopped red bell pepper
  • 1/4 cup of portobello mushrooms
  • Salt
  • Cayenne
  • 1 tablespoon chopped garlic
  • 1 pound lump crabmeat, picked over to remove shells and cartilage
  • 1/4 cup chopped green onions, green parts only, plus extra for garnish
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley leaves
  • 3 tablespoons Creole mustard or mustard mixed with hot sauce
  • Juice of one fresh lemon (or 3 tablespoons)
  • 1/2 cup mayonnaise
  • Worcestershire sauce
  • Hot pepper sauce
  • 1 1/2 cups dried fine bread crumbs
  • 1/4 cup all-purpose flour
  • Essence, recipe follows
  • 2 eggs
Melt butter in a small saute pan over medium heat. Add onions, celery, mushrooms and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side.

Then I made a spicy mayonnaise sauce which combined mayonnaise, hot sauce and dijon to spoon on top.

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Combine all ingredients.

And my plate:
I actually was only to eat one crab cake. Then I went back to eating the ice cream Dave brought home for me. It soothed my throat! Now off to rest more. Need to get healthy!

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