Author Archive
Fried Pork Chops
April 8, 2022 Lee
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Fried Pork Chops

Adapted from several internet recipes.
My wife came home from the grocer with Kurobuta Pork Chops, these are the pork equivelent of Japanese Kobi Beef. So I did some research and came up with this. It is all about the timing and the temperature. An instant read thermometer is must for this.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Instant Read Thermometer

Ingredients
  

  • 4 pork chops, mine were about ¾ inch thick, bone in
  • olive oil, and as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper powder

Instructions
 

  • Remove pork chops from the fridge about 30 minutes before you want to cook and place on the counter to come to room temp.
  • In a small bowl, mix together the garlic powder, paprika, salt, and black pepper to make the seasoning mix.
  • Pat the pork chops dry with paper towels on both sides the rub some olive oil on all sides of the pork chops.
  • Sprinkle the seasoning mix on each side of the pork chops, rubbing it in after sprinkling each side.
  • Heat 2 tablespoons of oil in a large flat bottomed pan, cast iron pan would be ideal but not required, when the oil is hot, add the pork chops, in batches if needed as I could only fry 2 at a time. Flip the pork chops every minute using the following times:
    ¾ inch thick: 4-6 minutes.
    1¼ inch thick: 8-10 minutes.
    1½ inch thick: 10-12 minutes.
    At the minimum time stated, check the internal temperature with your instant read thermometer for 61° C (140° F), and remove from heat to a plate and cover with foil or a lid or 5 minutes. The temp will rise to 63° (145° F) while it rests. It is certainly OK for the center to be a little pink as long as the temp was reached.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving, but these are great for a once in a while meal.
#1 Go-To Recipes,* High Cost $1.51+ per Serving
Strawberry Bundt Cake
April 7, 2022 Lee
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Strawberry Bundt Cake

Just a Pinch Recipe Club, Amy Herald, United States.
This is cake is a combination of several recipes, mainly being Amy's recipe with a few changes.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Bundt Pan
  • Oven

Ingredients
  

  • 3 cups cake flour
  • 2 cups sugar
  • 4 tablespoons strawberry gelatin powder, I used Imperial brand
  • 4½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 eggs
  • ¾ cup vegetable oil, I used sunflower
  • 1¼ cups strawberry jam, I used two 160 gram jars

Instructions
 

  • Preheat your oven 180° C (350° F), grease the bundt pan with butter, then flour it.
  • In a mixing bowl, add the cake flour, sugar, gelatin powder, baking powder, and salt. Whisk together.
  • In another mixing bowl, add the eggs and whisk until fluffy. Add the oil and whisk together, then add the jam and whisk that in.
  • Add the flour mixture and use a spoon to mix together until just combined and the batter is smooth, do not over mix.
  • Pour mixture evenly into the prepared bundt pan.
  • Place pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Remove pan from oven and place on a rack, allow to cool for 10 minutes. (Mine was done at exactly 45 minutes.)
  • After 10 minutes, gently check the sides along the outer edge and the center cone to loosen the cake. Place a plate or serving tray upside on the pan, and turn both over. Gently tap the pan and lift the edges to see if the cake came out of the pan. Remove the pan, let cake cool completely, 2-3 hours before frosting.

Decorating

  • You have choices here, most bundt cakes are decorated with just a simple glaze or dusted with powdered sugar. I got creative and decided on a strawberry buttercream frosting, and I layered the cake, simply cut the bundt cake in half horizontally and carefully remove the top ring.
  • Frost the bottom layer with buttercream, then put the top ring back on.
  • Frost the sides.
  • Slice and enjoy.
#1 Go-To Recipes,DESSERTS
Navy Beans & Sausage (Pressure Cooker)
April 4, 2022 Lee
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Navy Beans & Sausage (Pressure Cooker)

Lee
I created this recipe based on a slow cooker recipe. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
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Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 6 hours
Total Time 6 hours 23 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker
  • Timer

Ingredients
  

  • 500 grams dry Navy beans, (1 lb)
  • 500 grams smoked sausage, cut into ½ inch slices, (1 lb)
  • 1 onion, diced
  • 2 teaspoons dried parsley
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • 1 tablespoon cooking oil
  • 1 red bell pepper, diced
  • 1 can diced tomatoes, drained, (565 g / 20 oz)

Instructions
 

  • Rinse dry beans and place in a large bowl, add water to cover by about 2 inches. Let sit at least 6 hours or even overnight.
  • When ready to cook, drain and rinse the beans, place in your slow cooker. Add 2 quarts of water. Add the sausage, salt, pepper, onion, parsley, cayenne pepper, and cooking oil (to prevent foaming). Stir to mix.
  • Add the lid to the pressure cooker and lock, add the weight to the lid. Place on high heat until the weight starts to spin and vent pressure. Reduce heat to low or medium low to maintain the weight moving. Set your timer for 8 minutes.
  • When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the pressure to release naturally, meaning just let cooker sit until you have indications of zero pressure inside.
  • When you have zero pressure in the cooker, carefully remove the weight from the lid then remove the lid. (If you are using old beans, check beans for softness, if still hard, simply put the lid and weight back on the pot and repeat the steps to pressure cook for another 8 minutes - I had to do this with the beans I was using.)
  • Scoop out about half of the liquid using a ladle. Add the bell pepper and drained tomatoes. Mix together.
  • Place the cooker on medium low to medium heat and simmer for about 15 minutes, to blend the flavors and reduce the liquid to your liking, stirring occasionally.
  • Serve as is or over hot cooked rice, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Pressure Cooker
Chicken Souvlaki & Rice (Pressure Cooker)
April 2, 2022 Lee
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Chicken Souvlaki & Rice (Pressure Cooker)

Adapted from an internet recipe.
This is sort of a Greek'ish / Medditeranean dish (this dish is not skewered or grilled like the Greek version, just similar flavor), and the chicken and rice are cooked at the same time using a pressure cooker. I tailored this to use what I have on hand here locally. I made this in 1 Apr 2022, and it is delicious! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
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Prep Time 20 minutes
Cook Time 4 minutes
Course Main Dish
Cuisine Greek, Mediterranean
Servings 4 servings

Equipment

  • Pressure Cooker
  • Timer

Ingredients
  

For the Chicken and Marinade

  • 4 chicken breasts, boneless, skinless
  • 5 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • juice from two small Thai limes
  • ⅛ teaspoon ground white pepper

For the Rice

  • 1⅓ cup dry Jasmine rice
  • 1½ cups chicken broth

Instructions
 

  • Dice the chicken to about ¾ to 1 inch cubes and place in a bowl.
  • Add the rest of the marinade ingredients to the chicken and mix together. Set this aside to marinate for 5-10 minutes.
  • To your pressure cooker, add the dry rice and broth.
  • After the chicken has marinated for 5-10 minutes, use a spoon and place the chicken on top of the rice in the cooker, do not mix together.
  • Place the lid on the pressure cooker and lock in place, add the weight to the top. Place on high heat until the weight starts to spin and vent pressure then reduce the heat to low or medium low, so the weight still spins. Set your timer for 4 minutes.
  • When 4 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Set your timer for 5 minutes (this is a natural pressure release, just letting the cooker cool).
  • When 5 minutes, use a chopstick or wooden spoon and tilt the weight for 10 seconds to vent pressure then release for a few seconds, then repeat this procedure until you have indication of zero pressure, such as the lid lock pin drops. This is a forced pressure release.
  • When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
  • Give the chicken and rice a stir.
  • Serve with sides of your choice.

Notes

Low cost per serving.
Variant: 1. Use the juice of half a lemon in place of the lime juice.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEDITERRANEAN,Chicken - Pressure Cooker
Elegant Eggs
March 27, 2022 Lee
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Elegant Eggs

Just a Pinch Recipe Club, Lori Harbin-Combs, United States.
This recipe comes from a recipe club and sounds delicious. On my to make and taste list soon. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled, Shortcut
  • ½ cup mayo
  • ½ cup Ranch dressing, Shortcut
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 8 cooked shrimp, peeled, deveined, tails removed
  • 1 teaspoon Old Bay seasoning, Shortcut

Instructions
 

  • Slice eggs in half lengthwise, put yolks in a mixing bowl and the whites on a plate or egg serving tray.
  • Mash the yolks with a fork, then add all ingredients except the shrimp and Old Bay seasoning. Mix together.
  • Fill whites with yolk mixture using two spoons or pipe in.
  • Place the shrimp in a bowl, sprinkle with a little Old Bay seasoning and mix them to coat the shrimp.
  • Place 1 shrimp on 1 egg, sprinkle with remaining OId Bay seasoning. Cover and place in the fridge until serving.
  • Serve and enjoy as a an appetizer or side dish, enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Ranch Dressing II, Old Bay Seasoning. 
APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Bonnie’s Almost Campbell’s Chicken Noodle Soup
March 13, 2022 Lee
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Bonnie's Almost Campbell's Chicken Noodle Soup

Just a Pinch Recipe Club, Bonnie, United States.
This is nothing short of best soup I have ever made, hands down. I made this on 12 Mar 2022 and it is delicious, highly recommended. Link to the Shortcut is listed in the Notes section.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 4 cups chicken breasts, boneless, skinless, cooked and cubed, (I used 4 chicken breasts, perfect)
  • 2½ quarts chicken broth, (10 cups), Shortcut
  • 2 teaspoons chicken broth powder
  • 1 cup spaghetti, broken into 2 inch pieces
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon dried marjoram
  • ⅛ teaspoon black pepper
  • salt, to taste

Instructions
 

  • Heat the butter in a large saucepan, when hot, add the onion, celery, and carrots. Sauté until the onion is translucent and softened.
  • Add remaining ingredients and let simmer for 20 minutes, stirring occasionally.
  • Add the spaghetti and cook until pasta is done, stirring occasionally. Taste and season with salt as desired.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker). This also provides the cooked chicken.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
Basic Tacos
March 12, 2022 Lee
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Basic Tacos

Basic recipe from a packet of taco seasoning.
Simple recipe and you can change the toppings to suit your taste. Links to the Shortcuts are listed in the Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet taco seasoning, Shortcut
  • water, as stated on seasoning packet or on Shortcut
  • 16 corn tortillas, estimate 3-4 per serving, or as desired
  • cooking oil, as needed
  • tomatoes, diced
  • lettuce, chopped
  • cheese, shredded, Cheddar or a cheese blend

Additional Toppings - as desired

  • onion, diced
  • avocado, diced
  • sour cream, Shortcut

Instructions
 

  • Brown the beef in a non stick pan, when browned and no pink is visible, drain fat.
  • Stir in the seasoning packet and water stated on packet or on the Shortcut. Bring to a boil, reduce heat to a simmer, and cook for 5-10 minutes, stirring occasionally.
  • While the beef is simmering, heat another non stick pan with a little oil, when the oil is hot, add a 1-2 tortilla and cook for about 30 seconds then turn over and cook. Goal for this step is to make the tortillas flexible. Remove to a plate and cover with a towel to keep warm. Repeat with remaining tortillas.
  • Set out the tortillas, beef, tomato, lettuce, and cheese to let everyone make their own tacos.
  • For the basic taco, place beef along the center of a tortilla, add lettuce, tomato, and shredded cheese. Fold in half, enjoy. Feel free to use toppings as desired or even additional toppings.

Notes

Fair cost per serving based on where the beef, tortillas, and cheese is sourced from.
Shortcuts: Taco Seasoning, Sour Cream.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: MEXICAN,BEEF
Ham & Cheese Pinwheels
March 8, 2022 Lee
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Ham & Cheese Pinwheels

Adapted from an internet recipe.
Easy to assemble and delicious pinwheels. Use any cheese you prefer and as much or as little ham as you like. I made these on 7 Mar 2022 to test out with other pinwheels I made, these are approved and well liked by the family. I served these as a light main dish but these can also be appetizers.
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Prep Time 30 minutes
Passive Time 1 hour
Course Appetizer, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams cream cheese, softened, (8 oz)
  • ¼ cup mayo
  • ½ teaspoon dried dill weed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • flour tortillas, (I used three 8 inch size)
  • sliced ham
  • sliced cheese, (I used cheddar)

Instructions
 

  • Mix together the first 5 ingredients until fairly smooth consistency.
  • Lay out a tortilla and spread a thin layer of cheese mixture to cover to the edges. Place ham slices, amount is up to you, to cover the width of the tortilla. (I used 4 slices of ham on each of 2 tortillas and 2 slices of ham on 1 tortilla, wanted to taste the difference, both very acceptable.)
  • Place a layer of cheese slices across the ham.
  • Roll up the tortilla away from you, then stick a toothpick in it.
  • Repeat with more tortillas to use up all the cheese mixture. I used three 8 inch tortillas, which was perfect. Cover with foil or plastic wrap and place in the fridge to chill for 1-2 hours.
  • When ready to serve, remove the toothpicks and using a very sharp knife, slice into ¾ to 1 inch slices. Serve as appetizers or as a light main dish. (I should have rolled these tighter.)

Notes

Fair cost per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Slow Cooker Cocktail Sausages
March 6, 2022 Lee
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Slow Cooker Cocktail Sausages

Lee
Chili sauce and orange marmalade go together well, so this is a Asian twist on BBQ Little Smokies, and it is delicious! For this I use the tiny mini cocktail chicken & pork sausages, the bonus is they have no plastic 'skins' to remove first.
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Prep Time 5 minutes
Cook Time 2 hours
Course Main Dish
Cuisine Asian
Servings 6 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 1 cup chili sauce
  • ½ cup orange marmalade
  • 1 kilo mini cocktail sausages, (2 lb)

Instructions
 

  • Add the chili sauce and marmalade to your slow cooker and stir together.
  • Add the sausages, mini size remove the skins first, the tiny mini may not have skins. Mix them into the sauce. Cover and set to Low setting for 2-3 hours.
  • Serve right from the pot, enjoy with sides of your choice, a seasoned rice goes very well with this.

Notes

Fair cost per serving now, I have to get the exact price on the 1,000 gram packages of the tiny mini cocktail sausages.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Chicken - Sausage,Chicken - Slow Cooker,Pork - Sausage,Pork - Slow Cooker
Slow Cooker Smothered Chicken
February 23, 2022 Lee
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Slow Cooker Smothered Chicken

Just a Pinch Recipe Club, Jamie Beecham, United States.
This recipe was recommended to me and on my making today list, made on 22 Feb 2022 and was well liked by the family, this is a low cost and easy recipe for a great meal. Link to the Shortcut listed in the Notes section.
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Prep Time 15 minutes
Cook Time 3 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 4 chicken breasts, skinless, boneless
  • 2 cups chicken broth, from powder or homemade
  • ¼ cup dry white wine
  • ¼ cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Italian seasoning, Shortcut
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon corn starch, heaping

Instructions
 

  • Prep the chicken by cutting each breast in half lengthwise, then cut each piece into 3 chunks. Set aside.
  • To your slow cooker, add all ingredients except the chicken and corn starch. Whisk to combine and there is no lumps.
  • Add the chicken, stir everything together, cover, and place on High setting for 3 hours.
  • At 3 hours, leave cooker on High, uncover and remove chicken with a slotted spoon.
  • Sprinkle the corn starch into the pot, whisk to mix in well. Leave the cooker on High and return chicken to the pot and mix in. Leave uncovered and simmer for 20-30 minutes, stir often to slightly thicken sauce.
  • Spoon over hot cooked rice or mashed potatoes, spoon sauce over the chicken and rice as desired, enjoy.

Notes

Low cost per serving.
Shortcut: Italian Seasoning.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker