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Month: March 2016

Stuffed Pork Chops

 

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Stuffing:

bread stuffing 2 cups or old bread chopped up

chicken broth 1 cup

butter 2 tablespoons

salt and pepper for taste

rosemary 1/2 teaspoon

parsley 1/2 teaspoon

In a small sauce pan on medium heat add chicken broth, butter, and seasonings. Let butter melt and come to a light boil. Shut off stove and mix in the bread stuffing. Let this sit and cool.

pork chops 4 large

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

parsley 1/2 teaspoon

olive oil 3 tablespoons

chopped garlic 1 teaspoon

Worcestershire sauce 2 teaspoons

lemon juice 1 teaspoon

Cut a pocket evenly in the center of the pork chops. Add stuffing and close them. Add olive oil to a glass baking pan with all the seasoning, garlic, and lemon juice. Place pork chops on seasoning. Then turn chops over.

In a Cast Iron pan turn stove on medium heat. Sear off both sides of the pork chops, browning each side lightly. Place back in the marinate and drizzle with Worcestershire sauce over the top of the chops. Place in the oven on 400 degrees for 30 minutes or until pork is 165 internal degrees.

Spinach Salad with Candied Walnuts, Sliced Pears, Crumbled Bleu Cheese, and Champagne Vinaigrette

 

walnut and pears salad

This is a wonderful Spring Salad. Also very few ingredients, they all compliment each other so well. Simple is better for this Spring Salad…

Candied Walnuts:

1/2 cup sugar and 1/2 cup water. Bring to a low boil mixing. This is  simple syrup.  In a bowl toss 1/4 cup of walnuts with simple syrup and bake at 300 degrees for 8-10 minutes. Let Rest.

Salad:

baby spinach 4 cups

pears 2 sliced and placed in cold water with lemon juice for a few minutes, the acid will help keep the pears from turning

crumbles bleu cheese 1/4 cup

minced onions 1 teaspoon

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. There will be extra dressing left for other applications. Add Spinach and ingredients to the bowl and add dressing. Coat all the ingredients well and serve on two plates. Enjoy, Jason.

Sweet Bread Pudding

 

bread pudding

Day old cut pastry (Danish, Croissants, Donuts, Muffins) 8 cups chopped. You can add then to your freezer until you have enough.
 Heavy Cream 1 quart
 Eggs 12
 Sugar 2 cups
 Salt 1 teaspoon
 Vanilla 3 tablespoons
Nutmeg 1 teaspoon
 Cinnamon 2 tablespoons
In a Large bowl mix all ingredients except for pastry into a custard. Break up all pastry into pieces and put in a full aluminum pan sprayed with baking spray…pour custard over pastry. Make sure the pastry absorbs the liquid.
Cook 350 degrees until tender…30-45 minutes. Serve with whipped cream.
I’m pretty sure Baker Pippi stole this one from me, but not positive. Thanks Baker Pippi!
Pippi

International Quesadilla of the week on Casaculinarian.com “The Mediterranean Quesadilla”

 

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Casaculinarian.com Feature International Quesadilla of the week 3/29/2016

“The Mediterranean Quesadilla”

This is a great Lunch and so easy to make at home…
Recipe for 1 large Quesadilla:
crumbled feta cheese 4 oz.
mozzarella shredded cheese 4 oz.
sliced Kalamata olives 2 tablespoons
baby spinach chopped 1 cup
Diced tomato 1/8 cup
red onion diced 2 tablespoons
large flour wrap 1 from the deli section

Spray Griddle or Large Sautee pan with Canola Baking Spray on medium heat. Place wrap down when hot, spread cheeses on entire wrap. Add Vegetables. Fold over when cheese is starting to melt. Cook additional 2 minutes on each side. Cut into four tri-angles. Serve with Roasted garlic Hummus for Dipping. You can add Chicken to this recipe if you like. Enjoy, Jason!

Crock Pot Sausage Soup for Dinner

 

italian sausage and kale

  sweet Italian sausage out of casing 1 pound
onion 1 small finely chopped
carrots 2 peeled and diced
shallot 1 finely chopped
garlic 2 cloves minced
chicken broth 3 cups
potatoes cubed 1 cup
beef broth 2 cups
fresh chopped parsley 1 teaspoon
juice of one lemon
dry sage 1/4 teaspoon
kale 1/2  head cleaned and chopped
salt & pepper for taste
hand shredded Parmesan Cheese for garnish

In large frying pan brown and crumble sausage. Remove sausage and sauté onions, carrots, and garlic in drippings. Add chopped kale to wilt quickly. Add all cooked ingredients to the crock pot. Add lemon juice, chicken broth, beef broth, potatoes, and seasonings. Cover and set on low for 4-5 hours. Garnish with fresh grated Parmesan cheese. Enjoy with a big Crusty piece of French Bread, Jason.

APPLE CIDER GLAZED PORK WITH APPLE SLAW AND SWEET POTATO WEDGES

 

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This Pork Recipe is a good change of pace meal in the Spring… The weather is still  crisp like Fall so it works in both seasons…

one 2-3 pound boneless pork loin

1/2 cup fresh rosemary

2 cups apple cider

For glaze:

2 cups apple cider

1/8 cup apple cider vinegar

1/4 cup maple syrup

1/4 cup honey

1/4 cup brown sugar

For slaw:

4 apples

1 carrot

1 head cabbage

1 cup mayo

1 tbsp honey

1 tbsp dijon mustard

1/2 cup dried cranberries

salt

pepper

For sweet potato wedges:

4-6 sweet potatoes

1 stick butter butter

1/4 cup brown sugar

PRE-HEAT OVEN TO 350

PORK- season pork loin with oil, salt, pepper and fresh rosemary. Place on sheet pan and add 2 cups apple cider and roast until internal temperature of 145-150 (about 35 min)

CIDER GLAZE- using 3 cups apple cider to 1 cupcider vinegar, pour into sauce pot add drippings from pork loin and reduce about 2/3’s then stir in maple syrup, honey, and brown sugar to taste.

APPLE SLAW- julienne 4 apples, 1carrot and 1 head cabbage, add 1 cup mayo, 1 tbsp. Dijon mustard 1 tbsp. honey, add ½ cup dried cranberries. Mix together thoroughly. Salt and pepper to taste

SWEET POTATO WEDGES- wash sweet potatoes and cut into 3inch long wedges, leave skin on. Make a melted butter and brown sugar mixture. Toss wedges into melted butter mixture, arrange on sheet pan, sprinkle salt and pepper. Roast until tender at 350.

Enjoy, Jason.

Coming this week on Casaculinarian.com 3/28/2016

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Come join Casaculinarian.com for a fun night out!!!

April 8th, 2016

7:00 pm to 10:30 pm

Hackettstown Elks Lodge #2331

210 Mountain Ave, Hackettstown, NJ 07840

908-852-9723

Check out my Facebook Page for the invite. Link below, copy and paste it.

https://www.facebook.com/events/996267113798140/?ref=3&ref_newsfeed_story_type=regular&feed_story_type=117&action_history=null

Check out the full link below:

Casaculinarian.com Upcoming Event. April 8, 2016 in Hackettstown, NJ.

Coming this week:

Our signature Spring Salad’s of the week…

Our International Quesadilla for the week…

Our featured Breakfast Smoothie for the week…

Guest Chef? Chef Powers may pop in, and Baker Pippi’s weekly treats…

Our countdown to Friday, and our Friday Cocktails and signature Appetizer to pair with it…

Plus our weekly Dinner Meals…

All this week on Casaculinarin.com

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Sunday Feast on Casaculinarian.com Easter Sunday 3/27/2016

 

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Crock Pot Ham

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Rotisserie Roast Beef

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Crusty French Bread

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Roasted Asparagus

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Penne Vodka

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Chocolate Cake with Marshmallow Frosting that Lula smudged all over…

Happy Easter everyone….

This was a great meal combo… Pasta was a big hit, and 1 pound fed 7 people an appetizer size dish perfectly!!!

Thanks for checking out Casaculinarian.com Sunday Feast…

Every Sunday is Holiday here. Check us out every Sunday, Thanks Jason.

Roasted Asparagus

 

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Side Dish, Roasted Asparagus:

asparagus 1 pound trimmed 2 inches off the bottom

olive oil 3 tablespoons

balsamic vinegar 1 teaspoon

fresh chopped garlic 1 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

grated parmesan cheese 1 teaspoon

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In a glass baking dish add your olive oil and place asparagus on top. With your hands coat asparagus with olive oil. Season top with seasonings, raw garlic, and parmesan cheese. Drizzle balsamic vinegar on asparagus. Roast in the oven on 400 degrees for 10-12 minutes or until tender. Enjoy, Jason