Monday, December 31, 2018

Japanese Fried Rice

This will be your new favorite rice recipe.


4 servings

Ingredients

4 C. cooked rice or 1 cup uncooked rice
1 C. peas
2 Tbs. carrots, finely diced
2 eggs, beaten
1/2 C. onion, diced
1 1/2 Tbs. butter
2 Tbs. soy sauce
salt
pepper

Directions


  1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).

  2. Pour rice into a large bowl to let it cool in the refrigerator.

  3. Scramble the eggs in a small pan over medium heat.
    Separate the scrambled chunks of egg into small pea-size bits while cooking.

  4. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.

  5. Carefully toss all of the ingredients together.

  6. Melt butter in a large frying pan over medium/high heat.

  7. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.

  8. Cook rice for 6-8 minutes over heat, stirring often.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.



Ingredients:
2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)
For the rub:
3 tablespoons extra virgin olive oil
2 to 3 teaspoons fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
Preheat the oven to 350°F.
Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Slice and serve on a platter garnished with sprigs of fresh herbs.
Makes 6 servings




Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Sunday, December 23, 2018

Delicious Italian Sausage

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!
Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage
Fresh Sub Rolls
2 Green and/or Red Sweet Bell Peppers
1 Medium Onion
Marinara Sauce
Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread
This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.




Hot Italian Sausage Skillet
Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .
Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)


Italian Quesadillas
2 lbs. Harter House Italian Sausage
1 pkg. Large Flour Tortillas
2 Bell Peppers, Red and Green
1 Red Onion, diced
Virgin Olive Oil
Garlic Powder
Italian Seasoning
Lemon Pepper
Grated Mozzerella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.

Saturday, December 22, 2018

Thai Chicken Satay with Spicy Peanut Sauce







I've always enjoyed Chicken Satay, but I've never made them myself.
So now's my chance.

Of course, there would have to be one ingredient that I'm unfamiliar with.  You can find tamarind paste in an Asian or Indian Market. Or, I was able to find a substitute recipe for the Tamarind paste.






Ingredients

Chicken Marinade
     Bamboo Skewers
    
     1 pound chicken
     1/2 cup coconut milk
     2 TBL curry Powder
     1 Teas salt
     1 Teas sugar
    
     Peanut Sauce
     3/4 cup coconut milk
     1 TBL red curry paste
     2 TBL fish sauce
     3 TBL peanut butter
     3 TBL sugar
     1 TBL tamarind paste  * 
    Chicken Marinade
     In Medium bowl, mix ingredients together, cut chicken into strips, add chicken to bowl, mix to 
     coat well and let marinade several hours.

     Peanut Sauce
     Add well stirred coconut milk to a pan, on a medium low heat.  As the milk warms, add the curry paste, mixing to
      break up.  When you see the red oil shimmering, add the rest of the ingredients.

    * Tamarind Paste Substitute
     1 TBL chopped dates
     1 TBL Chopped Prunes
     1 TBL Chopped Dried Apricots
     1 TBL Lemon Juice
Place all fruit into a small bowl and pour enough boiling water over them to cover completely.  Let stand 5 minutes, drain water.  Place drained fruit and the lemon juice into a food processor.  Blend to a thick paste.  Store in fridge.
shopping list    







Monday, December 17, 2018

Enchilada Stuffed Spaghetti Squash

Spaghetti Squash is SO healthy.  It's also well liked by my family. 
This recipe has a little Mexican flare, which we all love.

Vegetarian Enchilada Stuffed Spaghetti Squash...A healthy dinner with tons of flavors!  323 cal and 9 Weight Watcher PP | cookincanuck.com #recipe


I cooked the spaghetti squash first in the microwave, which only takes 15 minutes. If you’re partial to roasting it in the oven, by all means do that. You can cook the squash earlier in the day and scoop out all of the strands to use later. This will make dinner prep easy-breezy.

Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the mixture back into the shells of the squash. A couple of minutes under the broiler will make the cheese all melty and golden brown.

Vegetarian Enchilada Stuffed Spaghetti Squash...A healthy dinner with tons of flavors!  323 cal and 9 Weight Watcher PP | cookincanuck.com #recipe

This recipe can easily be made vegan (use vegan cheese) or gluten-free (use gluten-free enchilada sauce, such as Hatch). I went the easy route and used a canned enchilada sauce, but making your own enchilada sauce is pretty darn easy.  


A Helping of Healthy

There are more reasons to eat spaghetti squash besides its taste and texture. It’s a great choice when you’re looking for an easy way to replace more calorie-laden foods.
  • One cup of spaghetti squash contains only 42 calories and 0.5 grams of fat. Pile it on to your plate!
  • It’s a good source of Vitamins A, B6 and C, which are all powerful antioxidants.
  • It’s a great source of potassium, which is good news for people with high blood pressure.
  • If you’re following a low-carb diet, spaghetti squash may become one of your best friends. It has only 10 grams of carbs per 1 cup serving.

Enchilada Stuffed Spaghetti Squash
Ingredients
  • 2 small (2 lb. each) spaghetti squash
  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 (14 oz.) can black beans (drained & rinsed)
  • 1 c frozen corn kernels, defrosted
  • 1¾ c enchilada sauce
  • ½ tsp salt, or to taste
  • ½ tsp ground pepper, or to taste
  • ⅔ c grated Monterrey Jack cheese
  • 3 tbsp minced cilantro
Instructions
  1. Using a large, sharp knife, pierce a spaghetti squash in several places.  Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
  3. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
  4. Preheat the broiler.
  5. Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
  6. Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
  7. Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterrey Jack cheese.
  8. Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
  9. Sprinkle with cilantro and serve.

Wednesday, December 12, 2018

Chicken Francese




Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
 
 
 

Ingredients

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 1 cup all-purpose flour
  • cup olive oil
  • cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3 to 6 tablespoons unsalted butter
  • 1 lemon, thinly sliced, seeds removed (optional)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock
  • 3 to 4 tablespoons freshly minced parsley 

Preparation

  1. In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  2. In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  3. Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  4. When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat. 
  5. If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside. 
  6. Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  7. Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.                  

Monday, December 10, 2018

Quick Crispy Chicken Cutlets


This recipe is one of my favorites.  It comes from Home for Dinner with Jamie Deen.  It's an easy recipe, 4-6 servings.   About 1 hour and 30 minutes of prep and cooking.



Quick Crispy Chicken Cutlets












Ingredients

(4) 9-oz boneless, skinless, chicken breasts split OR (8) Chicken Cutlets

Directions





Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets. Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness. Sprinkle them on both sides with salt and pepper.

Set out three casserole dishes and add the flour to the first. Whisk together the mustard and eggs in the second. Mix together the panko, Parmesan, lemon zest and some salt and pepper in the third.

Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.

Preheat the oven to 250 degrees F.

Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook for 3 minutes on each side. Remove to paper towels to drain and season again with salt. Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.

Serve the cutlets with avocado and lemon wedges.








The Best Nachos

This recipe comes from Garlic My Soul Recipe Blog.
Everyone loves Nachos, right?
I know I do!   ~Shelly


Type: Appetizer, Quick Meals  
Author: Jennie
Oven Temperature: Broil°   
Difficulty: Easy  
Prep Time: 10 minutes  
Cook Time: 6 minutes  
Servings: 3-4  

Ingredients

  • 1 bag your favorite tortilla chips
  • 2 cans black beans
  • 1 block cheese, shredded (we used Tillamook Sharp Cheddar)
  • 1 jalapeño, diced         
  • 1 cup fresh pico de gallo
  • 1/2 cup sour cream
  • 1 ripe avocado, diced

Directions

  1. Preheat oven to broil setting - high. Disperse chips evenly across a baking sheet.
  2. Drain black beans of excess water and spread evenly over chips.
  3. Shred cheese and cover entire chip/bean operation liberally.
  4. Place tray on top rack of oven and broil for 2-3 minutes - keep close watch!
  5. Rotate, then broil for another 2-3 or until cheese is melted and chips are browning.
  6. When the cheese is melted to your liking, remove from oven.
  7. Top liberally with pico, avocado, and sour cream for dipping.

Monday, December 3, 2018

Grilled Potatoes with Rosemary Mushrooms & Onions




If you're looking for a great side, this might be a great dish.


I have made similar recipes, cooking the potatoes, mushrooms and onions in a Reynold's foil package.

But now, at Harter House, we have the Creamer potatoes from the Little Potato Company.


Oven/Grill varietals are packaged in a handy foil pan that’s big enough to fit all of the vegetables. Plus, no dirty dishes to clean because the foil package can be placed directly on the barbecue grate or in the oven.










Start by following the package direction – tossing the naturally sweet little potatoes with olive oil and the enclosed seasoning (reduced sodium and no artificial flavors) – then sprinkle half of a chopped red onion over top. While the potatoes and onions are getting toasty and tender on the grill, chop the mushrooms and toss them with olive oil, crushed rosemary and a pinch of salt. Stir them into the potato mixture and cook until the mushrooms are tender and the potatoes are starting to brown.

Great herb flavors, caramelized, tender and downright delicious.

Ingredients
  • 1 package Little Potato Co. Oven/Grill Ready Creamer potatoes (I used Garlic Herb)
  • ½ red onion, cut into ¾-inch pieces
  • 2 tbsp + 2 tsp olive oil, divided
  • 8 oz. Cremini mushrooms
  • ½ tsp crushed rosemary  
  • ⅛ tsp salt
  • 2 tbsp minced flat-leaf parsley
Instructions
  1. Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 degrees F.
  2. Remove the cardboard and plastic covering from the potato package. Add the onion pieces, 2 tablespoon of olive and the seasoning packet. Stir to coat.
  3. Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.
  4. In a medium bowl, stir together the mushrooms, 2 teaspoons of olive oil, rosemary and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.
  5. Garnish with parsley. Serve.

Every Loves Smoked Pork Butt

This is my pork shoulder recipe from bringing home a pork shoulder, to preparing it with a rub, to smoking it up delicious. Of course, I always start with the very best meat I purchase from Harter House Supermarket.





The actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork picnic roast which is the two parts of an actual pork shoulder.
I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it cooks with the bone in and I happen to agree.


Apply the Rub with Mustard
I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of my favorite rub to the outside of the meat being careful to massage it into every nick and cranny.




Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.

Smoke the Pork Shoulder
Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder right on the grate for the long smoke.

How Long Does it Take?
Pork shoulder cook time can be figured at approximately 1.5 hours per pound so a 8 pound shoulder will require at least 12 hours in the smoker.

The pork is probably cooked in a few hours, but it takes much more time to reach fall-apart tender. If you end up hovering around 225 or less, shoot for 20 to 24 hours.


I have a friend who only leaves the shoulder in the smoker until it reaches the 140 degree mark and then wraps it in heavy duty foil and finishes it off in the oven for convenience. And that is fine if you need the convenience.

In either case, for the final two hours, wrap the pork butt in aluminum foil. This will give the meat a last minute steam that'll make it a little more succulent.

Some options include injecting the pork with apple cider, but definitely I keep a pan of water and apple juice underneath the shoulder to keep the exterior of the meat as moist as possible during the long cook time. That might sound like a lot, but it really isn't. The hardest part of smoking could be getting up in the middle of the night to stoke the coals and add a little more wood (which you could do every three to five hours) or I will tend to the smoker just before bed and restart the coals in the morning. The Smoker should stay around 100 degrees overnight.

200 Degrees.. Not a Moment Sooner
When the pork shoulder reaches about 200 degrees, pull it from the smoker and bring it into the house for a resting period. I like to let it rest for 45 minutes or better before I pull it to allow the juices to redistribute throughout the meat.


Pull the Pork

I then use two forks to pull the meat apart into chunks.. be sure and add in the brown bark for added flavor and it makes the finished product look really good.. I have to say that because I have seen folks discard the outside bark thinking it is burnt or something. It is the best part.





Check out this vibrant pink smoke ring!










The simple Recipe Ingredients
• 1 (5-pound) or larger bone-in pork butt
• 1/4 cup BBQ dry rub, homemade or store-bought
• 1 cup apple juice in spray bottle
• Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking

Directions
Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.

Pork will be done when the internal temperature reaches 185 to 200 degrees F. Pull or chop meat as desired and top with your favorite sauce!


*******************************
Choose a favorite store bought Rub and Sauce from Harter House Supermarket and Harter House World Flavors, or make your own special rub and sauce. Here are my favorite home made recipes.

Making the Spicy Rub
Ingredients:

1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 Tbs. Granulated Garlic
1/2 Tbsp. Mustard Powder
1/2 Tbsp. White Pepper
1 tsp. Cayenne Pepper
2 tsp. Ground Thyme
1/2 tsp. Salt

Instructions:
Sift all ingredients into bowl. Mix well.


Smoky Barbecue Sauce1 cup Apple Cider Vinegar
1 cup Ketchup
1/2 cup chipotle ketchup
3 Tbs. Brown Sugar
1/4 tsp. Salt
2 Tbs. Yellow Mustard
Instructions:

Mix all ingredients together and simmer for 10 minutes in a sauce pan.





Leftovers?
Pulled Pork Sandwich, pulled pork tacos, and Oh, I make an awesome pulled pork pizza.