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Recipes
Barbecue-Rubbed Pork Chops/Baby Back Ribs
By Jgerwin
1. combine first 9 ingredients; rub over both sides of pork
- 1 TBLS light brown sugar
- 1 tsp salt
- 1 tsp paprika - smoked
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1/4 tsp dry mustard
- 1/8 tsp ground allspice
- 1/8 tsp ground red pepper
- 4 bone in center fut loin pork chops or baby back ribs
- Cooking spray
Pizza with Arugula & Proscuitto
By Jgerwin
Heat pizza crusts to cook - package directions Sprinkle with 5 TBLS fontina cheese over pizza, top evenly with p...
- 1 1/4 C shredded fontina cheese
- 4 oz thinly sliced proscuitto
- 1 tsp black pepper
- 1 TBLS EVOO
- 1 tsp lemon juice
- 3 C baby arugula
- 4 lemon wedges
Thanksgiving Leftovers - Turkey & Wild Rice Soup
By Jgerwin
In a Dutch oven over medium heat,, saute onion, celery and carrots in butter until onion is transparent
- 1 onion, chopped 2 celery ribs, diced
- 2 carrots, diced 1/2 cup butter
- 1/2 cup flour 4 cups chicken or turkey broth
- 2 cups cooked wild rice 2 cups half-and-half cream
- 2 cups diced cooked turkey 1 tsp parsley flakes
- 1/2 tsp salt 1/4 tsp pepper
Cheddar Grits - serve with Barbecue Rubbed Pork
By Jgerwin
Bring 2 cups fat-free milk and 1 1/4 cups water to a boil in a medium sauce pan over medium-high heat
- 2 cups fat free milk
- 1 1/4 cups water
- 3/4 cup quick cooking grits
- 1 cup reduced-fat shredded sharp cheddar cheese
- 1 TBLS butter
- 1/2 tsp salt
- 1/8 tsp pepper
Green Beans - Crunchy Szechuan
By Jgerwin
Heat the canola oil in a large nonstick skillet over medium-high heat
- 1 TBLS canola oil
- 1 LB green beans, trimmed
- 1/3 C coarsely chopped onion
- 1/4 C hoisin sauce
- 2 TBLS soy sauce
- 1 TBLS dark (Asian) sesame oil
- 1 TBLS water, or as needed
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 tsp sugar
- 1/4 tsp red pepper flakes, or 2 tsp Chinese chili paste wit garlic, or to taste
- Toasted sesame seeds for garnish
Cornish Game Hens with Garlic & Rosemary
By Jgerwin
1. Preheat oven to 450 degrees F (230 degrees C)
- 4 Cornish game hens
- salt and pepper to taste
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 24 cloves garlic
- 1/3 cup white wine
- 1/3 cup low-sodium chicken broth
- 4 sprigs fresh rosemary, for garnish
- 450 degrees - 25 minutes
- 350 degrees - 25+ minutes (until done)
- Use double amount of liquid to baste with
Chocolate Cake - Epley Recipe
By Jgerwin
Preheat oven to 350 degrees Cake: Bring to boil: cocoa, butter & water in small saucepan
- Cake:
- 3 Tbls cocoa
- 2 eggs
- 2 sticks butter
- 1/2 tsp salt
- 1 C water
- 1 tsp vanilla
- 2 C flour
- 1/2 C buttermilk
- 2 C granulated sugar
- 1 tsp baking soda
- Icing:
- 3 Tbls cocoa
- 2 2/3 C powdered sugar (1 box)
- 5 Tbls milk
- 1 tsp vanilla
- 1 stick butter
- chopped nuts - optional
Pork Tenderloin Diane
By Jgerwin
Sprinkle pork with lemon pepper
- 1 1LB pork tenderloin, trimmed and cut into 1-inch slices
- 3/4 tsp lemon pepper
- 2 tsp butter
- 2 TBLS fresh lemon juice
- 1 TBLS Worcestershire sauce
- 1 tsp Dijon mustard
Chicken Enchilads
By Jgerwin
Marian Rosse's recipe
- 1/2 C chopped onions
- 2 TBLS margarine/butter
- 1 4oz can diced green chili peppers
- 3 oz pkg cream cheese softened
- 1 TBLS milk
- 1/4 tsp ground cumin
- 2 C chopped cooked chicken
- 6-12 flour tortillas
- 1 can reduced fat Cream of Chicken soup
- 8 oz carton sour cream
- 1 C milk
- 3/4 C shredded cheese - Mexican
Cake - Coconut Cake w/ Coconut Lemon Glaze
By Jgerwin
Trisha Yearwood's recipe
- Cake:
- 1 cup (2 sticks) butter, room temperature, plus more for greasing
- Flour, for dusting pan
- 2 cups sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- One 12-ounce box vanilla wafers, finely crushed
- One 6-ounce package frozen or fresh grated coconut, thawed
- 1/2 cup chopped pecans
- Coconut Lemon Glaze:
- 2 cups sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Grated zest of 2 large lemons
- 1/4 cup fresh lemon juice (about 2 large lemons)
- One 6-ounce package frozen or fresh grated coconut, thawed
- Suggestions: if using fresh coconut, add 1/2 C coconut water and 1 TBLS baking powder to the vanilla wafers -
- hard to get out of pan