Tag: Creamy

Dinners

Recipe—Fried Pork Chops with Bourbon Cream Mushrooms

Diva di Cucina

By now I probably have you convinced that the only meat we eat in our house is chicken. I swear it’s not! We really do eat a diverse selection of meat. I just find that those are some of my more creative recipes that are fun to share. Well I’m breaking the chicken trend and sharing a fabulous pork recipe. This is a super decadent way to enjoy a very simple cut of meat. The creamy mushrooms are rich and completely addictive. I thought they went wonderfully with some mashed potatoes. This is one of those recipes that completely knocked my hubby’s socks off. One of those meals where there is minimal dinner conversation because you are just taking bite after bite, and moaning every few minutes because you are full but you just can’t stop eating. If you are looking for one of those kinds of dinners, this is it.

INGREDIENTS
1 egg
2 tbsp water
4 boneless pork chops
salt and pepper
paprika
1/2 c flour
2 c bread crumbs
6 tbsp olive oil, divided
1/4 c yellow onion, chopped
2 tsp garlic, minced
1 lb white mushrooms, sliced
1/2 c white wine
1 c chicken broth
1/4 c bourbon
1/2 c heavy cream
salt and pepper
2 tbsp fresh basil, minced

STEPS

  • In a shallow bowl whisk together egg and water.
  • Season both sides of the pork chops with salt, pepper, and paprika.
  • Dip the pork shops in the flour being sure they are coated evenly.
  • Then dip the chops in the egg wash and breadcrumbs, coating completely.
  • Set the breaded pork chops aside.
  • Heat 2 tbsp of the olive oil in a medium skillet over medium-high heat.
  • Sauté the onions, garlic, and mushrooms until browned, about 10–15 minutes.
  • Add the wine and increase the heat to high.
  • Boil the wine down until all the liquid is reduced to almost a glaze, about 4 minutes.
  • Add the chicken broth and the bourbon and simmer until reduced by two thirds.
  • Add the cream and simmer several more minutes, reduce heat to low.
  • Preheat oven to 400º.
  • In a large skillet heat the remaining four tablespoons of oil over medium-high heat.
  • Add the pork chops and cook 4 minutes per side or until they reach a nice golden brown.
  • Transfer the pork chops to a baking dish and cook for another 8–10 minutes or until cooked through.
  • Remove the pork chops from the oven and allow to sit for a minute.
  • While the pork chops are resting turn up the heat on the mushrooms and add the chopped basil.
  • Season with salt and pepper and spoon over the cooked pork chop.

Recipe adapted from Simply Recipes.

Appetizers, Brunch, Side Dishes

Recipe—Crab Stuffed Mushrooms

Diva di Cucina


Are you looking for a classy appetizer to serve at your New Year’s Eve party tomorrow or any other night of the year? Search no further! These crab stuffed baby portobello mushrooms are easy, can be made ahead of time, are really elegant, and of course delicious. These will be a hit with all your guests. The crab filling is creamy with a nice little kick to it thanks to the Tabasco and the breadcrumbs give them the perfect little crunch. If you are serving a steak for a main course these can also be the perfect complementary side dish. Either way enjoy this fabulous recipe as you ring in 2013! Happy New Year everyone!

Note: You can completely make and assemble the stuffed mushrooms a half day in advance and store in the fridge until ready to bake.

INGREDIENTS
1/4 c olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp shallot, chopped
10–12 baby portobello mushrooms, washed and destemmed
salt and pepper
3 tbsp red bell pepper, chopped
8 oz lump crabmeat
1 tsp hot sauce (I like Tabasco)
1 1/2 tsp Worcestershire sauce
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/2 c breadcrumbs

STEPS

  • Preheat oven to 350º.
  • In a medium sauté pan heat the olive oil and butter over medium-high heat.
  • Add the garlic and shallot and sauté for 2 minutes.
  • Add the mushroom caps and season with salt and pepper.
  • Sauté the mushroom caps for 2 minutes.
  • Remove the mushroom caps from the skillet and place them upside down on a baking sheet lined with parchment paper.
  • Add the chopped bell pepper to the skillet and sauté for 1 minute.
  • In a medium bowl mix together the crabmeat, hot sauce, Worcestershire sauce, mayonnaise, mustard, old bay seasoning, and a dash of salt and pepper.
  • Stir in the sautéed veggies and mix well.
  • Stuff each mushroom cap with the crab mixture and top with breadcrumbs.
  • Bake for 12–14 minutes or until the breadcrumbs start to brown.
  • Allow mushrooms to cool for a couple of minutes before serving.
Brunch, Salads, Side Dishes

Recipe—Creamy Persimmon Pomegranate Salad

Diva di Cucina

During the fall and winter months it can be difficult to find quality ripe fruit for a fruit salad. And when you do find some, you pay an arm and a leg. This is a fabulously simple salad you can whip up in minutes using some seasonal fall fruits. This sweet and creamy salad is great for breakfast or even as an addition to your Thanksgiving meal. I think the walnuts and pomegranate seeds give it a nice little crunch and best of all, it is really healthy!

Note: You may or may not find seeds in your persimmons. I have found them both ways. When you chop them be sure to keep a watch for them and discard any you find.

INGREDIENTS
6 fuyu or amagaki persimmons, chopped
3/4 c pomegranate seeds
1/2 c candied walnuts, chopped
1 c plain Greek yogurt
2 tbsp honey

STEPS

  • Combine the persimmons, pomegranate seeds, and walnuts in a medium bowl.
  • In a small bowl, stir together the honey and yogurt.
  • Pour the yogurt over the fruit and gently stir to combine.