Welcome to my Blog!


I am so glad you stopped by. A couple of months ago I saw the movie Julie & Julia, where a young woman decides to take a year and make every recipe in Julia Child's French Cookbook. I enjoyed the movie very much and became intrigued. Maybe I could do something like that, so, I got out my barely used, 13 year old, Better Homes Cookbook and started flipping through. Thus began my cooking experiment.

Cooking is something I have always hated to do, it was a chore for me, not a pleasure. I am not a professional cook, and never will be, but the movie ignited a spark in me and revealed a new discovery, cooking can be fun!

I am learning that with patience, motivation, and good recipes anyone can be a good cook. Believe me, if I can do it, so can you! I hope you will experiment along with me and let me know what you think of the recipes I share.

I will post each new recipe I try along with a picture (I can't stand cookbooks that don't include pictures!) so you can see the final product. I will also share tips that I have learned along the way. For you seasoned chefs, the tips may seem like common sense, but for those of us who are dummies in the kitchen, they are epiphanies.

Happy Cooking!
Nancy

Tuesday, March 16, 2010

Apple Chutney Chops

This was a very different taste for our pork chops. Though Hannah didn't like it, Scott and I enjoyed it very much. Worth giving a try.

4 Servings
Prep/Total Time: 25 min.

Ingredients:

4 cups chopped peeled apples
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
4 bone-in pork loin chops (1 inch thick)
1 tablespoon canola oil

Directions:

For chutney, in a large saucepan, combine the apples, raisins, honey,
vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce
heat; simmer, uncovered, for 10-15 minutes or until apples are
tender.

Meanwhile, in a large skillet, brown pork chops in oil over
medium-high heat for 2-3 minutes on each side. Reduce heat; cook,
uncovered, for 10-15 minutes or until juices run clear. Serve with
chutney.

Yield: 4 servings.

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Disclaimer:


None of the recipes posted on this site are mine, they are all taken from other sources, or given to me to try. I am not nearly creative enough or good enough in the kitchen to have come up with any of them.

I also cannot promise that any of these recipes are going to turn out good, or taste good for that matter, so you try them at your own risk.

Enjoy!!! Nancy SmileyCentral.com