Makes about 10 pints
Each pineapple you cut up will give you a little over 2 cups, depending on size
After you cup up your pineapples, put the core and any other meaty skin parts into a large stock pot. Add enough water to just cover the pieces. Simmer for 30 minutes, strain with cheesecloth after it cools a bit
Place 20-24 cups of pineapple chunks to a large kettle with 2 cups of sugar and 6 cups of the pineapple juice you just made, simmer 10 minutes
Add pineapples and juice into jars up to 1/2 inch headspace
Remove air bubbles and add more mixture if needed to bring it back up to 1/2 inch
Wipe rim, apply lid and ring
Process for 20 minutes in a boiling water bath canner
After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.
Any leftover juice you have can also be canned to use later for cooking or beverages!
Roasted Red Pepper and Mozzarella on the left side
Tomato and Mozzarella on the right side
So good! Cant wait for leftovers tomorrow!
Creole Chicken Marsala
This recipe will make 4 servings
4 skinless, boneless chicken breast
1 1/2 cup Marasla wine divided
1/2 cup flour
2 tablespoons Creole seasoning (recipe at bottom of post)
4 tablespoons oil
4 tablespoons butter or margarine
2 cups sliced mushrooms
Marinate the chicken breast in 1/2 cup of Marasla wine for at least an hour
Add Creole seasoning to the flour
Coat chicken with flour mixture
Heat oil in a skillet over medium heat
Cook chicken breasts on medium heat for about 3-4 minutes each side, until lightly browned
Add mushrooms to skillet and cook about 3-4 more minutes
Add Marasla wine to skillet
Cover and simmer for another 5 minutes
Remove chicken to a serving plate
Add butter or margarine to skillet
Turn heat off and stir until everything is blended
Serve chicken with Marasla sauce on top
This recipe has a bit of kick, but it is so good!
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combing all the ingredients and keep in an airtight container.
This recipe will make 1 loaf
1/4 cup milk
1/2 cup bread crumbs
1/4 cup chopped onions
1 teaspoon Adobo or other seasoning you prefer
2 teaspoons Worcestershire sauce
1 pound ground pork or other ground meat
* Optional Glaze
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard or 1/2 teaspoon liquid mustard
Preheat oven to 350 degrees
Combine all the ingredients until mixed well
Form mixture into a loaf
Place on a greased cookie sheet or in a greased loaf pan
Bake uncovered for 55 minutes
Remove from oven and let it set for a few minutes before slicing
* If you are adding the glaze, remove loaf from oven 45 minutes into baking
Pour glaze on top of loaf and return to oven
Bake an additional 10 minutes
I have been making this meatloaf recipe for over 27 years. It came in one of my first cookbooks I ever owned. I have tried other recipes, but I always come back to this one.
I will normally make an extra loaf. I refrigerate it for a day then cut into slices. I freeze the slices into serving size portions. These are now ready for a quick meal or for meat loaf sandwiches. I have also broken up the pieces and put them into pasta sauce. So much you can do with this recipe.
Oven Fried Pork Chops
Makes 4 Chops
4 Boneless Pork Chops
2 eggs beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup bread crumbs
1/2 cup flour
Preheat oven to 425 degrees
Stir together eggs, milk and pepper
Dip pork chops in flour, then egg mixture, then breadcrumbs
Bake in a preheated oven for 20 minutes or until no pink in the center. Internal temp of 160 degrees
When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy.
If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking.
We served it with a salad, glazed carrots, cranberry sauce and orange wedges.
I am not a huge fan of Pork Chops, but, this came out really good! I will be making this often!
My daughter also made these Pork Chops. Here is her plate. She is one of the reasons I have this blog going. She made hers with a side of Peanut Pasta. Nice job Sami! Looks great!
This recipe will serve 2
2 boneless skinless chicken breast, cut into chunks or left whole
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped scallions or onions
2 tablespoons parsley
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped garlic
Linguini cooked according to package directions
Parmesan cheese to taste
In a large skillet, add butter and oil over medium heat
Add scallions or onions, garlic, salt and pepper
Sauté for a few minutes until onions start to get soft
Add chicken, lemon juice, and parsley
Sauté for 7 to 10 minutes or until the chicken is no longer pink
Add parmesan cheese to the linguini and mix well
Serve the chicken over the linguini and enjoy!
1315 East Broad Street
Local Mexican Restaurant
I ordered the Carnitas Nachos with bbq pulled pork $8.48. They were on special that night. Menu said it was served with sour cream. It was not brought with our meal and it took a while for the waitress to return to our table so I could ask for it. She said it is served on request. (Not what the menu stated) Could have used a bit more pulled pork but overall it tasted good. I would order it again.
Korbyn had the Kids Chicken Tenders with French Fries. 2 pieces of boneless white fried chicken tenders with fresh cut fries, $4.99.
Ed ordered the Mexican Fiesta $7.29 Came with one beef taco, one cheese and onion enchilada, Spanish rice and refried beans.
Adam ordered Boneless Wings with hot sauce, $5.99 bleu cheese and celery, .75 and a side order of Fresh Cut Fries $1.99
He had cheesecake for dessert, $3.99
Korbyns meal came with a cup of ice cream
Ed and I ordered the Fried Ice Cream, $4.59
Sodas are $2.25 each with NO free refills.
Our bill for the 4 of us was $61.00