Sunday Side Dish

Happy summer Sunday everyone! This is the first Sunday Since March that the garden center has-been closed so I’m taking advantage of a nice quiet day at home. And you know what that means!  I’m cooking!!

Tonight’s dinner consisted of applewood bacon seasoned pork roast, and a side dish of Swiss chard with wild rice! For dessert I utilized my new Pampered Chef ice cream maker and prepared homemade strawberry ice-cream! Everything has been so delicious. Thought I would share my recipe for the Swiss Chard side dish with you all it light flavorful and delicious, and you could pair it with a number if main dish recipes.

The chard I am using I grew myself! I added a small veggie garden as a demo station at the garden center and my first harvest was yesterday! So it’s nice to see fresh veggies straight from my own garden!

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Swiss chard is a beautiful leafy vegetable with colorful stems, I liken it to collard greens, you can cook the stems and leaves they have a light balanced flavor and absorb seasoning well.

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Here’s what you need for today’s recipe.

1 bunch Swiss chard chopped

2c. Long grain rice cooked according to package directions

1/4c. Butter

3 cloves garlic

1/4 tap onion powder

Black pepper to taste

Optional pan drippings from main course protein. I used the bits of bacon and juice from the pork tenderloin tonight and it was awesome!

In a large sauce pan melt butter add garlic, and Swiss chard. Cooking until chard is crisp tender. Add the rice and additional seasoning. Heat through and serve with your choice of main dish! Enjoy!

 

 

Skillet Chicken with Cream Sauce

Time for another Sunday dinner! Today we are keeping it simple. I made this awesome skillet chicken with cream sauce it’s fast, easy, and super flavorful!

I really love meals that I can make in one dish or pan. I especially love my cast iron skillet. This thing is a kitchen beast. If you haven’t tried using cast iron for cooking it’s a must! I’ll post more on the care and benefits of using cast iron later.

You’ll love this chicken recipe though. Here’s what you need.

6Tbsp butter

2lbs chicken tenders

2Tbsp chili powder

1Tbsp onion powder

1Tbsp garlic powder

1.5 tsp salt

2tbsp paprika

1 c water or chicken broth

1/2 c heavy cream

1/2tsp xantham gum this helps to thicken the sauce, you can buy this at most health food store and large grocery chains.

Preheat your skillet and melt 3Tbsp of the butter. Mix together the seasonings, and use all of the seasonings mix to thoroughly coat the chicken. Add chicken to the skillet. Cook 6min on med-high heat turning once. Add the other 3 Tbsp of butter, water, and cream. Allow butter to melt and sauce to bubble then add the xantham gum. Mix in well and allow to cook on medium heat for an additional 10-12 minutes turning chicken occasionally. The sauce will thicken up slowly but is not meant to be a super thick sauce. Serve hot with a spoonful of the sauce on top and enjoy! It’s that easy!

Sunday Dinner

Growing up Sunday Dinner was always sort of a better amped up version of everyday dinner. Something better than just your everyday casserole. I always appreciated the extra effort that went into preparing a nice Sunday dinner. 

Yesterday my husband mention that a good brisket would be nice or maybe a pork tenderloin… So I went to the store this morning and picked up few things to make his Sunday dinner dreams come true. I decided on the beef brisket and immediately referenced my Betty Crocker Red Book hoping to knock another recipe of the list!

Here is the link to the recipe that I used for Onion and Pepper Braised Brisket!

http://www.bettycrocker.com/recipes/onion-and-pepper-braised-brisket/d0ff8f39-a24d-491f-b351-ca84b7857cef
I want to talk a little about choosing the correct type of brisket. You’ll notice the recipe specifically states not corned beef brisket. So what’s the difference, glad you asked! Corned beef brisket has been heavily brined or soaked in a salty solution to tenderize and flavor the meat. Using this product will make a very different dish! So be sure to get a regular beef brisket. My grocer did not have a brisket available so I am substituting with a top roast. If you need to substitute try to find a cut like Top Roast or Rump Roast that have similar fat content and good marbling. 

The recipe I am using takes about three hours but read the instructions carefully because some recipes can take as much as 11 hours! This includes some marinating time to help tenderize the meat, and may need to be started the night before cooking. So double check your recipe and plan accordingly! 

This is a flavorful recipe, the meat turned out great, juicy and delicious, although a little spicy! I think next time half the chili sauce and add some tomato sauce to it.Happy Sunday! Enjoy!!