These pork chops are an easy and delicious dinner idea. The pork chops are seared on the stove, then finished in the oven with spicy cherry peppers in vinegar.
1. Heat oil over medium heat in a dutch oven and add onion and butter and cook for 3 minutes.2. Add the flour and cook for about 5 minutes or until thickened and mixture is slightly brown.3. Add the chicken stock, water, pepper, cayenne, thyme, nutmeg, potatoes and cauliflower and bring to a boil.4. Reduce heat to low and simmer, stirring frequetly, about 25 to 30 minutes or until potatoes and cauliflower are tender.5. Puree in a blender or food processor until smooth and velvety.6. Add salt to taste and stir in the vinegar.7. Serve topped with shredded cheddar and crumbled bacon.
1. In a dutch oven or large pot cook the bacon until crispy. Set bacon aside on paper towels and keep 1 TBSP of the bacon fat in the pot.2. Over medium heat add the potatoes and onion to the pot with the bacon fat and cook stirring occasionally about 5 minutes.3. Add the cabbage,salt and pepper and cook for another 5 minutes stirring occasionally.4. Stir in the red wine vinegar and cook for about 2 to 3 more minutes.5. Add the chicken stock and bring to a boil.6. Reduce heat to low and simmer for about 20 minutes or until cabbage and potatoes are tender.7. Add the bacon and simmer an additional 5 minutes.8. Serve
How to make a German Potato and Bacon Salad. Ingredients: Serves 4-6 1 Kg Yukon potatoes, unpeeled, washed and scrubbed5 strips of thick cut bacon70 g thinly cut scallions, white and green tops75 g thinly sliced celery stalks and leaves120 ml cider vinegar240 ml strong chicken stock1/2 tsp sugar1/2
1. Cut bacon into small strips and cook over medium-high heat until crispy. Set cooked bacon aside and discard all but 1 TBSP of the bacon grease.2. In a dutch oven add the 1 TBSP reserved bacon grease the butter, the cubed potatoes, salt and pepper. Stir and cook over medium-high heat for 3 minutes, stirring occasionally.3. Stir in the flour until well incorporated. Add the beer and cook until most beer has evaporated and the mixture is thick.4. Gradually add the chicken broth while stirring. Bring to a boil then reduce heat to low and simmer for 15 minutes or until potatoes are tender, stirring occasionally.5. Slowly pour in the milk and return to a boil, cook 1 minute and remove from heat.6. Off the heat stir in the cheeses, add salt and pepper to taste.7. Top soup with the crumbled bacon.
Pork shoulder and sweet potatoes slow cooked in apple cider vinegar.
How to make a Bavarian Potato Salad. INGREDIENTS: Serves 4 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes or small wedges1/4 cup white wine vinegar3/4 teaspoon kosher salt1/2 teaspoon ground black pepper4 slices bacon, chopped into small pieces1 small onion, chopped finely1/4 c
A slightly modified version of the classic French dish, Pork belly, pork shoulder, spicy pork meatballs, sauerkraut, and potatoes slowly braised in white wine and chicken stock.
Chunks of tender beef roast slow cooked with onion, garlic, and balsamic vinegar create a savory Slow Cooker Balsamic Beef that's perfect over mashed potatoes, egg noodles, or rice.
Tender pork chops smothered in a creamy fragrant sauce, served with potatoes & veggies; pork chops in cream sauce is the perfect comfort food
1. Salt some water in a pot and boil potatoes until they easily break up, about 15 to 20 minutes. Drain potatoes.2. Brown the bacon in a dutch oven over medium heat then add the sugar and carefully add the vinegar.3. Cook the bacon,sugar,vinegar mix until it becomes bubbly, about 5 minutes.4. Add the potatoes and turn the heat to low, mash about half the potatoes.5. Stir in the onion, celery, green onion and boiled eggs.6. Season with salt and pepper and serve warm.
1. Place potatoes cut side down on a cast-iron pan and turn on the heat to medium high.2. Once the potatoes have browned add the 2 tsp butter, onions and salt to the pan. Saute until onions are tender.3. Add the sausage and reduce heat to medium. Cook and stir until sausage is browned on the edges.4. Salt the cabbage with 1 tsp salt and add it to the pan with the water. Cover the pan and allow to cook for about 8 minutes.5. Stir in the remaining salt, pepper, garlic powder and mustard powder, cover and cook for about 5 more minutes.6. Uncover the pan and turn the heat to high, cook until moisture has evaporated, stirring often.7. Turn off the heat and stir in the apple cider vinegar and remaining butter.8. Add extra salt and pepper to taste.
Vindaloo, vindallo,vindalho or vindaalo is a popular dish brought down by Portuguese in the State of Goa, India. It is normally prepared out of meat , usually pork. Authentic Chicken vindaloo recipe, requires wine, but can be substituted with vinegar or lime juice. Remember to chilies according to how hot you want this recipe to be. Usually vindaloo is a spicy Indian Chicken curry , but we can always alter it. The recipe is quick and very simple. But try not to Skip potatoes, because it gives a good authentic feel to it. So lets see how to make Chicken Vindaloo
1. Remove corned beef from package and rinse.2. Lay carrots on a large piece of foil to make a "rack" and place the beef on top fat side up. Wrap tightly with the foil and place the foil package in a baking dish. Bake at 300 degrees F for 3 hours.3. When beef has about an hour left begin making your sides: Potatoes- Boil potatoes in a medium pot with the salt until almost fork tender. Drain and set aside.4. Cabbage- In a dutch oven, over medium heat saute the cabbage in a small amount of oil. Add the coriander and cook on low.5. Take the brisket out of the oven and carefully open. Turn on the broiler. Place the beef and carrots on a broiler safe baking sheet and set aside. Pour all the liquid from the beef into the cabbage and bring to a boil. Then reduce the heat and add the potatoes cook until no liquid remains.6. Mix the mustard and honey together. Arrange the carrots on the baking sheet in a neat little row. Liberally brush the glaze over the beef and carrots.7. Brown the beef and carrots under the broiler until bubbling and little flecks of brown and black appear. Allow beef to rest 10 full minutes.8. Turn off the cabbage and potatoes and stir in the butter and apple cider vinegar. Taste and season with salt, pepper and/or more vinegar to taste. 9. Slice the brisket against the grain and serve all together for a not so traditional New England boiled Dinner.
Here's to one more quiche recipe. Took me two tries to get the perfect recipe for this one. The potatoes are super tender, bacon is crispy and the quiche batter is very very fluffy. Anyway, it's a quick and delicious recipe to make for diner with a salad.
1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven. 2. Cover and bring to a boil over medium-high heat. 3. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours. 4. Remove ham meat and bone from pot and set aside. 5. Add split peas and thyme to stock. 6. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes. 7. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside. Discard rind and bone. 8. While peas are simmering, heat oil in a large skillet over high heat until shimmering. 9. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes). 10. Reduce heat to medium-low and add butter, garlic, and sugar. 11. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside. 12. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas. 13. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more. 14. Season with pepper to taste. 15. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
1. Combine flour, salt sour cream, egg and water in a mixer bowl. Mix with dough hook until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.2. On a floured work surface, knead dough for 3 or 4 minutes until elastic. Separate dough into 4 balls. Cover dough with plastic wrap and refrigerate for at least 30 minutes.3. In the meantime work on the filling: Boil potatoes with 1/2 tsp salt for 15 minutes or until just tender. Drain for 2 minutes.4. In a separate pan cook the butter and onion and over low heat with a dash of salt until well browned. About 10 minutes.5.Put the well drained potatoes into the pot they were cooked in and add the buttery onions, a dash of salt and white pepper. Mash with a potato masher. Add the sour cream and whip together.6. Taste and season if needed add a slash of milk or cream if too dry. Cover and store in the fridge until later use.7. Roll dough to an 1/8 inch thickness and cut with a biscuit cutter. Repeat with the 3 remaining balls of dough. Mash together all the scraps and roll out. You will have about 45-50 dough rounds. Cover with a lightly damp towel.8. Working 5 at a time, brush each round with eggwash. Then fill with about 1 TBSP of filling. Press each closed to make a half moon shape. Repeat with all the dough rounds.9. Bring a large pot of salted water to a boil. Boil 5 pierogies at a time. Drop in water and wait until they float. Lift out with a slotted spoon and let drain on paper towels.10. Once they have dried a bit it's time to fry them. In a non-stick skillet melt the bacon fat or butter and brown the pierogies. Season with salt & pepper.11. Serve with sour cream, sauteed onions, chopped green onions or your favorite pork item (like bacon, smoked sausage or pork belly etc)
My cheesy bacon ranch potatoes are one of my favorite easy potato side dishes, and once you try them you’ll realize what you’ve been missing! Chunks of potato are baked until fork-tender then mixed with an irresistible combination of sour cream, cheese, and crispy bacon- it’s as delicious as it sounds!
This hearty Fall dish comes together with just a few ingredients resulting in tender juicy pork, potatoes, apples, and cranberries.
How to make a Spicy Vegetable Gumbo. Ingredients: Serves 6-8 4 slices smoked bacon, diced (optional)¼ cup vegetable oil1 ½ cups sweet potatoes, diced2 small sticks celery, diced1 red pepper, diced3 cloves garlic, minced1 jalapeño pepper, diced1 cup diced onions1 bay leaf½ cup all-purpose flour4 cups