No Slivers Here

August 28, 2008

Glazed Pork Chops with Smashed Potatoes

Filed under: Main Dish, Pork, Side Dishes, Vegetables — Tags: — bettylou79 @ 10:54 am

Yummy! I just got my Everyday Food magazine last week and I’m already making recipes out of it. This is another successful recipe! This weekend my grocery store had large packages of pork chops on sale. I couldn’t resist them, so needless to say, our freezer is packed with food right now.

We really enjoyed these smashed potatoes. When I was making them I had to remind myself that these weren’t for Thanksgiving, they don’t need to be creamy!! We loved the garlic in these potatoes too.

Glazed Pork Chops with Smashed Potatoes

source: Everyday Food


Serves 4

  • 1 tablespoon butter
  • Coarse salt and ground pepper
  • 1 1/2 pounds red new potatoes, scrubbed well and quartered
  • 1 garlic clove, minced
  • 1/2 cup whole milk
  • 4 bone-in pork chops (about 9 ounces each)
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon Dijon mustard


  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
  2. Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
  3. Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

August 27, 2008

Herb-Crusted Salmon

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 10:00 am

Well I have to start off by apologizing for the lack of pictures below. I didn’t know the pictures were out of focus until I loaded them on to the computer! Shoot! Too late now that all the food is in my belly!!

This recipe came from my most recent edition of Martha Stewart’s Everyday Food magazine. I searched for a bit and couldn’t fin the recipe online.

We hadn’t had fish in a while so I though this would be a good new recipe. Recently we had pork chops with Dijon mustard on them. We loved them so this recipe sounded good too! I loved how the fish stayed so moist. My one piece of advice is to cook the fish longer than called for if your pieces are thick. I learned that the hard way, by having to put them back in the oven! Argh!!! They tasted delicious after they came out of the oven the second time! Enjoy!

Herb-Crusted Salmon

source: Everyday Food magazine


3 slices white sandwich bread

1 cup fresh parsley

1 TB Olive oil

coarse salt and ground pepper

4 skinless salmon fillets (6 oz each)


1. Preheat oven to 450 F. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley and olive oil; season with salt and pepper. Pulse until coarse crumbs form.

2. Place salmon on prepared sheet. Season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing firmly to adhere. Roast until salmon is opaque through out, 11 to 13 minutes.

August 26, 2008

Eggplant Parmesan

Filed under: Main Dish, Vegetables — Tags: — bettylou79 @ 11:46 am

This is yet another recipe that uses some of my findings at the Farmers Market on Saturday. My monster eggplant weighed about 4 pounds, I believe. I’ve made this recipe a few time and we have loved it every time. I strongly urge you to try this, even if you don’t like eggplant. Mom, that’s you!! Nate says this is the most successful meal of food that I wouldn’t have been able to get him to try! My husband was a very picky growing up! From what I understand, he has gotten much better! I’m slowly introducing him to new and exciting food. This recipe is a bit time consuming so start early. I had a bit of trouble this time with the eggplant browning up too quickly in the oven the first time. They tasted just fine though. This definitely makes a lot so you’ll leftovers or serve it to company. This recipe is very filling and honestly, you won’t miss the meat, though you could add some cooked ground turkey or sausage.


Eggplant Parmesan

source: Martha Stewart


Serves 8

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought or homemade chunky tomato sauce
  • 1 1/2 cups shredded mozzarella


  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Lemon Glazed Zucchini Muffins

Filed under: Bread, Dessert, Vegetables — Tags: , — bettylou79 @ 11:32 am

If you read the post about my Farmer’s Market finds you saw those two gigantic zucchini’s that I bought this weekend.  I didn’t want them to go bad so I put them in the food processor and ended up with 5 quarts of shredded zucchini!  Holy cow!  What am I going to do with all that?  I thumbed through a cookbook that my friend  Becca gave to me for Christmas many years ago.  I came across this recipe and had to try it.  Since I had so much zucchini I decided to double the recipe.

Lemon Glazed Zucchini Muffins

source: Great American Favorite Brand Name Cookbook


2 cups all-purpose flour

2/3 cup granulated sugar

1 TB Baking powder

1tsp salt

1/2 tsp ground nutmeg

2 tsp grated lemon zest

3/4 cup chopped walnuts, pecans or hazelnuts ( I used pecans)

1/2 cup dried fruit bits or golden raisins ( I used craisins)

1/2 cup milk

1/3 cup vegetable oil

1 cup zucchini, shredded, packed into cup, not drained

1/2 cup powdered sugar

2 to 3 teaspoons lemon juice


1. Preheat oven to 400 F.   Grease well or paper-line 12 muffin cups.

2.  In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and lemon peel.

3.  Stir in nuts and fruit.

4.  In a small bowl, combine milk, oil and eggs until blended.

5.  Pour into flour mixture; add zucchini, stirring just until moistened.

6.  Spoon into muffin cups.

7.  Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.  Remove from pan.

8.  In a small bowl, combine powdered sugar and lemon juice until smooth.  Drizzle over warm muffins.

Yield 12 muffins.

Easy Refrigerator Pickles

Filed under: Appetizers, Vegetables — Tags: , — bettylou79 @ 4:32 am

Guess what I made with those 6 wonderful pickling cucumbers? You guess it! Refrigerator pickles!!

My dear husband won’t being touching the poor things with a ten foot pole because as I mentioned, he despises anything with a vinegar smell. He describe pickles as mummified cucumbers. Hmm! More for me!! I’ve been having a tough time letting them sit for the 4 days. I’ve been sampling them too!

Mom this recipe might be competition with Grandma’s recipe!

This picture was taken while the cucumbers were cooling before I put them in the refrigerator.

Easy Refrigerator Pickles

source: Cooking Light


6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper (I omitted)
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced


Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.


7 cups (serving size: 1/4 cup)

August 24, 2008

Farmer’s Market Bounty

Filed under: Vegetables — Tags: — bettylou79 @ 6:23 am

We have a fabulous Farmer’s Market here in Redmond! I might be a little bias though! Nate and I wait all winter and Spring for the market to open in May. It runs from May to October and you have no idea how hard it is for me to wait for the Fall squash! I love squash, my mom can attest to that when I was a baby! I’ll spare you the embarrassing story, or maybe I’ll save it for later! We have only been to the market a few times this season because of all the weddings and other out of town events that we’ve attended all summer.

Check out my finds! I believe the grand total was some where are round $11 for all that good stuff! The basket in the picture was part of a wedding present and was filled with games. We now use it for our recycling. I felt like a nerd going out to the grass in our apartment complex and taking pictures but oh well! I’ll give the neighbors something to talk about and make them jealous!!

So, I bought 2 monster zucchinis for $1.50, a bunch of basil for $2, the monster eggplant for $4 and the 6 pickling cucumbers for $4.30.

I know that the basil will be made into pesto and frozen for later, and used to season a few other recipes, the zucchini will be grated for bread and muffins and maybe something else, ideas?? I can’t wait to use the eggplant for Eggplant Parmigiana (I’m scouring cookbooks now!) and the pickling cucumbers of course will get pickled and enjoyed by me because the other member of the house despises pickles or anything emitting the vinegar smell! More for me!!

I’m so excited! Now, I’m off to read cookbooks and study for an interview! Fingers crossed!!

Banana Nutella Crepes

Filed under: Breakfast, Dessert, Fruit, Main Dish — Tags: — bettylou79 @ 5:44 am

Yummy! My Google Reader has once again proven to a be a wonderful tool! I was browsing through the blog feeds and came across this one from Bridget of The Way the Cookie Crumbles. Her blog is also where I found the yummy banana coconut muffins. A few months ago one of Nate’s friends (Hi Jinky!) brought over some Nutella. We have been slowly enjoying it. When this recipe popped up I knew exactly what we were having for breakfast this Saturday! I even had some bananas that were on their way to being smashed! Perfect!

This was my second time making crepes and I was once again successful! The first crepe did great but I had a bit of trouble with the third one. It was perfect for snacking on as the crepes cooked and my sous chef (Nate) prepared and stuffed the crepes. We make a perfect team! Good thing we’re married!!

I used the same recipe that I used for the Buckwheat Crepes ala Martha Stewart but I didn’t have buckwheat so I used a whole cup of AP flour. That recipe does in fact make 12 crepes, provided you don’t make any mistakes, like me! Quite honestly, 2 crepes each was enough for Nate and I. I put the leftovers in the refrigerator and I’ll heat them up in the microwave for breakfast during the week.

The sous chef at work!

Here is the recipe that I used, but I will also give you the recipe that Bridget used for the crepes.

Martha Stewart’s recipe for Buckwheat Crepes


Serves 6

  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups whole milk
  • 6 tablespoons unsalted butter (4 tablespoons melted), plus more for baking dish


  1. Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  2. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  3. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  4. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  5. Increase oven temperature to 400 degrees.
  6. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

Here is Bridget’s Recipe

Whole Wheat Crepes (adapted from hogwash)

6 servings

2 cups milk (plus more, if needed)
2 large eggs
8 tablespoons unsalted butter, melted, plus more for the pan
1½ tablespoons sugar
½ teaspoon salt
1⅔ cups (8⅓ ounces) whole wheat flour (or a mix of white and whole wheat)

6 bananas, sliced
6 tablespoons Nutella

1. Combine the milk, eggs, melted butter, sugar, salt and 1 cup flour in a blender, and whirl until smooth, scraping down the sides of the glass, if necessary. Add all or most of the remaining flour, a bit at a time, until the batter has roughly the consistency of drinkable yogurt (very thin for pancake batter, but not runny). Let the batter sit at least 30 minutes at room temperature, or overnight in the refrigerator. (Bring the batter back to room temperature before continuing.)

2. Before cooking, thin the batter with a bit more milk, if it seems substantially thicker.

3. Preheat a crepe pan or large nonstick skillet over medium-high heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook for a couple minutes, until you see bubbles in the center of the crepe and the bottom side is nicely browned. Flip carefully and cook another couple minutes on the other side. Fill as desired (in this case, with the sliced bananas and Nutella) and serve immediately. Repeat with the remaining batter.

Who says you can’t have chocolate for Breakfast?? Adults can do anything!!

August 21, 2008

Crock Pot Lasagna

Filed under: Beef, Main Dish, Pasta — Tags: , — bettylou79 @ 11:38 am

This recipe has been talked about for a while on one of the websites I frequent, the nest, and the cooking board called What’s Cooking. I love lasagna. I love my mom’s lasagna more though. This recipe won’t ever replace hers, but it is good. Her recipe came from a cookbook that a nursing home put together with recipes from their residents. What a neat idea! Lasagna is also something that has become the tradition for our family to have on Christmas Eve.

My whole purpose in making this dish tonight was so that I wouldn’t heat up the house! Ha! I think that would have been a great idea! It is still raining here in Seattle! It was nice to have dinner done by 2, that way I didn’t have to think about it. I also should have made this if we had company. I guess we’ll be having leftovers or I’ll be freezing some for later! As you can tell from the pictures, the lasagna is hard to cut out of the crock pot. I had much better luck getting it out of the pan when I was transferring it to dishes for leftovers and freezing, it figures!! Like I mentioned in my pesto post, there are plenty of recipes out there, so choose one that appeals to you. I made a few changes to the recipe, my changes are in red. In the future I might consider using sauce and paste with Italian seasoning.

Here’s a view into the Crock Pot from the top.

Crock Pot Lasagna



  • 1 lb lean ground beef
  • 1 onion, chopped
  • 2 garlic cloves, smashed (I minced mine)
  • 1 (28 ounce) can tomato sauce ( I used more)
  • 1 (6 ounce) can tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 12 ounces cottage cheese (we like 2%) ( I used 16 oz)
  • 1/2 cup grated parmesan cheese or asiago cheese (I used a bit more)
  • 12 ounces lasagna noodles, uncooked (I used the no boil noodles)
  • 16 ounces shredded mozzarella cheese
  • 1/2 tsp Italian Seasoning mix


  1. Spray inside of crock pot with cooking spray.
  2. Brown ground beef, onion and garlic in frypan.
  3. Add tomato sauce, tomato paste, salt and oregano.
  4. Cook long enough to get it warm.
  5. Spoon a layer of meat sauce onto the bottom of the slow cooker.
  6. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
  7. Repeat with sauce, noodles and cheeses until all are used up.
  8. Cover and cook on low for 4 to 5 hours.

Pesto Pasta

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 10:51 am

I wish I could tell you that the pesto in this recipe is homemade but it is not. If you could see my basil plant on my deck, you would understand. It’s really not doing that well. It never was for that matter. I will share a pesto recipe that I found last summer when my basil plant from Trader Joe’s was doing great! There are so many recipes out there, please feel free to find another that suits you! The pesto you see in the picture is from a mix I found in the Natural Food section a few months ago.




  • 3 cups fresh basil leaves
  • 1 1/2 cups chopped walnuts (I used pine nuts)
  • 4 cloves garlic, peeled
  • 1/4 cup grated Parmesan cheese
  • 1 cup olive oil
  • salt and pepper to taste


  1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

August 20, 2008

No Bake Cookies or Refrigerator Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 3:21 am

I remember my babysitter making these when I was little. I loved these cookies and it was all I could do to wait for them to cool off and set up so I could eat them. I’ve asked a lot of people if they remember these cookies or have ever had them and about 50% remember them and the rest aren’t too sure! I made these last summer and sent them with Nate to work. One of the guys at work remembered them from his childhood and his mother made them too. I’m not sure how much work actually got done that day between reminiscing and cookie eating! I usually only make these cookies in the summer because heating up the oven during the hot summer is not so appealing. Although I probably could have fired up the oven today with the weather we have right now in Seattle, slightly chilly.

There are several variations of these cookies but these are the ones that I remember eating. Enjoy!

No Bake Cookies



  • 2 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup chunky peanut butter
  • 3 cups quick cooking oats


  1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
  2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
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