Thursday, November 27, 2014

Cheese Sauce . . .

. . . perfect for broccoli and cauliflower.

2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1-1/2 cups shredded cheddar cheese
salt and pepper to taste

Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.  Pour milk into butter mixture and stir with a wooden spoon to combine.  Cook and stir until mixture thickens, about 3 minutes.  Add cheese and stir until cheese is melted, about 3 minutes more.  Season with salt and pepper.

Friday, November 7, 2014

Make ahead pork chops Wellington

Sometimes you see a cookbook and the picture on the front sells you on buying it.
In this case the "idea" of the recipe created an amazing supper!


1 box of frozen puff pastry thawed the amount of time recommended on box
(1 box will do 8 small chops)
8 nice medium to small size boneless pork chops
olive oil
1 cup of chutney or salsa or SUNSET GOURMET's roasted red pepper and onion relish
melted butter


Pre cook your chops in a frying pan with the oil, no more than 2 minutes each side.

Cut your puff pastry into the required number of squares.

Place 1 tbsp of chutney in the center of the pastry.
Place 1 chop on the chutney.
Add another tbsp of chutney if desired.
Fold the pastry over and moisten edges to seal.
Place on a cookie sheet.
Baste with melted butter.
Bake for 17-18 minutes at 350 degrees.
Serve immediately.

These can be prepared up to 12 hours in advance! Just place on sheet covered in foil.

THESES were amazing.
The Sunset Gourmet relish was a fantastic addition to this recipe.
We had buttered egg noodles and french green beans with them.

`Bon Appetit!