☼ It’s a new day ~ Time for Breakfast ☼

I can always count on Pinterest for new recipes. As much as I cherish owning real books with pages I can turn, cookbooks have become extinct in my library. You’ll find some ancient tomes in the center island cabinet at the house if it’s raining and you like reading through cookbooks.

Breakfast-stack

Try Bacon Hash Browns for an easy, hearty breakfast that doesn’t require opening a can and needs only a handful of basic ingredients:

  • 2 tablespoons oil
  • 5 cups frozen hash browns
  • 1/2 cup bell peppers, washed and chopped
  • 3 tablespoons chopped onions
  • 3/4 cup cheddar cheese, shredded
  • 1/2 teaspoon butter
  • 6-8 strips bacon, cooked and drained
  • 1/4 teaspoon salt dash of pepper

Preheat oven to 350°.  Warm oil in a large skillet over medium low heat. Add frozen hash browns and cook about 5 minutes until brown. If you have a small pan, you may have to do this twice (with half the potatoes each time). While hash browns are cooking, grease a 9×13 baking pan with butter. Set aside.

Once the hash browns are lightly browned, remove the pan from heat and spread the hash brown mixture into the greased baking pan. Sprinkle with onion and green onions.

Then add the cheese and bacon by sprinkling on top of the pan. Sprinkle salt and pepper over casserole and bake for 10-12 minutes. Serve with a fried egg on the side or stacked on the hash.

My recommendations: Avoid splatter, cook the bacon with water added to the frying pan. Seasonings would make this dish even better! Garlic or thyme. Perhaps some paprika or chili pepper seeds for some heat.

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♪ ♫ Summer … time .. ♫ and the grilling is easy ♪

Food and music make great companions, don’t they?

After a visit to Pinterest for a marinade recipe for pork chops we planned to grill, the melody of Sam Cooke’s famous song “Summer Time” became my earworm. This marinade was so delicious that we won’t be looking for a replacement version for quite a while, if ever.

 

“Best Grilled Porkchops”*

  • 1/2 cup water
  • 1/3 cup light soy sauce
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves, minced
  • 6 pork loin chops, fat removed

Directions:

1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.

Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side.

NOTE: If overcooked, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Enjoy! *The original recipe appears on Food.com

 http://www.food.com/recipe/best-grilled-pork-chops-27210

Ode to Joy (of Cooking) … this recipe for moist chicken is sooo easy!

The yellowed pages of  my Joy of Cooking are split from the spine, the cover very worn. A perfect look-a-like to the fourth copy in the photo. A great resource for just about any basic ‘how’ to process or for offering an explanation of ‘what is this?’,the cookbook was reprinted and edited several times. 

Our guests could easily prepare this recipe since it requires just a few ingredients, and except for chicken, are supplied in our pantry for their use. It’s an energy-saving cooking method and doesn’t need to watched constantly while it cooks! Perfect!

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour (if not available, can cook chicken without it).
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment: 10-inch sauté pan with lid

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat.

For more info: http://www.thejoykitchen.com/all-about-joy/history-joy-cooking and  http://www.thejoykitchen.com/ingredients-techniques

Source: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891 Thanks also to Pinterest where I found the recipe!