BUT, today was one of those days where I had planned on getting more done than I did. I hate those days. For some reason, I was totally UN-inspired to make the menu this week. I think I need to jot these ideas down in my phone as I have them. I know I thought of a few interesting dishes, but just can't remember what they were.
My brain is a sieve.
I planned on at least two SRS recipes and at least 2 chocolate ones. Yeah...no. I HAVE to get tequila tomorrow for one recipe and will probably stop at the store for ingredients for another. I had a total brain fart on that one. *note to self stick ice cream tub in freezer*
I have one SRS done. No chocolate ones. BUT will have one tequila one done as soon as I get the tequila. LOL. I spent most of the day prepping cookies. More on that later.
Since I didn't leave the house until 10 I didn't get home until 12. Half the day is shot as far as I'm concerned. There was SO much more I wanted to do. Slicing my finger was not one of them. Once that happened it was ALL downhill. Laundry still in the dryer. Dinner was slacker-ish at best. Tasty, but just not planned the way I had it in my mind. And since I still wasn't able to COOK the cookies, I didn't want to screw with the oven temp and throw the taters in there. Those will just have to wait until next weekend I guess.
I did not sit down for more than an 20 minutes after I got home. I'm tired. Thankfully it's almost bed time. Actually, S is already sawing logs next to me and well Missy? She sleeps anywhere any time. She's not particular.
I did some house cleaning on the blog here. I was not happy with how things were taking up so much room! So, I thought I'd make them smaller to fit more in there! What do y'all think? I think it looks cleaner.
I also added my craptastic Facebook page. I'm just not happy with it....we'll see how it goes. I want to brand it, but it's not working for some reason. It's just irritating me. BUT it's out there. Any words of wisdom or suggestions appreciated.
I did manage to cook a few things this week. I seriously had such high hopes, but just let myself down which sucks even more. The things I did cook are TAST-Y! Here's one of them! ;)
@BlackGarlic is produced by fermentation, a technique that has been around for many thousands of years. It looks and smells a bit like black licorice, but it doesn't taste like it. It's like molasses, and I want to say sake or maybe miso? It's different, to say the least. I received mine free from @MySpiceSage as a freebie. It was worth it to try out this new ingredient. Well, new to me. Anyway, here's what it looks like OUT of the wrapper.
They are UBER sticky!! Don't say I didn't warn ya!
Sauce 1/2 cup of chopped onion a skillet over medium-high heat for 1 minute. Add cremini, shiitake, and button mushrooms along with the chopped @BlackGarlic to the pan.
saute 5 minutes or until the juices have been released and they start to brown. Add 1/2 cup of dry red wine making sure to scrape any browned bits off the bottom of the pan. Simmer 5 minutes. This is my recent favorite red to drink and cook with.
It's a nice bodied red that doesn't make me too hot when I drink it, like most reds do. It's tasty!
Trim any additional fat from the pork chops and then cut a horizontal slit in the center of the chop being careful not to cut all the way through.
Remove the mushroom mixture and allow to cool. Once cooled, pulse a few times in a food processor until it's coarsely chopped.
Stuff 1/8 cup of the mushroom mixture into each chop and use a toothpick to close the slit.
Heat a skillet over medium-high heat. Add remaining oil and swirl to coat. Cook each chop 2 to 4 minutes on each side or until just cooked through.
Remove toothpicks before serving.
Mushroom Stuffed Pork Chops with @BlackGarlic
Recipe by A Kitchen Hoor
Yield: 4
Ingredients
- 1 t canola oil
- 1/2 c onion, chopped
- 1 c cremini mushrooms, sliced
- 1 c shiitake mushrooms, sliced
- 1 c white button mushrooms, sliced
- 7 cloves #blackgarlic, chopped
- 1 pound pork chops, boneless, trimmed, lean only
- 1 t canola oil
- 8 toothpicks
- Heat a skillet over medium-high heat. Add oil and swirl to coat. Saute onion for 1 minute.
- Add mushrooms and garlic. Saute 5 minutes or until they release their juices and being to brown.
- Add wine and deglaze pan, making sure to scrape any browned bits off the bottom of the pan. Simmer 5 minutes. Remove from heat and allow to cool.
- Trim any excess fat from the chops. Thinly slice a horizontal slit into each chop forming a pocket and making sure not to cut all the way through the chop.
- Once the mushroom mixture has cooled, pulse a few times in a food processor to coarsely chop the mushrooms and garlic.
- Place approximately 1/8 to 1/4 cup of mushroom mixture into the pocket of each chop and secure with 2 toothpicks.
- Heat a skillet over medium-high heat and add the remaining oil; swirling to coat the pan. Add chops to pan and cook 2 to 4 minutes on each side depending on their thickness. Remove toothpicks before serving.
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