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Rustic Chicken Medallions with sipping gravy

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You could find a comforting, delicious, satisfying dish like this in your town's best cafe open for dinner, or even a country club setting, why? Because everyone loves food that fulfills hunger and satisfies a wanting palate. And when it is easy, so much the better. I stumbled upon this recipe on Kayotic Kitchen but have made some significant changes and played with it to make it company worthy and weeknight friendly.

Rustic Chicken Medallions with sipping gravy
Rustic Chicken Medallions with sipping gravy

Please don't be offended by the cream of mushroom soup, this is nothing like what you might expect from a meal containing a canned soup and after all you can make a substitute (which can be found on many blogs) if you like, but this dish is one you will enjoy time and time again if you love delicious, comforting and satisfying, I promise............

Rustic Chicken Medallions with sipping gravy, serve with mashed potatoes or rice.
Serve with rice or mashed potatoes.

We enjoyed our dinner with a serving of brown rice, however, next time this splendid gravy will be served with mashed potatoes. 

Rustic Chicken Medallions,
with sipping gravy (because this gravy is too good to leave on your plate!)
By the seat of my pants
broiler & 350 degree oven

6-8 boneless chicken thighs, cut into 3-4 pieces, trimmed of excess fat
1 thick slice bacon, minced
2-3 T diced onion

1 t dried thyme leaves, before scattering over chicken, crumble in the palm of your hand
garlic salt
fresh ground pepper

2 T raisins chopped fine
1 apple diced - you do not have to peel
8 medium-large brown Crimini mushrooms, sliced thick
1/2 c diced cheddar cheese

1 can cream of mushroom soup
1/2 can dry white wine

Cover the bottom of a flat pan with a lid, that you can use to broil the chicken (this saves clean up of a broiler pan)


Sprinkle the bacon over the chicken, broil until bacon is opaque, add onions and broil until golden. You want the onions to be a deep golden brown, but not to burn. Turn chicken over and broil a bit more to seal the surface of the chicken.


Season with the thyme leaves, garlic salt, and fresh ground pepper.


Scatter the raisins, apple pieces, mushroom slices and diced cheese over the surface of the chicken.


Combine the soup and wine in a small bowl, pour over the chicken. Cover with a lid and bake for 40 minutes.


Remove lid and continue to cook additional 20 minutes, the chicken should be tender, and the sauce will have reduced.


Serve in a soup plate or rimmed dinner plate beside your choice of, mashed red potatoes, rice or pasta. PS, serve with a spoon for sipping..............

Serves 4-6

*brown rice, we routinely add vegetables to rice and for this colorful side dish, you simply add 2 grated carrots to the rice, at the start of your cooking process.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

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Preserving the harvest effectively, when the harvest is over.........-part 2

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This food is from our small backyard garden. Small harvests are easy to process and while it does not seem like you are going to have enough, when the growing season is over, you have all you need. The process to successfully process and store your harvest can be found here

Now that summer is coming to a close, the harvest is complete for many of the crops in the garden. The sudden hot burst in our summer weather ended the growing season for our string beans and  sugar snap peas. But not before we got plenty for the freezer. The garden contained two types of green beans, a tri-color mix of bush beans and standard pole beans. This year we did not plant Italian Roma green beans.

The tri-color beans were snapped raw and tray froze, while the pole beans were left whole, blanched and frozen on a tray. As each bean type was harvested, they were processed and bulk stored in large 2 gallon freezer bags until ready for long term storage. You can check out the post about changing the way I store food for the winter, here if you like. This year has gone so well, even though my food saver decided to break and a Costco run was necessary!


Today I packaged the bulk stored food. In order to eliminate unnecessary waste, packaging was in usable amounts. Or amounts that will allow flexibility. For instance. The snapped beans are in one pound packages. While I won't cook the full package for just the two of us, since they are individually frozen, I can pour out what I do want to cook and return the rest to the freezer. Yet I have many recipes "pinned" on Pinterest calling for, yep you guessed it, one pound of green beans.


The blanched green beans are also in one pound packages, but for a different reason. When thawed these will be used for winter salads like this one, and again one pound of green beans is needed. In addition, I have some salads and stir-fry recipes "pinned" that also use one pound of green beans.

The sugar snap peas are another matter, these were packaged in 12 ounce packages. They are delicious simply thawed and dressed lightly with vinaigrette or an Asian style dressing and 12 ounces is plenty for a salad or even a side dish of gently cooked pea pods.

Rhubarb is processed in one pound packages of sliced chunks, as many recipes call for that amount. There will also be packages of diced rhubarb, if a recipes calls for less than the package, like the snap beans, the rest can be returned to the freezer.


The Swiss Chard was packaged to serve just the two of us. These packages will also be a nice addition to soups or pasta dishes. If we are serving company also, simply grab more packages!

While I will continue to harvest, process and freeze Swiss Chard and Rhubarb, this is what was packaged for long term storage today:











In packages intended to be used, in recipes and cooking
that will fit our needs.













The bulk storage bags are washed, and drying, ready to be used again. Often I will use plastic bags many times before they are tossed into the recycling. The exception is meat. I also prefer to hand wash, while I have put a bag through the dishwasher, I do not think they are as strong after that process.



And last years produce, is in the bottom slide drawer in the freezer, to be used first.


Oh look a package of Roma green beans!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post shared with:
garden tuesday @ sidewalk shoes
tuesday garden party @ an oregon cottage
natural living monday  @ homemade for elle
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to the basics
homemade mondays @ frugal by choice
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Oven Barbecued Pork Chops, vintage recipe circa 1965

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Oven Barbecued Pork Chops, vintage recipe circa 1965
Oven Barbecued Pork Chops, circa 1965

This past week at work has been a long one, I have also been ill with a summer cold. Why is it, those last of the season colds are simply the worst?

Fortunately, I have come home to a nice dinner each evening, and tonight we had these delicious pork chops.



These chops are a quick, "get it into the oven meal" that is surprisingly delicious. I say surprisingly because when you read the list of ingredients, one might say I'll pass, and if you did you would be sorry!

Oh, only one hint to offer, don't forget the lemon, it is essential.......

Oven Barbecued Pork Chops, vintage recipe circa 1965
Oven Barbecued Pork Chops, circa 1965

Oven-Barbecued Pork Chops
adapted from:  The Sunset Casserole Cookbook ( circa 1965)
325 oven

The intro:  You might want to tuck vegetables such as peeled carrots or thick slices of sweet potatoes between these chops to bake along with them. 

Possibly, but we didn't and instead served these chops with a side of homemade Mac and Cheese.....

4 loin pork chops, cut about 1 inch thick
bacon fat or oil for browning
Garlic salt
Pepper
4 slices lemon, 1/4 inch thick
4 slices onion 1/4 inch thick - you want to use a large onion and cover the chops, trust me
1/2 c brown sugar
3/4 c catsup
a drop of liquid smoke or a healthy dash of Frank's hot sauce if desired

Brown chops in a frying pan, when browned on both sides arrange in a 9-inch square baking pan or casserole.

Season with the garlic salt and pepper.

Top each chop with a slice of onion, then a slice of lemon.

Combine remaining ingredients, stirring well and divide evenly over the chops.

Bake 1 hour or until tender in your oven.

Serves 4.

Yum, leftovers!

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
wfmw @ we are that family
home acre hop @ prudent living
full plate thursday @ miz helen's
cook your books @ kitchen flavours

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