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Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese

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…

Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese
Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese

I have become very fond of rutabagas. And they shine in Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese.

Rutabagas are not glamorous, that is for sure, but they are earthy and delicious. They are a delicious addition to any potato dish. To make this dish our main course I including some pork chops for a one pan dinner. We served this dish with applesauce, but you could add a green vegetable also, it is up to you!

Scalloped Potatoes with Rutabaga and Pork Chops
by the seat of my pants
350-degree oven


6 small potatoes, peeled and sliced thin
3 small rutabaga, peeled and sliced thin
1 medium-size onion, diced
Pork Chops (4-6 or the amount that works for your family)
salt and pepper
1 c diced cheddar cheese
1 large can evaporated milk
2 c stock
garlic salt
1 tsp thyme leaves
1/3 c flour

Season pork chops with salt and pepper, brown well, set aside.

I had 3 thick chops in the freezer, this provided us with 2 meals.

In a large baking dish add the pork chops to the bottom. Sprinkle with the diced cheddar cheese.


In a large bowl, combine the potato slices, rutabaga slices and diced onions. Add a generous sprinkling of garlic salt and the thyme leaves crumbled. Toss around in the bowl to coat the vegetables with the seasonings. Cover the pork chops with the vegetables.

This 10X14 baking dish is my favorite for scalloped dishes,
the depth will accommodate all the liquid without a boil over on the bottom of the oven.  

Sprinkle the top with approximately 1/3 c flour, pour over the top the stock and the milk. Cover with a lid (or foil) and bake at 350 degrees for 2 hours. Remove the lid after 1 1/2 hours to evaporate some of the juices.
Warning: not pretty, only delicious!

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:
full plate thursday @ miz helen's
our simple homestead blog hop @ our simple homestead
1

Mint Oreo Cheesecake, another delicious dessert from my daughter's kitchen!

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…

Mint Oreo Cheesecake, cheesecake, chocolate, mint and oreos.
Mint Oreo Cheesecake.

Over the weekend while I was at the peninsula with my dear husband, it was the son in law (extraordinaire) 's birthday. To celebrate our daughter baked up a delicious dessert menu for all their friends to enjoy while they celebrated, chatted and played games.

I knew when she was baking this Thursday evening that not only would I request a piece be saved for me, but I would share the recipe with everyone, right here. Speaking for myself, the combination of mint and chocolate are a huge favorite of mine. Even more so than peanut butter and chocolate.....

While I am not the biggest cheesecake fan, I have to tell you, I loved this dessert and will make it myself for a special occasion, or just because. You know that saying that goes a bit like this, "life is short, so eat the dessert!" I think this cheesecake just might be the reason for that saying.


Mint Oreo Cheesecake
adapted from:  lifeloveandsugar.com
serves 16-20

Crust
2 c Oreo crumbs, about (20 Oreos)
4 T butter melted

Filling
24 oz cream cheese
1 c sugar
3 T flour
4 eggs
1 c sour cream
2 1/2 t mint extract
15-20 Oreos, chopped
1/2 c chocolate sauce (she used homemade)
7 drops green food color, optional (did not use)

Topping
additional Oreos
plus additional chocolate sauce

Heat oven to 325 degrees.
CRUST:
In a small bowl combine crust ingredients. Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan. Press crust mixture into the bottom and up the sides of a 9-inch springform pan.  Bake crust for 10 minutes, remove from oven, set aside to cool.


Take aluminum foil and make a square large enough to wrap the bottom and up the sides of your spring form pan. If you must fold a seam into the foil together to create a piece of foil large enough to cover the bottom and sides, you will want to make two pieces, arranging the seams in opposite directions for a water tight fit. This sheath will keep your cheesecake from absorbing water in the baking stage. Crimp the toil around the top edge of your pan.

Now you are ready to make the filling and get creative!


FILLING:  Reduce oven temperature to 300 degrees. In a large bowl, blend the cream cheese, sugar, and flour with an electric mixer until combines. Note, use low speed to prevent air from being incorporated into the filling, which can cause cracks. Scrape down the sides of the bowl if needed.

This spruced up mixer is part of my daughter's kitchen and the one she uses for all the delicious desserts she makes!

Add eggs one at a time, beating slowly and scraping the sides of the bowl. after each addition. Add sour cream and extract (add green food coloring if using), blend in gently yet thoroughly.



Pour 1/2 of the cheesecake mixture into the springform pan. Add chopped Oreos and chocolate sauce, top with remaining cheesecake mixture. Drop the springform pan on the counter a few times to release any trapped air. Drop it (gently) 6-8 times


Place your (foil wrapped) springform pan inside a larger pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan.

Bake 1 hour plus 10-20 minutes (the top of the cheesecake should appear a bit dry to indicate it has baked through out).
Turn off the heat, and leave the cheesecake in the oven for another 10 minutes or until set. this cooling process helps the cheesecake cool slowly to prevent cracks.


Remove cheesecake from the oven and let cool completely on the counter. Chill in refrigerator until ready to decorate the top with additional chopped Oreos and chocolate syrup.


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 enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
full plate thursday @ miz helen's
3

The evolving kitchens in our lives.....

It would be interesting to see a 90 second flip-book of the changes that happen in a kitchen during the lifetime of a family. The book would begin with just the two of you, and flip forward to a new image showing the changes when a family member is added.

The change could be a newborn child or other family member joining the household and thereby creating a new image in the book. These changes might continue for many years with new (or returning) family members joining you at the table. Each time there is a change, there would be a new image created for the book.


Until one day the reverse will begin to happen. Folks will depart for their own households and eventually the book will show a new image of just the two of you. During all these changes one thing remains constant, and that is the need to cook and serve healthy food.

Interestingly, how we do that one thing, is the single most interesting, frustrating and rewarding part of the evolving kitchen.


I have many years experience cooking in an evolving kitchen. Including but not limited to, cooking too much food, and then not cooking enough food, until I have come full circle and once again, I am cooking too much food.

If nothing else an evolving kitchen will teach us new skills!

My flip-book would also have to have a few images for burned food, wasted food, as well as inedible food that no one wanted to eat. It takes some experience to get it right and just about the time you do, the page flips!

Food brings us together as a family. This is true in your own home as well as a restaurant or cafe. If not for the food, then we still need to sit together and eat together, because we are family. Eating together is the one thing we can do to keep the family unit strong. Including just the two of you!


It does not matter that your cooking skills are a bit rusty, or your food budget a bit thin. It does not matter that you don't have a dining room and take all meals at your kitchen table. It does not matter that your dishes might be a bit chipped from many years of use, or that you have mismatched glasses.

It only matters that you take the nutritious food from your kitchen, that you serve up that food to those you love, while you sit together and eat.

That my friends is family, all the rest is but an image in your flip-book.

Note:  All photos are courtesy of PEXELS

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 enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email. 

this post shared with:
hearth and soul @ apriljharris.com

3

Strawberry Rhubarb Upside Down Cake

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…

Who does not like cake I ask you? This cake I did not make, but I did get to enjoy for dessert and the rhubarb comes from the garden.....my daughter has a good eye for a delicious cake recipe! Now that I am sharing my daughter's kitchen, and we share in the cooking, grand creations like this one, will be hers, as I am focusing on small batch baking for my days on the peninsula.

And I am proud to share them here like I said, this is one delicious cake. While we are much more creative using what we have for our dinners and side dishes, a cake demands more precision and a recipe will usually be followed. When it is as delicious as this cake, expect to see it here.

The name of this cake is a bit tricky, this is a strawberry cake with rhubarb fruit for the Upside Down part, but it is so good. Buttery with brown sugar, good. Tangy rhubarb, good. Fresh strawberry puree in the cake, good. Let's get started, shall we....

Strawberry Cake over Rhubarb, Upside Down Cake.
Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake
adapted from: the farm chicks
350-degree oven

Rhubarb Topping
3/4 c butter (1 1/2 cubes)
1 1/2 c light brown sugar (very lightly packed)
3 - 4 c fresh rhubarb cut into 1/2 slices - we used 3 cups, next time we will use 4 cups rhubarb

In medium size sauce pan, combine butter and brown sugar over medium heat until butter is melted and sugar has dissolved. Pour into a 9X13 baking pan.

Scatter the rhubarb over the butter mixture. Set aside while you make the cake batter.

Strawberry Cake
2 heaping cups fresh strawberries, stemmed and blended to yield 1 1/2 strawberry puree
2 1/2 c flour
2 c sugar
1 1/2 t baking soda
1 t salt
1/2 c butter, melted and cooled
1/2 c milk
2 eggs

Wash and hull berries, quarter and puree. Measure out 1 1/2 c puree, set aside.

In a mixing bowl, combine flour, sugar, salt, and baking soda. Add butter, milk and the strawberry puree, beat for one minute at medium speed scraping bowl as needed.

Add eggs, beat on high speed for two minutes, scraping bowl as needed. Gently pour batter over the rhubarb mixture, bake in a pre-heated oven 45-50 minutes or until cake tests done in your oven.

Remove from oven and cool for five minutes. Loosen cake from edges of the pan using a spatula and invert onto a serving tray or platter.


Enjoy!

Who else is guilty of wanting another bite of whipped cream, after their dessert is gone?

Another delcious recipe, from my daughter's kitchen.

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 enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post is shared with:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
our simple homestead hop @ on the home front
2

Coffee and Beer Braised Pulled Pork, a slow cooker recipe

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…

Coffee and Beer Braised Pulled Pork, a slow cooker recipe
Coffee and Berr Braised Pulled Pork

Coffee and Beer Braised Pulled Pork
by the seat of my pants
serves 6-8

NOTE:  This pork roast is a two-step recipe, we covered the roast with Penzy's Old World Seasoning and charred the outside (this can be complete a day or two ahead for convenience). When ready to cook, add a bit more seasonings, some coffee and a bottle of beer. Then go and enjoy your day!

1 Pork Shoulder about 6 pounds (bone in) - charred on a BBQ
Penzy's Old World Seasoning
1/2 c strong coffee
1 12 oz bottle beer (we used fat tire)
Garlic powder
Onion power
Salt (lightly, you will adjust after cooking completely)
a sprinkling of Sugar

Place charred roast in your slow cooker dish and refrigerate until ready to cook. When ready to cook, pour the coffee over the roast. Sprinkle with the garlic and onion powders.


Lightly salt and pepper the top and sprinkle with sugar. Pour the beer around the roast (not over the top, you will wash off the seasonings), cover and cook on low until very very tender. Eight hours or so.


Transfer the pan juices to a sauce pan, reduce by about half. Chunk or pull the  pork into serving pieces serve with small cups of juice for dipping.


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:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com

4

Apple Crisp, small batch cooking

Once we found the house on the peninsula, closed the deal, got our treasured belongings moved, organized and put away, we then had to begin living apart. We knew this was the plan from the beginning, and we are adjusting to this new way of living life. The reason?

I still have a bit of time to work before qualifying for my retirement.....

I will commute to the peninsula two weekends a month and my dear husband will come to Vancouver on the other weekends. This is the first of those commuting weekends.

One of the tasks I wanted to concentrate on while I am in Vancouver is small batch cooking. I really need some practice in that area. I have large batch cooking almost perfected, but small batch? Not so much. For some of our favorites like Garage Sale Stew, Stovetop Cabbage Rolls, or Mustard Oregano Chicken Thighs the full size version of the recipe is wonderful as these freeze well or make great leftovers.


But honestly there are many things that I don't like as a leftover, plus we do not have a ton of freezer storage space to dedicate to leftovers. We have located an organic beef ranch on the peninsula and our plan is to share a beef during butchering time.

For me this is a perfect goal to set and master.






Old Fashioned Apple Crisp
adapted from:  The Gourmet Toaster Oven
Serves 2 or 4 if serving warm with a bit of ice cream!

2 apples, peeled, cored and thinly sliced
1/2 t cinnamon
2 T sugar

Crisp Topping:
1/4 c flour
1/4 c brown sugar
1/2 t cinnamon
2 T butter
1/4 c rolled oats

Combine apple slices with sugar and cinnamon, place in a 7 inch round baking dish, set aside.


Combine all topping ingredients, until crumbly and butter has been worked through the ingredients into small pieces. Cover apple mixture with the crumbs.

My toaster oven is a convection model, I will have to watch for over browning, when I bake again.

Bake 350 25-30 minutes or until done.

Let cool, then 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 enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email. 

this post is shared with:
weekend cooking @ beth fish reads
cookbook count down #4 @ kitchen flavors
our simple homestead blog hop @ on the home front
full plate thursday @ miz helen's
homemade mondays @ frugal by choice

8

This and that from far and wide April 2016

Hello, we hope your week is going great on this first day in April. Take a look at what friends and other blogger are cooking up currently or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


photo courtesy of a few short cuts
There is nothing like a fresh loaf of bread for dinner, especially when you have something delicious to dip the bread into. When time does not allow for a yeasted bread, you can still enjoy this tasty loaf of beer bread


photo courtesy of kitchen riffs
If you looking for more ways to serve cauliflower, give this a good looking at!  This pasta dish has cauliflower mixed with olives, pasta and feta cheese. 


photo courtesy of don't waste the crumbs
Now you can make your own homemade version of Montreal seasonings. Here is one for beef and another for chicken. 


photo courtesy of apriljharris.com
Lemon and ginger is a favorite flavor combination of mine, and these little gems look delicious!

photo courtesy of Mel's Kitchen Cafe
I am on the look out for whole grain recipes. Especially for everyday foods like muffins. What is not to like about a whole grain muffin with peanut butter and honey?

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 enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email. 

Previously from Our Sunday Cafe:

March 2016

February 2016

January 2016

December 2015

November 2015

You may also enjoy these from such a busy backyard:


March 2016

February 2016

January 2016

December 2015

November 2015


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