Braised Apple Cider Pork with Cabbage


1 head of Cabbage
8-10 Boneless Center Cut Pork Cutlets
2 cups Apple Cider Vinegar (separated 1 cup each)
1cup Flour
Worshishire Pepper
1 TBS Paprika
Salt and Pepper

(serves 4-6 people)


In a bowl whisk together flour, paprika, 1 tsp of Worshishire pepper and salt. Dredge the cutlets in the flour mixture and shake off any excess. In a large pan, add in 4 TBS of the EVOO and sautee the cutlets until browned on both sides. Absorb on paper towels and put in a large casserole or bake dish that has been drizzled with EVOO.

Shred the Cabbage and put it into the same pan with the left over oil.. Sprinkle with Salt and Peppers.
Sautee until softened and slightly browned around the edges. Add in the Apple Cider Vinegar and scrape
up all the brown pieces on the bottom.

Add the cabbage to the cutlets, arrange in one layer in the bake dish. Drizzle the whole dish with EVOO and the other cup of apple cider vinegar, more Worshishire pepper and salt, cover tightly with aluminum foil and put into a 300 degree preheated oven for an hour to an hour and a half.


Banana Pudding Cake


1 18 1/2 oz. pkg. yellow cake mix
1 3 1/2 oz. pkg. instant banana pudding mix
4 eggs
1 C. water
1/4 C. vegetable oil
1 C. mashed bananas


2 C. confectioners' sugar
2 Tbs. milk
1 tsp. vanilla extract
1/2 C. chopped walnuts, or pecans


Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed bananas. Beat on low until blended. Scrape bowl and beat another 4 minutes on medium. Pour batter in prepared pan. Bake in preheated oven for 50-55 minutes or until cake tests done. Let cake cool in pan for 10 minutes. After 10 minutes turn cake out and cool on wire rack.


“Richest Ever Chocolate Pound Cake”

Recipe from: AllRecipes.com


4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings


Chocolate Chocolate Chip Nut Muffins


2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk 1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate
3/4 cup chopped walnuts
1/3 cup whole almonds
4 tablespoons white sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.

3. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.

4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean

Chinese Chicken Fried Rice

Recipe from: AllRecipes.com

" Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish."


1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
1 Carrot blanched and diced 2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
½ cup green peas (blanched)


1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


Creamy Mushroom and Garlic Orzo


4 TBS butter
3 TBS chopped Garlic
1 lb Orzo pasta, cooked al dente
2 cups fresh Baby Bella Mushrooms, chopped
2 cups fat free half and half
¼ cup white wine
1/2 cup grated Asiago (or Parmesan) cheese
1/4 cup fresh parsley
garlic powder, salt, pepper and paprika to taste

*Broiled Salmon filets*

Melt 3 TBS the butter in a skillet over medium heat. Stir in the garlic and mushrooms, sprinkle with salt, pepper and paprika to taste. Saute until browned. Add in the flour and stir together a minute or two to cook out the flour. Pour the white wine in and scrape the bottom of the pan. While stirring, slowly add in all of the half and half. Simmer all together for about 5 minutes, add in the Parsley and mix in the cooked orzo, most of the cheese and the rest of the butter. Cook and stir 5 minutes, until butter is melted. Sprinkle the rest of the cheese and parsley and served with broiled Salmon on top.


Roasted Salmon with White-Wine Sauce

Recipe at: MarthaStewart.com

Serves 4

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives


Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.


Orzo with Broccoli Rabe, Lemon and Garlic


1 lb Broccoli Rabe
1 lb Orzo
2 TBS chopped Garlic

3 Chicken Boullion cubes
3 TBS Lemon Juice
the zest of 1 Lemon
3 TBS Butter
Salt and Pepper


Boil the Orzo with the boullion cubes added into the water until tender (10-15 minutes). Drain and set aside. Wash and chop up the Broccoli Rabe into small chunks. Saute the garlic in a pan with the EVOO and butter for 5 minutes. Add in the Broccoli Rabe, and saute' for 5-10 minutes until wilted down. Stir in the lemon juice and zest. Pour into the orzo and combine all together.


Ham and Potato Soup


3 peeled and diced potatoes
3 diced onions
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
8-10 cups water
1 1/2 cups diced ham
1 left over bone in baked ham
1 can spinach or 1 box frozen (squeezed and thawed)
*can also add in chopped carrots or veggie of choice*
1 6 oz can Tomato paste
3 TBS Woshishire Sauce
3 TBS of fresh Parmesan Reggiano Cheese


In a large soup pot bring the ham bone and water to a boil, let boil for ½ hour, remove the bone and any pieces of meat and fat from the pot. Let cool for an hour and skim off any fat that comes to the top. Bring back to a boil, add in the onions, tomato paste, worshishire sauce,spinach, salt and pepper. Let boil for 10-15 minutes. Add in the chopped meat an potatoes. Boil for 10 more minutes, add in the cheese, reduce the heat to low and serve hot with a little Parmesan Reggiano on top.

Herb Crusted Tilapia in Lemon Wine Sauce


6 Tilapia Filets
1 cup Italian seasoned bread crumbs
The zest on 1 Lemon
The juice of 1 Lemon
2 TBS Butter, sliced
½ cup White Wine
Extra Virgin Olive Oil
½ TBS Italian Seasoning , Oregano or herbs of choice
2 TBS Fresh Parsley chopped
Garlic Powder
Salt and Pepper


In a bowl mix together the bread crumbs, lemon zest, Parsley, Oregano, Italian seasoning, salt, pepper and EVOO. (Should feel like wet, sticky sand).

In bake pan drizzle about 3 TBS of EVOO, the white wine, lemon juice, and a little salt and pepper. Whisk together.

Sprinkle the filets with salt, pepper and garlic powder. Lay them in a single layer in the bake pan. Put a slice of butter over each one and sprinkle with the bread crumb mix. Wrap with foil and bake for about 10-15 minutes, remove foil and bake for 5 minutes more. Serve immediately with fresh Parsley over the top.