Tuesday, September 16, 2014

Caramelized Butternut Squash

I made this squash because I read that butternut squash was good for people who have Crohn's Disease.  My son was diagnosed with Crohn's back in April.  I have to find things he enjoys eating but that won't cause a flare up for him.  This butternut squash recipe went over well with both of my boys.  I will definitely make it again.  It may appear on my Thanksgiving table, too.

Caramelized Butternut Squash
By Ina Garten


2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper


Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise and remove seeds.  Cut the squash into 1-1/4 to 1-1/2 inch cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt and pepper.  With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.  Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.  Taste for seasonings and serve hot.


The Creative Cook

Friday, August 29, 2014

Crunchy Honey Garlic Pork Chops

I found this recipe on Facebook.  I made it yesterday for my boys.  They loved it. My son seems to really enjoy meat with a "sweet" taste to it.  I know it isn't particularly healthy but once in a while it is delicious.  I followed the recipe and did not change anything.

Crunchy Honey Garlic Pork Chops

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x 13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.


The Creative Cook