Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Thursday, December 31, 2009

Sugar Coated Pecans

Ok, so I know that I haven’t posted in a while. I have problems when it comes to the end of the year. I have finals, Christmas, kids, and all the things that go with it. I did do a little – and I mean little – holiday cooking. I hope everyone has had a great holiday and will have a great new year!!

One of the things that I made was Sugar Coated Pecans. They were delicious. I got the recipe from one of the teachers at school. She brought some, and I really liked them. I have since given the recipe to some of my friends who have now made them for their families.

Sugar Coated Pecans

1 tbsp egg white
¼ cup sugar
2 tsp cinnamon – I used more
2 cups Pecan halves

In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon, and sprinkle over pecans. Toss to coat.

Spread in a single layer on an ungreased cookie sheet. Bake at 300 degrees for 30 minutes or until lightly browned. Cool on wax paper. Yield 3 cups. Makes a great gift!

Until next entry – and I do have some more – have a great day!!

Wednesday, December 9, 2009

Easy Peasy Pork and Gravy

Have you ever been to the store and seen specials on meat? You know, buy five packages of meat for 20.00. I did that a couple of weeks ago. I bought two packages of pork steaks, one whole chicken, and two packages of small pork chops. I haven’t used the chicken yet, but Hubby made pork steaks – my littlest is ecstatic, and I decided to make something new with the pork chops.

Since I had mashed potatoes and stuffing left from Thanksgiving, I wanted to make something with gravy so that I could eat the rest of the Thanksgiving food, and this was what I came up with.

Pork Chops with Gravy – easy peasy dinner

8 small boneless pork chops
Salt and freshly ground pepper

1 large sprig rosemary, minced
4 garlic cloves, minced
2 shallots, thinly sliced
2 tbsp olive oil
1 cup white wine
2 tsp Italian seasoning
½ to ¾ stick butter
Flour to make roux
1 quart chicken stock

Salt and pepper the pork chops. Heat oil in pan and sauté pork chops, browning on both sides. Remove from pan. Add more oil and sauté garlic and shallots until soft. Deglaze with white wine and add Italian seasoning and rosemary.

While pork is sautéing, make a roux in a skillet, set aside until garlic and shallots are cooked. After pan has been deglazed and seasoning has been added, add chicken stock and bring to a low boil. Add roux to pan and whisk until it has combined with the liquid. Add pork back to pan and cook over low heat until sauce thickens, and pork is cooked through. Season to taste with salt and pepper. Serve with potatoes

Dinner was great! The pork was tender, and the gravy was light and creamy. If you want really creamy gravy, just add a dollop of cream to finish off the gravy. I know that the picture doesn't do this dish justice. I did change the recipe from the original way I made it. I think making the roux separately will make the gravy thicker. I assumed that the olive oil was enough fat and only added flour to thicken.

Have a great evening! Be back soon with more recipes. Hope you are all having a great holiday season.