Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Friday, March 24, 2017

Pork with Balsamic Cherries Recipe

Pork with Balsamic Cherries Recipe
When it comes to meat...pork is my husband's favorite. When it comes to fruit, cherries are his must-have. So, when I saw this recipe that combines two of his favorite foods, I knew it was a dish that I had to make for him. This recipe is pretty simple to prepare and it will make 2 servings. Perfect for a gourmet romantic dinner for two!

Suggested Wine Pairing: PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO RISERVA

Pork with Balsamic Cherries Recipe

2 bone-in pork chops; trim away any extra fat
⅓ cup bottled balsamic vinaigrette – choose a low oil type or make a batch from scratch
4 tbsp balsamic vinegar, kept aside
2 tbsp butter
2 large shallot, thinly sliced
⅓ cup low-salt chicken broth
1 cup fresh tart cherries; pitted
Parmesan cheese

Coat pork in vinaigrette and allow to rest. Minimum 10 minutes up to 1 hour. In a pan melt 1 tbsp of butter over medium high heat. Sauté pork until brown, about 3 minutes per side. Set pork aside, covered.

Add remaining butter to pan and melt. Add sliced shallots and sauté until lightly golden. Add stock, pitted cherries and the remaining marinade to the onions. Deglaze pan and bring contents to a boil. Reduce heat to a simmer. Add pork to the pan and simmer until cooked through - about 2 minutes per side. Check temp for doneness. Plate the pork chops and spoon sauce over to serve.

Note: If using sweet cherries - Taste test the sauce prior to adding pork and add extra balsamic vinegar to taste. Serve with wild rice or egg noodles with butter and Parmesan cheese

Sunday, March 19, 2017

Potato Salad with Boston Lager Dressing Recipe

Potato Salad with Boston Lager Dressing Recipe
Potato Salad with Boston Lager Dressing Recipe
I'm looking forward to the late spring and summer seasons when my family get's together on a monthly basis for backyard barbecues and family picnics. We hold our family get-together's once a month from April through October and we always have a great time. To make it easy on everyone, we rotate homes and everyone brings a potluck dish!

Today I'm sharing a guest-post recipe with all of you that's perfect for all of your summer parties, backyard barbecues and family get-together's.

Warm Potato Salad with Boston Lager Dressing Recipe

For the Potatoes:

2½ pounds red potatoes
½ cup finely chopped mild red or yellow onions
¼ cup finely chopped parsley
2 tbsp. chopped chives

For the Dressing:

6 tbsp. olive oil
½ cup finely chopped onions
¾ cup Samuel Adams Boston Lager
3 tbsp. malt or cider vinegar
½ teaspoon sugar
1 tbsp. Dijon mustard
Salt and pepper

For the Dressing:

Heat 2 tablespoons of olive oil in small frying pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the Boston Lager, vinegar and sugar and boil for about 5 minutes. Put into food processor with mustard. On low, combine the remaining 4 tablespoons of olive oil. Season with salt and pepper.

For the Potatoes:

Cook the potatoes in boiling salted water until fork tender, about 20-25 minutes. Remove and immediately peel and slice into ¼ inch rounds. While potatoes are warm, gently mix them with onions, parsley, and beer dressing. Do not over mix. Season to taste with salt and pepper and garnish with chopped chives.

Tuesday, March 14, 2017

Edamame and Broccoli Dip Recipe

Edamame and Broccoli Dip Recipe
I love snacking and I really enjoy snacks that I can dip into some delicious homemade dip. But...the majority of dips that we prepare are loaded with fat calories we don't need and even worst, loaded with unhealthy ingredients.

If you're looking for a more healthier alternative, I think you'll appreciate our guest-post recipe today from Recipe by Chef Anthony Stewart, Pritikin Longevity Center + Spa. The recipe will make eight 1/2 cup servings.

This dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips. And it's much kinder to your waistline than many store-bought creamy dips, which tally up a belt-busting 300-plus calories for a half-cup serving. The dip is just 45 calories, per serving.

Edamame and Broccoli Dip Recipe

1 pound Shelled Edamame (soya beans) cooked
1 pound broccoli florets over-cooked
1/4 cup plain yogurt, fat free
3 tablespoon onion chopped
1 tablespoon garlic chopped
1/4 teaspoon black pepper ground
4 tablespoon lemon juice
3 tablespoon basil chopped
2 teaspoon Pritikin® All-Purpose Seasoning*

In a food processor puree beans, broccoli, onion and garlic, puree for 2 minutes. Add sour cream, yogurt, basil, black pepper and blend until smooth and creamy. Adjust taste with lemon juice.

Recipe Notes: You can purchase Pritikin All-Purpose Seasoning online at the Pritikin Store.