Let's Get Started!

Just thought I should get things moving. The purpose of this blog is to get together with others who share our interest in cooking. I will be offering some of my favorite recipes from my own kitchen as well as suggesting popular publications; both printed and e-book formats.

This first dish is great anytime of the year and is quite simple to prepare.

Herbed Pork with Sauteed Mushrooms

Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.

1 teaspoon extra virgin olive oil _____________1 teaspoon dried thyme

3 cups sliced mushrooms __________________1 cup chicken broth

4 boneless center-cut pork loin chops_________ 2 teaspoons cornstarch

1 1/2 teaspoons steak seasoning



Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan. Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

A side salad and steamed brocolli make this a great meal.

Enjoy and have some fun with it. Dave.

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Introducing Myself

Let me begin by saying, “I take great pride in the meals I prepare and serve.” Whether it be for occasions or just everyday, I like it to be special. Also, you need to understand I am not one of those school taught chefs with a degree in the culinary arts. I was raised on a small, semi-self sufficient farm in southeastern PA. We raised our own beef , pork, and poultry stock and did our own processing. We also planted, cultivated and harvested most all our vegetables and fruits. I remember Mom spending weeks on end canning and freezing veggies and making jelly or preserves. In the fall and early winter the smell of the smokehouse in the backyard held promise of early morning bacon in the pan or Easter ham for the spring.
However, though my upbringing was comprised in great part by PA Dutch style meals, I grew to have a taste for a wide variety of cuisine. I realize in today's society that much of the tradition of family has been lost to the hustle and bustle of the two income lifestyle. One of the main purposes of this blog is to bring the family back to the table. Evening dinner with the family has long been a special part of how we bond as a group and develop as individuals. I feel it is time to bring that aspect back into the reality of modern life.