Ridgecrest Recipe – Pork Chops Piccata

April 5, 2013 By Leave a Comment

RidgecrestRecipes_150x150I love piccata – the yummy flavor from the lemons and the salty goodness from the capers – oh my!

Ingredients:
1 egg
1 tablespoon Dijon mustard
1/2 cup seasoned breadcrumbs
4 boneless pork chops
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, chopped
1/4 cup white grape juice
1/4 cup water
3/4 cup chicken broth
3 tablespoons capers
2 tablespoons lemon juice

In a shallow dish, whisk your egg and mustard ,  In another dish (or on waxed paper) place breadcrumbs.  Dip chops in egg mixture and then coat in crumbs.
Heat butter and oil in a skillet.  Add the chops and cook until golden (about 3 minutes per side.)
Remove from pan.  Add shallot and saute 1 minute.  Add juice, water and cook 1 more minute.  Stir in broth, capers and lemon juice.  Add pork chops back to skillet and simmer covered, 3-4 minutes.

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Ridgecrest Recipe – Asparagus Ricotta Tart

March 1, 2013 By Leave a Comment

RidgecrestRecipes_150x150Just in time for Easter, this tart makes a great addition to your dinner table.

Ingredients:

15 oz. ricotta cheese

4 large eggs

1/4 c. freshly grated Parmesan cheese

1/4 c. milk

3 Tbsp. snipped chives

1/4 tsp. salt

1/4 tsp. pepper

Pre-heat oven to 375o F. Combine ingredients and pour into a 10 inch nonstick oven-safe skillet; top with 8 oz. pencil-thin asparagus spears, trimmed to fit and bake for 40 minutes.

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Ridgecrest Recipe – Dijon Oven Roasted New Potatoes

February 8, 2013 By Leave a Comment
RidgecrestRecipes_150x150Ingredients
1 Spary Cooking Spray
2 Tbsp Dijon Mustard
1 tsp Olive Oil
3/4 tsp Paprika
1/2 tsp Salt
1/4 tsp Thyme
1/4 tsp Black Pepper
1 lbs uncooked new potatoes
Pre-heat oven to 425, Coat a 9×13 inch baking dish with cooking spray
In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
Transfer to baking dish and roast 20 minutes, stir and roast another 20 minutes or until tender.
1 1/4 cups per serving
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Ridgecrest Recipe – Apple Meatballs

January 4, 2013 By Leave a Comment

We always try a few new recipes out over the holidays for use in the new year and this one was a big hit.

Ingredients

  • 1 egg
  • 2 tablespoons butter, melted
  • 1/4 cup crushed seasoned stuffing
  • 1 envelope onion soup mix
  • 2-1/2 pounds lean ground beef

SAUCE:

  • 2 bottles (18 ounces each) barbecue sauce
  • 1 jar (12 ounces) apple jelly
  • 1 can (8 ounces) tomato sauce

Directions

  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a large skillet, brown the meatballs; drain. Transfer to a greased 3-qt. baking dish. In a large saucepan, combine the sauce ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour over meatballs.
  • Cover and bake at 325° for 30 minutes or until meat is no longer pink. Yield: 72 meatballs.

Use pretzel sticks instead of toothpicks for serving appetizer meatballs. They taste great and reduce waste and mess.

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Ridgecrest Recipe – Swiss Buttercream

December 7, 2012 By Leave a Comment

As we approach the holidays, I thought it timely to post this terrific frosting recipe perfect for Christmas cakes, cupcakes and cookies.

Ingredients

  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract

Directions

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
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Herb Baked Chicken With Creamy Parmesan Polenta

November 2, 2012 By Leave a Comment

Today’s recipe is another Ridgecrest favorite.  Hopefully after you try it out at home you will agree!

Herb Baked Chicken

8 pieces 6 oz. boneless skinless chicken breasts
1 c. Kraft Zesty Italian Dressing
1 c. Progresso Italian Bread Crumbs

Marinate chicken overnight in Zesty Italian Dressing.  Preheat oven to 350F.  Shake excess dressing from chicken and lightly coat with bread crumbs.  Bake chicken to internal temperature of 160F.  Serve with creamy Parmesan polenta.

Polenta

1 box instant polenta (8 oz. box)
1 t. salt
1 c. shredded Parmesan cheese

Follow package directions for polenta.  Add Parmesan cheese and salt.

Note:  You may need to add more water and/or salt to adjust for thickness and taste of polenta.

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