She Cooks | Rocky Mountain Woman

Archive for the ‘She Cooks’ Category

Quickie Polenta

Written by Rocky Mountain Woman on April 20, 2012 – 6:07 am -

Easy Peasy….

Start where all things wonderful start, with a pat (extra large) of butter melting in a skillet

Cut fresh corn off two cobs and add to the melted butter, or just add 1/2 bag of frozen corn

let it sizzle for a minute and then add 1 1/2 cups of water (more or less depending on how many people you are feeding)

then slowly add instant polenta a little at a time, waiting a minute to see how much it thickens, until it seems thick enough, let is simmer for a minute or so…

salt and pepper!

yum!!!

Could that be any easier? Seriously good and seriously easy….

Pork Scallopine w/Caper Sauce

Written by Rocky Mountain Woman on April 13, 2012 – 6:31 am -

Ingredient list:

4 pork cutlets
1 cup flour
1/4 cup chopped parsley
olive oil
1 T anchovy paste
1 T capers
1/4 cup butter
1 lemon

I cut these from a pork roast, but I think the next time I make it I will cut them from the loin (they were just a tad tough)

Pour some flour in a bowl

and dredge the pork thoroughly, set aside

heat a coating of olive oil in a large skillet until it is sizzling, then add the pork

cook until it browns up nicely and then turn it over and let it cook until it’s done all the way through – five to ten minutes, depending on the thickness of the meat. Remove from the skillet, set aside and turn the heat down to low. Add the butter to the pan and let it melt, add the garlic and parsley to the pan and stir for a minute

squeeze the lemon in the pan and scrape it thoroughly to get all the crunchies off the bottom, add the capers & anchovy paste

let it bubble for a minute, then pour over the cutlets

I served this with a nice crisp Chardonnay…perfecto!

Lima Bean Salad

Written by Rocky Mountain Woman on April 9, 2012 – 6:22 am -

If you love lima beans (like I do) or even if you don’t like lima beans, I’ll bet you’ll love this salad.

Ingredient list:

Extra virgin olive oil
1/4 cup chopped yellow onion
1 t minced garlic
2 t thyme
1 large package frozen lima beans
2 T chopped red onion
2 T fresh lemon juice
1 t basil
2 T minced parsley
Kosher salt and pepper from the mill

chop the onion

chop the garlic

Heat a saucepan over high heat for one minute. Swirl in a little olive oil and add onions and garlic

Turn the heat down to medium and saute for three or four minutes until the onion softens

Add the beans

let it cook for minute, stirring to get the beans covered in oil and onion. Then add enough water to cover the beans by an inch or so and add a little salt and pepper