Jo Janoski\’s Blog

Writings, Observations, Poetry, Stories

Chicken Piccata April 1, 2007

Filed under: Cooking/Recipes — jojanoski @ 6:33 am

Had this last night–Yummy! At the bottom, the reviews have some good ideas, too. One is to place the chicken in the oven to keep the coating crispy, and other is to double the sauce to pour over pasta.

Chicken Piccata II – Allrecipes

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A Stick-To-Your-Ribs Dinner for a Snowy Day–and It’s Easy Too! February 14, 2007

Filed under: Cooking/Recipes — jojanoski @ 9:07 am

Okay, it’s a snowy day out.  Not to worry. Here is a stick-to-your-ribs dinner. I made it the other night, and it was truly comfort food for a wintery day.  We don’t like hot food, so I omitted the green chilies and sprinkled with chili powder instead.

Mexican Pork Chops      

Yields: 4 servings

1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped stewed
tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt
1.     Preheat oven to 350 degrees F (175 degrees C).
    Heat the oil in a skillet over medium heat. Brown the pork chops
about 5 minutes on each side. Remove chops from skillet and drain oil.
    Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into
the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until
heated through. Transfer the tomato mixture to a baking dish. Arrange
the browned pork chops over the mixture.
4.     Bake covered 30
minutes in the preheated oven. Uncover, and continue baking 10 minutes,
until rice is tender and pork has reached an internal temperature of
160 degrees F (70 degrees C).


Braised Balsamic Chicken January 20, 2007

Filed under: Cooking/Recipes — jojanoski @ 12:48 am

Great recipe!

Braised Balsamic Chicken


Easy Sauerkraut and Pork January 4, 2007

Filed under: Cooking/Recipes — jojanoski @ 11:45 am

Easy Pork and Sauerkraut – Allrecipes

I made this recipe on New Years Day. With mustard, dill, and garlic, I thought it might be overpowered by their flavors, but it was not. It turned out to be a nice savory blend. I did rinse my kraut first though.


Pumpkin Pie for the Untalented Cook December 13, 2006

Filed under: Cooking/Recipes — jojanoski @ 9:50 am

Another pumpkin pie recipe for the dough-challenged. Absolutely no rolling pin needed.

Pumpkin Pie Squares         
1/2 cup butter, softened  1/2 cup brown sugar  1 cup all-purpose flour  1/2 cup rolled oats  2 eggs  3/4 cup white sugar     1 (15 ounce) can pumpkin  1 (12 fluid ounce) can evaporated milk  1/2 teaspoon salt  1 teaspoon ground cinnamon  1/2 teaspoon ground ginger  1/4 teaspoon ground cloves     

1.     Preheat oven to 350 degrees F (175 degrees C).
2.     In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a     
      9×13 inch baking dish.
3.     Bake in preheated oven 15 minutes, until set.
4.     In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5.     Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.     


Pumpkin Pie with No Crust December 6, 2006

Filed under: Cooking/Recipes — jojanoski @ 9:03 am

I am a dismal failure at making pie crust. I’ve tried all the recipes. I end up with either a sticky dough or a crumbly one that never makes it to the pan in one piece. Enough already! This is a pumpkin pie recipe with no crust. The filling stands alone in the pan. Go figure. It’s not as creamy as traditional, but still good.

Pumpkin Pie with No Crust

1 can pumpkin
1/2 c. Bisquick
1/2 c. sugar
1 c. evap. milk
1 T. butter or margarine, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
Whipped topping, if desired

1. Heat oven to 350 degrees F. Grease 9-inch pie plate.

2. Stir all ingredients except topping until blended. Pour into pie plate.

3. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate 3 hrs. to chill before serving with whipped topping.


Cheese Polenta November 9, 2006

Filed under: Cooking/Recipes — jojanoski @ 10:10 am

Being of Irish-American descent, I don’t know much about Mexican food, but I recently discovered Polenta. I found it to be a satisfying, easy to prepare side dish I would take any day over rice or potatoes. I prepare the recipe below, and after it is set, cut into slices to fry. This makes more than I need for one meal, so I freeze the extra slices and throw them right into skillet when I need them. Easy and delicious!

Cheese Polenta


  • 1 cup cornmeal
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups boiling water
  • 1 cup grated Parmesan cheese


  1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
  2. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
  3. Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.