Author: ajeanneinthekitchen

My friend Katelyn had given me a box of exotic spices that I was just dying to try out, but hadn’t had time to until just now. Some Fun New Gifts I made a delicious, exotic Moroccan/Mediterranean chicken dish with them. This is a typical dish you could find anywhere in Morocco or Greece, or any of the other Mediterranean countries.

All the countries surrounding the Mediterranean Sea have very similar cuisines and use a lot of the same ingredients and spices. They may differ from country to country and culture to culture, but the differences are very subtle indeed. They are far more similarities than differences. There were all kinds of fresh vegetables, spices chicken and couscous.

Mediterranean Chicken

cooked couscous or rice

3 cups fresh spinach, stemmed and chopped

1 TBSP garlic

1 onion, diced, medium

1 1/2 cups grape tomatoes, cut in half

1 cup mixed olives, sliced

1 can garbanzo beans, drained and rinsed

1 1/2-2 lbs chicken breast

2 tsp fresh oregano, chopped or 1 tsp dried oregano

2 tsp fresh thyme, or 1 tsp dried thyme

salt & pepper to taste

1 cup dry white wine

olive oil and lemon olive oil (optional)

1 tsp paprika

1 tsp saffron powder

1 tsp cumin

1 tsp Middle Eastern spices (optional)

Get a large skillet very hot and add the oils and spices. Cook for about 1-2 minutes or until they become very aromatic.

Add the onions and garlic and cook for about 5-7 minutes, or until the onions have softened and are translucent.

Add the spinach, tomatoes, olives and garbanzo beans, adjusting the seasoning as needed and cook for about 7-10 minutes, or until the spinach is wilted and cooked.

Add the chicken breast, keeping it whole, and the wine. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring frequently. My chicken breast was already cooked. If you are cooking your own, cook it first then remove and add again towards the end of the cooking process. You do not want to over cook the chicken and make it tough.

Remove the chicken breast and slice. Serve the vegetables over the couscous or rice, then add the sliced chicken and top with more of the vegetables. If you like, you can add some crumbled feta cheese or other goat cheese on top too. I served it with warmed pita bread and the same dry white wine I used for the sauce.

Bon Appetit! Enjoy! We sure did. 🙂

Have a great day Everyone. Stay safe, stay well and stay warm. ‘Til next time.

There is something about the combination of lemons and blueberries that is just pure magic. Both flavors are delicious on their own, but when you pair them together, it is a burst of refreshing flavor that takes you to a completely new level of deliciousness. It’s like two great flavors that just pop and really come to life when combined. That being said, I did just that and combined my blueberries and lemons for this week’s coffee cake.

There are 5 major types of blueberries grown in the United States, though there are more varieties available too. In fact, there are about 150 different kinds of blueberries found throughout the world, but there are only about 15 strands that really stand out and make us take notice to their unique flavors and characteristics. The 5 major varieties of US blueberries are the lowbush, northern highbush, southern highbush, rabbiteye, and half-high. Of these, the northern highbush blueberry varieties are the most common types of blueberries cultivated throughout the world.

I admit, this is all new to me as well, but I love to learn about new things all the time, and I love to pass along all that new information to you as well. Most blueberries are small, but there are a lot of size and color variations to be found. Apparently the rabbiteye variety is known for its larger size. They can range from being about the size of a dime to the size of a nickel. Who knew blueberries could grow so large?

I must have bought the rabbiteye version the other day. They were huge, dime-sized, not nickel-sized though, but literally at least twice the size of the other blueberries that were available, sitting right beside them. Of course I chose the larger variety. They looked prettier.

When I made my cake, I had no idea about all of this new information. I just wanted to make a delicious cake to serve to everyone. It was indeed a popular choice too. I love blueberries, and all kinds of berries really, but Larry won’t touch a blueberry, or any other kind of berry other than strawberries, with a 10-foot pole. In fact, he is blueberry “phobic”. I’m surprised he even lets me have them in the house. 🙂

Blueberry Lemon Coffee Cake

1 3/4 cup sugar

1 tsp cinnamon

3 3/4 cup flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 cup or 1 stick softened butter

3 large eggs

16 oz of plain yogurt or sour cream

1 tsp vanilla

1 tsp lemon extract

1 cup blueberries coated in flour

Preheat the oven to 350* F or 190* C.

Spray a bundt pan with cooking spray.

Combine the butter and sugar together and mix until light and fluffy. Then add the eggs 1 at a time, and mix in between each addition. Add the vanilla and lemon extract.

Combine all the dry ingredients, then add 1/2 at a time, alternating with 1/2 of the yogurt or sour cream, mixing in between each addition, until everything is incorporated into the mix. I used yogurt this time, but I use them both. I haven’t found any difference between the two.

When the batter is done, gently fold in the blueberries. Coating the berries in flour helps prevent them from bleeding into the batter and turning everything purple. Then evenly spread the batter into the prepared cake pan.

Bake for about 1 1/2 hours, or until a toothpick comes out clean when inserted in the middle.

Allow the cake to cool completely before removing from the pan and adding the lemon glaze, if adding. Naked cakes are good, and there is certainly nothing wrong with serving a naked cake, but in my opinion, a glazed cake is much better. 🙂

Lemon Glaze

1 1/2 cups powdered sugar

2 TBSP lemon juice

1 tsp lemon extract

1 TBSP milk

Combine everything tgether then drizzle over the cake.

This fresh lemony blueberry cake is a refreshing burst of flavors you are definitely going to love. 🙂

Have a great day Everyone. Stay safe, stay warm and stay well. ‘Til next time.

If you like chocolate, caramel and pecans, then chocolate turtles are a must for you. A turtle is when all three of these great flavors are combined together to make a delicious sweet treat.

Chocolate turtles were first created in 1918 at the Johnson’s Candy Company, or so they say. It is also believed they were first created in San Francisco by candy chef Louis Gordon Hooper, around the same time. So take your pick. Who knows which one is the correct answer, and it really doesn’t matter that much. All that matters is that these sweet treats taste terrific. They got their turtle name because once everything was assembled together, with the chocolate and caramel piled on top of the pecans, they looked like turtles. Imagine that! 🙂

As with anything, there are always many variations, with new creations coming out all the time. I love anything that combines the flavors of chocolate, caramel and pecans. To me, that is a perfect combination. It’s sweet but not too sweet and soft and crunchy and salty all together in one bite. As I said, PERFECTION all in one bite. I turned my turtles into a bar and served them on yesterday’s coffee cart. One gentleman told me they were decadent and sinful, as he was finishing one up. Too “sinful” for church? Maybe, but no one seemed to mind too much. 🙂 They all disappeared within minutes of being displayed. The turtle squares were just one of a few popular items featured. I had a lot of goodies when I first put them out, and by the end of service, there was hardly anything left. This is exactly what I like to see every Sunday morning too. 🙂

Turtle Squares

I still had quite a bit of my caramels Video #18 – Making Caramels with Priscilla from my last batch that Priscilla and I made a while back, so rather that making more caramel, I used what I already had. Waste not, want not you know. 🙂

The Crust

3/4 cup or 1 1 /2 sticks softened butter

3/4 cup powdered sugar

1 1 /2 tsp vanilla

2 1/4 cups flour

1 1/2 cups chopped pecans

Preheat the oven to 350* F or 190 *C.

Spray a 9×13 baking pan with cooking spray.

Place all the ingredients together in bowl and mix until it all resembles coarse sand. Then pour it all into the prepared baking pan and firmly press it into the pan forming an even crust.

Bake for about 30 minutes or until the crust is set and is lightly golden around the edges.

While the crust is baking, coarsely chop the pecans.

When the crust is ready, remove it from the oven and evenly spread the chopped pecans over the crust.

Make your caramel spread. As I mentioned above, I just melted down my caramels that I already had made and added about 1/4 cup of heavy whipping creamy to make them melt faster and easier, as well as to make it a creamier sauce. But if you are making the caramel topping here is the recipe.

The Caramel Sauce

1 cup firmly packed brown sugar

1/2 cup honey

1/2 cup 1 stick of softened butter, cut into pieces

1/3 cup sugar

1/4 cup heavy whipping cream

2 tsp vanilla

2 squares or 2 oz of baking chocolate, melted

In a heavy saucepan, cook everything except the chocolate. Cook to a full, rapid boil, stirring constantly, then reduce the heat to medium high until it reaches 248*F or the firm ball stage, stirring constantly, using a candy thermometer, then carefully pour the melted caramel over the nuts.

Allow to cool for about 1 hour. Melt the chocolate then drizzle over the top of the caramel. I had some chocolate ganache that I used, which is just equal parts chocolate and heavy whipping cream melted together.

Place the mixture in the refrigerator for at least 1 hour before slicing so the chocolate hardens. This will make slicing it much easier too. Remove the bars from the pan and slice and share.

Have a great day Everyone. Stay safe, satay warm and stay well. ‘Til next time.

I love it when I can recreate from my leftovers, making something completely different than what I had before. I do that as much as I can. It’s become a fun little game for me. How can I creatively recreate it this time?

The other day when I made my German pork with red cabbage and apples, Still Cooking German I had enough leftover to recreate with them again. I didn’t have any more pork chops left, but that was OK. I totally recreated them into something completely different with just a few minor adjustments here and there. I went from this

to this in a matter of minutes.

I transformed a very traditional German meal and turned it into Mexican street tacos. We eat tacos like this all the time when we are down in Cozumel and/or the Mexican Riviera in general. They are oh so good.

We had some pulled pork in the freezer that I doctored up with some Mexican spices, onions and garlic, and them added some rice and corn and pan-fried corn tortillas to compete the meal.

With a wave of my magic wooden spoon, we had Mexican street tacos in an instant. !Delicioso!

Larry added cheese and sour cream to his. I would have added avocado to mine too if I had it, but this was kind of a spur of the moment meal, and I didn’t have any at the time. Oh well. Next time.

Sometimes the only thing you need to make a good, easy, quick meal is a little elbow grease and a lot of creativity. As I always say, play with your food. You just never know what you can create when you put your mind to it. 🙂

Have a great day Everyone. Stay safe, stay well and stay warm, especially if you are in cold areas like I am. ‘Til next time.

My friend Elizabeth’s birthday was last week, but we didn’t get a chance to celebrate until last night. Better late than never, right?! This birthday celebration was a little different than most birthday celebrations though. Elizabeth was actually cooking her own birthday dinner, with my help of course. But we like to cook together and she always wants to learn new things, which makes cooking with her a lot of fun. Some might think cooking their own birthday dinner would be a drag, but we had a great time together, as we always do.

Usually when Elizabeth is the sous chef in my kitchen, we are not on a time crunch, but I had a special dinner planned that required a lot of prep work. And work we did too. She actually got a small taste of what it’s really like to work in a professional kitchen, with seemingly a million things going on at once; there is always a lot to do and not a lot of time to get it done. But she came through with flying colors, and we got everything done on time, before our first guests arrived too, though just barely. 🙂

Because we were so hurried, I didn’t get any pictures of the actual finished results, so you’ll just have to trust me that everything was enjoyed by all and we all had a great time. 🙂 The menu was chicken filled crepes with a creamed roasted red pepper coulis Chicken Crepes, buttery herbed melting potatoes Herbed Melting Potatoes, a green salad with tomatoes, olives and cucumber (provided by Janet), asparagus topped with bacon and Parmigiano cheese (provided by Lauren) and some chocolate pasta with macerated strawberries for dessert. Everything was a big success and we were all completely satisfied after. After dinner and dessert, we all played a game of Farkle. Bob skunked us all, and won by a huge amount, but we all had a lot of fun and a lot of laughs. 🙂

Before we started doing all our prep work, Elizabeth had to get some cuddles from my assistants, Vinnie and Juneau.

After cuddles, it was time to get to work. We are starting to make our crepe batter. We needed to make that and the chocolate pasta first since both had to rest in the refrigerator for a time before we could proceed any further with them.

After making the crepe batter, we started on the chocolate pasta. I got this idea from one of you (though I am embarrassed to say I can’t remember who at the moment. My sincere apologies.) and ETSY. I followed the recipe exactly, but believe it or not, I do not own a pasta maker, so it didn’t come out exactly as I was hoping, but it still tasted good. There is always room for improvement though. 🙂

Elizabeth is beginning to make her chocolate pasta dough.

Once we had the crepe batter and the chocolate dough prepared and in the fridge, it was on to the other components of the meal. We roasted our peppers and had to let them sweat too. Next came our chicken crepe filling. We cut up the chicken breast, and then sauteed some orange bell peppers, onions, garlic, herbs and seasoning, then combined them all together.

By the time we had the filling done, the crepe batter was ready and it was time to make the crepes. Our crepes were savory crepes, and the batter had garlic, sun-dried tomatoes and chives in it.

Once all our crepes were made, we had to fill them. Then we topped them with some of our sauce and a little jalapeno jack cheese before baking them up to perfection.

When the crepes were finished, we started on the potatoes. We had to brown them first in butter and olive oil, cooking them about 9 minutes per side. Then we added the garlic, herbs and chicken broth to roast them for an additional 30 minutes.

We still had to cut the pasta into strips and set the table, and the clock was ticking fast.

After cutting the pasta, we put it back into the fridge, where it stayed until we were ready to boil it up. When we were ready, i boiled it in boiling hot water for about 3 minutes, per the recipe.

Luckily I had the strawberries already made before hand. They were super simple and super tasty. It was a pint of strawberries sliced, combined with 2 TBSP of Grand Marnier, 1 TBSP sugar, 1 TBSP of chocolate orange port and 1 TBSP of orange zest, gently combined together and put back in the fridge until we were ready.

PHEW!!!!!!! What a relief! I had just finished setting the table and we had just finished everything (except for all the cleaning) before Janet, Bob, Mike and Lauren arrived. Success! We pulled it off, and we did it in style. 🙂

Janet and Bob arrived just a couple of minutes before Mike and Lauren, so we had a minute to take a picture in front of Janet’s colorful salad.

And this was the last picture before we sat down to enjoy our simple birthday feast. After we let our dinner digest a bit, it was time to start the dessert. Like I mentioned above, it didn’t turn out exactly as I was hoping, but it was still very good, and definitely different, especially when I added a bit of chocolate balsamic vinegar on top of the strawberries as a finishing touch.

Even Vinnie got dressed up for the occasion and was sporting a blue bow to say Happy Birthday to Elizabeth. 🙂

So from all of us, including all the fur babies, Happy Birthday Elizabeth. I hope you had a good time and enjoyed our celebration of you. 🙂

My problem is there are way too many good recipes and dishes out there just waiting to be cooked and tasted and not nearly enough time. I am always experimenting with new recipes and tweaking recipes that are already tried and true. And that is really fun and exciting for me. But when I find recipes we really like, it’s fun to go back and revisit them too. And every now and then, I just have to make the good, warm, delicious, comforting food we crave too. This time, it was another German cooking adventure, with another batch of Bavarian goulash. Rarely do I share my revisits, unless it has been awhile in between, and it has been awhile since I last made a goulash.

Yes, I have made Bavarian goulash many times, and yes, I have shared it with you too. A Time for Bavarian Goulash, Bavarian Goulash But, it has been awhile since my last time, and I don’t want you to forget about it. It is such a warm and comforting, delicious dish. It was a perfect recipe for a cold winter’s night too. I served it over creamy mashed potatoes with green beans on the side, followed with a rich, warm, full bodied red wine on the side. Goulash is NEVER served just by itself. It is almost always served with potatoes of some sort, and quite often mashed, although it is served over wide egg noodles a lot too. I have enjoyed it both ways, but I have to say, I prefer it over mashed potatoes.

Since I have shared this recipe with you a couple of times, I will not go into the actual recipe again, though I will remind you of the cooking procedures.

Once everything is cut and sliced the way you want it, coat the beef cubes in flour. Cook the meat in a very hot skillet with a combination of butter and olive oil for about 7-10 minutes, stirring frequently, until it is completely browned.

Add the mushrooms, garlic and onions and continue to cook for an additional 5-7 minutes, or until the onions are translucent.

Then add the tomatoes, tomato paste, red wine, beef broth and seasonings to the pot. Mix well and bring to a boil, then reduce to a simmer and continue to cook for about 1 1/2 hours, stirring often.

Once everything is ready, it is time to dish it all up and serve over either creamy mashed potatoes or noodles and enjoy. Delicious! Kostlich, especially on a cold, chilly night. This will warm you up from the inside out.

Have a great day Everyone! Stay safe, stay well and stay warm. ‘Til next time.

The other day, after wining with Janet, Bob, Mike and Lauren, we took a trip to Jerusalem – the restaurant in Denver that is. I wish we were really going to Jerusalem, but that will just have to wait for another time, although Janet and Bob will be going for real in March. I can’t wait to hear all about their fun adventures.

Jerusalem is a Middle Eastern restaurant centrally located in Denver. Jerusalem Restaurant is a family-owned business that has been serving authentic Mediterranean and Middle Eastern cuisine in Denver for over three decades. Jerusalem Restaurant is acclaimed for their authentic Mediterranean/Middle Eastern cuisine, warm hospitality and lively ambiance.

Jerusalem Restaurant provides traditional recipes that contain robust flavors of the Mediterranean region prepared with the freshest ingredients obtained locally.

We dined upstairs. The walls were decorated with tent-like materials and was authentic Middle Eastern design. Normally that would have been very charming, however, it was bitter cold outside, and unfortunately, we were all freezing, but that is no reflection upon the restaurant itself. Jerusalem has no control over the weather or Mother Nature. The food was delicious and despite the weather, we all had a good time.

We ordered a variety of things and we all sampled everything. We started off with some hummus and pita bread. The hummus was so smooth and creamy.

Mike and Lauren started off with a bowl of lentil soup.

We also ordered a couple of plates of sambusa that were deep-fried potato and spice pockets. They just melted in our mouths.

There were a few gyros ordered around the table, some chicken and some beef/lamb. The meat was very tender and flavorful. Some had deliciously crisp, perfectly fried French fries on the side, and Bob order fatoush as a side dish.

Fatoush is a salad made from tomatoes, onions, and cucumbers all mixed together and spiced perfectly with Mediterranean spices and garlic.

Janet and I shared a mixed vegetarian platter with more hummus, baba ganouj, falafels, more French fries, tabbouleh, dolmas and rice. We think we had the best deal because we got a lot of variety.

Everything was delicious and we all had a fun time. Because we all shared and sampled, none of us ate too much, and we all saved a little room for dessert later. They had a wide variety of Middle Eastern desserts from which to choose. All were delicacies, which made it hard to choose just one. There were a few variations of baklava, which is definitely a weakness of mine. We decided upon one of the baklava desserts. It was light and flaky and just perfect.

Jerusalem is a small restaurant with seating areas downstairs, upstairs, and weather permitting, outside too. They also have a thriving take-out business as well. They are located at 1890 East Evans Avenue, in Southeast Denver. You can walk in our call ahead. Their phone number is (303) 777-8828.

It’s always so much fun when all our friends are adventurous foodies like us. Every time we go out, we always have new culinary adventures and make very tasty memories. And no matter what we do, we always have a great time together. Life is very good indeed, and not to mention, very tasty as well:)

Have a great day Everyone. Stay safe and stay well. ‘Til next time.

Cookies come in many shapes, forms and sizes. Some have fillings, some don’t. Some have toppings, some don’t. Some have chocolate, some have nuts, some have fruit, and some have none. The possibilities are endless. Cookies have been my absolute favorite snack my whole life. I can honestly say I don’t think I have ever come across a cookie I don’t like. Of course there are some I like better than others, but over all, if it’s a cookie, I can pretty much guarantee I am going to enjoy it. My big problem is there are way too many cookies and not nearly enough time to enjoy them all. 🙂

Because I love cookies so much, I try not to have many around the house at any given time, though I make them all the time to give away. I do my best to make them when I have another home for them rather than mine, otherwise I would easily eat them all.

My latest batch of cookies were little tiny jeweled tartlets. Aside from them being pretty to look at, and tasty to eat, they are also only about 20 calories each, making them even better. SWEET!!!!!!

These precious little gems are refrigerator cookies made with whatever kind of jam or preserves you like. They are not overly sweet, but are just sweet enough, to satisfy, especially when dusted with powdered sugar.

Jeweled Tartlets

These little jeweled gems are easy to make but are time consuming. So make them when you have plenty of time to dedicate to the process. They only require a few basic ingredients that we all have on hand in our pantries too.

1 large egg yolk or 2 medium egg yolks

1/2 tsp orange extract or vanilla

1 1/2 cups flour

1/2 cup sugar

1/4 tsp salt

1/2 tsp orange or lemon zest

3/4 cup cold butter, cubed

1/2 cup of your favorite fruit jam or preserves

Combine the flour, salt, butter and zest in the food processor and pulse until it all resembles coarse sand. I chose to use orange zest and therefor used orange extract too. I love orange flavoring.

Beat the eggs slightly, add and the orange extract or vanilla, then add to the flour mixture and blend until large moist clumps start to form.

Empty the mixture onto a work surface and start molding together with your hands until it all sticks together and forms a dough. Then shape it into a square or a rectangle, wrap with plastic wrap and refrigerate for at least 2 hours.

When the dough has set, slice it into strips about 1/2 inch wide., then cut into small pieces and roll in the palm of your hand until the pieces form into small balls.

Place the dough onto a baking sheet lined with parchment paper. With the end of a wooden spoon, punch a small hole into the center of each ball and press it lightly with your fingers to enlarge the hole. Place back in the refrigerator for about 15 minutes to set.

Preheat the oven to 350*F or about 190* C.

Carefully fill each whole with a dollop of your favorite jam or fruit preserves. I used both raspberry preserves and orange marmalade.

Once all the cookies are filled, place the baking sheets into the oven and bake for about 15 minutes, or until the edges of the cookies just begin to turn a very light golden color and the cookies are set. Allow them to cool completely on a wire cookie rack. Once they are completely cooled, if you like, you can give them a light dusting of powdered sugar to add the finishing touches.

Because these are tiny and each cookie is only about 20 calories, you can pop these in your mouth and eat a bunch with little or no guilt at all. I know I can. 🙂

Have a great day Everyone. Stay well and stay safe. ‘Til next time.

My apologies. Nothing to share today due to a lot of issues with my eyes as of late. I should be back to normal later. I had to see the eye surgeon this morning and my eyes are still having difficulty focusing, so reading and writing is a bit challenging at the moment.

Have a great day. Stay safe and stay well Everyone. ‘Til next time.

Pork served with apples has been around for centuries. It is served this way in many European cultures, especially in the German, Polish, Hungarian and Russian cultures. Apples, other fruits in general, were paired with a lot of meats and other dishes long before sugar was readily available to many households. The apples and fruits were used to sweeten things up, but when apples are paired with cabbage, they are thought of as more savory than sweet. This combination of apples and cabbage, particularly red cabbage is very popular in the Germanic countries, especially when served with pork or sausage, though it is often used with chicken as well.

There are a lot of theories as to why pork and apples two are always paired together. One is that, in ancient times, the acidity of apples helped digest meats such as pork. Another is that farmers used to let pigs clean up the orchards of any fallen apples, thus associating the two. Another one is that when apples are usually ripe, farmers often begin butchering their meat around the same time and eventually put the two together. All I know for sure is that apples, pork and red cabbage all taste great together. The rest is up for debate.

Larry is of German ancestry, so every now and then I prepare traditional German foods for us. Unlike most of us, Larry’s background is 100% German. Me, on the other hand, I am am 100% American mutt, with my background coming from all over Northern Europe, which eventually landed in Australia (my dad). Variations of pork with apples and red cabbage are in all of my German cookbooks, and I have made many of them. They are all delicious with only subtle differences.

You can use any kind of firm apples for this dish. You want firm apples since other varieties will turn mushy in the cooking process. I prefer to slice my apples, making them easier to eat, although some recipes call for just slicing them in half. Again, your choice. I used small apples that I had.

German Pork with Apples and Red Cabbage

My good friend Julia, our very own from https://retirementrvdream.com/, sent me a delicious care package for Christmas that included this fabulous boiled apple cider. I had never heard of it before, and now I am wondering how I ever got by so long without it. I used this in my dish and WOW! The flavor was fantastic!

2 lbs pork chops, or sausage

2-3 firm apples of your choice, either sliced or cut in half

1/2 red onion, sliced thick

1/2 head red cabbage, sliced

salt & pepper to taste

1 cup apple cider

2-3 TBSP apple cider vinegar

butter and olive oil for cooking

Get a large skillet VERY hot, then add a combination of both olive oil and butter.

Pat dry the pork chops with a paper towel and season with salt and pepper on both sides. Sear the pork on all sides, about 2-3 minutes per side depending on thickness, until you have a golden crust all around. Once the pork is completely seared, remove it from the skillet and set aside.

Add more olive oil and /or butter if needed then add the cabbage, onions and apples. Stir occasionally, and cook for about 5-7 minutes, or until they are tender.

Add both the cider and the cider vinegar and adjust the seasonings as needed.

Red-add the pork to the dish. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, stirring occasionally. At about the half way point, turn the pork over and continue cooking.

I served this delicious dish along side some very creamy mashed potatoes, making it even more of a German dish, and some chardonnay. I served white wine because it is pork, however, a smooth red wine would also go very nicely with this dish too.

This dish is Kostlich or delicious! GenieBen! Enjoy!

Have a great day Everyone. Stay safe and stay well. ‘Til next time.