Smothered Pork Chops
5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.
Review: Made as stated and it was GREAT! This was very tasty!
Sunday, July 17, 2011
Pico De Gallo
Pico De Gallo
Ingredients
2 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
4 sprigs fresh cilantro, finely chopped
3 green onion, finely chopped
2 tablespoons of garlic
1/4 teaspoon salt
Juice of one lime
Directions
1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro, garlic and green onion. Season with salt and pepper. Squeeze the juice of one lime over mixture Stir until evenly distributed. Refrigerate for 30 minutes.
Review: These measurements can be modified upon the spice that you prefer. The original recipe was adapted from allrecipes. This is great tasting and makes a great addition to an Mexican inspired dish.
Ingredients
2 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
4 sprigs fresh cilantro, finely chopped
3 green onion, finely chopped
2 tablespoons of garlic
1/4 teaspoon salt
Juice of one lime
Directions
1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro, garlic and green onion. Season with salt and pepper. Squeeze the juice of one lime over mixture Stir until evenly distributed. Refrigerate for 30 minutes.
Review: These measurements can be modified upon the spice that you prefer. The original recipe was adapted from allrecipes. This is great tasting and makes a great addition to an Mexican inspired dish.
Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos adapted from Real Mom Kitchen
•1 whple chicken
•1 onion, diced
•1 (16 oz.) jar of salsa verde
•1 (4 oz.) can diced green chilies
•1 tsp ground cumin
•1/4 tsp of salt
•1/8 tsp of pepper
•2 cloves of garlic, minced
•shredded cheese
•guacamole
•pico de gallo or fresh salsa
•tortilla shells
1.Place chicken in the bowl of a slow cooker.
2. In a small bowl mix cumin, salt and pepper. Rub seasoning into the skin of the chicken. Top chicken with the diced green chiles, onion, and garlic. The pour the slasa over the chicken.
3.Cover and cook on low for 8 hours.
4.Remove chicken from pot and shredded. Mix in enough of the juice leftover in the slow cooker to make the meat moist.
5.Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.
Review: I made this and then froze half the chicken to use latter to make enchildas. The chicken had great flavor and was supper smple to prepare.
•1 whple chicken
•1 onion, diced
•1 (16 oz.) jar of salsa verde
•1 (4 oz.) can diced green chilies
•1 tsp ground cumin
•1/4 tsp of salt
•1/8 tsp of pepper
•2 cloves of garlic, minced
•shredded cheese
•guacamole
•pico de gallo or fresh salsa
•tortilla shells
1.Place chicken in the bowl of a slow cooker.
2. In a small bowl mix cumin, salt and pepper. Rub seasoning into the skin of the chicken. Top chicken with the diced green chiles, onion, and garlic. The pour the slasa over the chicken.
3.Cover and cook on low for 8 hours.
4.Remove chicken from pot and shredded. Mix in enough of the juice leftover in the slow cooker to make the meat moist.
5.Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.
Review: I made this and then froze half the chicken to use latter to make enchildas. The chicken had great flavor and was supper smple to prepare.
Italian inspired chicken
Italian inspired chicken from a Dear friend! Thanks again Beverly!
2 pounds of chicken breasts
2 tablespoons of pappy's choice seasoning
2 jars of Ragu Four cheese
5 slices of bacon, cooked and cut up into pieces
1 cup of fresh mushrooms
1 small tomato, diced
parsley if desired
Directions:
1.season chicken breast the day before with pappy's choice seasoning. Refrigerate.
3. Cook bacon, and set aside.
2.The next day In the bottom of a roasting pan add i jar of four cheese Alfredo sauce then add chicken, top with diced bacon pieces, fresh mushrooms then add another jar of Alfredo sauce then garnish with diced tomatoes and a bit of parsley if desired
3.bake at 350 for about 1 hour or until chicken is done.
Review: This tasted great and had plenty of flavor! We served ours over pasta and the kids loved the flavor of the sauce!
2 pounds of chicken breasts
2 tablespoons of pappy's choice seasoning
2 jars of Ragu Four cheese
5 slices of bacon, cooked and cut up into pieces
1 cup of fresh mushrooms
1 small tomato, diced
parsley if desired
Directions:
1.season chicken breast the day before with pappy's choice seasoning. Refrigerate.
3. Cook bacon, and set aside.
2.The next day In the bottom of a roasting pan add i jar of four cheese Alfredo sauce then add chicken, top with diced bacon pieces, fresh mushrooms then add another jar of Alfredo sauce then garnish with diced tomatoes and a bit of parsley if desired
3.bake at 350 for about 1 hour or until chicken is done.
Review: This tasted great and had plenty of flavor! We served ours over pasta and the kids loved the flavor of the sauce!
Friday, July 15, 2011
Friday Favorites
Once again I am partcipating in Friday Favorites over at finding joy in my kitchen! Come join us and check out a ton of great recipes!
Sweet and Sticky Grilled Drumsticks
Frozen Banana Pineapple cups
Slow Cooker Chicken Tacos
Citrus Berry Stuffed French Toast
Grilled Zucchini and Summer Squash
Sweet and Sticky Grilled Drumsticks
Frozen Banana Pineapple cups
Slow Cooker Chicken Tacos
Citrus Berry Stuffed French Toast
Grilled Zucchini and Summer Squash
Wednesday, July 13, 2011
Lime chicken Marinade
Lime chicken Marinade from blog chef
1 ½ lbs boneless skinless chicken breasts
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
3 green onions (chopped)
4 garlic cloves (minced)
Zest from ½ lime
Cooking Instructions:
Step 1: In a sealable plastic bag or bowl combine red wine vinegar, lime juice, sugar, salt, pepper, green onions, garlic and lime zest. Add chicken. Seal and refrigerate for 6 hours to overnight.
Step 2: Once chicken is done marinating, heat and grease an outdoor grill (or indoor grill pan) and grill chicken until it is fully cooked and has reached an internal temperature of 165 degrees.
Review: The marinade was great. I marinaded mine overnight and it was delicious!As the blog chef suggested this chicken would be great in a quesadilla or taco. We had it grilled, but may use leftovers in quesidalls tomorrow!
1 ½ lbs boneless skinless chicken breasts
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
3 green onions (chopped)
4 garlic cloves (minced)
Zest from ½ lime
Cooking Instructions:
Step 1: In a sealable plastic bag or bowl combine red wine vinegar, lime juice, sugar, salt, pepper, green onions, garlic and lime zest. Add chicken. Seal and refrigerate for 6 hours to overnight.
Step 2: Once chicken is done marinating, heat and grease an outdoor grill (or indoor grill pan) and grill chicken until it is fully cooked and has reached an internal temperature of 165 degrees.
Review: The marinade was great. I marinaded mine overnight and it was delicious!As the blog chef suggested this chicken would be great in a quesadilla or taco. We had it grilled, but may use leftovers in quesidalls tomorrow!
Meatball Sandwich
Meatball Sandwich from For the Love of Cooking
Mushroom Marinara:
2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 tsp white sugar
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste
Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.
Meatballs:
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.
Hoagie rolls
Mozzarella cheese, shredded
Parmesan cheese, shredded
Fresh basil, chopped
To assemble, place meatballs with some sauce in the hoagie rolls. Sprinkle the top with mozzarella and Parmesan. Place in a pan, under the broiler and melt cheese - watch carefully so don't burn. Top with basil and serve. Enjoy!
ReviewOk..the first time I made this I cheated and used jarred sauce, but the second time I made these I made it from scratch! Both good, but I loved the flavor of the homemade sauce. I made an extra batch and refrigerated it!
Mushroom Marinara:
2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 tsp white sugar
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste
Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.
Meatballs:
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.
Hoagie rolls
Mozzarella cheese, shredded
Parmesan cheese, shredded
Fresh basil, chopped
To assemble, place meatballs with some sauce in the hoagie rolls. Sprinkle the top with mozzarella and Parmesan. Place in a pan, under the broiler and melt cheese - watch carefully so don't burn. Top with basil and serve. Enjoy!
ReviewOk..the first time I made this I cheated and used jarred sauce, but the second time I made these I made it from scratch! Both good, but I loved the flavor of the homemade sauce. I made an extra batch and refrigerated it!
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