This recipe makes the most tender and flavorful pork chops, and the biggest bonus, it's a crock pot dish!
Ingredients
3 thick, center cut pork chops, rinsed, patted dry, and trimmed of all visible fat
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons canola oil
1 medium sweet onion, sliced into thin strips
1 large tart cooking apple, such as Jonagold, Winesap, or Goldrush, peeled, cored, and thinly sliced
1/2 cup apple cider
1 can chicken broth
1 Tablespoon Dijon mustard
1 bay leaf
cooking spray
Spray crock pot with cooking spray.
In medium frying pan, heat the canola oil. While oil is heating, place pork chops, flour, salt, and pepper in a Ziploc bag. Shake until pork chops are well-coated. Remove the pork chops from the bag, placing carefully in frying pan. Discard bag. Brown the pork chops on each side. Remove to crock pot. Do not clean the pan!
Place the onions in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot, on top of the pork chops. Do not clean pan!
Place the apples in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot on top of the onions.
Pour the apple cider and chicken broth over everything in the crock pot. Add the Dijon mustard and stir to mix everything well. Toss the bay leaf on top.
Cook on low for 8 hours.
Serve with the apples, onions, and broth poured over top of a pork chop. The leftovers of this dish are awesome too, even more flavorful than when first made.
Friday, November 28, 2008
Thursday, November 27, 2008
Holiday Sweet Potatoes
This recipe is a single serving on any regular day, however on a holiday it could feed two since there are so many other dishes to try!
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Thursday, November 13, 2008
BBQ Pork Chops
This would be super served with the Macaroni and Cheese recipe.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Potato Soup
This is a sinful recipe. Loosen your belt before eating.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
Macaroni and Cheese
My neighbor made this for a potluck and wow!! This is the #1 favorite for us now, kid-tested and highly approved by my picky little one. So good with chili in the winter.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
Creamy Basil Chicken
This is a great crock pot recipe.
Ingredients
2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese
In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!
After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.
Spoon over cooked orzo. Garnish with Parmesan cheese.
***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.
Ingredients
2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese
In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!
After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.
Spoon over cooked orzo. Garnish with Parmesan cheese.
***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.
Chicken Broccoli Noodle Bake
Umm, comfort food for the cold weather. I came up with this one for one of our holiday gatherings.
Ingredients
2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)
All at the same time:
In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.
Cook egg noodles according to package directions.
Steam broccoli.
Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.
In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.
Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.
Bake until heated through and cheese is melting, about 30-40 minutes.
Ingredients
2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)
All at the same time:
In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.
Cook egg noodles according to package directions.
Steam broccoli.
Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.
In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.
Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.
Bake until heated through and cheese is melting, about 30-40 minutes.
Double Chocolate Crinkle Cookies
It's about time for holiday baking. These little cookies are perfect for your holiday gatherings. I took these to a "girl's night" scrapbooking party and came home with an empty plate. They taste like mini brownies.
Ingredients
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1/2 cup dark chocolate chips
1/2 cup powdered sugar
Combine flour, baking powder, and salt. Set aside.
In large mixing bowl, beat butter and sugar until well blended. Beat in eggs. Add melted chocolate and continue beating until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Cover and chill 1-2 hours or until the dough is easy to handle.
When dough is ready, preheat oven to 350.
Coat your hands with powdered sugar (so dough doesn't stick). Shape dough into 1-inch balls. Roll each dough ball in powdered sugar. Place on ungreased cookie sheet, spacing 1-inch apart.
Bake 10-12 minutes or until edges are set and tops are crackled. Cool on wire rack.
Makes about 3 dozen cookies.
Ingredients
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1/2 cup dark chocolate chips
1/2 cup powdered sugar
Combine flour, baking powder, and salt. Set aside.
In large mixing bowl, beat butter and sugar until well blended. Beat in eggs. Add melted chocolate and continue beating until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Cover and chill 1-2 hours or until the dough is easy to handle.
When dough is ready, preheat oven to 350.
Coat your hands with powdered sugar (so dough doesn't stick). Shape dough into 1-inch balls. Roll each dough ball in powdered sugar. Place on ungreased cookie sheet, spacing 1-inch apart.
Bake 10-12 minutes or until edges are set and tops are crackled. Cool on wire rack.
Makes about 3 dozen cookies.
Sweet and Sour Kielbassi
Sick of the meatballs with the grape jelly sauce (ick) at every holiday party? Try something different. The folks in southwestern PA love their kielbassi, and this dish makes it taste yum! This is a large potluck-sized recipe, so cut in half for smaller parties.
Ingredients
2 large cans pineapple chunks (do NOT drain)
2 jars chili sauce
1 cup brown sugar
6 lb. kielbassi
Preheat oven to 350. Spray baking dish with cooking spray - if using full recipe, use a lasagna-sized pan. Half could go in a 13x9 baking dish. Or, you could use a large crock pot, also sprayed with cooking spray.
Combine chili sauce, brown sugar, and pineapple chunks (with their juice) in a large bowl. Slice kielbassi into bite-sized chunks and toss with sauce mixture.
Pour into baking dish of choice. Bake at 350 for 2-3 hours. Crock pot, on low for about 5-6 hours. Serve hot.
Ingredients
2 large cans pineapple chunks (do NOT drain)
2 jars chili sauce
1 cup brown sugar
6 lb. kielbassi
Preheat oven to 350. Spray baking dish with cooking spray - if using full recipe, use a lasagna-sized pan. Half could go in a 13x9 baking dish. Or, you could use a large crock pot, also sprayed with cooking spray.
Combine chili sauce, brown sugar, and pineapple chunks (with their juice) in a large bowl. Slice kielbassi into bite-sized chunks and toss with sauce mixture.
Pour into baking dish of choice. Bake at 350 for 2-3 hours. Crock pot, on low for about 5-6 hours. Serve hot.
Spinach Artichoke Dip
This is a crowd favorite. Guaranteed, you will be asked for a copy of this recipe!
Ingredients
1-8 oz. cream cheese, softened
1 cup mayonnaise (use real mayo, not Miracle Whip)
1 package veggie dip/soup mix
1-10 oz. frozen chopped spinach, thawed and well-drained
1-14 oz. can artichoke hearts, drained and chopped
1-12 oz. shredded mozzarella cheese
4 cloves garlic, peeled and minced
spray cooking oil
Preheat oven to 350. Spray 2-quart baking dish with spray cooking oil.
Using a food processor, combine cream cheese, mayonnaise, and soup/dip mix, pulsing until well mixed. Add spinach and pulse. Add garlic and artichoke hearts and pulse. Lastly, add mozzarella and pulse lightly.
Spread into the sprayed 2-quart baking dish. Bake for 30 minutes or until lightly browned at edges.
Best served with an unflavored version of any of the following: melba toasts, Ritz crackers, pita chips, or bagel chips.
***Can also be heated in a crock pot, on low, stirring often. Watch closely for burning against the sides. Spray the crock pot with cooking spray before use.
***My aunt and uncle have adapted this recipe to include chicken to serve as a meal. I haven't tried it yet because I keep forgetting, but it sounds divine!
Ingredients
1-8 oz. cream cheese, softened
1 cup mayonnaise (use real mayo, not Miracle Whip)
1 package veggie dip/soup mix
1-10 oz. frozen chopped spinach, thawed and well-drained
1-14 oz. can artichoke hearts, drained and chopped
1-12 oz. shredded mozzarella cheese
4 cloves garlic, peeled and minced
spray cooking oil
Preheat oven to 350. Spray 2-quart baking dish with spray cooking oil.
Using a food processor, combine cream cheese, mayonnaise, and soup/dip mix, pulsing until well mixed. Add spinach and pulse. Add garlic and artichoke hearts and pulse. Lastly, add mozzarella and pulse lightly.
Spread into the sprayed 2-quart baking dish. Bake for 30 minutes or until lightly browned at edges.
Best served with an unflavored version of any of the following: melba toasts, Ritz crackers, pita chips, or bagel chips.
***Can also be heated in a crock pot, on low, stirring often. Watch closely for burning against the sides. Spray the crock pot with cooking spray before use.
***My aunt and uncle have adapted this recipe to include chicken to serve as a meal. I haven't tried it yet because I keep forgetting, but it sounds divine!
8-Layer Dip
This is one to play around with, to suit your taste buds, by omitting ingredients or adding others.
Ingredients
1 - 16 oz. can vegetarian refried beans
1 Tablespoon chili powder
1 cup light sour cream
1 cup salsa (mild or medium)
1 cup shredded lettuce (for ease, they sell this bagged in the produce section)
1 cup shredded cheddar, sharp, 2%, or Mexican
1/2 cup finely diced onion
1 tomato, finely diced
1 small can sliced, pitted, black olives
Mix beans and chili powder. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture. Then spread the salsa over the sour cream. Sprinkle the onions over the salsa and then the cheese over the onions. Next in layering is lettuce, then olives, then tomatoes.
Chill until ready to serve.
Serve with tortilla chips.
Ingredients
1 - 16 oz. can vegetarian refried beans
1 Tablespoon chili powder
1 cup light sour cream
1 cup salsa (mild or medium)
1 cup shredded lettuce (for ease, they sell this bagged in the produce section)
1 cup shredded cheddar, sharp, 2%, or Mexican
1/2 cup finely diced onion
1 tomato, finely diced
1 small can sliced, pitted, black olives
Mix beans and chili powder. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture. Then spread the salsa over the sour cream. Sprinkle the onions over the salsa and then the cheese over the onions. Next in layering is lettuce, then olives, then tomatoes.
Chill until ready to serve.
Serve with tortilla chips.
Balsamic Viniagrette
This is my hubby's recipe, so the garlic is strong!! If you are not a fan of garlic, try using half the first time.
Ingredients
4 cloves garlic, peeled
1 cup olive oil
1/2 cup balsamic vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon pepper
Toss everything into a blender and blend well.
***For a sweeter taste, switch the balsamic vinegar for apple cider vinegar.
Ingredients
4 cloves garlic, peeled
1 cup olive oil
1/2 cup balsamic vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon pepper
Toss everything into a blender and blend well.
***For a sweeter taste, switch the balsamic vinegar for apple cider vinegar.
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