Yummy Fall Dinner- Maple Glazed Pork Chops

Maple- Glazed Pork Chops

Chops:
            4 pork chops (3/4 inch thick)

            ¼ teaspoon salt

            ¼ teaspoon coarse ground black pepper

Maple glaze:

            ¾ cup pure maple syrup

            2 tablespoons brown sugar

            2 tablespoons ketchup

            2 tablespoons mustard

            1 tablespoon Worcestershire sauce

Directions:

1.      Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.

2.      When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 minutes, turning once.

3.      Brush pork chops with glaze. Cook an additional 10 minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.

Ø  Glaze can also be used as a marinate.

Yummy chicken dish- Chicken Saltimbocca

Chicken Saltimbocca

Ingredients:

4 boneless skinless chicken breasts (about 6 oz. each)

1/3 cups all-purpose flour

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon salt

2 Tablespoons olive or vegetable oil

4 slices prosciutto (about 3 oz)

4 slices (1 oz. each0 mozzarella cheese

1 teaspoon chopped fresh sage leaves

¾ cup chicken broth

1 Tablespoon butter or margarine

Directions:

1.      Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet (or rolling pin) until ¼ inch thick. In a shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.

2.      In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on the outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly, cook for 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.

3.      Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about ¼ cup. Remove from heat, beat in butter. Spoon over chicken.

GGreat dish to serve with rice pilaf and green beans. (SO YUMMY!!)

Chicken & Brown Rice Salad

Chicken and Brown Rice Salad

Ingredients:

2 bags Boil in a bag whole grain brown rice

2 cups cooked chicken breast, cooled and shredded

2 medium green apples, thinly sliced

1 cup red onion, finely chopped (optional) (I only used 1/2 cup)

1/3 cup toasted walnuts, coarsely chopped

2 Tbsp. fresh sage, chopped

6 Tbsp. balsamic vinaigrette

Directions:

1.       Prepare brown rice according to package directions. Let cool.

2.       If chicken is not already cooked, grill in pan over medium-high heat until cooked through.  Let cool.

3.       In a large bowl, toss together rice, chicken, green apple, red onion, walnuts,  and balsamic vinaigrette.

4.       Garnish with fresh sage. Serve cold or at room temp.

S

My apologies

I wanted to write and apologize to my followers for not posting new recipes. I however got stitches in my hand and it hurts badly (they come out today!) and then college starts. I promise to post 1-2 new recipes a month starting in Sept!  Until then please try the ones previously posted.

~Happy cooking!

Meatballs

Here is a quick, easy and tasty meal that all you have to do it throw it in the crock pot and forget it! Sweet and sour meatballs. My sister taught me this recipe and it's always a hit when it's at a party or for dinner.

Ingredients:

32 oz. Ketchup
32 oz. Grape jelly
1 pkg. frozen meatballs (I use turkey)

Directions:
Place all ingredients in crock pot, set on low cook for 4-6 hours, stirring occasionally.

• These can be served alone as an appetizer or with rice or mashed potatoes as an entree. 

I know the recipe may sound weird but believe me they are tasty. You wouldn't even know what was in them if you didn't make them, and no one will believe you when you tell them!

~ Happy Cooking  and Bon Appetite!

Fantasy Football Food :)

This is the fantasy football draft weekend, and I figured I would be a good wife and make some food for them. So bright and early this morning I was in my little galley kitchen chopping, mixing and baking. 

I made a yummy recipe that I received from Alli, my new cousin's girlfriend. It's a buffalo chicken dip. I've made it several times before and it is always a crowd pleaser. 

While that was in the oven I made a blueberry cake. This is a family recipe from Zachary's mom side. It is so yummy especially when made with wild Maine blueberries.  It is one of my favorite cakes now  and one that will always be special to Zachary and I as it was also our wedding cake! 

~ Happy Cooking and Bon Appetite! 

Buffalo Chicken Dip

Ingredients:

2 cans canned chicken (sm. or lg. depending upon how chunky you want it) *
½ c. Ranch dressing
½ c. crumbled blue cheese
½ c. Frank’s hot sauce
1 stick cream cheese

Directions:

Mix all together and bake at 375 for about 25 minutes or until bubbly. Stir halfway.

Ø  Can also use 2-3 cups chopped cooked chicken

Blueberry Boy Bait Cake

Ingredients:

1 cup sugar

2/3 cup shortening

1 ½ cups flour
2 eggs

1 cup milk

1 tsp salt

2 tsp baking soda

1 ½ cups blueberries

1Tbls. Cinnamon

Directions:

Cream: 1 cup sugar

            2/3 cup shortening

            Add 1 ½ cups flour

Set Aside-3/4 cup of mixture for topping

Combine remaining mixture with:

            2 egg yolks

            1 cup milk

            1 tsp salt

            2 tsp baking soda

Beat until stiff:

            2 egg whites

Fold stiff egg white into batter.

Fold in 1 ½ cups blueberries that have been lightly dusted with flour.

(Excess flour removed with sifting in a sieve)

Pour into greased and flour 13x9 pan.

Add 1Tbls. Cinnamon to reserved topping. Stir to combine.

Sprinkle cinnamon topping over cake.

Bake at 350 degrees for @40min.

Mini Meatloaves

I wanted to make meatloaf for dinner last night but didn't want to make a big one because they can be dry. So I made mini meat loaves, they were very tasty and moist. They made my house smell so yummy! Hope you enjoy!




~Happy cooking and Bon appetite!  :)

Smells So Yummy Mini Meat Loaves

Ingredients:

1 lbs. lean ground beef

1 egg, beaten

1 cup spaghetti sauce (I used Prego Traditional)

½ cup bread crumbs (I used Italian)

Salt and pepper, to taste (about 1/2 tsp each)

Directions:

1.       Preheat oven to 350 degrees

2.       Combine all ingredients in a large bowl and shape into 3-inch balls.

Place 1 ball into each greased muffin cup and bake at 350 degrees for 30-45 minutes, or until the meat is browned on the outside and no longer pink inside