Smothered mushroom stuffed pork chops

1 shallot diced

1 stalk celery, diced

about a cup of coarsely chopped mushrooms

1 tablespoon minced garlic

1 tablespoon dried parsley leafs

1/2 stick butter

1/4 cup freshly grated parmisian cheese

salt and pepper to taste

2 to 4 thick cut bone in pork chops

1/4 cup olive oil

1/2 cup flour

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika or cayenne pepper

1 cup chicken stock or broth

1/2 cup 2% milk

preheat over to 375 degrees. cook shallot and celery in butter on med high heat until shallot is translucent.  add the celery, mushrooms, garlic, parsley, salt and pepper, cook until mushrooms are tender.  take off of heat and add parmisian, mix well and set aside.  slit the pork chops on side away from bones almost to the bones, fan the knife inside the slit to widen the cut inside, do not make the cut to long on the outside or the stuffing will fall out during cooking.  stuff mushroom mixture into pork chops.  if there is any stuffing left over, set aside.  mix flour with onion powder, garlic powder, salt, pepper, and paprika or cayenne.  dry the chops with paper towels and dredge in flower, shaking off excess.  heat olive oil in pan over medium heat, brown chops for 2-3 minutes on each side.  set chops on baking sheet, and cover with any remaining mushroom stuffing, bake for approx. 30 minutes until done.  lower heat of oil to med low. add some of the leftover seasoned flour to the oil and cook for about a minutes.  add the chicken stock and cook until thickened, then slowly add milk and cook for about 4 minutes, stirring constantly.  when the chops are finished baking, serve smothered with gravy.

I served it with mashed new potatoes with the gravy also over the potatoes....new experiment, we loved it.

Pork Stir Fry- Tina Style

3/4 lb. thin sliced pork tenderloin
3 tablespoons grated fresh ginger
2 cloves garlic, minced
3 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil

1 cup chicken stock or broth, homemade or low sodium
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons cornstarch

1/2 onion, chopped
1 bell pepper, julienned
1 handful snow peas
1 lg. handful sliced mushrooms
8 baby carrots, sliced
1 crown fresh broccoli
1 teaspoon white pepper
1 tablespoon olive oil
1 tablespoon sesame oil
Reduced sodium soy sauce to taste
2 chopped green onions

Steamed rice, I used 1 cup dry to 2 cups water in my rice steamer

Mix the pork, ginger, garlic, and soy sauce together and marinate in the fridge for at least 30 minutes.  Add the chopped veggies and pepper with olive oil and sesame oil to high heat pan or wok, stir fry until tender crisp, about five minutes.  Set veggies aside in bowl.  Add olive and sesame oil back to pan and stir fry pork mixture until no longer pink, about 3 minutes, add pork mixture to veggies in bowl.  Mix stock, soy sauce, oyster sauce, and cornstarch and add to pan on high heat, stir until thickened, about 5 minutes.  Add veggies and pork back to pan with green onions and mix together on medium heat for about a minute.  Add extra soy sauce to taste.  Serve immediately over steamed rice. 

Note: you can add jalapeños or crushed red pepper to veggies while stir frying, I couldn't because my bf can't do spicy.  I added Siracha sauce (rooster sauce) in my bowl, it was awesome!

I apologize

I know it's been forever since I've posted and I have to say a HUGE "I'm sorry" to Tina who's sent me a few recipes that I just never got around to posting. The holidays really did a number on me time-wise. I'm going to try to do better.

Much Love,
M

Nette's Nanner Bread

I've had some of this myself, and I can honestly say - Yum!

4 Mashed Nanners

2/3 Cup Sugar

1/4 Cup Milk

3 tablespoons Vegetable Oil

1/2 teaspoon vanilla

3 egss

2 2/3 cups Bisquick mix

1/2 chopped Walnuts

Heat oven to 350 and bake in non-stick loaf pan 50-60 minutes.

ENJOY!!

Pumpkin Pie Frappe

I thought that since today is Halloween I'd post something super yummy and pumpkiny.

Ingredients:Coffee & Water In Brewer:3 T ground dark roast Coffee or Espresso
1/2 C Water
In Blender:2 C Ice Cubes (14 - 17)
1/2 C packed Brown Sugar
3 T canned Pumpkin Puree
1/2 t Vanilla Extract
1/4 t Pumpkin Pie Spice
1/3 C Evaporated Milk or Half & Half
Brewed Coffee from above

Directions:Blend until smooth.

Pinto Bean Soup

I had to double check to make sure I hadn't already posted this one. It's getting cold outside which makes me start thinking soups & stews. This is a true family favorite. We eat it as a soup one night with cornbread on the side and the next we drain off a bunch of the liquid, add more beans, heat and serve over tamales. Also, if you're a purest when it comes to cooking and you insist on using dry beans and soaking them, knock yourself out. I have 3 kids and three dogs (and if we're being really honest...a husband who acts like one of the kids sometimes), so the canned beans work just fine for me.

Ingredients:
32 oz. can Pinto Beans
1 lb. bacon, chopped
2 T minced garlic
1 handful cilantro, chopped
1/2 C chopped onion
1 1/2 t Cumin
11/2 t Chili Powder
1 C Roma tomatoes, chopped
36 oz. Beef Broth

In a stew pot, cook bacon until well done. Add garlic, 1-2 T cilantro, and onions, cook until onions are translucent (about 10 min.). Add beans, cumin and chili powder. Stir in tomatoes & beef broth. Bring to a boil, then reduce heat and allow to simmer for 20 minutes. (Note: To use as a simple side only put enough beef broth to cover the beans.)

P.S. In an effort to stay honest. I "borrowed" this picture from a website. I keep forgetting to take one of my own, but trust me, it looks just like that.

Sarah's Grilled Chicken with Jalapeno Caramalized Onion

 

Ingredients

·         Cooking spray

·         4 boneless skinless chicken breast halves, about 5 ounces each

·         Salt and freshly ground black pepper

·         Salt-free roasted garlic seasoning (I used McCormich Perfect Pinch Garlic and Herb)

·         1 tablespoon olive oil

·         1 cup thinly sliced onion

·         2 jalapeno or serrano peppers, seeded and minced

·         2 tablespoons sugar

·         1 cup reduced-sodium chicken broth, divided

·         2 bay leaves

·         2 teaspoons cornstarch

·         2 tablespoons chopped fresh parsley leaves (I never do parsley)

Directions

Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.

Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.

Serve chicken topped with Onions. Yum!!! I did this with Steamed Asparagus and Scott said it was the best mean he’s had!