Herb-Stuffed Pork Chops

We had this the other day, and it was to die for!

I just used a box of stove top stuffing, but here is the recipe for theres.

3/4 c. chopped onion
1/4 c. chopped celery
2 Tblsp. butter
2 Cups day-pld bread cubes
1/2 cups minced fresh parsley
1/3 cups evaporatedmilk
1 tsp. fennel seed, crushed
1-1/12 tsp. salt,divided
1/2 tsp. pepper divided
6 rib or loin pork chops
3/4 cup white wine or chicken broth

In askillet,saute onion and celery in butter until tender. Addbread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8tsp. pepper; toss to coat. Cut apocketineach chopby slicing from the fat side almostto the one. Spoon abiyt 1/4 cup stuffing into each pocket. Comine the remaining salt and pepper;rub over chops.

Ina skillet, brown the chopsinoil; transfer to a slow cooker. Pour wint or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.

We made gravy with the drippings in the crockpot and served with mashed potates.

Delicious.

Chicken Paprika

This is from a booklet of recipes from our previous wards' Home, Family and Personal Enrichment Evenings.

Brinn says it is her new 2nd favorite dish.

4-5 lbs chicken
1 1/2 cups water*
2 chicken bouillon cubes
2 medium tomatoes peeled and chopped*
1 green pepper -diced
1/2 cup chopped onion
2 Tbsp paprika
1 clove garlic
1/4 tsp oregano
salt and pepper to taste

***I used a quart of stewed toatoes in place of the water and chopped tomatoes***

Combine and cook in crokpot 4 to 5 hours or more (depending on desired tenderness).
Remove chicken.
Mix approximately 1/4 cup flour with 1/4 cup water as thickening agent.
Add this to sauce in crockpot.
Mix in about 8 0z container sour cream.
Put chicken back into the sauce.

I served over noodles and steamed cauliflower as a side. Tasty!

Marinated Chicken Bake

1/2 cup italian dressing
1.2 cup soy sauce
6 bone-in chicken breasts
1/8 tsp. onion salt
1/8 tsp.garlic salt

Combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable bag. Add chicken refrigerate for 4 hours turning serveral times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onion and garlic salt. Bake uncovered at 350 for 45-60 minutes basting occasionally with reserved marinade.

Also great on grill.

Sweet Pork Chops

8 boneless pork chops
2 tslp. vegetable oil
1/2 cup brown sugar
1/2 cup sweet onion, chopped
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cuphoney
1/2 cup french dressing

Brown chops in oil. Place in baking dish. Combine remaining ingredients and pour over chops. Bake at 350for 40-45 minutes.

Salisbury Steaks

1 lb. ground beef
1/2 cup dry bread crumbs
1/2 cup milk
1 egg
salt and pepper
1/4 cup onion, finely diced
1 tsp. worcestershire sauce
1/8 tsp. garlic powder
1/4 cup mushrooms

Combine meat with remaining ingredients except mushrooms. Shape into 5-6 patties. Cook patties in a skillet. Place cooked patties in a baking dish and keep warm in the oven. Prepare gravy with meat drippings. Stir in sliced mushrooms. Pour gravy over steaks.

Deluxe Beef Stroganoff

1 1/2 lb. stew meat
3 tbsp. oil
1/2 c. flour
salt and pepper
1 tsp. garlic powder
1 medium onion
1 cup mushrooms,sliced
2 tsp. beef bouillon
1 cup milk
2 tsp. worcestershire sauce
1 cup whipping cream
hot cooked egg noodles

Heat oil in a large skillet. Blend flour and seasonings in a large bag. Toss beef in flour mixture to coat well. Cook meat, onions, and mushrooms in hot oil until onions begin to turn clear. Disolve bouillon in 1 cup water. Blend remaining flour mixture with water. Add to beef and onions and cook and stir over medium heat until a smooth paste forms Slowly stir in milk and cook over medium heat until thickened and bubbly. Add worcestershire sauce and cream (you can substitute canned milk) and continue cooking until thickened. Sere over hot cooked egg noodles.

Saucy Pork Chops

I made this alot until I was pregnant with K&B. The one time I experienced a food aversion... haven't made it since. Jack asked me to make it again last week. We had it tonight and I still like it!

Heat oven to 350*

Saute pork chops with onions until brown.
Place in baking dish.

Sauce :
mix 2 cans Cream of Chicken Soup
1/2 cup ketsup
2 tsp Worchestershire sauce

Pour sauce over meat.
Bake 1 hr.
Serve over rice.

Marinated Chicken Bake

We just tried this recipe tonight. Everyone thought it was great. I think it would be great on the grill as well.

1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt

Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.

Asian Orange Chicken

This orange chicken almost tastes like Panda Expresses. My family all loves it!

1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes

3 Tbsp cornstarch
2 Tbsp water

Chicken:
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil

Directions:
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.

4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.

Ranch Pork Chops

So I found this recipe on the Hidden Valley Ranch Web-site. SUPER EASY and GOOD

1 pkg. 10 oz. Ranch dip
1/4 tsp black pepper
6 pork chops
Dash Paprika

Mix ranch dip and black pepper. Rub onto pork chops sprinkle with paprika and bake at 450 degrees for 20 -25 min. Turning once.

Lion House Chicken Cordon Blue

Here is the Lion House Chicken Cordon Blue (Not what we had at the Enrichment night)

4 chicken breasts pounded to 1/8" thick
8 slices of ham
4 slices swiss cheese
Salt and peper to taste
thyme or rosemary to taste
1/4 c. melted butter
1/2 c. corn flake crumbs

Pound chicken breasts to 1/8" thick. Roll ham around swiss cheese and place on chicken breast. Roll and secure with toothpicks. Roll in butter and then in corn flake crumbs. Bake uncovered at 400 degrees for 40 min.

Amazing Lemon Pepper Chicken

Ingredients:
12 chicken tenders( I usually cut up 3-4 chicken breasts)
1/4 lb butter
2-4 tsp. grated lemon peel
4 TBSP fresh lemon juice
2 C. whipping cream
4 TBSP white cooking wine or white grape juice concentrate
Parmesan cheese
salt & pepper

Directions:
1. Cook chicken in large skillet with butter. Salt and pepper chicken. Cook until lightly browned and cooked through.
2. Place chicken in a glass 9 x 13 pan. Set aside.
3. Dump out some of remaining butter in the skillet, leaving a little to mix with sauce.
4. Turning heat to low, add lemon peel, lemon juice, and white grape juice to skillet. Slowly add whipping cream, stirring constantly. Salt and pepper sauce. When heated through, pour over chicken tenders.
5. Shake parmesan cheese generously over top. Bake in oven on low broiler for 7-12 minutes(mine cooks fast, so I always check around 5-6 minutes). Top will be lightly browned from broiler.
6. I serve over rice. Salad, green beans, etc goes great with this meal. Or Mark's favorite side--fresh pineapple.

This is a sister-in-law's neighbor's recipe. It's yummy!

Crumby Chicken

It may have been a fluke but my birdie eaters all devoured this and my husband said it was good too! Not just a kid pleaser!
4-6 Chicken Breast or tenders if desired ( I cut into bite sized pieces)
1 cup bread crumbs (plain or seasoned) ( I had plain)
1/3 cup cheddar cheese, shredded
1/4 cup butter, melted
1-2 cloves garlic, minced ( Iused garlic salt since I had no cloves that day)

Preheat oven to 350* . Mix bread crumbs and cheese in a pie pan or similar container. On a separate plate mix the melted butter with the garlic. Dip chicken into butter/garlic mixture, coating thouroughly, and then place into crub cheese mixture coating it completely. Place breaded chicken onto baking dish sprayed with cooking spray. Repeat for all other chicken breasts. Pour any remaining butter and crumb mixture onto the tips of the chicken. Bake for 30-35 minutes or until done. Served with baked potatoe and salad. Ranch and BBQ sauce to dip if desired!

Sweet Smokey Chicken Legs

So I tried this recipe tonight. It was a hit. Super Easy too.

2 med. onions sliced
3 lbs. chicken legs
1 1/2 - 2 tsp. hickory smoked salt (I just used regular salt)
1/2 C. ketchup
1/2 c. maple syrup
1/4 c. vinegar
2 Tblsp. mustard

1. Place onion a greased 9X13 baking dish, arrange chicken in a single layer over onions. Sprinkle with salt.

2. Combine remaining ingredients. Pour over all, completely coating chicken.

3. Bake uncovered at350 degrees for 1 hr. basting several times.

Easy Beef or Chicken Marinate

1/2 C. worcheshire sauce
1/2 C. lime juice
1/2 C. La Victoria Taco Sauce (we like mild)
1 large clove garlic minced

I like to use this with pork chops in the crock-pot, then serve with rice and sauted veggies. I have also done it with pork or beef spare ribs. It's good with pita pockets and sauted veggies too. Depending on the cut of meat and your crockpot, the time varies. I usually buy pork chops from Costco and cook it on high for 2-3 hours then on low another 2-3 hours until very tender.

If you need more sauce to cover your meat in the crockpot, then just add 1/4 C. of each ingredient at a time until desired amount.

Easy BBQ Bake Pork Chops

I found this recipe on-line and it is so easy!!!! Very good too.

5 Pork Chops
salt and pepper
BBQ Sauce
Onion

Put about one inch of water in bottom of pan, add a layer of chopped onion in water. Salt and pepper each chop and place on top of onion. Add a few more onions on top of pork chops and then add water to cover. (I used dehydrated onions and it tasted wonderful)

Bake at 450 F for about 1 hour. When nearly done, remoe from oven, drain liquid and pour BBQ sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown BBQ sauce.

Bill Haslam's Chicken

This is the chicken Alan made for the dutch oven cook off. You may have a heart attack reading it!! Worth every calorie!!

2lbs margarine
1 lb butter
4 eight piece chickens
14 inch dutch oven
Salt, or lowreys season salt, pepper to taste

Mash the 2 lbs of margarine into the bottom of the dutch oven before it is heated. Layer the chicken pieces with salt and pepper on each layer, this is a recipe you don't stir. When all chicken is in the dutch oven add the butter to the top in thin slices.

When the butter and margarine mix and become clear (not milky looking), pull off bottom heat within 10 min, to avoid burning, Top heat ok to brown top layers.

Leslie's Italian Tortellini Soup

This is Kelly Mousley's recipe from the ward cookbook. So many of you moved in after it was published, I thought I'd add this. Matt says it's the best soup he's ever had!

4 (14 1/2 oz.) cans stewed tomatoes
2 (14 1/2 oz.) cans low-salt beef broth or bouillon
2 Tbsp. chopped fresh basil (or more)
1/2 tsp. freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. fresh or frozen green beans
3/4 lb. Italian sausage (loose), browned and drained (1/2 of sausage may be hot)
8 oz. fresh or frozen tortellini with cheese
1 tsp. minced garlic
3/4 tsp. oregano

Combine tomatoes, broth, basil, and pepper in large stock pot and bring to a boil. reduce heat. Add remaining ingredients and cook approximately 10 to 15 minutes, until tortellini is tender. Serve with grated Parmesan cheese.

(You can always adjust the recipe to how spicy your own kids like things. I like to cook this in the crockpot and add the zucchini and tortellini near the end.)

Sour Cream Pork Chops

I found this today on Allrecipes and it was delicious. Everyone loved it!

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 C. all purpose flour (GF use GF bread crumbs)
1 large onion,sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tblsp four (GF use sweet rice flour)
1 (8 OZ) sour cream (1 cup)

1. Mix flour, salt, pepper, and garlic together. Dredge pork chops in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

2. Place chops in a slow cooker, and top with onion slices. Dissolve bouillon cubes in oiling water ad pour over chops. Cover and cook on low 7 to 8 hours. I didn't have time to do this in my crockpot so I just did it on my stovetop for 40 min.

3. Preheat over to 200 degrees

4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tblsp. flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15to 30 minutes or until sauce is slightly thickened. Serve with pasta, mashed potatoes or rice.

Mini Meatloaves

This is a fun mix-and-match dinner. The meatloaf pictured is the Fiesta flavor.

Take 1 lb. ground beef, 1 pkg (6oz) stuffing mix and 1 cup water and mix and match from the chart below:



1. Preheat oven to 375 degrees. Mix ground beef, stuffing mix, 1 cup water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each with a spoon.

2. Spoon add-ins into center of each meatloaf.

3. Bake 30 min. or until meatloaves are cooked through. Top with cheese; continue baking 5 min. or until cheese is melted.

This recipe is from Kraft. I found it in one of their magazines. I love their recipes and thought I would pass along a link to Kraft's website that shows you how to make a week of dinner with one shopping bag of food. I think it's a great idea.

http://www.kraftfoods.com/kf/Dinner/1Bag5Dinners/1Bag5DinnersChickenBeef.aspx