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Recipe Share!!!
Share your most recent favorite recipe or your best good 'ol standby!
Most recent for me: Baked Breaded Pork Chops.
(For 4 chunky pork chops)
- Heat a skillet with olive oil in it to medium heat, also heat oven up to 325 F
- Whisk 2 eggs, 3 tbsp milk, 2 tbsp sour cream in a bowl
- In another bowl, mix 1 cup flour, italian seasonings and any other spice you wish
- Coat pork chops in egg mixture, then in flour mixture.
- Place pork chops into the skillet and brown each side for 5 minutes.
- Once browned, place chops in an oven safe dish (one with a rack if possible so they stay crispy), and cook in the oven for approx 40 minutes or until pork reaches an internal temp of 160 F
- Eat yummy, moist pork and be happy!
NEXT WEEK: Will hopefully be Baked Potato soup...ive been craving it sooo badly and i want to use my crock pot.
House Renovations
Married Bio
I am a gluten-free, gun-toting wife! :P
I love you, Daddy...2/24/1953 to 2/13/2011
Re: Recipe Share!!!
Texas Caviar:
Ingredients
Directions
(I don't use the cilantro...cause I dont like cilantro. And I only add the jalapenos if the kids aren't eating it, otherwise it's a little too sharp for them.)
This makes a huge bowl! (serves 8-10 easily) Sometimes I serve it with chips and eat it like a salsa. I've used it as the inners of a burrito. Throw some on a bed of greens for a mexian-style salad.
Super yummy!!! Great for some tailgating parties!
For once I have one....baked chicken fingers!
Ingredients:
1 lb chicken tenders (or chicken breasts, cut into strips)
2/3 cup bisquick
1/2 shredded or grated parmesian cheese
1/2 tsp. salt
1/2 tsp. paprika
3 tbsp. melted butter or margerine
1 egg
1 gallon ziplock bag
Directions:
Preheat the oven to 450 degrees. Line a cookie sheet with tin foil and lightly butter.
Mix the dry ingredients together in a bowl, and move the mixture to the ziplock bag. Lightly beat the egg and dip the chicken strips in the egg. Move the dipped strips to the ziplock bag (about 3 at a time) and shake to coat. Place the coated strips on the cookie sheet. Repeat process until all chicken strips are coated.
Drizzle the melted butter on top of the chicken strips. Place in the oven and bake for 7 minutes, then remove and turn the strips over. Bake for another 7 minutes. Allow to cool briefly, then enjoy!
Makes 9-10 chicken fingers.
RIP Dr. Irving Fishman - 10/1/19-7/25/10 - thank you for holding on for me.
You made my wedding day complete.
we just made this about a week ago because i had it back in high school but DH never had it. he LOOOVED IT. like, really LOVED LOVED LOVED IT
it takes a long time to make, but it's an AWESOME fall/winter food!!!
http://www.wchstv.com/gmarecipes/chickenandsausagegumbo.shtml
we didnt make the dirty rice, we just had white rice. it was sooo good
jacqui + erik 7.10.10
**Planning Bio**
I'm allergic to eggs, so I typically stick with vegan recipes. Here are some delicious vegan muffins - recipe courtesy of the owner of the B&B we stayed at in Maui (Ho'oilo House):
Add any of the following:
Preheat oven to 400 degrees. Combine dry ingredients in small bowl. Whisk soy milk, applesauce and oil together in medium bowl. Add dry ingredients and mix well. Fold in fruit. Bake for approximately 15 minutes.
I've never had a "real" muffin, given my egg allergy, but DH says that these are awesome. I usually put bananas and coconut in my muffins, just FYI.
http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/sweet-potato-ravioli-with-pecans-and-herb-brown-butter-sauce/
I made this last week, and it was amazing, though time consuming. Definitely will be making it again!
This is the only recipe that I know off the top of my head
Ranch Chicken and Bacon Pasta
- 4-6 slices of bacon (we use Turkey Bacon)
- 3-4 chicken breasts, depending on size/thickness - cut to bite sized pieces
- 3 cups (approx) pasta (any kind works, but I like spirals or bowtie)
- 2 Tbsp of ranch mix
- 2 Tbsp flour
-1 1/4 c milk
Cook pasta.
Meanwhile, cut bacon into narrow strips. Cook bacon in skillet over medium heat until crisp. Save about 2 Tbsp of drippings.
Cook chicken in skillet with the drippings until no longer pink, browned evenly. I like to add in a handful or 2 of frozen peas at this point.
Sprinkle flour and ranch mix over chicken. Stir well. Add milk. Cook and stir until thickened and bubbly.
I usually add the cooked pasta to the chicken mixture but you could combine everything in a separate bowl if your skillet isn't big enough. Top with some parmesan cheese and enjoy!
Tonight I'm making Turkey Chili because I'm in a soupy kinda mood.
Turkey Chili
2 cloves garlic
2Tchili powder
salt and pepper (1t of each)
1.5 c. chopped tomatoes
1lb ground turkey
1 onion, chopped
3c. low sodium chicken broth
1 can kidney beans, drained
Brown the turkey in 1T olive oil. Add onion and lower heat to med. cook 5 min. Add garlic, chili powder, salt, pepper, and a third of the tomatoes, and cook for 5 min.
Add tomatoes and broth and simmer 30 min. (I also add a bit of tomato paste here to thicken a bit)
Add beans.
Serve.
Makes 6 servins with 208 calories and 10 g fat.
I don't typically follow a recipe, but I will do my best. The measurements can be eyeballed.
Chicken PIccante
Boneless chicken breasts
Egg
Flour, with salt, pepper, and garlic powder sprinkled in
Chicken broth
White wine
Lemon juice
Preheat oven to 350-375.
Prep the chicken. I cut the chicken breasts to make them thinner. Dredge in egg and then flour. Saute in pan on medium heat with some olive oil.
Prep the sauce. Combine chicken broth (about a cup), white wine (about 1/2 a cup), and a few squirts of lemon juice to taste. I like it lemony.
Move the chicken into a baking pan. Pour the sauce over the chicken. Bake for at least 30 minutes. I tend to bake longer because I like my chicken slightly on the dry side.
Serve with egg noodles or baked potatoes and veggies.
My favorite appetizer to make for a party is ...
Sloppy Joe Dip
ground Beef
Sweet Baby Ray BBQ sauce
seasonings (lawry's and a BBQ seasoning is what I use)
Cream Cheese
Sharp Cheddar Cheese shredded
Pita Chips
Directions
Brown and drain ground beef. Add seasonings and BBQ sauce. Mix until meat is well covered. Soften Cream cheese in a mixer (low setting on a kitchen aid works best) Spread a good layer of ground beef in a glass bottom casserole dish. Spread softened cream cheese over beef. Add a layer of shredded Cheddar cheese. Bake at 400 until cheese is melted.
Serve with Pita chips.
MMMMMM I could go for this right now.
Left overs are pretty good on bread too
http://allrecipes.com/Recipe/Blueberry-Scones/Detail.aspx
I made these scones for the other teachers at work this week... they were a hit!