Italian Breaded Pork Chops

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italian breaded pork chops recipe

This is another simple and good recipe. This recipe doesn’t require many ingredients so chances are you probably have most of them on hand. The finished pork chops are tender, juicy, and delicious. I used boneless pork chops in this recipe, but bone in would be good as well. Cooking time will vary depending on the thickness of the chops. Enjoy

Italian Breaded Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 3 eggs (lightly beaten)
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (peeled and sliced)
  • 4-6 boneless pork chops (depending on size of ovenproof skillet and how many you are feeding. This recipe has plenty of breading mix to do 6; the chops I used for this recipe were about 1 inch thick.)
Instructions
  1. Preheat oven to 325F.
  2. In a medium size bowl whisk together the eggs and milk until thoroughly combined.
  3. egg dip mixture
  4. In a wide dish, like a pie dish, mix together the Parmesan cheese, bread crumbs, and parsley until well combined.
  5. pork chop breading mix
  6. Dip pork chops into the egg mixture, and then into the breadcrumbs, pressing lightly to adhere the mixture to the chops; coat thoroughly on all sides. Remove the chops to a plate and set aside.
  7. breaded porkchops
  8. Place the oil in a large ovenproof skillet over medium high heat and cook the garlic until lightly browned to flavor the oil; remove the garlic and discard. Cook the chops in the skillet until nicely browned on both sides.
  9. garlic in oil
  10. browning pork chops
  11. Transfer the skillet from the burner to the oven. (Middle rack) bake chops for 25 minutes or to an internal temperature of 145F.

Adapted from Allrecipes.com

Best Ever Grilled Turkey Burgers Recipe

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turkey burger

With the 4th of July coming up at the end of the week I thought it would be a great time to post this Best Ever Grilled Turkey Burgers Recipe. This is a simple recipe that requires very few ingredients, almost no prep time, and cooks quickly, with the end result being delicious, juicy, burgers.

I served these burgers on a grill toasted bun with slices of tomato and Valeria onions. You can use your choice of condiments.

Fire the grill this 4th of July and give this one a try.

Best Ever Grilled Turkey Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: 8
Ingredients
  • ½ cup real mayonnaise
  • ½ cup traditional bread crumbs
  • 1 envelope of dry onion soup mix
  • 2 pounds ground turkey
  • 8 hamburger buns (toasted on the grill)
Instructions
  1. Preheat and prepare grill for medium high heat.
  2. In a large bowl mix all the ingredients together except for the buns until toughly combined. Divide the mixture into 8 burgers.
  3. Grill burgers until browned and slightly charred on both sides to an internal temperature of 165F. Toast buns while burgers are grilling.
  4. Top with your choice of condiments.

Adapted from Hellmanns

Steak Dry Rub Recipe

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steak

Steaks on the grill are always a nice treat so when I ran across this spice rub recipe I decided to give it a try. I used this spice rub on ribeye steaks and they were delicious. This is a fairly large recipe so you will have spice mixture left over to use on future cook-outs.
Wow you guests this 4th of July with this spice rub recipe on your favorite cut of steak.
I also used this recipe in a fish coating on our last fish fry by mixing 2 tablespoons of the spice mixture in all-purpose flour as part of the coating mix; it turned out really good.

Steak Dry Rub Recipe
 
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Author:
Recipe type: Grilling
Ingredients
  • ½ cup paprika
  • 3 tablespoons cayenne pepper
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2½ tablespoons dried oregano
  • 2½ tablespoons dried thyme
Instructions
  1. In a medium size bowl mix all ingredients together; rub spices into the meat before grilling.
  2. Store extra in an air tight container in a cool dry place.

Adapted from All Recipes Hugh’s Dry Rub

Cracker Crusted Deep Fried Chicken Recipe

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deep fried chicken recipe

This Cracker Crusted Deep Fried Chicken Recipe uses saltine crackers as its main ingredient in the chicken coating. It makes the chicken nice and crispy and gives it a unique flavor. For brining the chicken the directions say 1 to 4 hours; but I was a little tight on time so I let it brine for an hour, which worked really well. However I am sure longer would be better if you have the time.
This recipe is simple, but time consuming. From a flavor stand point it’s really good, so if you have the time give it a try.

Cracker Crusted Deep Fried Chicken Recipe
 
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Author:
Serves: 4
Ingredients
  • Salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 3 pounds bone-in chicken pieces
  • 36 square saltines (1 sleeve crushed with a rolling pin into crumbs)
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil for deep frying
  • 1 ½ quarts cold water
Instructions
  1. In a large bowl mix together the cold water, Worcestershire sauce, soy sauce, cayenne pepper, garlic powder, and 2 tablespoons of salt. Place the chicken in the brine mixture and marinate in the refrigerator for 1 to 4 hours.
  2. While chicken is brining in a large bowl mix together the flour, cracker crumbs, cornstarch, ½ teaspoon salt, 2 teaspoons pepper, and baking powder.
  3. Remove the chicken from the brine 1 piece at a time and roll them into the cracker crumb mixture pressing to adhere the crumbs to the chicken. Place each piece of chicken on a wire rack over the top of a baking pan to catch any crumbs falling off the chicken. Refrigerate for 30 minutes.
  4. While chicken is resting heat oil to 350F. Depending on the size of your deep fryer cook chicken in batches until pieces are golden brown and done. (160F. for breasts – 175F. for dark meat) place chicken on a serving platter lined with paper toweling.

Adapted from Cooks Country

Shrimp Cold Salad Recipe

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Shrimp Cold Salad Recipe

This Shrimp Cold Salad Recipe makes a great side dish to go with your next cookout, or it is hearty enough to use as a standalone one dish meal. The recipe is quick, and simple to put together. Just be sure to allow enough time for it to chill a little bit before serving.

Shrimp Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 7 ounces frozen salad shrimp (thawed)
  • 2 cups Penne Pasta
  • ½ cup mayonnaise
  • ¼ cup Italian salad dressing
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup green onion (chopped)
  • ½ cup green bell pepper (chopped)
  • 1 medium tomato (seeded and diced)
Instructions
  1. Cook pasta according to directions for al dente. Drain and rinse.
  2. In a large bowl mix together the pasta, shrimp, mayonnaise, salad dressing, parmesan cheese, green onion, bell pepper, and chopped tomato.
  3. Chill before serving.

 

Adapted from blogchef.net

Pork Chops with Mushroom Dijon Sauce

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Pork Chops with Mushroom Dijon Sauce

Here’s another simple and good recipe that doesn’t require many ingredients and is quick to prepare. The pork chops are seasoned, browned, and then finish cooking in the sauce. You can have this dish on the table in less than an hour.
The next time you are tight for time give this Pork Chops with Mushroom Dijon Sauce a try; it’s really good. Enjoy

Pork Chops with Mushroom Dijon Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops. (3/4 inch thick – about 1 pound)
  • ½ teaspoon lemon and pepper seasoning
  • 1 tablespoon cooking oil
  • 1 cup sliced mushrooms
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • ¼ cup milk
  • 2 tablespoons dry white wine
  • 1 tablespoon Dijon mustard
Instructions
  1. Pat chops dry with paper toweling and season with the lemon and pepper seasoning; rubbing the seasoning into the chops.
  2. browning pork chops
  3. In a large skillet over medium high heat using the oil brown the chops on both sides; remove and set chops aside. In the now empty skillet, add the mushrooms and cook until tender.
  4. cooking mushrooms
  5. Stir in the wine scrapping any dripping off the bottom of the pan, and then mix in the soup, milk and mustard. Bring soup mixture to a boil; reduce heat to a high simmer.
  6. Arrange chops on top of the mixture. Cover and cook for 10 – 15 minutes or until chops are done. (145F.)
  7. cooking pork chops in gravy
  8. Serve chops hot with gravy over the top

Adapted from Campbell’s Kitchen

Glazed Barbequed Chicken Thighs Recipe

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bbq chicken thighs recipe

If you are looking for a really good grilled chicken recipe for the 4th of July; this is it. It does take a little extra time to put this recipe together, but it is well worth the effort. The chicken turns out tender, sticky, and delicious. The chicken thighs marinate in spice rub for about an hour and then are slow cooked on the grill, with a wood chip packet adding a nice smoked flavor.

This is a great outdoor party or game day recipe. Give this Glazed Barbequed Chicken Thighs Recipe a try; it’s delicious. You and your guests will love it.

Glazed Barbequed Chicken Thighs Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 8
Ingredients
  • 2 tablespoons packed brown sugar
  • 1½ teaspoons salt
  • 1 tablespoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon white pepper
  • 3 teaspoons garlic powder
  • 4 -8 bone-in chicken thighs, trimmed
  • 1 disposable aluminum roasting pan (13 by 9-inch)
  • ½ cup plus 2 tablespoons bottled barbecue sauce
  • ½ cup chicken broth
  • 7 garlic cloves (6 sliced thin, 1 minced)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Louisiana hot sauce
  • 2 tablespoons apple jelly
  • 1½ cups wood chips
Instructions
  1. In a small bowl mix together the 1 tablespoon sugar, salt, paprika, pepper, white pepper, and garlic powder. Separate 4 teaspoons of the spice mixture and set aside.
  2. Trim the chicken thighs and remove any excess fat. Rub the spice mixture left in the bowl into both sides of the chicken. Place the chicken skin side down into the roasting pan, cover, and let set at room temperature for 1 hour.
  3. bbq chicken thighs cooking in spice rub pan
  4. While the chicken is marinating in a medium size bowl mix together ½ cup barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 tablespoons hot sauce.
  5. To make glaze place the apple jelly into a small bowl. Microwave the jelly for 30 seconds, to heat it; dissolving the jelly into liquid. Stir in the minced garlic, remaining 2 tablespoons barbecue sauce, remaining 1 tablespoon sugar, and remaining 1 tablespoon hot sauce into the jelly and set aside.
  6. Place wood chips in cold water to soak for at least 15 minutes. (I do this as soon as I start the recipe to make sure the wood is soaked good) place soaked chips on a piece of aluminum foil and fold into a packet. Using a knife slit holes in the top of the foil to let out the smoke.
  7. Place wood packet between the grates and primary burner. Preheat the grill on high heat covered for about 15 minutes or until wood packet starts to smoke. Leave the primary burner on high and shut all other burners off.
  8. bbq chicken thighs in roasting pan
  9. Pour the barbeque mixture over the chicken and place the roasting pan on the cool side of the grill. Close grill cover and let chicken cook for 30 minutes. Remove the roasting pan from the grill. Using tongs place the chicken on the grill. Using a pastry brush - brush the chicken with the glaze and then sprinkle on some of the set aside spice rub. Grill for 15 minutes, flip chicken, and repeat the glazing process. (I did this twice to get a good glaze on the chicken) continue cooking to an internal temperature of 175.F.
  10. bbq chicken thighs grilling
  11. Remove the chicken to a serving platter, cover with aluminum foil, and let rest 10 minutes before serving.

Adapted from Cooks Country Magazine

Graham Cracker Buttermilk Pancakes Recipe

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Gramcracker pancakes recipe

This is a little different take on pancakes. This recipe combines graham crackers, buttermilk, sour cream, and cornmeal. This is a simple recipe, and the final results are really good.
The next time you have a craving for pancakes give this one a try – it’s a lot better than you would think. Enjoy

Graham Cracker Buttermilk Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4 - 6
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter (melted)
  • Oil for cooking
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Whisk all wet ingredients together in another starting with the eggs.
  3. Mix the wet ingredients into the dry ingredients until just moistened. Batter will be lumpy.
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

Adapted from cooks country

Brats and Beer Recipe

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brats and beer recipe

It’s a beautiful day here in the Upper Peninsula of Michigan so I decided to fire up the grill. I have quite a few brat recipes on my blog already, but this one was a little different so I decided to give it a try. it is a little more work than just throwing the brats on the grill and cooking but it is work the extra time and work because they are tender and delicious. The flavor may very a little bit depending on the brand of beer you are using. I happened to have a locally made dark beer on hand called the Widow Maker, so I decided to use that which turned out to be a good choice.
If you looking for a good grilling recipe for the 4th of July give this one a try; it’s really good.

Brats and Beer Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 5
Ingredients
  • 2 large onions (cut into ½ inch slices)
  • 1 ½ tablespoons of vegetable oil
  • Pepper
  • 1 can beer (12 ounces)
  • ⅓ cup Dijon mustard
  • ½ teaspoon sugar
  • ½ teaspoon caraway seeds
  • 5 brats
  • 5 brat buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a disposable roaster pan (I used an 11 ¾ x 9 ¼) whisk together beer, mustard, caraway seeds and ½ teaspoon pepper.
  3. Slice onions and lightly brush them with cooking oil, and then sprinkle them with pepper; place the pan on one side of the grill. Grill onions until slightly charred on both sides and then add them to the beer mixture.
  4. grilling onions
  5. Place brats on the grill and brown on both sides. Arrange the brats in the onion mixture. Close grill and cook brats until done, and onions are tender.
  6. precooking brats
  7. pregrilling brats and onions
  8. While brats are cooking place buns on grill cut side down to toast them; set aside.
  9. Remove brats from the roasting to the pan to grill grates, and grill them until slightly charred on both sides. Continue cooking the onions in the sauce until sauce starts to thicken.
  10. Serve the brats on the buns with onions and sauce and your choice of condiments.

grilling brats

Adapted from Cooks Country

Slow Cooker Boston Baked Beans Recipe

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boston baked beans recipe

I like to try and put a fish fry on the menu at least once a week. As a side dish baked beans seem to work out exceptionally well. I like to try and prepare enough, so I have some left over, to freeze for later use. To save some time I decided to give this Slow Cooker Boston Baked Beans Recipe adapted from Cooks Country a try. The recipe itself is a basic Boston baked beans recipe, but the use of the aluminum foil over the bean in the slow cooker caught my attention. I have cooked beans in the slow cooker before, and even though they were good, the texture never seemed quite right. The aluminum foil acts as an additional cover, holding in more heat, to help cook the beans to a more tender texture. This is a simple solution to that problem that worked very well.

The next time you’re looking for a good side dish give this Slow Cooker Boston Baked Beans Recipe a try; it’s really good. This one is going on my favorites list.

Slow Cooker Boston Baked Beans Recipe
 
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Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 pound navy beans (they need to be soaked overnight for 8 – 12 hours in cold water)
  • ½ teaspoon baking soda
  • 2 bay leaves
  • 4 ounces salt pork (rind removed – can also use bacon – I did use salt pork)
  • 1 medium onion (chopped)
  • ¼ cup mild molasses plus 2 tablespoons
  • ¼ cup brown sugar (packed)
  • 2 cups boiling water
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Drain beans and place them in a large kettle or Dutch oven. Cove the beans with 8 cups of water, stir in the baking soda, and add the 2 bay leaves to the mixture. Bring to a boil over medium high heat and boil for 15 minutes scooping off any foam that collects on the top; drain, discard bay leaves and place beans in the slow cooker.
  2. While the beans are cooking score the fat side of the pork. In a large skillet over medium high heat cook pork until fat is rendered. Turn pork over, add onion, and cook until onion starts to brown; mix with the beans in the slow cooker.
  3. Stir ¼ cup molasses, brown sugar, and water into the bean mixture. Cover top of beans with aluminum foil, and cover with slow cooker lid. Cook for 10 – 12 hours on low or 5 – 6 hours on high until beans are tender. (Time will depend on your slow cooker. Mine cooks hot so it took me 5 hours on high.)
  4. Off heat, remove aluminum foil from slow cooker, and stir in the remaining 2 tablespoons of molasses, mustard, and cider vinegar. Let rest for 20 minutes or until slightly thickened.
  5. Salt and pepper to taste and serve hot.