Smothered Pork Chops Recipe

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smothered pork chops recipe

This Smothered Pork Chops Recipe has a lot of cooking time involved, but it is well worth the time, and effort. It is a simple recipe that doesn’t require a lot of ingredients, and because of the slow cooking time the chops are tender and delicious.
I served this dish with mashed potatoes, because of the gravy this recipe creates, which was an excellent choice. The gravy was really good and I could have used more of it.
If you like Smothered Pork Chops, or have never tried them, put this Smothered Pork Chops Recipe on the supper menu. Enjoy

Smothered Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 5 chops
Ingredients
  • 5 thin cut bone in pork chops (about ½ inch thick)
  • 1 teaspoon onion powder
  • 11/ 2 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper or to taste
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 large onions (sliced into ¼ inch slices)
  • 2 cloves garlic (minced)
  • ¼ teaspoon thyme
  • ¾ cup beef broth plus 1 tablespoon
  • 1 bay leaf
  • 1 teaspoon cornstarch
  • 1 teaspoon apple cider vinegar
Instructions
  1. Preheat oven to 300F.
  2. In a small bow whisk together the onion powder, salt, pepper, paprika, and cayenne pepper until thoroughly combined. Cut 2 slits in each chop about 2 inches apart and 2 inches deep. Trim any excess fat, pat chops dry, and rub the spices into both sides of the chops.
  3. smothered pork chops spice mixture
  4. In a large skillet (12-13 inches-I used my chicken fry pan for this to give me a little extra room) using the cooking oil brown the pork chops on both sides over medium high heat. Set aside on a platter.
  5. browning pork chops
  6. pan frying onions
  7. Melt the butter in the skillet and cook the onions until they start to brown. Add the garlic and thyme and continue cooking until fragrant. Stir in ¾ cup beef broth and add the bay leaf to the mixture. Return the pork chops, with any juices to the pan, cover, and bake for 1 ½ hours or until pork chops are tender.
  8. Remove pork chops to a serving platter and tent with aluminum foil to keep warm. Remove the bay leaf, and then run the juices through a strainer. Spoon the onions over the top of the chops.
  9. In a small bowl dissolve the corn starch using the remaining 1 tablespoon of broth
  10. After the juices settle remove any excess fat from the top. In the same skillet boil the juices until reduced to about 1 cup, while stirring and scraping any cooked bits from the bottom of the skillet. Simmer until mixture is thickened, and then stir in the cider vinegar. Pour the gravy over the chops and serve hot.

Adapted from Cooks Country Meat Book

Italian Style Chicken with Peppers Recipe

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Italian Style Chicken with Peppers recipe

Here’s another simple and delicious recipe that’s quick to put together. The combination of cream cheese and mozzarella cheese, complement each other very well. This is a mildly seasoned recipe so there is room to spice it up a little more if you like. I used Hunt’s pasta sauce in this recipe which in my opinion is mildly seasoned. The taste of the dish will vary depending on the brand of pasta sauce you use.
This is a great recipe to put together after work, or school, due to the short cooking time. Give this Italian Style Chicken with Peppers Recipe a try; you and your family will love it. Enjoy

Italian Style Chicken with Peppers Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 16 ounces of pasta sauce (2 cups)
  • 3-4 boneless skinless chicken breasts halves
  • 1 medium green pepper (finely chopped)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 slices mozzarella cheese
  • 8 ounces spaghetti
Instructions
  1. Preheat oven to 425F.
  2. Using a microwave safe bowl heat the pasta sauce covered for about 3 minutes, or until hot, stirring about half way through the cooking cycle. Set aside.
  3. In a skillet using the olive oil cook the peppers over medium high heat until tender. Place the chopped peppers in a medium size bowl and mix in the cream cheese while peppers are still hot.
  4. cooking green bell peppers
  5. cream cheese and peppers
  6. Lightly spray a 13 x 9 casserole dish with cooking spray and arrange the chicken breasts in the bottom of the dish; salt and pepper to taste. Spoon the cream cheese mixture over the top of the breasts and then pour the preheated pasta sauce over the top. Cover with aluminum foil and bake for 20 to 30 minutes or until chicken is done. (165F.)
  7. Italian Style Chicken with Peppers prep picture
  8. While chicken is cooking prepare the spaghetti sauce according to package directions. Drain and rinse.
  9. cooking spaghetti
  10. When the chicken is done, remove the chicken from the oven, remove the aluminum foil, and top each chicken breast with a slice of mozzarella cheese. Place the aluminum foil back over the casserole dish and let rest until cheese is melted.
  11. Serve hot over spaghetti or your choice of pasta.

Adapted from Taste of Home Magazine

Slow Cooker Pork and Beans Recipe

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slow cooker pork and beans recipe

I guess I’m on a roll with the slow cooker this week. The weather has been real nice here in Upper Michigan, giving me a chance to get a lot of winter preparation done outside. I love using the slow cooker because it frees up a lot of my time.
This Slow Cooker Pork and Beans Recipe doesn’t take much time to put together so you can put it on quickly, and get about doing the things you have to do. This is a one dish recipe, so outside of shredding the pork, dinner will be ready at the end of the day. I used cayenne pepper in this recipe which can turn up the heat in the dish rather quickly; so be sure to add it to taste.
The next time you have a busy schedule give this one a try. Enjoy

Slow Cooker Pork and Beans Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 boneless pork loin (about 3 pounds cut into 2 pieces)
  • 1 medium onion (chopped)
  • 3 cans pork and beans (15 ounces each)
  • 1 ½ cups barbeque sauce
  • ¼ cup brown sugar
  • 2 cloves of garlic (minced)
  • ½ teaspoon cayenne pepper (or to taste)
Instructions
  1. Place all the ingredients in the slow cooker, except for the pork roast, and mix until thoroughly combined.
  2. Press the pork roast pieces into the mixture and cook on low until pork is fork tender. (6-7 hours)
  3. Remove the pork from the slow cooker. Let the pork cool enough to handle, and separate the pork using 2 forks. Add the pork back into the slow cooker and continue cooking until pork is heated through.
  4. Serve Hot

 

Slow Cooker Pepper Jack Leg Quarters Recipe

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slow cooker pepper  jack Leg quarters recipe

If you have been suffering from sticker shock over the grocery prices lately here is a simple and very inexpensive recipe to put on the supper menu that you and your family will enjoy. This is a slow cooker recipe so it does take some time to cook, but if you have some other things you have to get done this can be a blessing.
I used chicken leg quarters in this recipe but you can use any combination of chicken pieces you would like. If you use leg quarters I would recommend removing the skin and any excess fat’
Give this, simple and inexpensive, Slow Cooker Pepper Jack Leg Quarters Recipe a try; it’s really good. Enjoy

Slow Cooker Pepper Jack Leg Quarters Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 chicken leg quarters (skin and fat removed)
  • 1 small green bell pepper (thinly sliced into strips)
  • 1 small red bell pepper (thinly sliced into strips)
  • 1 small orange or yellow bell pepper (thinly sliced into strips)
  • 1 can condensed Nacho Cheese soup (10 ¾ ounces)
  • ½ cup chunky salsa
  • ½ teaspoon chili powder
  • 5 cups cooked rice
Instructions
  1. In a large bowl mix together the soup, chili powder, and salsa.
  2. Arrange the chicken quarters in the bottom of the slow cooker and pour the soup mixture over the top.
  3. add the bell peppers and cook covered for 5-6 hours on low or until chicken is done. (185F.)
  4. Serve over hot cooked rice.

 

Apple Cider Doughnuts Recipe with Chocolate Glaze

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apple cider doughnuts recipe

apple cider doughnuts

I don’t make doughnuts very often because I always think of them as being a lot of work. When I saw this Apple Cider Doughnuts Recipe I thought it looked really good. I happen to have some fresh apple cider on hand so I decided to give them a try.

This is a simple recipe that doesn’t even require the use o of a rolling pin – you push the dough flat using your hands, and then cut the doughnuts. This recipe does take a little time because the dough has to refrigerate 1 hour before you can cut the dough and form the doughnuts. I used a deep fryer to fry the doughnuts, but I am sure a Dutch oven with cooking oil would also work out fine.

For the glaze, I used chocolate, which pared very well with this recipe, but you could eliminate the glaze completely if you wanted, or use your favorite glaze recipe.

These Apple Cider Doughnuts are delicious – give them a try this fall with some fresh apple cider; you won’t be disappointed this is almost a fool proof recipe. Enjoy

Apple Cider Doughnuts Recipe with Chocolate Glaze
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Doughnuts Ingredients
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • ⅔ cups dark brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 large eggs
  • 6 tablespoons butter (melted)
  • Oil for deep frying
  • Ingredients for Chocolate Glaze
  • ½ cup whipping cream
  • 2 ounces semisweet chocolate (shaved – I used chocolate chips)
  • 2 tablespoons light corn syrup.
  • 2 teaspoons vanilla extract
Instructions
  1. In a small sauce pan over high heat bring the cider to a rolling boing. Boil until reduced to about 1 cup. Let cool.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and all the spices.
  3. In another bowl whisk the eggs, and then mix in the cider, brown sugar, vanilla, and butter. Using a large spoon combine the egg mixture into the dry ingredients until moistened.
  4. Cover with plastic wrap and refrigerate for 1 hour or until dough is firm enough to handle.
  5. Divide the dough in have to make it easy to handle. Place the dough on a floured surface and flatten using your hands down to about ½ inch thickness. Form the doughnuts using a 3 inch doughnut cutter.
  6. Deep fry doughnuts a few at a time at 365F on each side or until golden brown and cooked through. (Check the 1st batch when you take them out to see if they are done. If not adjust the time as needed.)
  7. Drain on paper towels and let cool.
  8. While doughnuts are cooling prepare the glaze.
  9. In a small sauce pan mix together the cream and corn syrup. Bring the mixture to a boil, remove from heat, and mix in the chocolate, stirring until chocolate is melted, and then stir in 2 teaspoons of vanilla.
  10. Dip one side of the doughnuts into the chocolate mixture

 Adapted from Taste of Home Magazine.

Shepherd’s Pie Casserole Recipe

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Shepherd’s Pie Casserole Recipe

This is not your typical shepherd’s pie recipe mainly because the potatoes don’t get mashed. They are sliced, and baked, with the rest of the ingredients. This is another simple and good recipe, but it does take a little bit of time due to the long baking time in the oven. I used mixed frozen vegetables in this recipe but I’m sure you could use any mixture of corn, beans, peas or carrots that you wanted to.
This recipe reminds me a lot of the popular tater tote casserole; except the potato are fresh, and sliced.
Put this Shepherd’s Pie Casserole Recipe on the supper menu; it’s really good. Enjoy

Shepherd’s Pie Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 8 ounces of fresh mushrooms sliced
  • 1 small onion (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 can diced tomatoes (drained)
  • 1 package frozen mixed vegetables (16 ounces)
  • 1 can condensed cream of mushroom soup (undiluted)
  • ¾ cup water
  • 1 pound potatoes (peeled and thinly sliced)
  • 1 cup shredded cheddar cheese (4 ounces)
  • ¾ cup French fried onions
Instructions
  1. Preheat oven to 375F.
  2. In a large skillet over medium high heat break up and brown the burger along with the mushrooms and onion until burger is no longer pink inside; drain if needed. Add the tomatoes, mixed vegetables, and seasoning and cook until mixture is heated through.
  3. In a small bowl mix the water and soup together.
  4. Shepherd’s Pie Casserole ingredients
  5. Spray a 13 x 9 casserole dish with cooking spray. Spread half the meat mixture on the bottom of the casserole dish and pour half the soup mixture over the top. Repeat the process and then top with the shredded cheese and French fried onions.
  6. ready to bake Shepherd’s Pie Casserole
  7. Bake covered for 1 to1 ½ hours or until potatoes are done. Let rest 10 minutes before serving.

 

Slow Cooker Southwest Chicken Chili Recipe

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Slow Cooker Southwest Chicken Chili Recipe

I had to go out of town and needed a good one dish recipe, so I decided to use the slow cooker. The weather has been cold here lately so I though this Southwest Chicken Chili Recipe looked really good. Because it is cooked in the slow cooker, I could get it on, and have a hot bowl of chili waiting for me when I got home. Not disappointment here – returning, after about 7 hours, this Slow Cooker Southwest Chicken Chili was a delicious hot treat on a cold night.
If you like Southwest seasoning give this Slow Cooker Southwest Chicken Chili Recipe a try; you won’t be disappointed it’s very good. Enjoy

Slow Cooker Southwest Chicken Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 ½ pound boneless skinless chicken thighs (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • 1 smoked ham hock
  • 1 can northern beans (15 ½ ounces- rinse and drain)
  • 1 can chicken broth (14 ½ ounces)
  • 1 can chopped green chilies (4 ounces)
  • 1 small onion (chopped)
  • 2 tablespoons cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes (or to taste)
  • 5 ounces of sour cream for garnish
Instructions
  1. In a slow cooker mix together the northern beans, chicken broth, chopped green chilies, onion, cilantro, garlic powder, ground cumin, dried oregano, and add the crushed red pepper flakes to taste.
  2. browning cubed chicken
  3. browning cubed chicken
  4. In a large skilled using the olive oil over medium high heat brown the chicken.
  5. Add the chicken and ham hock into the slow cooker mixture and cook on low for 6-8- hours until the ham hock is tender and separates easily with a fork; remove the ham hock to a plate and let cool. Remove the skin and bone from the ham hock, shred or cut into bite size pieces, and add the ham back into the chili.
  6. Serve hot with scoops of sour cream on top.

 

Southwest Chicken Chili Recipe

Adapted from Taste of Home cookbook

Grilled Jack Daniels Tennessee Whiskey Burgers

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jack daniels whisky burger

We still have some fresh garden tomatoes at the farmers markets here in upper Michigan. I love grilled burgers topped with fresh tomatoes so when I saw this Grilled Jack Daniels Tennessee Whiskey Burgers recipe I decided to fire up the grill.

This is a very simple recipe that is quick to put together and requires few ingredients. I don’t drink alcohol very much but I love incorporating it into recipes. You can taste the whisky in the recipe but it’s not so strong that it over flavors the burger.  I thought the end result was really good; my wife thought they were delicious.

Fire up the grill and give these Jack Daniels Tennessee Whiskey Burgers a try.

Adapted from Jack Daniels Tennessee Whiskey web site.

 

Grilled Jack Daniels Tennessee Whiskey Burgers
 
Prep time
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Author:
Recipe type: Grilling
Serves: 6 Burgers
Ingredients
  • 1 ½ pounds lean ground beef
  • 6 slices American cheese
  • 1 large onion (sliced)
  • 6 slices of bacon (cooked to crispy and drained on paper toweling)
  • 1 large tomato (sliced)
  • 6 hamburger buns
  • 3 tablespoons Tennessee Whiskey
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons liquid smoke
Instructions
  1. Preheat and prepare the grill for high heat.
  2. In a medium size bowl mix together the whiskey, Worcestershire sauce, garlic salt and liquid smoke.
  3. In a large bowl mix together the burger, and 3 tablespoons of the whiskey mixture. (Hands work best for this) Form the burger into six patties.
  4. Grill the burgers on high heat until browned and slightly charred on both sides. Reduce heat to medium and continue cooking to desired doneness using a basting brush to coat the burgers with the rest of the whiskey sauce.
  5. While the burgers are grilling toast the buns cut side down until lightly toasted and set aside.
  6. Just before the burgers are done place a slice of cheese on each burger, cove the grill, and continue grilling until cheese is melted.
  7. Assemble the burgers by layering the burger, bacon, onion, and tomato slices on the bun.
  8. Enjoy

Beef and Cheddar Casserole Recipe

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Beef and Cheddar Casserole recipe

This Beef and Cheddar Casserole Recipe is another simple recipe that tastes great. This recipe doesn’t require a lot of ingredients, is quick to put together, and doesn’t take long to cook. This would be a great recipe to put on the menu if you looking for something quick for after work or school.

Give this one a try; it’s really good. Enjoy

Beef and Cheddar Casserole Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt (divided)
  • 3 cups wide egg noodles
  • 2 cups sour cream
  • ½ cup grated Parmesan
  • 12 ounces ground chuck or lean ground beef
  • 1 red bell pepper (seeded and chopped)
  • 1 bunch scallions (white and green parts finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • One 14½-ounce can diced tomatoes
  • 2 cups shredded Cheddar
Instructions
  1. Preheat oven to 425F.
  2. Cook noodles to al dente according to package directions. Lightly spray a 2.5 quart casserole dish with cooking spray, drain the noodles and place them in the bottom of the casserole dish and mix the noodles, parmesan cheese, sour cream, and ¼ teaspoon salt together until well combined.
  3. While the noodle are cooking using a large skillet brown the ground beef over medium high heat until beef is no longer pink inside. Add the chopped pepper and scallions; continue cooking until the onion and pepper is crisp tender. Scrap out room in the bottom of the skillet for the tomato paste and cook the paste for about 1 minute. Add the diced tomatoes and then stir in the Italian seasoning and ¼ teaspoon of salt. Cook until mixture is slightly thickened.
  4. Pour the beef mixture over the noodles and top with the shredded cheddar; bake for 15 to 20 minutes, or until cheese is melted and edges are bubbling.
  5. Serve hot.

 

Adapted from foodnetwork.com

Simple Chocolate Chip Pumpkin Muffins Recipe

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simple chocolate chip muffins recipe

I love fall here in upper Michigan, the temperatures cool down, the leaves are starting to turn color, and the fall crops are ready to pick.

I thought this would be a great time to post this Simple Chocolate Chip Pumpkin Muffins Recipe. This is a very simple recipe to prepare and you can use either canned or fresh pumpkin. This recipe makes 12 regular size muffins or 12 jumbos; if you need more just double the recipe. These muffins turn out nice and moist and are delicious served warm and topped with melted butter.

Take advantage of the fall season and give this Simple Chocolate Chip Pumpkin Muffins Recipe a try; Enjoy.

 

 

Simple Chocolate Chip Pumpkin Muffins Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • 1 cup pumpkin
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl using an electric mixer beat the eggs, sugar, pumpkin, and oil until batter is a smooth consistence.
  3. In another large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Using a large spoon mix the dry ingredients into the pumpkin mixture until dry ingredients are moistened and well combined; fold in the chocolate chips.
  4. Lightly coat a muffin tin with cooking spray, or oil for 12 regular size muffins, or 6 jumbos. Bake 20 to 25 minutes until a tooth pick inserted comes out clean.
  5. Cool for about 10 minutes and remove the muffins to a cooling rack – serve warm with butter.