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

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

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 Beef and Three Bean Chili Recipe

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beef and three bean chili recipe

Even though summer is here we were all in the mood for chili; maybe because it hasn’t been all that warm. I had a very busy day coming up, and I also wanted to go fishing, so I decided to get out the slow cooker to save some time. This chili recipe is a little different because it uses stew meat instead of ground beef. The cooking time for this recipe will vary according to the size of the cubed meat used. This is a mildly seasoned recipe so I would recommend tasting it before adding the beef to the slow cooker so you can adjust the seasoning to your taste.
I thought this Beef and Three Bean Chili was really good, and my wife loved it – give this one a try.

Slow Cooker Beef and Three Bean Chili Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 ½ pounds stew meat (cut into 1 inch cubes)
  • 1 tablespoon chili powder
  • 1 large onion (chopped)
  • 2 tablespoons cooking oil
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can Northern beans (15 ounces drained and rinsed)
  • 1 can black beans (15 ounces drained and rinsed)
  • 2 cans fire roasted tomatoes (14.5 ounces each undrained)
  • 2 jalapeno peppers (seeds removed and chopped)
  • 1 cup beef broth
  • 1 can tomato paste (6 ounces)
  • 1 tablespoon brown sugar
  • 6 cloves garlic (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground cumin
  • Sour cream for garnish (optional)
Instructions
  1. Mix all the ingredients together in the slow cooker except for the meat, onion, and oil.
  2. Place the oil in a large skillet over medium high heat and brown the stew meat on all sides. using a slotted spoon remove the meat to the slow cooker.
  3. Using the same skillet cook the onion until pieces start to brown; scraping any dripping from the bottom of the pan while cooking. Add the onion to the slow cooker mixture.
  4. cook on low for 7 hours or until meat and onion is tender. (You can speed up the process by turning the slow cooker to high anytime during the cooking cycle.)
  5. Serve garnished with sour cream.
  6. Tip – garnish each bowl with shredded cheese

 

Chicken Cacciatore Recipe

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chicken alla cacciatore recipe

This Chicken Cacciatore Recipe is a simple recipe to put together. It does require quite a bit of cooking time, but it is well worth it. I followed the recipe and kept it simple. If you wanted to you could add red and green sweet peppers, and maybe a sliced zucchini to fancy it up a little bit. I used canned chopped tomatoes that had Basil, Oregano, and garlic already added but you could change this by using pure chopped tomatoes, and then adding your own seasoning.
The next time you can’t figure out what to put on the menu for supper give this Chicken Cacciatore Recipe a try; it’s really good.

Chicken Cacciatore Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 frying chicken (cut into pieces – breast pieces cut in half cross wise)
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cooking oil (divided)
  • 2 tablespoons butter (divided)
  • 4 cloves garlic (crushed and minced)
  • 1 medium onion (cut in half and sliced thin)
  • 1 package fresh mushrooms (8 ounces sliced thin)
  • 1 can diced tomatoes with Oregano, Basil, and garlic (14.5 ounces)
  • ½ cup red wine
Instructions
  1. In a 9 inch pie dish whisk together the flour, salt, and pepper.
  2. Place ½ the oil in a large skillet with 1 tablespoon of butter over medium high heat. Roll the chicken in the flour mixture to coat, and brown the chicken until golden on both sides.
  3. browning chicken
  4. In a separate skillet using the rest of the oil, and butter, cook the onion and mushrooms until mushrooms have given up most of their moisture and are tender. Spread the mushroom mixture out to form a pocket in the center of the pan, add the garlic, and continue cooking until fragrant – about 1 minute. Mix the garlic into the onion mixture.
  5. cooking mushrooms and onions
  6. Spoon the mushroom mixture over the top of the chicken. Distribute the chopped tomatoes over top and then gradually pour in the wine. Cover, reduce the heat to simmer, and cook until chicken is done. (About 1 ½ hours)
  7. cooking chicken cacciatore skillet

chicken cacciatore skillet

Grilled Country Ribs Recipe

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ribs recipe

Here’s another simple and really good recipe for country ribs; sticky, gooey, tender and delicious. As always the secret is in the sauce. These ribs are precooked in the oven and then finished off on the grill.

I decided to serve these ribs with a cold salad which pared really well. This is a simple recipe, but it does take a bit of time due to having to precook the ribs.

If you like grilled pork ribs give this recipe a try. After 2 days my wife is still taking about how good the sauce was.

Grilled Country Ribs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 3-4 pounds country style ribs
  • ¼ cup canola oil
  • Salt and pepper
  • 1 medium onion (chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 cup ketchup
  • ¼ cup packed dark brown sugar
  • ¼ cup cider vinegar
  • ¼ hot sauce – or to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
Instructions
  1. Preheat oven to 350F.
  2. Pat ribs dry using paper toweling, and season with salt and pepper. Place ribs in a 13 x 9 baking dish lightly sprayed with cooking spray. Cover with aluminum foil and bake for 1 ½ hours, or until pork is no longer pink inside.
  3. While ribs are cooking in a large sauce pan using the oil over medium high heat cook the onion and garlic until onion starts to brown. Mix the rest of the ingredients into the onion mixture, bring to a boil, and reduce heat to a high simmer. Stir and cook until mixture thickens significantly; about 15 minutes.
  4. Prepare grill. Grill ribs covered over indirect heat brushed with the sauce. Brush and turn ribs frequently. Grill until ribs are tender and slightly charred.

Adapted from Taste of Home CookBook

 

Countryside Italian Cold Salad Recipe

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Countryside Italian Cold Salad Recipe

If you’re looking for a good side dish to go with your next cookout give this Countryside Italian Cold Salad Recipe a try. This is a quick and simple recipe with most of the cooking time being for the pasta. You can make the salad ahead of time, or prepare it at the same time you are grilling.

Countryside Italian Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 2 cans diced tomatoes (14.5 ounces each drained)
  • 2 cups bow tie pasta
  • ½ teaspoon olive oil
  • ⅔ cup basil (chopped)
  • ½ cup mozzarella cheese (Cubed)
  • 4 slices bacon (cooked to crispy or store bought pre-cooked - chopped)
  • ¼ cup balsamic vinegar
Instructions
  1. Cook pasta according to package directions; drain, drizzle olive oil over the pasta, toss, and cool.
  2. Mix in the rest of the ingredients and refrigerate until chilled.