Korean Style Pork Chops Recipe

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It has been awhile since I put Asian food on the supper menu. I ran across this recipe on my sons blog; Blogchef.net. It looked really good so I decided to give it a try.

This is a simple recipe and fairly quick to put together. The pork chops turn out juicy and tender with a delicious combination of flavors.

The next time you’re in the mood for Asian food give these Korean Style Pork Chops a try; they are really good!

Korean Style Pork Chops Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon Sriracha sauce
Instructions
  1. In a medium size bowl mix together the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Work the chops into the mixture, refrigerate, and marinate for 20 minutes.
  2. While chops are marinating preheat oven to 400F.
  3. Remove chops from marinade; reserve the marinade. In a large skillet over medium high heat using the olive oil, cook the chops on one side for 5 minutes. Flip chops and add the marinade to the skillet and continue cooking for an additional 5 minutes. Transfer the skillet to the oven and bake until chops done. (145F.)
  4. Serve hot with sauce over the chops.

 

Chicken Florentine for Two

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This Chicken Florentine for Two recipe has a delicious combination of flavors, and the health benefits of fresh spinach. This recipe is the perfect amount for serving two people.

The recipe calls for Parmesan cheese mixed in the sauce and then used again as a garnish – I just used it in the sauce because I did not want to overpower the recipe with the Parmesan cheese. However I did include that step in the recipe.

Chicken Florentine for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons vegetable oil (divided)
  • 6 ounces fresh baby spinach
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese (divided)
  • ¼ teaspoon lemon zest (grated)
  • 1 teaspoon lemon juice
Instructions
  1. Pound chicken down to ½ inch thickness; pat dry with paper toweling and salt and pepper on both sides; set aside.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Place the spinach in the skillet with ⅛ teaspoon salt. Cook stirring occasionally until spinach has wilted; set spinach aside in a colander to drain any excess liquid.
  3. Wipe skillet clean with paper towels and place 1 tablespoon of oil in the now empty skillet. Cook chicken over medium high heat until nicely browned and chicken registers 160F on an instant read thermometer. Set chicken aside on a plate and tent with aluminum foil to keep warm.
  4. Place the garlic and shallot into the oil and cook until fragrant, and then mix in the broth and cream. Cook until reduced to about ⅔ cup (about 7 minutes on medium heat). Off heat and mix in two tablespoon of Parmesan cheese, lemon zest, and lemon juice. Salt and pepper to taste and then mix in the spinach. Let set long enough for the spinach to get warmed through.
  5. Serve chicken topped with the spinach and sauce, and the remaining 2 tablespoons of Parmesan cheese.

chicken Florentine for 2 recipe picture 2

Adapted from Cooking for Two CookBook

Crispy Garlic Chicken Cutlets Recipe

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Serve these Crispy Garlic Chicken Cutlets on a bun with your favorite topping or as a standalone with fries. They are seasoned perfectly with garlic and have a delicious crispy coating. This is a simple recipe but does require a little bit of prep time to prepare the bread crumbs.

Crispy Garlic Chicken Cutlets Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 cup plus 2 tablespoons vegetable oil
  • 4 garlic cloves minced
  • 6 garlic cloves crushed and peeled
  • 6 boneless skinless chicken cutlets (about 1 ¼ pounds)
  • 3 slices white sandwich bread
  • 1 cup all-purpose flour
  • 3 large egg whites
  • 1 tablespoon garlic powder
  • 4 tablespoons cornstarch
  • Salt and pepper
Instructions
  1. Place chicken cutlets in a food grade disposable bag. Add the minced garlic and 3 tablespoons of oil to the bag and work with your hands to coat the chicken; place in the refrigerator.
  2. Preheat oven to 200F
  3. Tear the bread into large pieces and place in a food processor and process into crumbs. Place crumbs in a pie dish and bake until dry (about 20 minutes)
  4. Place flour in a shallow dish. In a medium size bowl whisk the egg whites foamy.
  5. Let the bread crumbs cool. Mix the cornstarch and garlic power into the bread crumbs.
  6. Place a wire rack over a platter. Remove the cutlets from the bag and season with salt and pepper. Roll each culet in the flour and then dip them into the egg whites, and then roll them in the breadcrumb mixture, pressing to adhere. Place cutlets on the wire rack and let rest for 5 minutes.
  7. Place ½ cup oil into a nonstick skillet over medium high heat and add 3 cloves of crushed garlic to the skillet. Cook garlic until golden brown, remove garlic and discard. Cook 3 cutlets at a time until golden brown and done on both sides. Drain the skillet and repeat the process for the remaining three cutlets.
  8. Serve Hot

Adapted from Cookscountry.com

Classic Pork Ragu Recipe for Two

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This Classic Pork Ragu Recipe for Two is simple to put together and doesn’t require a lot of ingredients This is just a basic recipe and is easy to fancy up a little bit by adding additional ingredients like mushrooms and bell peppers; however it is good just the way it is written.

Classic Pork Ragu Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 can tomatoes (28 ounces) drain and reserve ¼ cup of the juice
  • 16 ounces boneless country style ribs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 large shallot (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 ½ teaspoons fresh rosemary (minced)
  • ½ cup dry red wine (I used cherry in this recipe)
  • 2 cups Ziti pasta (uncooked)
  • Grated Romano cheese
Instructions
  1. Pulse tomatoes in a food processor until coarsely chopped; set aside.
  2. In a large skillet over medium high heat using the oil brown the ribs on all sides; set aside on a plate. In the same skillet cook the shallots seasoned with ¼ teaspoon salt until softened. Add the garlic and rosemary and cook for about 30 seconds until fragrant. Stir in the wine, scrapping any dripping from off the bottom of the skillet. Continue cooking until wine is reduced to about half.
  3. Stir in the tomatoes with the reserved juice and work the pork ribs into the mixture, cover, and cook on simmer for about 1 ½ hours until pork can easily be separated with a fork. Remove pork to a plate and let cool slightly and then using a 2 forks separate into bite size pieces; stir the pork back into the sauce in the skillet; salt and pepper to taste and keep warm.
  4. About 15 minutes before the pork is done cook pasta according to package directions; drain and reserve ½ cup of the pasta water.
  5. Mix the pasta and sauce together adjusting the consistency if needed with the reserved pasta water. Serve garnished with the cheese.

pork ragu picture 2

Adapted from Cooks Country Cooking for Two

 

Slow Cooker Southern Style Chicken and Dirty Rice for Two

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If you’re cooking for two this is a great recipe to free up some time by using the slow cooker. There is only about 15 minutes of prep time and 4 – 5 hours of cooking time. It’s a great way to free up an afternoon, and because it’s a one dish recipe supper will be ready to serve.

Slow Cooker Southern Style Chicken and Dirty Rice for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 4 ounces of kielbasa sausage (cut into 1 inch pieces)
  • 1 small onion (finely chopped)
  • 1 red bell pepper (cleaned and cut into 1 inch pieces)
  • 2 garlic cloves (crushed and minced)
  • 2 teaspoons chili powder
  • ½ teaspoon dried thyme
  • 2 cooks cooked rice
  • Salt and pepper
  • 1 pound boneless skinless chicken thighs
  • 2 green onions (sliced thin)
Instructions
  1. Spray slow cooker on bottom and sides with cooking spray.
  2. In a medium size microwavable bowl mix together the kielbasa, onion, bell pepper, garlic, chili powder, and thyme. Microwave for 5 minutes stirring a couple of times while cooking; place in slow cooker.
  3. Add the rice and mix in ¼ teaspoon salt, and ¼ teaspoon pepper. Season chicken with salt and pepper and add the thighs into the slow cooker mixture.
  4. Slow cook for 4 – 5 hours until chicken reaches an internal temperature of 185F. Remove chicken from the slow cooker and using 2 forks separate chicken into bite size pieces. Stir the chicken and green onions into the rice mixture, salt and pepper to taste and serve hot. Enjoy

 

Adapted from Cooking for Two Cookbook

Pizza Spaghetti Bake

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This Pizza Spaghetti Bake recipe is quick and simple to put together and just requires a few ingredients.

Use your favorite spaghetti sauce and you can have supper on the table in less than an hour.

Pizza Spaghetti Bake
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 oz spaghetti
  • 3 eggs
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ½ teaspoon oregano
  • 2 cloves garlic (crushed and minced)
  • 2½ cups spaghetti sauce
  • 3 cups shredded mozzarella cheese
  • 1 package pepperoni (3.5 ounces sliced)
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Preheat oven to 375F.
  3. In the bottom of a large bowl whisk the eggs and milk together and then mix in the Parmesan cheese, garlic, and oregano and then mix in the cooked spaghetti.
  4. Spray a 13 x 9 casserole dish with cooking spray and pour the spaghetti mix into the casserole dish.
  5. Pour the spaghetti sauce over the top, and top with ½ of the pepperoni slices. Spread the mozzarella cheese evenly over the top and then top with the remaining pepperoni.
  6. Bake for 25 minutes or until cheese is melted and starts to brown.
  7. Let rest for 5 minutes and serve hot.

Adapted from

Pint sized treasures

Slow-Cooker Braised Steaks with Root Vegetables

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Spring is here and with a lot of yard work on today’s to do list I decided on this Slow-Cooker Braised Steaks with Root Vegetables recipe for supper to save some time during the day. This recipe is a delicious combination of sauce and vegetables and because it is done in the slow cooker the chuck steak is supper tender.

The next time you need to free up some time by using your slow cooker give this Slow-Cooker Braised Steaks with Root Vegetables recipe a try.

Slow-Cooker Braised Steaks with Root Vegetables
 
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Author:
Recipe type: Slow cooker
Serves: 4
Ingredients
  • 1 large onion (finely chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • 1 teaspoon canola oil
  • ¼ teaspoon dried thyme
  • ¾ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons instant tapioca
  • salt and pepper
  • 4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick – I cut large steaks into 4 serving size pieces)
  • 12 ounces potatoes (skin on cut into 1 inch cubes)
  • 4 medium carrots (cut into 1 inch pieces – if large cut them in half lengthwise.
  • 4 parsnips (peeled cut lengthwise and cut into 1 inch pieces
Instructions
  1. place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
  2. Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
  3. Loosely tie the vegetables into a cheese cloth bundle and place them on top of the steaks.
  4. Cook for 8 – 9 hours on low or 5 – 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.

Adapted from Cooks Country

Bacon Wrapped Pork Chops with Roasted Potatoes for Two

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This is a recipe for 2 but it could easily be doubled. This Bacon Wrapped Pork Chops recipe is simple and only requires a few ingredients; it’s delicious.

Bacon Wrapped Pork Chops with Roasted Potatoes for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 12 ounces of small red potatoes (halved)
  • 2 tablespoons olive oil
  • salt and pepper
  • 6 slices of bacon
  • 2 boneless pork chops (¾ to 1 inch thick)
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl generously season the potatoes with salt and pepper; toss in the olive oil to coat.
  3. Place potatoes cut side down in a rimmed baking sheet covered with aluminum foil – the potatoes should take up about ½ of the pan. Place on center rack of the oven and bake for 20 minutes or until just tender. (baking time could be a little longer depending on the size of the potatoes.)
  4. While potatoes are baking place the bacon on a large plate and weigh the bacon down using another plate – microwave for 3 minutes or until bacon starts to shrivel. (limp but not stiff) place bacon on paper towels to let cool.
  5. Wrap pork chops with 3 strips of bacon with ends down to secure the bacon.
  6. Remove the potatoes from the oven and place the pork chops on the other half of the sheet. Return to oven and bake until pork chops reach an internal temperature of 135F. (about 15 minutes depending on size)
  7. Preheat the broiler and place the pork and potatoes about 6 inches from the broiler element. Broil until bacon is browned and crispy and chops register 145F. Tent with aluminum foil and let rest 5 minute before serving.

 

Bacon Chicken Casserole

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The local market has deli chicken on sale so I decided to put this Bacon Chicken Casserole on the menu for supper.

This is a simple recipe that’s fairly quick to put together and doesn’t require a lot of prep time because the chicken is precooked.

If you have leftover chicken give this one a try it’s really good. Enjoy

Bacon Chicken Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 cups uncooked bow-tie pasta (8 ounces)
  • 1 box (9 oz) frozen baby sweet peas
  • 6 slices bacon
  • 1 large sweet onion (chopped about 1 cup)
  • 8 ounces package sliced fresh mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars Alfredo pasta sauce (15 oz each)
  • 1 cup Parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions. During the last 3 minutes of cooking add the peas and cook until pasta is done; drain and set aside.
  3. In a large skillet cook bacon until crispy. Place on paper towels to drain, and then crumble; set aside.
  4. In the same skillet using the bacon drippings cook onion and mushrooms until tender. Add the mixture to the pasta and then mix in ½ cup Parmesan cheese, add the chicken and Alfredo sauce.
  5. Place the mixture in a 13 x 9 casserole dish lightly sprayed with cooking spray, top with the bacon and the other ½ cup of Parmesan cheese.
  6. Bake for 20 minutes or until bubbly and cheese starts to brown.

Adapted from Pillsbury.com

Roadhouse Burger Recipe

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This grilled Roadhouse burger is delicious. It is so thick it is hard to eat, but well worth the effort, because it is loaded with delicious condiments, with a garlic sauce defiantly highlighting the burger.

My son was home for the weekend when he made these I knew once the weather was nice enough I would fire up the grill and grill them myself. You can see the original recipe on my Sons blog at Blogchef.net

Roadhouse Burger Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Garlic Sauce
  • 6 tablespoons mayonnaise
  • 2 garlic cloves (pressed)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Burgers
  • 1 ½ pounds ground beef
  • salt and pepper (to taste)
  • 4 slices Swiss cheese
  • 8 slices bacon
  • 4 onion hamburger buns
  • 4 large frozen onion rings
  • 2 large onions (thinly sliced)
  • ½ cup water
  • 1 tomato sliced
  • 2 tablespoons vegetable oil
Instructions
  1. In a small bowl mix together the mayonnaise, garlic, lemon juice and 1 teaspoon of olive oil. Salt and pepper to taste; refrigerate until needed.
  2. Deep fry onion rigs in a deep fry at 375F until golden brown; set aside. (I placed these in the oven on warm)
  3. In a non stick skillet over medium high heat using the vegetable oil cook onions covered until onions begin to turn golden brown. Remove cove, add the water, and continue cooking until water is evaporated. Remove onions and set aside.
  4. In the now empty skilled cook bacon until browned and crispy; drain on paper toweling and set aside.
  5. Preheat and prepare grill on medium high heat. Form burger into 4 patties and generously season with salt and pepper. Just before burgers are done place the slices of cheese on the burgers, close lid, and continue grilling until cheese is melted. While burgers are grilling place buns cut side down on the grill to toast them. (these brown quick so watch them closely)
  6. To put it all together coat bottom half of buns with the sauce, place the cooked onions on the bun followed by the burger, bacon and then the tomato. Spread more sauce over the tomato and then top with a deep fried onion. Place top half of the bun on the mixture and enjoy.