Maple Glazed Pork Chops

I used bone-in-loin chops as the recipe suggested, but when I make this again, I will use boneless chops.  The glaze made it difficult to see where the meat and bones were.  Otherwise, this was very good, and added a different, yet sweet, taste to the pork chops.

4 Servings
Prep: 15 min. Bake: 25 min.

Ingredients:

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (1 inch thick)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Directions:

In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat.

In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. baking pan.

Bake, uncovered, at 450° for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in.
from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.

Yield: 4 servings.

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Pepperoni Pizza Chili

I decided to try one more chili recipe before spring and summer weather take away our desire for chili.  This was super easy!  A very different tasting chili, but good.  I would recommend using a stick of pepperoni and cutting thicker slices off.

8 Servings
Prep: 5 min. Cook: 40 min.

Ingredients:

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded part-skim mozzarella cheese, optional

Directions:

In a large saucepan, cook beef over medium heat until no longer pink;
drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

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Two New Recipes

Honey Rosemary Chicken
Prep: 5 min. + marinating Bake: 55 min.

This is a different marinade to try with chicken.  I thoroughly enjoyed it as something new.  I used boneless skinless breasts and doubled the marinade recipe.  The single recipe didn't seem like enough to cover the chicken while marinating.

Ingredients:

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons Pure Olive Oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

Directions:

In a small bowl, combine the honey, vinegar, rosemary and oil. Pour
half of the marinade into a large resealable plastic bag; add the
chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover
and refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Place chicken bone side down
in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake,
uncovered, at 350° for 55-65 minutes or until a meat thermometer
reaches 170°, basting occasionally with reserved marinade.

Yield: 6 servings.

Nutrition Facts: One serving (1 each) equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat,

Apple-a-Day Casserole
6-8 Servings
Prep: 20 min. Bake: 50 min.

This is a nice side that is different than our normal sides.  It was an interesting and enjoyable combination with the carrots and apples.

Ingredients:

6 medium tart apples, peeled and sliced
6 medium carrots, thinly sliced
1/2 cup orange juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons cold butter

Directions:

Combine apples and carrots; place in a greased shallow 2-qt. baking
dish. Drizzle with orange juice. Cover and bake at 350° for 40-45 minutes or until carrots are crisp-tender.

In a bowl, combine the flour, sugar and nutmeg; cut in butter until
crumbly. Sprinkle over apple mixture. Bake, uncovered, 10-15 minutes
longer or until the carrots are tender.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 150 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 45 mg sodium, 31 g carbohydrate, 3 g fiber, 1 g protein.

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Cheesy Sausage Stromboli

This was absolutely delicious! I used ground pork instead of sausage and sauteed onion and garlic with the pork to add flavor. I also cut the recipe in half and we still got two meals out of it. It is an easy recipe to make, but is time consuming because of the rising. Well worth the wait!

16 Servings
Prep: 30 min. + rising

Bake: 20 min.

Ingredients:

5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Directions:

In a large bowl, combine flour, sugar, salt and yeast. Add water,
milk and butter; beat on low until well combined.

Turn onto a well-floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a skillet, cook sausage until no longer pink; drain and
cool. Stir in mozzarella, 2 eggs and basil; set aside.

Punch dough down; divide in half. Roll one portion into a 15-in. x
10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.

Fold dough over filling; pinch edges to seal. Cut four diagonal slits
on top of stromboli. Repeat with remaining dough and filling. Beat
remaining egg; brush over loaves. Sprinkle with Parmesan cheese.

Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Slice;
serve warm.

Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 18 g fat (8 g saturated fat), 82 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 1 g fiber, 17 g protein.

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Old Fashioned Chicken Potpie

I absolutely love chicken potpie. I found this new recipe to try. It was very good and the dough was easy to make and use. The whole family really enjoyed this!

6 Servings
Prep: 30 min. Bake: 30 min.

Ingredients:

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables

PASTRY:

1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

Directions:

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper
until blended. Gradually stir in water, milk and bouillon. Bring to
a boil; boil and stir for 2 minutes. Remove from the heat. Stir in
chicken and vegetables; set aside.

For pastry, combine flour and celery seed in a bowl. Cut in cream
cheese and butter until crumbly. Work mixture by hand until dough
forms a ball. On a lightly floured surface, roll two-thirds of dough
into a 12-in. square. Transfer to an 8-in. square baking dish.

Pour filling into crust. Roll remaining dough into 9-in. square; place
over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 425° for 30-35 minutes or until crust is golden brown and
filling is bubbly.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 591 calories, 38 g fat (22 g saturated fat), 141 mg cholesterol, 860 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein.

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Apple Chutney Chops

This was a very different taste for our pork chops. Though Hannah didn't like it, Scott and I enjoyed it very much. Worth giving a try.

4 Servings
Prep/Total Time: 25 min.

Ingredients:

4 cups chopped peeled apples
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
4 bone-in pork loin chops (1 inch thick)
1 tablespoon canola oil

Directions:

For chutney, in a large saucepan, combine the apples, raisins, honey,
vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce
heat; simmer, uncovered, for 10-15 minutes or until apples are
tender.

Meanwhile, in a large skillet, brown pork chops in oil over
medium-high heat for 2-3 minutes on each side. Reduce heat; cook,
uncovered, for 10-15 minutes or until juices run clear. Serve with
chutney.

Yield: 4 servings.

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Milk Chocolate Chip Cookies

Here is a little different chocolate chip cookie variation. They were quite good, but burned easily, so don't overbake.

Ingredients:

2/3 cup unsalted butter, melted
2 cups lightly packed brown sugar
2 eggs
2 tbsp hot water
1 1/2 cup milk chocolate chips

2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Directions:

Preheat oven to 375*. Combine melted butter, brown sugar, eggs, and hot water and mix well. Stir in remaining dry ingredients. Mix in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.

Chicken Parmesan

Who doesn't like a good chicken parm. This was very easy and tasted delicious!

Makes: 4 servings
Prep: 25 minutes Cook: 10 minutes Start to Finish: 35 minutes

Ingredients:

2 boneless, skinless chicken breast
1 large egg, lightly beaten
2 tsp. salt, divided
1 cup panko (coarse) or plain bread crumbs
Freshly ground black pepper
1/4 cup olive oil
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 oz. linguine, cooked according to package directions
3 cups prepared marinara sauce, heated

Directions:

CUT chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each in half, forming 4 cutlets.

BEAT egg and 1/4 teaspoon salt in a small pie plate. Mix breadcrumbs, remaining 1/4 teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.

HEAT oil over medium heat. Add the cutlets; sauté until golden brown on each side, 5 to 6 minutes total.

HEAT oven broiler. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.

BROIL 4 to 5 inches from heat source until cheese melts and begins to brown, about 2 minutes.

DIVIDE pasta between 4 serving plates, top with warm marinara sauce and chicken.

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Ground Beef Rice Skillet

This was an easy and healthy recipe. I added some seasoning and Soy sauce just to give it a little extra flavor, but it was a good meal.

Ingredients:

1 lb. ground beef
4 tbsp. cooking oil
1 c. chopped onion
1 c. bias cut celery 1/2 inch thick
1 clove minced garlic or garlic powder to taste
1/2 c. chopped green pepper
1 (4 oz.) can mushroom slices and pieces, drained
2 c. cooked regular rice
1 c. fresh peas or frozen peas, thawed
12 cherry tomatoes, halved
1 tsp. beef bouillon granules
2 tbsp. water

Prepare and assemble ingredients before starting to cook. Brown ground beef in 12 inch skillet over medium high heat about 5 minutes. Push browned beef to one side of skillet. Add oil, onion, celery and garlic, stir-fry 2 minutes. Cover and cook one more minute. Add green pepper and mushrooms. Stir-fry 2 minutes. Push vegetables to other side of skillet. Add remaining 3 tablespoons oil to center of skillet. Add rice cook and stir-fry 2 minutes. Add remaining ingredients together and continue cooking and stirring until tomatoes and peas are hot. About 2 minutes.

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New England Clam Chowder

I have always wanted to try to make clam chowder from scratch. This recipe looked really easy, and it was. It was really good as well. Another wonderful Lenten meal!

10-12 Servings Prep: 15 min. Cook: 30 min.

Ingredients:

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions:

•Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

•Meanwhile, in a Dutch oven, saute onions in butter until tender. Add
flour; stir until smooth. Gradually stir in milk. Bring to a boil;
cook and stir for 2 minutes or until thickened.

•Drain potatoes; add to Dutch oven. Add clams and remaining
ingredients; heat through. Yield: 10-12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.


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Blueberry Sour Cream Pancakes

If you like Blueberries and you love pancakes, you will adore this recipe. Some people (me) think that it is easier to just use a mix, but it REALLY isn't and you often get a much better tasting end result when you do it from scratch.

10 Servings Prep: 20 min. Cook: 30 min.

Ingredients:

Topping:

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries

Pancakes:

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Directions:

•For topping. In a large saucepan, combine sugar and cornstarch. Stir in water
until smooth. Add blueberries. Bring to a boil over medium heat;
cook and stir for 2 minutes or until thickened. Remove from the
heat; cover and keep warm.

•For pancakes, in a large bowl, combine the flour, sugar, baking
powder and salt. Combine the eggs, milk, sour cream and butter. Stir
into dry ingredients just until moistened. Fold in blueberries.

•Pour batter by 1/4 cupful onto a greased hot griddle. Turn when
bubbles form on top; cook until the second side is golden brown.

Serve with blueberry topping.

Yield: about 20 pancakes (3-1/2 cups topping).

Nutrition Facts: 2 pancakes equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

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