Chicken Flautas and Guacamole

I wanted to make an authentic Mexican meal for my husband's Birthday, and since he always orders flautas at a Mexican restaurant, I decided to give them a try.  I have to tell you, I am not a fan of Mexican, but these were delicious!  I can't wait to make them again.  Be sure when making the guacamole that you don't puree the onion, just dice it.  The juice from the onion is too much if it is cut too fine.  Also, be sure to serve Margaritas with your flautas, you can't have an authentic Mexican meal without those!

Chicken Flautas Recipe Ingredients:


· 15 small flour or corn tortillas
· 2 lbs boneless, skinless chicken breast, shredded or pulled into strips
· 1 large green bell pepper, chopped
· 1 large tomato, diced
· 1 small onion, minced (about 1/2 cup of minced onion)
· 1/2 cup Monterrey Jack cheese, grated
· 1/2 cup olive oil
· 1 teaspoon chili powder
· salt
· pepper
· sour cream and/or guacamole, if desired
· 15 toothpicks

Directions:
1. Add a little water to a frying pan, heated over medium heat, on the stove. Place the boneless, skinless chicken breasts (whole, not yet cut or shredded) in the water, and simmer until they are cooked. Flip at some point to better cook each side of the chicken. Once cooked, cut the heat off, and remove the chicken from the pan and allow it to cool.

2. Once cooled, pull the chicken apart into small shreds with hands or a fork. Set this in a bowl. Chop the green pepper, mince the onion, and cut the tomato into small pieces. Also grate the cheese, and set this aside. Pour the water out of the frying pan, and lightly grease it with a teaspoon of olive oil, and tun the heat on to medium. Add the cut veggies to the pan, and saute them for about 5 minutes.

3. Add the already cooked and shredded chicken to the pan, and sprinkle the veggies and chicken with a little salt, pepper, and a teaspoon of chili powder. Stir everything around for another minute or two, and then turn off the heat.

4. Preheat the oven to 400 degrees. In a pot on the stove, heat the remaining (about 1/2 cup) olive oil. Once hot, drop each tortilla into the oil, but remove it after about one second, using a fork or metal spatula. This will make the tortillas soft and they will cook better. Set the oil-covered tortillas on a tray. Place toothpicks in a bowl of water to make them saturated and moist so that they will not burn in the oven.

5. Spoon some of the chicken and veggie mix onto the middle of each tortilla, sprinkle a little cheese on top of that, and roll each tortilla up tightly (but not tightly enough to rip the tortilla) around the filling, and put a wet toothpick through the middle of each chicken flauta to keep it rolled. Once all are prepared, cook them, set side by side, on a cookie sheet or oven pan in the oven for about 20-30 minutes, until the tortillas begin to brown slightly.

6. Remove from oven, remove toothpicks, and serve with sour cream and/or guacamole.



Guacamole

Prep Time:  20 min

Ingredients:

· 3 Haas avocados, halved, seeded and peeled
· 1 lime, juiced
· 1/2 teaspoon kosher salt
· 1/2 teaspoon ground cumin
· 1/2 teaspoon cayenne
· 1/2 medium onion, diced
· 2 Roma tomatoes, seeded and diced
· 1 tablespoon chopped cilantro
· 1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Fried Pork Chops

I was looking for a quick and easy way to cook pork chops.  This was very simple and tasted great.  As you can see, instead of the typical cooked vegetable, I chose to cut up pears as one of the sides.  Pasta salad is an easy side to make, just add Italian dressing, cut up pepperoni, cheese, cherry tomatoes, olives, whatever you like to cool noodles.  Mix and serve.

 Ingredients:

4 center-cut pork chops (bone-in)
2/3 cup vegetable oil (canola)
1 cup self-rising flour
salt
black pepper
paprika

Directions:

Generously coat salt, pepper and paprika on both sides of chops.

Place flour into a plastic bag.

Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.

Pour oil into a 12 inch frying skillet. Turn burner on to medium high.

Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to medium.

Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.

Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.

http://www.recipezaar.com/

Fruit Filled Water

If you are having guests over and would like to dress up your water plus give it a fruity taste, try adding some fresh fruits to it.  I like to use oranges, strawberries, peaches, and grapes.  Make sure you add the fruit several hours before serving so it has a chance to flavor the water.  This makes a lovely presentation!

Aloha Quick Bread

 

I had three very ripe bananas, so I went looking for a bread recipe to try.  I came upon this and it looked really good.  It was!  A couple of suggestions.  I used three bananas which didn't seem to affect the consistency of the bread.  I separated the batter into two pans and there was plenty to make two loaves.  I lowered the bake time to 50 minutes.  We aren't fond of nuts in our breads, so I left out the nuts and it was fine without them.  Really good toasted with butter for breakfast!  A great alternative to banana bread!

16 Servings

Prep: 15 min. Bake: 80 min. + cooling

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple

Directions:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

 
Nutrition Facts: 1 serving (1 slice) equals 239 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 236 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Taste of Home: Winning Recipes

Lemony Chicken Fruit Salad

I made meatless lasagna and wanted a side that would have some meat in it.  I decided to try this.  I am not a big chicken salad fan, but this was delicious!  I loved the lemon sauce that coated the fruit and meat.  An excellent summer side or even main dish!

6-8 Servings
Prep: 30 min. + chilling


Ingredients:

2 cans (8 ounces each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Directions:

Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate.

In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice.  Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for
10-15 minutes.
Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour.

Serve in a lettuce-lined bowl. Sprinkle with almonds.


Nutrition Facts: 1 serving (1 cup) equals 320 calories, 19 g fat (8 g saturated fat), 132 mg cholesterol, 394 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein. © Taste of Home 2009

Taste of Home: Winning Recipes

Four Cheese Spinach Lasagna

I was looking for a summer lasagna and decided to try this recipe.  It was AWESOME!  I loved it!  It took some time to make, but I felt it was well worth it.  A definite must try! 

We were having dinner guests, so I prepared this in the morning and refrigerated it until I was ready to bake it.  This made it nice because I was able to relax when our company arrived and not be stuck in the kitchen.

12 Servings
Prep: 50 min. Bake: 50 min. + standing

Ingredients:

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh chopped spinach
1-1/2 cups (12 ounces) 4% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

Directions:

In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.

In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.

In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese.

Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.


Nutrition Facts: 1 piece equals 263 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 366 mg sodium, 32 g carbohydrate, 3 g fiber, 15 g protein.

Taste of Home: Winning Recipes

Grilled Chicken Pizza

If you have never had a pizza cooked on the grill, you really must try this.  We love the Cheesecake Factory's grilled chicken pizza, so we decided to re-create it at home.  Using BBQ sauce instead of tomato sauce gives the pizza a very unique and wonderful taste.  Fresh cilantro is a must, don't use dried, you won't get the same flavor.  Experiment with toppings if you like.

This makes and absolutely delicious pizza!  Try it and enjoy!

Dough Ingredients:

1 cup warm water

1 envelope dry yeast

1 tbsp sugar

1 tsp salt

1/2 tsp red wine vinegar

2 cups bread flour

1/2 cup all purpose flour

Directions:

Measure one cup warm water into glass measuring cup.  Sprinkle yeast and sugar over to dissolve; stir.  Let stand until foamy, about 5 minutes.

Add vinegar to yeast mixture.

Combine salt, bread flour, and all purpose flour in food processor with a bread blade.  Add yeast mixture and process until sticky ball forms, add flour by 1 tbsp at a time if needed or water 1 tsp at a time if dough is dry.  Process until dough is smooth, elastic, and slightly sticky, about 45 seconds.

Oil hands and transfer dough to a floured surface.  Knead dough until elastic, about 2 minutes.

Coat a large ziplock bag with olive oil.  Add dough to bag and coat surface with oil.  Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hour.

Divide Dough into two equal pieces.  Working on a corn meal covered surface, stretch out dough to a round shape.

Heat grill to 350 to 400 degrees.  Place your 2 dough rounds on the barbecue rack.  Grill until top of dough puffs and underside is crisp, about 3 minutes.  Using tongs, turn rounds over and grill and additional minute.  Transfer to baking sheet, well grilled side up.

Add your toppings.  Cover dough with barbecue sauce.  Add mozzarella and shredded Colby/jack, grilled chicken pieces, and chopped fresh cilantro.

Using a large metal spatula, return the pizzas to barbecue rack.  Close grill.  Grill until cheese is melted and dough is cooked through and brown on the bottom, about 5 minutes.  Transfer to plates.

Dough recipe from Bon Appetit Cookbook

Peanut Butter Chocolate Cake

I was concerned that the children wouldn't like the cheese cake I made for Scott's Birthday, so I made this cake as well.  The frosting was really good and the cake was a classic chocolate.  It is three days later and that pan is clean and back in the cupboard, I guess everyone liked it!

12-16 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients:

2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup canola oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature

PEANUT BUTTER FROSTING:

1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Directions:

In a bowl, combine dry ingredients. Add eggs, milk, oil and vanilla;
beat for 2 minutes. Stir in coffee (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, beat the cream cheese and peanut butter in a bowl until
smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle
with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts: 1 serving (1 piece) equals 365 calories, 15 g fat (3 g saturated fat), 35 mg cholesterol, 308 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Taste of Home:  Winning Recipes

Coffee Toffee Cheesecake

My husband's birthday was this week and I wanted to make him some special desserts.  He loves coffee, so when I saw this recipe I knew I had to try it.  It was so delicious!  The coffee flavor wasn't overpowering, but was just right.  I did make two mistakes, however.  I made the cheesecake on the day of his party, thus it didn't have 24 hours to set and it really should have.  Second, I removed the foil after cooking the crust and when I placed the cake in the pan of water, the water seeped into the pan with the cake.  Even with those errors, it tasted great and looked beautiful!  A definite must try for coffee and cheesecake lovers!

I have never had luck melting chocolate bars in the microwave, so I placed the bar in a glass measuring cup  propped in a pan of boiling water, this worked great and ensured the chocolate wouldn't burn.

12 Servings
Prep: 45 min. Bake: 55 min. + chilling


Ingredients:

2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar

FILLING:

1 cup (6 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1-1/2 cups (12 ounces) sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, lightly beaten
4 Heath candy bars (1.4 ounces each), chopped
1 dark chocolate candy bar (1.45 ounces)

Directions:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire
rack.

In a microwave-safe bowl, melt chips and cream; stir until smooth.  Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place
springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Sprinkle with Heath bars. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of
cheesecake.

Nutrition Facts: 1 slice equals 716 calories, 48 g fat (29 g saturated fat), 165 mg cholesterol, 445 mg sodium, 64 g carbohydrate, 2 g fiber, 10 g protein.

Taste of Home Magazine, April-May 2010

Coffee-Molasses Marinated Pork Chops

This had a very sophisticated and robust taste to it.  Definitely something you might have in a nice restaurant.  Not a big hit with the children, but the adults thoroughly enjoyed!  Very easy to prepare.

4 Servings
Prep: 10 min. + marinating Grill: 10 min.


Ingredients

1 cup strong brewed coffee
1/4 cup molasses
6 fresh thyme sprigs
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground ginger
4 bone-in pork loin chops (1 inch thick)

Directions:

In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops.  Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook.

For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup.  If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-6 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°.

Spoon glaze over chops.

Yield: 4 servings.

Nutrition Facts: 1 pork chop with 2 tablespoons glaze equals 370 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 415 mg sodium, 12 g carbohydrate, trace fiber, 36 g protein.
 
Taste of Home Magazine, April & May 2010

Crispy Fried Zucchini

Since Zucchini and Summer Squash are so readily available in the summer months, I am always looking for new ways to cook them.  I found this recipe in my Gooseberry Patch Almost Homemade Cookbook and it was very easy and quite good.  I realize fried foods aren't the best for us, but once in a while is okay, right?

Ingredients:

1 cup Italian-seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 to 4 zucchini or summer squash cut into slices or strips
2 eggs, beaten
oil for frying

Directions:

Combine crumbs, cheese, salt, and pepper in a large Ziploc bag; set aside.  Dip zucchini into beaten egg, then put in bag and shake until coated evenly.  Heat oil in a skillet; fry zucchini a few at a time until tender and golden.  Serve plain or with sauces for dipping.

Servings: 6 to 8

Macaroni and Chili Skillet

We are still eating a soft diet because of Hannah's braces.  I threw this together tonight.  It tasted almost like a goulash.  It was actually very good.  We ate it all which is always a good sign.  It reminded me of a home-made hamburger helper, quick and easy!

Ingredients:

1 lb ground pork
1/2 onion chopped
1/2 red sweet pepper chopped
15 ounce can baked beans
8 ounce can tomato sauce
8 ounce can diced tomatoes
1 cup elbow macaroni (uncooked)
2 tsp chili powder
1/2 tsp garlic powder
1/2 cup colby/jack cheese

Directions:

In a skillet saute onion and pepper until tender.  Add ground pork and cook until meat is brown.  Drain fat and add baked beans, tomato sauce, undrained diced tomatoes, macaroni, chili powder, and garlic.  Bring to a boil, then reduce heat to low.  Cover and simmer for 20 minutes, or until noodles are done, stir often.  Top with cheese.

Best Cake Brownies

These are the kind of brownies you dream about at night and have a hard time stopping at one.  Absolutely delicious!  The toffee topping was SO good!  I am already craving another batch.

36 Servings
Prep: 20 min. Bake: 20 min. + cooling

Ingredients:

1/2 cup butter, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

GLAZE:

1 cup sugar
1/3 cup butter, cubed
1/3 cup milk
2/3 cup Heath English Toffee Bits
2/3 cup miniature marshmallows

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add
the eggs, one at a time, beating well after each addition. Beat in
chocolate syrup and vanilla. Add the flour and salt until blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
350° for 20-25 minutes or until a toothpick inserted near the
center comes out clean (top of brownies will still appear wet).

Cool on a wire rack for 15-20 minutes.

For glaze, combine sugar, butter and milk in a saucepan. Bring to a
boil; boil until the sugar is dissolved. Remove from the heat; stir
in toffee bits and marshmallows until melted. Pour over the
brownies and spread evenly.

Refrigerate for 5 minutes before cutting.

Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 154 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 91 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Taste of Home: Winning Recipes

Corn Chowder and Carrot Raisin Muffins

Hannah got braces on her teeth, so we needed a soft meal.  I decided to try a new corn chowder recipe which was very good and the muffins were a nice side, also delicious!

Corn Chowder

Ingredients:

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
1 cups water
1 can cream style corn
1 can whole kernel corn
1 can evaporated milk
salt and pepper to taste

Directions:

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.

Stir in creamed corn, undrained whole kernel corn, and evaporated milk. Season to taste with salt and pepper.

Simmer 15 minutes and remove from heat. May serve warm or cool.

www.cooks.com

Carrot Raisin Muffins

Ingredients:

2 eggs
1/2 cup + 2 tbsp vegetable oil
1/2 cup sugar
1 1/2 cups coarsely grated carrot
1/2 cup raisins
3/4 cup walnuts, toasted and chopped
1 1/2 cups flour
2 1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Directions:

Preheat oven to 400* F.  Grease or line muffin tins with paper cups.

In a large mixing bowl, whisk eggs, oil, and sugar until smooth.  Stir in carrots, raisins, and 1/2 cup nuts.

In another bowl stir together remaining ingredients except nuts.  Add flour mixture to carrot mixture and stir well to combine.

Spoon into muffin cups and sprinkle tops with remaining nuts (I sprinkled with cinnamon sugar instead).  Bake about 25 minutes, until a tester comes out clean.

Makes 10

Totally Muffins Cookbook

Pigs in a Blanket

Hannah's Home and Careers class prepared this fun pigs in a blanket recipe, so Hannah wanted to make them for us.  I have often seen these at weddings, but never realized how easy they are to make.

What a cute and yummy finger food for a party!

Ingredients:

1 package crescent rolls
1 package small hot dogs
cheese slices

Directions:

1. Preheat oven to 400* F.
2. Cover cookie sheet with aluminum foil.
3. Make a slit halfway through the hot dog - in long direction.
4. Place a strip of cheese in the slit.
5. Put hot dog at the shortest point of the crescent roll and roll up.
6. Place on a cookie sheet and bake 10-12 minutes.
7. When rolls/hot dogs are done, take the cookie sheet out of the oven
and place it on stove top to cool.

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.

Taste of Home: Winning Recipes

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.

Taste of Home: Winning Recipes

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.

Taste of Home: Winning Recipes

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.

Taste of Home: Winning Recipes

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.

Taste of Home: Winning Recipes