Scalloped Potato Pork Chops
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
Preheat oven to 350 degrees F (175 degrees C). Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
August 31, 2010
Pork Chops with Apples, Onions and Sweet Potatoes, OH, MY!!!
Pork Chops with Apples, Onions and Sweet Potatoes, OH, MY!!!
4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Cheezy Tomato Chops
Cheezy Tomato Chops
1/4 cup vegetable oil
8 boneless pork chops
2 teaspoons minced garlic
2 teaspoons dried onion flakes
2 teaspoons seasoned salt
3 tomatoes, thickly sliced
1 (8 ounce) package Monterey Jack cheese, cut into 16 slices
8 sprigs fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, and top with garlic and onion. Sprinkle with seasoned salt. Cook chops 5 minutes on each side, or until done. Drain grease, and transfer chops to the prepared baking dish. Top each chop with a tomato slice and 2 slices cheese. Cover and bake 15 minutes in the preheated oven. Garnish with parsley to serve.
1/4 cup vegetable oil
8 boneless pork chops
2 teaspoons minced garlic
2 teaspoons dried onion flakes
2 teaspoons seasoned salt
3 tomatoes, thickly sliced
1 (8 ounce) package Monterey Jack cheese, cut into 16 slices
8 sprigs fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, and top with garlic and onion. Sprinkle with seasoned salt. Cook chops 5 minutes on each side, or until done. Drain grease, and transfer chops to the prepared baking dish. Top each chop with a tomato slice and 2 slices cheese. Cover and bake 15 minutes in the preheated oven. Garnish with parsley to serve.
August 26, 2010
Versatile Venison Stew
Versatile Venison Stew
1 lb ground venison
2 large onions, diced
3 cups potatoes, diced
1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cubes
water, enough to cover by 1 inch
1 (10 3/4 ounce) cans condensed tomato soup
Crumble meat into 4 quart stock pot. Add remaining ingredients, except the soup. Simmer until potatoes are fork tender. Add tomato soup. Stir until soup is dissolved. Serve hot.
1 lb ground venison
2 large onions, diced
3 cups potatoes, diced
1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cubes
water, enough to cover by 1 inch
1 (10 3/4 ounce) cans condensed tomato soup
Crumble meat into 4 quart stock pot. Add remaining ingredients, except the soup. Simmer until potatoes are fork tender. Add tomato soup. Stir until soup is dissolved. Serve hot.
Cherokee Pepper Pot
Cherokee Pepper Pot
1 lb venison or 1 lb beef, cut into stew meat
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh okra
1/2 cup diced potato
1/2 cup diced carrot
1/2 cup fresh corn kernels
1/4 cup chopped celery
salt
pepper
catsup
Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours. Remove meat, let cool and discard bones. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
1 lb venison or 1 lb beef, cut into stew meat
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh okra
1/2 cup diced potato
1/2 cup diced carrot
1/2 cup fresh corn kernels
1/4 cup chopped celery
salt
pepper
catsup
Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours. Remove meat, let cool and discard bones. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
August 24, 2010
Deer Teriyaki
Deer Teriyaki
1 pound venison steaks, cubed
1/3 cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
1/2 cup vegetable oil
Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator. Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade. Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
1 pound venison steaks, cubed
1/3 cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
1/2 cup vegetable oil
Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator. Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade. Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
Deer Chop Hurry
Deer Chop Hurry
2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
Horseradish Pork Chops
Horseradish Pork Chops
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
garlic salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the pork chops into the prepared baking dish. Sprinkle with garlic salt. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture. Bake in the preheated oven until the chops are tender, about 45 minutes.
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
garlic salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the pork chops into the prepared baking dish. Sprinkle with garlic salt. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture. Bake in the preheated oven until the chops are tender, about 45 minutes.
Chicken Tortilla Soup
Chicken Tortilla Soup
1 (10.75 ounce) Cream of Chicken Soup
1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
2 (10.75 ounce) cans milk (more if you want a thinner soup)
1 (4 ounce) can chopped green chilies
2 skinless, boneless chicken breasts halves, cooked and diced
tortilla chips
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker. Cover and cook on LOW 5 to 6 hours. Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately. (Easily Doubled!!!)
1 (10.75 ounce) Cream of Chicken Soup
1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
2 (10.75 ounce) cans milk (more if you want a thinner soup)
1 (4 ounce) can chopped green chilies
2 skinless, boneless chicken breasts halves, cooked and diced
tortilla chips
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker. Cover and cook on LOW 5 to 6 hours. Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately. (Easily Doubled!!!)
Parmesan Chicken Legs
Parmesan Chicken Legs
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
In a shallow bowl, mix together salt, pepper, garlic powder, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
In a shallow bowl, mix together salt, pepper, garlic powder, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
August 14, 2010
Crock-Pot Cheesy Chicken Mexican Rice
Crock-Pot Cheesy Chicken Mexican Rice
4 boneless skinless chicken breasts
1 (15 1/2 ounce) jars tostitos queso sauce
1 (16 ounce) jars salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream
Place chicken breasts in the crockpot. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. Pour the mixture over the chicken. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. Garnish with sour cream if desired.
4 boneless skinless chicken breasts
1 (15 1/2 ounce) jars tostitos queso sauce
1 (16 ounce) jars salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream
Place chicken breasts in the crockpot. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. Pour the mixture over the chicken. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. Garnish with sour cream if desired.
Green Chili Chicken Noodle Casserole
Green Chili Chicken Noodle Casserole
1 (16 ounce) packages egg noodles
3 cups cooked chicken
1 (16 ounce) containers sour cream
2 cups monterey jack cheese
1 (15 ounce) cans green enchilada sauce
1 (4 ounce) cans chopped green chilies
Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.
1 (16 ounce) packages egg noodles
3 cups cooked chicken
1 (16 ounce) containers sour cream
2 cups monterey jack cheese
1 (15 ounce) cans green enchilada sauce
1 (4 ounce) cans chopped green chilies
Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.
August 6, 2010
Pork Chop Tater Tot Casserole
Pork Chop Tater Tot Casserole
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping. Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops. Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping. Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops. Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
Mexican Rice
Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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