Marinated Pork Chops For Dinner

Filed Under (Cooking, Supper) by Lisa on 25-02-2009

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This afternoon a family member requested pork chops for dinner. I decided to volunteer to make them. I search the internet and found a recipe that I liked. The original recipe can be found on this website: http://allrecipes.com/Recipe/Marinated-Baked-Pork-Chops/Detail.aspx

 I changed just a few things when I made it, and doubled the recipe. However next time I think I would triple it because it just seemed like it would be even better with more sauce.

I served the pork chops with corn and mashed potatoes.

The mashed potato recipe came from fellow blogger myovenhates me at:  http://myovenhatesme.com/2008/12/02/sour-cream-onion-mashed-potatoes/

The recipe is magnificent! I did change things up a little bit.

First I used 9 potatoes since I was making it for a few people. I more or less doubled the recipe. I also used fresh chives instead of dried. There was not much sour cream left so I used about ½ cup sour cream and for the rest I used light mayonnaise. I also added a bit of garlic powder for extra flavor.

It was a hearty wholesome meal that was enjoyed by all.

This has to be my ultimate favorite pork chop recipeJ

Here is the pork chop recipe ( my morphed version).

Baked Marinated Pork Chops

2 tbsp soy sauce

4 tbsp olive oil

2 tbsp Worcestershire sauce

2 tsp lemon juice

2 tbsp brown sugar

4 tbsp organic ketchup

1 white onion diced

3 garlic cloves diced

3 carrots diced

Salt

Pepper

Preheat oven to 350 degrees F. In a bowl combine the: soy sauce, olive oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Mix well. Place pork chops in a medium sized baking dish. Sprinkle some salt and pepper on the pork chops. Drizzle all of the sauce onto the pork chops. Cover the meat and rest of the dish with the carrot onion and garlic. Bake for 30 minutes in your preheated oven. Now turn the pork chops over and bake for another 30-40 minutes (depending on your oven temperature). Serve.

Garlic Lemon Stuffed Chicken

Filed Under (Cooking, Supper) by Lisa on 19-02-2009

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Yesterday I was feeling ambitious (in the kitchen that is). I decided to search for a recipe for chicken breast to make for dinner. I found one that I liked on this website: http://allrecipes.com/Recipe/Garlic-Lemon-Double-Stuffed-Chicken/Detail.aspx. The recipe is for garlic and lemon stuffed chicken. It is a unique recipe and super yummy.

As usual I morphed the recipe greatly. Here is my morphed version.

Garlic Lemon Stuffed Chicken

Olive oil (for baking dish)

4 boneless skinless chicken breasts (thawed)

4 tsp light cream cheese

4 medium thickness slices of cheddar cheese

¼-½ cup milk

¾ cup seasoned bread crumbs

2 garlic cloves minced

One white onion diced

1 tsp Garlic powder

Salt

Black pepper

Paprika

7 tbsp lemon juice

½ cup parmesan cheese

4 tbsp olive oil

 

Preheat oven to 350 degrees F. Lightly coat a medium sized baking dish with some olive oil.

Slice each chicken breast in half horizontally, almost right through. In the middle of each breast place: a slice of cheddar cheese, cream cheese, a few pieces of minced garlic, and a few pieces of onion.

In a separate bowl place the milk. Coat each breast in milk (on the outside). Brushing them with milk might be a good way to do this.

In a separate bowl combine the bread crumbs, and parmesan cheese.

Now coat each breast with the bread crumb mixture. Place each breast in to your baking dished after it is coated.

In a separate bowl combine the 4 tbsp olive oil, lemon juice, and garlic powder. Stir. Drizzle the mixture over the chicken breasts. Sprinkle any remaining bread crumbs over this mixture. Finally sprinkle some paprika and salt on top. If there is any onion remaining scatter it around the chicken breasts. Also if there is any milk remaining drizzle it around the chicken breasts.

Place dish in the oven and bake for 40-60 minutes.

Serve with potatoes or rice. (I served mine with potato). J

The Not So Grilled Cheese Sandwich

Filed Under (Cooking, Lunch, Quick Meals) by Lisa on 20-01-2009

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When I was a kid my mom introduced me to what she called “grilled cheese sandwiches”. It was not until later in life that I learned that these sandwiches that she called “grilled” were not grilled at all. Instead they were baked.

I have had real “grilled” cheese sandwiches a few times in my life (in my 20’s), and from those experiences eating them I can say that they are nothing like the baked (grilled) cheese sandwiches that I grew up with. Both kinds are very good, but in different ways.

Here are the not so grilled cheese sandwiches that I grew up with.

I made them with whole wheat sliced Italian bread, and low fat marble cheese. I baked them in the oven for about 4 minutes on 375 degrees F. Then I placed some garlic style sliced baby dill pickles on top. That is it. There are no sauces and no margarine or butter. The fat in a low fat cheese is enough to make the bread (not dry).

I think the not so grilled cheese sandwich is a good alternative to “real” grilled cheese sandwiches because real ones seem to have butter or margarine in them (meaning more calories).

Zesty Turkey Casserole

Filed Under (Cooking, Supper) by Lisa on 28-12-2008

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Yesterday afternoon I wasn’t in the mood to have turkey dinner left-overs for dinner. I decided to instead make the turkey (a small part of it) into something more exciting. I made a zesty turkey casserole. This was my first time ever making a casserole. It turned out very well, and was super yummy. The recipe makes a huge amount. Enough for at least 6-7 people to have medium-large sized servings. Here is my recipe (I combined a few to make my own)

Zesty Turkey Casserole

8-12 oz elbow macaroni

Olive oil

1 cup chopped celery

1 red pepper chopped

1 white onion chopped

3 cloves garlic chopped

1 cup frozen mixed vegetables

Left over turkey (what ever amount you desire)

I can of chicken broth or turkey soup

5 tbsp teriyaki sauce

A few tbsp vodka

½ tsp salt (or more if desired)

½ tsp black pepper (or more if desired)

¼ tsp red pepper flakes

1 cup low fat sour cream

¼ tsp paprika

Basil (to taste)

Oregano (to taste)

Parsley (several shakes)

A few shakes paprika (for the top)

Grated cheese (your choice, I used cheddar and mozzarella)

Preheat oven to 350 degrees F. Coat a large- extra large casserole dish with olive oil ( I used a cooking brush to do this). Cook the macaroni according to the package directions (about 8 minutes). Drain and set aside. In a large frying pan heat some olive oil. Now add the onion, and garlic. Brown. Then add all of the other vegetables gradually. Cut your left over turkey into small piece and put into the vegetable mixture. Cook for several minutes. Now add the spices and herbs gradually. Stir well. Cook for several minutes. Then add the chicken broth (or turkey soup). Also add the teriyaki sauce. Bring to a boil and cook for about 10-15 minutes. While this is cooking grate the cheese you will be using, and set aside. Finally add the sour cream to your mixture and cook for 2-3 minutes. Now combine your vegetable mixture with your pasta and stir well, until pasta is evenly coated. Add one layer of your pasta mixture to your casserole dish. T hen add a layer of cheese. Repeat this pattern a few times. Finish with cheese on top. Sprinkle some paprika over this. Bake in the oven for 10-15 minutes. Enjoy.

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