From a Church Cookbook:
4-6 pork chops
up to a cube butter
1 beaten egg
2 Tbsp milk
2c. seasoned bread crumbs,or crackercumbs, or potatochip crumbs (or shake and bake mixture)
I used seasoned bread crumbs.
Place small thin cubed butter pieces into a 9X13 glass dish. Combine egg and milk in one bowl and bread crumbs in another. Dip chops into egg mixture and then coat with bread crumbs. Place in buttered
dish. Bake at 425 degrees for 15 to 20 minutes. Turn chops over. Bake another 15 to 20 minutes or
until no pink remains in chops and juices run clear.
Note: I added a thin cube of butter on top of chops as well, the more butter you add in bottum of pan
gives you a crispier coat of batter for chops. This is Yummy!!
Tuesday, March 23, 2010
Friday, March 19, 2010
Chicken Enchiladas
From a Church Cookbook:
1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese
Cut chicken into bite size pieces. Saute onions and chicken in butter (or water for low fat). Cook until chicken is done. While chicken is cooking, make enchilada sauce per package directions. Add green chilies, sour cream, cream cheese and salsa to chicken and onions. Put 2-3 TBS. of mixture on tortilla. Sprinkle with cheese and then roll up. Place on greased 9X13 pan. Cover with enchilada sauce and grated
cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Yummy!
Note: For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese.
1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese
Cut chicken into bite size pieces. Saute onions and chicken in butter (or water for low fat). Cook until chicken is done. While chicken is cooking, make enchilada sauce per package directions. Add green chilies, sour cream, cream cheese and salsa to chicken and onions. Put 2-3 TBS. of mixture on tortilla. Sprinkle with cheese and then roll up. Place on greased 9X13 pan. Cover with enchilada sauce and grated
cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Yummy!
Note: For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese.
Sunday, March 14, 2010
Crab and Shrimp Monterey Enchiladas
From a Bowlingteam Cookbook:
2 c. sour cream
1c. fresh shrimp or canned
1c. crab flakes
2(4oz) cans mushrooms, drained
1 (4oz) can green chillies,drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 8 inch flour tortilas
1 lb. Monterey Jack cheese, shredded
In 13 X9 baking pan, spread 1 cup sour cream. In a 2 quart saucepan, mix-crab and shrimp, I save some of the shrimp to put on top of enchiladas, then add 1/2 cup sour cream, mushrooms, green chillies, onion flakes,
chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally until heated through. On open tortilla in the center, put approximately 1/3 cup filling and 1/4 cup cheese. Fold side over filling and place seam side down in sour cream, then sprinkle well with cheese, I top with shrimp. Bake 8 minutes or until cheese melts. Use your own judgement on amount of sour cream and cheese. I also omit mushrooms. Very Yummy!
2 c. sour cream
1c. fresh shrimp or canned
1c. crab flakes
2(4oz) cans mushrooms, drained
1 (4oz) can green chillies,drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 8 inch flour tortilas
1 lb. Monterey Jack cheese, shredded
In 13 X9 baking pan, spread 1 cup sour cream. In a 2 quart saucepan, mix-crab and shrimp, I save some of the shrimp to put on top of enchiladas, then add 1/2 cup sour cream, mushrooms, green chillies, onion flakes,
chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally until heated through. On open tortilla in the center, put approximately 1/3 cup filling and 1/4 cup cheese. Fold side over filling and place seam side down in sour cream, then sprinkle well with cheese, I top with shrimp. Bake 8 minutes or until cheese melts. Use your own judgement on amount of sour cream and cheese. I also omit mushrooms. Very Yummy!
Friday, March 12, 2010
Cafe Rio Pork
From Church Cookbook:
Pork loin or pork roast
1 1/2 can coca-cola classic
1 c. sugar
1 ( 7oz.) can chipotle chilies in adobo sauce
1 tsp. dry ground mustard
1 tsp minced garlic
1 tsp cumin
1 tsp dried onion
Sauce: Remove the chilies from the can of adobo sauce (you only use the sauce.) Add the coke,sugar,mustard,cumin, and garlic to the adobo sauce and put in a blender. Rinse can of
adobo sauce with coke to get all the sauce out. Blend until well mixed. Place in crockpot
on low for 7 to 9 hours or until it pulls apart with fork.
Dressing:
1 env. Buttermilk Ranch dressing
1 c. milk
1 c. mayo
1/2 bunch cilantro
2 tomatillos
2 serrano peppers, with seeds removed
Dressing: Blend the buttermilk ranch dressing, milk, mayo and 1/2 cilantro, tomatillos, and peppers
all together in blender. Let set to thicken.
Special Mexi-Rice:
1c. rice
2c. water
3 cubes chicken bouillon
1/4 bunch cilantro
1 Tbsp. oil
1 lime
Cook rice in mixture of water, bouillon, onion,1/4 bunch cilantro and oil. Then add juice of 1/2 lime and mix well. Serve in tortillas or over lettuce. It is delicious!
Pork loin or pork roast
1 1/2 can coca-cola classic
1 c. sugar
1 ( 7oz.) can chipotle chilies in adobo sauce
1 tsp. dry ground mustard
1 tsp minced garlic
1 tsp cumin
1 tsp dried onion
Sauce: Remove the chilies from the can of adobo sauce (you only use the sauce.) Add the coke,sugar,mustard,cumin, and garlic to the adobo sauce and put in a blender. Rinse can of
adobo sauce with coke to get all the sauce out. Blend until well mixed. Place in crockpot
on low for 7 to 9 hours or until it pulls apart with fork.
Dressing:
1 env. Buttermilk Ranch dressing
1 c. milk
1 c. mayo
1/2 bunch cilantro
2 tomatillos
2 serrano peppers, with seeds removed
Dressing: Blend the buttermilk ranch dressing, milk, mayo and 1/2 cilantro, tomatillos, and peppers
all together in blender. Let set to thicken.
Special Mexi-Rice:
1c. rice
2c. water
3 cubes chicken bouillon
1/4 bunch cilantro
1 Tbsp. oil
1 lime
Cook rice in mixture of water, bouillon, onion,1/4 bunch cilantro and oil. Then add juice of 1/2 lime and mix well. Serve in tortillas or over lettuce. It is delicious!
Thursday, March 11, 2010
Fiesta Chicken Fajitas
From Church Cookbook:
4 boneless skinless chicken breasts, cut into strips
1/4 c. line juice
1 garlic clove, minced
1/2-1 tsp chili powder
1/2 tsp cumin
2Tsp oil
1 medium onion, cut into thin wedges
1/2 cup each red, yellow and green pepper strips
1/4 cup salsa
8 flour tortillas warmed
1 1/2 c shredded cheddar cheese
Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2-3 minutes or until chicken loses pink color. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon onto tortillas. Top with cheese. Variation-substitute 1 1b. cleaned shrimp for chicken. (Also, for picky eater who wont eat the red ,yellow and green pepper strips, I omit those for their torillas). (For those who don't like salsa, you can also take some chicken pieces out and fill theirs as they like before you add the salsa step). Like I say I have some very picky eaters and a plain eater as you can see yet there are a couple of us who like the whole recipe, so I find ways to please all.
4 boneless skinless chicken breasts, cut into strips
1/4 c. line juice
1 garlic clove, minced
1/2-1 tsp chili powder
1/2 tsp cumin
2Tsp oil
1 medium onion, cut into thin wedges
1/2 cup each red, yellow and green pepper strips
1/4 cup salsa
8 flour tortillas warmed
1 1/2 c shredded cheddar cheese
Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2-3 minutes or until chicken loses pink color. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon onto tortillas. Top with cheese. Variation-substitute 1 1b. cleaned shrimp for chicken. (Also, for picky eater who wont eat the red ,yellow and green pepper strips, I omit those for their torillas). (For those who don't like salsa, you can also take some chicken pieces out and fill theirs as they like before you add the salsa step). Like I say I have some very picky eaters and a plain eater as you can see yet there are a couple of us who like the whole recipe, so I find ways to please all.
Wednesday, March 10, 2010
Tamale Filling (Beef or pork or chicken)
From Church Cookbook:
1 large onion chopped finely
1 1/2 pounds meat cooked and pulled apart
2 tsp chili powder and oregano
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1/2 tsp hot pepper liquid
5 Tbsp vinegar
1 1/2 c enchilada sauce
Combine in large frying pan. Add enchilada sauce and boil rapidly until liquid is gone.
Tamale Sauce:
1 onion
2 Tbsp oil
3 1/2 c tomato sauce
2 garlic cloves
4 Tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 Tbsp salt
Combine and cook until thick.
Tamale Masa:
1 1/3 c. lard or shortening (not oil)
4 c. Masa Harina (flour)
2 tsp salt
2 Tbsp chili powder
2 2/3 c. warm water or broth
Whip lard until fluffy. Blend in masa flour,salt,chili powder, and water until dough holds together well. Cover with a damp cloth. Keep cool until ready to use. (Each using 2 Tbsp prepared masa) Steam filled tamales for 30 minutes arranging them so that stream can circulate around each tamale.
1 large onion chopped finely
1 1/2 pounds meat cooked and pulled apart
2 tsp chili powder and oregano
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1/2 tsp hot pepper liquid
5 Tbsp vinegar
1 1/2 c enchilada sauce
Combine in large frying pan. Add enchilada sauce and boil rapidly until liquid is gone.
Tamale Sauce:
1 onion
2 Tbsp oil
3 1/2 c tomato sauce
2 garlic cloves
4 Tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 Tbsp salt
Combine and cook until thick.
Tamale Masa:
1 1/3 c. lard or shortening (not oil)
4 c. Masa Harina (flour)
2 tsp salt
2 Tbsp chili powder
2 2/3 c. warm water or broth
Whip lard until fluffy. Blend in masa flour,salt,chili powder, and water until dough holds together well. Cover with a damp cloth. Keep cool until ready to use. (Each using 2 Tbsp prepared masa) Steam filled tamales for 30 minutes arranging them so that stream can circulate around each tamale.
Sunday, March 7, 2010
Chicken and Broccoli Calzones
From church cookbook:
2, 10 ounce pkg. frozen broccoli, thawed and chopped medium
1 lb. mozzarella, shredded
2 c. cooked chicken, medium-chopped
1/2 c. Pesto
Salt and Pepper
Flour for the counter
1 pkg. Rhodes Texas size white Rolls
1 Tbsp. extra-virgin olive oil
Course or Kosher salt
Pizza Sauce
Heat the oven to 450 degrees. Toss the broccoli with the mozzarella, chicken, and pesto. Season with salt and pepper to taste.
On a lightly floured counter, roll out eat round of dough, about 1/4 inch thick. Mound about 2 Tbsp of filling onto one side of the dough, leaving a 1 inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
Transfer the calzones to baking sheet covered with parchment paper or Reynolds Release. Use sharp knife or kitchen shears to cut 3 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with course salt. Bake until golden, about 15 minutes. Serve with pizza sauce for dipping.
2, 10 ounce pkg. frozen broccoli, thawed and chopped medium
1 lb. mozzarella, shredded
2 c. cooked chicken, medium-chopped
1/2 c. Pesto
Salt and Pepper
Flour for the counter
1 pkg. Rhodes Texas size white Rolls
1 Tbsp. extra-virgin olive oil
Course or Kosher salt
Pizza Sauce
Heat the oven to 450 degrees. Toss the broccoli with the mozzarella, chicken, and pesto. Season with salt and pepper to taste.
On a lightly floured counter, roll out eat round of dough, about 1/4 inch thick. Mound about 2 Tbsp of filling onto one side of the dough, leaving a 1 inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
Transfer the calzones to baking sheet covered with parchment paper or Reynolds Release. Use sharp knife or kitchen shears to cut 3 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with course salt. Bake until golden, about 15 minutes. Serve with pizza sauce for dipping.
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