San Francisco Pork Chops

I got this recipe offline. Can I just tell you what a huge hit this was for my family. I did double everything because there are so many of us! For the link I got it from see here http://allrecipes.com/recipe/230995/san-francisco-pork-chops/

What you need:

• 1 tablespoon vegetable oil
• 4 (3/4 inch-thick) boneless pork chops, trimmed
• 1 clove garlic, minced
• 1/4 cup beef broth
• 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Chicken and Gravy with "Biscuits"

The ultimate in comfort food. And my Price Chopper had a sale on bakery rolls, so I used them instead of biscuits! This recipe is for 9 of us so cut it half if needed.

What you need:

6-8 Large chicken breast cut up

2 bags of frozen mixed veggies

3 packets of gravy powder

4 cups of chicken broth

salt and pepper to taste

In a large stock pot add a little oil and lightly brown cut up chicken. Add 3 cups chicken broth and cover. Cook on med-high heat till cooked through. Breaking the chicken up as it cooks to get the shredded texture. In a bowl thoroughly mix the 3 gravy packets with the other cup of chicken broth. Add gravy mix and veggies to the pot. Add salt and pepper and cook till veggies are tender and gravy thickens. Serve over rolls or biscuits with a side of garlic-sour cream mashed potatoes. 

Venison Cheese Steak

Yes it's hunting season! Here's a twist on a classic.

What you need:

Small venison roast, sliced thin, the thinner the better

1 large onion 

oil

Loaf of French or Italian bread

Cheese, whatever you like, I made a cheese sauce

Cheese Sauce:

4 oz Velvetta

4 slices American

1/4- 1/2 cup milk

In a large skillet or on a flat top grill add a some oil and saute the onions until soft and tender. Remove from heat. Add the venison and cook until no longer pink. About 3-6 minutes depending on how thick you sliced it. When it is almost done add the onions to it and cook about 2 minutes.

For the sauce. In a small pan combine the milk and cheeses and heat until melted and smooth.

I toasted my bread, that's a personal choice. Slice 3/4 of the way through, pile with venison and onions and top off with the cheese sauce. 

Pork Loin with Pear Sauce

I like to experiment with fruit in my recipes. I don't eat enough fruit and it's not because I don't like it. I just don't eat it. I'm more of a warm comfort food type of snacker than a healthy fruit snacker. So I try to put it in my meals. 

1 pork tenderloin
2 pears, diced
1 small onion, minced
2 cloves garlic, minced
1 cup chicken stock
Oil
Sea salt and freshly ground black pepper


Heat the oil in a skillet placed over a medium-high heat. Season the pork tenderloin to taste. Brown the pork on all sides, and remove from the skillet. Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes. Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil. Lower the heat and let simmer for 15 to 20 minutes. Slice the pork and serve with the pear sauce.

Butternut Squash and Apple Side

If you're like me, you can never find a side dish. Growing up a plate was meat, starch, veggie. I get tired of peas, broccoli, and corn. This is sweet and a lil bit tangy.

What you need:

1 lb. butternut squash, cubed
1 to 2 apples, cubed
1 red onion, diced
½ tsp. ground nutmeg
½ tsp. ground cinnamon

3 tbls. butter
Sea salt and freshly ground black pepper

Preheat your oven to 400 F.  Place the cubed squash, apple, onion, and ghee in a baking dish. Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste. Place in the oven and bake for 30 minutes.

Maple and Garlic Caramelized Onions Over Steak

So last night Joe is cooking steak. Which he is great at! And I'm like oh hey how about some onions for that? I can't just stop at sauteed though..... so I gave it some um-pf!

What you need:

1 large onion, halved and sliced thin

2 Tbl garlic

2 Tbl butter

1/4 -1/2 cup real maple syrup

Melt the butter in the pan, throw in the onions and garlic and drizzle with the maple syrup. Cook on low until the onions are tender and the syrup has caramelized. About 15 minutes. Serve over your favorite cut of steak! Or throw on a burger! Anyway you serve them will bring a sweet and tangy flavor to any cut of meat you choose to pair with them.

Quick Chicken Parm

This was one of those whats in the cupboard nights! 

It tasted pretty good for a quick throw together!

What you need:

6 chicken breasts, tenderized and flattened

1 26 oz jar diced tomatoes

1 jar vodka sauce

1 cup Parmesan cheese

Thyme

Garlic

Oregano

Parsley 

Basil

Line the bottom of a 9 x 13 pan with about half the jar of vodka sauce. Place the chicken in and cover with diced tomatoes, the rest of the vodka sauce and all the spices. top with Parmesan cheese and place in the oven at 350 until chicken is cooked through. Serve with spaghetti and bread.