What's for Dinner - Balsamic Pork Chops

Balsamic Pork Chops

Ingredients: 

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar


Directions:

Cook rice according to package directions; keep warm.
Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.

What's for Dinner - Chicken Bombs

Chicken Bombs

Ingredients:

5 boneless, skinless, chicken breasts
5 jalapeno peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce

Directions:

1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2.) Slice jalapenos in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3.) In a small bowl, mix your softened
cream cheese with your grated colby
jack.

4.) Fill each jalapeno half with about 1
Tbs cheese mixture. (Sometimes I use
more)
5.) Place 1 jalapeno half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. Chicken is ready
when it reaches an internal temp of 165
degrees. If you don't have a meat
thermometer, pierce chicken with a
fork. If juices run clear, it's done!

*Makes 10 Chicken Bombs

To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and
place under broil setting for a few
minutes so bacon can crisp completely.

What's for Dinner - Baked Chicken

 

Baked Chicken

INGREDIENTS

CHICKEN
PACKET DRY ITALIAN SEASONING
1/2 CUP BROWN SUGAR


DIRECTIONS

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR
COAT CHICKEN ON ALL SIDES
LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE
BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN.

What's for Dinner - Salmon Patties

Salmon Patties

INGREDIENTS 

1  15 oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)


DIRECTIONS

Open the can of salmon and drain the liquid off of it.  Pour the salmon in a bowl and pick through it and remove the skin and any bones you see.  Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that.

Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.

Shape into uniform size patties about 1/2 inch thick.  The mixture should stick together well.  Pour enough oil in a pan to cover the bottom and heat to medium.  Place the salmon in the pan. Fry on each side until golden brown.  Remove to a paper towel lined plate.

What's for Dinner - All you can eat catfish at Hillbilly Junction

FRIDAY is "All you can eat catfish" at Hillbilly Junction

Hillbilly Junction Restaurant
2364 County Road 1270, Willow Springs, MO 65793
(417) 469-4296
Open now till 9 pm |  Hours

What's for Dinner - Southwestern Corn Skillet

Southwestern Corn Skillet

INGREDIENTS:

8 oz uncooked rotini pasta (2 2/3 cups)
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 jar (26 oz) chunky tomato pasta sauce
1 can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, undrained
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup), if desired

Directions:


1 Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2 Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

What's For Dinner - Stuffed Cheeseburgers

Stuffed Cheeseburgers

Ingredients:

1 1/3 lb ground beef
3 slices bacon, cooked to a crisp and crumbled
1/2 cup Sargento shredded double cheddar cheese
Salt
Pepper
Worcestershire
4 hamburger buns
Fixins of your choice: lettuce, tomato, onion, pickles, mayo

Directions:

Heat grill to medium-high heat.
Combine cheese and crumbled bacon in a bowl, set aside.
Divide ground beef into 4 equal portions and divide each portion in half.
Form each ball of ground beef into a patty. Top with 2-3 Tbsp cheddar-bacon mixture and a second patty.
Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
Season with salt, pepper, and a dash of Worcestershire.
Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
Assemble on buns with the fixins of your choice.

Yields: 4 servings

What's for Dinner - Quick N Zesty Chili

Quick N Zesty Chili

INGREDIENTS

1 pound ground sirloin beef (90% lean)
1 can (15 oz each) Hunt's Tomato Sauce
1 can (10 oz each) RoTel Chili Fixin's


DIRECTIONS

Cook beef in large skillet over medium-high heat about 7 minutes or until beef crumbles and is no longer pink; drain.
Stir in tomato sauce and Chili Fixin’s. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes, stirring frequently.

What's for Dinner - Crockpot Orange Chicken & Orange Cream Freezer Dessert

Crockpot Orange Chicken

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Orange Cream Freezer Dessert 

Ingredients

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).

What's for Dinner - Honey Garlic Pork Chops

Honey Garlic Pork Chops 

Ingredients:

1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2lbs boneless pork chops (6 4 oz portions)
salt and pepper

Cooking Instructions:

Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
(Makes 6 Servings)

What's for Dinner - Enchilada Casser-Ole!

Enchilada Casser-Ole! 

Ingredients

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.
Nutritional Facts
1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Enchilada Casser-Ole! in Healthy Cooking February/March 2009, p37

What's For Dinner - Grilled Ribeye & Roasted Broccoli

Grilled Ribeye & Roasted Broccoli

Ingredients (Steak):

Ribeye steaks (1 per person)
Salt
Pepper, if desired
Process (Steak):

Remove steak from refrigerator 20-30 minutes before grilling, to bring up to room temperature.
Preheat grill until it reaches 500 degrees.
Sprinkle salt on each side of the steak.
Place steak on grill, cook 6-7 minutes per side (until desired internal color is achieved).
Allow steak to rest 5 minutes before serving.

Ingredients (Broccoli):

3-4 cups broccoli florets, washed
2 tablespoons olive oil
Salt and pepper to taste
Process (Broccoli):

Preheat oven to roast at 400.
In a Pyrex dish, toss broccoli in olive oil, salt and pepper.
Roast for 30 minutes, or until the edges are crispy.
Serve.