Saltine Pork Chops

Jacob has been bringing home Saltine crackers from school as part of the backpack program. Unfortunately they are always smashed. There’s only so many smashed crackers we can eat. lol So I was thrilled when my sister, Heather, gave me this recipe for Saltine Pork Chops.

I use boneless pork chops of medium thickness.

Smash crackers and mix with a bit of sage and salt and pepper. (I used white pepper because I like it)

Mix D’Jonaise with minced garlic (Or you can put powdered garlic in the dry mix.)

Heat olive oil in pan on stove.

Dredge chops in mustard mix, then coat with cracker mix. Cook five minutes on each side.

YUMMO!!

I’ll take some pics the next time I make this.  This time mine got a bit crisp.  Still yummy though!!

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Chicken Club Brunch

This is a Pampered Chef recipe. I had it at a party I went to about 10 years ago. Me and my friends fell in love with it. The lady had changed the recipe up a little bit, so I’ll add in our changes at the bottom.

Ingredients

* 4 slices bacon 4 slices bacon
* 1 (4 ounce) cup finely shredded swiss cheese 1 (4 ounce) cup finely
shredded swiss cheese
* 1 (10 ounce) can white chicken meat 1 (10 ounce) can white chicken meat
* 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
* 2 tablespoons fresh parsley 2 tablespoons fresh parsley
* 1 tablespoon onions 1 tablespoon onions
* 1 cup mayonnaise 1 cup mayonnaise
* 2 (8 ounce) packages refrigerated crescent dinner rolls 2 (8 ounce)
packages refrigerated crescent dinner rolls
* 1 medium red bell pepper 1 medium red bell pepper
* 2 cups shredded lettuce 2 cups shredded lettuce
* 1-2 large plum tomato 1-2 large plum tomato

Instructions

1. Preheat oven to 375 degrees.
2. In a bowl, combine mayonnaise and mustard.
3. Snip parsley.
4. Chop onion.
5. Add parsley and onion to mayonnaise mixture; mix well.
6. In a 2 quart bowl, flake chicken with a fork.
7. Chop bacon.
8. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9. Unroll crescent dough, separate into 16 triangles.
10. Arrange triangles in a circle on a 13″ baking stonewith wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11. Scoop the chicken mixture evenly onto widest end of each triangle.
12. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13. Slice tomatoes, cut slices in half.
14. Place 1 tomato half over filling between openings of ring.
15. Bake 20 to 25 minutes or until deep golden brown.
16. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17. Using a v-shaped cutter, cut around bell pepper.
18. Separate halves; remove membrane and seeds.
19. Fill with remaining mayonnaise mixture; place in center of ring.
20. Arrange lettuce around the pepper.

Ok, here’s my changes. lol

I don’t do the stuff in the middle. And I substitute regular chicken for the canned chicken, garlic for the onion, and dried parsley for the fresh.

I do the tomatoes, but skip the bell pepper and lettuce. lol I think they just added all that stuff so they could demonstrate more products.

Here’s a link:

http://www.familyoven.com/recipe/Chicken-Club-Brunch-Ring/77510

 

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Fish in the microwave

In an effort to eat less beef, I started cooking more fish the last few years.  The problem is that I’m not particularly fond of cooking fish.  And I surely don’t want to clean a fish or even see it in any form that actually looks like a fish. lol

My solution was to buy frozen fish and cook it right from frozen in the microwave.  Tilapia is by far my favorite.  But we also enjoy salmon.

I put the frozen tilapia in a glass baking dish.  Then I cover with Italian dressing and sprinkle parm cheese on top.  Throw in the microwave at full power for 6 to 10 minutes.

I do the salmon much the same way.  I put it in a glass baking dish.  Drizzle lemon juice over it and sprinkle with salt and pepper.  Cook in the microwave at full power for 6 to 10 minutes.

For the Salmon I make a simple sauce from mayo, parsley and lemon juice to go with.

We had the tilapia today for Sunday dinner.  But we devoured it so fast that I forgot to take a pic.  Next time.  My kids (ages 5 and 8) had three helpings each of the tilapia.  So, I’d say it’s pretty kid friendly.

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Hummus

Last summer I found a love for eating Hummus and fresh tomatoes from the garden.  It’s been a long winter.  The tomatoes from the store seem more awful then in the past and I’m dreaming of garden tomatoes!!

Here’s my favorite Hummus recipe.  There is no tahini in it, so it is pretty easy and I almost always have the ingredients on hand.

1 (15 ounce) can garbanzo beans, drained, liquid reserved

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

2 tablespoons lemon juice

2 tsp minced garlic or garlic powder

olive oil

In a  food processor, combine garbanzo beans, pepper, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.  i do a combo of the bean liquid and olive oil.

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CraftForum

I get a lot of great craft ideas from Craft Forum. There are lots of friendly crafters there to bounce ideas off of.

Check it out.

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Chicken Maria???

We had this fabulous chicken at my sister’s wedding last fall.

 

http://www.cooks.com/rec/view/0,1739,153178-231197,00.html

 

I think this one looks similar.  I finally bought the pricey fontina cheese and prosciutto.  I hope it’s close enough!!  If not, it’s a long way to drive for a chicken dinner!! lol

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French Fried Onions!!

After years of buying those little cans of dried onions I learned to make my own!!

 

Cut onions into slices.

Soak in milk for five minutes.

Dredge in flour.

Fry in oil until crispy.

Drain on paper towels.

Salt or otherwise season.

Store in air tight container.  Or put on casserole.  Or eat in one sitting without taking a breath!! lol

 

 

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