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[moreluck]

Mexican Pork Chops

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped
stewed tomatoes, with juice
1 (8.75 ounce) can whole
kernel corn, drained
1 (8 ounce) can red kidney
beans, drained
1/2 cup uncooked long grain
white rice
1 (4 ounce) can diced green
chilies, drained
1/4 teaspoon salt
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C).2.Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.3.Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.4.Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees friend (70 degrees C).

 

[moreluck]

Garlic Butter Chicken & Pasta (simple & tasty)

6 boneless chicken thighs
1 stick butter
2 cloves garlic (pressed)
sprinkle of parsley
salt & pepper to taste
8 oz. linguinu, spaghetti or angel hair.

Heat oven to 350. Spray a baking dish with Pam. Lay the chicken (single layer) into the dish. Top with pats of the butter....using it all. Spread the garlic around the bottom of the dish. Sprinkle on the seasonings. Cover. Bake for one hour. Turning once half way through.

Cook pasta during the last 10 minutes of chicken's baking time. Drain. Remove chicken to a plate. Add the cooked pasta to the buttery remains in the baking dish. Toss & serve. Add more butter if needed.

*** I end up making this often because it's so easy

 

[moreluck]

El Paso Pilaf

Ingredients:
1 cup rice
1 can kidney beans, drained
1 3/4 cup water
1/2 cup onion, chopped
1 cup chunky salsa
1 can corn kernels, drained
1/2 teaspoon chili powder


Directions:
Cook onion in a little water in skillet till tender. Add all other ingredients in large skillet. Blend well. Cook on medium about 20 minutes. Stir frequently.

 

[moreluck]

Senate Bean Soup

Ingredients -
1 pound dried navy, Great Northern or pea beans-
1 large smoked ham hock-
3 potatoes, cooked and mashed-
2 onions, chopped-
1 cup diced celery-
2 cloves garlic, minced-
Salt and pepper

Directions
1.Wash beans and cover with 5 quarts water. Bring to boil and boil 2 minutes. Remove from heat and let stand 1 hour.
2.Bring again to boil and simmer, covered, 2 hours, or until beans begin to mush.
3.Add all ingredients, except salt and pepper, and simmer 1 hour longer. Remove bone, cut up meat and return to soup. Season.
4.Makes 4 quarts.

 

[moreluck]

Ranch House Baked Fish

Ingredients:
1 1/2 pound fish fillets
1 1/2 cup Ranch salad dressing
1 cup instant potato flakes
1 small can French Fried onions



Directions:
Dip fish fillets into the ranch dressing. Roll in potato flakes. Place in a single layer in a baking dish sprayed with non-stick cooking spray. Bake at 350F for 20 minutes.

Top with onions and bake about 10 minutes longer or until onions are browned and fish flakes easily.

 

[moreluck]

Grilled Chicken Thighs

Ingredients:
6 chicken thighs
1 teaspoon Dijon mustard
3 cloves garlic, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 lemon, juice of
Salt and pepper to taste
1 tablespoon olive oil



Directions:
Place the thighs on a plate in one layer. Mix the remaining ingredients in a small bowl until well combined. Spread over the thighs on both sides. Cover with plastic wrap and let it marinate for 30 minutes in the refrigerator. You can keep it longer, but it's not necessary.

Heat grill to high. Grill the thighs over indirect-medium heat, turning occasionally, until done, about 45 minutes depending on size. These are great hot or room temperature.

Note: This method is equally good with chicken wings or drumettes. Adjust the cooking time as needed.

 

[moreluck]

Lemon Basil Pork Chops

Ingredients:
1 can (12 ounce size) frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
2 cloves garlic, crushed
4 loin pork chops, at least 1-inch thick



Directions:
Mix the first four ingredients to make marinade. Reserve 1/4 of the marinade to brush on while grilling.

Pour remaining marinade over the pork chops, and refrigerate them for 2 hours, turning once.

Grill chops for approximately 20 minutes, turning them once and basting them with reserved marinade.

 

[moreluck]

Cinco De Mayo Sloppy Joes


1 tablespoon butter
1 green bell pepper, seeded and chopped
1 large garlic clove, crushed and chopped
1 jalapeno, seeded and chopped
1 lb lean ground beef
1 (10 3/4 ounce) can campbell's Fiesta nacho cheese soup, unprepared
1 (10 ounce) can Ro-tel diced tomatoes with lime and cilantro, drained
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon white vinegar
1 teaspoon brown sugar

1. In a medium skillet; melt the butter on medium heat and then saute the bell pepper, garlic, and jalapeno until soft. (about 4 minutes).
2. Add the beef and cook it until no longer pink.
3. In a medium bowl; mix the soup, ro-tel, coriander, cayenne, vinegar, and brown sugar.
4. Drain any fat from the beef.
5. Pour soup mix into beef and mix well.
6. Cook for about 5 more minutes until heated through and bubbly.
7. Serve on buns and garnish with lime and avocado.

 

[moreluck]

Polynesian Sausage Supper

Ingredients:
1 pound fully cooked smoked sausage-cut into 1/2" slices
1 mediun onion, chopped
1 medium green pepper, cut into 1 inch chunks
1 can (14-1/2 oz. size) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 oz. size) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice



Directions:
In a skillet, cook sausage, onion and green pepper until the sausage is lightly browned:drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving the juice. Stir pineapple chunks into sausage mixture. Bring to a boil and cook for 5 minutes. Combine cornstarch and reserved pineapple juice until smooth; gradually add it to sausage mixture. Bring it to a boil; cook and stir 2 minutes or until thickened. Serve over hot rice.

 

[moreluck]

Chicken Picatta Fettuccine


4 chicken breasts, cut into strips
1 tablespoon olive oil (to brown chicken)
2 cups mushrooms, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil (to saute mushrooms)
1 tablespoon butter (to saute mushrooms)
2 cups chicken broth
1/3 cup white wine
1 lemon zest
1/2 lemon juice
2 tablespoons capers
1 tablespoon cornstarch
2 tablespoons water
salt & pepper
2 tablespoons fresh parsley
parmesan cheese, freshly grated
1 lb fettuccine, cooked 'al dente'

1. Melt oil in large skillet and brown chicken strips until golden.
2. Finish cooking chicken in warm oven (300F) while preparing the sauce.
3. In same skillet, melt oil & butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.
4. Deglaze your skillet with chicken broth and wine. Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
5. In small bowl, mix corn starch with cold water until disolved. Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens. Add chicken and cook for 5 minutes.
6. Cook fettuccine in salted water.
7. Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.

 

[moreluck]

Pennsylvania Dutch Macaroni Salad

Ingredients:
12 ounces elbow macaroni
3 hard boiled eggs, chopped
1/2 cup chopped celery
1/4 cup chopped onion
3/4 cup Miracle Whip salad dressing
2 tablespoons prepared yellow mustard
1/4 cup apple cider vinegar
1/3 cup sugar
1 teaspoon salt



Directions:
Cook macaroni according to package directions; drain, rinse with cool water and set aside.

In a large bowl, combine chopped egg, celery, and onion. Add cooked, drained macaroni and toss to mix ingredients well. In a small bowl, combine Miracle Whip, mustard, vinegar, sugar and salt. Pour over the macaroni mixture and stir to mix well. For best taste, refrigerate at least 2 hours before serving.

 

[moreluck]

Garlic Oven Potatoes

Ingredients:
4 medium potatoes -- quartered and sliced
1 onion -- peeled and sliced
2 tablespoons olive oil
1 1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper



Directions:
In large resealable plastic bag, shake together all ingredients until evenly coated. Spray baking sheet with nonstick cooking spray; spread potato mixture out on baking sheet. Bake in preheated 400F oven for 45 minutes, stirring after 30 minutes.

 

[moreluck]

Angel Hair Pasta & Chicken with Oriental Dressing

Ingredients
1 package (9 ounces) BUITONI Refrigerated Angel Hair Pasta prepared according to package directions
1/3 cup creamy peanut butter
1/3 cup dark sesame oil
1/3 cup vegetable oil
1/4 cup orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey mustard
2 teaspoons hot chili oil
1 1/2 cups diced cooked chicken
1/3 cup sliced green onions

Directions
COMBINE peanut butter, sesame oil, vegetable oil, orange juice, vinegar, soy sauce, mustard and chili oil in small bowl. Mix until smooth. Season with salt and ground black pepper.

TOSS pasta, chicken, green onions and dressing in medium bowl.

 

[moreluck]

Grilled Asian Flank Steak & Sweet Slaw

1/4 cup soy sauce
5 Tbls. vege. oil
5 tsps. minced fresh ginger
1 garlic clove, minced
1 1/2 lb. flank steak
3 Tbls. sugar
3 Tbls. seasoned rice vinegar
2 red jalapenos thinly sliced into rounds
5 cups thinly sliced cabbage
3/4 cup chopped green onions, divided use

Prepare barbeque (medium heat). Mix soy sauce, oil, 3 tsp. ginger and garlic in a resealable bag. Add steak and seal bag; turn to coat. Let stand at room temp. 30 mins., turning occasionally.

Stir sugar & vinegar in small pan over med. heat 'til sugar dissolves; remove from heat. Add jalapenos and remaining 2 tsps. ginger. Place cabbage and 1/2 cup green onions in med. bowl. Pour vinegar mixture over and toss to coat. Season with salt & pepper. Let stand while grilling steak, tossing occasionally.

Grill steak 'til cooked to desired doneness....about 6 mins a side for med-rare. Transfer to cutting board and let rest for 10 mins. Slice thinly against the grain Sprinkle 1/4 cup green onions over slaw.

 

[moreluck]

Mexican Nacho Casserole

Ingredients:

1/2 cup chopped onion
1 clove pressed garlic
1 tablespoon oil
1 pound ground beef
1 can (28 oz. size) stewed tomatoes
1 package taco seasoning mix
1 can (4 oz. size) diced green chilies
1 can (2-1/2 oz. size) chopped black olives
1 package (9 oz. size) nacho cheese tortilla chips
1/2 package shredded mozzarella cheese
2 cups sour cream
1/2 cup shredded cheddar cheese



Directions:
Brown onion and garlic in oil. Add ground beef. (Cook). Add stewed tomatoes, taco seasoning mix, green chilies, olives.

Grease an 11x14" baking dish. Crush nacho chips and layer half of them on the bottom of a dish. Add the meat mixture and mozzarella cheese and sour cream. Put remaining chips on top.

Bake at 350 for 30 minutes. Sprinkle with cheddar cheese. Bake until melted and cool 5 minutes and serve.

 

[moreluck]

Grilled Tuna With Fruit Salsa

Ingredients:

1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon reduced-sodium soy sauce
1 lime, juice of
4 tuna steaks (6-8 oz size)
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons minced fresh mint



Directions:
Combine first four ingredients.

Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour.

Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed.

Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking.

Serve at once with fruit salsa.

 

[moreluck]

Oven Baked Barbecued Short Ribs

Ingredients:
3 1/2 pounds beef short ribs, cut into serving pieces
1/4 cup brown sugar
2 teaspoons garlic salt
1/4 teaspoon thyme
1 medium onion, chopped
1 lemon, sliced
1 cup ketchup
1/2 cup water
2 tablespoons Worcestshire sauce
2 teaspoons mustard



Directions:
Heat oven to 450F.

In shallow baking pan, bake ribs uncovered at 450F for 20 minutes; drain excess fat. reduce oven temperature to 350F.

In mixing bowl, combine remaining ingredients and pour over ribs. Bake covered at 350 for 1-1/4 to 1-1/2 hours or until tender. Brush sauce on ribs occasionally. Serve sauce with ribs.

 

[moreluck]

Garlic - Parmesan Crusted Pork Chops

4 (1/2-inch thick) center-cut loin pork chops (bone-in or boneless)
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup dried seasoned bread crumbs (I use Progresso garlic and herb)
1/2 teaspoon freshly ground black pepper
Olive oil (for shallow frying)
1/2 teaspoon dried rubbed sage
4 large cloves garlic, peeled and chopped
1/2 teaspoon dried thyme
Lemon wedges, for serving
3/4 cups Parmesan cheese, freshly grated
Parsley sprigs, to garnish
2 large eggs
Instructions:

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees friend. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

 

[moreluck]

Honey Lime Marinated Flank Steak

Ingredients:

1 1/2 pound beef flank steak
1/3 cup lime juice
3 tablespoons honey
1 tablespoon catsup
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lime rind
Vegetable cooking spray
Lime wedges (optional)



Directions:
Trim excess fat from steak, and place in a large shallow dish. Combine lime juice and next 5 ingredients, stirring well. Pour over steak. Cover and refrigerate 24 hours, turning steak occasionally.

Remove steak from marinade, reserving marinade. Coat grill with cooking spray. Grill steak 5 to 6 inches over hot coals 6 to 7 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Cut diagonally across grain into thin slices to serve. Garnish with lime wedges, if desired.

 

[moreluck]

Basil Sea-Shell Salad Recipe

1 cup packed fresh basil leaves additional basil leaves (to garnish)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
1 cup small shell pasta


Fill medium saucepan with water for pasta . Place pot over high heat.

1. Make salad: place 1 cup basil, the lemon juice and zest, 1/2 t. salt, and the pepper in a food processor or blender. With machine running, pour oil through feed tube in thin stream and process until blended.
2. Add pasta and 1/4 t. salt to boiling water. Cook until tender, 12-15 minutes. Drain and rinse under cold water. Transfer pasta to bowl and toss with basil mixture. Let stand at room temperature