Stuffed Pork Chops

Stuffed Pork Chops
Serves 2

2 bone-in thick cut pork chops, butterflied (the butcher will do this for you)
1C cornbread, loosely crumbled with a fork (I used leftovers)
1/2C broth, any flavor
1T preserves (any flavor you want, I used blackberry)
1/4C toasted pecans
1/2t salt
1/2t pepper
1t garlic powder
1t onion powder

Preheat the oven to 400 degrees.

In a bowl, combine cornbread, broth, preserves, and pecans.

Ball up half of the stuffing and place inside each pork chop. It's going to be overflowing, this adds to the presentation!

Sprinkle the outside of each with salt, pepper, onion powder and garlic powder (both sides!)

Bake in the preheated oven until done, about 1 hour. Use a meat thermometer to make sure that it is heated to 160 degrees all the way to the center of the stuffing! (Very Important!!)

First Grilling of the Year

I didn't make anything spectacular for the first grill of the year, I had to work on short notice with what was on hand. However, I thought this might be worth sharing...

Chicken Burgers
Makes 4
1 lb. Lean Ground Chicken
1 packet Italian Dressing Seasoning
1 C shredded Cheddar
a splash of liquid smoke
olive oil cooking spray

Preheat the grill on high. Then mix up the lean ground chicken, seasoning, cheddar and liquid smoke. Form into patties and lightly spray both sides with the olive oil spray. Turn down the heat in the grill so that it is low underneath the burgers, and medium on the other burners. Grill burgers for about 5 - 7 minutes per side. Unlike beef, chicken must be cooked thoroughly! Serve immediately.

I served with some tomato basil rice and green beans. Yum!

Light Asian Pork

Ok I don't really have a recipe with this, just a basic method.

Place some thin sliced, fulled cooked, leftover pork roast in a wok (works on lean roast beef or chicken too!). Add a can of chicken broth, little garlic and ginger, and a good dose of soy. Let it simmer until reduced by about half, and the pork is soft and heated through.

Add 1T sugar, a splash of sherry, and about 3T of whatever asian sauce you have around. Examples would be black pepper sauce, black bean sauce, hoisin sauce, or oyster sauce. I did a mix of black pepper and oyster sauces. Allow it to simmer and reduce a little more, then add in 2T water with 1t cornstarch mixture and let it thicken a moment and remove from heat. Voila!

Nothing beats back the heavy food of the holidays like light asian fare!

Green Apple Ovenware

I have lots of things I could share from the holiday season, as far as recipes. However, this is the most exciting thing to come out of the holidays, in my opinion. Nonstick Glass Ovenware. Green Apple Bakeware to be exact.

I sent J to the store to pick up a 9x13 pan for me, I needed one to make baklava. He called saying that he had found something new and different at the local Target. Non Stick bakeware that was made of glass. I didn't believe such a thing could exist, so I told him to forget all about buying me some expensive hyped bakeware and bring me my traditional Pyrex. He brought me my Pyrex, and a Green Apple pan, because something told him that there was something special about it.

So I set out to prove him wrong. I made a hashbrown casserole with tons of cheese in it, baked to a crispy brown perfection in my new Green Apple pan. I baked this thing till the cheese was browned to the point it should have taken a chisel to get it out of the pan. And when I got out the spatula to press lines into the casserole to make squares, something funny happened. Everything slid right out. Let me repeat... slid.right.out. Nothing was left in the pan but a little sheen from the grease of the cheese, which washed off in seconds. Washed.off.in.seconds.

But these pans, you need them.

Potato Pancakes

Potato Pancakes
Serves 4

1 1lb. bag of shredded frozen hashbrowns, fully thawed
1.5C cold leftover mashed potatoes
seasoned salt
canola oil

1. Preheat griddle to 375 degrees. Mix the thawed hashbrowns, mashed potatoes and seasoned salt in a bowl until well combined.
2. Lightly drizzle the griddle with canola oil. Form pancakes by taking a small handful, patting flat, and placing on the griddle. Cook about 5 minutes per side, or until perfectly browned and crispy.

I served mine with sausage and eggs for a breakfasty dinner.

Turkey Burritos

Turkey Burritos
Serves 4

2C fully cooked coursely chopped turkey
1 packet taco mix
1C water
1 can black beans, drained and rinsed
1C white rice
1 can tomato soup
3C water
1 pack of burrito shells (about 10 or 12)
8 oz. cheddar, shredded
other fixin's (sour cream, lettuce, guacamole etc)

1. In a skillet, place turkey, taco mix, 1C water, and drained beans. Bring to a low simmer and allow it to reduce. Meanwhile, in a pot, add rice, tomato soup, and 3C water. Bring to a boil, reduce heat and simmer, tightly covered, for 20 minutes.
2. Prepare burrito shells by wrapping in a towel and microwaving on high for 30-45 seconds.
3. Voila! Top each shell with meat/bean mixture, some rice, cheese, and the rest of the good stuff.

Turkey Pockets

Turkey Pockets
Serves 6

4 cans refrigerated croissants (8 apiece)
1C finely chopped cooked turkey
2C leftover stuffing
1/2C leftover cranberry sauce
Leftover gravy (optional)

Preheat oven to 375. Open each can of croissants and lay out 4 of the triangles of dough. Flatten slightly to make a little larger. Top each triangle with turkey, stuffing, and cranberry sauce. Top with another unrolled croissant and press edges to seal. Bake for 12-14 minutes, until golden brown. Serve with gravy on the side to dip.