Thursday, August 5, 2010

Sour Cream Pork Chops

I'm always trying to find a good way to make pork chops--a way that doesn't result in something dry or chewy.  I found the way!  These were yummy.  Next time, I will make them with boneless chops because the gravy/sauce made it hard to find the bone to cut away from the meat.  But they were very yum and will make an appearance on my dinner table again very soon.  I think these are even company worthy!

2 T vegetable oil
4 (1 inch thick) boneless pork chops
1 1/2 cups sliced onion, seperated into rings
1 cup beef broth
1/2 T dried parsley
1 t paprika
1 t prepared mustard
1/2 t salt
1/2 t black pepper
1 cup sour cream

In a large skillet, heat oil over medium-high heat. Add pork chops, and cook for 2 minutes per side, or until browned. Place onion evenly over pork chops.

In a small bowl, combine broth, parsley, paprika, mustard, salt, and pepper. Pour broth mixture over pork chops. Cover, reduce heat to medium-low, and simmer for 1 1/2 hours. Stir in sour cream, and cook for 3 to 4 minutes, or until heated through. Do not let boil. Serve over hot rice.

Mexican Rice with Lime

I've been trying a long time to make a good Mexican rice.  I did it yesterday to go along with tacos and I am putting the recipe here TODAY so I don't forget how I did it because this will be my new go-to rice recipe when I am cooking Mexican.

2 T oil
1/2 onion, chopped
3 cloves garlic, peeled and chopped
2 cups long grain rice
4 cups chicken broth
1 large tomato, chopped
1 and 1/2 small limes, juiced

Heat oil in large skillet.  Cook onion until transparent.  Add garlic and rice to onion.  Saute for a few minutes until rice begins to brown.  Add chicken broth (careful, it wants to splatter!) and tomato.  Cook, covered, on very low heat for 17-19 minutes or until rice is tender.  Stir in lime juice and serve.

Blueberry Cobbler

My mom's birthday was yesterday and she requested blueberry cobbler for dessert.  We found a jar of cobbler filling at a local produce stand and it was really good.  Scott (who I think is scared of fruit if it isn't an apple or a banana)  ate it and said it was really good.  The cakey cobbler was the perfect compliment to the fruit in the cobbler.  I bet this would be even better if it were made with fresh blueberries!
1 stick butter
1 cup sugar
1 1/2 cups self rising flour
1 1/2 cups milk

Cobbler filling of your choice (I used a jar.  If using cans, it might take 1 1/2-2 cans of filling.)

Heat oven to 350.  Place butter in 13x9 pan and let it melt in the oven. 

Mix sugar, flour and milk slowly to avoid clumping.  Remove pan with melted butter from oven.  Pour flour mixture over butter.  Do not mix!  Pour cobbler filling over flour mixture.  The cakey part of the cobbler will rise to the top while baking.  Bake for 30-45 minutes.  (I baked for 30.)

adapted from Paula Deen

Buffalo Chicken Pizza

I feel a little silly putting this on here because it isn't really a "recipe."  It is more of a meal idea.  But Scott and I LOVE these little pizzas.  We have them several times a month--whenever I have left over grilled chicken.  They make a great light meal when he has late nights at work.
three individual pizza crusts
olive oil
2/3 cup of buffalo sauce (our favorite is Kroger brand medium)
1/4 cup of ranch dressing
about 2 1/2 cups mozzarella cheese
1 grilled chicken breast, sliced thin
ranch dressing for drizzeling

Heat oven to 450.

Combine buffalo sauce and ranch dressing.  Brush pizza crusts with olive oil.  Divide sauce evenly over pizza crusts and spread to the edge.  Top with cheese and sliced chicken.  Drizzle with ranch dressing.

Lower oven temp to 425.  Place pizzas directly on oven rack and bake for 10 minutes.

Beef Arrostito Sandwiches

So I bought this roast.....

I've never made a roast.  In fact I have never bought a roast.  I called my mom and asked her what I needed to do with this bottom round roast I bought.  She laughed and said that there wasn't much I could do with it; apparently it isn't the best cut of wonder it was so cheap!

I was determined to make it into something edible; and I did!!  This was so yummy and had a great amount of flavor.  I used LOTS of spices and herbs. I DARE you to buy the cheap cut of meat and try it yourself! :)

3 lb bottom round roast (I used two 1 1/2 lb pieces)
3 cups beef broth
1 T garlic powder
1 T onion powder
2 T oregano
2 t black pepper
2 t basil
1 T parsley
1/2 t celery seed
1 1/2 t salt

hoagie rolls
mozzarella cheese

Place beef in crock pot.  Combine broth with spices and pour over roast.  Cook on low heat until meat is done, about 4 hours.  When meat is cooked through, remove from crock pot leaving broth mixture.  Thinly slice meat and return to crock pot and cook for about 45 minutes to absorb some of the flavor. 

Place meat on hoagie rolls and top with mozzarella cheese.  Place under broiler until cheese has melted.  Serve with remaining broth for dipping.  I recommend straining the broth while the sandwiches are broiling so you don't have clumps of spices in your au jus.