Lisa Moore

Braised herb Pork Chops

7:45 AM


Braised Herb Pork Chops

1/4 cup dried parsley flakes

2 teaspoons paprika

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon ground mustard

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

7 bone-in pork loin chops (1/2 inch thick)

2 tablespoons vegetable oil

2 cups thinly sliced onions

4 large garlic cloves, sliced

5 medium carrots, cut into 2-inch pieces

2 cups chicken broth


Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, sauté onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat. Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours.

Chicken

Crunchy Onion Chicken

5:10 AM

 


Crunchy Onion Chicken

1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1 can (2.8 ounces) French-fried onions, crushed

4 boneless skinless chicken breast halves (4 ounces each)


In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Green Peppers

Slow Cooker Sweet and Sour Pork

7:31 AM

 


Slow Cooker Sweet and Sour Pork

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup chicken broth

1/3 cup white vinegar

3 tablespoons lemon juice

3 tablespoons reduced-sodium soy sauce

3 tablespoons tomato paste

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon pepper

1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes

1 large onion, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks, drained

3 tablespoons cornstarch

1/3 cup chicken broth

Hot cooked rice


In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice.

Cilantro

Pico De Gallo

8:00 AM




Pico De Gallo

5 Roma Tomatoes, chopped
1 medium Onion, chopped
3-4 Jalapeño or 2 Serrano peppers, seeded and chopped 
1 tsp. Garlic, minced
1/4 cup Cilantro, chopped
2 tbsps. tomato paste (optional)
1 tsp. Salt
2 tsps. Lime juice

1 Corinthians 16

Onion Bread

8:00 AM


Onion Bread

2 tablespoons olive oil
2 cups sliced onions
1 teaspoon salt, divided
1/4 teaspoon pepper
2 cups all-purpose flour
3 teaspoons baking powder
5 tablespoons shortening
2/3 cup 2% milk
1 large egg, room temperature
3/4 cup sour cream

Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and pepper. Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions. Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.



Dips

French Onion Dip

9:00 AM




French Onion Dip

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine. Refrigerate for at least 1 hour and stir again before serving.

Casserole

Green Bean Casserole

9:00 AM




Green Bean Casserole

2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt, to taste
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions

Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside. (If using canned green beans instead, drain green beans completely and set aside). Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes. Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

Beef

Beef Stroganoff

8:56 AM



Beef Stroganoff 

1 tablespoon canola oil 
4 tablespoons unsalted butter 
1 1/2 pounds top round, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced 
2 cloves garlic, minced 
1 medium onion, sliced 
2 cups beef stock 
2 tablespoons soy sauce 
2 tablespoons grainy mustard 
1 bay leaf 
4 sprigs fresh thyme 
12 ounces extra-wide egg noodles
1 cup sour cream 
3 ounces cream cheese, cut into cubes and softened 
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped 

In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it. Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.