Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops
Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill
Thursday, September 15, 2011
Sunday, July 24, 2011
Chicken Breasts in Caper Cream Sauce
Ingredients4 bonesless, skinless chicken breasts halves
2 teaspoon lemon pepper
2 teaspoon salt
2 teaspoon dried dill weed
2 teaspoon garlic powder
4 tablespoons butter
2 cup whipping cream
2 tablespoons capers, drained and rinsed
Directions
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
2. Melt butter in large skillet over medium heat. Place breasts in skillet and increase heat to medium-high, Turn chicken frequently, until brown, about 5 minutes. reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Friday, February 11, 2011
Saturday, December 18, 2010
Tuscan Garlic Chicken
Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated
Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.
4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated
Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.
4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
Tuesday, December 7, 2010
Zesty Beef Roast
Ingredients
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water
Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.
Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water
Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.
Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.
Sunday, October 3, 2010
Apple Dumplings
2 whole Granny Smith Apples2 (8 oz. cans) crescent rolls
2 stick butter
1-1/2 cup sugar
1 tsp vanilla
Cinnamon to taste
1 can (12 oz) Mountain Dew
Peel and core apples. Cut each apple into 8 slices ea. Roll each apple slice in a crescent roll. Place in a 8 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
It is so easy and ENJOY! I usually just make 1/2 in a 9x9 and only use about 1/4 of the can of Dew.
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