Glazed Pork Chops

These were so easy and yummy my husband actually made them and they turned out so good! We loved the sweet with the spiciness. Thanks to Budget Bytes for the recipe.

Ingredients

4 think cut pork chops (bone-in or boneless)

1/4 cup brown sugar

1/2 tsp cayenne powder

1/2 tsp garlic powder

1/2 paprika

1/2 tsp salt

1/2 tsp black pepper 

(there wasn't quite enough of this for our 4 big pork chops so we had to make more)

Instructions

1. Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like ). 

2. Remove the pork chops from their package and rub the brown sugar-spice mix all over both sides. Use all the spice mix. 

3. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot add the pork chops. Cook the chops for about 5 mins on each side or until they are nicely browned. 

4. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 mins to make sure they are cooked through. if your skillet is not oven safe, transfer the chops to a baking sheet lines with foil then place in the oven. 

5. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving. 

John Wayne Casserole

Not sure if this is a John Wayne favorite (hence the name) but it was a hit in our house. I wasn't sure how it was going to turn out but it was very yummy and we like things a bit spicy so we even added a few drops of Louisiana Hot Sauce on it. The recipe was adapted from Mississippi Magazine.


                                        

Ingredients

2 pounds lean ground beef, cooked and drained
1 packet taco seasoning
1/2 cup sour cream
1/2 cup mayonnaise
8 oz or more Cheddar cheese or a Tex Mex type.
1 yellow onion, chopped
2 cups biscuit mix
1 cup of water
2 tomatoes, sliced
1 green bell pepper, chopped
1 (4 oz) can sliced jalapeno peppers (or if using fresh fry 2 with onion and peppers)

Directions

1. heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, and 4 oz of cheddar cheese, and half of the onions; set aside.
3. Stir Bisquick and water together to form soft dough. pat dough on the bottom and one-half-inch up the sides of an 9x13 greased casserole dish.
4. Saute remaining onions and bell peppers (and jalapenos if using fresh) until slightly tender.
5. On top of biscuit layer, evenly distribute the ground beef, add tomato slices, then add the onion & peppers. Add the sour cream mixture and end with the remaining cheese to your liking.
6. Back for 30-40 mins or until dough (if you can see it) is light brown.

Aunt Irene's Perogies

These are not your typical perogies. These are attached to some good memories of my Aunt Irene who was born in Slovakia and came over to Canada with her family. My dad is the youngest of the family, he was born here in Canada. My Aunt would invite us over for her yummy sweet cottage cheese and prune perogies...so yummy. My dear Aunt has passed on now but I'm hoping I can pass this food tradition along in my own family.  If you wanted you could use the dough to make the traditional potato filling ones.

Perogy Dough

3 cups flour

1 cup water

3 Tbsp oil

1 egg

1 tsp salt

Mix all together to form a soft dough. Turn onto a floured surface and knead a few times. Try not to handle too much or the dough will go stiff. Roll out all the dough and cut into rounds. Fill with your favorite filling. Put a small amount of water on one edge and seal by folding one side to the other. (don't get too wet or it won't seal well) Pinch edge tight. If you use both fillings you will need to double the recipe. 

My cat Chiko looking at the perogies while I get them ready to freeze. 

Prune Filling

3 cups prunes, stems removed and chopped

2 tbsp sugar

1/2 cup water

Cook on medium/high heat until prunes are mushy, cool. 

Sweet Cottage Cheese Filling

Small bag or container of dry cottage cheese

1/4 cup sugar

1 egg

Blend with mixer until somewhat smooth. Shouldn't be runny. 

Perogy Coating (Brown Betty)

1 cup Cream of Wheat

1/8 cup oil

1 cup water

1/4-1/3 cup sugar

Mix Cream of Wheat and oil in a frying pan.  Cook on medium-high heat until golden brown. Add 1 cup of water and stir quickly (watch out because it will sizzle up from the heat). Once water is all stirred in add the sugar and stir again until it is grainy. Cool stirring a few times as it cools. 

To cook the perogies .. add water and some salt to a medium pot and bring to a boil. Carefully add perogies one at a time. Don't overcrowd the pot too much and turn to med-high heat. They tend to stick on the bottom of the pan so make sure you stir them once in a while. They are usually done when they start to float on the top of the water.  When done use a slotted spoon and scoop each one up and add them to the perogy coating and turn to coat.  

From my family to yours ..Hope you enjoy! 

Individual Pineapple Upside Down Cakes

I've made these a few times for family and co-workers. These are so easy and yummy and great with a side of whipped cream. Thanks to Big Mama's Home Kitchen for the recipe. Enjoy!

Makes 12 regular or 6 jumbo cupcake size

Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder 1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  

In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.  

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of cookie sheet to catch extra drippings.

Serve warm with whipped cream 

Tuscan Garlic Chicken

Thanks to the "Tastes Better From Scratch" girls where I got this yummy dish.  I just made this today and everyone really enjoyed it.  It doesn't take that long to make.  I had fat chicken breasts so I split them in half to make them thin which helped the quick cooking process. 

Ingredients: 

• 4 boneless, skinless chicken breasts
• 1 Tbsp olive oil
• ¾ cup flour
• 2 tsp salt
• 1 tsp pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder

For the sauce: 

• 1 red or yellow bell pepper, diced
• 1 Tbsp minced garlic
• ½ cup chicken broth
• 2 Tbsp oil
• 1 Tbsp flour
• ½ cup half and half + 2 tsp corn starch
• 1 cup milk
• 2 cups fresh baby spinach, roughly chopped
• ½ cup shredded parmesan cheese
• ¼ tsp garlic salt
• Dash of salt and white pepper
• 1 pound fettuccine noodles

Cook fettuccine noodles according to package instructions.
Preheat oven to 375 degrees F.  (If chicken breasts are very thick, pound them to be thinner or cut them in half horizontally).
In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 Tbsp of oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through.
While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer.  Remove garlic and onion to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into oil. Add chicken broth and whisk until smooth. Bring sauce to a boil.
In a small bowl combine the half and half and cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and garlic, parmesan cheese, garlic salt, salt and white pepper. Simmer until sauce is thickened, stirring occasionally.
Place a serving of fettuccine noodles on a plate, place chicken breast on top and top with sauce. Garnish with fresh basil and additional parmesan cheese if desired.