Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Shredded Chicken Nachos (burritos)

Never took a picture of this one – but it was pretty good and the kids ate it as left overs the next day too.

 

INGREDIENTS
Nachos
2    lb. (about 10) boneless skinless chicken thighs
1    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1    (15-oz.) can pinto beans, drained
1    (14.5-oz.) can diced tomatoes, undrained
1    (4.5-oz.) can Old El Paso® Chopped Green Chiles
2    tablespoons lime juice
10    oz. restaurant-style tortilla chips

 
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky Salsa
1/4    cup sliced green onions
1/4    cup sliced ripe or green olives
2    tablespoons chopped fresh cilantro
1    lime, cut into 12 wedges

 

DIRECTIONS
1.    Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.    Cover; cook on Low setting for 7 to 8 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Tomato Basil Pasta

1lb uncooked pasta
2 cloves garlic
1lb tomatoes (about 5)
2/3 oz fresh basil (MUST be fresh)
8oz mozzarella cheese whole or (2 c shredded) (fresh is better)
2tbl olive oil
salt and pepper

cook pasta.

peel garlic and finely chop. Cut tomatoes into quarters, remove and sicard the stems and seeds and cut into 1/2 inch pieces.

Remove and discard stems from basil leaves and roughly chop so most of the pieces are 1/4 inch to less

break mozzarella into 1/4 to 1/2 inch pieces

Heat olive oil in large saute pan and add tomatoes and garlic. Cook for 5 min until tomatoes are warmed through. Add basil and stir until combinded. Remove from heat and stir in hot pasta.

Season with salt and pepper, stir in mozz. and serve immediately.

Simple Time Pork Chops

Ingredients

* 4 boneless pork chops
* 1 teaspoon seasoned salt
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 4 teaspoons butter, softened
* 4 teaspoons mayonnaise
* 1 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3. Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

 

Slow Cooker Chicken and Noodles

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

 

Perfect Pan-Roasted Chicken Thighs

* 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
* Kosher salt and freshly ground black pepper
* 1 tablespoon vegetable oil

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Preparation

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

 

Parmesan-Crusted Pork Chops

Ingredients

* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

 

Three-Cheese Chicken Penne Pasta Bake

What You Need
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Florentine Ravioli

20 oz frozen cheese ravioli or tortellini (4 c)
6tsp extra virgin olive oil divided
4 cloves garlic minced
1/4tsp salt
1/8 to 1/4 tsp crushed red pepper
16oz bag frozen chopped or whole leaf spinach
1/2c water
1/4c fresh grated parm cheese

cook ravioli according to directions

meanwhile, heat 2 tsp oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add salt, crushed red pepper to taste, spinach, and water. Cook, stirring frequently, until the spinach has thawed, wilted ad heated through, 5-7 min.

Divide among 4 bowls, top with pasta and drizzle 1tsp of oil over each portion.

Serve immediately with sprinkle of parm cheese.