Wednesday, June 30, 2010

Panko Crusted Pork Chops




I don't know about your family but mine loves anything battered or breaded. Chicken fry meat and call my family happy. Add potatoes to the dish and it's perfection. Yes that's all it takes to earn my family's love.

The Ballplayer loves breaded pork chops. If he had his pick, bread crumb win! Tonight I'm breading them in Panko bread crumbs. You will love how crunchy the Panko makes it. This is great on chicken or fish too!


Panko crusted pork chops
Heat oil in your pan. I heat the oil on high and then turn it down to medium high.
Salt and pepper pork chops
Set up your typical breading station
Put a tsp of salt and pepper into 1 cup of flour
Do the same for the Panko crumbs
Mix eggs with 1 tsp deli mustard

Flour pork then

egg wash

and finally dip into Panko pork chops

Place the breaded pork chop into the pan. These will cook fast.


Look how the sun is hitting my kitchen counter.

I am serving over my Southwestern Pasta Salad

Tuesday, June 29, 2010

Tequila Lime Chicken Tacos


It's just The Ballplayer and I for dinner tonight. Well, and his best buddy M.B. To be honest, my son would be happy with anything stuffed into a taco shell. I half wonder why I am going to bother with dinner. My taste isn't as easy to satisfy. So I pulled out a pound of chicken breast tenders this morning out of the freezer. The marinade takes minutes to make and these little chicken pieces will marinade in an hour tops. If I was using whole breasts I would recommend at least four hours if not over night.

This dinner almost was titled Lime Cilantro Chicken. I had a fight with the liquor cabinet (which remains locked since our house is always full of kids) and I could not get it open. I even had to call the Fire Department...well just my husband! I needed to know the trick! There had to be a trick. Eventually the cabinet released the tequila hostage and dinner was made. It was a close call!

Tequila lime chicken tacos
3 whole Limes, Juiced
3 cloves Garlic, Peeled
1 jalapeno sliced (I'm only using half since its two little boys)
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila

Combine lime juice, garlic cloves, sliced jalepeno salt, cilantro, and tequila in a food processor or blender. Pulse until combined.


Toss chicken in a bowl (or bag) and dump marinade over. Let marinade an hour to overnight. These are tiny strips so an hour is enough. If I was doing whole breasts, I would do four to eight hours. A whole chicken would be done the night before.

Grill and slice into thin slices.

Serve with Jack cheese and salsa

Monday, June 28, 2010

Chili Spaghetti & Some Awards!!



The ballplayer has a buddy that dislikes beans. So we usually make sure he has a meat only chili for chili dogs. Since the ballplayer didn't like cheese for the last four years,(he's just coming around but only "expensive cheese") there is no teasing over the loss of beans.

In high school my first friend in a new high school in Idaho was Christy. I have yet to find her online. Her family was different from mine. They ate as a family every night. They took vitamins with their dinner. They ate chili over spaghetti. I wanted her family! Well less the vitamins.



Chili spaghetti
2 - 2 1/2 pounds of hamburger
6 cups of water
1 small can tomato paste (I think there is only one size)
2 TB garlic powder
1 1/2 tsp onion powder
2 tsp smoked paprika
2 tsp paprika
1 tsp cayenne
1 tsp kosher salt
1/2 tsp pepper
2 tsp chipotle chili pepper
1/4 tsp cinnamon
1 tsp oregano
1 tsp cumin

1 dry chili mix could be substituted for the spices. If you wish.

Place the raw Hamburger in a big soup pan. Cover with 6 cups of water.

Add garlic power salt and pepper. Let boil for two hours.

Add tomato paste and and all the spices .

Simmer two hours uncovered.

It will cook down to a nice thick consistency. I had to skim some of the fat off. I should have used a less fatty hamburger meat but I am cheap.
Pour over spaghetti with cheese and green onions.

For my non beef lovers-ground turkey can be substituted.





I also need to address some awards!!! In the last week, I was given TWO Versatile Blogger Awards! One from my buddy Angela at Fab Find Foodie. And the other one from Lucy at Lucy's Soup Can. I also received A Blog with Substance award from Home Sweet Farm! I can not tell you how much of an honor this is! I am just a housewife that likes to cook and thought it would be fun to share it. Never in my wildest dreams did I ever think anyone would read my blog.

The guidelines for accepting this award require the recipient to (1) thank the person who gave it to you; (2) tell 7 things about yourself; and (3) pass the award on to 15 bloggers, whom you have recently discovered and think are fantastic.

7 things about myself??? That's a tough one!

1. My husband calls me "Red" and has since our very first date. I have bright red hair. I guess the nickname fits. I do not like anyone else to call me "Red" and get miffed when any of his buddy's call me it!

2. I am a reality TV junky. If the Real House wives are on, do not bug me!

3. I am obsessed with shoes. My daughter has teased me that the name of my blog should have included my stilettos. Not that I cook in them but I LOVE them!

4. I love to entertain. I didn't always. There was a time that I would give myself hives over it. Now I cant wait for th next BBQ or get together.

5. I can not make a home made cake if my life depended on it! Betty and Duncan always have to help me out!

6. I live ten minutes from the beach but hate going to the beach. All that sand!!! And our water is soooo cold!! I prefer the lake!

7. I love to sing along to anything. It bugs the bejeezes out of my kids. No matter! I have the remote control!! I figure its my car/TV/iPod and if I wanna sing along, I will!! I sang in choirs all through high school. I enjoy it!

Now the recipients!! All amazing blogs!!! All Blogs I am OBSESSED with!!!

1. Pam at Pam's Midwest Kitchen Korner
2. Busy Working Mama
3. Annie at Annie Bakes
4. Tiffanie at One Crazy Cookie
5. The Overloaded Mommy
6. Dennis at More than a Mount full
7. Ma What's for Dinner?
8. Boobies, Babies and A Blog
9. Catherine at Living the Gourmet
10.Lily at Adventures of a Military Family
11. Me Myself and Pie
12. Family Stamping and Food
13. Little Bitty SpiceCakes
14. Mama Bird's Nest
15. Babe's Rockin Mami

Sunday, June 27, 2010

Garden Hearty Baked Rigatoni


It's a comfort mood day. We all have them. This also happens to be a "hurry up and get dinner to the table" day! Baseball is still alive and well in this family and despite school being out, things haven't slowed down. The Tortured Teenager managed to pin down a summer job! (My wallet is breathing a sigh of relief!) And due to Mother Nature being confused on what season it is, fire season may be a little late. Oh I'm not complaining. I hope it waits till after All Star season!

I know it's summer but I like this year round. It sneaks in vegetables. And it's great for making ahead. You can cover and bake the next day or put in freezer containers. The Ballplayer has an aversion to mozzarella cheese so cream cheese is used instead. It creates a cheesy sauce and eliminates the stringy cheese bites that The Ballplayer dislikes.

Garden Hearty Baked Rigatoni



1 pkg Italian sausage
1 zucchini cubed
1 red bell pepper cubed
1/2 red onion diced
2 jars of your favorite spaghetti sauce
1 tsp red pepper flakes
1 tsp garlic powder
Salt and pepper
1 cube cream cheese
1 package rigatoni pasta
1 TB olive oil
1 cup freshly grated Parmesan cheese

Heat olive oil in a big sauce pan. Chop and dump veggies into the pot. Season with garlic powder salt and pepper and red pepper flakes. Cook until veggies are tender.

Start water boiling for noodles. Cook till al dente. Do not over cook. They will continue to cook in the oven.
Add raw sausage to the pan. Crumble and cook.

Add two jars of your favorite sauce. Let simmer fifteen minutes.

Add cream cheese. Stir gently until all the cheese is melted.

Add drained, cooked pasta to the sauce.

Pour into a casserole dish. Cover with fresh grated Parmesan cheese.

Bake 350 for 25 minutes.

Saturday, June 26, 2010

Saturday Burger Madness!!!! Blue Cheese Stuffed Burger


The Ballplayer has decided after five years of not liking cheese that he likes it but only "expensive cheese!" So I guess Velveeta and good ole' American cheese are out! As of now he likes Muenster, Dublin Cheddar, Fontana, Sharp Cheddar and Provolone. Hmm time to try other freaky cheeses.

When I was little blue cheese was used quite a bit. We didn't have ranch dressing but blue cheese was made home made often. I'm surprised I like a cheese that not only smells bad but looks moldy. But I love it. Now Swiss cheese I'm on fence with. I haven't told The Ballplayer this but the fact it has holes in it is disturbing. I can't get over it.

It's fun right now exposing The Ballplayer to new food. He's interested and not timid like a year or two ago. I had decided to make this after watching a teammate from his team toss some blue cheese on his burger. That's my kind of burger. I normally would only make this if the kids are out of the house or if I order it at a restaurant. The Ballplayer didn't make a nasty face at the sight of his buddy's burger. Although he was a little sleepy from the Championship game we had just won. But that's another story for another time.

If you have made Poor Man Steaks, this is similar. They won't be as big since they are landing on a bun rather than a plate.

Blue Cheese Stuffed Burgers
Mix ever so gently (as to not over work the meat because that will make it tough in the end result) 2 TB Worcestershire sauce and a couple dashes of Tabasco. Just go with it!

In a bowl take one cube of softened cream cheese and one package of blue cheese and mix well.



Make a very thin patty. Place a good spoonful of the cream mixture on top of the patty. Now make a second patty and cover the cheesy patty. Crimp edges carefully. Place on a platter. Repeat process till you run out of meat. Chill patties for 30 minutes.

When ready to grill season with your favorite seasoning. I'm using Susie Q (which is a mixture of garlic powder, salt, pepper, sugar and parsley.) but salt and pepper would be just fine.

While cooking make the chipotle mayo. Don't be fooled by the name. It isn't spicy. You can make it spicy but mine is just perfect. I've got to get The Ballplayer to eat it so that tells you something!

Top with Chipotle Mayo
1/2 cup mayo
2 TB chipotle adobo sauce (it's the tomato sauce in the can the chilis are packed in.)
1/2 juice of one lime
Mix well


Friday, June 25, 2010

Loaded Potato Salad


I think the name says it all! Practically the kitchen sink is thrown in. Perfect for get togethers or Sundays in the back yard. As you know, I love potatoes. I have a ton of varieties of potato salad. Each member of the family has their favorite. This one is closer to what my Momma makes. Except she uses Miracle Whip (note; I am saying that with a twisted face) and leaves out the bacon. Pork makes any dish better. If you like loaded baked potatoes, then this is your dish!



Loaded Potato Salad


3 Hard boiled eggs chopped
1/4 cup Dill pickles diced (or the equivalent of relish but I like the chunks)
4-6 pieces of Bacon broken in pieces
1/2 cup Red onions diced finely
8 Potatoes chopped
1 cup Mayo
1/2 cup sour cream
2 TB Yellow Mustard
2 TB Dill pickle juice
1 TB dried dill
1 cup cheddar cheese chunked
Salt
Pepper

Wash, dry and cube the potatoes. Cook in salted water until fork tender
While potatoes are cooking, make the sauce. Add sour cream, mayo, mustard, pickle juice, and dill to a very large mixing bowl.
Mix well.
Add the cooked potatoes
and all the other goodies
Mix well. Add salt and pepper to taste. We like tons of pepper.
Add to a casserole dish and sprinkle with paprika. Let sit in the fridge for at least three hours.
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