Marinaded pork and baked chicken flavored rice with vegetables
Pork chops with zucchini and mushrooms
Brown sugar pork chops
4 pork chops
Salt and pepper to taste
4 thin onion slices
4 thin lemon slices
1/4 cup packed brown sugar
1/4 cup ketchup or chili sauce
Preheat oven to 350°F. Season pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoon ketchup.
Cover and cook for approximately 20 minutes. Can spoon sauce over the chops and cook an additional 30 minutes. Remove from oven and serve.
Makes 4 servings. Read the rest of this entry »
Cranberry wild rice
Ingredients:
7 1/2 cups chicken broth
1 cup dried cranberries
6 tablespoons butter
1 cup wild rice
2 cups brown rice
1 cup slivered almonds
Salt and pepper to taste
Directions:
1. In a small saucepan, bring 1/2 cup broth to a boil. Stir in dried cranberries and mix until coated. Remove from heat, don’t drain broth and set aside. In a medium saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer on low heat for an hour or until the rice is tender and broth has absorbed.
2.In a separate large saucepan, combine 4 tablespoons butter, 4 cups of broth and the brown rice, . Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender and broth has absorbed.
3.In a skillet, saute the almonds in 2 tablespoons of butter until lightly browned. In a bowl, combine the wild rice, brown rice, cranberry/broth mixture, almonds and season with salt and pepper.
Cook’s note: If there’s still a bit of broth that doesn’t absorb, you can either drain it off or place your rice in a covered baking dish and place it in the oven with temperature on warming. To keep the cost down, make with all brown rice, use margarine and rehydrate cranberries with water instead of broth. Estimated cost: $10.29
I know it’s not the weekend, but I made this and had to share. It’s delicious. A definite keeper. It reheats well, so can be made ahead and still taste great.
Chinese Pie (pâté chinois)
Ingredients:
2 lbs of potatoes
Butter
Milk
2 lbs of ground beef
1/2 large onion
2 cans of cream of corn
1 can of whole corn
Paprika
Fresh Parmesan
Salt & Pepper
Can of pickled beets
Directions:Preheat oven to 400 F
Peel and boil potatoes. Once cooked, mash and add butter and milk.
Brown ground beef with onions in a skillet. Once cooked, add to a baking dish. In a bowl, mix 2 cans cream of corn with 1 can of whole kernel corn. Add the corn mixture to the baking dish on top of the browned ground beef. Add potatoes on top of the corn. Season with Paprika and Parmesan. Read the rest of this entry »
Breaded chicken, fettucine alfredo, roasted potatoes, savory carrots
Breaded Chicken
Ingredients:
2 teaspoons garlic cloves, crushed
1/4-1/2 cup olive oil
1/4 cup dry italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves or tenderloins, pounded
Directions:
1. Preheat oven to 425 degrees F
2. Heat the garlic and olive oil in small saucepan, set aside. In a separate bowl, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then dredge into the bread crumb mixture. Place in a shallow baking dish.
3. Bake for 30 to 35 minutes, until no longer pink and juices run clear.
Cost: $6.32 Ways to make it cheaper include using chicken that is on sale, vegetable oil, and I used fresh Parmesan, so pre-packaged would cost less.
Read the rest of this entry »