Easy Grilled Boneless Pork Chops

Ingredients
* 4 to 6 boneless pork chops, 1 -1.5 inches thick
* 1.5 qts water
* 3 tbs salt
* 1 tsp vegetable oil
* 1 tsp honey
* kosher salt and black pepper, to taste

Directions
1. Cut about three slits through the layer of fat and silver skin on the edge of the pork chop.  This will help keep the pork chop from curling during grilling.
2. Dissolve the salt in the water.  Place the pork chops in the brine for 30 minutes and leave at room temperature.
3. After 30 minutes remove the pork chops and pat them dry with a paper towel.  Mix together the oil, honey and salt and pepper. Brush a little on each side of the pork chops.
4. Grill over medium heat for 4-6 minutes per side. Enjoy!

Notes
These turned out great!  It would be very easy to add seasonings to the oil/honey mixture so change it up and go wild!

Pioneer Woman Potatoes

Ingredients
* 2.5 lbs of potatoes, cleaned and cut into chunks
* 2 cloves garlic, minced
* 1 cup chopped onion
* 1 cup diced sweet peppers, your choice of color(s)
* 2 tbsp olve oil
* 2 tbsp butter, melted
* 1/4 tsp cayenne pepper
* 1/2 tsp seasoned salt
* kosher salt and freshly ground black pepper

Directions
1. Preheat the oven to 425 F.
2. In a large bowl toss together all the ingredients.
3. Pour the potatoes onto rimmed baking sheets, bake for 20-25 minutes, shaking the pan twice during the cooking time.
4. Raise the heat to 500 F and bake until crisp and brown, approximately 10-15 minutes.
5. If desired sprinkle with additional salt and pepper just prior to serving.

Notes
When I raised the temperature to 500, it hadn't reached the final temperature before the timer rang.  But they still turned out great.  The kids loved these, and we adults appreciated the little kick of heat that the cayenne pepper brought to the party.  We will definitely serve these again!

Parmesan Garlic Chicken

Ingredients
* 1 lb boneless chicken breasts
* 1 cup freshly grated Parmesan cheese
* 1 envelope Italian salad dressing mix
* 2 cloves garlic, minced
* 1/2 cup olive oil

Directions
1. Preheat the oven to 400.
2.. Mix together the cheese, garlic and salad dressing mix.  Dip the chicken in the olive oil and then into the cheese mixture.
3. Place the chicken on a cooling rack sprayed with cooking spray placed on a cookie sheet.  Bake for 35-45 minutes until chicken is cooked through and no longer pink.  Enjoy!

Notes
This was so easy to throw together, and we enjoyed it.  I think you probably could dip chicken in your favorite Italian salad dressing and then into the cheese and garlic if you wanted to make it even easier.  The range in cooking times is because the thickness and size of the chicken may vary.

July 26, 2013

We have a family gathering this weekend, and everyone brings a bottle of wine and their favorite cookies.  The cookies can be homemade or purchased- either way is fine!  I am not sure what I am bringing yet, though I am leaning toward the cookies and cream cookies - they really are amazing.  I don't think I will make a new recipe for the party, but perhaps I will get some good ideas from the others that are brought!

It has been a busy week, so only one keeper this week - and it is an easy one!  If you have the ingredients on hand for this, you can make this in about 3 minutes and then pop it into the oven.  PArmesan garlic chicken was a hit, and although it certinaly isn't a new idea to coat chicken in a mixture and bake it, this was a little different and very tasty.

New Recipe
Parmesan Garlic Chicken

July 19, 2013

First keeper this week - a jalapeno, bacon and chicken mac and cheese.  I know, I know, we already have a pepper, chicken mac and cheese.  But my kids are obsessed with mac and cheese (Hannah even gave me a mac and cheese cookbook for Christmas last year).  This week's keeper is similar, but has roasted jalapeno peppers, so we wanted to try it, and we loved it.  The original recipe didn't call for chicken, but we added it to make it a full meal.  Served with salad, everyone was happy!  Our pepper plants are still flowering and no ripe hot peppers yet, but I imagine this would be even better with home grown hot peppers.

The other keeper this week was a waffle recipe.  My kids love, love, love waffles, and I found this recipe that I can put together all the dry ingredients and leave it in the pantry. Then in the morning when they want waffles it only calls for a few additional ingredients and the amount of time it takes to heat the waffle iron.  The vanilla makes these really fabulous!

New Recipes
Waffle Mix and Recipe
Mac and cheese with Chicken, Roasted Jalapeno and Bacon

Breakfast Waffle Mix

Ingredients
* 1 1/2 cup AP flour
* 2 1/2 tsp baking powder
* 1 tsp salt
* 2 tsp sugar
* 3/4 tsp vanilla
* 2 eggs
* 1 cup plus 2 tbsp milk
* 1/3 cup butter, melted, or 1/3 cup vegetable oil

Directions
1. Mix the flour, baking powder, salt and sugar.  Set aside.
2. Beat the eggs on high for 2 minutes, until airy.  Add the milk and vanilla to the eggs and stir to combine.
3. Pour the egg mixture into the dry ingredients.  Beat on medium speed for 2 minutes.
4. Slowly add the butter or oil until blended.
5. Use the batter in your waffle iron, and enjoy!

Notes
This is another great waffle recipe, and you can make batches of the dry ingredients to have on hand in your pantry.  I then add the rest of the ingredient list and the directions to a large post it and attach that to the container of waffle mix.  Even on a busy morning you are halfway to waffles, and your kids will be thrilled!

Mac & Cheese with Chicken, Roasted Jalapenos and Bacon

Ingredients
* 2 fresh jalapeno peppers
* 4 oz bacon, cooked until crisp and chopped (reserve a small amount of the bacon drippings)
* 3/4 cup panko breadcrumbs
* 2 tbsp unsalted butter
* 2 tbsp AP flour
* 2 cups whole milk, warmed
*  12 oz cheddar, grated
* salt and pepper to taste
* 1 cup chicken, cooked and diced
* 8 oz dry pasta

Directions
1. Roast the jalapenos over a stovetop gas burner or under the broiler, turning with tongs, until the the skins are blistered all over. 
2. When the peppers are cool enough to handle remove the stems, skins, and seeds of the peppers.  Chop the flesh into a fine dice and set aside.
3. Combine the small amount of bacon drippings with the panko.
4. Cook the pasta as directed on the box.
5. In a medium sauce pan melt the butter over low heat. Add the flour and whisk to combine.  Cook and stir for about 2  minutes.
6. Gradually whisk in the milk.  Continue cooking and stirring until the sauce is simmering and thickened.  Let the sauce bubble and thicken for about 10 minutes, but stir it often so it doesn't scorch.
7. Remove the sauce from the heat and stir in the cheddar until melted.  Taste and season with salt and pepper if needed.
8. Pour the sauce over the cooked and drained pasta.  Mix in the reserved jalapeno peppers and the chicken.   Pour into a prepared 7 x 11 baking pan.  Top with breadcrumbs and back for 25-30 minutes. Enjoy!!!

Notes
This didn't call for chicken originally, but we added it to make it a meal, and it was delicious!!!  This was great, though it had some kick from the jalapenos.  And be warned...if you have leftovers, the heat will intensify over time.