Saturday, July 26, 2008

Panko Crusted Pork Chops with Orange-rosemary sauce

Ok. So, long title equals hard and scary dinner, right??? WRONG! These pork chops are so easy, my kids love them, and it sounds really fancy when you tell people what you're making for dinner! Try it you'll love it!!! Promise!

4 pork chops, about 1 lb.
salt and pepper
Garlic salt to taste

1-2 c. panko bread crumbs

3 T. grated parm cheese

2 eggs

2 T. olive oil

season pork chops with salt, pepper, and garlic salt on both sides. Put eggs in a bowl and wisk. Dip pork chops in egg and then in panko bread crumbs. (Don't let the panko bread crumbs scare you... they are found in the oriental section of the grocery store, but I love them so much more than regular bread crumbs because they don't get soggy!!! If you can't find them, just used regular bread crumbs, or crushed up Ritz crackers). Heat oil in a skillet over medium high heat. Add chops and brown for 1 minute on each side. Reduce heat to low, cover and cook pork chops for about 4 more minutes on each side. Remove chops from heat and cover loosely with foil to keep warm.

1 cup low sodium chicken broth
1 cup couscous
about 6 sprigs fresh rosemary
1/4 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey

To same skillet add 2 rosemary sprigs, marmalade, Dijon, and honey. Cook and stir over medium high heat, until thick and syrupy, about two minutes. Remove rosemary sprigs and add pork back to skillet. Meanwhile, in a medium microwaveable bowl, place chicken broth. Heat in microwave on high until boiling. Stir in couscous. Cover and let stand until serving time; fluff with fork just before serving. To serve, divide couscous between four plates. Top with pork chop and orange sauce and garnish with rosemary sprigs.
**After making this, we decided the couscous needed a little something more - it was kind of bland...I'm working on it and will get back to you. Try it with rice or mashed potatoes also!***

Friday, July 25, 2008

California Grilled Chicken Wild Rice Salad

This is the perfect summer salad, fresh, full of veggies and satisfying! Try it and you'll see!!!! Serve it with some crusty french bread and fruit and you'll have a meal nobody can refuse!!

2 boxes white and wild rice cooked per box directions. ( I used rice a roni brand ).

3-4 grilled chicken breasts, sliced into bite size pieces ( I seasoned mine with salt, pepper, garlic salt, and olive oil, grilled it and then squeezed fresh lime juice over it ).

4 green onions, chopped

1 green bell pepper, diced ( the original recipe calls for a red pepper, but all i had was green :). I think that the red would give the salad a fun color though).

3 oz snow peas, chopped into bite size pieces

2 med avocados, diced

1 c. chopped almonds ( or pecans ), toasted.

Combine cooked rice, chicken, green onions, bell pepper, snow peas, cooled nuts and toss.

Add dressing and avocados right before serving and toss together. Can be eaten warm or cold.


2 cloves garlic

2 t. dijon mustard

1/4 t. salt

1/4 t. pepper

1/4 t. sugar

1/3 c. seasoned rice wine vinegar (i just used plain, because that is what I had on hand...)

1/3 c. olive oil

Mix all together in blender, adding oil in a slow stream last.

Wednesday, July 23, 2008

Pictures!!!! I am finally back online and I am trying to add pictures to all of my recipes... here are a few to get started and I will add the rest as I make them.... This first one is White chicken chile.. yum!

This next one is "Company Chicken" over mashed potatoes:
These are the famous breadsticks: I am working on the rest so bare with me! smooches!


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