Honey-Ginger Pork Chops

Ingredients

4 pork chops, 1 1/2 inches thick
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon powdered ginger
1 teaspoon sesame oil

Directions

Combine marinade ingredients in a small bowl. Place pork chops in a shallow glass dish. Pour marinade over chops, cover, and allow to marinate in refrigerator for 1-3 hours. Preheat grill for medium heat. Remove chops from glass dish and discard marinade. Place chops on a lightly oil grill rack and allow to cook for 20-25 minutes, turning once.

From AllRecipes

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Lemon-Thyme Chicken

Ingredients

2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
salt and pepper
½ cup all-purpose flour
1½ tbsp. olive oil
2 cloves garlic, minced
2 tsp. fresh thyme leaves, minced
1/2 cup dry white wine
3/4 cup chicken broth
juice of 1 lemon
3 tbsp. butter

Directions

Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken. (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.) Remove the chicken pieces to a plate, tent with foil, and set aside.

Add the garlic and thyme leaves to the pan and sauté just until fragrant, about 1 minute. (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes. Add the lemon juice to the pan. Add in the butter and whisk until completely melted. Season with salt and pepper to taste. Serve immediately, spooning the sauce over the chicken.

From Annie’s Eats

Garlic Rice Pilaf

Ingredients

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
squeeze of lemon juice

Directions

Preheat the oven to 375°F.  In a saucepan or skillet, melt the butter over medium-high heat.  Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil.  Pour the mixture into the casserole dish, cover, and bake for 25 minutes.  Stir in the remaining 1 1/2 cups of chicken broth and bake, covered, for another 45 minutes.  About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

From Annie’s Eats

Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon cumin
1 tablespoon sugar
1 can (15 oz.) tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 pound boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚F. Spray a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie’s Eats

Smothered Pork Chops

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup canola oil
1 cup low-sodium chicken broth
1/2 cup buttermilk
2 tablespoons chopped fresh parsley

Directions

Add the flour, onion powder, garlic powder, cayenne, salt and pepper to a wide, shallow bowl. Stir to combine. Pat both sides of the pork chops dry, then dredge them in the flour mixture.

Set a large cast iron pan or skillet over medium-high heat and add the oil. When it is hot, shake any excess flour off the pork chops and carefully add them to the skillet. Cook for about 3 minutes on each side, or until the chops are golden brown. Transfer the pork to a plate and tent with tinfoil to keep warm.

Sprinkle about 1 tablespoon of the seasoned flour over the pan drippings (the exact quantity of flour isn’t super important) and whisk to incorporate into the fat and cook off some of the raw flour flavor. Add the chicken broth and whisk to combine. Let the liquid cook down for about 5 minutes, or until reduced and slightly thickened.

Whisk in the buttermilk then return the pork chops to the pan. Simmer for 5 minutes, or until the pork is cooked through (at least 145°F on an instant-read thermometer). Season the gravy to taste with salt and pepper and sprinkle with the parsley before serving.

From Tracy’s Culinary Adventures

Ultimate Twice-Baked Potatoes

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Cheddar cheese, grated, divided
4 green onions, sliced, divided

Directions

Poke holes in the potatoes with a fork so that they don’t explode. Then bake potatoes at 350°F for approximately 1 hour or until they are soft when you squeeze them. Alternatively, you could also microwave the potatoes (this takes about 3 minutes per potato).

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the potato into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; set aside skins. Add sour cream, butter, salt, pepper, 1/2 cup cheese, half the green onions, and milk to the potatoes. Mix everything together until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350°F.

From The Girl Who Ate Everything