Pork Chops in Tomato Sauce with Bacon Pea Polenta

Ingredients:
3 Tbs EVOO
4 (1 inch thick) Bone-in Pork chops
S&P
3 Garlic cloves rough chop
1 bunch scallions cut into 1 in. pieces ( I just used 3 whole scallions)
4 strips of smoky bacon chopped
2 Tbs white (or red) wine vinegar
2 Tbs brown sugar
1 (28 oz) can diced fire-roasted tomatoes
1 1/2 C chicken stock
1 1/2 C milk
1 (10 oz) package frozen peas
1 C quick-cooking polenta (we added more to thicken it up more)
1 C grated Parmigiano-Reggiano (I just used regular Parmesan)

NOTE: After chops are taken out be sure to look at the next step in bold and start that step
at the same time so you can have it all done at the same time.

Place large skillet over medium-high heat with 2 tbs of EVOO.
Season the pork chops with salt and pepper and sear them in
the hot pan until they're golden brown both sides, about 3 min. per side.
Once they are golden, remove the chops to a plate and cover with foil. If
you are like me and ran out of foil just toss them in the microwave to keep them warm!
In the same pan add the garlic and scallions cook 3 to 4 min. or until the scallions begin to get tender.

While the scallions are cooking heat 1 tbs of EVOO in a medium pot over medium heat.

Once hot add the chopped bacon and cook until crispy, 5 to 6 min.

Once the scallions are tender, add the vinegar, brown sugar, and tomatoes to the pan.
Bring the sauce up to a bubble and return the pork chops to the pan. Finish cooking
the pork chops in the sauce, 3 to 4 min.

When the bacon is crispy, remove it from the pot with a slotted spoon and reserve. Pour
off all but 1 Tbs of the goodness left, add the chicken stock, milk, and peas to the pot, and bring
everything up to a bubble. Whisking constantly, gradually add the polenta to the pan and cook, still whisking, until the polenta has thickened up, 2 to 3 min. Season polenta with salt and pepper to taste and stir in the Parmigiano-Reggiano and reserved bacon.

Serve polenta alongside the chops and top with the tomato sauce.
SERVES 4

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Chicken Adobo

This is one of our family's favorite chicken recipes. The flavor that the soy sauce and vinegar have together is fantastic! Plus, the vinegar makes the chicken thighs so unbelievably tender!


INGREDIENTS

1 tbsp. olive oil

6 bone-in chicken thighs, skinless

1 tsp. garlic, minced

1/2 cup apple cider vinegar (or Red Wine Vinegar)

1/4 cup soy sauce

1 tsp. fresh cracked peppercorns

1 bay leaf



DIRECTIONS

In a large skillet over medium-high heat, heat the oil. Add the chicken and cook until lightly browned, turning once, about 5 minutes per side. Transfer chicken to a plate and set aside. Pour off pan drippings, leaving a little to saute garlic. Return pan to low heat. Add garlic and saute until soft, about 1 minute. Add vinegar, soy sauce, pepper, and bay leaf and stir to combine. Return chicken to pan and cook, covered for 20 minutes, flipping halfway through. Uncover, increase heat to medium-low, and cook until sauce thickens a bit and chicken is tender and nicely glazed, about 20 minutes, flipping halfway through. Remove bay leaf before serving.

6 servings, 42.8 calories, 2.7 g fat, 0.4 Saturated fat, 0.3 g Polyunsaturated fat, 1.8g monounsaturated fat, 9.5mg Cholesterol, 609.1mg Sodium, 71.6mg Potassium, 2.2g Carbs, 0.1g Dietary Fiber, 1.4g Sugars, 3.0g Protein

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Philly Cheesesteak Sloppy Joes

INGREDIENTS
1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

DIRECTIONS
Preheat broiler.

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

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Chocolate Candy Peanut Butter Cookies

INGREDIENTS

1 can (14 ounces) sweetened condensed milk

3/4 cup peanut butter

2 cups Original Bisquick mix

1 teaspoon vanilla

Sugar

36 Hershey's Kisses

DIRECTIONS

Heat oven to 375 degrees.  Mix milk and peanut butter in a large bowl until smooth.  Stir in Bisquick and vanilla.  Shape dough into 1-1/4 inch balls.  Roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes or until bottoms of cookies just begin to brown.  Immediately press 1 milk chocolate candy into top of each cookie.  

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Super Yummy Chicken Strips

INGREDIENTS

1-1/2 pounds chicken tenders

1 cup milk

2 eggs, beaten

1 dash Tabasco Sauce (I use the mild green pepper version)

1 cup flour

1 tsp. seasoning salt (I use the local favorite, Head Country Seasoning Salt)

1/2 tsp. paprika

1/4 tsp. pepper

2-4 tbsp. canola oil

Various sauces for dipping:  Ranch, Honey Mustard, Southwestern Mustard, Cheese Sauce, etc

DIRECTIONS

Heat the oil in a large nonstick skillet.  (OR, use your trusty old electric skillet, like I do!)  In a shallow dish, combine the eggs and milk with the Tabasco.  In another shallow dish, combine the flour, paprika, seasoning salt, and pepper.  Dip the chicken in the flour mixture, then in the egg mixture, and then a second time in the flour mixture.  Add the chicken to the skillet and cook for 4 minutes on each side or until done.  Remove from the pan, set aside on a paper towel-covered plate, and keep warm.  To serve, offer a variety of sauces in dipping bowls.  Serve immediately.

Goes great with some steamed broccoli and carrots!  This is definitely a kid-favorite at our house!

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Sicilian Meatballs

This is one of my absolutely favorite recipes! The meatballs are sooooo meaty and filling.

Ingredients
4-5 slices of bread, torn up
3/4 cup milk
1 tablespoon extra virgin olive oil (EVOO), plus extra for drizzling, divided
2 cans plum tomatoes (28 ounces)
Salt and freshly ground black pepper
2 pounds ground sirloin
4 cloves garlic, chopped
1/2 cup flat leaf parsley, chopped
1 cup grated Parmigiano Reggiano cheese
1 teaspoon allspice
A pinch of crushed red pepper flakes
1 egg

Preparation
Pre-heat the oven to 425ºF.
In a small bowl, place torn up bread and pour milk over it; set aside to soak.
Drizzle a good amount of EVOO into a roasting pan, then pour in the two cans of tomatoes and crush them up with your hands or a potato masher. Season with salt and freshly ground black pepper and set aside while you prepare the meatballs.
In a large bowl, combine ground sirloin, garlic, parsley, grated Parmigiano Reggiano, allspice, red pepper flakes, and the egg and season with salt and freshly ground black pepper. Squeeze out excess milk from the soaking bread (it should be loose and in small pieces), add it to the meat mixture and mix everything with your hands to combine.
Form 12 baseball-size balls, each about 2 1/2 inches in diameter, and place them on top of the mashed tomatoes in the roasting pan. Transfer to the oven and roast until the meatballs are brown and cooked through, about 30 minutes.
Remove the meatballs from the oven. Serve meatballs and sauce with pasta.

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Cheese Fondue

The kids ask for this everytime I plan a menu.

INGREDIENTS
3/4 pound grated parmesan cheese
1 tablespoon cornstarch
1 cup milk
1 cup chicken broth
8 ounces cream cheese, cut into chunks
Thick-cut Bacon, cooked and cut into 1-inch pieces for dipping
Small new potatoes, boiled and halved, for dipping
Pretzel rods, for dipping

DIRECTIONS
In a bowl, toss togther the parmesan and cornstarch. In a medium saucepan, cook the milk and chicken brother over medium heat until warm. Add the cream cheese and cook, whisking until smooth, about 5 minutes. Bring to a simmer and add the parmesan mixture, a large handful at a time, sitrring until smooth. Cook the sauce over low heat for about 5 minutes. Serve the fondue warm with the bacon, potatoes, and pretzel rods for dipping.

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Tater-Topped Casserole

Once I asked my husband what he wanted for dinner, assuming he'd ask for steak or ribs...but surprisingly he asked for this. Not usually a fan of tater tots, I made it anyway and the kids LOVE it and so did I!

INGREDIENTS
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

DIRECTIONS
HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish.
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

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