Ranch House Pork Chops with Parmesan Mashed Potatoes

I love crock pot meals where you can put it in and forget about it until dinner.

                                                                    

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Caprese Stuffed Avocados

The first time I made this, I made it just like the recipe, but forgot to take a picture.  The next time I cut the avocado in strips. This time, I skipped the avocado. It was good all three ways.  Yes, I have made this 3 times in a week. 





Ingredients:
2 avocados, but in half, stone and skin removed
1 cup salad greens
1 cup tomatoes, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction
Directions:
1. Plate the avocado on top of the salad greens and top with the mixture of the tomatoes, mozzarella, and pesto followed by a drizzle of the balsamic reduction.
Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2. Allow to cool before using.

Moo Goo Gai Pan

We used to eat moo goo gai pan in a little Chinese Restaurant in the Clear Lake area. It was so good.  They fried their chicken pieces. I don't think I ever tasted it that way since then. So I varied the recipe by coating the chicken with bread crumbs and frying it first. This is not necessary if you want to just pan fry it.




Printable Version Ingredients:
2 chicken breasts - cut in bite size pieces
2 T canola oil
2 T sesame oil
1 cup mushrooms - sliced
1 small red bell pepper cut in strips
3 green onions - chopped
1/2 teaspoon ginger- minced
1/2 teaspoon garlic
2 cups snow peas - strings removed
1 1/2 cups chicken stock
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2 T cornstarch
2 T soy sauce
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Rice

Method
Heat oils in skillet. Add chicken and cook fully. Remove chicken and reserve. Add mushrooms and peppers to pan. Cook 2 minutes. Add green onions and ginger. Cook 1 minute. Add snow peas and broth to pan. Bring to a boil.    Mix soy sauce and cornstarch together in a measuring cup and add to mixture. Return to a boil Return the cooked chicken. Serve over rice.

The Best Strawberry Cake Ever

found this recipe Here

Printable Version

Ingredients:

1 (18.25 ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin (Jello)

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed- I could not find this so I used fresh strawberries with a little sugar to bring out the juices. Then I pureed them. Can't imagine it being any better.

4 large eggs

1/2 cup vegetable oil (I used Canola Oil)

1/4 cup water

Strawberry Cream Frosting ingredients:

1/2 cup real butter only softened

1 - (8oz.) package cream cheese, softened

1 (10 oz.) package frozen strawberries in syrup, thawed and pureed- again, I just pureed fresh strawberries with a little sugar

1/2 teaspoon strawberry extract I didn't have this, so used almond extract

7 cups confectioners sugar

Freshly sliced strawberries, for garnish, if desired

Method:

Preheat oven to 350 degrees F. Lightly grease 2 round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting:

Beat butter and cream cheese at medium speed until creamy. Beat in 1/4 cup of the strawberry puree and strawberry extract. (The rest of the puree is left over but can be used in smoothies or on ice cream for a delicious treat.) I didn't have this problem since I used fresh strawberries and sugar to puree just enough for 1/4 cup.

Gradually add the confectioners sugar and beat until smooth. Spread frosting in between layer and on top and sides of cake. Garnish with fresh strawberries, if desired.

Lazy Bolognese

I found this in my recipe file and have no idea where it came from originally. It certainly was not me. You could certainly use turkey meat, but I used ground beef. The recipe calls for 1/2 teaspoon of red pepper flakes. If you don't like spicy, feel free to use less, but you knew this and don't need my permission to cut down on the heat.





Printable Version


Ingredients:
1 pound ground beef
1 small onion
1 garlic clove, minced
salt and pepper to taste
1 Tablespoon tomato paste
1 teaspoon sugar
1- 28 oz. can diced tomatoes
1 pound tubular pasta
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds
1/4 cup dry red wine
8 shakes of dried oregano
Fresh Parmesan cheese

Method
Add ground meat to the skillet. Add onion and cook until meat is no longer pink. Add garlic, red pepper flakes, salt, and pepper.  Cook 2 minutes longer. Add tomato paste, fennel seeds, sugar and wine. Sir. Raise heat to medium/high and cook 5 minutes. Most of the liquid will be absorbed. Stir in canned tomatoes and oregano. Bring to a boil. Turn heat to low and simmer 30 minutes. Toss drained pasta with sauce and serve topped with Parmesan cheese

Lettuce Wraps

We love the lettuce wraps from P.F. Changs, so I was all about trying to find a recipe that was similar.  I think this is close and really good.  Those green beans are from our community garden that we are enjoying so much.

Ingredients:

1 pound ground chicken ( I used ground turkey)

1/2 onion, minced

salt and pepper

2 garlic cloves, minced

1 inch of ginger, peeled and grated

1 Tablespoon sesame oil

1/2 can water chestnuts, minced

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon peanut butter

1/2 Tablespoon Honey

1 Tablespoon + 1 teaspoon rice wine vinegar

2 teaspoons chili garlic sauce

1/4 cup peanuts

10-12 lettuce leaves, rinsed and patted dry

Brown meat, onion, salt and pepper. Add garlic and ginger. Combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a small microwavable dish. Microwave 20 seconds. Add to meat and mix well.  Add green onion and water chestnuts.
Cook an additional 1-2 minutes. Sprinkle with chopped peanuts. Serve with cold lettuce leaves.

Beef Stroganoff over Buttered Noodles

You can find the recipe on the link  Here
 I had some left-over rice that I used instead of buttered noodles, but next time, I will try the noodles.

Ingredients

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Directions

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Recipe courtesy of Tyler Florence



Read more at: http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe.html?oc=linkback