Monday, June 28, 2010

Grilled Cajun Pork Chops

Pork chops with a delicious sweet and spicy rub nestled in a bed of rice and beans.

    • Prep Time 30 Minutes
    • Cook Time 20 Minutes
    • Difficulty Easy


    • 6 whole Pork Chops
    • 3 Tablespoons Paprika
    • ½ teaspoons Cayenne Pepper
    • ½ teaspoons Cumin
    • 1-½ teaspoon Salt
    • ¾ teaspoons Black Pepper
    • 2-½ Tablespoons Brown Sugar
    • 1-½ cup Brown Rice
    • ½ cans Dark Red Kidney Beans, 15 Ounce Can
    • ½ cans Garbanzo Beans (15 Ounce Can)
    • ½ cans Corn (15 Ounce Can)

    Preparation Instructions

    I have to start out saying this was the name on the original recipe I snagged from a magazine at the dentist’s office years ago, and I have since tweaked, altered, gone back to the original, and changed again many times since. So does it even remotely resemble Cajun anything? No clue, but it’s good. So, so good. Whew! Ok, now that’s off my back we can begin!
    Start by mixing the paprika, cayenne pepper, cumin, salt, black pepper, and brown sugar. I sometimes like to double the amounts to make sure I have plenty! Reserve 2 teaspoons of the rub and set aside. Generously rub the remaining spice mix on the outside of each porkchop and work it in as well as possible. Let sit, covered, in the fridge for 20 minutes.
    While that’s going down, prepare the 1 1/2 cups of uncooked rice according to package directions. I cook this in a rice cooker and add the reserved rub before cooking.
    You can either grill or pan fry the pork chops with just the tiniest bit of olive oil. I like both. Thin pork chops will need to cook 4 minutes on each side at medium-high heat. The thicker the chop, the longer you cook. Once the internal temperature reaches 165 degree you’re good to go!
    Once the rice is done cooking, add the kidney beans, garbanzo beans, and corn and let the mixture warm through. Serve the delicious pork chop over rice and enjoy!

    Wednesday, June 16, 2010

    Creamy Chicken Burritoes

    I always like when Stevie includes a picture of her recipe, so here you go.
    3-4 chicken breasts (not completely sure how much, got this recipe by word of mouth from my sis-in-law)
    1 c. slasa
    1 pkg cream cheese

    Put chicken and salsa in crock pot on low for 3 hours. (I actually use tenderloins so you may have to go longer if you use full breasts. Just cook til it's done!) Shred chicken. Cut cream cheese into small chunks and add. Wait about a half hour and stir. Cream cheese should melt right in to make a creamy sauce. Serve on tortilla shells with cheese, lettuce, tomatoes... whatever you like. YUM YUM YUM!!! We always double it so we can have LOTS of left overs! 

    Thursday, June 10, 2010

    Italian Chickini

    You may be saying, “I’ve never heard of Chickini before!” Well, good, because I made that word up tonight to describe this delicious recipe passed down from my mother that uses up all those garden zucchini and tomatoes. Chicken + Zucchini = Chickini. Ah, it’s love!

      • Prep Time 15 Minutes
      • Cook Time 20 Minutes
      • Difficulty Easy


      • 1 pound Chicken Tenders
      • 1 whole Egg
      • 1 cup Italian Bread Crumbs
      • 1 cup Panko Or Crushed Corn Flakes
      • ⅓ cups Grated Parmesan
      • 2 cups Zucchini, Cubed
      • 2 cups Tomatoes, Chopped
      • 2 Tablespoons Italian Seasoning
      • 2 teaspoons Cumin
      • 1 Tablespoon Parsley
      • 3 Tablespoons Extra Virgin Olive Oil, Divided

      Preparation Instructions

      Heat 2 tablespoons of oil over medium-high heat. Whip egg in a small bowl. Combine bread crumbs, panko, and parmesan in a separate bowl. Dip chicken in the egg, then the bread crumb mixture, and cook in the pan.
      While chicken is cooking, heat remaining 1 tablespoon of oil over medium heat in a separate pan. Add zucchini, tomatoes, and remaining spices. Cook until zucchini is fork-tender. Add salt and pepper. The amount of spices is a good approximation, but seasoning to taste is best for this recipe.
      Serve zucchini mix on top of chicken or on the side.

      Tuesday, June 8, 2010

      Book of Mormon Krispies

      A quick and easy Family Home Evening Treat!

      • Rice Krispie treats  
      • Butterscotch chips 
      • chocolate chips
      Make rice krispie treats ahead of time.  We always just follow the classic directions on the box, but for this we put them in a smaller pan so they would be thick.  Melt chocolate chips and pour into a ziplock bag.  Cut a small hole on the tip and pipe "J" shapes onto a piece of waxed paper.  Freeze.  Melt the butterscotch chips and spread over the top and sides of a cut rice krispie treat (I used peanut butter because it's what I had on hand).  Once the chocolate has rehardened, use the shapes as the binder rings.   

      Sunday, June 6, 2010

      Chicken Pies

      It's been a bit quiet around here, so I thought I'd post what I made my husband for his birthday dinner- it's his favorite.

      Chicken Pies
      6 oz cream cheese, softened
      4 Tbsp butter, melted
      4 Tbsp milk
      3-5 chicken breasts
      1/4 tsp pepper
      1/2 tsp salt
      2 Tbsp chopped onions (I used dry)
      2 8 oz cans crescent dinner rolls
      Cook chicken breasts (I boil them) and shred. Mix cream cheese, butter and milk until smooth. Add remaining ingredients. Separate crescent rolls into 8 rectangles. Spoon 1/2 cup chicken mixture into center of each roll. Fold in half and pinch ends to seal. Brush with butter. Bake at 350 for 20-25 minutes.