Don't bust my chops!

Well I pulled out pork chops for dinner and then had no idea what to do with them as i didn't plan any recipes this week (i know, horrible person.) So i looked through a million recipes and was missing just one thing from a bunch of different recipes, so i decided to take it upon myself to just wing it. And i'm going to name it

Cola Chops

1 cup of Coke
1 cup of ketchup
2 tbsp. of brown sugar.
1 tbsp. minced garlic
1 tbsp. chili sauce
flour
salt
pepper
2-4 boneless pork chops

I created a marinate with the ingredients and let it sit for a couple of hours.
I took a little flour and salt and pepper to taste and coated the chops and fried them on each side for a minute or 2 to seal in the juices.
Then i put everything in a cassarole dish and threw it in the over for an hour at 350 degrees ( i had thick chops)
these were pretty good, and may just become a staple at the Cordeiro House.

Some like it hot!

Tonight's dinner is for those spicy food lovers....

Chipotle Pepper Chicken

1 can of chipotles in adobe sauce
1 lime
2 tbsp. olive oil
Chicken Breasts

Directions:
Put the can of chipotles in the food processor and puree it. Add the juice of the lime and add the olive oil.
Place in a bowl and add the chicken. Let it marinate for at least 3 hours. (best over night if possible)
You may either fry or grill the chicken. both ways taste amazing.

MMMMMMMMM Waffles!

Saturday morning also made the breakfast monster in me come out, so i busted out the waffle iron and got to work. Our trip to NH last month we purchase nice fresh maple syrup, so these were so good on a cold, rainy morning...

Basic Waffles

• 2 cups sifted flour
• 3 teaspoons baking powder
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 3 eggs, separated
• 1 1/2 cups milk
• 5 tablespoons melted shortening

Preparation:

Mix and sift dry ingredients. Combine beaten egg yolks, milk and shortening; add to dry ingredients, beating until smooth. Fold in stiffly beaten egg whites. Pour batter into each section of a hot waffle iron. Cook waffles until crispy and browned. Waffle recipe serves 6.

Weekend Warmer

It is so cold in New England this weekend, that it was perfect for chili. Made Saturday and heated repeatedly all weekend. So good.
I did mine in the Crockpot, cause really, the longer it cooks the better it tastes. Brown the meat and then throw everything in the crock and let it go!

Buffalo Chicken Chili

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground chicken
• 2 large carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 ribs celery with leafy tops, finely chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot sauce
• 1 can tomato sauce (15 ounces)
• 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
• 1 sack whole grain tortilla chips, lightly crushed
• 3/4 pound Maytag Blue cheese, crumbled
• A handful of flat leaf parsley, chopped

Preparation

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.

Dinner-6/1

These steaks were really good. Instead of T-bone steaks we used london broil, as it was on sale.
these are on the make again really soon list. :)


Savory Garlic Marinated Steaks
Ingredients:
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

Directions:
1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Dinner-5/28

This was pretty good, and we have leftovers for lunch today, but i think i would use less butter next time. this one is def. not diet friendly!

4 Cheese Macaroni

INGREDIENTS

1 tablespoon vegetable oil

1 (16 ounce) package elbow macaroni

9 tablespoons butter

1/2 cup shredded Muenster cheese

1/2 cup shredded Cheddar cheese

1/2 cup shredded sharp Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/2 cups half-and-half

8 ounces cubed processed cheese food

2 eggs, beaten

1/4 teaspoon salt

1/8 teaspoon ground black pepper

DIRECTIONS

	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
	In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
	Preheat oven to 350 degrees F (175 degrees C).
	Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
	Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Dinner-5/27

Tonight's dinner was so good i couldn't even wait until tomorrow to post it.
You all have to try this burger...

$20 Hamburger

1 tablespoon butter

1 small red onion, diced

1 tablespoon minced garlic

3/4 cup plain lowfat yogurt

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon mustard powder

1 teaspoon garlic powder

1 tablespoon horseradish

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

2 tablespoons Worcestershire sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chipotle-flavored hot sauce

2 pounds lean ground beef

Directions:
1.Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.Grill burgers until no longer pink in the center, about 6 minutes per side.