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Oven-Fried Pork Chops

Oven Fried Pork Chops

We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.

Ingredients

  • 4 pork chops, trimmed
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion pwder
  • 1 cup herb-seasoned dry bread stuffing mix or Italian bread crumbs

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
  2. Stir together egg, milk, salt, pepper, garlic powder and onion powder.
  3. Dip pork chops in egg mixture, coat with stuffing mix/Italian bread crumbs and place in pan.
  4. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
  5. Serve with your favorite side & Enjoy

Mason Jar Salad

Mason Jar Salad

Delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store, a couple pantry staples, some mason jars, and an hour of your time.

Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable. Convinced? Yes, I thought so!

There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs. However you want to layer the rest of the ingredients—try different meats, beans, lettuces, cheeses, vinaigrettes, or sauces—is up to you (though I usually layer by weight so heavier items, like tomatoes, are on the bottom).

The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up.

To get you going, check out three of my favorite recipes, ingredients listed in layering order. Happy lunching!

Caprese Salad 300x300 The Best New Way to Bring Your Lunch

Caprese Pasta Salad

2 tbsp basil pesto (homemade or store-bought)

1 cup cherry tomatoes

1 ½ oz fresh mozzarella, chopped into bite sized pieces

2 oz cooked penne pasta

½ cup fresh spinach leaves

½ cup fresh basil, chopped

Chickpea Salad 300x300 The Best New Way to Bring Your Lunch

Chickpea Salad

2 tbsp easy lemon vinaigrette (see below)

1 cup chickpeas

½ cup sun-dried or oven roasted tomatoes

¼ cup spring onion, chopped

¼ cup red onion, chopped

½ cup olives, chopped

¼ cup piquillo peppers, chopped

½ cup fresh spinach

Greek Salad 300x300 The Best New Way to Bring Your Lunch

Greek Pasta Salad

2 tbsp easy lemon vinaigrette (see below)

1 cup cherry tomatoes

¼ cup red onion, chopped

1 cup cucumber, chopped

½ cup feta, crumbled

2 oz rigatoni, cooked

½ cup mixed greens

½ cup fresh mint, chopped

Easy Lemon Vinaigrette

(will make enough for 3-4 mason jars)

Juice from one large lemon

½ cup olive oil

Good pinch of salt

Couple of grinds of black pepper

Shake all ingredients together in a small container.

Speaking of shaking, try to remember to leave room at the top of each jar. Don’t worry if you get a little over zealous (I usually am!) with your ingredients though—just shake the jar like crazy when you’re ready for lunch, eat a few bites, then shake some more once there’s a bit more room!

Cabbage Soup

cabbage soup

Ingredients

  • ½ head of cabbage, chopped
  • 1 cup celery, diced
  • 1 cup white or yellow onion, diced
  • 1 cup carrots, diced
  • 1 green bell pepper, diced
  • 2-3 cloves garlic, minced
  • 4 cups chicken broth
  • 14 oz can basil, oregano, garlic diced tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add celery, onions, bell peppers, and carrots.
  3. Saute until slightly tender.
  4. Stir in garlic.
  5. Pour in chicken broth.
  6. Stir in tomatoes and cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is tender.
  9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
  10. Taste broth and adjust seasoning if needed.
  11. Serve and enjoy!

Porter House Frito Chili Pie

Ingredients

  • 1 pound lean ground turkey
  • 1 package McCormick Mild Chili Seasoning Mix
  • 1 (26 – 28 ounce) can of Rotel diced tomatoes, undrained
  • 1 (26 – 28 ounce) can of tomato sauce
  • 1 (8 ounce) can seasoned black beans, drained
  • 1 (8 ounce) can mild chili beans, undrained
  • Salt, Pepper, Garlic Powder & Onion Powder
  • Toppings (Fritos, shredded cheese, chopped onions and sour cream)

Instructions

1. Season ground meat with salt, pepper, onion powder and garlic powder. Brown meat in large pot on medium-high heat. Drain fat. Return drained meat back to pot and add chili seasoning. Stir to coat meat evenly.

2. Stir in diced tomatoes, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer for 15 – 20 minutes, stirring occasionally. Serve with assorted toppings.

Chicken Tortilla Soup

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • Three 14-ounce cans chicken broth
  • 4 cups half-and-half
  • One 10.75-ounce can cream of chicken soup
  • 1 cup prepared salsa, mild or spicy
  • 4 boneless, skinless chicken breasts, boiled, drained and shredded
  • One 15-ounce can black beans, drained
  • One 15-ounce can kidney beans, drained
  • One 15-ounce can whole kernel corn, drained
  • 2 teaspoon ground cumin
  • One 1.27-ounce packet fajita seasoning
  • One 16-ounce bag tortilla chips
  • 8 ounces Monterey Jack, grated
  • 8 ounces sharp Cheddar, grated
  • 1/2 cup sour cream

Directions

1. Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

2. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

3. Serve & Enjoy!

Recipe Adapted From: Trisha Yearwood Southern Kitchen

Monterrey Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 c. bar-b-que sauce
  • 1/4 c. real bacon bits
  • 1 c. colby and jack cheese, shredded
  • 1 (14 oz.) can Rotel tomatoes, drained (canned with green chilies added)
  • sliced green onions
  • pepper

Instructions

1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

*CHEF”S TIP – Wanna take this dish to the next level? How about marinating the chicken with this simple recipe.

Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (Only marinade for about a half hour or the meat gets too salty.)

Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:

  • 3-5 chicken breast
  • salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/3 cup canola oil

1. Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.

Sauce:

  • 3/4 cups sugar
  • 4 Tablespoons ketchup
  • 1/2 cup white distilled vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon garlic salt

1. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

French Onion Soup Burger

Ingredients

  • 1lb lean ground beef or turkey
  • 1 Packet of Lipton Onion soup Mix
  • 1 Packet of Beef Seasoning or 1 packet of “Au Jus” seasoning
  • 5 medium Onions
  • 8 tbs. Butter
  • Swiss Cheese or Gruyere Cheese Slices
  • Burger Buns

Instructions

1. Slice up the Onions , keeping them thin…wipe your tears!

2. In a medium pan, add the butter and the onions and let them get golden & caramelized. Stir them to keep them evenly coated in the butter.

3. Mix the ground beef with the Soup packet and form burger patties.

4. Grill them up until they’re done to your liking!

5. While they’re grilling up, make the Au Jus! Add the packet with 2 cups of water to a medium pot and simmer.

6. Top those hot burgers with a generous amount of Swiss/Gruyere cheese, cover them with a foil tent and let it get melty!

7. Brush the buns with some warm Au Jus!

8. Now stack that big juicy, cheesy burger…You’ll need two hands and/or a knife and napkins for sure!

9. ENJOY!

Recipe Source & Photo Credit is courtesy of: Oh Bite It

Chicken Ranch Tacos

Ingredients

  • 3 cups cooked chicken, cut up
  • 1 pkt. taco seasoning (chicken or beef)
  • 1/2 cup Ranch dressing
  • taco shells
  • taco fixin’s (lettuce, cheese, tomatoes, sour cream, ranch dressing, etc.)

Instructions

1. Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until heated thoroughly & seasoning is stuck to the chicken.

2. Add Ranch dressing and heat for an additional 2-3 minutes.

3. Serve in taco shells with all the fixin’s you love & ENJOY!

Recipe & Photo Credit is courtesy of http://www.pedersenfood.blogspot.com

Cheesy Vegetable Chowder

Ingredients

  • 2 Tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup finely chopped carrot
  • 1 celery stick, finely chopped
  • 1 Tablespoon minced garlic
  • 4 cups chicken broth
  • 2 large baking potatoes, peeled and chopped
  • 1 Tablespoon flour
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups chopped broccoli
  • 2 heaping cups shredded cheddar cheese

Instructions

1. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.

2. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt.

3. Serve & Enjoy!