Grape Salad
from : Taste of home

Prep/Total Time: 20 min.

Serves: 21-24

Kid Rating: 5 out of 5 thumbs up











Ingredients:

• 1 package (8oz.) Cream cheese
• 1 cup (8oz.) Sour cream
• 1/3 Cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

Directions:

1. In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
2. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

This recipe was one my mom made for me and the kids loved it.

Chicken Lombardy
from Budget101.com

Prep Time: 20min

Cook Time: 30 min

Serves: 6

Kid Rating: 5 out of 5 thumbs up







Ingredients:

• 8 oz package sliced fresh mushrooms
• 2 tablespoons butter, melted
• 6 boneless and skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 3/4 cups marsala wine (can be substituted with chicken broth)
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 2 greem onions chopped

Preparation

• In a large non-stick skillet, cook the fungus mushrooms in 2 tbs butter over medium-high heat, stirring constantly, 3-5 minutes or just until tender. Remove from heat and set asside.
• Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Roll the chicken pieces in flour. Melt butter in a frying pan, brown the chicken on both sides & cook about halfway. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
• Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
• Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

I am back.

It has been a looooong time (2 1/2 years) since I have posted anything new. Hopefully this new recipe makes up for it.

Pork Chops Stuffed with
Smoked Gouda and Bacon
from Allrecipes.com

Prep Time: 15 Min

Cook Time: 20 Min

Serves: 4

Kid Rating: 3 out of 4 thumbs up 







Ingredients:

• 4 (2 1/4 inch thick) center-cut, boneless pork chops or pork loin
• 1/4 pound smoked Gouda cheese, shredded
• 8 slices bacon, cooked and crumbled
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1/2 teaspoon salt

Directions:

1. Preheat your grill to a medium heat. 
2. Cook the bacon and let it cool on a paper towel.
3. In a small bowel mix the cheese, parsley, bacon and 1/8 tsp black pepper.
4. Using a boning or paring knife, cut into the side of the chop 3/4 of the way through. Then move the blade back and forth to create a pocket for the stuffing. You can also use your fingers to help open up the space.
1. You might be tempted to just butterfly the chop and fold it back over the stuffing. DO NOT DO THIS! I have tried it, you are just asking to have your stuffing fall out when you turn it.
2. Here is a video on how to create a pocket in a piece of meat. 
5. Stuff cheese mixture into pocket, and close with a wooden toothpick. 
6. Brush the meat with oil and season with Salt and Black Pepper
7. Lightly oil your grill and cook the chops 5-8 minutes on each side or until pork is done.
8. Let rest a couple of minutes before serving. Don't forget to take out the toothpicks.

I served it with some grilled asparagus that I tossed with sesame oil  and kosher salt. While it was grilling I sprinkled it with lemon juice.

Variations:

1. Instead of smoked you can use Da Vinci Gouda. It is a Gouda cheese with a blend of tomatoes, olives, and garlic. Here in Utah you can find it a Harmons grocery stores.
2. You can also add sun dried tomatoes into the cheese mixture.
3. You can also add spinach to the cheese mixture.
4. You can add an Italian blend of romano, provolone, mozzarella, and parmesan cheese.
5. You can give it a Greek spin my using feta cheese, sun dried tomatoes ,and kalamata olives. 

I hope you enjoy this and please let me know how you liked it.

Shredded-Pork Tacos 

From  marthastewart.com

Prep Time: 30 minutes

Total Time: 3 hours 45 minutes

Yield: Serves 8

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 bay leaves
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 1 (3-pound) boneless pork shoulder, cut in half lengthwise
• 1 can (28 ounces) whole tomatoes in juice
• 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
• 16 (6-inch) toasted corn tortillas
• 1 cup crumbled queso fresco, feta, or goat cheese
• 1 cup fresh cilantro leaves

Directions

1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes , if desired.

 

Zucchini Boats

From  tasteofhome.com

Bake: 25 min. 

Prep: 35 min.  

Yield: 4 Servings

 

 

 

 

 

 

 

 

Ingredients

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup large fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions

• Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
• In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.

35

Salmon With Dijon Sauce

From Frenchs.com

Ingredients:

4 (6 oz.) salmon fillets *

Salt and pepper to taste

1/3 cup FRENCH'S® Dijon Mustard

3 tbsp. olive oil

3 tbsp. lemon juice

1 tsp. minced garlic

 Directions:

• SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.
• MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.
• BAKE salmon at 400°F for 10 to 15 min. until salmon is cooked through. **

Serve with the reserved mustard sauce.

* I have also used tilapia, and trout.
** You can also make a double batch of the marinade and put half on the fish and let it sit for 30 minutes. Grill the fish baste with remaining marinade.

Black Bean Chicken Tacos

1 out of 5 kids approve

From tasteofhome.com

Prep: 30 min. Cook: 15 min. 

Yield: 8 Servings

 

 

 

 

 

 

 

 

Ingredients

•  Tortillas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons shortening
• 1/2 cup plus 1 tablespoon warm water
  
• Filling
• 1-1/2 teaspoons ground cumin, divided
• 1 pound boneless skinless chicken breast, cubed
• 2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional

Directions

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
• Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
• For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
• Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired. Yield: 8 servings.