Monday, September 3, 2007

Food for Real People



Since I have been home, I have been spending a lot of time actually cooking meals. I talk to friends and family and get recipes of REAL food that doesn't take a lot of time and work. None of that fancy stuff, just down country cooking! :) I have copied and pasted a few of our family favorites that were passed down from friends and family members. Please enjoy and seriously try them! I mean it! They are DELICIOUS!!




MOM TIP from my kitchen to yours: Get one of those little white boards from Michaels or AC Moore that are in their $1 section and keep it on your fridge. Make a weekly menu and keep it posted for the rest of the family to see what they are eating throughout the week.


Basil Pork Chops
QUICK AND YUMMY!!

1/4 cup packed brown sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 Tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
In a small bowl, combine the brown sugar, basil, salt, and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

Yield: 4 servings Prep/Total Time: 25 minutes


Chicken Enchiladas
These are wonderful! They are from the Ritchey kitchen and my mom :) Fabulous!
¼ cup butter 1 (8oz) sour cream
¼ cup flour 12 soft tortillas (small) or 6 large ones
1 can chicken broth ¾ cups chopped chicken (better if you use chicken
¾ c water from your crockpot chicken or roaster chicken)
2 cups of mont. Jack cheese (save some for top)

Melt butter in heavy saucepan, add flour. Stir till smooth. Cook 1 minute. Gradually add chicken broth and water. Stir till thick. Stir in sour cream. Pour ½ sour cream mix into 9x12 pan (greased). Place chicken, cheese, and onion powder on tortilla-Roll and place seamside down in sauce. Pour remaining sauce over tortillas and sprinkle remaining cheese (1 or 1/2 cup) on top.
Bake 20 minutes uncovered @ 425
Top with cheese-5 minutes more


Mouthwatering Meatloaf
2 lb. Lean ground beef
1 cup crushed RITZ crackers (about 18 crackers)
1 can (15oz) diced tomatoes, drained
¼ cup KRAFT original Barbecue Sauce
1 large egg, slightly beaten
2 T. honey
2 T. minced dried onions
1 T. plus 2 tsp. Worcestershire sauce
1 T. garlic powder
½ tsp. Salt
¼ tsp. Freshly ground black powder

Preheat: oven to 350. Spray 9x5inch loaf pan with cooking spray. Set aside. Mix meat, cracker crumbs, half each of the tomatoes and barbecue sauce, the egg, honey, onions, 2 tsp. Of the Worcestershire sauce, the garlic, salt, and pepper until well blended.

Shape: meat mixture into loaf in prepared pan, flatten top with spatula. Mix remaining tomatoes, remaining barbecue and the remaining Worcestershire sauce; spoon over meatloaf. Cover with foil. Place pan on baking sheet.
Bake: 1 hour or until meatloaf is cooked through and pulls away from the sides of pan, removing foil for the last 15 minutes of the baking time. Cool slightly before slicing.


Mini Cheddar Meat Loaves
Thanks Julie :) THese are fabulous because everyone gets their own little meatloaf! No cutting involved. :)
1 egg
3/4 cup milk
1 1/4 pound sirloin ground beef (85% lean)
1 cup shredded cheddar cheese
1/2 cup onion chopped
1/2 cup quick cooking oats
1 teaspoon salt

GLAZE
1/4 cup packed brown sugar
2/3 cup ketchup
1 1/2 teaspoon mustard

In a bowl beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well.
Shape into 7 or 8 hand-size loaves. Place loaves evenly separated in a greased 13x9x2 baking dish.
Glaze: Combine brown sugar, ketchup, and mustard in a small dish. Spoon over loaves.
Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and is 160 degrees on a thermometer.



Pan-Roasted Salmon with Tomato Vinaigrette
This one my mom found and shared with me. It is so quick to make and is so delicious! My husband even ate it and it had tomatoes in it! LOL!!


1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 Tablespoon drained crapers
2 Tablespoons red wine vinegar
Salt
3 Tablespoons extra virgin olive oil
4 center-cut salmon fillets with skin (about 7 oz each)
Freshly ground pepper
½ teaspoon ground cumin
1 Tablespoon minced parsley
1 Tablespoon chopped basil
2 Tablespoon of canola oil

Preheat the oven to 425 degrees. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and ½ teaspoon of salt
In a medium ovenproof skillet, heat 1 tablespoons of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil, and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with parsley and basil. Serve immediately.


I hope you enjoy :) Please if you try it leave a comment!

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