Crunchy Honey Garlic Pork Chops

 Ingredients

• 6-9 Pork Chops (not too thick)
• 2 Eggs
• 4 Tbs Water
• 2 cups Flour
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• Canola or Vegetable Oil for frying chops

Glaze Ingredients:

• 1 1/2 cups Honey
• 1/2 cup Brown Sugar
• 1/2 tsp. Ginger
• Dash of Cayenne Pepper (to taste)
• 1/2 cup Soy sauce
• 1 Tbs chopped Garlic
• 2 Tbs Butter

Directions

• Whisk the eggs and 4 Tbs. water together in a shallow dish.

• Mix the flour, salt, pepper, and garlic powder in another shallow dish.

• Dip the chops in the flour, then over into the egg.

• Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

• Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

• Remove from the pan to a 9″x13″ baking dish.

• Saute the garlic a little in the butter.

• Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

• Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Heavenly Chicken

Ingredients:

• Boneless Skinless Chicken Thighs
• 16 oz Sour Cream (you will not use all of it, but 8oz might not be enough)
• 2-3 sleeves Ritz Crackers
• Garlic Powder (at least 1 tablespoon)
• 1/2 stick Butter (melted)
• Salt
• Pepper

Directions:

• Dredge the chicken in sour cream seasoned with garlic powder, salt and pepper.
• Roll around in crushed Ritz crackers.
• Put on baking sheet.
• Drizzle with melted butter.
• Bake 425° for 35-40 minutes

Spaghetti Bread Ring

What could be more delish than spaghetti and garlic bread all in one bite? The recipe is super simple and a fave of the entire family!

(ETA: Per the picture below, I was using my baking stone for this recipe, but have found that a large, round pizza pan actually lets the bottom cook faster)

Ingredients:

1/2 box (8oz) of CUT Spaghetti (you can also use regular long spaghetti, cut is just easier)

3 cups Spaghetti Sauce - try not to use an overly watery spaghetti sauce

4 rolls of Garlic Crescent Rolls (not three crescent rolls, three containers of them)

2 cups Mozzarella Cheese (amount will vary depending on how much you like)

Garlic Powder

Directions:

1) Preheat oven to 375° 

2) Cook the spaghetti per directions on the box. Drain, add a small amount of Extra Vir Olive Oil (you don't want it to get too sticky) and let cool slightly.

3) Open containers of crescent rolls and lay out on a baking stone in a wreath pattern. (Be sure not to let the thickest part be too thick otherwise it is hard to get cooked all the way.) For a little extra delish, I use the Pillsbury Garlic Butter Crescent Rolls.

3) Neatly place spaghetti around the ring of crescent rolls.

4) Spoon sauce over spaghetti

5) Top with mozzarella Cheese.

6) Close ring by folding the strips over the spaghetti and tucking them under.

7) Top with Parmesan cheese and garlic powder.

8) Bake in over per directions on crescent rolls - 375° for 11-13 minutes (When time is up, take it out and check the underneath...it may need a few extra minutes to be sure the bottom of the ring is done.) 

 

9) Cool slightly and slice to serve.

Braised Herb Chicken Thighs with Potatoes

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
8 bone-in chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 ½ cups(2-inch-thick) slices carrot
1 large onion, cut into 8 wedges
1 ½ cups fat-free, lower sodium chicken broth
½ cup dry white wine
1 ½ pounds small red potatoes, quartered (Chose red-skinned potatoes that are similar in size so they’ll be done at the same time.)

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat olive oil in a Dutch oven over medium heat.
Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned.
Add carrot and onion; cook 3 minutes, stirring frequently.
Add chicken broth, white wine, and the potatoes; bring to a boil.
Reduce heat, partially cover, and simmer 35 minutes or until chicken is done and vegetables are tender.

This will make 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture).

Calories: 467  Fat: 14.9g (sat 3.9g, mono 5.9g, poly 3.4g) Protein: 37.2g Carb: 40g
Fiber: 5.7g Cholesterol: 115mg Iron: 4.4mg Sodium: 887mg Calcium: 71mg

chicken and gnocchi soup

Ingredients
- 1 c chicken breasts, cooked and diced
- 4 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 c onion, finely diced
- 2 clove garlic, minced
- 1/2 c celery, finely diced
- 4 Tbsp flour
- 1 qt half and half
- 1 lb gnocchi
- 1 c carrots, finely shredded
- 1 14 oz can chicken broth
- 1 c fresh spinach, coarsely chopped
- 1/2 tsp thyme
- 1/2 tsp parsley
- freshly grated Parmesan cheese, optional

Directions

1. Cook your chicken and chop it or shred it. (I usually cook it in the crock pot while I'm at work to save time)

2. Sauté the onion, celery, and garlic in the butter and olive oil over medium heat

3. When the onion becomes translucent, add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

4. Cook gnocchi according to package directions.

5. Into the roux, add in the carrots and chicken.

6. Once the mixture becomes thick add the chicken broth.

7. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

8. Simmer until soup is heated through. Put in bowl and add Parmesan cheese on top. Enjoy!

Gina Neely's Perfect Roast Chicken with Gravy

Ingredients
* 4 tablespoons unsalted butter, softened
* 1 teaspoon freshly chopped thyme leaves
* 1 teaspoon freshly chopped sage leaves
* 1 teaspoon freshly chopped rosemary leaves
* Salt and freshly ground black pepper

* 1 medium onion, peeled and sliced 1/2-inch thick
* 5lb roasting chicken, rinsed, dried
* 2 lemon slices
* 1 sprig fresh thyme, chopped
* 1 sprig fresh rosemary, chopped
* 1 sprig fresh sage, chopped
* 3 large cloves garlic, peeled and smashed
* Herb Butter
* 1/4 cup white wine
* 1 cup chicken broth


Directions
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

Preheat oven to 475 degrees.

Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.

Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.

Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.

Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees.

Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.

Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.

Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.

Cook Time: 1 hr 30 minYield:4 to 6 servings
Prep 15 minCook 1 hr 30 min
Total: 1 hr 45 min

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-perfect-roast-chicken-with-gravy-recipe/index.html

Homemade Noodles

Ingredients:
4 eggs
1/4 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt

Directions:
1. Beat the eggs, salt, and milk together in a bowl. Mix in the flour 1/2 cup at a time.
2. Roll the dough into a very thin layer on a floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using