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

Three Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water.
Mix until blended completely.
Brown the roast (if desired).
Add the meat to your cooker.
Pour the water, salad dressing mixture over the roast.
In the slow cooker cook it on high for about 4 hours on low about 8 hours.

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

Shake n' Shimmy Pork Chops

Ingredients
Brine:
* 2 quarts water
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 1 tablespoon brown sugar

* 4 (1-inch thick) pork chops

* 2 cups panko bread crumbs
* 1/2 cup finely grated Parmesan
* 2 tablespoons chopped parsley leaves
* Kosher salt and freshly ground black pepper
* 3 large eggs, beaten
* Vegetable oil, for grill grates

Directions

Brine: Add all of the ingredients to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour.

Preheat a grill to medium heat.

Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag. Add the beaten eggs to a casserole dish. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture.

Oil the grill grates with a clean tea towel dipped in vegetable oil. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes. Transfer the chops to a serving platter and serve. 

Recipe courtesy The Neelys

Prep Time: 15 min

Inactive Prep Time: 1 hr

Cook Time: 20 min

Serves: 4

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

Pan Fried Pork Chops

Ingredients:
Pork Chops
2 cups milk
Flour
2 tubes of Ritz Crackers, crushed
Various Seasonings
Shortening





Directions:

• Preheat oven to 250 degrees.
• Heat shortening in a fying pan.
• Place flour in a casserole dish and add seasonings of your choosing.
• Place cracker crumbs into a bowl or dish.
• One at a time, dip a pork chop into the milk and then into the flour. Coat well.

• Redip into milk and then dip into cracker crumbs. Coat well. 

• (optional) Recoat a third time and then coat in flour again (optional).
• Check to be sure shortening is heated and then place pork chops in pan. I usually do two at a time, three if they're small.
• Fry on first side for 5 minutes

• Flip and cook on second side 3-5 minutes, depending on the thickness of the chops.
• When done, remove from frying pan and place on cookie sheet (I usually place mine on a rack on the cookie sheet so any excess grease can drip off) in the oven. Not only will they stay warm in the oven, they will continue to cook a bit if they aren't quite done.

Serve and enjoy!

Steak and Chicken Kabobs

Ingredients:
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Directions:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Herb Crusted Pork Loin

This recipe was an instant family favorite.

Ingredients:

1 (4-pound) boneless pork loin, with fat left on
1 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
brown sugar

Directions:
- Preheat oven to 475 degrees.

- Line casserole dish with no-stick aluminum foil.

- Place the pork loin in casserole dish.

- Combine the salt, olive oil, garlic, thyme, basil and rosemary in a small bowl.
 

- With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

- Sprinkle with brown sugar, about 2 tablespoons or to taste.

- Roast the pork loin for 30 minutes at 475 degrees, then reduce the heat to 425 degrees and continue to cook for an additional hour.

- Test for doneness using an instant-read thermometer. When the internal temperature reaches 160 degrees, remove the roast from the oven.

- Cover lightly with foil and allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Don't worry about the black around the pork loin - the pork loin is NOT burnt.
The black is from the brown sugar.

Serve and enjoy!

Original Recipe from Dave T.