· 3/4 cup soy sauce
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)
DIRECTIONS
In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
Tuesday, September 29, 2009
Pot Roast
A really good Sunday Pot Roast is super easy to make, especially if you have a crockpot. Here is my favorite way to make it:
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
Shepard's Pie
It seems like everyone has their own version of this dish, so here is mine! :)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes
Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.
Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)
Bake for 20-25 minutes
*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes
Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.
Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)
Bake for 20-25 minutes
*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)
Quick and Easy Spaghetti Dinner
An easy skillet spaghetti dinner recipe.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
Oatmeal Strawberry Bread
· 3 cups all-purpose flour
· 1 1/2 cups rolled oats
· 1 cup white sugar
· 1 cup brown sugar
· 1 tablespoon ground cinnamon
· 2 teaspoons baking powder
· 1 teaspoon salt
· 1 cup applesauce
· 1 cup egg substitute (or 4 eggs, scrambled)
· 4 cups sliced strawberries, divided
· 1/4 cup rolled oats
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
2. Stir together the flour, 1 1/2 cups rolled oats, sugars, cinnamon, baking powder, and salt in a large mixing bowl. Sprinkle strawberries lightly with sugar. Mash half of the strawberries. Add the applesauce and eggs to mashes strawberries; whisk. Stir mixture into flour mixture until just moistened. Fold in remaining strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.
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