This post was originally posted in February 2011. There was no photograph of the dish so I remedied that when we ate the meal last night.
The Wee One decided to help me make the dish. I’m so happy that he is willing to help with the cooking of dinner. I helped him with getting the popcorn chicken out of the oven and the temperature and time on the oven. He helped with the majority of the rest of the dinner. The Wee One was so proud of himself once the dinner was finished cooking. He wanted everyone to try his rice.
I originally posted this recipe in September of 2010. However, I did not have a picture of the pork chops. Since we had them for dinner tonight, I made sure to take a picture of the chops.
Last night I baked these pork chops. Hubby ended up being called into work early so he came back to get the food during his break. The manager where he works saw his dinner and asked if there were any pork chops left over. It so happened that the Wee One did not want his chop because it was too big. Hubby made a detour to our house and got his manager the remaining chop. The manager loved the chop! Score!
7-up pork chops
Stars of the recipe:
4 to 6 pork chops
12 oz. can 7 up, Sprite, or lemon lime soda
1 envelope onion soup mix
Place chops in baking dish.
Pour soda over chops and sprinkle with dry soup mix.
I’m not going to post a Menu Plan Monday because I am loosely following a menu I have created to share with you on Saturday. In preparation for that menu, I went through my old posts and found this oldie but goodie. When I looked at the blog post, I noticed no picture of the finished dish. So I’ve decided to remedy that.
Today begins the Chinese New Year. Rather than ordering Chinese food from a restaurant, I decided to cook up one of our favorite dishes at home. I think the two biggest differences were the chicken was not battered, and there was no red sauce. This dish was still big in taste.
This is a simple 15 minute meal if you used already cooked chicken or pork! When my hubby tasted it, he told me it was better then the sweet and sour chicken that you get in Chinese restaurants. Now that”s saying a lot.
Stars of the recipe:
1 lb of diced-up chicken or pork (already cooked)
1 Tbsp oil
1 cup green pepper, cut into 1-inch pieces (I used red pepper.)
1 cup of onion, cut into thin wedges (I cut mine into bigger pieces today.)
1 (15 oz.) can of pineapple chunks in juice
1/4 cup brown sugar, firmly packed
1/4 cup white vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
Preheat oil in a wok or large skillet over medium-high heat.
Stir fry green peppers and onion in hot oil for 2 to 3 minutes or till crisp-tender.
Remove from wok or large skillet. Add more oil, if necessary.
Reheat chicken or pork in a skillet.
Drain pineapple, reserving juice.
In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook for about 1 minute or till thickened, stirring constantly.
Return green pepper and onion to skillet. Stir in pineapple and the thickened sauce.
When it’s a work day, I often want easy meals because soon after I get home, I need to have dinner on the table before my hubby goes to work. This recipe is super easy because it cooks while I’m at work. The smells that meet me at the door are divine and make my stomach rumble in anticipation of the meal.
Stars of the recipe:
bottle of your favorite bbq sauce
ribs (boneless or bone-in)
optional: diced-up onions
Put ribs (and onions if using them) in the bottom of the crockpot.
Dump the bottle of bbq into the crockpot.
Place water in an empty bottle and swish around to get the last bbq sauce.
Pour the watered-down bbq sauce over the ribs.
Cook on low for 7 to 8 hours or high for 4 to 5 hours.
On Sundays, we usually eat dinner with my mother-in-law. It’s a tradition that started when Hubby and I were just married. My father-in-law usually made the dinner. When he died, we continued the tradition. Sometimes I make the dinner. Other times my mother-in-law makes the dinner. Then there are times we eat out for Sunday dinner.
This is one dinner that I made for our Sunday dinner. It was easy to put together. It’s important to make sure the pork chops are thin cut so they bake in the same amount of time as the veggies. Serve bread on the side to make a whole meal.
In the last week, we’ve had homemade pizza twice. Last Sunday I made a pizza for our Sunday night dinner at my mother-in-law’s house. We then had it for supper on Saturday night. I tried two new crust recipes and enjoyed the second one. In fact, Hubby told me that the pizza was great on Saturday night. Coming from a man who works in the pizza business that is a compliment.
The only problem with having homemade pizza is the Imaginative One does not like pizza. He likes a few kinds but overall will not eat pizza at all. He is allowed to eat something else for dinner when we have pizza. It’s usually a peanut butter and jelly sandwich.
The Wee One loves pizza and could have it for breakfast, lunch, and dinner if allowed. We had gone to the Home Depot for a DIY project for the kids earlier on Saturday. They gave him an apron to wear when he’s doing projects. He’s decided it’s his cooking apron. He put it on to help me put the sauce, pepperoni, and cheese on the pizza. We had strawberries for dessert and he put on the apron to help me prepare the strawberries.
While the pizza was baking, he watched the timer and would give me updates that were usually “2 minutes until 7 minutes.” So cute and funny!
That’s the Wee One’s hand – He was fake cutting the pizza.
Stars of the Recipe:
1 c. warm water (105 -115 degrees)
1 Tbsp. active dry yeast
2-1/2 c. flour
2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. sugar
Make sure the water is 105 to 115 degrees Fahrenheit so the yeast can dissolve. Add the yeast to the water.
After the yeast is dissolved, add the rest of the ingredients to your mixing bowl.
Using either your mixer or with a spoon, mix the ingredients.
Knead your dough either using a mixer or with your hands on a clean floured surface for about 3 to 5 minutes.
Place dough in greased bowl covered with a damp towel. Allow it to rise in a warm place. (This is the first time I’ve tried using my oven. Turn it onto the lowest temperature. Mine was 170 degrees. Then turn it off and allow the dough to rise for 30 to 45 minutes.
Spread out on a cooking pan or pizza stone. Top with sauce and your favorite toppings.
Bake at 450 degrees for 15 to 20 minutes.
If you don’t have enough time you can do steps 1 through 4. Skip step 5. Then do steps 6 – 8.
It’s a family tradition to have pork and sauerkraut for our New Year’s dinner. My father-in-law would make a big pot of it and family members would eat the sauerkraut so that they would have good luck for the new year. Since he died two weeks ago, I offered to make it this year.
I made some changes to how it was cooked. First of all I made it in my slow cooker instead of in a big stock pot. I also roasted potatoes instead of cooking the potatoes in the slow cooker with the meat and sauerkraut. Hubby loved it and was impressed because it didn’t have the bitter/sour taste you usually associate with sauerkraut. He even took some to work with him to share with his co-workers.
The boys did taste the sauerkraut so they would have good luck but being kids didn’t really like it. At least they tried it which is better than on New Year’s Eve. I made fish for supper. The fish was cooked with olive oil and a seasoning mix from one of my Foodie Pen Pals. Hubby loved it but the boys wanted to give me excuses on why they could not eat it. They still had to eat it but it was interesting on what excuses they came up with. The best one is their brain was going to explode since I told them fish is brain food.
Now onto the recipe:
Pork and Sauerkraut in the Slow Cooker
Stars of the recipe:
1 -2 lbs. pork roast
16 – 32 oz. of sauerkraut (depending on how much pork you have)
1 big carrot or 2 small carrots, peeled and cut into small pieces
1 apple, peeled and cut into small pieces
1 – 2 Tbsp. brown sugar
Salt and pepper to taste
Drain and rinse the sauerkraut several times to remove the brine.
Place the pork roast in the bottom of the slow cooker. (Mine is 5 qt.) Sprinkle salt and pepper on the pork roast.
In a small mixing bowl, combine the rinsed sauerkraut, apple pieces, carrot pieces, and brown sugar.
Place the sauerkraut mixture on the pork roast.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Shred the pork and combine with the sauerkraut.
Enjoy with boiled potatoes, mashed potatoes, or roasted potatoes (just serving suggestions)!
We had a turkey for Christmas dinner. The leftovers were shared between my sister-in-law, mother-in-law, and my family. I used the turkey to make soup for the next day’s dinner.
When the Wee One walked into the kitchen for dinner, he sniffed the air. Then he remarked, “It smells like grandma’s house.” He was given a bowl and ended up devouring it. While eating, he sang about Kookaburra birds, a Girl Scouts song. My mother-in-law is a Girl Scouts leader, so this was an appropriate song.
The other fan of the soup was my Hubby.
So make this soup if you have any turkey or chicken left over from your Thanksgiving, Christmas, or even dinner.
Smells Like Grandma’s House Soup
Stars of the recipe:
1 c. chopped or shredded chicken or turkey
1 c. leftover veggies or frozen mixed veggies (We had leftover mixed veggies and corn. That’s what was in our soup.)
4 c. chicken broth
1 – 2 c. water
1/4 to 1/2 box of small pasta (I used whole grain shells.)
1 bay leaf
Salt, pepper, and paprika to taste
Combine the chicken or turkey, veggies, broth, water, bay leaf, and spices in a dutch oven or big soup pot.
Turn the burner to high and allow the broth/water to boil.
Once the broth/water is boiling, add the pasta.
Follow the directions on the pasta box for how long to cook the pasta. (Mine took about 7 minutes.)
After the pasta is cooked, discard the bay leaf.
Taste, and if necessary, add more spices to taste.
Ladle into bowls.
Enjoy with pretzel rolls, a slice of bread, crackers, or a biscuit.
My husband loves getting food from Chinese restaurants in our local mall’s food court. So I decided to recreate one of the dishes he might purchase there. This dish was healthier than what you get at the food court.
He thought it was a sweet and sour dish when it was cooking in the oven. So he was super excited about dinner last night.
The only issue with the dinner was super lemony, but it’s an easy fix. If you love a lemon flavor, add lemon zest and juice.
Stars of the recipe:
1 lb. thinly cut chicken breast, chicken breasts pounded thinly, or chicken thighs pounded thin (If you are going to pound out the chicken, place wax paper on a cutting board and then the chicken. Place another piece of wax paper on top of the chicken. Using a heavy skillet, pound the chicken until it’s about a 1/2 inch thick. Hint: An inch is from the tip of your thumb to the knuckle. So a 1/2 inch would be to the end of your thumbnail.)
1/4 c lemon juice
1/4 to 1/2 c, bread crumbs or panko
Optional: 1 Tbsp. lemon zest and additional lemon juice
8 x 8 square dish sprayed with cooking spray
Preheat oven to 350 degrees.
In a bowl big enough to dredge the chicken in, place the lemon juice. In another bowl big enough to dredge the chicken in, place the bread crumbs or panko.
First, dredge the chicken in lemon juice and then dredge the chicken in the bread crumbs or panko.
Place in the cooking dish.
Continue with the remainder of the chicken pieces. If you want it lemony, top it with more lemon juice and zest.