CHEESE & POTATO STUFFED PORK CHOPS serves 4
adapted from Bake At Midnite
4 center cut bone-in pork chops (about ¾-inch thick)
2 medium potatoes, sliced VERY thinly (See note)
4 green onions, sliced thin
½ cup shredded Fontina cheese
4 slices Gruyere cheese
FRESH ground sea salt and black pepper
3 tablespoons melted butter, divided
4-6 sprigs FRESH thyme
- Preheat oven to 400°.
- Lightly spray a 13 x 9-inch baking pan.
- Make a “pocket” in the chops to hold the filling.
- Peel the potatoes if you wish.
- Slice the potatoes ULTRA thin…so you can read through them.
- Place potatoes in a medium bowl.
- Add green onion pieces, the cheeses, salt, pepper and 1 tablespoon of the melted butter.
- Stuff each chop with a quarter of the potato-cheese mixture.
- Heat butter over medium-high heat.
- Quickly sear each side of chops and then place them in prepared pan.
- Brush with remaining melted butter.
- Top with thyme sprigs.
- Sprinkle lightly with additional salt and pepper.
- Bake for 40-50 minutes.
NOTES: You may also substitute 2 cups frozen shredded potatoes that are thawed and dried of ALL moisture if you don’t want to bother with the thin slicing.
SLOW COOKER METHOD:
- Proceed as above except place chops in a 5-7 Quart slow cooker. Try to angle the chops with the stuffed pocket angled upward.
- Cover and cook on high for 4-5 hrs.
I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!
PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste
- Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
- Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
- Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
- Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste
- When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
- Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
- Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
- Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
- Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.
- The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
- You can leave the sriracha out all together if you don’t want any heat at all.
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce
- In a large saucepan combine all the ingredients, stirring to blend.
- Bring the mixture to a boil.
- Reduce heat and simmer uncovered for an hour, stirring frequently.
ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE – serves 4
1 1/2 pounds asparagus
2 1/2 tablespoons Avocado oil
1/4 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
Pinch paprika, for garnish
- Preheat oven to 450°.
- Cover baking sheet in foil.
- Snap off woody asparagus ends.
- Arrange asparagus in a single layer on baking sheet.
- Drizzle with avocado oil and seasoning, turning to coat.
- Roast until asparagus is is tender and beginning to darken in color.
- Top with sauce and serve immediately.
8 tablespoons salted butter
2 LARGE egg yolks
Juice of 1 small lemon
1/2 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
1/4 teaspoon FRESH ground black pepper
1/4 teaspoon Frank’s original hot sauce
- Melt butter in a small saucepan until sizzling.
- Pulse egg yolks in a small food processor.
- Add lemon juice.
- VERY SLOWLY drizzle in the hot butter. Sauce will immediately begin to thicken.
- Add the Cajun seasoning, pepper and hot sauce, blending JUST until combined.
- Drizzle sauce over asparagus and serve immediately.
NOTE: If sauce thickens too much, add 1 tablespoon hot water at a time until you reach desired consistency.
BAKED HONEY LIME CHICKEN adapted from Dinner Then Dessert
With just 4 total ingredients these chicken thighs are first browned and then baked in the same skillet which results in PERFECT crispy, sweet and a little sour tender chicken that looks like you slaved over a hot grill.
1/4 cup honey
3 tablespoons Bragg’s Liquid Aminos
2 limes, 1- zested and juiced, 1-halved
5 chicken thighs, bone in and skin on
1 tablespoon avocado oil
- Pre-heat the oven to 375°.
- Whisk together the Bragg’s liquid aminos, honey, lime juice and lime zest.
- Add chicken thighs to a ziploc bag.
- Pour marinade over chicken, seal bag and rub marinade into chicken.
- Heat the avocado oil in a large cast iron or oven ready skillet over medium high heat.
- Using tongs add the chicken to the skillet and brown with the skin side down for 3-5 minutes. Reserve marinade.
- Flip the chicken over so the skin side is up.
- Add on the remaining marinade and halved lime.
- Roast in the oven for 30-35 minutes.
NOTE: This recipe also works with any other type of citrus – lemon, tangerine, blood orange, grapefruit…
Linking up to FULL Plate Thursday.
SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker
Yield: 16 cookie bars Prep:15 minutes
Cook:30 minutes Total:45 minutes
2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars
- Preheat oven to 325°.
- Grease a 12×5 inch baking pan and line with parchment paper; set aside.
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
- Add the egg, egg yolk, and vanilla extract and mix until smooth.
- Slowly add the dry ingredients and mix on low, just until combined.
- Stir in the chocolate chips, toffee bits and walnuts.
- In a medium microwave-safe bowl, combine the caramels and heavy cream.
- Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
- Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
- Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
- Sprinkle the caramel with sea salt.
- Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
- Sprinkle the bars with additional sea salt.
- Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
- Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
- Cut into squares and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
NOTE: ** I like to use mixture of peanut butter and milk chocolate chips.
SINFUL MAC & CHEESE adapted from Incredible Recipes from Heaven
MAC & CHEESE
1 pound macaroni
1/2 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
12 ounce can evaporated milk
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
4 cups freshly grated cheddar cheese
8 slices provolone cheese
1 cup sour cream
2 cups freshly grated Parmesan cheese
- Prepare pasta al dente per package directions. Drain and set aside.
- Preheat oven to 350°.
- Lightly grease a 9×13 baking dish.
- In a large skillet melt the butter over medium high heat, and whisk in flour stirring occasionally until golden.
- Reduce heat and whisk in the milk, mustard, cornstarch, evaporated milk and all seasonings, one at a time, stirring constantly until it reaches a boil, allow to simmer while still whisking occasionally until SLIGHTLY thick
- Remove from heat and whisk in cheddar cheese until melted.
- Add macaroni and lightly toss until evenly coated
- Pour half of the macaroni and cheese into greased baking dish.
- Layering evenly with provolone cheese followed by an even layer of sour cream.
- Pour remaining macaroni over sour cream then sprinkle with Parmesan cheese.
1 cup panko breadcrumbs
4 tablespoons butter
1 tablespoon avocado oil
1/4 cup pwdered Parmesan cheese
- In the skillet melt butter in avocado oil over medium high heat.
- Add breadcrumbs and stir in the Parmesan cheese.
- Cook until crumbs become a golden brown.
- Sprinkle over top the mac & cheese
- Bake 25-30 minutes until bubbly and cheese is melted.
Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.
MAGIC DUST SLAM DUNK HOT WINGS from Chris at NibbleMeThis He originally ran this recipe over at OUR Krazy Kitchen when I hosted that food blog.
36 chicken wing pieces (wingettes and drummettes)
CHRIS’ DRY RUB (I use my MAGIC DUST instead of Chris’ rub though – recipe below)
1 1/2 teaspoon Lawry’s Season Salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/2 cup hot sauce (I use Frank’s Original)
1/3 cup butter
1 tablespoon Worcestershire sauce
3/4 cup ranch dressing
2 tablespoon diced roasted red pepper
2 tablespoon cilantro, finely minced
- Preheat oven to 350°.
- Mix the “dunk sauce” together and refrigerate.
- Wash and dry the wing pieces REALLY well* and season with the dry rub.
- Cook the wings for 25 minutes and then flip the wings. Cook another 25 minutes or until crisp and cooked through.
- Meanwhile, whisk together the “toss sauce” over medium heat.
- Toss the wings in the toss sauce and put back in the oven for another 5-10 minutes.
- Serve with the Dunk Sauce and enjoy
NOTE* This helps get a crisp skin.
TAMY’S MAGIC DUST (my go to dry rub that I keep on hand)
1/2 cup sweet paprika
1/4 cup finely ground sea salt
1/3 cup superfine sugar
1/4 cup chipotle chili powder
2 tablespoons ground black pepper
1/4 cup garlic powder
- Mix all ingredients together until well blended.
- Store in an airtight container.
- Shake before each use.
MAGIC DUST NOTE: I can’t use it because of allergies, but a great addition to this recipe is 2 tablespoons of Colemna’s dry mustard.
Linking up to FULL Plate Thursday.
Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.
CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each
- Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
- In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
- In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In a large bowl using a hand mixer, beat together butter and brown sugar.
- Add egg, vanilla, molasses and apple cider mixing until well blended.
- Add flour and mix JUST until combined.
- Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
- Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
- Reshape it into a ball and roll in cinnamon-sugar.
- Place on cookie sheet and repeat with remaining dough and caramels.
- Freeze for 20 minutes.
- Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
- Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Linking up to FULL Plate Thursday.
Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half. I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!
OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced
- Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
- Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
- Stir in the salt, pepper, jalapeno, and parsley.
- Keep warm on low, stirring occasionally.
- Season chicken with the chicken rub.
- Grill chicken over direct heat at 400f for 4 minutes.
- Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
- Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
- Toast both sides of the bread over the flames.
- Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
- Ladle the sauce over the sandwich and serve immediately.
NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”. If you don’t like heat, you could use a roasted red bell pepper instead.