Category: PROTEINS

NUTTY MUSHROOM CASHEW CHICKEN

NUTTY MUSHROOM CASHEW CHICKEN
4 chicken breast halves, cut into bite sized pieces
1 small bunch green onions, sliced
1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
1 tablespoon canola oil
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice
  • Heat canola oil over medium high heat until JUST sizzling.
  • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
  • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
  • Remove chicken from oil and drain excess oil from the pan. 
  • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
  • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
  • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
  • Taste to correct seasonings. 
  • Add cashews. 
  • Serve over hot rice.
He all but licked his plate!

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Chicken Cordon Bleu Casserole ~ the SCRATCH version

This is another recipe that was full of boxed, canned or preserved ingredients that I changed to “scratch” ingredients.  It was another great success and will be a wonderful cold weather dish this winter.
CHICKEN CORDON BLEU CASSEROLE
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 cups cooked chicken pieces (2 large breasts)**
1 cup ham steak, diced
1 bunch green onions, sliced thin
4 cups cooked egg noodles
1/2 cup grated gruyere cheese
2 slices swiss cheese
salt and pepper to taste
3 tablespoon butter
3 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon poultry seasoning
  • Preheat oven to 350 degrees. 
  • Lightly spray 9×9 baking dish.
  • Melt the butter in saucepan.
  • Whisk in the flour, poultry seasoning and salt and cook until bubbly. 
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened.
  • Set aside to cool.
  • Cook noodles, drain and set aside to cool.
  • Spray a skillet with PURE.
  • Over medium high heat saute chicken pieces and onions until chicken is cooked through.
  • Add ham pieces and heat through.
  • To the cooled soup mixture add the mayonnaise, parsley flakes and blend well.
  • Stir in the chicken, ham and onion mixture until well mixed.
  • Fold in egg noodles gently.
  • Arrange in baking dish.
  • Bake 20 minutes.
  • Top with cheese (see picture above).
  • Bake 10 more minutes.
  • Let stand 5 minutes before serving.

**This is a great recipe to use with rotisserie chicken!

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SIMPLY DELICIOUS SUNDAY ~ ROAST PORK TENDERLOIN

This is my favorite method of cooking pork tenderloin. Bring the tenderloin to room temperature 30 minutes before cooking. Preheat your oven to 425 degrees. Lightly coat your ovenproof skillet with oil and sear the tenderloin over a medium-high heat and brown all sides. Salt and pepper to taste while searing.
If you’re using a glaze, apply it now.  The glaze I like is in the recipe below.

Place skillet in the oven and roast 15 to 20 minutes per pound, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

Take its temperature ~ The tenderloin’s small size and leanness make it extremely susceptible to overcooking. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). But, gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest for 5 minutes.

 For a glazed version try this recipe:
TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45 minutes or until meat thermometer reads 150 degrees.

BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I previously posted this over at OUR KrAzy kitchen, but it is worth repeating ~ it was that good!

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

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BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I previously posted this over at OUR KrAzy kitchen, but it is worth repeating ~ it was that good!

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

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BUNLESS BURGER SERIES #3~BURGERS w/ CARAMELIZED PEACHES & RED ONIONS, GORGONZOLA CREAM CHEESE MAYONNAISE & MUENSTER

2-1/3 pound burger patties
2 teaspoons liquid smoke
sea salt & white pepper
grated Muenster cheese

Caramelized peaches & red onions
2 tablespoons butter
1 extra large red onion, thinly sliced into rings
2 small peaches, chopped
2 teaspoons balsamic vinegar

Gorgonzola Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces gorgonzola cheese crumbles, room temperature
1/4 cup mayonnaise

  • In a small food processor blend together the cream cheese, mayonnaise and Gorgonzola cheese crumbles.
  • Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
  • Grill burgers inside or out.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent. 
  • Add peaches and saute’ until juicy.
  • Add balsamic vinegar and continue sauteing until moisture has sizzled away.
  • Plate burger.
  • Spread on Gorgonzola mayo.
  • Top with peaches, onions and then sprinkle with muenster cheese.  
  • I use the pan lid over the plate for a minute to melt the cheese.
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BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

Not Julia Child’s Coq au Vin, but just as flavorful and easier too!

WHITE ZINFANDEL COQ AU VIN
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs
  • Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
  • In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
  • In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
  • Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
  • Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
  • Add back in the chicken and bacon pieces. 
  • Cover and bring to a boil.
  • Lower heat and simmer 15-20 minutes until sauce is thick.
  • Serve over Parmesan Potatoes.
Now just for your pleasure, here is Julia’s recipe that I found on the net.

This is Julia Child’s recipe for her famous Coq Au Vin (Casserole of Chicken in Red Wine). Most of Julia’s cookbooks included this recipe. In every version in Julia’s cookbooks, she slightly updates the recipe.

Coq au Vin
Coq au Vin (literally “rooster in red wine”) is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushrooms and its browned pieces of chicken with their wonderful flavor. Ideal for a party because you may prepare it completely a day or more before serving. In fact, Coq au Vin seems to be even better when done ahead so all its elements have time to steep together.
The History: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand. 
 
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.
Julia Child’s Coq au Vin
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
2 cup homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.
In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms.
When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains. 
While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste; beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon – just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.
Before serving, reheat the onions and mushrooms (if necessary). 
Storing:  Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.
To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. NOTE: Do not overcook chicken at this point.
To serve:  Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles; buttered green peas or a green salad; hot French bread; and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.
Makes 4 to 6 servings.
 
Brown-Braised Onions:
12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste
* If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.) 
  • While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).
  • In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.
NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

 Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil
  • In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.
NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

WHITE ZINFANDEL COQ AU VIN

WHITE ZINFANDEL COQ AU VIN
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs

  • Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
  • In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
  • In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
  • Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
  • Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
  • Add back in the chicken and bacon pieces. 
  • Cover and bring to a boil.
  • Lower heat and simmer 15-20 minutes until sauce is thick.
  • Serve over Parmesan Potatoes.

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PORK CHOPS AND SCALLOPED POTATOES

Don’t forget to enter our CSN STORES sponsored BIRTHDAY BASH GIVEAWAY here.

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

*Velveeta works, but not nearly as well.

Try this Italian Green Bean & Tomato salad with this!

PORK CHOPS AND SCALLOPED POTATOES

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
Insert finished picture here!  
I prepped them tonight to make tomorrow 
for a birthday dinner so we’ll have to take a picture then.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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Chicken and Onions in White Wine Cream Sauce

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

In a shallow bowl sift together the flour, salt and pepper. Coat chicken with flour mixture and pat firm caking the flour into all the crevices. In a large skillet heat together the butter and olive oil. Saute’ the onion rings until browned and beginning to caramelize. Add the chicken and cook until brown on both sides and cooked through. Remove the chicken and onions and set aside. Add the wine and cook for 2 minutes until heated through. Add the parsley and whipping cream, cooking over low heat until sauce thickens. Serve over chicken and mashed potatoes. Top with the onions.
Now for the really fun news.  OUR KrAzY kitchen turns one year old in just 3 weeks on June 27th.  We would love for you to join us as we throw ourselves a birthday bash.  Right here on Simply Delicious Sunday we will have a link for you to add your favorite recipe for birthday cake or whatever.  The KrAzIeR the better.  Be sure to join us and celebrate!