Tag: CREAMY

PORK CHOPS with SCALLOPED POTATOES ~ BLOG 366.284

One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.

PORK CHOPS with SCALLOPED POTATOES

5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour
3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a large baking dish.
  • Peel and thinly slice the potatoes, about ¼-inch thick.
  • Slice or dice the onion.
  • In a large bowl whisk milk and seasoning together with the flour until smooth.
  • Stir in cheese and onions.
  • Fold in potatoes.
  • Transfer the mixture to the prepared baking dish and dot with butter.
  • Arrange the pork chops on top of the potato mixture.
  • Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
  • Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.

NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy

CREAMY PORK TENDERLOIN

CREAMY PORK TENDERLOIN serves 4
1 pork tenderloin cut into quarters
1 egg, beaten
pinch garlic powder
pinch fresh ground black pepper
pinch fresh ground salt
1 tablespoon milk
1/2 cup Italian bread crumbs
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound mushrooms, sliced
1 can cream of chicken soup undiluted or soup substitute (recipe below)
1 cup sour cream
1/4 cup chicken broth

  • Preheat oven to 325°.
  • Place each piece of tenderloin in a ziplock bag and flatten to 1/2 inch thick.
  • In a shallow dish combine egg and milk.
  • In another shallow dish sift together the bread crumbs, flour, pepper, salt and garlic powder seasonings.
  • In a large skillet heat butter and oil.
  • Dredge each of pork in the egg mixture then the bread crumb mixture and add to skillet.
  • Brown on each side about 5 minutes until golden.
  • Transfer pork pieces to a baking dish.
  • Add mushrooms to skillet, sautéing until tender.
  • Add soup and broth, folding until smooth.
  • Fold in sour cream.
  • Pour over pork.
  • Cover and bake 30-45 minutes until pork is cooked through.

SOUP SUBSTITTUTE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and slightly thickened.