Sunday, August 22, 2010
-2 pkgs of chopped broccoli, cooked
-2 eggs, beaten
-1 can of cream of mushroom soup
-1 tablespoon of onion, chopped or dry
-1 cup of mayonnaise
-1 cup of grated cheese
Mix broccoli, eggs, soup, onion, mayonnaise, and 3/4 cup of grated cheese. Put in casserole dish. Top with remaining cheese and crumbs (up to 1 cup). Bake at 350 degrees for 30 minutes. ENJOY! :)
Sweet and Sour Pork Roast
-4-6lb boneless pork roast (okay, this much meat would be WAY too much for me and my fam, so get however much you want...and you can halve the recipe, or adjust it to the amount of meat you buy)
-1 jar Apricot Preserves
-1 Envelope of Dry Onion Soup Mix
-1 Bottle of French Dressing
-1 Cooking Bag (I get the Reynolds Cooking bags...make sure to look at the directions for the cooking bag and follow them! I know you will need 1tbsp of flour to put in it so it won't burst.)
Heat the preserves. Pour over the pork roast in the bag. Mix the soup and salad dressing. Pour over the preserves on the roast. Bake at 350 degrees for 20 minutes per pound (check the pork..sometimes it takes longer than this to cook). ENJOY! Oh and we usually eat this with a yummy broccoli casserole...I will post that next...
Thursday, August 5, 2010
Hey, Friends! Tweak this recipe however you like. That's what I LOVE about Rachael Ray recipes. They are easy, fast, and tweakable. :) For instance, with this recipe I do not use the edamame, scallions, or jalapeno pepper. I also use brown rice (in a bag), which I still boiled in chicken broth or stock to add a little more flavor. I also sprinkled a little teenie bit of ginger seasoning instead of buying ginger this time. I like to use what I have at home. All I had to buy this time was the pork chops. I hope you enjoy it as much as we have! (The juice it cooks in at the end is SO yummy. We keep what's left in the pot, and pour it over our pork and the rice.) Enjoy! :)
Teriyaki Pork Chops with Pineapple and Peppers
This traditional Asian pork dish served with rice and edamame is both sweet and spicy.
- 3 cups chicken stock, divided
- 3 tablespoons vegetable oil, divided
- 1 cup white rice
- 1 cup shelled edamame
- 1 small bunch scallions, cut into 1-inch lengths
- 4 thick-cut (1 1/2 inches thick) boneless pork shoulder chops
- Salt and pepper
- 1/2 ripe pineapple, cut into chunks
- 2 red, orange or green bell peppers, cut into bite-size chunks
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
- Juice of 2 limes
- 3 tablespoons honey or agave syrup
- One 1-inch piece fresh ginger, thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15-18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, one turn of the pan, over high heat. Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook, turning once, until just done, 7-8 minutes. Transfer the chops to a plate.
Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeño pepper and cook until crisp-tender and the pineapple is browning at the edges, 3-4 minutes. Transfer the peppers and pineapple to the pork plate.
Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes. Serve with the scallion rice.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.