First Recipe of the Month! This week has been crazy and getting home at 6 I chose to make something simple and quick, especially when they hubby has not had anything to eat all day. I'm going to be honest and just say that I am not a pork fan at all but this recipe caught my eye because anything floured and fried is good, right? LOL this recipe was so easy and simple and it was actually pretty tasty, it's definetely not the best one out there but I needed simple and quick last night. I served it with some mashed potatoes and steamed carrots and hot rolls. Oh and one more thing since this recipe was so easy I decided I should try another recipe this week I will post it Thusrday. :)
Ingredients
■4 pieces Pork Chops (very Thin Pork Chops)
■1/2 cup All-purpose Flour
■1/2 teaspoon Seasoned Salt
■1/2 teaspoon Black Pepper
■Cayenne Pepper To Taste
■1/2 cup Canola Oil
■1/2 Tablespoon Butter
■Extra Salt And Pepper, To Taste
Instructions
Rinse pork chops. Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) .
Cinnamon Crumb Donuts
Well Thursday came and went and I didn't get around to making this recipe but I did it last night. I found this recipe on Pintrest and I have a weak spot for donuts so I wanted to try this. This is so simple and the blogger who posted this also posted "you'll wish you never knew about this recipe". It is so true because it's so easy and delicious it might be dangerous because they are not calorie friendly. I made my husband take them to work so I wouldn't eat them. I also completely forgot to take a picture so sorry no pic but still try this recipe because "you'll wish you never knew about this recipe". :)
Grands! canned biscuits (anything BUT the flakey kind).
4 tbls Melted butter in a shallow bowl
Sugar & cinnamon mixed together on a plate.
Vegetable oil to fill your pan up to about 1/4in or so.
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object
(I used a lid of a pill bottle)
When one side is golden brown, flip with tongs. When that side is golden remove from oil and place on a paper towel lined pan or plate.When the donuts have cooled enough to handle use your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture. Get it nice and coated. Flip over and repeat for the other side.
littlebitfunky.com
Chile Verde/Smothered Burritos
I have an obsession with chile verde, I can seriously eat it with anything. I pretty much go once a week to La Puente so I can get a smothered burrito and like the plate (inside joke). No but seriously I love this stuff. My husband's mom made this a few weekends back for breakfast with eggs and fresh tortiallas, potatoes the works! I was itching to go home and make some for me. My husband's grandpa also dropped off a gallon size bag of roasted green chilies that he had prepared. So I thought it's time to do this. I made a fresh batch of beans and was ready to go. This recipe is a family recipe, I emailed my mother-in-law yesterday and she shared this with me. I'm not sure if I'm allowed to share with you guys but without the green chilies from grandpa I'm not sure you'll get the same result anyway so good luck. I'm joking do try this because it is absolutely delicious!
Ingredients:
Pork
Onion
Salt & Pepper
Onion & Garlic Powder
Vegetable Oil
Flour
1 can Stewed Tomatoes
Green Chilies
Water
Instructions:
Heat oil in pot. Cut up pork, season with salt, pepper, onion and garlic powder then lightly toss in flour. Chop up half of medium sized onion. Add meat and onion into hot oil and fry. Let is brown up but be careful not to burn.
Meanwhile cut up chilies make sure to remove seeds if they have them and add onion powder and garlic powder. When meat is brown and a bit crispy add chilie and mix in well.
Add can of stewed tomatoes (my mom-in-law recommend to pulse in blender/ninja so your tomatoes aren't whole) add to pan let it boil add water and salt as neeeded.
To make chile thick scoop about a cup out and add in blender with some flour to break up flour easily then add back into pot, let is simmer for at least 30 min (the longer you let it simmer the spicier it will be).
Peanut Butter Cups
Last recipe of the month. My husband loves Reese's peanut butter cups so I decided to look up a recipe to make them at home. This recipe is simple but could easily go wrong if you aren't careful working with chocolate is alot harder than I thought. They look cute and could be done for gifts too. Follow the instructions carefully because I almost burnt down my kitchen melting chocolate because I wasn't paying attention. Good luck!
Ingredients:
2 Small bags milk chocolate
2 cups peanut butter
1/2 cup powdered sugar, sifted
1/4 cup graham crackers, crushed
1 teaspoon salt
Instructions:
-Line a muffin pan with paper liners. Set aside.
-Melt 1 bag of the chocolate in a double boiler or on the stove on low heat and stir often. (watch carefully)
-Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners.
-Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
-In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
-Return the pot used to melt the chocolate back to the stove. Add the remaning bag of chocolate and melt.
-Remove the muffin pan from the refrigerator. Put one mound of peanut-butter mix into each paper liner. Press down each mound with your fingertips.
-Using a spoon dollop the top of each peanut butter mixture mound with a generous portion of chocolate. Smooth out with the back of the spoon.
-Place muffin pan in refrigerator. Let set for at least an hour. Remove from refrigerator and carefully peel off muffin paper liner.
Chile Verde/Smothered Burritos
I have an obsession with chile verde, I can seriously eat it with anything. I pretty much go once a week to La Puente so I can get a smothered burrito and like the plate (inside joke). No but seriously I love this stuff. My husband's mom made this a few weekends back for breakfast with eggs and fresh tortiallas, potatoes the works! I was itching to go home and make some for me. My husband's grandpa also dropped off a gallon size bag of roasted green chilies that he had prepared. So I thought it's time to do this. I made a fresh batch of beans and was ready to go. This recipe is a family recipe, I emailed my mother-in-law yesterday and she shared this with me. I'm not sure if I'm allowed to share with you guys but without the green chilies from grandpa I'm not sure you'll get the same result anyway so good luck. I'm joking do try this because it is absolutely delicious!
Ingredients:
Pork
Onion
Salt & Pepper
Onion & Garlic Powder
Vegetable Oil
Flour
1 can Stewed Tomatoes
Green Chilies
Water
Instructions:
Heat oil in pot. Cut up pork, season with salt, pepper, onion and garlic powder then lightly toss in flour. Chop up half of medium sized onion. Add meat and onion into hot oil and fry. Let is brown up but be careful not to burn.
Meanwhile cut up chilies make sure to remove seeds if they have them and add onion powder and garlic powder. When meat is brown and a bit crispy add chilie and mix in well.
Add can of stewed tomatoes (my mom-in-law recommend to pulse in blender/ninja so your tomatoes aren't whole) add to pan let it boil add water and salt as neeeded.
To make chile thick scoop about a cup out and add in blender with some flour to break up flour easily then add back into pot, let is simmer for at least 30 min (the longer you let it simmer the spicier it will be).
Serve with fresh refried beans and tortillas for smothered burritos
Peanut Butter Cups
Last recipe of the month. My husband loves Reese's peanut butter cups so I decided to look up a recipe to make them at home. This recipe is simple but could easily go wrong if you aren't careful working with chocolate is alot harder than I thought. They look cute and could be done for gifts too. Follow the instructions carefully because I almost burnt down my kitchen melting chocolate because I wasn't paying attention. Good luck!
Ingredients:
2 Small bags milk chocolate
2 cups peanut butter
1/2 cup powdered sugar, sifted
1/4 cup graham crackers, crushed
1 teaspoon salt
Instructions:
-Line a muffin pan with paper liners. Set aside.
-Melt 1 bag of the chocolate in a double boiler or on the stove on low heat and stir often. (watch carefully)
-Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners.
-Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
-In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
-Return the pot used to melt the chocolate back to the stove. Add the remaning bag of chocolate and melt.
-Remove the muffin pan from the refrigerator. Put one mound of peanut-butter mix into each paper liner. Press down each mound with your fingertips.
-Using a spoon dollop the top of each peanut butter mixture mound with a generous portion of chocolate. Smooth out with the back of the spoon.
-Place muffin pan in refrigerator. Let set for at least an hour. Remove from refrigerator and carefully peel off muffin paper liner.
