Main Dish 2

Cilantro BBQ Grilled Pork Chops

From- kraftrecipes.com

1/2 cup KRAFT or BULL’S-EYE Original Barbecue Sauce
1/2 cup  chopped fresh cilantro
1 jalapeño pepper, seeded, finely chopped
1/2 tsp.  grated orange zest
2 Tbsp. orange juice
4   bone-in or boneless pork chops, 1/2 inch thick (about 1 lb.)

PREHEAT grill to medium-high heat. Combine all ingredients except pork chops. Reserve half of the barbecue sauce mixture; set aside.

GRILL chops 7 to 8 min. on each side or until cooked through (170°F), brushing occassionally with the barbecue sauce mixture.

SERVE with the reserved barbecue sauce mixture.

USE YOUR BROILER:

Preheat broiler. Prepare as directed except for grilling. Place chops on foil-covered broiler pan 5 to 6 inches from heat. Broil 7 to 8 min. on each side or until pork is cooked though (170°F); brushing with barbecue sauce during last 5 min. of broiling time.

Texas BBQ Brisket

(Texas Beef Council Site)

Ingredients

  • 1   4-1/2 to 5 lb. beef brisket
  • 5 large cloves garlic, sliced
  • 1 can (12 ounce) beer
  • 1 bottle (18 ounce) Kraft BULL’S-EYE Original Barbecue Sauce
  • 1 can (4 ounce) chopped green chilies, drained

Instructions

With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300°F for 2 hours.

Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.

Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.

With knife slanted at 45° angle, carve meat across the grain into thin slices. Serve with remaining sauce.

Amazing Pork Tenderloin in the Slow Cooker

(Allrecipes website)

INGREDIENTS

  • 1 (2 pound) pork tenderloin
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • freshly ground black pepper to taste

DIRECTIONS

  1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

He-Man Enchiladas

(The Jalepeno Cafe site)

1 tablespoon oil
1 small onion, chopped
2 cloves garlic, peeled and diced
1 leftover baked potato, peeled and cubed
1 cup minced leftover roast beef or pork
1 small can chopped green chilies
2 cans enchilada sauce or 3 cups homemade sauce
12 corn tortillas
1 1/2 cups grated cheddar or marbled cheddar/Monterey jack cheese
1 small can sliced black olives, drained
Sour cream for serving
Preheat oven to 425 degrees.

In a large skillet, heat the oil and add the onion and cook until soft. Add the chopped meat, garlic and cubed potato. Cook about 3 minutes until warm through and starting to brown. Add the chopped green chiles and cook a minute or so. Add about 1/2 cup of the enchilada sauce, salt and pepper to taste. Simmer about 3 more minutes. Mixture should be fairly dry.

Soften Corn Tortillas by lightly spraying on both sides with non-stick cooking spray. Wrap tortillas in paper towel and cook on high in microwave 60 seconds.

To make the enchiladas, spoon some of the sauce in the bottom of the baking dish.

Take a softened corn tortilla, place about 1/3 cup of the meat filling on tortilla, roll up and place open side down in the baking dish. Continue process until all tortillas are filled and placed in the baking dish.

Pour the remaining sauce over the enchiladas. Sprinkle cheese on top, the sprinkle the black olives over enchiladas. Bake in the oven about 15 minutes until heated and bubbling.


Grilled Chicken with Jalapeno Caramelized Onions

(Foodnetwork.com)
  • Season 4 boneless, skinless chicken breasts with salt, pepper and roasted garlic seasoning. Place onto a preheated grill pan and grill until cooked through.
  • (I added the salt & pepper then I made up my own seasoning-1 Tbs. garlic powder, 1 tsp. each of rosemary, oregano, thyme, sage, & sweet basil and mixed it all together and sprinkled onto the chicken and kind of patted it on a bit.)  Then I tossed it onto the barbecue.
  • Heat oil in a large skillet over medium-high heat and add: sliced red onions, sliced yellow peppers, sliced poblano peppers, sliced jarred jalapenos and season with salt and pepper. Cook until the vegetables are caramelized.
  • (I used 1 large white onion (what I had in the house), 1 yellow bell pepper, 1 poblano pepper, & 3 yellow jarred chilies (what I had in the house) and on Wayne’s suggestion some pineapple)
  • Place the 4 pieces onto a serving platter and serve with the caramelized onions. Garnish with chopped cilantro and lime wedges.
  • (I just chopped up a little cilantro and mixed it in with the onion mixture when it was about done cooking and squeezed some lime juice over it before spooning onto the chicken.)

Chicken Pot Pie

Recipe courtesy Emeril Lagasse

Ingredients

  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 2 cups diced potatoes, blanched
  • 1 cup diced carrots, blanched
  • 1 cup sweet peas
  • 2 cups shredded chicken, cooked
  • 2 tablespoons finely chopped parsley
  • 1 recipe Basic Savory Crust (recipe follows)
  • Salt and pepper
Directions

Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Remove from the oven and cool for 5 minutes before serving.

  • Basic Savory Pie Crust
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups cold lard or solid vegetable shortening
  • 4 to 5 tablespoons ice water

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.

Yield: 2 pie crusts


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One response to this post.

  1. Posted by Mom on February 6, 2009 at 10:32 pm

    OK I’m going to try the HE MAN dinner with a little side play. I’m using caned chicken we will see what happens… wish me luck… mom xxooxx

    Reply

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