Stuffed Pork Chops

The other day I got a bug in me that wanted to cook stuffed porkchops. But then I quickly realized that this bug didn't want to do a lot of work... I wanted to make EASY stuffed pork chops. So I did a search and found this recipe for stuffed pork chops.

Stuffed Pork Chops
Food.com
The Line Up
4 pork chops
1/2 c butter, melted
6 slices bread
2 TBSP onions, chopped
1/4 c water
1/4 tsp poultry seasoning
1 (10 3/4 oz) can cream of mushroom soup
1/2 c milk

The Game Plan
Brown pork chops in melted butter. Place in casserole.

Tear bread slices into tiny pieces and mix with onion, water, and pultry seasoning.

Place equal mounds of stuffing on each pork chop.
Combine soup and milk, pour over pork chops.

Bake uncovered at 350 degrees for 1 hour.


Coach's Post Game Conference
1/2 c butter looked like a lot to brown the pork chops in, so I only used 1/4 c (1/2 stick). I used the other 1/2 stick (1/4 c) butter in the stuffing instead of water. I've watched enough shows on The Cooking Channel and Food Network that say not to use water when you can add something with flavor to make the easy decision to add butter instead of water to moisten the stuffing. (Not to mention my mommy's Thanksgiving stuffing recipe is similar to this and uses butter instead of water.) Everything else I did as instructed.
Also - I took the butter & bits from browning the chops and added a bit of garlic - then tossed in some asparagus. I rolled the asparagus around in this mixture to coat them and then put them in a glass baking dish and poured the remaining "juices" ontop, sprinkled some parmesan cheese and baked for about 10 minutes. -- DELICIOUS!!!

Final Score
Coach - home run - easy and delicious
Catcher - home run
The All Star -  didn't taste 'em

***Edited 11/19/2013 (see below)***

Made this again tonight, for the first time since going dairy free -- and guess what... It was a home run with all 4 team Matos teammates!!

I used this dairy free cream of mushroom soup recipe, Earth Balance dairy free buttery spread, and coconut milk. It was DELICIOUS!! Will definitely make it back into our regular rotations now that I know it will work! 

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Pork Quesadillas

Pork Quesadillas
Everyday Food - July/August 2005
The Line Up
1 large garlic clove
coarse salt and ground pepper
1 TBSP vegetable oil, plus more for grates
1 pork tenderloin (3/4-1 lb)
1 large red onion, cut into 1/2" thick slices
4 flour tortillas (10" or burrito-size)
4 TBSP spicy brown mustard, plus more for serving
6 oz thinly sliced baked ham
3-4 dill pickles, thinly sliced lengthwise
8 oz provolone or swiss cheese, coarsley shredded (about 2 cups) - for dairy free omit or use dairy free cheese substitute

The Game Plan
Use garlic and salt to make a paste. In a small bowl, combine with 1/4 tsp pepper and the oil. Rub all over pork.
Heat grill to high; oil grates. Place pork on hottest part of the grill; cover. Cook turning occasionally, until an instant read thermometer inserted in thickest part reads 155 (10-20 minutes) let rest 5 minutes; thinly slice across the grain.
Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
Spread 1 TBSP mustard on each tortilla, leaving a 1/2" border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles and cheese. Fold tortillas; press to close.
Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once until browned in spots and cheese has melted, about 4 minutes. Cut into wedges, serve immediately.

Coach's Post Game Conference
This is basically a grilled version of a Cuban sandwich.  I've made these twice so far.
We were very pleased with the flavor (I used 2 full tortillas for each quesadilla, but will likely make 1/2 sized quesadillas next time).
We love the flavor of the pork tenderloin even before it's placed into the quesadilla.. but the additional flavors just enhance the deliciousness.

Final Score
Coach  - Home Run
Catcher - Home Run
The All Star - Home Run (though he usually just has pork, ham and cheese)

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Buttermilk-brined Fried Chicken

Buttermilk-Brined Fried Chicken
160+ Money-Saving Meals
The Line Up
3 c plus 3/4 c buttermilk
1/3 c coarse salt
2 TBSP sugar
2 1/2 - 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
2 c all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
peanut oil for frying

The Game Plan
For brine - in a resealable plastic bag set in a bowl combine 3 c of the buttermilk, coarse salt and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2-4 hours; remove chicken from the brine. Drain chicken; pat dry with paper towels. Discard brine.
In a large bowl, combine flour, the 1/4 tsp salt and pepper. Place the 3/4 c buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
Meanwhile, ina  deep heavy Dutch oven or kettle, or a deep-fat fryer, heat 1 1/2 inches oil to 350.
Using tongs, carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325) Fry chicken for 12-15 minutes or until chicken is no longer pink (165) and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 oven while frying remaining chicken pieces.

Coach's Post Game Conference
I found that I needed much more than the 3/4 c buttermilk for breading the chicken - I used most of 1/2 a gallon between the brine and coating the chicken.
I also found that it took quite a bit longer to fry the chicken than the recipe states, even though my fryer temp was set to 350 and was generally right around that temp the whole time.

Final Score
Coach - Home Run - though a lot of work
Catcher - Home run
The All -Star -  Home Run - he even helped a bit with coating the chicken but ducked out early saying that now he can appreciate how hard I truly work to provide yummy meals because this was a LOT of work.

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Shrimp, Corn and Goat-Cheese Pasta Salad

Found this recipe in a recent check-out counter recipe magazine and made it to take to a 4th of July cookout. I've never had goat cheese before trying this recipe and really enjoyed it.

Shrimp, Corn, and Goat-Cheese Pasta Salad
160+ Money-Saving Meals
The Line Up
1 lb large shrimp, cleaned and deveined
3 TBSP extra-virgin olive oil
3 c fresh corn kernels
1 lb grape tomatoes, halved
4 oz orzo
2 c torn butter lettuce
2 oz soft mild goat cheese, crumbled
1/2 c fresh basil leaves
3 TBSP fresh lime juice, plus wedges for garnish

The Game Plan
Rinse and pat shrimp dry. Heat 1 1/2 TBSP of the olive oil in a large nonstick skillet over moderately high heat until hot but not smoking; cook shrimp, stirring until just cooked through, about 2 minutes. Transfer to a bowl.
Wipe skillet clean and add remaining 1 1/2 TBSp oil. Cook corn with tomatoes, stirring, until just tender about 3 minutes. Add corn mixture to bowl, salt and pepper to taste and let cool to room temperature,, stirring occasionally, 20-25 minutes.
Cook Orzo in boiling salted water until al dente, 8 minutes. Drain well and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges.

Coach's Post Game Conference
Can only say - YUMMMM

Final Score
Coach and Catcher both really enjoyed this.
As did the Home team that was hosting our game for the 4th of July

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Chicken Marsala

Chicken Marsala
Spark People
The Line Up
1/8 tsp black pepper
1/4 tsp salt
1/4 c flour
4 boneless, skinless chicken breasts
1 TBSP olive oil
1/2 c Marsala wine
1/2 c chicken stock, skim fat from top
juice from 1/2 a lemon
1/2 c sliced mushrooms
1 TBSP fresh parsley, chopped

The Game Plan
Mix together pepper, salt and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice,s tock and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken, garnish with chopped parsley.

Final Score
We all enjoyed this - I allowed The All Star to eat around the mushrooms.

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Orange Teriyaki Pork Skillet

Orange Teriyaki Pork Skillet
Pillsbury 5 Ingredient 15 Minute Recipes July 2011
The Line Up
1 lb pork tenderloin, cut in half lengthwise, cut crosswise into thin slices
1 bag (19 oz) green giant frozen teriyaki-flavor stir-fry vegetables
1/4 c orange marmalade
1 can (11 oz) mandarin orange segments, drained
2 packages (8.8 oz each) original flavor ready-to-heat rice, heated as directed on package

Game Plan
In a 12" nonstick skillet, cook and stir pork over medium-high heat 4-6 minutes or until no longer pink in center.
Stir in frozen vegetables, contents of teriyaki sauce pouch and marmalade. Cover; cook 5-7 minutes, stirring occasionally until bubbly and vegetables are crisp-tender. Fold in oranges.
Spoon 1 c rice onto each of 4 serving plates. Top each with about 1 c pork mixture. Garnish with sliced green onions if desired

***edited - please see label disclaimer in "True Confessions" - 11/7/2013

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Pizza Melts

Pizza Melts
Pillsbury
The Line Up
2 cans (8 oz) pillsbury crescent recipe creations refrigerated seamless dough (or regular crescent dinner folls, sealing the perforations)
1/4 c pizza sauce or 3 TBSP tomato paste with basil, garlic and oregano
1 pkg (3.5 oz) sliced pepperoni
2 c shredded mozzarella cheese
1 egg beaten
2 TBSP grated parmesan cheese
1 tsp dried oregano leaves
1 c pizza sauce, if desired, for dipping

The Game Plan
Heat oven to 375. Grease cookie sheet

If using crescent rolls: on cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pins or fingers, roll or press dough into 12x9" rectangle, firmly pressing perforations to seal. If using dough sheets; On cookie sheet, unroll 1 can of dough, with floured rolling pin or fingers, roll or press dough into 12x9" rectangle.

Spread 1/4 c pizza sauce over dough to within 1/4" of edges. Top with pepperoni and mozzarella cheese.

If using crescent rolls: On 14" length of parchment paper, unroll remaining can of dough. Press to make 12x9" rectangle, firmly pressing perforations to seal. If using dough sheets: on 14" length of parchment paper, unroll remaining can of dough. Press to make 12x9" rectangle.

While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.

Bake 12-15 minutes or until golden brown. Let stand on cooling rack 5-10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 c pizza sauce.

Coach's Post Game Conference:
I used Ragu pizza sauce for this. I've actually made it twice. It makes a nice snack or light lunch. I made it once and took it with us to the drive in for the team to munch on while we watched a movie.

Final Score
We deinitely liked this recipe - ESPECIALLY The All-Star who ate probably 1/2-3/4 of the entire thing the first time I made it!!

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HG's Caribbean Shrimp Surprise

During my rehab assignment I discovered Lisa Lillien (aka "Hungry Girl") - she has a large arsenal of tasty, healthy and lo cal recipes. I purchased her most recent book "300 under 300" which is just as it sounds - 300 recipes under 300 calories each. I have never earmarked more recipes in a single recipe book than what I did with this one. If you're looking for easy, tasty and healthy recipes (many single serving, but easily upsized to fit your needs) I highly recommend checking her out.

HG's Caribbean Shrimp Surprise
300 under 300
The Line Up
3 cups broccoli florets
1/3 c mango nectar
1 TBSP ketchup
1/2 TBSP lime juice
1/2 TBSP chopped garlic
1/2 tsp cornstarch
1/2 tsp chili powser
1/8 tsp salt (more to taste)
1/8 tsp black pepper (more to taste)
1 red bell pepper, seeded, sliced
8 oz raw shrimp, peeled, deveined, tails removed
3/4 c canned black beans, lightly drained

The Game Plan
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add broccoli and 1/4 c water. Cover and cook until broccoli has slightly softened, about 5 minutes.

Meanhile, to make sauce, in a small bowl, combine mango nectar, ketchup, lime juice, garlic, cornstarch, chili powder, salt and black pepper. Mix well and set aside.

Mix bell pepper and shrimp to skillet. Stirring often, cook until shrimp are cooked through, about 5 minutes.

Add black beans and sauce, mix well. Continue to cook until sauce is evenly distributed and black beans are hot, about 1 minute.

Serve and enjoy!

Coach's Post Game Conference
I served this over a small bed of rice.

Final Score
It's been a while since I made this, but I remember it being pretty good. The All Star didn't care for it... bet you'll never guess why... wait... did you guess because of the veggies? How did you KNOW that!!??

(this recipe makes 2 servings at about 2 c per serving and without the additional rice one serving is 292 calories)

***Edited - please see label disclaimer in "True Confessions" - 11/7/2013

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Honey Garlic Shrimp and Linguine

Honey Garlic Shrimp and Linguine
Betty Crocker
The Line Up
1 package (9oz) refrigerated linguine
1 TBSP water
1/2 c coarsley chopped red bell pepper
1 bag (1 lb) frozen baby peas, carrots, pea pods and baby corn
1 lb uncooked peeled, deveined medium or large shrimp, thawed if frozen, tail shells removed
1/2 c roasted garlic and herb marinade
1 TBSP honey

The Game Plan
Cook and drain linguine as directed on package, cover to keep warm

Heat water in 12 inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2-3 minutes, stirring frequently.

Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until throughly heated. Serve over linguine.

Coach's Post Game Conference
I wasn't a fan of the Garlic and herb marinade so it put a downer on the whole recipe for me. The All Star - well - guess what... it has vegetables, doesn't it?? The Catcher liked it! :)

**edit - Please see label disclaimer in "True Confessions" - 11/7/2013

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Portobello Lasagna Rollups

Portobello Lasagna Rollups
Cooking Channel
The Line Up
12 whole wheat lasagna noodles (about 3/4 lb)
2 tsp olive oil
12 oz portobello mushrooms, chopped
1/2 tsp salt
4 c easy tomato sauce (recipe follows)
1 (15 oz) container part-skim ricotta cheese
1 (10 oz) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
black pepper
pinch nutmg
1/4 c grated Parmesan
3 oz grated mozzarella cheese (about 2/3 c)

Easy Tomato Sauce:
1 TBSP olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (28 oz) cans whole tomatoes, drained, chopped
3 TBSP tomato paste
1 tsp dried oregano
1 bay leaf
salt and pepper

The Game Plan
Preheat the oven to 375.

SAUCE: In a large pot heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper to taste.

Roll-Ups: Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 tsp of salt. Stir 1 1/2 c of the tomato sauce, and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 tsp salt, a few turns of pepper and nutmeg.

Spread 1 c of tomato sauce on the bottom of a 9x12 inch baking dish. Spread about 2 TBSP of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 TBSP of the mushroom mixture. Roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 c of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, bake for 45 minutes. Uncover and bake for 15 minutes more.

Final Score:
It's been a while since I actually MADE this - but I remember that none of us cared for it much... it wasn't awful, and I'm sure that some of you might love it. I think it just didn't have the flavor I was expecting. With all the ingredients - it was surprisingly bland for our tastes. Not to mention that The All Star made notice of the mushrooms -- you MIGHT remember that the All Star is not a fan of mushrooms... and it had SPINACH in it, which he loves almost as much as mushrooms

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Whiskey Sour Slushies

Ok... so I admit it... I can be a bit of a lush sometimes. And during the summer I definitely enjoy a nice cool drink in the evenings. This has, for several years, been a favorite. Thanks to Mom and a church cookbook! 



Whiskey Sour Slush 

Rock Presbyterian Church Good food Recipes 1981

The Line Up

1 (6 oz) can frozen orange juice

2 (6 oz) cans frozen lemonade

1 1/2 c sugar

2 c strong tea (6-8 tea bags to brew 2 c)

2 c whiskey

7 c water

7-up, Sprite, Sierra Mist - your choice

The Game Plan

Mix orange juice, lemonade, sugar, tea whiskey and water

Freeze at least 24 hours

serve diluted with 7-up

Coach's Post Game Conference

This makes a LOT of slush, but I've found it nice to have in the freezer to scoop out and drink on warm summer nights.

Final Score

HOME RUN!!!!!!!

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