Nathan's Pork Chops

My very picky grand-nephew Nathan once declared these the "best pork chops ever."  I got this recipe from one magazine or another as Cheddar Chicken.  You can use either boneless chicken breasts or pork chops -- works just great.

The baking time is based on 1-inch thick pork chops -- these were custom cut by a local grocery store from a pork tenderloin.  If you use thinner chops, or chicken breasts, cut the cooking time down to 20-25 minutes. 

NATHAN'S PORK CHOPS
  

1 sleeve of Ritz crackers

¾ cup of shredded cheddar cheese

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon garlic powder

1 stick unsalted butter, melted

4 boneless pork chops

Preheat oven to 400 degrees. Line a baking sheet with foil – I use the nonstick foil.

Put the crackers in a large (gallon) zipper bag. Beat them (great tension relief after a frustrating day at the office) until they are crumbs. I suppose you could use a food processor or a blender to do this, but I like to pulverize something once in awhile ;)

Mix the first 5 ingredients in a shallow bowl. (You can use the bag you made the crumbs in, shake-n-bake style, but this seems to work much better when I use a bowl.)

Dip each pork chop in butter, then coat with the cracker mixture, making sure to coat completely. Place on foil-lined baking sheet.

Sprinkle any leftover cracker mixture on the tops of the pork chops. Drizzle any leftover butter along the pork chops. Bake for 35-45 minutes, until golden brown and juices run clear.

Bite-size Cheese Crackers

I won't use the brand name, but you know what I am talking about.  The square cheese crackers that are easy to eat one-by-one, by the handful -- or by the boxful.

When I was working at the call-center for a major pharmacy chain, my coworkers and I were addicted to 'em :)

This is a homemade version of those yummy crackers -- certainly not any lower in calories, but no preservatives.

I got this recipe from cooking ala mel -- mine didn't turn out as bubbly looking as hers, so I am thinking she used self-rising flour, whereas I used all purpose.  I also didn't go the "healthier" route she did -- she used white whole wheat flour, but I just used regular all-purpose flour.  They taste awesome, even if they aren't bubbly -- I'll try self-rising flour the next time (or add baking soda & extra salt to the all-purpose).

In reading her comments, she said that you don't need to shred the cheese if using a food processor -- but I did anyway.  The second batch I used ¾ cup cheddar and ¾ cup pepper jack cheese -- I liked those best.  They didn't turn out too spicy -- just a bit of a "kick".  I will definitely try this recipe with different kinds of cheese.

Cheddar/Pepper Jack Crackers

BITE-SIZE CHEESE CRACKERS

1 ½ cups cheddar (about 6 oz.)

4 tablespoons butter (cold, not melted)

¾ cup flour

¼ teaspoon salt

sea salt, for sprinkling

Preheat oven to 350.

In a food processor, pulse all of the ingredients together until it forms a ball (about 2 minutes). You could do this by hand, using a pastry cutter or two forks.

Place the ball between two pieces of wax paper, and roll it out to about 1/8" thick.

Using a pastry wheel or small cookie cutters, cut into shapes. 

Place on a parchment lined baking sheet about 1/2" apart from each other

Poke each cracker with a fork or skewer so that they don't puff too much. Sprinkle with sea salt, if desired.

Bake for 8-12 minutes (depending on the size/shape of your crackers), until lightly browned on the edges.

Cool on the baking sheet, and store in an airtight container (if they last that long).

Follow @Goddess_of_Yum

Savory Four Cheese Mini-Meatloaves

I started with Kraft Fresh Takes  to make these mini-meatloaves – they mix together in a snap and bake quickly in a muffin tin. I used ground deer, but you can use lean ground beef, ground turkey or ground bison if you want :)

Savory Four Cheese Mini-Meatloaves 

 
1 pound ground deer (or beef, or turkey, etc.)
1 egg, lightly beaten
1 package Kraft Fresh Takes Savory Four Cheese
5 slices mozzarella cheese, each divided into four strips

 Preheat oven to 375. Spray 9 of the cups in a muffin tin with cooking spray.

Mix the first three ingredients in a large bowl, making sure the bread crumb/cheese mix is distributed equally throughout.

Divide into the muffin tin. (Mine made 9 – could be a little more or less)

Bake for 30 minutes, or until done all the way through – internal temp of 160 for deer, beef, bison – not sure of the temp for ground turkey.

Remove from oven and top each mini-meatloaf with two strips of mozzarella, crossed. Return to oven for 5-10 minutes – until cheese is melted.

Herbed Pork Chops

This is a recipe I came up with on my own, just throwing this and that together until it tasted right. I used a cast-iron grill pan to sear these before baking them – what type of pan you use doesn't matter, but the searing seals in the juices, making sure these chops turn out moist. Marinating in balsamic vinegar, olive oil, herbs and salt makes them flavorful. Don't be afraid to play with the herbs – change them around, add less if you think they will overpower your taste buds or add more for a more robust flavor. This recipe calls for 4 chops, but the marinade would easily cover 6. If you need to cook more, just double the ingredients ;)


You need to let this marinate at least 2 hours to allow the flavors to meld, but no more than 24 hours. After 24 hours, it may ruin. I like to let them marinate at least 8 hours.

Herbed Pork Chops

¼ cup balsamic vinegar
 ¼ cup extra virgin olive oil
1 ½ teaspoons dried thyme leaves
1 ½ teaspoons ground marjoram
1 teaspoon rubbed sage
1 teaspoon salt
4 boneless pork loin chops – about 1 inch thick

Mix the first 6 ingredients (I usually just mix it in my measuring cup) and brush generously on both sides of the chops. I also brush some on the bottom of the container I will be placing the meat in while it is marinating. Place in a covered container, and refrigerate at least 2 hours.

 Preheat oven to 350. Line a baking sheet with foil – I use the nonstick foil, but if you don't have that, spray your foil with cooking spray.

 Heat a skillet, grill pan or whatever pan you need to use over medium high heat. Sear chops on both sides for about two minutes.

Transfer to your foil-lined baking sheet.

 Bake for 20-25 minutes or until juices run clear. Enjoy!! (I served mine over rice.)

Chocolate Surprise Cookies

Not sure where I got this recipe from....I cut it out of something lol.  These are great warm.  Can't enjoy them fresh from the oven??  Just warm in the microwave for a few seconds.

Chocolate Surprise Cookies

¾ cup ( 1 ½ sticks) butter, softened

1/3 cup firmly packed light brown sugar

1 ½ teaspoons vanilla extract

1 ½ cups all-purpose flour

1/8 teaspoon cinnamon

25 Hershey Kisses – unwrapped

1 ½ tablespoons confectioners' sugar

¾ teaspoon unsweetened cocoa powder

Preheat oven to 350 degrees.

Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer until light and fluffy. Add the vanilla.

Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.

Shape the dough into 25 1-inch balls. Flatten each ball into a 2-inch round. Place the rounds 1 inch apart on ungreased baking sheets – as usual, I used baking parchment – I love the stuff!! Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

Combine the confectioners' sugar and cocoa in a small bowl. Sprinkle over the hot cookies. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

HINTS
To sprinkle the confectioners' sugar mixture evenly over the cookies, put it in a shaker and sprinkle it over the cookies.  The warm cookies will absorb the sugar, so you may wish to sprinkle them again later.

Take advantage of the many different flavors Hershey Kisses come in.  Pop in whatever you like and, if you prefer, omit the unsweetened cocoa powder. Follow @Goddess_of_Yum

Banana Cream Pie Cookies

These are oh so banana-y. I adapted the White Chocolate Raspberry Cheesecake recipe from Bakergirl – her blog. I got the inspiration when I saw this muffin mix:

I had never seen banana muffin mix without walnuts.  I got to thinking – banana, cream cheese, white chocolate chips – sounds like banana cream pie!!

They make a very soft cookie. Be sure to keep the balls of dough small – about one inch – to keep the cookies from spreading out and becoming thin.

2 (7-ounce) boxes Jiffy banana muffin mix

4 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

1 small ripe banana, mashed up 

1/2 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips 

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, banana, and brown sugar, until just combined. Add the eggs one at a time, beating well after each addition. 

Add the muffin mix and using a wooden spoon, mix until incorporated. Stir in the white chocolate chips and place in the refrigerator to chill for at least 2 hours. 

Preheat oven to 350°F. 

Lightly grease baking sheets (or do as I do and use baking parchment) and roll dough into one-inch balls Place 2-inches apart on baking sheet. 

Bake for 10-12 minutes, until just turning golden around the edges.

Cool five minutes on baking sheet before removing to wire racks to cool completely.

Individual Lasagna Ramekins

I made individual ramekins of lasagna – this allows for endless customizing – even a version for my pesky pescatarian nephew! :) I got the idea while watching an episode of Diners, Drive-Ins and Dives.

I made the pasta from scratch – really a simple recipe --  used lots of cheese and jarred pasta sauce. Yes, I know – pasta from scratch and Ragu – but that's just how I roll. I made the pasta dough, and while it was resting, prepped everything else. The baking time is cut in half, because the smaller dishes cook faster. I used 14-ounce ramekins I picked up at Walmart. I served this with a salad and some easy to make garlic Parmesan rolls – Garlic Parmesan Knots

The following will make eight servings

For the pasta:

3 cups sifted flour

4 eggs

5-6 tablespoons olive oil

I used my stand mixer with the paddle attachment on the lowest speed to mix the above ingredients until a very thick (almost like play-doh) dough formed. I kneaded it for 10 minutes by hand, then wrapped it in plastic wrap and put it in the fridge to rest for an hour.

I rolled small bits by hand (I don't have the handy dandy pasta attachment for my mixer – YET) to the desired thickness (think of a lasagna noodle – a little bit thicker than that) and cut out 12 circles. I rolled each one by individually – a lot less effort that way to get to the desired thickness. For the ramekins I was using, a Tupperware onion keeper cut out perfect-sized circles.

For the lasagna:

1 pound ground round

1 pound ground Italian sausage (or you can use 2 pounds of ground round seasoned with some Italian seasoning & garlic)

2 24-ounce jars of your favorite pasta sauce (I used about 1 ½ jars) or about 4 ½ cups of your homemade tomato sauce

5 cups shredded mozzarella

1 cup grated Parmesan

15 ounces ricotta cheese

1 egg

2 cups of chopped up veggies (I used sliced yellow squash, green peppers and mushrooms)*

1 tablespoon Italian seasoning*

½ teaspoon garlic powder*

2 tablespoons butter*

2 tablespoons olive oil*

*I used these to make the meatless version for my nephew – if you just are making the traditional type, you can omit these.

Preheat oven to 400 degrees.

Brown the ground round and sausage until done. Drain well. For the meatless version, toss the veggies with the Italian seasoning and garlic powder. Melt the butter with the olive oil in a skillet. Sautee the veggies until tender.

Beat the egg and mix in with the ricotta cheese.

In each ramekin, spread a little sauce in the bottom. Layer meat (or veggie) mixture. Add a couple tablespoons of sauce. Place one pasta circle in the ramekin, cover with sauce. Divide the ricotta between all the ramekins, then add mozzarella to each. Add another meat (or veggie) layer, followed by sauce. Add the other pasta circle, covering it with sauce, then meat (or veggies), more sauce and mozzarella. Finish off by sprinkling Parmesan on each ramekin. Cover each ramekin with foil, making sure it doesn't touch the cheese.

Bake for 30 minutes, then remove foil and return to oven for 10-15 minutes until cheese starts to brown. Allow to set for 15 minutes before serving.