September Pork Chops Kymberly Stoddard

Amazing Marinade Pork Chops

September 2012, Kymberly

I found this recipe online and I was so excited to do it for freezer meal. My kids were getting anxious for me to cook up the Pork Chops immediately!  It was super easy to put together (which I needed this month). 

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 6-8  pork chops  I let it marinade for awhile, but you will want to let it marinade longer in the fridge. To prepare from the freezer, let thaw and then grill or bake. I have a hard time getting pork chops to stay tender when baking, so I always prefer to grill. 

Enjoy! 

 

Kymberly Stoddard

Blueberry French Toast

14-16 slices of bread (crusts can be removed if desired)
4 - 8 oz of cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 c milk
1/3 cup maple syrup or honey

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 c blueberries
1 T butter

Cut or tear bread into 1 inch cubes. Place half of the bread cubes in an oiled 9 x 13 inch dish. Cut cream cheese into 1 inch cubes and place over bread. Top with the berries and remaining bread. Beat eggs well, then stir in milk and syrup or honey. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar, cornstarch and water. Boil mixture for 3 minutes on medium heat, stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter. Serve sauce over individual portions of the toast.

For freezer meal: thaw freezer bag with egg mixture and pour over the ingredients in the 9x13 pan. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. Microwave the blueberry syrup and pour over individual portions of the toast.

Side dishes: Sausage, bacon, fruit salad

Barbeque Chicken Pizza

1 loaf French bread
barbeque sauce
Ranch dressing
grilled, diced chicken
shredded cheese

Optional: diced green peppers, onion

Directions:
Slice bread.  Spread Ranch dressing.  Add chicken, barbeque sauce, and optional toppings.  I always dilute the barbeque sauce so that I can drizzle it on the pizza - I prefer the taste of a thinner sauce.  Add cheese.  Bake at 350 degrees until cheese is bubbly.  

I adapted this recipe from pizza served at a Pampered Chef party I went to years ago.  For some reason, men LOVE this pizza!! You'll have to let me know if yours does!  :) :) 

September Sweet Pork Angela Rydalch

Sweet Pork Cafe Rio Style

2 Jars Pace Picante Sauce Medium
2 Can's Coke
2 Cups Barbecue Sauce
2 Cups Brown Sugar
5-6 Pounds Pork Loin

Place pork loin and water to cover 3/4 of it in a crock pot on high for 5 hours. Drain water and shred. Put remaining ingredients in and cook for 4 more hours. We like to use this on tortillas to make salads or burritos.

Mom's Meat Loaf

1 1/2 lbs. hamburger
2/3 cup bread crumbs or crushed crakcers
1 cup milk
2 eggs
1/4 cup onion
1 tsp. salt
1/4 tsp. pepper

Shape into 2 loaves and place in baking dish.  Top with sauce.

Sauce: (I usually double this because I like extra)
1/2 cup ketchup
3 Tbsp. Brown Sugar
1 tsp. dry mustard
1/4 tsp. nutmeg

Mix together and spread over meat loaves. Bake uncovered at 350 for 60 to 90 minutes.

Freezer directions:
Thaw in refrigerator and bake as directed.

Sides:  We love this with baked potatoes and a green salad.  Perfect for Spud Harvest!!

SEPTEMBER

Okay ladies - for September I am looking at making wonton tacos.  Waiting to see if it will be hamburger or chicken.  Also, do we need a place to meet for this exchange?  I am happy to volunteer my yard.  I know Kym and Angela will be in the middle of a hike. ;)
Let me know.

Jackie

Johnny Carino's Bowtie Pasta

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, add heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)

P.S.  This is a repeat but it was a while ago Becky made this and we were craving it again!!  Thank you for all the fabulous meals.

Freezer Directions:  Thaw the sauce and reheat on stove.  Cook pasta, drain pasta, and toss with the heated sauce.  Serve with veggies or a salad with breadsticks on the side:)