Smothered Pork Chops

Smothered Pork Chops

4 large pork chops, bone in, about 1 inch thick
1 tsp poultry seasoning
salt and pepper to taste
2 Tbsp oil
1 Tbsp butter
1 large onion, sliced
4 cloves garlic, minced
1 Tbsp flour
1 1/2 C chicken broth
1/4 C buttermilk
1/4 C water

Season pork chops on both sides with poultry seasoning, salt and pepper. Heat oil in a skillet and brown pork chops on both sides. Remove pork chops and set aside. Remove any cooking oil from the skillet. Add butter to the skillet. Turn heat to medium and add onions, browning slowly for about 15 minutes. Add garlic and cook for about 1 minute more. Add flour and cook for about 2 minutes more. Pour in chicken broth, buttermilk and water. Simmer for about 15 minutes. Add pork chops back into the skillet, turn heat to low and let simmer for  about 10 minutes before serving.

Broccoli Beef

Broccoli Beef 

1 Tbsp oil
1 lb. beef, sliced thinly and cut in squares
1 med. onion, quartered and sliced
1 C sliced carrots
1 lb. broccoli, cut into florets
2 cloves garlic, minced
2 tsp.  chopped ginger
red pepper flakes, to taste
1 tsp sesame oil
1 Tbsp soy sauce
1 C oyster sauce
white rice, cooked and kept warm
Chopped green onion for garnish if desired

Heat oil in a wok or large skillet, add beef and stir fry until no longer pink, add onion and carrot and stir fry until softened, add broccoli and place a lid on the pan for about 5 minutes to steam the broccoli to tender crisp.  Add sesame oil, soy sauce, red pepper flakes and oyster sauce. Stir to combine and heat until bubbly. Serve over rice and garnish with chopped green onion.

Chili Spaghetti

Chili Spaghetti

 2 lbs. ground beef
1 (28 oz) can crushed tomatoes
1 tomato can of water
1 (14 oz) can chili beans, undrained
1 (14 oz) can kidney beans, drained and rinsed
2 packets chili seasoning

1 (8 oz) pkg spaghetti, cooked and kept warm

Garnishes as desired such as shredded cheddar cheese, diced onion and sour cream

Brown ground beef in a large skillet. Drain off any fat. Add crushed tomatoes, water, beans and chili seasoning. Stir well and simmer over low heat for about 20 minutes or until bubbly and thickened. You may choose to simmer longer, depending on how thick you enjoy your chili. Serve over spaghetti with any garnishes desired.

Chicken and Dumplings

Chicken and Dumplings

1 whole chicken (about 3-4 lbs)

Salt to taste (for chicken)

3 chicken bouillon cubes

2 ½ C frozen mixed vegetables

2 C flour

1/4 C shortening

1 egg

1/2 tsp salt (for the dumplings)

1/2 to 3/4 C chicken broth (cooled)

Place the chicken and salt in a large pot, add enough water to just cover the chicken, and let simmer for about 1 hour or until cooked through. Remove the chicken and debone, breaking the meat apart. Remove 3/4 cup of the liquid and set aside for the dumplings. To the water remaining in the pot, add the 3 bouillon cubes and bring to a medium high boil. Return chicken meat to the pot along with the vegetables. In a bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, but don’t add any more than you need. (If you add too much broth, just add more flour). Flour a surface on which to roll the dough. Roll the dough to about a 1/8 inch thickness or less. With a knife, slice the dough into long strips about an inch wide and 2-3” long. Pick up the strips one at a time and add to the boiling broth. After adding some of the dumpling dough, the boiling broth will start to slow in its boil. Stir gently as you add the dumplings so that they don't stick together or stick to the pot. After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes; turn the heat off, cover the dumpling pan, and let sit for 20-30 minutes before serving.

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