Boneless Pork Chops
These pork chops are very moist, which ever method you use. The recipe is very simple, but amazingly satisfying. I love to serve it with either skillet potatoes, or mashed potatoes & corn or green beans. It doesn't need gravy but with the mashed potatoes it is good to have some.
Nowadays I usually cook this with our George Foreman type grill for speed and ease. It gets hard to make this on the grill for more than 4 people.
The chops come out really juicy, which usually on the grill is difficult to accomplish. My Uncle gave me the tip of wrapping the meat in tin foil this way to keep the meat juicy. Thanks Uncle!
Ingredients:
- Boneless Pork Chops (4-6)
- McCormick Lemon and Herb Seasoning (if you can not find this you can use a lemon pepper, or better yet, squeeze the juice of lemons over both sides of the pork chops. Sprinkle the zest of the lemons, dried parsley & oregano onto both sides also)
Directions:
- For Both Methods: Sprinkle the Lemon & Herb Seasoning over both sides of the pork chops (make sure to pat the seasoning into each side)
- Method 1: Place into a George Foreman grill (or equivalent style indoor grill) and cook until done (usually 8-10 minutes)
- Method 2: Wrap up seasoned pork shops in tin foil very tightly (but make sure there is room for the pork chop to move. But make sure the seams are wrapped tightly)
- Cook on either gas or charcoal grill and flip every 5-6 minutes (to prevent burning) until done. I like to cook mine for 25-30 minutes on the second tier of my gas grill.
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Chicken Enchalasagna
This dish is one my mom made up when I was a kid. I have changed it over the years a little to suite my personal tastes. Thankfully my family enjoys it as well.
This dish is very filling and there is no need to add anything else to eat with it, but I guess as a compliment re fried beans or Spanish rice might be good sides. Sometimes I like to add some shredded lettuce to it when I serve it up.
It makes GREAT leftovers either cold or hot. (microwaving is just fine for re-heating). I love this dish because it feeds a lot and there is always leftovers for work lunches.
You will also most likely have left over cheese and tortilla's, but that is not a bad thing.
ENJOY!
Ingredients:
- 6 lbs of chicken (boneless skinless breast is the best)
- 1 28oz can of Hot or Mild La Victoria Red Enchaida Sauce (or sauce of your choice)
- 24-32oz of Colby Jack Cheese (grated)
- 12oz of Queso cheese (grated)
- Flour Tortilla's
- Butter or Margarine
- Boil to cook chicken, then drain and shred
- Add sauce and re-heat (I like to let it sit for 30mins to really flavor the meat before re-heating)
- In a 9 x 11 inch pan butter the sides and bottom, then put a layer of tortilla's in the pan so it will go above the sides of the pan & cover the entire pan
- Add a chicken layer, making sure to cover the entire pan, then add some of both kinds of cheeses (once cheeses are grated I just mix them together)
- Add another layer of tortilla's (but not where it goes over the sides)
- Repeat with chicken and cheese
- One more layer of tortilla's, chicken, but make sure this layer is fully covered with cheese as this is the last layer
- Bake in a 375 degree oven for 10-15 minutes. You are looking for the outer tortilla's to be firm and the cheese to be fully melted. Let cool for 5 minutes or so, then cut and serve.
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Skillet Potatoes
A classic camping dish brought back to the home. Whether you use a iron skillet or a frying pan, you won't go wrong. It is a great compliment for breakfast, steaks, pork chops, bbq anything. Very simple to make & very tasty makes it a hit for the whole family.
This can be adjust with so many other ingredients that anyone, anywhere & at any time can enjoy them to your taste. Here is how it is all done.
Ingredients:
This can be adjust with so many other ingredients that anyone, anywhere & at any time can enjoy them to your taste. Here is how it is all done.
Ingredients:
- Potatoes of choice (red skinned or russet are best)
- Butter or margarine (either is fine)
- Garlic & Herb seasoning
- Red Robin seasoning
- Fresh Ground pepper
Directions:
- Cut Potatoes in half then slice to about 1/8 to 1/4 inch thickness (thickness is up to personal choice)
- In a bowl mix potatoes with garlic & herb seasoning, red robin seasoning & fresh ground pepper. All seasonings are done to taste
- Melt butter or margarine in a frying pan. Add potatoes when melted and cover. Stir often until cooked through (if need you can add more butter or margarine if need to prevent sticking)
