Apple Pork Chops

Hey everyone! Here is an easy recipe that my friend Cat made for me one night. She got it from Kraft foods. It is so easy and very good! I have never liked anything by Stove Top Stuffing. EVER. But when I had this... I changed my mind. All the flavors go so good together!! Give it a try...

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 can  (21 oz.) apple pie filling

6 boneless pork chops (1-1/2 lb.), 3/4 inch thick (can substitute chicken breasts)
Pepper/Garlic powder or any seasoning for chops

Preheat oven to 375ºF.
Prepare stuffing as directed on package. Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops (seasoned) and stuffing. Cover and bake 40 min. or until chops are done (160ºF), uncovering after 30 min.

Honey Garlic Pork Tenderloin

This recipe came from Mardi Gras to Mistletoe by the Shreveport Jr League (my favorite cookbook ever). I really liked this recipe. It was different and it had a good flavor!!! We had friends over when I made this and they were VERY impressed. I really like pork and it can be made so many ways. So I try to make it as many ways as possible. This recipe called for simple ingredients that you usually have on hand. I used the bottle lemon juice and it was just fine... I served with cabbage, Zatarain's long grain wild rice (which is my favorite!) and bread. I don't have a roasting pan so I took pan (deeper than a regular cookie sheet) and place a rack over it. It fit right on top so it was basically the same concept. Broiling this pork really adds great texture to it. I loved how it had a little crunch to it. Now on to the recipe...


Marinade and Pork
1/2 c Creole mustard
1/2 c honey
2 T lemon juice
8 garlic cloves, minced
2 t salt
2 t pepper
2 lbs pork tenderloin


Honey-Creole Sauce
1/2 c Creole mustard
1/3 c mayo
1/4 c honey
1 T lemon juice
1/2 t pepper


Marinade and pork: Mix the creole mustard, honey, lemon juice, garlic, salt/pepper in a large shallow dish or sealable heavy-duty plastic bag. Add the pork and turn to coat. Cover or seal tightly and marinate in the refrigerator for 3 to 10 hours, turning occasionally; drain.


 Place the pork on a lightly greased rack in a foil-lined roasting pan. Broil 6 inches from the heat source for 5 minutes (I broiled for a little longer and I turned the pork; just watch it). Roast at 425 degrees for 15 minutes or until a meat thermometer inserted in the thickest portion registers 160 degrees (I found that it took closer to 25-30 minutes but this is depend on the size of pork loin). Let stand for several minutes before slicing.


Sauce: Mix the creole mustard, mayo, honey, lemon juice and pepper in a bowl until of a sauce consistency. Serve the sauce with the pork.

Happy Thanksgiving!!!

Well the time has come. It seems the holidays always seem to sneak up on me. But year after year I can't wait to eat all the delicious foods that are full of flavor, spices, and the ones that give the true meaning to the word casserole but most of all.... I can't wait to cook/eat foods that are made with love so friends and family can gather to give thanks for each other and everything we have. I am always so thankful for my life and take in the moment no matter what time of year but when everyone comes together to do the same... it means so much more!! So when people gather.... food must be served!! I wanted to do a thanksgiving blog to give y'all ideas on new ways to make the same classic dishes. All of the casseroles are from Lee's mom, Mrs. Virginia or MeMe. She has THE BEST thanksgiving dinner I've ever eaten... Well with my dad's fried turkey, it would be complete but her baked turkey is pretty much the best. I am going to try and cook it with her this year so I know what her secret is to making it so juicy. As well as her dressing... omg my mouth is watering thinking about it!!! YUMM!! With that being said, let's get to the food!


Cranberry Pork Loin

The best thing about this dish??? Throw it in the CROCK POT my friends!! So easy to impress with a slow cooker. My friend, Cat, text me the other day with a few crock pot recipes and one was her cranberry pork loin. I made it last year but completely forgot about it. I looked at a couple recipes online too so I mixed all of them together to make my own.


1 (3-3 1/2 lb) pork loin roast (I used two medium size ones since I was cooking for more people... Go to Sam's for a good selection)
5 T oil, divided
1 package of dry onion soup mix
ground pepper
1 1/2 t garlic powder
8 garlic cloves (optional; I cut each clove in 1/2)
1 can of whole cranberry sauce
1 can jellied cranberry sauce (I used 2 of these since I had 2 pork loins)
cinnamon
nutmeg


Using a strainer, separate dried onions from the dry powered; place the dry onions in a small bowl aside.
Heat about 3 T of oil in skillet over medium heat. Rub the roast all over with 2 T of oil, onion soup powder, pepper, and garlic powder. Brown roast on all sides; remove and allow to cool enough for handling.
Make small slits all over the roast and stuff with garlic cloves. Place roast in the slow cooker. In a bowl, mix the cranberry sauces, dried onions, sprinkle of cinnamon and nutmeg. Pour this mixture over the pork.

Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Internal temp should be at least 160 degrees.



Broccoli and Rice Casserole

This is my go to dish when it comes to gatherings during the holidays. If it's at work or friends house, this is ALWAYS a hit!! I had to write this recipe down and make 6 or 7 copies last year. It's just good. You can always add chicken to it and make it your main course. When I'm in a hurry sometimes I'll use seasoning blend for the veggies and it's just as good.


1 stick of butter
1 onion, chopped
1 celery stalk, chopped
1 pkg of frozen chopped broccoli
1 can cream of chicken
1 cup of grated cheese or 1 small jar of cheese whiz (I use the cheese whiz)
1 1/2 cups cooked rice (I use 2 boil in the bags)
Tabasco to taste
salt/pepper to taste
bread crumbs

Preheat oven to 350. Start the boiling process of rice. In a large skillet, saute the onions and celery in butter until the vegetables are clear. Cook broccoli according to pkg; drain well. Mix broccoli with soup and cheese; add to celery and onions. Stir in rice; season and mix well. Put into a greased casserole dish; top with bread crumbs. Bake 45 minutes. Can be mixed ahead and frozen.




Sweet Potato Casserole

OK now really folks..... I can't tell you how many people are scared of yams. Either it's just the name or something your great aunt used to make that made you resent them for life. It is time to get over your fears... and it can be done with this dish!!! The picture really doesn't do it justice! A little true life story for you.... My dad and sister have NEVER EVER eaten sweet potato casserole at thanksgiving. I would b/c my aunt made the one with the big marshmallows and I loved that. I made this last year for my family. Laura and dad were the first to go back for seconds on this one. The ones who HATE yams! Yeah... so that should tell you a little something about this dish. And let me tell you... the topping of this dish is the best kept secret. It is crunchy pecan sugar heaven. Just try it.

3 cups of sweet potatoes, mashed
1/2 butter, melted
1/2 cup sugar
2 eggs beaten
1/3 cup milk
1 t vanilla

Mix the above ingredients together and put in a casserole dish.

Topping:
1/3 c butter, softened
1 c light brown sugar
1/2 c flour
1 c chopped pecans (optional)

Mix and sprinkle on top of sweet potatoes. Bake at 350 for 20-25 minutes. Can be made ahead and frozen.




Green Bean Casserole

I can't believe I'm giving this secret away.... It is always a hit and I get asked "what is different about this green bean casserole?!" Well lady and gents... it's all in the cheese. Libby made this one time and I've made this way ever since. I like to make it when we have steak, chicken, or any dish. Not just during thanksgiving. I don't think I could go all year without this one.

2-3 cans of green beans
1 can of cream of mushroom soup
1/2 of a small pkg of Velveeta pepper jack cheese
Milk (I don't usually measure so I'd say 2/3 a cup.... You want a thick soupy mixture)
Few splashes of Worcestershire
garlic salt
pepper
Fried onions


In a saucepan, melt cheese, soup, milk, Worcestershire, garlic salt, and pepper. Pour drained beans into a casserole dish. Add melted mixture of over top of beans. Bake at 350 for 25-30 minutes. Add friend onions and cook until browned