Friday, August 27, 2010

Crockpot Chili Pork Chops **

This is another one that I had in my old files, but I had labeled it as one that we really liked.  It was good, but nothing special.  Definitely not as good as the Creole Pork Chops in Crockpot.  In my mind, they were very similar, but they're really not.  The sauce on this was good, but the meat was really dry.  Dh and I were talking, though, and we really think it would be better with a more tender side of meat.  A pork steak would probably be excellent in it.  Maybe I'll try it again, maybe I won't.  For now, this one's getting demoted to 2 stars.  Sorry, Charlie.  :)

Photo courtesy of Recipezaar

(luckymommyto2boys ~ Amy ~ Recipezaar)

¾ cup chopped onions (I used minced)
3 tablespoons olive oil
3-4 garlic cloves (I used minced)
3 tablespoons Worcestershire sauce
1 ¼ cup water
1 ¼ cup ketchup
1 ½ teaspoons chili powder
8-10 pork chops, bone-in preferred (I used 10 boneless)
salt and pepper

Cook onions in oil until lightly brown.
Add garlic, Worcestershire sauce, chili powder, water, ketchup, salt, and pepper.
Cover and simmer the sauce for 10 minutes.
Arrange pork chops in crock pot, pour sauce over the chops.
Cover and cook on low heat for 6-7 hours.
OP’s notes: I find that the longer you cook them, the more tender they are. I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes (yummy!).

Monday, August 16, 2010

Rachael Ray's Grilled Beer Chicken With Potato Slabs ***

I doubled the recipe on this, since it said it only made 4 servings, and I like to make enough for dh to take some to work for lunch the next day.  That's absolutely wrong.  It's more like 6 servings.  Next time, I'll keep the marinade the same and just add a bit more chicken.  I used boneless/skinless thighs instead of drumsticks, since that's what I had.  The marinade smells divine.  The flavor is wonderful.  I forgot that I would need to cook it longer with thighs than with drumsticks.  I ended up cooking it an extra 10 minutes, but it could have used even longer.  Of course, if I hadn't doubled the recipe, there wouldn't have been more on the grill, so the 10 extra minutes probably would have been fine.  The chicken was so moist and flavorful, though.  I'll be doing that again soon.  The potatoes weren't a keeper for me.  I expected them to crisp up some on the grill, but they never did.  The outer edges were mushy, while the inner circles weren't even completely cooked.  It says to only cook them 3 minutes per side, but I cooked them a total of 15 minutes, and they were still slightly raw.  Next time, I'll skip them and just do baked potatoes.

Photo courtesy of Recipezaar

(luckymommyto2boys ~ Amy ~ Recipezaar)

12 ounces beer, room temperature (can or bottle)
1/2 cup butter, melted and cooled
2 garlic cloves, smashed
1 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more
salt, for sprinkling
6 chicken drumsticks (about 1.5 pounds)
2 baking potatoes
olive oil, for drizzling
lime wedge, for serving

In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
Add the drumsticks, seal the bag and let marinate while you proceed.
Preheat a grill or grill pan to high.
Microwave the potatoes on high until slightly softened, about 5 minutes.
Slice the potatoes lengthwise about 1/4-inch thick.
Drizzle both sides generously with olive oil.
Transfer the chicken and potatoes to the grill.
Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes.
Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
Transfer to a plate and sprinkle with salt.
Serve the chicken and potatoes with the lime wedges.

Wednesday, August 4, 2010

Comforting Smothered Chicken ****


3-4 boneless chicken breasts
2 tsp seasoning salt
1 tsp black pepper
2/3 c flour
½ c vegetable oil
1 small onion, sliced
2 c chicken broth, low sodium

Season flour with salt and pepper and mix well. Coat chicken completely with the seasoned flour. Heat oil in heavy skillet. Add chicken and brown on each side (about 4 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour and continue to stir until onions and flour begin to brown. Add chicken broth and bring to a boil, stir until incorporated and return chicken to the gravy. Cover skillet, reduce heat, and simmer for 20 to 25 minutes until gravy is thick and chicken is tender.