San Fran Chops

I haven't ever really like Pork Chops but this one is amazing, we all really like it. Well I guess except for Cora who sometimes doesn't like rice but other than that its a hit :) And it is a slow cooker recipe so yahoo!

San Francisco Chops {Slow Cooker}

Yield: Serves 4-6

• 2 tablespoons extra-virgin olive oil
• 4 pork chops, about 1-inch thick
• Salt and pepper for seasoning
• 2 cloves garlic, finely minced
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup low-sodium chicken broth
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Hot Cooked Rice, for serving

Directions

1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
2. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
3. Serve the tender chops over rice and garnish with green onions, if desired.

White Bean Chicken Chili

So probably most of my posts will be links to Mel's Kitchen Cafe cause everything there is fantastic.

We had this one last night and it was real good

White Bean Chicken (or Turkey) Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
• 2 cups cooked, diced chicken (or turkey)
• 2 cups chicken broth
• 3/4 cup salsa (I use Pace Chunky Medium)
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1 1/2 cups shredded mozzarella cheese

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes.
2. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Chili's Copycat Cajun Chicken Pasta

Here is a recipe that we love here in Colorado :) I feel cheesy writing this so here is what we are having for dinner tonight. :)

Love you all

And here is a good luck to this blog 

Ingredients

• 2 chicken breasts, boneless skinless
• 4 teaspoons cajun seasoning
• 4 tablespoons butter or 4 tablespoons margarine
• 3 cups heavy cream
• 1/2 teaspoon lemon pepper seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 8 ounces penne pasta, cooked and drained
• 2 roma tomatoes, diced
• 1/2 cup parmesan cheese, fresh shredded, to taste

Directions

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!