Grandma’s Pork Chops in Mushroom Gravy

 


INGREDIENTS

1 tbsp butter..

(1) clove garlic, pressed..

(6) pork chops..

(1) pinch salt and pepper to taste..

1 (8 oz) can mushroom, drained..

1 cup dry sherry..

1 (10.5 oz) can beef broth..

2 tbsp cornstarch..

2 tbsp water..


INSTRUCTIONS

-Preheat the oven at about 350 ° F (175 ° C).

-Melt the butter over moderate heat in a broad skillet. Add the garlic, saute until it is fragrant. Season the pork chops with salt and pepper, then fry them in the skillet until browned on both sides, about 3 minutes. Move the pork chops to a Dutch oven or baking pan..

-Pour the mushrooms with the pork drippings and garlic into the skillet, then whisk in the sherry and beef broth, removing any bits of pork stuck to the pan. Bring to simmer, then pour over the pork chops in the baking pan, cover with an aluminum foil or a lid..

-In the preheated oven, bake it for 45 minutes, then remove the cover or foil and start baking for another 15 minutes. Move the chops from the pan to a serving platter, and put the platter over medium heat on the stove. Whisk the cornstarch and water together. When the juices in the pan start to boil, slowly stir in the cornstarch mixture and cook for about 2 to 3 minutes until thickened. Spoon the sauce over the chops, serve..

enjoy!!!

SLOW COOKER TACO SOUP




INGREDIENTS

1 lb. ground beef, Cooked.

1 Large Onion, Chopped (Sometimes I cook this along with the beef, and sometimes I leave it out, it just depends on what kind of mood you’re in, really.).

1 Can Pinto Beans..

1 Can Kidney Beans,

1 Can of Corn (But you can totally leave this out if you hate corn. I am so not a corn lover, but everyone else in my family loves it, so I always leave it in.).

1 Can Ro-Tel (Really any spicy diced tomatoes with chilies will do, but I always just use Ro-Tel, because that is what my mom used to use.).

1 Can Diced Tomatoes. (I usually get a big ‘ol can for this if I am having lots of people, or I just use a smaller can if it’s only the fam.).

1 Packet Taco Seasoning Mix.

1 Pack Ranch Dressing Mix. (This is the secret ingredient that gives the soup it’s special zing! Don’t leave this out unless you want blah soup.).

1 1/2 Cups Water,


INSTRUCTIONS

-Brown your meat. (This is the part where you can add in the onions or not.)

-Open all the cans and dump everything into your crock pot. Juice and all.

-Let it sit on high for an hour or two then turn it down to low and you have the best darn crock pot enjoy!!!

Melt – In – Your – Mouth Shortbread


 Melt – In – Your – Mouth Shortbread

INGREDIENTS

– Butter: 1 cup (softened)..

– Confectioners’ sugar: 1/2 cup..

– Cornstarch: 1/4 cup..

– All-purpose flour: 1 1/2 cups..

INSTRUCTIONS

1. Before you begin, put the oven to preheat to 375 degrees F (190 degrees C)..

2. Using an electric mixer, whip butter until fluffy and please stir in together the confectioners’ sugar, cornstarch, and flour..

3. Immediately beat on low for 1 minute. After that, beat on high for 3 to 4 minutes.

4. Make sure to drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet..

5. Alright now, bake in the preheated oven for 12 to 15 minutes, or until the edges are brown, but not too much. To finish, cool on wire racks..

good luck!

Patty Melts With Secret Sauce



 Patty Melts With Secret Sauce

INGREDIENTS

1½ pounds ground beef..
2 teaspoons Worcestershire sauce..
1 teaspoon kosher salt..
½ teaspoon ground black pepper..
12 slices sourdough bread..
½ cup Secret Sauce..
3 medium Vidalia onions, thinly sliced..
6 slices Cheddar cheese..
8 tablespoons unsalted butter..
Secret Sauce:
¼ cup Dijon mustard..
¼ cup mayonnaise..
1 tablespoon barbecue sauce..
½ teaspoon hot sauce..
In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days..

INSTRUCTIONS

In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties..
In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes..
In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties..
Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed..
good luck!

BIGGEST LOSER BANANA BREAKFAST SMOOTHIE


 

BIGGEST LOSER BANANA BREAKFAST SMOOTHIE

INGREDIENTS 

1 banana, medium, sliced..

1 cup skim milk..

3/4 cup nonfat vanilla yogurt..

1/4 cup pineapple juice..

1/2 tablespoon honey..

INSTRUCTIONS

Add all ingredients to blender. Process the bananas, milk, yogurt, juice and honey until

smooth. Serve immediately.

Makes 4 Equal Servings

Per serving: 89 calories, 5 g protein, 16 g carbs, 1 g fat

good luck!

WHITE BEAN AND HAM HOCK SOUP


WHITE BEAN AND HAM HOCK SOUP

INGREDIENTS

1 pound of dried northern beans..

1 tablespoon of extra virgin olive oil..

1/2 cup chopped yellow onion..

2 garlic cloves, peeled and chopped..

7 cups of high-quality or homemade chicken or turkey broth..

1 smoked pork..

1/2 teaspoon kosher salt..

1/2 teaspoon black pepper..

1/2 tablespoon chopped fresh oregano..

1 tablespoon chopped fresh parsley..

INSTRUCTIONS

Rinse and sort the beans to remove any residue. Soak the beans in a large amount of cold water overnight. You can also soak quickly instead of overnight. For a quick soak of beans, place the washed and sorted beans in a large saucepan or Dutch oven. Cover with 2 inches of water.

Bring to a boil over a high heat; Once it boils, turn off the heat and cover. Leave for an hour, in a large saucepan or Dutch oven, heat the oil over a medium-low heat. Add onion, garlic and a pinch of salt.

Fry the onion until soft and translucent for about 5 minutes, then strain the soaked beans in the water, then add the onion broth, pork veins, salt and pepper and bring to a boil over high heat. Once it boils, reduce the heat, let it simmer and cover.

Simmer for 30 minutes, then add the beans and cook over low heat for an hour and a half to two hours without a cover until the beans are soft. 5 minutes before the beans are done, add the oregano and parsley and stir.

Remove the pork from the shank of the pork, chop it, and put it back into the stew, if desired. Taste and add any salt and pepper if needed. Serve warm.

good luck!