Honey Pecan Porkchops and Sweet Pepper Rice

MMMMM......I don't know where the recipe came from but it is a hit with the whole family!

1 1/4 pounds boneless pork loin
1/2 cup flour
salt and pepper to taste
2 Tbsp. butter
1/4 cup honey
1/4 cup chopped pecans

1.  In a shallow dish, mix together flour, salt, and pepper.  Dredge pork cutlets in flour mixture.
2.  In a large skillet, melt butter over medium high heat.  Add chops and brown both sides.  Cook through and transfer to a plate.
3.  Mix honey and pecans into the pan drippings.  Heat through stirring constantly.  Pour sauce over cutlets.

I often serve these with sweet pepper rice!  This rice is a recipe for two so I usually double it.

Sweet Pepper Rice
1/2 cup uncooked long grain rice
1 clove garlic
1 Tbsp. butter
1 cup chicken broth
1/4 cup each chopped green and red pepper
1/2 tsp. oregano
1/8 tsp. salt
pinch of pepper
minced fresh parsley (I usually leave out the parsley if I don't have any on hand)

Saute rice and garlic in butter.  Add broth and bring to a boil.  Reduce heat and add remaining ingredients (except the parsley). Simmer covered until rice is tender.  Sprinkle with parsley.

Bar-b-que Beef

I really do not know where this recipe came from.  My mom used to make it all the time and she served it over pasta (linguine or fettuccine I think).  I prefer to serve it over rice so I usually double up the sauce so there is lots of extra.

2 lbs. round steak
2 Tbsp. oil
1 clove garlic, crushed
1/2 cup vinegar
1 Tbsp. brown sugar
1 tsp. paprika
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
1/2 cup ketchup
1/4 cup water

Cut beef into slices 1/2" wide, across the grain.  Heat oil in a large, heavy skillet and brown meat strips slowly.  Combine all remaining ingredients and pour over browned meat.  Bring to a boil.  Turn down heat and simmer 1 1/2 hours or until meat is very tender.

*I usually just used beef stewing meat from the store as it is already cut and ready to go.  I have also started making this in my slow cooker and it comes out so wonderfully tender.  I just throw all the ingredients in the pot and cook it on low for 5-6 hours and it is soooo yummy!

Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne

2 tsp. olive oil

3 shallots, chopped

1 boneless skinless chicken breast (about 225 grams) cut into small cubes

3 cloves garlic, minced

1 tsp. dried italian herb seasoning

1/4 tsp. salt

2 jars (170 ml each) marinated artichoke hearts, drained and chopped

1/2 cup grated parmesan cheese

1 tsp. grated lemon zest 

1/4 cup lemon juice

1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

Buttermilk Scones

Buttermilk Scones
2 cups flour
1 Tbsp.  sugar
1/4 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. baking powder
5 Tbsp. shortening
3/4 cup plus Tbsp. milk (to sour add 1Tbsp. vinegar)

This recipe did not come with baking directions.  I cooked mine at 350 until they were nicely browned top and bottom.

My 8 year old made these for the fair and won second place.  These are really yummy with some berries and whipped cream.

Caesar Salad Dressing

Caesar Salad Dressing
1 cup mayonnaise
1 cup golden Italian dressing
2 cloves garlic, crushed
1/2 cup parmesan cheese

Will keep for up to a month in the fridge