MARINATED
CHICKEN BREASTS BROILED
WITH BACON AND CHEESE
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready
In: 1 Hour and 20 Minutes
Makes 4 servings
Ingredients:
4 skinless, boneless
chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions:
1. Place chicken in a
glass dish or bowl; poke with a fork several times, then pour
Worcestershire sauce in and turn to coat. Cover dish or bowl
and refrigerate for about 1 hour.
2. Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain,
and set aside.
3. Heat butter in a small skillet
over medium heat. Add mushrooms, and saute for about 10 minutes,
or until soft; set aside.
4. Preheat oven to Broil.
5. Remove chicken from marinade
(discard any remaining liquid), and broil for about 5 minutes
each side. When chicken is almost finished, top each breast with
2 slices bacon, then cheese. Continue to broil until cheese has
melted, then remove from oven. Serve with mushrooms and salad
dressing for topping.
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for this recipe page.
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CROCK
POT BEEF POT ROAST
Prep Time: 5 Minutes
Cook Time: about 10 Hours
Ready In: about 10 Hours
Makes 4 servings
Ingredients:
3 pound beef chuck shoulder
pot roast
2 large onions
3 large bell peppers
1 package beef mushroom DRY soup mix
1 pound baby carrots
1 pound green beans
Directions:
1. Peel and cut the onions
into quarters and separate. Set aside.
2. Seed the bell peppers and
cut into 8 pieces each. Set aside.
3. In a crock pot, layer half
of the onions and peppers in the bottom then place the pot roast
on top of the vegetables.
4. Sprinkle the dry soup mix
on the pot roast then place the remaining onions and peppers
on top of that.
5. Add the carrots and green
beans on the very top. NOTE: Do not add any liquid to the crock
pot.
6. Cover the crock pot and cook
on low for about 10 hours.
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for this recipe page. |
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PEPPERCORN
BONELESS PORK CHOPS
Prep Time: 5 Minutes
Cook Time: about 10 Minutes
Ready In: about 15 Minutes
Makes 4 servings
Ingredients:
4 boneless center cut
pork chops (about 3/4 inch thick)
2 tsp. fresh ground peppercorns
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
2 tsp. olive oil
Directions:
1. In a medium size mixing
bowl, combine the ground peppercorn and thyme.
2. Coat each pork chop in the
peppercorn/thyme mixture.
3. Heat the olive oil in a large
heavy duty skillet over medium/high heat.
4. Add the pork chops to the
skillet and brown on one side for about 5 minutes, then turn
and brown on the other side for about 4 minutes. Remove chops
from pan and keep warm.
5. Add Worcestershire sauce to
skillet and stirring thoroughly to remove any pan juices and
brown bits on bottom of skillet.
6. Pour the heated juices over
pork chops and serve.
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for this recipe page.
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BEEF
POT PIE
Prep Time: 1 Hour
Cook Time: 1 Hour
Ready
In: 2 Hours
Makes 4 servings
Ingredients:
1 (17.5 ounce) package
frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup dried porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 1/2 lbs. extra lean stew beef, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marcela wine
2 tablespoons chopped fresh parsley
1 egg white
Directions:
1. Preheat oven to 350
degrees F (175 degrees C).
2. In a large skillet, cook bay
leaf, oregano, onions and mushrooms in olive oil until soft.
Stir in garlic, carrots, celery, potatoes, and meat.
3. Cook and stir for 10 minutes,
or until meat starts to brown. Pour in wine. Bring to a boil,
and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. Place in pie dish, sprinkle
with parsley, and cover with pastry. Brush with egg whites.
5. Bake at 350 degrees F (175
degrees C) for 45 minutes to 1 hour.
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for this recipe page. |