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Belleicious Pork Chops

October 4, 2010 By Alex aka Ma, What's For Dinner 26 Comments

We love pork chops around here…well, we love all things pork around here.

It is the other white meat you know…

You want to know what I love even more than pork chops?

Pork chops stuffed with bread, veggies, and cheese!

So when I saw my girl over at Kitchen Belleicious make some beautiful looking stuffed pork chops I hurried on over to check out her dish.  Hers was great and made with pumpernickel bread, romano cheese and nuts!

You all know that I suffer from a nasty case of  recipe OCD so I switched things up with some corn bread and spinach.

Go have a looksie at both dishes.

You’ll be glad you did!

dinner Belleicious Pork Chops

Stuffed Pork Chops

4 center cut pork chops

2 large corn muffins, crumbled

1 small onion chopped

1 1/2 cups baby spinach

3 garlic cloves, minced

1/4 cup toasted pecans

2 T olive oil

1/4 cup parmesan cheese, grated

1/4 cup mozzarella cheese, shredded

2 T balsamic vinegar

1/2 t garlic powder

1/2 t paprika

1/2 t onion powder

1 can stout beer

1/2 cup worcestershire sauce

S&P

Serves: 4  Prep Time: 20 minutes (plus 4 hours for marinating) Cook time: 25 minutes

Season both sides of your pork chops with S&P, garlic powder, paprika and onion powder.  Place them in a resealable bag with your beer and worcestershire sauce.  Seal the bag, place in the fridge and allow to marinate for at least 4 hours.dinner Belleicious Pork Chops

Preheat your oven to 375 degrees.  Heat the olive oil in a medium saucepan over medium heat.  Saute the onions until soft, about 10 minutes.  Add your garlic and cook for another minute.  Next toss in your spinach and let in wilt slightly, another minute or so.  Season with S&P.  Next toss in your nuts, corn muffins, and sprinkle in your balsamic vinegar.  Cook on low for 3 minutes then add in your cheese and mix well.  Remove from heat and set aside.

Remove your pork chops from the marinade.  Working on the side farthest from the bone cut a large horizontal pocket into each chop.  Inside each pocket fill with an equal amount of stuffing.  Continue with remaining chops then lay them into a greased baking dish.

Bake at 375 for 20-25 minutes.

dinner Belleicious Pork ChopsEnjoy with Pop’s Pasta…stay tuned for the recipe!

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Ode to the Sunset Grill – Chunky Chicken Nachos

August 11, 2010 By Alex aka Ma, What's For Dinner 18 Comments

Back in the olden days when I was just a young pup of about 19, I landed my first waitressing gig.

It was at a great little place in Boston called the Sunset Grill & Tap.

They were famous for their hamburgers…

their beer (this was back before the whole microbrew craze and we were famous for having over 100 beers on tap and over 400 more in bottles – oh and being only 19 I didn’t know what any of them tasted like, of course, no really…)

and their NACHOS!

The nachos…oh the nachos…the nachos were amazing…

First off, the nachos are enormous! I mean huge. 4 college football players would have issues finishing the plate.

And they were topped with yummy goodness…

Cheddar Cheese, Salsa, Ground Beef, Tomatoes, Sour Cream, Lettuce, Olives, all on top of tri color corn chip delight.

Here, I’ll show you…

appetizers Ode to the Sunset Grill Chunky Chicken Nachos

That’s Brady, a few years back, sitting behind a plate of Sunset’s nachos. Doesn’t he look like Cooper now? Creepy huh?

appetizers Ode to the Sunset Grill Chunky Chicken Nachos

That’s me and Keegan on that same visit to Sunset, and yes, I’m enjoying one of those beers I never got to try…just go with me on this one.

So I was in Boston last weekend and didn’t make it to the Sunset for my favorite nachos so I decided to whip up a plate of these at home. I made mine out of ground chicken to lighten things up a bit, well as much as you can lighten up nachos that is…Let me first apologize for these pics. I broke my camera so I had to take these with my iPhone…The pics may be slightly sad but the nachos were awesome.  I though the hubs was going to cry…he may have shed a tear he liked them so much.

appetizers Ode to the Sunset Grill Chunky Chicken Nachos

Serves 6 Prep Time: 10 minutes Cook Time: 15 minutes

1 lb ground chicken

1 packet taco mix

3/4 cup water

large bag of tortilla chips

2 cups of cheddar cheese

1 tomato chopped

1 small red onion chopped

1 avacado chopped

4 T chopped cilantro

1 head of iceberg lettuce, sliced

chopped olives

sour cream

sliced jalapenos

Preheat your oven’s broiler.  In a large skillet brown your chicken over medium high heat.  When it’s cooked through season with taco mix and 3/4 cup water.  Cook for an additional 5 minutes.  Place a single layer of tortilla chips on a baking sheet.  Sprinkle with half of your cheese.  Place under the broiler for 3 minutes.  Remove from oven and top with more chips, chicken mixture and remaining cheese.  Place back under the broiler for another 5 minutes. appetizers Ode to the Sunset Grill Chunky Chicken Nachos

Remove from oven and transfer to a serving dish.  Top with lettuce, tomato, olives, avacado, cilantro, onions, jalapeno, and sour cream.  Serve ‘em up hot and gooey!  I like to add tobasco to mine too.

Do you have a favorite restaurant dish that you’d like to recreate?

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Brewhouse Burgers

March 24, 2010 By Alex aka Ma, What's For Dinner 2 Comments

dinner Brewhouse Burgers

Serves: 6  Prep Time:  10 minutes  Cook Time:  20 minutes

2 pounds ground beef

1/ 2 bottled beer

1 large shallot, minced

2 T  grill seasoning

1/2 cup shredded Cheddar

8 slices bacon cooked and crumbled

garlic powder

S&P

Romaine lettuce

hamburger rolls, toasted

dinner Brewhouse BurgersIn a large bowl mix together the ground beef, beer, shallot and grill seasoning until well incorporated. Shape the beef into 6 equal portions and flatten each portion. Place and equal amount of cheese and bacon in the center of each and wrap the edges around the yummy stuffing to form a ball. Flatten each ball into patties.  Sprinkle the tops of each burger with garlic powder and S&P.

Set up grill (or indoor grill pan) to medium-high heat. Place patties on the hot grill and cook 5-6 minutes per side for medium. Serve over lettuce on toasted buns with your favorite burger toppings.

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Franks n’ Beans

December 11, 2009 By Alex aka Ma, What's For Dinner 4 Comments

dinner Franks n’ Beans

Serves: 6  Prep time: 20 minutes  Cook time: 30 minutes

6 slices bacon, diced

1 large onion chopped

2 cloves garlic, chopped

1/4 cups brown sugar

1 cup dark beer (I like to use Guinness)

1 cup water

1 cup BBQ sauce

1/4 cup dark brown sugar

1/4 cup mild molasses

½ t dry mustard

1 t paprika

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

S&P

4 (28-ounce) cans pork and beans, drained and rinsed

2 cans pinto beans, drained and rinsed

1 link kielbasa.

Preheat oven to 350 degrees F.

In a Dutch oven, cook bacon over medium heat until browned and crispy. Add onions and garlic and sauté until soft with S&P. Allow to cook for a few minutes. Add the  beans, water, beer, bbq sauce, brown sugar, molasses, Worcestershire, soy sauce, mustard and paprika, and S&P, to taste.

Place the kielbasa onto a baking sheet to cook alongside beans.

Cook both for 30 minutes at 350.  Remove from oven.  Slice kielbasa and serve onto of beans.

dinner Franks n’ Beans

Filed Under: Dinner Recipes For Kids, Kid Favorite Recipes, Lunch Ideas For Kids, Recipes For Kids Tagged With: , , , , , , , , , , , ,

Terrifying Turkey Chili

October 22, 2009 By Alex aka Ma, What's For Dinner 2 Comments

Terrifying Turkey Chili

Serves: 8-10     Prep time: 15 minutes    Cook time: 6 hours

2 pounds ground turkey

1 T extra virgin olive oil

1 large white onion chopped

2 cloves garlic chopped (to keep the vampires away)

1 can white cannelini beans drained and rinsed

1 can butter beans drained and rinsed

1 can ranch style pinto beans drained and rinsed

1 can black eye peas drained and rinsed

1 can diced green chiles

1 can fire roasted tomatos

3 T chili powder

2 T ground cumin

1 T salt

½ T ground black pepper

½ t cayenne pepper

1 t dried oregano

pinch cinnamon

½ cup dark beer

2 T masa flour

4 T water

2 cups frozen corn

Place a large skillet over medium high heat.  Add 1 T olive oil to the pan.  Once the olive oil is hot place in your ground turkey and brown the meat.  Meanwhile get out your slow cooker and gather the rest of your ingredients.

Once your meat has browned place the turkey into the slow cooker.  Add all remaining ingredients except for the masa flour, water, and corn and mix to combine well.  Place the top on your slow cooker and cook on low for 6 hours.  Half an hour before serving combine water and masa flour in a small bowl.  Whisk well to form a slurry.  Slowly stir slurry into your pot and then add your corn.  Mix well and cover.  Cook for an additional half hour and call in the troops.

Serve this up with lots of fun toppings…sour cream, shredded cheese, olives, avocado, sliced scallions, chopped tomato, and plenty of corn chips!

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