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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!

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , , , ,

Corn glorious corn!

September 13, 2010 By Alex aka Ma, What's For Dinner 18 Comments

Oh it’s that time of year!

The corn is absolutely amazing!
side dishes Corn glorious corn!

We’ve been eating a ton of it.

We’ve grilled it…
side dishes Corn glorious corn!

We’ve steamed it…
side dishes Corn glorious corn!

We’ve sauteed it…

Ok, can’t find my sauteed corn pic but just go with me…we have…

And now we’re making some chowder….or chowdah depending on who you’re talking to.

side dishes Corn glorious corn!

The kids love it, the hubs loves it, I love it…the whole neighborhood loves it. It’s sweet, easy, and chock full of good for you veggies. And it warms the belly and makes it feel like fall. We serve it up with some crusty garlic bread and a nice salad. Gotta make the most of this glorious corn season!

Ma’s Glorious Corn Chowder

1/2 pound thick cut bacon
2 cups diced sweet onion
2 large carrots diced
2 celery stalks diced
1 large russet potato diced
S&P
dash of hot sauce
1/4 cup wine
4 cups chicken stock
2 fresh thyme sprigs
3 cups corn about 6 ears, kernels removed
1 1/2 cups heavy cream

Cook bacon in a wide heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Set aside. Add onion, carrots and celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Season with S&P.

When the veggies are cooked toss in your white wine and scrape up all that good stuff stuck to the bottom of your pan. Then toss in your potatoes, stock, thyme and hot sauce and let it simmer, covered, until potatoes are tender, about 15 minutes.

side dishes Corn glorious corn!Next add in your corn and cream and simmer, uncovered, for about 10 minutes. Season with more S&P. Stir in your bacon and serve!side dishes Corn glorious corn!

What’s your favorite corn recipe?

Filed Under: Healthy Side Dish Recipes For Kids, Recipes For Kids, Soups, Vegetable Recipes For Kids Tagged With: , , , , , , , , , , , ,

Down home baked pork chops and rice

August 12, 2010 By Alex aka Ma, What's For Dinner 13 Comments

What’s your favorite kind of recipe after a long day out with the kids?  I’ll tell you mine…one that takes me less that 5 minutes to throw together then toss it into the oven so it can do all the work for me.  This is one of those recipes!  Fast, easy and oh so delicious.

Yesterday we were out at the local pool and waterpark with some friends.  We ended up staying a little late and by the time I hustled everyone past the 900 ice cream trucks who line the perimeter and enduring the endless screaming about how it’s sooooo unfair that everyone else gets ice cream before dinner and I’m the meanest mommy in the world, etc.  We made it home and tossed this puppy together, threw it into the oven, and wrangled everyone upstairs for baths and what not.  By the time we were done washing off all that chlorine dinner was almost ready.  Woo hoo!  Love me some good ol’ casseroles that are a whole dinner in one.

dinner Down home baked pork chops and rice

Serves 4  Prep Time  5 minutes  Cook Time  1 hour

2 T unsalted butter

1 cup long-grain uncooked white or brown rice

4 bone in pork chops

1 cup broccoli florets

1 cup sliced mushrooms

1 10 oz can beef broth

1 10 oz can reduced fat cream of mushroom soup

1 small onion sliced

1 green pepper sliced

S&P
Preheat your oven to 375 degrees. In a medium skillet, melt the butter over medium heat. Add the rice and saute until nice and toasted, about 5 minutes.

Toss your broccoli and mushrooms into the bottom of a 9×13 casserole dish.  Pour the rice on top of the veggies.  Season the pork chops with the S&P and place them on top of the rice.

dinner Down home baked pork chops and riceIn a bowl combine the soup and 1/2 of the beef broth, mix well.  Pour the remaining broth over the rice. Place the onion rings and green pepper over the chops and season again with S&P.  Pour the soup/broth mixture over the top.  Cover the dish with aluminum foil and bake for 1 hour. Serve the pork chops on a bed of the rice with Roasted Brussell Sprouts.

What is your favorite quick and easy casserole?

Filed Under: Dinner Recipes For Kids, Recipes For Kids, Vegetable Recipes For Kids Tagged With: , , , , , , , , , , ,

MAma Mia Meatballs!!!!

July 19, 2010 By Alex aka Ma, What's For Dinner 28 Comments

I don’t know what they’re  thinking as it’s blazing hot outside but the boys were dying for some meatballs!!!!  Ma?  Can we have meatballs?  Ma? I want spaghetti and meatballs for dinner.  Maaaaa?????  Are we having meatballs?  MAMA MIA, YES!!!  For the love of all that is holy we will have some meatballs for dinner, and as you’ll see later this week for leftovers since in this heat and humidity if you put your time in slaving in front of the oven you’ve earned yourself a leftover meal!  Mangia, mangia!

dinner MAma Mia Meatballs!!!!

1 1/2 lb  ground beef, veal, pork mix (also known as meatloaf mix)

3 T  milk

2 cloves chopped garlic

1 small onion grated

¾ c  bread crumbs

1 egg

¼ c  parmesan cheese

2 T chopped italian parsley

S&P

1/4 cup olive oil

flour for sprinkling

dinner MAma Mia Meatballs!!!!Preheat your oven to 375 degrees.  Set a large skillet over medium high heat.  While your olive oil gets hot make your meatballs.  In a large bowl combine the first 9 ingredients.  With clean hands work the ingredients until they are incorporated then form into golf sized balls.  Dust the meatballs with flour.  Working in batches brown each meatball on all sides in your hot olive oil.  Place the browned meatballs in a casserole dish and bake at 375 for 25 minutes until cooked through.

Serve with pasta and marinara sauce.dinner MAma Mia Meatballs!!!!

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

Summer on a plate

May 26, 2010 By Alex aka Ma, What's For Dinner 16 Comments

Nothing says summertime to me like a really great piece of grilled fish and a fresh salad.  Now fish is tricky, some people love it, other people hate it.  So I start my kids off with the first piece of fish that I learned to love, swordfish.  It’s hearty and almost like chicken and a great way to introduce fish into your diet.  Now, I’m sure boat loads of you are freaking out about swordfish and mercury and what not.  Yes, I agree, don’t eat too much, and be careful where you get your fish, but a bit of swordfish is a great way to begin a fishing adventure and a summer weekend…For the record, if your family is not so fish adventurous you can make this with a piece of chicken.

dinner Summer on a plate

1 swordfish steak

1/4 cup extra virgin olive oil, divided

1 T cajun seasoning

2 cups baby arugula

1 pint grape tomatoes

1/2 red onion, diced

1/2 cup green olives sliced

2 T chopped fresh parsley

1/2 T chopped fresh oregano

8 torn basil leaves

1 T capers

1 garlic clove, finely minced

1 lemon, zested and juiced

1 T dijon mustard

S&P

Heat your outdoor grill (or if you want to brighten up your winter blues you can do this indoor on a grill pan) to medium high.  Sprinkle your swordfish with a bit of olive oil and season both sides with cajun seasoning.  When the grill is hot gently place your fish on the grill and cook the first side until it pulls away easily from the grill grate (about 8 minutes).  Grill the second side for an additional 8 minutes.  Remove from grill and tent with tin foil.

While your fish is cooking grab a large bowl.  Add in your arugula, tomatoes, red onion, olives, parsley, oregano, basil and capers and lemon zest.  Toss gently to combine.  In another bowl, combine the garlic, lemon juice, mustard and S&P.  Stir to combine then stream in your olive oil until in emulsifies and forms a dressing.  Pour over your salad and toss gently.  Mound up the salad on a plate and top with swordfish.  Amazing!

I made the kids salad with romaine lettuce and minus the onions (they don’t like red onions) and served their fish with tartar sauce.  Who doesn’t love tartar sauce????  Trust me, you’re going to feel like its summertime any time of year you make this one.

BIG SIDE NOTE:

dinner Summer on a plate“/>

I’m so flattered today to be the Interesting Person of the week featured over at The Butler Way.  Go take a look at my feature and check out their site.

Filed Under: Dinner Recipes For Kids, Healthy Recipes For Kids, Recipes For Kids, Vegetable Recipes For Kids Tagged With: , , , , , , ,

London Broil – Ma’s Ma’s style

May 3, 2010 By Alex aka Ma, What's For Dinner 29 Comments

This is how my Ma taught me to make this yummy, delicious, and affordable dinner. It’s so so so so good and whenever I’m missing her over there across the pond I throw this on and suddenly, I’m 8 years old again. Don’t you love how food can do that?

dinner London Broil – Ma’s Ma’s style

Serves 6  Prep time:  15 minutes Cook time:  30 minutes

1 large london broil

2 T olive oil

1 T Steak seasoning ( I love McCormick’s Montreal Steak Seasoning)

2 large onions, sliced thin

16 oz button mushrooms, sliced

1 red bell pepper sliced thin

1 clove garlic minced

S&P

1 T worcestershire sauce

dinner London Broil – Ma’s Ma’s styleBrady was all fired up after hockey practice and needed some good hearty nourishment.  He helped pitch in on this one.  In your largest skillet heat olive oil over medium high heat.  Add in your onions, pepper and mushrooms and allow to cook for 5-7 minutes.  Season with S&P and add in your garlic.  Stir.  Meanwhile allow your London broil to rest on the counter for about 10-15 minutes.  Season with olive oil and steak seasoning on both sides.  dinner London Broil – Ma’s Ma’s styleMove the onions and mushrooms to the perimeter of the pan creating an open space for the London broil.  Place it in the center of the pan and pour on some of your worcestershire sauce.  Allow to cook until nicely browned 8-10 minutes on the first side.  Flip the London broil and cook on the second side for an additional 8 minutes.  Add a dash or two more of worcestershire over this side and your veggies.

Remove from pan and allow the meat to rest for 5-10 minutes.  Be sure to stir your veggies and let them soak up all the yummy juices the meat let off.  Once your meat has rested then slice on an angle and serve with onions, peppers and mushrooms.  My mom always served this with a salad of sliced cucumbers and tomato sprinkled with oregano.  dinner London Broil – Ma’s Ma’s styleWe went with a straight up green salad and some garlic bread.  Yummy!!

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , ,
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