Grilled Pork Chops with Basil Garlic Rub

Ingredients:

4 pork chops
2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. coarse salt
1/2 tsp. ground black pepper

Directions:

In food processor, chop garlic, basil, lemon juice, olive oil, salt and pepper.

Press mixture onto pork chops to make a wet rub. Spread both sides of the chops with the mixture. Let stand 15 to 30 minutes.

Prepare medium-hot fire in grill. Brush grate clean and oil the grate. Gill chops over direct heat, turning once to medium-rare doneness, 5 to 6 minutes on each side, until internal temperature reaches 145 degrees.

Allow meat to rest for 3 to 5 minutes.

Maple-Glazed French Toast

Ingredients:

1/4 cup reduced-fat milk
1/4 cup maple syrup
1/4 tsp. salt
1/4 tsp. ground cinnamon
Cooking spray
12 (1-ounce) slices day-old white bread

Directions:

Combine first 5 ingredients in a shallow dish.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Working with 4 bread slices at a time, place bread slices into milk mixture, quickly turning to coat both sides. Remove bread slices from liquid. Add bread to heated pan; cook 2 minutes on each side or until lightly browned. Remove toast from pan. Repeat procedure with cooking spray, remaining slices. Serve with additional syrup or powdered sugar.

EASY Chicken Courdon Bleu

For the Cordon Bleu:

2 large boneless, skinless chicken breasts; butterflied
8 slices good quality deli ham
1 cup bread crumbs
8 slices Swiss cheese
2 tbsp. butter; melted

For the Parmesan-Dijon Cream Sauce:

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup milk
1 tbsp. Dijon mustard
1 packet of chicken flavoring
1/2 tsp. salt
1/2 tsp. Worchestershire sauce
1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees. Prepare a 9x13-inch baking dish with cooking spray (or even better, use stoneware!)

In a bowl, combine the bread crumbs and melted butter; set aside.

Lay the cut chicken breasts in a single layer in the pan. Layer each chicken breast with two slices of ham and a slice of cheese (or two), layering across to ensure the entire chicken breast is covered. Sprinkle the bread crumbs over the top of chicken.

Bake for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour the milk in while whisking quickly.  Stir in the chicken flavoring and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worchestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If you sauce becomes to thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken breast with warm sauce.

Corn on the Cob with Lemon-Basil Parmesan Butter

Ingredients:

4 hot cooked ears of corn on the cob
2 tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup grated Parmesan cheese

Directions:

Combine butter, basil, and zest. Brush over corn. Sprinkle with cheese.

{Easy peasy}

(from Kraft Food and Family, Summer 2012)

Chocolate-Caramel Cookie Bars

I found this recipe in the latest edition of Kraft Food & Family, and oooo my is it ever a keeper! Super fast, super easy, and super short grocery list... Everyone loved them and they were gone by the next day.

 

Ingredients:

 

35 LORNA DOONE Shortbread Cookies

1 pkg.  (11 oz.) KRAFT Caramel Bits

1 Tbsp.  milk

3 squares  BAKER'S Semi-Sweet Chocolate

3 squares  BAKER'S White Chocolate

Directions:

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
MICROWAVE chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
LET stand 2 hours before cutting into bars. 

Recipe can be found here on KRAFT website. 

Fruit Dip

Easy & Delicious Fruit Dip Recipe:

1 (8 oz) container WHIPPED cream cheese (must be whipped)
1 (7 oz) container Marshmallow Creme

Put both ingredients in a bowl. Now whip it (whip it good) . . . and keep whipping . . . and keep whipping (I usually use a whisk and just beat the heck out of it. Not only is it a delicious dish, but it is quite the workout too!). It will be smooth and fluffy when it's ready.
Serve with strawberries, bananas, pineapple . . . basically any kind of fruit.

*For something different, try a splash of vanilla or almond extract

[Original recipe can be found here]

Derek's Lettuce Wraps

 A few weeks ago, while my parents were visiting, Derek surprised us all and made lettuce wraps from scratch. We had some leftover pork tenderloin and he managed to rummage through the fridge and pull together an amazing meal on a whim. We all agreed that it was far better that the lettuce wraps that we always get at P.F. Changs and begged him to write down the recipe. Being the man that he is, he didn't write it down and I feared that it may be lost forever. So, when I pulled some pork tenderloin out of the freezer yesterday and marinated it in pineapple-teriyaki sauce I had secret hopes that I could convince the hubs to work his magic again. He called me on it as soon as he saw what I was making and I warned him that I was going to 'chef-stalk' him while he cooked so I could write up this recipe.

A quick side note, this has wound up being our 'round two recipe' - meaning we're using cooked, left over pork tenderloin. If you don't have left over pork, you could cube it and cook it in the skillet prior to adding the veggies but this is a great way to use up left over  meat.

Ingredients:

1 cooked pork tenderloin, cubed
1 1/2 cups corn
3-5 large asparagus
1/4 cup mushroom caps
1 small bell pepper
1 tbsp. BBQ sauce
1/4 cup Yoshidas sauce
1/4 water
1 head iceberg lettuce

Directions:

In a large, nonstick skillet combine chopped pork, asparagus, mushrooms, and pepper into small chunks; add corn. Add BBQ sauce and Yoshidas and cook over medium heat for 18 minutes; after first five minutes check sauce consistency and flavor; add water as needed. Simmer until sauce is absorbed and vegetables are tender. Serve with iceberg lettuce leaves. Wrap and enjoy.