What's Cooking

Monday-Sour Cream Chicken Enchiladas with Spanish Rice
Tuesday- Out of Town...no cooking
Weds- Pork Chops stuffed with sun dried tomatoes and spinach served with broccoli
Thurs- Chicken Cordon Bleu with Fresh Green Beans
Fri- Apple Butter Pork Loin with Asparagus
Sat- BBQ Shredded Beef with beans
Sun- Crock Pot Burgundy Beef with Lemon Mashed Potatoes
I'm going to try to come back on and update this with all the recipes since I've had some people asking, but if I don't get around to posting a recipe you are interested in, then just ask and I'll get it to you!! If I am not following someone elses recipe then it takes me a while to put it together because I rarely meausre and I just toss everything together! I'm going to make some type of yummy dessert, probably on Weds so I'll add that once I decide on it!
Sour Cream Chicken Enchiladas(burrito style)
This recipe was shared with me from my mother in law.  I have made some adaptions, but the basic recipe is from her so I have to give her credit of course.:)
1 Block of Cream Cheese Softened
Half a Pint of Sour Cream
1 small diced onion
2-3 Cups of Shredded Cheese
Shredded Chicken(about 25 oz if you use canned)
Salt, Pepper and Garlic Powder to taste
1-2 Cans of Rotel
2 small cans diced green chilies
1-2 Cans of Green Sauce
About 2 dozen tortillas (i prefer the burrito size uncooked from costco)
First drain your chicken if you use the canned kind and add it to a medium sized mixing bowl, season it to taste with the salt, pepper and garlic.  Next add the sour cream and cream cheese, mix well.  Add about half the shredded cheese, the green chilies, onion and a can of rotel, mix well to incorporate all.  Set the mixture aside.  Cook your tortillas if you chose the uncooked brand, while you cook the tortillas you can heat up the green sauce in a saucepan and set aside.  Once all tortillas have been cooked you are ready to assemble!  First heat the oven to 350 and spray a glass baking dish with non stick cooking spray.  Take your tortilla and dip in the green sauce, spoon a few tablespoons of the mixture into your tortilla and roll it up just like a burrito, place it the baking dish and repeat until all tortillas have been filled.  If you have extra filling left over you can freeze this!  Once your baking dish is full, take any remaining green sauce and pour over the top, take the other can of rotel and sprinkle this along with the remaining cheese on top.  Place in the oven for about 20-25 minutes, until cheese is melted and sauce is bubbly! Serve with chopped lettuce, tomatoe, sour cream, hot sauce, rice and beans! ENJOY!
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

• 1 Tablespoon olive oil, plus 1 tablespoon
• 2 cloves minced garlic
• 6 sun dried tomatoes, diced
• 1 (10 ounce) bag of frozen spinach. Thawed and excess water squeezed out
• 1/2 Teaspoon salt
• 1/2 Teaspoon fresh ground pepper
• 1/4 Thyme
• 1/4 cup of white cheese of your choice, i like feta
• 1/3 cup reduced fat cream cheese
• 4 (4oz) center cut pork chops
• 1 1/2 Cups chicken broth
• 1/2 lemon zested
• 2tablespoons lemon juice
• 2 teaspoons dijon mustard

Warm the 1 tablespoon oil in a medium sized saute pan over medium heat.  Add the garlic and cook until gragrant, around a minute.  add teh sun dried tomatoes, spinach, salt, pepper and thyme.  Cook until combined, just a couple minutes.  transfter the mixture to a medium sized mixing bowl.  add the cheeses, stir to combine and set aside.
Using a sharp knife , cut a pocket into the thickest portion of the pork chop.  Stuff each pocket with 1/4 of the spinach mixture and close the chop around the stuffing.  You can season the outside of the chop with some additional salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.
Warm the other tablespoon of oil in a large heavy skillet over medium to high heat.  When the pan is hot add the chops.  Cook until golden and cooked trhough.  Transwer them to a side dish and tent with some foil to keep warm.  Add the chicken broth mixture to the skillet over medium high heat.  Scrape up the brown bits from the pan as the broth simmers.  Reduce the broth by about half to make a light sauce, around 10 minutes.  Spoon some over the pork before serving!
Chicken Cordon Bleu

• 1 cuup milk
• 1 cup dry bread crumbs
• 6 boneless skinless chicken breasts, pounded to about 1/4 inch thickness
• salt and pepper to taste
• 6 slices cooked ham
• 6 slices swiss cheese
• 2 tablespoons veg oil
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup heavy cream

1. Preheat oven to 350. Put milk and bread crumbs into two seperate shallow dishes.
2. season the chicken with salt and pepper.  Place one slice of ham and cheese on each piece of the chicken.  Roll and secure with toothpicks.
3. Dip each chicken roll into milk, and then into the breadcrumbs.
4. Heat oil in a large skillet over medium to high heat.  Brown the rolled chicken on all sides.
5. Arrange the chicken in a 9x13 inch baking dish.
6. In a small sauce pan over medium to high heat, blend the soup and heavy cream, season with salt and pepper to taste.
7. Pour over the chicken and bake in the oven for about 15-20 minutes, until no longer pink and juices run clear!
Apple Butter Pork Loin

• 2 (1.5 pound) Pork Tenderloins
• Seasoning Salt to Taste
• 2 cups apple juice
• 1/2 cup apple butter
• 1/4 cup brown sugar
• 2 tablespoons water
• 1/4 teaspoons ground cinnamon
• 1/4 teasopoon ground clove

1. preheat the oven to 350
2. season the pork with seasoning salt and place in a 9x13 baking dish or small roasting pan.
3. pour apple juice over the pork, and cover the dish with a lid or tin foil.
4. bake for 1 hour in the oven.
5. while the pork is baking, mix the apple butter, brown sugar, water, cinnamon and cloves.
6. after the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
7. cover and return to the oven for 2 hours or until fork tender!