Wednesday, September 9, 2015

Mushroom Ranch Pork Chops

Tonight's recipe was an effort to create a crunchy crust that seals in the juiciness of the pork! I threw this together on the fly so I didn't take as many pictures as usual!  If you are s pork lover then you will really enjoy this yummy recipe!!

Ranch Mushroom Pork Chops:
4-6 boneless pork chops
1 cup flour
1 packet buttermilk ranch dressing
1 can cream of mushroom soup
1 cup low sodium chicken broth
2-4 tbsp butter
1/4 cup shredded mozzarella cheese
2 green onions, sliced, tops reserved for garnish
salt and pepper to taste


Preheat oven to 375*F.  Mix flour and ranch dressing packet together in a shallow dish.  Salt and pepper the pork chops and then dredge through the ranch and flour mix.  Melt 2 tbsp butter in an oven proof skillet over medium heat.  When the butter is melted, place half the chops in the skillet and sear for 5-6 minutes on each side.  Drain on paper towels and sear the remaining chops.  Add 2 more tbsp of butter if needed.  While the pork chops are cooking, mix together the chicken broth, cream of mushroom soup and the green onions.  Place the drained pork chops and the soup mixture in the hot skillet.  Bring the soup mixture to boil.  Place the skillet in the preheated oven and bake for 15 minutes.  Top with the mozzarella and bake for an additional 5 minutes or until the cheese is melted. Let meat rest got 5-7 minutes before serving.  Garnish with green onion tops and enjoy!

Sunday, September 6, 2015

Bacon Breakfast Braid

Hello, All!  It has been several months since my last post!  We've had so much going on that I haven't had time to post!  We moved into our new home in May !  I've been enjoying cooking and entertaining in my new space!  

I've been baking up a storm for family and friends the last couple of months!

To top off the summer, we had a wonderful young man from China come and spend the month of August with us!  We spent lots of time showing him what family life is all about here in Indiana!
I hope your last few months have been as enjoyable as mine have been!!

This morning, I thought I would get a little fancy with our breakfast!  I made a wonderful simple bacon breakfast braid.  This would be an ideal dish for a brunch buffet table.  

Bacon Breakfast Braid:

Scrambled eggs (6-7 eggs)
7 bacon strips, cooked 
1/3 cup shredded cheddar cheese
1 can Pullsbury Crescent Dough Sheets

 Preheat the oven to 375*F.  Roll out the dough sheet on to a parchment lined baking sheet and cut 2 inch slits up the long sides of the dough sheet.

Next, layer on the eggs followed by the bacon then sprinkle the cheese over the top.

Pull the dough strips gently towards the center at an angle to create the braid.

Bake for 12-13 minutes until the pastry is golden brown. After removing from the oven, let rest for 2-3 minutes before cutting.