4 strips raw bacon (we like maple bacon)
2 boneless center loin pork chops
2 slices Swiss, Provolone, OR Mozzarella cheese
salt and pepper – to sprinkle
2 tbls. olive oil
1/4 cup butter
1 Tbls. crushed garlic
salt and pepper – to taste
1 tsp. parsley flakes
1 cup frozen peas
Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top.
Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle.
Sprinkle with salt and pepper.
Coat a small baking dish with olive oil and lay chops on top.
Bake in 375 degree oven for 30 minutes.
Combine butter, garlic, salt and pepper, and parsley; melt in microwave.
Remove chops from oven, pour peas into baking dish, pour butter mixture over all.
Return to oven for 10 minutes.
4 Tbls. vegetable oil – divided
3 Lbs. broiler-fryer chicken parts
1/2 Lb. boneless pork – cut into thin strips
1/2 Lb. andouille OR smoked sausage – sliced to 1/2\”
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic – minced
4 cups canned whole tomatoes – chopped, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/2 tsp. ground allspice
1 1/2 cups uncooked rice
In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes.
Remove chicken from pan.
Heat remaining 2 tablespoons oil in sauce pot.
Add pork, sausage, celery, onion, green pepper and garlic.
Stirring frequently, cook 8-10 minutes, or until tender.
Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
Return chicken to pot.
Reduce heat and simmer, covered, for 10 minutes.
Stir in rice.
Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.
4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
1 Package Cocktail Franks/mini hot dogs
1 Ball Pizza Dough
5 Cups Water
1/4 Cup Baking Soda
1 Egg – beaten
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hotdogs in pizza dough so the dough wraps around twice – leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.
Bring 5 Cups of water to a light boil. Add in 1/4 cup of Baking Soda. Once dissolved – boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes – until the dough is nicely browned.