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Date

February 17 2016

Written By

Cherie Schenker

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White Chicken Chili

Written By Cherie Schenker - February 17 2016

Cha Cha's White Chicken Chili

You Will Need:

  • 1 cup shredded Monterey Jack cheese

Directions:
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.  Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm

Date

February 17 2016

Written By

Cherie Schenker

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Baked Garlic Parmesan Chicken (EASY)

Written By Cherie Schenker - February 17 2016

Baked Garlic Parmesan Chicken Recipe and Video - Chicken breasts are breaded with flavorful crumbs, herbs, and Parmesan cheese, then baked for the easiest, quickest chicken dish ever.

You Will Need:

DIRECTIONS:
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, stir together the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Date

February 15 2016

Written By

Cherie Schenker

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SIZZLING CHILI PORK CHOPS

Written By Cherie Schenker - February 15 2016

YOU WILL NEED:
  • 6 BONELESS PORK CHOPS
  • 2 TABLESPOONS CHILI POWDER
  • 1/2 TEASPOON SMOKED PAPRIKA
  • 1/2 TEASPOON GARLIC POWDER
  • 1/4 TEASPOON RED PEPPER FLAKES
  • 1/4 TEASPOON GROUND CUMIN
  • 1 TO 2 TABLESPOONS CANOLA OIL
  • 1/3 CUP ORANGE JUICE
  • WATER
  • 2 TABLESPOONS FLOUR

DIRECTIONS:
 Stir together chili powder, paprika, garlic powder, red pepper flakes and cumin in small bowl. Preheat oven to 350 degrees F. Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork. Heat 1 tablespoon oil in cast iron or oven-safe skillet over medium-high heat. Place pork chops in hot oil to brown, turning once after 3 to 5 minutes. Add remaining tablespoon of oil if needed. Remove skillet from burner and place skillet in preheated oven. Bake pork chops 15 to 20 minutes. Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.

Add water to orange juice to measure 3/4 cup. Return skillet to range top. Stir flour into pan drippings, scrapping any brown bits from bottom of skillet. Gradually stir in combined orange juice and water, cooking over low heat mixtures thickens. Remove from heat and serve with pork chops.

Serve with grits, simmered greens or fried corn.

Date

February 10 2016

Written By

Cherie Schenker

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Filipino-Style Beef Stew with Squash and Green Beans

Written By Cherie Schenker - February 10 2016

Filipino Pot Roast Stew --
Makes 4 to 6 servings.

    You Will Need

    • 1-1/2 to 2 pounds Beef Stew Meat
    • 2 tablespoons all-purpose flour
    • 1 tablespoon vegetable oil
    • 1 medium yellow onion, coarsely chopped
    • 1/2 cup fresh orange juice
    • 1/3 cup fresh lime juice
    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon fish sauce (nam pla)
    • 3 cups peeled and cubed butternut squash (about 1 pound)
    • 2 cups frozen cut green beans
      DIRECTIONS:
      1. Lightly coat beef in flour. Heat oil in large stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef.
      2. Return beef to pot. Add onion, orange juice, lime juice, soy sauce and fish sauce; bring to a boil. Cook and stir 1 to 2 minutes or until brown bits attached to pan are dissolved. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
      3. Add squash; cover and continue cooking 30 minutes. Add beans; cook 6 to 9 minutes or until squash and beans are tender.
      4. Serve stew over rice and garnish with cilantro, as desired.
      Slow Cooker Method: add beef, onion, orange juice, lime juice, soy sauce, and fish sauce to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH for 4 to 6 hours, or on LOW for 8 to 10 hours.  Add squash and beans 30 minute before end of cook time. Serve stew over rice and garnish with cilantro, if desired.

        Date

        February 08 2016

        Written By

        Cherie Schenker

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        Irish Pot Roast

        Written By Cherie Schenker - February 08 2016

        Irish Inspired Beef Pot Roast with Vegetables-UPDATED --
        Cooking Time: HIGH 6 to 7 hours or LOW 8 to 10 hours
        Makes 6 to 8 servings

        You Will Need:
        1 Beef Rump Roast (3 to 3-1/4 pounds)
        2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
        2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
        1/3 cup all-purpose flour
        1/2 teaspoon salt
        1/2 teaspoon black pepper
        1 cup beer
        Chopped fresh parsley (optional)

        DIRECTIONS:
        Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
        Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
        Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or on LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
        Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

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