Tomato Basil Pork Chops

Every now and then Fraser Valley Meats has a great special on Tomato Basil ‘chops. Now I personally do not eat them but the family loves them!

Tomato Basil Pork Chops

 

 

 

 

 

 

 

4 Tomato Basil Pork Chops
1 envelope Dry Onion Soup Mix
2 cups Dry Bread Crumbs
1 Tablespoon Basil
Salt and Pepper, to taste

1 1/2 cup Spaghetti Sauce
1 cup shredded Mozza

Lightly grease a 2litre baking dish with vegetable oil spray.
Preheat oven to 400F.

On large dinner plate combine onion soup mix, bread crumbs, basil, salt and pepper.
Place a pork chop in the bread crumbs, lightly press, flip over and coat the second side.
Place breaded ‘chop in the prepared baking dish.
Crumb all ‘chops, place in baking dish and bake in preheated 400F oven for 20 minutes.

Remove from oven and evenly spread equal amounts of spaghetti sauce on each ‘chop. Sprinkle with mozza and return to oven; bake for another 5 – 7 minutes until cheese is melted and no longer pink.

Serve with Parmesan Mashed Potatoes,  Steamed Broccoli and a Garden Salad.

Serves 4

 

Broccoli Slaw

When your garden is producing too much broccoli for you to know what to do with it all! This is a fresh, delightful salad!

Dressing:
3/4 cup Mayo
3 Tbsp Vinegar
2 Tbsp Sugar
1 teaspoon Salt
Freshly ground Pepper
1 teaspoon Onion Salt
4 cups Broccoli Florets
2 cups shredded Red Cabbage
1 medium Carrot, grated
1/2 cup snipped Chives
1/2 cup Raisins
1/2 cup Sunflowers
In small mixing bowl, combine dressing ingredients, stir well to combine, adjust to taste; add a little more salt, more vinegar etc.
Set aside.
In large salad bowl combine broccoli, cabbage, carrot, chives, raisins and sunflowers.
Add dressing and stir well to coat all the vegetables.
Cover and refrigerate for 1 or 2 hours before serving to allow flavours to blend.

Potato Soup

A bowl of Potato Soup on a rainy day is incredibly satisfying!

 
2 Tablespoons Olive Oil
1 Onion, chopped
4 cloves Garlic, crushed
2 large stalks of Celery, diced
3 litres Vegetable Broth
12 medium Potatoes, White or Red, a combination of the two
1 Tablespoon Parsley
1 1/2 teaspoons Oregano
1 teaspoon ground Sage
1 teaspoon ground Thyme
1 1/2 teaspoons Salt

Freshly ground Pepper, to taste
Shredded Cheddar Cheese, about 1/8 cup per serve
1 Tablespoon crumbled Bacon Bits for each serve

Sautee onion over medium high heat for a few minutes.
Add garlic and continue cooking for a few more minutes.
Add diced celery, cook for another 4 – 5 minutes, stirring often.
Add vegetable broth and slowly bring to a boil.

While bringing the broth to a boil, peel and cube potatoes; carefully add to liquid. (If you prefer, you can leave the skins on and just give them a good scrub)

Add the spices in the order given, stir and bring the whole to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Using a potato masher, mash some of the potatoes before serving.

Top each serving with Shredded Cheddar and Bacon Bits, serve with warmed Crusty Bread.

7 Layer Meatless Tortilla Pie

You bought a package of Flour Tortillas and they have been sitting in the fridge for a few days…this is a great way to put them to good use!

A Mexican version of Lasagne!

 

 

 

 

 

 

 

2 (540 ml) cans  Red Kidney Beans, drained and well rinsed
2  cups Salsa
2 Tablespoons chopped Fresh Cilantro
4 cloves Garlic, crushed
3/4 teaspoon Chili Flakes
1 teaspoon Cumin
1/2 teaspoon Coriander
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Paprika
1 Tablespoon Lime Juice
1 (540 ml) can Black Beans, drained and well rinsed
1 small Tomato, diced
7 (8in) Flour Tortillas
2 cups shredded Old Cheddar Cheese
1 cup shredded Monterey Jack Cheese
1/2 cup Salsa
1 cup Sour Cream
Sliced Black Olives
Sliced Green Onion

Pour rinsed kidney beans into a medium size mixing bowl and mash or puree with a stick blender.
Stir in half of the salsa, garlic, chili, cumin, coriander, oregano, salt, paprika and lime juice.
In another mixing bowl, combine rinsed black beans, chopped tomato and cilantro.

Preheat oven to 400F.
Lightly grease a 10inch springform pan with Vegetable Oil Spray.

Place 1 tortilla in springform pan.
Spread 3/4 cup of kidney bean mixture over tortilla
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Top with another tortilla and 2/3 cup of the black bean mixture.
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Repeat layers twice.
Top with remaining tortilla and spread with sour cream, 1/2 cup salsa, a bit of shredded Cheddar cheese and sliced black olives.

Place springform pan on baking sheet and Bake in 400F oven for 40 minutes or until hot and bubbly. Remove from oven and sprinkle with sliced green onions.
Remove ring from springform pan and slice into wedges.
Serve with salsa and sour cream on the side.

*I baked the pie for 10 minutes then threw a few handfuls of tater tots onto the baking sheet for the remaining 30 minute cooking time.

 

Old Fashioned Cake Donuts



2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying


Cinnamon Sugar
1 cup sugar
2 teaspoons cinnamon

Combine sugar and cinnamon together in a shall bowl; set aside.


In large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg.
Using pastry blender, cut in butter until crumbly.
Stir in milk and egg until smooth.
Turn out onto lightly floured surface and work in any remaining flour.

Heat oil in deep pan over High to Med heat (375F)

Roll or pat to 1/4 inch thickness.
Cut with doughnut cutter, or use two round cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time.
Do not overcrowd the pan. Fry, turning once; cook for about 1 1/2 minutes on each side.
Drain on paper towel.
While warm, coat with  Cinnamon  and Sugar mixture.
@Betty Crocker Cookbook

 

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