Crispy Boneless Breaded Pork Chops - Air Fryer

I tried out my new Air Fryer the other day.    I have read and heard great things about Air Fryers.   Needless to say, I was excited to try it out.  For the first recipe, I made some Crispy Boneless Bread Pork Chops.  This is a very easy recipe to make and the Pork Chops came out moist on the inside and crispy on the outside!  Made in the air fryer  they took just 12 minutes to cook.    

Crispy Boneless Breaded Pork Chops
From Skinny Taste

Special Equipment:  Air Fryer

INGREDIENTS:
olive oil spray
6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs (check labels for GF)
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese (omit for vegetarian)
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

DIRECTIONS:
Preheat the air fryer to 400F for 12 minutes and lightly spray the basket with oil.
Season pork chops on both sides with 1/2 tsp kosher salt.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining pork chops.

Serves 6

20 Minute One Pan Shrimp and Orzo Dinner

Need something quick and easy for dinner that tastes delicious?  Look no further than this post. This recipe I found on the  Laughing Spatula blog is perfect for those days when you do not want to to spend or have a lot of time to spend on dinner.  This dinner is ready in 20 minutes and the clean up is so easy.  One pan to clean up - a big plus in my mind.

As I mentioned earlier, everything is cooked in one pan.  You start by heating up some oil and butter and adding the onions, garlic and pasta.  Cook until the onions are tender and the pasta is slightly golden.  Next stir in the chicken broth, cover and cook for about 10 minutes.  Next you add the shrimp and some lemon juice, cover and cook until the shrimp are cooked.  Remove the lid, sprinkle with  some Parmesan cheese and serve. 

The pasta had a wonderful flavor and the shrimp were tender and flavorful.  The dish had a nice refreshing flavor from the lemon juice.  This meal was a family favorite. It is  in my file of recipes to make again and again and again.



20 Minute One Pan Shrimp and Orzo Dinner
From Laughing Spatula Modified Slightly by From My Southwest Kitchen

Ingredients:
1 pound medium shrimp - thawed if frozen
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic - minced
1 cup uncooked Orzo pasta
2 cups chicken broth
1 teaspoon dried parsley flakes
1 fresh lemon cut in half - divided
Parmesan cheese

Directions:
1. Heat large skillet on medium high heat.
2. Add butter and olive oil.  Heat until butter is melted.
3. Add onion, garlic and orzo to the skillet.
4. Cook for 3-4 minutes until onion is translucent and orzo is slightly toasted.
5. Add chicken broth and parsley flakes.  Stir.
6. Reduce heat to medium.   Cover and cook for about 10 minutes, stirring occasionally, until orzo is soft and just a small amount of liquid remains in the pan.
7. Toss in the shrimp and the juice from one of the lemon halves.  Stir.
8.  Cover and cook for an additional  5-6 minutes or until shrimp is cooked through.
9. Cut the remaining lemon half into slices.  Garnish the Shrimp and Pasta with the lemon slices and grated Parmesan cheese.

Serves 6

One Hour Dinner Rolls

Homemade bread is one of my favorite things.   I love the taste, texture and freshness of the bread.  Making bread isn't all that difficult.  I used to shy away from baking bread because I thought it was difficult and very time consuming.  And at times, my loaves came out looking like bricks.   However, with some practice and a few failed attempts, I now love making bread.
I have a few Bread cookbooks, but I find most of my bread recipes on the Internet.  I like the variety and the baking tips from the different sites.  I found this recipe on  Our Best Bites website.  A very easy recipe with great tasting results.

One Hour Dinner Rolls
Our Best Bites

Ingredients

1 1/2 cups non-fat milk

3 tablespoons butter, cut into chunks

3 tablespoons sugar

4- 4 1/2 cups all purpose flour, divided

1 tablespoon rapid rise/quick rise yeast (or if you have packets, one packet (2 1/4 teaspoons) will work just fine))

1 1/2 teaspoons table salt

1 egg at room temp (place in a bowl of warm water for at least 5 minutes)

additional melted butter (a few tablespoons) for brushing on at end

Instructions 

1. Preheat oven to 350 degrees.

2. Place milk, butter, and sugar in a microwavable container and heat for about 2 minutes. You want this mixture to be between 120-130 degrees, for best results use a digital instant read thermometer to gauge the temperature.

3. While the mixture is heating, combine 3 1/2 cups of the flour, yeast, and salt in a mixing bowl. When milk mixture is heated to about 125 degrees, add to the flour mixture and start to beat. Add egg and continue to beat until everything is combined. Scrape down sides of bowl and then add the remaining flour, 1/4 cup at a time. I almost always add 4 1/4 cups total. The dough will be very soft and sticky.

4. Place remaining flour on a cutting board or silicone mat (or additional flour, if you used all of yours in the dough) and very gently scrape out the dough using a spatula. Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle.

5. Score the dough into sections (24 for dinner roll size) and gently form portions into balls. Place in a 9x13 pan that has been sprayed with non stick spray. Let dough rest for 20-30 minutes until puffed and almost double in size.

6. Bake rolls in preheated oven 15-20 minutes until golden brown. Remove from oven and immediately brush with melted butter.

Great tip

• To accelerate rising, place dough in an oven or microwave that has been turned off, and place a pan of steaming water underneath.

Makes 24 rolls

 

Waffles

Who doesn't like waffles?  Slightly crisp and delicious squares that ooze out syrup or jam when you bite into them. Perfect for breakfast or even dinner.  I sometimes make a double recipe so I can freeze some and save them for later.

My favorite recipe for great tasting waffles is the one I found on the Pioneer Woman website.  Perfect waffles every time.  The texture  has a slight crunch and is tender with a very slight vanilla flavor.  Add some butter, syrup, and some chopped nuts.  Tastes just as waffles should taste.

Waffles
From Pioneer Woman

Special Equipment: Waffle Iron

Ingredients

2 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup Sugar
1-1/2 cup Milk
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites

Preparation

Preheat the waffle iron to the regular setting.

Sift together the flour, baking powder, salt, and sugar in a bowl.

In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.

In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

Serves 8

Pressure Cooker Chicken Marsala

You have heard me rave about my Instant Pot and how much I love it.  Well, today's recipe is another get tasting dinner you can make in your Instant Pot or other pressure cooker with little time and fuss. 

Start by browning your chicken breasts  in your pressure cooker. When the chicken has browned, remove and add in the onion and thyme.  Next add your mushrooms and brown them.  The next ingredients that go into the pot are garlic, salt, pepper, flour, Marsala, and the chicken stock.  Cook these ingredients for about 2 minutes.  Return the chicken to the pressure cooked, close and lock the lid and set pressure to low.

While the chicken is cooking, cook up some pasta.  When the pasta is done transfer it to a serving platter to place the chicken on top.

When the chicken is done open the pressure release valve and allow the stem to escape.  Unlock the pressure cooker and  carefully remove the lid.  Place chicken on top of the pasta and spoon the sauce over the chicken and pasta.  Serve.

Delicious and so easy to make.   Enjoy.

Pressure Cooker Chicken Marsala 
From Relish 

Ingredients:

4 8-ounce boneless, skinless chicken breasts

1 1/4 teaspoons salt

3/4 teaspoon freshly ground black pepper

4 tablespoons unsalted butter (1/2 stick)

1 cup sliced yellow onion (1 medium onion)

1 sprig fresh thyme, plus 2 teaspoons fresh thyme leaves

12 ounces mushrooms such as shiitake or button, wiped clean, stemmed and sliced

2 teaspoons minced garlic (2 to 3 cloves)

3 tablespoons all-purpose flour

3/4 cup Marsala

1 1/2 cups homemade chicken stock or packaged low-sodium chicken broth

Cooked penne pasta or other pasta for serving

Instructions:

1. Season the chicken all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
2. Set a 6-quart pressure cooker to the “browning” program and add 1 tablespoon of the butter. When the butter has melted, brown the chicken, in batches, on one side for 5 minutes. Remove the chicken and set aside.
3.  Add the remaining 3 tablespoons butter to the pressure cooker. When it has melted, add the onion and thyme sprig, and cook until the onion is soft, about 3 minutes. Then add the mushrooms and cook for 5 minutes, until browned. Stir in the garlic, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Stir in the flour and continue to cook, stirring as needed, for 2 minutes. Add the Marsala, simmer for 3 minutes, and then add the chicken stock. Return the chicken breasts to the pressure cooker, browned side up. Close and lock the lid, and set to “low pressure” for 2 minutes.
4. Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions.
5. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Transfer the chicken to a serving platter. Discard the thyme sprig. Set the pressure cooker to the “simmer” program and reduce the sauce until the desired consistency is reached, about 3 minutes. Stir in the thyme leaves. Serve the Chicken Marsala over the pasta.
   
   Serves 4
   
   

 

Slow-Cooked Enchilada Dinner

I love enchiladas. They are such a satisfying and delicious meal with little fuss needed to prepare them.    I usually make the rolled type for the family but I was intrigued by this stacked recipe.    You stack the ingredients in a round slow cooker.  The first layer consists of flour tortillas.  The second layer is a beef, onion, tomatoes, bean combinations that has been spiced up with chili powder, cumin, salt and pepper.  Finally, you sprinkle some cheese over the beef mixture.  Repeat the layers twice more.

Layered Enchiladas

To make your casserole easier to remove when it is done, you line your slow cooker with foil strips.  The enchiladas are cooked on low for about 2 1/2 hours.  When done lift them out gently using the foil strips as handles.

Enchiladas Removed Using Foil Strips

This recipe was delicious.  Everything blended together nicely and was not overly spicy.  A great dish that is saved for future dinners:)

Delicious Layers of Goodness

Slow-Cooked Enchilada Dinner
From Taste of Home Adapted by From My Southwest Kitchen


Ingredients
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups Mexican shredded cheese
6 flour tortillas (6 inches)
diced fresh tomatoes for garnish
Directions
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes,  chili powder, salt, cumin and pepper. In a small bowl, place the cheese and set aside.

Beef, Onion,Beef, Tomatoes, and Spices

2. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.

Foil Strips

3. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter.

Yield: 6 servings

Pepper Steak

Pepper Steak brings back fond childhood memories.  As I was growing up, we had Pepper Steak on a regular basis.  My mother usually used round steak, sliced up some green peppers and made a sauce for the meat to cook in.  In addition, she would slice up some canned tomatoes.  Then the Pepper Steak was served over rice. A very nice and satisfying meal.

This past week, I made a version of this dish for my family.  I found a wonderful recipe on Epicurious.   This recipe omits the tomatoes (I wasn't that fond of them anyway) and adds colorful peppers which makes the dish look appetizing and kicks up the flavor.  The sauce is made with some soy sauce, cornstarch, and water.  Cook all of the ingredients in the sauce and coat the veggies and the meat well.  I served the Pepper Steak over some rice.

This was an easy, satisfying and delicious dish that the family enjoyed.  I will be making this recipe again. 

Pepper Steak
From Epicurious

Ingredients

1 tablespoon soy sauce

1 teaspoon cornstarch

1/3 cup plus 2 tablespoons cold water

1 1/2 pound beef loin sirloin steak, cut crosswise into 3- by 1/4- by 1/4-inch strips

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil or vegetable oil

4 bell peppers in assorted colors, cut into 1/4-inch-thick strips

1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices

3 garlic cloves, sliced

Accompaniment: cooked white rice

Preparation

1. Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
2. Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
3. Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.

Makes 4 servings

Slow-Cooker Pepper Pork Chops

The other night for dinner, I made the best pork chops ever:)  They were so moist, tender and extremely flavorful.  They just melted in your mouth.  This recipe came from Alton Brown - one of my very favorites.

The recipe starts by marinating the pork chops in a brine composed of salt, vegetable broth, water, peppercorns,  and some brown sugar.  The next morning the chops are rinsed and patted dry.  Sprinkle each side with some salt and brown them on both sides.    Place the chops in a slow cooker on top of the dried apples which have been scattered on the bottom.   Next you saute some onions until they just start turning brown.  Add some chicken broth, thyme and pepper. Pour over the chops, cover and cook on high for 1.5 hours.  Then turn the slow cooker to low and cook for the remaining 4.5 hours.  The aroma as they are cooking is wonderful.

When the chops are done, they have separated from the bone.  They are ready to serve.  I served mine with a side of fried potatoes.

A very comforting and delicious meal to enjoy with your family and/or friends.


Slow-Cooker Pork Chops
Food Network: Alton Brown

Ingredients:
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions:
1. Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

2. Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

3. Place the apples in the slow cooker.

4. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

5. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

Makes 4 servings