Orange Glazed, Stuffed Pork Chops

Submitted by Katie Griffin

p.s. Jared might kill me if he knew I posted this picture but I haven't made this recipe in a while and it's the only one I had. We won 1st place in a dutch oven contest with this recipe so that's why it's a funny picture :) I won't tell, if you won't ;)

 Orange Glazed Stuffed Pork Chops

-note that this was cooked in a dutch oven but it can just as easily be cooked in your kitchen oven.

Meat
(10) 8 oz. pork chops w/pockets cut (we cut the pockets on the small side so there was less to toothpick shut)

salt and pepper to taste

4 Tbs. olive oil

1 cup hot water

Stuffing
1 1/2 cup yellow onion; diced
1 cup celery; diced
12 Tbs. butter (we didn't use nearly this much!)
2 cups bread cubes; 1/2" cubes (I used wheat bread)
1 large apple; cored, peeled, and diced
1/4 cup slivered almonds (we used sliced instead and I just chopped them up a bit before adding them)

2 Tbs. parsley flakes

1 tsp. rosemary

1 tsp. paprika

1 tsp. allspice

2 tsp. salt

2 tsp. fresh ground black pepper

1/2 cup water

Glaze
4 oranges; juice & zest
1 1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. salt
1 Tbs. cornstarch
10 whole cloves (seemed like a bit much, taste the glaze as you cook it to make sure it's not too much)

Heat a 14" deep Dutch oven using 20-22 briquettes bottom heat. When oven is hot add butter, onions, and celery. Saute until tender. Return oven to the heat to stay hot.
In a large bowl combine bread cubes, apple, almonds, parsley, rosemary, and seasonings. Mix in the onions and celery. Add enough water to moisten the dressing.

Stuff the mixture into the pork chops. Seal the pockets with toothpicks and tie with butcher string (or just use toothpicks). Season both sides of the chops with salt and pepper.

Add olive oil to the 14" deep Dutch oven. Place chops in oven and brown both sides. Stand chops on end so they rest on the bone. Add HOT water to the oven. Cover and simmer using 14 briquettes bottom and 14 briquettes top for 45 to 60 minutes or until internal meat temperature reads 175° F.

In an 8" dutch oven add juice and zest from 4 oranges and the remainder of the glaze ingredients. Stir to mix. Heat using 12 briquettes bottom stirring frequently until mixture boils. Reduce briquettes on bottom to 4 and let simmer 15 minutes. ( We just used a cast iron skillet on top of the dutch oven coals).

BOM Challenge, Week 32

Beef Stroganoff

Submitted By Amanda Hancock

Beef Stroganoff

1 lb. ground beef

1 tsp. minced onion

1 tsp. garlic salt

1 8-oz. can mushrooms

1 can cream of mushroom soup

4 Tbsp shredded cheese

2 tsp. salt

¼ tsp. pepper

1 c. sour cream

2 Tbsp. chopped parsley

Brown hamburger in skillet. Add all ingredients except sour cream. Mix thoroughly. Simmer about 10 minutes Add sour cream. Serve over cooked rice or noodles.

BOM Challenge, Week 31

Raspberry Chipotle Dip

Submitted by Jessie Pond

This is a party favorite!!! It sounds weird and even looks unappetizing once it is cooked, but I promise it will become one of your favorites!  Someone always asks for the recipe.

Raspberry Chipotle Dip

1 can black beans, rinsed and drained

1 block of cream cheese

1/2 bottle of Bronco Bob's Raspberry Chipotle Sauce

1 C shredded mozzarella cheese

Tortilla Chips

Place black beans in small baking dish.  Place whole block of cream cheese in the center, on top of the beans.  Pour sauce over the top of it all.  Bake in 425 degree oven for 15 minutes.  Pull out and stir.  Top with mozzarella cheese.  Bake for another 5 minutes.  Serve with tortilla chips.

***Bronco Bob's can usually be found at Target.  If you can't find that brand Archer Farms has a version of Raspberry Chipotle Sauce that works great, as well.  I've also seen another brand of the sauce at Costco.  

BOM Challenge, Week 30

French Fried Beans

Submitted by Melinda LeCheminant

Green beans

Milk, any kind, butter milk would be good

Flour

Salt

Pepper

Any other spice you want

Oil

Place flour and spices in a pie dish

Pour an equal amount of milk in another pie dish

Wash beans

Dip the beans in the milk and let it soak for a min or so

Place the beans in the flour and cover with flour; let the sit for a min or so

Put the beans back in the milk and then back in the flour

Place the beans in a fryer or a pan with hot oil in it one at a time so they don’t stick together until the pan surface is full

Cook until the beans are a golden brown and serve with your favorite dipping sauce, our is Ranch dressing

Fish Tacos with Cilantro/Lime Dressing

Sorry not the best of pictures, this was actually seconds. I couldn't wait to eat the first one!

Submitted by Katie Griffin

Create a "pan-like" shape from aluminum foil. Place the foil on top of a cookie sheet. Drizzle olive oil on the bottom of the foil. Place fish fillets of your choice (I used Tilapia) on the foil and turn so each side gets a little bit of olive oil on it.

Sprinkle a generous amount of seasonings over the fish, I used plenty of salt, pepper, garlic powder, paprika, cayenne pepper, and Montreal Mesquite Seasoning (really whatever you want, it just depends on how spicy you want it).

Put the fish under the broiler for 5-10 minutes. Watch the fish closely to make sure they don't burn. The edges of the fish will become somewhat blackened from all the seasonings. When the fish is done, remove the pan from the oven and let it cool while you prepare the tacos.

I used wheat tortillas that we just heated up for about 15 seconds in a kitchen towel in the microwave (you can also use flour or corn tortillas). Add shredded lettuce, cheese, diced tomatoes (not pictured because we were out), green onions, black beans and fresh lime for garnish. Place a fillet on each taco and serve with a generous amount of lime dressing.

Lime Dressing:
3/4 C Ranch
1/2 C salsa
1 t dill weed
1/2 t lemon pepper
3T Lime Juice
1 t ground pepper
1/8 t ground red pepper
1/2 t horseradish
2 T cilantro
3 t sugar (this offsets the lime juice, you can omit it if you want)

Blend all ingredients together in a blender until smooth.

Jared gave this one a big thumbs up and it was a super quick meal to make. It took me no longer that 30 minutes from start to finish. Success!!!

August 2011 Newsletter

BOM Challenge, Week 29