Fried Pork Chops

These aren't my usual fried chops but they are just as good. These pork chops are boneless and thin, battered with a perfect blend of spices in breadcrumbs and egg. You are going to love them!
Here's what you need:
*About 1 to1.5 lbs of boneless thin cut pork chops
*Salt and Pepper
*1 tsp garlic powder
*1 T blackening seasoning
*Cooking oil
*1 Cup of plain bread crumbs

Put 1 cup of bread crumbs into a bowl and mix in the garlic powder and blackening seasoning. Put eggs on a large plate and scramble them. Salt and pepper the pork for taste. Dip each side of the chop into the egg just to wet it enough for the bread crumbs to stick. Dip both sides of chops into bread crumbs.
Add oil into a frying pan until you have about 1/4 inch of oil in bottom of pan. Heat the oil on about med-high heat (about 8). Once the oil is hot add the battered chops and fry for about a minute on each side to crisp up the breading. Turn down heat to medium and continue to cook for about 7 minutes on each side. The thinner the chop the less time you need to cook them. Before you call them "done" cut into the thickest and check to make sure there is no more pink. Yum! I chopped these up and put on top of a salad for an easy dinner but they would go great with anything!
Just a tip: Use coffee filters instead of paper towels to soak away excess grease after frying foods. Coffee filters are meant for food/beverage. Paper towels are not and won't be as clean and chemical free.

Jon's Red Hot Chicken

6 Chicken thighs. Boneless and skinless.
2 Cups of water
1/2 Cup of hot sauce. I like Frank's RedHot Wings.

Add chicken, water and Frank's into pot, covered and cook on med-high heat for about 10 minutes then continue to cook UNCOVERED. This may not seem like enough hot sauce once you add to the water but don't worry, IT IS once we simmer all of the water out and reduce this to a savory sauce.
If frozen, cooking time will be about 40 minutes. Thawed, it should take about 20 minutes. Cook until water evaporates and you get a crust of hot sauce on the chicken. Will look like this:
This meal costs only $7 for a 4 person serving.  
Add a couple of tablespoons of water to work the crust loose from the bottom of the pan and cook for just a moment longer. This is going to add a nice caramelized flavored hot sauce to your chicken. Cut through the thickest piece to check for no pink to ensure your chicken is done. Then eat it. Lots of it. And love it.
This one is a recipe Jon came up with a few years ago. He was tired of the same old Italian chicken I always make. It quickly became and continues to be one of our favorites!
Add some broccoli for a perfect low-carb meal!
IMPORTANT TIP: Using the thighs instead of breasts not only keeps the cost low BUT it is the best piece of chicken for this type of cooking. Cooking a breast this way (so fast and on such high heat) would make it tough.
Tip: easy recipe for frozen chicken too.

Carla P's Homemade Noodles

*3 Eggs*6 T milk
*3 Cups flour
*1.5 tsp salt
I had this incredible woman, AKA my ma-in-law, come all the way from Denver to teach me this recipe. I married Jon for her noodles and gravy. Well, not really but they are THAT good. She says the key to the noodles is what you cook them in. So really, if they turn out bad it's the crap you cooked them in. Later I will post a roast and gravy recipe you can cook them in too. This is a (doubled) recipe for a large family so you can flash freeze whatever you have left for a later date for some chicken and noodle soup. 

Beat eggs and combine with salt and milk. Pour flour into a large bowl and mix all ingredients until dough has formed. Cover dough and let sit for 10 minutes.
On your counter, spread around copious amounts of flour to ensure your dough doesn't stick.
Take your dough (half at a time for ease) and roll it out until about 1/8th inch thin. 
Let dough stand for 20 minutes then roll dough up loosely.
Slice thin strips of the rolled up dough. Try not to flatten out the roll so make sure you have a fantastically sharp knife. 
Unroll the noodles and lay out on counter to dry for 2 hours.
Once the noodles are dry, you cook them like any other noodle. You will know if they are undercooked if by taste testing. If they still taste like dough, you need to cook them longer. Check back later for a roast recipe from which you can get an amazingly easy gravy to cook these noodles in. If you have your own recipe to add egg noodles like these to please share! You can cook these in gravy, add them to your favorite soup, or just add to salted boiling water.
Ready... Set.. Allons-y!

Not Your Typical Stuffed Green Peppers.

I have never been a big fan of stuffed green peppers with a tomato base but Jon LOVES them so I thought I would change the recipe up a bit to something that I do like. And here are the delicious results:
You will need:
*5-7 Green bell peppers (make sure they can stand right side up!)
*1.5 pounds of hamburger meat
*2 Cups rice (cooked measurement)
*2 Cans of Cream of chicken and mushroom OR just cream of chicken.
*5-7 Slices of Provolone/Mozzarella cheese (or whichever cheese you prefer)
*1/2 yellow onion (chopped)

Cook your rice and set aside. Chop top of peppers off and clean out seeds. Then boil the whole peppers for about 5 minutes until they start to tender. Not too long or they will tear. Drain peppers and set aside. Add onion to ground beef and brown. Drain fat from meat. Add 2 cans of cream of chicken/mushroom to meat and stir. Add 2 cups of cooked rice to meat mixture and stir until evenly distributed.
Put peppers in a cake pan close together so they will stand while cooking. Gently stuff peppers with mixture and top with a slice of cheese. Bake at 400 degrees until cheese starts to brown and bubble which should be approximately 25 minutes. You will probably have extra mixture which you can just stuff in the pan around the peppers. My kids prefer just the mixture since it tastes like Hamburger Helper so that works out perfect for us!
Cost to make: $18

Mustard Roasted Potatoes

*8-10 small to medium potatoes. Use red or yellow potatoes for a quicker cook. (Russets take FOREVER to cook.)
*1/3 Cup cooking oil
*2 T Mustard (coarsely ground like Grey Poupon)
*2 T Salt
*1 t ground pepper

Cut potatoes into chunks. Pour all ingredients on the potatoes and toss until evenly distributed.
Spread potatoes evenly on a pan large enough to make sure potato chunks aren't stacked on top of one another.
Bake at 375 for about 45 minutes. Check on them and give them a stir at the 30 minute mark. Then VIOLA! Eat them.

Mustard Roasted Red Potatoes

8 Potatoes Small-medium (red or yellow)
1/3 Cup vegetable oil
2 T Mustard (coarsely ground like Grey Poupon)
2 T Salt
1 tsp pepper

Cut potatoes into chunks. Pour all ingredients on the potatoes and toss until evenly distributed. Spread potatoes evenly on a pan large enough to make sure potato chunks aren't stacked on top of one another. Bake at 375 for about 45 minutes. Check on them and give them a stir at the 30 minute mark. Then VIOLA! Eat them.

Serves 4
Costs about $7

Pork, Peppers, and Onions Over Rice

Another simple and fast recipe. Especially if you have a rice cooker.
Here's what you need:

*1 pound of ground pork
*1 sliced green bell pepper
*1 small yellow onion sliced
*1 tsp Hot Shot (ground red and black pepper)
*1 tsp Season Salt
*3 cups (uncooked measurement) whole grain brown rice

Assuming you can make the rice on your own, lets skip to the main meat dish.
**Brown the ground pork. There shouldn't be too much grease so no need to drain. Mix the Hot Shot and Season Salt into the meat. Add sliced onions and peppers. Cook until peppers and onions are tender. Then add it to your rice and PRESTO! Told ya it was easy!

Chicken Potatoes and Green Beans

This is my favorite easy, one-pot recipe. It takes about 10 minutes prep time then bake for an hour and you're finished. This is all you need:
*1.5 pounds of chicken, I use boneless skinless thighs
*1 bag of frozen green beans
*about 8 small to medium potatoes
*1/4 cup of oil
*2 T salt
*1 T pepper
*1 garlic clove minced
*2 Sprigs of chopped rosemary
In the photo above you can see what my favorite source of garlic is. It comes in frozen cubes that equal 1 minced clove and you just pop a clove out like an ice-cube. LOVE this because my hands do not end up smelling like garlic. You won't see the rosemary above because I didn't have any this time BUT I usually use it.
**Mix the oil, garlic, salt, pepper and rosemary together in a separate bowl. Chop your potatoes and add to pan with your frozen green beans. Use the oil mixture to coat the chicken. Use the rest of the oil to coat the veggies. Add all together, cover and bake for about an hour at 400 degrees.
This is my family's FAVORITE meal!