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Recipe Exploration: Santa Fe Chicken

January 12, 2012 Leave a comment

Served with Chi Chi's Corn Cake

Name:  Santa Fe Chicken
By:  Renee
Prep Time: 10 – 30 min (depending on type of rice)
Bake Time: 25 min

Servings: 3

Ingredients:

  • 2 tablespoons of oil
  • 2 cups of uncooked long grain rice (can use instant)
  • 2 tablespoons of garlic
  • 2 teaspoons of cumin
  • ½ of an onion, chopped
  • 1 15 oz can of tomato sauce
  • 4 oz can of green chiles (use less if desired)
  • 3 boneless, skinless chicken breasts
  • 1 packet of taco seasoning
  • ¼ teaspoon of pepper
  • ½ cup of mexican blend cheese
  • Lettuce, Guacamole, and Sour Cream to top

Directions:

  1. Saute uncooked rice, garlic, cumin, and onion in oil over medium heat for 5 minutes or until onion is tender.
  2. Add tomato sauce and green chiles.  Simmer for 20 minutes if using non instant rice.  If using instant rice, simmer until liquid is mostly absorbed. (use less green chiles if desired)
  3. Place rice mixture into a 8X11 baking dish.  Season both sides of the chicken with taco seasoning and pepper and place chicken on top of rice.
  4. Bake at 350 degrees for 25 minutes (or until internal temperature of chicken is 165 degrees)
  5. Sprinkle 4 oz of mexican blend cheese and bake until melted, about two to three minutes.
  6. Serve chicken lettuce, guacamole and sour cream, topped or on the side.

Notes:

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Recipe Exploration: Lemon Sage Parmesan Pork Chops

January 12, 2012 Leave a comment

Shown with Broccoli and Mashed Potatoes

Name: Lemon Sage Parmesan Pork Chops
By: Renee (modified from AllRecipes.com)Prep Time: 30 min
Bake Time: 15 min

Servings: 4

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3/4 soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tablespoon rubbed sage
  • 1/2 teaspoon grated lemon peel
  • 2 egg, lightly beaten
  • 4 bone-in pork loin chops
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter or margarine

Directions:

  1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
  2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to an appropriate sized baking dish so all the chops are in one layer. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

 

Notes:

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