Braised Pork Chops for 2

shared by Patty H.  (The unusual ingredients caught my eye so I wondered how this would turn out but we absolutely loved it!  The pork chops were tender, melt-in-your-mouth and the sauce was awesome.  No taste of dill pickles at all ! This made two meals for us. )

Ingredients:

4 boneless pork chops

2 tablespoons butter, divided

1 tablespoon extra virgin olive oil

1/2 cup chopped onion (I used more onion than this)

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons prepared mustard

3/4 cup beef broth, heated

1 heaping tablespoon chopped dill pickle

2 teaspoons lemon juice

Kosher salt and coarse ground black pepper, to taste

Preparation:

1.     In a large skillet, heat 1 T, butter and 1 T. olive oil over medium heat.

2.     Add the pork chops and brown on both sides. Remove the chops to a plate and set aside

3.     Add the remaining tablespoon of butter to the pan; add onion and saute for 3 minutes, or until the onion is translucent

4.     Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice.

5.     Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed. (I added ¼  tsp. coarse ground pepper and ½ tsp. Kosher salt)

6.     Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.

7.     Serves with noodles

One Dish Chicken Fajita Dinner for 2

shared by Patty H. (Cooking for two is a bit of a challenge unless we want to eat left-overs all week. I have been looking for some scaled down recipes.  This one was delicious and could be easily doubled or more)

Ingredients

2 boneless skinless chicken breasts (I used 4 chicken tenders)

1 red pepper

1 yellow pepper

½ onion, thinly sliced

2 cups cooked rice

1 (1 ¼ oz.) pkg. fajita seasoning mix * (I used the recipe below)

vegetable oil ( for frying)

Directions

1.     Chop chicken breast into chunks

2.     Fry chicken quickly until almost cooked through

3.     Remove chicken from pan

4.     Cook peppers for 2-3 minutes

5.     Put chicken back in pan with peppers

6.     Add fajita seasoning and 1/4 cup water

7.     Cook until chicken is done

8.     Put mixture over rice

Fajita Seasoning Ingredients

½ tsp. chili powder

½ tsp. paprika

½ tsp. sea salt

½ tsp. brown sugar (optional) (I used this)

¼ tsp. cumin

¼ tsp. black pepper

1/8 tsp. garlic powder

Pumpkin Apple Ring

shared by Patty H. (Today is a perfectly beautiful fall day!  It made me in the mood to bake something.  This is my favorite fall cake recipe.)

Ingredients:

1 ½ cups sugar

½ cup butter or margarine

2 eggs

2 medium apples, peeled, cored and shredded (1 ½ cups)

1 cup canned pumpkin

2 cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. salt

¼ tsp. ground cloves

¼ tsp ground ginger

Directions:

1.     In mixer bowl, cream together sugar and butter or margarine.

2.     Add eggs, one at a time, beating well after each addition.

3.     Blend in apple and pumpkin.

4.     Stir together flour, baking powder, soda, salt, and spices.

5.     Add to pumpkin mixture, stirring till well combined.

6.     Turn into greased and floured 8-inch Bundt pan.

7.     Bake in 350 degree oven for 55 minutes.

8.     Cool in pan 10 minutes; remove from pan and cool on wire rack.

9.     May sift powdered sugar over cooled cake. *

10. However, I prefer to drizzle with cream cheese frosting as follows:

Frosting:

Beat together 4 oz. softened cream cheese, 1 cup powdered sugar, 2 T. + 2 tsp. milk and ¾ tsp. vanilla.  Drizzle over cooled cake.