Tasty Tuesday: Western Frittata

I love frittatas. There's a rustic charm about them. They are super easy to make and they are just as delicious as omelets without any of the fussiness.

Now, when I make frittatas, I usually end up making at least two...one with fewer ingredients for Gabe and Joey and one with all the good stuff for Vic, Marty, and me. I prep everything I can together, split it for the two frittatas, and then add the good stuff to one. This makes enough that I have leftovers even though I'm feeding 3 growing boys and 2 adults.

Western Frittata 
plus a Sausage and Cheese Frittata
Ingredients

• one large onion, diced
• 6 cloves of garlic, minced
• 1 lb sausage links, browned and sliced 
• one large bell pepper, seeded and diced
• a large handful of grape tomatoes, quartered
• one 8oz can of sliced mushrooms
• 4 cups shredded cheddar cheese
• 8 sticks of string cheese, cut into slices
• 1 doz eggs
• 2 cast iron (or oven safe) frying pans, 1 8in and 1 10in

1. saute onions and garlic in butter over medium heat until onions are translucent
2. split onions and garlic between 2 bowls
3. brown and slice sausage; put half in each bowl
4. saute bell peppers, tomatoes, and mushrooms until you get a little browning; add all of it to one bowl
5. split the shredded cheddar and add to both bowls
6. slice the string cheese into 1/4in pieces and divide between bowls
7. break 5 eggs into bowl with just sausage and cheese; break 7 eggs into the other bowl
8. mix thoroughly
9. pour the sausage cheese mixture into a lightly greased 8in cast iron frying pan
10. pour the western frittata mixture into lightly greased 10in cast iron
11. preheat oven to 375
12. while oven preheats, start cooking the frittatas on the stove (cook over medium heat until the outer edges start to set)


13. transfer frittatas to oven...if your cast iron frying panhas a wooden handle, make sure you remove it...please don't ask me how I know that needs to be done
14. cook frittatas until eggs are completely done and the top of frittatas are slightly brown

Do you have a favorite egg based recipe?

Tasty Tuesday: Cheesy Cream Sauce (or soup)

Y'all, after making this, I don't think I will ever buy cream of anything soup again. I seriously had to restrain myself from eating it before we used it for dinner tonight. I was making enough for a family of 5 which includes 3 boys with voracious appetites. You can easily cut this recipe in half.

Be warned...this is not a healthy recipe. This is a once in a while, treat yourself recipe. It would probably make Paula Deen proud.

Cheesy Cream Sauce (or soup)

Ingredients:
1 cup butter
6 cloves of garlic, minced
1 medium onion, minced
12 tbsp flour
5 cups of milk
1 container of Knorr Homestyle Chicken Stock (4 in each package)
a large handful of shredded Colby Jack cheese (about a cup)
salt and pepper to taste

1. Melt the butter in a saucepan over medium low heat.
2. Add minced garlic and minced onions to butter and saute until onions and garlic soften.
3. Add flour to melted butter and make a roux.
4. Add milk and Knorr Homestyle Chicken stock. Stir gently until roux dissolves. Cook over low heat, stirring occasionally until it starts to thicken.
5. Dump in cheese. Stir until cheese melts completely.
6. Salt and pepper to taste.

This soup/cream sauce tastes divine. It would be fabulous over broccoli or cauliflower. It would be divine with chunks of potato and crumbled bacon. It is awesome.

*This post wasn't sponsored by anyone. I did get the Knorr Homestyle stock at BlogHer '11 and love it.

Tasty Tuesday: Lemon Chocolate Chip Pound Cake

Since migraines and computers don't mix for me, I couldn't play with my computer yesterday afternoon. I decided to play in the kitchen instead. Luckily, my mom brought me a new cookbook Saturday and I found some inspiration there. The rest of my inspiration came from a Lemon Blueberry Yogurt Loaf I pinned a short time ago.

Gabe and I played around in the kitchen and created a new family masterpiece. We ended up making a Lemon Chocolate Chip Pound Cake with Lemon Glaze.

Lemon Chocolate Chip Pound Cake with Lemon Glaze

Cake Ingredients

5 eggs

3 cups flour

3 cups sugar

1/2 cup milk

1/2 cup lemon juice

1/2 cup of butter

1 cup butter flavored shortening

1/2 tsp baking soda

1/4 tsp salt

Glaze Ingredients

1/4 cup of butter

2 cups of powdered sugar

4 tablespoons lemon juice

To make the cake...

1. Cream together butter, shortening, and sugar.
2. Once fully blended, continue mixing while adding eggs one at a time.
3. Continue mixing while adding flour a little at a time.
4. Add milk, lemon juice, baking soda, and salt. Mix at medium speed for at least 3 minutes once all ingredients have been added.
5. Pour into greased and floured Bundt pan and bake for 1 1/2 hours at 275°.

Take special care to completely grease and flour all the crevices of the Bundt pan because cakes stick far too easily in these (look closely at the cake picture...that's what happens when a 6 yr old greases your pan for you).

Once you've pulled the cake out of the oven, you can make the glaze while it's cooling.
To make the glaze...

1. Melt the butter in a saucepan.
2. Reduce heat to low and stir in the sugar.
3. Keep stirring until mixture is smooth.
4. Add in lemon juice and stir until fully blended.
5. Remove from heat and drizzle over cake.

There will probably be enough glaze left that you can drizzle it over the individual slices as you serve them.

Enjoy!

Tasty Tuesday: World's Best Chocolate Cake

Hey y'all...I have to share this recipe with you. I found a recipe a while back and tweaked it here and there to come up with this...

World's Best Chocolate Cake
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1 1/4 cup baking cocoa
1 1/2 tablespoon baking soda
1/2 teaspoon salt
1 tbsp cinnamon
1/2 tsp nutmeg
1 1/3 cups heavy whipping cream
1 1/3 cups boiling super hot water

Honestly, the original recipe looked like it would be super finicky. It had you mixing things one at a time and using different bowls. It was a pain in the ass. Just for giggles,  I decided to try the dump it all in a bowl and mix it method. Guess what? It worked. The cake was so moist and delicious. It turned out perfectly. Bake in two greased and floured 9 in pans at 350 degrees for 35 to 40 minutes.


Sorry I don't have any pictures. I'll be using this recipe for Gabe and T's cakes for this weekend and I'll be sure to get pictures then.

Tasty Tuesday: Personal Pizzas

Hey y'all. From past posts here, I'm sure y'all have figured out that my kids love pizza. Well, the other night, I had everything to make pizza but I didn't feel like making dough. I needed to get the food in the oven quickly and making dough would have eaten up too much time. So, I started thinking and I remembered I had a whole pack of tortillas. Now, a tortilla would make a nice thin crust but, if you heated them normally, the tortilla would be too floppy to support the pizza. But, there is an easy fix. You simply lightly brown the tortilla in a frying pan.

*Personal Pizzas
1 to 2 tortillas per person
a few tablespoons of oil
pizza toppings of choice (I used sausage & sauteed onions and mushrooms)
a batch of super easy and delicious pizza sauce
shredded mozzarella

1. Heat oil in frying pan over medium high heat. One at a time, put a tortilla in the pan and heat until it begins to crisp. Make sure you heat both sides. If the tortilla starts to develop bubbles, puncture them with a knife.
2. Preheat oven to 350 degrees Fahrenheit. 
3. Place crisped tortillas directly onto cooking sheet.
4. Add toppings, be sure not to pile too high or even the crispy tortilla won't hold up to it.
5. Bake for about 10 minutes or until cheese is melted and starting to brown.

These were a huge hit with the kids because they each got their own pizza. I hope you enjoy this twist on  homemade pizza

*Sorry, I forgot to take pictures.

Tasty Tuesday: Pecan Crusted Citrus Chicken with Mushroom Risotto

Welcome back for the latest edition of Tasty Tuesday. Both recipes today are mine but obviously draw on knowledge gained from following recipes in the past.

Pecan Crusted Citrus Chicken

Ingredients:

• 4 lbs boneless skinless chicken breasts
• 3 cups pecan halves
• zest from 2 small oranges
• 1/4 to 1/2 tsp ground cayenne pepper (adjust levels to match your personal tolerance)
• 1 cup flour

Directions:

• Preheat oven to 350 and lightly grease baking sheets.
• You will want all your chicken breast pieces to be approximately the same size and same thickness. I was working with the *Chernobyl sized chicken breast that Sam's Club and Wal-Mart sell so I cut off the thinner half and then cut the thicker end into two pieces. Place the two thick pieces from one breast into a clean ziploc bag and seal with most of the air removed. This will prevent them from escaping when you try to pound them flat (don't ask me how I know). Then, pound those two pieces flat until they matched the thickness of the thin end. Ideally, use a kitchen mallet but a large rolling pin can do the job too. Repeat until all chicken breast pieces are same thickness.
• Using a food processor, crush the pecan halves until they are reduced to small crumbs and powder.
• Mix crushed pecans, orange zest, cayenne pepper, and flour together.
• Coat each chicken breast piece with pecan mixture and place on a lightly greased baking sheet.

• Bake at 350 degrees for 35 minutes. 

*as in, chicken breasts so huge that they had to have been mutated by Chernobyl

Mushroom Risotto

Ingredients:

• 1 1/2 cups Arborio Rice (if you can't find Arborio Rice, you can substitute a medium or short grain rice and get almost the same texture...long grain rice will probably produce a delicious dish but won't have the same texture as classic risotto)
• 1 1/2 qts of meat stock (I used chicken)
• 6 largish white/button mushrooms
• 1 medium onion
• 4 cloves of garlic (you can reduce this if you aren't a big fan of garlic)
• 4 tbsp olive oil
• salt and pepper
• 1 cup of vermouth or wine or sherry (I used blackberry Manischewitz)

Directions:

• Heat stock until hot but not boiling
• Thinly slice the mushrooms and mince the garlic and onion (or, if you are like me and are stupid enough to believe the cooking websites that say you can freeze fresh, whole mushrooms, then you will have to dice the mushrooms)
• Heat the olive oil in a pot over medium heat
• Saute the onions, garlic and mushrooms, add a pinch of salt and pepper
• Turn heat up to medium high
• Add rice and saute for a few minutes longer, until the rice starts to look translucent
• Add wine to rice and heat until boiling, stirring the whole time

• Add stock one cup at a time, stirring continually...do not add next cup until liquid has been absorbed (this will take 15 to 20 minutes)

Veggie Toppings for Risotto

Ingredients:

• 2 yellow squash
• 2 zucchini
• olive oil
• soy sauce

Directions:

• Cut squash and zucchini into small bite sized chunks
• Heat a few tbsp of olive oil over medium high heat
• Add squash and zucchini and saute for a few minutes
• Splash veggies with soy sauce and saute for a few more minutes

I did all the prep work, all the chopping and smashing and dicing before I started cutting and preparing the chicken breasts. I also cooked the veggies (and removed them from the heat) before I started cooking the chicken breasts. That meant that once I popped the chicken breasts in the oven, I could start on the rice and it would all get done around the same time. It was a truly delicious dinner.

TastyTuesday on Thursday: Cookies (temp added)

...more specifically (until I come up with a better name) Coconut Cheesecake Chocolate Chip Cookies. I was playing in the kitchen last weekend and honestly meant to post this on Tuesday but life got in the way. I think this recipe may need a little tweaking but it's pretty damned delicious as it is.


Coconut Cheesecake Chocolate Chip Cookies

Ingredients
1 1/4 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla
1 box of cheesecake pudding
3 cups flour
2 cups coconut
1 bag (12 oz) of chocolate chips

Preheat oven to 350 degrees. Cream together butter, sugars, eggs, and vanilla. Set aside. In separate bowl, mix soda, salt, pudding mix, and flour. Slowly add dry mixture to wet mixture, mixing thoroughly as you go. Fold in coconut and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for about 10 to 12 minutes or until lightly golden brown. Can yield up to 5 dozen cookies (it all depends on how much dough you eat while making them).

These are really a delicious variation of our old favorite, the chocolate chip cookie. They really deserve a better name than they have. Anyone have a suggestion for me?

Tasty Tuesday: Roasted Fresh Veggies

Welcome to both  Day 10 of Calliope's blogging summer camp and the latest edition of Tasty Tuesday.

One of the things I LOVE about summer time is the wonderful selection of fresh veggies available. And, one of my favorite ways to prepare them is also one of the easiest.

Roasted Fresh Veggies

Ingredients
This can be made with any type of fresh veggies...sweet potatoes and potatoes are also good options.
3 zucchini
3 yellow squash
2 large onions
1 cup baby carrots
4 cloves of garlic
olive oil
soy sauce
a little salt

1)Preheat oven to 350 degrees
2) Cut veggies into large chunks. I quartered the squash and zucchini lengthwise. Then, I cut them into chunks about 1 inch thick.
3) Put all the veggies into large baking dish
4) Mince the garlic and mix it with the veggies
5) Drizzle the veggies with olive oil and soy sauce
6) Mix it up thoroughly and lightly salt
7) Roast veggies for about 35 - 40 minutes

I love to eat these veggies either on their own or over rice.

Tasty Tuesday: Mocha Spice Cake

Mocha Spice Cake
a Kristin Cruz original

Ingredients

1 1/4 sticks butter

1 1/2 cups sugar

2 whole egg

1 tsp vanilla extract

4 cups all-purpose flour

4 1/2 tsps baking powder

2 tsp cinnamon

1/4  tsp nutmeg

1 tsp salt

1 1/2 cups 2% milk

4 1/2 tbsp baking cocoa

1/4 cup espresso powder

1/4 cup kahlua

1/2 cup chocolate syrup

1) Preheat oven to 350 degrees.

2) Combine flour, baking powder, espresso powder, baking cocoa, and salt. Stir and set aside. I put these all in a gallon ziploc bag and let Gabe shake it up to mix it. Then I had sweep up the flour that flew through the kitchen because I forgot to say SHAKE ONLY...don't smush and tug and pull the bag.

3) Cream 1 1/4 sticks butter with cinnamon, nutmeg, and sugar. Add eggs and mix until combined. Add vanilla and kahlua and mix. Add flour mixture and milk (with the chocolate syrup mixed in) alternately until totally incorporated.

4) Grease a 9 x 13 inch baking pan and a 9 inch loaf pan. Pour in batter.

5) Bake cake for 45 to 50 minutes, or until knife inserted in center comes clean.

Tasty Tuesday: Strawberry Crumb Cake

Hey y'all...feeding three semi-human male children with black holes where their stomachs should be hungry boys means cooking a lot and, since grocery prices have gone up so much, I'm making more and more from scratch. Not too long ago I saw some scrumptious looking Blueberry Crumb Cake over on Shelly's blog, Momfiles.com. Luckily, she had a link to the Blueberry Crumb Cake recipe (from The Pioneer Woman) which meant I could get baking when the urge hit. As I am wont to do, I tweaked the recipe a bit. The recipe on The Pioneer Woman says it is suitable for 9 x 13 pan but the picture with the recipe looked a little thin so I doubled the recipe and it made a 9 x 13 cake that was a decent thickness and 9 in. loaf pan too.

Strawberry Crumb Cake

Ingredients

1 stick butter
2 Tbsp (additional) butter
1½ cups sugar
2 whole egg
1 tsp vanilla extract
4 cups all-purpose flour
4½ tsps baking powder
2  tsp cinnamon I added this
½ tsp nutmeg I added this
1 tsp salt
1½ cups whole 2% milk
4 cups fresh strawberries cut into small chunks
_____
FOR THE TOPPING:
1½ sticks butter
1 cups sugar
1 teaspoon cinnamon
1 cups flour
½ teaspoon salt


1) Preheat oven to 350 degrees.
2) Combine flour, baking powder, and a salt. Stir and set aside.
3) Cream 1 stick plus 2 tablespoon butter with cinnamon, nutmeg, and sugar. Add eggs and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in strawberries until evenly distributed.
4) Grease a 9 x 13 inch baking pan and a 9 inch loaf pan. Pour in batter.
5) In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
6) Bake cake for 45 to 50 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter. it doesn't need the extra fat or calories...it's amazing as is.

*Notes...Use fresh fruit in this. Frozen fruit will still add an amazing flavor but will not stand up well to baking. All strike outs are things I omitted or changed. All other changes or additions are noted in the recipe.

Tasty Tuesday: help me name it

Hey y'all. I was up to my usual experimentation in the kitchen and I came up with a pretty tasty dish. There's just one problem. It doesn't have a name. It needs a name.Help me name it please.

Ingredients:
2 lbs ground beef
1 large Vidalia (or any sweet) onion
2 cups (unchopped) baby carrots
4 cups broccoli
6 stalks of celery
3 cloves of garlic
1 tbsp oregano
1 tbsp parsley
1 1/2 tsp basil
salt to taste
2 1/2 cups water
1 cup good red wine*

For thickening: 2 cups cold water with 1/2 cup flour dissolved in it

Directions:

1. Brown ground beef over medium heat
2. While ground beef is browning, dice onions, celery, carrots, and garlic
3. Drain ground beef and return to heat. Add onions, celery, carrots, and garlic. Stir thoroughly.
4. Add oregano, parsley, and basil and cook until the onions begin to become translucent.
5. Add the red wine (I used a Cupcake Vineyards Malbec) and water
6. Let is simmer for 15 minutes
7. Add half the thickening agent. Simmer an additional 10 minutes.
8. If you want your broth/sauce/whatever thicker, add the rest of the thickening agent.
9. Add broccoli and cook until broccoli is tender crisp
10. Salt to taste and serve over rice.

So y'all, what should I call it?

Tasty Tuesday: Chocolate Raspberry Mousse Cake plus a surprise

Kira from Grafting a Branch onto the Family Tree asked for the recipe for my Chocolate Raspberry Collapse which started out as Chocolate Raspberry Mousse Cake. It's been a while since I've done a tasty Tuesday post so I guess it's time. The inspiration for this cake came from Susan of She's Becoming DoughMessTic's Best Birthday Cake Ever. As delicious as her cake sounded, I thought it could be made even better by substituting raspberries for strawberries and oranges.

Chocolate Raspberry Mousse Cake

Devils Food Cake Layer  

from http://www.doughmesstic.net/2009/08/26/best-birthday-cakeever/

   1 Box Devils Food Cake

   3 eggs

   1/2 cup Canola Oil

   1/4 tsp Raspberry Extract

   1/4 tsp Vanilla Extract

   1 cup water

   splash of milk

   1/2 box (small size) Instant Cheesecake Pudding

   3 Tbsps. Chocolate Syrup

Combine all ingredients in stand mixer and beat for 2-3 minutes. Pour into 10 inch springform pan that has been greased and lined with parchment circle. Spread evenly and rap on counter to remove air bubbles. Bake 35-38 minutes, or until toothpick test indicates done. Allow to cool before proceeding.

Chocolate Raspberry Mousse Filling

complied from http://www.cookfromthehip.com/2009/06/raspberry-mousse-chocolate-cake.html and from http://www.doughmesstic.net/2009/08/26/best-birthday-cakeever/
10 oz bag frozen raspberries
1 cup sugar
1 envelope unflavored gelatin
1 ½ cup heavy cream

4 Tbsps. Sugar

8 oz. Melted Semisweet Chocolate

Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through. Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.

Beat whipping cream until just stiff. Add sugar, beat again until well combined. Add in melted chocolate (I heated mine in the microwave at 30 second intervals until melted then allowed it to cool a bit before adding it to the whipping cream). Mix thoroughly. Fold the cooled raspberries into the whipped cream.  Cover and allow to chill in refrigerator.

Divide the filling evenly between the four cakes to make a double layer cake.
Assembly

Baked Cake, cut in half horizontally to form 2 layers

1/4 cup Raspberry Jam

8 oz. raspberries

Chocolate Raspberry Mousse

3 Tbsps. Chocolate Syrup

Sweetened Whipped Cream in Piping Bag (Use your favorite recipe)

Place one layer of cake on cake board, cut side up. Top with chocolate syrup. Spread strawberry jam over the syrup. (If jam doesn’t spread easily, heat it for 10 seconds in the microwave.) Place sliced strawberries over the jam, covering entire layer.Top with a little over half of the prepared mousse.

Place second cake layer over mousse, finished side up. Ice with remaining mousse, going just to the edges. (I left my sides uncovered so that the layers could be seen.) Pipe sweetened whip cream over top. You can cover the entire top if you wish, but I chose to only do a thick border and a center circle which I garnished with a berry. Chocolate curls or shavings would have been really nice on this as well.

Sweetened Whipped Cream

Ingredients:

   1 cup heavy cream

   2 tablespoons powdered sugar

   1 teaspoon vanilla

Preparation:

Chill large bowl, beaters and cream before whipping. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Do not overbeat. Refrigerate until ready to serve.

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All you have to do to change it from the lovely cake you see above (I used standard round cake pans and did not cut each layer in half) to the delish Chocolate Raspberry Collapse is cut each layer in half without the proper tools...making sure they are too thin in parts.  Then, when you follow the assembly instructions, the cake layers break and spread. At this point, you scoop it all into a serving bowl and pretend that's what you were aiming for from the start.

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The Surprise Extra...Chocolate Raspberry Mousse

When you make the mousse for the cake/collapse above, double the recipe. The leftovers make a wonderful dessert for the next day. Also, when you put the raspberry mixture through the strainer, there will be a thick raspberry substance that won't go through the strainer. It is almost the consistency of a jelly before it sets. Save this and it makes the perfect topping for the mousse.

Enjoy it y'all.

Tasty Tuesday Take 2: Truly Tempting Truffles

Not only are these truffles tempting but they are sooooo easy to make.

Oreo Truffles
Ingredients

• 1 package of Oreos or similar chocolate sandwich cookie
• 8 oz (1 package) cream cheese at room temperature
• 2 bags chocolate chips
• 1/2 tsp vanilla extract (or mint extract, or, hell, whatever flavor tickles your fancy)

Directions

1. Using a food processor, grind cookies to a fine powder...or, if you don't have a food processor, *open each cookie, remove and save the cream filling, and put the cookies in a heavy ziploc bag. Seal the bag, taking care to remove any excess air. Use rolling pin to crush cookies to a fine powder.
2. Using a mixer, combine cookie powder, cream filling, softened cream cheese, and extract. Mix thoroughly. There should be no trace of white cream cheese left.
3. Chill for half an hour
4. Roll truffle filling into balls and place on wax paper lined cookie trays
5. Put trays in freezer for an hour (you can skip this step if in a rush but freezing makes the dipping so much easier
6. Near the end of the hour, dump both bags of chocolate chips in microwave safe bowl. Heat one minute at a time, stirring in between until chocolate chips are fully melted. Fully melting two bags should not take longer 3 minutes.
7. To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on waxed baking sheet.
8. Cool at room temperature. Store in airtight bowl in the fridge.

* you can try to crush the cookies without separating them from the cream filling but it is almost impossible to get them finely crushed that way

Tasty Tuesday

First of all, don't forget to check out (and sign up for) my the 18 x 24 Poster Print Giveaway from uPrinting.com.

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Tasty Tuesday is in honor of Julia S who requested the recipes for the chicken wings and the pork friend rice.Asian Chicken Wing
Ingredients:

• 2 Tbsp oil
• 2 to 3 green onions, sliced
• 2/3 cup packed light brown sugar
• 1/2 cup soy sauce
• 1/4 cup sherry
• 1 Tbsp corn starch
• 1 tsp ground ginger
• 2 lbs chicken wings

Directions:
1) In 1 qt saucepan, heat oil over medium heat.
2) Saute green onions until tender and lightly browned (about 5 minutes.
3) Stir in brown sugar, soy sauce, sherry, cornstarch, and ginger. Cook over medium heat until mixture starts to boil and thicken. Cook for one additional minute at boil stirring constantly.
4) Place chicken wings flat in baking dish and pour sauce over chicken.
5) Cook uncovered for 45 min - 1 hr at 375 degrees

Chef's notes: I doubled the sauce recipe just because I knew how good it was and I knew I could use the left over sauce on rice. Also, I substituted regular onions diced small for the green onions and red wine for the sherry because that is what I had. It is WONDERFUL. A shout-out of thanks to the Apex 911 employee who supplied me with this recipe.

Pork Fried Rice
Ingredients:

• 5 (6 ounce) boneless pork chops, cut into 1/2 inch pieces
• 1 1/4 cup s finely chopped carrots
• 1 1/4 cups chopped fresh broccoli
• 1 1/4 cups frozen peas
• 5 green onions, chopped
• 1/4 cup + 1 Tbsp butter
• 5 eggs, beaten
• 5 cups cooked long grain rice
• 1/3 cup + 2 Tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
  

Directions:
1) In a large saucepan, saute the pork, carrots, broccoli, peas, and onions in butter until the pork is no longer pink. Remove from skillet and set aside.
2) In same skillet (do NOT drain), cook and stir egg over medium heat until completely set.
3)Stir in rice, soy sauce, garlic powder, ginger, and pork mixture. Heat thoroughly.

Chef's Notes: I originally found this recipe on allrecipes.com. I couldn't find it again in order to link to it. Instead of using boneless pork chops, I used a piece of pork loin. I partially froze it and cut it into thin strips (by partially freezing it, you can easily cut into thin strips without a huge mess). I left out the broccoli because one child HATES broccoli and we already had another dish including it. I also doubled the soy sauce amount becasue it didn't quite have the flavor I wanted.