Pork Chops, Taters and Stuffing

4 boneless pork chops

3 oz. pork stuffing mix (comes in a 6 oz. box, saving the other half to try later with chicken)

1 large russet potato (washed and sliced into thin rounds)

1 small onion, sliced thin

10.5 oz. can cream of mushroom soup

1/4 soup can of water

1/2 tsp. soy sauce

my house seasoning (equal parts garlic powder, onion powder and black pepper...store in airtight container)

1 T. olive oil or vegetable oil 

1/4 C. shredded cheddar cheese 

Lightly spray a 9x13 casserole dish with cooking spray. Place the potatoes in a single layer over the bottom of the dish, top with the onions. Heat oil in a skillet, season the pork chops with some of the house seasoning. Place the chops in the pan and cook to brown on both sides, 1-2 minutes per side. Remove the pork chops and place across the top of the potatoes. Using the same skillet, make the stuffing according to directions (halving the recipe of course). Top each chop with some of the stuffing. In a bowl combine the soup, water and soy sauce. Pour over the entire dish. Cover with foil and bake for 50 minutes at 350 degrees. Remove the foil, sprinkle the cheese across the top and return to the oven for 10 minutes.

Baked Fried Chicken

Place thawed misshapenness tenderloin strips in an exceedingly bowl of milk. Let soak for 20-30 min.

Mix in an exceedingly Gallon Size Ziploc or giant Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat kitchen appliance to four hundred degrees. Cut 1/2 stick of butter into a couple of items and place in an exceedingly 9x13 pan. soften butter in pre-heated kitchen appliance.

Spread liquified butter round the bottom of the pan. gently spray the pan, if needed, to form certain that there aren't any dry spots.

Shake excess milk off of chicken and fully coat each bit with the seasoning combine. you'll either shake the chicken within the bag, till coated, or dip each bit within the bowl till coated.

Place each bit of chicken within the pan.

Cook for twenty min. flip each bit of chicken and continue cookery for twenty a lot of minutes, or till au gratin through.

ENJOY!

Cracker Barrel Homemade Chicken and Dumplings

2 cups Flour

½ teaspoons leaven

1 pinch Salt

2 Tablespoons Butter

1 cup Milk, alittle but A Full Cup

2 quarts stock

3 cups burnt Chicken

Directions

In a bowl, mix the flour, leaven and salt. Cut the butter into the dry ingredients with a fork or pastry liquidizer. Stir within the milk, admixture with a fork till the dough forms a ball.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring whereas you add them. the additional flour on them can facilitate thicken the broth. Cook them for concerning 15-20 minutes or till they not soggy tasting. Add the burnt chicken to the pot and you’re done!

Loaded Potato Bites

INGREDIENTS :

2 cups leftover mashed potatoes

2 tablespoons of flour

2/3 cup of shredded cheddar cheese

3 strips bacon

1/3 cup scallions, chopped

1 egg

1 ¼ - 1 ½ cups Italian bread crumbs

Oil for frying

Salt and Pepper

Ranch or Honey Mustard for dipping

Method :

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce.