Stuffed Pork Chops

4 boneless pork chops (1 1/2 inch thick chops work best)
granny smith apple
bread crumbs
blue cheese crumbles
honey
olive oil
worscheshire sauce
salt/pepper
steak seasoning
one small onion
a few celery stalks


1. Saute chopped onion, celery, chopped apple in about a tablespoon of butter/olive oil. Saute until soft (about 5 minutes)

2. Whish together about half a cup (?) of olive oil, a few squirts of honey and worchestire sauce.

3. Butterfly (turn on side and cut of "pocket" into the middle) the pork chops.

4. Mix together veggies with about a cup of bread crumbs and blue cheese crumbles. THis is your stuffing for chops.

5. Stuff the pork chops with mix.

6. Place in buttered baking dish.

7. Pour sauce over chops.

8. Bake at 425 for about 40 minutes.

I usually serve with mashed potatoes.

Mashed potatoes

1. Boil a large pot of salted water.

2. quarter red potatoes

3. Boil until fork tender

4. Mash with milk, butter and salt and pepper.

Roasted Southwestern Potatoes from Nicole

 

2 lb red potatoes, cut into ¾ inch wedges

3 T extra virgin olive oil

Salt & pepper

Southwest Mixture:

2T butter

1t cumin

1t chili powder

1t dry mustard

1/8 t cayenne pepper

1 clove garlic

Preheat oven to 425. Toss potatoes in oil, salt & pepper. Bake in single layer on baking sheet covered with foil for 20 minutes. Remove foil and bake an additional 15 minutes. Turn potatoes over and bake 10 more minutes.

In a skillet, cook Southwest Mixture 1 minute or until fragrant. Remove potatoes from oven and toss in a bowl with the Southwest Mixture.

Twice Baked Potatoes from Jen

Serves 4

Ingredients:
4 whole bacon slices
cooking spray
3 whole garlic cloves
4 medium russet potatoes
1 cup sour cream, low-fat
1/2 cup shredded Cheddar
1/3 cup green onions
1/4 cup milk, fat-free, skim
1/4 teaspoon salt
For garnish, fresh black pepper

Directions:
1. Preheat oven to 400.
2. Cook bacon in a medium nonstick skillet over medium high until crisp. Remove from skillet. Crumble and set aside. Wipe skillet clean with paper towels.
3. Place skillet coated with cooking spray over medium heat until hot. Add garlic, saute 1 minute. Set aside.
4. Bake potatoes at 400 of 1 hour or until done, cool slightly. Cut a lengthwise slit across top of potatoes. Carefully scoop pulp into a bowl, leaving shells intact. Add half of crumbled bacon, garlic, sour cream, 1/4 cup cheese, 3 tablespoons onions, milk and salt to pulp; mash.
5. Increase oven temperature to 450. Stuff shells with potato mixture, top with half of crumbled bacon, 1/4 cup cheese and remaining onions. Place the stuffed potatoes on a cookie sheet and bake for 15 minutes or until potatoes are throughly heated. Sprinkle with pepper, if desired.

Mika's Easy Ranch Potatoes

10 small red potatoes

1 envelope Hidden Valley Ranch dressing mix

Olive Oil

Wash, and pierce potatoes with fork. Cook in microwave for 7 minutes and let cool. Once cool, quarter. Lightly dip in olive oil to coat. Toss with dry ranch dressing mix. Cook at 350 for 20 minutes or until soft and golden brown.

Nicole's Crash Hot Potatoes

The Cast of Characters:

New Potatoes (or other small, round potato--the smaller the better)

Olive Oil

Kosher Salt

Black Pepper

and whatever herb you like (rosemary, chives, etc)

Clean & boil potatoes whole for 20 minutes, or until fork-tender. Remove from water and place on lined (Reynolds Release works GREAT) baking sheet. Coat with a drizzle of olive oil. Smash coarsely with potato masher (2 mashes should do it) into little rounds (think cookies). Drizzle with olive oil, salt (generous), and pepper. Sprinkle on your herbs and bake at 450 for 20-25 minutes. They should be nice & brown and crispy. YUM!