Tuesday, August 31, 2010

Sweet & Savory Pork Chops


graham cracker crumbs
Coffee Mates french vanilla
1.5 lbs. pork sirloin chops, thin
*2 flat dishes for dredging

Preheat oven to *400.

Coat chops in graham cracker crumbs, then dip into vanilla, then again into graham cracker crumbs. Place on greased pan. Cook for 20 minutes. Enjoy!

Navajo Tacos

1 pkg. Rhodes rolls
veggie oil
1 lbs. ground hamburger/turkey/chicken
1 pkg. taco seasoning

shredded cheese
shredded lettuce
diced tomatoes
diced sweet onions
sliced olives
sour cream

Set your rolls out first thing in the morning. Make sure they are well covered!

In a medium skillet, brown meat. Add taco seasoning. In at least a 4 inch pan or dutch-oven, add veggie oil; about 1 inch deep. Turn stove to med-high. Flatten your rolls, then with tongs, lay them in the oil. They should immediately be covered with small bubbles (that's how you know your oil is ready). Flip over when golden brown. Place on paper towels.

I like to set my topping out in small bowls along the counter and let my kids do their own! There is no right or wrong way to layer; just enjoy!

Friday, August 6, 2010

Flank Steak


1 flank steak
1 bottle marinade (pineapple teriyaki, sesame ginger, e.t.c.)
salt & pepper to taste
1 large gallon baggie

I like to marinade my steak for at least a full 24 hrs. if not a full 48 at all possible. Put the steak in the baggie and then add 1/2 the marinade. Let sit in refrigerator, turning every 4-6 hours. Set oven to broil; set steak on broiler pan. Add salt and pepper. Put in oven for 5-6 minutes on each side. Brush on extra marinade. Cut against grain.