Pot Stickers with Chris' Homemade Dipping Sauce

We have been craving oriental food, so you are getting several recipes that have that influence.  This particular recipe reminded me a lot of making tamales. Why, you ask?  Because it is easier, and definitely more fun to assemble, if you have help.Chris and I made these while watching Star Wars, episode 3.  (My kitchen counter faces the TV.) So we made our little  pot stickers, each with our own design. Chris made the dumpling shape and I made triangles, which were not pretty so I did not photograph them.
When I bought the Won Ton wrappers, rectangles were to only ones available.  If I had thought of it, we could have used a cookie cutter to make the wrappers round, but it just dawned on me, now.  I think these would be much nicer made with round wrappers.  Oh well, I will just have to make these again.  That will be great because these were very, very, very YUMMY!

Oven Roasted Pork Chops

To go with the delicious green beans, from yesterday, an oven roasted, thick, boneless, center-cut pork chop. Yummmmmm! You can use a regular bone-in pork chop.  If you use thinner pork chops, double the number of chops and the breading.  You will not cook the thinner chops in the oven because it will dry them out. However, the recipe below is for the thicker chops, just remember to adjust accordingly.

4 Thick-cut, Boneless, Center Pork Chops
2 slices of White Sandwich Bread
1 teaspoon of dry Parsley Leaves
1/2 teaspoon of Garlic Powder
zest of 1 Lemon
Salt and Pepper
1/4 cup of  Sepay Groves Olive Oil

Tear up the slices of bread and put in a blender.  Blend on high until crumbs form and there are no chunks left.  Pour bread crumbs into a shallow bowl and add the parsley, garlic powder, and lemon zest.
Season the pork chops with salt and pepper. Dredge in the bread crumb mixture.
Heat olive oil in a large oven proof skillet, fry the pork chops on both sides until brown, about 5-6 minutes on each side. Place skillet of thick-cut chops in the oven.  Bake at 450 degrees for 20 to 25 minutes. 
If you are making the green beans with it, put the pan of green beans in now.
Once the pork has reached 165 degrees in the center of the largest chop, remove, tent with foil, and let stand for 5 minutes.  This allows the meat to finish cooking without getting dry.

Enjoy!

Deloris

Breakfast Tacos for Dinner

February is always a busy month. It may seem that way because it is short.  Whatever the reason, I run out of time, regularly.  This is a very easy meal and takes about 15 minutes to prepare.  It is perfect for those days when nothing is thawed and stopping at the grocery store is out of the question.

You will need two skillets. 

6 Eggs

1 Tablespoon of Margarine

6 slices of Bacon

6 Flour Tortillas

1 cup of Shredded Low Fat Cheddar Cheese ; that is as close as I can get to healthy on this recipe, sorry :(

In the first skillet, arrange bacon and cook over low-medium heat. Turn slices, as needed, until crispy. Remove to a plate covered with paper towels.  Wipe the bacon drippings from the pan and set aside.

 In the second skillet, melt margarine over low heat.  Break eggs into a bowl and whisk to combine.  Season with freshly cracked black pepper.  Add to the melted margarine.  Leave the eggs alone until they start to set. Once the eggs start to set, use a large spatula to drag the edges to the middle.  Let set again and repeat.  Once the eggs are set, remove from heat.

Return the first skillet to the heat.  Place a tortilla in the pan and let it heat. Once the tortilla starts to heat, flip it over and add 2 Tablespoons of cheese, scrambled eggs and slice of bacon.  Top with 2 more Tablespoons of cheese and fold over.  Remove to a plate and repeat until all ingredients have been used. Serve with salsa and hot sauce.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/breakfast-tacos-for-dinner