Stuffed Pork Chops, for Two

I serve pork in one shape or form, at least once a week ("the other white meat" as they say) for it's economical, and on top of that often on sale.  


The magic pork sale number for me is $2.00 or less per pound!  A variety ethnic dishes call for pork, so it's handy to have on hand.  


When chops or pork steaks are thin, I bread them, but if thicker (3/4 inch or so) I like to make a slit for a pocket then stuff, sear and finish in the oven.


My favorite stuffing is a combination of spinach, onion, garlic, cheese, and sun dried tomatoes.  It's the same mixture I use for stuffed pork loin roast.  Since cooking mostly for two, my meats are repackaged in twos for the freezer.


This recipe can easily be doubled.  For presentation, you'd be surprised how even a small pork chop can look so huge when stuffed.  I've also used the same mixture for stuffed chicken breasts.


Stuffed Pork Chops, for Two
2   3/4 thick pork chops, bone in or not
1 cup drained, chopped frozen spinach
3 - 4  Tabs. diced onion
1 tsp. diced garlic
2 Tabs. diced sun dried tomatoes
1/3 cup grated Parmesan cheese (other cheeses work, too)
salt and pepper
optional: (a few Tabs. of bread crumbs can be used in the stuffing)

Preheat oven to 350.
If desired, trim excess fat from chops, and with a sharp knife carefully make a long slit into pork towards the bone. Season both sides with salt and pepper.

Mix remaining ingredients in a bowl and stuff chops.  Pinch to seal and hold together with toothpicks.  Any leftover stuffing can be placed on top of chops when they're finishing in the oven.

In a skillet, brown chops on medium high heat to sear, about 5 minutes on each side, then finish by putting skillet in preheated oven for 20 - 30 minutes, depending on size and thickness of chops.

Meat thermometer should read 145-150. Let rest 5-10 minutes, before serving.  If desired, gravy can be made from drippings by deglazing the pan.  If not making gravy, I still deglaze the pan and save juices for soup stock.


Estimated cost: $2.00 or less;  $1.00 per serving or less.

Italian Giardiniera Mix, Homemade

Sprinkle these treat on salads, or serve on a relish tray.  My husband especially likes pickled cut veggies, and for years bought jars at the grocery store.  


Several years ago a golfing friend shared this recipe, and I tweaked it adding celery, jalapeno peppers with a few red pepper flakes, as fresh chili peppers aren't an ingredient always on hand.


Examining jars in the store I noted they mostly contain cauliflower, carrots, celery and a pepperoncini or two, so I improvised using my melon baller to cut out rounds of onions as a substitute for pearl onions.  All in all it's a very good clone, and of course saves money over buying commercial jars.


You can be creative by combining the kinds and amounts of cut veggies you want in the jar, but cauliflower florettes are the main ingredient.


Italian Giardiniera Mix, Homemade
Fresh chili peppers of choice, or red pepper flakes, or jalapeno slices
2 cups water
2 cups vinegar
2 tsp. salt
cauliflower, cut in florettes or smaller
carrots, cut in thin coins or use baby carrots
pearl onions or largely chopped
garlic cloves, whole, or a  tsp. of minced
pitted green olives
sliced red and/or green pepper pieces
sliced celery pieces
2 quart jars

If using fresh chilies, poke several holes near the stem, or use pepper flakes.
Combine water, vinegar, salt and pepper flakes and boil for one minute.

Fill jars with assortment of veggies and pour hot liquid over and screw on lid.  Cool and refrigerate for two weeks.  This recipe makes enough liquid for two quart jars.  If making more double the water and vinegar.  Store in refrigerator.

Estimated cost: for 2 quarts  $3.00 or less.

Dutch Baby, German Pancake

This dish offers a"wow factor."  It's like a large thick puffy crepe. The first time I encountered one was in the late '70s in Portland, Oregon at a German restaurant.


They served it rolled up on an oval platter with a tray of assorted toppings to make it your own way, and so huge several people could share a slice.


I've made small, thin crepes before, a special breakfast my grandmother made, and though the taste is similar, this style has a different ratio of eggs, flour and milk, and bakes up to serve 4-6 people. Now I impress my grand kids when they visit!

• Dutch Baby, German Pancake 
• 3/4 cup all-purpose flour
• 1/2 tsp. salt
• 3/4 cup milk
• 3 eggs
• 1/4 cup powdered sugar
• 4 Tabs. butter

Preheat oven to 425.  Put butter in a 10-12 inch oven proof round skillet or pan and place in oven for about 8 minutes.
Note: A 10 vs.12-inch pan varies the thickness of the pancake and cooking time. 

Meanwhile in 2-quart bowl combine flour and salt.  In a smaller bowl beat or whisk eggs, milk and powered sugar until smooth, then mix in and blend with flour.  


Carefully take hot skillet out of oven. Tilt and rotate to make sure bottom is coated with butter.  Pour batter into hot pan, tilting to distribute evenly, then return to oven.  


Bake until puffy and golden brown about 12-15 minutes. A larger pan bakes closer to 12 minutes, as batter is slightly thinner. 


Cut in wedges and serve with jams, syrup, berries, or powdered sugar. Serve 4-6. 


(I've seen these made with an added 1/4 cup of cocoa blended into the batter, but haven't tried, yet.)
Estimated cost $1.50 or less; .35 cents a serving or less.

Cheese Enchiladas with Creamy Green Chili Sauce

A Mexican spice pack puchased several years ago came with a booklet of recipes to try, including "creamy green chili cheese enchiladas."  I made them then experimented with adding chicken, and like them both ways.


Corn tortillas can be used, if first heated quickly on each side in oil to soften.  I've also used flavored flour tortillas such as spinach or tomato; and low-carb wheat tortillas.


Whenever there's leftover roast chicken, I make these and serve with a salad, kidney bean salad in this case.  If making without chicken, I usually serve Mexican Rice and refried beans for a "homemade"combo plate."

Cheese Enchiladas with Creamy Green Chili Sauce

1 package 6-inch flour tortillas - a dozen, or 6 large burrito size

3 cups shredded Monterey Jack, or Cheddar cheese

1/2 cup diced onion

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

1 cup sour scream

2  4 oz. cans diced green chilies

1 1/2 to 2 cups of shredded chicken can also be added.

Warm tortillas so they don't crack and roll easily when filled, then set aside.  I heat for like 30 seconds or less in the microwave and cover with a towel.

Combine 1-1/2 cups cheese, onion (and shredded chicken if using) and distribute among tortillas, roll up and place seam side down in sprayed 9x12 baking dish.

Sauce: melt butter; blend in flour until cooked.  Add broth stirring constantly until thick and bubbly.  Stir in sour cream, peppers and 1/2 cup cheese. Cook until heated through, but do not boil.  Pour over tortillas and bake at 425 for 20 minutes. Sprinkle remaining 1 cup of cheese on top and return to oven for 5 minutes or until cheese is melted.  Serve with salsa and/or sour cream.

Enchilada Combo Plate

When cooking for two, I make the sauce, using enough for the two of us, then freeze the rest in cup size containers, defrost and reheat for the next time I want to make a few enchiladas instead of a dozen.  If making a large batch, leftovers freeze well.

This sauce is also delicious over sauteed chicken breasts or pork chops.
Serves 6 to 8

Estimate cost: $1.25 or less per serving

Sweet and Sour Kidney Bean Salad

I grew up enjoying the taste of "Sweet and Sour" in a variety of recipes on the German side of my family.  A great-aunt often served this at family gatherings.  


I've made it with mix beans, but this is her original kidney bean salad recipe, with a cooked dressing.


I buy dry beans in bulk and cook in my electric pressure cooker, then freeze and vacuum seal to have on hand, for salads or chili, but canned beans are just as handy. 


At home I serve on bed of lettuce or spinach leafs.  It's easy to double or triple for a potluck or large family gathering.

Sweet and Sour Kidney Bean Salad
1  15 oz. can kidney beans, drained, about 2 cups
4 celery ribs
5 sweet pickles
1 small onion
1/2 green pepper

Sauce:
5 Tabs. vinegar
1 beaten egg
1/2 tsp. pepper
1/8 tsp. dry mustard
1 tsp. salt
1 Tab. sugar, or Splenda
5 Tabs. milk

Cut celery, pickles, onion and green pepper into small pieces and mix with kidney beans in a bowl.

In a saucepan combine and mix vinegar, egg, salt, pepper, sugar and mustard. Whisk and blend well. Bring to a boil, stirring constantly then remove and add milk and beat or whisk quickly. Pour over chopped vegetables.  Set in refrigerator at least 4 hours or more to chill before serving.  Serves 6 to 8.


Estimated Cost: $1.80 or less; .30 cents per serving or less.

Skillet Corn Bread

Corn bread is a must when making chili and I either bake it in my trusty black cast iron skillet, or in small mini-loaf pans. Leftovers go in the freezer to have on hand for future meals - soups, or chili again.


This recipe is at least 11-years-old, as I recall making and bring it, with several ready made meals to help my daughter when she had her first child (our first grandchild).


Ever since, when the family gathers for a few days, I make a double batch corn bread and chili to handle a supper and several lunches for 8-10 people.


The taste of warm buttered corn bread drizzled with honey always delights family or guests.

Skillet Corn Bread
1/4 cup vegetable shortening
1 cup flour
1 cup cornmeal
1 Tab. Sugar
2 tsps. salt
2 tsps. baking power
1 cup milk
2 eggs

Preheat oven to 425 with rack in center.  Place shortening in 8-10 inch cast iron skillet, then place skillet in oven.

In a 2 - quart bowl, whisk flour, cornmeal, sugar, salt and baking powder.

In smaller bowl, whisk milk and eggs until well blended.  Pour into dry ingredients until blended and a little lumpy. Carefully pour batter into hot skillet.  Cook until top is golden and toothpick comes out clean.  About 25 to 30 minutes.

I sometimes add 1/2 cup diced peppers (green, red etc.)  Or canned diced chili peppers. Can also spray or grease pans to make muffins, or mini-loaves, which bake in less time.  Makes 10 -12 servings.

Estimated cost: $1.50 or less; .15 cents a serving or less.

Surf and Turf for Valentine's Day

I published this in January after making it New Year Eve, so making it again for Valentine's Day Dinner.  It's a dinner worth repeating! 


 The twice baked potatoes previously made are in the freezer, and I stocked up and froze lobster tails in December's sale. My local grocer had a New York steak sale this week, so I'm all set for a 5-star meal at home with big savings over restaurant prices.



The first time I recall eating lobster was after I was out of college, married, and celebrating a special occasion at a restaurant.


Oh my it was delightful!  I of course have ordered it since over the years, on special occasions, or ordered "surf and turf," as I do love beef.

In the last few years, my local grocery store has held "specials" on 4 - 5 oz. lobster tails for around $5 a piece. They've offered this around Valentine's Day or near Christmas, so I stock up, vacuum seal and freeze them.


Then every month or so, I make an extra special dinner for the two of us, like I did this past New Year's Eve.  Knowing what restaurants charge for such a meal, justifies a food splurge for one meal at home, as it feels economical, but not a real budget buster.  It's the fanciest meal I make with the "wow factor" for presentation!

At first I had no idea how to cook a lobster tail, but looked up info and settled on this method.

Surf and Turf, Lobster and Beef
4 oz. or larger lobster tail(s)
1/2 tsp. minced garlic
lemon and lemon juice
1/2 cup melted butter
1 tsp. Old Bay seasoning
4 - 5 oz. steak, of choice: New York, Sirloin, 3/4 inch thick
steak rub seasoning
steamer pan

With kitchen scissors, cut lobster shells up middle of the back to near the end of tail, and with fingers gently spread shell, nudging meat from the inside, and lifting it out and up, leaving end attached, then letting meat rest on top of shell.

Fill sauce pan with 1-2 inches of water, add 2 Tabs. lemon juice, minced garlic, and Old Bay.  Set steamer pan on top, place lobsters in and cover.

Bring water to a boil, turn down and steam for 7 minutes.  Shells will turn bright red, and meat will no longer look translucent. Don't over cook, or lobster meat will become tough. Serve with melted butter mixed with lemon juice for dipping, and a lemon wedge.

Meanwhile for the beef, preheat oven to 350. Oil and season steak with salt and pepper or a steak rub, and fry 2 minutes on each side in smoking hot skillet, to sear.  Then put skillet in oven for 6 minutes for medium rare.  Let rest 5 minutes before serving.

I also serve with a Twice Baked Potato and a salad.

Estimated cost with potato and salad: $8 per person.

Artichoke and Crab Quiche

I often make quiche and have collected recipes for years.  This one can be made with fresh or canned crab meat. I've even tried it with imitation crab with success, but fresh crab is in season now where I live, so we recently enjoyed this for dinner.  


Watching carbs, I make a crustless version, and serve with a "decked out" salad. The herb spring mix lettuce so available in stores these days is very attractive on a plate with added goodies such as sliced radishes, green onion, tomato slices, a sprinkling of cheese, a few croutons, and in this case a few sliced artichoke hearts.


Leftovers are a welcomed breakfast or lunch,  just reheat and serve.


Artichoke and Crab Quiche
1 pie crust shell
1 cup artichoke hearts cut up
1 cup flaked crab meat, about a cup
1/3 cup diced onions or green peppers
4 eggs
2 cups half and half, or milk
1 cup shredded cheese of choice - Swiss, cheddar, provolone
2 tsps. dried dill
salt and pepper
Note: for crustless quiche use 1/2 cup biscuit mix whisked in with egg and milk
Preheat oven to 350. Serves 6

For pie crust quiche, place crust in pie plate and bake 10 minutes to crisp up so it won't become soggy later when adding wet ingredients. For crust-less quiche, spray or grease pie plate.

Mix artichoke, crab and onions/peppers, then spread on bottom of dish or crust.

Whisk eggs and half and half until blended and then mixed in cheese, dill and seasoning. Pour over artichokes and crab - bake at 350 for about 40 minutes until browned and firm in middle to touch, or insert toothpick or knife until it comes out clean.

Estimated cost per serving: $1.25 or less.

Tavern Chili

Who doesn't like chili?  In addition to a bowl of chili for lunch, or supper with a salad and corn bread, it can be used for making chili dogs, and tacos.


My mom used to make chili-mac, adding macaroni to stretch it even further on a tight budget. I did, too, when raising kids, but not anymore.


I keep a variety of dried beans on hand, including red kidney beans, using a pressure cooker to make them (takes 12 minutes). I also use them for bean salads. 


Making a large batch once a month or so then freezing leftovers, helps on nights when there's no time to cook; just defrost and reheat.  We eat it two days in a row, then freeze the rest.  Chili ALWAYS tastes better the second day!

Tavern Chili
2 pounds ground beef
2 medium chopped onions
2 or 3 cloves minced garlic
1 large can chopped tomatoes with juice
1 cup tomato sauce
1 can of  beer
4 cups kidney beans, (2 cans drained)
3 Tabs. chili powder
2 -3 tsps. cumin
salt and pepper to taste
2 - 3 Tabs. instant Masa corn flour to thicken at end of cooking
Cheddar cheese for topping.

In a large pot brown beef and drain fat.  Add and mix in remaining ingredients except Masa.  Simmer for 2 hours, occasionally stirring and tasting. Stir in Masa to thicken up.  Serve topped with cheese.  Serves 8-10

Note: I sometimes add chopped green peppers and/or celery.

Estimated cost: $1.50 per serving or less

Microwave Caramel Corn, Cracker Jacks

Caramel Corn, Cracker Jacks, a childhood favorite!  A good treat anytime, around the holidays, or at game time.  When microwaves became the new rage back in the early 80s, ladies were sharing cooking ideas like crazy. 


 A friend shared this recipe which became popular at the time, especially when raising kids, as they could join in and "help."


This recipe has that old-fashioned taste of caramel corn without all the mess, and is quick and easy.  Adding peanuts gives it that Cracker Jacks taste.


Microwave Caramel Corn, Cracker Jacks
3 - 1/2 quarts of plain popped corn, yellow preferred
1 cup brown sugar
1/2 cup (cube) margarine or butter
1/4 cup white kayo syrup
1/2 tsp. salt
1/2 tsp.baking soda
1 large paper grocery sack
peanuts, optional

In 2-quart microwave safe glass container bring to boil, then boil for 2 minutes on high: sugar, syrup, butter and salt. Watch closely as it rises and is hot. Remove and stir in baking soda with a wooden spoon, until dissolved.

Place popped corn in paper bag (add peanuts if desired) and pour mixture over and shake well.  Return to microwave for 1- 1/2 minutes.  Remove and shake well.  Repeat one more time. Pour into a large bowl to cool.

Can be put in decorated containers, or cellophane bags tied with a bow for gifts during the holidays.