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Recipes
Pork Chop Skillet Dinner
By Jomamma
Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon olive oil or vegetable oil
- 4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
- 1 medium onion, chopped (about 1/2 cup)
- 1 cup uncooked regular long-grain white rice (I used brown rice)
- 1 can (10 1/2 ounces) Condensed Chicken Broth
- 1 cup orange juice
- 3 tablespoons chopped fresh parsley
- 4 orange slices
Peanut Sauce
By Jomamma
In a small bowl, combine all ingredients and stir or whisk until smooth
- 1/4 cup creamy peanut butter
- 1/4 cup sesame oil
- 1/4 cup agave nectar or honey
- 1-2 Tbs apple cider vinegar
- dash of soy sauce, optional
- 3/4 tsp ground ginger
- salt and pepper to taste
- pinch of cayenne pepper or chili powder, optional
Creamed Potatoes and Peas
By Jomamma
Preheat oven to 325 degrees F
- 2 lbs red potatoes, boiled
- 1/4 cup butter
- 3 Tbsp flour
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups milk
- 1 cup evaporated milk
- 10 oz frozen peas
- 1/2 cup onion, diced
- 4 slices bacon, cooked and crumbled
Chicken and Broccoli Rice Pilaf
By Jomamma
In a large saucepan, combine broth, apple juice and rice (discard seasoning packets)
- 1 (14.5 ounce) reduced-sodium chicken broth
- 1 1/2 cups apple juice
- 2 (6.2 ounce each) boxes fast-cooking long grain and wild rice
- 1 (12 ounce) bag frozen steam quick broccoli
- 3 Tbsp butter
- 1 medium yellow bell pepper, seeded and chopped
- 1/2 cup sliced green onion
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp dried basil
- 1/4 tsp ground black pepper
- 1 (28 ounce) rotisserie chicken, skin removed, deboned and chopped
- 1/4 cup toasted pine nuts
Chicken & Broccoli Ring
By Jomamma
Preheat oven to 375 degrees F
- 1 package (8 ounces) refrigerated crescent rolls
- 1 cup cooked chicken
- 3/4 cup coarsely chopped broccoli
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/4 cup diced red or bell pepper
- 2 tbsp mayonnaise
- 1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
- 1 small garlic clove, pressed (minced)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg white, lightly beaten
- 2 tbsp slivered almonds
Baked Macaroni & Cheese with Prosciutto
By Jomamma
Position rack in bottom third of oven; preheat to 400°F
- 8 ounces small elbow macaroni (2 cups)
- 1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
- 1 cup whipping cream
- 1 cup whole milk
- 3 ounces thinly sliced prosciutto, coarsely chopped
- 3 tablespoons grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
Watermelon and Bell Pepper Slush
By Jomamma
Place the watermelon, red bell pepper, and ice in a blender, and blend until the ice is crushed and the drink is sl...
- 3 cups cubed seeded watermelon
- 1/2 red bell pepper, seeded and coarsely chopped
- 3 cups ice
- 1 sprig fresh mint
Red Kidney Beans & Corn Salad with Rice
By Jomamma
In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside
- For Salad
- 2 cups red kidney beans, cooked
- 1 cup corn
- 1 med-lrg tomato, chopped
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 Tbs olive oil
- For Tempering
- 1 Tbs oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- salt, pepper to taste
- 3 cups cooked white or brown cooked rice
- juice of half lemon
- 1/2 tsp garam masala
Southwest Skillet
By Jomamma
In medium skillet over medium-high heat, cook beef and chili powder until browned, stirring to separate meat
- 3/4 lb ground beef
- 1 Tbsp chili powder
- 1 can (10 3/4oz) condensed beefy mushroom soup
- 1/4 cup water
- 1 can (about 15 oz) whole kidney beans, rinsed and drained, and or 1 can whole kernel corn, drained
- 1 can (14 1/2oz) whole peeled tomatoes, cut up
- 3/4 cup uncooked minute rice
- 1/2 cup shredded cheddar cheese, or Velveeta, cubed
- Crumbled tortilla chips, for topping
Taco Seasoning Mixture
By Jomamma
Combine and mix well
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp oregano
- 1/8 tsp paprika
- salt and black pepper to taste.