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Recipes
Stuffed Pork Chops with Grits
By rossboys
Paula Deen
- Grits:
- 4 (1 1/2-to 2-inch thick) pork chops, bone-in, split to bone
- 1 pound bulk sausage, split into 4 equal portions
- Paula Deen’s House Seasoning, as needed
- Olive oil, for brushing
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits, not instant (suggested: Quaker)
- 1/2 cup butter
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Directions
- Mix ingredients together and store in an airtight container for up to 6 months.
Vegetable Chowder
By rossboys
In a large saucepan, melt margarine over med-high heat
- 1 Tbsp margarine
- 2 small carrots, sliced
- 2 celery stalks, sliced
- 1 med yellow onion, chopped
- 1 large tomato, seeded and chopped
- 1/2 cup frozen corn kernels
- 1/2 cup shelled fresh peas
- 6 cups reduced-sodium chicken or vegetable broth
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 2 Tbsp chopped fresh parsley
- 1/3 cup low-fat plain yogurt
Grilled Pineapple Pork with Tropical Slaw
By rossboys
Pork: Marinate the pork tenderloins in soy-pineapple marinate for 2-3 hrs before grilling
- Grilled Pineapple Pork
- Ingredients
- Center Cut Pork Tenderloin Strips
- Island Soyaki Marinade (from Trader Joe's)
- Dole Pineapple Juice (8 oz. can)
- Pineapple Slaw
- Ingredients
- 12 oz bag of White Shredded Cabbage
- Fresh Pineapple, chopped into 1" square chunks
- one Orange Bell Pepper, julienne (thinly sliced)
- one Fuji Apple (or other crisp apple), julienne (thinly sliced, leave skin on)
- 2 tbsp Miso Soy Dressing (2 tablespoons at first, reserve balance)
Crockpot Leftover Ham Bone Soup
By rossboys
Ideal Slow Cooker Size: 6 Quart Place leftover ham bone in the crock pot
- 1 leftover ham bone
- 3 cloves garlic, minced
- 1 cup chopped onion
- 2 carrots, peeled and chopped
- 1 russet potato, peeled and chopped
- 1 can (14 to 15 ounces) canned white kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 1-1/2 teaspoons dried thyme
- 2 bay leaves
- 1-1/2 tablespoons chicken bouillon (I like jarred Better than Bouillon)
- 1 1/2 cups leftover diced ham
- Kosher salt and freshly ground black pepper, to taste
Thyme-Roasted Sweet Potatoes
By rossboys
This slightly spicy, moist side dish is both deeply satisfying and nutritious
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Oven Fried Parmesan Chicken
By rossboys
Preheat oven to 375 degree F
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
- 1/4 cup fat-free milk
- 3/4 cup grated Parmesan cheese
- 3/4 cup fine dry bread crumbs
- 2 tsp dried oregano, crushed
- 1 tsp paprika
- 1/4 tsp ground black pepper
- 5 lbs meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
- 1/4 cup butter or margarine, melted
- Snipped fresh oregano (optional)
Chocolate Cherry Slow-Cooker Pudding Cake
By rossboys
Mist the interior of a 6- to 8-quart slow cooker with cooking spray
- 20 ounces frozen pitted cherries
- 2 cups powdered sugar
- 1 cup cocoa powder
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 6 eggs
- 8 ounces chopped bittersweet chocolate
Vegetable Pizza
By rossboys
Heat oven to 375 deg. Press dough into ungreased 15x10x1 inch baking pan to form crust
- Vegetable suggestions:
- 2 - 8oz cans Pillsbury Crescent Rolls
- 8 oz cream cheese, softened
- 1 tsp dried dill weed
- 1/8 tsp garlic powder
- sliced or cut-up vegetables
- broccoli
- cauliflower
- tomatoes
- green or red peppers
- onions
Honey-Mustard Chicken
By rossboys
Preheat oven to 400 deg. Combine mustard and honey in a small bowl
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 Tbsp chopped fresh dill or 1 Tbsp dried dill
- 1 tsp freshly grated orange peel
- 1 2-1/2 lb chicken, quartered
Creamy Chocolate-Amaretto Cheesecake
By rossboys
Cooking Light
- 6 chocolate wafers (about 1-1/2oz)
- Cooking Spray
- 1 cup sugar
- 1 cup 1% low-fat cottage cheese
- 1/2 cup (4oz) block style fat-free cream cheese
- 6 Tbsp unsweetened cocoa
- 1/4 cup all-purpose flour
- 1/4 cup amaretto (almond-flavored liqueur)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 (8oz) block 1/3 less fat cream cheese
- 1 lg egg
- 2 Tbsp semisweet chocolate minichips