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Recipes
Pork Chops, Teriyaki (Slow Cooker)
By McLean
Combine all ingredients in a gallon-sized freezer bag
- 4 pork chops, about 1 in thick
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 1/3 cup chicken broth
- salt & pepper to taste
Chicken Curry (Slow Cooker)
By McLean
Combine chicken, bell pepper and onion in slow cooker
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large green or red bell pepper, cut into 1-inch pieces
- 1 large onion, sliced
- 1 large tomato, seeded and chopped
- 1/2 cup prepared mango chutney
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 1/2 teaspoons curry powder
- Hot cooked rice
Grilled Hawaiin Chicken
By McLean
Trim chicken thighs of any visible fat
- 3 pounds of boneless skinless chicken thighs
- 2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
- 2 cups water
- 1 1/2 cups brown sugar
- 1 bunch of green onions, chopped (reserve some for garnish)
- 1/4 cup of a white onion, chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon of sesame oil
- 1 (13.5 ounce) can of coconut milk
Dump Cake
By McLean
Place fruit in a 9 x 13 inch pan
- 2 (12 oz.) bags mixed berries or peaches
- 1 box white cake mix
- 1 can Sprite
Chicken Casserole with Zucchini and Squash
By McLean
Preheat oven to 475 degrees
- 1 package chicken Rice-a-Roni Mix
- 6 chicken drumstick-thigh quarters (3 1/2 lbs.)
- 1 large zucchini, sliced
- 1 yellow squash, sliced
- 1 teaspoon garlic powder
- 1 tablespoon dried tarragon leaves
Saucy Skillet Rib Eye Steaks
By McLean
In a large nonstick skillet, brown the rib eye steaks over medium-high heat for 1 to 2 minutes on each side
- 4 beef rib eye steaks (3/4 inch thick)
- 1 large onion chopped
- 3 garlic cloves, minced
- 1/4 cup butter, cubed
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/3 cup beef broth
- 1 tablespoon minced fresh parsley
Wilted Spinach and Strawberry Salad
By McLean
Here's an interesting use for summer's great berries
- 1 10-oz. package fresh baby spinach
- 1 pint strawberries
- 1 teaspoon minced onion
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1/4 teaspoon Worcestershire sauce
- 2 heaping tablespoons toasted almonds
- 1 to 2 cups croutons
Skillet Italian Pork Chops with Vegetables
By McLean
In a large skillet, heat oil over medium-high heat and saute yellow squash, zucchini, and onion 4 to 6 minutes, or ...
- 1/4 cup olive oil
- 2 yellow squash, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch chunks
- 1 medium-sized onion, cut into 1/4-inch slices
- 4 (1-inch) pork loin chops (about 1-1/2 pounds total)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound fresh mushrooms, quartered
- 1 (28-ounce) jar spaghetti sauce
- 1 teaspoon dried oregano
West Coast Green Salad
By McLean
Place lettuce, almonds, dried cherries and cheese in a large bowl
- 1 (10 oz.) bag Romaine and raddichio salad blend
- 1 (6 oz.) bag slivered almonds, roasted
- 2/3 cup dried cherries or cherry-flavored dried cranberries
- 3 oz. crumbled blue cheese
- 1 (15 oz.) can sliced pears in extra-light syrup
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons reserved pear syrup
- Salt and pepper to taste
Pumpkin Roll
By McLean
An adapted recipe,(although not by much) from the makers of Libby's pumpkin
- Cake ingredients:
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- Filling ingredients:
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract