German Style Pork Chops

This is a keeper.


1 medium onion
1/2 lb mushroom, halved
1/4 cup flour
1 1/2 teaspoons thyme
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
4 pork chops
1 tablespoon vegetable oil
2 garlic clove, crushed
1/2 cup dark beer
1/2 cup chicken broth

-Coarsely chop onion.
-In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
-Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
-In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). --Remove chops and set aside to a plate (cover loosely with foil to keep warm).
In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
-Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, cover and simmer for 8 minutes, turning chops halfway through.
-Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
-Serve with noodles or potatoes.

Country Chicken Casserole

This is a keeper.

3 C shredded hash browns
1 (6 0z) can French- fried onions
1 C shredded cheddar4 Skinless, boneless chicken breasts, cut into bite size pieces
1 can Cream of chix soup
3/4 C milk

Preheat oven to 375.
Stir hash browns and 1/2 the onions together in a 9x13 inch baking dish, then lay cheese on top and layer chicken over cheese. In a small bowl mix soup and milk together and pour oven chicken.Bake in preheated oven for 30-35 minutes, or until chicken is cooked through and juices run clear. If you are using corn, pour oven chicken and stir to combine all ingredients, then bake an additional; 20 min. Or until done.Sprinkle remaining onions over all and bake for another 5 min, or until onions are golden brown. Let sit 5 min before serving.

Greek Chicken

This is a keeper.

3 lbs. chicken ( I just used 4 piecese)
1/2 C mayo
1/2 C olive oil
1/4 C parsley
1/4 C lemon juice
2 Tbsp Chicken bouillon
1 Tbsp oregano
1 1/2 tsp black pepper
2 cloves garlic

Combine all ingredients in a seperate bowl and pour over the chicken in a baking dish. Marinate for 2+ hours. Bake at 400 for about 45 min.

I received this recipe from this blog http://tayabit.blogspot.com/

Pioneer Woman Chicken Spaghetti

This is a keeper.

2cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients (the reserved chicken stock too) except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)