Tag Archive for 'Recipes'

Baked Pork Chops in Apple Rice

Published on December 2, 2007 in Recipes. 0 Comments

This recipe takes about 10 minutes to prepare and 40 minutes to cook. Serves 3 - 4.

Ingredients:

1/2 Medium Yellow Pepper shakenbake.jpg
1/2 Medium Green Pepper
1 cup Instant Rice
1 cup Water
3/4 cup Apple Juice
Shake ‘n Bake Pork - Crispy
1 kg Pork Loin Chops

Pre-Heat the Oven to 400°FPart 1

Add 1 cup water, 3/4 cup Apple Juice and 1 cup Instant Rice to 8″ x 11″ 2 L (Or similar size) baking dish. Cut 1/2 of a Yellow Pepper and 1/2 of a Green Pepper into 1″ pieces and distribute evenly through the mixture.

Remove the bones from the Pork Chops, I use scissors to make this easier. Coat the Porkpork_rice_final.jpg Chops with Shake ‘n Bake - Pork flavor - Crispy. I don’t use the plastic bags that come with the Shake ‘n Bake as I find it a waste to use a whole package and it makes a mess. Instead I pour some Shake ‘n Bake onto a plate and one by one press each side of the Pork Chop into it to coat both sides and the edges. Add more Shake ‘n Bake to the plate as needed. Place the Port Chops on top of the rice and peppers mixture as you coat them. You should have covered the entire rice mixture when you are done. You will most likely have to overlap the Pork Chops a little.

Bake for 40 Minutes at 400°F.

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Chicken in a Pesto Cream Sauce

Published on November 25, 2007 in Recipes. 2 Comments

This is a recipe I make alot. It is easy to make and only takes about 15 minutes and serves 2.

Ingredients:

2 Boneless / Skinless Chicken Breasts
1 Medium Size Red Pepper
6 Medium Size White Mushrooms
1 tbsp Classico Basil Pesto
1/3 cup Classico Four Cheese Alfredo
1 tsp cooking oil

Cooking Tip: Keep a pair of scissors in the kitchen to cut up food. It requires less counter space and makes it a lot easier and faster for smaller jobs.

In a large frying pan or wok, add 1 tsp cooking oil and set to med heat.
Take 1 Medium Size Red Pepper and cut it into small pieces about 1″ long (2.5cm) by 1/8″ thick (3mm).
Cut 2 Boneless / Skinless Chicken Breasts into small pieces about 3/4″ (2 cm) pieces. Add to frying pan along with Red Peppers. Cook for about 5 minutes or until you cannot see any pink from the chicken, stirring occasionally.
Cut 6 Medium Size White Mushroom into slices about 1/4″ (5mm) slices (I do this while waiting for chicken to cook) and add to Chicken and Red Peppers. Cook for an additional 10 minutes or until the water is almost all gone from the pan.
Add 1 tbsp of Classico Basil Pesto sauce to mixture and stir until it is evenly coated. Add 1/3 cup Classico Four Cheese Alfredo to mixture and still until evenly coated. Simmer for one minute more and server over white rice.

Enjoy.

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