Wednesday, July 15, 2009

Chicken Ole'

I got this in an email forever ago. My kids actually ate seconds and thirds. Whoa.

Chicken Olé

From the Kitchen of: Chris
Source: MasterCook

You might want to double this because it is never enough.

12 corn tortillas, torn into pieces
2 lbs. cooked chicken, coarsely chopped
103/4 oz. can cream of chicken soup
103/4 oz. can cream of mushroom soup
7 oz. can green chili salsa
8 oz. sour cream
1 tbsp. onion, grated
11/2 c. Cheddar cheese, grated

Lightly grease sides and bottom of Crockery Pot.

In a separate bowl, mix together the soups, salsa, sour cream and onion.

In a Crockery Pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.

Cover and cook on low 4 - 5 hours.

Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.

Parmesan-Crusted Pork Chops

You guys can thank me later. This is SOOOOO good. And super fast and super easy. Here is the link:
Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Cook Time:
12 min
4 servings
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Copyright 2009 Television Food Network G.P., All Rights Reserved