Smothered Porkchops

1 T garlic powder

1 T onion powder

1 1/2 t salt

1/2 t pepper

1 T olive oil

2 T butter

2 cloves garlic, minced

1 onion, chopped

2 c mushrooms, diced

1/4 c flour

2 c chicken broth

Pork chops

In a gallon ziplock, mix garlic powder, onion powder, salt, pepper and shake to combine.

Place pork chops into bag, one at a time and shake to coat each one. Save the rest of the spice mix for gravy.

Heat olive oil in a pan and sear pork chops, about 4 minutes on each side.

In the empty frying pan, add onions, garlic, mushrooms, and butter. Cook until onions start to brown.

Stir flour into frying pan.

Pour chicken broth and leftover spices into pan and cook to thicken liquid (5-7 minutes).

Add pork chops back in and cook until an internal temperature of 145 is reached.

Serve with rice.

Tequila lime chicken

3 limes divided

1/4 cup tequila 

1 teaspoon chili powder

1 teaspoon garlic salt or garlic powder if you’re looking to reduce salt

1/4 teaspoon pepper

2 boneless skinless chicken breasts

1 teaspoon olive oil

You will want to marinade the chicken for as long as possible, a minimum of 1 hour, however 12-24 hours is better.

To a gallon freezer bag combine the juice of 2 limes, tequila, chili powder, garlic salt and pepper.

Slice the chicken breasts into two thin filets. Add the chicken filets to the Drunken Yardbird taco marinade, refrigerate until you are ready to cook.

Add the oil to a large skillet and heat on medium high heat. Add in the chicken (reserve the Drunken Yardbird Taco marinade) and cook for 5 minutes on each side, until browned and a little charred.

Once the chicken is mostly cooked and a bit charred, remove from the skillet and turn off the heat. Add the reserved Drunken Yardbird Taco marinade to the skillet.

Chop the chicken into small bites and add back to the skillet. Cook on medium high heat until the marinade is absorbed by the chicken, about 10 minutes.

Instant Pot Alfredo

1 1/2 c chicken broth

1 1/2 c heavy cream

1 t minced garlic 

Salt and pepper

1/2 lb dry linguine noodles, broken in half 

3/4-1 c parmesan cheese shredded

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.

Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I'd recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.

Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn't cool for a minute or two.

Gradually stir in the parmesan cheese.

French Toast bake

 

French Toast

1 loaf of sourdough or French bread 

8 eggs

2 c milk

1/2 c heavy cream

1 T vanilla

3/4 c sugar

Topping

1/2 c flour

1/2 c packed light brown sugar

1 t cinnamon

1/2 c cold butter cut into pieces

Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.

In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.

When ready to bake, preheat the oven to 350°F.

Unwrap the baking dish and sprinkle the topping evenly over the bread.

Bake, uncovered, for 45–60 minutes, depending on how soft you like it.