German Style Pork Chops

Prep Time: 10 minutes

Cook Time: 40 miutes

Serving Size: 4

4 boneless Pork Chops

1 medium-large white Onion, chopped

1 can of Beer

1 cup of Beef Broth

Olive Oil

Flour

1tablespoon Cornstarch

3/4 cup of Water

Salt & Pepper, to taste

In medium skillet, heat 3 tablespoons of olive oil.  Coat each pork chop in flour and saute in olive oil until lightly brown.  Note: you may have to add a little oil as you go.  

Add chopped onions and saute until the onions begin to caramelize.  Add beer and beef broth, cook and cook over med-low heat for 40 minutes until cooked through.  

Remove pork chops from pan and set aside. Increase pan heat to med-high.  Mix cornstarch and water and mix well.  Slowly add cornstarch mixture to broth, stirring constantly until broth begins to thicken.  Return to chops to gravy and serve with rice or noodles.

Karen Posimo

Missouri, USA

Karen’s Chicken Anthony

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 6

6 boneless, skinless Chicken Breasts

12-16 ounce can Chicken Broth

1 small jar Mushrooms

1 cup Broccoli, chopped

3 cloves of Garlic, chopped

6 slices of provolone cheese

Flour, to coat chicken

2 Eggs, beaten (for egg wash)

Italian Bread Crumbs

Olive Oil

In saucepan, simmer chicken broth, mushrooms, garlic and broccoli over low heat for 15 minutes.

Coat chicken breasts in flour, dredge in egg wash and then coat in Italian bread crumbs.  

Heat 3T olive oil in large skillet and brown breaded chicken breasts on both sides until medium brown. Note: you may need to add a little olive as you go along.  

Arrange browned chicken breasts in 9x13 baking dish.  Place a slice of provolone cheese on top of each breast.  Pour broccoli/broth mixture over top of chicken distributing the broccoli evenly over each piece of chicken.  

Cover with foil and bake 30 minutes at 350 degrees.  Remove foil and bake an additional 10 minutes.

Karen Posimo

Missouri, USA 

Tony’s “Almost” Jambalaya Routee

Prep Time: 15 minutes

Cook Time: 90-120 minutes

Serving Size: 6-10

2 lbs. Smoked Sausage, sliced

2 lbs. Cubed Pork (marinated in 2 oz. Lea and Perrins Worcestershire)

2 lbs. Cubed Boneless Chicken thigh meat (marinated in 2 oz. Italian Dressing)

¼ lb. chopped Bacon

1 each, chopped: large onion, bell pepper, (discard seeds) and clove of shallots 

1 teaspoon Minced Garlic

1 can Swanson’s 14 oz. Beef Broth 

1 tablespoon (½ oz.) Chipotle Sauce 

4 tablespoon (2 oz.) Tiger Sauce 

1 tablespoon (½ oz.) Paprika 

1 small can Cream of Chicken (or Mushroom)

Morton Season-All

Coat black iron pot with a little cooking oil or PAM and preheat slightly. Brown bacon until just starting to crisp then remove and set aside, leaving drippings.

Each meat separately > mildly season with Season-All and brown (use broth as needed to avoid sticking) for 15-20 minutes each, then set aside (in this order> pork, chicken, then sausage).

Brown the onion/greens mix and add garlic @ 10 min. Brown onions etc. till they are dark, about 15-20 min (use broth to keep from scorching). 

Return all the meat back into the pot and mix thoroughly with vegetables. Add any remaining broth. Bring to a low simmer. Mix everything together along with Cream of Chicken.

Add Tiger Sauce and Paprika.  Add Tabasco and more Season-All if needed. Place the lid on your pot. Continue cooking on a medium/low fire until most liquid is evaporated off continuously scraping bottom every 5 min. to prevent sticking. Scrape outside into bottom center, don’t stir.

When tender and only slightly soaking in juices turn off fire, re-cover with lid and let sit for 15 min. Serve on French Bread or Po-Boy’s (may be known locally as Submarine or Hero buns).

*You may dress Po-Boy with lettuce, tomato and pickles; but it isn’t necessary.

*In Lieu of making sandwich, you may instead, serve over steaming hot cooked rice or pasta.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Mike’s Chicken Marsala

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

1 1/2 lbs. skinless Chicken Breast (or 4 breasts)

1 cup Portobello Mushrooms, sliced

1/4 cup plus 2 tablespoons Olive Oil 

16 ounces Heavy Cream

16 ounces Marsala Wine

3 teaspoons Brown Sugar

2 heaping teaspoons Fresh Garlic, chopped

1/2 cup Flour

1 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Paprika

1. Wash and butterfly 4 skinless chicken breasts

2. Mix flour,  salt, paprika, and black pepper.

3. Dredge chicken in seasoned flour. Shake off any excess flour from chicken. This process is only to help sear the chicken.

4. In a large skillet, heat 1/4 cup of olive oil (for sauté)

5. When olive oil is good and hot, add chicken. The chicken should be cooked 5-6 minutes each side. Chicken should be fully cooked in 10-12 minutes.

6. While chicken is cooking, slice up mushrooms to 1/4" thickness. 
7. Remove cooked chicken from skillet and set aside. 
8. Using the same skillet add 2 tbsp of olive oil. When oil is hot, add 1 cup of sliced mushrooms. 

9. When mushrooms are done, remove from skillet and set aside.

10. THE SAUCE!*** In the same skillet, add 1 tbsp of olive oil. 

11. When oil is hot, add 2 heaping teaspoons of fresh chopped garlic.

12. After garlic sweats out and turns light brown, add 16 oz of Marsala wine and 16 oz of heavy cream to skillet.

13. Add 3 heaping teaspoons of brown sugar along with a dash of salt and pepper to skillet.

14. Let mixture reduce for 25-30 minutes until sauce forms.

15. When sauce is complete, arrange chicken on plate. Scatter some mushrooms onto the chicken. Pour marsala wine sauce on chicken.

***THERE WILL BE PLENTY OF EXTRA SAUCE TO PUT ON A SIDE DISH SUCH AS RAVIOLI OR ANGEL HAIR PASTA!! 

Alternately: For a shorter period of cooking time when making the marsala wine sauce, cut the recipe in half. It will make enough sauce for the chicken only.

Submitted By: Mike Oliver, Police Officer NBPD

Massachusetts, USA

Autumn's Steamed Chocolate Pudding

Prep Time: 15 minutes

Cook Time: 2 hours

Serving Size: 8

1 Egg

1 cup Sugar

1 tablespoon Butter, softened

2 squares Unsweetened Chocolate, melted

1 3/4 cups Gold Medal Flour

1 teaspoon Salt 

1/4 teaspoon Cream of Tartar

1/4 teaspoon Baking Soda

1 cup Milk

In a large mixing bowl, beat egg, sugar, butter, and chocolate. Measure flour by dip-level-pour method or by sifting. Blend flour, salt, cream of tartar, and baking soda with chocolate mixture, then beat in alternately with milk. Steam for 2 hours in greased 1-qt. mold. Serve with creamy sauce.

Submitted By: Autumn Andrews, EMT

Oregon, USA

Steve’s Pork Loin with a slight Asian flare

Prep Time: 20 minutes

Cook Time: 1.5 hours

Serving Size: 4-6

4-5 lb. Pork Loin

1 Red Bell Pepper, chopped

1 large can chopped Pineapple

2 Jalapeno peppers, finely diced

Fresh Garlic Cloves: crushed, minced, smashed “The more the Merrier!” 

1/2 teaspoon Oriental Five Spice, or to taste (be careful with this as it can be overpowering)

5-6 Limes, fresh squeezed for their juice

3-4 Oranges, fresh squeezed for their juice

1/4 cup Extra Virgin Olive Oil (Italian is good, but I think Portuguese might be better)

Rice Wine Vinegar, enough to cover the loin

Kosher Salt and Black Pepper

Soy Sauce, several good splashes

1 lb. Linguini Pasta (use a good quality fresh or imported pasta)

Combine all ingredients in a large bowl, except pork loin. Reserve half of marinade to go over pasta. 

Score the fat on the pork loin and place it in a flat baking dish. Pour the remaining marinade over the loin and marinate at least 4 hours, preferably overnight. 

Preheat oven to 350 degrees Fahrenheit. 

Place loin in a roasting pan and add some of the marinade liquid, placing fruit and veggies on top. Cover tightly with foil and bake for 90 minutes. 

Remove loin when done and let it rest for 20 minutes. Cook pasta al dente (do not overcook!), drain, and place on a large platter. Heat reserved marinade and ladle over linguini. Cut the loin into thin slices, place it around the platter, and serve. 

Caution Note: This is so good it may cause some to have a flavor seizure or smack themselves in the mouth!!

Enjoy!

Submitted By: Steve Arruda, EMT-Paramedic

Massachusetts, USA