Sage Pork Chops

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 6 center cut bone-in pork chops
• 2 tablespoons butter
• 1 cup water
• 2 cubes beef bouillon

Directions

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Click here for original recipe on Allrecipes.com

Scalloped Potatoes

Ingredients:

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 small pinch of cayenne pepper

6 slices of american cheese

1/2 cup grated cheese, to sprinkle on top

paprika

Directions:

Preheat oven to 375F.  In a small sauce pan, melt butter and blend in flour.  Cook over medium heat for 3-4 minutes to a light blonde.  While CONSTANTLY WHISKING, add all of cold milk in small increments.   Season with salt and cayenne.  Cook sauce on low until smooth stirring frequently.   Stir in cheese.   Continue to cook while stirring/whisking frequently until cheese is completely melted and incorporated.  Layer half of sliced potatoes in a lightly greased one quart casserole.  Pour half of cheese sauce over potatoes.   Repeat with second layer of potatoes and cheese sauce.  Bake at 375F for 45 mins.  Top with 1/2 cup of shredded cheese and a dash of paprika.  Return to oven and bake until cheesy is bubbly and slightly browned.Original Scalloped Potatoes Recipe

Chicken Nuggets

I made these nuggets last night for the boys.   It made plenty to feed three boys with VERY healthy appetites.  The nuggets remind me of Chick-Fil-A.   They have about the same amount of breading and a similar taste.   Maybe a little less sweet.  Juicy and DELISH!  (Sorry no pic... Will take one next time I make these.)

4 boneless skinless chicken breasts
1 1/2 Tbsp of Lawry's Season Salt
1/4 tsp white pepper, finely ground
1 cup of AP flour
1/2 cup of plain bread crumbs
Enough oil for frying (I used canola)

Rinse and pat dry the chicken.  Dice into 1" cubes.   Season with Lawry's and white pepper.   Toss to get even distribution of the seasoning.

Heat oil over medium-medium high heat.   (I have an electric stove and on a scale of 1-10, used 6 or 7.)  **Fabulous Tip**  When heating oil for pan frying, use a wooden spoon to test when the oil is hot enough.   Insert the tip of the handle in the oil, if it bubbles, you are ready to cook!


In a shallow dish, mix flour and breadcrumbs well.

Coat a small batch of nuggets in the flour mixture then fry.   Fry over medium heat until golden brown.   Turning as needed.   Probably 3-4 minutes total cooking time per batch.  Do not over crowd the pan.   Repeat coating and frying until you're done.   If you're like me, you won't be able to stay out of them while you are cooking.  ;)  Enjoy!