Boneless Buffalo Chicken

 
Ingredients:
2 Boneless Chicken Breasts ( I just cut mine off the bone because they were .99cents a lb.)
 Flour, enough to coat chicken
2 Tbsp. Crisco
3 Tbsp. Margarine
  
Sauce:
8 Tbsp. Lousiana Hot sauce
8 Tbsp. Margarine
1 1/2 Tbsp. White Vinegar
1 Clove Garlic, Diced
1/2 Tsp. Worcestershire sauce

Directions:
Dice up Chicken into bite size cubes.  In a ziploc baggie, toss Flour in with chicken and coat.
Heat crisco and butter.  Add chicken and cook until done, turning pieces over halfway through.  In the meantime, saute garlic with the butter, then add the rest of the ingredients. Simmer for about 5 minutes.  Pour over chicken.  For added flavor, toss some crumbled bleu cheese over hot chicken and serve with ranch dressing.

 This recipe came to me in a pinch.  I didn't have any buffalo sauce of which I usually buy the .99 kind.  I also didn't have oil, so I went with criso and butter. This chicken is delicious, and I wish I had some waiting for me now.  Instead, I need to go start on our dinner now...


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Stuffed Pork Chops

It's finally here, Stuffed Pork Chops. How I love them. Very tender and delicious! I make them every other week now. 
Ingredients: 
4 Boneless Pork Chops (1 inch thick works great)
3/4 Cup brown sugar
1/4 Cup Salt
Pepper
1 Tbsp Vegetable Oil


Stuffing:
3 Tbsp. Butter
1 Small onion, diced. 
3 Strips of green pepper, diced.
1/2 Tsp Salt
2 Cloves Garlic, minced
1 Tsp. Thyme
2 Cups of Bread Cubes
2 Tablespoons of cream, or Butter and Milk.
1/8 Teaspoon Pepper


Directions:
Cut a pocket through into the side of each chop.
Dissolve Sugar and Salt into about 6 cups of water, into a Ziploc bag. Add Pork Chops and seal. Refrigerate and hour or so. 

For the Stuffing, melt butter in skillet. Add Onion, green pepper, cook till softened. Add garlic and herbs, cook for 1 minute.
Transfer to a bowl, add bread cubes, cream, and pepper. Toss to combine.

Stuffing the Chops
Turn on oven to 450 F. Place Baking sheet inside. Take chops out of brine. Stuff each with 1/4 of the stuffing. Season each chop with pepper. Heat oil in a pan, and brown both sides. About 2-3 Minutes per side.

Transfer chops to the preheated baking sheet using tongs. Chops only take about 15 minutes total. Turn once halfway through cooking.

Take chops out when they reach 130 F degrees.  Tent with foil for about 5 minutes. It should now register 145 degrees F. 

I promise it becomes really easy.  You can also stuff them with leftover stuffing from yesterday's dinner. So much you can do with these. Really tender too.

Congratulations and Welcome Bethany to the Family! 

You can click on the link below the picture to see their Wedding photos:

 

Rueben and Bethany Yoder 

Sewright Blog by Ruth Yoder
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