CROCK POT PORK CHOPS WITH GRAVY

CROCK POT PORK CHOPS WITH GRAVY
I rarely brown meat before putting it in the crock pot, just because I"m lazy,  but doing what Olivia did with this recipe makes perfect sense to me.  She doubled the gravy part so she would have plenty of gravy for mashed potatoes. 

To make this recipe easy for the working person to make, Olivia browned the meat the night before and put it in a crock pot liner in the refrigerator.  She also mixed the gravy the night before and in the morning just put the meat in the crock pot and the gravy on top.  The result was a Sunday-worthy dinner any day of the week.  This recipe came from www.recipesthatcrock.com  Make this soon and you will be very glad you did. 
-Nanette

Homestyle Crock Pot Pork Chops

Ingredients

• 1/2 c all-purpose flour
• 1 1/2 t dry mustard
• 1/2 t salt
• 1/2 t garlic powder
• 6-8 boneless pork chops
• 2 T oil
• 10.5 oz can chicken broth

Instructions

1. Spray your 6-quart crock pot with cooking spray.
2. Mix together your flour, mustard, salt and garlic powder in a bowl.
3. Lightly coat your pork chops in flour mixture (set the remaining mixture aside for later).
4. Pour your oil in a skillet and brown your pork chops over medium-high heat.
5. Mix your broth with the remaining flour mixture and pour in your crock pot.
6. Place your browned pork chops in your crock pot.
7. Cover and cook on high for 2 1/2 hours.

GINGER TZATZIKI CHICKEN LETTUCE WRAPS
There is something delightfully fresh about this dish that makes it a great springtime choice for your dinner table.  Olivia found this recipe at www.cookingpanda.com.  It is loaded with lots of bold flavors like soy sauce and ginger.  The cucumber, dill and Greek yogurt blend together to make a smooth and flavorful addition to this dish.  Placing all of this on crispy Romaine lettuce leaves makes it a yummy choice for lunch or dinner. 

You can enjoy these wraps and get your fill without feeling stuffed.  If you are craving something fresh and tasty, try these.  You'll love them.
-Nanette

Ginger Tzatziki Chicken Lettuce Wraps

Ingredients

• FOR THE CHICKEN
• 1/2 cup soy sauce
• 2 teaspoons ginger powder
• 1 tablespoon olive oil
• 1/4 teaspoon pepper
• 4 chicken breasts, cut into bite-sized pieces
• FOR THE TZATZIKI
• 1/4 cup diced cucumbers
• 1 clove garlic, minced
• 1 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup plain Greek yogurt
• FOR THE WRAPS
• 8 - 10 whole romaine lettuce leaves
• Sliced cucumbers

Instructions

1) In a bowl mix together soy sauce, ginger powder, olive oil and pepper. Add chicken and mix until fully coated. Cover with plastic wrap and marinate for 30 minutes.

2) In a small bowl, add diced cucumbers, garlic, dill, salt, pepper and yogurt. Mix together.

3) Skewer chicken and grill until fully cooked through. You can also bake in the oven at 350 degrees Fahrenheit.

4) When chicken is done, build your wraps. Line romaine leaves with sliced cucumber, add a few pieces of chicken and top with tzatziki. Serve and enjoy!

20 CLOVE GARLIC SOUP

20 CLOVE GARLIC SOUP
***WARNING:  IF YOU DON'T LIKE GARLIC, STOP READING.  THIS SOUP IS NOT FOR YOU.***
Most people I know either really like garlic or avoid it all together.  If you are one of those folks who likes garlic, you will probably love this soup.  Olivia found the recipe at www.ediblemichiana.com.  It is rich, smooth, and flavorful.  Not only do the 20 cloves of garlic scream taste in this soup, the wine, half-and-half, broth, and cheese, give it a smooth and perfect finish.

I don't know what it is like in your corner of the world, but we are stuck in a trend of 20 degree weather combined with obvious hints of Spring such as blooming crocus, daffodils anxiously waiting to bloom, and birds searching for nest materials.  A comforting, smooth, warm soup gets us through.
This soup can be that amazing soup for you too.  Enjoy!
-Nanette

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20 CLOVE GARLIC SOUP

INGREDIENTS

• 20 garlic cloves (about 2 full heads)
• 1 teaspoon olive oil
• 2 tablespoons butter
• ½ cup dry white wine
• 1 teaspoon lemon juice
• 1 cup chicken broth
• 1¼ cups half-and-half
• ¼ teaspoon ground cayenne pepper
• 1 cup Parmesan
• 1½ cups croutons (see below)
• Sage oil (see below)

Croutons

• 3 slices bread
• Olive oil
• Salt

Sage oil

• 6 sage leaves
• ¼ cup olive oil
• 1 pinch salt 

Instructions

Serves 3–4
Cut off the base of 2 whole heads of garlic and leave the paper on the cloves. Pour ½ teaspoon of olive oil over each head of garlic and place in aluminum foil.

Roast at 350° for 30–35 minutes, until soft. The cloves should easily squeeze out of their peel.
Place the roasted garlic cloves and butter in a heavy-bottomed pan and cook for 5 minutes on low heat. Add the wine and cook for another 5 minutes. Add the lemon juice and chicken broth, then use an immersion blender or transfer the mixture to an upright blender to blend. Return to low heat and add the half-and-half. Bring to a simmer. Stir in the cayenne and Parmesan, shut off the heat and cover with a lid to let the cheese melt. Serve with croutons and a drizzle of sage oil.
Croutons
Toast 3 slices of good bread and cut into 2- by 2-inch pieces, then drizzle with olive oil, sprinkle with salt and bake at 400° for 10–11 minutes.
Sage oil
Sauté the sage leaves in oil with a pinch of salt over medium heat for 5 minutes. Remove from heat.