EASY and DELICIOUS Rosemary Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon seasoning salt
• 1 and 1/2 teaspoon salt free Cajun seasoning
• 1 teaspoon fresh rosemary
• 1 onion, finely diced

The Process

1. Preheat oven to 350.
2. Place cicken breasts in 9x13 inch glass baking dish with a cover.
3. Add oil, salt, and Cajun seasoning.
4. Mix with your hands until the chicken pieces are evenly coated.
5. If using fresh rosemary, chop and sprinkle over cihcken. If using dried rosemary, crush with ands and sprinkle over chicken.
6. Using your hands agian, mix together coating chicken evenly.
7. Lay diced onions on top of chicken.
8. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through, about 25-30 min.

Recipe taken from allrecipes.com.

Stuffed Grilled Pork Chops

My husband found this recipe and while some of the ingredients sound odd - go with it. These are some of the best pork chops I have ever tasted! A lot of work, though. Read directions carefully.

Ingredients

• 4 double thick bone-in loin end pork chops
• 1 cup salt
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon mustard powder
• 2 cups cider vinegar, heated
• 1 pound ice cubes
• 1 and 1/2 cups cornbread, crumbled
• 1/4 cup walnuts, roughly chopped
• 1/4 cup dried cherries, halved
• 1/4 cup buttermilk
• 1/2 teaspoon ground pepper
• 2 tablespoons fresh sage, thinly sliced
• 1/2 teaspoon kosher salt

The Process

1. In a LARGE plastic container or one of your choice put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve.
2. Let mixture sit for 5-10 min. to develop flavor.
3. Add ice cubes and shake to melt most of the ice.
4. Add chops and cover with brine.
5. Refrigerate for 2 hours.
6. Remove the chops from the container and rinse.
7. Cut horizontal pockets in each pork chop for stuffing.
8. Combine the rest of the ingredients and put into piping bag that is not fitted with a tip. My husband does not use the piping bag. He just uses his hands.
9. Pipe each chop full with cornbread mixture.
10. Grill chops on medium-high for 6 min. on each side.
11. Turn each chop 45 degrees after 3 minutes to mark.

This recipe was take from the Food Network website, courtesy of Alton Brown

Leek Potato Soup

Ingredients

• 1 pound leeks, cleaned and dark green sectionals removed approx. 4-5 medium
• 3 tablespoons unsalted butter
• Heavy pinch of kosher salt, plus additional for seasoning
• Approx. 3 small Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped cloves

The Process

1. Chop the leeks into small pieces
2. In a 6 quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and seat for 5 minutes.
3. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
4. Add the potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil.
5. Reduce heat to low, cover, and gently simmer until the potatoes are soft, approx. 45 min.
6. Turn off the heat and puree the mixture with a immersion blender until smooth.
7. Stir in the heavy cream, buttermilk, and white pepper.
8. Taste and adjust seasoning if desired. Spring with chives and serve immediately OR chill and serve cold.

Recipe from Food Network website, courtesy Alton Brown