Hungarian Pork Chops

Well my wonderful husband has knocked my socks off again with a really yummy recipe that I want to share with you.  This is now our most favorite way to have pork chops.  Rich found this recipe in an old cookbook of ours.  It was called sour cream pork chops but it reminded him of a pork chop recipe that he loved to have at a restruant that he would frequented when he was in the Army in Georgia many years ago.  They were called Hungarian Pork Chops.  He used the sour cream pork chop recipe as a base and then changed it to his taste and retitled it Hungarian Pork Chops.  So without further ado, here is the recipe.

Hungarian Pork Chops

6- Pork Loin chops 1/2" thick or 2 large Pork Shoulder chops cut in 6 pieces
1/2 cup sour cream
2 tblsp balsamic vinegar
1/2 cup chicken stock
1/4 cup flour
1/2 cup seasoned bread crumbs
1 tblsp sugar
1/4 tsp seasoned salt
1/2 cup milk
1 egg
 4 tblsp shortening or lard

Mix milk and egg in shallow pan and dredge meat through mixture and then coat with flour and bread crumb mixture and set pieces on wax paper.  Let rest 10 minutes.  Brown meat lightly in frying pan with hot shortening and arrange pieces in baking dish.  It is O.K. to slightly over lap pieces.  Combine chicken stock, balsamic vinegar, sugar, seasoned salt and sour cream.  Mix until smooth and pour mixture over meat and bake covered in a 350 degree oven for an hour.  Use sauce in dish to pour over mashed potatoes. 

Sweet Little One You are Real!

Today marks a very special day in my life. Five years ago today, I first felt Mary move inside me. The positive pregnancy test was wonderful but it just didn't seem real until I heard her beautiful little heartbeat at the doctor's office, so quick and endearing.  It was so precious to me also because our first little one never had a heart beat and that is why we lost him.  The most profound was this day when I felt her little movements tap the inside of my womb.  She was speaking to my heart and saying, "I'm here, I'm here!"  Now she is my sweet little preschooler coming home from her first week of Vacation Bible School and loving it.  Singing all the songs she learned  that day.  Saying, "When I am afraid, I will trust in you Lord!"  How could it get better?  But, I know it will as she grows and learns many more wonderful things, becoming the young lady that God has intended her to be.  I was just looking at her new born picture and then the one I took today and realized how quickly the time has gone!

Dance Recital

Mary's dance class had their recital on Saturday.  She had so much fun!  It was her first time on the big stage and her whole class did really well.  Rich's folks came to watch her with Rich.  I was back stage helping out with the kids.  Here she is getting ready to go on stage and is so excited!

Here they are with Snow White getting ready to practice their dance.  They are friends of Snow White, the little bunnies.

Mary is the little bunny second from the right.

The big stage

Waiting before the big performance.

Mary with her friend, Mady, out in the lobby.

Here she is with her red rose that she got after her performance.

We had such a nice Father's Day weekend.  We had her dance recital on Saturday and then Sunday after church we took Rich's folk's out for dinner to a steakhouse that we had not tried before.  It was recommended by some dear friends of ours and it was fantastic!  We were Outback Steakhouse fans but this new one, The Road House Grill, beat them hands down.  I am so thankful for my wonderful husband.  He is such a good dad and husband.  Always so loving and gentle with Mary but firm when she needs it.  I am most thankful that he loves the Lord and is a good example to Mary as to what it means to love and serve the Lord.  We pray each day that she will follow in our footsteps as we humbly follow our Lord.  

Happy Father's Day Sweetheart!

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Ha-wiya Chicken

My hubby made another wonderful chicken dish this last weekend.  So I thought I would share his recipe if you would like to try it. 

Ha-wiya Chicken

1 small can crushed pineapple

1 pkg Swiss cheese slices

1 lb thin sliced honey baked ham (approx 1/8")

Yoshida's marinade sauce or equivalent (terriyaki)

1 1/2 cup mayonnaise

1/4 cup chopped chives

8 boneless chicken thighs or breasts

Use juice from crushed pineapple and 1/2 cupYoshida's sauce to marinate chicken overnight (or at least one hour).  To make topping, mix mayonnaise, 1/4 cup drained crushed pineapple and 1 Tblsp Yoshida's and refrigerate covered.

Broil chicken until lightly browned (approx 3 min on each side) and place the pieces evenly in baking dish skin down.  Place 1/2 slice Swiss cheese on top on each piece of chicken.  Cut sliced ham into 1/2" strips and lay 6-8 strips on each chicken piece in a criss-cross pattern and finish with other 1/2 slice of swiss cheese.  Bake covered at 325 degrees for 30 minutes.  Serve with a spoonful of creamy topping on each one with a sprinkle of chives.  You can also place a small spoonful of crushed pineapple next to the chicken if desired. 

Summer is Here!!

Well Summer has arrived.  Mary was so thrilled to put on her swim suit and play in the sprinkler today.  It was one of those perfect days, deep blue skies, no clouds, warm sun and a nice breeze.

We had corn dogs for lunch outside!

Mary played in her sandbox under our grapevine.

I watered my flowers and gardened...

...and I picked strawberries from our patch.  I am washing them, cutting the stems off and freezing them whole on a cookie sheet.  After they are frozen I am putting them into plastic bags.  I am going to make a big batch of strawberry jam with all the ones I pick and freeze over the season.

Salsa

Rich also made his Five Chili Salsa this last weekend.  He set up his table in his shop and chopped up all the chilies, tomatoes and onions out there.  The chilies put off a really strong smell, so he didn't want to make the whole house smell like that!  Mary loved watching the salsa cooking on the stove.  I just love seeing the salsa in the jars after it is canned.  It has such pretty color.  I don't eat the salsa as it is too hot for me but Rich loves it and he loves to give it to friends and family who enjoy the heat!  I have included his recipe at the end for you to try it if you want.

Five Chili Salsa
Makes 20 quarts


2 lbs each of Serrano, Jalapeno, Santa Fe Grande (yellow), Passilla and Anahiem chilis
8 large white onions
1 bunch of celantro
1 bunch Italian parsely
8 cloves of garlic
2 cups white vinegar
1/2 cup salt
1/2 cup sugar
5 - 6 lb cans of whole peeled tomatoes (only use liquid from 2 of the cans)


Use food processor to dice all ingredients to your preferred size except the tomatoes. Dice the tomatoes by hand and make large pieces approx. 1/2 inch. Heat on medium to 170 to 180 degrees and cook for 30 minutes. Stir every 10 minutes. You can use left over liquid in tomato cans to fill pot to the top if needed. Can in quart jars.  Enjoy!

Kiss Me Chicken

My husband fixed me the most awesome meal today. He thought this recipe up this week and wanted to try it out today. If you like Mexican food and Mole' is one of your favorites you will love this dish. It is very mild but rich with flavor. I am a wimp when it comes to spicy stuff and I loved this dish. Here's a picture and then I have included the recipe so you can try it out if you like!

-Kiss Me Chicken-

1 can (15 oz) Pork and Beans

1 can (15 oz) Crushed Tomatoes

1/2 can (sm can) Tomato Paste

3 regular Reese’s Peanut Butter Cups

1/4 cup Dark Chili Powder

1/4 cup Progesso Bread Crumbs

1 Tbsp anchovy paste (or smashed whole ones)

4 - 8 boneless chicken thighs or breasts

Brown chicken in frying pan with 2 Tbsp oil for 2 minutes each side. Place chicken evenly spaced in baking dish (skin down if using boneless thighs). Remove excess oil from frying pan and add Pork & Beans to frying pan, mash beans with a fork or potato masher until smooth. Add Tomatoes, Tomato Paste, Peanut Butter Cups (diced), chili powder, bread crumbs and anchovy. Heat on medium until hot (stir often). Pour over chicken and bake uncovered at 325 degrees. Convection oven for 30 - 35 minutes or 35 -45 minutes in a regular oven. If it has a nice crust on top, it is ready. Serve with rice and beans or mashed potatoes and steamed veggies. Lift the pieces of chicken out with a spatula disturbing the crust as little as possible. Use left over sauce in dish over potatoes or beans. After the meal serve the extra peanut butter cup to your favorite person. You are sure to get a kiss!

Yes, he got a kiss from me!

Back Yard Flowers

We have had so much rain this spring.  It has been great for the lawn and newly planted flowers in our yard but we are really jonesen for a nice hot day with no clouds!  I think the weather report says we are supposed to have some summer weather by June 10th.  The other evening when it was nice for a few hours, I went out and snapped a bunch of pictures and made this slide show.

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