pork-chopsIngredients:
4 All natural thick cut bone in pork chops salt and pepper to taste 1 pinch garlic salt, or to taste
1 onion, chopped I use organic Texas sweet onions
1/2 pound fresh Texas cremini mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup of good red wine (can be left out)
1 Tablespoon of cooking oil or bacon fat
1-2 sprigs of fresh thyme
Directions:
Preheat oven to 350F. Season pork chops with salt, pepper, and garlic salt to taste. Preheat your cast iron over med-high heat once it is too warm to touch add 1T of cooking oil, I use bacon fat, brown the chops. Remove the pork chops add the onion and mushrooms, and sauté for one minute. Add the wine if you are choosing to use it, and stir for about 1 minute. If you choose not to add the wine add the fresh thyme and pour cream of mushroom soup over chops. Cover skillet, and add to the oven for about 15- 20 minutes, or until chops are cooked through.

mushroom-pork-chops

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White Bean Verde Chili Recipe

Personal Chef Austin Texas

White Bean CHili
Here is a very easy recipe that you can set and forget while you are away at work to be able to enjoy a nice warm dinner after a long day. This is also a good recipe for almost any cool weather occasion. I had kinda had it with regular meat chili no beans, or the regular chili with beans they seemed a bit boring. I love a good verde sauce and decided to play around a bit with a recipe to make it more like a suiza or white bean verde chili. I hope you enjoy this recipe as much as I do. YUM!

Ingredients

2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound boneless skinless chicken breast, medium dice
4-6 cups chicken broth, use the 4 if you want a thicker chili
1 can green enchilada sauce, or verde sauce
1 /2 cup chopped sweet onion
1/2 cup of Mexican or Fiesta cheese blend
1/2 cup frozen sweet corn
1 poblano charred, roasted over flame on gas stove, seeded and diced
1-2 Tablespoons of rinsed, patted dry, and fine chop of fresh cilantro
2 teaspoons of chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano leaves

Directions

** You can use a cooking spray to lightly coat your Crockpot for easier cleanup.
Drain and rinse your beans and then add all ingredients to crock pot except the cheese and cilantro you will add just before serving to help thicken the sauce. If you want a little thicker chili add less broth or you can add more cheese if you wish and then garnish with the fresh cilantro and onions and a squeeze of fresh lime juice.

Cover; cook on LOW 8 hours or on HIGH 4 hours. If cooking on high you will need to check the water level and make sure that it does not overcook the beans and totally remove all the broth so that it burns, and make sure to stir it occasionally if you are cooking at the higher setting. Enjoy!!!

Easy Garlic Ginger Chicken Recipe

GarlicGingerChicken
Personal Chef Austin Texas

Ingredients
4 boneless skinless organic chicken breasts
4 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoons of soy sauce
1 tablespoon olive oil
1 -2 teaspoon of fresh ginger
1 tsp of fresh cilantro or chives to garnish if desired
salt and pepper to taste

Instructions:

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small saute© pan, add your oil or butter and saute© garlic and ginger until it blooms.
3. Remove from heat and add the brown sugar and soy sauce. I usually add cilantro and even sometimes a curry just depends on my mood.
4. Place chicken breasts in the prepped baking dish and cover with the garlic ginger sugary soy mixture.
5. Add salt and pepper to taste.
6. Convection Roast or Bake uncovered for 15-20 minutes, or until juices run clear. You will want to make sure you do not overcook because it could be dry, but make sure not to under cook either you never want to serve raw chicken. Garnish with chives or cilantro and serve with a rice dish as a side.

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