Recipes galore!

It's been quite some time since I've posted anything cooking-related! When Hunter was working the evening shift I never really had a need to cook. Who wants to cook for a party of one? Well, now that he's on night shift I get to cook a little more often.

Last night I baked pork chops with a new recipe and they turned out great. Well, actually, they were a little on the dry side but that because I got carried away and let them cook longer then needed lol! I cooked 6 pork chops and I think next time I will double the marinade. You could also use this marinade with chicken.

Marinated Baked Pork Chops

Ingredients
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3.Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4.Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

The best part was that it was fairly healthy. At least I didn't fry them, right?

Amount Per Serving Calories: 241 Total Fat: 12.4g
Cholesterol: 76mg

Next up are a few dip recipes. I had the Melted Artichoke and Brie recipe at a birthday party recently. It was delish. My cousin made it and said that sometimes she adds crab meat to it.

Melted Artichoke and Brie Dip

MAKES 3 cups dip
PREP TIME: 10 Minute(s)
COOK TIME: 30 Minute(s)

INGREDIENTS
1 package Knorr® Spring Vegetable recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (8 oz.) sour cream
8 ounces Brie cheese, rind removed and cut into chunks

PREPARATION
Preheat oven to 350°. Combine all ingredients in a 1-quart casserole and bake for 30 minutes or until hot. Serve with sliced French bread or water crackers at parties or whenever you feel like celebrating.

Finally, here's the recipe for Paula Deen's Hot Crab Dip. I made this on Sunday for a family get together and it was all gone within a few minutes! I used regular lump crab meat instead of jumbo because it was cheaper. You could also use claw meat as long as you don't mind the brown coloring.

Hot Crab Dip

Ingredients
1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper
Directions
Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

That's all for now!