Tuesday, September 20, 2011

Tasty Tuesday Sherry Apple Pork Chops!

Now that my apple tree is loaded with fruit, I looked through my recipe file and found this one from our own Diva Donna, which looks like a great recipe for fall. *inhales deeply* I can almost smell it baking....

Imagine  nice  man chops resting on a bed of sliced apples dotted with butter and dusted with brown sugar and cinnamon. Then imagine sherry poured over the top.  Well Baked.  Eat until Satisfied.

Sherry Apple Pork Chops   


  • 6 pork chops
  • 3 large apples - peeled, cored and sliced
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1/2 cup dry sherry


  1. In a large skillet, brown chops, about 2 minutes each side; reserve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees F (70 degrees C).

Tuesday, September 13, 2011

Tasty Tuesday Chicken Cordon Bleu!

Today our own Diva Donna gives us "Blue Ribbon " or Cordon Bleu Chicken in a creamy wine sauce...

Chicken Cordon Bleu


  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
And here's Bugsy!  I still think he's pretty ugly. Maybe he'll look better with a little more meat on his bones.

Thursday, September 8, 2011

Tasty Tuesday Pizza Pork Chops!

Here's another great recipe (and great hunk!) from our own Diva Donna!

Who would think to make a Pizza Pork Chop? Well I have so many tomatoes and herbs right Now!! Why not? I love pizza. So without the crust. I think of Chops and Chaps I think of Cowboys. This cowboy just has so much possibilities. I love the V pointing down the furred trail to............. his pork chop on a stick. And just a small tug on his Wranglers and we'll know which direction the winds blows.


  • 5 boneless pork chops
  • 1 pinch salt and ground black pepper to taste
  • 5 slices tomato (1/2-inch thick)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 5 slices mozzarella cheese


  1. Preheat an outdoor grill for medium heat.
  2. Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
  3. Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
I was interviewed by fellow Sourcebooks author Sara Taney Humphreys at RWA in June. Here's the interview on YouTube!

Tuesday, September 6, 2011

Tasty Tuesday Shrimp Alfredo!

Here's another great recipe from our own Diva Donna!


  • 1 pound fettuccini pasta
  • 1 tablespoon butter
  • 1 pound cooked shrimp - peeled and deveined
  • 4 cloves garlic, minced or chopped real fine
  • 1 cup half-and-half cream
  • 6 tablespoons grated Parmesan cheese or more
  • 1 tablespoon chopped fresh parsley
  • salt to taste

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  3. When sauce has thickened, combine with cooked pasta noodles; serve with a hot hunk nearby and some nice wine. YUMMO!!!!