Let’s Cook! – May 31, 2023
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LINDA HOSKINS
This first one is one I have not yet tried, but it sounds amazing, and easy to make too! My first reaction was peaches and pork?? But then I remembered that years ago I made a peach barbecue sauce for pork that we grilled, and the combination of peaches and pork was quite good.
PORK CHOPS AND PEACHES
(Submitted by Marian Burris)
■ 4 pork chops
■ 1/4 cup flour
■ 1 onion, sliced
■ 1/4 cup oil
■ 1/4 tsp salt
■ 1/4 tsp pepper
■ 1 large can peach halves (reserve the juice)
Put the pork chops in a plastic bag, add flour, salt and pepper. Shake to coat the chops. Then fry the chops in oil till brown on both sides.
Pour the reserved peach juice into the pan with pork chops, place a slice of onion on top of each pork chop, then add a peach half on top of the pork chop. Cover with a lid, simmer for 45 minutes or until chops are done
This next recipe comes from Marian also. This recipe sounds like a winner! It would be great way to use up some cooked chicken.
BAKED CHICKEN TACOS
(Submitted by Marian Burris)
■ 1 Tbsp olive oil
■ 1/2 lb. cooked chicken, shredded
■ 1 oz Taco seasoning (2 heaping tsps)
■ 1/2 cup diced onion
■ 1 14.5 oz can diced tomatoes
■ 1 4.5 oz can chopped green chilies
■ 1 box Stand and Stuff Taco Shells (El Paso brand)
■ 8 oz refried beans
■ 2 cups shredded mexican cheese blend
Place the tomatoes and green chiles in a strainer to let the juices get fully drained. Preheat the oven to 400 degrees. Spray a 9×13 baking dish with nonstick spray.
Heat olive oil over medium heat in a skillet. Add onion to skillet and cook for 2 minutes or until onion is translucent. Stir in the chicken, taco seasoning, tomatoes and green chilies. Stir to combine. Reduce to simmer, and cook for 6 minutes.
Place the taco shells in the baking dish. (you can put 10 taco shells in the dish by adding 2 on each side.) Bake the empty taco shells for 5 minutes to crisp up. (do not cook longer than 5 minutes!).
Spoon 1 Tbsp refried beans into the bottom of each shell. Top with chicken mixture, almost to top of each shell. Sprinkle each shell generously with shredded cheese. (the more the better). Bake for 7 to 10 minutes or until the cheese is fully melted.
Add your favorite toppings, such as sour cream, salsa, sliced black olives and enjoy!
If you have a favorite recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
