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“These peppers are so addictive that if I want any for myself, I either need to make a double batch or hide some,” relates Linda Foreman of Locust Grove, Oklahoma. “The jalapenos are not that spicy after they are baked (I take out the seeds and white membrane), but have a wonderful flavor.”
From her home in Locust Grove, Oklahoma, Linda Foreman sends this longtime family-favorite recipe. “It makes the most delicious creamy gravy to serve over pork chops,” Linda writes. “With just a hint of blue cheese flavor, it really tastes like something from a fancy restaurant.” TIP: “I like to serve this special dish with sauteed mushrooms,” Linda adds.
“A butcher gave me great advice on cooking different types of meat," writes Karol Chandler-Ezell of Columbia, Missouri. "Marinating and broiling works really well on very lean cuts like this.” Karol suggests letting the steaks rest for a couple of minutes before serving to preserve moistness.
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
© Taste of Home, 2008