• Family Recipe: Grandma’s Stuffed Pork Chops

    Jake’s Grandma Marge is a wonderful cook and she has an amazing recipe for pork chops & stuffing.  I am not a huge pork chops fan but these are really delicious.  She is a great cook and the pork chops are awesome.

    Grandma’s Pork Chops & Stuffing:

    • 4 Pork Chops (about 1 lb)
    • 3 cups Bread Crumbs
    • 2 Tablespoon chopped Onion
    • 1/4 cup melted Butter or Margarine
    • 1/4 cup Water
    • 1/4 teaspoon Poultry Seasoning
    • 1 can (10 1/2 oz) condensed Cream of Mushroom Soup
    • 1/3 cup Water

    Brown chops on both side, place in a shallow baking dish.  Lightly mix together bread cubes, onion, butter, 1/4 cup water, and poultry seasoning.  Place a mound of stuffing on each pork chop.  Blend soup and 1/3 cup water; pour over.  Bake in the oven at 350 degrees for 1 hour or until tender.

    Photo by Dan Perry

  • Family Recipe: Steamed Gyoza

    My cousin Renelle gave us this recipe several years ago and it is delicious!  As I was going through my recipes and menu I realized it has been awhile since we have made Gyoza in our house, I think it is time to make them again.   Renelle is an amazing cook and comes up with some really creative, fun, and unique recipes.  Steamed Gyoza is a Japenese Steamed Dumpling.  If you like dumplings and are looking for something different yet delicious you should try this recipe!  Go ahead try something a little interesting this weekend.  You may discover a new recipe you love!  Thanks Renelle for giving us some many amazing new recipes to enjoy!

    Steamed Gyoza

    • 1/2 lb ground Pork or Beef
    • 1 tablespoon Soy Sauce
    • 2 tablespoon Water
    • 3 Shitake Mushrooms, finely chopped (optional)
    • 3 tablespoons Green Onion
    • 4 Water Chestnuts, finely chopped
    • 1 1/2 teaspoon Rice Wine or Sherry
    • 1 package Gyoza or Wonton Skins
    • 1-2 eggs well-beaten (you can just use water)

    Mix all ingredients together except skins and eggs.  Take one wonton skin, place about 1 T of the mixture in the middle of the skin and wrap skin around the filling.  Seal the edges with the egg or with water.  Place in veggie steamer so edges are not touching.  Steam for 7-10 minutes.  You can also fry them in a pan if desired.  Serve warm with soy sauce, sweet and sour, or plum sauce.

    Photo by joyosity

    Gyoza