Smothered Pork Chops

• 4 boneless pork chops (~2 lbs total)

• 2 cans cream of mushroom soup 

• 1 med yellow onion, sliced

• 1 can milk

• 1 c. smooth peanut butter 

• 2 tsp Worcestershire sauce

• black pepper, to taste

Place pork chops in the bottom of a slow cooker.  Put sliced onions on top of the pork chops.  Mix the cream of mushroom soup, milk, peanut butter, Worcestershire sauce, and pepper in a saucepan.  Heat on low and stir until well-blended.  Pour mixture over pork chops and cook on low for 7-8 hours.  Serve over white rice. 

*Asian Turkey & Rice Stir-fry

This is an easy one dish balanced meal.  I served it with egg rolls for a side.  I highly recommend a large wok to make this because it makes a large amount.  Good for hungry kids.  Also, if there are any leftovers, they taste even better the next day. 

• 1 lb. ground turkey 

• 3 c. cooked white rice 

• 1½ lb. bag PictSweet Farms Trinity Seasoning Blend (onion, celery, and bell peppers) – may substitute 2 cups diced onion, 1 cup celery, and 1 cup peppers. 

• 1 c. shredded carrots

• 4-5 green onions, sliced

• 2 packets Asian Style Stir-fry Seasoning blend 

• 4 Tbsp sesame oil

• about ½ c. Teriyaki sauce

• reduced-sodium soy sauce, to taste

STEP 1:  Cook the turkey with 1 seasoning packet in a skillet until completely done. Set aside. 

STEP 2:  Add about 4 Tbsp sesame oil to wok. Add trinity blend, carrots, and the other dry seasoning packet. Cook until vegetables are done.  Lower heat.

STEP 3:  To the wok, add rice, turkey, green onions, teriyaki sauce, and a couple splashes of soy sauce.  Stir well to combine.  Taste, and add more teriyaki or soy sauce if desired.  Simmer a couple minutes on low before serving. 

Southern Pepper Sauce

• 1 c. white vinegar

• 1 Tbsp sugar

• 1 tsp kosher or pickling salt

• 1 tsp olive oil optional for extra hot pepper sauce

• About 30 small peppers

1. Clean jar, lid, and band and rinse well. Keep warm.

2. Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.

3. Cook over medium heat until it begins to boil.

4. Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar.

5. Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.

6. Wipe jar rim to clean. Place lid on top of jar and tighten ring.

7. Allow jars to seal by setting on countertop to cool with about 1 inch in between each.

8. Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.

9. Store in dark, cool cabinet or pantry for up to a year.