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Simple recipes the kids may enjoy
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This week I have a beef recipe, a pork recipe and a chicken recipe. Each takes less than 30 minutes to prepare. Also, these dishes can be fun for our young chef to try. Go get the kids.

These recipes are all simple and easy, yet very tasty. They go well with a tossed salad and sourdough bread. Finish the meal with fresh sliced fruit with whipped cream for dessert, giving you a great three course meal that can be done in less than 45 minutes.

For more cooking tips, or if you have food questions, visit me at

Hamburger Stroganoff
1 1/2 pounds ground beef
1/4 cup vegetable oil
3 to 4 tablespoon flour
3 green onions chopped
2 cloves garlic minced
8 to 10 ounces egg noodles
1/2 pound button mushroom sliced
10 ounces sour cream
1/4 teaspoon each salt and pepper

Cook noodles according to package directions, keep warm until needed. In a large skillet, heat oil. Add green onions and garlic, sauté about two minutes, add ground beef, with wooden spoon break beef up in to small chucks. Dust ground beef with flour. Cook about four to five minutes. Add mushrooms, cook until mushrooms are soft. Add sour cream and salt and pepper. Stir to keep sour cream from separating. Serve over noodles.

E-Z Glazed Chicken
2 tablespoon vegetable oil
1 pound boneless chicken
1/4 teaspoon each salt and pepper
1/2 cup peach preserves
3 tablespoon balsamic vinegar
2 green onions, chopped
1/2 teaspoon ground pepper

Heat oil in large pan, season chicken with 1 / 4 teaspoon salt and pepper, add to pan and cook 7 to 10 minutes until all pinkness is gone. Remove from pan and keep warm.

Add preserves balsamic vinegar green onion and remaining pepper to pan. Lower heat to simmer cook until onion are tender and preserve has melted. Add chicken back to pan. Serve over wild rice.

Pork Chops with Mustard Sauce
4 thick cut pork shops
1/2 teaspoon each salt and ground pepper
2 to 3 tablespoon oil
1/2 cup vegetable broth
2 tablespoon Dijon mustard
1/2 cup heavy cream or half and half

Season chops with salt and pepper. In large sauté pan, heat oil and add chops. Cook four to five minutes, then flip them. Flip again after about four minutes. Cook both side twice on medium to high heat. It is OK to cover while cooking. Remove chops from pan keep warm. Add broth to pan. Raise heat, and stir with wooden spoon to loosen bits of pork chop that stuck to pan. Combine cream and mustard, add to pan. Lower heat and simmer about 10 minutes or until sauce is thick. Return chops to pan serve it hot with rice or potatoes.