Smothered Pork Chops

4 pork chops, 3/4 to 1 inch thick
1 vidalia or sweet onion, thinly sliced...
2 teaspoons seasoned salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup self rising flour
1/2 cup vegetable oil
2 cups water

Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it's tender.

I had been searching for this very recipe for a long time and finally found this recipe on Facebook that was shared by Hillbilly Cast Iron Cooking. 

Easy Sesame Chicken

Chicken
1 large egg
2 Tbsp cornstarch
1 pinch each salt & pepper
1 lb. boneless, skinless chicken thighs
2 Tbsp vegetable oil (for frying)
Sauce
2 Tbsp soy sauce
1 Tbsp water
½ Tbsp toasted sesame oil
1½ Tbsp brown sugar
1½ Tbsp rice vinegar
1 inch fresh ginger, grated
1 clove garlic, minced
2 Tbsp sesame seeds
1 Tbsp cornstarch
For Serving
4 cups cooked jasmine rice 2 whole green onions

Instructions

1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Found this recipe on http://www.budgetbytes.com/2013/08/easy-sesame-chicken/

Beef Stew

3 teaspoons olive oil, divided

1 lb. stew meat, visible fat removed

1 cup chopped onion

1 clove garlic, minced

2 1/2 cups homemade beef stock or canned unsalted chicken stock

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1 bay leaf

4 medium red potatoes (about 1 lb.) cut in 1-inch chunks

2 large carrots, sliced 1/4-inch thick

2 celery stalks, sliced

2 1/2 Tablespoons flour

1/4 cup stock

 

Instructions:

1. Heat 2 teaspoons of oil in a Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
4. Add stock, salt, thyme & bay leaf and bring to a boil. Cover & simmer for 2 hrs.
5. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
6. Combine remaining flour & stock, whisking until there are no lumps. Stir into stew and cook 5 more min. until thickened. Remove bay leaf.

 

This is by far my favorite beef stew recipe. I found this recipe on Jennycancook.com