Monthly Archives: July 2016

Crunchy Honey Garlic Pork Chops

I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.

If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.

Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.

What do you like to listen to while you cook?

 Crunchy Honey Garlic Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops

GLAZE

1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter

Ready? Let’s get cooking!

Directions

Preheat oven 350

Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop back over into the flour mixture once again. *This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating.*

2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.

3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*

4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source Key ingredient

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Crockpot Barbecue Coca-Cola Wings

Do you love chicken wings? Lol, I know I do! They are the perfect snack or meal for any party. My go-to place is Buffalo Wild Wings. They make the best wings ever lol. Since I enjoy eating them so often I decided I would make this Crockpot Barbecue Coca-Cola Wings Recipe for tonight’s dinner. They were very tasty!

Do you want to make these too? Well, then get off the sofa lol and grab your 1. crockpot 2. the soda and 3. your favorite barbecue sauce; my preferred is (Sweet Baby Ray’s BBQ) Yum! and voila, a perfect punch of flavor for your favorite party snack.  Have fun! 😀

Crockpot Barbecue Coca-Cola Wings

Ingredients

ten -twelve Chicken Wings, thawed, rinsed and pat dry
1 18 oz bottle Sweet Baby Ray’s BBQ Sauce
½ can Coca-ColaLet’s get cooking!

Instructions

Place the chicken wings in your Crockpot. Cover and cook on High for two and a half hours. After cooking for two and a half hours, discard juices from the crockpot. In a large bowl mix the BBQ Sauce and Coca-Cola, and pour mixture over wings. Cover, and cook for 30 minutes more, or until done. ENJOY!!

Source The frugal girls

 

Baked Garlic Brown Sugar Chicken

As some of you already know, I was on vacation for a week visiting my Grandma. I too had the pleasure of visiting with some of my other family members. I had an excellent time! 🙂

So anyway back to the original subject lol.

Tonight I prepared this incredibly easy chicken recipe that I threw together for supper. With only a few ingredients, I’m sure you have everything in your kitchen ready to go. Even though it’s baked uncovered, the inside stays plump and moist. BAKED GARLIC BROWN SUGAR CHICKEN.

The chicken is baked in a sweet, garlic-y sauce. Yum! 😀 Try this recipe if you’re tired of bland, boring, and tasteless chicken. My family loved it!!!

Baked Garlic Brown Sugar Chicken

Ingredients

4 boneless skinless chicken breasts, rinsed and pat dry4 garlic cloves, minced4 Tbsp. Brown sugar3 tsp. olive oilsalt and pepper, to taste

Directions

Preheat oven to 450°F

 Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside. In a small saucepan, sauté the garlic in the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in the previously prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for twenty-thirty minutes. 


Source Lovin the Oven

Pistachios with Brussel Sprouts

 

I love eating pistachios! They are one of my favorite snacks, especially when it comes to eating healthy. I know I have already mentioned this before in a few of my posts, but since I am trying my best to eating healthier lol, one of my goals is to strive eating more veggies, particularly ones that I’m not crazy about but want to learn to appreciate them and or have not yet tried.

Furthermore, brussel sprouts are one of the veggies that I wanted to try, and I am happy to say that tonight was my night to try brussel Sprouts. My opinion on the vegetable at the moment are; well lol, I am not too crazy about them. Oh well, I gave it a try, and that’s what matters. 🙂 However, I am determined to teach my taste buds to appreciate Brussel Sprouts. Haha! 😀

Despite the fact that I’m not a huge fan of this veggie at the moment, I still had a blast cooking this healthy and delicious Pistachio with Brussel Sprouts recipe with my sister (Caylee). Also, I found it on Food Network’s Facebook page, created by Trisha Yearwood.

Pistachios with Brussel Sprouts

Ingredients

1 Tbsp. Olive oil
1 lb. Brussels sprouts, rinsed, trimmed and halved
1 shallot, finely chopped
1 tsp. finely grated lemon zest
2 Tbsp. Lemon juice
1/2 C. shelled pistachios, finely chopped
Sea salt, for sprinkling

Directions

In a large skillet, heat the oil over high-medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about five minutes, being careful not to let them burn. Combine the lemon zest, juice, and pistachios and continue to saute until completely heated through, three to five minutes. Top with a sprinkle of sea salt.

Source  Food Network

 

Pistachios with Brussel Sprouts

 

I love eating pistachios! They are one of my favorite snacks, especially when it comes to eating healthy. I know I have already mentioned this before in a few of my posts, but since I am trying my best to eating healthier lol, one of my goals is to strive eating more veggies, particularly ones that I’m not crazy about but want to learn to appreciate them and or have not yet tried.

Furthermore, brussel sprouts are one of the veggies that I wanted to try, and I am happy to say that tonight was my night to try brussel Sprouts. My opinion on the vegetable at the moment are; well lol, I am not too crazy about them. Oh well, I gave it a try, and that’s what matters. 🙂 However, I am determined to teach my taste buds to appreciate Brussel Sprouts. Haha! 😀

Despite the fact that I’m not a huge fan of this veggie at the moment, I still had a blast cooking this healthy and delicious Pistachio with Brussel Sprouts recipe with my sister (Caylee). Also, I found it on Food Network’s Facebook page, created by Trisha Yearwood.

Pistachios with Brussel Sprouts

Ingredients

1 Tbsp. Olive oil
1 lb. Brussels sprouts, rinsed, trimmed and halved
1 shallot, finely chopped
1 tsp. finely grated lemon zest
2 Tbsp. Lemon juice
1/2 C. shelled pistachios, finely chopped
Sea salt, for sprinkling

Directions

In a large skillet, heat the oil over high-medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about five minutes, being careful not to let them burn. Combine the lemon zest, juice, and pistachios and continue to saute until completely heated through, three to five minutes. Top with a sprinkle of sea salt.

Source  Food Network

 

A new cookbook and my Birthday

A few days ago, I purchased a new slow cooker/crockpot cookbook from Barnes and Noble. The title of the book is 365 slow cooker suppers and its by Stephanie O’Dea. It has a variety of recipes that not only looks delicious, but I am so very excited to share them with you soon. There is this one section in the book that I’m super excited about because the title of it is Meatless. What makes me delighted about this chapter is that it inspires me to start having Meatless Monday.

Furthermore, guess what is coming up less than a month? My Birthday lol. All I want is cookbooks and cooking supplies lol. I enjoy cooking and being a food blogger lol. 😀

Also, for tonight’s dinner, I cooked Honey Dijon Garlic Chicken Breasts. And I had the pleasure of preparing it for my family members. We all loved it! 🙂

Coming up next week 


Baked Garlic Brown Sugar Chicken
Side dish Pistachio with Brussel Sprouts

 
Crockpot Easy Barbecue Cocoa Cola Ribs

Honey Garlic Pork Chops

Thanks again for reading! 🙂 Have a great weekend.






Healthier Chicken Alfredo

Chicken Alfredo is one of my all-time favorite pasta dishes. Tonight I had the pleasure of cooking it for the first time for some of my family members. lol, I am delighted and proud to say it was a success. 🙂

Moreover, I recognize that Chicken Alfredo is quite the calorie bomb–a typical serving ranges anywhere from 500 to 800 calories–but it doesn’t have to be. Check out this lightened version of the creamy, classic comfort food. This recipe features tender whole-grain pasta and spinach in a savory Parmesan garlic sauce.

Healthier  Chicken Alfredo

Ingredients

One box. Barilla uncooked whole-grain penne pasta (I used 8 ounces of a 16 oz pkg)
8 C. (or 6 ounces) fresh baby spinach
2 Tbsp. butter
One garlic clove, minced
1 Tbsp. All-Purpose flour
1 1/2 C. low-fat (2%) milk
4 oz. low-fat cream cheese softened
1/4 C. grated Parmesan cheese
2 C. shredded or chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper

Directions

1. Cook pasta in boiling water in a large pot for eight minutes or until tender; remove from heat. Add spinach and let stand fifteen to thirty seconds, occasionally stirring, until spinach is wilted. Drain and set aside. Melt butter in same pot over medium heat. Add garlic; sauté for one minute.

2. Add flour and cook one minute (mixture will be crumbly). Whisk in milk. Cook, continuously whisking, for two minutes. Combine the cream cheese, salt, and pepper; stir until smooth. Stir in chicken; cook 1 minute or until cooked through. Mix pasta mixture and sauce in a large bowl. Serve immediately with a salad. Yummoelicious!

Source  MyFitnessPal

 

Barbecue Baked Salmon

I have never tried salmon cooked in barbecue sauce before until now, as I am currently on vacation for a week visiting my Grandma. And while I am visiting I chose to cook three separate recipes this week. Tonight to start things off I prepared for my Granny this delicious barbecue baked salmon. We both loved it!!! 🙂

This recipe is SUPER easy to make, and clean-up is no different.

Barbecue Baked Salmon

Ingredients

12 oz salmon filet (Rinse and pat dry)
Salt and pepper to taste
½ C. Sweet Baby Ray’s BBQ sauce

Instructions

Preheat oven to 400 degrees

Line, a baking sheet with foil and lightly, grease it with non-stick cooking spray and put the salmon skin side down in the middle of a foil-lined pan. Season your salmon with salt and pepper then pour on your BBQ sauce covering the whole fish. (I spread mine around with a spatula and or a basting brush) Bake for twenty to thirty minutes (or until salmon is finished cooking. Add extra BBQ sauce on the side when serving.

Then the other two dishes I am cooking later this week are Honey Dijon Garlic Chicken Breasts. Lol, that recipe was the very first one I blogged about when I began my blog earlier this spring. And the other one is Chicken Alfredo. Yum! 😀

Source Six Sisters Stuff

Panera Bread Chicken Caesar Salad

Whenever my family and I go out to eat, we sometimes will go to one of our favorite restaurants Panera Bread. I usually get their Grilled Chicken Caesar Salad, and I love it! Furthermore, thanks to the internet and my ways of how to work it lol and since I like it so much, I chose to do a web search for a copycat version of it. And low behold I found one lol.

Do you love Panera Bread’s Grilled Chicken Ceaser Salad, just as much as I do? Then I totally recommend you trying this copycat recipe.

 

Panera Bread Copycat Grilled Chicken Caesar Salad

Caesar Dressing 

Ingredients

1 tsp. soybean oil
1 egg yolk
1 Tbsp. Onion
2 tsp. celery
2 cloves garlic
2 Tbsp. red wine vinegar
1/2 tsp. anchovy powder
1 Tbsp. sugar
2 tsp. Worcestershire sauce
2 tsp. yellow mustard
1 tsp. lemon juice
1/8 tsp. salt

Directions

1. Let’s begin by mincing the onion, celery, and garlic in a food processor. Then place them in a blender. Next, turn the mixer on medium speed, then gradually combine the soybean oil. Then add the egg yolk to your blender. Stop the mixer and scrape down clean the sides.

2. Return the blender to medium speed and add the red wine vinegar, anchovy powder, sugar, Worcestershire sauce and yellow mustard.
Blend until a thick, creamy consistency occurs. Add lemon juice slowly to prevent the mixture from separating. Use salt if necessary.
Immediately use or place it in the fridge.

 Ingredients for the salad

1 C. Romaine lettuce
1 C. chicken
1 Tbsp. Lemon juice
1/8 tsp. black pepper
1/8 tsp. salt
1 C. Asiago Parmesan blend
1/4 C. Asiago croutons
1/4 C. Homemade Caesar dressing
1 Red Onion
Cherry tomatoes

Directions

1. Rinse the romaine lettuce with cool water and spin the lettuce using a salad spinner to remove the extra water, or pat dry with paper towels. Place the lettuce in a large mixing dish. Cut the chicken into strips and put it into a small bowl. Then add the lemon juice to the chicken and mix well.

2. Allow the chicken to marinate in the lemon juice for five minutes.
Next, combine the black pepper and salt to the chicken mixture and mix well. Then grill the chicken strips using a grill and or a grilling pan.
Place the cooked chicken on top of the Romaine lettuce.

3. Combine the Asiago Parmesan mixture, then toss.
Next, add the tomatoes and red onions on top of the salad.
Pour the caesar dressing lightly over the top of the mixture.
Top salad with Asiago croutons. Place into a salad bowl,                                                 then serve with a large slice of freshly baked bread. Yum!

Coming up next week

Barbecue Baked Salmon

Chicken Alfredo 

 

Thank you so very much for reading! It means a lot! 🙂

 

Source Copycat Recipe Guide

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