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Deliciously Sweet Pork Roast

Easy Brown Sugar Pork Roast

Ingredients

1 (3 to 5 pound) pork shoulder

1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1/2 tsp. dried thyme

1/2 tsp. pepper

1/2 C. water or apple juice

1 tsp. salt

Directions

1. Preheat the oven to 325F. Grease a 9×13 baking dish with cooking spray. Place the pork shoulder into the previously prepared baking pan. Pour Worcestershire over the pork. Combine sugar, thyme and pepper. Pat sugar mixture over meat to form a sort of crust. Pour water or juice into bottom of pan.

2. Place pork immediately in the oven and cook for two – four hours, uncovered, or until meat thermometer registers 160F. Remove meat from pan. Add salt to juices and serve with sliced or pulled pork.

Adapted from Relish

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Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

The Pioneer Woman’s Herb Roasted Pork Tenderloin

Herb Roasted Pork Tenderloin with Preserves

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tbsp. Herbes De Provence, Or More If Needed

1 C. Preserves (fig, Peach, Plum)

1 C. Water

1 Tbsp. Vinegar

Directions

1. Preheat oven to 425. Lightly grease a 9×13 baking dish with cooking spray. Set aside. Next, season the pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

2. Place the pork onto the previously prepared baking dish and roast in the oven for twelve to fifteen minutes (or until no longer pink). Remove from the oven and let it rest for ten minutesWhile the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like! Enjoy!

Source The Pioneer Woman

Multi-purpose Mexican Shredded Beef

Excuse my absence from cooking for a long while my family and I unexpectedly had to put our beloved dog (Kianni) down about a week ago. She was a very sweet and special dog. It has been very sad for everyone in my family, but we’re thankful that she is no longer suffering. One of my fond memories of her is when she would clean up the food droppings I left on the floor. She was a great cooking sidekick. I am going to miss her so much!

Okay. Back to the recipe.

This all-purpose Slow Cooker Mexican Shredded Beef is perfect for fajitas, tacos, burritos and more!  Fast and easy prep work and your crock pot does the rest. It was delicious! I promise you and your family will not be disappointed.

Slow Cooker Mexican Shredded Beef

INGREDIENTS

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 Tbsp. tomato paste

Juice of one lime (1-2 tablespoons)

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, plus more to taste

1/4 tsp. red chili flakes

Directions

1. Combine together the chili powder, cumin, paprika, salt, oregano and red chili flakes, Set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

2. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.Place the meat on top of the onion mixture and set cook on low for seven- eight hours. Total cooking time will vary for different roasts. 

3. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional thirty-sixty minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another thirty-sixty minutes. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Source Fox and Briar

Kianni

Orange Chicken in Copycat Panda Express sauce

This Ground Orange Chicken is made in one pan and just takes twenty minutes using a Panda Express copycat sauce. It tastes so much better and healthier than the original!

GROUND ORANGE CHICKEN

INGREDIENTS

1 lb ground chicken

1 Tbsp. ginger root minced

2 tsp. garlic minced

1/4 tsp. hot red chili pepper crushed

1 Tbsp. Rice wine

2 Tbsp. water

1/2 tsp. Sesame oil

4 tsp. Soy sauce

5 Tbsp. sugar

5 Tbsp. white vinegar

zest of 1/2 orange

1 Tbsp. water

1 Tbsp. Cornstarch or flour

Directions

1. To make the sauce, in a medium bowl combine the rice wine, two tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside. To make the cornstarch mixture, in a separate bowl, dissolve one tablespoon of cornstarch in the remaining one tablespoon of water and set aside.

2. In a skillet over medium-high heat, add one tablespoon of oil and add the ground chicken. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional two-three minutes.

3. Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for approximately ten seconds. Add the orange sauce and bring to boil. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens. Serve with cauliflower rice.

Source Dinner then Dessert

Yummoelicious Stuffed Bell Peppers

Sausage and Rice Stuffed Bell Peppers

Ingredients

6 large red, orange, yellow, and/or green bell peppers

3 Tbsp. Olive oil

1 lb loose sweet Italian sausage

4 plum tomatoes, diced

2 red onions, diced

3 garlic cloves, minced

Directions

1. Cut the tops off the peppers. Remove and discard the stems , then finely chop the tops; Set aside. Scoop out the seeds and as much of membranes as you can. Place the peppers in a microwave safe bowl, add 1/2 cup of water and cover with plastic wrap. Microwave until just beginning to soften, about 12 minutes, then uncover and set aside.

2. Preheat the oven to 450°. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, approximately six minutes. Remove to a plate.

3. Add the remaining one tablespoon of olive oil to the skillet. Add the tomatoes, red onions, garlic, Italian seasoning, chopped pepper tops and cook stirring until tender and lightly browned, ten to twelve minutes. Season the mixture with salt and pepper and stir in the rice and sausage. Taste and adjust the seasoning.

4. Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for ten minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, ten to twelve minutes.

Source The Pioneer Woman Magazine

Spring 2019

Seasonal Produce Guide for March

Spring is officially in full swing and that means the gardens will be sprouting and growing and producing more local produce. 

Artichoke

Asparagus

Citrus Salmon & asparagus

A new veggie favorite

Broccoli

Parmesan Ranch Broccoli

Roasted Broccoli with Creamy Mustard Sauce

How to cut your broccoli into florets

Brussel Sprouts

Cheesy Garlic Brussel Sprouts

Roasted Honey Mustard Chicken & brussel sprouts

Cauliflower

Parmesan Roasted Cauliflower

A twist on Buffalo wings

Chicory

Lettuce Greens

Kiwi

Leeks

Lemon

Healthy Lemon Garlic Chicken

Slow Cooker Lemon pork chops

Slow Cooker Lemon Pork Tenderloin

Lime

Mushroom

Honey glazed pork chops with mushrooms

Sweet and Tangy Mushrooms

Oranges

Orange Crockpot Chicken

Parsnips

Peas

Radishes

Happy Cooking! 😊

Slowly cooked brats in beer

Slow cooker beer and garlic brats

Ingredients

2 (19-oz.) pkgs. brats (these I found in the meat section, raw)

1 large white onion, sliced and divided

10 garlic cloves, peeled

¼ tsp. black pepper

¼ C. butter

1 (14-oz) can beer (I used Guinness beer)

Directions

1. Add half of the onion in the slow cooker, add the brats in two layers. Add the rest of the onions, garlic, pepper and place the butter on top. Pour the beer into the slow cooker.

2. Cover and cook on low for six hours without opening the lid during the cooking time. Serve the brats, garlic and onions on buns topped with desired toppings.

Source The Magical Slow Cooker

Somewhat Healthy Creamy Tortellini Soup

The Pioneer Woman’s Creamy Tortellini Soup

Ingredients

8 C. Low sodium chicken or vegetable broth

1 1-lb bag frozen peas and carrots

10 oz cheese tortellini

1/2 C heavy whipping cream

Salt and pepper, to taste

Shaved Parmesan cheese and croutons, for topping.

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen veggies to the pot and return to a gentle boil. Add the tortellini and cook until tender, three to five minutes.

2. Add the heavy cream and cook for about two minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan cheese or whatever your heart desires. Enjoy!

Source The Pioneer Woman Magazine Spring 2019

Slowly cooked apples and chops

There is currently no photo available. I had a little difficulty with my trusty old slow cooker. Therefore, I didn’t like the way they looked in the picture I took. However, I assure you that I will be posting one shortly.

Also, I believe that it’s time to have an honorable retirement ceremony for my crock pot. I will be replacing it with a new one as soon as possible.

Okay. Back to the recipe. The preparation of the recipe was incredibly easy, and delicious! I promise you and your family will not be disappointed.

Slow Cooker Apple Chops

Ingredients

4 boneless or bone-in pork chops

2 Granny Smith Apples

1/2 C. packed dark brown sugar

1/4 C. soy sauce

1/4 C. Raisins

1 Tbsp. ground cinnamon

1/2 tsp ground ginger

Directions

1. Grab a four or a six-quart slow cooker. Place the chops into the insert. In a medium bowl, combine the apples, sugar, soy sauce, raisins, cinnamon, and ginger.

2. Spoon this mixture evenly over the top of the chops. Cover, and cook on LOW for six to seven hours, or on HIGH for three to four hours.

Source 365 Slow Cooker Suppers

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