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Three ingredients. Toss. Cook. Eat.

My apologies for my lack of blogging last week. My family and I had a birthday celebration for my grandfather last weekend. At the party we ate barbecue, fried chicken, potato salad, macaroni and cheese. The food was delicious! There was plenty of leftovers, we took some of that food back home with us. It was really nice to not have to cook for a few days.

I am back once again to what I love and do best. To start things off I want to share with you an incredibly easy recipe called Crockpot Ranch Pork chops. It only calls for three ingredients. Yes! You read that right! Just three ingredients.

These ranch flavored pork chops are practically like heaven! The recipe is so delicious and easy to make that it will become one of your favorites!

Crockpot Ranch Pork Chops

Ingredients

4-6 boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix

Directions

In a crockpot layer pork chops, pour the cream of chicken soup, then pour dry Ranch dressing all over.

Cover and cook on high for four hours or low for six hours.

Source Key Ingredient

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Melt in your mouth Pork Chops

The best damn pork chops

Ingredients

4-6 Pork Loin Boneless Chops

3 Tbsp. Mayo

1 Packet Dry Ranch Dressing Mix

1 Garlic Clove

1 Cup Shredded Cheddar Cheese

½ C. Progresso Italian Seasoned Breadcrumbs

Preheat oven to 350 degrees.

1. Combine together Mayo, ranch mix, and garlic until well mixed. Add shredded cheese into ranch mixture and mix well. Place pork chops into a 9×13 baking dish.

2. Spread cheesy garlic ranch mixture on top of pork chops. Sprinkle Panko breadcrumbs on top of pork chops. Bake in your preheated oven for forty five minutes or until pork chops are cooked through.

Court’s Cooking Notes: Internal temp of chops should be 145-160 degrees.

Source Serendipity and Spice

Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce

INGREDIENTS

For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,

Directions

1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

Celebrity Chef Inspired Recipe

I just love the food Network magazine. They have so many great recipe ideas for dinner and other interesting stuff that is in their magazines. In January’s issue they had an article written about one of Ina Garten’s recipes. She is also known for her show Barefoot Contessa. The dish is called Rigatoni with Sausage & Fennel. Since she is one of my favorite celebrity chefs I was inspired to cook her recipe.

It’s made with Heavy cream, half and half, sweet Italian sausage and much more. It was nothing but rich, creamy and delicious!

Rigatoni with Sausage & Fennel

Ingredients

3 Tbsp. olive oil

3 C. chopped fennel (1 large bulb)

1 1/2 C. chopped yellow onion

1 1/4 lbs sweet Italian sausages, casings removed

2 tsp minced garlic (2 cloves)

1/2 tsp. whole fennel seeds, crushed with a mortar and pestle

1/2-1/4 tsp. crushed red pepper flakes

2 tsp. salt

1 tsp. ground black pepper

1 C. dry white wine

1 C. heavy cream

1/2 C. half-and-half

2 Tbsp. tomato paste

1 lb rigatoni, such as Barilla

1/2 C. chopped fresh parsley leaves

1 C. freshly grated Italian Parmesan cheese, divided

Directions

1. Heat the olive oil in a large heavy pot or a dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for seven minutes, occasionally stirring until tender. Add the sausage and cook for seven to eight minutes, crumbling it with a fork, until nicely browned. Drain the grease.

2. Next add the garlic, crushed fennel seeds, red pepper flakes, two teaspoons of salt and one teaspoon of black pepper and cook for one minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for twentyminutes, until the sauce has thickened.

3. Meanwhile, bring a large pot of water to a boil, add two tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Source Food Network Magazine

Crispy Parmesan Brussel Sprouts

Parmesan Crusted Brussels Sprouts

INGREDIENTS

1 lb. Brussels sprouts, trimmed and halved

1/2 C. flour

3 Eggs, beaten

3/4 C. Progresso bread crumbs

1 C. freshly grated Parmesan cheese

2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)

DIRECTIONS

Preheat your oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

1. Pour flour into a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

2. Working in batches, use a spoon to toss brussels sprouts in the flour until fully coated then dunk in the eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about twenty five minutes. Serve immediately with caesar dressing, if using.

Source Delish

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

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