Monthly Archives: May 2016

Parmesan Garlic Roasted Potatoes

As some of you know, I love, love and love lol parmesan, and if garlic is mixed in a recipe then boy, I surely know it’s gonna be so very GOOD! And the combination of both made these potatoes fantastic! 😀 I was quickly able to put them right in the oven, and they were ready in about 20 minutes. They were a perfect compliment to last night’s dinner. I’m confident you’ll agree with me about how delish they are if you give them a try. 🙂

Man, I just love to bake my veggies in the oven because I like how it gives them a bit of a sweet taste, a nice crispy edge and have a soft center. The garlic parmesan flavor was excellent on top of these potatoes, and they became my favorite new side! I definitely will be making this dish again and again!

PARMESAN GARLIC ROASTED POTATOES

Ingredients

2 lbs red potatoes, Cut potatoes into 1-inch pieces
2 Tbsp. Olive oil
½ C. grated Parmesan cheese
Three garlic cloves minced
½ tsp. Oregano
¼ tsp. Salt
¼ tsp pepper
chopped parsley for topping

Instructions

Preheat oven to 400 degrees.

1. Line a baking a baking with parchment paper and or foil and lightly spray it with nonstick cooking spray. Set aside.

2. In a large bowl combine olive oil, potatoes, parmesan cheese, garlic, salt, pepper, and oregano. Stir well. Next, toss mixture onto previously prepared baking sheet and lay in a single layer. 

 3. Roast in the oven for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

 

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Recipe adapted from The Recipe Critic

Coming up next week:

Crockpot BBQ Coca-Cola Pulled Pork sandwiches

Garlic Herb Roasted Salmon Cheesy Baked Asparagus

White Chicken Enchiladas

Next weekend’s fun and relaxing concoction is gonna be Crockpot Vanilla Latte

“Learn how to cook-
try new recipes,
Learn from your mistakes,
Be fearless, And above all
Have fun!”

-Julia Child

Thanks for reading and have an excellent weekend!

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Crock Pot Smothered Pork Chops

Southern comfort food is mouth-watering. Lol, if I could I would eat it every day. I mean come on who wouldn’t? It’s fattening, savory and last but not least it’s delightful. Some of my favorites are; chicken fried steak and mashed potatoes with gravy on top. Yum, yum! Haha! 😀

I also LOVE slowly cooked pork chops smothered in gravy. And it just so happened that I needed a comfort food fix lol. So on Thursday morning, I prepared this Crock Pot Smothered Pork Chops recipe. It’s incredibly easy, you think people might not look twice at it because the ingredients are very simple, but man, it is so good! Like lip-smackin’, call yo Momma good!

 What is your go-to comfort food for dinner?

Crock Pot Smothered Pork Chops

Ingredients:

4 bone-in pork chops (or boneless)

1 envelope onion soup mix (1 oz. packet)

1 (14 oz.) can chicken broth

1 can (10.5 oz.) cream of chicken soup 

1 envelope dry pork gravy mix (1 oz. packet)

1 tsp. garlic powder

Directions:

1. In a small mixing bowl combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix and stir well. Pour mixture into your crockpot. (I recommend a 4 or 6 Qt.)

 

2. Rinse and pat dry pork chops. Next, sprinkle both sides of the chops with a little bit of garlic powder.

3. And place them into your slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 6-8 hours.

 

4. After cooking, you can serve right away with the gravy that the chops cook in, or you can thicken the sauce up some.

Optional: In a medium saucepan, over medium heat, melt 2 tablespoons butter (don’t walk away while doing this, butter can melt and then burn quickly.) Then combine three large tablespoons of flour. Continue mixing uil it forms a thick paste.

After it forms a heavy paste, and you’ve mixed it until smooth, pour in two cups of the pork gravy into the pot. What I did is getting a ladle and carefully scooping the sauce into a measuring cup.

Stir mixture constantly for another minute. The mixture will begin to thicken very quickly. Once it has thickened, remove from heat. Then combined thickened gravy with any remaining sauce in the pot. Stir well. Serve gravy over pork chops with taters (mashed potatoes). Yummy!!!!! 😀 

Recipe adapted from The Country Cook

 

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Lemon Garlic Herb Salmon

Since I’ve graduated from a beginner to an intermediate cook just within the past couple of months, I occasionally have found myself wanting to experiment with individual recipes and their ingredients and adding a new one or two to change the recipe up a bit. So, tonight I had the pleasure of doing a little bit of experimenting with this Lemon Garlic Herb Salmon recipe by using freshly squeezed lemon juice from half of a lemon as one of the ingredients. And yes, of course, it worked out perfect! 🙂 I enjoy this fish because it’s incredibly easy to prepare, light, flaky and full of flavor. It only takes 10 minutes to bake this dish. 

What is your favorite type of fish? Why? Share with me in the comments below.

Lemon Garlic Herb Salmon

Ingredients

3 oz. Butter
1 tsp. Salt
Zest of 1 Lemon + freshly squeezed lemon juice from half of a lemon
1 Tbsp. Fresh Parsley, chopped
1 tsp. Dill weed 
1 Garlic Clove, minced
1/4 tsp White or Black Pepper
4 Salmon Fillets, about 4-5 oz. each

Instructions

Preheat oven to 400 degrees.

1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds. Stir until combined and set aside.

2. Next, line a baking sheet with parchment paper and or foil. Spray with non-stick cooking spray. Rinse and pat dry salmon. Then place the salmon fillet on lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. 

 

3. Bake in the preheated oven and put it top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.

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Optional: The fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

 

Recipe adapted from My natural family 

Zesty-Parmesan Crusted Chicken

This parmesan-lemon crusted chicken is one of my NEW favorite meals.
Do you remember a few weeks ago when I made crusted ranch parmesan chicken tenders? Well, this parmesan-lemon chicken is an upgrade to that. A simple lemon vinaigrette, salad greens, and some chicken: dinner is ready. Yum! It’s very easy to make, but can very be time-consuming.

The chicken can be pan fried, and or you can bake it in the oven with a crust of seasoned bread crumbs and parmesan, then followed by greens with a very easy lemon dressing and freshly grated parmesan. I admit that does it take a tremendous amount of effort. However, I honestly can say, this is an unbelievable meal that you and your family will enjoy. All of your hard work will pay off I promise 🙂

Are you ready to start cookin? Here’s how it’s done:

Lemon-Parmesan Crusted Chicken Strips

Ingredients

For the Lemon Vinaigrette

3/4 C. Olive Oil
1/4 C. freshly squeezed lemon juice (2 lemons)
1/2 Tsp. kosher salt
1/4 Tsp. freshly ground black pepper
Salad greens washed and spun dry

Chicken Strips

4 to 6 boneless, skinless chicken breasts
1 1/2 C. Italian seasoning dry bread crumbs
1 1/2 C. freshly grated Parmesan, plus extra for serving
1 Tbsp. Dried basil flakes
1 Tbsp. Dried Oregano
1 Tbsp. paprika
Three extra-large eggs
1/4 C. water
1/2 tsp freshly ground black pepper
1 C. all-purpose flour
1 Tbsp. salt
1 Tbsp. Onion powder
1 Tbsp. Black pepper
2 Tbsp. Garlic powder
One tsp. White pepper
One tsp. Dried thyme
One tsp. Cayenne pepper
1/2 C. olive oil (For cooking)

Directions:

1. In a small mixing bowl, combine the lemon juice, olive oil, salt, and pepper. Set aside.

2. Rinse and pat dry chicken breasts. Next, place chicken on a cutting board and slice your chicken breasts against the grain into 1″ thick slices. Then pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

3. In a shallow dish combine grated parmesan, bread crumbs basil flakes, oregano, and paprika. In another large bowl mix eggs and water until smooth. In a third bowl combine the flour and remaining spices.

4. Pour, a few drops of olive oil into a large skillet and turn your stove on to medium-high heat. Next, dredge the chicken pieces in the flour, then egg mixture, then the breadcrumb mix. Cook for about ten minutes on each side, until golden brown and cooked through. Add oil to the as needed.

5. Serve the chicken on top of greens with the grated parmesan and lemon dressing.

Instructions for baking: Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it with non-stick cooking spray. Then place your chicken onto a baking sheet. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink. 

Recipe adapted from Ina Garten

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Satisfying your sweet-tooth

How many times have you had a sugar craving, only to find out that there’s nary a cookie nor a cupcake nor a candy bar in the house? Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place. But other times, INeedSomethingSweetAndIneedItRightNOW! Hahaha! 😀 If you’re the same as me and feel like you need to cheat a little, then don’t I have a perfect solution for you 🙂

What is that you might ask??? I made a Snickerdoodle Mug Cake. It was very light and delicious. This Cake bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth!

Snickerdoodle Cake Mug

Ingredients

1/4 C + 2 Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 C. milk, at room temperature
2 tbsp. unsalted butter
1/2 tsp. pure vanilla extract

For layering/topping:
1 tbsp sugar
1/4 tsp cinnamon

Directions

1. Melt butter in a microwave safe bowl then add milk and vanilla and stir well. Set aside. In another small bowl, mix flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining.

2. Gradually mix flour mixture with milk butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
Microwave on high for 1 to 1 1/2 minutes, or until cake is ready to your liking. Allow to cool for a couple of minutes before serving.

 

Recipe adapted from Five Heart Home

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Orange Crockpot Chicken

Chinese + food = delish. It’s one of my most-liked cuisines besides; Amercian, Mexican, and last but not least Italian. And I have no doubt with the combination of cooking and blogging this will continue to grow lol. Furthermore, I have a few most-liked Chinese dishes, some of them are; chicken fried rice, lo mein, wonton soup and of course fried orange chicken.

This crockpot orange chicken has a delicious twist on the traditionally fried and breaded dish, this Orange Chicken is so flavorful, wholesome, and it’s all done in the crockpot! Need I say more? I think not so…umm well!!?? What are you waiting for? Grab them ingredients and let’s do this! You only need, like, 7 things, including salt and pepper.

And ohhhh guess what??? It’s only 200 calories per serving. Just Sayin’. Again.

ENJOY! 😀

Orange Crockpot Chicken

Ingredients

16-ounces skinless, boneless chicken breasts
salt and fresh ground pepper, to taste
3/4- C. low-sugar orange preserves
1/4 C. low-sodium soy sauce
2 garlic cloves, finely chopped
1/8 tsp. ground ginger
1/2 C. sesame seeds

Let’s get cooking! 😀

Method

Lightly grease your crock pot with non-stick cooking spray.

Rinse chicken with water and pat dry. Next season with salt and pepper then place chicken breasts on the bottom of the crock pot, one next to another. In a small mixing bowl, combine orange preserves, soy sauce, garlic, and ginger; mix until combined. Pour the mixture over the chicken. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.

In the meantime, prepare the sesame seeds. In a frying pan, heat the sesame seeds over medium heat, shaking the pan frequently, cooking just until fragrant; about 30 seconds. Set aside. Remove chicken from slow cooker and transfer to a plate. Spoon the orange sauce over chicken. Garnish with sesame seeds and serve.

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Recipe adapted from  Diethood 

Coming up next week:

Lemon Parmesan Chicken 

Lemon Garlic Herb Salmon

Crockpot Smothered Pork Chops   Side dish parmesan garlic roasted potatoes 

 

Thanks again so much for reading and have a great weekend! 🙂

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Maple Peach Pork Chops

Since the peach season is in full swing, I thought I would cook this maple peach bourbon pork chop recipe. It’s perfect to make for when you have company coming over and or weeknight dinners. These maple peach pork chops are stuffed with sweet and savory flavors that play so well together. In fact, the sauce that is made with these chops is so luscious that you’ll forget about eating the chops and go straight for the glaze lol and or better yet here’s what I did; I ate my chops first then I drank the sauce out of a bowl. Haha!!! 😀

Maple peach bourbon pork chops

INGREDIENTS

2 tbsp. butter
Two sweet potatoes, peeled and thinly sliced
½ large onion, chopped
2 C. sliced peaches
4 Pork loin chops
⅓ C. maple syrup
2 tbsp bourbon or brandy
salt and ground pepper
Dried Thyme
Garnish: fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees.

1. In a deep skillet, melt butter over medium heat then add potatoes. Next layer with onions and peaches. Rinse individual chop with water and pat them dry. Next season pork chops with salt and pepper then place on top of your skillet in between peaches.

2. Then stir together maple syrup and bourbon and or brandy and pour over top of the pan and layer with thyme. Place skillet in your oven and bake for 55 minutes or until pork chops is done. Remove from oven and place over the stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.

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Recipe adapted from Grandbaby Cakes

What is your preferred dish that is cooked with fruit?

Thank you very much for reading!! 🙂 🙂