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Monthly Archives: July 2016

Cooking with Elvis, well sort of :D

A few nights ago in my post titled Homemade Ketchup, I predicted about how much fun preparing this dish would be and was 100% correct. I had a blast cooking this recipe. As I did with all recipes that I have fixed in the past ๐Ÿ™‚ Although, there was something unique about this one, and lol I’m not sure why, or what made it special. But, maybe it’s because I listened to the Elvis Presley Radio lol while I cooked this meal. It made cooking these marinated pork chops very relaxing and a lot of fun just as I foretold. Haha! ๐Ÿ˜€

Delicious pork chops in a tasty balsamic, honey and mustard sauce with a hint of strawberries that are so fast and easy to make and so delicious that you’ll be making them all the time!

Do you like to listen to music while you cook?

Balsamic Honey and Mustard Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry)
1/4 C. balsamic vinegar
1/4 C. honey
1/4 C. strawberry jam
2 Tbsp. Dijon mustard
1 Tbsp. Sriracha Hot Sauce (or replace it with 1/4 tsp. pepper)
1 Tbsp. Soy sauce (or tamari or omit for gluten-free)
Two garlic cloves, minced
1 Tbsp. Olive oil

Directions

1. Combine all of the ingredients in plastic and or a glass container. Stir together until mixed well. Then place the pork chops in the mixture. Seal and marinate the chops in the mixture for eight hours to overnight in the refrigerator.

2. Cook the oil in a large skillet over medium-high heat, add the chops and cook until lightly golden brown on one side, about three-five minutes, flip them. Add the marinade and cook until the pork chops are finished cooking, and the sauce has thickened, continue cooking for another additional three-five minutes. Remove from heat and drizzle the sauce on top of the chops. Serve immediately. Enjoy! ๐Ÿ™‚

Option: Substitute the strawberry jam with another jam like blackberry or apricot or omit it entirely.

Sourceย Closet Cooking

 

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Homemade Ketchup

Ketchup is a favorite classic and ever since I was a kid it has always been one of my preferred dipping sauces for nearly anything from fries to chicken. 

Furthermore, have you ever looked into your refrigerator and or your pantry and discover that you don’t have any ketchup? And then you seldom think Ugh, I don’t feel like running to the store today? (lol, I understand I have been there) Well then don’t I have a perfect solution to your dilemma lol. ๐Ÿ˜€ With just a few ingredients that you usually have on hand, you can make this Homemade Ketchup at home without ever leaving your home. It’s the excellent dip for your kids (or you) – has less sugar and absolutely NO added funky ingredients, can be tweaked to your tastes, and it counts as a veggie!

Homemade Ketchup

Ingredients

one 6 oz can tomato paste
1/2 C. apple cider vinegar
ยฝ tsp. Salt
1/2 tsp. Sugar
ยฝ tsp. Dried oregano
ยฝ tsp. Cumin
โ…› tsp. pepper
1 tsp. mustard powder

Instructions

Combine all ingredients in a small mixing bowl and stir well.

Source Cupcakes and Kale Chips

Coming up next week

Balsamic Honey and Mustard Pork Chops
(I have a feeling that this one is going to be so much fun!)

Crockpot Southwest Breakfast Casserole

Chicken Ceaser Salad

Apple Barbecue Pork Tenderloin

I recognize that I have already written two posts regarding pork tenderloin, and will be sharing with you, very soon a variety of ways you can prepare it. I cannot wait and am very excited! ๐Ÿ™‚ But, today I want to show you one that is cooked with applesauce. This recipe is the perfect bonus to your summer and or fall menu. I enjoy the easiness of using my Crock Pot and the incredible sweetness of fall apples (my favorite is the Granny Smith) combined with a tangy barbecue sauce, slowly cooked over a mild pork tenderloin.

With just a few ingredients that you usually have available, this is a great recipe to toss into your crockpot in the morning, and come home to at the end of your busy day.

Crockpot Apple Barbecue Pork Tenderloin

Ingredients

2 lb. pork tenderloin
1 C. chunky applesauce
1 C. barbecue sauce
2 Tbsp. onions minced

Instructions

Place the Pork Tenderloin into your crock pot. In a small mixing bowl combine, applesauce, barbecue sauce, and onions. Stir well. Empty half of the sauce over the pork tenderloin. Cover and cook for six-eight hours on low or three-four hours on high. Pour the remaining sauce into the crock pot and serve.

Source Homegrown and Healthy

Yellow Squash is the new Zucchini

I have been trying my very best to live a healthy lifestyle by eating more vegetables, and I am learning how to enjoy the ones I dislike the most lol. Like, for example, asparagus and spinach. I also have attempted to eat others that I’ve never tried before. Like, for instance, Zucchini and Yellow Squash. These veggies are my new favorites. ๐Ÿ˜€ The next ones I want to try are cauliflower, eggplant and Brussels sprouts.

So anyway back to the original subject lol.

These Garlic Parmesan Yellow Squash Chips are incredibly tasty, relatively easy, crisp-tender and healthy. Not to mention they are extremely addicting. Seriously they really are delicious, and if you don’t, believe me, my plate was full of them lol.

OH! Theyโ€™re also baked!! EEK!

ENJOY!

Garlic Parmesan Yellow Squash Chips

Ingredients

4 yellow squash or Zucchini
3 Tbsp. Olive oil 
1/8 tsp. salt
1/4 tsp. fresh ground pepper
1 C. Progresso Italian Style breadcrumbs
1 C. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. garlic powder
cooking spray

Instructions

Preheat oven to 450.

1. Line a baking sheet with foil and set aside.
Slice squash small to medium, sliced into 1/4-inch to 1/2-inch rounds
In a large mixing dish, combine squash, olive oil, salt, and pepper; stir together until well combined. In another bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.

2. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Set the squash in a single layer on the previously prepared baking sheet. Lightly grease individual slice with cooking spray. This will assist with achieving a crunchier texture.

3. Bake for ten minutes; turn pan and continue to bake for eight to ten minutes, or until chips are golden brown.

Time-saving tip: For those of you who find slicing yellow squash time-consuming and or you are in a rush to go to work or school. Here is a suggestion to help yourself save time, slice the yellow squash the night before and or in the early morning on the day of when you plan on cooking this dish. Next, place the slices in two mason jars and stick them in the refrigerator.

 Source Diet Hood

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A twist on Meatloaf

Do you love Philly cheesesteak sandwiches? And or are you a fan of meatloaf? I admit I don’t like it that much, but I love and love Philly cheesesteak sandwiches. Yum yum! Even though they are totally unhealthy lol. ๐Ÿ˜€

However, I had this intense urge to cook tonight, and I chose to try a different twist on meatloaf (as I am trying my very best to expand my horizons on food lol), my inspiration was the Philly cheesesteak sandwich. This Philly Cheese Meatloaf recipe was excellent and super easy to prepare. And not to mention a huge favorite! ๐Ÿ™‚

Philly Cheese Meatloaf

Ingredients

1 medium onion, chopped
1 green or red bell pepper, chopped
1 Tbsp. Olive oil
1-2 lb. ground turkey or beef
1/2 C. bread crumbs
1 egg
1/4 tsp. salt
1/4 tsp. pepper or more to taste
1/2 tsp. garlic powder
3 Tbsp Worcestershire sauce
Six slices provolone or Colby Jack cheese

Instructions

Preheat the oven to 350ยฐF.

1. Line a baking sheet with foil and grease it with cooking spray. Set aside. Pour oil into a large skillet, add the onion and pepper and sautรฉ them in the oil until soft. Mix these veggies with the remaining ingredients except for the cheese in a large bowl.

2. Place half of this mixture into previously prepared baking dish and top with three of the slices of cheese. Repeat so you have two meat-cheese layers. Bake for forty-five minutes (the internal temperature of the meat should reach 165ยฐF). Allow the meatloaf to sit for five minutes before slicing and to serve.

Source Of the hearth

Baked Zucchini Fries

Tonight was my first time ever to prepare and eat Zucchini. The result of this new encounter went really well. I actually love it lol. Although, since this was my first time to prepare Zucchini I needed to do a web search on “How to cut zucchini into fries.” as I did not have a clue how too. Lol to make this long story short I quickly learned how to form them, and they tasted excellent. ๐Ÿ™‚

These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are baked!

Baked Zucchini Fries

Ingredients

1/2 C.ย Panko breadcrumbs
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
1/2 tsp. salt
2-4 zucchini, Rinsed and quartered lengthwise
1/2 C. all-purpose flour
2 large eggs, beaten
2 Tbsp. Dried parsley

Instructions

Preheat oven to 425 degrees F.

1. Lightly grease an oven safe cooling rack with nonstick spray and place it onto a baking sheet lined with foil. In a large mixing bowl, combine Panko, Parmesan, and Italian seasoning; season with salt and pepper, to taste. In another bowl add flour and in a third bowl add the eggs. Set all aside.

2. Working in batches, dredge each individual zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

3. Put the zucchini onto the previously prepared baking sheet. Place into oven and bake for twenty-twenty two minutes, or until golden brown and crisp. Serve immediately, garnished with parsley, if desired.
When you’re ready to eat, you can dip these in your preferred dipping sauce Ranch, garlic, marinara.

Sourceย Damn delicious

Let Freedom Ring!

Happy Fourth of July! In celebration of the national holiday celebrating our independence. I, of course, did not cook lol, but I wanted to share with you what my family and I did to celebrate. For lunch, my brother and dad grilled sausage dogs. I ate mine with mustard. Yummy! ๐Ÿ™‚ Then later that night I just chilled for the rest of the night and watched a live fireworks display on television. As my ears are for some strange reason sensitive to the loud popping sound of up close fireworks. 


What did you do to celebrate America’s Birthday?

Have a safe and fun Fourth of July!

 

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Parmesan Pork Chops & Veggie Medley

I know that Monday is one of my typical blog posting times, but since America’s Birthday is on the same day, I decided to do zero cooking lol ๐Ÿ˜€ and chose to cook today instead. As I prefer to unwind, enjoy the fireworks and let my brother and dad do the cooking. Haha! ๐Ÿ˜€

So anyway back to today’s original subject lol.

For tonight’s meal, I prepared this incredible Pork Chop and Veggie Recipe. I love it not only because my favorite ingredient Parmesan is cooked with it and flavorful. But it too practically has dishes two in one. What do you mean by that you might ask??? Well, you’ve got your main dish (pork chops) and the side you have your veggies (green beans and potatoes). So there you have it lol. ๐Ÿ™‚ Relatively easy + less cooking + delish + little cleaning = a very happy chef ๐Ÿ™‚

One Pan Parmesan Pork Chops and Veggies

Ingredients

1 lb (4-5 chops) boneless pork chops (Rinsed and pat dry)
16 oz baby, red potatoes, Washed and cut into 1” in pieces
16 oz green beans, trimmed
2 Tbsp. Olive oil
1 tsp. Dried Thyme
5 garlic cloves, minced
1/4 tsp. pepper
1/2 tsp. salt
2/3 C. grated Parmesan cheese
2 Tbsp. Dried parsley

Instructions

Preheat oven to 400 degrees

1. Line, a baking dish with foil and lightly, grease it with cooking spray. In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt, and Parmesan cheese Place your chops on a clean surface and brush about 1/2 of the mixture on top of the pork chops.

2. Next, place the pork chops on the previously prepared baking dish. Add the potatoes and green beans to the Parmesan mixture in the large bowl and mix until combined. Place veggies on the baking dish with pork chops.

3. Bake twenty-twenty five minutes then broil for three-four minutes until the cheese has melted and the pork is finished cooking and reaching an internal temperature of 145 degrees to 160 degrees F. Let rest three minutes. Garnish with parsley and serve immediately.

 Thank you again for reading! 

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Source Julie’s eats and treats