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Monthly Archives: August 2016

Garlic Green Beans

 

I believe that cutting out recipes from Penzeys magazines will quickly become fun and an addicting habit lol. I found this recipe and much more from their magazines. Oh well. You can NEVER have too many recipes. πŸ˜€

Moreover, this recipe would make a fantastic side dish for Thanksgiving or Christmas.

Garlic Green Beans

Ingredients

1 28-oz. pkg flat green beans (Italian cut)
12 oz. chicken broth
3 pieces bacon, cooked and crumbled or 2 slices deli ham
1/4 tsp. GRANULATED GARLIC POWDER

Directions

Combine all of the ingredients in a skillet. Cook over medium heat until heated through, about ten minutes.

Thank you so much for reading! πŸ™‚

Coming up next week

Cream Cheese & Chicken Taquitos

Crockpot Lemon Pork Chops
Side dish of the week: Roasted Parmesan Broccoli

Cowboy Lasagna

Source Penzeys

 

 

 

 

 

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Apples, Onions, and Pork Chops

I have to admit that preparing this recipe was a bit challenging for me as I am gradually becoming more comfortable with using a knife in which of course made the process of slicing the apples and the onion very slow. (I don’t get scared whenever using a knife I get just nervous.) I was very determined not to give up and was totally focused on the task of slicing the apples and onion. And with the combination of my concentration and listening to the Elvis Presley radio, it really helped my nerves feel more at ease. I too seldom cook with a cast iron skillet because it is not only very heavy, but it also cooks the food quicker. So I’ve decided to have some cooking goals for myself to help me become a better cook. Some of those goals are 1. Contributing to improving my confidence with working with a knife by using it more often versus a food processor. 2. And maybe cooking with a cast iron skillet more often as well. I don’t know lol. We’ll see πŸ™‚

What are some of your cooking goals? Are they long or short term?

And oh, by the way, my chops were a little overcooked, but they still turned out to be really yummy. πŸ™‚

 

Apples, Onions, and Pork Chops

Oh, my!

Ingredients

4 boneless pork chops, 3/4-1-inch thick
1 TB. Fresh sage (or 1 tsp. RUBBED SAGE)
1 tsp. BAVARIAN SEASONING, optional
salt, to taste
PENZEYS PEPPER, to taste
1 TB. Olive oil
2 TB. butter
1 large white or yellow onion, sliced
3-4 Fuji apples, cored and sliced
1 C. fresh apple cider

Directions

If needed, cut the fat from the pork chops. Massage SAGE on both sides, and generously coat the pork chops with BAVARIAN SEASONING (if using), and salt and PEPPER. Heat a cast iron skillet and or a non-stick skillet over medium-high heat and add the oil. Sear the pork chops on both sides until they are brown (about five minutes per side). Remove the chops. Combine the butter, onions, and apples to the skillet and sautΓ© until the onions are caramelized and the mixture has thickened, fifteen minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about fifteen-twenty more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions. Enjoy. πŸ˜€Β 

Source Penzeys

Crock pot King Ranch Chicken

King Ranch Chicken is one of my all-time favorite casseroles. And here’s why: it’s delish, full of creamy goodness and filling. Yum, yum lol. What more could you want?

Crock pot King Ranch Chicken Casserole

Ingredients

14 oz tortilla chips, white or yellow
4-5 chicken breasts, rinsed, pat dry, cooked and diced
10 oz diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 oz cream of chicken soup
10.75 oz cream of mushroom soup
2 cloves garlic, minced
1 medium onion, chopped
2 C. shredded cheese, (I used Colby Jack)
1 C. chicken broth

Instructions

Grease your crock pot with nonstick cooking spray. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It’s ok if they are overlapping.) In a large sized mixing bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion. Stir until combined. Put half of the chicken mixture on top of the chips. Next, cover with half of the cheese. Then repeat layers on top of cheese…..chips, chicken mixture, and cheese. Cook on low for approximately four hours or high for three hours. Serve with extra tortilla chips.
Source Six Sisters Stuff

Lasagna Soup

This past weekend while I was watching day one of the Olympics I was going through some old Penzeys magazines and clipping out some recipes to put into my ginormous homemade cookbook. (lol I found 30+ recipes), and I came across this lasagna soup recipe. I, of course, became very excited about wanting to prepare it as I am a huge enthusiast of soup and lasagna.

Making the soup was relatively easy and it was very yummy.
Also, It tastes just like lasagna but takes less time. I promise! πŸ™‚
I almost forgot lol it’s full cheese. Yum! Haha, that’s one of my favorite things about this soup.

Lasagna Soup

Ingredients

1 lb. ground beef
2 Tbsp. Olive oil
1/2 C. white or yellow onion, diced (1 medium onion)
1 green bell pepper, seeded and diced
4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC)
3 C. chicken broth (3 C. water with 2 tsp. CHICKEN SOUP BASE)
1 14.5-oz. can diced tomatoes
1 15-oz. can Goya tomato sauce
1 tsp. Penzey’s TUSCAN SUNSET
1 tsp. salt
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. GARLIC SALT (or Β½ tsp. GRANULATED OR ROASTED GARLIC)
1/4 tsp. CRUSHED RED PEPPER FLAKES (optional)
1 tsp. CALIFORNIA BASIL
1 box of noodles (I used a 16 oz. box of Barilla’s elbow)
3/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

Directions

1. In a large skillet pour in the oil and brown the ground beef with the onion, green pepper, and garlic, stirring regularly, for about ten minutes. Add the chicken broth, tomatoes, tomato sauce, SEASONING OF CHOICE, salt, PEPPER, GARLIC SALT, CRUSHED RED PEPPER and BASIL. Stir. Bring to a boil over medium-high heat. Cook for two minutes and then reduce the heat to a simmer.

2. Cover and cook for thirty minutes, stirring occasionally. Add the noodles and cook until soft, about fifteen minutes. When ready to serve, stir in the Parmesan cheese. Scoop into bowls and sprinkle with mozzarella cheese.

Source Penzey’s Spices

 

Snickerdoodle Cookies

Do you love baking? Lol, I know I do. Even though I am not all that great at it. However, I still enjoy doing it and seldom will bake something whenever I’m bored lol. And so the other night I thought I would practice my baking skills by making these very delicious Soft & Chewy Snickerdoodle Cookies while watching the Olympics.


Snickerdoodle Cookies

Ingredients

1 cup butter, meltedΒ 

1 1/4 cup sugar1 egg1 1/2 tsp vanilla extract

3 C. flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C. sugar
1 1/2 tsp cinnamon


Instructions


Preheat oven to 350

1. In your electric mixer cream together butter and sugar until light and fluffy. Combine the egg and vanilla and mix until combined. In a separate bowl combine dry ingredients: flour, baking powder and salt and mix to combine.

2. Gradually add flour mixture to butter mixture, mixing well after each addition. The batter should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the batter is crumbly, stir in water one teaspoon at a time until the dough holds together.

3. Combine cinnamon and sugar together and on a plate. Measure dough with a 1/4 cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper. Bake for twelve – fifteen minutes or until the center is set. Let cool 2 minutes then cool on a wire rack.

Source The pinning mama

Coming up this week

Lasagna Soup

Slow Cooker King Ranch Chicken

Apples, onions and pork chops Side dish Garlic Green Beans