Advertisements

Tag Archives: Easy Weeknight dinner

Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

IMG_3643

Advertisements

Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

IMG_3622

 

Citrus Honey Glazed Turkey Breast

Preparing this dish was an absolute breeze. Not to mention it’s yummoelicious. It has a touch of Sweet, Spicy and tangy. What more could you want?

Orange Honey Glazed Turkey Breast

Ingredients:

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
 
Salt
• Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

Orange-Honey Glaze (recipe below)

Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

1. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided evenly among each. -Stick a digital thermometer into the thickest part of one of the breasts.

2. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one-half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
-Place the turkey breasts into the oven to roast, and after thirty minutes, brush them liberally with the glaze.

3. Continue to roast for another ten minutes, and then brush with more of the glaze. Continue to roast for another ten minutes, and brush once more with the glaze; roast for about another ten minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

4. Allow the turkey breasts to rest for about ten minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze

Ingredients:

¾ C honey
1 tsp, heaping, orange zest
¼ C fresh squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Directions:

 Combine all of the ingredients to a small saucepan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for ten minutes. -Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

Source The Cozy Apron

IMG_3500

Ribs and Sauerkraut just like Grandmas

Recently, I stayed at my Grandparents house for a week. They live in a small town called Weimar, Texas and we as the Grandchildren call them Me-maw and Big Daddy. I helped my Grandma by keeping her kitchen clean and taught her how to work the computer. My Grandma who is an excellent cook showed me how to cook Pork Ribs and Sauerkraut on the stove.

The way she made it was delicious but it was a little too bitter for me. Plus, I don’t like cooking food on the stove very often because it splatters everywhere which creates a big mess and I have to babysit whatever I am cooking. Who has time for that? This cook doesn’t!

So, I looked up a crockpot version on Pinterest, came across this Crock Pot Country-Style Pork Ribs and Sauerkraut. This one is a little similar to my Grandma’s. But it has a touch of both sweet and sour. The sweetness comes from an apple and a few tablespoons of brown sugar. The sour is from white wine vinegar and, of course the sauerkraut. Then everything is slowly cooked in your crockpot for about eight to ten hours.

Crock Pot Country-Style Pork Ribs and Sauerkraut

INGREDIENTS

2  lbs boneless country-style pork ribs, rinsed and pat dry

1  medium cooking apple, sliced

1  small onion, sliced

1 can (15 oz) Libby’s  sauerkraut, drained, rinsed

3  Tbsp. packed brown sugar

1  tsp. caraway seeds

1⁄4 C. white wine vinegar or 1/4 C apple juice

DIRECTIONS

Place into your 4-quart Crock-Pot, pork ribs, apple, and onion. Top with sauerkraut, brown sugar and caraway seed; stir lightly. Pour wine over top. Cover; cook on LOW heat setting eight to ten hours.

Source Food.com

I’m sorry that there’s no picture. My family ate it all before I could even grab my camera. But I promise I will have one on this post shortly. 

New and Fresh: A Weekly Review

I decided to do a weekly review on the recipes that I cook every week. I will be writing small summaries of each recipe and add the link to the original articles on every post. I also will include that next week’s menu and maybe a cooking tip or two.

On Monday the first, I prepared and shared with you this Honey Glazed Pork Chops with Mushrooms. The pork chops are incredibly juicy with mushrooms to top it off with a dripping honey glaze. It makes an excellent weeknight meal that can be done less than thirty minutes.

Then on Wednesday the third, I told you about me putting my crockpot to work to prepare this hot and creamy Sun-dried Tomato Chicken. The ease of preparation for this recipe is extremely easy and can be on your dinner table less than seven hours. My family loved this dish. It was all gone by the end of the day.

Coming up this week on cooking with Court

One-Pot Sloppy Joe Noodle Skillet

Crock Pot Country-Style Ribs and Sauerkraut

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Crockpot Sun-Dried Tomato Chicken

Need to have something quick on the dinner table less than seven hours? Well, then how about you add some serious deliciousness to your dinner menu with this Crockpot Sun-Dried Tomato Chicken Recipe!

Hot and creamy with incredible tomato garlic flavor, this Crockpot Sun-Dried Tomato is chicken excellence in your crockpot.

The first part of the preparation for this dish is crazy easy. All you have to do is throw the chicken into your crockpot and wholá you practically have the whole day to yourself. The other portion seems challenging but it really isn’t all that hard. You basically just set the chicken aside on a plate so you can discard the liquid. Next, you place the chicken back into the insert and add the remaining ingredients. Thirty minutes later you and your family will have a tasty meal that I’m certain you will all dig! My family loved this dish. It was all gone by the end of the day.

*Note: If you don’t feel comfortable lifting a heavy pot to dump the juice then I have the perfect solution to your dilemma towards the end of this post.*

Crockpot Sun-Dried Tomato Chicken

Ingredients

4 Boneless Skinless Chicken Breast
2 (10 oz) cans Campbell’s condensed Cream of Chicken w/Herbs Soup
6 cloves Garlic, minced
½ C Sun Dried Tomatoes drained and chopped
¼ C grated Parmesan Cheese
1 tsp dried Basil
*optional: ½ tsp Red Pepper Flakes

Directions

1. Grease your slow cooker with cooking spray. Put the chicken into your crockpot, and cook on HIGH for three hours or LOW for six hours. After three hours on HIGH or six hours on LOW, grab a pair of tongs remove the chicken from the insert and set aside. Then carefully pick up the pot and discard the juices.

2. In a medium bowl, combine together Cream of Chicken Soup, Garlic, Basil and Parmesan Evenly spread mixture over chicken, then top with Sun Dried Tomatoes. Cook on HIGH for thirty more minutes, or until done. Garnish with fresh chopped Parsley and optional Red Pepper Flakes, and Enjoy!

Court’s Cooking notes:

Another option to getting the juices out if you’re not physically able to lift the insert is to use a ladle to scoop it out.

Source The Frugal Girls

IMG_3470.JPG

 

Honey Glazed Pork Chops with Mushrooms

I told you in one of my blog posts that I would challenge myself to love and include mushrooms in some of my recipes more often. Since starting this hurdle I only had them once with asparagus. The first time I tried them I thought they tasted okay. But then the other night I had another experience of eating them as I made this Honey Glazed Pork Chops with Mushrooms. I believe that this latest go around helped me appreciate them a little bit more.

I realize that mushrooms are not everyone’s favorite but I believe that if you eat certain things you don’t like at least five times then you soon will like it.

Anyone up for some juicy pork chops with mushrooms dripping with a honey glaze? This hurdle meal is on the table less than 30 minutes making it an excellent weeknight dish!

Honey Glazed Pork Chops with Mushrooms

1 Tbsp olive oil
1 Tbsp butter
8 ounces mushrooms, sliced
1 garlic clove, minced
4 boneless or bone-in pork chops
½ C white wine or white wine vinegar
½ C honey
¼ C Dijon mustard
⅓ C chicken broth (or water)
Salt and pepper
Finely chopped parsley, for garnish

Directions

1. Place the butter and oil into a large skillet over medium-high heat. When the butter has melted and the oil is hot, combine the mushrooms, salt, and pepper. Cook for three minutes or until golden, then transfer to a medium bowl.

2. If the skillet is looking dry, add a tablespoon of oil and return to the stove. Season pork on both sides with salt and pepper. Place in the skillet and cook for three minutes on each side, or until golden and cooked to your taste. Transfer pork chops to a plate and cover loosely with foil.

3. Carefully pour white wine into the skillet – it will sizzle. Cook for one minute, scraping the bottom of the skillet, or until you can no longer smell alcohol. Add remaining ingredients and mix (mustard will dissolve better once it comes to heat but use a whisk if necessary).

4. Cook for two minutes or until it reduces and becomes like a thin syrup. Return mushrooms to the sauce. Adjust salt and pepper to taste, if it’s too sweet for your taste, add a small touch of cider vinegar. Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if desired.

Court’s Cooking Notes This recipe wonderfully made with chicken breast. Cut in half horizontally and follow the recipe.

Source  Recipe by Spend With Pennies rsz_1img_3442

SLOW COOKER HONEY TERIYAKI CHICKEN

SLOW COOKER HONEY TERIYAKI CHICKEN

Ingredients

4 boneless chicken breasts, approximately 2 lbs
½ C soy sauce or Bragg
½ C honey
¼ C rice wine vinegar
¼ C onion, chopped
2 garlic cloves, minced
¼ tsp pepper
¾ tsp ground ginger
¼ C water
3 Tbsp Cornstarch
Optional garnish: green onions, sesame seeds

Directions

1. Grease your crockpot with cooking spray and place the chicken breasts in the bottom. In a small bowl combine the soy sauce, honey, rice wine vinegar, onion, garlic, pepper, and ginger. Pour over the chicken breasts. Cook on high for three to four hours or low for four to five or until chicken is finished cooking and shreds easily.

2. Once the chicken is cooked, remove with a fork and shred on a plate.Pour the sauce into a medium saucepan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About two minutes. Add the chicken back to your slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with sesame seeds if desired.

IMG_3411.JPG

Source The recipe Critic

Coming up next week on cooking with Court

Honey Glazed Pork Chops with mushrooms

Slow Cooker Beef and Black Bean Stew

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Ridiculously Easy Roasted Turkey Breast

I know that this is off subject but I want to share with you a few updates on the progress of the product testing program that I joined last month with a company Ridiculously called Stove Alert. Here’s the original article: Product Tester Newbie.

The new name of the company is now called Stove Sense. They too have started the process of designing a logo for the company. I will write another update as soon as they announce the logo.

Now onto the recipe.

This incredibly easy Herb and Garlic Roasted Turkey Breast is an excellent way to enjoy a flavorful roasted turkey without the bother!

Prepare. Pop in the oven. Relax and enjoy!

Simple Herb and Garlic Roasted  Turkey Breast

Ingredients

2-3 lbs Jennie-O turkey breast, bone in, skin on Rinsed and pat dry
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage leaves
1 tsp salt
½ tsp ground black pepper
2 Tbsp olive oil

Directions

Preheat the oven to 350 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. In a small bowl combine the garlic, herbs, salt, pepper, and olive oil. Rub the mixture all over the turkey, top to bottom, and underneath the skin. Place the turkey in the previously prepared baking sheet.

2. Bake in the preheated oven for forty-five minutes to one hour, or until an instant-read thermometer inserted into the thickest part of the breast, without touching bone, reaches 165 degrees. Cover the turkey with foil and allow it to rest for at least ten minutes. Carve and serve!

Flavor the moments

rsz_img_3398

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

IMG_3354.JPG

 

1 13 14 15 17