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Tag Archives: Family Friendly

Olive Garden copycat Capellini Pomodoro

Capellini Pomodoro 

Ingredients

1/3 C. extra-virgin olive oil

3 cloves garlic (minced)

2 (14.5-ounce) cans diced tomatoes (or about 2 pounds fresh peeled and diced tomatoes)

1/4 Tsp. black pepper

1/4 Tsp. salt (to taste)

12 oz raw angel hair pasta (capellini)

2 C. chopped basil leaves (loosely packed)

1 C. Parmesan cheese (freshly grated)

Directions

1. Heat the olive oil in a skillet or in a saute pan over medium-low heat. Add the garlic and cook for about two minutes, or until tender. Add tomatoes and pepper and heat through, stirring constantly, about two to three minutes. Remove from the heat. Meanwhile, cook the angel hair pasta (capellini) in salted boiling water following the package directions. Drain well.

2. Transfer the hot, drained pasta to a large serving bowl. Toss the pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and offer the remaining Parmesan cheese at the table.

Source The Spruce Eats

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Fancy up your taco Tuesday

SLOW COOKER PORK TACOS

Ingredients

Pork

3 – 3.5 pound pork shoulder

2 ½ tsp. salt

¾ tsp. black pepper

¾ tsp.onion powder

¾ tsp. garlic powder

1 tsp. dried oregano leaves

1 ½ tsp. chili powder

¼ tsp. cumin

¼ tsp. smoked paprika

⅛ tsp. cayenne pepper (add more if you like spice!)

Sour Cream Avocado Sauce

• ¼ C. sour cream

• ½ avocado

• juice from half of a lime

• 1/8 tsp. of salt

Other Ingredients

• Salsa

• Cilantro

• Cotija cheese

• Corn tortillas

• 1 Tbsp. olive oil

Directions

1. In a bowl, combine all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for eight hours. Pork will fall apart and be easy to shred.

2. To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth. Assemble tacos as desired and drizzle the sour cream avocado sauce on top.

Source Stuck on sweet

GARLIC PARMESAN CHICKEN TENDERS

Flavorful chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal that your entire family will love! 

GARLIC PARMESAN CHICKEN TENDERS

Ingredients

1 and ¼ pounds boneless skinless chicken tenders

½ C. white flour

1/2 tsp. Salt

1/4 tsp. Pepper

6 Tbsp. olive oil or melted butter

3 tsp. minced garlic

1 tsp. dried basil

¼ tsp. paprika

1 C Panko breadcrumbs

⅔ C. freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Lightly grease a 9×13 baking dish with cooking spray. Set aside.

2. Set out three bowls. Fill one with the white flour, about ¼ teaspoon of pepper, & about ½ teaspoon of salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.

3. Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece. Place the tenders onto the previously prepared baking dish and then place in the oven.

4. Cook for fifteen minutes and then flip the tenders and cook for another five-eight minutes or until the internal temperature of the chicken reaches 165 degrees F.

Source The Recipe Critic

Pork Chops wrapped in Bacon

If it’s wrapped in bacon it has to be delicious! Your family will certainly enjoy this recipe.

Bacon Wrapped Pork Chops

4-6 Boneless or bone-in Pork Chops

8 Slices of Bacon

4 Cloves of garlic, mince

2/3 C. Brown Sugar

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

Salt and pepper 

Directions: 

1. Preheat oven to 400 degrees F. Lightly grease a baking pan with non stick spray. Set aside.

2. In a small bowl, mix the brown sugar and the garlic. In another bowl,mix the cheeses. Set the cheeses aside.

3. Season the pork chops with salt and pepper. Then place the chops in the previously prepared pan, being careful to leave to room between the chops.

4. Distribute garlic/sugar mix evenly over the top of each pork chop. Lay slice of two bacon diagonally on top of each pork chop; tuck each ends of bacon under each chop.

5. Bake for thirty five-forty minutes or internal temperature is 160°. Top with cheeses and bake an additional five minutes to melt cheese.

Source Peachy Mee

Pork & Rice Casserole

I hope everyone had a great Christmas! Mine was wonderful! I enjoyed spending time with my family! To start the New Year off I decided to cook this Pork Chop & Rice Casserole. It was savory and delicious! I will undoubtedly make this one again!

Pork Chop & Rice Casserole

Ingredients:

2 C. rice, uncooked (I used minute rice, but any rice will work, just adjust cooking time a bit)

3 1/2 C. water

5 Tbsp. butter, cut into 1 tbsp. slices

1 envelope Lipton Onion Soup mix

4-5 pork chops (boneless or bone-in work)

Directions:

Preheat the oven to 350.

1. Spread the one tablespoon of butter all over a 9 x 13 baking dish to “grease” the pan. Place rice on bottom of pan. Add in water and gently stir around. Take remaining butter slices and place on top of rice. Place the pork chops over the rice.

2. Sprinkle Lipton onion soup mix over the entire pan. Cover pan with tin foil and place pan in preheated oven, 350. Bake for about 1 hour, or until pork chops are cooked through and liquid is absorbed in rice.

3. Enjoy!!

Source The Cookin’ Chicks

Prepare. Cook it slow. Eat.

Slow Cooker Mexican Chicken Soup

Ingredients

4 boneless, skinless whole chicken breasts

1 Tsp. chili powder

1 Tsp. ground cumin

1/2 tsp cayenne pepper

Kosher salt and freshly ground black pepper

One 28-oz can whole or diced tomatoes, with juice

3 C. low-sodium chicken broth (more if you like the soup more liquid)

One 15-oz can black beans, drained and rinsed

One 10-oz can diced tomatoes with green chiles, such as Ro*tel

1 8-oz can tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 can chipotle pepper in adobo sauce, optional

1/2 lime, juiced

Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

1. Place the chicken in a slow cooker. Sprinkle on the chili powder, cayenne pepper, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for five hours on high or eight hours on low.

2. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

Source The Pioneer Woman Cooks

Incredibly Cheesy Lasagna Rollups

Pioneer Woman Lasagna roll ups

The preparation was slightly messy, quick and easy. The lasagna rolls were very cheesy and delicious! Your whole family even your kids will love this dish!

Ingredients

20 lasagna noodles

1 Tbsp. salt

2 Tbsp. olive oil

1 medium onion, diced

1 C. finely chopped mushrooms (about 3 ounces)

1 green bell pepper, diced (about 1 C.)

3 cloves garlic, minced (about 1 1/2 Tbsps)

2 lbs. ground beef

1/2 tsp. Freshly ground pepper

1 28-oz. can diced tomatoes

1 6-oz. can tomato paste

1 30-oz. container whole-milk ricotta cheese (about 3 1/3 C.)

1 lb. mozzarella, grated (about 3 1/2 cups)

1 C. grated parmesan cheese

2-3 large eggs

Directions

1. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

2. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute for four to five minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste and the veggie mixture. Let the mixture simmer over low heat, thirty minutes.

3. Make the cheese glue: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper. Stir to combine.

5. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread two to three tablespoons of the ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.

6. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you’re making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for twenty minutes, until hot and bubbly. Serve with a salad or some other vegetable. Enjoy!

Court’s Cooking Notes

FREEZE IT! Cover the pan tightly with heavy-duty foil and freeze up to 4 months. To bake, preheaet the oven to 350 degrees F. Bake the foil-covered pan 1 1/2 hours (if using loaf pans, place on a baking sheet before baking); remove the foil and bake 30 minutes more, until hot and bubbly.

Source The Pioneer Woman Cooks

Cook, eat immediately or freeze, eat later

Excuse my absence from cooking for a long while My dearest grandfather (Big Daddy) passed away last month. He was a very special person. It has been very sad for everyone in my family but we’re thankful that he’s in a much better place now. One of my fond memories of him is that he enjoyed my cooking and I know that he would have loved the king ranch chicken that I prepared the other night. The preparation was very easy, quick and packed with delicious flavors that your whole family will love.

The Pioneer Woman King Ranch Chicken

Ingredients

Cooking spray

One 10.5-ounce can cream of chicken soup

One 10.5-ounce can cream of mushroom soup

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. kosher salt

1/4 tsp. Cayenne pepper

1/2 tsp. freshly ground black pepper

2 C. chicken broth

16 corn tortillas, torn into pieces

1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks

1 large white or yellow onion, finely diced

1 red bell pepper, seeded and finely diced

1 yellow bell pepper, seeded and finely diced

1 jalapeno, finely diced, optional

1 1/2 C. grated sharp Cheddar

1 1/2 C. grated Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with cooking spray.

1. In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cayenne pepper, cumin, salt, pepper and chicken broth. Line the bottom of the baking dish with half of the torn tortillas. Layer on half of the chicken.

2. Add half of the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the tomato mixture. Cover with foil and bake for forty five minutes, then uncover and bake until bubbling, another fifteen minutes.

Court’s Cooking Notes: To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Source The Pioneer Woman Cooks

Calling all buffalo chicken lovers

So as some of you know I am a huge fan of anything buffalo chicken. I understand that I have mentioned this before, but I can’t get over this stuff. I love it! I recently had an appetite for it, and my hunger for some buffalo sauce was driving me crazy. I finally couldn’t take it anymore and had to satisfy my craving.

I came across this Buffalo Chicken Bake. It’s quick, easy and delicious; it doesn’t get much better than this recipe. All you need are FOUR ingredients and about ten minutes to get your buffalo fix. I recommend making this for your dinner and all of the buffalo chicken lovers in your family.

Do you have some leftovers? Put some on your sandwich, in a salad, or whatever your heart desires.

Buffalo Chicken Bake

Ingredients

3-4 Chicken Breasts

6-8 Tbsp Frank’s Red hot Buffalo Sauce

3 Bell Peppers – a combination of red, orange and yellow

1 C. cheddar cheese or Mexican blend cheese, shredded

Directions

1. Preheat the oven to 350 degrees. Grab and grease a 9×13 baking dish and place the chicken flat. Pour a few tablespoons of buffalo sauce over each chicken breast.

2. Layer thinly sliced bell peppers on the chicken. Spread cheese evenly over the top. Bake at 350 for thirty-forty five minutes or until the chicken is no longer pink.

Source The pinning mama

Here are some of my other favorite Buffalo flavored recipes?

Buffalo chicken Dip (Great for parties)

A twist on buffalo wings (one of my all-time favorites)

Zesty Buffalo Chicken Casserole

Crazy Addicting Buffalo Chicken Pasta

Sweet Garlic Pork loin with veggies

All you need are a few ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Brown Sugar Garlic Pork with carrots & potatoes

INGREDIENTS

2 lb pork loin trimmed of excess fat

4 garlic cloves minced

4 Tbsp. sugar

1 Tbsp. canola oil

2 lb peeled and sliced

2 lbs potatoes scrubbed and cut into 1 inch chunks

1/4 C. canola oil for vegetables

salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Grease a large baking dish with non-stick cooking spray. Set aside.

2. In a large bowl mix the 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes. In a small bowl one tablespoon of canola oil, brown sugar, garlic and rub all over pork loin. On one large cookie sheet, put down some foil and add the carrots and potatoes.

3. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for forty – sixty minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

Source Dinner then dessert

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