Tag Archives: Gluten Free

Slowly cooked pork chops in lemon pepper

This Crock Pot Lemon Pepper Pork Chops recipe is quick to make and is so tasty!

CROCK POT LEMON PEPPER PORK CHOPS

Ingredients

Cooking spray

1-2 lbs bone-in pork chops

Lemon pepper seasoning

Salt

Directions

1. Lightly grease your crockpot with cooking spray. Line a sheet of wax paper on your kitchen counter and place your chops onto the paper. Sprinkle with lemon pepper seasoning and salt.

2. Place the pork chops into the crockpot. Cover and cook on low for seven – eight hours or high for three and half – four hours. Serve with a green vegetable or salad.

Source Recipes that crock

Garlic-Parm Zucchini Sauté

Garlic-Parm Zucchini Sauté

INGREDIENTS

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano

1/2 tsp. Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, approximately thirty seconds. Add zucchini and oregano. Cook until zucchini is tender, about ten minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Source Delish

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

A newbie’s guide to sautéing asparagus

Pan Sauteed Asparagus with Balsamic Vinegar

Ingredients

1 bunch Asparagus fresh

1 Tbsp. Olive Oil

3 cloves garlic, minced

2 Tbsp. Balsamic Vinegar

1/4 Tsp. Black Pepper

Lemon Juice optional, to serve

Directions

1. Rinse your asparagus spears to get rid of trapped dirt. Pat them dry or else the water will jump in the pan during the cooking process. Trim off the tough woody and fibrous asparagus ends.

2. Heat up a medium sized skillet and keep on medium heat with the olive oil and place your asparagus into the pan. Next, drizzle the balsamic vinegar over the asparagus spears in the pan and season with black pepper

3. Sautee your asparagus for approximately five minutes or until they are cooked. Shake the pan occasionally. The asparagus should still have some texture and should not be soggy and lifeless. Drizzle Lemon Juice over the asparagus just before serving them still hot.

Source Masala Herb

Simply Baked Lemon Butter Tilapia

Baked Lemon Butter Tilapia

INGREDIENTS:

1/4 C. unsalted butter, melted

3 cloves garlic, minced

2 Tbsp. freshly squeezed lemon juice, or more, to taste

Zest of 1 lemon

4 (6-ounce) tilapia fillets

Kosher salt and freshly ground black pepper, to taste

2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 425° F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. In a small bowl, combine together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.

3. Place into oven and bake until fish flakes easily with a fork, about ten-twelve minutes. Serve immediately, garnished with parsley, if desired.

Source Damn Delicious

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

Deliciously Sweet Pork Roast

Easy Brown Sugar Pork Roast

Ingredients

1 (3 to 5 pound) pork shoulder

1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1/2 tsp. dried thyme

1/2 tsp. pepper

1/2 C. water or apple juice

1 tsp. salt

Directions

1. Preheat the oven to 325F. Grease a 9×13 baking dish with cooking spray. Place the pork shoulder into the previously prepared baking pan. Pour Worcestershire over the pork. Combine sugar, thyme and pepper. Pat sugar mixture over meat to form a sort of crust. Pour water or juice into bottom of pan.

2. Place pork immediately in the oven and cook for two – four hours, uncovered, or until meat thermometer registers 160F. Remove meat from pan. Add salt to juices and serve with sliced or pulled pork.

Adapted from Relish

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

Poultry soup

Turkey or Chicken soup

Ingredients

4-6 C. Shredded turkey or chicken, cooked

4 C. Low-sodium Chicken broth (more if you like the soup more liquidity) 

1 tsp. Garlic

1 Tbsp. Olive oil

1/2 C. onion

1 C. Carrots

1 C. Celery

1/2 C. Turnips

1 tsp. Garlic

1 (14.5 oz) diced Tomatoes

1 tsp. Parsley

1/2 tsp. salt

1/2 tsp. Pepper

1/4 tsp. Paprika

Optional: Potatoes, Rice, Egg noodles, gravy or crackers

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and onion and saute for two to three minutes or until they start to soften. Next add the remaining ingredients. Stir and cook for thirty minutes or until the veggies are tender.

Court’s Cooking Notes: Add more seasoning if needed and or adjust the soup according to your liking.

Recipe adapted from: The Joy of Cooking: Wartime Edition

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