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Tag Archives: Quick Easy

Cook now or freeze and bake later

Baked Lemon Pepper Chicken

Ingredients

4 chicken breasts
1/2 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese

Instructions

Preheat your oven to 350 degrees. Lightly grease a baking dish with non-stick cooking spray.

To prepare right away: In a medium bowl combine the oil, lemon juice, and lemon pepper. Place the chicken onto the greased baking sheet and pour the marinade all over the chicken. Sprinkle with grated parmesan, then bake for forty-five minutes

OR TO FREEZE… Combine in a gallon freezer bag: chicken, oil, lemon juice, and lemon pepper. Seal tightly. Place the bag/container with everything inside into your freezer. Then to prepare, thaw overnight in the fridge, then top with parmesan, and bake in the oven for forty-five minutes at 350F.

Source Recipe book and more

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Slow Cooker Lemon Pork Tenderloin

I know that I have said this several times before but cooking is so relaxing and a therapeutic hobby. I love it how I can just go into the kitchen start preparing a recipe and practically forget everything for a short time. My most favorite thing about it is rubbing spice mixture in my meats and marinating them in the fridge for several hours. I don’t know why it is but for some odd, reason it’s like some sort of therapy.

This zesty pork tenderloin is incredibly juicy and savory. It completely knocked my socks off when I took my first bite. Marinating the pork tenderloin the evening before placing it into the slow cooker was the perfect charm to making it even more flavorful and tender. If you have leftovers it tastes even better the next day.

Lemon Pork Tenderloin

Ingredients

1 2 lb pork tenderloin

2 lemons juiced

1/4 C Bragg or soy sauce

6 Garlic cloves, minced

2 Tbsp Worcestershire sauce

1 Tbsp extra virgin olive oil

Cornstarch Slurry: 1 teaspoon cornstarch whisked into two teaspoons of cold water (Optional)

Directions

Use a 6-quart crockpot insert. Place the pork tenderloin into the bottom of an airtight container, and add the lemon juice, Bragg, garlic, Worcestershire sauce, and oil. Close tightly, and refrigerate overnight. In the morning, dump the container contents into the crockpot, and cook on low for seven to nine hours. If you’d like to thicken the crock drippings before serving, you can whisk in the cornstarch slurry. slice the meat thinly and serve with rice.

 

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Source 365 Slow Cooker Suppers

 

Tuna Patties

Have you ever gone into your grocery store purchased all of the groceries you needed for the week walked out of the market went home unloaded everything then realized that some of the item(s) were missing? Do you hunt through your entire pantry for the lost item(s) and eventually stop to think to yourself “How can something like that just mysteriously disappear?

Well, that same exact scenario happened to me yesterday when I bought three cans of tuna along with some other things. I truly don’t have a clue what happened to my tuna. I sadly never found it. But I did discover some other cans of tuna hidden in the pantry and decided to use them to make tuna patties.

My tuna patties sadly stuck to my non-stick skillet during the cooking process and completely fell apart. But I will have one on this post shortly. However, the preparation overall of these patties was a breeze and they were incredibly flavorful.

Tuna Patties

INGREDIENTS

2-4 6-oz cans tuna
2 tsp Dijon mustard
1/2 C plain breadcrumbs panko
1 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
1/4 tsp Salt
1/2 tsp black pepper
A few drops of tabasco sauce (I used Frank’s RedHot Buffalo Sauce)
one raw egg
2 Tbsp olive oil
1/2 tsp butter

Directions

Discard the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. In a medium bowl, combine together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle with salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Stir in the egg.

Divide the mixture into four equal parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour in the fridge. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) Heat the olive oil and a little butter (for taste) in a cast iron or a non-stick skillet on medium-high. Gently place the patties in the pan, and cook until nicely browned, three-four minutes on each side.

Source simply recipes

 

No crockpot Potato Soup

Tonight with some help from my Grandma (We call her Me-Maw), I cooked this yummy potato soup for my grandparent’s. They loved it!

I realize that this recipe is similar to the crockpot one that I have cooked a few times in the past except the only catch about this one is that you get to do all of the preparation/ cooking. But don’t fret about it being incredibly hard or too much work because this one is extremely easy, quick and it requires some labor, but it’s not too overwhelming. It’s perfect for those of you who are working on building  your confidence cooking with a stove and or don’t currently own a crockpot.

This wonderful potato soup recipe is rich, creamy and delicious, and made healthier without heavy cream.


POTATO SOUP

INGREDIENTS:

5 slices bacon, diced
3 Tbsp bacon grease (reserved) or butter
1 C diced white or yellow onion
1/4 C all-purpose flour
2 C chicken stock
2 C milk, warmed
1.5 lbs potatoes, peeled (if desired) and diced (I suggest Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1/2 tsp  black pepper

Favorite toppings:
thinly sliced green onions or chives
extra shredded cheese
extra bacon
sour cream

DIRECTIONS:

1. Heat a large pot or skillet over medium-high heat. Combine the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, working with a pair of tongs, reserving about three tablespoons of bacon grease in the pot.  (Throw out any extra grease, or you can replace it with butter in place of the three tablespoons of bacon grease.

2. Also, if you are low on time, you can dice the potatoes and onion while the bacon cooks to save time.) Combine onion and saute for five minutes, occasionally stirring, until soft. Pour in the flour on top of the onion, and mix well until combined. Saute for an extra minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.

3. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce the heat to medium-low, cover, and cook for about ten-fifteen minutes or until the potatoes are tender, occasionally stirring every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the quicker they will cook.) When the potatoes are tender, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it requires more salt or pepper or cheese. Serve hot, garnished with desired toppings.

Source Gimme Some Oven

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