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Tag Archives: Savory

Orange Chicken in Copycat Panda Express sauce

This Ground Orange Chicken is made in one pan and just takes twenty minutes using a Panda Express copycat sauce. It tastes so much better and healthier than the original!

GROUND ORANGE CHICKEN

INGREDIENTS

1 lb ground chicken

1 Tbsp. ginger root minced

2 tsp. garlic minced

1/4 tsp. hot red chili pepper crushed

1 Tbsp. Rice wine

2 Tbsp. water

1/2 tsp. Sesame oil

4 tsp. Soy sauce

5 Tbsp. sugar

5 Tbsp. white vinegar

zest of 1/2 orange

1 Tbsp. water

1 Tbsp. Cornstarch or flour

Directions

1. To make the sauce, in a medium bowl combine the rice wine, two tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside. To make the cornstarch mixture, in a separate bowl, dissolve one tablespoon of cornstarch in the remaining one tablespoon of water and set aside.

2. In a skillet over medium-high heat, add one tablespoon of oil and add the ground chicken. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional two-three minutes.

3. Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for approximately ten seconds. Add the orange sauce and bring to boil. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens. Serve with cauliflower rice.

Source Dinner then Dessert

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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

Wintery days Texas Style

If this seems short, it’s cause the cold weather in Texas makes me think more of eating than writing.

For us, in Houston, Texas it rarely ever freezes. But yesterday was a completely different story as a huge winter storm came thru. We had ice, sleet, and some snow. I’m certain most of you have had a lot more experiences during the wintertime and typically have to bunker down for a few days. Well, that’s what my family did all day on Tuesday. We didn’t do much except for watch movies and were lazy for most of the day. We ended the day with some delicious chili.

Anyway, I just wanted to share with you a wintery day Texas style. Let’s get back to the recipe.

I understand that this soup is not the healthiest recipe in the world but it’s delicious. I want to share it with you today. It’s called slow cooker beefy nacho cheese soup recipe. It not only has all of the yummy goodness of cheesy nachos packed right into this soup! It too will warm you up on a cold winter night.

Slow cooked to perfection and topped with tortilla chips, this soup will quickly become favorite in your family.

Slow Cooker Beefy Nacho Soup

INGREDIENTS

1 lb lean ground beef

1 package taco seasoning

1 small onion, chopped

1 clove garlic, minced

1 can cheddar cheese condensed soup

1 can Rotel diced tomatoes and green chilis

1½ cups milk

1 C sharp cheddar cheese

Optional toppings:

Crushed tortilla chips

Additional cheese

Directions

1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.

2. Combine the soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.

4. Cook on LOW three-four hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

Source The Recipe Critic

Court’s Cooking Notes: If you are on a gluten-free diet, you can use either gluten-free flour or I have on a separate article a homemade Cheddar Cheese Soup recipe, that you can also use as a substitute.

The Cookbook Museum

Whenever I open up the Joy of Cooking: Wartime edition, it almost feels like I am in a museum with my eyes lol, and boy let me just tell you my imagination cannot help it but go wild. And I’m serious about it too, I am frequently discovering something fascinating in the book. When I do, I occasionally will go into a daze and or start daydreaming about what it was like for the individuals at the time when this edition was written.

I had so much fun cooking these delicious pork chops, and they did get a little messy lol, but that’s okay I didn’t have a care in the world because that’s one of the fun things about cooking. 🙂 

Garlicky Pork Chops Baked in Sour Cream

Ingredients

4-6 loin pork chops, 1/2 inch thick
1 C Seasoned Flour (I have a Homemade Recipe)
1/2 C water
1/2 bay leaf
Minced garlic or cloves
2 Tbsp Balsamic vinegar
1 Tbsp sugar
2-3 Tbsp olive oil
1/2 C. sour cream
1/4 tsp. savory, optional

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

Directions

1. In a large shallow dish pour in the seasoned flour. Set aside.
Next get a firm hold of each chop with one hand, and a knife in the other and carefully make a small/medium opening in the middle and insert 1/2 teaspoon of minced garlic and or a clove into each chop.

**Now the garlic part entirely optional if you confident enough working with a knife then great go for it- if you do not feel comfortable then no worries. 🙂 But I want to encourage you to give it a try. :)**

2. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, place the chops in the skillet and brown them a little in the hot oil. Then put them in the previously prepared baking dish. Pour over them the water, bay leaf, balsamic vinegar, sugar, sour cream and savory optional. Bake your chops in the oven for about forty minutes to an hour or until done.

For the side dish, I made Garlic Parmesan yellow squash chips.  
I too received a new cooking toy called a pressure cooker that I cannot wait to use real soon and share with you more recipes.

Adapted from Joy of Cooking

img_1161Sorry that it’s messy looking lol. A much better picture is coming soon. 🙂 

 

“Melt in Your Mouth” Pot Roast

In honor, of the first day, of Fall I thought I’d prepare my first pot roast recipe but without doing all of the work lol. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? Lol, I don’t think so. 🙂

Anyway, I was very excited to prepare this dish but what I didn’t realize is that there’s this one step where I had to sear the meat. I not only didn’t know how to sear, but it too looked pretty intimidating.  However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.

I’m grateful that I didn’t let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. Lol, I know I will. 😀

Crockpot “Melt in Your Mouth” Pot Roast

Ingredients:
1 chuck roast (mine was two pounds)
Olive oil
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water

SEASONING MIX:
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar

Directions:

1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.

Transfer roast to slow cooker.

2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Sauté for about five minutes – stirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.

3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Source Cocinando Con Alena

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Crockpot Buffalo Chicken Soup

I cannot believe that this post is my one-hundredth blog post. It seems like yesterday I was writing my first, second and third posts earlier this spring. I think it’s incredibly impressive on how far I’ve come with my confidence in cooking, not to mention I’m a pretty good food blogger. I am extremely proud of myself.

Chicken + Soup + Buffalo sauce = A Buffalo fanatic’s
dream come true lol. 😀 But no seriously this soup is savory, creamy and cheesy, that I promise you will be immediately addicted to it when you finish your first bowl. Enjoy! 🙂

Crockpot Buffalo Chicken Soup

Ingredients

I Tbsp. Coconut or olive oil

1 large onion, chopped

3 stalks celery, diced

2 or 3 C. cooked chicken, diced

1/4 C. butter

1/4 C. flour

1 C. chicken broth

2 C. milk

1 tsp. garlic salt

1 C. bottle buffalo wing sauce (mild or hot) (I used Frank’s)

4 oz shredded cheddar cheese

Directions

Heat oil in a large skillet over medium heat, add onion and celery and sauté for about five minutes, scrape veggies into the slow cooker. Add cooked chicken to the slow cooker. Melt butter in a skillet over medium heat just until foamy. Whisk in the flour to make a roux, stirring well to incorporate all the flour. Cook for about two minutes, or until the roux is slightly golden. Scrape into your crockpot. Stir in chicken broth and milk. Combine the garlic salt and wing sauce. Stir well. However and cook on low for six to eight hours or on high for three to four hours. Stir in cheese about 20 minutes before serving.

Source The Crockin Girls Slow Cookin Companion

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Crockpot Vanilla Latte

Lol, I will confess to you I’m a huge coffee fanatic. And it’s not a joke either. Here is how serious I am; I’m a member of the Starbucks rewards program, and I have my personal coffeemaker in my room with a stash of coffees and galore. That’s just proof to you that I am addicted to coffee. Haha! 😀

I of course seldom enjoy drinking the specialty coffee drinks from Starbucks. Since they are expensive, usually very high in calories and sugars. However, I thankfully found this ridiculously easy Crock Pot Vanilla Latte on Pinterest and it saved the day lol. I use a Vanilla Coffee Syrup, milk, and coffee. And perhaps a little bit of whipped cream, if I feel like being unusually self-indulgent. And … that’s it. Haha!!!! 😀

Crock Pot coffee drinks are perfect for the lazy and rainy afternoons, busy holiday mornings or weekend brunches. So…let’s go through this checklist together; do you have your Crock Pot? Check. Hot coffee? Check. Easy? Delightful? Cheaper? Check check. Check. What on earth are you waiting for? Hop out of that couch and get busy. Have fun!!!!

Are you a coffee enthusiast?

Crockpot Vanilla Latte

INGREDIENTS:

4 cups milk (I used 2%, but whole is, of course, also delicious)
2 cups very strong brewed coffee
1/2 cup Vanilla Coffee Syrup
Whipped cream (optional)

DIRECTIONS:

Combine the milk, coffee, and vanilla coffee syrup into a four-quart Crock Pot. Stir. Cook on high for two hours or until it heated through.
Make sure it doesn’t boil! You may also keep your crockpot on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Enjoy!

Kitchen Treaty

Coming up next week

Buffalo Chicken Burgers

Salmon Cake Sandwiches Side Dish ?????

Crockpot Frito Pie

Thank you so much for reading! 🙂

Crock Pot Smothered Pork Chops

Southern comfort food is mouth-watering. Lol, if I could I would eat it every day. I mean come on who wouldn’t? It’s fattening, savory and last but not least it’s delightful. Some of my favorites are; chicken fried steak and mashed potatoes with gravy on top. Yum, yum! Haha! 😀

I also LOVE slowly cooked pork chops smothered in gravy. And it just so happened that I needed a comfort food fix lol. So on Thursday morning, I prepared this Crock Pot Smothered Pork Chops recipe. It’s incredibly easy, you think people might not look twice at it because the ingredients are very simple, but man, it is so good! Like lip-smackin’, call yo Momma good!

 What is your go-to comfort food for dinner?

Crock Pot Smothered Pork Chops

Ingredients:

4 bone-in pork chops (or boneless)

1 envelope onion soup mix (1 oz. packet)

1 (14 oz.) can chicken broth

1 can (10.5 oz.) cream of chicken soup 

1 envelope dry pork gravy mix (1 oz. packet)

1 tsp. garlic powder

Directions:

1. In a small mixing bowl combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix and stir well. Pour mixture into your crockpot. (I recommend a 4 or 6 Qt.)

 

2. Rinse and pat dry pork chops. Next, sprinkle both sides of the chops with a little bit of garlic powder.

3. And place them into your slow cooker. Do your best to spread them out and cover with the gravy mixture. Cover and cook on low about 6-8 hours.

 

4. After cooking, you can serve right away with the gravy that the chops cook in, or you can thicken the sauce up some.

Optional: In a medium saucepan, over medium heat, melt 2 tablespoons butter (don’t walk away while doing this, butter can melt and then burn quickly.) Then combine three large tablespoons of flour. Continue mixing uil it forms a thick paste.

After it forms a heavy paste, and you’ve mixed it until smooth, pour in two cups of the pork gravy into the pot. What I did is getting a ladle and carefully scooping the sauce into a measuring cup.

Stir mixture constantly for another minute. The mixture will begin to thicken very quickly. Once it has thickened, remove from heat. Then combined thickened gravy with any remaining sauce in the pot. Stir well. Serve gravy over pork chops with taters (mashed potatoes). Yummy!!!!! 😀 

Recipe adapted from The Country Cook

 

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Satisfying your sweet-tooth

How many times have you had a sugar craving, only to find out that there’s nary a cookie nor a cupcake nor a candy bar in the house? Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place. But other times, INeedSomethingSweetAndIneedItRightNOW! Hahaha! 😀 If you’re the same as me and feel like you need to cheat a little, then don’t I have a perfect solution for you 🙂

What is that you might ask??? I made a Snickerdoodle Mug Cake. It was very light and delicious. This Cake bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth!

Snickerdoodle Cake Mug

Ingredients

1/4 C + 2 Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 C. milk, at room temperature
2 tbsp. unsalted butter
1/2 tsp. pure vanilla extract

For layering/topping:
1 tbsp sugar
1/4 tsp cinnamon

Directions

1. Melt butter in a microwave safe bowl then add milk and vanilla and stir well. Set aside. In another small bowl, mix flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining.

2. Gradually mix flour mixture with milk butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
Microwave on high for 1 to 1 1/2 minutes, or until cake is ready to your liking. Allow to cool for a couple of minutes before serving.

 

Recipe adapted from Five Heart Home

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Maple Peach Pork Chops

Since the peach season is in full swing, I thought I would cook this maple peach bourbon pork chop recipe. It’s perfect to make for when you have company coming over and or weeknight dinners. These maple peach pork chops are stuffed with sweet and savory flavors that play so well together. In fact, the sauce that is made with these chops is so luscious that you’ll forget about eating the chops and go straight for the glaze lol and or better yet here’s what I did; I ate my chops first then I drank the sauce out of a bowl. Haha!!! 😀

Maple peach bourbon pork chops

INGREDIENTS

2 tbsp. butter
Two sweet potatoes, peeled and thinly sliced
½ large onion, chopped
2 C. sliced peaches
4 Pork loin chops
⅓ C. maple syrup
2 tbsp bourbon or brandy
salt and ground pepper
Dried Thyme
Garnish: fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees.

1. In a deep skillet, melt butter over medium heat then add potatoes. Next layer with onions and peaches. Rinse individual chop with water and pat them dry. Next season pork chops with salt and pepper then place on top of your skillet in between peaches.

2. Then stir together maple syrup and bourbon and or brandy and pour over top of the pan and layer with thyme. Place skillet in your oven and bake for 55 minutes or until pork chops is done. Remove from oven and place over the stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.

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Recipe adapted from Grandbaby Cakes

What is your preferred dish that is cooked with fruit?

Thank you very much for reading!! 🙂 🙂