Blog Archives

Crock Pot Pork Chops

5/30/2018

Ingredients

Directions

Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
Remove pork, add soup to pan and whisk to release any brown bits in the pan.
Place onion & potatoes and carrots in the bottom of the slow cooker and sprinkle with salt and pepper. Top with pork and pour the soup mixture over-top.
Cook on low 7-8 hours or until tender.

5/23/2018

Ingredients

Directions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup of mexican cheese, and the cooked rice in a large bowl.
Divide the mixture among the peppers. Bake for 30 minutes.
Add the remainder of the cheese to the top of the peppers and bake for 5 more minutes.
To serve top with sour cream and diced tomatoes.

Recipe Notes : You can also just cut the tops off of the four peppers and make four big peppers rather than 8 half peppers.

5/16/2018

Ingredients

Directions

Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Recipe Notes: Don't skip the muffin liners for this recipe.

5/10/2018

Ingredients

2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
olive oil for cooking
1 pound fingerling potatoes, unpeeled, halved lengthwise
1/4 teaspoon salt
3 tablespoons water

Spice Rub

Dijon Maple Sauce

Directions

Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes.
Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.
Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
To the remaining juices/oil in the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
Add chicken and heat through.

5/2/2018

INGREDIENTS:

DIRECTIONS:

Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.