Wednesday, October 29, 2014

Honey Maple Pecan Pork Chops

Today's recipe, Honey Maple Pecan Pork Chops, are the best dang pork chops I have ever had - ever! Deeee-licious.  Simple to make too.  


I don't cook a lot of pork, but this recipe has me wanting to make it more often. The mixture of the honey, maple and pecans is perfection.  The sweetness is not overwhelming - the soy sauce and chicken broth are key.  If you prefer a sweeter sauce, stick with the original recipe from allrecipes.com, Awesome Honey Pecan Pork Chops.  The recipe has almost 600 reviews with a 4 1/2 star rating.    


I served the pork chops with steamed green beans and my Honey Roasted Mini Red Potatoes.  If you haven't tried the potatoes yet, I highly recommend making them with this dish.  


Honey Maple Pecan Pork Chops

Adapted from allrecipes.com
Print Recipe
Ingredients
  • 3 pounds boneless pork chops, 1/4 inch thick, *pounded thin
  • 4 tablespoons butter
  • 1/2 cup flour to dredge pork chops
  • 1/2 cup pecans, chopped (lightly toasted) 
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1/3 cup chicken broth
  • salt & pepper to taste
Directions
In a small bowl, mix honey, maple syrup, soy sauce, chicken broth and pecans - set aside. 

In a shallow dish mix flour and salt and pepper.  In a large skillet, over medium-high heat, melt butter.  Dredge pork chops in flour, shake off excess and place in skillet.  Brown both sides and cook until pork chops are *cooked through.  Once ready, move chops to a serving plate.  

Reduce heat to medium and add the honey-maple-pecan mixture to the butter drippings in the skillet.  Heat until hot, stirring continuously.  Once heated through, spoon mixture over pork chops and serve.  Enjoy!

*Head here for an article on the USDA new temperature guidelines for pork.
*I did not pound my chops thin, I cooked them as is. 

Thanks so much for stopping by!
Cheers!


Monday, October 27, 2014

Cheesy Chicken Crescent Bake

Today's recipe is all about comfort... 


Crescent rolls stuffed with rotisserie chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy sauce....and baked again.  Absolutely scrumptious.    


This recipe was a huge hit and one that will be made again..that's for sure.  
The whole family loved it!


Cheesy Chicken Crescent Bake

Adapted from Comfy in the Kitchen

Ingredients
  • 1 rotisserie chicken, meat removed a cut to bite size pieces
  • 8 count of large (extra large size) crescent rolls
  • 2 cups shredded cheddar cheese, divided in half
  • 1 bag frozen broccoli steamers, cooked and chopped into bite size pieces
Sauce
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
salt & pepper to taste

Directions
Preheat oven to 375 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.

In a large bowl, mix chicken, broccoli and 1 cup cheddar cheese.  Separate crescent rolls - one at a time, place a crescent on flat surface and add a large heaping scoop of chicken mix and roll up, sealing (pinch) any openings.  Repeat with the remaining rolls.  There will be leftover chicken - set aside, it will be added later.  Place rolls in baking dish and bake for 10 minutes.  See photos below.  

While crescents are baking for 10 minutes, in a medium size sauce pan heat soup, milk, sour cream and 1 cup cheddar over medium heat, stirring until cheese has melted.  Keep warm on low.  

After 10 minutes of baking, remove crescents from oven, pour remaining chicken mixture around rolls, cover with sauce and bake an additional 20 minutes.  Remove and serve warm.  Enjoy.  

Serve with a side salad.  Also great with wild rice. 
The leftovers are wonderful the next day too.





Thanks for stopping by!
Cheers!


Thursday, October 9, 2014

Easy Vegetable Pie

It was a cold, rainy, lazy kind of day in my neck of the woods of Colorado.  Tonight I needed to figure out something for dinner for just two, and didn't want to spend a lot of time and effort in the kitchen. Again, Google and Betty came to the rescue! This Impossibly Easy Vegetable Pie from Betty Crocker was perfect. 


I wanted to make a quiche-like dish using the Bisquick I had in my pantry, along with eggs, cheese and broccoli.  This recipe was ridiculously easy, hit the spot and was so delicious.  Perfect comfort food for a day like today.  What's great about this recipe is that it's so versatile. You can change up the veggies and add a protein if you like.  If you don't care for green pepper or onion, you can just skip them and add more of the veggies you like.


Impossibly Easy Vegetable Pie

Ingredients
  • 2 cups chopped broccoli or sliced fresh cauliflowerets
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup Original Bisquick Mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
Tips
  • I used a frozen bag of broccoli steamers - making it super quick and easy.
  • My pie was done much faster than the time directed, so check your pie after 25 minutes to be sure you don't over bake.  
  • If you add a protein like ham or sausage, omit the salt, you won't need it.
  • You can change the cheese to a four cheese blend.  
  • Head over to Betty Crocker and read the reviews, there are lots of great tips on how to change up this versatile recipe. 
Head over to Betty Crocker for the directions and to print the recipe.

Thanks for stopping by!
Cheers!


Tuesday, October 7, 2014

Fusilli with Spinach, Tomatoes, Asiago and Parmesan Cheese

Today's tried and true recipe, Fusilli with Spinach and Asiago Cheese, can be found on foodnetwork.com and is courtesy of Emmy Award-winning celebrity chef Giada De Laurentiis.  

This wonderful pasta dish is light and delicious...simple to make too.  With over 380 reviews and a 5 star rating, this is a recipe I plan on making time and time again, my family loved it.  


Here are some of the great reviews for the recipe.   Head over to foodnetwork.com to read them for yourself (great tips in the comments).
"Excellent and quick! We've been making this for a year now and its always a huge hit."
"LOOOOVE this recipe! One of my favorites. Quick and easy= perfect for weeknights. Delicious!"
"It is delicious and super easy!! I have been making this ever since I saw the episode sometime last year. My husband says this is one of his favorite dishes ever. Sometimes I use a regular large tomato and just cut it into small chunks and it is just a good."
" A total home run...friends loved it and I enjoyed how easy it was..best part is that you can match it with any protein."
"Very good. My very picky kids and husband even liked it."


I followed the recipe as directed, only adding in a little more garlic than the recipe called for.  Many comments recommended reducing the amount of pasta and increasing the amount of spinach and garlic.  You can adjust the garlic and spinach to your personal taste and add/serve with a protein too.  You can even switch the pasta to your favorite, like penne and rotini.

Fusilli with Spinach, Tomatoes, Asiago and Parmesan Cheese

Print Recipe 
Ingredients
  • 1 lb fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 9 ounces fresh spinach, chopped
  • 8 ounces cherry tomatoes, halved
  • 3 1/2 ounces grated Asiago cheese (approx 1 cup) 
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Head over to FoodNetwork.com for the directions and to print this wonderful recipe. 
Thanks for stopping by!
Cheers!



Monday, October 6, 2014

Lemon-Rosemary-Garlic Chicken and Potatoes

Today's tried and true recipe, Lemon-Rosemary-Garlic Chicken and Potatoes, is delightfully delicious...simply outstanding.  I like this recipe so much, I plan on making it for Christmas Eve.  


This recipe is from Southern Living on myrecipes.com.  It has a 5 star rating (outstanding) and wonderful reviews:
"A big hit with my entire family. Easy to get started, then let it bake while I do other chores. Simple cleanup, too. We have a new family favorite!"
"Easy to prepare and sooooo delicious!"
"Easy feel good food. My family loved it and asked for it again!"
"Delicious! Followed recipe exactly but added bone in breast as my husband likes white meat. Loved flavor. Husband is not a big chicken lover...ask me to make again!"
"Awesome. Super delicious. The whole cloves of garlic were tasty treats! I did not add the lemon slices, and removed the skins from chicken. Based on comments about the sauce, I added a cup of chicken stock when I put it in the oven. Kept it moist and juicy. Will definitely make again."


This is a perfect dish to make for guests.  It takes little time to throw together and will wow them...it's as good as it looks.  


My husband loved the potatoes in this dish so much, he's still talking about them as I'm writing this post.  He's lucky, there were leftovers and he's taking them for lunch tomorrow.



As for tips for this recipe, I followed it with zero changes - it's perfect.

Lemon-Rosemary-Garlic Chicken and Potatoes

Ingredients
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3.5 oz jar capers, drained
  • 2 lemons, sliced
  • 10 garlic cloves, smashed
  • 3 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 chicken legs (approx 1 1/2 lbs)
  • 4 skin-on, bone-in chicken thighs (approx 2 1/2 lbs)
For the directions, head to my recipes.com.  

Thanks for stopping by!
Cheers!


Thursday, October 2, 2014

Maple-Baked Apple Chicken

With the temperature dropping along with the leaves, the cool crisp air put me in the mood for an autumn dinner.   One quick Google search with the key words, apple and chicken breast, in less than a minute I had a great new recipe for the family and all of you - MAPLE-BAKED APPLE CHICKEN, a recipe from Kraft.    


This dinner was simple to make and ready in about an hour.  It only calls for 5 ingredients - chicken breast, zesty Italian dressing, maple syrup, apples and onions.  I love when a recipe is simple, but still delivers on taste.  Kraft describes the chicken best, "Chicken breasts get a sweet and savory kick from apples, maple syrup and onions in this simple comfort food dish."
Here are some reviews on kraftrecipes.com:
"Even after reading all the reviews I still had my doubts. Well, the reviews were correct, this was one of the best chicken recipes I've ever made. Chicken was so moist, apples were tender and sweet. Everyone, including our 3 year old grandson loved it. Will be making this again, very soon!"
"Really yummy and easy. Great for fall/winter time!"
"So delicious and SO easy! You probably already have all of the ingredients for this and it tastes so yummy!! Be warned though - you probably need a bit of a sweet tooth to enjoy it!"
"I make this a lot. The whole family loves it. I am making this for dinner tonight along with some acorn squash. You can not go wrong with this recipe. Very Very good. Thanks Kraft."
 "This was amazing! My whole family, including husband and 3 kids ate it all up! Delicious!  And very easy to  make!"

I served mashed potatoes and mixed veggies with the chicken. The sauce from the chicken was wonderful on top of the potatoes.  

Maple-Baked Apple Chicken

Ingredients
  • 4 small boneless, skinless chicken breasts
  • 1/2 cup onions, sliced
  • 2 red cooking apples, sliced (I used honeycrisp)
  • 1/2 cup maple-flavored or pancake syrup (I used pure maple syrup)
  • 1/3 cup KRAFT Zesty Italian Dressing

For the simple directions, head to KraftRecipes.com.

Thanks so much for stopping by!
Cheers!

Wednesday, October 1, 2014

Balsamic Chicken

Today's recipe, Balsamic Chicken, is so good, so simple to make, you'll be adding this to your recipe box and making it time and time again.  With just a few ingredients and around 30 minutes to make, it's a meal for all ages and is absolutely delicious.  My girls love this chicken!  


This recipe is best made with chicken thighs and is cooked in a large skillet on the stove. It calls for butter, onion, balsamic vinegar, sugar, salt and pepper - that's it!  The original version on Food.com, calls for shallots instead of onion and is without butter or sugar. After reading reviews on food.com, I adjusted the ingredients a bit.  I didn't have shallots, but had a sweet onion and I knew it would be great with a little sugar added.  I also took many suggestions that said to brown the chicken first.  End result, another winner winner chicken dinner!   I loved the chicken so much, I plan on making it again this weekend, popping it under the broiler once it's cooked, with fresh sliced tomatoes and feta on top...I'll be sure to share the results.



Balsamic Chicken

Ingredients
  • 3 pounds boneless, skinless chicken thighs - clean and pat dry
  • 3/4 cup sweet onion, chopped
  • 2 tablespoons butter
  • 1/2 cup balsamic vinegar (best with good quality balsamic)
  • 1 tablespoon white sugar
  • salt and pepper
Directions
In a measuring cup or small bowl, mix balsamic vinegar and sugar and set aside.  In a large skillet, melt butter on medium heat.  Lightly salt and pepper chicken and add to hot skillet, browning chicken on all sides. Once chicken is browned, add onions, reduce heat, cover and continue cooking chicken for approximately 25 minutes, turning chicken a few times.  Once chicken is fully cooked,  pour the balsamic sugar mixture cover chicken, making sure to coat chicken all sides and cook for an additional minute or two. Serve with rice, potatoes, veggies, salad.  Be sure to spoon the sauce over the chicken. Enjoy!   

Thanks for stopping by!
Cheers!