Monday, January 12, 2015

Pork Chops and Potatoes

This picture doesn't do this dish justice. Oh, it showcases the pork chops perfectly (thanks to the Hubs for taking it). But what you can't see is the pile of tender potatoes underneath the broth/sauce.


The one and only negative about this meal was that it needed to cook for an hour and a half. By the time you throw in prep time, it takes about 2 hours total. That isn't a big deal on a Saturday.  On a Monday, it meant a late dinner for us. 

But it was worth it. 

I found the original recipe here. 

6 Tbsp butter
6 Tbsp flour
28 oz. chicken broth (I used 32 because that is what I had on hand)
salt and pepper to taste
2 Tbsp vegetable oil
6 pork chops (I used boneless because that is what I had...)
sage (to taste)
4-6 red potatoes (depends on size of potato), thinly sliced (HIGHLY recommend using a mandolin)
1 small sliced onion
paprika and parsley to taste

Pre-heat oven to 350.

In a saucepan, melt the butter and add the flour over medium heat.  Add the chicken broth, stirring often until it begins to thicken and bubble.  (I used a whisk to remove lumps)  Then cook one minute longer.  Add salt/pepper to taste.

Meanwhile, heat the oil in a skillet.  Brown the pork chops (each side), sprinkling the sage, salt, and pepper over the meat as it cooks. 

Layer in a 9 x 13 inch pan:
Potatoes (thinly sliced)
Onion Slices
Pork Chops

Cover tightly with aluminum foil.  Bake for 1 hour.  After an hour, remove the aluminum foil and continue to cook for another 30 minutes.


It is two hours after dinner here, and my house still smells amazing. 


Tuesday, January 6, 2015

Pulled Pork Sandwiches

Tonight we had a new family favorite for dinner thanks to my co-worker Katie (same Katie as Katie bread) and my sister.   This meal cooks all day in the crockpot, and it is 3 (yes, 3) ingredients (other than the bun).

Are you ready for this recipe? 

Pulled Pork Sandwiches

Pork Roast (or Ham Roast or Pork Tenderloin...I have used all of them)
1 can of soda (I use an all natural creamy root beer; I have heard Coke or cola works well too)
1 bottle of liquid smoke (I use an all natural hickory)

Place the pork roast in the crockpot. Pour the soda and the liquid smoke over it. Cook all day on low.  Shred the meat.  Place on a bun with a little barbecue sauce if desired. 



Saturday, October 18, 2014


Tonight I made Creamy White Chili for dinner. I really wanted some kind of bread to go with it but couldn't decide what to make. I finally looked through some online recipes and found this one for Olive Garden type breadsticks.  They seemed easy enough, so I decided to give them a try.

Now I have tried breadsticks before. And I have not had very good luck with them.

But for whatever reason, this time it worked.  Too well,

I want to eat the whole batch.

1 1/2 cups warm water (not too hot, not too cold, just right...kind of like warm bath water temps)
2 Tbsp sugar
1 Tbsp yeast (instant or rapid-rise)
2 Tbsp softened butter
4-5 cups of flour (After reading reviews, I went with bread flour...definitely the way to go)
1 Tbsp salt

Topping ingredients:
3-4 Tbsp melted butter
1 tsp garlic powder
sea salt

Pour the water, sugar, and yeast into a bowl and let it "proof" for about 5-10 minutes.

Add the butter, flour, and salt.  I would add 3 cups of flour then add more as needed to form a soft dough.  You can knead with a mixer or by hand.  Today I tried using my food processor which has a dough blade. It worked very well until the dough was thick, then it just couldn't handle it. So I finished by hand.

Let the ball of dough sit (covered) for about an hour in a warm spot.

After the dough has doubled in size, punch it down and roll it out into a log. Divide the log into 12-14 equal pieces. (I used a knife sprayed with pan spray to prevent sticking as the original recipe suggested). 

Roll each piece out into sticks, about 6 inches long. Place about 2 inches apart on a greased cookie sheet (or just use parchment paper like I do :). 

Place in the oven on the warm setting (about 175 degrees) for 15 minutes or so until the breadsticks have doubled. 

Brush with half the melted butter and sprinkle with sea salt.

Bake at 400 for 12-14 min (until golden brown).

Add garlic powder to remaining melted butter and brush onto the breadsticks.


Saturday, October 11, 2014

Cream Cheese Chicken Taquitos

I am back.

It has been a long time.

I am not sure my fingers even know how to type anymore (well, other than lesson plans and other school related stuff).

But here I am.

I tried another new recipe this week (which is rare these days since I am often running on fumes...I tend to resort to tried and true), and it was a hit. A HUGE hit.

I have a feeling this will be another tried and true for the future.

And best of all, it cooks in the crockpot until the very end. 

Cream Cheese Chicken Taquitos
2-4 boneless skinless chicken breasts
1 tsp chili powder (I omit due to food issues)
1 tsp garlic powder
1 tsp cumin (I doubled to make up for the lack of chili powder :)
salt and pepper to taste
8 oz cream cheese
1/3 cup water (I upped to 1/2 since I used more chicken)
Tortillas (I use flour)
Mexican cheese (I used a whole package of shredded Mexican cheese)
Other toppings (optional):  salsa, sour cream, avocado/guacamole, extra cheese, etc.

Put the chicken, spices, cream cheese, and water in the crockpot.

Cook at low for 8 hours or high for 4.

Toward the end of the cooking of the meat (which smells amazing, I might add), shred the chicken with two forks.

Pre-heat to 450.

Scoop about 1/4 a cup of chicken mixture onto a tortilla. Top with a couple tablespoons of shredded cheese. Roll tightly up and place on a greased (I may have forgotten to grease...oops) cookie sheet.  I was able to get 14 with four chicken breasts.

Bake for 10 minutes.


I have already been asked by one child when I am making this again!


Tuesday, April 8, 2014

Garlic Parmesan Baked Chicken Wings

I meant to get a better picture but we were halfway through the meal before I thought, "I need a picture of this!"

And by the end of the meal, there was nothing.

All gone.

Lesson learned.

When I make this again, I need to double the recipe.  Or at least the chicken wings...

I cannot remember exactly where I got this recipe but it is a keeper for sure!

Garlic-Parmesan Chicken Wings 

1/4 cup butter
1 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper
1/2 cup grated Parmesan (I always use freshly grated)
24 chicken wings (baked- I baked ours in a baking dish at 375 for 45-50 minutes)


Melt butter.

 Add garlic powder, onion salt, and pepper. 

Arrange hot fresh baked wings on a serving platter and drizzle with the butter mixture. 

Top with the Parmesan cheese.

We ate ours with new potatoes in white sauce and homemade parkerhouse rolls.



Monday, March 10, 2014

Chicken Stuffing Bake

Tonight one of my kiddos asked me why I always take pictures of our food. Another one responded, "She is a foodie photographer."  I had to laugh. I told them that I don't have enough time or patience to be a food photographer. Once it is out of the oven, we are ready to eat.  So this is the best I can do under such circumstances.

I have still been cooking. Just lax about blogging lately. :)

This recipe is an old family favorite.

Tonight I was trying to figure out what to make for dinner, which is rare for me. I usually have my menu planned by Sunday.

I knew I had chicken, that I wanted to avoid pasta, and that we had no potatoes.

What to do, what to do.

It just so happened I had some stuffing and some Swiss cheese on hand.


Chicken stuffing bake.

It is a simple recipe (my favorite kind) and easy.

Just what I needed.

Chicken breasts or tenderloins (skinless, boneless)

Swiss Cheese, sliced

1 container of cream of mushroom soup

1 package stuffing

1/4 cup white wine OR chicken broth

1/4 cup butter, melted

Spray a casserole dish with non-stick spray.  Okay, I totally didn't do that, and it worked just fine.

Spread the Swiss cheese slice on top of the chicken. 

Mix together the cream of mushroom soup, the stuffing, the white wine OR chicken broth, and the melted butter.

Spread over the top of the chicken/cheese.

Cover with foil.

Bake at 350 for 55 minutes.

I served this with green beans and rolls.



Tuesday, February 25, 2014

Coming Soon...

A real blog post.

I promise.

I have been cooking.

Really, I have.

I have just been dealing with the "gunk/junk" that comes with winter. And renovating your house.

You know...coughing, sneezing, gasping for air.

Fun stuff.

But I hope to be back by week's end.