Pepper Jelly Pork Chops and Brussels Sprouts

Pepper Jelly Pork Chops

Ingredients
4 (3/4 inch think) bone-in pork chops
3/4 tsp ground pepper
3 tbsp butter, divided
3 tbsp olive oil
1 tbsp flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 red pepper jelly

Directions
1. Season pork with salt and pepper. Melt 1 tbsp butter with olive oil in skillet. Add pork chops and cook 8 minutes, flip over and cook 10 minutes on other side. Remove from skillet.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1-2 minutes or until flour is golden brown.
3. Add wine, stir to loosen particles from bottom of skillet. Cook 1 minute or until almost completely reduced.
4. Add chicken broth and cook 2-3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3-4 minutes. Remove from heat and stir in remaining 2 tbsp butter. Season with salt and pepper to taste. Add pork chops; turn to coat.

Brussels Sprouts with Pancetta and Potatoes


Ingredients
2 tbsp olive oil
1/2 pound pancett, chopped
1 lb small potatoes, chopped small
2 cups Brussel sprouts, halved
1/2 lb pearl onions, peeled
1/2 cup chicken broth
salt and pepper

Directions
1. Add olive oil to a large saute pan, heat on medium. Add pancetta to pan and cook until crispy. Remove pancetta and drain the half of the fat out of the pan.
2. Add brussel sprouts, potatoes, and onions to pan. Season with salt and pepper. Cook until slightly browned.
3. Add chicken stock. Cover and steam 3-5 minutes or until liquid has evaporated and vegetables are tender.

Garlic Cheddar Biscuits

Made these to go with my white beans and rice because I was out of corn bread mix. They were delicious. I will definitely be making these again.

Garlic Cheddar Biscuits
from Big Oven

Ingredients:
2 1/2 cups biscuit mix
1 cup cheddar cheese, shredded
3/4 cup milk
2 tbsp butter, melted
1/8 tsp garlic powder
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley
dash salt

Directions:
1. Preheat oven to 400 degrees.
2. Combine biscuit mix with cheese, milk, 2 tbsp melted butter, and 1/8 tsp garlic powder in a medium bowl. Mix until well combined.
3. Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 tsp garlic powder, parsley, and salt. Brush mixture over the tops of unbaked biscuits.
5. Bake for 14-16 minutes or until tops are a light brown color.

Crockpot White Beans and Rice

I was really craving white beans and rice but didn't have the time to slave over a stove all day to make them from scratch. As I was researching recipes for white beans on the internet I came across a few that were done in the crockpot. So I decided to try it. I made this during the week and prepped everything (veggies and meat) the night before. All I had to do in the morning was throw everything in the crockpot. When I came home from work that evening dinner was ready and we had probably the best white beans I've tasted (besides my dad's maybe).

Crockpot White Beans and Rice
Ingredients:
1 12-oz bag of northern white beans
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 cloves of garlic, minced
1 ham hock
1 package andouille sausage, quartered
2 bay leaves
4-5 cups of water
seasoning to taste (onion powder, garlic powder, salt, pepper, Tony's)

Directions:
Soak beans in water overnight.
In the morning, drain beans. Add beans and all remaining ingredients to crockpot. I recommend going heavy on the seasonings since the recipe requires so much water.
Cook beans on low setting for 8-9 hours. If too watery, smash some of the beans on the side of the crockpot, then cook on high for another hour.
Serve over cooked white rice.

Italian Layer Dip

I got this idea from a teacher friend who makes a dip very similar to this. I changed the cheeses up a little to give it a little twist. This is great as an appetizer on Italian night!

Italian Layer Dip


Ingredients:
1 8-oz package of 1/3 less fat cream cheese
1 8-oz package of goat cheese
1/4 cup shredded Parmesan cheese (plus a little extra for top)
1/8 tsp garlic powder
1/8 tsp black onion
1 small jar of pesto
1 small jar of sun dried tomatoes, sliced

Directions:
In a small bowl combine all three cheeses, garlic powder, and black onion until thoroughly mixed. Spread mixture onto a medium sized plate or serving dish.
Spread pesto over cheese mixture
Sprinkle tomatoes on top of pesto.
Sprinkle reserved Parmesan cheese over the top of dish.
Serve with crackers or baguette slices.

Turkey Taco Salad

I was watching the Neely's the other day and watched them make this recipe with chicken. It looked delicious. One of those recipes where you wish we could at least have smell-a-vision! I ended up making this yesterday but used ground turkey instead of the chicken because the store I was at was out of ground chicken. Well, I was not disappointed. It was so tasty and I felt like I was eating healthy!

Turkey Taco Salad
adapted from Down Home with the Neely's

Ingredients:
2 tbsp olive oil
1/2 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 small jalapeno, finely chopped
1 pound ground turkey (or chicken if preferred)
1 tbsp chili powder
1 tsp ground cumin
1 (15-oz) can kidney beans, drained and rinsed
season to taste (onion/garlic powder, tony chachere's, salt/pepper)

1/4 cup low fat yogurt
1/2 cup salsa

1 heat of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup tortilla strips
1/2 cup cheese (whatever kind you prefer)
1 small handful cilantro leaves (1/4 cup)
salt and pepper to taste

Directions:
1. Heat oil in large skillet. Add onions, bell pepper, garlic, and jalapeno. Saute until tender (3-4 minutes)
2. Add turkey and cook until browned, breaking up with spook as it cooks.
3. Add in seasonings and beans. Cook until warmed through.

4. Mix the yogurt and salsa together in a small bowl for the dressing


5. Toss the lettuce, cilantro, tomatoes, tortilla strips, and cheese together in a large bowl. Top with turkey mixture and dress with yogurt and salsa mixture. Enjoy!!

Mini Pecan Pies

These bring back memories of elementary school. My dad used to make pecan pies for my teachers. I remember them raving about about how good they were. Pecan pies are by far one of my most favorite desserts! Hope you enjoy them as much as I do.

Mini Pecan Pies

Ingredients:

• 2 boxes mini pastry shells (16 total)
• 2 eggs
• 3 tbsp melted butter
• 2/3 cup sugar
• 2 tbsp flour
• 1 cup light corn syrup
• 1 tsp vanilla
• 1 1/2 cup pecan pieces

Directions:

1. Beat eggs well. 
2. Add melted butter, sugar, flour. Stir together
3. Add syrup, vanilla and pecans.
4. Pour into unbaked pastry shells evenly distributing the mixture between shell
5. Bake at 350 for 35 to 40 minutes

Pork Stir Fry

Sweet and Sour Pork

From Food Network

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons peanut or vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-inch pieces
• 3 cups snow peas, cut in half

Directions

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Roasted Potatoes

I adapted this recipe from one of Martha Stewart's recipes. It is super easy and oh so yummy! I served these with pan fried turkey breasts and peas.

Roasted Potatoes

Ingredients:
1/4 pound small yellow potatoes
2 tbsb olive oil
seasonings to taste

Directions:
Boil potatoes in a large pot of water and a dash of salt until potatoes are fork tender (~20 minutes)
Coat a rimmed cookie sheet with 1 tbsp of olive oil.
Drain potatoes and place on a cookie sheet.
Using a fork gently press down/smash each potato.
Brush the remaining olive oil over the tops of each potato.
Season with your favorite seasonings (I used a 20 blend seasoning mix from Costco...one of the best buys ever and some sea salt)
Bake in 450 degree oven for about 30-45 minutes or until potatoes are a golden brown color. The skin should be slightly crispy.

Pork Chops and Fried Rice

This is a recipe that my mom made while I was growing up. I actually had to call her today to make sure I remembered the recipe correctly. Another really easy recipe with lots of flavor. The key here is to make sure not to over cook the pork chops.

Pork Chops and Fried Rice

Ingredients:
4 boneless pork chops
1 cup uncooked rice
3 eggs
3 tbsp chopped cooked bacon
3 green onions, thinly sliced
2 tbsp soy sauce
season to taste (garlic powder, onion powder, pepper)

Directions:
1. Bring a large pot of water to a boil. Add rice and boil rice for about 14 minutes or until tender. Drain and set aside.
2. Lightly season pork chops with salt, pepper, and a drizzle of soy sauce.
3. Brown pork chops on both sides and set aside.
4. In another pan, scramble eggs, then add cooked bacon (I used precooked bacon found on the salad dressing isle), rice, and green onions.
5. Season mixture with soy sauce and any additional seasonings. I usually just taste it until it's seasoned enough.
6. Pour rice mixture into a 9x13 glass dish that has been sprayed with cooking spray. Flatten rice in dish and place pork chops on top.
7. Cover dish with foil and bake at 350 for 20-25 minutes or until pork chops are no longer pink.

Boudin Stuffed Chicken Breasts

One of my favorite foods is boudin. My dad has been making lots of homemade boudin and brought some over the last time he and my mom visited. I really wasn't in the mood to grill outside, which is the way we normally cook our boudin, so I had to think of another way to cook the boudin. As I researched on the internet I came across a Manda recipe for boudin stuffed chicken breasts. I adapted it slightly adding a little more seasonings and it came out delicious! Hope you enjoy.

Boudin Stuffed Chicken Breasts

Ingredients:
4 chicken breasts, pounded out to get an even thickness
2 links of boudin, removed from the casing
1/2 can cream of chicken
Seasoning to taste (just salt and pepper works here)

Directions:
1. Mix the boudin and cream of chicken in a small bowl
2. Lightly season both sides of the chicken and place a couple of spoonfuls of boudin on the chicken.
3. Roll the chicken with the boudin inside and secure with toothpicks
4. Grill (I used an indoor grill pan) the chicken for about 25-30 minutes or until no longer pink. Make sure you flip the chicken over several time to ensure even cooking.

**Next time I make this I am going to wrap the stuffed chicken breasts with bacon and then cook them.

Fried Chicken with Mac and Cheese

I'm babysitting a friend's daughter and she loves chicken tenders and macaroni. I decided to make fried chicken tenders with mac and cheese for her. Definitely an "unhealthy" meal but I'll make up for it the rest of the week (hopefully). This was my first attempt at making a sauce for the mac and cheese instead of just putting cheese on the pasta. It came out good but still needs some tweaking.

Fried Chicken Tenders

Ingredients:
1 pound chicken tenders
~ 1 cup buttermilk
1 cup flour
Oil
garlic powder
onion powder
salt
pepper

Directions:
1. Season chicken with salt and pepper, place in a large bowl and cover with buttermilk. Sometimes I add a little hot sauce to the buttermilk to add a some heat. Let sit for about an hour.
2. Place flour in a shallow bowl. Season heavily with salt, pepper, onion and garlic powder. If you like a little heat you can add cayenne pepper as well.
3. In a large skillet, over med-high heat, heat enough oil so that the chicken tenders will be covered when placed in the oil.
4. When oil is hot, (test with a little water-if it bubbles it's ready), Coat chicken in seasoned flour and add to oil. Cook until golden brown, about 6-8 minutes. Remove chicken from skillet and drain on paper towels. You may need to work in batches.

3 Cheese Mac and Cheese



Ingredients:
1/2 box (1/2 pound) whole wheat penne rigate pasta
1 cup sharp cheddar cheese, shredded
1/2 cup fontina cheese
1/2 cup monteray jack cheese
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp cayenne powder

Directions
1. Preheat oven to 350. Coat a 2 quart baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add pasta to boiling water. Cook until al dente. Drain and set aside.
3. In a large bowl toss cheeses together to mix.
4. In a medium sized sauce pan, melt butter over medium heat. Add flour and whisk until smooth and slightly bubbly. Whisk in milk and stir in seasonings. Let come to a boil then reduce heat and simmer 3 minutes, stirring to prevent lumps. Remove from heat and add 1 cup of cheese mixture. Stir to combine
5. In pasta pot, Stir together pasta and cheese sauce. Pour half pasta into baking dish. Cover with 1/2 remaining cheese. Pour remaining pasta on top and cover with remaining cheese.
6. Bake at 350 for 20 minutes. Increase heat to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.

Baked Garlic and Green Chili Cheese Grits

Being a southern girl I grew up on grits, both for breakfast and dinner. For breakfast, I remember getting ready for school and my grandma having a bowl of grits and toast ready for me when I got to her house. For dinner, after a fishing trip my mom fried the fish and always served them with grits (my favorite part of the dinner!) This is a slightly different version from the plain grits that my mom used to make. They are delicious. And if you are one of those who have never tasted grits before this recipe is for you. Once you try them you will fall in love with grits!

Not the best picture because I took this the day after. I'll update the next time I make this dish.

Baked Garlic and Green Chili Cheese Grits


Ingredients:
3-4 cloves of garlic
6 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 cups regular grits
12 ounces cheese (any cheddar, I used sharp)
1/2 cup milk
4 eggs (beaten)
1 stick unsalted butter
1 (4 oz) can green chilies
8 ounces white cheddar

Directions:
Preheat oven to 350. Roast garlic cloves for about 20 minutes or until soft.
Meanwhile, bring chicken broth, salt, pepper, and garlic powder to a boil.
Remove garlic from cloves and set garlic aside.
Add grits to boiling water, whisking to prevent clumps. Reduce heat to low and let simmer 8-10 minutes or until thickened.
Add cheese and milk and stir until combined.
To add eggs you will need to temper them first. To do this take a spoonful of grits and add it to the eggs. Stir to gradually heat up the eggs without "cooking" them.
Add egg/grits mixture to the rest of the grits. Add butter, green chilies, and garlic until combined.
Pour grits into a greased 4 quart casserole dish.
Cover with white cheddar.
Bake 35-40 minutes or until set.

Creamy Chicken and Rice

One of my favorite foods is rice. I love it with just about anything so I am always looking for new recipes that can be served with rice. This dish is fairly versatile. You can play around with the vegetables and seasonings to change it up to suit your taste buds.

Creamy Chicken and Rice


Ingredients:
1 tbsp olive oil
1 large onion
3 boneless skinless chicken breasts (cut in strips)
1 can chicken broth
1 1/2 cans cream of chicken
1/2 can peas
1 tbsp parsley (dry or fresh)
salt
pepper
garlic powder
onion powder
tony chachere's

Directions:
1. Season chicken with salt, pepper, onion and garlic powder, and tony chachere's
2. Over medium high heat, heat oil in large skillet. Add onion and saute until soft (about 5 minutes)
3. Add chicken to skillet and brown on all sides
4. Add chicken broth and cream of chicken. Stir to combine. Add parsley. Reduce heat to low
5. Let chicken simmer for about 30 minutes or until chicken is no longer pink.
6. Add peas. Serve over cooked rice.

Copy Cat Chuy's Dip

If you're like me if you go to Chuy's in Houston you can't help but order their delicious Creamy Jalapeno dip. It's one of the best dips in town! This dip is a copy cat dip and tastes just as good as the real thing! Hope you enjoy!

Creamy Jalapeño Dip

Ingredients:
3/4 cup mayonnaise
3/4 cup milk
2 tbsp. sour cream
1 (1 oz) pack dry ranch dressing mix
1 (4 oz) can chopped green chilies
1 cup pickled jalapeños
3 tablespoons chopped cilantro
1 tsp. salt
1 tsp. garlic powder
1 tsp. lime juice

Directions:
Whisk mayonnaise, milk, sour cream, and ranch dressing mix.
Use a food processor to combine green chilies, jalapeños, and cilantro.
Add mayo mixture to food process along with the salt, garlic powder, and lime juice.
Mix to combine. Refrigerate for at least an hour to let the flavors combine.
Serve with tortilla chips.

Creamed Spinach

As I was growing up this is a recipe that my dad used to make all the time. I used to never eat it because it had onions in it. Now that my pallate has significantly changed over the years it has become a favorite of my dad's many tasty recipes. It is pretty easy to make and in my opinion far surpasses any other creamed spinach I've tasted.

Hope you enjoy!

Creamed Spinach 

passed down from my dad

Ingredients

• 2 tbs oil
• 1 medium onion, chopped finely
• 2 boxes frozen chopped spinach
• 1/2 box (4 oz) cream cheese (1/3 less fat)
• 1 can cream of mushroom soup
• ~4 oz sharp cheddar cheese
• 1 tsp celery seed
• season to taste (salt,pepper, Tony's)
• 
  

Directions

1. Preheat oven to 350. 

2. Saute onions in oil until soft. 

3. While onions are cooking, place box of spinach in a medium saucepan and cover with water. Boil about 15 minutes. Drain completely and return to saucepan. 

4. Add cream of mushroom, onions, cream cheese, celery seed, and seasonings to spinach. 

5. Cook on medium about 5-10 minutes, or until ingredients are combined. 

6. Transfer mixture to a casserole dish and top with cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted

BBQ Chicken Foil Packs

This is hands down one of the easiest dishes to make. My friend from college shared this recipe with me and I have been making it ever since. So simple, yet packed with so much flavor.

BBQ Chicken Foil Packs


Ingredients:
2 chicken breasts
1 bottle BBQ sauce (whatever your favorite is)
1 onion, cut in strips
1 green bell pepper, cut in strips
seasonings (garlic powder, onion powder, tony chacheres, salt, pepper)

Directions:
1. Preheat oven to 350
2. Season chicken to your preference
3. On a large sheet of aluminum foil, place one chicken breast. Place the onion and bell pepper over the chicken. Cover the chicken with 1/2 bottle of BBQ sauce.
4. Fold the foil up to seal everything in. Place onto a cookie sheet.
5. Bake at 350 for 45 minutes to an hour, or until chicken is no longer pink.

This is best served with a baked potato, but since we are dieting I served it with a salad...boring I know but still a delicious meal!

Mexican Chicken Lasagna

In preparation for our upcoming wedding DJ and I have decided to change our eating habits. We are trying to stay away from all the starchy carbs and include healthier meals in our diet. I recently subscribed to Cooking Light magazine and have been throughly impressed with lots of their recipes. This one is a healthier version of a traditional Mexican beef casserole. It serves 8 and is only 331 calories per serving. Very delicious!


Mexican Chicken Casserole
adapted from Cooking Light 


Ingredients: 


Salsa:
8 plum tomatoes, halved
3 garlic cloves, peeled and crushed
1 small onion, chopped
1 seeded jalapeno pepper, quartered
Cooking spray
1/3 cup chopped cilantro
3 tbsp lime juice
1/8 tsp black pepper

Lasagna: 
1 cup chopped onion
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1 cup diced zucchini
3 cups cooked chicken breasts, shredded
1 tbsp garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 (10 oz) can green chili enchilada sauce
1 (4 oz) can chopped green chiles
12 (6 in) corn tortillas
1 cup shredded Monterey pepper jack cheese
1 cup crumbled feta cheese

Directions:

1. Preheat broiler
2. Prepare salsa, place tomatoes, garlic cloves, small chopped onion, and seeded jalapeno on a baking sheet that has been coated with cooking spray. Broil 20 minutes, or until charred. Remove from oven; cool slightly. Place mixture into food processor; add cilantro, lime and pepper. Process until smooth. Set aside.
3. Preheat oven to 350
4. Prepare lasagna, heat large nonstick skillet over med-high heat. Lightly coat pan with cooking spray. Add onion, corn, bell pepper, and zucchini; saute 6 minutes or until tender.
5. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until throughly heated. Remove from heat.
6. Spread 1/2 cup salsa over the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange half of the tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa and 1/2 cup cheese. Repeat layers beginning with tortillas, ending with cheeses.
7. Bake at 350 for 25 minutes, until bubbly.