Wednesday, February 19, 2014

Sweet & Spicy Pork Chops

I feel like I haven't posted a recipe in forever! I just leave pictures of things I need to post about on my camera or the computer forever until I have time to sit down and type it out. :( I need to be better! There's been a lot of craziness going on around here so forgive me!

These are the best pork chops I've ever had. I'm never particularly fond of the "sweet" flavors when it comes to meat. I like 'em savory. So I'm always apprehensive. No more! This is UNBELIEVABLE. And so absolutely easy to make that you can't say no.


What you will need:
  • 4 cut pork chops
  • 1/4 C brown sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. ceyanne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 T. olive oil
Directions:
  • preheat oven to 350 degree's
  • Mix together sugar and spices
  • Coat pork chops in sugar/spice mixture
  • Heat oil in skillet on med. high heat and cook chops about 5 minutes on each side
  • Transfer to foil lined baking sheet and cook in oven for 5-10 minutes
  • Remove from oven and drag in glaze on bottom of the skillet

Friday, January 24, 2014

Chicken Cordon Bleu Nuggets

About 2 months before we moved, I started putting together my months worth of dinner menus for after we moved. I knew we'd have to do the majority of our grocery shopping in Idaho Falls (2 1/2 hours away from where we live) so I wanted to be prepared with a budget and an organized list so it would be the last thing I'd have to think about after moving and dealing with Christmas and living out of suitcases!

 I had a lot of fun trying to see if I could find some new dinner ideas, and of course Six Sister's Stuff is always a gold mine for new ideas! (Which by the way they invited me to post on their new site a while back, so if you haven't checked it out already, go to myrecipemagic.com- and post your own recipes, too if you have some!)

Anyways, chicken cordon bleu nuggets. How adorable, right? Of course theirs look more adorable than mine do. But that's only because about half way through making these I was like, "why the heck did I decide to make these again?" I tad bit time consuming haha. But, if you're desperate to get your kids to eat something, this'll do it. My 3 year old went crazy about them! She's not a picky eater, she just doesn't feel like it ever? It's one of the most annoying things in the world. Seriously. So this was wonderful!

Blurry again! How much of a need is it for a new camera when it's to photograph food? Think my husband will agree to that one? Ha! ;)

What you will need:
  • 4-5 chicken breasts, cut into 1 1/2" squares
  • 7.5 oz. ham, cut into 1" squares
  • 8 oz. Swiss cheese, cut into 1" squares
  • 1/2 C flour
  • 3 eggs
  • 1 tsp. water
  • 6 oz. box chicken stuffing mix or you can use Italian style bread crumbs (I only had plain bread crumbs on hand and just seasoned it the way I felt like)
Directions:
  • Preheat oven to 350 degrees
  • Spray a baking sheet with non-stick spray
  • Place the flour, eggs/water and bread crumbs into the separate, shallow bowls
  • Take one square of chicken and place one slice ham and one slice cheese on top of it. Place another square of chicken on top and insert a toothpick to hold it together
  • Roll nugget into the flour, then the eggs, then the bread crumbs
  • Place nugget onto baking sheet and remove toothpick
  • Once all your nuggets have been coated and place onto the baking sheet, spray butter flavored cooking spray and bake for 20 minutes (I just drizzled them with olive oil and it worked fine! I also flipped them about half way through)

Tuesday, January 21, 2014

Hawaiian Ham & Swiss Sliders

My brother and sister in law made these once and they were so good I couldn't get them off my mind. Then they made them again during Christmas time and I was reminded that I must make them. I'm not sure the exact recipe they used, but I found this similar one!

I browned mine a little extra because I like things that way. Sometimes I actually think the words, "it tastes almost burned...it's so delicious." And that's what I did her. I kept looking at them thinking they could go just a little bit longer when in reality you can totally take them out when the recipe says to :).

One thing I would recommend, is you can go ahead and make these ahead of time and keep them in the fridge until you're ready to bake them! I had these planned for dinner on a pretty busy day, so I put them together before I left and only had to wait 10 minutes for them to bake when we all got home.

Also, be careful when you're opening your poppy seeds. Let's just say I'll be finding poppy seeds all over my kitchen for weeks.



What you will need:

  • 24 slices deli honey ham
  • 6 slices swiss cheese
  • 1 T poppy seeds
  • 1 1/2 T dijon mustard
  • 1/2 C butter melted
  • 1 T onion powder
  • 1/2 tsp Worcestershire sauce
  • Mayo
  • 2 pkgs. KINGS HAWAIIAN Original Hawaiian sweet dinner rolls (yeah I just used rolls from the bakery and they were delicious)
Directions:
  • Preheat oven to 350 degrees
  • Mix poppy seeds, dijon mustard, butter, onion powder and Worcestershire sauce in small bowl, set aside
  • Slice rolls open and spread mayo on one side
  • Add ham and swiss cheese
  • Place the sandwiches into a baking dish so they are all close together
  • Pour sauce over the tops of the rolls and cover with foil
  • Let sit for 10 minutes
  • Bake in the oven for another 10 minutes
  • Remove the foil and bake another 2 minutes so the tops browned and crisp

Veggie Dip & Superbowl Food

For a girl that grew up with the Superbowl landing on my birthday or on the day I was wanting to celebrate my birthday, I'm surprisingly not very bitter towards the whole thing ;).

My first memory of a superbowl was when I was about 7. My Mom took my brother and I to Albertsons and let us get whatever treats we wanted. The vision I have stuck in my memory is of my brother and I dumping out all our treats onto his bed with the superbowl on the TV in his room. So of course I associate the superbowl with delicious things now.

I haven't shared this recipe before, and it's usually because it's all eaten before I can take a picture of it. But it is the PERFECT recipe to have ready to go for any get together, especially the super bowl! It is the best veggie dip I have ever had. Ever...ever ever ever. It's not thin and runny, or lumpy and goopy. It's the perfect texture (and believe me, I am a complete psychopath about texture).

I will mention that this is hard for me to actually make. The smell of cream cheese literally makes me gag. Once it's all made though it's absolutely delicious and I couldn't care less about cream cheese being in it.

Keep scrolling, cause I'm sharing a list of foods I'll be making for game day at the bottom!



What you will need:

  • 1 1/4 C sour cream
  • 1 C cream cheese, softened
  • 5 T Ranch dressing mix (or more to taste)

Directions:

  • Using a kitchen-aid or hand mixer, combine the sour cream and cream cheese until blended well and is formed into a nice creamy but firm texture
  • Add in the ranch little by little and taste as you go. I prefer a more extreme ranch flavor whereas my husband could do without quite as much :).
This year I've invited some family&friends to my house for the superbowl. So I get to make whatever the heck I want! So, aside from all the chips, desserts, veggies/dip and soda, here's what's on the menu-

1. Football Cheese Dip
I mean...it's called football cheese dip. And the best cheese dip I've ever had. WIN!

2. Meatballs
Been making these for years. It's straight from my grandma's cookbook. You'll love it!

3. Crack Bread
Go ahead and get creative with this one. Throw on whatever the heck you like!



And of course you can't forget DINNER....

4. My BBQ Root Beer Pulled Pork sandwiches
I still claim that this is the best bbq root beer recipe.

5. Fresh Basil and Pepperoni Tortellini Salad
Honestly this will be eaten throughout the game because I can't keep it away once I've made it. It is soooo goooood. 

6. Corn on the Cob
Who can even have bbq sandwiches without corn on the cob?

Monday, January 20, 2014

Pecan Pie Bars

Today was Martin Luther King Jr. Day and I wanted to make a treat that was relavent for after our FHE lesson on MLKJ and diversity. I discovered one of his favorite desserts was Pecan Pie. I have never had Pecan Pie, and obviously have never made one. I resolved to try it out anyway and skimmed through some recipes. I found this recipe for Pecan Pie Bars. They just looked sooo good I HAD to try them!

And, since I always try to tie in our treats with our FHE lesson...

"Don't *pecan* anyone! We're all equal!"
("pick-on"...get it..?)

SOOO...it turns out I really really like the pecan pie flavor thing. These were so good! I'll definitely be making them again!

Apologies for the grainy picture :(.

What you will need:

Crust

  • 2 C flour
  • 1/3 C sugar
  • 1/4 tsp. salt
  • 2/3 C cold butter, cut into chunks (10 2/3 T)
Filling
  • 3 eggs
  • 1 C karo syrup
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 T butter, melted
  • 1 tsp. vanilla
  • 1 2/3 C pecans, chopped
Directions:
  • Preheat oven to 350 degrees
  • Prepare a 9x13 baking dish lined with tin foil
  • Blend flour, sugar and salt in large bowl
  • Cut in cold butter chunks until it forms into coarse crumbs
  • Dump the crust mixture into the baking dish and pack it evenly throughout the dish
  • Bake for 20 minutes
  • While the crust is baking, whisk together eggs, karo syrup, sugar, brown sugar, melted butter and vanilla 
  • When that is thoroughly mixed and smooth, add in the chopped nuts and blend
  • When the crust is done baking, pour the filling on top of the crust (freshly out of the oven) and spread evenly over the crust
  • Bake for another 25-30 minutes
  • Allow to cool completely and cut into bars

Friday, January 10, 2014

New Life in the Middle of No Where and M&M Cookies!

Everyone!! It looks like my website was a pretty happenin' place in December. I feel bad because I have been pretty MIA with the moving and what not. We had a wonderful time celebrating the holidays and getting settled in our new house. I have been showing everyone this picture because I am still in awe over it every day I look out my windows. This is what I get to see from my living room!

I was a little (see; a lot) hesitant about moving to a small town in the middle of no where, but that view has made it worth it every day for me while we've been adjusting to this new life. By the way, if you need an amazing Chiropractor send me a message and you can get a visit for free (a consultation, full exam and x-rays which is a $246 value. HUGE opportunity here!)

Moving on! I finally tried out some new recipe's today and will hopefully get one of them up soon! I've mostly been making tried and true recipe's lately just to make sure the family is fed in the midst of the settling in chaos. I've also got a bunch of tried and true desserts in line that are already on here because I'm giving them out. So I've been cooking and baking...just not anything new until today.

I did make some cookies I can share with ya, though! Do you like M&M cookies? Cause I don't. But today I stumbled on a picture of some from The Picky Palate (this is the second time I have tried and loved one of her recipes) and said, "girls, get on your shoes. We're going to the store." Got the stuff for it and made them immediately. When I opened up the package of the mini M&M's my daughter yelled, "oooh.....OOOOH....they're so tiny OHMYGOSHOHMYGOSHOHMYGOSH CUUUUUUTE!!"

They were SO yummy! I didn't take a picture of them because they just don't look as cute as the original recipe's photo's! And I'll tell you why. I broke the cardinal rule for baking in Idaho and didn't add a little extra flour ( give me a break I've been baking in Portland the past 3 years)! So they were a little flat. Not so flat that they were hideous, but I just want you all to feel obligated to see the picture of them that made me want some so I'm going to link you up here to the Picky Palate instead!

Tuesday, December 10, 2013

Sugar Cookies

Happy Holidays!! I won't be around for the next few weeks. We're MOVING! And visiting family and celebrating and all things nice and Christmas-ee. Yesterday I had the urge to bake cookies in the middle of all the packed up boxes taking over the place. I had to rummage through a few of those boxes to find what I needed but it was totally worth it. My daughter walked in from school to see the first batch of cookies cooled and ready to decorate and she was just so excited! About the same time my other daughter woke up from her nap so they were both in heaven with these.

This recipe makes around 50 cookies or so. I burned an entire batch of some cute bells, though :(Quick tip here: If you check the cookies after the timer goes off and you decide to let them brown a tad more, don't forget that you decided to do that :). The flavor of them are really good, too. A lot of sugar cookies end up just tasting like bland dough. But this has a nice buttery sugary cookie-ee flavor. I really wanted to make some cookies and use sour cream, but I didn't have any, so you'll have to deal with this instead, even though I didn't really miss it in there!

Sorry about the frosting. I don't know the recipe. I threw it together until it tasted and felt right. I used a blend of almond and vanilla, though. It was gooooOOOOoood. And it had a GREAT texture. Creamy and smooth, but still glossy and firmed up just enough so that it wouldn't get all over the place when you stack the cookies. Perfect if you ask me.


What you will need:

  • 3 sticks of unsalted butter
  • 2 C sugar
  • 1 tsp. vanilla
  • 4 eggs
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 4 C flour + 1 C flour for rolling out (any time I make sugar cookies, I cut the original flour call by 1 C because I don't want them to end up dry or tough after adding in more flour to roll them out. I want to be able to use as much as I need without worrying. So this is how much I ended up using for both mixing and flouring later)
Directions:
  • Cream butter and sugar together
  • Add in vanilla and eggs
  • Add in baking soda and salt
  • Add in flour one cup at a time
  • Mold dough into a ball and flatten it down into a thick disc shape
  • Lay it on some greased plastic wrap and wrap it up
  • Chill in the fridge for an hour or more
  • Preheat oven to 400 degrees
  • Flour your dough surface
  • Roll out your dough to about 1/2" thick (I found that the 1/4" thick cookies ended up a little more crispy than I liked and the 1/2" ones stayed softer, so if you like them a little crunchier, make them thinner)
  • Cut them into shapes and lay them on a baking sheet (I put down some parchment paper, but you don't have to)
  • Bake for 6 minutes and check them. If they are just baarely starting to brown on the edges, take them out.