Tag Archives: Easy Recipe

Dijon Mustard Pork Chops

12 Mar

Yes, I’ve been missing in action. And, I was terribly depressed this evening when I logged onto my blog stats and saw how low my numbers had fallen. Don’t run away yet … I’m just adjusting to a new blogging schedule where I have to find time for my personal blog and the blog I’m writing for my new job which hopefully will translate into $$!

Needless to say, I thought of you all when I cooked tonight. {Yes, I actually cooked!} Pork Chops were on sale at the grocery store … and being the thrifty person I am {ha} I decided tonight would be a great night for Dijon Mustard Chops! They are so simple, that you just may laugh at me!

You will need: Boneless Pork Chops {I prefer thick cut}, a jar of Dijon Mustard, and a package of plain Shake-n-Bake or something similar. All you are going to do is coat the pork chops in the mustard, roll them around in the crumbs, and bake at 450 for approx 20-25 minutes depending on thickness. Piece of Cake. May I repeat: Piece.of.Cake! I served mine with steamed asparagus and some mashed potatoes. And, it all worked out nicely. No, I didn’t take a picture .. because I just plain forgot… But, I’m sure you will forgive me. Not much to see .. just a tasty pork chop!

Hope you all are doing well. Spring is in the air. I can not wait for some warmer weather. I took a little walk on the beach the other day with the dog and let him run around and play in the water. It was so nice to be outside enjoying the afternoon without freezing my toosh off! …. I have a recipe for Seafood Gumbo that I really want to try this weekend. There are some ingredients that I’m not too sure of, and some that I haven’t cooked with before… so it should prove to be very interesting. I WILL take picture! Until then… Night, Ya’ll!

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Broken Down Chicken Casserole

1 Mar

 

Oh, honey … I’m cooking!

 

Call me plain-Jane, I made Chicken Casserole again. Although, I did experiment with some new flavors tonight {just not by choice}… So, I made a pit-stop at the grocery store on the way home from work tonight and grabbed some frozen broccoli, fresh chicken, and a can of chicken broth. What’s better than a casserole when you have no idea what to make but need to cook something filling that piles all the meat and veggies into one big heap?? Casserole it is. Needless to say, when I got home, I had run out of pepper and cheddar cheese. Great. Just my lucky day. So the improv began. No pepper? Ahh… how about some Montreal Chicken Seasoning. No cheddar cheese? Ahh… how about some shredded swiss? And while we’re at it, lets add a bit more rice this time too… And what does this give you? One really really bland casserole. I swear it was like eating plain chicken and rice. Thankfully, I made a salad and heated up some frozen French dinner rolls to supplement said casserole. Ehhh… I can’t win when I try new things without a recipe. I NEED RECIPES. And, I need to follow them! Otherwise we end up with concoctions like Bland Chicken Casserole a-la Domestic Goddess. Blah!

 

Tomorrow is an uber busy day. I’ve got a list of to-do’s that stretches across this room … but you know I love that. Hope you all had a great day & a better dinner than me! In closing … my list:

  • Buy more cheddar cheese
  • Go to Petsmart – Dog needs wet food. {My dog eats half wet/half dry. And, it has to be mixed REALLY well or he will pick out the dry pieces and lay them on the floor. Spoiled}
  • After a week of sitting in the dryer, the dry clothes are probably ready to be folded and put away
  • Clean this computer screen
  • Random Fact: My first car died on the side of the interstate. My mom always told me if it ever died, to take out anything that had my name on it and leave it there. {It was old, old, old} So, thats exactly what I did and the next day I called a tow-truck and he paid ME $100 to keep it. Match made in heaven.

Quick & Easy Chili Recipe {Picture Tutorial}

25 Jan

 

**Update: This blog is getting a ton of visitors from Pinterest {Thanks y’all!} … Yes, I forgot to mention that you need to throw a can of dark red kidney beans a pinto beans into the mix. They’re in the picture, but I must have been too busy eating chili to realize I left it out of the instructions. Just make sure you drain them and you’ll be good! Enjoy and thanks for all the nice comments! – Amy **

I was really craving some seafood tonight – scallops to be exact – but somehow I managed to end up with a big bowl of chili. Let me tell you though, I cook some mean chili! And, don’t forget, it’s ridiculously easy and makes your kitchen smell like you are a seasoned domestic goddess {just what I’m going for – score!} Really, all you need for this recipe is two photos: the ingredients and the finished product… it’s that easy… dump the stuff in the pot and let it cook! Now, those are my kinda recipes!!! {but, just to be nice… I’ll include the measurements}

You will need:

{Serves approx 6-8}

1 Medium Onion {minced}

3-5 Garlic Cloves {minced}

1 – 1 1/2 pound of lean ground beef

2 cans of diced tomatoes {Onion, Garlic, & Oregano flavor)

1 can of petite diced tomatoes

1 can tomato sauce

2 TBSP Chili Powder

1 TBSP Ground Cumin

2 TBSP White Sugar

1 TBSP Salt

1 TBSP Tabasco Sauce

1 TSP Pepper

And, here’s what you do:

1. Brown the beef with onion and garlic. {Drain fat when finished and return meat to pot.}

2. Add cans of tomatoes, sauce, chili powder, cumin, sugar, salt, Tabasco, and pepper.

3. Simmer for at least 30-45 minutes …  but it tastes better the longer you let it simmer.

Ta’da:

Beautiful isn’t she? I like to serve mine with cornbread muffins {the kind in the Jiffy box}, a bit of shredded cheddar cheese, and a dollop of sour cream. Some people balk at the sour cream, but I think it tastes good.

{Did anyone happen to notice the amount of chili I cooked? I told you I have a problem with portion control.}

Rave reviews around this house for the chili … why don’t you try it at your house and let me know how it goes! I’d love to hear, as always! …. On a side note, I’m discovering my passion for Marketing all over again. With this new career, almost every day brings a new opportunity to use my marketing degree and marketing knowledge … and so far, I really love it. I hope that it stays this positive for a while to come!!!

Hope you all had a great day. And, I hope you enjoy the chili recipe. {Time to go watch the Bachelor – I should be ashamed for watching such nonsense … but I’m not!!! ha} Night ya’ll!

Braised Short Ribs {Picture Tutorial}

16 Jan

 

After a dinner at McDonald’s on Thursday, and a rotisserie chicken from the grocery store on Friday… I was beginning to think my domestic side had flown the coop. Thankfully, I’m baaaaaack! I drew inspiration from my new Le Creuset dutch oven {which I’ve found out are considered ‘vintage’} and a blog post from the Pioneer Woman. The result: Braised Short Ribs and Garlic Whipped Potaotes! {dessert will follow in the next post, and was also amazing!}

 

Thanks to the Pioneer Woman for this recipe idea. I fully intended on following the recipe exactly as it was written, but the grocery store didn’t have Pancetta {I used regular, thick cut bacon} … and although I took a picture of flour as one of my ingredients, I must have been spacing out at the time and didn’t even use it. Everything turned out wonderful though and there were lots of fully and happy tummies in my house tonight! So, here ya go!

 

You will need:

6-8 Whole Beef Short Ribs

Salt and Pepper to taste

1/4 cup of All-Purpose Flour (I did not use this, and will explain later)

6 pieces of Pancetta (I used regular, thick-cut bacon – diced)

2 TBSP Olive Oil

1 Medium Onion – Diced

3-4 Whole Carrots – Diced

2 Whole Shallots – Minced

2 Cups Red Wine

2 Cups Beef Broth

2 Sprigs of Thyme

2 Sprigs of Rosemary

 

And, here’s what you do:

1. Salt and Pepper generously (This is where it is recommended that you roll the ribs around in flour – I forgot, and it worked out just fine.)

2. In a large dutch oven {Hooray}, cook the Pancetta (our in our case, bacon) over medium heat until completely crispy and all the fat is rendered. Remove bacon and set aside. Don’t discard grease.

3. Add olive oil to pan with grease, and raise temperature to high heat. Brown ribs on all sides {no more than 45 seconds on each side} Remove and set aside.

{Note: I thought I was going to burn down the house. The pan really needs to be HOT in order to braise the edges … and it smokes and pops, etc. But it does the trick!} This is also where I started to run around the house screaming “Come see, Come see! Look! Look what I’m cooking! ….

4. Next, turn temperature back to medium. Add onions, carrots, and shallots to pan for 2 minutes. Then, pour in wine and scrape the bottom of the pan to get all the good stuff off the bottom. Bring to a boil for approx 2 minutes.

5. Add broth, 1 teaspoon of salt, and plenty of pepper. Taste and add more if needed. Add ribs {they should be almost completely covered} and the full sprigs of Thyme and Rosemary

6. Put lid on and cook for 2 hours at 350 degrees. Reduce heat to 325 and cook for an additional 30-40 minutes. When done, remove pot from oven and let sit for 20 minutes. Fat will rise to the top – skim it off before serving. Serve 2 ribs on a bed of garlic mashed potatoes (see previous blog for Julia Child recipe – de’lish) … spoon gravy/juice over ribs and potatoes!

 

Full tummies all around. This dish was ah’mazing and was actually pretty easy to make. Once the prep work is done… it does its magic all alone in the pot! Just make sure you have enough self control to wait nearly 3 hours to open the present! Hope you enjoy & as always, if you make it – I’d love to hear how it goes! Enjoy!

Sweet Potato Souffle {Picture Tutorial}

11 Jan

 

I remember when I was a child, my aunt would bring sweet potato souffle to Thanksgiving dinner each year. It scared me. It was orange. And, a sweet potato. Who eats sweet potatoes? So, it never went near my plate. It wasn’t until last year at Thanksgiving {after what 20 years?} that I actually tasted the sweet potato dish. Holy dessert! I had no idea it was sweet and tasty … like cheating and eating dessert while eating dinner! Ever since, it has been a staple on my holiday menu {ok. one Thanksgiving and one Christmas} but it will be a staple from now on! I made it for my family on Sunday for our “Second Christmas Dinner” and, in the mad dash to wrap up the meal, only got a few pictures … but I think you will get the idea! So, here we go:

 

Sweet Potato Souffle {Simple, Easy, Delicious}

{Serves Approx 6}

{Adapted from: Cooks.com}

 

You will need:

Two 16 oz cans of Sweet Potatoes (I only had one large can, and it worked just fine)

1 cup brown sugar

Approx 2/3 TBSP salt

1 tsp cinnamon

2 eggs beaten

1/2 cup butter

1 pkg of small marshmallows

 

And, here’s what you do:

Preheat oven to 350 degrees. Grease casserole dish with butter. Mix all ingredients until thoroughly mixed. Place half of mixture in dish. Place a layer of marshmallows on top. Top with the other half of the mixture. Bake for 30 minutes. Top with layer of marshmallows. Cook for an additional 10 minutes, or until marshmallow topping is lightly browned. Serve.

{Top of plate} Of course, I didn’t get a picture before it left the dish.

 

This truly is an easy, delicious, classic dish. I hope you enjoy & as always, if you make it – I’d love to hear all about it! Night Ya’ll. {for real this time}

Chocolate Chip Cheese Ball {Picture Tutorial}

11 Jan

 

Sweet. Chocolate. Cheesy. Goodness.

 

I had been waiting for an opportunity to make a Chocolate Chip Cheese Ball, and visiting my family and cooking them a ‘Second Christmas Dinner’ was just the opportunity! I made it early in the afternoon, chilled it, and served it while everyone was chatting and waiting around for me to emerge from the kitchen. And, it was perfect for me to make with my new mixer! Of course, I brought my camera with me … and had it in hand for a picture tutorial. So, here we go:

 

Chocolate Chip Cheese Ball

{Help yourself appetizer type dish. Serves plenty}

 

You will need:

One 8 oz package of cream cheese

1/2 cup butter softened

1/4 tsp vanilla

2 TBSP brown sugar

3/4 cup confectioners sugar

3/4 cup {or a bit more} mini chocolate chips

Graham Cracker sticks or pieces

 

And, here’s what you do:

1. With your wonderful mixer that Santa just brought you for Christmas, mix the softened {room temperature} cream cheese with the butter and vanilla.

2. Slowly add in the brown sugar and confectioners sugar.

3. Fold in the chocolate chips.

4. Mold into a ball by rolling mixture in saran wrap … or line a bowl with saran and smush the mixture in to take form of the bowl.

5. Chill for at least an hour before serving with Graham Cracker sticks or pieces.

 

Simple. Easy. Delicious. I could easily sit down and eat this whole thing by myself. You know the food is good when you serve something to a ‘chatty’ room and you hear the hush come across the house. The sound of satisfied, full mouths! As always, I’d love to hear all about it if you make it! Enjoy!

Pho: Beef Noodle Soup Recipe {Picture Tutorial}

7 Jan

 

It’s not getting any warmer over here. Frankly, I’m freezing. I’m a whimp when it comes to the cold. And, what more could I possibly want on such a cold night? A nice big bowl of soup! I’ve posted before about my Pho recipe, but tonight I had camera in hand and documented the whole thing for you! {so, if you don’t mind a recap} Here we go!

 

Pho: Beef Noodle Soup

{Serves approx 6 people}

 

Ingredients:

  • 6 oz packaged rice noodles or vermicelli
  • 2 tsp peanut oil
  • 4 medium green onion green and white divided and chopped
  • 1 medium jalapeño pepper, seeded and minced
  • 1 TBSP ginger root minced/grated
  • 6 oz thinly sliced beef (at least 6 oz, depending on how ‘meaty’ you want your soup) I found some beef at Publix that they call “sandwich beef” that looks like what you would want for a prime rib sandwich, and that worked well when I cut it into small pieces. You can also use fajita beef cut into small chunks too.
  • 7 cups beef broth (I use the cubes and have this ready ahead of time)
  • 2 TBSP soy sauce
  • 2 TBSP cilantro chopped
  • 1 tsp hot pepper sauce or to taste (I use Tabasco and I also add a few drops of Chili Oil – found on the ethnic aisle at the grocery store)

1. Begin by making the seven {7} cups of beef broth in a large soup pot. I use the Knorr cubes. While this is heating … cut the meat into tiny cubes, and season with salt, pepper, and garlic salt if you wish.

2. Heat oil in a fry pan. Add white part of the onion, ginger, and jalapeño and sauté for approx 1 minute.

3. Add the meat and sauté for another 3 minutes. You don’t want to cook the meat all the way, just brown it, because it will cook more once it is in the soup. By doing this, you make sure the meat will be tender.

4. Transfer these ingredients to the pot of broth and add soy sauce. Bring to a boil, then simmer for approx 10 minutes. While simmering, cut package of rice noodles in half.

5. Add rice noodles to pot and let simmer for another 3 minutes. Remove from heat. Add the cilantro, green onion, and hot pepper sauce {if you are using chili oil add that in addition to the hot pepper sauce} Serve and enjoy!

Oh.my.deliciousness

 

This really hit the spot tonight. With a kick of spice and a big bowl of warmth … this is exactly what I was looking for to warm me up! Hope you enjoy the tutorial. And, as always, if you make it – I’d love to hear all about it! Night Ya’ll!