Tag Archives: easy recipes

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!

Perfect Pound Cake w/ Blueberry Syrup {Picture Tutorial}

17 Jan


I was so full and happy from my dinner last night, that I left out a few details that you might find amusing:

  • I burnt my thumb by grabbing the lid of the dutch oven out of pure excitement to see what my efforts {and dutch oven} had created. It’s fine now – but still a little tender. Thanks for asking.
  • I made garlic whipped potatoes in my new mixer. I love boiling them {Yukon gold} until almost all the water is out of the pot, and they fall to mush as soon as they land in the strainer. The mixer gives them such a good consistency, and the foodie bf was very excited about them.
  • I should have taken a picture of our plates after dinner. If I wouldn’t be so completely mortified, I’d tell you we licked them clean … {did I just say that out loud?}
  • I’m craving some leftovers and will probably want to cook this once a week for at least the next three months! Anyone wanna come over for dinner?!


Now, moving on to a more serious topic: Dessert. You probably know from my blogroll, that I follow the Pioneer Woman. {and want to get her cookbook} She posted yesterday about “The Perfect Pound Cake,” and let me tell you it is perfect! You can count this as my second “from scratch” cake … made with my new mixer of course. And, me being the domestic goddess in training that I am, I decided that the recipe needed a little addition: fresh blueberry syrup. Little did I know that pound cake and blueberry syrup is an “Alaskan thing” according to the Alaskan Foodie BF. So, not only was it utterly delicious, but brought the bf a bit of ‘home’…. go me! Success.


You need, need, need to make this cake! Trust me. And, since I know you are going to listen to me, here’s what you’ll do:


You will need:

3 Sticks of Butter {Room temperature/Softened} Hello Hips!

3 Cups of Sugar

5 Whole Eggs

1 TSP Butter Flavoring

2 TSP Lemon Flavoring

3 Cups All-Purpose Flour

1 Cup of Sprite or 7-up {I used Sprite}


And, here’s what you do:

Preheat oven to 325 degrees. Cream the butter in your mixer until fluffy. Add sugar {one cup at a time} mixing after each addition. Add eggs {one at a time} mixing after each addition. Add butter and lemon extracts, and mix well. Add flour {one cup at a time} mixing well after each addition. Add Sprite, then mix together until combined. Scrape sides of bowl and mix again. Pour into well greased Bundt pan {this is the only one I had} and bake for 1 hour – 1 hour and 10 minutes. Until the cake is no longer “jiggly.”


To make Blueberry Syrup

{Emeril recipe found online}

I combined 1 cup of fresh berries with 3/4 cup of sugar, 3/4 cup water, and 2 teaspoons of lemon juice. I brought the mixture to a boil and then simmered until it was the consistency I wanted. Probably about 15 minutes.


Prepare yourself now … this is going to make you hungry! … If you dont’ have the ingredients to make this cake right away, you may want to stop reading RIGHT NOW! … Be warned!


Ah’mazing. De’lish. I give you the Perfect Piece of Pound Cake


Its ok, you can exhale now. And, on that note… I think I’m going to go get a piece of cake! Hope you all run out and make this little baby. And, if you do – I’d love to hear how it goes! Enjoy!


17 Dec


I’m in love with an egg salad sandwich. I don’t have some fancy smancy recipe for egg salad. Just good ‘ol boiled eggs, mayo, salt and pepper. But, darn if it isn’t great. Reminds me of two things: 1. My mom’s house and 2. The Masters golf tournament {its a toss up between this and the pimento cheese}. The one thing that I do recommend though, is Dukes mayonnaise. There is something so “southern” about Dukes, it’s just a necessity…. Perhaps I will try to track down a recipe for the Masters sandwiches. I wonder how different it is from mine, since there are so many variations. Anyhow – Enjoy!

Quick Thai Fix …

16 Dec

You know, the Phad Thai packages from the ‘ethnic asile’ at the grocery store really aren’t that bad. For those of you who don’t know – Phad Thai is basically a Thai stir-fry dish made with rice noodles {that are gluten-free btw}, eggs, bean sprouts {look yuck, taste great}, chicken, shrimp, or tofu, and seasonings. You could buy the Phad Thai sauce and rice noodles separately – but these all-inclusive boxes work great. They look like this:

There isn’t much involved in cooking it. You basically get the noodles ready by letting them rest in some boiling water (removed from heat), scramble one egg and set to the side, cook some chicken/shrimp/tofu {I use fresh chicken cut into very small chunks}, add the rice noodles and sauce, saute for a bit … add the egg back in, add the bean sprouts … and Whala! Done. When you serve it, you can garnish it with some crushed peanuts and a wedge of lime. And, no – unlike most Thai dishes, these prepackaged dinners don’t really have too much spice to them – so they appeal to the masses.


Hope you take me up on the suggestion. Really simple and easy. Oh, but bean sprouts don’t last that long in the refrigerator – so don’t buy them too early! Enjoy! And, as always, let me know how it goes!

Chicken Broccoli Casserole and Bubba Burgers …

16 Dec

I hope you didn’t read the title to this post and think I was a complete nutcase {psh!} … No, I’m not suggesting you combine the two – I’m just feeling a little random today. Last night, I made Angus Beef Bubba Burgers. While you could probably buy some ground beef and make cheeseburgers for 10 for the price of a box of these pre-made patties, they are just plain good. The ol’ George Foreman works wonders … slap some cheese on ’em and you’re good to go. I did peel and cut some Yukon Gold Potatoes and fried them {home fries=heaven}, added a little sea salt and they turned out delish! It all came together for a fairly simple, yet fantastic {fatty} dinner. Go me!


Tonight, I’m feeling like a casserole – mostly because I don’t feel like cooking. {Shocking} On days like that, Chicken and Broccoli Casserole to the rescue. So, here we go:

Chicken & Broccoli Casserole

{taken some time ago from cooks.com, sorry i don’t have the link anymore}

Based on approx 4-6 servings

You will need:

4 TBSPs of Butter

1/3 Cup of Flour

1 TSP of Salt

1/8 TSP of Pepper

1/8 TSP of Garlic Powder

1 Cup of Chicken Broth

1 1/2 Cup of Milk

1 Bag of Instant Rice (you know, ‘Boil a Bag’)

2 Cups of Chicken (I use more than this, and by the Tyson frozen Roasted Chicken that comes in cubes)

1/4 Cup of Shredded Cheddar Cheese (I also use more cheese than is called for)

3/4 Cup of Frozen Broccoli (I use the small florets, and also use more than is called for)

Bread Crumbs for Topping

To Make:

Preheat oven to 350 degrees. Start the rice. In a fairly large saucepan, melt the butter over low heat. In a separate bowl, combine the flower, salt, pepper,and garlic and slowly add to the melted butter. Mix over low heat until mixture is paste like and bubbly. Add the chicken broth and milk – whisk/stir constantly over low to medium heat until thick and smooth. Let boil (still stirring constantly) for about 1 minute. Add remaining ingredients (chicken, cheese, rice, and broccoli). I tend to use more of these ingredients than called for, because I like a thick and chunky casserole. Pour into casserole pan and top with thin layer of bread crumbs. Place in oven at 350 for approx 40 – 45 minutes, or until bread crumbs start to brown around edges of pan. Let sit 5-10 minutes before serving to thicken. Whala!


Mmmm… sounds delish to me! I will try to take a picture for you guys! {preferably before it turns into leftovers sitting in Tupperware for 2 days} I hope you enjoy. This is another one of those meals that is perfect comfort food, especially when you don’t feel like whipping up a gourmet meal! And, as always, if you make it – I’d love to hear!

Shrimp and Avocado Salad

15 Dec

Just a quick recipe for one of my favorite salads. With shrimp, it can be used as a whole meal if you aren’t in the mood for a heavy, meat and potatoes dinner. Without the shrimp, it is great as a side salad! {I usually pair i with a Mexican dish, but it would probably ‘go’ with a lot of things} And, like most of the things I cook – it’s easy!

Shrimp & Avocado Salad

[approx 2 servings]

You will need:

  • 2 avocados
  • 1/4 a small Onion
  • 1 Tomato (eww, I hate them – but you might love them)
  • Fresh Lemon Juice
  • Fresh Parsley
  • 2-3 Cloves of Garlic
  • Shrimp (I use 4-5 per serving)
  • Olive Oil

To make:

To get the shrimp ready, I peel them and saute them in some butter and garlic until pink. Set them to the side and let them cool.

Peel the avocados and dice into small chunks. Put into mixing bowl. Mince the garlic and add to bowl. Finely chop the onion and add a bit to the bowl (I don’t use the whole 1/4 of the onion, I add to taste). If you are adding tomatoes, dice them and add them to the bowl. For the “dressing” you will add 1 TBSP of Olive Oil for every 2 TBSP’s of Lemon Juice (I usually do this twice). Chop up the parsley and add to bowl (This is also to taste, I usually use between 1-2 TBSP’s if I had to guess).  Add the shrimp and mix everything together gently. It’s now ready to serve.

That pretty much sums it up. I don’t have a picture of this one yet… I will have to remember to take one and post it the next time I make this salad. Everything about this salad can be done without measuring. Once you get comfortable with the ingredients and how you want the texture to be, you can wing it! I hope you love it & as always, if you make it – let me hear how it goes!

Taco Soup: Comfort on a Cold Night

10 Dec

If you ask me, nothing is better than some good ‘ole comfort food on a cold night. I think any Southern girl would agree, a drop below 60 degrees and I’m ready for some pajama pants, warm fuzzy socks, a comforter, and a big bowl of soup! And, that is just what I did tonight.


As you will learn from my posts, I’m certainly no cook. I would venture to say that I’ve only come out of my cooking shell in the last 2 years. Generally speaking, my abilities 2 years ago consisted of:  1. hot dogs 2. macaroni and 3. anything involving a microwave. Today, even my hot dog abilities are starting to improve {chili cheese dogs anyone?} … I’m much more adventurous and attempt recipes that weren’t even in my vocab last year! This recipe however, is a PIECE OF CAKE! You couldn’t ask for a better quick-easy-smells good-recipe if you tried!

Easy Taco Soup {Don’t let the title deceive you – it tastes DELISH!}

You will need:

  • 1 – 1 1/2 pounds of lean ground beef
  • 1 small onion
  • 1 can of yellow corn
  • 1 can of black beans
  • 1 medium size jar of Picante sauce. (I like the HOT!)
  • 2 cans of chicken broth
  • sour cream
  • shredded cheddar cheese
  • nacho chips (I really like the Tostitos Organic Yellow Corn Chips – They’re thicker and stay crunchy in the soup longer)

You won’t believe how simple: Chop up the onion and add it to the meat as you brown it. Once it’s ready – combine it with the chicken broth, the corn (DON’T drain the corn or the beans – I know it feels weird, but its ok), the beans and the Picante sauce. Basically – throw it all in a pot – easy smeasy! Let it cook for about 30 minutes to an hour. When you are ready to serve – add a dollop of sour cream, some shredded cheese, and some crumbled nacho chips to each serving! Whala. Taco Soup. {Thanks mom for the recipe}

This picture is while it is still in the pot, and doesn’t have the sour cream, cheese, or chips in it yet! Taco Soup got rave reviews at my house tonight and really hit the spot on this cold night. Hope you enjoy it as much as I did … Let me know, I’d love to hear from you!