Friday, February 26, 2010

BBQ Pork Chops

Of all the recent pork chop variations in the past few weeks, this one has been my favorite. It's super easy and could be made in the crock pot or oven depending on how far in advance you are planning. I didn't measure the ingredients, so these are estimations.

Pork chops
Cola (I used diet)
BBQ sauce
  • Crock-Pot Put in meat and cover with 1 cup cola and 1 cup BBQ sauce. Cook for 6 hours on low.
  • Oven Put meat in baking dish. Cover with about 1/4 cup cola and 1/4 cup BBQ sauce. Cook at 350* for about 35 minutes or until meat is done.

Blueberry Bars

I saw this recipe on a blog that I follow. I made them the other day when company came over...They are AMAZING! I forgot to take a picture of mine, but if you follow the link, there is a picture on the blog.
I was a little surprised when I tasted them as they were called Blueberry Blondies...I was expecting a caramely/brownie type treat, but in actuality they were more like lemon bars topped with blueberries. Either way, I would definitely make them again.

Tuesday, February 23, 2010

Egg Roll-ups

I'm still trying to eat healthy, even though last week didn't end so well during the time I helped my sister move. I saw a this recipe in one of Rachel Ray's cookbooks and had to try it, but I didn't exactly have all the ingredients. The cookbook suggests other filling choices such as smoked salmon and dill, chopped cooked chorizo and cheddar, or deli turkey with swiss and mustard.

1 serving
1/2 Tbl oil (I used canola)
1 egg, vigorously beaten
3 Tbl shredded sharp Cheddar
1 Tbl salsa
  • Preheat 8-9 inch skillet over Med-Low heat with the oil.
  • Add a little salt and pepper to vigorously beaten egg.
  • Add egg to pan.
  • Shake pan to spread egg to cover bottom of pan. Don't stir!
  • Cover with a piece of foil and cook 1 minute.
  • Remove foil, sprinkle with cheese. Return foil and cook 1-2 more minutes until egg is set and cheese is melted.
  • Shake pan to loosen egg. Tilt and shake egg onto your plate.
  • Spread salsa across egg.
  • Roll as tightly as possible, careful not to tear the egg.

Egg on FoodistaEgg

    Tuesday, February 16, 2010

    Scarborough Pork

    "...Parsley, sage, rosemary, and thyme..."  Well, if you like that combination of herbs, you will like this stuffed pork dish. Stuffing the butterflied pork infuses the flavor. I think I might leave out the sage the next time I make this one, but overall I enjoyed it. I used all dried herbs, but if you want to use fresh double the amounts.

    1 Tbl dried parsley
    2 1/4 tsp sage
    2 1/4 tsp thyme
    1 1/2 tsp rosemary
    3 cloves minced garlic
    3 Tbl canola oil
    2 tsp spicy brown mustard
    1/4 tsp salt
    1/4 tsp pepper
    Pork Loin:
    1 boneless center loin pork roast (I used 4 1/2 inch thick pork chops)
    3/4 tsp salt
    1/2 tsp pepper
    1 Tbl oil
    • Make filling and set aside.
    • Preheat oven to 350*
    • Butterfly the pork. Sprinkle the top side with half the salt and pepper. Spread filling evenly.
    • Roll the loin to wrap the filling and use toothpicks to hold in place. 
    • Rub the pork with oil and sprinkle with remaining salt and pepper. 
    • Place in roasting pan. For loin pork roast- 1 hour, for pork chops-30 minutes

    White Bean Chicken Chili

    I don't know about you, but I'm sick of winter! We haven't seen the ground in about 4 weeks because of all the snow. This soup is perfect on a cold winter day.

    2 cans chicken broth
    onion powder
    2 cloves minced garlic
    2 cups cubed cooked chicken
    2 cans great northern beans, rinsed and drained
    1/4 cup finely chopped celery
    1 Tbl parsley
    1/2 tsp ground cumin
    salt, to taste
    pepper, to taste
    optional toppings: sour cream, green chilies, jalapeno peppers, shredded mozzarella
    • Put all ingredients into pot and bring to boil
    • Reduce to simmer 10 minutes
    • Spoon into bowl and add toppings


    With this healthy eating idea I had, we have been eating a lot of eggs for breakfast this week. Better than french toast and pancakes I guess.
    My grandpa ("Paw" as we call him) always made omelets when I spent the night at his house as a kid. He has a special sauce that makes his omelettes different from all others---Soy Sauce. I know, my husband thought it was weird at first too, but now he's convinced. Try it, you'll like it!

    2 eggs
    splash of milk
    shredded cheese
    filling ideas: bacon, sausage, ham, mushrooms, bell peppers, hash browns (yes, it's good!), onions, etc
    • Whisk eggs and milk together until smooth
    • Pour into a small, oiled skillet over Medium heat
    • When egg is pretty well set, flip over the egg (tricky! This is where my omelets start looking ugly)
    • Place cheese and filling on half of the omelet
    • Fold the unfilled side of the omelet over and slide onto a plate. Top with soy sauce.

    Egg on FoodistaEgg

      Breakfast Scramble

      Another easy breakfast that doesn't require a lot of time...or skill.

      For 2...
      4 eggs
      splash milk
      2 slices turkey bacon
      shredded cheddar
      • Crack eggs into a small bowl and whisk with a splash of milk, salt, and pepper until smooth.
      • Pour into a skillet over Medium heat. Scramble as the eggs are cooking
      • While eggs are cooking, cook bacon in microwave (or in another skillet)
      • Add cheese and crumbled bacon to eggs

      Egg on FoodistaEgg

        Sunday, February 14, 2010

        Chicken Capri

        This is a dish that tastes like it took all day, but it's really simple to make and absolutely wonderful!

        1 cup red-fat ricotta cheese
        1/2 tsp dried oregano
        1/4 tsp salt
        1/4 tsp pepper
        4 chicken breast
        1/2 tsp garlic powder
        2 Tbl canola oil
        1 can diced tomatoes
        shredded mozzarella cheese
        • Combine ricotta, oregano, salt, and pepper.
        • Sprinkle both sides of chicken with garlic powder.
        • Heat oil in skillet over medium-high. 
        • Add chicken and cook 12 minutes per side.
        • Place chicken in baking dish
        • Spoon ricotta mixture and tomatoes on top of each piece of chicken. Top with mozzarella.
        • Bake for 20 minutes or until chicken is done

        Simple Vinaigrette Dressing

        I am trying to eat healthier, so naturally I had to eat all the unhealthy foods in our house last week...My friend called it "Fat Week" like Fat Tuesday, but it took about a week! So, I decided we should eat a salad or some type of vegetable before each meal so we can fill up on that. I had a good Valentine's Day dinner planned with a salad a special chicken dish (which I will post next) and realized we didn't have salad dressing! I found a recipe one of my many cookbooks, but I only had a couple of the ingredients. So, I used it as a base and made my own and it tasted pretty good!
        Makes about 1 1/2 cups

        1/2 cup red wine vinegar
        1/2 cup canola oil (Olive oil would probably be better, but I didn't have it)
        1 Tbl dried basil
        1 Tbl dried marjoram
        1 Tbl dried oregano
        1 tsp spicy brown mustard
        ground black pepper
        • Mix all ingredients in airtight jar
        • Shake vigorously
        • Refrigerate for up to a week

        Friday, February 12, 2010

        Sour Cream Cookies

        Being the penny pincher that I am, I hate wasting food. I go out of my way to find recipes to make just to use up that last of the half and half or other ingredient that I don't normally have on hand. Today, we had a little bit of sour cream left in the refrigerator and we just happened to be going to a friends to watch the opening ceremony for the Winter Olympics. I would normally just make some sort of dip, but someone already called bring chips and salsa so I had to be creative.
        I have this box of recipes that mom copied down for me. The recipes are all family recipes and this one comes from my Mommaw. I love old recipes because they are so thrifty and interesting.
        These cookies, as weird as they sound, are really good. They are almost cake like in texture and taste a little bit like plain butter cookies.

        1/4 c butter
        1 c sugar
        1/4 c sour cream
        1 egg
        1 tsp vanilla
        1/4 tsp nutmeg
        2 c flour
        1/2 tsp baking soda
        • Cream butter and sugar.
        • Add sour cream. Beat 1 minute.
        • Add other ingredients and mix lightly
        • Drop from spoon. 
        • Bake 10 minutes at 350*

        Sweet & Spicy Pork Chops

        We found pork tenderloin on sale last week, so stay tuned for lots of pork chop recipes. We always have the butcher cut the loins into chops since there is normally just the two of us eating dinner. This recipe is full of flavor and it's not too sweet, not too spicy. It does have a lot of ingredients, but it's fairly simple to make. Most of the ingredients are things we usually have on hand.

        1/2 tsp cumin
        1/2 tsp cinnamon
        1/2 tsp salt
        1/4 tsp pepper
        1/4 tsp allspice
        1/8 tsp garlic powder
        1/8 tsp chili powder
        1 lb pork chops or tenderloin
        2 Tbl honey
        1 Tbl minced garlic
        1 1/2 tsp Tabasco sauce (or hot pepper sauce)
        • Preheat oven to 350*. Spray baking dish with cooking spray
        • In small bowl, combine cumin, cinnamon, salt, pepper, allspice, garlic powder, and chili powder. Rub pork with oil. Then, rub evenly with spice mixture until coated. Cover loosely with plastic wrap and refrigerate 15 minutes.
        • In a small bowl, combine honey, garlic, and Tabasco. Whisk to mix.
        • Coat skillet with cooking spray. Place pork in pan. Cook 1 minute per side or until browned. 
        • Transfer to baking dish. Use basting brush to apply honey mixture.
        • Roast in oven for 10 minutes (for chops) and 16-18 minutes (for tenderloin) until juices are clear.

        Thursday, February 11, 2010

        Enchilada Chicken

        I think Mexican is our favorite type of food, but sometimes what we make at home doesn't come close to being as good as what we can get at a restaurant. This enchilada chicken tastes great, super easy, and it's healthier than what you might order at a restaurant. You won't even notice the lack of tortillas!
        Sometimes, to use the leftovers, I take a tortilla and make a wrap out of the chicken for a quick lunch on the go.

        4 chicken breasts or thighs
        2 tsp Mexican or Southwest seasoning (I used Mrs. Dash Fiesta Lime)
        Cooking spray (Canola oil in spray bottle)
        1/4 to 1/3 cup enchilada sauce
        Shredded Cheddar
        • Preheat oven to 350*
        • Season each chicken breast with seasoning
        • Place skillet over high heat. When hot, mist with cooking spray and add chicken. 
        • Cook 1-2 minutes per side, until just golden on the outside.
        • Remove from pan and put in baking dish.
        • Top each piece of chicken with enchilada sauce and cheese
        • Bake 4-6 minutes or until chicken is no longer pink and cheese is melted.

        Tuesday, February 9, 2010

        Potatoes AuGratin

        A simple classic recipe taken from one of my favorite cookbooks (The Good Housekeeping Illustrated Cookbook (1980)
        These are not the AuGratin potatoes like the box you buy at the grocery. They taste more like  fried potatoes (only baked) with some cheese on top. Delicious!

        3 Tbl butter, margarine, or oil
        5-6 potatoes, peeled & thinly sliced
        1 1/2 tsp salt (more or less to taste)
        1 cup shredded cheddar cheese
        1/2 cup bread crumbs (I used crumbled corn flakes)
        • Preheat oven to 425*. In 12x8 baking dish, melt butter. 
        • Remove from oven. 
        • Add potatoes and salt. Toss together and arrange potatoes in an even layer.
        • Sprinkle with cheese and bread crumbs. 
        • Cover with foil. 
        • Bake 20 minutes.
        • Remove foil and bake 15 more minutes until potatoes are tender.

        Friday, February 5, 2010

        Bowtie Pasta with Creamy Parmesan Sauce

        One of our favorite restaurants (The Anvil Inn-now closed) had a dish similar to this, but they used tortellini instead of bowtie pasta. I searched the Internet for recipes that included "prosciutto and mushrooms in a rich parmesan sauce" to no avail. So I combined a couple of different recipes to get this one. This is something you probably want to make for company. It costs about $5-7 (depending on meats-see recipe) for 6 servings, so it's more than I usually spend on a dinner for just the two of us. Like most pasta dishes, it's even better the next day when you eat the leftovers!

        1 box bowtie pasta (or penne)
        2 1/4 cup half & half (could use heavy cream if desired)
        1/4 tsp instant chicken bouillon (or 1/4 cube-crumbled)
        3/4 c parmesan cheese
        1/2 Tbl cornstarch
        2 Tbl butter
        1/4 c prosciutto, chopped (could use bacon, turkey bacon, or chicken)
        1 Tbl garlic, minced (more if you like)
        1/2 cup sliced mushrooms (I used baby portabella)
        1/2 Tbl parsley
        • Boil pasta according to package directions
        • Bring 2 cups of half & half to simmer
        • Whisk in bouillon and cheese
        • Dissolve cornstarch in 2Tbl water- Whisk into mixture.
        • Cook 2 minutes. Remove from heat.
        • Melt butter in skillet
        • Stir in meat, garlic, and mushrooms. 
        • Saute 3 minutes
        • Mix sauce, pasta, and meat.
        • Add 1/4 cup half & half and parsley

        Linked to

          Tuesday, February 2, 2010

          Better than Pound Cake

          This is so good, but it's good that we only have it once a year (my husband's birthday) because it isn't exactly healthy...maybe that is why it's called pound cake.

          1 cup butter-softened
          1/2 cup margarine-softened
          3 cup sugar
          5 eggs-room temp
          3 cup flour
          1 tsp baking powder
          1 cup milk-room temp
          1 1/2 tsp vanilla
          3 Tbl brown sugar
          2 tsp cinnamon
          • Cream butters-gradually add sugar, beating until light and fluffy
          • Add eggs one at a time.
          • Combine flour and baking powder. Add to creamed mixture alternately with milk.
          • Stir in vanilla.
          • Pour half of the batter into greased 10" tube pan (or 2 9x5 loaf pans). Add layer of brown sugar/cinnamon (This is what makes it better than pound cake!). Add the rest of batter on top.
          • Bake @ 350* for 1 hour 15 minutes until toothpick comes out clean

          Who's Pie? Nacho Pie!

          This is what my husband picks for his birthday dinner! We both love it and it's super easy to make.

          1 lb ground turkey (or beef)
          onion powder
          1 can (8oz) tomato sauce
          1 pkt taco seasoning
          1 tube crescent rolls
          1 1/2 cup crushed doritos (or store brand)
          1 cup sour cream
          1 cup shredded cheese
          • Cook meat and onion powder until no longer pink. Stir in tomato sauce and taco seasoning. Bring to boil. Reduce heat, simmer uncovered for 5 minutes.
          • Meanwhile, separate crescent roll dough into 8 triangles. Place in a greased 9 inch pie plate with points toward center. Press into the bottom and up the sides to form a crust. Seal perforations.
          • Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.
          • Bake @ 350* for 20 minutes or until cheese is melted and crust is golden brown. Let stand 5 minutes before serving.

          Garlic and Soy Pork Chops

          The original recipe was in the South Beach Diet cookbook, but I did alter it a little to make it a penny-pinching favorite. I always buy meat on sale. This time I bought a center cut pork loin and had the butcher slice it into chops for me. It's usually cheaper to do it that way rather than buying it already sliced.

          4 boneless pork chops
          1 Tbl soy sauce
          2 tsp minced garlic
          1/2 tsp paprika
          1/2 tsp salt
          1/4 tsp pepper
          • Sprinkle chops with the rest of the ingredients.
          • Cover and refrigerate at least 20 minutes.
          • Coat grill rack or broiler pan with oil. Preheat
          • Cook chops for 10-12 minutes, turning half way through, until juices run clear.

          Special Note

          For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
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