8 pork chops
1/2 cup spicy mustard
1/2 cup packed brown sugar
1 box Stove Top stuffing
1 can corn, drained
1 cup water
Spray 9x13 baking dish with non stick spray. In a shallow bowl, mix brown sugar and mustard. One by one, coat each side of pork chops with mustard mixture. Top chops with any remaining mixture (you'll want every last bit of this stuff, trust me!) In a medium sized bowl, mix stuffing, corn, and water. Top pork chops with stuffing mixture. Bake at 350 for 40-45 minutes.
(Original recipe HERE; copied exactly from her site)
Monday, January 16, 2012
Saturday, January 14, 2012
Tyler Florence's Guacamole Recipe
4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper [or about 1/4 tsp of Paula Deen's house seasoning]
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. [Instead, I was able to easily peel my avocados, then dice them. I left the entire mix chunky.] Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
[I have left the original recipe intact but added my notes.]
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper [or about 1/4 tsp of Paula Deen's house seasoning]
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. [Instead, I was able to easily peel my avocados, then dice them. I left the entire mix chunky.] Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
[I have left the original recipe intact but added my notes.]
Sunday, January 8, 2012
Chicken Enchiladas
4 corn tortillas [or use whole wheat for more fiber]
1-1/2 c. shredded, cooked chicken
1/2 c. navy beans [or other white beans that your family won't notice]
1/2 c. corn
1 c. salsa [medium or hot, not mild]
1 c. plain low fat yogurt
1/2 c. low fat sour cream
1/2 c. reduced fat Jack cheese
Mix chicken, beans, and corn. In another bowl, mix the next three ingredients. Add half the salsa mixture to the chicken mixture, then fill the tortillas (heated according to package directions) with the chicken mixture. Place tortillas seam side down in sprayed 8"x8" baking pan. Pour the rest of the salsa mix on top. Sprinkle cheese on top. Cover with foil and bake at 350 degrees for 30 minutes.
Original recipe can be found HERE.
1-1/2 c. shredded, cooked chicken
1/2 c. navy beans [or other white beans that your family won't notice]
1/2 c. corn
1 c. salsa [medium or hot, not mild]
1 c. plain low fat yogurt
1/2 c. low fat sour cream
1/2 c. reduced fat Jack cheese
Mix chicken, beans, and corn. In another bowl, mix the next three ingredients. Add half the salsa mixture to the chicken mixture, then fill the tortillas (heated according to package directions) with the chicken mixture. Place tortillas seam side down in sprayed 8"x8" baking pan. Pour the rest of the salsa mix on top. Sprinkle cheese on top. Cover with foil and bake at 350 degrees for 30 minutes.
Original recipe can be found HERE.
Saturday, January 7, 2012
Crockpot Honey Mustard Chicken
whole cut up chicken (or equivalent chicken pieces), skinned
1/2 c. honey
1/4 c. mustard
1/2-1 tsp Paula Deen's house seasoning (or salt & pepper to taste)
Place chicken in crockpot. In small bowl, mix the remaining ingredients. Pour over chicken. Cook for 6-8 hours on low.
[Original recipe HERE]
1/2 c. honey
1/4 c. mustard
1/2-1 tsp Paula Deen's house seasoning (or salt & pepper to taste)
Place chicken in crockpot. In small bowl, mix the remaining ingredients. Pour over chicken. Cook for 6-8 hours on low.
[Original recipe HERE]
Monday, January 2, 2012
Cranberry Salsa
1 12 oz bag of fresh cranberries, no need to thaw (I used fresh, not frozen)
1 Granny Smith Apple, peeled, cored & chopped in eights
½ large red pepper
½ medium red onion
3/4 c sugar
1/3 c apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped, pickled jalapeno pepper (I used plain, not pickled)
1 tsp grated lime zest
Place cranberries, apple, pepper & onion in food processor; pulse till chopped; stir in remaining ingredients till blended. Cover and refrigerate.
Serve with favorite tortillas...the lime ones are good with this.
1 Granny Smith Apple, peeled, cored & chopped in eights
½ large red pepper
½ medium red onion
3/4 c sugar
1/3 c apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped, pickled jalapeno pepper (I used plain, not pickled)
1 tsp grated lime zest
Place cranberries, apple, pepper & onion in food processor; pulse till chopped; stir in remaining ingredients till blended. Cover and refrigerate.
Serve with favorite tortillas...the lime ones are good with this.
Thursday, December 29, 2011
Christmas 2009 Menu/Recipes
[Updated to include 2011 photos]
Hashbrown Casserole
1 bag shredded hasbrowns, thawed
½ small block Velveeta cheese
1 c. sour cream
3 scallions, finely chopped
3 Tbsp butter
1 can cream of chicken soup
Melt Velveeta and butter in microwave in 2 minute intervals until soft. Mix all ingredients together. Put in sprayed pan. Bake at 350 for 40 minutes. Serve.
Christmas Morning Strata
1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,
thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt
Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Makes 10-12 servings.
Christmas Morning French Toast Casserole
1 loaf French bread
6 eggs
3 c. milk
1/3-c sugar
1-2 Tbsp cinnamon
1 Tbsp vanilla extract [Use vanilla butter nut flavoring and a few dashes of nutmeg to taste like Grandmother's pound cake!]
Spray a 13x9-inch pan w/Pam. Tear the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375°F for 45 min. Dust w/powdered sugar. Serve w/syrup.
Fruit Salad
1 lime (juice and some zest)
1 can chopped pineapple
1 can sliced pears
grapes, kiwi, bananas, apples, etc. (seasonal fresh fruit)
poppy seeds
honey
To prepare sauce: Reserve 1/4 c. canned pineapple juice. Add 1 TBSP honey and the juice of ½ lime. Add 1 tsp. poppy seeds and lime zest. Pour over fruit salad.
Hashbrown Casserole
1 bag shredded hasbrowns, thawed
½ small block Velveeta cheese
1 c. sour cream
3 scallions, finely chopped
3 Tbsp butter
1 can cream of chicken soup
Melt Velveeta and butter in microwave in 2 minute intervals until soft. Mix all ingredients together. Put in sprayed pan. Bake at 350 for 40 minutes. Serve.
Christmas Morning Strata
1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,
thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt
Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Makes 10-12 servings.
Christmas Morning French Toast Casserole
1 loaf French bread
6 eggs
3 c. milk
1/3-c sugar
1-2 Tbsp cinnamon
1 Tbsp vanilla extract [Use vanilla butter nut flavoring and a few dashes of nutmeg to taste like Grandmother's pound cake!]
Spray a 13x9-inch pan w/Pam. Tear the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375°F for 45 min. Dust w/powdered sugar. Serve w/syrup.
Fruit Salad
1 lime (juice and some zest)
1 can chopped pineapple
1 can sliced pears
grapes, kiwi, bananas, apples, etc. (seasonal fresh fruit)
poppy seeds
honey
To prepare sauce: Reserve 1/4 c. canned pineapple juice. Add 1 TBSP honey and the juice of ½ lime. Add 1 tsp. poppy seeds and lime zest. Pour over fruit salad.
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