Monday, September 26, 2016

Marinated Grilled Pork Chops:

My family didn't eat a ton of pork when I was growing up (apart from occasionally ham, or sausage), and now I really just don't care for it in just about any way, shape or form...ham, bacon, sausage, pork thank you (does turkey sausage count? because I totally love that!).
I could live my whole life without pork, and probably never miss it one time.
But I could quite easily be pursuaded to eat a pork chop now, if they were made like this.
The marinade is a little interesting, but it made the very best pork chops I have ever had in my life!!
One of the keys is to let it marinade as long as possible, and not to over-cook it.
My whole family absolutely loved these! I hope you give it a try!

3/4 cup soy sauce
1/4 cup + 2 tablespoons Chili Sauce
1/4 cup + 2 tablespoons honey
3 tablespoons canola oil
3 tablespoons finely chopped onion
1 & 1/2 teaspoons curry powder
2 lbs. boneless pork chops (roughly 8-10 chops)

Place the pork chops in a gallon zip-lock bag; set aside.
Place remaining ingredients in a small bowl, and whisk until well combined.
Add the sauce to the bag, and seal tightly, getting out as much air as possible.
Gently shake and squeeze the bag to make sure the meat is thoroughly covered.
Refrigerate at least 2 hours, but the longer the better. 
Remove the pork chops from the bag, and discard the marinade. Grill over medium heat for 6-8 minutes on each side, or until meat thermometer reads 145 degrees F. Place on a serving plate, and allow to rest for 5-10 minutes before serving.

Monday, September 19, 2016

Roasted Garden Veggies:

I'm pretty much convinced that roasted veggies are
And they're super easy. And very versatile.
We always have way more yellow squash in our garden than 10 families could eat, and it gets old after a while. When you feel like you don't have anything to loose, why not try something new?! At least that's how I was feeling, so I just threw them in a pan and put them in the oven.
Turns out that was a good choice!
It ended up being super easy, and really delicious! 
So I wanted to document it for future reference, really, and also share it with everyone else!
Hope you give it a try!!

2 medium yellow squash
2 green bell peppers
2 medium onions
2-3 tablespoons olive oil
1-2 teaspoons season salt (more or less, depending on your tastes)

Line a baking sheet with foil; set aside.
Cut the squash in half. Using a spoon, scrape out all the seeds and discard.
Cut into 1 inch pieces.
Cut the pepper in half and pull out all the pale colored ribs and rinse out the seeds.
Cut the pepper into 1 inch pieces.
Cut the onion into 1 inch pieces
Place all the veggies on the baking sheet. 
Drizzle with olive oil. 
Using a spoon or just your hands, toss lightly to evenly coat everything with the oil.
Sprinkle with season salt and mix lightly.
Make sure all the veggies are spread out evenly. 
Place under the broiler (3-4 inches away). 
Broil for 5 minutes. Stir. Repeat at least 3 times 
(for a total of 15 minutes) 
or until veggies are fork tender, and some pieces are starting to look charred.

Monday, September 12, 2016

Cheesy Garlic Baby Potatoes:

A friend of mine just recently introduced me to the world of baby potatoes.
Don't get me wrong, I already knew they dad digs them up out of the garden every year!
I just didn't know that they could be bought in a bag at the grocery store!
(it takes surprisingly precious little to excite me, in case you didn't notice!)

Anyway, so we bought a bag of those cute little things (and as a side note, it was super cute, because they were red and yellow potatoes mixed together, which just adds to the awesomeness)!
Then I came across a recipe similar to this, and I didn't know how it could possibly go wrong: little baby potatoes, butter, garlic and cheese.
I know, right?!!?!!!

And they were awesome! Everyone enjoyed them! 
And get ready for this........
.........they were so cute!!!!
It might seem a tad complicated, but they are really super easy, and I mean, for a side dish, what entree does this not go with?!
I hope you try them out!!!

(P.S. Just a little FYI: we got our bag of baby potatoes at Sam's Club.)

2 & 1/2 lbs. baby potatoes
6 tablespoons butter
1 tablespoon mince garlic
1 tablespoon dried parsley
Shredded cheese (anything that melts really nice, stringy and creamy. I used mozzarella)

Place potatoes in a large pan of boiling water. 
Cook for about 15 minutes, or until almost done. 
Remove from the pan with a slotted spoon and place on a dish towel to dry 
(they'll dry almost immediately.) 
Place the dried potatoes on a foil lined baking sheet. 
Bake at 400 degrees for 10 minutes.
Meanwhile, melt the butter and garlic in a small sauce pan over medium heat, and simmer while the potatoes bake, stirring often. 
. Using the back of a fork, gently press on each potato, to slightly smash it 
(basically you're just wanting to break the skins, but that's hard to do without smashing the whole potato at least a little bit!).
Spoon/drizzle the garlic butter over all of the potatoes. 
Sprinkle the cheese over everything.
Sprinkle with parsley. 
Bake at 400 for 10-15 minutes or until cheesy is melted and bubbly 
and starting to get a little golden brown.

Monday, July 25, 2016

{Honey Baked Chicken}

I will work at getting a much, much better picture of this chicken recipe for you,
because this one is not doing it ANY amount of justice whatsoever.
Super moist and tender on the inside, and ever-so-slightly crispy on the outside,
this chicken is super yummy!!! And so easy to make!
The combination of ingredients had me a tad skeptical at first,
but after making it the first time, I was hooked!
I don't know how to explain the flavor, other than that it would go with virtually a main dish with any kind of side dish, or in a salad, etc.
It's good straight from the oven or leftover cold.
I have only made it with bone-in chicken.
I'm sure it would still be good with chicken breasts, but keep in mind that a piece of chicken that has a bone in it, will be much more moist.
I hope you give it a try!!

1/3 cup butter, melted
1/3 cup honey
2 tablespoons mustard
1/2 teaspoon salt
6-8 chicken legs or thighs*

Arrange chicken pieces in a foil lined baking dish.
Combine the butter, honey, mustard and salt in a small bowl, and whisk until well combined.
Pour over chicken.
Bake at 350 degrees for 1 hour and 15 minutes until chicken is lightly browned, basting every 15 minutes.

Monday, July 11, 2016

{Cheesy Potato Casserole}

Okay so, when I posted HERE about being a little sporadic with posting in the next couple of months, I was SO not meaning that that would take affect immediately,
 and that I would drop off the planet, and not post for a month+ at a time!
But things got busy, plus my computer was virtually, completely un-usable. :(
For the safety of any important things that I wanted saved from it, I couldn't even turn it on!
So between that, wedding planning, working, a couple of trips, and just every day we are, like 7 weeks after my last post! Wish I could say I'm organized and ready to go again, but yeah, that's not happening! At least for a couple more months, anyways!!
In the meantime, I hope you will keep checking back in with me!

Anyways, I have actually been cooking some during all of this time.
This recipe is not a new one, but it's one that my entire family absolutely devours.
A friend at our church makes it a lot for potlucks and she shared the recipe with us,
so thanks so much, Mrs. Cathy!!!
It couldn't be easier to make, and it's just good!
I don't have a picture of the finished product, because it never lasts long enough for that, but trust me, it's amazing!! Coming from a dinner table few of fairly picky eaters, when everyone loves something, you know it's a winner!!!
I hope you try it out!!

1 (2 lb.) package frozen, shredded Hashbrown potatoes
1 (16 oz) container Sour Cream
2 cups shredded, cheddar cheese
4 tablespoons butter, melted
dash of salt and pepper

Combine all ingredients except potatoes in a large bowl, and mix well.
Add potatoes and mix until well combined.
Pour into a greased, 9x13-inch baking dish, and spread evenly.
Bake at 350 degrees for 1 hour.

-It works best to use the hashbrowns while they are still just makes it easier to mix up for some reason!
-I like to mix this up the day before, cover and refrigerate until I'm ready to bake it.
Gets all the mess out of the way!

Monday, May 23, 2016

{Lemon Blossoms}

In case you don't know, I love all things lemon! It's on an equal level with Peanut Butter, for me. Which means it's at the very top of my list!
So I'm wondering how on earth I went 20+ years without ever once having these little lemon gems. I had never even heard of them.
Luckily, my boyfriend made them over Thanksgiving, so I could try them (yes, I know he's a keeper).
Oh my goodness, they were so good! You really must try them!
Super fast and easy to make, perfect lemon flavor......mmmmm!
I know this, because I just made them yesterday, and I'm eating one right now!
You should do the same!

1 pkg. Yellow Cake Mix
1 (3.5 oz) package instant Lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups powder sugar
1/3 cup lemon juice
2 tablespoons water

Combine cake mix, pudding mix, eggs and oil in a mixing bowl.
Beat with an electric mixer for 2 minutes. Batter will be thick and sticky!
Spray mini-muffin tins with cooking spray. Fill each cup half full.
Bake at 350 degrees for 12 minutes.
Gently run a table knife around the edges to loosen, and turn out onto a clean dish towel.
Combine glaze ingredients and mix with a spoon or whisk until smooth, If it's too thick, add more water, one teaspoon at a time, until you reach desired consistency.
Place a cooling rack on a cookie sheet or over a piece of wax paper. 
While the cupcakes are still warm, dip them in the glaze, covering the whole thing. Allow excess to drip off. Place on the cooling rack, Let stand for 1 hour, or until glaze is set.
Store in an airtight container.

Monday, April 25, 2016

Live G-Free Products:

We are pretty big fans of the Aldi grocery store!
They have great prices on great food, including amazing produce.
The stores are located all over the country, and more and more are opening up!

They have recently released a line of gluten-free products, and I just want to tell everyone how amazing they are!
I have not had a chance to try everything they offer, but I also have yet to try something that I didn't like. It's very high quality, and very reasonably priced!

Probably their top product for us, is their sandwich bread.
It's amazing! Super soft and just really, really good!
The tortilla wraps are also great, and I have a few recipes that include those wraps, coming out very soon!
Their pasta, crackers, granola cereal, granola bars, and cake mixes are all things that we have tried and loved!
They have some frozen chicken nuggets that we are anxious to try, and we also just got some other flavors of crackers that we are excited to test taste!!

I am not being reimbursed for this post in any way. I just love their products, and wanted to share them with you!
If you try anything out, please let me know what you think!

Click HERE to find the store nearest you!

Monday, April 18, 2016

Chicken Chili:

My Fiance's (ah! I still can't believe I'm saying that!)
sister made this for dinner the day we got engaged.
I was not necessarily thinking completely clearly that day, because I was (and still am) in shock, 
but I definitely remember how good this was!
It smelled so amazing while it was cooking, and tasted even better!
My mom and dad couldn't get enough of it either! And my mom is not crazy about this type of thing, but she loved it! It was pretty much addicting!!
I don't know how to describe's like chili, but could also be a dip, really, and it's just plain good!! So eat it with a chip or with a fork, it doesn't matter!
Rina was super kind and shared the recipe with me! 
Mine did not taste as good as hers, but it was still good, and I really hope you try it out!!
There is no way to take a picture of this and make it look good, much less as fabulous as it actually is! But please take my word for's good!!

2 chicken breasts
1 can Rotel (tomatoes and green chilies), not drained
1 cup frozen corn
1 can black beans, drained and rinsed
1 pkg. ranch dressing mix
1 & 1/2 tablespoons taco seasoning
1 (8 oz) pkg. cream cheese
Tortilla chips

Place the chicken in the bottom of a slowcooker.
Top with Rotel, corn, beans, ranch mix, and taco seasoning.
Stir gently to combine.
Top with cream cheese.
Cover and cook on low for 6-8 hours, stirring once or twice to blend the cheese.
Shred the chicken before serving.
Serve with tortilla chips!

-If this recipe is tripled, it will fill a 5-quart crock pot.
-If desired, you can use 1 tablespoon cumin, 1 teaspoon chili powder, and 1 teaspoon onion powder in place of the taco seasoning. Feel free to play around with the seasonings to your taste!

Wednesday, April 13, 2016

Oh my goodness!!!!

So, I have some very exciting news to share............

Yep!! That's right!!
I'm engaged!!

I have had the best year of my life getting to know this awesome, wonderful man, seeing how God has brought us together, and now we're planning our future together!
We are very, super excited and in the process of planning our wedding for later this year!

I said all that for two reasons:
#1 because I just want to tell everyone, basically!!!!
#2 because I will do my best to keep right on blogging as usual. 
But in the event that things get a little quiet around here for any amount of time, 
I'm just a little pre-occupied at the moment!
So please bare with me as I adjust to this new phase of my life!

Monday, April 11, 2016

Quick and Easy Garlic Toast:

I love Garlic Bread....the smell, taste, everything about it just screams comfort food to me!
This recipe is awesome, because you can make it ahead of time, and pull it out of the freezer whenever you need it! You can make this entire batch, you can cut it in half to make a smaller amount...whatever you want!
But I hope you give it a try!!

2 sticks butter, room temperature
2 teaspoons dried parsley
1 tablespoon garlic powder
dash of salt
1/4 teaspoon pepper
1/4 cup parmesan cheese, optional
Slices of bread

In a small bowl, mix together butter, parsley, garlic powder, salt and pepper, and Parmesan cheese, if desired.
I use roughly one teaspoon of the mixture per slice of bread.
Spread evenly, and place slices, butter side up, on a baking sheet.

To freeze:
Place baking sheet in the freezer for 30-60 minutes, or until butter is firm. 
Place bread in an airtight container or zip-lock bad and keep frozen until ready to use.

To Bake:
Lay frozen slices, butter side up on a baking sheet.
Bake at 375 degrees for 5-6 minutes, or until light golden brown and edges of the bread are lightly toasted (if baking unfrozen slices, you may need bake 1-2 minutes less)