These came out great! Found three 1" thick pork chops at a local grocery store for $2. Here's the marinade:
3 1" pork chops
4t teriyaki sauce
1t brown sugar
1t corn syrup (I didn't have molasses)
Mix together and marinate at least an hour. I'm lazy and let those suckers sit for two days. Then I fried them for 10 minutes on each side in some oil. Healthy? Hecks no! If you want healthy, use cooking spray. These were moist and delicious and here I usually overcook my pork chops.
Monday, March 31, 2014
Friday, March 28, 2014
Crock-Pot Pulled Pork & Easy Coleslaw
I don't know about you, but I am ready for summer! Here's an easy summertime meal that you can easily make in your nice, warm home. For the pulled pork, you need four ingredients:
1 2-3lb. pork roast
1 8oz. can of Coke or beer
1 18oz. bottle of barbecue sauce
whatever bread you have on hand-hamburger buns, rolls, etc
Place the pork roast in the crock-pot and pierce the roast with a fork. Pour the barbecue sauce over the roast, followed by the Coke or beer. Cover with the lid and cook on high for about 3 1/2-4 hours or low for about 6 hours. You'll know it's done when it shreds easily with a fork.
Heather's Easy Coleslaw
What you need:
1 9oz. bag of broccoli slaw
1/2C Best Foods mayo
2t granulated sugar
3T white vinegar
1t pickle juice
What you do:
In a medium bowl, whisk everything together until well blended. Refrigerate on hour. Serve as a side or pile on top of your pulled-pork sandwiches.
1 2-3lb. pork roast
1 8oz. can of Coke or beer
1 18oz. bottle of barbecue sauce
whatever bread you have on hand-hamburger buns, rolls, etc
Place the pork roast in the crock-pot and pierce the roast with a fork. Pour the barbecue sauce over the roast, followed by the Coke or beer. Cover with the lid and cook on high for about 3 1/2-4 hours or low for about 6 hours. You'll know it's done when it shreds easily with a fork.
Heather's Easy Coleslaw
What you need:
1 9oz. bag of broccoli slaw
1/2C Best Foods mayo
2t granulated sugar
3T white vinegar
1t pickle juice
What you do:
In a medium bowl, whisk everything together until well blended. Refrigerate on hour. Serve as a side or pile on top of your pulled-pork sandwiches.
Thursday, March 27, 2014
Ham & Cheese Sliders-Super Easy, Super Yummy!
I made these for dinner tonight & they were yummy! I don't post any recipes on here I haven't tried.
What you need:
12 Dinner Rolls
1lb. thin-sliced ham
About 5 slices of cheese cut into 12 squares (I used Swiss)
4T melted butter
1 1/2t spicy mustard
1t Worcestershire
*1t poppy seeds
1t dried minced onions
*If you don't have poppy seeds on hand, just add an extra teaspoon of dried minced onions. At $5.29 for a jar of poppy seeds, it just isn't worth it.
What you do:
Preheat oven to 350 degrees. Mix together butter, mustard, poppy seeds, Worcestershire and onions. Set aside. Cut the dinner rolls apart, separating tops from bottom. Place dinner roll bottoms in a 9x13 pan. Place half the ham on each roll. Top that with a slice of cheese and then remaining ham, layering it ham, cheese, ham. Place dinner roll tops on and spread butter mixture across the tops. Bake for 20 minutes. Serve warm. Before serving, put a squeeze of mustard on the sandwich. It gives it a little extra yum.
What you need:
12 Dinner Rolls
1lb. thin-sliced ham
About 5 slices of cheese cut into 12 squares (I used Swiss)
4T melted butter
1 1/2t spicy mustard
1t Worcestershire
*1t poppy seeds
1t dried minced onions
*If you don't have poppy seeds on hand, just add an extra teaspoon of dried minced onions. At $5.29 for a jar of poppy seeds, it just isn't worth it.
What you do:
Preheat oven to 350 degrees. Mix together butter, mustard, poppy seeds, Worcestershire and onions. Set aside. Cut the dinner rolls apart, separating tops from bottom. Place dinner roll bottoms in a 9x13 pan. Place half the ham on each roll. Top that with a slice of cheese and then remaining ham, layering it ham, cheese, ham. Place dinner roll tops on and spread butter mixture across the tops. Bake for 20 minutes. Serve warm. Before serving, put a squeeze of mustard on the sandwich. It gives it a little extra yum.
Wednesday, March 26, 2014
Easy Enchilada Sauce
It's Wednesday and we are halfway through the week! Why not celebrate by making something delicious and easy for tonight's dinner. Usually on Wednesdays I have some kind of meat or beans left over. You can take shredded/ground turkey, chicken, refried beans & leftover veggies, whatever you have on hand and roll them into flour or corn tortillas. Put this delicious sauce over the top, sprinkle with cheese and other toppings if you have them (I put green onions and olives on mine), and bake in a 350 degree oven for about 20 minutes. It will be nice and bubbly. My enchiladas, regardless of what I fill them with, never make it to the next day.
What you need:
1/4C Vegetable Oil
2T flour
1/4C chili powder
1 8oz. can tomato sauce
1 1/2C water
1/4t ground cumin
1/4t garlic powder
dash of salt (I use garlic salt)
What you do:
Heat oil in a medium saucepan over medium-high heat. Stir in flour & chili powder, reducing heat to medium. Cook until lightly browned, stirring constantly. Remove pan from heat and stir in tomato sauce, water and seasonings. Return to medium heat stirring constantly until it thickens. This will take about 5 minutes or so. Remove from heat & let rest for five minutes.
What you need:
1/4C Vegetable Oil
2T flour
1/4C chili powder
1 8oz. can tomato sauce
1 1/2C water
1/4t ground cumin
1/4t garlic powder
dash of salt (I use garlic salt)
What you do:
Heat oil in a medium saucepan over medium-high heat. Stir in flour & chili powder, reducing heat to medium. Cook until lightly browned, stirring constantly. Remove pan from heat and stir in tomato sauce, water and seasonings. Return to medium heat stirring constantly until it thickens. This will take about 5 minutes or so. Remove from heat & let rest for five minutes.
Tuesday, March 25, 2014
Blueberry Cream Cheese Muffins
I made these last night and they were yummy! Here's what I learned:
DON'T use fat-free cream cheese.
DO feel free to substitute cream cheese flavor-I used strawberry.
Use just a dollop of cream cheese in the middle so the muffins aren't such a mess to eat.
What you need:
1 large package (18.25 ounce) blueberry muffin mix
1 8oz. package softened cream cheese (trust me, don't use fat-free)
1/4C granulated sugar
What you do:
Prepare the muffin mix according to the package directions. Line a cupcake pan with 12 paper muffin cups or spray/grease the heck out of them. Divide half the muffin batter into these cups, reserving the other half.
In a medium bowl, combine the cream cheese and sugar. Beat on medium high speed until well blended, or hand mix well. Put a dollop on top of the batter in the muffin pans. Cover with remaining batter and bake in a preheated 400 degree oven for about 20-22 minutes.
DON'T use fat-free cream cheese.
DO feel free to substitute cream cheese flavor-I used strawberry.
Use just a dollop of cream cheese in the middle so the muffins aren't such a mess to eat.
What you need:
1 large package (18.25 ounce) blueberry muffin mix
1 8oz. package softened cream cheese (trust me, don't use fat-free)
1/4C granulated sugar
What you do:
Prepare the muffin mix according to the package directions. Line a cupcake pan with 12 paper muffin cups or spray/grease the heck out of them. Divide half the muffin batter into these cups, reserving the other half.
In a medium bowl, combine the cream cheese and sugar. Beat on medium high speed until well blended, or hand mix well. Put a dollop on top of the batter in the muffin pans. Cover with remaining batter and bake in a preheated 400 degree oven for about 20-22 minutes.
Monday, March 24, 2014
Strawberry Lemonade
Happy fourth day of spring! I make this when I have in-laws to impress or just want some good lemonade. Yes, I'm a little late with spring-like recipes, so without further ado, here you go!
Strawberry Lemonade
What you need:
10C water
2C granulated sugar
5 large lemons
1C lemon juice-because it's okay to cheat sometimes
1lb. strawberries, rinsed & drained
What to do:
Zest each lemon, avoiding the white pith. In case you have no idea what zesting is like I did, I'll tell you. It is scraping off the colorful skin of the lemon, avoiding the white bitter part under the skin (also known as the pith.) I get a few good little zest pieces off of each lemon.
Place these zest peelings in a bowl with one cup of granulated sugar for 30 minutes. Meanwhile, juice the lemons into a separate bowl. Get as much juice out of those suckers as you can, throwing seeds away.
In a large pan, bring 10 cups of water to a boil. Remove from heat. Add the remaining sugar, lemon juice and strawberries to the water. Mash it all with a spatula. I mean mash the hell out of it. Let it sit for 30 minutes.
Add the lemon peels and sugar mixture to the fruity water. Stir well. Strain through a mesher into a pitcher. Refrigerate. If you have any extra lemonade left over, put it into ice cube trays and freeze. These are perfect for your lemonade. I freeze the mooshed strawberries for frozen daquiries or margaritas.
Feel free to add vodka. I know you will, Lindsey. Hehe.
Strawberry Lemonade
What you need:
10C water
2C granulated sugar
5 large lemons
1C lemon juice-because it's okay to cheat sometimes
1lb. strawberries, rinsed & drained
What to do:
Zest each lemon, avoiding the white pith. In case you have no idea what zesting is like I did, I'll tell you. It is scraping off the colorful skin of the lemon, avoiding the white bitter part under the skin (also known as the pith.) I get a few good little zest pieces off of each lemon.
Place these zest peelings in a bowl with one cup of granulated sugar for 30 minutes. Meanwhile, juice the lemons into a separate bowl. Get as much juice out of those suckers as you can, throwing seeds away.
In a large pan, bring 10 cups of water to a boil. Remove from heat. Add the remaining sugar, lemon juice and strawberries to the water. Mash it all with a spatula. I mean mash the hell out of it. Let it sit for 30 minutes.
Add the lemon peels and sugar mixture to the fruity water. Stir well. Strain through a mesher into a pitcher. Refrigerate. If you have any extra lemonade left over, put it into ice cube trays and freeze. These are perfect for your lemonade. I freeze the mooshed strawberries for frozen daquiries or margaritas.
Feel free to add vodka. I know you will, Lindsey. Hehe.
Friday, March 21, 2014
Free Up Your Fridge Friday
It's Friday! TGIF! Sit back, grab a beer and make an easy dinner tonight. If you made that pizza dip yesterday, I know you have extra spaghetti sauce, olives and cheese left over. So, grab whatever bread you have: bagels, English muffins, French bread, whatever you have on hand to make some mini pizzas. Top the bread with sauce, cheese, whatever toppings you can find in that nasty ol' fridge you should probably clean out this weekend (especially you, Lindsey) and bake for about 10-15 minutes in a preheated 350 degree oven.
Another quick meal-brown up some ground turkey, sausage, beef, whatever you have, dump the leftover spaghetti sauce over that and there's another easy meal. If you need to extend the spaghetti sauce, add a little beer and tomato sauce or paste. Throw in a dash of dried oregano, basil and/or rosemary and there you go. Open up a can of vegetables and you're all set. Dinner is served! Or just go out to eat.
I hope everybody has a great Friday and an even better weekend! I'm off to go eat some pizza that someone else made and spend today with my family. Talk to you Monday.
Another quick meal-brown up some ground turkey, sausage, beef, whatever you have, dump the leftover spaghetti sauce over that and there's another easy meal. If you need to extend the spaghetti sauce, add a little beer and tomato sauce or paste. Throw in a dash of dried oregano, basil and/or rosemary and there you go. Open up a can of vegetables and you're all set. Dinner is served! Or just go out to eat.
I hope everybody has a great Friday and an even better weekend! I'm off to go eat some pizza that someone else made and spend today with my family. Talk to you Monday.
Thursday, March 20, 2014
Super Easy Pizza Dip
What the hell, it's been FOREVER since I posted on here, so here's a tried and true deliciously easy recipe to serve at your holiday party, potluck or just because football's on.
Super Easy Pizza Dip-This is great hot or cold. Serve it with tortilla or bagel chips.
Ingredients
1 8 oz. cream cheese softened
1/2t dried oregano
1/4t dried basil
1 1/2c shredded mozzarella cheese
1 1/2c shredded sharp cheddar cheese
1c spaghetti sauce or pizza sauce-either works great
1/2 can sliced black olives
1 package pepperoni
Preheat oven to 350 degrees. Mix cream cheese, oregano, basil, 3/4c mozzarella cheese and 3/4c sharp cheddar cheese. Spread into a pie or cake pan. Sprinkle with 3/4c sharp cheddar cheese. Top with pepperoni and olives (or toppings of your choice). Sprinkle the remaining 3/4c mozzarella cheese on top, bake 25 minutes until warm and bubbly and pig out!
Super Easy Pizza Dip-This is great hot or cold. Serve it with tortilla or bagel chips.
Ingredients
1 8 oz. cream cheese softened
1/2t dried oregano
1/4t dried basil
1 1/2c shredded mozzarella cheese
1 1/2c shredded sharp cheddar cheese
1c spaghetti sauce or pizza sauce-either works great
1/2 can sliced black olives
1 package pepperoni
Preheat oven to 350 degrees. Mix cream cheese, oregano, basil, 3/4c mozzarella cheese and 3/4c sharp cheddar cheese. Spread into a pie or cake pan. Sprinkle with 3/4c sharp cheddar cheese. Top with pepperoni and olives (or toppings of your choice). Sprinkle the remaining 3/4c mozzarella cheese on top, bake 25 minutes until warm and bubbly and pig out!
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