Herb-Crusted Pork Chops

1 1/2 cups breadcrumbs with parmesan cheese and parsley

4 - 6 ounce, 1 inch thick boneless center cut pork loin chops
3 Tablespoons mustard


1. Preheat oven to 425. Place a greased rack on a foil lined baking sheet.
2. Brush pork with the mustard and coat in breadcrumbs
3. Bake 20-25 minutes or until done

Cheesiest Potato Soup

We were in a pinch for something quick the other day. Soup sounded really good because it was so cold out. I was a little worried it wouldn't taste right b/c we didn't have as much cheese as I thought we did.......and after I pureed everything it didn't look appetizing. It was very good though and all 3 kids inhaled it!!

INGREDIENTS

2 tablespoons butter

                       

1 cup diced onion

                       

2 1/2 cups peeled and diced potatoes                                                   

 

 

               

3 cups chicken broth                                                    

 

 

                       

1 cup heavy cream                     

 

 

                       

1 3/4 cups shredded sharp Cheddar cheese

                

                       

1/4 teaspoon dried dill weed

                

                       

1/4 teaspoon ground black pepper

               

 

                       

1/4 teaspoon salt        

 

 

                    

1/8 teaspoon ground cayenne pepper

 

DIRECTIONS

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Balsamic Chicken & Roasted Veggies

This was very simple and delish! I just guessed on how much of what to put in because the original recipe was for a huge crowd. I was too lazy to do the actual math..

I used:
4 boneless chicken thighs
1 yellow bell pepper
1 green bell pepper
about a cup of baby carrots cut in half
1/2 of a large red onion cut in big chunks
1/8 cup balsamic vinegar
Tablespoon evoo
pinch of sugar
salt & pepper
some rosemary
some oregano
2 cloves of garlic, minced

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Margarita Chicken Quesadillas

These were amazing! Tasted just as good, if not better, than most restaurants quesadillas. Perfect pairing with my homemade salsa.

Indgredients
4 Boneless chicken breasts
3/4 c. thawed frozen limeade concentrate
1 large onion, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
2 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp pepper
Flour tortillas
2 cups colby jack cheese
2 Tbsp. butter, melted
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped

Directions
1. Place chicken in large resealable plastic bag; add limeade concentrate. Seal bag, turn to coat. Refrigerate 6 hours or over night.
2. In skillet, saute onion and bell peppers in oil until tender. Season with salt & pepper. Set aside
3. Typically you would grill the chicken but since it's cold I just stuck it in the pan that I sauteed the onions & pepers in. I cut up the chicken into bite size pieces first. Then added additional seasonings (cumin, salt & pepper, garlic, adobe) Cook about 8 minutes or until done.
4. On one half of of each tortilla, layer cheese, chicken, pepper & onion mixture and more cheese; fold. Place quesadillas on baking sheet. Combine butter and lime juice; brush over tortillas. Bake @ 350 for 8-10 minutes or until cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro.

All American Chili

Made this one while staying with my parents. I think it turned out good! Keeper for sure.

1 1/2 lbs ground beef
1 onion, chopped
1 yellow bell pepper, diced
1 garlic clove, minced
1 can chili beans
1 can diced tomatoes (Rotel is the best)
1 15oz can tomato sauce
3 T chili powder
1 T cumin
1 tsp oregano
1/2 tsp salt


1. Saute onion, bell pepper and garlic. Add beef. Cook unitl done.
2. Combine everything else in slow cooker. Cook on low for 6 hours or high for 4.
Great with a side of cornbread!

Cilantro Lime Chicken

recipe found on Pinterest. Very simple and basically like the salsa chicken recipe except a few more added ingredients and an extra kick!

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad. 

Strawberries & Cream Pie

I made this for a friend tonight. I think it turned out pretty good.


Ingredients:
(Crust)
- 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
- 5 tbsp butter, melted

(Filling)
** Crumbly Cookie’s original recipe called for only 1 block of cream cheese and 1 cup of cream, but that didn’t fill my pie dish all the way and I wanted a really thick/deep-dish pie, so I doubled the recipe.
- 2 8oz blocks of cream cheese, room temperature
- 2 cups heavy cream + 1 tbsp
- 2/3 cups sugar
- 2 tsp vanilla extract
- 1 carton strawberries, sliced into thirds or halves
- 1/2 cup chocolate chips (optional)

Steps:
(1) Preheat oven to 375.
(2) In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
(3) Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
(4) Bake for 10 minutes. Set aside to cool completely.
** This is the only baking that you need to do for this recipe, so don’t forget to turn the oven off!
(5) In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
(6) In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
(7) Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
(8) Spoon filling into your cooled pie crust, and spread it out in an even layer.
(9) Layer sliced strawberries in an overlapping rows around the top of the cream.
(10) Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
(11) Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
(12) Slice and serve immediately. Enjoy!
** Strawberries go fast, so this won’t keep very long. Try to eat everything within 3-5 days.