Thursday, April 3, 2014

Orange Pork Chops and Rice

  • 4 T. Butter
  •  6 Pork Chops, with or without bone
  • 1 c. uncooked Instant Rice
  • 2 c. Orange Juice
  • 2 cans Cream of Chicken Soup
  • 1 t. Salt
  • 1/4 t. Pepper
In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

Wednesday, March 26, 2014

Mexican Haystacks

This was a fun, quick and simple spin off of Hawaiian Haystacks which are a favorite in this house. While it was tasty, there are a few things I will do differently next time. Read on to find what that is...
  • 1/2 Onion, diced
  • 1 T Butter
  • 1(29 oz) can Refried Beans
  • 1/2 c. Water
  • 2 T Taco Seasoning
  • 1 (6 oz) can Tomato Sauce
  • 6 c. Cooked Rice, any kind
  • Shredded cheese (I had shredded Mozzarella on hand and took the easy way out)
  • Sour Cream (we use plain greek yogurt instead)
Saute onion in butter in a skillet over medium heat until translucent.
In a saucepan, warm the refried beans over medium heat for 8-10 minutes.  Add water and taco seasoning.  Add tomato sauce and stir until mixed until thoroughly
To serve, place 1 cup rice in center of plate.  Layer 1/2 cup bean mixture and layer onions on top. Top with shredded cheese and sour cream. 
Here's where I think needs changed. The bean mixture is delicious but I felt like this needed more toppings. I think next time we will do slices olives, shredded lettuce, tomatoes, and Fritos. These leave lots of room for creativity!

Tuesday, March 25, 2014


To start, lets all learn how to properly say the word in the above title. It is commonly pronounced  as cr-ay-p. The french will laugh. The more correct way of saying it (its still Americanized) is cr-eh-p. My dad lived in France for 2 years so I grew up calling saying cr-eh-p so when I heard it pronounced cr-ay-p for the first time I honestly didn't know what they were talking about. With that, here is the recipe!

  • 1 c. Flour
  • 1 T. Sugar
  • 1/4 t. Salt
  • 1 1/3 c. Milk
  • 1T. Vanilla
  • 3 Eggs
  • 3 T. Melted Butter
Combine flour, sugar, and salt in a large bowl.  In a large measuring cup, combine the milk, vanilla, eggs and melted butter. Break up the eggs with a fork.
Slowly pour the milk and egg mixture into the dry ingredients, whisking rapidly.  Whisk until very well blended.
Heat a 8"inch non stick skillet or crepe pan to medium heat.  Coat skillet lightly with butter using a paper towel. Using a 1/4 cup measuring cup, scoop batter not filling to the top of measuring cup.  Pour batter into center of pan tilting the pan in a circular motion covering pan in a very thin layer.  Cook until the edges start to lightly brown and the crepe starts to sweat (30 seconds-1 minute).  Flip over and cook for a few more seconds until done.
I love that crepes are so versitile and options are endless. These can be for breakfast, lunch, dinner or dessert. This particular batch of crepes were dessert filled with fresh strawberries and whipped cream topped with more whipped cream and a drizzle of chocolate.

Wednesday, February 19, 2014

Balsamic& Garlic Crusted Pork Tenderloin

Hands down, best tenderloin recipe ever. So much flavor and so moist!
  • 4-5 Cloves of Garlic  finely minced
  • 2 T. Balsamic Vinegar
  • 2 1/2 t. Salt
  • 1/2 t. Ground Black Pepper
  • 2 T. Olive Oil
  • 2 Pork tenderloins 1 1/4-1 1/2 lbs each
  • 2 T. Canola Oil
Stir together garlic, balsamic vinegar, salt, pepper,and olive oil in a small bowl. Smear the paste all over the pork and marinate over night.
Preheat oven to 400 degree. 
Heat canola oil in a large saute pan over medium-high heat. Add pork, and brown pork all over for 3-5 minutes.
Transfer pork to 9x13 baking pan and put in the oven until the internal temperature reaches 160 degrees, about 20-30 minutes. Place pork on a cutting board and let rest 10 minutes before slicing.

Friday, January 17, 2014

French Toast Waffles

Sounds weird but they really are tasty! Give it a try!
  • 1 c. Vanilla Cocoanut Milk
  • 3 lrg. Eggs
  • 1 tsp Maple syrup (or go clean and use agave instead)
  • 1/2 t. Vanilla Extract
  • 1/2t. Ground Cinnamon
  • 1 t. finely grated Orange rind (the best part!!)
  • 6-10 slices Whole Wheat Bread
Spray waffle iron with non stick spray and preheat.  Whisk together coconut milk, eggs, syrup, vanilla, cinnamon, and orange rind. Dip bread into egg mixture and cook 4-5 minutes or until golden brown. 

Thursday, January 16, 2014

Quick Freezer Burritos

With my husband being a full time busy grad student he always takes a lunch to school with him. I felt bad he was stuck with PB&J every day (he really didn't mind though), he gets sick of left overs, and freezer meals are so nasty and bad for you. So, I came up with some homemade slightly healthier,not to mention very easy, freezer burritos that he loves and are great to grab and go.
  • 1 can Fat Free or Vegetarian Refried Beans
  • 1/4 c. Salsa
  • 1/2 Tony Chachere's Creole Seasoning
  • Shredded Colby Jack Cheese
  • Tortillas (any size; my husband prefers the large ones)
 Mix bean, salsa and seasoning in a small bowl. Spread bean mixture onto the center of tortilla and top with cheese. Roll up,  folding ends in burrito style. Wrap in saran wrap and put in freezer. Microwave unwrapped, for 1 minute or until warm.
{Recipe makes 5 large burritos or 7-10 small burritos}

Thursday, January 9, 2014

Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.
  • 3 c. cooked Red Quinoa
  • 3 c. All-purpose Flour
  • 2 T. Baking Powder
  • 6 Lrg. Eggs
  • 1 c. Vanilla Greek Yogurt
  • 1/3 c. Skim Milk
  • 1 Lemon, squeezed
  • 1 T. Brown Sugar
  • 1 T. Vanilla Extract
  • 1 bag Frozen Blueberries
  • 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.
Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.
Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 
Recipe makes 12-14 pancakes.