Chicken Tinga Tostadas with Avocado Crema

 Makes 8 tostadas.

Note: Frying or baking your own tostada shells is quick and easy to do, but premade shells can be found in the global section of most grocery stores. From Meredith Deeds.

• 1 1/2 lb. boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 (15-oz.) can diced fire-roasted tomatoes

• 1 chipotle chile in adobo (from a 7-oz. can)

• 3 tbsp. lime juice, divided

• 1 medium avocado, pitted, peeled and mashed

• 1/4 c. sour cream

• 2 c. thinly sliced cabbage

• 1/4 c. chopped cilantro

• 8 tostada shells, warmed (see Note)

• 1 (15-oz.) can refried beans, warmed

• 1/2 c. crumbled Cotija cheese

• Lime wedges

Directions

Season the chicken thighs with 3/4 teaspoon salt and pepper.

In a large skillet (with a cover), heat oil over medium-high heat. Add the chicken and cook for about 2 to 3 minutes per side, until browned. Transfer to a plate. Reduce heat to medium and add onion to the skillet. Cook, stirring, until softened, about 3 minutes. Add garlic, chili powder and cumin and cook, stirring, for 1 minute. Add 1/4 cup of water and cook, scraping the bits from the bottom of the skillet, until liquid has evaporated. Remove from heat and transfer onion mixture to a blender. Add tomatoes and chipotle chile to the blender and pulse until puréed.

Pour sauce back into the skillet and bring to a simmer over medium heat. Add chicken and turn to coat. Reduce heat to low and cook for 15 to 20 minutes, until the chicken is cooked through. Remove chicken from the sauce and transfer to a cutting board. Let cool slightly and use two forks to shred the chicken.

While the chicken is cooling, bring the sauce in the skillet to a boil over medium heat. Cook, stirring frequently, for 4 to 5 minutes, until the sauce has reduced and thickened. Return shredded chicken to the sauce, add 1 tablespoon lime juice and cook, stirring, until heated. Keep warm.

In a medium bowl, whisk together the avocado, sour cream and 1 tablespoon lime juice. Season with a pinch of salt.

In another bowl, combine cabbage, cilantro and remaining 1 tablespoon of lime juice.

To assemble the tostadas, top each tostada shell with refried beans, chicken, cabbage mixture, avocado crema and Cotija. Serve with lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Yield 6 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Sabrina Snyder

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Ingredients

▢1 pound lean ground beef

▢2 tablespoons butter

▢1 small yellow onion diced

▢1 small green bell pepper diced

▢2 tablespoons ketchup

▢1  tablespoon Worcestershire sauce

▢1/2 teaspoon Kosher salt

▢1/2 teaspoon fresh ground black pepper

▢8 ounces cheddar cheese cut into small cubes (divided)

▢24 jumbo pasta shells cooked

▢1 tablespoon  cornstarch

▢1 cup milk (I used whole)

▢1  cup beef broth

Instructions

Preheat the oven to 350 degrees.

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

Take it off the heat and scoop it into the pasta shells.

Top each shell with cubes of cheese (use half the cheese for this).

Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

Pour about half the sauce around the shells.

Bake in the oven for 10 minutes to melt the cheese.

Serve with the remaining sauce.

Leftover Turkey and Roasted Veggie Garlic Noodles

A good leftover plan is the best way to prevent food waste, but that doesn’t mean you’re stuck with the usual suspects of stir frys or frittatas. Noodles and garlic can help bring together all the flavors and leftovers from your favorite turkey day dishes into one cohesive and delicious dish. We recommend tossing in lots of turkey and all the leftover roasted veggies you like.

Makes 4-6 servings

Leftover Turkey and Roasted Veggie Garlic Noodles 

Ingredients

Ingredients

Sauce

⅓ cup soy sauce

8 garlic cloves, minced

2 tbsp brown sugar or honey

1 tbsp oyster sauce

1 tbsp freshly grated ginger

1 tsp sesame oil 

½ tsp chili flakes

Noodles

8 oz Imperfect Foods Spaghetti 

2 cups cooked turkey, diced

1 tbsp Imperfect Foods Olive Oil

3 cups leftover roasted vegetables (brussels sprouts, carrots, potatoes, etc), cut into bite-sized pieces

Garnish

2 tbsp chopped green onions

Directions

Make the sauce. In a small bowl, whisk together soy sauce, garlic, brown sugar, chili flakes, oyster sauce, ginger and sesame oil. Set aside.

Fill a large pot with salted water and bring to a boil. Cook spaghetti according to the package directions and drain well.

Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the turkey and leftover roasted vegetables to the pan. The turkey and vegetables should sizzle when they hit the pan, let them heat up for a few minutes. Add spaghetti and sauce and toss until well combined, about 2-3 minutes.

Garnish with green onions and serve immediately.

Italian Sauce with Ribs and Italian Sausage

My Aunt's mother-in-law,  first-generation from Italy, taught my Aunt,  who taught my mom, who taught me to make sauce with baby back ribs and Italian sausage. It was always made on holidays and most Sundays...  with homemade ravioli or spaghetti. I don't know anyone but my cousin, who uses ribs, but I'm sure that folks on this site, might. When people do eat this for the first time, they flip out... 

I'm afraid I don't measure ingredients much, but here it is. 

Season ribs with garlic salt, pepper, and oregano and cut in 3 bone sections. Cut sausage in thirds. Brown all the meat you can fit,  in large pan with olive oil and repeat, when making larger quantities. Put meat in large pot of sauce

Sauce made with chopped and browned in olive oil, fresh garlic, oregano,  fresh basil, and a few bay leaves... add a few tablespoons of sugar( a little wine if you like). Add several large cans of tomato sauce, 2 cans, tomato paste, and 1 large can of whole tomatoes squeezed in. Heat to bubble then lower heat and cook for at least 5 hours or until rib meat falls off the bone.... stirring ( and tasting😉) often. Serve Spaghetti and sauce on separate platters and bowls. Add your choice of Parmesan cheese. Best served with green salad and red vino and Mangia! It is a real wow

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

Why You Should Make a Big Salad

Found https://food52.com/blog/26162-why-you-should-make-a-big-salad 

The Foundation

Crisp & Crunchy

I like to start with a crisp, crunchy lettuce base. You can’t go wrong with tender Little Gems, but bitter chicories, like endive or radicchio, create a dynamic foundation—perfect for topping with zingy citrus or sweet dried fruit. Proper salad etiquette dictates that the greens be cold, clean, and dry. I make sure to wash my greens ahead of time and store them in the crisper drawer wrapped in a kitchen towel or tucked into a produce bag, so they are ready to salad whenever I am. I never cut or tear them until right before dressing.

Get Dressed

There are so many flavorful components in a big salad that, when it comes to the dressing, I never use anything too creamy or rich, sticking to a simple vinaigrette instead. Keep it perky with equal parts oil and vinegar or lemon juice—or both! Combining different acidic ingredients in one dressing, like apple cider vinegar with lemon juice or red wine vinegar with sumac, makes a vibrant dressing that brightens up different parts of your palate. Mustard, honey, and maple syrup add both flavor and body, while fresh or dried herbs and ground spices bring the personality. Whisk it all together or shake it up in a lidded jar for easy emulsifying.

Now onto the fun part, the toppers.

The Toppers

Crunch

The fun of eating a good salad comes from digging into a wide range of textures. The opportunities are endless: You will catch me toasting seeds and nuts in ghee when I’m feeling indulgent or charring them in a cast-iron pan when I want a bitter edge. Any leftover bread can be transformed into a crouton: torn, toasted, and tossed in seasonings. Cheese can be grated and cooked in a nonstick skillet until it melts into a lacy frico (or sear up an entire slice of provolone until brown and crunchy like I do in my Italian Combo Salad). Potato chips and pork rinds from my snack cabinet can be crushed right on top. The crunch is where the party lies.

Sweet

Sweetness gives little pops of “oh wow this is fun” as you eat. Chewy dried fruits, like dates, raisins, or cranberries bring textural good times as well. Fresh apples and pears lend salads a crisp sweetness, while citrus bursts with quenching acidity. Explore your pantry. And if you aren’t sure if it will taste good, try some with a bite of dressed lettuce. Experimentation is key.

Protein

A big salad is an all-encompassing meal, so I like to make sure there’s a complete protein. Complete proteins contain all the amino acids that our bodies need to create new protein. The source can range from cold cuts like turkey or salami, to pressed and grilled tofu, or even crispy fried eggs. Don’t sleep on big hunks of your favorite cheese (or cheeses!) as a reliable source of protein. If I’m using beans, I make sure to complete them by throwing in croutons or nuts. With some thought and planning, there’s no reason to not have a complete protein in your salad, even if you are out of animal protein or don’t eat it.

Not a small salad.

Not a small salad. PHOTO BY JULIA GARTLAND. PROP STYLIST: MEGAN HEDGPETH. FOOD STYLIST: SAM SENEVIRATNE.

Veggies

This is another highly customizable area that changes based on my mood. For lunch, I try to keep things lighter with raw veggies like diced tomatoes, shaved celery, or sliced fennel. Raw vegetables add a crisp brightness, perfect for a filling but comfy lunch. For dinner, I tend to roast my vegetables to give them a little more heft and a deeper flavor. Play around with not just the type of vegetables, but how you prepare them, too.

Pickles

Pickles give hits of joy as you navigate your salad. There's a variety of vegetables that I always pickle seasonally, depending on what I find at the farmers market. Everything from pickled ramps in the spring to pickled cherry tomatoes in the summer will find a happy home in a big salad. Don’t worry if you don’t have fancy homemade pickles—anything out of a jar is delicious as well. Think: cornichons, capers, olives. If you are making a salad with a lot of roasted vegetables or heavy proteins, make sure to add enough pickle-y components to keep the salad refreshing.

Now that you have a basic blueprint, go forth and construct your own big salad! Use as many or as few toppers as you like, based on how lazy or adventurous you’re feeling. But never accept a medium-sized salad at your table again.

Skillet Peach Bourbon Pork Chops

Found a video on Facebook and followed it to the recipe here: https://cookingwithqueen.com/recipes/f/skillet-peach-bourbon-pork-chops 

Ingredients 

 3 pork chops at least 1 inch thick 

 3 medium peaches, small diced 

1/3 cup chicken broth or water 

1/3 cup brown sugar 

 1 tbs balsamic vinegar 

1/3 cup bourbon 

4 sprigs fresh herbs (I used thyme and sage) 

2 tbs butter Seasoning to taste 

2 tbs oil for cooking 

 

Let’s put it together 

Season the pork chops and set aside In a saucepan peaches and the chicken broth/water. 

Over a medium heat bring to a boil 

Once at a boil mash the peaches to break them down 

Reduce heat to low. Add brown sugar, balsamic, bourbon, and herbs. Mix well 

Simmer until sauce thickens about 5-7 minutes 

Once sauce is thick remove the saucepan from heat 

Heat oil in a skillet. Once really hot, add pork chops and cook for about 1 minute on each side to get good color 

Add butter and herbs and baste the pork chops for about 2 minutes 

Turn heat down, brush glaze on chops and cook in the skillet to caramelize (temp of pork chops should be 140°) Remove from pan and rest for 5 minutes

Pepper Steak

Green Pepper Steak with tomatoes and onions, served over rice for a complete meal. This vibrant and flavorful pepper steak stir fry is easy enough for a weeknight, and good enough for company! Pepper steak is very easy to make!

Slice your steak very thin and marinate in a little soy sauce and granulated sugar while the other ingredients are prepped. Once quick fried, the steak is tender and flavorful with little crispy edges that I adore. Next, the peppers and onions are sautéed until crisp-tender before adding garlic and ginger to round out the flavors. Everything is coated in a simple but tasty umami sauce thickened with cornstarch.

Finally, ripe tomatoes are stirred in at the end just until warmed, but not cooked. Served over rice, this complete meal can be on the table in under an hour!

Ingredients:

2 tablespoons olive oil

1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips

2 medium green/red peppers, cut into 2-inch-long strips (about 3 cups)

1 medium onion, cut in half and sliced (about 1 cup)

2 cloves garlic, chopped

1 teaspoon dried oregano leaves, crushed

2 packets Swanson Flavor BoostConcentrated Beef Broth

1/4 cup water

Directions:

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Heat the remaining oil in the skillet over medium heat.

Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.

Add the garlic and oregano to the skillet and cook and stir for 1 minute.

Return the beef to the skillet.

Stir in the concentrated broth and water and cook until the beef is cooked through.

GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

Healthier Homemade Crunchwrap Supreme

Healthier Homemade Crunchwrap Supreme

Ingredients:

Taco Meat: 

• 2 tablespoons extra virgin olive oil

• 1 pound ground chicken, beef, or turkey

• 1 yellow onion, chopped

• 2-3 teaspoons chipotle chili powder use to your taste

• 2 teaspoons smoked paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1/4-1/2 teaspoon crushed red pepper use to your taste

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

For Assembling: 

• 6 corn tortillas

• extra virgin olive oil, for drizzling

• 1/2 cups shredded sharp cheddar cheese

• 1/2 cup cubed Monterey Jack cheese

• 1 poblano or jalapeño pepper, seeded and finely chopped

• 6 large (burrito size) whole wheat or gluten-free tortillas

• 6 mini taco size whole wheat or gluten free tortillas

• 1/4 cup plain Greek yogurt

• 2 cups shredded romaine lettuce

• 1 cup cherry tomatoes, chopped

• fresh cilantro, limes, avocado, and hot sauce, for serving

Instructions:

• Preheat the oven to 400° F.

• In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

• Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor.

• To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps.

• Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

Pork Spareribs With Peppers, Onions, Sage + Honey + Onions

 Ingredients

1 pound boneless country-style pork spareribs, trimmed and cut into 1-inch chinks

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil , plus more to serve

2 bell peppers (red, orange or yellow), stemmed, seeded and cut into ½-inch strips 

1 medium red onion, halved and sliced ½-inch thick

1 cup dry white wine 

2 tablespoons honey, plus more to serve

1 tablespoon chopped fresh sage 

Yield

Serves: 4

Preparation

Season the pork with ½ teaspoon each salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork in an even layer and cook without stirring until lightly browned on the bottom, about 3 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.  

To the fat remaining in the skillet, add the bell peppers, onion, ½ teaspoon salt and 1 teaspoon pepper. Cook over medium-high, stirring occasionally, until slightly softened and browned, 2 to 4 minutes. Add the wine, honey and sage, scraping up any browned bits.

Return the pork to the skillet along with any accumulated juices, then bring to a simmer and cook, stirring, until the pork is no longer pink at the center and the sauce clings lightly, 5 to 7 minutes. Taste and season with salt and pepper. Serve drizzled with additional oil and honey. 

Sweet & Spicy Roasted Chicken Legs

 Sweet & Spicy Roasted Chicken Legs

Found https://www.mrshappyhomemaker.com/sweet-spicy-roasted-chicken-legs/

Ingredients

2 pounds skinless chicken legs

½ cup olive oil

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon ground cumin

1.5 tablespoons chili powder

1 tablespoon paprika

½ teaspoon salt

Instructions

Preheat your oven to 350 degrees.

Make sure you remove the skin from your chicken legs if you haven't already done so. Make 3 scores on the meaty section of each chicken leg, & place in a gallon-sized Ziploc bag. Whisk together the olive oil along with the brown sugar & all the spices. Pour the mixture on top of the chicken in the resealable plastic bag.

Marinate for at least 30 minutes. Place the chicken legs in a 9x13 casserole dish, scores facing up. Bake for 40 minutes.

Smothered Pork Chops

  **** Smothered Pork Chops ****

Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Directions:

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture

Italian Parmesan Style Meatloaf

 Italian Parmesan Style Meatloaf

Found https://www.whatscookinitalianstylecuisine.com/2011/01/italian-parmesan-style-meatloaf.html

 

Yield: 6

Author: Claudia Lamascolo

PREP TIME: 15 MIN

COOK TIME: 1 HOUR

TOTAL TIME: 1 H & 15 M

This Italian Parmesan meatloaf meal is smothered in delicious tomato sauce and melted provolone cheese, plus it's great in sandwiches!

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil 

4 teaspoons (about 6 cloves) chopped garlic 

2 green peppers, seeded diced in small pieces

1/2 cup chopped basil leaves 

2 tablespoons chopped parsley leaves

 4 eggs 

1 teaspoon salt 

1/2 teaspoon black pepper

 2 cups grated Parmesan 

1 1/2 cups breadcrumbs 

3 pounds ground beef 

2  tablespoons Worcestershire sauce

 2  tablespoons balsamic vinegar 

2  cups marinara sauce

Optional: 4 thick slices of provolone cheese or mozzarella

INSTRUCTIONS

Preheat oven to 350  degrees.

In a medium saucepan heat  1/4 cup of the olive oil and add the garlic. 

Saute 1 minute and then add the peppers and saute around 5 more minutes.

In a small bowl add basil parsley, eggs then salt and pepper. 

Stir the cheese and breadcrumbs in a large bowl and mix together then add the meat, herbs, eggs, Worcestershire sauce, vinegar, and remaining 2 tablespoons of oil.

Make sure this is well combined then shape it into a loaf casserole pan that greased or lined with foil or parchment paper.

Top with marinara and sprinkle parmesan cheese on top.

I also like to add basil on top after it's cooked.

Bake for at least 1 hour, we like it crispy on top.

Top the meatloaf with more sauce and optional provolone cheese or mozzarella just until melted.

Pork Chops with Scalloped Potatoes

 Pork Chops with Scalloped Potatoes 

Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

INGREDIENTS

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 can (14-1/2 ounces) chicken broth

6 pork rib or loin chops (3/4 inch thick)

2 tablespoons canola oil

Additional salt and pepper, optional

6 cups thinly sliced peeled potatoes

1 medium onion, sliced

Paprika and minced fresh parsley, optional

DIRECTIONS

In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.

In a greased 13×9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.

Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Test Kitchen Tips

A mandoline makes quick work of slicing potatoes and onions.

Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They’re usually less expensive!

NUTRITION FACTS

1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.

Baked Chicken Tacos

 Baked Chicken Tacos

INGREDIENTS

2 tablespoons olive oil

 2 cups cooked, shredded chicken

 1 packet taco seasoning

 1/2 white onion, diced

 1 (14.5 oz) can diced tomatoes, drained

 1 (4.5 oz) can chopped green chiles, drained

 10 flat-bottom taco shells

 1 can refried beans

 2 cups Mexican blend shredded cheese

 Lettuce, shredded, for topping

 Sour cream, for topping

 Salsa, for topping

PREPARATION

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

 Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.

 Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.

 Place taco shells in baking dish and transfer to oven. Bake 5 minutes.

 Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.

 Bake until cheese has melted, 8-10 minutes.

 Remove from oven, top with your favorite toppings, and enjoy

SLOW COOKER BEEF STEW

 SLOW COOKER BEEF STEW

Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS: 6 servings 

AUTHOR: Kathleen

INGREDIENTS

1/4 cup all-purpose flour

2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cube

2 tablespoons vegetable oil

1 1/2 cups to 2 1/2 cups water

2 large beef bouillon cubes

1 (10 3/ -ounces) can condensed tomato soup, undiluted

3 teaspoons Italian seasoning

2 bay leaves

1/2 teaspoon black pepper

2 medium onions sliced

2 large Russet potatoes peeled and cut into 1 1/2 inch pieces

3 medium carrots cut into 1-inch pieces3 medium carrots cut into 1-inch pieces

2 stalks celery cut into 1-inch pieces2 stalks celery cut into 1-inch pieces

8 ounces whole mushrooms trimmed8 ounces whole mushrooms trimmed

3/4 cup frozen peas thawed3/4 cup frozen peas thawed

INSTRUCTIONS

Pour flour into a 1-gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.

Skillet Garlic Butter Herb Steak and Potatoes

 Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! 

My youngest son is such a steak and potatoes guy. He won’t eat anything else but I can count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to make sure to “sear the steak”, and to give the potatoes a slightly “charred” edge. With his help, we were able to create one of the best steaks that you will ever eat!

You start by cooking the potatoes in a delicious garlic herb butter. It really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.

How to cook the perfect skillet steak

Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.

Reduce heat to medium-low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.

Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

 

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

I used to like my steak well done but now I like my steak more medium or medium-well. It just seems more tender and melts in your mouth this way. So I cook the steak to about 145 degrees. The best part about this steak is the garlic butter herb compound that you slather on the steak right at the end. It just melts into the steak and gives it such incredible flavor.

This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavor is unreal! Your family will love this skillet meal.

PREP TIME 5 MINUTES

COOK TIME 20 MINUTES

TOTAL TIME 25 MINUTES

AUTHOR ALYSSA RIVERS

SERVINGS 4

 Print  Review

Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound.  This is the best steak that I have ever had!! 

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

Garlic Butter Compound:

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

Instructions

In a large cast-iron skillet over medium-high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork-tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts

Calories 469 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 17g85%

Cholesterol 107mg36%

Sodium 198mg8%

Potassium 789mg23%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 16mg19%

Calcium 69mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

SAUCY TERIYAKI MEATBALLS

Saucy Teriyaki Meatballs are bursting with flavor in an easy recipe that comes together with just a few ingredients. The whole family is going to love 'em. Simple recipe, awesome meatballs!

PREP TIME: 20 MINS  COOK TIME: 10 MINS  TOTAL TIME: 30 MINS

INGREDIENTS

Meatball Ingredients

1 pound lean ground beef (I used 88%)

1 pound ground pork

1 cup Panko breadcrumbs

1/2 cup Soy Vay® Veri Veri Teriyaki Marinade

3 scallions, thinly sliced (about 1/4 cup)

2 large eggs, lightly beaten

Sauce Ingredients

1/2 cup Soy Vay® Veri Teriyaki Marinade

6 ounces pineapple juice

1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Mediavine

INSTRUCTIONS

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken. 

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES

If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

https://www.theslowroasteditalian.com/2016/05/saucy-teriyaki-meatballs-recipe.html