Pork Chops, Mushroom Gravy, & Rice

Pork Chops, Mushroom Gravy, and Rice

Pork Chops
Mushrooms
Onions, sliced into rings
Cream of Mushroom Soup
Butter
Rice

Arrange skillet with pork chops around the sides. Melt butter in the middle and add onions. Brown pork chops then flip over. Add mushrooms and soup. Cover and check meat periodiocally to see when done. Cook rice separately. Serve pork chops and sauce over rice!

I like this recipe because: It is SO SO easy and it has minimal ingredients!

My least favorite thing: I don't always have pork chops around. Chicken would be good too!

Chicken & Mushroom Casserole

Chicken and Mushroom Casserole
Layer in a 9x13 casserole dish:

Raw chicken (I cubed mine)
Layer of cheese (I used colby jack)
Layer of fresh mushrooms
1 can cream of chickens soup
1 pkg Stove Top Dressing (dry)
1/2 cube butter melted and drizzled over stuffing

Cover with tin foil and bake 350 for 45 minutes.

I like this recipe because: I can thorw it in the pan and let it cook. AND it tasted REALLY good!!

Least favorite thing: I don't always have fresh mushrooms available but canned would be ok too.

Meatballs (for Subs)

Meatball Subs
1 egg
1/2 tsp salt
1/2 tsp italian seasoning or dried oregano
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/4 C. onion, chopped
2 lbs ground beef
1/2 C. bread crumbs
1/4 C. parmesan cheese
1 (16 oz) can tomato sauce
2 TBL red cooking wine (optional)
Rolls

In bowl, beat egg with all herbs and spices. Add onion, ground beef, bread crumbs, and parmesan cheese. Shape into 1 inch balls. Brown in a large skillet. Drain grease and add tomato sauce and red wine. Cover and cook until done. If you would like your sauce to thicken, remove meatballs and reduce sauce.

I like this recipe because: I always have these ingredients around the house! Super fast and a great way to get rid of extra rolls. Could also be used for spaghetti.

 My least favorite thing: Touching raw meat!

Baked Italian Sausage Pasta

Baked Italian Sausage Rotini
1 TBL olive oil
2 tsp minced garlic
1 pkg ground italian sausage
1 pkg curly, bowtie, or wagonwheel noodles - cooked
1 bottle 4 cheese spaghetti sauce
2 TBL red pepper flakes
2 cups mozzarella cheese (divided)

In a large fry pan, brown the garlic in olive oil. Then add the sausage and cook until browned. Drain any oil that is excess. In a large bowl, mix the sausage with the other ingredients, reserving 1 cup of cheese. Pour pasta mixture into a 9x13 inch pan. Bake at 375 for 25 min. Top with remaining cheese and bake 5 more minutes.

I like this recipe because: I have all of these ingredients laying around. If I'm missing the italian sausage, I can use regular spiced with more red pepper flakes or ground beef. Easy!

My least favorite thing: Nothing! It's a perfect recipe for my family!

Zupa Toscana Soup

I got this recipe here.

Zupa Toscana Soup
3 cans Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1-2 cups chopped kale
3 to 4 potatoes scrubbed and cut into thin slices (skins left on)
1 lb Johnsonville mild italian sausage

Cook the sausage in a pan until done. Drain grease. Put everything together in a pot and simmer until potatoes are cooked.

I like this recipe because: It is like Olive Garden quality! My kids loved the little bit of KICK the red pepper flakes and italian sausage added.

My least favorite thing: I don't know what to do with the rest of the kale!

Tortellini Tomato Soup

I got this recipe here.

Tortellini Tomato Soup
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10oz) Campbell's tomato soup
2 c. chicken broth
2 c. milk
2 c. half-and-half
1/2 c. chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 c. shredded mozzarella cheese
shredded mozzarella or Parmesan cheese (for topping)
In a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Add tortellini to soup. Cook on low until tortellini is thawed. Add cheese right before serving.

*I didn't have half and half, so I mixed milk and cream.

I like this recipe because: It SO easy to make. No chopping involved, you throw everything in the pot!

My least favorite thing: A preplanner. I don't ever have frozen tortellini or sun dried tomatoes sitting around.

Chicken Marsala & Herbed Rice

I got this here . (Wonderful recipe blog managed by my cousins!!) I tried it and LOVE it!! It's restaraunt quality!!

Chicken Marsala

4 chicken breast boneless skinnless
1 large egg lightly beated
flour
2 TBL butter
2 C. fresh portabella mushrooms sliced
2 C. Marsala cooking wine
2 C. heavy cream
Italian cheese blend
1 TBL fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. pepper
1. Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over med-high heat. It won’t be cooked in the middle, just browned on the outside. Remove chicken and set aside.

2. Reserve drippings in skillet and add more butter if needed and mushrooms. Splash a little bit of wine in pan so the mushrooms absord the flavor. Cook over med-high heat, stirring constantly until tender.

3. Use a slotted spoon and remove the mushrooms from the pan, leaving the juices. Add cream, Marsala cooking wine, parsley, and salt and pepper. Stir and then add the chicken pieces. Cover and simmer on med-low until chicken is cooked in the middle. Add mushrooms back to pan and sprinkle everything with cheese. Serve with rice.

Herb Rice Pilaf
1/2 cube butter
1 1/2 C. uncooked rice
3/4 tsp salt
1/8 tsp pepper
1/2 - 1 tsp dried thyme
1/8 – 1/4 tsp nutmeg
2 TBL minced onion
3 1/4 C. Chicken Broth
Melt butter in a skillet and brown the rice and onion, stirring until golden brown. Pour into a 2 qt. casserole dish. Add the broth and remaining ingrediants. Mix well. Cover and bake in a 400 degree oven for 30min. Stir well and then bake for 15min longer.

I like this recipe because: It tastes SO GOOD! I've never used cooking wine before but the flavor is SO different and good! I also love mushrooms. This is one of those recipes you make for company!

My least favorite thing: I never have portabella mushrooms on hand. This is a pre-planner!

Key West Chicken

3 TBL soy sauce

1 TBL honey

1 TBL olive oil

1 tsp garlic powder

1 tsp lime juice

Marinate chicken 1 hour or overnight. You can reduce the sauce over heat and use it as garnish.

I like this recipe because: Not too many ingredients! I hardly ever marinate it and it still tastes good!

My least favorite thing: Nothing!

Honey Mustard Chicken

4 chicken breasts

1/3 C. butter, melted

1/3 C. honey

1/3 C. mustard

Mix everything together and pour in a baking dish (or you can cook it on the stove.) Bake 350 for 1 hour.

I like this recipe because: It's better than plain chicken and the fam loves it!

My least favorite thing: Nothing really. It's too easy not to like!

Sticky Chicken

Chicken cut into chunks

1 C. apricot jam or cranberry sauce

1 C. BBQ sauce

1 envelop dry onion soup

Brown chicken in pan. Combine everything else and add to chicken. Boil on low 15 minutes. Serve over rice.

I like this recipe because: It requires minimal ingredients and is YUM! My kids also hate apricot jam, so it gives me an excuse to use it all up.

My least favorite thing: I never have onion soup lying around.

Microwave Meat Loaf by My Dad

1 1/2 lb ground beef (or ground turkey)

2 C. soft bread crumbs

1/2 C. chopped celery

1/2 C. onion, chopped

1/4 C. green peppers, chopped

1 1/2 tsp salt

1 egg

1/2 C. ketchup

Mix with your hands and put in a glass loaf pan. Brush meatloaf with mixture of:

1/2 C. ketchup

1/2 C. salsa

2 TBL brown sugar

1 TBL lemon juice

1 tsp dry mustard

1 tsp worchestershire sauce

Cover with plastic wrap and microwave 25-35 minutes.

I like this recipe because: You can really throw in whatever you want!! My dad used to put in cheerios, Ruffles, a spoonful of raspberry jam, mushrooms, etc! Secret meatloaf is what it should be called because you don't want to know what's in it haha!

My least favorite thing: Getting all greasy mixing it by hand. Meatloaf is not my favorite food but my fam loves it! (Especially Spencer. He eats a bottle of ketchup a week!)

Spanish Rice

2 TBL oil

1 C. uncooked rice

1 medium onion, chopped

2 1/2 C. water
1 1/2 tsp salt

3/4 tsp chili powder

1/8 tsp garlic powder

1 small green onion

1 (8oz) can tomato sauce

Heat oil. Cook rice and onions in oil until rice is brown. Stir in remaining ingredients. Heat until boiling, then cover and simmer on medium heat for 30 minutes. Stir until rice is tender. If it dries out before 30 minutes, add 1/2 C. of water at a time. You don't want it crunchy, but you also don't want it mushy.

I like this recipe because: It goes great with mexican food! (Although it doesn't really taste anything like what you'd eat at a restaraunt.) I always have these ingredients lying around.

My least favorite thing: I like it more than anybody, so it usually goes down the disposal after it's been in the fridge too long because nobody else will eat it.

Parslied Potatoes

1 1/2 lbs small red potatoes (or regular potatoes cut into chunks)

1 TBL vegetable oil

1 medium onion, chopped

1 clove garlic, crushed

1 C. chicken broth

1 C fresh parsley, or a few TBL dried parsley

1/2 tsp pepper

Wash potatoes. Sautee onions and garlic in oil for 5 minutes. Add chicken broth and 3/4 C. parsley. Boil. Place potatoes in skillet and return to boil. Simmer and cover 10 minutes. Remoe potatoes and add pepper and remaining parsley.

I like this recipe because: It's different and doesnt' take much effort/time.

My least favorite thing: Last time I make it I mixed the wrong amount of chicken broth powder/water, but it was still good!

Garlic Fries

1/3 C. olive oil

4 large cloves garlic, chopped (or more if you like garlic!)

salt & pepper

4 lbs potatoes cut into wedges

1/2 C. parsley

Preheat over to 425. In bowl, combine olive oil, garlic, 1/2 TBL salt, and 1/4 tsp pepper. Toss with potatoes. Put potatoes on 2 baking sheets. Bake 45 minutes. Toss with parsley.

I like this recipe because: It doesn't have many ingredients and we LOVE garlic! They're baked, not fried!

My least favorite thing about this recipe: Waiting!

Steak Marinade

1/3 C. soy sauce
1/2 C. olive oil
1/3 C. lemon juice
1/4 C. Worcestershire sauce
1 1/2 TBL garlic powder
3 TBL basil
1 1/2 TBL parsley

Blend above in blender. Marinate steaks overnight or even just a few hours. Remove steaks and grill, discard marinade.

I like this recipe because: It is seriously SO delish! I have all the ingredients laying around. Even if I forget to pre-marinate, I can whip this up and the steak STILL tastes awesome even if it only marinated an hour.

My least favorite thing about this recipe: Measuring all the stuff....I usually just throw in however much I want.

Mongolian Beef

4 tsp vegetable oil

2 tsp ginger, minced (I used powder)

2 TBL garlic, minced

1 C. soy sauce

1 C. water

1 C. brown sugar

2 C. vegetable oil

2 lb flank steak

1/2 C. corn starch

3 lg green onions

Make sauce by heating 4 tsp vegetable oil over medium heat. Add ginger and garlic and quickly add soy sauce and water before the garlic burns. Dissolve brown sugar in sauce, then boil 2-3 minutes until sauce thickens a bit. Remove from heat and set aside.

Slice steak into 1/4 inch strips. Dip in cornstarch to apply a THIN dusting to both sides. Let beef sit 10 minutes. As it sits, heat up 1 C. oil in a wok. Saute beef only for 2 minutes. Drain meat on paper towels and discard oil. Add meat back into the pan and cook 1 minute. Add sauce and green onions and cook 1 more minute. Add constarch/water to thicken. Serve over rice.

I like this recipe because: It is like restaurant good!!

My least favorite thing about this recipe: So much oil!

Sweet Pork (like at Cafe Rio!)

2 lbs pork (boneless rib meat)

3 cans Coke (or a 2 liter bottle)

1/4 C. brown sugar

garlic salt

1/4 C. water

1 can sliced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Marinate pork in 1 1/2 cans Coke (or 1/2 of a 2 liter bottle) and 1/4 c. brown sugar for a few hours. Drain marinade and put pork into 1/2 can of Coke (1/4 of 2 liter bottle), water, and garlic salt in crock pot on high for 3-4 hours. Remove pork and shred. Throw liquid out.

In blender, blend 1/2 can Coke (remainder of 2 liter bottle), chilies, enchilada sauce, and 1 cup brown sugar. Put shredded pork and sauce in crockpot for 2 hours on low.

I like this recipe because: It's really good for company. You can eat it a lot of different ways. Like on a hamburger bun, in a tortilla, or on chips!

My least favorite thing about this recipe: I have to REALLY preplan and we can never eat it all!

Mini Corn Dogs

1 2/3 C. flour (I use half wheat, half white)

1/3 C. cornmeal

3 tsp baking powder

1 tsp salt

3 TBL cold butter

1 TBL shortening

1 egg

3/4 C. milk

24 mini hot dogs (or regular ones cut up)

Combine flour, cornmeal, baking powder, and salt. Cut in butter and shortening until crumbly. (If you don't have a pastry blender, use a fork or your hands!) Beat egg and milk then add to the dry crumbs until a soft dough forms. Knead on a lightly floured counter 6-8 times. Roll out to 1/4 inch thick. Cut into circles (A mason jar lid works great.) Fold over a hot dog and seal edges. Bake on greased cookie sheet for 10-12 minutes at 450 degrees. Dip in honey mustard!

I like this recipe because: My kids love it and it has minimal ingredients.

My least favorite thing about this recipe: It's time consuming making dough, but it's worth it!

Roast Chicken (in the crock pot!)

1 whole chicken
3 lemons
1/2 cup dijon mustard
1/4 cup soy sauce
1/4 cup lemon juice (from lemons)
1 teaspoon each of Rosemary, Sage, Thyme, Parsley, and Oregano

Cut the lemons in half and juice each one. Save juice for marinade. Stuff the chicken with the lemon rinds and half of the spice mixture. Place chicken in crock pot and cover with marinade and the rest of spice mixture. Roast chicken 1/2 to 2 hours on high.

I like this recipe because: It's super easy and has a lot of flavor with minimum ingredients.

My least favorite thing about this recipe: It is pretty much a Sunday recipe because of the cooking time.

Easy Chicken Pot Pie

1 prepared pie crust (frozen department at the grocery store. Usually $2 for 2!)

4 tablespoons butter

1 cup chopped onion

1 rib celery, chopped

1/2 cup flour

1 1/2 cup chicken stock (I use 1 1/2 cup water with 2 chicken bullion cubes)

1 1/2 cup milk

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

2 1/2 cups diced cooked chicken

2 cups veggies (use what you like, peas, carrots, broccoli, mushrooms etc.)

Melt butter in pan. Add onion and celery. Cook until clear and soft. Add flour until lightly brown. Add chicken stock. When it thickens, add milk. Add remaining ingredients. Cook at 375 degrees for 20-30 minutes.

I like this recipe because: It's not flavored or thickened with cream of chicken soup. This is old fashioned flour gravy style! I don't have to worry about topping the pie with crust, I leave it open.

My least favorite thing about this recipe: It takes a litte bit of time to prepare the chicken/vegetables.