Saucy Grilled Pork

Until about a year ago I thought that cooking pork on the grill was weird, but after trying a few recipes suggested by some friends I quickly changed my mind.  This recipe could be done with pork chops but I think that pork tenderloin is much more likely to be tender and juicy.  This recipe was adapted from one that I made a long time ago that used most of these ingredients to create a rub for a whole pork tenderloin.  I decided to turn it into a marinade and slice into pieces for less cook time.  I made the entire meal on the grill which made for a super easy clean up!  I made green beans and potatoes in foil packs- no additional pots and pans!

Ingredients:

• 1 lb Pork Tenderloin cut into Medallion pieces
• 1 Tablespoon Honey
• 1/4 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/4 Cup Catilina Dressing
• 1/2 teaspoon Chili Powder
• 1/8 teaspoon Dried Thyme
• 1/2 teaspoon Dried Mustard
• 1 teaspoon Olive Oil

Serves 4

In a small bowl combine all ingredients except pork and mix well.

Take each piece of pork and give it a gentle pound with your fist to slightly flatten it.  Pour marinade mixture over pork and refrigerate for 30 minutes.

 Preheat grill.  Sear each side of the meat.  Then grill until desired internal temp.  Mine took about 5 mins on each side. 

Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!

Ingredients:

• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Minced Garlic
• 1 1/2 Tablespoons of Olive Oil
• 1.5 lb Pork Tenderloin
• 1/8 teaspoon Black Pepper

Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.

  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.

  Grill to internal temperature of at least 145 degrees.

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Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Slow Cooker Chicken Taco Bowls

When I was looking over the Magical Moms' Recipe Box I discovered that we don't have enough slow cooker meals.  Both of our families are very busy with lots of after school activities which means that we know how important it is to be able to make quick and easy weeknight meals.  This recipe does require you to make the rice separately from the slow cooker, but you can make minute rice quickly and easily.
Just an FYI... Rule #1 of making anything in the slow cooker is DON'T forget to turn in on.  Luckily it only took me about 45 minutes to realize that I had plugged in the slow cooker, but did not turn it on.  HAHA!  I am still laughing at myself!

Ingredients:

• 3 Chicken Boneless Chicken Breasts
• 2 Cups of your favorite Salsa
• 1 Can of Corn (drained)
• 1 Can of Black Beans (drained and rinsed)
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 Tablespoon Minced Garlic
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 1/4 Cup of water
•  A Handful of Fresh Cilantro (chopped)
• 6 Servings of Basmati Rice (cooked)
• Juice of 1/2 Lime
• 2 Cups of Shredded Cheddar Cheese
• Sour Cream (optional)

In the slow cooker combine salsa, corn, black beans, salt, pepper, cumin, oregano, minced garlic, Cayenne pepper, water and chili powder and stir.  Add the chicken breasts, cover with mixture, and cook on low for about 6 hours.  

Remove chicken from slow cooker.  Chicken will be tender and shred very easily.  Return the chicken back the the slow cooker and mix to combine with all of the goodness.

Cook rice according to instructions.  I actually used to bags of boil-in-bag Basmati rice.  When rice is done, fluff and add cilantro, lime juice, and a little salt.  Put rice in bowl and add chicken, beans, and corn mixture.  Top with cheddar cheese and a little sour cream.  

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Greek Lemon Chicken

Ingredients:

• Lemon
• 8 Chicken Boneless Skinless Chicken Thighs
• 1 oz Container of Plain Greek Yogurt
• 1 teaspoon Oregano
• 2 teaspoons Minced Garlic
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1 Tablespoon Dried Parsley

Combine yogurt, oregano, garlic, salt, pepper, parsley, juice of 1/2 lemon, and zest from 1/2 lemon in a bowl.  Mix well.  Pour over chicken and marinate for about 30 minutes.  Preheat oven to 375. Place chicken in baking dish and bake for about 30 minutes.  

I served with brown rice, and Zucchini Fritters.

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Panko Garlic Shrimp

Cooking shrimp can be intimidating for some, but this is a fool proof anyone can do it recipe that is sure to please everyone!  I served this with Cajun Seasoned French Fries and it worked out perfect because they are both baked at the same oven temperature.  

Ingredients:

• 1-1.5 Lbs of Shrimp
• 2 teaspoons Minced Garlic
• 2 Tablespoons White Wine
• 1/2 Cup Panko Bread Crumbs
• 4 Tablespoons Melted Butter
• 2 teaspoons Dried Parsley

Serves 4

Preheat oven to 425.  Place shrimp in baking dish.  Add in garlic and wine.  Toss them around a bit to make sure that they are coated.  In a small bowl combine melted butter, panko, and parsley, use fork to mix.  Sprinkle crumble mixture evenly over shrimp. 

 Bake for about 15 minutes or until shrimp have turned pink  and opaque and are cooked through.  

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Better than Rice-a-Roni Broccoli Cheddar Rice

For many years I made rice from Rice-a-Roni packets with the seasonings included, I am not saying that I don't ever make them or that they don't serve a purpose but this recipe is better and doesn't have all the weird ingredients.  This rice dish is an excellent way to get the kiddos to eat some veggies.  Feel free to put more broccoli if you would like!  

Ingredients:

• 1 Cup Orzo
• 1 Cup Rice
• 1 Cup Broccoli- Chopped Small
• 1 Cup Shredded Cheddar Cheese
• Salt
• Pepper
• 2 Tablespoons Olive Oil
• 2 Cups of Chicken Broth (or vegetable broth)
• 2 Tablespoons Butter

In a sauce pan combine orzo, rice, and olive oil.  Toast rice over med-high heat for about 3 minutes.  Pour in chicken broth and bring to a boil.  When it starts to boil reduce heat to low, cover, and simmer for 10 minutes.

Add the broccoli, cover, and cook for additional 3 minutes.  This cooks the broccoli.  Add cheese and butter- stir.  Cover and let sit for a couple minutes while butter and cheese melt.  Stir and salt and pepper to taste.

I served this with Red Hot Chicken Kabobs

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Baked Soft Taco Roll Ups

Switching up the way we eat tacos is nothing new,  tacos are a family favorite and this recipe did not disappoint.  This recipe is a little spicier than some of the others that I make, but that can be easily fixed if you don't like things quite as spicy as I do by adding less jalepenos to the mix.  I had a tough time coming up with something to call this dish... I don't know all of the technical aspects of what a taco, burrito, enchilada... I just know delicious!

Ingredients:

• 2 Chicken Breasts cooked and shredded
• 1/2 Cup PepperJack Cheese
• 1 Cup Mild Cheddar Cheese (divided)
• 2 Tablespoons of diced Jalepenos (I use the sliced kind from a jar and just chop them up a bit)
• 1/2 of Corn
• 1 Cup of Sour Cream
• 1/3 cup of salsa
• Cayenne Pepper
• 3/4 teaspoon of Cumin
• 1 teaspoon of Salt
• 1/2+ 1 teaspoon Minced Garlic
• 1/3 Cup of Canola Oil
• About 10 8" Flour Tortillas (you can use bigger ones if you would like)
• Optional- serve with a side of shredded lettuce, sour cream, or salsa 

Serves 5

In a small sauce pan add canola oil and 1 teaspoon of minced garlic.  Bring oil to a simmer, this will happen pretty quick because this is not a lot of oil.  Turn off heat and let sit about 10 minutes so that the garlic infuses the oil with flavor.  While that is cooling, combine pepper jack, 1/2 cup mild cheddar, corn, sour cream, jalepenos, cumin, salt, 1/2 teaspoon minced garlic, salsa, and shredded chicken in a large bowl.  Mix well.

Preheat oven to 400.  Place about 1/4 cup of the mixture on one of the tortillas and sprinkle a little more cheese on top.

Fold sides in and place seam side down.  Repeat until all mixture is used.  Then lightly brush each of the roll ups with the garlic olive oil and sprinkle a dash of the cayenne pepper on each one.  I lined my baking sheet with parchment paper for easy clean up!

Bake for 10-12 minutes flipping halfway through.  The baking time will very depending on the size of the tortillas that you use.  You will know they are done when the edges of the tortillas are crispy.

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Creamy Sausage Tortellini Soup

I am a huge fan of two types of soups 1- The kind that you make in the slow cooker and 2- The kind that you can throw together quickly and simmer for less than 20 minutes.  This one falls into the second category.  When I made this the other night, I had to eat it and rush out the door to a meeting so I didn't get to hear everyone's comments and feedback.  I enjoyed the soup a lot, but I wasn't sure what my mother-in-law, father-in-law, and husband were going to think.  Well, 3 days later my father-in-law was still talking about how much he enjoyed it and was wondering when I was going to make it again.  He generally likes everything that I make.  He is by FAR the most critical member of the family.  If you likes something he lets me know and if he doesn't like something he also lets me know:)  I appreciate his feed back and I have learned to take his critiques as encouragement  so I appreciate his opinion.  Although sometimes he tries to get way to technical and we all laugh at him and keep eating.  

Ingredients:

• About 2 Cups of Baby Spinach
• 3 14 oz cans of Chicken Broth
• 1 lb of Mild Italian Sausage
• 1 can of Italian Seasoned Diced Tomatoes
• 4 oz Cream Cheese (not fat free, it won't melt) at room temperature and cut into cubes
• 1 small package of Frozen Tortellini

Serves 6

Cook, crumble 1 lb of bulk mild Italian Sausage.  Drain off excess grease.  In a large pot combine chicken broth, tomatoes (undrained), and cooked sausage.  Bring to a boil, reduce heat to med and add cream cheese.  Stir to combine and melt.  When cream cheese is melted throughout, add in spinach and tortellini.  Cook for about 15-20 minutes or until tortellini is cooked.

If you want this soup to be spicier, add a pinch of red pepper flakes and/or use HOT Italian Sausage.  

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Rolo Cookies

Although this recipe is not my own, it is one that I have made several times.  I originally got the recipe from Six Sisters Stuff.  I didn't change anything, but I have never been able to get more than about 24 cookies from a batch.  I usually use two boxes of cake mix and a bag of Rolos and I get about 50 cookies which was just enough for my family to snack on and to pass some along.  Today I made this for the teacher pot luck lunch at my son's school.  

Ingredients:

• Box of Devils Food Cake Mix
• 2 Eggs
• 1/3 Cup Vegetable Oil
• 24 Rolos
• Powdered Sugar

Makes about 2 Dozen Cookies

Preheat oven to 350 degrees.  In a medium bowl, combine eggs and oil.  Then add in cake mix.  The first time I made these I used my electric hand mixer and the batter was so thick that my mixer had a tough time with it.  It was much easier to mix it my hand.  Next take a scoop of batter a little smaller than the size of a ping pong ball and press a Rolo inside.  Make sure that the dough covers the entire piece of candy.  Place on baking sheet.  Bake for 7-8 minutes.  Sprinkle with powdered sugar and ENJOY!

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Sweet Garlic Chicken Legs

Sometimes when I don't know what to make for dinner I look into my freezer and pick something out at random.  I knew I had to figure out something to do with the chicken legs that took out to thaw and I knew it had to go with the green beans that I had put in the slow cooker.  At about 4:30, I decided on this.  The sauce was great and the chicken was super moist.  This recipe is made with very basic ingredients that can be found in almost anyone's pantry.  I had chicken legs on hand, but feel free to use thighs or whatever you have!    

Ingredients:

• 6 Chicken Legs
• 1/3 Cup of Honey
• 1/4 Cup Soy Sauce
• 2 Tablespoons Ketchup
• Pepper
• 1 teaspoon Minced Garlic

Preheat oven to 350 degrees.  Line a glass baking dish with foil (for easy clean up).  Place chicken legs in dish and sprinkle with pepper.  In a small bowl combine the remaining ingredients and whisk them together.  Pour mixture over chicken and bake for about 35 minutes.

 Remove chicken from oven and flip it over (so the other side can get a chance in the yummy sauce).  Raise the oven temp to 425 and bake for additional 10-15 minutes or until sauce is bubbly and begins to caramelize.

I served with Fried Noodles and Fresh Green Beans I made in the slow cooker.  

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Hearty Beef Stew

This week the temperatures dropped considerably and we needed something to warm us up.  We were on vacation all last week and this was the perfect recipe to ease back into the cooking routine.  I was spoiled eating at Disney World- NO cooking, but best of all NO CLEANING!  Personally the mushrooms were my favorite part of this stew (but I love mushrooms!!) I am glad that I finally paid attention and wrote down how I made this stew because I always forget what I put in it.

Ingredients:

• Drizzle of Olive Oil
• 1 lb of Cubed Stew Beef
• 4 Carrots- cut into pieces
• 2 Potatoes- cut in to pieces
• 2 Stalks Celery- cut into pieces
• Small Onion- I leave my fairly in fairly large pieces
• 6-8 Whole Mushrooms- cut into thick slices
• 6 Cups of Beef Stock (I use Better than Bouillion- it comes in a jar.  I usually add a little more than the directions say on the jar to give it a little richer flavor.  I added 3 tablespoons for 6 cups of water)
• 3 Tablespoons Flour
• 1 Tablespoon Butter
• About three strips of Bacon- cooked and chopped
• 2-3 Tablespoons Red Wine (I used Shiraz because that is what I had open this time)
• A pinch of Steak Seasoning
• A pinch of Dried Rosemary
• 1 1/2 Cloves of Minced Garlic
• 1 Bay Leaf

Serves 4-5

Drizzle Olive Oil in a large skillet.  Add beef.  Sprinkle beef with steak seasoning.  Cook for about two minutes and then add in celery, onion, and carrots.  Cook for additional 3-4 minutes.  Pour meat and veggies into large slow cooker.  Add in potatoes, mushrooms, garlic, rosemary, bay leaf, bacon, and stir together.  

Pour in the wine and beef stock.  I know it looks like a lot of mushrooms in the picture.  Everything else is heavy and sinks to the bottom while the mushrooms float to the top.  Cook on low for about 6 hours.

Mix 2 tablespoons of flour with 1 tablespoon of softened butter to make a paste.  

Remove one cup of broth from the slow cooker and whisk in the flour butter mixture.  Pour back in the slow cooker and mix well.  If this isn't enough to slightly thicken it, remove another cup of hot broth and mix in another another tablespoon of flour.  I didn't want my stew super thick so this was perfect for me.  I then turn slow cooker to high for about 20 mins and served with garlic cheddar biscuits.

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Chicken Corn Chowder

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I know that Sherrie made a corn chowder last week that her husband absolutely LOVED, my husband is a little skeptical of it because he has never had it before (and neither have I) but what's not to love... bacon, chicken, corn, potato... It all sounds good to me!  My mother-in-law has been asking me to make it for awhile and she saw Sherrie's Recipe (because she is a devoted Magical Mom follower) and said that this was the one she wanted to try.  Sherrie included lots of tips and tricks in her recipe that I used. The biggest difference is that I am adding chicken to mine.  We had our Slow Cooker 8 Spice Lemon Chicken earlier this week and there is some left over so I figured it would be the perfect time to try Sherrie's recipe.

Ingredients:

• About 1 1/2 Cups of Rotisserie Chicken (shredded)
• 4 Slices of Bacon (cooked and chopped)
• 1 Small Sweet Onion (finely diced)
• Olive Oil
• 4 Idaho Potatoes (peeled)
• 1 Can of Cream Corn
• 1 Can of Cream of Chicken Soup
• 1 Cube Chicken Bouillon
• 1 teaspoon Cajun Seasoning
• 3 Cups of Milk (I used 1%)
• 1 Cup of Water
• Salt and Pepper to taste

Serves 6+

In a large pot drizzle a little bit of olive oil and heat.  Add onion and cook until they start to become soft.  Peel potatoes.  I took Sherrie's advice and quartered them and placed them in my Pampered Chef Manual Food Processor to chop them very small.  The smaller pieces allow for the soup to cook quicker and gives a great consistency to the soup.

Shred the chicken.

Add bacon, cream corn, cream of chicken soup, potatoes, chicken, bouillon cube, and cajun seasoning.  Stir to combine.

Pour in milk and water and stir.  Heat over medium heat stirring occasionally.  When soup is heated through reduce to low and simmer for about 30 minutes stirring often.

Cheesy Caprese Garlic Bread

My stomach is growling as I write this and look at the picture!  I could make a meal out of this alone... maybe I will make it for lunch today.  I served this last night with Creamy Spinach Tortellini, both of these were new creations for me and both will definitely go on my "must make again" list!  We love bread at our house.  It's one of my personal weaknesses and this one is no exception.  The cheesy,garlicy, goodness is DELICIOUS!

Ingredients:

• 1 Small Loaf of French Bread
• About 6 Fresh Basil Leaves cut into small strips
• 3/4 teaspoon Minced Garlic
• 2 Tablespoons of Butter
• 4 Slices of Mozzarella
• 8 Cherry Tomatoes or 1 Roma Tomato (sliced)
• Salt and Pepper
• Balsamic Glaze (to drizzle on top)

Preheat oven to 400 degrees.  Cut loaf of bread in half lengthwise and place on baking sheet with the cut side up.  In a small bowl mix minced garlic and melted butter together.  Using a basting brush coat each piece of bread with the garlic butter mixture.  Top each piece of bread with cheese slices and bake for about 10 minutes or until cheese is melted.  Remove bread from oven and top with tomatoes and basil.  Lightly sprinkle with salt and pepper, drizzle balsamic glaze on top and put back in oven for about one minute.  I do this because I don't want my tomatoes cold.  I think it makes them blend together perfectly!

Winner Winner Crock Pot Chicken Dinner

I am such a nice wife, I even make dinner when I am not going to be home!  Ok not all the time, but this time I did.  There are not any pictures of the dinner when it's done, because I wasn't home to take them.  I am sure that I could have asked Nathan to take them he always wants to take pictures of his lunch (weird kid...who takes pictures of their food).  I threw this dinner together with stuff I had in the fridge/pantry and from what I hear it turned out pretty darn good.

Ingredients:

• 1/2 Onion
• 1 lb of Fresh Green Beans
• 1/2 Cup Chicken Broth
• 1 teaspoon Minced Garlic
• 1/4 teaspoon Dried Rosemary
• 1/4 teaspoon Thyme
• 3/4 + 1/4 teaspoon Salt
• 1/4 + 1/8 teaspoon Black Pepper
• 1/2 teaspoon Paprika
• 4 Russet Potatoes Cut into 1/2 inch thick slices
• 6-7 Boneless Skinless Chicken Thighs

Serves 4-5

Layer onion in the bottom of the crock pot.

Place sliced potatoes on top of onions.

Place green beans on top of potatoes

Mix together garlic, rosemary, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken broth.  Pour over veggies.  Season chicken with paprika and remaining salt and pepper.  Place chicken on top of green beans.  Cover and cook on low for about 6 hours or until chicken is cooked thoroughly and veggies are tender.