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Archive for the ‘Main Dish’ Category

Parmesan Crusted Pork Chops

Can’t say I make a lot of pork chops but I’ve had a few hanging out in the depths of my freezer and all of a sudden I decided it was time those bad boys be gone.

I’m on a mission. It’s called using up everything in the freezer and cupboards. OK well that’s not going to happen BUT I’d like to make a large dent in it. I go through spurts like this. Does anyone else?

As we were sitting eating supper the hubby glances my way and says, “So where’d you get this recipe. It’s really good!”

My answer is, “Oh so I can’t come up with anything on my own dear?”

Yup that’s right these little pork chops were my creation.

Don’t worry. That doesn’t happen much. I like recipes. As in someone else has tried it before. Sure I’ll adapt a few things here and there and throw in a new twist but for the most part I don’t go out of my box to much.

I’m OK with that. I’ve embraced it. Kudos to you out there that have the ambition and time to develop recipes. We need people like you!

So if you have some pork chops hanging out in that freezer whip these up. You might even have all the ingredients on hand!


Parmesan Crusted Pork Chops
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Ingredients
4 boneless pork chops
1/4 c. Parmesan cheese, grated
2 Tbsp dried Italian seasoned breadcrumbs
1/8 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp fresh ground pepper

2 Tbsp Olive Oil

1. Preheat oven to 450 degrees. 
2. Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together. Transfer to plate. 
3. Put olive oil in a frying pan and heat on medium-high. Swirl the pan to coat.
4. Dip each pork chop in the mixture. Pat to make it stick if needed.
5. Add pork chops to pan and saute for 2 minutes on each side until golden brown. Place in a glass baking dish and baked for 8-10 minutes or until internal temp reaches 145 degrees.

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Crock Pot Ranch Roast

I recently started attempting to feed Miss K cereal. I’ve been dragging my feet majorly, but last weekend I made up my mind this is the weekend to do it. Oh my goodness I didn’t know what I was in for at all!

My mom once told me, or maybe she told me multiple times because I remember her telling me, “Julie I almost broke down in tears when I tried to feed your older brother the first times.”

Oh Mom you are totally exaggerating and I have it so much more together it can’t be that hard can it? I mean Miss K is a rockstar (not that older bro isn’t LOVE YA!) it can’t be that bad.

Oh she was right. I kind of want to throw the spoon across the kitchen when it comes to supper time.

It goes something like this….

Cereal in the mouth
Funny face
Cereal out of the mouth, down the bib, down the high chair, you get the picture
Miss K smiles

Honestly?! Why do you have to smile ever time you spit it out.

So tonight I’ll try again. Because that’s what you do when you are a mom. You keep trying. Someday you will get it. Or Miss K will get it.

Because we are Mom’s and even if you aren’t I know you love fast recipes since you keep coming back! This is a melt in your mouth dish and it’s done when you come home from work. It’s a different twist on the general old Crock Post Roast with the ranch but you will not be disappointed! 

Oh if you have any feeding tips let me know!

Remember to go enter the Tiny Prints Giveaway for your chance to win a $50 print credit!


Crock Pot Ranch Roast
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Ingredients
2 1/2 lb roast
1 lb red potatoes, halved
1 can cream of chicken soup
8 oz package cream cheese
1 envelope ranch salad dressing mix

1. Coat crock pot with nonstick cooking spray or stick in one of those handy dandy crock pot liners.

2.  Placed halved potatoes on bottom of the crock pot and place meat on the potatoes.

3. In a bowl whisk together soup, cream cheese and dressing mix. Pour over meat and potatoes in slow cooker.

4. Cover and cook on low for 9-10 hours or on high for 4 1/2 to 5 hours.

Recipe From: Six Sisters’ Stuff

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Crock Pot Swedish Meatballs

I never knew how hard it was to become a mother. I didn’t have the respect I should have gave to all the mom’s out there before. I may have shrugged off the “Oh I can’t find a babysitter” or “I would rather spend time with my kids” as an excuse before. Now I get it.

Do you ever go to bed and wonder how on earth you are going to climb out of bed and do it all over again? I do. On a regular basis. That’s right. You may think that I’m all “put together” and “got it going on”, but I’m not.

One mom at daycare was commenting on how Miss K was so adorable (right like you have to tell me!?) and then continued to say of course you would have a content adorable child. Seriously? Did I put some fairy dust on me this morning and trick you all into thinking I’m completely organized and wonder woman?

I’m not. I hate to break it to you. I dare you to look at my house on any random night. It’s scary. Wait Halloween is coming. I’m just going with the flow. Not sure what my excuse will be after Halloween!

I’m going through that right now. Most days life is grand and I get through the days, but I also have “episodes” where I wonder how on earth I’m going to keep this up. Something has got to give. But then it gets better and everything comes together. For about a month, then falls apart.

Yup that’s right every month. I’m now coming to the conclusion it’s directly correlated with PMS. UGH. Seriously.

So I’m almost done with this months episode. My hubby is going to jump for joy when this week is over. I sometimes am amazed he still loves me.

It doesn’t help Miss K has been cranky with a touch of a cold. See my child is not perfectly content Ms. Daycare Mommy!

My question is how do you balance everything with kids?

I’ll help you with the supper part! This is perfect for all you hard working, crazy busy moms out there. The crock pot is a magical tool. I LOVE coming home to find the majority of my supper done and I don’t have to think about making something. Just throw this in and you’ll be greeted by the aroma of supper being done when you walk in your front door!

Crock Pot Swedish Meatballs
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Ingredients
2 1/2 lbs frozen meatballs
1 can cream of mushroom soup
1 golden mushroom soup
1 can beef broth
1 envelope brown gravy mix
1/2 c. water

1. Mix everything except meatballs together. Pour into crock pot. Add meatballs

2. Cook on low for 6 hours.

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Our Delightful Home

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Meatball Sub Casserole

This is a hearty, yummy casserole perfect for those cool, crisp days that seem to be here to stay.

I found this recipe over at The Country Cook. If you haven’t checked out her blog please go over and do that. Brandie is a wonderful gal that speaks straight to my stomach (and thighs, and hips and…). If you like my recipes you are definitely going to like hers. We are from the same “mold” I do believe!

I knew when I saw this I had to try it. It comes together so fast and easy. I used pre-made meatballs, toasted the bread a little so it would stay firm. I did wonder when I was making this if I was going to end up with a soggy mess. This is also what my mom asked when I told her about this! I’m proud to report that it doesn’t turn into a soggy mess!

For all you farmer’s wives out there this would be a PERFECT casserole to bring out to the meal and would have the guys coming back for seconds. I know if you are anything like us you are always on the look out for new meals to bring out! 

Meatball Sub Casserole
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Ingredients
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c. mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c. shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 (28 oz) jar pasta sauce

1. Preheat oven to 350 degrees.

2. Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

3. In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

4. Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

5. Bake uncovered for 30-35 minutes.

Recipe from: The Country Cook

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Taco Stroganoff

Fall is in the air and I’m tending to lean towards comfort food these days. The transition from grilling and cooking the least amount possible during the summer months is leaving. Although, if the hubby decides to volunteer

I now want pumpkin and apple treats. Yummy comfort dishes at suppertime and the couch and my sweats. Wait. The couch and my sweats part never left all summer long. Who am I kidding?

I love my Hamburger Stroganoff recipe so when I saw this Taco Stroganoff concoction I knew it was going to have to go on my must try list.

I’m pleased to say if you are looking for a little zip to your stroganoff this one won’t disappoint! It comes to gather quick and easy (a must in my life!) and it will spice up your regular old rotation at supper!

Taco Stroganoff
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Ingredients
1 small onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix
1/2 c. water
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (chive & onion flavor)
1 c. shredded cheddar cheese
8 oz egg noodles, cooked and drained

1. Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.

2. Add cream cheese and cheddar; cook until it is heated through and cheese has melted.

3. Serve over noodles or toss with noodles. 

Recipe from: Food.com

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Cajun Broiled Shrimp

Shrimp you say? I know it’s a big fancy for this girl, but I’ve gotta get all fancy on you once in a while!

Don’t worry. It’s not a 13 step recipe. I don’t roll like that. Well, most of the time I don’t.

I bought a bag of shrimp (a specialty because holy expensiveness) and I needed some different ways to use them up. We first grilled the with butta and garlic. Oh my goodness amazing.

Next I tried this. Oh my goodness amazeballs!

Now be careful on how hot your cajun is and how much you add. Mine were a tad bit spicy. Like my upper lip might have been beading with sweat, but I’m a wuss, so you guys would have been fine with the amount of heat in the dish!

Cajun Broiled Shrimp
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Ingredients
1 lb shrimp, peeled and deveined
1 Tbsp Cajun Seasoning
2 Tbsp Olive Oil
Lemon

1. Prehat oven to broil setting. I have two settings, low and high. I used high.

2. Combine shrimp, cajun seasing, and oil in bowl. Stir to combine. Cover and refrigerate up to 30 minutes.

3. Lay shrimp in a single layer on a jelly roll pan.

4. Cook on the middle rack until shrimp turn pink, about 5 minutes.

5. Transfer to serving platter and squirt lemon juice over shrimp.

Recipe From: Fresh Plate

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I’ve been making this since I got married. It’s comes together so simple and I usually always seem to have the ingredients on hand.

My hubby called me at 4:30 the other Friday night and informed me that he was going to trim our trees with his brother and then pretty much informed me that I needed to feed them. Uh say what? Friday’s are usually my days to take a bit of a break and throw in a pizza. I’m not going to lie and say I always have amazing meals just waiting to be prepared. I slack. This was my slack night.

Off to the grocery store I went to get some chicken. Luckily this comes together easy so I had time to make Crack Potatoes. Those were amazing also! The guys inhaled everything and then night was a success. Miss Kinz even behaved while I whipped it up so double bonus! *EDITED – My little brother actually read this post and was quite upset with me and gave me a lecture on how he was over and he took care of Miss Kinz while I made supper so KUDOS to you little bro for helping your sista out and taking care of Kinz. She loves you!! So does her mamma 🙂

French’s Crunchy Onion Chicken
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Ingredients
2 c. French’s Original or Cheddar French Fried Onions
2 Tbsp all-purpose flour
4 boneless skinless chicken breasts
1 egg, beaten

1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with a rolling pin. Transfer to pie plate.

2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking shet.

3. Bake at 400 degrees for 20 minutes or until no longer pink in center.

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