Category: Dinner Recipes

Skillet Pork Chops – Just A little Spicy

These Skillet Pork Chops are so good. I thought they were going to be too spicy, but they were just right. Prepare to suit your taste.

 

If you prefer a milder dish, use regular chili powder; if fiery is more your style, use hot chili powder.

Another tasty recipe from the Better Homes and Gardens New Dieter’s Cookbook.

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Spicy Skillet Pork Chops
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

If fiery is more your style, use hot chili powder.

Course: Main Course
Cuisine: American
Keyword: Spicy Skillet Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 oz can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
Instructions
  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  3. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet.
  4. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  5. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops.
  6. If desired, garnish with cilantro leaves.

 

Enjoy!

Up Next: 

Creamy Marinated Pork Chops

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Recipe based on one by Crafty Lady 13
Photo by Diana Johnson

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Chicken Roll-Ups – Tender and Succulent!

These Chicken Roll-Ups are so good! The dish is easy to throw together and the crumb coat stays lovely and crisp, whilst the chicken is tender and succulent.

 

I made them right away instead of freezing them.

A little fiddly to roll up, but that may have been me getting a bit too vigorous with flattening my chicken breasts! Was totally worth it though as it was delicious!

I think this is going to go into the weekly rotation menu. At a minimum, I will absolutely be making them again!

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Chicken Roll-Ups
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Chicken Roll-Ups
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

These Chicken Roll-Ups are easy to make but out of this world delicious!

Course: Main Course
Cuisine: American
Keyword: Chicken Roll-Ups
Servings: 8
Calories: 415 kcal
Ingredients
  • 8 boneless skinless chicken breast halves
  • 8 thin slices deli ham
  • 4 slices provolone or mozzarella cheese halved
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup grated Romano cheese or Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 cup milk
Instructions

  1. Flatten chicken to 1/4-inch thickness. Place a slice of ham and cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

  2. In a shallow bowl, mix crumbs, grated cheese, and parsley.

  3. Pour milk into another bowl.

  4. Dip chicken rolls in milk, then roll in crumb mixture.

  5. At this point, you can wrap and freeze roll-ups for up to 2 months.

  6. To use frozen chicken--completely thaw in the refrigerator.

  7. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray.

  8. Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

 

Enjoy!

Up Next:

Roast “Sticky” Chicken

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Recipe based on one by morelhunter
Photo by anniesnomsblog

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Easy Chili Mac – Great At Potlucks

This Easy Chili Mac recipe has been in my regular menu rotation for more years than I care to admit and it’s never failed to please.

 

Great at potlucks and bring-a-dish gatherings.

Sometimes I turn it into soup by adding a can of beef broth.

Very easy and very quick and the kiddos love it.

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Easy Chili Mac
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Easy Chili Mac
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Very easy and very quick and the kiddos love it.

Course: Main Course
Cuisine: American
Keyword: Easy Chili Mac
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 lb ground beef
  • 1 small onion diced
  • 3 garlic cloves pressed
  • 1 14 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 -4 cups cooked macaroni
  • 2 cups cheddar cheese
  • 1/2 teaspoon salt
Instructions
  1. Brown ground beef. When it is about half done press garlic into pan and add onion. Cook till ground beef is done onions should be clear drain grease.
  2. While cooking ground beef cook macaroni according to box. Drain macaroni.
  3. dd diced tomatoes and tomato sauce to the ground beef. Stir. Add chili powder and cumin Stir. Add macaroni Stir. Add salt. Season to taste. Stir.
  4. Serve and top with cheddar cheese.

 

Enjoy!

Up Next: 

Creamy Spaghetti Pie

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Recipe based on one by onieline2000
Photo by Diana Johnson

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A Perfect Eye of Round Roast Beef

I finally discovered a method that produces a Perfect Eye of Round Roast Beef every time. One that’s cooked to my liking perfectly.

 

You can cook it to medium or even rarer in the center. The key is to use a well rounded and evenly shaped roast!

I like to use an eye of round roast.

The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I’m in the mood for.

While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef.

This works for any size roast and couldn’t be easier.

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Perfect Eye of Round Roast Beef
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A Perfect Eye of Round Roast Beef
Prep Time
15 mins
Cook Time
2 hrs 50 mins
Total Time
3 hrs 5 mins
 

This method produces a Perfect Eye of Round Roast Beef every time. One that's cooked to my liking perfectly!



Course: Main Course
Cuisine: American
Keyword: Perfect Eye of Round Roast Beef
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 3 pound beef eye of round roast
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt, pepper, garlic powder, and onion powder; and place in a roasting pan or baking dish. Do not cover or add water.
  2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C).
  4. Carve into thin slices to serve.

 

Enjoy!

Up Next:

Steak with Blue Cheese Butter

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Recipe based on one by JackieOhNo!

Photo by Delicious as it Looks

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Creamy Marinated Pork Chops

These Creamy Marinated Pork Chops are proof that a marinade is a great way to perk up plain ol’ pork. This one is great and is super easy to prepare.

 

Most of the ingredients come right from the pantry… less to pick up at the grocery store!

I do like to add crushed red pepper flakes, just enough to kick up the taste buds but feel free to include or exclude anything you like, depending on your preferences.

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Creamy Marinated Pork Chops
Print
Creamy Marinated Pork Chops
Prep Time
25 mins
Cook Time
10 mins
Marinate
30 mins
Total Time
1 hr 5 mins
 

Great marinated pork chops recipe. Creamy and delicious!

Course: Main Course
Cuisine: American
Keyword: Creamy Marinated Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
  • 6 tablespoons water
  • 1/4 teaspoon saffron threads or turmeric
  • 1 lemon for zest
  • 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon chunky garlic paste
  • 4 3/4-inch-thick boneless pork chops (1 1/2 lb)
  • Large zip-top bag
  • 1/2 cup flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
Instructions
  1. Place water in microwave-safe cup; microwave on HIGH 1–2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
  2. Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
  3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan.
  4. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat.
  5. Place pork chops in pan; cook 3–5 minutes on each side until browned and pork is 145°F.
  6. Drain pork chops on paper towels. Serve with reserved sauce on the side.

 

Enjoy these Creamy Marinated Pork Chops!

Up Next: 

Mom’s Country Fried Pork Chops With Cream Gravy

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Recipe based on one from Publix Aprons

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Roast Sticky Chicken – Really Impressive Chicken

Beautiful and delicious, this incredibly moist Roast Sticky Chicken puts Boston Market and other rotisserie-style chickens to shame!

 

Please don’t let the word “overnight” mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

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Roast Sticky Chicken
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Roast Sticky Chicken
Prep Time
25 mins
Cook Time
5 hrs
Marinate
1 d
Total Time
1 d 5 hrs 25 mins
 

Deliciously seasoned chicken slow roasted to perfection!

Course: Main Course
Cuisine: American
Keyword: Roast Sticky Chicken
Servings: 6
Calories: 350 kcal
Ingredients
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken
  • 2 large onions peeled and quartered
Instructions
  1. (Day 1) Blend all spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
  4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
  6. Roast uncovered in a 250 F oven 5 hours.
  7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  8. Baste with drippings every 30 minutes after the first hour.
  9. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

 

Enjoy!

Up Next: 

Chicken Fajitas

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Recipe based on one by C Chatwin
Photo by Columbus Foodie

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Honey Baked Chicken – Delicious Flavor Combination

This Honey Baked Chicken is a very easy and wonderfully flavored baked chicken. I was extremely surprised by how much I loved the flavor.

 

I made the mistake of tasting the hot sauce before it was cooked with the chicken and did not like the taste then. But oh my, after cooking it was fabulous!

Delicious served over Jasmine rice.

I said, “Self.” Self said, “Huh?” I replied, “I think I found something special, and most definitely will make this again.” Self nodded assuredly.

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Honey Baked Chicken
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Honey Baked Chicken
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 

This dish is something special and I most definitely will make it again.

Course: Main Course
Cuisine: American
Keyword: Honey Baked Chicken
Servings: 4
Calories: 345 kcal
Ingredients
  • 4 boneless large chicken thighs
  • 4 tablespoons unsalted butter
  • 1 cup honey
  • 3/4 teaspoon salt
  • 2 tablespoons prepared mustard
Instructions
  1. Preheat oven to 325 degrees F, then grease or line with foil a 9-in square baking pan.
  2. Bake chicken, uncovered, for 30 minutes.
  3. Meanwhile, in a small saucepan, combine butter, honey, salt & mustard, mixing well.
  4. Cook & stir over low heat until well blended & heated through, then pour over chicken.
  5. Bake chicken, uncovered, 30-35 minutes longer or until a meat thermometer reached 170 degrees F.
  6. Baste chicken one final time before serving!

 

Enjoy this Honey Baked Chicken recipe!

Up Next: 

Easy And Healthy Baked Chicken Breasts

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Recipe based on one by Sydney Mike
Photo by Charlotte J

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Baked Fettuccine Alfredo – A Great Twist

Baked Fettuccine Alfredo is an unusual but delicious twist on the traditional dish. It has the same sauce but baking changes it in a delightful way!

 

Fettuccine Alfredo is one of our family’s very favorite pasta recipes. It’s creamy and cheesy and never fails to impress…but it was recently upstaged.

We whipped up cheesy Alfredo-inspired sauce that we tossed our fettuccine in – then we put it in the oven and baked it to perfection.

The difference in flavor is subtle (but delicious, since all the ingredients cook together), but it’s the change in texture that’s our favorite part; the sauce thickens, and the crispy, cheesy top layer steals the show.

I got this recipe from a friend. I always get asked the recipe when I take it to potlucks.

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Baked Fettuccine Alfredo
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

If you like Fettuccine Alfredo at all you absolutely must try it baked!

Course: Main Course
Cuisine: Italian
Keyword: Baked Fettuccine Alfredo
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 12 ounce box fettuccine pasta
  • 1/2 cup butter melted
  • 1 teaspoon garlic salt
  • 1 tablespoon parsley flakes
  • 1/2 cup Romano cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 pint half-and-half cream
Instructions
  1. Cook fettuccine according to package directions and drain.
  2. Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
  3. Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
  4. Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.

 

Enjoy!

Up Next:

Better Than Olive Garden Alfredo Sauce

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Recipe based on one by Lainey6605
Photo by Lavender Lynn

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Ragin’ Cajun Jambalaya (Crock Pot)

Ragin’ Cajun Jambalaya is one of our favorites! This is a simple meal to put together and then come home to after a day of shopping or sports.

 

Simple and yummy. There will be no leftovers!

Serve with a crusty baguette or rolls. Enjoy!

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Ragin' Cajun Jambalaya
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Ragin' Cajun Jambalaya (Crock Pot)
Prep Time
15 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 45 mins
 

Great served with a crusty baguette. Easy to make and yummy!

Course: Main Course
Cuisine: Cajun
Keyword: Rajin' Cajun Jambalaya
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 large onion finely chopped
  • 1 large green bell pepper chopped
  • 2 celery ribs thinly sliced (with leaves)
  • 16 ounces kielbasa or 16 ounces andouille sausages sliced
  • 2 cups cooked cubed chicken optional
  • 1 28 oz can petite diced tomatoes, undrained
  • 1 cup uncooked converted rice
  • 1 cup chicken stock or 1 cup water
  • 2 teaspoons Cajun seasoning
  • 1 lb frozen tailless cooked large shrimp defrosted
  • snipped fresh parsley to garnish
  • hot sauce to serve
Instructions
  1. Place all the ingredients except the shrimp into the crock pot; stir well to combine.
  2. Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
  3. Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
  4. Garnish with snipped parsley and serve with hot sauce at the table.

 

Enjoy!

Up Next: 

Crock Pot Italian Wedding Soup

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Recipe based on one by BecR
Photo by BecR

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Crock Pot Italian Wedding Soup

This Crock Pot Italian Wedding Soup is a great soup for crisp fall evenings. It’s the most delicious version of Italian Wedding Soup I’ve ever made.

 

It also happens to be my favorite Italian soup!

I have never had chicken in it before and it was a nice addition. I used thighs for the cooked chicken. This would be great for leftover chicken.

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Crock Pot Italian Wedding Soup
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Crock Pot Italian Wedding Soup
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

This soup is so good! You might want to double the recipe because it also freezes very well.

Course: Main Course
Cuisine: Italian
Keyword: Crock Pot Italian Wedding Soup
Servings: 6
Calories: 365 kcal
Ingredients
  • 16 1/2 ounces frozen meatballs
  • 6 cups chicken broth
  • 1 cup cooked chicken chopped
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 2 ounces frozen chopped spinach defrosted
  • garlic salt to taste
  • pepper to taste
  • 1/2 cup romano cheese
  • 1/4 cup acini di pepe pasta small pasta
Instructions
  1. Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
  2. Combine rest of ingredients except pasta in crock pot and cook all day on low.
  3. Add the pasta during the last hour of cooking.
  4. Freezes well.

 

Enjoy!

Up Next: 

Slow Cooker Ham and Lentil Stew

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Recipe based on one by mary winecoff
Photo by Calee

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