Honey Pecan Pork Chops

So I know that this is a recipe intended for the holidays and possibly the winter season but I couldn't resist. Another Pinterest find that turned out delicious.

Ingredients:

4 pork cutlets, tenderized, 1/4-inch thick 

4 tablespoons flour 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

1 tablespoon butter 

1/4 cup honey 

1/4 cup chopped pecans 

1. Melt butter in a heavy sauce pan over medium heat

2. Coat pork chops by just dipping it in flour

3. Add the pork chops to the sauce pan (about 7-8 minutes on either side)

4. Remove the pork chops 

5. Mix pecans and honey in a separate bowl and add them to the pan on low heat

6. Let the pecan mixture heat up while stirring for less than 1 minute then remove (careful not to let it burn)

7. Add to the top of the pork chops 

Enjoy!

Quick, Easy and Affordable.

Parmesan Crusted Haddock

This recipe is simple and quick. More eating, less cooking. 

Ingredients:

1/2-1 Cup (use 1 if you want more for the coating) of Grated Parmesan Cheese

1 Pound of Haddock (enough for two hungry people)

1 1/2 Tablespoons of Mayo/Dressing 

Salt & Pepper to taste

Preheat the oven to 350 degrees.

Mix the Parmesan cheese and mayo together in a bowl and add to the top of the fish for the coating. 

Bake for about 20-30 minutes until flaky. 

Eat & Enjoy!

Baked Stuffed Spinach & Feta Pork Chops

	1/2 teaspoon salt, divided
	1/2 teaspoon freshly ground black pepper, divided
	(10-ounce) 1 package frozen chopped spinach, thawed, drained, and squeezed dry
	1 ounce Herbed Goat Cheese or Feta (we had leftover goat cheese)
	3 tablespoons (1½ ounces) shredded Mozzarella Cheese.
	3 (4-ounce) boneless center-cut loin pork chops, trimmed
	Directions:
	Preheat the oven to 400 degrees. Thaw the frozen spinach. Mix the Mozzarella and Herbed Goat Cheese and spinach together (make sure you squeeze to get the excess water out of the spinach before mixing). We had leftover Goat Cheese from the last recipe and chose to use it in place of the feta. Cut slits in the thick side of the pork chop and add the cheese mixture. Spray a cooking sheet with Pam and add the pork chops and season with salt and pepper. Cook for 40-45 min. Enjoy!

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

Ingredients:

2 tablespoons olive oil, divided

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup soft herbed goat cheese

4 skinless, boneless chicken breast halves

4 large, thin slices of prosciutto

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with pam, and set aside.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the minced garlic, and cook about 3 minutes. Stir in the salt, and pepper; cook and stir an additional 2 minutes. Transfer the garlic mixture to a bowl. Mix in the goat cheese and stir until well combined.

Using a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.

Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 45-55 minutes. Turn the chicken breasts over after 20 minutes.

Thank you allrecipes.com for the original recipe.

Crockpot Pork Roast

Another easy recipe to add to the books:

Ingredients:

Onions
Carrots
Potatoes
Pork Loin
Beef Gravy (Packet)

Add 2 cups of water to the crock pot with the beef gravy packet and mix together well.

Add the beef (season with salt and pepper if you wish).

Cut up the onions and the potatoes and add to the pot.

Once everything has been added just cook on high  for ~5 hours or  low for 8 hours.

Side note: Ben and I work longer than 8 hours when you factor in to 1.5-2 hour commute each way. Therefore, we couldn't cook it on low for 8 hours. If you have a similar problem, I recommend cooking in the crock pot on a Sunday or a day where you have some down time at home. Once it's finished cooking then you can always have dinner for that night and left overs for the week.

Enjoy!

Quick and easy as promised!

Pineapple Pan Seared Steak

Pan Seared Steak is so easy to make!

I have been terrible with blogging lately. Maybe some of you care but I know most of you don't. I'm not going to blog when I create repeat dishes, which is what I have been doing lately. I have also been terrible and found myself eating out way more than I should. We have all been there so I'm sure you understand.

 I also started a new job working in finance and I'm very happy about the change. With all of this comes very little "food blogging" time. Going forward I plan on eating "cleaner", meaning very little carbs (I would die if I had to give them up completely!) and I plan on sharing my "healthier" recipes with all of you.

In the meantime, I have created a blog for my Photography Business that will allow me to blog photo's from each of my sessions and provide photography tips in between! Check it out when you have time: www.jenowensphotography.com.


Ingredients:

Pineapple
Steaks (SAMs Club) - Always so good!!
Salt & Pepper
Mozzarella Cheese
Minced Garlic
Seasonings


Add seasoned steak to the pan with Pineapple.

Then cook on each side for approx. 7 minutes.

Add Mozzarella cheese until melted and serve. Yummo!

We served these with carrots, broccoli and cauliflower.

Enjoy!

Quick and Easy as promised.


In the essence of time I took the picture quickly with my iPhone (eke). I also didn't take a picture of the finished product. I would be lying to you if I didn't tell you that I was so hungry I actually ate it before I took the picture of it!

Cinnamon Pita Chips

Cinnamon Sugar Pita Chips Recipe
4 pitas (7-8″ diameter), white or whole wheat
1/4 cup canola oil (or other light oil)
1/4 teaspoon salt
1/2 cup granulated white sugar
1 teaspoon ground cinnamon






Preheat the oven to 350 degrees.

Stack 2-3 Pita Pockets one on top of the other. Cut into triangle pieces. Place in a bowl with vegetable oil and either brush it on or just push it around by hand until coated.

Spread them out on a cookie sheet.

Next, sprinkle with salt.

Place in the oven for 7 minutes. Then, remove pan and flip each piece, return to oven and bake for an additional 7 minutes.

The Pita chips are almost done so take them out of the oven and turn the oven off. Then mix sugar and cinnamon in a bag and take the hot pita chips and coat them with the mixture.

Put them back in the oven (leave the oven off) and let set for about 5-10 minutes (depending on your oven).

Let cool. Your Pita chips are ready to eat.

I really enjoyed my pita chips and even ate some plain. You can also dip them in hummus or make a fruit salad to dip them in. Yum!

Enjoy!!