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!!

Chicken with Spinach and Parmigiana

This recipe was added to the Fiance's favorite list. Oh by the way, if you didn't already hear...we got engaged earlier this month!







The first time I went to cook up this recipe, I realized that the chicken had gone bad. That night (luckily) we weren't hungry so it all worked out. Have no fear, we ran out and bought more chicken and the recipe has been saved!! I know, I know... pointless story. The moral of the story might be don't wait days before cooking with the chicken. If you do plan on waiting, put it in the freezer. To our defense we were just too busy and couldn't think straight.

Any-who...after a VERY long day in the office, I'm happy to say I was pleased at the how this dinner came out and enjoyed every bite.

Here it is:

What you'll need...

1-2 packages of Thinly Sliced Chicken Breasts
1/2 cup of Ricotta Cheese
Dash of Parmesan Cheese
Pasta Sauce (Enough for each piece of chicken)
Italian Breadcrumbs (Enough for each piece of chicken)
Spinach (yes, the green leafy stuff - just about the only "healthy" thing in this recipe)


Steps to feed the hungry family...

Sorry... I couldn't help myself.

Step 1: Preheat the oven to 400 degrees. Boil a pot of water for the spinach. Cook the spinach for only 2-3 minutes (until wilted). Drain the water and put the wilted spinach on a cutting board. Chop up the spinach.

Step 2: Put the Ricotta Cheese in a bowl with the chopped up spinach and mix well. This will be the filling for your chicken.



Step 3: Wash the chicken and add to the casserole dish. Add the spinach and cheese mixture and spread on the tops of each chicken breast.

Step 4: Carefully roll up the chicken and cheese mixture and add a toothpick. I added the toothpick and then flipped the chicken "roll" so that the toothpick was now on the bottom. There's a reasonable explanation (in my head it was at least)...this is because we are going to cover the chicken with sauce and breadcrumbs and I didn't want the toothpick to get in the way. If you don't like it then please let me know your secret and I'll try it next time ;).

Step 5: If you read step 4 you are probably already adding your favorite sauce and breadcrumbs (with a little melted butter might I add)...



Step 6: Cook in the oven for about 35-40 minutes.

Enjoy!! The pictures don't do it justice because I was in a hurry to eat, but trust me it's good...

Energy Bites (No Bake)

Snacking is perfect when you have those cravings for something that can fill you up in between breakfast, lunch and dinner. It's too easy to snack on something unhealthy so I found something that can fill you up and taste good.

The best part about this recipe is that it's no bake (easy peasy) and you can be creative and add whatever you want!

I found this recipe on Pinterest from A Stylish Little Lady:

Ingredients:

1 cup dry oatmeal

2/3 cup chopped pecans

1/2 cup peanut butter

1/4 cup flaxseed

1/2 cup chocolate chips

1/3 cup honey

1tsp. vanilla

Directions:

Step 1: Mix together well and add to the fridge for at least 30 minutes.

Step 2: Take out, roll into balls and put in the fridge again. Store for up to 1 week in an air tight container.

Enjoy!

Skinny Chicken Broccoli & Cheese

Ingredients:

• 3 large boneless, skinless chicken breasts
• 1-2 cups cooked chopped broccoli
• 3 wedges of The Laughing Cow Cheese (I used the original flavor)
• 1 cup Italian breadcrumbs
• 1 tsp pepper
• 1 tsp salt
• 2 egg whites (or mayo) 
• 6 toothpicks
• Spray Oil (optional)

Our side was a homemade mac and cheese. You can find the recipe here.

Preheat Oven to 350*

Boil Water for Broccoli. Boil for 10 minutes.

Wash and dry the chicken breasts

Spray Pam or put olive oil on a cookie sheet

Place the mayo or egg whites aside in a small bowl 

Mix bread crumbs with salt and pepper and set aside

Dip the chicken in the mayo (or egg whites) and then coat with the bread crumbs. Add to the cookie sheet

Then open the cheese wedges and spread along the chicken. I used a whole wedge for each breast but feel free to use a half

Add the cooked broccoli on top of the cheese

Roll up the chicken and put a tooth pick in it

Cook for 25-30 minutes 

Enjoy!

Ritz Cracker Chicken

We're Back!

 

Ben insisted on the same recipes that we did in the previous posts so I didn't have any thing to post. I'm glad we're back and I hope you like today's recipe!

 

Ritz Cracker Chicken. Easy, Affordable and YUMMY!

 

Ingredients:

 

Ritz Crackers - Any Flavor (2 sleeves - crushed)

Olive Oil

Salt/Pepper

Seasonings of choice (garlic powder, onion powder etc)

1 Stick of butter

1 Cup of sour cream

 

 

Drooling Yet?!

 

It's easy..

 

Step One: Cut up the chicken into cubes. Coat the pan with olive oil, add the chicken and season well.

 

 

Step Two: Only stir fry the chicken half way and add it to a casserole dish (it'll cook in the oven the rest of the way).

 

 

Step Three: Coat the chicken with the sour cream right in the casserole dish (save yourself from having to clean an additional dish).

 

 

Step Four: Melt the butter and add it to the crushed crackers, and stir. Add the mixture to the top of the chicken.

 

 

 

Step Five: Cook in the oven at 350* for 25-30 minutes.

 

 

Enjoy!