Stuffed hamburgers

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• 1 pound hamburger
• 1 small onion, chopped
• 1/2 cup cracker crumbs
• 1 teaspoon salt
• 1 dash pepper
• 1 large egg, beaten
• 2 tsp. Better than bouillon seasoning 
• 2 cups hot water (or use 2 cups beef broth in place of Better than bouillon)
• 1/4 cup ketchup
• Cubes of your favorite cheese .  I used pepper jack cheese

Season ground beef as above 

In a medium size frying pan on medium heat add several tablespoons vegetable oil.

Add stuffed hamburgers to pan.  Brown slowly and flip over to brown both sides.  

Remove from

Pan and place in a baking dish.

In the pan add 2 cups of hot water with 2 teaspoons “better than bouillon” or beef broth making sure to scrape any drippings into the mixture to enhance the liquid.  Pour over stuffed hamburgers and Bake 350 for about 45 minutes covered.

Served with your favorite side.

Sweet and sour Pork butt roast

TODAYS PORK BUTT ASIAN FLARED ROAST

I pretty much followed the below recipe. I did use bone in pork butt.

Melt-in-your-mouth tender pork shoulder roasted until ultra-juicy, with a sticky, caramelized honey garlic glaze and a golden crispy exterior! Easy to shred and packed with flavor in every bite.

Ingredients

4-5 Ibs pork shoulder (or pork butt)( mine was bone-in)

1/2 cup honey

6 cloves garlic, minced

1/4 cup soy sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1 tbsp Dijon mustard

1 tsp smoked paprika & garlic powder

1 tsp onion powder

Salt and freshly cracked black pepper to taste

4 T vegetable oil

Directions:

Prep Pork: Preheat oven to 325°F (165°C).

Score the top fat cap of the pork shoulder in a diamond pattern. Season generously all over with salt, black pepper, smoked paprika, garlic and onion powder.

 

Whisk together minced garlic, honey ,soy sauce, apple cider vinegar, brown sugar, and Dijon mustard,smoked paprika, salt and pepper.

Slow Roast: Place the seasoned pork in a roasting pan or deep baking dish. Pour half of the honey garlic glaze over top. Cover tightly with foil and roast for 3 to 4 hours. I used a meat thermometer to test.

Glaze & Caramelize: Remove foil and brush remaining glaze all over the roast. Increase oven temperature to 400°F (200°C) and bake uncovered for another 20-30 minutes, spooning pan juices over top, until the exterior is deeply caramelized and crispy.

Serve: Rest for 15 minutes before shredding or slicing, spoon pan juices over top, and serve.

I made cider vinegar, olive oil, sugar , salt and pepper slaw.  

Jasmine rice too!

Sheet pan Pork and Vegetable dinner

Most Sundays it’s pasta at our house. Today I just didn’t feel like making pasta and I had a nice pork loin that I was contemplating what to do with it so I decided to cut it in small pieces and load it with olive oil, salt, pepper, and garlic and refrigerate until I was going to use.

Now on to my simple recipe

l lb. pork tenderloin cut in small pieces.

Approximately two carrots in medium size pieces as well as a medium a size red onion, one sweet potato cut in cubes  about half a cup of small mini potatoes and cubed red beets.

I had Roma tomato that I removed the pulp and cut in pieces. 

And tossed it in as well.  

*****Before placing on cooking sheet generously grease  pan with olive oil or cooking spray.

Season all generously and bake 425° for approximately 30 minutes.  Every ten minutes I opened the stove door and with a silicone spatula I moved all of the pork and vegetables to evenly cook.

Prep time about 15 minutes.  30 minutes approximately in oven. Healthy and a nice change.  You can add any other vegetables to this to create the meal you would enjoy.

Note:  make sure your meat etc. are cut on the smaller side as to cook everything in a timely manner.  Pork is a great choice because it cooks quickly.  A few of my carrots were a'dente which we like so judge the size of your ingredients.

Side salad works well.

 

Baked chicken Rollatini

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   This was a very delicious meal that I adapted to my liking.

   I found the chicken was easy to roll as easy I had hoped. I did use toothpicks to secure while baking.  Remember to remove them before serving.

   I seasoned my own breadcrumbs with dried parsley, onion powder and Pecorino Romano cheese.

   I also substituted shredded Virginia baked ham for the prosciutto. I did not use wine.  With my substitutions the meal was delicious. Baked potatoes and applesauce as our sides.

   
   

   Topping the rollatini with butter was superb.  It made this dish so flavorful. I highly recommend doing this.

   

 

 

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese( I used pecorino Romano)

• 6 slices provolone cheese

• 6 slices ham or prosciutto( I used Virginia ham)

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine( I didn’t use any wine)

Ingredients

Keep Screen Awake

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Original recipe (1X) yields 6 servings

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese

• 6 slices provolone cheese

• 6 slices ham or prosciutto

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish. Pound chicken between 2 pieces of plastic to an even thickness of 1/4 inch. Season cutlets on one side evenly with salt and pepper.

1. Pour oil into a shallow dish.

    Stir breadcrumbs seasoning and Parmesan cheese together in a separate shallow dish. 

2. Dip each cutlet in olive oil to coat both sides and allow any excess to drip off. Coat cutlet in breadcrumb mixture, pressing lightly to adhere crumbs if necessary.

3. Place one slice of provolone cheese on each cutlet and top with a slice of ham. Roll cutlets tightly and secure with a toothpick.  Place cutlets in the prepared pan. Sprinkle each cutlet with 2 to 3 teaspoons of leftover breadcrumb mixture and top with a half tablespoon butter over the toothpick. Pour broth and wine around the cutlets.

4. Bake  in the preheated oven until crisp and golden brown and saucy is bubbling around the edges, 35 to 40 minutes. Remove toothpicks and serve chicken with pan sauce.

From

My kitchen to yours, 

 

 

 

 

 

 

 

 

Crockpot loaded chicken

So our weekend has come and gone and yes here is the question once again.  What's for dinner tonight?

Yay a new recipe I'll be giving a try today.  

Here is the beginning of the recipe. I’ve made a few changes as noted with***

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix***i used liquid ranch dressing.

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes( ***tiny potatoes) 

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar*** ( I used grated white sharp cheddarcheese),divided, plus more for garnish

• cooked and crumbled bacon to taste( I did not garnish) only orange mild cheddar a pinch to the top of dish.  I’m sure the bacon would really be tasty.

• thinly sliced scallions for garnish

  
  

  Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

  
  

  
  

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Serve in bowls and top with shredded cheese   Chopped scallions and bacon bits.

Enjoy!

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