Back to school Easy Meals

Calling all busy moms, dads, grandmas and grandpas ! Here are some easy meals for you and your family. 

Taste tested from my kitchen to yours.

I know it's difficult to plan meals so I'd  like to help take some stress out of "what to make for dinner" with some suggestions. 

Check the label section of the blog for the recipes.  

Orange Chicken
Wimpies
Missouri
Crockpot Pork in honey garlic sauce
Crockpot Pork BBQ
Crockpot Turkey Meatballs
Chicken Corden Blue Bake
Chicken Pot Pie Muffins
Crockpot Sweet and Sour Chicken

From my kitchen to yours,

8/13/16
8/17/16
10/4/16

Baby Back Shortribs, Crockpot go!

Fall will be here in no time and as usual we are looking for something to satisfy our family at dinnertime that takes little effort and of course we want tasty and hopefully delicious too. This is where a crockpot comes in handy.

I really love my crockpot and I use it a lot.  I like tenderness of my meat and quite honestly the convenience. Whether it's beef, pork, chicken or turkey there always seems to be a recipe that you can usually adapt and make in the crockpot.  Most times I opt for chicken but when the occasion arrives and a craving for beef tempts your taste buds well most times I would use my oven friendly cast iron pot but on those days I don't want to watch a pot well here's where my gadget of choice. 

I really love beef ribs (when we are out to dinner a lot of times it's bbq ribs I order)so I am always looking for an easy recipe for them so as I can make. 

When I saw this recipe for crockpot beef ribs I was cranked up and ready to go. This was the first time I prepared beef ribs so I was excited but skeptical. I did not want to be disappointed!

 I was at the butcher the other day and beef ribs caught my eye.  We don't go to the butcher too often because I like convenience so we shop nearby.  This butcher is a bit of a drive.  It's worth the trip but I must think ahead of what I want to buy before I go so I make a list.

When we go to this particular butcher I stock up!  I buy lots of fresh sausage, ground beef, bacon, ham.  While we were waiting to be waited on I just so happened to see a whole rib of beef. I asked if I could have half and he said accommodated me. I guess you just have to ask!

 I have never made beef ribs so I didn't want to make too much since I would be the only person eating them....

If you like crockpot cooking and feel like some beef ribs this might just be a recipe you can use. It looks simple enough.

Ingredients:

2 lbs. baby beef back ribs

1 cup water
1 cup ketchup
1-6 oz. can tomato paste
3/4 cup brown sugar
1/2 cup vinegar
2 T mustard
1 T salt

1. Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a medium size bowl.  Making sure to stir well to dissolve brown sugar and salt. I actually made my mixture the night before and covered it so I was sure all sugar was dissolved.

1. 
   

1. 
   
2. 
   Place 1/2 of sauce to the  crockpot.
   
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4. Add short ribs into the sauce, top with remaining sauce. Set crockpot on low, cover, and cook for 8 hours. Enjoy!

A very easy recipe and delicious too.
From my kitchen to yours, 

Apple Glazed Pork chops

Today was the kind of day I just didn't know what to make for dinner.  I didn't feel like fussing but thought just maybe if I made a few adjustments to this recipe I had come across it could work for us.

I had most of the ingredients but was lacking two things, pork chops and apple cider.  We have a  small grocery store nearby so I sent hubby out for the chops.I didn't want to buy a large container of apple cider so I improvised and used applesauce which I always have handy in my refrigerator.  I figured other than being maybe a little thicker it could work and it sure did.

Tasty with just enough of a glaze to coat the pork chops it wound up being a very good choice.  Improvising can work and today it did for sure.  Yummy!

Recipe as written:  I will note my adjustment for you.  

1 1/2 lbs. boneless pork chops
 salt
pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 T flour
2 T oil

glaze
1 cup apple cider ***(Note) I used 4 oz. applesauce.  You can use 8 oz. if you like extra glaze.
1 T apple cider vinegar
2 T honey
2 tsp. Dijon mustard
salt and pepper to taste

In  a small bowl, mix garlic powder, chili powder and flour, pinch salt and pepper

Pat pork chops with paper towel and season both sides with above flour mixture.  Let set for a few minutes to allow pork chop to absorb moisture from pork chops.

In a large skillet over medium heat add oil.  Add as many pork chops as can fit in your pan without overcrowding.  Cook for about 3 minutes until dark golden brown on first side and then flip and cook on other side for about 2 or 3 minutes more or until you feel comfortable that it is cooked.

Transfer to plate and cover with foil.

Return skillet to heat and add apple cider or as I did the 4 oz. of applesauce, vinegar, honey and Dijon to skillet whisking to combine.  Bring mixture to a slow boil, scraping sides and bottom to de-glaze the pan.  Allow to boil rapidly for a few minutes, add pork chops to skillet, turning to coat and serve immediately.  If you have extra glaze spoon on pork chops.  Serve with boiled potatoes and green beans if desired.

 

4/25/16

Beefy Tomato,basil and garlic Roast

Hi everyone:

I happened to find among the roasts hidden below all others this bottom round roast reduced for sale. It was over 2 lbs. and $7.00 so I couldn't resist buying it. It wasn't expired and actually had a few days before must sell so at half price you bet I grabbed it.

Some days they reduce meat at our local grocery store and if you there you'll get some good buys. This was originally over $15.00.  I was going to freeze it since I really wasn't sure what to make with it but we had chicken yesterday and since I had this roast I thought why not?

Of course I did not have a clue what to make. I was pretty sure I wasn't in the mood for brown gravy and mashed potatoes so I created this one for tonight's dinner.

2+ lb bottom round roast
Salt
Pepper
Crushed tomatoes
Olive oil
Romano cheese
Basil
Garlic

Rub roast with olive oil.

In a bowl, combine Romano cheese, Garlic, salt and pepper.

Sprinkle cheese mixture evenly on roast, pressing into the meat to create a crust. 

Cover and cook on high for 4 hours or 8 hours on low.

Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.

Serving it over rice.

Enjoy!

Creamy Shrimp Fettuccine with peas and ricotta

Easy seafood meal for two or ten.  Adjust amounts accordingly.

I always buy frozen shrimp when it is on sale. It's the best buy for quick meals.  Adding pasta or veggies to it and lightly sauteing is a great quick meal for the family too. This recipe had a nice twist to it by adding some light ricotta cheese to make the creamy texture.  

Enjoy!

8 ounces pappardelle or Fettuccine cooked according to directions.
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese

Directions

In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.

Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.

Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.

From my kitchen to yours,