Okay, I will admit that while tasty, this ended up being way too sweet. Definitely need to make recipe modifications to it!
Ingredients:
Chicken breast
Sweet potatoes
Carrots
Onion
Garlic
Brown Sugar
Chicken Stock
Chili Powder
Put the chicken on the bottom of your crock pot. Chop up your sweet potatoes and add them. Dice your onion and garlic and put in. Add baby carrots. Top with brown sugar. I ended up putting way too much in (I forget how much sugar sweet potatoes contain). I suggest only doing maybe 1/8 c, if even that much. Add chili powder and chicken stock. Cook on low for 4-6 hours.
My suggestions for modifications:
Russet potatoes instead of sweet potatoes for a much less sweet taste.
If you want to use the sweet potatoes, only do a sprinkling of brown sugar.
Add more spice with the sweet potatoes, like Cayenne or even Curry.
Wednesday, September 19, 2012
Thursday, September 13, 2012
Sour Cream Pork Chops
Ingredients:
Sour Cream
Sage
Paprika
Ground White Pepper
Thyme
Shredded cheese
Pork Chops
Preheat your oven to 400 degrees. I used an 8x8 casserole dish for my pork chops. Put your chops in the dish. Season one side only. Top with sour cream. Sprinkle cheese on top. I used mozzarella, but a sharp cheddar or colby jack would be very tasty with the sour cream topping. Bake for 30 minutes.
Sour Cream
Sage
Paprika
Ground White Pepper
Thyme
Shredded cheese
Pork Chops
Preheat your oven to 400 degrees. I used an 8x8 casserole dish for my pork chops. Put your chops in the dish. Season one side only. Top with sour cream. Sprinkle cheese on top. I used mozzarella, but a sharp cheddar or colby jack would be very tasty with the sour cream topping. Bake for 30 minutes.
Tuesday, September 11, 2012
Buttery Goodness Schnitzel
Okay, I still follow the general recipe from my German cookbook my wonderful mother-in-law gave me, but I made a few modifications this time around! I will say I do not make any sauce with my schnitzel, and I had intended to saute onions but just forgot to.
Ingredients:
Pork Chops (we used thick cut sirloin chops, and I did not tenderize them)
Flour
2 eggs + 2 tbsp water, lightly beaten together
Breadcrumbs
4-5 tbsp butter
Seasoning
Salt both sides of your pork. Put your flour (at least 1 cup, but again, I don't measure) on a plate or sheet of wax paper. Same with your breadcrumbs. Season your flour (I used my go to seasonings, paprika and garlic salt. Not too German, but hey, it was good!). I also seasoned my breadcrumbs, just enough to smell the seasoning lightly over the breadcrumb smell. Dredge your pork in flour on both sides, then dip in egg. Dredge them in the breadcrumbs. Let rest 15-30 minutes. At the end of the rest time, melt you butter in a medium-large skillet over medium heat. Fry your chops until golden brown on each side, about 4-6 minutes. You want to fry your chops in batches. If you are doing a lot of chops, set them in an oven heated to 200-250 degrees to keep them warm. I do suggest adding more butter for each batch you fry to prevent them from burning.
The flavor should be a delicious, buttery taste. Your chops should come out a beautiful golden brown color. Ours had a slightly salty taste that we felt really played well off of the buttery taste. James said his Oma and Opa would have loved them, and he's not one to butter me up when it comes to cooking. lol.
Ingredients:
Pork Chops (we used thick cut sirloin chops, and I did not tenderize them)
Flour
2 eggs + 2 tbsp water, lightly beaten together
Breadcrumbs
4-5 tbsp butter
Seasoning
Salt both sides of your pork. Put your flour (at least 1 cup, but again, I don't measure) on a plate or sheet of wax paper. Same with your breadcrumbs. Season your flour (I used my go to seasonings, paprika and garlic salt. Not too German, but hey, it was good!). I also seasoned my breadcrumbs, just enough to smell the seasoning lightly over the breadcrumb smell. Dredge your pork in flour on both sides, then dip in egg. Dredge them in the breadcrumbs. Let rest 15-30 minutes. At the end of the rest time, melt you butter in a medium-large skillet over medium heat. Fry your chops until golden brown on each side, about 4-6 minutes. You want to fry your chops in batches. If you are doing a lot of chops, set them in an oven heated to 200-250 degrees to keep them warm. I do suggest adding more butter for each batch you fry to prevent them from burning.
The flavor should be a delicious, buttery taste. Your chops should come out a beautiful golden brown color. Ours had a slightly salty taste that we felt really played well off of the buttery taste. James said his Oma and Opa would have loved them, and he's not one to butter me up when it comes to cooking. lol.
Friday, August 31, 2012
Oven "Fried" Chicken
Okay, so I was initially going to make actual fried chicken, then pretty much felt lazy after a long day and didn't read all the directions on the recipe, so my chicken did not soak in buttermilk for 2 hours. Plan B: baked chicken. Let me just say James was totally raving about this! It even had a nice, crispy skin!
Ingredients:
Chicken (I used leg quarters)
2 eggs, beaten
Flour
Breadcrumbs
Paprika
Ground white pepper
Garlic salt
Sage
Preheat the oven to 400. Dredge your chicken in flour, then dip in the 2 beaten eggs. In a separate bowl, mix your breadcrumbs with spices. When mixing with breadcrumbs, I spice by smell since breadcrumbs can drown out spices. Dredge your chicken in the seasoned breadcrumbs after the egg dip. Put in a 9x13 casserole dish. Bake for 45 minutes for bone-in pieces, 35 for boneless.
I honestly think this recipe was better than fried. Next time, to give the chicken more flavor, I think I am going to try seasoning the flour a little bit. The skin crisps up very nicely as well!
Ingredients:
Chicken (I used leg quarters)
2 eggs, beaten
Flour
Breadcrumbs
Paprika
Ground white pepper
Garlic salt
Sage
Preheat the oven to 400. Dredge your chicken in flour, then dip in the 2 beaten eggs. In a separate bowl, mix your breadcrumbs with spices. When mixing with breadcrumbs, I spice by smell since breadcrumbs can drown out spices. Dredge your chicken in the seasoned breadcrumbs after the egg dip. Put in a 9x13 casserole dish. Bake for 45 minutes for bone-in pieces, 35 for boneless.
I honestly think this recipe was better than fried. Next time, to give the chicken more flavor, I think I am going to try seasoning the flour a little bit. The skin crisps up very nicely as well!
Sunday, August 26, 2012
Chimichanga
Let me preface this by saying I didn't feel like making a sauce, and by the time this hit the table, James didn't think it even needed a sauce! This is not kid tested since Mady got to have a sleepover with her Uncle Nut.
Ingredients:
1 lb ground beef
1 small yellow onion
half a bell pepper (I used a green one)
Julio's seasoning
Cumin
Ground Cayenne pepper
Garlic salt (or plain white salt)
Large fajita-sized tortillas
Melted butter
Start your beef browning over medium heat in a large skillet. Stir occasionally. While your beef is browning, chop your onions and bell pepper. Put those into a small skillet and saute over medium heat. Preheat your over to 350. Shred cheese (I prefer using block cheese, so I shredded Colby Jack). Before taking the beef off the heat, add your seasonings and mix well. Move to a cool burner. Finish sauteing your onions and bell pepper. Spoon the meat onto a large tortilla and top with the onion mixture and shredded cheese. Fold the tortillas like an envelope around the meat and place on a cookie sheet, seam-side down. Brush the top of the tortillas with melted butter. I sprinkled the tops with some additional Julio's. Bake for 8 minutes, until the burritos are starting to turn a pretty golden color.
Ingredients:
1 lb ground beef
1 small yellow onion
half a bell pepper (I used a green one)
Julio's seasoning
Cumin
Ground Cayenne pepper
Garlic salt (or plain white salt)
Large fajita-sized tortillas
Melted butter
Start your beef browning over medium heat in a large skillet. Stir occasionally. While your beef is browning, chop your onions and bell pepper. Put those into a small skillet and saute over medium heat. Preheat your over to 350. Shred cheese (I prefer using block cheese, so I shredded Colby Jack). Before taking the beef off the heat, add your seasonings and mix well. Move to a cool burner. Finish sauteing your onions and bell pepper. Spoon the meat onto a large tortilla and top with the onion mixture and shredded cheese. Fold the tortillas like an envelope around the meat and place on a cookie sheet, seam-side down. Brush the top of the tortillas with melted butter. I sprinkled the tops with some additional Julio's. Bake for 8 minutes, until the burritos are starting to turn a pretty golden color.
Potato Roast (Side Dish)
This is by far one of my favorite side dishes to make. All of my family loves it. I got the idea from the Perini's cookbook, but tweaked it to make it my own. I do something different every time I make it.
Ingredients:
4-5 medium russet potatoes
handful of mushrooms (this is really to your preference)
1 small yellow onion
Butter
Seasonings of your choice
I chop/dice everything, then mix it into the casserole dish.
Dice your onion. If you like a lot of onion, feel free to add an additional onion. Put it into an ungreased 9x13 casserole dish. Next, slice up your mushrooms. I didn't count today, but I probably use about 6 mushrooms in most casseroles. Chop your potatoes. I cut mine in half, then each half into quarters before chopping them. Put them into your casserole dish. Add several dollops of butter (or Greek yogurt if you don't want all the fat). Add your seasonings. I used crushed red pepper, paprika, garlic salt, and ground white pepper on mine. Mix everything together so that the seasonings and butter coat everything. Put in the oven for 60 minutes at 400 degrees. Your potatoes should be fork tender when they finish coating.
The best thing about this dish is the ability to change up what you cook with the potatoes. I've done plain potatoes, cooked asparagus with them, even done green beans and carrots. Always comes out as a super tasty side dish!
Ingredients:
4-5 medium russet potatoes
handful of mushrooms (this is really to your preference)
1 small yellow onion
Butter
Seasonings of your choice
I chop/dice everything, then mix it into the casserole dish.
Dice your onion. If you like a lot of onion, feel free to add an additional onion. Put it into an ungreased 9x13 casserole dish. Next, slice up your mushrooms. I didn't count today, but I probably use about 6 mushrooms in most casseroles. Chop your potatoes. I cut mine in half, then each half into quarters before chopping them. Put them into your casserole dish. Add several dollops of butter (or Greek yogurt if you don't want all the fat). Add your seasonings. I used crushed red pepper, paprika, garlic salt, and ground white pepper on mine. Mix everything together so that the seasonings and butter coat everything. Put in the oven for 60 minutes at 400 degrees. Your potatoes should be fork tender when they finish coating.
The best thing about this dish is the ability to change up what you cook with the potatoes. I've done plain potatoes, cooked asparagus with them, even done green beans and carrots. Always comes out as a super tasty side dish!
Thursday, August 16, 2012
Pizza Balls
This was a huge hit with my family, especially the kids!
Ingredients:
Cheese
Pepperoni
2 Cans of biscuits
Parsley
Oregano
Melted butter
Pizza sauce
Cut the cheese into small blocks. We used cheddar and mozzarella. Flatten out the biscuits. Put a piece of pepperoni sandwiched between 2 pieces of cheese and roll the biscuit dough into balls. Brush the tops with melted butter after putting them in a casserole dish. I believe I used a 9x13. Sprinkle the tops with parsley and oregano. I added garlic salt as well. Bake at 350 for 30 minutes, or until the pizza balls are golden. Heat up the pizza sauce to use as a dipping sauce.
Ingredients:
Cheese
Pepperoni
2 Cans of biscuits
Parsley
Oregano
Melted butter
Pizza sauce
Cut the cheese into small blocks. We used cheddar and mozzarella. Flatten out the biscuits. Put a piece of pepperoni sandwiched between 2 pieces of cheese and roll the biscuit dough into balls. Brush the tops with melted butter after putting them in a casserole dish. I believe I used a 9x13. Sprinkle the tops with parsley and oregano. I added garlic salt as well. Bake at 350 for 30 minutes, or until the pizza balls are golden. Heat up the pizza sauce to use as a dipping sauce.
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