Mustard Balsamic Pork Chops with Rosemary

Oh, hi!  It's been a while, but I have been sharing old posts on Facebook.  I tried a new recipe tonight.  I'm between jobs and I have a broken wrist.  My right hand (dominant one) is pretty much useless and I'm bored out of my mind.  I've been filling my days looking for recipes where I only really need one hand to cook.  No chopping or cutting involved.  Let's see if I remember how to do this...

This was delicious!  I've had a request to make it again!

Mustard Balsamic Pork Chops with Rosemary

adapted from Jo Cooks

pork chops (I only had 2)

1/4 cup olive oil

2 tbsp grainy mustard (I used the Harvest Gray Poupon)

1/4 cup balsamic vinegar

1 tbsp dry or fresh rosemary, coarsely chopped (I couldn't find rosemary, so I used Herbs de Provence)

salt and pepper to taste

1. Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.
2. Add the pork chops to the same casserole dish you'll use to bake them and pour the marinade over the pork chops. Make sure you rub all it all over them. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work.
3. Preheat oven to 425 F degrees.
4. Remove plastic wrap from casserole dish and bake them for about 45 minutes or until done.

I threw in some mushrooms at baking time and I didn't have time to marinate.  

Grilled Greek Lemon Chicken

I recently had the opportunity to cook for my family a couple of times, and this was one of the meals I made.  It was delicious!  I love when other people enjoy my food - it makes me so happy!  Truthfully, my brother manned the grill until they were perfectly 160F inside.  Photo credit to my dad!

Grilled Greek Lemon Chicken
from Cooking Classy

4 boneless, skinless chicken breasts
1/3 cup olive oil, plus more to rub on the grill grates
1 tbsp lemon zest
1/3 cup lemon juice
4 cloves garlic, minced (1 1/2 tbsp)
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and freshly ground black pepper

Using the flat side of a meat mallet, pound the thicker parts of the chicken to an even thickness (I made mine under 1", maybe less than 3/4" - this is so it cooks evenly).  In a mixing bowl or liquid measuring cup, mix together everything but the chicken.  Place the chicken in a large resealable bag and pour in the liquid and herbs.  Mush it around to evenly coat chicken.  Press all of the air out and seal.  Place in the refrigerator for 2-5 hours, mushing again and rotating the chicken half way through.  Preheat the grill over medium-high heat (425-450F).  Brush the grill grates lightly with oil.  Place the chicken on the grill, close the lid, and cook chicken 4 minutes per side until it registers 160-165F in the center of each breast.  When it's done, let the chicken rest for 5 minutes, then serve.

Grilled Potatoes with Rosemary and Smoked Paprika

This is what my family had as a side dish with the Grilled Greek Lemon Chicken.  DELICIOUS and we ate all of it.  Leftovers would have been nice, but there was no way that they were going to last.  Next time, I will add a lot more smoked paprika.  Photo cred to dad, again!

Grilled Potatoes with Rosemary and Smoked Paprika
from Cookin' Canuck

1 lb russet potatoes, cut in 1-inch pieces
1 medium onion, cut into small chunks
6 garlic cloves, peeled and cut in thirds
1 tbsp + 1 tsp olive oil
1 1/2 tsp dried rosemary, crushed
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper

Preheat the grill to medium heat.  In a large bowl, combine all ingredients and toss to mix.  Using two 24" pieces of foil, make an X by overlapping the foil in the middle, evenly.  Place the potatoes in the center of the X and wrap the 4 ends over the potatoes, pinching the foil to seal it.  Wrap a third piece of foil around the whole package.  Place the package on the grill and cook for 20 minutes.  Flip the package over and cook for an additional 15-20 minutes, or until the potatoes are tender and browning.  Be careful opening the package because it's built up a lot of steam.  Let out the steam and serve.

Regular Deviled Eggs

Here's just the good old standard deviled egg.  Still loving them as a quick snack.

Deviled Eggs
from Better Homes & Gardens

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
1 dash ground black pepper
paprika or dill for garnish

Slice the eggs lengthwise and scoop the yolks into a medium bowl.  Mash yolks with the other ingredients until smooth.  Scoop into a freezer bag and seal.  Cut the tip off a bottom corner and refill egg whites.  Sprinkle with dill or paprika and chill before serving.

Baked Jalapeno Popper Phyllo Cups

I love when I actually find time to make something for other people, and it's actually going to be something they like!  I made these for girls night, and they disappeared quickly (mostly into my own stomach).  A friend had a bottle of her homemade habanero sauce and I was putting a little dash on the cup.  SO GOOD!  I made them again for myself this past week to use up the leftover ingredients.  I highly recommend making these for a party!  More apologies for the cell phone pic.

Baked Jalapeno Popper Phyllo Cups
from Peas & Crayons

45 frozen phyllo shells (3 packages)
1/2 cup plain Greek yogurt
4 oz cream cheese, softened
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar
1/3 cup chopped pickled jalapenos
1/4 tsp garlic powder

Preheat oven to 350F.  Prepare a baking sheet with parchment paper.  In a large bowl, combine yogurt and cream cheese (I used an electric hand mixer).  Add shredded cheese, jalapenos and garlic powder and stir to combine.  Spoon the mixture into the phyllo cups and arrange on the baking sheet.  Bake for 13-15 minutes or until crispy and melty.

Balsamic Mushroom Pearl Couscous

I rarely cook for just myself, and when I do, it's usually just the same couple of easy things.  I was looking for a new couscous recipe and I couldn't NOT make this one.  And it's amazing, just as it reads.  I'll be eating it for a week.  Sorry for the cell phone pic, my camera no longer keeps a charge.

Balsamic Mushroom Pearl Couscous
from Stacey Homemaker

3 cups pearl couscous, uncooked
3 tbsp olive oil (2 tbsp for sauteing, 1 tbsp to mix in cooked couscous)
2 garlic cloves, minced
1/2 medium onion, diced
1 lb mushrooms, sliced
2 cups kale, thinly sliced
4 tbsp balsamic vinegar (2 tbsp for cooking mushrooms, 2 tbsp to mix in cooked couscous)
1 tbsp red wine vinegar
2 oz goat cheese (I used crumbles)
2 tbsp balsamic glaze to drizzle on top
1/4 tsp ground pepper
salt to taste

Heat a large saute pan over medium heat.  Add 2 tbsp olive oil and heat up.  Add the onions to the pan and cook for 5 minutes.  Add the garlic, cook for 1 minute, or until fragrant.  Add the sliced mushrooms, cook for 5 minutes and don't stir - let them soak up the oil in the pan.  Reduce heat the medium-low and add 2 tbsp balsamic vinegar.  Stir and saute for another 5 minutes or until the mushrooms have absorbed the balsamic.  While the mushrooms are cooking, cook the couscous according to the package instructions.  When the couscous is done, add it to the large pan with the mushrooms.  Stir to combine.  Add 2 tbsp balsamic, 1 tbsp red wine vinegar, pepper and salt and stir.  Remove to a serving dish (I let it sit and cool down quite a bit) and mix in goat cheese and kale.  Drizzle the balsamic glaze over the top and serve.

Zoodles with Crispy Pancetta, Pecorino and Basil

Sorry for the crappy cell phone pic, but honestly it might be better than a lot of my other photos!  This was SO GOOD.  My family devoured every last bite.

Zoodles with Crispy Pancetta, Pecorino and Basil
from The Iron You

6 zucchini
1 tbsp olive oil
4 oz pancetta, cubed or in strips
2 garlic cloves, minced
handful fresh basil, chopped
zest and juice of one lemon
4 tbsp shaved or grated pecorino

Use a spiralizer to create zucchini pasta.  Set aside.  In a large pan, heat olive oil over medium-high heat.  Add pancetta and fry for about 4-5 minutes, until just crispy.  Transfer to a plate lined with a paper towel.  Add garlic to the pan and saute until garlic is fragrant and pale golden, about 2 minutes.  Add zucchini and saute about 5 minutes, stirring constantly, until heated through.  Add zest and lemon juice.  Add pancetta and mix completely.  Transfer to a large platter, sprinkle with chopped basil and pecorino and serve.

Tater Tot Casserole

This was... okay.  It was kind of like a pot pie with beef.  I probably wouldn't make it again, but if it's something you're into, go for it.

Tater Tot Casserole
adapted from Crispy Rice

23 oz bag Ore-Ida tater tots
2 cans condensed cream of mushroom or chicken soup
4 oz  shredded cheddar
1 lb ground beef, cooked
Frozen veggie mix, cooked

Preheat oven to 350F.  Grease a baking dish.  Mix the ground beef with the soup and layer in the bottom of a baking dish.  Then layer in the veggies and cheese.  Top with a layer of tater tots.  You can top that with a little more cheese, if you'd like.  Bake 30-45 minutes until tots are golden and mixture is bubbly hot.

Secret Ingredient Meatloaf

This was different.  The day I made this, I made way too much other food, and I didn't get to taste it on the first day.  When I did get around to eating it, it was okay reheated.  I guess I would try it again.

Oh, and the secret ingredient is instant stuffing.  I used cornbread flavor.

Secret Ingredient Meatloaf
from Dancing Through the Minefield

1 lb ground beef (or turkey)
1 egg
1 box stuffing mix
1 cup water

Preheat oven to 350F.  Mix everything together.  Grease a loaf pan and put the mixture in.  Bake for 45 minutes, until a toothpick comes out clean from the center.

Spaghetti Squash with Feta and Herbs

This was SO GOOD!!  It was delicious when it was hot, really good when it was reheated in a pan, and my mom said she liked it when it was cold, too!  So versatile!  I think I'll start making a spaghetti squash on Sundays and just throwing random ingredients in when I want something to eat.

Photo credit to my dad!

Spaghetti Squash with Feta and Herbs
from Recipe Runner

1 medium sized spaghetti squash
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 tbsp fresh oregano
1 tsp lemon zest
1/3 cup feta cheese, crumbled

Preheat the oven to 400F.  Line a baking sheet with foil and coat it in cooking spray.  Cut the spaghetti squash in half lengthwise.  Scoop out the seeds and discard.  Spray the inside with olive oil and sprinkle with salt and pepper.  Roast the squash on the middle rack of the oven for 35-40 minutes.  Remove the squash from the oven and let it cool long enough that you can handle it.  Using a fork, scoop out the flesh and place into a larger bowl.  Add the remaining ingredients to the squash and mix together.  Serve immediately.

Balsamic Shrimp Salad

So delicious!!  I need to keep this shrimp in my fridge at all times for random acts of snacking.

Balsamic Shrimp Salad
from Will Cook for Smiles

Balsamic reduction:
1/2 cup balsamic vinegar
1 tsp honey

Balsamic shrimp:
1/2 lb large shrimp, cleaned and deveined
1 tbsp olive oil
1 clove of garlic, grated
1/2 tbsp balsamic vinegar
1/2 tsp honey
salt

Salad:
spring salad mix
strawberries
feta cheese

Balsamic reduction:  whisk balsamic vinegar and 1 tsp honey in a small sauce pot, over medium-high heat.  Once it starts to simmer, turn the heat down to medium.  Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon.  It will take 7-10 minutes.  Remove from heat when it reaches the right thickness.

Shrimp:  preheat a medium saute pan on medium heat.  Make sure all your ingredients are ready, at hand.  Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir together.  Add shrimp and some salt.  Saute shrimp until it turns pink on one side.  Flip and cook until the shrimp are pink on the other side.

Salad:  top lettuce with sliced strawberries, feta cheese and shrimp, drizzle with balsamic reduction.

"That Tailgate Dip"

Another funny name recipe that's probably handed down through friends and families.  This was SO GOOD.  I suggest adding some hot sauce or buffalo sauce to your preferred spiciness.

"That Tailgate Dip"
from Baked In the South

8 oz cream cheese, softened
8 oz shredded cheddar cheese
1 stick of butter, softened
dash of cayenne pepper
onion or garlic powder
1 can Rotel Diced Tomatoes & Green Chiles
salt & pepper

Mix all ingredients well, chill and serve.

Chicken Alfredo Dip

Oh my word, this is magical!  So good with a crusty bread for dipping!

Chicken Alfredo Dip

from Life with the crust cut off

3 boneless, skinless chicken breasts, cooked and shredded

8 oz cream cheese, softened

1 jar alfredo sauce (14.5 oz)

2 cups shredded mozzarella 

grated Parmesan cheese

Preheat the oven to 350F.  Mix the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Please into glass pie plate.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake for 20-25 minutes, until hot and bubbly.

Low Carb Smothered Jalapeno Popper Chicken

I haven't made a chicken dish in about forever, because I just haven't eaten many real meals lately (can you tell from my posts I'm a grazer these days?).  This was PHENOMENAL.  I thought the pork rinds were a little weird, and they kind of are, so I think Panko would be a better option.

Low Carb Smothered Jalapeno Popper Chicken
from Aunt Bee's Recipes

6 boneless, skinless chicken breasts (I used thin cut)
salt and pepper to taste
5 slices of bacon, diced and cooked
1/4 cup jalapeno pepper, diced
1/4 cup onion, diced
8 oz cream cheese, softened
1/2 cup mayonnaise
1 cup shredded cheddar
1 cup grated Parmesan, divided
1 bag of crushed pork rinds
4 tbsp butter, melted

Crock Pot Mexican Dip

Just a little different from the cheesy sausage dip.  So good with whole wheat scoops!

Crock Pot Mexican Dip
from Eat This Up

1 lb ground beef
1 onion, diced
1 tsp minced garlic
2 lb Velveeta
2 tbsp diced Jalapeno peppers
1 tbsp taco seasoning
2 cans of Rotel

Brown the ground beef, onions and garlic.  Drain the grease.  Add 1/4 cup water, jalapenos and taco seasoning.  Stir and cook over medium heat for 10 minutes.  Transfer mixture to a crock pot.  Cut Velveeta into cubes and add to crock pot.  Add Rotel to crock pot.  Cook over low heat for 1 hour and reduce to warm.

Boursin Deviled Eggs

Oh my.  I do not make enough deviled eggs.  Most people don't love my Buffalo Chicken Deviled Eggs, so I don't make them often or for gatherings.  These, I hope will have a broader fan base.  I really, really like them.  I just used a 5.2 oz box of Boursin, so the garlic and herb flavor is there, but not overwhelming.

Boursin Deviled Eggs
adapted from Savory Simple

12 large eggs, hard boiled
1/2 cup nonfat Greek yogurt
1 5.2 oz package Garlic & Fine Herbs Boursin Cheese, softened
1/2 tsp salt
1 1/2 tsp lemon juice
ground black pepper to taste (I used A LOT and kept tasting as I added it - I think to offset the lemon juice)

Cut the eggs in half and put the yolks in a bowl.  Smash with a fork.  Add the yogurt and Boursin, salt, lemon juice and black pepper.  Mix completely.  Put the mixture in a quart sized resealable bag and cut the bottom tip with scissors to make a small hole.  Refill all of the egg whites.  Refrigerate for an hour and serve.

Bacon Double Cheese Dip

Monday Night Football dip!  It really needs hot sauce or buffalo sauce.

Bacon Double Cheese Dip
from Recipes that Crock

8 pieces of bacon, cooked and crumbled
2 8 oz. bricks of cream cheese, softened
1 cup mayo or plain Greek yogurt
2 8 oz. packages of favorite shredded cheese (I used triple cheddar)
2 green onions, finely chopped

Beat together cream cheese and mayo/yogurt.  Stir in shredded cheese.  Add remaining ingredients and transfer mixture to crock pot.  Cook on low for 3 hours or until hot and smooth.  Serve with chips or crackers.

Skinny Basil Pesto

Best lunch ever.  This took all of about 10 minutes to put together.  I will make this all the time!  So delicious!

Skinny Basil Pesto
from Skinnytaste

1 cup basil leaves
1 garlic clove
1/4 cup grated Parmesan
salt & pepper to taste (I didn't add any salt)
2 1/2 tbsp olive oil

In a food processor, pulse basil, garlic, salt & pepper until smooth.  Slowly add the olive oil while pulsing.  Serve, refrigerate or freeze in resealable bags.

Chicken & Zucchini Meatballs

Yep!  So good.

Chicken & Zucchini Meatballs
from Casa de Crews

1 lb ground chicken breast
3 garlic cloves, minced
1/4 cup red onion
1 medium zucchini, shredded
1 tsp salt
1 tsp pepper
1 tsp oregano
1 egg, whisked well

Preheat oven to 400F.  Line baking sheet with parchment paper (or foil and non-stick spray).  Combine all ingredients.  Form mixture into approx 1" balls.  Cook for 20 minutes or until meatballs are firmed up and not looking too wet.

Kale Avocado Wrap

I hate that this is a "recipe" for a sandwich.  My friend made this when we had lunch at her house.  Yes, I made her send me the recipe.  Here it is!

Kale Avocado Wrap
from Mind Body Green

1 cup kale, shredded
1 tbsp olive oil
juice of 1 lime
1/8 tsp salt
1 tbsp hummus
1/2 avocado, sliced
2 tbsp feta cheese
Spinach wrap

In a small bowl, combine kale, olive oil, lime juice and salt.  Massage kale with your hands for two minutes or until it feels soft and not dry.  Set aside.  Assemble the wrap in the following order:  hummus, avocado, feta and the kale mixture.