I found a new obsession… my new cast iron skillet pan!
On Mother’s Day, my mom and I took the girls shopping at Marshal’s and Home Goods. I was searching for a good cast iron pan but wasn’t a fan of what they had so we went to Walmart and I found a basic 12″ pan which is what I wanted. I won’t lie…. I have been intimidated to actually use the pan but this is my second dish and wow is it easy and delish! (The first dish is my signature Chicken Paprikash which was amazing too!)
This Baked Ziti dish is so easy and yummy that I had to share it with all of you!
If you can’t tell, my family has been on a pork chop kick lately since “Christina” gave us a bunch of chops and ham steaks from when they purchased a pig last year. The challenge has been to find different ways to make the pork so that I am not feeding my family the same recipe over and over.
One thing I love to make and eat is breaded chicken but I have never done this with pork before. Hey, it should taste just as good right? Oh it did taste so good! The combination of the bread crumbs, brown sugar and a little bit lemon juice makes this a savory with a touch of sweet pork chops. It pairs well with potatoes, egg noodles or rice really nicely.
One of my favorite things to eat with my dinner dishes is mushrooms. Now, I know a lot of people do not like mushrooms but there are the few of us that do like/love them. My love of mushrooms start back in grade school. During our Friday lunch breaks, we were allowed to walk downtown to the pizza place to eat (or home but most of chose to eat pizza) and I fell in love with mushrooms on my pizza. Since then, I will add mushrooms to whatever dinner meals I can which thankfully my husband likes mushrooms too.
Typically, I will add mushrooms to my chicken dishes like my Chicken Paprikash. This time, I wanted to try a new version of my mushroom gravy but I had pork chops already defrosted. Well, it couldn’t hurt to try the gravy and pork chops together… worst thing that happens is that we don’t like it and I whip up some pasta instead.
Well…. they were mouth-watering amazing! I think this is one of the best meals I have made in a long time. My husband, who doesn’t usually say much about what I make for dinner, even said how good it was. I hope that you try this out and enjoy it like my family did.
This Baked Lemon Chicken has become a must have for Danyella who is my super-duper picky eater! This is a simple recipe which is great for a quick prep dinner. Danyella loves this chicken paired with baked or mashed potatoes and a veggie side (always my vegetarian!).
I used chicken quarters because it was on sale but using other chicken, such as boneless, will adjust the cooking time to a shorter time frame. Please just watch and check your chicken temperature while cooking this recipe. Check the chart below to get an idea on cooking times for different chicken cuts.
Set oven to 400 degrees. In a pan, melt butter and brown each side of the chicken piece (3-4 minutes per side).
In a bowl, add the broth, honey, garlic and salt together. Whisk to get the ingredients to mix well.
Add the chicken to a rimmed pan, pour the broth mixture over the chicken and set the lemon slices on top of the chicken.
Bake the chicken for the recommended temperature: Breast, Bone In: 30 minutes, Boneless: 20 minutes, Quarter: 45 minutes, thigh 30 minutes, wings 30 minutes. Please use your good judgement in checking your chicken to be sure it is done and ready to serve.
Serve and enjoy your Baked Lemon Chicken with your delicious sides!
Lately, I have been on carb OVERLOAD… the more breads, pasta and sweets fed/fueled my emotions the better I thought I would feel. Well we all know that is far, far from the truth! The carb hangover has been horrible and just fed with more carbs. Let’s just say the weight I have lost from breastfeeding the baby has come back with every delicious carb I eat.
If I am going to change my mindset and emotions, then I need to change my eating habits as well. I need more proteins to keep my energy level up with being on the go, raising an infant and running a business. In the mornings, I just don’t have time to make breakfast so my go to is/was toast with peanut butter or an english muffin but that’s more carbs and I need to stop my carb addiction!
This egg muffin recipe is one that I loved in the past because I would freeze them, heat them in the morning and run out the door. The great thing about this recipe is that you can add anything you want… sausage, bacon, ham, spinach, peppers, onions, really the possibilities are endless and easy!
An easy breakfast recipe you can make ahead for your busy week.
6-7 slices of bacon, cooled and chopped
1 cup shredded cheese of your choice
salt and pepper, to liking
Set over to 350 degrees. Generously spray the muffin tin with spray oil so that the cups come out of the tin easily.
Place one egg in each cup and whisk with a fork, if easier you can do this in a separate bowl and divide among the cups evenly.
Sprinkle the bacon in a cup.
Sprinkle with salt and pepper.
Bake for 20 minutes on bottom rack.
Top each cup with cheese, return to the oven. Bake for another 8-10 minutes.
Allow to cool before taking them out of the tin.
Serve for breakfast, place in the fridge for easy on the go breakfast for the week (heat for 45 seconds in the microwave) or place in a freezer bag, place in the freezer and eat in the future (heat for 1-2 minutes in the microwave.
One of my favorite breads to make is Banana Bread because it is easy and great for a quick breakfast food when I need to run out the door. Only problem is that my family usually eats the bananas before they get to that ripe point that is essential for a good banana bread. I lucked out and my family forgot we had bananas because I bought halos… I had my bananas for banana bread!
This recipe is really easy to make and doesn’t take much time. Just keep an eye on your time with how long you are baking the bread because every oven bakes differently but it will average between 45 minutes to an hour. I love to serve/eat this bread warm with a little butter on it!
I’ve become obsessed with trying to create Instant Pot recipes since I received my Instant Pot for Christmas. Since I ordered the pot, along with other gifts for my mom since she doesn’t know how to really order online, I knew that I was getting this a month beforehand. I added Instant Pot tips and recipes to my Pinterest board so I had somewhere to start when I got it home.
That first time was a definite learning experience especially with timing and venting the Pot. After that initial first time I was on the go with dinners, making all kinds of meals. I was especially happy to be able to cook the meat frozen because I have the worst memory to actually take the meat out of the freezer and thaw it.
Today, I am sharing with you my simple Brown Sugar pork chop recipe for your Instant Pot. You only need a few ingredients and it’s simple to make. Add some noodles or mashed potatoes and a veggies and you have a delicious dinner!
I grew up eating these delicious cookies that my Austrian grandfather would bring home from a German bakery near his shop. It was always a special treat to eat these cookies around the holidays. Since that bakery closed down many years ago, I have never found another bakery that made them until today. Today, I was just browsing the bakery section at ShopRite and found them. Problem was…. they wanted $10 a pound for them which amounted to about 5 cookies. That is not acceptable for our budget at all. So I did some research and created my own Kiffle recipe to share with all of you.
I grew up eating the walnut filled cookies but you can use other fillings such as jams and jellies.
A light, fluffy cookie with delicious filling inside.
4 cups chopped walnuts
1 cup of sugar
1/2 cup milk
1 cup sugar
16 tablespoons (2 sticks) of unsalted butter, room temperature
4 1/2 cups of flour
1/2 tsp salt
4 tsp baking powder
1 tsp vanilla extract
8 ounces sour cream
powdered sugar (optional)
Starting with the filling: combine sugar, milk and walnuts together in a saucepan and heat over medium-low heat until the sugar is melted. Set aside until cookies are ready to be filled.
Preheat oven to 350 degrees F.
Mix the sugar and butter together until creamed. Set aside.
In a separate bowl, mix the dry ingredients together.
Add dry ingredients to the first bowl, a little at a time, mixing until combined. The mixture will be dry.
In a new bowl, whisk the eggs, vanilla and sour cream together.
In the other bowl, create a well in the middle of the dry ingredients and add a little of the egg mix. Mix together with a spoon or spatula. Continue to do this a little at a time until the dough becomes mixed. The dough will be sticky.
On a large surface, dust with flour and have flour ready to dust on the dough and rolling-pin. I roll out little sections at a time. Place a damp towel over the bowl of the dough you are not working with. Roll out dough to a square piece. With a pizza or pastry roller, cut the dough into 3″ squares.
Using a flour-dipped spatula, take the squares and turn them on an angle. Spread the walnut mixture in the middle. Dab a little water on the 2 opposite corners and pinch the corners together. Repeat with each square until done.
Bake 25-30 minutes or until the bottoms are golden brown.
This is one of the easiest crockpot recipes you will come across because all you do is put all the ingredients in the crockpot and go! We prefer to pair it with pair but egg noodles is a nice alternative as well. The only thing that we do different then the recipe is our cream of chicken soup is actually cream of chicken and mushroom soup because we like mushrooms.