Wednesday, January 14, 2015

Crockpot Brown Sugar Balsamic Glazed Pork Loin

Pork Loin (I used a 5lb one I got on sale at Kroger)
1 teaspoon ground sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
Mix seasonings together and rub all over pork loin. 

Put ½ cup water in bottom of crock pot and place the loin in. Cook on low for 8-10 hours.

½ cup brown sugar
1 tablespoon cornstarch
¼ cup balsamic vinegar
½ cup water
2 tablespoons soy sauce

 An hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved (I did not do this step because it was already exactly like I wanted it) Serve with remaining glaze on the side.

Friday, September 5, 2014

One Pot Chicken Lo Mein

I made this the other night.  It was so simple, easy and delicious!!  My kids lapped it up!!  Enjoy!

  • ½ lb. boneless skinless chicken breast, cut into small chunks
  • 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half 
  • 4 medium carrots, peeled and cut in thin 3 inch long strips
  • 1 medium red bell pepper, cut in thin 3 inch long strips
  • 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon corn starch
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons extra virgin olive oil
  1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
  2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
  3. Remove the lid and let the dish rest for 5 minutes before serving.

Thursday, August 14, 2014

Paula Deen's Chicken Noodle Casserole

This is a really easy weeknight dish.  It is a comfort food dish and my kids gobbled it up.  I mean what's not to like about chicken, noodles and cheese??  It is basically a take on macaroni and cheese but with chicken thrown in the mix.  It is a great dish for those picky eaters!!!!


2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat.  Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish.  Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.

Monday, August 4, 2014

Grilled Chicken Wings

Wings....they are the ultimate appetizer or in our case, the perfect meal!  Fried, grilled, it doesn't matter.  I'm just a wing lover!  We were craving some grilled wings this weekend and I did mine 3 different ways because we have little picky eaters living in our house.  The first way is really easy and it is just to sprinkle the wings with kosher salt and pepper on both sides and grill for 30 minutes or until no longer pink.  Here is the other way I did it and it is delicious!!

Grilled Wings:

Make the marinade-
1/2 cup soy sauce
1/2 cup italian dressing

Pour in a bag with the wings and let it marinate overnight or at least 4 hours.

You can grill them with just the marinade which is so good or the third way I did our wings is to take some of them after they are grilled and toss them into a wing sauce. Grill for about 30-40 minutes or until no longer pink. Here is the wing sauce if you like to spice things up!  I even tossed a few of the salt/pepper wings in with the sauce as well.

Wing Sauce:

1/4 cup butter
1 teaspoon soy sauce
1/4 cup franks redhot sauce

Melt butter in a skillet and whisk in the soy and hot sauce.  Pour into a bowl and toss the wings in it.  Delish!

Thursday, July 17, 2014


Ok, here's post #2 using all those fresh tomatoes you having growing.  It is such an easy recipe and I can easily eat the entire making.  You can serve this on toasted french bread or my personal favorite, garlic pita chips.  Yummo!!!  I can sit and dip the entire bag of chips all at one sitting!  Hence my expanding waistline!

4-5 large tomatoes diced
1/3 cup chopped fresh basil
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
1 TBS balsamic vinegar
1 TSP olive oil
1/4 TSP kosher salt
1/4 TSP black pepper

Combine all together.  You can serve immediately but I like to let mine sit in the fridge for a few hours and lets all those flavors sink in!

Wednesday, July 16, 2014

Homemade Salsa

I love summer!  Our garden is in full bloom and we are in tomato overload!  I'm not complaining because I could seriously eat tomatoes every day.  My next few posts will be recipes that you can use with all those fresh tomatoes that may be taking over your home.  My first tomato post will be homemade salsa.  I mean who doesn't love a good salsa!  Yummm!

6-7 large tomatoes chopped
2 tsp dried cilantro or 1/4 cup fresh minced cilantro
3 jalapeno peppers (less if you don't like heat)
1 onion diced
2 garlic cloves minced
2-3 tsp lime juice
1 TBS white vinegar
1/2 tsp cumin
1 tsp kosher salt
1 TBS sugar
1 TSP olive oil

Combine tomatoes, onion and garlic in food processor till consistency you desire.  Then add the rest of the ingredients.  You can drain some of the excess liquid off of if you like yours a little more chunky and not runny.

Wednesday, June 11, 2014

Spicy Sausage Pasta

This is a super quick and easy weeknight dinner!!!  So good!


1 TBSP Olive Oil
1 lb Smoked Sausage (I used Butterball Polka Kielbasa Turkey Sausage)
1 1/2 cups diced onions
2 cloves of garlic
2 cups low sodium chicken broth
1 10oz can of mild rotel or if you don't want it spicy 1 can of diced tomatoes and a 1/2 small can of diced green chilis
1/2 cup heavy cream
8 oz penne pasta uncooked
1/2 tsp salt
1/2 tsp pepper
1 cup Monterey Jack Cheese, shredded
1/3 cup thinly sliced scallions

Add olive oil to an oven safe skillet over medium high heat.  Brown sausage and onions until lightly browned.  Add garlic and cook till fragrant.  Add broth, tomatoes, cream, pasta, salt and pepper and bring to a boil.  Reduce heat to medium low and cook until pasta is tender, about 15 minutes.  Remove from heat and stir in 1/2 cup of cheese.  Top with remaining cheese and scallions and then broil in oven till cheese is melted and spotty brown.