Brined Pork Chops with Parmesan Potatoes and Green Beans with Spring Salad

The temperature hit 74 degrees today. I am finally able to eat outside on the deck! Even if snow is predicted in three days, I am having a Spring afternoon. I claim Spring. 

Pork chop with Parmesan Potatoes and Green Beans with Spring Salad

I took four boneless pork chops and put them in a brine.
Here is the brine recipe....

• 2 cups of hot apple cider vinegar ( I heat in the microwave)
• 1 tablespoon of dry mustard
• 1/2 cup of Kosher Salt 
• 1 cup of brown sugar
• 2 tablespoons of freshly ground pepper
• 2 cups of ice cubes

Mix the dry ingredients. Add the hot vinegar. Stir, stir, stir.....add ice cubes. Stir. Add the chops and cover with plastic wrap. Leave in the refrigerator for 2 hours. (Do not brine for more than 2 hours)


Now I really rinsed the chops off very well with water. I put them on a plate to wait for the grill (or you could grill on the stove).

You will now need...

• 2 packages of Birds Eye Steamfresh Lightly Sauced Potatoes with Green Beans (Parmesan and Olive Oil Sauce)
• 1 bunch of Romaine
• 1/2 cup of grape tomatoes cut in half
• 1 yellow bell pepper cut in strips
• Green Olives (if you like them)
• Italian Dressing

Put the pork chops on a hot grill and leave on for five minutes a side. Put the bags of Birds Eye Potatoes and Green Beans in the microwave. Make your salad.  Now check on the chops and plate your family dinner. I suggest that you eat this outside with a great glass of wine. 

15 Bean Soup With Ham

15 Bean Soup With Ham
We had another snow day in North Carolina in mid March. Mother Nature is so unhappy. She is making the South miserable. I work at a school. This is day 9 of weather this year. I needed something to warm me up and make me feel happy inside. I used the pressure cooker because I decided I wanted this and needed it within an hour and a half. You can use a pot or a slow cooker too. As usual, I was in a hurry. 

This is an easy soup to make. You can cook it quickly in a pressure cooker, slowly in a pot or slow cooker. This is what you need.

1 package of dried 15 beans (very cheap)

1 box of chicken broth

2 ham steaks

1 onion

3 cloves of garlic

2 teaspoons of Cajun Seasoning

1 and 1/2 teaspoon of salt

1/2 teaspoon of pepper

Pinch of dried rosemary and oregano

1 tablespoon of olive oil

1 cup of water

1 can of diced tomatoes with green chilies

1 bay leaf

Soak the beans overnight in enough cold water to cover the beans by three inches.(My favorite option is to cover the dried beans with three inches of water and boil for two minutes. Take off heat and cover for an hour.) Then drain in a colander and rinse. Cut up the ham steaks into small squares. If using a pressure cooker, brown the onions in the empty pot with the olive oil. Add the ham squares. Add the garlic near the end when the onions have just a hint of color. Use medium low heat. Now dump in the rinsed beans on top of the onions and garlic. Put in the chicken broth and water. Put the top on the pressure cooker and bring up to pressure. Cook for 20 minutes. Take off heat and let the pressure out. Add tomatoes, bay leaf and all of the spices. Put the lid back on and bring back to pressure. Cook for 10 more minutes once it comes back to pressure. 

For Slow Cooker or Cooking Pot

Cook onions, garlic, and ham in oil until onions are soft. Add beans and broth and water. Cook for two hours covered at simmer or on low on the slow cooker. Then add tomatoes, bay leaf and all of the spices. Cook for another 30 minutes at simmer in a pot or another 4 hours in the slow cooker. 

Before you serve....use the potato masher to mash some beans. Now you should have some great soup. This is great with crackers or corn bread.

This is what the pot should look like when you start.

This is what you end up with in the bowl. 

Chicken With Couscous, Roasted Veggies and Tomatoes

Chicken With Couscous, Roasted Veggies and Tomatoes

I love to cook. I love to eat. My son announced he is getting married to a lovely, young lady this Fall. I am now on a diet. This is a Weight Watchers friendly dinner. Never tried couscous? Okay...you boil chicken broth throw in the couscous....put a lid on it and wait 5 minutes. EASY! Give this recipe a try.

Chicken with Couscous, Roasted Veggies and Tomatoes

YOU WILL NEED

1 cup of couscous (plain or a Parmesan flavored)

1 1/4 cup of chicken broth

2 swirls of extra virgin olive oil

1 teaspoon of Dried Chives, Italian Seasoning, Dried Rosemary

7 drops of hot sauce

1 teaspoon of salt

2 onions

1 squash or zucchini

1 cup of baby carrots cut in half long ways

1 cup of fresh sliced mushrooms (could leave out)

Pam Spray

1 can of diced Italian tomatoes

4 frozen or fresh boneless, skinless, chicken tenders

Onion powder and garlic powder and salt and pepper

Heat the oven to 450 degrees. Cut up the onions, squash or zucchini, carrots and mushrooms into thin half rounds. Put the veggies into a foil lined 13 by 9 by 2 pan.  Spray veggies with Pam. Stir. Then sprinkle the veggies with 1/2 teaspoon of salt, and all of the dried Italian Seasoning and Rosemary. Sprinkle with onion powder and garlic powder. Put in oven. Stir every 15 minutes. Bake for 45 minutes.  

Now take out those 4 frozen boneless, skinless chicken tenders. Put on a plate. Cover with wax paper and put them in the microwave and hit defrost, hit one then zero and then start. Magic! When it beeps you will have defrosted chicken in about 4 minutes.

 Cut the chicken up into bites. Spray it with Pam. Sprinkle with 1/2 teaspoon of salt, onion powder and garlic powder. Toss in hot skillet and stir often. After five minutes, add the tomatoes. Add the hot sauce.

Simmer this while you put the chicken broth in the pot. Add a dash of salt and the dried chives. When it boils, put the couscous into the pot. Put on the lid. Take off the heat and the couscous will be done in 5 minutes. Do NOT remove the lid. 

 Now add the roasted veggies to the tomatoes and chicken mixture. When your couscous 5 minutes is over, add the couscous to the chicken, tomato, veggie mix in the skillet. Stir, taste. Add salt and pepper if you need it. Add some chicken broth if it is too dry. Swirl with some olive oil. Makes 4 nice size serving. 

Sprinkle seasoning on cut veggies.

 

4 frozen, boneless, skinless chicken tenders

Cut up chicken, spray with Pam, sprinkle onion and garlic powder

Oven should be at 450 and here is the couscous 

Cut up veggies, sprayed with Pam, sprinkle with seasonings

Add tomatoes to cooked chicken and then add roasted veggies

Filet Mignon, Pear Kissed Acorn Squash, and Golden Mashed Potatoes

Frugal filet mignon dinner

I love filet mignon. I usually cannot afford it when we go out. Therefore I make it at home. I made this dinner for 4 people for $35. That is about what I would pay in a restaurant for ONE person. I shopped at Costco and was able to find four filet mignon steaks for $27. The steaks are small but very thick. I coated the steaks with extra-virgin olive oil and Montreal Steak Seasoning. You could use any steak seasoning of your choice. I then left the steaks at room temperature for an hour. (This time is magical....it tenderizes the steak and makes them tasty) (Hide from cat)

I marinate in olive oil and steak seasoning.

I almost forgot the ingredients. Okay...

You Will Need

• 4 filet mignon steaks
• 2 tablespoons of olive oil
• 2 tablespoons of Montreal Steak Seasoning
• 4 large golden (or white) potatoes
• 4 cups of chicken broth (can be made with bouillon)
• 1/2 stick of butter
• 1 heaping tablespoon of sour cream
• 1/2 (each) teaspoon of salt, garlic powder onion powder
• 1 acorn squash (looks like a big green acorn)
• 1/3 cup of pear preserves
• 1/2 cup of milk
• salt and pepper to taste

Put the steaks on the grill. Make your husband or boyfriend cook them. Now get out that acorn squash and cut it in half. Scrape out the seeds and strings with an ice cream scoop. Peel and cut your potatoes in half and then chop the half into 4 pieces. Throw the potatoes into boiling chicken broth with 1/2 teaspoon of salt, garlic powder and onion powder. Let it simmer. 

A sharp knife and an ice cream scoop makes easy work of this acorn squash. You are going to scoop out the seeds and the strings. Throw away the seed mixture. Now place these face down in a plate. Cover with wax paper. Microwave for 5 minutes. 

Now you just chop each half into four slices. Turn them face up. Pierce the slices several times with a fork. Take your pear preserves and put it in a glass measuring cup. Zap for two minutes with a paper towel over the top to protect your microwave. Now pick up the handle of the glass measuring cup with a towel...it will be hot. Pour the hot preserves over the face up slices of acorn squash. 

Now drain your potatoes when they are tender (break easily with a fork). Pour back into the pot with the butter. You now need to mash your potatoes and add your milk that you have warmed in the microwave for a minute. Taste...add salt if you need it. Add a heaping tablespoon of sour cream (I love Greek sour cream). Stir. 

Take your steaks off the grill and cover with foil for 5 minutes. 

Place the plate with pear kissed acorn squash back into the microwave for 2 minutes. You do not eat the green skin...tell others. :)  Now you can plate a delicious steak dinner for four for the price of one dinner at a nice restaurant. Set the table. Give everyone a stemmed glass. Throw the phones into a basket. Turn off the television and the computers. Now....let everyone tell two great things about their day while you eat a family dinner together.  Smile...you did good. 

One Pot Sausage, Carrot, Onion and Potato Stew

One Pot Sausage, Carrot, Onion and Potato Stew

This is a dinner that is easy and has just a few ingredients. It takes a little longer than most of my recipes. The prep just takes 10 minutes. It cooks in an hour. You can make this in ONE pot. It can be a deep, corning ware type dish or a big fryer skillet with sides....I have even made it in a lasagna pan and it turned out fine. Another variation....(You can put it in a slow cooker for 8 hours on low.....put in one cup of chicken broth at the beginning) Let us get started....

This has very few ingredients....easy!

• Oven 400
• Big pot (wide or deep will due)
• 2 sausages (your choice....this is Kielbasa
• 6-7 potatoes
• 5 carrots
• 2 onions (white or yellow)
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 tablespoon of Herbs de Provence or Italian Seasoning
• 1/2 cup of chicken broth (can be made with bouillon granules)

Cut up potatoes and sausage and put in pot.

Cut the carrots and put in the pot.

Pour olive oil over dish.

Season with spices and stir. Pour chicken broth into pan.

• Cover the pot and put it in the oven for an hour. (Slow cooker...8 hours)

Polar Vortex Chili

Polar Vortex Chili

I can make this flavorful chili in 30 minutes. This recipe makes enough chili for 4 people to have two big bowls of tasty chili. The ingredients are simple!

Easy ingredients to keep in the pantry and freezer

You Need This To Make This Chili....

• 2 packages of McCormick Original Chili Mix (this brand...this flavor....important)
• 2 cans of dark red kidney beans (works with light red kidney beans too)
• 2 small cans of tomato sauce (not PASTE)
• 1 can of diced tomatoes and green chilies (you can use just diced tomatoes)
• 2 pounds of hamburger (or 6 frozen patties defrosted 3 to a plate....cover frozen patties with paper towel and put in microwave, hit defrost, hit 1, hit 0, hit start) 
• Variation - I love to add an extra can of diced tomatoes because I love tomatoes.

I use Costco frozen hamburger patties because I never have defrosted hamburger in the fridge. You can adjust the meat in this recipe. I would use 1 pound if that was all I had. (3 frozen patties)

3 frozen patties for a pound of hamburger microwaves on defrost easily

This is easy. Dump the defrosted hamburger into a skillet with sides. Brown on medium high heat. Use a paper towel to absorb extra fat. Add the tomatoes with chilies (or just diced tomatoes), tomato sauce, the two cans of beans, and the two packages of chili mix. STIR well. Let it bubble and then turn it down to low for 20 minutes. Stir every 5 minutes. Ladle into bowls. Top with shredded cheese. Add some hot sauce if you like your chili hot. Pull out some crackers and you have dinner. This is good for you  and it is filling. You can sit around the table and talk. Nothing in a bag or a box on your table tonight!


It makes a lot of chili!

Polar Vortex Chili

Warm Me Up White Bean Soup With Kielbasa and Kale

Warm Me Up White Bean Soup With Kielbasa and Kale

I am not used to temperatures in the single digits in winter in North Carolina. I have been frozen. My friends in Minnesota have been turned into solid ice. Alas....I must make some soup that will warm my soul and feed my refrigerated body. This is a soup you can make in an hour. I take some shortcuts but I am cooking with some great ingredients. 

Here is what you are going to need.....

• 2 cans of white beans (I used Cannellini beans)
• 1 box of chicken broth (32 ounce) (could use cans (2) 15 ounce)
• 1 Kielbasa cut up
• 5 cloves of garlic (break bulb to get them) ( no garlic bulb=jarred minced garlic)
• 1 medium yellow onion
• 4 cups of fresh kale chopped (I used chopped, bagged, washed kale from store)
• 2 teaspoons of Italian Seasoning
• 1/2 teaspoon of salt (can use less if you want)
• 1/2 teaspoon of pepper
• 1 tablespoon of Olive Oil

Chop your onion. 

Chop your garlic and your sausage

Add one tablespoon of oil to your soup pot. Heat to medium high. Add your chopped onion. Stir and cook for 3 minutes. Turn the heat down to medium. Add the chopped kielbasa to the pot. Stir for another 5 minutes. Add the chopped garlic. Stir and cook for 2 more minutes. Now add the chopped kale. Stir

This looks like way too much kale right? Wrong!

This is what it looks like after 3 minutes.


Now you add almost all of your chicken broth. Keep about 1/2 cup in a measuring cup for another step. Add 1 1/2 cans of white beans. Add 2 teaspoons of Italian Seasoning, Add 1/2 teaspoon of salt. Add 1/2 teaspoon of pepper. Stir.

Add all the beans but 1/2 of a can.

Now put the 1/2 can of beans in a bowl with the leftover 1/2 cup of broth. Use an immersion hand blender until the mixture is smooth. (You can use a potato masher if you do not have the hand blender....it is soup....perfect smooth is not necessary) Now pour this back into your soup. Stir. Add 2 teaspoons of Better than Bouillon (could use 2 teaspoons of chicken bouillon granules). Stir. 

Use hand blender or potato masher.

Pour smooth beans into soup to thicken.

Stir all of this up and let it simmer for 30 minutes. Stir every few minutes and keep it just at a simmer. Taste it.  See if you need more salt or pepper. (You can add water if you put in too much salt)

This is your final product.


If your family does not like kale or soup where the beans can be seen, you can use the hand blender and turn this into a lovely soup that looks like cream of broccoli soup.  I serve with a drizzle of olive oil and some good bread. 

Chicken Alfredo For Busy People

I love Chicken Alfredo. Everyone loves my Chicken Alfredo. I am giving away my secrets. I do not work near as hard as my friends think I do on my Alfredo. It can be done in 45 minutes....less if I take a few shortcuts. This dish will impress company and make your children smile. It is one of my most requested recipes. Clearly cooking great food is not that tough. I will say that Bertolli is my favorite Alfredo Sauce. I catch it on sale 2 for $4 at Food Lion often.

This will feed 6 people with leftovers for lunch. It will feed 4 people with leftovers for lunch if you have 3 hungry men at the table. (Cut the amount in half if you need less....my family loves this particular recipe and they eat several plates and then reheat for lunch) This recipe can be made with several options. 

You Need....
1 (12 ounces to a pound) box of your favorite dry pasta (angel hair, bow tie, and penne work well)
2 jars of Bertolli Alfredo Sauce ( I used the mushroom Alfredo....choose the flavor you like)
1 small jar of mushrooms (if you hate mushrooms...leave it out)
6 frozen skinless, boneless chicken tenders ( or 1 1/2 leftover cooked chicken)
1/3 cup of milk ( I use evaporated milk but regular or skim is fine)
1/2 half cup of grated Parmesan Cheese ( bought or you can grate it)
Garlic powder
Onion powder
1 level teaspoon of chicken bouillon granules or Chicken Better Than Bouillon (I used this one)
Salt
Salad in a bag or ( you could make your own....mine was romaine a cucumber and pepper....leftover)

This is about the right amount of chicken.

Drop frozen chicken into boiling salted water.

What You Need To Do....

• Put on a big pot of water. When it boils, add a teaspoon of salt and a sprinkling of garlic powder.
• Add frozen chicken tenders (if you have leftover cooked chicken you can skip these steps)
• Set the timer for 20 minutes....turn down to medium heat once it boils again..

• 
  
• Add both bottles of sauce to a big pan. 
• Pour half the milk into each jar and shake. 
• Pour into the sauce. 
• Add the can of mushrooms (If you like them) but make sure you push down on the lid to get the extra water out
•  Add the teaspoon of chicken bouillon granules for Chicken Better Than Bouillon (love the stuff...keep it in the fridge). 
• Sprinkle garlic powder and onion powder for two seconds each. 
• Stir. 
• Once the sauce bubbles well....turn it down to medium low.

• Add the Parmesan cheese ( you can grate it, buy it already grated or use the stuff in the green can.....try to avoid the green can) 

I grated my cheese this time. 

Chopping chicken 

Dump in your leftover chicken or your chopped chicken

Drain in a colander

• The chicken should be done....timer should be going off. (If you have already cooked chicken you will just have a pot of boiling water)
• Take the chicken out.
•  Add four cups of water to the chicken water and add a sprinkle of salt.
•  Put it on high and wait for it to boil. 
• Chop the chicken.
• Add it to sauce.
• Stir.
• Add your pasta to the boiling water and cook it for two minutes longer than the box says for al dente.
• Drain pasta.
• Add to sauce.
• Plate your lovely, homemade dinner with some salad and a piece of bread.

Variations....add fresh spinach (or lightly steamed broccoli from a bag)  to the sauce and simmer stirring for 4 minutes. If your family hates veggies in their Alfredo...ignore this suggestion.