Main dish

Easy Baked Lemon & Garlic Chicken Thighs

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Today’s share is a wonderful tried and true recipe from Food & Wine – Easy Baked Lemon & Garlic Chicken Thighs.

Easy Baked Lemon & Garlic Chicken Thighs – This family-favorite, quick and easy recipe, is a delicious meal the whole family will love! With just a few ingredients and minutes to throw together, this simple recipe allows the chicken to shine – tender, juicy, absolutely delicious! Serve with your favorite steamed vegetable, rice and salad. A perfect any day, busy weekday meal.

This chicken has the perfect amount of lemon and garlic, not too overpowering, allowing the chicken to shine. For those who love lemon (like me), serve with fresh lemon slices/wedges to squeeze over top after baking.

What you need: bone-in chicken thighs with skin, lemon juice, fresh garlic, extra-virgin olive oil, brown sugar, fresh ground pepper, salt (sea salt or kosher), and fresh lemon slices/wedges for serving.

To make:

Preheat oven to 375 degrees F then line a baking sheet with parchment paper. Rinse chicken breasts and pat dry with paper towel. Next, place chicken in a large bowl and season with salt and pepper. *In a small bowl, add olive oil, lemon juice, garlic and brown sugar and mix well, then pour over chicken. Toss chicken in marinade, coating evenly. Place chicken skin down on baking sheet. Place on middle rack of oven and bake for 20-25 minutes. Next, turn chicken over and allow to bake for an additional 10 minutes, until chicken is cooked thoroughly, reaching a safe internal temp of 165 degrees F.

*I mix the marinade in a small bowl, then pour it over the chicken. You can save a dish to wash by doing it all in one large bowl.

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When ready, serve with fresh lemon to squeeze over top, your favorite steamed veggie, rice (long grain wild rice is great) and a salad. Enjoy!

More Easy Chicken Recipe Favorites

NOTE: This is not a sponsored post, I have no affiliation with Food & Wine, I am just a fan of this recipe. When I share a tried and true recipe, I always credit the source and often will send you to the site for the directions or to print the recipe. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Easy Baked Lemon & Garlic Chicken Thighs

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Ingredients

2 pounds chicken thighs (bone-in with skin)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon brown sugar
4 cloves garlic, minced
fresh cracker pepper, to taste
kosher or sea salt, to taste
lemon wedge slices for serving

Directions

For the full directions and to print this deliciously simple recipe, please head to Food & Wine.

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!

Cheers!

Easy Slow Cooker Smothered Chicken

by Mary Neumann · 12 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is sure to be a new go-to family favorite – Easy Slow Cooker Smothered Chicken!

Easy Slow Cooker Smothered Chicken – With just a few ingredients and minutes to throw together, this simple and flavorful slow cooker smothered chicken with gravy is a meal the whole family will love! Serve the chicken and gravy over mashed potatoes, rice or egg noodles. This is the best comfort food during fall and winter, perfect for a busy day…let your slow cooker do most of the work.

Read rave reviews from people who tried this recipe on Pinterest (photos included)!

What you need: chicken breasts, cream of mushroom soup, cream of chicken soup, dry onion soup mix, mushrooms, pepper and water.

*Not a fan of canned soups and packaged dry onion soup mixes? I share links below to easy recipes to make your own homemade condensed soups and dry onion soup mix.

To make: spray slow cooker with non-stick cooking spray. Place chicken breasts in a single layer and season with pepper. In a bowl, add condensed soups, onion soup mix, mushrooms and water, mix well. Pour mixture evenly over chicken and cover. Cook on high for 4 to 5 hours or on low for 7 to 8 hours. Be sure to adjust cooking time according to how fast/slow your cooker cooks.

When ready, shred chicken using two forks. Serve chicken with the gravy over mashed potatoes, rice or egg noodles. Enjoy!

This is the same recipe as my Easy Slow Cooker Smothered Pork Chops, the only difference is the the protein. Read the rave reviews!

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Easy Slow Cooker Smothered Chicken

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Ingredients

2 to 2 1/2 lbs boneless skinless chicken breasts
1 can (10.75 ounces) condensed cream of mushroom soup – (or make homemade condensed cream of mushroom soup)
1 can (10.75 ounces) condensed cream of chicken soup (or make homemade condensed cream of chicken soup)
1 packet (1 ounce) Lipton Onion Soup Mix or store brand (or make homemade dry onion soup mix)
8 ounces sliced mushrooms (fresh or canned – if using canned, be sure to drain)
1/3 cup water
pepper

Directions

Spray slow cooker with non-stick cooking spray. Place chicken breasts in a single layer in cooker and season with pepper. In a bowl, mix condensed soups, onion soup mix, mushrooms and water. Mix well. Pour mixture evenly over chicken. Cook on high for 4 to 5 hours or on low for 7 to 8 hours. Be sure to adjust cooking times according to how fast/slow your cooker cooks.

When ready, shred chicken using two forks. Serve chicken with the gravy over mashed potatoes, rice or egg noodles with your favorite vegetable (steamed broccoli, green beans) and a salad. Enjoy!

Thanks for stopping by!

Cheers!

Easy Slow Cooker Chicken Stroganoff

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is a wonderful slow cooker meal the whole family will love including the kiddos – Easy Slow Cooker Chicken Stroganoff!

Just a few ingredients and minutes to throw together, this fantastic slow cooker recipe is one you’ll want to add to your recipe box, sure to be on regular rotation. Crowd pleasing comfort food that’s perfect for a busy day and will have them coming back for more! Also makes delicious leftovers.

Read great reviews from people who tried this recipe on Pinterest!

I was given this recipe years ago by a friend but it can also be found on Allrecipes.com. Head there, where it has a 4 1/2 star rating and hundreds of rave reviews. Also be sure to check out the comments section for tips on how others adapted the recipe for diet and taste.

What you need: 4 boneless skinless chicken breasts cut into bite size pieces/cubed, 3 tablespoons of melted butter, 1 packet of dry Italian salad dressing mix, 1 can of condensed cream of chicken soup (or make homemade, see link below), 8 ounces of cream cheese and a bag of egg noodles (or serve over rice).

To make: Spray slow cooker with non-stick cooking spray. Place cubed chicken in an even layer in cooker. In a small bowl, melt butter then add dry Italian dressing and mix well. Pour over chicken, stir, coating chicken. Cover and cook on low for 5 to 6 hours.

Last, add cream of chicken soup and cream cheese and mix, turn cooker on high and cook an additional 30 minutes until heated through.

Serve over egg noodles or rice. Perfect with steamed green veggies and a dinner salad. Enjoy!

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Easy Slow Cooker Chicken Stroganoff

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Ingredients

4 boneless skinless chicken breasts, cut into bite site pieces/cubes
2 tablespoons butter, melted
1 packet (7 ounces) dry Italian salad dressing mix
8 ounces cream cheese
1 (10.75 ounces) condensed cream of chicken soup or make homemadeusing equivalent amount
extra wide egg noodles (12 ounce bag), prepared according to package – or serve over rice

Directions
Spray slow cooker with non-stick cooking spray. Place cubed chicken in an even layer in cooker. In a small bowl, melt butter then add dry Italian dressing and mix well. Pour over chicken, stir, coating chicken. Cover and cook on low for 5 to 6 hours. Last, add cream of chicken soup and cream cheese and mix, turn cooker on high and cook an additional 30 minutes until heated through.

Prepare egg noodles (or rice) according package.

Serve over egg noodles or rice. Perfect with steamed green veggies and a dinner salad. Enjoy!

Tip
Over the years I have often subbed condensed cream of mushroom soup for cream of chicken and both are great. I also serve this over rice for my daughter with an egg allergy…but I think egg noodles taste best.

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!

Cheers!

Easy Slow Cooker French Dip Sandwiches

by Mary Neumann · 13 Comments · Disclosure/Disclaimer · Privacy Policy

Fall is right around the corner and with the cool crisp weather headed our way, I am sharing a great slow cooker recipe – Easy Slow Cooker French Dip Sandwiches!

Chuck roast slow cooked in beefy broth until tender, served on a french roll with ooey gooey melted cheese with a fantastic side of au jus for dipping. This wonderful classic is a family favorite, perfect for a busy day, parties, game day or when you’re craving some good old comfort food.

Read rave reviews from people who tried this recipe on Pinterest!

What you need: Boneless beef chuck roast, condensedbeef consomme, condensedbeef broth, condensed French onion soup, red wine (optional), pepper to taste, french rolls and cheese slices (optional, mozzarella, provolone, Swiss).

To make: Brown roast (optional – see tip section below), pepper to taste. Place beef in slow cooker that has been lightly sprayed with non-stick cooking spray. In a large bowl mix soups and wine (wine is optional, see tip below) then pour over beef. Cover and cook on low for 6 to 8 hours or on high for 4 hours.

When beef is ready, remove and place on cutting board. Slice beef with a knife or shred using two forks. Reserve juice (au jus) in cooker, keeping warm to serve with sandwiches. Split rolls, place them on a non-stick baking sheet. Use desired amount of beef and top with cheese. Place in preheated oven at 400 degrees f until cheese starts to bubble and melts. Remove and serve with a bowl of au jus for dipping. Enjoy!

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Easy Slow Cooker French Dip Sandwiches

Original recipe from Taste of Home, slightly adapted

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Ingredients

4 pound beef chuck roast, boneless
1 (10.5 ounces) can condensed beef broth
1 (10.5 ounces) can condensed beef consomme
1 (10.5 ounces) can condensed French onion soup
1/2 cup red wine (optional but highly recommended)
8 to 10 French rolls or Italian rolls, split
package of mozzarella, provolone or Swiss cheese, sliced (optional, but highly recommended)
Pepper to taste

Directions

Lightly spray slow cooker with non-stick cooking spray.
On a large cutting board, trim excess fat from roast.

Browning Roast (optional, but highly recommended)
In a large skillet or dutch oven, add 2 tablespoons of cooking oil over medium high heat – add roast, pepper to taste and brown each side for several minutes.

Place roast in slow cooker. In a large bowl add soups and wine, mix well and pour over roast. Cook on low for 6 to 8 hours or on high for 4 hours. Cooking times will vary depending on how fast or slow your cooker cooks. When ready, remove roast from cooker, slice beef with a knife or shred using two forks on cutting board. Do not discard the broth (au jus) in the cooker – reserve it, keeping it warm in the cooker to serve with sandwiches.

Assemble Sandwiches
Split rolls, place on non-stick baking sheet. Add desired amount of beef, top with cheese and place in preheated 400 degree F oven or use your broiler. When cheese starts to bubble and melts, remove and serve with a small bowl of au jus (broth) for dipping. Enjoy!

Tips
Browning is not necessary but adds great flavor and helps seal in the juices. Red wine is optional too, but I always add it if I have some in the house – same as browning, it adds wonderful flavor to the au jus.

Many people like to add a cup or more of beer – omit the wine if you use beer.

When there are leftovers I like to make French Dip Bagel Sandwiches – so good. Adding an egg is an awesome addition.

Sharing this recipe at Weekend Potluck.

Thanks so much for stopping by!
Cheers!

Amish Country Poor Man’s Hamburger Steaks

by Mary Neumann · 31 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is an oldie but goodie that’s big on taste and easy on the budget – Amish Country Poor Man’s Hamburger Steaks!

Amish Country Poor Man’s Hamburger Steaks – An old fashioned hamburger steak recipe. The “steak” patties are made with cracker crumbs, milk and seasonings, baked in a delicious mushroom gravy. Down home comfort food the whole family will love, including the kids. Simple to make, so good. Wonderful served with mashed potatoes, favorite veggies and salad.

Read great reviews from people who tried this recipe on Pinterest!

I made this for my daughter’s back to school dinner. It was a huge hit with the family and received rave reviews!

Today’s share was adapted from two recipes – Ohio’s Amish Country’s Poor Man’s Steaks and Allrecipe’s Poor Man’s Hamburger Steaks. Both recipes are similar and easy to adapt to your taste. Be sure to check them out. Also take a couple of minutes and read the comment section on Allrecipes – I always find great tips.

The version I came up with for my family was absolutely delicious and will be made again in the near future.

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Amish Country Poor Man’s Hamburger Steaks

Inspired from Ohio’s Amish Country’s Poor Man’s Steaks & Allrecipe’s Poor Man’s Hamburger Steaks

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Ingredients

Hamburger Steak Patties

2 1/2 pounds ground beef (*I used lean 7% fat – see tip section) High fat ground beef can make the steaks and gravy greasy – if using high fat ground beef, be sure to fry the meat a bit first and discard the excess fat
2 cups saltine cracker crumbs (approximately 1 1/2 sleeves of crackers – crushed)
1 1/2 cups milk (I used 2%)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
dash of cayenne
flour to dredge

Gravy

3 (10.75 ounce) cans condensed Cream of Mushroom Soup – OR make Homemade Condensed Cream of Mushroom Soup- using the equivalent amount
1 can milk (use soup can)
1 can water (use soup can)
2 tablespoons fresh parsley, chopped

Directions

Preheat oven to 350 degrees F. Spray 9×13 baking dish with non-stick cooking spray.

Gravy: In a medium size bowl add the 3 cans of soup, milk, water, parsley and mix well – set aside.

Hamburger Steak Patties: In a large bowl, using your hands, mix ground beef, cracker crumbs, milk, Italian seasoning, garlic powder, cayenne, salt and pepper until well blended. Gently form 8 to 10 large patties (don’t press too hard), making them all equal size.

Next, lightly dredge (coat) in flour and fry in a skillet with high sides on medium-high heat until golden brown on both sides – inside will still be uncooked.

Place patties in baking dish. If making more than 6 patties, layer them – see photo above. Pour gravy evenly over patties, bake covered with foil on middle rack of oven for 1 hour or until the steak patties are well done, reaching a safe internal minimum tempertaure of 160 degrees f.

*If you are making more than 6 patties and need to layer them, turn the top layer of patties over one time, half way through baking – this was recommended by Lee Ann Miller’s recipe for Ohio’s Amish Recipes, Poor Man’s Steaks, to insure even cooking. Her recipe does not call for covering while baking. I opted to cover to prevent mess from splattering.

Serve steaks with mashed potatoes, baked potatoes, rice, egg noodles, favorite veggies, salad. Be sure to spoon the gravy over potatoes, rice and/or noodles. Enjoy!

Tips

*A few comments left on allrecipes stated that their steaks/gravy were a little greasy, that’s why I opted for a leaner ground beef and to lightly pan fry them first, which is what Lee Ann’s recipe calls for, plus it adds more flavor. If using high fat ground beef, pan fry them a little longer and discard the excess fat
This recipe makes a good amount. Unless you are feeding six people, you will most likely have leftovers – but don’t worry, the leftovers are great! If you want to make less, you can easily cut this recipe in half.
The two recipes I adapted this from, one called for covering, the other did not. I opted to cover.
Lee Ann Miller’s recipe for Ohio’s Amish Recipes, Poor Man’s Steaks calls for 1 small chopped onion or 1/3 cup chopped sweet onion, along with 1/2 cup chopped green onion. I did not add this to my steaks, my kids are not big fans of onions.
If you love mushrooms, try adding a small can of sliced mushrooms (or use fresh) for even more mushroom flavor.
Love watching cooking video tutorials, head over and check out Lee Ann’s video for her recipe.

Sharing this recipe at Weekend Potluck.

Thanks so much for stopping by!
Cheers!

Cheesy Southwest Chicken and Rice Casserole

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Today’s tried and true is a terrific recipe from Pillsbury, perfect for a busy day – Cheesy Southwest Chicken and Rice Casserole! A deliciously easy dump and go dinner that was such a hit with my family, I made it two weeks in a row.

“No chopping, no fuss, just a delicious dump dinner.” ~ Pillsbury

All you need to make this great casserole – boneless, skinless chicken breasts, long-grain white rice (I used basmati), black beans, chili powder, chicken broth, red enchilada sauce and shredded cheddar cheese.

To make, preheat oven to 375 degrees f. and spray a 9×13 baking dish with non-stick cooking spray. Pour uncooked rice evenly in baking dish, top with drained and rinsed black beans and sprinkle with chili powder then pour chicken broth over top. Next, place chicken breasts on top of rice and beans and pour enchilada sauce over top. Cover with foil and bake on middle rack of oven for approximately 45 to 55 minutes, until chicken reaches a safe internal temperature of 165 degrees F….

When chicken is ready, remove from oven. Remove chicken from casserole and place on plate (cover to keep warm), stir rice and beans until mixed well, then place chicken back and top with cheddar cheese. Place casserole back in oven uncovered and bake until cheese is completely melted – remove and serve with sour cream, hot sauce and your favorite Southwest/Mexican toppings. Enjoy!

NOTE: This is not a sponsored post, I have no affiliation with Pillsbury, I am just a fan of this recipe. When I share a tried and true recipe, I always credit the source and often will send you to the site for the directions and to print. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Cheesy Southwest Chicken and Rice Casserole

Recipe from Pillsbury.com

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Ingredients

1 cup uncooked long-grain white rice
1 can (15 oz) black beans, drained & rinsed
1 teaspoon chili powder
1 cup chicken stock
1 package (20 oz) boneless, skinless chicken breasts
1 can (19 oz) Old El Paso red enchilada sauce
1 cup shredded cheddar cheese (I use 2 cups)

Directions

To print the full directions for this delicious recipe, please head to Pillsbury.com.

Tips
Serve with your favorite Southwest/Mexican toppings – fresh lime juice, hot sauce, cilantro, chopped lettuce, tomatoes, onions, jalapenos, green chilies, avocado, corn and more.

Thanks so much for stopping by!
Cheers!

Awesome 3-Ingredient Crock Pot Shredded Beef Tacos

by Mary Neumann · 16 Comments · Disclosure/Disclaimer · Privacy Policy

I have just one word to describe today’s tried and true recipe, 3-Ingredient Crock Pot Shredded Beef Tacos – awesome!

This recipe is so simple to make, so darn good. The beef is perfect for tacos, burritos and bowls. Why oh why didn’t I try this recipe sooner?!I discovered this recipe on Tablespoon.com a while ago and decided to finally give it a try. So glad I did…you need to try it too. I promise, you will not be disappointed, you will thank me.

To make, all you need is a 3 pound lean bottom round roast (rump or chuck roast can be used too). The secret to the goodness for these shredded beef tacos is 10 to 12 ounces of Coca-Cola Classic, which helps to make the beef incredibly tender, and two to three diced Chipotle Peppers in Adobo Sauce, along with a little adobo sauce from the can.

The recipe only calls for 2 to 3 Chipotles Peppers (finely minced), so you only need to buy a small can. I purchased a 7 ounce can, used three peppers and had some leftover. You will also need 1 to 2 teaspoons of the adobo sauce from the can. The number of peppers and sauce you use will depend on how spicy you like your food. I used the maximum amount, 3 peppers and 2 teaspoons of the adobo sauce.

To make, lightly spray your slow cooker with non-stick cooking spray. Place your roast in the cooker. Next, finely mince your peppers. In a medium size bowl, pour in your Coke, add the diced peppers along with 1 or 2 teaspoons of the adobo sauce. Mix well and pour over roast. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.

UPDATE (October 17, 2016): Since making this the first time, I have made it too many times to count. I now use the whole can of peppers. I chop a couple of peppers and add the rest including all of the sauce…I love the extra heat and flavor.

When the beef is ready, remove it from the cooker, leaving the sauce/liquid behind. Using two forks, shred the beef, discarding any fat or unwanted pieces. Last, place the shredded beef back in the cooker with the liquid and stir, allowing the beef to absorb the sauce. That’s it! Serve beef with hard or soft taco shells, topping with your favorite toppings. Enjoy!

NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

3-Ingredient Crock Pot Shredded Beef Tacos

Recipe from Tablespoon.com

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Ingredients

3 pound lean bottom round roast (or you can use chuck or rump)
10 to 12 ounces Coca-Cola Classic
*7 oz can Chipotles Peppers in Adobo Sauce (you will need 2 to 3 pepper finely minced and 1 to 2 teaspoons of the sauce)

Directions
To print the recipe and for the full instructions and more tips, please head to Tablespoon.com. Be sure to check out the site, they have tons of wonderful recipes.

*You should be able to find Chipotle Peppers in Adobo Sauce in the Mexican section at your local large chain grocery store. The cans are small and easy to miss – ask a clerk. If you do not have the peppers in your store, you can make your own. Head here: Make Your Own Chipotle Peppers in Adobo Sauce

Thanks so much for stopping by!
Cheers!

Creamy Ranch Chicken – Crock Pot or Oven

by Mary Neumann · 7 Comments · Disclosure/Disclaimer · Privacy Policy

Today, I am sharing another tried and true chicken recipe that was a huge hit with my family, Creamy Ranch Chicken – also known as Cream Cheese Ranch Chicken. This delicious recipe can be made in the crock pot or baked in the oven. It’s simple to make, so good.

Read rave reviews from people who tried this recipe on Pinetrest!

More reviews

I discovered this great recipe on Food.com. It has 75 reviews with a 4 3/4 stars rating.

I had every intention of making this in the crock pot, but forgot, and didn’t get it in the slow cooker in time. I decided to go ahead and bake it in the oven instead. The end result was a fantastic dinner that everyone enjoyed…pure comfort food. I served the chicken and sauce over white rice with a side of steamed broccoli. I highly recommend serving broccoli if you decide to make this dish, the combination is wonderful. The recipe on Food.com recommends serving the chicken and sauce over egg noodles. Our youngest has an egg allergy, so I served it over rice and it was delicious.

Here are some of the great reviews for this easy recipe, made in the crock pot:

“My husband and picky kids (ages 4 and 6) gobbled this up… and it made GREAT leftovers for 2 lunches! It will definitely be added to the menu rotation 🙂“

“This is an excellent, easy meal that even my picky 7 year old liked. It was really good the next day as left-overs too! I will be making this on a regular basis!”

“I made this for some dinner guests and everyone loved it!!! A great recipe!”

“Mouthwateringly delicious!”

“This recipe was delicious. It has become part of the dinner rotation at my home. Super easy with a wonderful ‘comfort food’ taste!”

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Creamy Ranch Chicken (Crock Pot Cream Cheese Ranch Chicken)

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Ingredients

4 boneless, skinless chicken breasts
2 tablespoons butter, melted (I used 4 tablespoons)
1 can cream of chicken soup (10 3/4 ounce)
8 ounces of cream cheese, cut into cubes
1/2 cup chicken broth (I used low sodium)
1 packet (1 ounce) Hidden Valley Ranch Dressing Mix
paprika – few dashes
1/4 teaspoon minced garlic (I used 1/2 teaspoon)
1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
1/8 teaspoon dried oregano (I omitted)

DIRECTIONS
For the instructions, head to Food.com. Be sure to read the reviews!

TIPS – BAKING IN THE OVEN

I made a few changes to the recipe, but just little ones.

I doubled the butter, garlic and parsley and omitted the oregano.
I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray.
I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken.
I baked the chicken uncovered at 350 degrees f. (pre-heated), on the middle rack of the oven for about 45 minutes, then topped the chicken with the creamy sauce and placed it back in the oven uncovered for an additional 20 minutes.
Baking times will vary depending on the size of the chicken breasts and oven. My chicken breasts were large and took longer to bake.
I thinly sliced the chicken, serving it over rice with the sauce, with a side of steamed broccoli.
Don’t let the ugly fool you, it may not be pretty right out of the oven…but it’s great. Be sure to mix the sauce again, in the baking dish, before serving.
Head over to Food.com to print the recipe!

Thanks for stopping by!

Cheers!

Honey Maple Pecan Pork Chops

by Mary Neumann · 9 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe, Honey Maple Pecan Pork Chops, are the BEST darn pork chops I have ever made – ever! Deeee-licious. Simple to make too.

Read great reviews from people who tried this recipe on Pinterest!

I don’t cook a lot of pork, but this recipe has me wanting to make it more often. The mixture of the honey, maple and pecans is perfection. The sweetness is not overwhelming – the soy sauce and chicken broth are key. If you prefer a sweeter sauce, stick with the original recipe from allrecipes.com, Awesome Honey Pecan Pork Chops. The recipe has almost 600 reviews with a 4 1/2 star rating.

I served the pork chops with steamed green beans and my Honey Roasted Mini Red Potatoes. If you haven’t tried the potatoes yet, I highly recommend making them with this dish.

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Honey Maple Pecan Pork Chops

Adapted from allrecipes.com

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Ingredients

3 pounds boneless pork chops, 1/4 inch thick, *pounded thin
4 tablespoons butter
1/2 cup flour to dredge pork chops
1/2 cup pecans, chopped (lightly toasted)
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/3 cup chicken broth
salt & pepper to taste

Directions
In a small bowl, mix honey, maple syrup, soy sauce, chicken broth and pecans – set aside.

In a shallow dish mix flour and salt and pepper. In a large skillet, over medium-high heat, melt butter. Dredge pork chops in flour, shake off excess and place in skillet. Brown both sides and cook until pork chops are *cooked through. Once ready, move chops to a serving plate.

Reduce heat to medium and add the honey-maple-pecan mixture to the butter drippings in the skillet. Heat until hot, stirring continuously. Once heated through, spoon mixture over pork chops and serve. Enjoy!

*Head here for an article on the USDA new temperature guidelines for pork.

*I did not pound my chops thin, I cooked them as is.

Thanks so much for stopping by!
Cheers!

Pasta with Spinach, Tomatoes, Asiago and Parmesan Cheese

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Today’s awesome tried and true recipe, Fusilli Pasta with Spinach and Asiago Cheese, can be found on foodnetwork.com and is courtesy of Emmy Award-winning celebrity chef Giada De Laurentiis.

This wonderful pasta dish is light and delicious…simple to make too. With over 380 reviews and a 5 star rating, this is a recipe I plan on making time and time again, my family loved it.

Here are some of the great reviews for the recipe. Head over to foodnetwork.com to read them for yourself (great tips in the comments).

“Excellent and quick! We’ve been making this for a year now and it’s always a huge hit.”

“LOOOOVE this recipe! One of my favorites. Quick and easy= perfect for weeknights. Delicious!”

“It is delicious and super easy!! I have been making this ever since I saw the episode sometime last year. My husband says this is one of his favorite dishes ever. Sometimes I use a regular large tomato and just cut it into small chunks and it is just a good.”

” A total home run…friends loved it and I enjoyed how easy it was..best part is that you can match it with any protein.”

“Very good. My very picky kids and husband even liked it.”

I followed the recipe as directed, only adding in a little more garlic than the recipe called for. Many comments recommended reducing the amount of pasta and increasing the amount of spinach and garlic. You can adjust the garlic and spinach to your personal taste and add/serve with a protein too. You can even switch the pasta to your favorite, like penne and rotini.

NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

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