wifeyskitchen

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Pork Chops with Balsamic Peppers — April 30, 2014

Pork Chops with Balsamic Peppers

When I sat down to eat this meal I didn’t think I was that hungry and I planned on having leftovers for lunch the next day. Well an empty plate and a full tummy later told me I really liked this meal. it was simple, but full of flavor. I decided to go for the fresh rosemary, but if you have dried it would be fine. Happy Eating!

Pork Chops with Balsamic Peppers

porkchops

Pork Chops with Balsamic Peppers

Recipe thanks to Eat Yourself Skinny

Yield: 4 servings

Ingredients:

4 center cut pork chops

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbsp extra-virgin olive oil

1 1/2 tsp. chopped fresh rosemary, divided

3 garlic cloves, thinly sliced

1 red bell pepper, cut into 1 1/2-inch strips

1 yellow (or orange) bell pepper, cut into 1 1/2-inch strips

2 tsp. balsamic vinegar

Directions:

Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper.

Add oil to pan, swirling to coat. Add pork to pan and cook for 7 minutes.

Reduce heat to medium and turn pork over. Add 1 teaspoon of rosemary, garlic and bell peppers, cooking 9 minutes or until peppers are tender and pork is done.

Drizzle with balsamic vinegar and top with remaining 1/2 teaspoon rosemary. Serve and enjoy!

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Fluffy Peanut Butter Dip — April 27, 2014

Fluffy Peanut Butter Dip

Having a pool at our apartment complex combined with 19 days left of teaching is causing a lot of distraction. I’m finding myself trying to get done with my work as fast as I can so I can rush home, work out and lay by the pool. It’s not really laying by the pool without a book and a snack. This was a great pool side dip. There were plenty of leftovers so that I could eat it all week as a snack after school. Happy Eating!

Fluffy Peanut Butter Dip

peanutbutter

Fluffy Peanut Butter Dip

Recipe thanks to Kitchen Meets Girl

Ingredients:

1 cup Jif Whipped Creamy Peanut Butter

1 cup brown sugar

1 (8-ounce) package cream cheese, softened

1/4 cup milk

Directions:

Mix all ingredients together in a bowl until smooth. Refrigerate until chilled.

Garnish with mini M&M’s, if desired.

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette —

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

I have loved bringing salads for lunch this whole week. It lets me get my veggies in a delicious way. I cut up all the ingredients the night before so it was ready to take in the morning. Happy Eating!

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

salad1

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

Recipe thanks to Cooking Classy

Ingredients:

1 lb boneless, skinless chicken breast, grilled and diced into strips

1 head Romaine lettuce, torn into bite size pieces

1 pint grape tomatoes, sliced into halves

1 cup fresh corn (from about 2 ears of corn)*

2 California avocados, diced

4 oz Queso Fresco or Feta cheese, crumbled

For the Honey, Lime and Cilantro Vinaigrette

3 Tbsp fresh lime juice

3 Tbsp honey

3 Tbsp rice vinegar

1/4 cup lightly packed cilantro

1 clove garlic, minced

1/4 tsp each salt and freshly ground black pepper

1/3 cup olive oil

Directions:

To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.

For the Vinaigrette:

In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.

*Frozen corn would also work, just thaw it before adding to the salad.

Bacon Jalapeno Deviled Eggs — April 25, 2014

Bacon Jalapeno Deviled Eggs

We didn’t have a very traditional Easter this year. I flew back to Albuquerque the morning of and I did not feel like cooking a big meal. We laid out by the pool drinking margaritas and getting fried by the ABQ sun. By the time dinner time came around the only thing that sounded good to us was deviled eggs. Happy Eating!

Bacon Jalapeno Deviled Eggs

eggs

Bacon Jalapeno Deviled Eggs

Recipe thanks to Joybx

Ingredients:

12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ tsp rice vinegar
¾ tsp ground mustard
½ tsp sugar
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled
paprika

Directions:
Slice the hard boiled eggs in half, lengthwise.
Remove the yolks and put them in a mixing bowl.
Mash the egg yolks with a fork.
Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined.
Mix in the jalapenos and bacon.
Put the mixture in a ziploc bag and cut a small hole in the corner of the bag.
Fill each egg hole with the mixture.
Sprinkle with paprika.
Chill until ready to serve.

Classic Marinara Sauce —

Classic Marinara Sauce

If I had a big enough freezer I would bottle up this sauce and have it all the time! Good thing it was so easy to make, I can make it as much as I want. I threw it all into the crock pot before work and came home to a delicious meal. Happy Eating!

Classic Marinara Sauce

marinara

Classic Marinara Sauce

Ingredients:

1 ounce ground beef

1/2 pound Italian sausage

1 cup onion, chopped

2 garlic cloves, minced

32 ounces chopped tomatoes, canned

32 ounces tomato sauce, canned

20 button mushrooms, chopped

1 cup green bell pepper, chopped

2 bay leaves

1 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon pepper

salt, to taste

Directions:

In a skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat.

In the Crock- Pot® Slow Cooker, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt.

Stir in the meat mixture.

Cover; cook on Low for 10 -12 hours or on High for 5-6 hours.

Remove bay leaves and serve over hot spaghetti.

Blue Moon Margarita- Nailed It! — April 7, 2014

Blue Moon Margarita- Nailed It!

If you’ve ever had a Coronarita you know that they are very delicious. When I saw this recipe I got so excited to have the delicious drink at home without the restaurant cost. Ya so I thought….. I followed the directions to make the margarita and it made about two sips. I’m not sure what recipe the original blogger was following, but it definitely wasn’t this. It came with a good laugh and we ended up just drinking the beers.

bluemoon

Basic Waffle Recipe —

Basic Waffle Recipe

This morning was actually my first time making waffles. I bought Scotty a waffle maker years ago and I think it has made exactly 2 waffles. I decided to dust it off this morning and give it a try. This recipe made A LOT of waffles. I am excited to have waffles the rest of the week. Happy Eating!

Basic Waffle Recipe

waffle

Basic Waffle Recipe

Recipe thanks to Baking is Cheaper than Therapy

Ingredients:

4 eggs
4 1/2 – 5 cups flour
3 1/2 cups milk (today I had 1% – this is rare for me)
14 T butter (3/4 c. + 2 T), melted
2T + 2t. baking powder
1/2 t. salt
1/2 cup sugar
1/2 cup sour cream
2T vanilla

Directions:

Beat eggs until fluffy, add flour and milk alternately until well blended. Add melted butter and mix well. Add baking powder, salt and sugar. Mix well. Beat in sour cream and vanilla. Pour mixture (according to waffle iron instructions) onto a hot waffle iron. Ta Da! Perfect waffles! Freeze any leftovers for a quick toaster breakfast.

Coconut Milk Baked Chicken — April 5, 2014

Coconut Milk Baked Chicken

I have never made a whole chicken before, but I decided to put my brave face on a do it. This recipe calls for a whole chicken cut up into pieces. Uh for one where do you even start cutting? And for two there are bones in the way!! I attempted to cut it and failed. I ended up having to cook the chicken whole and a 30 minute meal quickly turned into a 2 hour one. The wait was well worth it. The chicken was perfectly done and provided many meals. Happy Eating!

Coconut Milk Baked Chicken

coconutchicken

Coconut Milk Baked Chicken

Recipe thanks to She Wears Many Hats

Ingredients:

6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up

Directions:

Preheat oven to 450 degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese — April 2, 2014

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese

Rice dishes have been a hard thing for me to accomplish. I tend to not cook the rice long enough and get the kind of rice that is soft on the outside and so hard in the middle. This is why I turn my gears towards minute rice. I love any recipe that I can put in a pot and let it sit until it’s done. This is a great side dish for a busy night. Happy Eating!

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese

rice

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese

Recipe thanks to Kalyn’s Kitchen

Makes 6-8 servings

Ingredients:
4-5 cups cooked long-grain white rice (use Uncle Ben’s Converted Rice for South Beach Diet.)
2 cups thinly sliced scallions
1 cup reduced-fat sour cream
2 cans diced green chiles plus juice (mild anaheim chiles, not jalapenos, unless you like it really spicy)
1-2 T Green Tabasco Sauce, to taste
1 1/2 cups + 3 T reduced fat grated Mozzarella cheese
2 T finely grated Parmesan cheese

Directions:
Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients. In a separate bowl or large measuring cup, combine the reduced-fat sour cream, diced green chiles and juice, Green Tabasco Sauce, and 1 1/2 cups grated low-fat mozzarella cheese. Mix the sour cream mixture into the rice mixture and gently combine.

Spray a 3-4 quart slow cooker with non-stick spray or olive oil. Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker. Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese. Cook on low for 1-2 hours, or until the rice is bubbling hot, cheese is melted, and it’s starting to brown around the edges. (You can probably cook this for a longer time on low, but I haven’t tried it.)

This rice will keep well in the fridge for several days and can be reheated in the microwave or in a covered dish in an oven or toaster oven.

Spicy Parmesan & Onion Dip — April 1, 2014

Spicy Parmesan & Onion Dip

Scotty’s mom visited this weekend and we had a blast. We ate, ate, ate and drank, drank, drank. From hiking to biking, to a winery and exploring town, we made it to all the hot spots. As part of our membership to the winery we get to bring in our own food and have picnics. The day was perfect with the sun shining and wine flowing. I made this dip and cut up fruit to snack on while we sipped. Happy Eating!

Spicy Parmesan & Onion Dip

chip dip

Spicy Parmesan & Onion Dip

Recipe thanks to Pizzazerrie

Ingredients:

8 ounces sour cream

4 ounces cream cheese, softened

1/2 cup grated parmesan cheese

1 tablespoon hot sauce (more or less based on preference)

1/2 cup diced celery

1/2 cup diced green onion

Directions:

Stir all ingredients together and serve!

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