Brown Sugar Glazed Garlic Pork Chops
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons Extra Virgin Olive Oil (we used organic)
In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper. Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix. Heat olive oil in a skillet over medium/high heat. After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. Enjoy!
Wednesday, July 1, 2015
Poppers
Poppers
jalepeno peppers (cut open and remove all seeds)
8 oz cream cheese
1/2 cup shredded cheddar cheese
seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc
2 green onions, sliced
6 -8 slices bacon, cooked, drained, crumbled
Parmesan cheese
Mix the cheeses. Add the seasonings, onions and bacon. Fill the peppers with the mixture and sprinkle with Parmesan cheese. Place on a foil lined pizza pan or baking sheet. Bake in a 375ยบ oven for about 20-30 minutes. Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey. Cool and enjoy! I served these with Ranch Dressing.
jalepeno peppers (cut open and remove all seeds)
8 oz cream cheese
1/2 cup shredded cheddar cheese
seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc
2 green onions, sliced
6 -8 slices bacon, cooked, drained, crumbled
Parmesan cheese
Mix the cheeses. Add the seasonings, onions and bacon. Fill the peppers with the mixture and sprinkle with Parmesan cheese. Place on a foil lined pizza pan or baking sheet. Bake in a 375ยบ oven for about 20-30 minutes. Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey. Cool and enjoy! I served these with Ranch Dressing.
Wednesday, June 17, 2015
Sweet Baby Ray's Crock Pot BBQ Chicken
Sweet Baby Ray's Crock Pot BBQ Chicken
4 to 6 chicken breasts
1 (18 oz.) Sweet baby Ray's BBQ sauce
2 Tbsp. vinegar
1/2 c. brown sugar
1 tsp. red pepper flakes
1/2 tsp. garlic powder
Mix all the ingredients together and pour over chicken in crock pot. Cook on low for 4 to 6 hours until pull apart tender.
4 to 6 chicken breasts
1 (18 oz.) Sweet baby Ray's BBQ sauce
2 Tbsp. vinegar
1/2 c. brown sugar
1 tsp. red pepper flakes
1/2 tsp. garlic powder
Mix all the ingredients together and pour over chicken in crock pot. Cook on low for 4 to 6 hours until pull apart tender.
Dill Pickle Dip
Dill Pickle Dip
8 oz. cream cheese, room temperature ( I used low fat)
1 c. finely chopped dill pickles
1/4 c. finely chopped sweet onion
3 T. pickle juice
1 tsp. dried dill weed
1/2 tsp. Kosher salt
pinch of pepper
Mix and chill 1 hour before serving.
8 oz. cream cheese, room temperature ( I used low fat)
1 c. finely chopped dill pickles
1/4 c. finely chopped sweet onion
3 T. pickle juice
1 tsp. dried dill weed
1/2 tsp. Kosher salt
pinch of pepper
Mix and chill 1 hour before serving.
Dill Potatoes
Dill Potatoes
6-8 small reds
1/4 to 1/2 c. melted butter
1 tsp. dill
Boil the potatoes until fork tender. Drain. Melt butter in the microwave and add dill. Stir and pour over potatoes.
6-8 small reds
1/4 to 1/2 c. melted butter
1 tsp. dill
Boil the potatoes until fork tender. Drain. Melt butter in the microwave and add dill. Stir and pour over potatoes.
Parmesan Pepper Crisps
Parmesan Pepper Crisps
2 cups parmesan cheese, loosely packed and coarsely grated or mixture of 4-cheese blend of aged provolone, Parmesan, Asiago and Romano cheeses
2 teaspoons of lemon pepper spice blend
Preheat oven to 450 degrees. Place heaping teaspoonsful of cheese 2 inches apart on nonstick baking sheet. Flatten the cheese mounds with the back of a spoon. Top each mound with a pinch of lemon pepper. Bake 1 ½ to 2 minutes until just lightly browned. Watch carefully to avoid burning. Cool 2 minutes, carefully remove to a rack, cover with paper towels.
2 cups parmesan cheese, loosely packed and coarsely grated or mixture of 4-cheese blend of aged provolone, Parmesan, Asiago and Romano cheeses
2 teaspoons of lemon pepper spice blend
Preheat oven to 450 degrees. Place heaping teaspoonsful of cheese 2 inches apart on nonstick baking sheet. Flatten the cheese mounds with the back of a spoon. Top each mound with a pinch of lemon pepper. Bake 1 ½ to 2 minutes until just lightly browned. Watch carefully to avoid burning. Cool 2 minutes, carefully remove to a rack, cover with paper towels.
Cream Cheese Bean Dip
Cream Cheese Bean Dip
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!
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