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Slow Cooker Pork Chops

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

Ingredients4 loin chops, lean
1 medium onion, sliced
1 teaspoon butter
salt and pepper, to taste
1 tablespoon garlic powder
1 teaspoon sage
1 teaspoon oregano
1 teaspoon basil
1 cup chicken broth
2 cloves of garlic, minced
1 tablespoon paprika
1/4 teaspoon cayenne pepper
parsley, garnish
Instructions:
In a large bowl melt butter and whisk together the broth and seasoning. Pour mixture into slow cooker.
Place onions and garlic in slow cooker and place the pork chops on top of them.
Place a slice of butter on top if you’d like and cook on low heat for 6 to 8 hours, or until chops are tender and onions are done. When done, serve with your favorite vegetables and sprinkle on fresh or dry parsley.

Read more at Recipe Lion

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No-Bake Chocolate Almond Bars Recipe

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Not a mousse-in-the-morning person? We asked Sue Ann Gleason, the culinary nutritionist behind the blog Chocolate for Breakfast, to suggest a three a.m.-appropriate indulgence.

No-Bake Chocolate Almond Bars

No-Bake Chocolate Almond Bars Recipe

Makes 16 bars

Ingredients

  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/4 cup almond butter
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 cup chopped almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chips
  • 1/4 sunflower seeds
  • 1/4 pumpkin seeds
  • 1/4 goji berries
  • 1 cup rolled oats

Directions

Heat honey, coconut oil, almond butter, sea salt, vanilla and cinnamon in a saucepan over low heat.

Combine chopped almonds, chopped walnuts, dark chocolate chips, sunflower seeds, pumpkin seeds, goji berries and rolled oats in a bowl.

Stir wet ingredients into dry ingredients. Press into a greased 8″ x 8″ pan and refrigerate until hardened. Cut into 16 bars.

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Baby Back Ribs

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Baby Back Ribs

Baby Back Ribs

Cooking pork ribs that are full of flavor is easy with this recipe. This barbecue pork ribs recipe will blow you away. Hooray for tender baby back ribs.

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 bunches spring onions, chopped
  • 2 cups red onions, chopped
  • 8 large garlic cloves, chopped
  • 2 cups plus 3 tablespoon dark brown sugar, packed
  • 1 cup ketchup
  • 1 cup tomato paste, about 9 ounces
  • 1 cup Grey Poupon mustard
  • 1 cup spring water
  • 1/4 cup Worcestershire sauce
  • 1/4 cup lite soy sauce
  • 1/2 cup white vinegar
  • 1/2 cup apple juice
  • 3 cut jalapeno chilis
  • 2 tablespoons hot sauce
  • 3 tablespoons ground cumin, divided
  • 2 cups sour mash bourbon
  • 1 tablespoon chili powder
  • 1 tablespoon dry mustard
  • 1 teaspoon grounded cloves
  • 2 teaspoons grounded pickling spices
  • 1 tablespoon coarse salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground cinnamon
  • 6 pounds baby back pork ribs (about 3 whole racks)
Instructions
  1. Heat oil in heavy large pot over medium-low heat. Add green onions, red onions and garlic and saute until tender, about 15 minutes.
  2. Mix in 2 cup brown sugar, ketchup, tomato paste, mustard, water, Worcestershire, soy, vinegar, apple juice, jalapenos, hot sauce, and 1 tablespoon of the cumin, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
  3. Mix remaining 2 tablespoons of cumin, chili powder, mustard, cloves, pickling spices, brown sugar, salt, cayenne, cardamom and cinnamon in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
  4. Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes.
  5. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. Arrange on clean baking sheet.
  6. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl. Return ribs to barbecue.
  7. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes.
  8. Serve ribs with warm sauce.

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Crock Pot Potato Soup

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Crock Pot Potato Soup

Crock Pot Potato Soup

The weather is changing here already. Today, winter coats were needed it was so chilly. I can’t believe it.  Fall just started and it seems to be ending already.   With all the chilliness, comes a bit of soup.  We don’t eat alot of soup, so, I am always a bit hesitate to make it.  But, this one looked pretty darn easy and it’s in the crock pot, so, why not?  It is nice and potato-ey {without any milk or cream} and makes enough to feed an army. We served ours topped with shredded cheddar, bacon  and a side of crunchy french bread.  A perfect, warm dinner for a chilly day.
What you need:
3 lbs potatoes, diced {no need to peel}
4 TBSP garlic powder
1 medium onion, chopped
38oz chicken stock
8oz cream cheese, softened.
To Prepare:
Add potatoes, garlic powder, onion and chicken stock into crock pot.  Cover. Cook on high for 5 hours or low for 8 hours.
Remove soup from crock pot. Puree in blender or food processor with cream cheese.  Pour back into crock pot to keep warm.

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Chicken And Stir-Fry Vegetable Pizza

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Chicken And Stir-Fry Vegetable Pizza

Chicken And Stir-Fry Vegetable Pizza

A pre-baked pizza crust is coated with Campbell’s® Condensed Cream of Mushroom Soup and topped with stir-fried veggies, chicken strips and Cheddar cheese for a deliciously different pizza.

What You’ll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 package (about 10 ounces) refrigerated cooked chicken strips
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

How to Make It

Spread the soup on the crust to within 1/4 inch of the edge.  Bake at 450°F. for 5 minutes.

Heat the oil in a 10-inch skillet over medium heat.  Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.

Spoon the vegetables on the pizza.  Top with the chicken and cheese.  Sprinkle with the oregano, if desired.

Bake for 5 minutes or until the cheese is melted.

Recipe Source: Campbells Kitchen

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Pork with Mushroom Dijon Sauce

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Pork with Mushroom Dijon Sauce

Pork with Mushroom Dijon Sauce

White wine and mustard season a creamy sauce for topping tender, golden pork chops…and they’re ready in less than 40 minutes.

What You’ll Need

4 boneless pork chops, 3/4-inch thick (about 1 pound)
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms (about 3 ounces)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard

How to Make It

Season the pork with the lemon pepper.

Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes or until browned on both sides.  Remove the pork from the skillet.

Add the mushrooms to the skillet.  Reduce the heat to medium.  Cook until the mushrooms are tender, stirring occasionally.

Stir the soup, milk, wine and mustard in the skillet and heat to a boil.  Return the pork to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Recipe Source: Campbells Kitchen

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3 Step Egg And Cheese Breakfast Burrito

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3-Step Egg and Cheese Breakfast Burrito

3 Step Egg And Cheese Breakfast Burrito

Only a cereal bowl is needed to prepare and serve this zesty breakfast dish, making your morning clean-up a breeze.

INGREDIENTS:

1 flour tortilla (6-inch)
1 egg
1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

TOTAL TIME: 45 seconds

DIRECTIONS:

1. Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into centre of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.

2. Microwave on High 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. *Microwave ovens vary. Cooking times may need to be adjusted.

3. Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

KITCHEN COUNTER:

Serves 1. Nutrition information per serving: 197 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 218 mg cholesterol; 407 mg sodium; 17 g carbohydrate; 1 g dietary fibre; 11 g protein; 365.2 IU Vitamin A; 17.5 IU Vitamin D; 55.3 mcg foliate; 119.5 mg calcium; 2.0 mg iron; 129.8 mg choline.

Recipe courtesy of the American Egg Board Culinary Library.

For more egg recipes visit Incredible Egg

Recipe Source: Dash Rrecipes

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Protein Packed Pancakes Recipe

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Protein Packed Pancakes Recipe

Protein Packed Pancakes Recipe

These pancakes are an excellent source of high-quality protein. Serve with your favorite syrup, preserves, fresh fruit or nuts.

Prep Time: 10 minutes

Cook Time: 2-3 minutes per batch
Servings: 12 pancakes/48 silver dollar pancakes; 4 serv
Ingredients:

6 Eggs
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbsp. melted butter or vegetable oil
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

Directions:
BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.

HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.

Insider Info:

Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.

Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.

Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.

To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.

Recipe Source: Incredible Egg

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Lamb Korma Recipe

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Lamb Korma Recipe

Lamb Korma Recipe

INGREDIENTS: 

1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled
and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder
1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
TOTAL TIME: 2 hours
DIRECTIONS:

1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.

2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.

3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.

 
Salman’s Tips:
  • “Trim all excess fat first, then cut the meat into medium-size cubes, deboning some pieces and keeping others on the bone.”
  • ”After 30 minutes, you may need to add some water. But if your gravy is too watery, you added too much! Turn the heat up and boil some off. A korma should have a thick sauce.”

KITCHEN COUNTER:

Serves 8. Per serving: 450 calories, 7g carbs, 25g protein, 36g fat, 550mg sodium, 1g fiber, 120mg cholesterol

Recipe Source: Dash Rrecipes

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30 Minute Chicken And Dumplings

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30 Minute Chicken And Dumplings

30-Minute Chicken and Dumplings

INGREDIENTS: 
4 cups chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cups all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings:
2 cups flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

TOTAL TIME: 30 min

DIRECTIONS:

1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.

2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.

3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.

4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Recipe Source: dashrecipes.com

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