This is one of my standby quickie meals.
Preheat oven to 375
Pound chicken breast
Sprinkle with salt, pepper, and dried basil (had no fresh)
In center put layer of sun-dried tomato, goat cheese, roasted red pepper.
Roll as tight as you can securing with string.
Spray with olive oil and brown all sides in cast iron pan over medium high heat.
Transfer to oven and roast 10-15 minutes. Until instant thermometer read 160ish, remove loosely cover with tin foil for about 5-10 minutes and carve.
I get my pork chops from Butcher Box and I have a lot of different recipes this is a simple yet very good one here are some others Pan Fried Pork Chops With Juniper and Rosemary, Air Fryer Parmesan Coated Pork Chops, Pork Chops with Cider, Horseradish Glaze, Pan Seared Oven Roasted Porkchops with Roasted Veggies, anyway I wanted simple so I grabbed my cast iron pan.
- Pork Chops (mine are thick about 1.5 to 2”
- Kosher Salt
- Cracked Pepper
- ½ TBS unsalted butter
- ½ TBS olive oil
Bring chops to room temperature.
Pat dry with paper towels
Sprinkle with salt and pepper
In a cast iron pan on medium high heat melt butter and add olive oil. Once the butter has melted and mixture is bubbling place the pork chop in pan.
Cook about 5 minutes per side or until golden brown and register about 135-140 degrees. Timing depends on thickness.
Remove from heat and let rest should get to about 10 minutes and around 145 Degree
So simple but so good.
We love the Butternut Squash and Black Bean Burritos and it was veggie night so I added some roasted cabbage and Fennel to it. Don’t knock the burrito until you try them they are satisfying and good.
Slice the Cabbage and Fennel in thick slices
Drizzle with sesame seed oil, salt and pepper mix to coat
Roasted the cabbage and fennel in a 375 Degree oven for 10-15 minutes until
served with a side of avocado that Lyn threw together
it was a pleasant surprise and went well with the burritos.
Sorry picture not the greatest
Thanks to Kelli McGrane, RD
This spiced apple baked oatmeal is the ultimate cozy breakfast that’s simple to make and perfect for meal prep.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Keyword: Apple Baked Oatmeal Recipe, Healthy Baked Oatmeal
- 2 medium apples diced
- 2 cups rolled oats certified gluten-free if needed
- 2 teaspoons pumpkin pie spice or cinnamon
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups unsweetened vanilla almond milk
- 1 egg lightly whisked
- 3 tablespoons pure maple syrup
- 2 tablespoons unsalted butter melted and slightly cooled
- 1/3 cup slivered almonds
- Toppings of choice
- Preheat the oven to 350 F and set out an 8-in x 8-in baking pan.
- Place diced apples in a microwave-safe bowl and microwave for 2 minutes. Set aside.
- In a large mixing bowl, stir together oats, pumpkin pie spice, baking powder, and salt. Once mixed, whisk in the almond milk, egg, maple syrup, and melted butter.
- Stir in the microwaved apples and slivered almonds. And then pour the mixture into the baking pan.
Bake for 45 to 50 minutes, or until the top of the oatmeal is set and it doesn’t jiggle when you lightly shake it. Remove from the oven and allow it to cool for 10 minutes before slicing. The longer you let it sit, the less it’ll fall apart when you remove it from the pan. Cut into 6 pieces and enjoy with toppings of choice!
My son has been making be proud, for the longest time his specialty was nachos which were very good but he has grown to be quite the home cook. He recently discovered my mother’s genes may have cursed him and he suffers from gout. This used to be considered the rich mans desease so maybe its not a curse after all. I’m sure he wouold say otherwise.
Gout is a common and complex form of arthritis that can affect anyone. It’s characterized by sudden, severe attacks of pain, swelling, redness and tenderness in the joints, often the joint at the base of the big toe.
Foods considered high in purine content include: Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock. Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads. Alcoholic beverages. We bought him a copy of The Holy Gout Cookbook the other day.
Anyway here are a few things he made recently the peanut chicken I’m gong to try this one it looks good.
He also made this for another meal
I had a pound of ButcherBox ground sirloin and made the Pasta With Roasted Pepper and Manchego Pesto but only used 1/2 of the hamburger so I decided to make some burritos with the left over. that was good but I thought what else so I decide to make some instant pot chili with beans which were added after it had all cooked. Lyn has a friend, Richard, who is great at making several meals out of one. I said this is Richard approved. I also tried to crisp the burrito rather than have is a a soft shell. crisping under broiler ater a light spray of avocado oil proved to be a good thing to do.
If you are interested in trying their organic meat please use my code we can both save some money. Hey, I love ButcherBox and I think you will too! They deliver 100% grass-fed beef, organic chicken, and heritage breed pork directly to your door with free shipping. Not ordering here would be a missed steak! I’m giving you $30 off your first box! You can thank me later..
I usually make a batch and store in jar and use in many dishes.
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Morale is 1 pound can go a long way. I also have some chili frozen.
I got some cauliflower with my last Misfits order and we wanted something different I found this from https://www.lordbyronskitchen.com/cashew-cauliflower/ .
Note: if you want to try out Misfits please use my code COOKWME-FG1DCQ so we both may save some money. Everyone who signs up with your link will save $10 on their first order—and thank you later. YOu can either go with surprise what’s in box or choose what you want froma list. Hint sign on at exactly the right time to get widest variety of choices, mine is 4PM and Google reminds me every Friday which is my day for Wednesday delivery.
Once you make this recipe for the first time, be prepared to make it over and over again. You and your family will both love it. Heck you can always add or substitute some precooked chicken. Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favorite, Cashew Chicken.
This was a wicked easy bake. Other than getting vegetables on the table, and cutting down on your meat consumption, the only thing in this recipe that you might need to buy is the cashews. I promise you that nearly every other ingredient in the list below is already in your pantry.
There are only two of us so I cut this in half not knowing how it would taste now I wish I had not.
HERE’S WHAT YOU WILL NEED:
- Cauliflower – Pick the largest one you can find. Because, you’re going to regret not having more if you buy a little cauliflower.
- Cornstarch – This is used to coat the cauliflower and is also used in the sauce.
- Sauces – Soy sauce and ketchup are both used. One adds a familiar salty taste, while the other adds color, sweetness, and a deep tomato-y flavor.
- Brown Sugar – We use brown sugar for sweetness, but it will also help to thicken and caramelize the sauce.
- Garlic and Ginger – What’s an Asian-inspired dish without these two?
- Cashews – I used roasted, unsalted cashews. If you use salted, the overall dish might be a bit too salty in the end.
- Dried Red Chili Flakes – These are optional. I like a bit of heat, but they can be omitted.
- Optional- I added some cut up asparagus last night (2nd batch) was good addition. I needed to remember spring is around the corner.
Whoops forgot to Put the measurements in
For the Cauliflower:
- 1 large cauliflower, washed, and cut into florets
- 1/2 cup cornstarch
For the Sauce:
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 1 cup cashews, roasted and unsalted
PREPARE THE CAULIFLOWER FIRST:
- Preheat oven to 350 degrees. Lightly grease a shallow baking dish with olive oil. Set aside.
- Place the cauliflower into a large bowl and add in the 1/2 cup of cornstarch. Using your hands, gently toss the cauliflower florets until completely dusted with the corn starch.
- Remove the florets from the bowl, lightly shake off the excess corn starch and place into the greased baking dish.
- Bake cauliflower at 350 degrees for 10 minutes.
NOW LET’S PREPARE THE SAUCE:
- In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
- Add the remaining sauce ingredients and whisk to combine. Set aside.
- Note: last night I tried again and made sauce for 4 even though I only had 1/2 head. I had to cook a little longer once I added the sauce but was definitely worth it.
- Remove the cauliflower from the oven and pour the sauce over top. Move the cauliflower around gently with a small wooden spoon to get the sauce underneath the florets. Bake for 5 minutes.
- Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes.
- Serve immediately.
IMPORTANT: READ THIS!
It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. Once you have tossed the cauliflower with the half cup of cornstarch, depending on how big or small your cauliflower was, you might have an excess amount of cornstarch.
HOW TO REHEAT LEFTOVER CASHEW CAULIFLOWER:
- Actually, this will be the last thing, and then I promise you can get to the recipe. If you plan to make this ahead of time, keep in mind that the cauliflower will not hold up well to being reheated, but there is a way to get around that problem – somewhat!
- Do not reheat this in the microwave! It will become a steamy mush. Instead, carefully position each floret onto a greased baking sheet. Leave room between each floret.
- Spray the top of the cauliflower with a little bit of cooking spray and place under the broiler. Just a minute or so and you’ll have a reheated cauliflower dish without the mushy microwave mess.
Makes 4 servings
Melissa, my pseudo adopted daughter, and family sent us a nice cheese package for Xmas and one was manchego cheese. Lyn saw this recipe in the Boston Globe and we tried and will try again and again. Of course, I cut it in half since there were only two of us but here is the complete recipe for 4.
From Milk Street: The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika, and dried ñora peppers among its ingredients. In keeping with the Spanish theme, we use manchego cheese, a semi-hard aged sheep’s-milk cheese with grassy notes, a subtle piquancy, and a salty-savory finish. A generous dose of oregano adds bold herbal flavor and freshness.
2¾ ounces manchego cheese (without rind), chopped into rough 1-inch pieces
1/3 cup whole roasted or raw almonds
2 tablespoons fresh oregano
Note: I used a heaping tablespoon of dried, since my fresh is buried under 15″ of snow
1½ teaspoons smoked paprika
Kosher salt and ground black pepper
1/3 cup extra virgin olive oil
¾ cup drained roasted red peppers, patted dry
1 pound Fusilli pasta (you could use whatever pasta you like)
In a food processor, pulse the manchego to the texture of coarse sand; transfer to a bowl. Process the almonds, oregano, paprika, ¾ teaspoon salt, and ½ teaspoon pepper until finely chopped, scraping the bowl. Add the manchego and half the oil, then process until smooth. Add the peppers and remaining oil; pulse until creamy.
Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.
What is Fusilli (foo-SILL-ee) it is a type of Italian pasta shaped like curly spirals or little springs. Fusilli is often served with thicker sauces like meat sauces and heavy cream sauces, since the grooves in the pasta trap sauce. The word fusilli comes from “fuso” meaning spindle—a spindle rod is traditionally used to spin the strips of pasta into a spiral shape.