Herb-Rubbed Pork Chops

You know those evenings when its suddenly 5 o'clock and time to get ready for dinner, and you realize that you forgot to marinate your chicken breasts, or start the soup in the crock pot, or maybe the chicken wings you were going to make are suddenly rotten and smelly?  What...No?  You don't have those nights?  Well, kudos to you then.  However, if you are like me and have those types of night, much more often than you would like to admit, then this recipe is for you.  I have had this recipe on file to try for quite some time now, but haven't gotten to it.  But earlier this week one of those aforementioned situations happened to me, and I was stuck with no idea of what to make for my hungry brood (can you call a family of 4 a brood?!).  I flipped to this recipe, saw that I had every item needed for it, and cooked it up in less than 15 minutes.  The herb-rub was so easy to throw together and was full of flavor.  The pork chops cooked up juicy and tender, and I couldn't have been more pleased with this easy and delicious week night dinner!  So if you are ever in one of those pickles that leave you wondering what in the world you are going to feed to your sweet little faces, give this a try.  Or you could plan it into your weekly menu and make it on purpose...I will do that next time, because it was definitely good enough for that too!

Herb-Rubbed Pork Chops

Makes 2 servings, but can easily be doubled or tripled for more servings

1 teaspoon dried parsley flakes

1 teaspoon dried marjoram

1 teaspoon rubbed sage

1/8 teaspoon salt

1/8 teaspoon pepper

2 pork chops (3/4 inch thick and 6 ounces each)  The original recipe said to use bone in chops.  Mine were not bone in and they worked wonderfully.  So I say use whatever you have or desire!

1-1/2 teaspoon olive oil, divided

6 Tablespoons chicken broth

In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper.  Brush both sides of pork chops with 1 teaspoon olive oil.  Rub with herb mixture.

In a large nonstick skillet coated with cooking spray, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned.  Remove and keep warm.  Add broth to skillet, stirring to loosen browned bits.  Bring to a boil.

Return chops to the pan.  Reduce heat and cover and simmer for 4-5 minutes or until a meat thermometer reads 160 degrees.  Serve chops with pan juices.

Recipe Source:  Slightly adapted from Taste of Home

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Peanut Butter Cup Cookies

 I baked these sweet things up a couple of weeks ago, and I'm not quite sure what has taken me so long to post them.  They are good...really good.  These are the second of the two decadent peanut butter desserts that I mentioned in this post a couple of weeks ago.  I don't know about you, but I love me a good peanut butter cookie.  Now stuff one of those peanut butter cookies with a mini Reese's peanut butter cup, drizzle it with some milk chocolate, and that good peanut butter cookie has now become down right irresistible.   Like I said, these are really good.  Make them!  Please!

Peanut Butter Cup Cookies

*Just a couple notes about this recipe.  The dough needs to chill in the refrigerator for about an hour before baking, so make sure to plan ahead.  Also, it says to bake on an ungreased cookie sheet, but I always grease because I am terrified of stickage (yes I just made that word up), and they turned out beautifully.  Also, the original recipe said that reduced-fat or generic brands of peanut butter are not recommended for this recipe.  I don't know why...just thought I should pass that along to you, lest you make these and they turn out bad and I am blamed...haha!

Makes about 3 dozen

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 package (13 ounce) miniature peanut butter cups

Drizzle:

1 cup (6 ounce) chocolate chips (the original recipe called for semisweet, but I used milk because that's   the best chocolate there is...in my ever so humble opinion.)

1 Tablespoon creamy peanut butter

1 teaspoon shortening

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour and baking soda; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-1/4 inch balls.  Press a miniature peanut butter cup into each; reshape balls to make sure the chocolate is completely covered.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  Cool for 2 minutes before removing from pans to wire racks.  

For drizzle:

In a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth.  Drizzle over cooled cookies. 

Recipe Source: Taste of Home 

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Chicken & Spinach Lasagna

I love lasagna.   It would be fair to say, actually, that I absolutely adore all things Italian.  Carbohydrates are among my greatest weaknesses.  I could eat pasta, pizza, and breads of any type all day every day.  No exaggeration.  Those restaurants that serve all-you-can-eat bread at the beginning of your meal (think Olive Garden or Johnny Carino's) are my most favorite places in the world to eat.  Anyway, I love a good old fashion lasagna filled with beef or sausage, but I have also fallen in love with this recipe.  It is still a red sauce lasagna, but with a slight twist.  Instead of the traditional browned sausage or beef, this is filled with shredded chicken.  Add that to the feta, mozzarella cheese, and creamy ricotta/cottage cheese/spinach mixture, and you have a winning combination.  My husband Jason was never a lasagna lover (when he was young, he hated anything made with noodles!  Weirdo!!), so I was a little nervous for his reaction when I served this up the first time.   Turns out, I had no need to fear...he loved it and has since asked for it many times!  We really love this lasagna and I think you will too!

Chicken and Spinach Lasagna
*This recipe calls for 3 1/2 cups cooked chicken, so plan accordingly.  I usually just boil my chicken breasts with some broth and then shred when it is done.  I know there are several other popular methods like this one or this one.  To make your life even easier, you could simply shred a store-bought rotisserie chicken.

1 cup ricotta cheese
1 cup cottage cheese
5 ounces frozen spinach, thawed, squeezed dry, chopped
1 egg
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
9-12 uncooked lasagna noodles
3 1/2 cups cooked, chopped or shredded chicken
4 cups favorite pasta sauce
1 cup crumbled feta cheese
1 1/2 cups packed shredded mozzarella
dried or fresh parsley for garnishing (optional)

In a medium bowl, combine ricotta, cottage cheese, spinach and egg, oregano and black pepper.  Cover and refrigerate until ready to use.  Prepare lasagna noodles according to package directions.  Drain.  Rinse with cold water and drain again.  Spray a 9x13 inch baking pan with cooking spray.  To assemble lasagna, spoon 1 cup of sauce over bottom of pan.  Arrange 4 lasagna noodles, 3 lengthwise, 1 crosswise,  (I never use the crosswise noodle and it works great), over sauce.  Top noodles with another 1 cup of sauce, followed by 1/3 of the chicken, 1/3 of the feta, and 1/3 of the mozzarella.  Arrange 4 more lasagna noodles (or 3, if you choose), followed by 1 cup of sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 of the feta, and 1/3 of the mozzarella.  Repeat layering with 3 or 4 more noodles, sauce, chicken, feta, and mozzarella.  Sprinkle with parsley over the top.  Cover loosely with foil and bake at 375 degrees for 40 minutes.  Remove foil and bake for 5 more minutes.  Let stand 10 minutes before serving. 

Recipe Source:  Adapted from Taste of Home

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Mom's Test Kitchen
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Skip To My Lou
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Herb & Cheese Stuffed Burgers

I know what you are thinking, who needs a recipe for a hamburger?!  Am I right?  I know, I get it.  I am generally not one to pull out a recipe for a hamburger.  Just like everyone else, I pull the meat out of the fridge, form some patties, sprinkle them with salt and pepper, and top them with a slice of cheese...good to go.  And as delicious as a plain old hamburger is in it's own right, these little babies are a good way to go as well.  With only slightly more work involved than the old regular burger, you can instead, have this tasty version, stuffed with a creamy cheddar and cream cheese mixture.  And thanks to the rosemary and sage, there are little pops of unexpected flavor throughout.  So if you are tired of the same-old, same-old, go ahead and give these a try!

Herb & Cheese Stuffed Burgers

1/4 cup shredded cheddar cheese
2 Tablespoon cream cheese, softened
2 teaspoon dried parsley
3 teaspoon Dijon mustard, divided
2 green onions, thinly sliced
3 Tablespoon dry bread crumbs
2 Tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves (I used rubbed sage and it worked great)
1 pound lean ground beef
4 hard rolls, split (I used hamburger buns, and though they worked good, I will try hard rolls next time)
Lettuce leaves, tomato slices optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 teaspoon mustard.  Set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard.  Crumble beef over mixture and mix well.  Shape into eight thin patties.  Spoon cheese mixture onto the center of four patties and top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.  Serve burgers on rolls or buns, with lettuce and tomato if desired.

Recipe Source:  Very slightly adapted from Taste of Home

I shared this recipe at these great blogs:

Sweet Bella Roos
Taste and Tell
The Country Cook
Foodie Friends Friday
Tidy Mom
The Best Blog Recipes
Whipperberry
Tater Tots & Jello
What's Cooking With Ruthie
Or So She Says
I Heart Nap Time
Addicted To Recipes
Jam Hands
Skip to My Lou
Pint Sized Baker
Inside BruCrew Life
Reasons to Skip the Housework
Lil' Luna

Cheese & Corn Chowder

I am so excited to share this, my favorite soup of all time, with you!  There isn't really much I can say about it, except that it is amazing!  The first time I made this soup nearly two years ago, I said to Jason that we had just consumed heaven in a bowl.  Big words, for just a small bowl of soup...but it really was that good.  I have made it countless times since then, and it has been every bit as good, each and every time.  Lucky for me, my family loves this just as much as I do and not a complaint is muttered, whenever it is on the menu.  I hope you love it as much as we do!

Cheese and Corn Chowder

Makes 12 cups

5 strips of bacon, diced

2 cups onion, chopped

1 cup celery, chopped

1/4 cup flour

1 teaspoon thyme

1 teaspoon kosher salt

1/4 teaspoon turmeric

a pinch of cayenne pepper

6 cups chicken broth

3 medium potatoes, peeled and diced (I have left mine unpeeled many times)

1 cup diced or cubed, cooked ham (optional...but highly, highly recommended!)

4-5 cups frozen corn

1 cup heavy cream (I have used half-and-half with good results; it is just much less creamy)

1 cup shredded cheddar cheese

2 ounces cream cheese

Saute bacon in a skillet.  Once it is crispy, transfer it to the pot that the soup will eventually be housed in.  Now saute the celery and onion in the bacon grease, adding the spices.  Once the vegetables are soft, add the flour, coating the veggies.  Stir and cook for about a minute.  Slowly add the chicken broth, stirring to combine.  Add the potatoes and corn and bring to a boil simmering about 10-12 minutes, or until the potatoes are tender.  Stir in cream, cheddar cheese, and cream cheese.  Simmer just until the cheese melts.

Recipe Source:  Slightly adapted from Simply Yum

I shared this tasty recipe at these blogs:

Inside BruCrew Life

Pint-Sized Baker

Lil Luna

Buns in My Oven

Somewhat Simple

Sweet Bella Roos

Taste and Tell

The Country Cook

Tater Tots & Jello

Foodie Friends Friday

Tidy Mom

The Best Blog Recipes

Whipperberry

What's Cooking With Ruthie

Or So She Says

I Heart Nap Time

Jam Hands

Inside BruCrew Life

Chicken with Rosemary Butter Sauce

It seems as if I am on a Rosemary kick lately.  This is my second post in a week that involves both chicken and Rosemary.  However, this delightful little chicken dish could not be more different than this Rosemary & Lemon Roasted Chicken that I posted last Sunday.  This recipe is simple and fast enough for a weeknight dinner, but elegant and delicious enough for a Sunday night meal or company. The butter sauce is amazing drizzled over a tender baked potato, so nine times out of ten, that is what I serve along side this dish.  As a side note, I have also used this same recipe using boneless pork chops, rather than the chicken, and I liked it just as much, if not more.  It is really a versatile sauce and also pairs wonderfully with roasted veggies like asparagus.  Also, the recipe calls for only 5 ingredients (including the chicken!), and there is a high likeliness that you already have most of the ingredients in your kitchen.  It is kind of a go-to meal when I need something simple and delicious!

Chicken with Rosemary Butter Sauce

Serves 4
*If you are planning on serving 4 people with this and would like to also use the sauce for potatoes or other vegetables, considering doubling the sauce.  That way you will have plenty to spare.  Also, because this is a thin sauce, I think it is infinitely better if your chicken breasts are on the thinner side.  If you don't have thin breasts, just slice them in half.  That way you will have a better sauce to chicken ratio.

4 boneless skinless chicken breast halves
4 Tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 Tablespoon minced dried Rosemary (You can use 1 Tbsp. fresh Rosemary if you prefer, but we have found that we like the taste of the dried better)

In a large skillet over medium heat, cook chicken in 1 Tablespoon of butter for 4 to 5 minutes or until juices run clear.  Remove from heat and keep warm.  Add broth to the pan and cook over medium-low heat, stirring to loosen browned bits from the pan.  Add cream and bring to a boil.  Reduce heat.  Cook and stir until slightly thickened.  Stir in rosemary and remaining butter until blended.  Serve sauce over chicken.

Recipe Source:  Taste of Home

I shared this recipe on several blogs:

Chef In Training
Inside BruCrew Life
Pint-Sized Baker
Lil Luna
Buns in My Oven
Somewhat Simple
Sweet Bella Roos
Taste and Tell
The Country Cook
Foodie Friends Friday
Tidy Mom
Whipperberry
Tater Tots & Jello
What's Cooking With Ruthie
Or So She Says
I Heart Nap Time

Peanut Butter M&M Cupcakes

I have two delicious, decadent, and incredible peanut butter treats that I could share with you tonight, and it was a tough choice which one to go with!  They are both crazy good and totally unhealthy!  Just keepin' it real here.  But, come on people.  I said peanut butter M&M cupcakes...as in a peanut butter cupcake stuffed with whole peanut butter M&Ms that soften on the inside during the baking process, but somehow are still able to keep their crunchy candy coating shell, that are then topped with an insanely creamy and rich chocolate frosting.  How can that be healthy?!  It cannot.  So step off the healthy track for a minute (if you are on it; if not, even better), eat an M&M cupcake, and realize it was totally worth it!  I strongly encourage you to eat these babies with a tall glass of milk.  Enjoy!

Peanut Butter M&M Cupcakes

Cupcakes:

1 (18.25 ounce) Yellow or white cupcake mix
1 cup sour cream (light is fine, don't use fat free)
3 eggs
1/4 cup canola oil
3/4 cup creamy peanut butter
1 teaspoon vanilla
1-2 cups peanut butter M&Ms

Frosting:

1/4 cup melted butter (no substitutions)
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 tablespoons evaporated or regular milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line two 12-cup muffin tins with cupcake liners and set aside.  Combine all cupcake ingredients, except M&Ms into a large bowl.  Using an electric mixer on medium low speed, mix for 30 seconds, scraping the bowl frequently.  Turn the speed to high and beat for another 3 minutes.  Gently fold in the peanut butter M&Ms.  Fill each muffin cup about 3/4 full.  Bake 18-22 minutes or until tops are golden.  Remove from the oven and allow to cool completely.  While the cupcakes are cooling, prepare the chocolate frosting by combining all ingredients in a medium bowl and beating them together on medium speed until the frosting is light and fluffy.  Top each cupcake with frosting and, if desired, an extra M&M.

Recipe Source:  Adapted from Our Best Bites.

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