Sunday, August 7, 2016

These are the best baked pork chops I’ve ever tasted!  So full of flavor, and once you read the list of ingredients, it will make perfect sense.  It’s one of those meals where you’re so completely stuffed you couldn’t possibly eat another bite, but you’re seriously considering going back for more, because it was just that good.  You know what I’m talking about, right!?!?  There are a zillion reasons why these incredible pork chops will stay in my meal rotation…  the number one reason, though, is my family loves them.  The recipe comes together quickly and easily with ingredients that are typically on hand and, oh my goodness, the kitchen smells amazing while the pork chops are cooking.  Fabulous!  Give this recipe for Incredible Baked Pork Chops a try real soon.  You’ll be glad you did – it’s another keeper!  Have a beautiful Sunday!

Incredible Baked Pork Chops

Ingredients:

2 tablespoons soy sauce
4 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
4 tablespoons brown sugar
4 tablespoons ketchup
6 pork chops

Instructions:

Preheat oven to 350 degrees.

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish and spread with half the sauce.

Bake pork chops 30 minutes in the preheated oven.  Flip pork chops to other side and spread with remaining sauce.  Continue baking 30 more minutes.  At the last 3-5 minutes of baking, turn the oven to Broil.  This will allow the sauce on top to caramelize.  Enjoy!

(Adapted from Pinterest)

♥Tawnya

August 6, 2016

I was so excited to bake banana bread today and serve it on the wonderful platter my sister and her family gave me for my birthday.  I love it, and I am so grateful!  It’s beautiful!

I hope I can talk you into trying this delicious banana bread soon.  It’s super easy to make and it’s definitely a hit at my house.  The kitchen smells amazing while it’s baking and, goodness, I just love that.  Every time someone walks through the kitchen I get a “hey, what are you baking?!?!”  It smells that good!  It doesn’t last long at my house either, so I try to grab a slice as soon as it comes out of the oven.  🙂  If you should have this baking in your kitchen soon, be sure and call dibs on the first slice.  You’ll be so glad you did!  Have a really great weekend, everyone!

The Best Banana Bread Ever

Ingredients:

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1-3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Dash baking soda

Instructions:

Cream butter and sugar together.  Add eggs, bananas, buttermilk, and vanilla.  In a separate bowl mix dry ingredients.  Add dry ingredients to banana mixture.  Mix until combined.  Pour batter into greased and floured bread pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.  This recipe makes about one large loaf of banana bread.

(Recipe Source:  Chef Mommy)

Note:  I have always had to bake my bread longer than 55 minutes.  After 55 minutes, I cover the dish loosely with foil and return to the oven for 5 minute increments until the center is finally set and toothpick comes out clean.  Enjoy!

♥Tawnya

Friday, August 5, 2016

I felt really lucky to come across this Lazy Day Lasagna recipe that has ravioli in the mix.  It made me think of my childhood when I was certain I couldn’t live without Chef Boyardee Ravioli.  Every single day when I was little, my Mom filled a thermos with ravioli and packed it in my lunch for school.  The thermos didn’t really keep it warm, but I didn’t care.  I chowed down on that cold ravioli and, goodness, those were good times.  While this Lazy Day Lasagna tastes a whole lot different from my school lunch, it brought back some pretty cool memories.  I wouldn’t trade that cold ravioli for anything in the world – except for that one time when I traded it for a chocolate pudding cup.  🙂  Happy Friday, everyone!

Lazy Day Lasagna

Ingredient:

20 ounces of cheese stuffed ravioli, frozen
1 pound ground beef, cooked, drained
3 cups spaghetti sauce
1/2 cup ricotta cheese
Couple dashes of salt and garlic powder
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling

Instructions:

Preheat oven to 350 degrees.  Spray a baking dish with cooking spray.

Cook ground beef and drain.  Add spaghetti sauce, salt, garlic powder, and ricotta cheese.  Stir to mix well and let simmer.

Meanwhile, cook ravioli according to package directions and drain.

Spread about 1/2 cup of spaghetti sauce mixture on the bottom of baking dish.  Place ravioli on top in a single layer.  Top with some of the mozzarella cheese and a sprinkle of parmesan cheese.  Top with another 1/2 cup of spaghetti sauce mixture.

Continue with layers until you have layered all the ravioli.  Try to use only half the mozzarella cheese in the layering process.  On the very top, the final layer should be the remaining sauce.  Sprinkle with remaining mozzarella cheese.

Place in oven and cook for 25 minutes or until bubbly.  Enjoy!

(Adapted from This Silly Girl’s Life)

♥Tawnya

Thursday, August 4, 2016

Sour Cream Banana Pudding or… Bryan’s Birthday Cake!  He wouldn’t have anything else – except a double doozie cookie cake from the cookie place at the mall, but that’s another story.  🙂  Anyway, it’s easy to make, and it’s delicious and wonderful and heavenly and just amazing layers of pure goodness!  And it’s tradition!  Now, I know my award winning food photography doesn’t quite capture its fabulousness but, trust me, it’s fabulous!  Try it; I know you’ll love it!  It’s one of the easiest desserts you’ll ever make.  The challenging part is to keep from eating all the Nilla Wafers before it’s time to layer them in the pudding (ME!).  🙂  I hope your Thursday has been nothing but fabulous!

Sour Cream Banana Pudding

Ingredients:

 1 (5 ounce) package vanilla instant pudding mix
2-1/2 cups milk
1 cup sour cream
8 ounces Cool Whip
4 large bananas
1 box Nilla Wafers

Instructions:

Combine pudding mix and milk in a medium bowl.  Beat with an electric mixer set at medium speed until thick, about 2 minutes.

Add sour cream to bowl; beat well.  Add Cool Whip to bowl; stir gently.

Slice bananas and add to bowl; stir gently.  Crush enough wafers to measure 1/2 cup; set aside.  Line a serving dish with wafers.

Top with a third of the pudding, then another layer of wafers.  Continue layers of pudding and wafers.  Sprinkle reserved wafer crumbs over top.  Chill until serving time.

(Recipe Source:  Easy Everyday Cooking)

Note:  This makes an amazing birthday cake… just ask Bryan!  🙂  Enjoy!

♥Tawnya

Wednesday, August 3, 2016

I’m always excited to come across recipes that make quick and easy, all in one meals.  That’s what you’ll get with this Easy Chicken Fried Rice.  (You had me at easy!)  It comes together in no time at all and it’s versatile, too.  Add chicken for an all in one meal or omit the chicken and make it a side dish.  It’s delicious either way, and I know you’re going to love it.  It’s a favorite around my house and, let’s face it, finding a dish everyone loves isn’t always easy – this one’s a keeper.  Give it a try and you’ll see.  Put it in your recipe box with all the other keepers.  You’ll be so glad you did!  I hope your Wednesday is wonderful!

Easy Chicken Fried Rice

3 cups cooked white rice
3 tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 tablespoons soy sauce
Cooked chicken, cut into bite sized pieces (optional)

Instructions:

On medium high heat, heat the oil in a large skillet or wok.  Add the peas and carrots, onion and garlic.  Stir fry until tender.

Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet.  Stir fry until scrambled.

Now add the rice and soy sauce and stir together well.  Add chicken if you’d like.  Stir fry until thoroughly heated.

(Adapted from Life in the Lofthouse)

Note:  If you choose to use sesame oil, use it very sparingly to start.  The flavor can be very overpowering, so it doesn’t take much.  Add drops at a time and taste.  I use 3 tablespoons of vegetable oil and occasionally stir in a few drops of sesame oil if I feel I need to amp up the flavor a bit at the end.  It’s delicious without it.  I use a few dashes of onion powder instead of sliced onion.  Today I added roasted chicken to the mix.  I just use whatever I have and it’s always awesome!  I go pretty heavy on the soy sauce, because we like it, so start with 3-4 tablespoons and add more if you’d like.  Enjoy!

♥Tawnya

Tuesday, August 2, 2016

This truly fabulous Tortellini Soup is a favorite in our house and it’s even become a birthday tradition.  I’ve made this for Bryan on his birthday for as long as I can remember.  It’s easy to make and packed full of the most incredible flavor.  It’s creamy and delicious and wonderful and hard to resist seconds.  Pair it with bread sticks and salad and your delicious Italian dinner is served.  Are you sold yet?  If you haven’t tried Tortellini Soup, now’s your chance!  You’ll be hooked like we are and it might become a new tradition in your house.  One worth starting – I promise!  Have a wonderful Tuesday, everyone!

Tortellini Soup

Ingredients:

1 pound cooked Italian sausage
20 ounce bag of frozen cheese stuffed tortellini, uncooked
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 tablespoon oregano
1 tablespoon parsley
Couple of dashes of onion powder
Pepper
Parmesan cheese

Instructions:

Put all ingredients except tortellini in large pot and bring to boil.  Reduce heat to a good simmer.  Allow to simmer about 15 minutes.  Bring the mixture back to a boil and add package of frozen tortellini.  Boil according to package directions.  Sprinkle with parmesan cheese and serve.

(Slightly adapted from Party In My Kitchen)

Note:  I cook the Italian sausage, tilt the pan so most of the excess grease flows to one side, and then spoon the cooked sausage into the pot.  Drain completely if you’d like.  The original recipe calls for salt, but I choose not to add it.  Please taste your soup before adding salt; it definitely won’t take much.  Also, the original recipe calls for chives.  I add a couple of dashes of onion powder instead.  Enjoy!!

♥Tawnya

Sunday, July 31, 2016

We’re celebrating Bryan’s birthday at our house today and that calls for a few of his favorite things starting with breakfast.  Remember the Crockpot Chile Colorado Burritos?  I repurposed the leftovers and I give you my take on Huevos Rancheros.  Breakfast is Bryan’s favorite meal and this was the perfect way to start a pretty special day.  Later I’ll fill you in on his favorite Tortellini Soup and Banana Pudding – it’s a birthday tradition!  Now, run make those Crockpot Chile Colorado Burritos so you’ll have leftovers for Huevos Rancheros.  🙂  Have an incredible Sunday!

Huevos Rancheros

Ingredients:

Corn or flour tortillas
Olive Oil
Leftover refried beans from burritos
Leftover stew meat mixture from burritos
Shredded cheddar cheese
1 egg
Salt and pepper
Chunky salsa

Instructions:

Heat oven to 175 degrees to keep everything warm as you go.  Place an oven safe plate in the oven.

Warm the refried beans and stew meat mixture and set aside.

For tortilla:  Pour 1 tablespoon of olive oil into a small pan and place on burner set to medium heat.  Lay tortilla in pan.  Cook until little air pockets form on the surface of the tortilla.  About a minute or so on each side.  Carefully remove plate from the oven.  Place tortilla on the plate and spread a layer of warm refried beans on the tortilla.  Sprinkle cheese.  Spread a layer of stew meat and sauce over tortilla.  Break up chunks of stew meat if necessary.  Sprinkle cheese.  Return to oven to keep warm.

For fried egg:  Pour 1 tablespoon of olive oil into a small pan and place on burner set at medium heat.  Crack egg into pan.  Let egg cook in hot olive oil until it reaches the doneness you desire.  A slightly runny consistency works best with this dish.  Carefully remove plate from oven and place fried egg on top.  Actually, your egg should just slide right out of the pan.  Top with salsa.  And there it is!  Your very own Huevos Rancheros!  Enjoy!

♥Tawnya

Saturday, July 30, 2016

Okay, if I say this, do you promise you won’t hold it against me?  Promise?  Winner, Winner, Chicken Dinner!  🙂  You know I had to go there; I couldn’t help myself.  You have to try this Oven Fried Chicken.  It’s flavorful and fabulous!  I didn’t think it could possibly work, crispy fried chicken in the oven, but it totally did.  Aside from being just plain delicious, there was no greasy mess to clean up afterwards.  I don’t know about you, but when I fry chicken, the grease seems to rain over the entire kitchen and that is no fun.  You’ll have none of that with oven fried chicken, though, and that definitely makes this chicken dinner a winner.  🙂  Try it and see.  You’ll love it!  It will change how you feel about frying chicken.  Guaranteed!  I hope your weekend is just plain fabulous!

Oven Fried Chicken

Ingredients:

4 boneless, skinless chicken breasts, each cut in 3 strips
5 tablespoons butter
1 cup all-purpose flour
1 tablespoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika

Instructions: 

Preheat oven to 400 degrees.  Place butter on a large baking sheet and place in the oven to melt.  Once butter is melted, carefully remove from oven.

Add flour, seasoning salt, salt, pepper and paprika in a large Ziploc bag.  Add 3 pieces of chicken at a time and shake to coat.

Place coated chicken strips on the baking sheet, leaving a space between each strip.  Bake 10 to 12 minutes, flip chicken with a pair of tongs, then bake another 10 to 12 minutes or until inside is cooked through.

Serve immediately and enjoy!

Note:  Be sure to space chicken apart on baking sheet so the outside gets crispy!

(Recipe Source:  lifeinthelofthouse.com)

♥Tawnya

P.S.  Serving this chicken without shell mac n’ cheese would have been completely unacceptable here.  🙂

Friday, July 29, 2016

I am super excited about my Lindy Bangle that just arrived from Ashley K. White at Plunder.  I love vintage pieces and there is so much to choose from on Ashley’s site.

Click on the picture of my Lindy Bangle to visit her site.  You’ll find exactly what you’re looking for.  I just know you will!

I was feeling inspired, so I decided to try some fancy letters on my sugar cookies.  As far as fancy goes, I think I might have missed the mark a little.  🙂  This technique is simple and fun, though, so I’ll keep working on it.  I spotted it on Pinterest.  To make the letters, I melted a cup of chocolate chips in the microwave and poured the melted chocolate into a small freezer bag.  Using scissors, I clipped one corner of the bag.  I placed a sheet of plastic wrap on a cookie sheet.  Then, I squeezed the chocolate from the bag and formed letters on the sheet of plastic wrap.  I placed the cookie sheet in the freezer so the letters could set and firm up a bit.  FUN!  Check out this recipe for the sugar cookies.  It’s awesome and it makes a ton!  Happy Friday, everyone!

Sugar Cookies

Ingredients:

2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1-1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar for decorating, optional

Instructions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl, stir together flour, baking soda, and baking powder.  Set aside.

In a large bowl, cream together butter and sugar until smooth.  Beat in the egg and vanilla.  Gradually blend in dry ingredients.  Add just enough of the buttermilk to moisten the dough and make it soft, not wet.  The dough will be soft.  I only use about 2 tablespoons.

Roll small tablespoons of dough into balls and place on the cookie sheet.  With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.  Sprinkle raw sugar or colored sprinkles if desired.

Bake for 8 to 10 minutes or until barely golden.  Let cookies cool on the baking sheet before transferring to a cooling rack.  Enjoy!

Frosting

Ingredients:

1 stick of butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Milk, enough to reach the consistency you like
Food coloring

Instructions:

Mix all the ingredients together until well combined adding milk to desired consistency.

(Recipe Source:  The Girl Who Ate Everything)

Note:  For the frosting, I used heavy whipping cream in place of milk.  Enjoy!

♥Tawnya

Thursday, July 28, 2016

Today I decided to serve an actual breakfast food for breakfast – you know, like normal people do.  This morning I had waffles cooking in my kitchen and they were pretty tasty.  I tend to seek out recipes that are quick and easy to make, especially for breakfast, and this recipe for Vanilla Waffles was perfect.  There’s melted butter in the mix, so that basically makes the waffles unstickable.  Yes, unstickable.  🙂  No need in pulling out the nonstick spray for your waffle iron, and that I happen to love.   Try these fabulous, easy to make waffles the next time you decide to serve breakfast foods for breakfast.  🙂  You’ll be so glad you did!  Have an amazing Thursday!

Vanilla Waffles

2 eggs
1-1/3 cups milk
1 teaspoon vanilla
2-1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 cups flour
1/4 cup melted butter

Instructions:

Preheat waffle iron.  In a small bowl beat the eggs until light and fluffy.  Add milk and vanilla and mix until well blended.  Mix in the baking powder, sugar, salt and flour.  With a spoon, gently swirl in the butter.  Do not overmix the butter in the batter.  Ladle the batter into hot waffle iron and bake.  Enjoy!

(Slightly adapted from flavorsandsabores.com)

♥Tawnya