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Readable Eats

Pork Chops with Caramelized Apples and Onions

Posted on October 17, 2019

I bought a BIG package of Pork Chops at Costco and made one of our favorite recipes. This is so simple to throw together, and so tasty!  You can serve these over Mashed Potatoes or I like serving them with Couscous or rice. These just fall off the bone with so much amazing flavor. SO GOOD!!

 

Ingredients: 

4-5 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to get tender (and not dry out).

Serve each pork chop with Couscous and topped with the apples and onions.

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Chicken Tortilla Soup

Posted on September 16, 2019

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls…so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

Ingredience:

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro

Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!

 

Recipe Source: Pioneer Woman

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Marshmallow Caramel Popcorn

Posted on June 4, 2019

 

Warning: Very gooey and delicious, HIGHLY addictive treat 🙂

Ingredients:
1 Package of large marshmallows
2 cups brown sugar
1/4 cup light corn syrup
1 cups butter
1 tsp vanilla extract
2 packages microwave popcorn, popped (Or 1 cup kernels popped in an air popper)
Directions:
In a large pan cook and stir together marshmallows, brown sugar, corn syrup, butter, and vanilla together on medium low heat until completely melted. 5-7 minutes.
Put popped popcorn in a large bowl and pour the marshmallow mixture over the popcorn stirring gently until combined.
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Cookie Salad

Posted on June 1, 2019

This is always a hit at any potluck or family gathering. It literally takes 2 minutes to throw together. You can also add other fruit like bananas, grapes etc.

 

2 (3.4 ounce) packages instant vanilla pudding mix

2 cups buttermilk

12 ounces frozen whipped topping, thawed

1 (20 ounce) can pineapple chunks, drained

2 (11 ounce) cans mandarin oranges, drained

1/2 package fudge stripe cookies

 

In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

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Cafe Rio’s Cilantro Lime Rice

Posted on June 1, 2019

 

I LOVE Cafe Rio! One of our favorite family meals is this rice with these Honey Lime Enchiladas, or These . It really is a meal made in heaven. So good!!!

4 Tbs butter
2 1/2 cups rice
4 1/2 cups chicken broth
1 1/2 tsp salt
Juice and zest of 4 small limes
4 Tbs chopped cilantro
1/2 tsp cumin

*You can cut this recipe in half if you don’t want to make as much.

In a large pan melt the butter and add the rice and cook for about 2 minutes. Add all the other ingredients and bring to a boil. Cover and cook on low for 20-25 minutes.

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Green Chili Chicken Enchiladas

Posted on May 29, 2019

One of our all time favorite family meals! I normally use a rotisserie chicken to make this meal easier to prepare.

 

 

For the filling:

3 cups cooked, chopped chicken

2 cans (4oz) green chilies, drained

1 package (8 ounces) cream cheese, light or regular, softened and cubed

1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

For the Sauce:

2 tablespoons butter

1/2 cup chopped onion (about 1/2 medium onion)

2 tablespoons flour

1/3 cup low-sodium chicken broth

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup (8 ounces) green chili enchilada sauce

1/2 cup sour cream, light or regular

Assemble:

8 ounces (about 2 cups) Monterey jack cheese, shredded

8 medium flour or corn tortillas

Handful of chopped fresh cilantro for garnish

 

Directions:

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream cheese and green chilies. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce:

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

 

Recipe Source: Mel’s Kitchen Cafe

 

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Perfect Hard Boiled Eggs- Instant Pot

Posted on April 22, 2019

Every time I make something new in my instant pot I’m amazed. There is always some fear that it isn’t going to turn out, and then I am blown away with the great results. I have made hard boiled eggs here and there, and can never get them to a point where they are THIS easy to peel, and are perfectly done. Try this method. I promise you will be amazed too.

 

How to make Hard Boiled Eggs in a Pressure Cooker:

Place 1 cup of water in inner pot of pressure cooker

Place eggs in egg rack or carefully on top of rack that the Instant Pot came with.

Seal pressure cooker.

Set cook time to 5 minutes (5 minutes on high pressure–push the manual button and adjust timer to 5 minutes)

After cook time has elapsed, let pressure release naturally for 5 minutes (I suggest setting a timer that will beep at 5 minutes so you don’t lose track of time. )

Once 5 minutes has elapsed, release any remaining pressure in Instant Pot by using wooden spoon or kitchen towel to knock vent knob to vent position.

Carefully, remove eggs from pressure cooker and place in ice bath. Eggs will be very hot, so I use a oven mit. 

After eggs have been in ice bath for 5 minutes, remove eggs from ice bath.

Peel and enjoy these easy to peel, perfect hard boiled eggs.

 

Recipe Source: A Mind Full Mom

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Challah Bread

Posted on April 19, 2019

Challah bread is a traditional Jewish bread that is braided and served on the Sabbath, The braids are made to look like arms intertwined, symbolizing love and unity. This bread is slightly sweet from the honey and rich from the eggs. It’s similar to brioche, and would make excellent french toast, but is also so good with butter and honey warm out of the oven on Easter morning.

 

Ingredients:

4 cups bread flour or all purpose flour

3 teaspoons instant yeast

2 teaspoons salt

5 tablespoons honey

1/3 cup  olive oil

2 large eggs + 2 large egg yolks

2/3 cup water

1 large egg yolk, for glazing

Directions:

Making the dough:

Warm the water to 115 F.

Place the bread flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each one with your finger.  Pour in the honey, olive oil, eggs, and yolks.

Gradually add the warm water as you mix on low speed with the paddle attachment of a stand mixer (or by hand), trickling in a little at a time to create soft, slightly sticky dough.  You may not need all the water.

Knead on medium-low speed with the dough hook for 5-7 minutes, until the dough is smooth, no longer sticky, and has a glossy sheen on its surface.  You may need to add a spoonful or two of flour to get the right consistency.  (Alternatively, turn out the dough onto a floured surface and knead for 10 to 15 minutes.)

Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap.  Set aside in a warm place until about doubled size, approximately 1 1/2 to 2 hours.

Shaping the dough:

Turn out the dough onto a lightly floured surface and punch it down all over to knock out excess gas.

Divide the dough into 5 equal pieces.

Roll each piece into a rope about 20 inches long.  If you’re having trouble rolling out the strands, let them rest for a couple minutes while you work on another strand.  This will relax the gluten, allowing them to roll out more easily.

Line up the 5 ropes side by side, then squeeze them together at the top to join.  Split the strands into two groups: a group of two on the left, and a group of three on the right.

Begin the braiding by crossing over the third strand from the second group and placing it beside the second strand in the first group.  Then, cross over the first strand from the first group and place it beside the first strand in the second group.  Repeat this process until the whole challah is braided, then pinch the ends to seal and tuck the ends underneath.  Gently pick up the loaf and place it on a lightly floured 11 by 17-inch cookie sheet.

Let the challah prove in a warm place until doubled in size, about 1 hour.

About 10 minutes before the bread is done proving, preheat the oven to 375 F.

Baking:

Beat the egg yolk with a little water to thin it, then brush it on the risen challah.

Bake at 375 F for 10 minutes.  Check the bread without opening the door, and if it’s getting too dark, cover it with aluminum foil.

Lower the temperature to 325 F and bake for another 15-20 minutes.  The bread should be a rich golden brown and have an internal temperature of 190 degrees.

Let the challah cool completely on a wire rack before slicing and serving to allow the crumb structure to set, about 1 hour.  Serve with salt or butter.

 

Recipe Source: Savor the Flavour

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Chocolate Crinkle Cookies

Posted on April 11, 2019

These cookies remind me of my childhood. I love these! I was so happy when I found a great recipe for them. If you are craving chocolate, make these, you won’t be disappointed!

Ingredients: 

3/4 cups butter, melted
1/2 cup cocoa powder
1 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups powdered sugar

Directions:

In a large bowl mix together butter, cocoa, and sugars. Whisk in the eggs and vanila. In a medium bowl stir together flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Form dough into 1 inch balls and roll in the powdered sugar. Bake on a cookie sheet for 10 minutes on 350 degrees. You can dust with more powdered sugar when cooled if you’d like.

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Lightened Up One Pot Creamy Garlic Noodles

Posted on March 29, 2019

I love any dinner I can cook easily in one pot. We grilled our chicken and added it once it was done, but you can even leave out the chicken and use any veggie you are wanting. This recipe uses less butter and no cream, making it a lighter version.

Ingredients:

4 Tbsp. butter divided

4-5 cloves garlic minced

28 oz chicken broth (3 3/4 cups)

2 1/2 c. milk add more if needed

1 lb. linguine

kosher salt and black pepper to taste

1 tsp. basil

2/3 c. grated Parmesan cheese

4 c. broccoli or asparagus optional

2 chicken breasts grilled and cut into strips 

Directions:

In a large skillet, heat 2 Tbsp. butter over medium heat. If you don’t have a large skillet, a stock-pot works well, too. Add garlic and cook for about a minute.

 

Add chicken broth, milk, remaining 2 Tbsp. butter, pasta noodles, salt and pepper, and basil. Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer stirring occasionally for 16-20 minutes or until noodles have cooked through.

If you are wanting to add broccoli or asparagus or other veggies, add it after about 10 minutes into the simmering process. Stir in Parmesan when noodles are finished cooking and add a little milk if needed to reach your desired consistency.
Recipe Source: Favorite Family Recipes
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Lemon Cupcakes with Strawberry Buttercream

Posted on March 26, 2019

I’m always up for a lemon dessert, and the combination of these delicious lemon cupcakes with the strawberry frosting was amazing. I used my strawberry freezer jam I made last summer, but any jam would work. You could even use raspberry jam and it would be so yummy.

 

For the lemon cupcakes:

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 tablespoons fresh lemon juice

2 tablespoons lemon zest (about 2 medium lemons)

1/2 cup whole milk

1/4 cup sour cream

For the Strawberry buttercream:

1 cup butter softened

3 and 1/2 cups powdered sugar

1 tablespoon heavy cream

1 teaspoon vanilla extract

1/3 cup strawberry preserves or jam

tiny pinch of salt

 

 

For the cupcakes:
Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside.
In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy.
Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient.
Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full.
Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth.
Mix in the powdered sugar, heavy cream, and vanilla extract until well combined.
Add in the raspberry preserves or jam and salt and continue mixing until fully combined.
Frost the cooled cupcakes as desired.
Recipe Source: Live Well Bake Often

 

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Ham Fried Rice

Posted on March 22, 2019

One of my friends made this for us and it was so yummy I just had to get the recipe. Now we make it anytime we have any Asian style meal and it is great! Better than most restaurant style  fried rice.

 

Ingredients:

2 c. uncooked long-grain white rice
4 c. water
2 tsp. sesame oil
1 Tbsp. vegetable oil 
1 small onion, chopped
1 clove garlic, minced
1-2 c. cubed ham 
3 eggs, beaten
soy sauce

Directions:

Cook rice according to package directions. (I use 2 cups rice and 4 cups water) Heat sesame oil and vegetable oil in a large skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce ( add just enough to get it light brown, don’t want to add to much… remember, you can always add more later when it’s on your plate.

 

Recipe Source: Fav Family Recipes

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