Slow Cooker Pork Chops

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This slow cooker pork chops recipe requires very little prep time and takes long enough to cook so you can get some things done instead of spending a lot of time preparing supper. The original recipe calls for garlic and chili paste but I used chili garlic sauce in place of those ingredients.

If you want to free up some time give this one a try; the pork chops are so tender you can cut them with a fork: Enjoy

Slow Cooker Pork Chops
 
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Author:
Recipe type: Slow Cooker
Cuisine: Middle Eastern
Serves: 4-6
Ingredients
  • ½ cup brown sugar
  • ½ cup ketchup
  • ¼ cup soy sauce
  • 1 tablespoon Chili Garlic Sauce – or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 2 – 3 pounds boneless pork chops
  • 2 tablespoons cornstarch
  • (Cooked rice or hash browns – optional)
  • 2 tablespoons water
Instructions
  1. In the slow cooker mix together the brown sugar, ketchup, soy sauce, garlic sauce, pepper, and salt until well combined.
  2. Place the chops in the slow cooker and roll them in the mixture to coat.
  3. Cook on low for 8 hours or until fork tender. (4 -5 hours on high)
  4. Mix together the cornstarch and water, remove chops to a serving platter and lightly cover with aluminum foil to keep warm. Stir the cornstarch mixture into the slow cooker and cook on high until thickened.
  5. Serve sauce over chops with rice or hash browns.

To see the original recipe go to Blogchef.net

Maple Mustard Chicken Thighs for Two

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This Maple Mustard Chicken Thighs for Two recipe requires just a few ingredients and very little prep time. The maple syrup and mustard are a perfect combination of flavors. This recipe makes 4 thighs but if you are feeding more people just double the recipe.

Maple Mustard Chicken Thighs for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 4 bone in chicken thighs (skin and fat removed)
  • 2 tablespoons Spicy Brown Mustard
  • 2 tablespoons whole grain Dijon mustard
  • 1 clove garlic (minced)
  • ½ teaspoon dried marjoram
  • 2 tablespoons maple syrup
Instructions
  1. Preheat oven to 375F.
  2. In a small bowl mix all the ingredients together except for the chicken.
  3. Pat chicken dry and place in a baking dish lightly sprayed with cooking spray. Spoon 1 ½ tablespoons of the mustard mixture evenly over each thigh.
  4. Bake for 40 – 50 minutes or until a crust has formed and is slightly hardened on the chicken and temperature is 185F.
  5. Serve hot.

Adapted from Food Network

Skillet Lasagna for Two

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skillet lasagna for two

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This Skillet Lasagna for Two recipe is simple and quick compared to the oven version of this recipe, and it is just the right amount to serve two people.

Because this one dish recipe cooks in the skillet there is no need to precook the noodles.

Give this one a try; it’s really good.

Skillet Lasagna for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 1 can crushed tomatoes (28 ounces)
  • 2 teaspoons olive oil
  • 1 small onion (finely chopped)
  • Salt and pepper
  • 1 garlic clove (crushed and minced)
  • Pinch red pepper flakes
  • 8 ounces lean ground beef
  • 5 curly edge lasagna noodles (broken into 2 – 3 inch pieces)
  • ¼ cup mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • ⅓ cup whole milk ricotta cheese
Instructions
  1. In a large nonstick skillet over medium high heat using the oil cook onion and ¼ teaspoon salt until onion is softened and starts to brown. Add the red pepper flakes and garlic and continue cooking until fragrant (about 30 seconds). Add the burger and continue cooking until burger is no longer pink inside. Breaking up the burger as it cooks.
  2. Spread the lasagna noodles over the top of the burger and pour the crushed tomatoes over the top. Bring mixture to a boil, cover, and reduce heat to a high simmer. Cook for 20 minutes or until noodles are tender (stirring frequently).
  3. Remove from heat and mix in 2 tablespoons of mozzarella cheese and 1 tablespoon of Parmesan, and then salt and pepper to taste. Arrange heaping tablespoons of ricotta cheese on top and then top with the remaining mozzarella, and Parmesan cheese. Cover and let set until cheese is melted.
  4. Serve hot.

Adapted from Cooks Country Cooking for Two

Chili Casserole with Cornbread

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Chili and cornbread always seem to go good together. Put them both in the same dish and you create an amazing one dish meal.

I was a little worried about how well the cornbread would bake with the chili added to it, but to my surprise it was almost perfect. The recipe calls for an 8 x 12 – 2 quart dish which I did not have on hand – so I substituted an 8 x 8 an as a result the chili mix pretty much covered the cornbread; but the end result was still very good.

If you’re looking for a good one dish meal give this one a try it’s really good.

Chili Casserole with Cornbread
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 jar chunky salsa (16 ounces)
  • 2 cups dark red kidney beans
  • 1 can diced tomatoes (undrained)
  • 1 ½ cups frozen corn
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 package 6.5 ounce Betty Crocker cornbread and muffin mix
  • ⅓ cup milk
  • ⅓ cup shredded cheddar cheese
  • 1 tablespoon sliced green onion
Instructions
  1. preheat oven to 400F.
  2. In a large skillet over medium high break up burger while cooking until burger is brown and no longer pink inside; drain if needed. Add the salsa, kidney beans, tomatoes, corn, chili powder and cumin; mix until thoroughly combined. Cook for about 5 minutes or until heated through.
  3. While burger is cooking prepare muffin mix according to package directions using milk. Spoon batter around the edges of a ungreased 8 x 12 baking dish and spoon the chili mixture into the center.
  4. Bake for 18 minutes – sprinkle cheese over the top and continue baking until cheese is melted and cornbread is golden brown.
  5. Serve hot garnished with the green onion.

Adapted from Betty Crocker

Slow-Cooker Santa Fe Country Ribs

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This Slow-Cooker Santa Fe Country Ribs is a great dish to serve over rice and because it is prepared in the slow cooker the pork ribs are super tender. If you like Mexican cuisine give this ribs recipe a try. This is a simple recipe that requires almost no prep time and takes care of it self once the slow cooker is turned on; Enjoy

Slow-Cooker Santa Fe Country Ribs
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 2 pounds boneless country-style pork ribs ( I used bone – in because that is what I had on hand)
  • ½ teaspoon salt
  • ¾ cup thick and chunky salsa
  • ¾ cup chili sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground red pepper (cayenne)
  • 2 tablespoons tomato paste
  • rice (optional)
Instructions
  1. Lightly spray slow cooker with cooking spray. Mix all ingredients together in the slow cooker except for the ribs.
  2. Work ribs into the salsa mixture in the slow cooker, cover, and cook for 8 – 9 hours on low or 4 – 5 hours on high or until ribs are tender. Remove ribs from slow cooker, spoon off any excess fat, and serve sauce over over the ribs and rice.

 

 

Adapted from BettyCrocker.com

Small and Simple Pickled Beets Recipe

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One of my wife’s friends gave her a few beets from the garden, and seeing that it has been years since I have canned pickled beets, I decided to prepare a couple of jars. I used a canning recipe and decreased the ingredients to an amount suitable for the number of beets I had on hand.

I used 3 beets in this recipe about medium size – the amount of brine was just right.

Small and Simple Pickled Beets Recipe
 
Author:
Ingredients
  • 3-5 small beets
  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup white vinegar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon whole cloves
Instructions
  1. Cover beets with water and cook until fork tender; drain and set aside. After beets have cooled enough to handle peel and slice beets into ¼ inch slices. Place beets into canning jars.
  2. In a small sauce pan mix together the sugar, water, vinegar, and spices. Bring mixture to a boil, reduce heat to simmer, and simmer for ten minutes.
  3. Pour hot liquid over the beets leaving about a ¾ inch space from the top. Top with sterilized lids, let cool and refrigerate for at least a couple of weeks before serving.
  4. Note: these are not processed so they must be refrigerated. If you wish to process them cook them in a boing water bath for 12 minutes.

 

Mini Meatloaves for Two Recipe

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This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook

Hamburger Steak with Gravy Recipe

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This Hamburger Steak with Gravy Recipe is quick to put together and doesn’t require many ingredients. There are many versions of this recipe on the internet. This one came from my son’s blog at blogchef.net; he said it was really good so I thought I would give it a try.

The gravy is delicious so I decided to serve the recipe with garlic mashed potatoes; you can find the recipe Here.

This is a recipe the family will love; it cooks quickly – making this a great recipe for after work or school.

Hamburger Steak with Gravy Recipe
 
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Author:
Recipe type: Main
Serves: 8 patties
Ingredients
  • 2 pounds lean ground beef
  • ½ cup seasoned breadcrumbs
  • 2 teaspoons dry mustard
  • 1 teaspoon beef bouillon
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon ketchup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • Ingredients for Gravy
  • 2 onions (cut in half and then sliced)
  • 1 tablespoon minced garlic
  • 1 tablespoon ketchup
  • 1 teaspoon beef bouillon
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 2 cups beef broth
Instructions
  1. In a large bowl using your hands mix together the ground beef, bread crumbs, dry mustard, 1 teaspoon beef bouillon, 2 teaspoons Worcestershire sauce, ketchup, salt, and pepper. Divide burger into 8 patties of equal size.
  2. In a large skillet with high sides cook the burger over medium high heat using the oil until nicely browned; set aside on a platter.
  3. In the same skillet cook the onion for several minutes until soft, add the garlic and cook for 1 more minute. Stir in the flour and cook until flour starts to brown (stirring constantly). Mix in the beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon beef bouillon, and 1 tablespoon of ketchup. Continue cooking until mixture starts to thicken.
  4. Work the patties into the gravy, cover, reduce heat to simmer and continue cooking until burgers are done (165F). Add additional beef broth if mixture gets to thick.

hamburger steak picture 2

Old – Fashioned Beef Pot Pie

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This would be a great recipe for after school. It is simple to put together and requires very little prep time. You can have dinner on the table in less than an hour and the kids will love it!

Old – Fashioned Beef Pot Pie
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can condensed beef with vegetables and barley soup (11 ounces)
  • ½ cup water
  • 1 package frozen peas and carrots (thawed and drained)
  • ½ teaspoon seasoned salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • 1 cup shredded cheddar cheese (divided)
  • 1⅓ cups French fried onions (divided)
  • 1 package refrigerated biscuits (7.5. ounces)
Instructions
  1. Preheat oven to 350F.
  2. While oven is heating in a large skillet cook ground beef until no longer pink inside breaking into large chunks while cooking; drain if needed.
  3. Mix in the soup, water, vegetables and seasoning, bring to a boil, reduce heat to a high simmer and cook for 5 minutes. Off heat and mix in ½ cup of cheese and ⅔ cup onion rings.
  4. Spray a 12 x 8 inch casserole dish with cooking spray and spoon in the meat mixture. Cut the biscuits in half and place them cut side down around the edge of the casserole. Bake uncovered for 15 to 20 minutes or until biscuits are golden brown and done. Top with the remaining cheese and French fried onions. Bake for an additional 5 minutes or until onions are golden brown and cheese is melted.

Adapted from 100 Best Hamburger Recipes

Slow Cooker Chuck Steak with Mushrooms and Onion For Two

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They had chuck steak on sale at the local market so I decided to put this slow Cooker Chuck Steak with Mushrooms and Onion For Two on tonight’s super menu. This is a simple recipe that requires very little prep time, and the gravy is delicious server over mashed potatoes.

You can free up your day by cooking this recipe on low which takes it about 6-7 hours to cook, or if you want to speed things up a little bit 4-5 hours on high.

Slow Cooker Chuck Steak with Mushrooms and Onion For Two
 
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Author:
Recipe type: Slow Cooker
Serves: 2
Ingredients
  • 1 medium onion (cut in half and sliced about ½ inch thick)
  • 8 ounces of fresh mushrooms (sliced thin)
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons brown sugar (packed)
  • 1 garlic clove minced
  • ¼ teaspoon dried thyme
  • ½ cup beef broth
  • 1 tablespoon soy sauce
  • 2 teaspoons instant tapioca
  • 2 chuck steaks (¾ to 1inch thick about 1 pound total)
  • salt and pepper to taste
Instructions
  1. In a large microwavable bowl mix together the onion, mushrooms, oil, sugar, garlic, and thyme. Microwave for 5 minutes or until vegetables or softened.
  2. Spray slow cooker with cooking spray. Place the onion mixture in the slow cooker and mix in the beef broth and soy sauce. Salt and pepper the steaks and work them into the onion mixture.
  3. Cook on low for 6-7 hours or on high for 4-5 or until steak is tender.
  4. Remove steaks and spoon off any excess fat from the gravy. Serve gravy over steaks and mashed potatoes.

Adapted from Cooks Country Cooking for 2