Category:

Dinner

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

by Sheryl October 21, 2020

written by Sheryl

Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Servings: 6 | Yield: 6 servings

Hassle-free, delicious, and budget-friendly meal! I love this dish so much. It is my comfort food. Every time I eat this dish, I feel like everything is going to be okay! I usually serve this with potatoes, but steamed rice works perfectly well too! It is perfect to eat for lunch or dinner. The ingredients I have provided are pretty basic, so feel free to add your preferred ingredients. By the way, do not add water because you don’t want a saucy outcome. Enjoy!

Ingredients:

1 tablespoon pork rub seasoning, or to taste
¼ teaspoon Chinese five-spice powder
1 (3 pounds) pork loin roast
2 medium sweet potatoes, peeled and cut into bite-size pieces
½ cup brown sugar
3 tablespoons butter
salt and ground black pepper to taste

Directions:

Step 1: In a small mixing bowl, add the Chinese five-spice powder and pork rub seasoning. Stir until well mixed.

Step 2: Spread a generous amount of the seasoning mixture on both sides of the pork roast.

Step 3: Adda and arrange the potatoes on the bottom of the slow cooker.

Step 4: Top with brown sugar and butter.

Step 5: Place the seasoned meat on top of the potatoes and butter. Sprinkle salt and pepper to taste.

Step 6: Cover with lid and cook for 6 to 7 hours on low heat or until the roast is tender. You can also check with a thermometer. It should read 63 degrees C.

Step 7: Remove from the heat.

Step 8: Serve with potatoes and sauce. Enjoy!

Notes:

1. I don’t add water because the pork and potatoes already have natural liquid.

2. Adjust the heat to high if the roast is still not cooked after the given cooking time.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 21, 2020 0 comment

All Recipes Appetizers Dinner Lunch

MARTIE’S BROCCOLI SALAD WITH BACON AND CHEESE

by Sheryl October 21, 2020

written by Sheryl

Are you having trouble feeding your kids with healthy meals? This will solve your dilemma for sure! I give you this Broccoli Salad with Bacon and Cheese! My kids could not get enough of this incredible dish. They even tell me to cook this for them. If you want, you can add Cauliflower together with the broccoli for a healthier dish. Sprinkle green onions and parsley on top as well. You are so in for a treat. Enjoy!

Ingredients:

1-pound bacon
1 head broccoli, or more to taste
1 red onion, chopped
1 cup golden raisins
1 (8 ounces) package shredded sharp Cheddar cheese
¾ cup mayonnaise
¼ cup white sugar
1 tablespoon white vinegar

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium-high.

Step 2: Add the bacon and cook for 10 minutes or until greasy and crispy.

Step 3: Place the crispy bacon on a clean plate lined with paper towels. Allow it to cool for 5 minutes at room temperature.

Step 4: In a medium mixing bowl, add the bacon and crumble.

Step 5: In another mixing bowl, add the cut broccoli, Cheddar cheese, raisins, chopped onions, and crumbled bacon. Stir until well combined.

Step 6: In another mixing bowl, add the mayonnaise, sugar, and vinegar. Stir until well mixed, then pour it into the bacon and broccoli mixture.

Step 7: Stir the bowl until all the ingredients are well coated.

Step 8: Place it inside the fridge to chill.

Step 9: Serve cold and enjoy!

Notes:

1. You can use golden Thompson raisins instead of black raisins.

2. You can also use Miracle Whip instead of mayonnaise.

3. Cut or shredded Cheddar cheese works either way for this recipe.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 21, 2020 0 comment

All Recipes Dinner

PORK CHOPS IN GARLIC MUSHROOM SAUCE

by Sheryl October 21, 2020

written by Sheryl

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Yield: 8 servings

The sauce alone of this dish is more than enough for me. I usually eat this dish with steamed rice. Oh, man, it’s the best! Give it a try and satisfy your hungry tummy with the best comfort food ever. Enjoy!

Ingredients:

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounces) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Directions:

Step 1: Pat dry the cleaned and rinsed pork chops.

Step 2: Lay the pork chops on a plate.

Step 3: Season with a generous amount of paprika, salt, and pepper on both sides.

Step 4: Place a large skillet on the stove and turn the heat to medium-high.

Step 5: Add about 2 tablespoons of butter and allow it to melt.

Step 6: Lay the pork chops and sear each side for 2 to 3 minutes or until golden brown.

Step 7: Place the seared pork chops on a clean plate and set aside.

Step 8: Add the rest of the butter into the same skillet and allow it to melt.

Step 9: Add the mushrooms. Cook and stir for 5 minutes or until the liquid have evaporated completely and the colour turns golden brown.

Step 10: Add mustard and garlic. Cook for another minute or two until the garlic is fragrant. Do not overcook the garlic.

Step 11: Add the flour and stir until well mixed.

Step 12: Add the beef broth and whisk until well blended.

Step 13: Season with salt and pepper to taste.

Step 14: Simmer for 5 minutes over medium heat or until the sauce becomes thick. Add more seasoning if necessary.

Step 15: Put the seared pork chops back into the skillet and cook for 1 minute more or until hot.

Step 16: Remove from the heat.

Step 17: Serve and enjoy!

Notes:

1. You can use pork chops with bone or pork tenderloin. Either way works well for this recipe.

2. You can use vegetable broth or chicken broth for this recipe as well and olive oil in exchange for butter.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 21, 2020 0 comment

All Recipes Dinner

SOUR CREAM CHICKEN ENCHILADA BAKE

by Sheryl October 20, 2020

written by Sheryl

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8

The colour alone of this dish will make your mouths water! Let alone eating it! I love this recipe so much. Every time I serve this, it is always a hit! Feel free to add more of your preferred ingredients and also be very generous with the amount of cheese that you will add. Thank me later. Enjoy!

Ingredients:

3 cups shredded chicken breasts
12 corn or taco-size flour tortillas
2 cups mozzarella cheese, divided
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans diced green chiles, drained
1 1/2 cups shredded cheddar cheese
2 tablespoons green onions

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C for corn tortillas and 190 degrees C for flour tortillas.

Step 2: Place a medium saucepan on the stove and turn the heat to medium.

Step 3: Add the butter and allow it to melt.

Step 4: Add the flour and broth. Cook and stir until thick and bubbly.

Step 5: Add the cumin, sour cream, green chiles, salt, and pepper. Cook until bubbly. Remove from the heat right away.

Step 6: Apply cooking spray in a 9×13-inch baking dish.

Step 7: Arrange 6 tortilla chips on the bottom of the baking dish.

Step 8: Place the chicken over the tortillas and sprinkle 1 cup of Mozzarella cheese on top of the chicken.

Step 9: Add 1/2 of the sour cream on top of the cheese.

Step 10: Arrange the rest of the 6 tortillas over the enchilada sauce.

Step 11: Add the rest of the mozzarella and cheddar cheese, as well as the sour cream on top.

Step 12: Place inside the oven and bake for 15 minutes.

Step 13: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 14: Sprinkle green onions on top.

Step 15: Serve and enjoy!

Notes:

1. I cook the chicken in an Instant Pot.

2. For this recipe, I used 4 chicken breasts, chopped into small cuts.

3. You can use canned chicken or any kind if you do not have raw chicken.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 20, 2020 0 comment

All Recipes Appetizers Dinner

Cheesy Jalapeno Cornbread

by Sheryl October 20, 2020

written by Sheryl

Servings: 9

Are you planning on serving soup for dinner? Perfect! Because this recipe I am sharing with you today is the best to eat with soup. This Cheese Jalapeno Cornbread will surely make your dinner extra special. Feel free to tweak it a little to your preference. Enjoy!

Ingredients:

1 tablespoon vegetable, peanut, or canola oil
1-1/4 cups stone-ground yellow cornmeal (medium grind)
3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 cup + 2 tablespoons low-fat buttermilk*
1 large egg
2 tablespoons honey (optional)
3 green onions, chopped–both white and green parts (1/3 cup)
1 cup corn (fresh, canned, or frozen)
2 to 4 tablespoons minced jalapeno, depending on how much heat you want (remove seeds for less heat)
1 (4 oz.) can chop green chiles (if there’s liquid in the can, drain it)
1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)

Directions:

Step 1: Apply cooking spray in an 8c8-inch baking pan.

Step 2: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 3: Place the baking pan inside the preheated oven.

Step 4: In a large mixing bowl, add the flour, cumin, baking powder, salt, and pepper. Stir until well mixed.

Step 5: In another mixing bowl, add the buttermilk honey, and egg. Whisk until well mixed.

Step 6: Transfer the egg mixture into the dry ingredients and stir until well mixed.

Step 7: Add the green chiles, onion, corn, jalapeno, and cheese. Stir until well combined.

Step 8: Remove the heated pan from the oven.

Step 9: Transfer the batter into the hot pan and spread it evenly.

Step 10: Put it back inside the oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of the Cornbread.

Step 11: Remove from the oven and let it sit in the pan for 15 minutes or until done.

Step 12: Serve and enjoy!

Nutrition Facts:

Per serving: 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fibre, 8.9g protein

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 20, 2020 0 comment

All Recipes Dinner Lunch

Cheesy Chicken Stuffing Casserole

by Sheryl October 20, 2020

written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1hr 15 mins | Servings: 6

Cheesy, creamy, and juicy! Those three words best describe this incredible dish! Once you get a bite of the tender juicy chicken, you will surely want to eat the whole thing! Aside from the superb flavours, it is also very easy to make. In about 1 hour, you will have lunch or dinner to remember! I hope you all love and appreciate how awesome this Cheesy Chicken Stuffing Casserole is. May you all have a blessed day. Enjoy!

Ingredients:

1 10.75 oz. can cream of chicken soup
1/2 cup. milk
1/8 oz. package Mozzarella cheese slices
2 cups. dry stuffing mix
1/2 cup. butter melted
1 lb. boneless skinless chicken breasts

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a medium mixing bowl, add the cream of chicken soup and milk. Stir until well mixed.

Step 3: Prepare an 8×8-inch glass baking dish.

Step 4: Arrange the chicken into the prepared baking dish.

Step 5: Pour the chicken soup mixture on top of the chicken.

Step 6: Spread a layer of cheese over the soup mixture and sprinkle the stiffing.

Step 7: Spread the butter on top of the stuffing.

Step 8: Place inside the preheated oven and bake for 1 hour or until the colour turns golden brown.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Serve and enjoy!

Nutrition Facts:

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 20, 2020 0 comment

All Recipes Dinner Lunch

ULTIMATE CHICKEN CASSEROLE

by Sheryl October 20, 2020

written by Sheryl

Prep Time: 10 mins | Cook Time: 30 mins | Servings: 8

This recipe of Chicken Casserole is always a hit every time I serve it at home! My kids love them as well as my partner! The flavours of this dish are superb to the point where there is no leftover! For an easy lunch or dinner, this will surely satisfy your cravings. Feel free to add more ingredients if you feel like it. My advice to you is to be very generous with the cheese. Just do it and thank me later. Enjoy!

Ingredients:

2 cups egg noodles, cooked
2 cups chicken, cooked/shredded
2 cups corn *I used frozen, canned works too
1 cup milk
2 cans cream of chicken soup *10 oz cans
1 onion, diced
1 tbsp garlic, minced
1/2 cup cheese, shredded *I used cheddar, any type works
1/2 cup bacon, cooked/chopped
3/4 cup French fried onions
salt/pepper (to taste)

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking pan.

Step 3: In a medium mixing bowl, add the chicken, cooked pasta, milk, cream of chicken, cor, bacon, garlic, cheese, salt, and pepper. Stir until well mixed.

Step 4: Transfer the mixture into the prepared pan.

Step 5: Spread French-fried onions over the mixture.

Step 6: Bake inside the preheated oven for 30 minutes or until done.

Step 7: Remove from the oven and let it sit at room temperature for at least 5 minutes.

Step 8: Serve warm and enjoy!

Nutrition Facts:

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 20, 2020 0 comment

All Recipes Dinner Lunch

GRANDMA’S OLD-FASHIONED GOULASH

by Sheryl October 19, 2020

written by Sheryl

You will surely love every bite of this luscious Goulash! A big thanks to my Grandma for giving me this recipe because now, I get to share it with you! You are more than welcome to add more ingredients to this simple recipe. Give your take and share it with your friends as well. Lunch or dinner will be awesome again with this Grandma’s Old-Fashioned Goulash! May you all have a blessed day; friends and I hope you all love this recipe. Enjoy!

Ingredients:

2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 cups of water
1 cup beef broth
Two 15-ounce cans of tomato sauce
Two 15-ounce cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese

Directions:

Step 1: Place a Dutch oven on the stove and turn the heat to medium-high.

Step 2: Add the ground beef and sauté until the colour turns brown.

Step 3: Add the onions and sauté for another 5 minutes or until translucent.

Step 4: Add in 2 cups of water, tomato sauce, 1 cup of beef broth, garlic, tomatoes, Worcestershire sauce, seasonings, and bay leaves. Stir until well mixed.

Step 5: Cover with lid and cook for 20 to 25 minutes.

Step 6: Add in the elbow macaroni and cook for 4 to 5 minutes or until firm to bite and al dente.

Step 7: Remove from the heat and allow the pasta to cook a little more but do not overcook.

Step 8: Discard the bay leaves.

Step 9: Let the Goulash sit at room temperature to cool.

Step 10: Sprinkle a generous amount of cheddar cheese on top.

Step 11: Serve and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 19, 2020 0 comment

All Recipes Appetizers Dinner

OVEN ROASTED ZUCCHINI AND SQUASH

by Sheryl October 19, 2020

written by Sheryl

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Serving: 5

Are you looking for a quick and easy dish that you can prepare and serve for tonight’s gathering? Well, I happen to know this recipe. Every time I serve this, my guests could not get enough of it. How often do you eat squash and zucchini with cheese? I mean, I never thought that these three ingredients would go well with each other. Clearly, I was wrong! Feel free to add more ingredients to this recipe if you think it lacks something. Give it your own take. I hope you all love and appreciate this simple recipe. Enjoy!

Ingredients:

2 large zucchinis
2 large yellow squash
2 tsp. garlic powder
1/2 tsp ground black pepper
1/2 tsp salt or to taste
1/4 cup freshly grated parmesan cheese you can also use finely shredded parmesan cheese
2 TBSP olive oil

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Chop the yellow squash and zucchini into 1/4-inch round slices.

Step 3: Place the chopped zucchini and squash in a large mixing bowl.

Step 4: Drizzle olive oil and sprinkle pepper and garlic powder. Stir until well mixed.

Step 5: Transfer the oiled and seasoned zucchini and squash into the prepared baking pan. Arrange them in a single layer.

Step 6: Sprinkle shredded cheese over the squash and zucchini.

Step 7: Place inside the preheated oven and roast for 9 to 10 minutes or until fork-tender.

Step 8: Place the pan on the top rack and turn on the broiler. Broil for 2 to 3 minutes on high setting or until crispy and brown.

Step 9: Remove from the oven and let it sit at room temperature to cool.

Step 10: Serve and enjoy!

Nutrition Facts:

Calories: 121kcal

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 19, 2020 0 comment

All Recipes Dinner Lunch

BAKED EASY CHEESY ZUCCHINI CASSEROLE RECIPE (ZUCCHINI GRATIN)

by Sheryl October 19, 2020

written by Sheryl

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 1 hr. 25 mins | Servings: 6

What a refreshing meal! This Baked Zucchini Casserole is a must-try! Let your mouth be satisfied by the cheesy and refreshing taste of this dish. Enjoy!

Ingredients:

3 medium Zucchini (sliced in 1/4″ thick slices)
Sea salt
Black pepper
1 1/2 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
3 oz Brie cheese (edges cut off)
1/3 cup Heavy cream
2 tbsp unsweetened almond milk (or any milk of choice)
1 tbsp Butter
2 cloves Garlic (minced or crushed)
1/2 tbsp Italian seasoning

Directions:

Step 1: Season the sliced zucchinis with sea salt. Put them in a colander and allow the zucchinis to drain for about 45 minutes. Use paper towels to pat them dry.

Step 2: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 3: In a small casserole dish, add the sliced zucchinis and arrange them in overlapping rows.

Step 4: Sprinkle 1/2 of the shredded cheese in the middle of each row. Season only with black pepper.

Step 5: In a small saucepan, add the milk, Brie cheese, cream, garlic, and butter, then turn the heat to low. Stir and cook until the cheese has melted completely. Season with salt if needed.

Step 6: Pour over the mixture on top of the zucchini layers.

Step 7: Sprinkle the rest of the shredded cup, about 3/4 cup over the zucchinis.

Step 8: Spread Italian seasoning on top.

Step 9: Place inside the preheated oven and bake for 30 to 35 minutes or until the top turns golden brown.

Step 10: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 11: Serve and enjoy!

Nutrition Facts:

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 19, 2020 0 comment

Newer Posts

Older Posts