Monday, October 14, 2019

Crockpot Kielbasa Sauerkraut and Beer

I can just see eating this Crockpot Kielbasa Sauerkraut and Beer on a Sunday afternoon watching ball games with your friends and family. To make a meal out of it, serve with mash potatoes and a dinner salad. Serves 8 Total Time: 6 hours 10 minutes

This will be the shortest recipe on here....


2 lbs kielbasa, cut into 1” pieces 
1 12oz can or bottle of beer
20oz jar of sauerkraut, drained 


In your crockpot combine the 3 ingredients and cook on low 5-6 hours until meat is tender and plump.

Saturday, October 12, 2019

Skillet Pork Chops with a Sweet & Sour Glaze

With this Skillet Pork Chops with a Sweet & Sour Glaze the Total Time will change if you use a thin or thicker pork chop and if they are bone-in or boneless; that’s why we always use the internal temperature method and with chops they are done at 145F. Be safe and if you don’t have a meat thermometer, buy one. Serves 4-6

Sweet and Sour Glaze Ingredients:

1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste 


Combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 

Pork Chop Ingredients:

4-6 1” pork chops bone-in or boneless 
1/3 cup flour 
Salt and pepper, to taste 
2 tablespoons unsalted butter + more if needed 


Pour the flour in a shallow bowl, add salt and pepper, to taste. Heat your skillet on medium heat and melt the butter. Dredge the chops in the flour and brown the chops on both sides until the internal temperature reaches 145F, 8-10 minutes. Reduce heat to med/low. Pour on glaze and coat chops on both sides. Leave on heat to warm glaze, about 5 minutes. Serve immediately. Yum Yum! 

Serving Suggestions: Oooey Gooey 3 Cheese Cast-Iron Mac & Cheese  and  Roasted Delicata Squash with Parmesan Cheese and Herbed Honey 

Friday, October 11, 2019

BLT Pasta Salad

This is a weight watchers reduced calorie BLT pasta salad that I am making for dinner tonight. Since it’s just me I’ll cut the ingredients 1/2 and not add the lettuce in just in case there’s leftovers. Only 86 calories per serving, guys! Serves 6 Total Time: 15 minutes


3 2⁄3 cups cooked large macaroni shells
4 cups tomatoes, cut up
4 slices bacon, cooked and crumbled
3 cups of thin sliced lettuce 
1 teaspoon sugar
2 teaspoons cider vinegar
1⁄2 cup fat-free mayonnaise
1⁄3 cup light sour cream
1 tablespoon Dijon mustard
salt and pepper, to taste


In a large bowl mix together shell, bacon, tomatoes, and lettuce. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste. Pour over shell mixture, stir and chill. Yum Yum! And this is why I’m making this for fast and easy! 

Saturday, October 5, 2019

Pan-Roasted Chicken Breast with Béarnaise Sauce

Béarnaise sauce is slightly similar to Hollandaise Sauce and is popular in the French cuisine. It’s made with sweet, creamy unsalted butter, egg yolks, vinegar, white wine; then flavored with tarragon, shallots and lemon juice before it’s strained so it’s silky smooth and creamy. It’s wonderful with pan-roasted chicken. Serves 4 Total Time: under an hour 

Béarnaise Sauce Ingredients:

1/4 cup White Wine
1/4 cup White Vinegar
3 tablespoons Minced Shallots
2 tablespoons Fresh Tarragon, chopped
2 tablespoons Water
4 Large Egg Yolks
7 oz  Unsalted Butter, melted
1 tablespoon Fresh Lemon Juice
Salt and Pepper, to taste 


In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat. Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don't cook the eggs. Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. 

Pan-Roasted Chicken Ingredients:

2 boneless skin-on chicken breasts (6 to 8 ounces each)
Salt and fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
Handful fresh thyme sprigs
Garnish: dash each chives and lavender (optional)


Heat the oven to 400 degrees F. Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times. 

Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes. Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Top with Béarnaise sauce, garnish with a dash of chives and lavender, if using and your favorite side like mash potatoes, jasmine rice or egg noodles. Yum Yum! 

Friday, October 4, 2019

Chicken and Shrimp Paella

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is a simple Chicken and Shrimp Paella with of course the paella rice that is ready in one hour. Serves 6 


8 ounces frozen medium shrimp, thaw, peel and devein (leave tails intact) 
Nonstick cooking spray
1 cup coarsely chopped large onion
1 clove garlic, minced
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 14 ounce can reduced-sodium chicken broth
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground saffron
1/8-0.25 teaspoon cayenne pepper
1 cup long grain rice
1 medium red or green sweet pepper, coarsely chopped 1 cup loose-pack frozen peas
1/2 cup chopped, seeded medium tomato


Rinse shrimp; pat dry with paper towels. Cover and refrigerate until needed. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender. Add chicken thighs, broth, dried thyme (if using), salt, saffron, and cayenne pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until rice is almost tender. Stir shrimp, sweet pepper, peas, tomato, and fresh thyme (if using) into the rice mixture. Simmer, covered, for 5 to 8 minutes more or until the rice and chicken are tender and shrimp turn opaque. Yum Yum! 

Tuesday, October 1, 2019

Mash Potato and Brie Cheese Casserole

Yum, this Mash Potato and Brie Cheese Casserole would be good served with a Beef Rib-Eye Roast or Roasted Cherry Balsamic Rosemary Chicken and a dinner salad. This side dish is great for a dinner party and you can prepare it ahead of time; just bake it before serving. Serves 4 Total Time: 45 minutes 


2 lbs russet potatoes, peel and diced into 2” pieces
1 clove garlic, minced
1/2 cup green onions, thinly sliced
2 tablespoons butter
4 oz cream cheese, softened and cut into cubes
1/2 cup half & half
3/4 teaspoon salt
1/4 teaspoon pepper
8 oz cold Brie cheese with rind removed, cut into 1/2” pieces
Garnish: freshly chopped parsley and some thyme


Preheat oven to 450F

In a large saucepan with salted boiling water cook potatoes until fork tender, about 15 minutes. Drain.
In a small skillet sauté the garlic and green onions in the butter for 2 minutes or until softened. Mash potatoes with a hand mixer then beat in the green onion mixture, cream cheese, half & half, salt and pepper.  Fold in the Brie pieces. Transfer to a 1 1/2 quart casserole dish. Bake for 15 minutes or until the top begins to lightly brown. Garnish with thyme and parsley and serve immediately. Yum Yum!