Pork with mushroom onion gravy ... a little healthier

So lately I've been thinking I need to start making some of our meals healthier.  Not be a TOTAL health nut but maybe meet somewhere in the happy medium.  Well on somethings anyway.  So as I stood before the freezer deciding what to take out hubby FINALLY speaks up and says he wants pork chops.  Oh Yay!  What kind I ask.  Whatever kind you make is fine. Grrr! LOL  So out come the pork chops to defrost for tomorrow and now I start thinking what can I do.  Oh I have some mushrooms I want to use up. Hmmm... Then I start reading about to make things healthier, what is a healthier substitute, etc.  Now the question is will it taste good?  I really don't want to have to sacrifice taste for healthier and do I have the means to do that?  I sure do and did.  I can't believe the results of what I came up with.  Hubby's comment of course was that was different, it had more vegetables.  I said that's not so bad, he said not at all.  Winning approval I tell you!  So what did I make, you won't believe it unless you see it:

Oh Yeah!  Healthy AND yummy!

Pork chop with a mushroom and onion gravy with pan roasted sweet potatoes, carrots, and onions.  Can't forget the steamed broccoli.  That has been my craving for a while.
Recipe for the Mushroom Onion Gravy
Ingredients
4 Baby Bella Mushrooms, cleaned, and sliced
2 White Button Mushrooms, cleaned and sliced
1/2 Medium Onion, sliced
1 Tablespoon coconut oil
Sprinkle of Kosher Salt
2 Tablespoons Butter
1 Tablespoon flour
1 1/2 - 2 Cups Room temperature low sodium beef stock
Heat oil in pan.
Toss in mushrooms and onions, sprinkle with salt and sautee about 8 - 10 minutes.  
Place in small dish and set aside.
In same pan, melt butter.
Once butter is melted, add flour and cook for a few minutes.
Slowly add the stock and stir until gravy thickens.
Add mushrooms and onions back in pot and set aside.

Pan sear pork chops.  I used coconut oil and seasoned them with pepper and some Spice Club Seasoning Grinder for Steak and Chops.  When I do this I avoid adding any additional salt as it already contains salt.  Sear pork chop on both sides.  Now if you pan is not oven safe and has a handle you can wrap it in foil and safely stick it in the oven.  Mine are safe to 350 degrees, which is what I set my oven for.  Pour gravy over chops, pop in oven to finish cooking.15-25 minutes or until thermometer reads 165.

For the roasted sweet potato side, really simple:
1 Tablespoon Butter
1 Tablespoon Coconut Oil
1 Large Sweet Potato, peeled and cubed
2 Large Carrots or 4 Small, peeled and sliced
1/2 Medium Onion
Couple grinds of pepper
1 handful of chopped pecans
Melt butter and oil in frying pan, and med heat.
Add sweet potatoes, carrots, and onions and cook.  
I throw a cover on for a few minutes at the beginning to get them to soften then remove the cover to finish roasting them.
When they are fork tender about 20 minutes, throw in a handful of pecans and serve.

Simple and way healthier and did not lack in taste at all.  Hubby definitely loved the side, kept picking out of the pan.  That's when you know it's good.

Simple, healthier, and tasty.  Can't ask for much more!  Definitely something to remember and do over again.  Add more veggies is definitely in the mix of things for us, gotta shake us out of that hibernation period.  But this is the basics, if you want to fatten it up feel free.  You can substitute oils if you like.  If our daughter were here I couldn't use the coconut oil, as she is allergic to coconut. EEK!  But I'm sure I would figure out a way to keep it healthier.  Having been doing a lot of reading lately I have confidence that I can make some changes that will be both delicious and good for us.  But remember that no matter what you change, or how you change it the best ingredient to any recipe is you .... Enjoy!!!!

Taco Pizza and Brownies in a Mug ...What a weekend!

This past weekend turned out to be pretty funny for me.  Hubby asks for pizza quite often, if he can't get me to make it  he usually asks for Domino's or Pizza Pizza.  Yes I know that's Little Cesar's but it is what he asks for.  Honestly I didn't feel like cooking but I'm not as infatuated with pizza as hubby is. What to do?  I didn't have the normal ingredients to make a pizza at home so I started looking to see what I had.  Then I found this recipe from Table for {7} (http://www.ourtableforseven.com/) for Taco Pizza.  Oh boy!!!!  I think I have that ... so off to search.
Ground beef .... Check
Refrigerated pizza dough ... Check
Cheddar cheese ... nope but I have Mexican blend, that works.
Taco seasoning .... oops!  Normally I have extra laying around but I must have used it and didn't replace it.  Bad Melody ... (smacks hands) LOL
So I have a recipe for taco spice mix but it's definitely way more than I need, and not enough spices to make the extra.  So I tried the one that I ALSO found at Table for {7} and it was wonderful.  Off to make taco seasoning mix, with my changes of course.

Taco Seasoning Mix
2 Tablespoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Smoked Paprika
1/2 Teaspoon Granulated Onion (Powered will work as well)
1/2 Teaspoon Granulated Garlic (Again powder is fine here)
1/4 Teaspoon Black Pepper 
1/4 Teaspoon Chili Powder
Pinch of Cayenne Pepper (I don't eat spicy stuff, so a pinch was enough for me and didn't make me feel like I was missing anything.)
Directions
Mix in small bowl but store left overs in air tight container.

OK ... seasoning mix made now to brown the ground beef.  When making anything I always layer my flavors and with the same thing.  So I used some granulated garlic, granulated onion, a couple dashes of coriander and a couple dashes of dried cilantro.
After meat had been cooked and drained, I added 2 tablespoons of the taco seasoning and let it set to meat grab the flavor.

Cook dough according to package instructions.  I seasoned the dough with a little of the dried cilantro before baking.  Once dough has been precooked, using 1/2 to 1 cup of refried beans (I used black refried beans). I sprinkled about 1/2 - 1 teaspoon of the taco seasoning on top of the spread beans.
Next spread the cooked seasoned meat on the beans, followed by the cheese.  I added some Mexican oregano and a little more dried cilantro to the top of the pizza and threw it back in the oven for about 10 - 15 minutes until cheese was melted and crust is browned.  Take out and sprinkle with additional toppings.  I waited a few minutes to let it cool and added some lettuce, tomato, and sour cream.  Think taco toppings though.  Here is the humor of it.  Hubby brought home a pepperoni pizza from Pizza Pizza (still makes me laugh).  I cut MY pizza in 12 pieces so there was an even amount to each pizza.  Why was there less of mine left than of the pepperoni pizza.  Oh isn't home cooking grand!!!!
This was the result.

He's also always looking for sweets on the weekend.  I have been of a mind that I don't want extra sweets laying around the house.  Either I get frustrated that they go to waste because they don't get eaten OR feel bad that I don't want it to go to waste so it gets eaten, which isn't necessarily good either. *sighs*  So when he asked what did I bake for desert I had the PERFECT option. Single serving brownies.  

OK ... It's a little messy but OH so good.  Adapted, of course,  from The Family Kitchen (http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/).
It's not the picture ... one is darker than the other on purpose. 
Brownie in a Mug
1/4 Cup All Purpose Flour
1/2 Cup Dark Brown Sugar
2 Tablespoons Unsweetened Cocoa Powder  ( I used dark chocolate for mine, which I like better.)
Pinch of Salt
2 Tablespoons Canola
2 Tablespoons Coffee (can use milk, coffee, or water)
1/2 Teaspoon of extract ( I used almond in mine and vanilla in his)
Mix ingredients in mugs or ramekins. Will be like a paste texture.
Microwave for 30 seconds and check.  Usually takes a minute but all microwaves are different.  Should be springy to the touch but still gooey.  
Let it cool a little before eating as it will be HOT.  
I threw a dollop of left over chocolate whipped cream on top.  Oh so good.  I think next time I'll throw in some cinnamon too.  But definitely try it and no left overs to tempt you.  No matter which recipe you choose, no matter what ingredient you change just remember that the best ingredient to any recipe is you .... Enjoy!!!!

Hmmm ... Simple Tomato Soup

It's Friday!!!  And Lent!  So no meat today, but that doesn't mean you have to suffer.  Thick, rich tomato soup with a grilled cheese is just what the wife ordered.  And hubby, who ONLY likes Campbell's Tomato Soup with a dash of milk AND a whole lot of pepper, totally agrees that this should be our go to tomato soup recipe from now on.

I was originally going to make salmon patties but REALLY didn't want to figure out a side.  Salad is always a given but mac and cheese, though traditional, is not what I wanted.  So instead I went looking in the pantry.  Problem is Friday's are early days for hubby to leave for work SO it has to be something quick or something that can be heated up but still taste like you just made it.  I have NO problem with left overs but I always want to provide a good meal to hubby.  Having already made and frozen homemade gravy (meat sauce) and some marinara I noticed that I have some canned tomatoes left.  I also noticed the Campbell's tomato soup, yes I keep some on hand just for hubby.  I have nothing against canned soup per say BUT I really don't like canned tomato soup.  For me Campbell's is sweet and others kind of have a tinny taste to them, at least in my opinion.  Then I thought "Hey it can't be that hard to make tomato soup from scratch right?"  So off I went looking for a recipe.  Figured I'd make it the night before because like all soups, stews, and chilies the more they sit the better their flavors meld and taste oh so much better.

So I found a simple recipe, yes it's even in the description, for tomato soup.  Since it was my first time making it I didn't tweak it too much.  I pretty much followed the recipe this first time and Heidi at Food Doodles had a wonderful one!  (http://fooddoodles.com/2012/02/24/simple-tomato-soup/)   Here is the result of my take on it:

Simple Tomato Soup

Serves 4

2 tbsp butter (or oil)
1 onion, this depends on if you will pureeing the soup.  I did a rough chop as I pureed because I used whole tomatoes.
3 cloves garlic, again this depends the puree non puree step.  I used my garlic press.
1 32 oz can of tomatoes, pureed, diced or whole
1/4 tsp baking soda
1 tbsp dried parsley
1 large bay leaf
Black pepper to taste
1/4 tsp sea salt, plus more to taste (I did not use any salt in mine and it came out VERY tasty.  Hubby is borderline on the blood pressure so the less I use salt the better. :0))
1 tbsp fresh basil  Here I use dried as fresh is out of season for us plus I didn't find any good looking stuff at the store.  
1 tbsp honey
whole milk or cream to serve if desired(about 2-4 tbsp per serving depending on how you like it)

In a small to medium sized pot, melt the butter(or just heat the oil) over medium heat.  
If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.  
Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic.  Again, stir well and saute for 2-3 minutes.  
Add the tomatoes, baking soda, parsley, bay leaf and salt and pepper.  
Bring up to a boil, then turn down to a simmer.  Simmer for 10 minutes or so over medium low heat.  
VERY IMPORTANT:  The baking soda will foam up, just make sure your pot as a couple inches of extra room until it calms down.  The baking soda will help neutralize the acids from the canned tomatoes and you wont taste it at all.  
Remove the bay leaf from the soup and puree.  I use my food processor, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn’t as smooth.  
Once blended place back into the pot, stir in the honey and fresh basil and check for seasonings, adding salt as needed.  
I did a quick drizzle around the pot after reheating it and it came out just great!  

Remember that when you are using dried herbs: measure them out, I use the same amount as fresh and crush them before putting them in.  This activates the oils that were stored during the drying process and makes them more flavorful and fragrant.  Yes they are not as full flavored as the fresh but they do in a pinch.  

Add a grilled cheese on wheat bread and you have a meal fit for a hubby ... and the wife.  This is definitely going into the approved recipe folder.  Remember to taste your food throughout the process.  Some people will like more pepper some might want more garlic some might want to put something else like crushed red pepper in it but no matter what you decide to add or change the best ingredient to any recipe is you .... Enjoy!!!!!

Cheesy Bacon Ranch Chicken ... That's what's for lunch!

There's no getting around it .... I was bewildered on what to make for lunch and hubby was definitely no help!  Tons of stuff in the freezer but when asked "What would you like to have?" His reply "what do you feel like making?" ... Grrr! :0)

So I went looking after threatening that he would be eating cereal for lunch.  I'm not sure where I like searching better ... Google or Pinterest!  Found a recipe for Teriyaki chicken that I would LOVE to try but that's not what I wanted.  The problem was, I didn't know what I wanted.  I always have that problem.  Things SOUND good but it's not really what I want AND then there's the I'm not really hungry so how to I figure out what to make.  Cereal is sounding better and better. LOL!

So back to searching after grumbling to hubby that I can't figure anything out and I don't want the traditional baked or broiled chicken.  Then I remember:  HEY I have some scratch made ranch dressing in there, what can I make with that?  Hubby does love his ranch.  So I found a wonderful recipe from Table for 7 (http://www.ourtableforseven.com/2013/02/cheesy-ranch-chicken.html) that I kind of followed and tweaked.  Of course using my ranch made from scratch made the chicken flippin awesome!

What is better than that?!  I think that was the perfect meal, well for that day.  Hubby was helping fix the parents snow blower so he was TOTALLY surprised.  It's not hard to make at all and I always have some of the Ranch dressing, whether in powder form or wet form handy.  
For the recipe for ranch dressing that I use you can visit Self-Reliance by Jame (http://selfreliancebyjamie.blogspot.com/2011/08/tis-seasonings.html).  I usually only make 1/2 the amount of dressing unless we are going to use it as for my dressing as I cut the mayo 50/50 with plain yogurt.

For the chicken, I just used a brush and brushed the chicken with the dressing.  Sprinkled on some cooked bacon topped with cheese and cooked at 350 on a cookie sheet covered with foil for 20 - 25 minutes.  I remove the foil and pop on the broiler for a few minutes.  I make sure chicken is cooked to about 155 before broiling and then check to make sure it's done at 165.  Chicken is one food you definitely want to make sure that you cook well.  Add some garlic butter mini penne pasta and a few peas and YUM!  I appreciate when something comes together well.  Oh ... Breakfast this past Sunday was awesome!  It's been a while since we had chorizo and eggs. Hubby added some red peppers and onions to the meat and kicked the flavor up a little.  See he's learning.  This up coming weekend is the older brother's birthday, so that means cake time!  I will surprise you with what it will be later BUT keep a look out because it's one I haven't seen made like this before so I'm hoping everyone likes it because where my ideas come from is anybody's guess.  In the mean time, remember that the best ingredient to any recipe is you .... ENJOY!!!!!

Chocolate Chai Cupcake for a Change

Well another year gone .... It's so weird, when it comes to birthdays everyone is SO sure what kind of cake they want.  Heck my older brother has already requested his, of course his birthday IS next week.  But ME?  I can NEVER decide.  I like it to be something different, something I have not had before.  I guess it's a good thing to always strive to try something new.   Of course I think that whenever I cook or bake something it's always something new because I just can't leave a recipe alone.  This one is no different.  I ALREADY know what I want to try different the next time.  It's good AND bad but never the same.  I shared some of these with the rest of my family, well those that were home (Sorry Brian, Christin, and Tam!)  And they enjoyed them!  However, I find that Pinterest is becoming a fun get away for me.  I am enjoying finding new things to try, whether they be food, DIY projects, medicinal remedies, etc.  So I found something and Oops it's a bad link but that's OK because it's NOT exactly what I'm looking for.  So I poke around some more, and make my own recipe.... well sort of.  I decided on a Chocolate Chai Cupcake with a Vanilla Caramel Buttercream frosting.  I took a generic recipe for a frosting and made it my own.  Then someone posted to take your favorite box cake recipe .... WHAT?  This woman does her best to NEVER use a boxed cake mix unless I truly CANNOT help it.  So I took my favorite from scratch chocolate cake recipe and added chai spice, also made from scratch, and VIOLA!  

Chocolate Chai Cupcake with Vanilla Caramel Frosting

It's really easy to make, but that's if you have some of it pre-made.  Since I've used my chai spice mix before, all I had to do was pull out my air tight container with Chai Spice in it.  

There are many recipes for it but I like this one, it seems JUST right.

2 teaspoons each Ground Cinnamon, Ground Cardamom, and Ground Cloves.

1 teaspoon each of Ground Ginger and Ground White pepper.  Whisk together and store in air tight container.

I recently made some caramel sauce for a friend and had some left over.  Used the recipe from http://wearemorethanjustsweets.blogspot.com/2012/07/its-rich-but-its-now-favorite.html Salted Caramel Sauce.

For the cupcakes:

1 1/2 Cups All Purpose Flour

2/3 Cup Cocoa Powder (I used 1/3 dark cocoa and 1/2 milk chocolate as I like a darker richer chocolate flavor)

1 Teaspoon Baking Soda

1/2 Teaspoon Salt, I only use Kosher

2 Teaspoons Chai Spice Blend (You can add more to your taste but I wouldn't add more than 3 total as you don't want to over power the chocolate flavor.)

1 1/2 Cups Sugar (I use a mix for the richer flavor and to add a little smokiness, so for this recipe I did 3/4 Cup Dark Brown Sugar and 3/4 Cup White Sugar)

1/2 Cup (1 Stick) Unsalted Butter, Softened

2 Large Eggs, Room temperature

1 Teaspoon Vanilla

1 Cup Milk

(Makes 18 cupcakes)

Preheat oven to 350, line cupcake tin with paper liners and set aside.

Sift flour, cocoa, baking soda, salt, and chai spice blend in a medium bowl and set aside.

Beat sugar, butter, eggs, and vanilla in a large bowl.

Add Milk and dry ingredients, alternating dry and wet ending in dry.  Do not over mix or you will have a tough cake.

Fill each one 1/2 to 2/3 full, and bade for 18 - 20 minutes or until a toothpick inserted in center comes out clean.

Let set 10 minutes and remove from tin to continue to cool completely.

For the frosting ... Really simple:

1/2 Cup Unsalted Butter, Softened

2 Cups Powdered Sugar, Sifted

2 Teaspoons Vanilla 

1 Tablespoon Caramel Sauce (You can use Hersey's if you don't want to make it from scratch :0))

1 Tablespoon Milk

Cream butter.

Beat in 1 cup sifted powdered sugar.

Add Vanilla and Caramel Sauce.

Add 1 cup sifted powdered sugar.

Add milk, beat on high.  Store in fridge if not ready to frost cupcakes BUT you will need to bring frosting to room temperature for ease of frosting.  

If frosting is not right texture you can add more (up to 1 more cup) of shifted powdered sugar of if too think 1 more tablespoon milk.

Frost those cupcakes and eat or serve... but do share them.  They are so worth it!  I guess it's always good to look around because you find something new to enjoy.  I am definitely looking forward to breakfast tomorrow.  It's Sunday morning and with hubby working some extra hours and trying to get back into the swing of things since the holidays we have not had a regular Sunday breakfast schedule.  But this Sunday is hubby's famous chorizo and eggs.  And even he's getting in the swing of changing it up. ;0)  I am looking forward to this ... then dinner at the family home and dinner is a surprise as I told Mom to make whatever she wanted.  LOL  So no matter what plans you have take a look around and trying something different because with all those recipes out there and all your imagination you can change something up and making it your own because remember,.... the best ingredient is you!  Enjoy!!!!!

Easy and frugal dinner of Cheesy Pepperoni Pasta Bake

Saturday is normally date night right?  Well when you're married and living on a budget date night does not necessarily mean eating out or carry in.  I made a delicious, two thumbs up by hubby's rating, dinner that is a definite keeper or as hubby says "one for the recipe book."  

I found the idea on Pinterest and the recipe from http://www.gimmesomeoven.com/pepperoni-pasta-bake/.  But as I said time and time again I just CAN'T leave a recipe alone.  Everyone has their own tastes and growing up with Sunday Italian dinners, anything pasta must be changed to suit your own tastes.  Some days more garlic, some days more cheese, and some days both is the best idea.  What I came up with was a little more meat and some Melody flavor. 

Ali Ebright posted a wonderful recipe but my taste tonight need a little kick that would bring me back those Sunday dinners of when I was younger.

To the right is the final product.  We like a little more sauce, a little more cheese, and a little more meat.  OK to be honest I didn't have all the pepperoni the recipe called for so I had to substitute a little.

This is what I call Cheesy Pepperoni Pasta Bake:
1/2 lb Italian Sausage, without the casing.  If you prefer you can use the sausage with the casing and slice thin after cooking.
1/2 White Onion, chopped
1 Tablespoon Olive Oil
3 oz Jar Mushrooms, this is what I had available.  Normally I would prefer fresh sauteed mushrooms.
8oz Can Italian Stewed Tomatoes
8oz Can Tomato Sauce
24oz Pasta Sauce  This time I used Hunts Roasted Garlic and Onion.
1 Teaspoon Italian Seasonings
2 Teaspoons Granulated Garlic
2 Teaspoons Tomato Paste
1lb Pasta, your choice  I used penne.
1 Cup Shredded Mozzarella
1 1/2 Cups Five Cheese Italian Blend
18 pepperoni, sliced in half

Prep sauce in bowl.  Mix stewed tomatoes, mushrooms, tomato sauce, pasta sauce, Italian seasonings, granulated garlic, tomato paste and set aside.

Heat olive oil in a pan, add onion and saute for approximately 2 minutes.  Add sausage and brown.  If you're using cased Italian sausage saute onions and set aside to mix with pasta later.

Once sausage has been browned, set aside to drain and cool.  Once cool, add to sauce and let it set until pasta is done.

Cook pasta al dente according to package instructions.
Preheat oven to 350.
Mix pasta, sauce, 2 cups of cheese, and a few of the pepperoni to put on top.
Place in greased baking dish.  Place remain 1/2 cheese and pepperoni on top and cover with aluminum foil and bake covered for 40 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes, until the cheese turns slightly golden.

We had this wonderful dish with a side salad but any veggie would do.  

Of course this dish can be made any night of the week and a good prepare ahead meal.  For this dish the one thing I definitely wouldn't skip or change is the pepperoni.  It definitely added a different flavor with a little kick.  So whether date night or any night try this recipe.  Whether you follow it to the letter or change to make it your own, remember the best ingredient is you ... Enjoy!!!!!

Praline Glaze For Our Own Holiday Celebration

I know ... It's a little past Christmas but I've been a little busy.  :0)  We spent this past Christmas at the in-laws in Florida.  Being and having spent all my holidays in Illinois it was definitely different and a treat to spend Christmas in capri pants and flip flops.  To drive by a pastel blue house with a a HUGE blow up polar bear with a Santa hat on.  He He He!  Though the Christmas holiday was great, hubby and I wanted to celebrate the New Year and Christmas together, just us.  We spent the day together and made breakfast together.  It was a nice day.  Dinner on the other hand was an AWESOME event and one that hubby keeps asking when I will make again.  My reply ... but honey it's ONLY for special occasions.  Oh you want to know what was for dinner?

Mashed sweet potatoes, roasted asparagus, and ham with a praline glaze.  Yes I said praline glazed ham.  It was very yum!

Definitely worth the time and effort to make and a side note I would use the left over glaze on ice cream or some home made cake it was THAT good.




Praline Glaze

Ingredients

6 tablespoon(s) butter
1 1/2 cup(s) brown sugar
8 tablespoon(s) honey
1 cup(s) finely chopped pecans
1 1/2 Teaspoon Cinnamon

Directions

Bring all ingredients to a boil in a heavy bottomed saucepan, stirring constantly. 
Brush over ham last 30 minutes of baking.

I cut the recipe in half but still had some glaze left over.  Definitely something to make again.  I was looking for something unusual to try and definitely found it.  This was one celebration to remember and hard to beat.  Next time though I'm going to try and tweak it a little and substitute the cinnamon, which was my addition anyway, to maybe a chai spice or cardamom.  Hmmm ... that would definitely be good on some ice cream.  However you change or substitute something in any recipe, remember the best ingredient is you ... Enjoy!