Simply Delicious Pork

Another one for the crock pot! This is soooo good and super easy:)

1 1/2lb boneless pork chops

4 med yellow delicious apples, sliced (NO need to peel!)

3T brown sugar

1t cinnamon

1/2t salt

Place pork in crock pot. Cover with sliced apples

Combine brown sugar, cinnamon and salt in a small bowl. Sprinkle over apples.

Cover and cook on LOW 6-8 hrs

*today I used 3 yellow delicious and 2 red delicious apples because its what I had:) and was generous with the brown sugar mix.

What?! I can't cook EVERY night?

Well, that's what we had.....hot dogs on the grill, grapes and baked lays! Although, I did make a super yummy dessert! Bananas Foster Bread!

Banana Foster Bread

1 1/2c mashed ripe bananas

1c packed brown sugar, divided

6T butter, melted and divided

1/4c cognac or dark rum, divided

1/3c plain fat-free yogurt

2 lg eggs

1 1/2c whole wheat flour

1/4c ground flax seed

3/4t baking soda

1/2t salt

1/2t ground cinnamon

1/8t ground allspice

Cooking spray

1/3c powdered sugar

Preheat oven to 350°

Combine banana, 1/2c brown sugar, 5T butter and 3T cognac or rum in a nonstick skillet. Cook over med heat until mix begins to bubble. Remove from heat and cool. Place banana mix in lg bowl. Add yogurt, remaining 1/2c brown sugar, and eggs. Beat with mixer at med speed.

Lightly spoon flour into dry measuring cup and level with knife. Combine flour and next 5 ingredients (through allspice) in a sm bowl. Add flour mix to banana mix, beat until just blended. Pour batter into 9x5in loaf pan coated with cooking spray. Bake at 350° for 1hr or until toothpick inserted in center comes out clean. Cool 10 min on wire rack. Remove bread from pan and place on wire rack.

Combine remaining 1T melted butter, remaining 1T cognac or rum, and powdered sugar. Stir until well blended and drizzle over warm bread.

Cider-Glazed Chicken with Browned Butter Pecan Rice

Yummy fall meal!!!

1 bag Uncle Ben's Ready Brown and Wild Rice (the stuff that cooks in the microwave in 90 secs)

2T butter, divided

1lb boneless, skinless chicken breasts (I pounded them thin so they would cook faster)

3/4t salt, divided

1/4t freshly ground black pepper

1/2c refrigerated apple cider

1t dijon mustard

1/2c chopped pecans

2T chopped fresh flat leaf parsley

Melt 1T butter in lg heavy skillet over med-high heat. Sprikle chicken with 1/4t salt and pepper. Add chicken to pan; cook 3 min on each side or until done. Remove from pan. Cook rice in microwave. Add cider and mustard to pan, scraping pan to loosen browned bits. Cook 2-3 min or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5t butter in saucepan over med-high heat; cook for 2 min or until browned and fragrant. Lower heat to med; add pecans, and cook for 1 min or until toasted, stirring frequently. Add rice and remaining 1/2t salt; toss well to coat. Serve rice with chicken and sprinkle with parsley.

Seared Scallops with Farmer's Market Salad

Left-over basil and tomatoes =

2c chopped tomato (I used grape tomatoes)

1c chopped fresh basil

1T canola oil

1 1/2 lb sea scallops (thaw if frozen)

2c fresh corn kernals (about 3 ears) OR 10oz bag frozen corn

kosher salt

freshly ground black pepper

Combine tomato, basil, 1/4t salt and 1/8t pepper; toss gently. Heat a lg heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2t salt and 1/8t pepper. Add scallops to pan; cook 2 min or until browned. Turn and cook 2 min or until done. Remove from pan and keep warm. Coat pan with cooking spray. Add corn/tomato mix and

saute´ 2 min or until lightly browned. Serve with scallops.

**I served corn/tomato mix over brown rice**

Mile-High Enchilada Pie as requested by PW:)

Helloooooo Fall! Here's one for the crock pot!

Mile High Enchilada Pie

8 (6inch) corn tortillas

1- 12oz jar prepared salsa

1- 15oz can kidney beans, rinsed and drained

1c shredded cooked chicken

1c shredded pepper jack cheese

Foil handles: Tear off 3 18x2-inch strips of heavy foil (or regular foil folded to double thickness). Crisscross foil strips in spoke design and place in crock pot to make lifting of tortilla stack easier.

Prepare foil handles and place in slow cooker. Place 1 tortilla on bottom of crock pot. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW 6-8 hrs or on HIGH 3-4 hrs. Pull out by foil handles. Garnish with fresh cilantro and sliced red bell pepper if desired.

Quick Crisp Ravioli with Roasted Tomato Sauce

Disclaimer: Incase anyone (Dad) thought I was creating my recipes....I'm not! Its just me sharing quick, easy and hopefully kid friendly meals that I find in cookbooks, magazines and online. My current favorite is Cooking Light:) The pictures however are my originals! Sooooo to my meal from tonight......

2T water

1 egg, lightly beaten

1 cup panko breadcrumbs

1/4 cup grated fresh parmigiano-reggiano cheese

9oz package fresh ravioli (cheese or spinach)

3T olive oil, divided

4 cups grape tomatoes, halved (about 2 pints)

1/2t salt

1/4t freshly ground black pepper

3 garlic cloves, coarsely chopped

1/2c chopped fresh basil

Combine 2T water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in eggs mix and dredge in panko mix.

Heat a lg skillet over med-high heat. Add 1 1/2T oil to pan; swirl to coat. Add half of ravioli to pan in a single layer. Saute´ 1 min on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels and keep warm. Repeat with remaining 1 1/2T oil and second half of ravioli. Wipe skillet clean with paper towels.

Add tomatoes, salt and pepper to pan. Saute´ 2 min, stirring frequently. Add garlic and basil and saute´ 30 sec, stirring constantly.

Spoon tomato sauce over ravioli and sprinkle with extra cheese!

**Instead of halving the tomatoes I threw them in the pan whole, cooked them a little longer and smashed them with a wooden spoon when they got soft**

Spinach Quiche

1/2 of a 17.3 oz frozen puff pastry (1 sheet)

10-12 oz frozen chopped spinach, thawed

1/2 cup roasted red pepper from a jar, chopped

4oz cream cheese, softened

5 eggs, lightly beaten

4 oz colby and monterey jack cheese, shredded

3t onion powder

1. Thaw pastry, using directions on box. On floured counter, roll out pastry to 12 inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim, leaving 1/2 inch overhang.

2. Place spinach in colander and press out liquid.

3. In lg bowl, stir cream cheese until smooth; stir in eggs, shredded cheese and onion powder. Stir in spinach and red pepper.

4. Pour spinach filling into pastry. Bake at 375˚ for 30-35 min- until knife inserted near center comes out clean.

**Cover edges of crust with foil to prevent overbrowning**

Let stand 10 min before cutting.

With a little peer pressure and a lack of organization with my recipes I'm finally here starting my blog. I'm more likely to type up my recipes and post them here than just create a file on my computer. So hopefully it will be fun and keep me trying new recipes! And, with a couple tips from a good friend I've also started photographing my finished products! Here begins my collection of recipes, photos and maybe a story about the kids from time to time:)

Crab and Corn Salad with Manchego-Black Pepper Breadsticks

12oz bag of steamfresh corn (from the freezer)

1 cup finely chopped celery

1 cup chopped bottled roasted red bell pepper, rinsed and drained

1/2 cup chopped fresh cilantro

1/3 cup finely sliced green onion

16oz bag imitation lump crabmeat

1/4 cup fresh lime juice

3T mayo

1/2t freshly ground black pepper

3/8t salt

1/8t ground red pepper

12 Boston lettuce leaves

1. Steam corn in microwave.

2. Heat crabmeat in skillet.

3. Add corn, red pepper, celery, cilantro and onion to crabmeat.

4. In a small bowl combine lime juice, mayo, bl pepper, salt and red pepper.

5. Toss dressing with crab mix. Serve salad in lettuce leaves or tear lettuce leaves and top with the salad

Breadsticks

Preheat oven to 375˚ Separate 11oz can of refrigerated breadstick dough into 12 sticks. Twist each dough piece and press ends down on ungreased baking sheet. Combine 1/2 cup shredded Manchego cheese and 1t cracked black pepper. Gently press cheese mix onto tops of breadsticks. Bake for about 13 min until browned.