Tag: garlic

Recipes and Cooking

Simple Sheet Pan Recipe

Brandi C

Simple Sheet Pan Recipe

Simple Sheet Pan Recipe

This Simple Sheet Pan Recipe is proclaimed as my husband’s “most favorite thing” I make. Let’s all realize that I have made it twice. That’s it. I have made it two times in the history of ever. Honestly, it has been an adjustment from cooking for so many people to just a few that I really have to step outside of my box. This recipe can be switched up, added to, ingredients taken away, change up the protein, and seasonings as well. You can mold this to whatever you would like.

Ingredients

Kielbasa

Onion

Garlic

Herbed Butter

Seasoning

Dan’O’s Cheesoning mix

Baby potatoes

Broccoli

Fresh Mushrooms

Oil

Parmesan

Zucchini would be really good in this but I didn’t have any

Directions

Preheat your oven to 450 and get a big sheet pan out. In a large bowl, add in your baby potatoes, I cut mine in half to make them cook quicker. Once they are all cut up, add a dash of oil, some seasoning mix, and your Dan’O’s. Mix well and throw it on your sheet pan. Place in preheated oven to cook while you work on your protein.

In a skillet, add your herbed butter, garlic, and chopped up kielbasa. Sear that down. In the same bowl that had your potatoes, add in the rest of your washed and chopped up veggies. Add a bit more oil, if needed, and more seasoning and Dan’O’s. Mix well.

When the potatoes are fork tender, pull them out of the oven and throw on the rest of your veggies and your protein. Dash some parmesan on top because I love parmesan and it makes everything taste better. Pop back in the oven for about 10 minutes and  you are done.

There are so many more veggies you can add. You can make this completely vegan or vegetarian, you can add different or more protein to bulk it up. There are just so many things that you can do and it is so simple. Enjoy.

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Recipes and Cooking

Garlic Pork Chops with Parmesan Sauce

Brandi C

Garlic Pork Chops with Parmesan Sauce

Garlic Pork Chops with Parmesan Sauce

Here’s another winner that has quickly become a family favorite—Garlic Pork Chops with Parmesan Sauce. This dish was not only easy to make, but it also made a fantastic soup the next day! Stay tuned for tomorrow’s post, where I turn this dish into a soup my family loves. Edited to add: The soup was a huge hit too! I absolutely love being able to cook once and enjoy two completely different meals. It’s the perfect way to stretch ingredients and minimize time in the kitchen.

Ingredients:

  • Pork Chops (I used boneless, but any cut will work)
  • Seasoning (your choice—garlic powder, onion powder, salt, and pepper)
  • Bacon grease (or oil of your choice)
  • Butter

For the Parmesan Sauce:

  • 2 cups heavy cream
  • 2 cups parmesan cheese
  • 3-4 cloves of garlic, minced
  • Spinach (chopped, a handful or more to taste)
  • Fresh mushrooms (chopped)
  • Onion (chopped)
  • 1/2 tsp. red pepper flakes (optional, for a little heat)

Instructions:

  1. Cook the Pork Chops:

    • In an electric skillet, add bacon grease (or oil) and butter.
    • Season the pork chops well with your seasoning mix and fry them up until golden brown on each side. Once cooked through, remove them from the skillet and set aside.

  2. Make the Parmesan Sauce:

    • In the same skillet, add the heavy cream, parmesan cheese, garlic, spinach, mushrooms, onion, and red pepper flakes (if using).
    • Stir the ingredients together until the sauce thickens to your desired consistency. If you’d like to keep the chops warm, place them back into the skillet and simmer on low. Alternatively, you can serve the sauce on the side, spooning it over each chop when ready.

  3. Serve and Enjoy:

    • Once the pork chops are cooked and the sauce is ready, plate your chops and pour the parmesan sauce generously over the top.
    • If you want to take it further, double the batch so you have leftovers for a delicious soup the next day!

Final Thoughts:

This dish is not only simple to make but also incredibly versatile. The Garlic Pork Chops with Parmesan Sauce are rich and flavorful on their own, but turning the leftovers into soup the next day takes it to a whole new level! It’s the perfect example of how cooking once can give you two completely different meals, saving you time while keeping things exciting in the kitchen. Enjoy the best of both worlds with this tasty and efficient recipe!

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Recipes and Cooking

Chicken Fajitas and Rice

Brandi C

Chicken Fajitas and Rice

Chicken Fajitas and Rice

So, I took a lot of leftovers and sad-looking veggies. From there, I made Chicken Fajitas and Rice for dinner. No picture because when I do something new, I think if it sucks, why would I want to document that? Maybe this will be the year I am inspired to let my good and sucky food shine through photos.

Recipe

Chicken (I used boneless, skinless thighs because it is what I had on hand.)

Seasoning

Fajita mix (I used 3 packets)

Red, orange, and yellow peppers

Onion

Garlic

Queso Fresco

Flour Tortillas

2 c. uncooked rice

2 c. water

Teriyaki Sauce

Extra virgin olive oil (any oil is fine)

Preparations

For the rice, I used my instant pot. I placed my 2 c. uncooked rice in, then added a packet of fajita mix, a splash of teriyaki sauce, and my seasoning concoction. Set it and let it go.

I placed my cut-up chicken thighs in a bowl and added fresh garlic, seasoning, a fajita mix packet, and lots of teriyaki. Put the lid on the bowl and shake it up. Placed it in the fridge and let it marinate for at least an hour (overnight or several hours is better, though).

In my electric skillet, I added some extra virgin olive oil. I sliced up a large onion and all my peppers. I sauteed them with some seasoning and a few splashes of teriyaki sauce. Once those were softened, I took them out.

In the same skillet, I cooked my chicken until it was done. Once that was done, I added the veggies and used the other packet of fajita mix. I turned it on low and covered it until the rice was done.

Serve on the rice or wrap up in a tortilla with some queso fresco sprinkled. It was excellent!

 

Recipes and Cooking

Mexican Casserole

Brandi C

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

 

Recipes and Cooking

Keto-Friendly Philly Cheesesteak

Brandi C

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

This is a really good Keto-Friendly Philly Cheesesteak recipe.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

This Keto-Friendly Philly Cheesesteak is a delicious twist on the classic, combining the savory flavors of round steak, sautéed veggies, and melty cheese for a satisfying low-carb dish. The use of cream cheese and cheddar creates a creamy, rich sauce that coats the steak and vegetables perfectly, while the provolone on top adds an extra layer of gooey, cheesy goodness. The bacon grease infuses the steak with extra flavor, making each bite even more indulgent. Serve this dish alongside some “burnt” rice cauliflower to keep things low-carb and add a bit of texture to your meal. It’s an easy, flavorful, and keto-approved dinner the whole family will love!

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