McCormick's Recipe Inspirations- Apple & Sage Pork Chops

McCormick's have great seasoning packets with recipes on the back and the seasonings pre-measured in little containers.  http://www.mccormick.com/Products/Recipe-Inspirations.aspx
I bought the Apple & Sage Pork Chop one at the store to make sure I liked it before buying all the seasonings. Now that I like it, I will make sure to have all 5 seasonings on hand instead of buying the pre measured packets.  You can buy the packet yourself, or if you have the ingredients on hand, you can just follow the recipe...

Ingredients:

Recipe Inspirations Package (They use all McCormick brand obviously, but I'm sure you can use whatever...)
  *1 1/2 tsp Rubbed Sage
  *1 tsp Minced Garlic
  *1 tsp Thyme Leaves
  *1/2 tsp Ground Allspice
  * 1/2 tsp Paprika

Other ingredients:
  *1 T flour
  *1 tsp salt
  *4 boneless pork chops, 1-inch thick (about 1 1/4 lbs)
  *2 T olive oil (I used organic canola oil)
  *1 medium onion (I didn't have one on had, so I omitted this)
  *2 red apples, thinly sliced
  *1/2 cup apple juice
  *1 T brown Sugar

1. Mix Flour, all of spices in package, and salt in small bowl. Sprinkle both sides of the pork chops with 1 T of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion, cook and stir 3 minutes or until tender. Add apples, cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until desired doneness.

I served this with a side of roasted potatoes and steamed veggies. We REALLY liked it! It was different and very flavorful! Since this one was such a hit, I will definitely be trying more of McCormick's recipe ideas as well as buying their brand seasoning!

The seasoning packet... sold at my store for $1.99

Add pork chops back to pan with apples (and onions if you use them) and bring to a boil

After you simmer for 5 mins covered... ready to serve

I served with roasted potatoes, steamed veggies and Conundrum wine!

Healthier version of traditional lasagna- with Turkey Meat and Spinach.

I was craving lasagna but really am trying to eat healthier. I googled a bunch of recipes trying to find one that sounded good, but none looked good. So i took a few recipes that looked decent and took away what I liked from them and made up my own recipe. We really, really like it! And I felt good knowing it was made with lean ground turkey, organic tomatoes, fat free cottage cheese and low fat ricotta. The only think I didn't go lean on this time was the shredded cheese- which you can. But I love real cheese. I may just do less next time I make this. Also, if I can find whole grain, no bake noodles I may try those next time as well.

INGREDIENTS

*1 T extra virgin olive oil
*2 garlic cloves- minced
*1 tsp sea salt
*Italian seasonings (to taste)
*1.25 lbs Lean Ground Turkey
*Can Diced Tomatoes with oregano and basil
*1 jar spaghetti sauce (I like Prego traditional)
*8 oz fat free cottage cheese
*8 oz low fat ricotta
*1 egg
*1 box- no bake noodles (I used 9 noodles in my pan)
*1 cup shredded Mozzarella cheese
*1/2 cup fresh shredded parmesan cheese
*5-10 oz chopped spinach (I used frozen and chopped it. I also only used 5 oz since my husband isn't a big    spinach fan)


1. Preheat oven to 375.
2. In a skillet, heat up the olive oil and garlic. Add turkey and cook till done. Add sea salt, italian seasoning (1-2 tsp?), can of tomatoes and chopped spinach. Stir well. Bring to a boil. Cover and simmer on low for 10 mins. Drain any excess liquid.
3. In medium bowl, mix cottage cheese, ricotta cheese, 1 egg and about 1 tsp of italian seasoning. Mix well.
 4. Pour a little spaghetti sauce to coat bottom of a 9 x 13 baking pan. Add 3 noodles. Spoon a little sauce on top of each noodle. Add half of meat mixture evenly. Then layer by adding 1/2 of the cheese mixture. Sprinkle with half of the mozzarella cheese. spoon some sauce over. Add 3 more noodles and repeat layers adding the rest of the meat, cheese, and mozzarella cheese. Add final 3 noodles. Pour the rest of the spaghetti sauce over the top and sprinkle the parmesan cheese over top. Cover with foil and bake for 40 mins. Uncover and bake an additional 10 minutes or until cheese is bubbling.

I serve with fresh, warm bread and vino! :)

Simmered Turkey, tomato and chopped spinach with seasonings

Mixture of Cottage Cheese, Ricotta, Egg and Italian Seasonings

Start by coating bottom of pan with sauce and start with your first 3 noodles

Ready to bake...

Done and ready to enjoy!!

This pan is on my wishlist... I hate soaking and scrubbing a pan... especially after lasagna... baked on cheese is the worst. This line is amazingly easy to clean! I love Mario Batali's Dutch oven as well!

Baked French Toast Casserole By Paula Deen

I have made this twice now and everyone loves it. It's dangerously good! I got it right from the food network website and copied and pasted it here. I will also give the link. I don't take any credit for this recipe what so ever. Just wanted to share a delicious breakfast/brunch recipe that I plan on making for every Easter brunch! I also took pictures of my own I will attach...

Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

40 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French ToastCasserole.

Here is the direct link...  http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Bread in Egg/Milk mixture after sitting overnight

Mixing the topping

Spread on topping

Baked and ready to cut and serve

DELISH!! Serve with warm syrup!

Summer Pasta with Veggies

I call this summer pasta, because it's light and is great loaded with veggies that are in season in the summer.

You can make this two different ways. You can leave it just as is, with the pasta, veggies and olive oil. Or you can add a light cream sauce as I did. By light, i don't mean calorie or fat free... i add only about 1/2 cup of this sauce so it's more of just a coating/flavoring and not an actual sauce.

This time I made it I only used zucchini and carrots since I had them on hand and this was a last minute meal plan. At the end I also added left over steamed broccoli that we had for dinner the night before. When I usually make this I like to make it with zucchini, yellow squash, carrots, asparagus and bell pepper (orange or yellow). I'm sure mushrooms or artichoke hearts would work great too. Get creative and add any of your favorites! Also, sometimes I add left over rotisserie chicken shredded up. Add this at end and just cook on low a few mins till warm.

*2 T olive oil
*1 tsp minced garlic
*2-3 cups chopped veggies
*1 box pasta (penne, bow tie, cork screw... (I love Ronzoni Smart Taste Penne)
*ground black pepper and salt to taste

optional
*1 T butter
*1 T flour
*1/2 cup milk (2% or whole works best)
*1/2 cup mozz or parm cheese for topping

1. saute garlic in olive oil. Add veggies and continue to saute over medium heat until they are fork tender. You don't want them too cooked and soggy. Add your seasonings.

2. While veggies are sauteing, boil your noodles till they are al dente. Drain and return to pan and remove from heat.

3. If you are doing no sauce, at this time add the veggies to the noodles and stir together. You can add a touch more olive oil if you like. Top with some cheese table side.

4. If you would like to do the sauce, I start it when the veggies and noodles have about 5 mins left to cook. All I do is melt the butter in a pan. Once melted, add the flour and whisk together well. Once mixed and smooth, add the milk slowly. Keep stirring. Cook on low for 2-3 mins. Add this to pan that the noodles and veggies are in. Stir well and, again, add cheese table side.

Enjoy!

saute garlic in olive oil

here I added the 'light' sauce

served with cheesy rolls (see recipe under sides) and talapia. 

Cheesy Rolls

These are one of my signature recipes... I make them all the time and everyone LOVES them. I'll have a dinner party and I'll make a huge awesome (in my opinion) meal that I slaved over all day, and they ask me for THIS recipe and rave about these... these take me 2 mins + bake time. Simple and delicious!

*1 roll Pillsbury Crescent Rolls
*Italian Seasoning
*Garlic salt
*Shredded cheese (I use whatever I have in my house, cheddar, mozzarella, colby-jack mix... anything works

1. break crescents into the eight triangles
2. pinch of italian seasonings and a pinch of garlic salt on each
3. about 1T cheese on each
4. Roll and bake as directed on package.

YUP... They are THAT easy!!

We love them along side salads, anything we serve with mash potatoes, and especially on spaghetti/pasta night!

the seasoning I use

sprinkle seasonings

large pinch of cheese

Mini Meatloaves in Really Good Brown Gravy

A friend gave me this recipe... it's a recipe that has been in his girlfriends family for a while and they really enjoy it and he told me everyone they've had over for it has asked for the recipe. So, I decided to give it a try. We loved it! Even though my husband does not like mustard, he liked this and had seconds. I did change one thing, however. My husband doesn't care for veal, and veal is a bit hard to find... so here is the break down of the meat I used:
1/2 lb lean ground beef, 1/2 lb ground pork, 1/3 lb lean ground turkey. I served mine with a side of mash potatoes, steamed broccoli and fresh baked french bread! YUM. Oh, and the best part is the leftovers made into a meatloaf and mash potato sandwich the next day! Just add warmed up mash potatoes and meatloaf to toasted bread. Add some extra ketchup and lettuce... YUM


Ingredients:
*1 1/3 lbs meat loaf mix (beef, pork, and veal)
*1/3 cup plus 2 T ketchup, divided
*1/3 cup dried bread crumbs
*1 large egg, beaten
*1 T dijon mustard
*2 tsp Worchestershire sauce
*1 tsp salt
*1/2 tsp freshly ground pepper
Gravy:
*3 T unsalted butter
*1/4 cup all-purpose flour
*2cups canned reduced-sodium beef broth
*salt and freshly ground black pepper to taste


 Instructions:
Position a rack in the center of the oven and preheat the oven to 350F. Lightly oil 9x13 baking dish. 


Combine the meat loaf mix plus accompanying ingredients (minus the 2T of extra ketchup) in a large bowl (your hands work best). 


In the baking dish, shape the meat mixture into six 3" wide mounds. Poke your finger into the middle of each mound to make a hole. Bake until an instant-read thermometer inserted in meat loaf reads 165F, about 40 minutes. During the last 5 minutes of baking, spread the remaining 2 T ketchup over the mini loaves. Transfer them to a platter with aluminum foil to keep them warm. 


Tilt the baking dish and spoon out the clear fat, leaving 1 T juice in the pan, place over 2 burners on medium heat. Add the butter and melt it. Sprinkle with the flour and whisk well. Whisk in the broth and bring it to a simmer. Reduce the heat to low and simmer, whisking often, until the gravy is smooth and thick, about 3 min. Season with salt and pepper. 


Serve the meat loaves hot with the gravy passed on the side.

Mixing 3 meats and rest of ingredients

poke thumb in top of each mound

after baking and adding additional ketchup

melting butter in juices from the meatloaf

add flour, whisk. Add broth, whisk.

Dinner is served!

Thanks Adam and Michelle for this recipe! :) Keep them coming!!  I love easy to make comfort food!

*** 6/8/11- I made this dish again today and did it a little different. I used more turkey than the other 2 meats this time. I also only used half the amount of the mustard it called for and I did a half cup of ketchup instead of 1/3. I used Italian seasoned bread crumbs instead of the plain ones this time since that is what I had on hand. I think it added extra flavor. I also finely chopped up some frozen spinach I had on hand into the mixture. We served with mash potatoes, the gravy and corn. It was awesome!!

added the spinach to the mixture

Excellent! One of our favorite new meals. My 14 month old ate a whole one along with  the potatoes and corn!!

I love it the next day as a meatloaf sandwich!!

Miso Cod with Spicy Cucumbers

This recipe is again out of the "Cook This, Not That!" book by David Zinczenko and Matt Goulding.  Here is the recipe straight from the book... "This dish is slightly more elegant (and considerably more nutritious) than the fishy fare you'll encounter at most chain restaurants, but it's just as easy to prepare. The salty-sweetness of the miso marinade pairs perfectly with the quick-pickled cucumbers for a dish that takes no more than 20 mins of actual cooking time, yet will elevate you to the status of the Iron Chef in the eyes of those you serve it to."

*1 cup white miso paste (found in certain stores in the refrigerated section)
*1/2 cup mirin (found in Asian isle- It's a sweet cooking rice wine)
*2 T Brown Sugar
*4 cod fillets (6 oz each) (you can also use sea bass, swordfish, or halibut)
*1 lg English cucumber, seeded and sliced into half moons
*1/4 cup rice wine vinegar
*1 T salt
*1 T sugar
*2 tsp red pepper flakes

1. Combine miso, mirin and brown sugar in bowl. Stir thoroughly to combine. Pour marinade over fish and marinate in fridge for up to 12 hours. (I did it for about 8)

2. Mix cucumber, vinegar, salt, sugar, and pepper flakes in a bowl. Allow cucumbers to picke for at least 30 mins and up to 24 hours in fridge (I did 3 hours)

3. Preheat the broiler. Remove the cod from marinade and place on baking sheet. St baking sheet 6 inches below broiler and cook 8-10 mins, until fish is deeply caramelized and flakes with gentle pressure. Serve the cod with the cucumber.

**I also served this over sticky white rice and a side of steamed broccoli that I seasoned with lemon pepper and a squeeze of lemon. Tasty and healthy.  (One helping of the fish and cucumber is 260 calories, 1 g fat) I really liked it and so did my husband and daughter, although they wouldn't eat the cucumbers. The fish was salty, but also sweet and the combination between that and the spicy cucumbers was awesome!

The book compares this meal to P.F. Chang's Oolong Marinated Sea Bass. By making this dish, you save 322 calories and $17.73!

The Mirin and Miso I used for fish and the Rice vinegar for cucumbers...

Marinating fish

Marinating Cucumbers

This was served over rice with the side of steamed broccoli and some left over chayote squash from the night before.

I love the how caramelized the fish gets!

One of my favorite cookbooks. Full of great tips and recipes!

Tortilla Crusted Chipotle and Lime Tilapia

My new obsession are these Tilapia filet's found at Costco as well as many grocery stores... They have all different flavors, but this one is my favorite and make for a healthy meal. The brand is High Liner.

So even though this is not a totally home cooked meal, I had to share it because our family likes these so much... even my kids! I usually just bake as directed on package (7-10 mins at 375) and serve with rice, lots of lime slices (or lemon) and usually some type of veggie or fruit. I love that they are a little less than 4 oz each too... perfect size. These are also good as a fish sandwich or sliced up and served on top of a salad!

Here I served over Minute rice... I like to squeeze LOTS of lime over both the fish AND the rice! 

Check out their products and find out where you can get them near you!
http://www.seacuisine.com/