Firecracker Chops with Fruit Salsa

This recipe was AMAZING! So goooooood!! And quick and easy and looks fancy so it's great for entertaining. I absolutely loved it. This is one I will definitely be making again. It is spicy BUT you can adjust how much spice you put in. This would be great for a 4th of July BBQ!

The pork was so tender and juicy and full of flavor! One of my favorite flavor combos is spicy/sweet so with the fruit salsa on top it was the perfect balance!

Firecracker Chops with Fruit Salsa

Chops:

4 boneless pork chops
1/4C soy sauce
2tsp liquid smoke
1T Sriracha hot sauce
3T honey

Whisk together the soy sauce, liquid smoke, hot sauce and honey. Pour over chops and marinade at least 4 hours.

Salsa:

1C fresh diced pineapple
1C diced kiwi (I used 4)
1C diced red pepper
1/4C diced red onion
1T dried cilantro
1T olive oil
1/2tsp Sriracha hot sauce

Mix all ingredients together in a bowl. Season with salt and pepper. Store in fridge until ready to serve.

Grill the chops over medium high heat until cooked through. Serve with fruit salsa on top. 1

Sweet & Spicy Chicken

These were yummy! A great appetizer for a family BBQ or a quick, yummy main dish! I cut up chicken breasts but you could easily do chicken tenders. There aren't exact measurements for the seasonings...I'd say I used probably 1T each to make sure they were good and coated.

Sweet & Spicy Chicken

4 boneless chicken breasts cut into thirds
bacon slices
garlic powder
chili powder
salt and pepper
brown sugar (this I probably used 1/4C)

Sprinkle the chicken slices with salt, pepper, garlic powder and chili powder. Wrap in bacon. Roll in brown sugar. Grill over medium high heat until bacon is crisp and chicken cooked through. 1

Crescent Burgers

This is a great cheap/easy recipe! The whole family loved them. I added crumbled bacon and a couple of spoonfuls of dill relish to the meat mixture. I served them with mayo and ketchup mixed together. Ever had it? Dip your french fries in it and you'll go straight to heaven. Promise.

Crescent Burgers

1/2lb ground beef
1T Worcestershire sauce
1/4C beef broth
1/3  packet dry onion soup mix
2/3C shredded cheddar
1 roll crescent rolls

In a large skillet brown the beef. Drain off the excess grease and return to the pan. Stir in the Worcestershire sauce, beef broth and onion soup mix. Simmer for 10 minutes. Remove from the heat and stir in the cheese. *This is where I stirred in the bacon and relish too.

Unroll the crescents. Place 1 heaping spoon full on the large end of the crescent. Roll up and seal the edges. Bake at 375* for 10-15 minutes.

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Crockpot Ranch Chicken Tacos

EEEEEAAASSSYYYY!!! Great quick, throw together in the morning, supper ready when you get home from work recipe! This is perfect for nights when you have 7809 ballgames to go to. Plus it's in the crockpot so it'll stay warm if you have to eat in shifts!

Crockpot Ranch Chicken Tacos

2 boneless, skinless chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning
1 can chicken broth

Throw every thing in the crockpot. Cover and cook on low 6-8 hours. Remove chicken and shred. Return chicken back to crockpot and cook for another half hour. Serve with your favorite taco toppings.

Yep...that's it.  Told you it was easy!! Tastes pretty darn good too! 1

Gemelli with Sausage and Asparagus

Yes another recipe with asparagus. Yes our pee smells.

This is surprisingly light. The girls loved it but Dustin and I thought it was lacking something...like flavor...ha! It wasn't gross - it just needed a kick. Maybe some red peppers or some crushed red pepper flakes...something...try and tell me what you think! PS I didn't use Gemelli, store didn't have it, but any small twisty pasta will work!

Gemelli with Sausage and Asparagus

• 2 bunches of small or medium asparagus
• 1 lb gemelli
• 1 lb bulk Italian sausage
• 1 medium onion, chopped
• 1/3 cup whipping cream
• 1 cup whole milk ricotta
• 1/3 cup grated Parmigiano-Reggiano cheese
• 10 fresh basil leaves (optional)
• Salt and freshly ground pepper (to taste)

1. Bring a large pot of water to a boil and season water with salt.
2. Cut top 2 inches from asparagus stalks and add into boiling water. Cook for 3-4 minutes or until just tender. Remove asparagus from water with a slotted spoon and transfer to a cold water bath.
3. Bring asparagus water to a boil again. Add pasta and cook according to the directions on the package. Remove pasta with a slotted spoon and transfer to a bowl. Reserve the pasta water.
4. Heat a large skillet and cook the sausage and onion until meat is browned and onions are tender. Drain the fat. Add asparagus tips, cream, and salt; simmer for 2 minutes. Add pasta to the skillet. Add Ricotta, ground black pepper, 1/2 cup of pasta cooking water.
5. Toss pasta in the skillet until all of the ingredients are combined.
6. Add Parmigiana-Regiano and toss again.
7. Transfer pasta to a serving dish and garnish with basil.

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Orange Chicken & Asparagus

This recipe was split 50/50 in our house. The baby and I LOVED it! It's light and refreshing and VERY healthy. Which is pretty much all the reasons my husband thought it was "just ok"! Our toddler didn't like that there was "green things that taste green" in it...she scarfed the chicken though!

I served this with rice but noodles would be really good too!

Orange Chicken & Asparagus

1T sesame oil
4oz chicken - sliced thinly
1 garlic clove - minced
1/4tsp crushed red pepper
2C chopped asparagus
1tsp soy sauce
1tsp honey
1tsp sesame seeds*
juice and zest of one orange

Heat the oil in a large skillet. Add the chicken, garlic and crushed red peppers. Saute for about 7 minutes. Add the asparagus and cook 3-5 minutes more.
In a small bowl whisk together the soy sauce, honey, sesame seeds and orange juice and zest. Pour into skillet, stir and cook for 2 minutes. Serve over rice.

*I searched high and low and could not find sesame seeds ANYWHERE in our area. I just added a couple of drops of sesame seed oil (COMPLETELY different from sesame oil). Sesame seed oil is VERY strong so if you use it, go light! 1

Tuscan Garlic Chicken

This recipe is a gift from Heaven. Has to be. It was sooooooo delicious. And it tasted exactly like Olive Garden...only I served a family of 4 for what a single serving would have cost! This has jumped into my Top 5 Favorite Recipes. MAKE.IT.NOW.

If you are watching your figure, there are ways you could lighten this up but I think every thing in moderation! Just don't make this every week and go for the full fat!

Tuscan Garlic Chicken

INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts (the thinner the better. If they are thick, butterfly them)
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
1/2 box frozen spinach - defrosted and drained
1 & 1/2 cup heavy cream
2 teaspoons cornstarch
1 cup freshly grated Parmesan cheese
1 pound fettuccine
DIRECTIONS:
Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Return the skillet to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and 1/2 cup of cream. Add the spinach, remaining cream and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

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