Sticky Honey Soy Pork Chops & Carrot Orzo

So my family doesn't like pork chops. We'll eat them, and I fix them occasionally for a little variety but they are not in our Top 5 Meats. So these weren't our favorite. They weren't gross, just mediocre as my wonderful husband put it :-) This marinade would be great with chicken though and if you like pork chops then you'll probably really like this! Plus it's super quick and easy!

The side dish was great. Easy to make, the carrots gave it a nice crunch, and would be delicious hot or cold. We just had leftovers of it today and it was still good and I'm not a fan of leftovers!

Sticky Honey Soy Pork Chops

4 pork chops
3/4C soy sauce
1/2C honey
1tsp ginger
1T garlic powder
1T Sriracha (more/less to your tastes)
2T lemon juice

Combine everything but the pork chops in a large plastic baggie. Mix well. Add the pork chops. Close the bag and marinade for up to 2 hours. Heat a large skillet to medium high heat. Add the pork chops and fry until cooked through, occasionally basting with the leftover marinade.


Carrot Orzo

2C finely chopped carrots
3 1/2C chicken broth
3T butter
2C uncooked orzo pasta
2 garlic cloves, minced
1C Parmesan cheese
2T dried parsley

In a large sauce pan melt the butter. Add the garlic and the carrots and sauté for 5 minutes. Add the orzo. Stir and cook for 2 minutes. Slowly stir in the broth. Bring to a boil and then drop to a simmer and cover. Stir occasionally until orzo is cooked and liquid is absorbed, about 15-20 minutes. Stir in the parsley and parmesan cheese.

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Sour Cream Noodle Bake

Last night's supper was a disaster. Horrible. When that happens the next night I like to make a guaranteed comfort dish. This fit the bill perfectly!!! Quick to make, simple and delicious! I used a large curd cottage cheese and my 3 year old was over the moon because supper had marshmallows in it! We didn't tell her any different and she had 2 helpings! I got this recipe from the Pioneer Woman (www.thepioneerwoman.com) check her out - she has great recipes!


Sour Cream Noodle Bake

1lb ground beef
1T chili powder
1T garlic salt
8oz egg noodles
1 can tomato sauce
1/2C sour cream
1 1/4C cottage cheese
2C shredded cheddar

In a large skillet brown the hamburger. Stir in the chili powder and garlic salt. Meanwhile cook the egg noodles according to package directions. Add the tomato sauce to the hamburger and simmer for 10 minutes. Mix together the sour cream and the cottage cheese. Stir in the egg noodles. In a greased casserole layer the noodle mixture, meat mixture, and cheese. Repeat. Bake in a 350* oven until cheese is melted and bubbly.

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Slow Cooker Mexican Pulled Pork Tacos

These were sooooooo goood that I had to put them on the blog as soon as we got done eating! Slow cooker meals are the best and this one is super simple! The meat was full of flavor and so juicy and tender. Top with your favorite taco toppings and you are set!


Slow Cooker Mexican Pulled Pork Tacos

1lb pork tenderloin
1 can tomato sauce
1T chili powder
1T ground cumin
1T brown sugar
1T dried cilantro
1T garlic powder
1/2tsp cayenne pepper (more if you like spicy!)
2 chicken bullion cubes
taco shells
taco toppings

Place your pork tenderloin into the slow cooker. In a small bowl mix together the chili powder, cumin, brown sugar, cilantro and garlic powder. Sprinkle all over the tenderloin. Pour the tomato sauce on top. Cover and cook on low for 6 hours. Remove the tenderloin and shred with a fork. Add the meat back to the slow cooker. Stir in 1/2 cup of water and the chicken bullion cubes. Cover and cook on low for 2 hours.

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Stuffed French Toast Rolls

I saw these little things on a website called Pinterest...ever heard of it? Anyone remember life before Pinterest?

My girls devoured these...and why not - sugary sweet and easy to eat! So simple to make the possibilities are endless!!! We did cream cheese and strawberry jam. Peanut butter would be good, Nutella would be good as would your favorite jam or jelly. See - endless possibilities!


Stuffed French Toast Rolls

4 slices of bread - crusts removed
strawberry jam
softened cream cheese
1 egg
1T milk
pinch of cinnamon
1tsp sugar

Using a rolling pin flatten the bread. Spread half of a slice with cream cheese and the other half with strawberry jam. Roll up. In a bowl whisk together the egg, milk and cinnamon. Heat a skillet to medium high heat and spray with nonstick cooking spray. Dip the bread rolls in the egg mixture and place in the skillet seam side down. Cook for 30 seconds -1 minute on each side, until nice and golden brown. Sprinkle with the sugar.

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Roasted Red Pepper Pasta

Yuuuuuuummmmmm. I love pasta and I love roasted red peppers. This sauce is quick and easy and has great flavor. Plus it's a great way to sneak veggies into your kids. Marley SWEARS she doesn't like red peppers. We always make her try them if it's in a dish, she takes a bite and spits it out. She LOVED this and ate 2 servings! The red-orange color of the sauce gives it a spaghetti-o look that they will love! You could cheat and use a jar of drained roasted red peppers but it's so much cheaper to just make them yourself!

Roasted Red Pepper Pasta

4 red bell peppers
2T olive oil
1/2 medium onion - finely chopped
2 cloves garlic - minced
1/2C heavy cream
1T dried parsley
1C grated parmesan cheese
1lb pasta - you could use whatever but I would suggest something with lines or ridges to hold the sauce!

Roast the peppers (foil lined baking sheet, olive oil, salt/pepper, high temp) and place in a glass bowl and cover with plastic wrap. When the peppers have cooled, remove the skin, stems, and seeds. Chop into large pieces.

Cook the pasta according to package directions.

In a skillet heat the olive oil. Sauté the onion and garlic until golden and tender. Place in a food processor with the red peppers. Puree until smooth. Pour back into the skillet. Over medium heat slowly stir in the heavy cream. Simmer for 10 minutes and stir in the parsley and parmesan cheese. Toss with the pasta.

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Poblanos Stuffed with Cheddar and Chicken

I love poblano peppers. Love them. They aren't that expensive and have a wonderful, mild flavor. Even the girls liked these! Leftover stuffing would be great in tacos or burritos as well.


Poblanos Stuffed with Cheddar and Chicken

4 large poblano peppers
1 can crushed tomatoes
1 clove garlic - chopped
1tsp dried oregano
1tsp ground cumin
pinch of cinnamon (really, do it.)
2C cooked, shredded chicken
1/2C cooked rice
1/2C black beans
2C shredded cheddar

Preheat the oven to 425*. Line a baking sheet with foil. Coat the peppers with some olive oil and salt/pepper. Roast in the oven 15-20 minutes, turning halfway. Place the peppers in a glass bowl and cover with plastic wrap and let cool. Once they are cool enough to handle, peel the skins and make a slit from the stem to the tip to make an opening. Remove the seeds and membranes.

In a large skillet add the crushed tomatoes, garlic, oregano, cumin and cinnamon. Bring to a boil and then let simmer 10 minutes. Add the chicken, rice and black beans. Mix well. Stir in 1 cup of the cheese. Spoon the filling into the peppers. Sprinkle with the remaining cheese. Place on a baking sheet and cook in the oven until the cheese is nice and melted. Serve with salsa/sour cream and cilantro.

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