Month: May 2012
Mexicali Pork Chops
Want an easy, quick, tasty pork recipe? You got it.
Ingredients:
pork chops
taco seasoning mix (or make your own)
canola oil (for the skillet)
1. Coat the pork chops on both sides with taco seasoning mix (I pour mine into a shallow bowl wide enough for the chop).
2. Cook the chops on medium-low heat for 5-7 minutes per side, or until cooked through.
I told you it was easy.
Source: no clue where I got this, but I do know it was NOT my idea!
Notes:
- Use any cut of pork chops you like. I usually use the small boneless ones, but I try to get whatever is on sale.
- One packet of taco seasoning is enough for about 6 chops, but again, make the seasoning yourself like Maven Mica does!
Save the Cilantro!
Zucchini Pizza Bites
Easy Blender Salsa
Don’t let the canned tomatoes fool you. This salsa is still better than many I’ve had in “authentic” Mexican restaurants. It’s 5 o’clock somewhere. So get your blenders out, make some salsa and maybe a virgin frozen concoction as well (clean blender between use, of course)!
Ingredients:
1 – 14 oz. can diced tomatoes (I HIGHLY recommend using the roasted variety)
1 – 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 t. honey
1/2 t. salt
1/2 t. ground cumin
small to medium size handful of cilantro
juice of 1 lime
Directions:
Put all ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
Source: www.mountainmamacooks.com
Cajun Shrimp Skewers
Grilling season is in full swing at our house. It’s so nice not to heat the house up with the oven every night. Especially when it’s 90 degrees outside. I am trying to think beyond my regular grilling go-to meals, and these cajun shrimp added a little excitement–and spice–to our dinner table. They are great served up with fruit and veggie skewers and some rice. Keep these in mind for your next backyard BBQ!
Cajun Seasoning:
1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp thyme
Mix all the seasonings together in a seasoning shaker or a ziploc bag. Feel free to double/triple the recipe to save for later in your spice cupboard.
Shrimp Skewers:
1- Oil the bars of your grill. Preheat gas grill to medium heat.
2- Place desired amount of raw, uncooked shrimp (I used peeled, de-veined, tail-on shrimp) in a gallon size ziploc bag.
3- Add enough cajun seasoning to lightly coat all the shrimp (it will take more or less depending on the size of your shrimp and the amount you are going to cook). Close and shake the bag to coat.
4-Skewer* the shrimp through the body and the tail so that they will lay flat on the grill.
5-Place skewers on the grill and cook for 2 min. each side, or until the shrimp are opaque.
Enjoy!!
*Remember if you are using wood skewers to soak them in water for a few minutes so that they don’t burn on the grill. Also, if you are using metal skewers…..don’t touch them with your bare hands!!! They are HOT!!!
Source: seasoning is an adaptation from allrecipes.com
Parenting God’s Child
Recently I have been blessed with another son. 🙂 He is wonderful. Prior to his coming, I was pondering the responsibilities of parents in raising and teaching their children. It’s no coincidence that I came upon this scripture in one of those times when you just open them up to some “random” page:
And again, inasmuch as parents have children in Zion, or in any of her stakes which are organized, that teach them not to understand the doctrine of repentance, faith in Christ the Son of the living God, and of baptism and the gift of the Holy Ghost by the laying on of the hands, when eight years old, the sin be upon the heads of the parents.
For this shall be a law unto the inhabitants of Zion, or in any of her stakes which are organized.
And their children shall be baptized for the remission of their sins when eight years old, and receive the laying on of the hands.
And they shall also teach their children to pray, and to walk uprightly before the Lord.
(Doctrine and Covenants 68:25-28)
What a wonderful blessing it is to have so many resources available to us, including the scriptures, that teach how to be good parents. Elder Jeffrey R. Holland has said, “If you try your best to be the best parent you can be, you will have done all that a human being can do and all that God expects you to do.”
Of course, not everyone becomes a parent in this life. I really like Elder Neil L. Andersen’s conference talk “Children” in which he says, “As the Lord’s servant, I assure you that this promise is certain: ‘Faithful members whose circumstances do not allow them to receive the blessings of eternal marriage and parenthood in this life will receive all promised blessings in the eternities, [as] {sic} they keep the covenants they have made with God.'”
I encourage all of us who currently enjoy the blessing of being a mother or father to raise up our children in righteousness, to “bring them up in the nurture and admonition of the Lord” (Ephesians 6:4).
I believe one of the ways we can be our best selves is to remember that we are each a child of our Heavenly Father. When we treat our children as such, we recognize where they came from and better honor their divine heritage.
Caprese Salad
TIP: I have used a white balsamic vinegar when I didn’t want the brown liquid on my mozzarella. It has a slightly sweeter taste.
Golden Potato Soup
3 c. chopped potatoes
3 c. chicken broth
½ c. celery slices
½ c. carrot slices
¼ c. chopped onion
1 tsp. parsley flakes
½ tsp. salt
dash of pepper
1 ½ c. milk
2 Tbsp. Cornstarch
½ lb. Velveeta cheese
Combine potatoes, chicken broth, celery, carrots, onions, parsley flakes, salt, and pepper. When tender, slightly mash potatoes. Add cornstarch, milk. Then add cheese – turn heat off. Enjoy!
P.S. This recipe makes a small batch of soup. Perfect for a small family. If you have a larger family or want leftovers, make sure to double it!!
Hot Fudge Sundae Sauce
I may have mentioned before that I come from a family of sweet-tooths…sweet-teeth…whatever. You can blame my mother (and her mother before her) for my appreciation of Hot Fudge Sundaes.
A sweet lady in Colorado gave me this recipe for Hot Fudge Sundae Sauce after I begged her for it when I tasted its goodness at a Relief Society meeting. It’s so easy to make and 5,000 times better* than that microwavable junk you can buy at the store (no offense, Microwavable Junk!). Now, that’s what I’m talkin’ about!
Ingredients:
1/2 C Karo Light Corn Syrup
1/2 C Evaporated Milk (not Sweet and Condensed!)
2 Tbsp Water
2 C Semi-Sweet Chocolate Chips
1 tsp Vanilla
1. In a medium-sized sauce pan, combine Karo syrup, evaporated milk, and water. Stir over medium heat until it just comes to a boil.
2. Remove from heat and immediately stir in the chocolate chips until smooth.
3. Stir in vanilla.
Yield: About 1 pint
This picture was taken after we and another family dipped into it for dessert, so the amount you see in the jar is not the full amount that was made.
The sauce stores very well in the fridge for a long time. Warm it up in the microwave or over the stove when you’re ready to use it again.
Source: B. Buss, Greeley, CO
*Have I ever mentioned that I may exaggerate a bit? Yeah, I’m an exaggerator. But in my defense, it is better than store bought! 5,000 times better? That’s for you to decide.
~Kara