Mushroom Pork Chops
seasoned pork chops with chopped onions, fresh mushrooms, and cream of mushroom soup A delicious and simple recipe that has become a family favorite.
Season pork chops with salt pepper and garlic salt.
Brown chops over medium-high heat in a large nonstick skillet.
Add mushrooms and onion and saut for one minute.
Date Night Blackened Salmon Pasta
With this pasta dish featuring blackened salmon, get ready to impress a dinner guest or your special someone on a date. It takes only a short amount of time to prepare and is ready in 30.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Spray nonstick spray on the foil before lining a baking sheet with it.
In a small bowl, stir together the seafood seasoning, paprika, cumin, salt, onion, and garlic pepper.
To season the pasta sauce, set aside 1 teaspoon of seasoning.
Place the salmon fillets on the prepared baking sheet and sprinkle with the remaining seasoning.
Bake in the preheated oven for 20 to 25 minutes, or until the salmon flakes easily with a fork.
While waiting, heat up a sizable pot of water that has been lightly salted.
Cook spaghetti in boiling water for about 12 minutes, stirring occasionally, until it is tender but still firm to the bite.
Tasty Tuna Steak
Slices of seared tuna are topped with fennel-seasoned baby bok choy and red bell pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Stir in 1 1/2 teaspoons of whole fennel seeds and cook until they bubble and begin to pop about 30 seconds.
Stir in the garlic and red bell pepper; cook and stir for 2 minutes.
Stir in the fish bouillon until dissolved then add the lemon juice white wine and bok choy.
Cook and stir until the bok choy is tender about 5 minutes.
Scallops with White Wine Sauce II
Scallops go well with a sauce made of white wine, butter, and shallots. For those who don’t like creamy sauces, this is simple and flavorless.
Heat the broiler in the oven.
Combine the chicken broth, wine, lemon juice, shallots, and garlic in a skillet over medium heat.
Until the majority of the liquid has been reduced, cook and stir.
Add the butter and stir until it melts.
Salt and pepper the scallops after brushing them with olive oil.
On a baking sheet, arrange.
In the preheated oven, broil the scallops for 2 minutes on each side, or until opaque.
Offer alongside the wine sauce.
Kara’s Summer Salad
Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes; drain.
Bring a large pot of lightly salted water to a boil.
Cook edamame in boiling water for 10 minutes; drain.
Rinse with cold water; drain.
Stir mayonnaise celery seed paprika salt and black pepper together in a bowl.
Toss macaroni edamame chicken eggs sunflower seed kernels Cheddar cheese and green onion in a bowl; add mayonnaise mixture and stir to coat.
Chill in refrigerator until cold 30 to 60 minutes.
Make-Ahead Sour Cream Coffee Cake
This yummy sour cream coffee cake is chilled overnight before baking so it’s all ready for you to pop in the oven for a hot, fragrant morning treat.
Grease and flour a 9×13-inch baking pan.
Beat butter and white sugar in a bowl with an electric mixer until light and fluffy about 2 minutes.
Beat eggs and sour cream into butter mixture until smooth.
Whisk flour baking powder baking soda nutmeg and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
Pour the batter into the prepared baking dish.
Mix the brown sugar pecans and cinnamon in a bowl; sprinkle the mixture over the batter.
Cover the baking dish with plastic wrap and chill 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cooked Pumpkin
Learn how to cook pumpkin with this easy recipe that starts with a fresh sugar pumpkin and ends with homemade pumpkin puree. Never buy canned again!
Preheat the oven to 300 degrees F (150 degrees C).
Cut pumpkin into small manageable pieces; cut off pith and seeds and discard.
Place cut pumpkin skin-side up in a large roasting pan.
Add 1/4 inch of water.
Bake uncovered until tender about 1 hour.
Remove from oven and let cool for 10 to 20 minutes.
Cut skin away from cooled pumpkin pieces.
Transfer pumpkin flesh to a food processor and puree until smooth or mash pieces in a bowl with a potato masher.
Ultimate Steak Sandwich
With a juicy, tender steak, sauteed onions, provolone cheese, and Italian seasoning on a toasted hard roll, you can create the ultimate steak sandwich. Remember to put your sleeves up!
Preheat an oven to 500 degrees F (260 degrees C).
Split the rolls open and toast them on a baking sheet in the oven while it is preheating.
Mix together the mayonnaise garlic and Parmesan cheese in a small bowl.
Refrigerate until ready to use.
Remove the rolls from the oven when toasted as desired.
Heat olive oil in a large skillet over medium-high heat.
Carefully place the sliced steak and onions in the pan and season with sea salt Worcestershire sauce and liquid smoke.
Cook and stir until the steak is browned and the onion is tender about 10 minutes.
Hearty Turkey Soup with Parsley Dumplings
This is a delicious twist on the traditional way to use up leftover turkey.
Combine turkey carcass water 1 cup celery 2 carrots onion 2 teaspoons salt thyme bouillon and bay leaf in large 4 quart stockpot.
Bring to boiling.
Lower heat and cover.
Simmer for 1 1/2 hours.
Strain stock and discard solids.
Skim off fat using ladle or fat separator.
Pick meat off bones when cooled.
Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid.
Shake to combine.
Pour stock into pot.
Bring to simmering.
Strain flour mixture through sieve into stock stirring.
Slice remaining 3 carrots.
Add rutabaga ground pepper remaining 1/2 cup celery and sliced carrots.
Simmer 20 minutes or until vegetables are tender.
Won Tons
These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.
In a small mixing bowl combine mustard soy sauce and wasabi until the wasabi has dissolved.
Cover and refrigerate.
Place cream cheese in a large bowl (preferably chilled metal).
Mix in crab meat onion water chestnuts and parsley.
Place one spoonful of the mixture in the center of each won ton wrapper.
Bring points of the wrapper together (in a triangular shape) and pinch the edges closed.
If the edges do not stick together wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).