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Loved, loved, loved this recipe!! Unfortunately I ate it too fast to take a picture – but it was gooood. And easy! Isn’t that the million dollar combination?

The original recipe called for pineapple chunks to be spread over the top, but JW is not a fan of meat/fruit combos so I left it out, and it was great.

Here are the basics:

  1. Wrap boneless pork chops in bacon
  2. Broil
  3. Place in crockpot and cover with sauce

And here’s the recipe with details:

Slow Cooker Bacon Wrapped Pork Chops (Adapted from here)

  • 4-6 boneless pork chops
  • Bacon – 2 slices per chop
  • 1 (12-oz) bottle tomato-based chili sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp Dijon or regular mustard

Preheat the broiler. Wrap each pork chop in 2 slices of bacon, securing with toothpicks if you have them (I didn’t). Place the wrapped chops onto a broiler pan and broil 5 min per side.

Mix chili sauce, brown sugar, and mustard in a bowl. Place the browned pork chops in the bottom of a slow cooker and pour sauce mixture over the chops.

Cook on low 6 hours or until desired tenderness (I cooked mine all day. They stayed together nicely but were fork tender. Perfect!)

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Oh. My. Word.

I have to make this as soon as humanly possible.

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Welcome Baby K!

Due to the long hiatus you probably assumed (if you don’t know me personally) that our baby girl finally made her debut šŸ™‚

Kathryn Quinn waltzed into our life at 2:51 pm on December 19, 2010, weighing 8 lbs 5 oz and 19 3/4 inches long. What a doll she is! It sure has been a learning experience for us, but we’re taking it one day (or one sleepless night) at a time.

It is hard to believe she is now 7 weeks old! She has come with her own set of challenges, but we’re slowly learning what works for her and what doesn’t. Among other things, we have become swaddling experts.

I’m finally starting to get back into cooking, but it’s taken some time to feel up to making anything that isn’t already pre-cooked or frozen. So I promise to post some more recipes in the near future, but I wanted to at least give you all an update on what’s been going on at the Sharp house lately šŸ™‚

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Beach Trip and More

So I haven’t been making a lot of any new things lately… we’ve had such a busy couple of weeks that dinner has really depended on how much effort I feel like putting into it, how much time I have, whether or not I went to the grocery store that week, and what I have in the pantry.

We DID take a last-fling-before-the-kiddo-gets-here trip to Florida a couple weekends ago, which was fantastic. The only downside to the trip is that my camera decided to jump into the ocean… which means I still have my little point and shoot, but it’s not the same šŸ˜¦

I got a grand total of TWO pictures from the beach with my camera. One, a lovely seascape…

And two, a dead starfish… which I did not realize was dead until after we took the photo and then it was kind of gross.

Anyway, we had a great time. It was good to get out of town, even if it was a lot of driving (12-hour days in the car, tons of fun). And now I get to go through the stuff at the house and try to find the camera manual and see if the warranty covers falling into the ocean… :/

Last weekend we had an amazing shower, which was tons of fun. Everyone’s generosity was just overwhelming and we were blessed with so much that we really needed. The decorations were lovely and everything came together just perfectly!

Since then, over the past 4 days we have had maternity photos taken, attended a Newborn Care class, decided on a daycare, had an OB appointment, and begun looking for a pediatrician. It has been quite a busy week!

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  1. Notice that pre-seasoned chicken quarters are only $1.00/lb this week.
  2. Purchase a package.
  3. Roast in a 400-degree oven, covered for the first 30 minutes and uncovered for 20 minutes more.
  4. Serve with baked potatoes andĀ sautĆ©edĀ green beans.
  5. When your husband goes on and on about how this is the best chicken you have ever made, debate whether or not to tell him that it took little to no effort on your part.

In other news, I apologize for not posting for the longest time. However, I have a very, very good excuse…

We decided to adopt Blade!

The paperwork was all signed on Saturday, and he’s officially ours. He is quite beside himself with happiness and has taken it upon himself to forget all the wonderful things he had shown us initially and to make as much trouble now as he possibly can. Thanks buddy. We love you anyway šŸ™‚

He isn’t the greatest at finding the most comfortable positions to nap…

But every now and then, he gets it right.

Welcome home, Blade.

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In Other Kitchens

Well we have been busy, busy, busy! I wish I had something of my own to share with you guys but unfortunately everything I’ve made this week has been a repeat recipe or a throw-together dish that wasn’t exactly blog-worthy. So in light of that, here’s what’s going on with some other people who actually have had time to cook and post this week.

  • There is a super helpful post on How to Cook Chicken Breasts at Our Best Bites. Definitely check it out. It answers all the questions about chicken you’ve always wanted to know and never thought to ask.
  • Cold weather demands comfort food. While most desserts fall into that category for me, this Oatmeal Cake at Cookie Madness would really hit the spot. I can’t wait to try it.
  • Cinnamon is always popular at our house, and as I have no qualms about baking with cake mixes, I fully expect this Honey Bun Cake to make an appearance in the near future.

That’s it for now – but hopefully I’ll have some more of my own stuff to share with you later this week šŸ™‚

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Due to a small miscommunication with our gas company, our gas was shut off unexpectedly about a week ago. When they came out to our house, the hot water heater and range came back on, but the heat did not. Lucky for us, we have made do for the past week with a couple of space heaters (of which every hardware store in Houston orders 3 at the beginning of winter, and does not reorder when they sell out, so it is nearly impossible to find one in February).

I don’t care who you are – even in Houston, and even with space heaters, a house with no heat in the middle of winter is freakin cold. So finally yesterday we called our home warranty (thank you, seller of our new house, for purchasing a home warranty for us) and they sent someone out today to fix it. Yea! I am super excited that I don’t have to dread getting out of the shower anymore.

That said, I do realize that most parts of the country are experiencing blizzard-like conditions at the moment as a winter storm the size of Jupiter meanders across the United States, and that our high-40’s temperatures really aren’t all that impressively cold to you guys. And to that all I have to say is…

Cold is cold. Period. And on cold days, one of the best meals to warm up with is chili. It’s warm, cozy, and can be (like this one) healthy as well.

I encourage you to try this with chicken and/or turkey as called for in the recipe. If you have true texture issues with ground poultry, of course you can use beef. Regardless of your choice of meat, the flavor of the spices and other ingredients really makes this a great chili. Because of some things that came up last night, I didn’t quite follow the cook time. I let it cook a little over an hour and stirred in the beans right before serving.

Of course, like most chilis, it was excellent the second day as well.

Chicken Chili With White Beans (Original recipe here)
Note: This is not a spicy chili. If you want more heat, increase the cayenne or red pepper flakes.

  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • Ā¼ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Ā¼ teaspoon cayenne pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons vegetable oil
  • 2 cups onions, choppedĀ (about 2 medium onions)
  • 1 red bell pepper, diced
  • 6 medium cloves garlic, minced
  • 2 pounds ground chicken and/or turkey (not extra lean breast meat)
  • Two 28 oz. cans chopped or diced tomatoes (I used one crushed because it was what I had)
  • 2 cups low-sodium chicken broth (or use regular and decrease the salt a little bit)
  • 1 teaspoon sugar
  • 1-15 oz. canĀ small CannelliniĀ beans, drained and rinsed

Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano,Ā cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.

Heat oil in a large, heavy-bottomed nonreactive (not cast iron or aluminum) pot over medium heat. Add onions and red bell pepper and cook, stirring frequently,Ā until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.

Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.

Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.

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