Wednesday, November 26, 2014

Yummy Recipe Wednesday! (Candied Pecans)

Happy Day-Before-Thanksgiving everyone and welcome to another Yummy Recipe Wednesday! I decided I would keep today quick and simple since I’m sure you’re probably preparing for the big feast tomorrow and who has time to sit and read a bunch of my ramblings right now. These candied pecans are absolutely amazing and so quick and easy to make. They’re perfect to set out for people to snack on while they’re waiting for the food to finish cooking and the rest of the guests to finish showing up. They also make great gifts if you’re looking for something to give out for Christmas this year. Give these a try, you really can’t go wrong. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single post.

Candied Pecans

  • 1 Egg White
  • 1 Tbsp Water
  • 1 tsp Vanilla Extract
  • 1 lb Pecans
  • 1 cup White Sugar
  • 1 Tbsp Ground Cinnamon
  • 1 tsp Salt

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, beat the egg white with water and vanilla extract until frothy; stir in the pecans and mix to coat.
3. In a separate bowl, combine the sugar, cinnamon, and salt.
4. Add the sugar/cinnamon mixture to the pecans and stir to combine; spread the coated pecans onto a baking sheet.
5. Bake in the preheated oven for 1 hour, stirring every 15 minutes; store extras in an airtight container.

Wednesday, November 19, 2014

Yummy Recipe Wednesday! (Creamy Herb Pork Chops)

Hello again food lovers and welcome to another Yummy Recipe Wednesday. So as I was sitting here trying to decide what recipe to post today, I realized that I post a pork chop recipe about once per month. This is definitely not something that I planned but it somehow worked out that way so I’m continuing this pattern with another delicious pork chop recipe today. Today’s recipe is yet another super simple recipe and as with everything I post on here it’s absolutely delicious. My only suggestion with today’s recipe is to use the steak seasoning sparingly or you could end up with a very salty dish. There’s really not much else to say about this one, the flavors speak for themselves. Give this a try and I’m sure it’ll become a regular recipe in your dinner rotation. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter so you don’t miss a single new post.

Creamy Herb Pork Chops

  • 4 Thick-Cut Pork Chops
  • 1 tsp Montreal Steak Seasoning, to taste
  • 1/2 cup butter, divided
  • 2 1/2 Tbsp All-Purpose Flour, or as needed
  • 1 Tbsp Dried Basil
  • 1 tsp Instant Beef Bouillon Granules
  • 1 tsp Freshly Ground Black Pepper
  • 2 cups Milk

1. Season the pork chops on all sides with Montreal steak seasoning.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat; add the pork chops and cook until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. Transfer the pork chops to a plate and return the skillet to medium-high heat; add the remaining butter to the pan as needed so that about 3 tablespoons of pan drippings remain in the pan.
4. Mix the flour, basil, and beef bouillon together in a bowl; stir black pepper into the skillet with the pan drippings and cook for 1 minute.
5. Whisk the flour mixture into the pan and cook, stirring constantly, until browned, about 2 minutes.
6. Whisk the milk into flour mixture and cook, stirring constantly, until the mixture is thick and bubbly, about 4 to 6 minutes.
7. Pour the sauce over the pork chops and serve.

Wednesday, November 12, 2014

Yummy Recipe Wednesday! (Doritos Chicken & Cheese Casserole)

Hello again fabulous foodie friends and welcome to another Yummy Recipe Wednesday. Today I bring you a casserole that I was just introduced to last week by a co-worker and have made twice already. This casserole is so easy to make, tastes so good, and is really budget friendly. It’s the perfect dish for entertaining friends and/or family and this would be perfect to make for the upcoming holidays. I may even give this a try with leftover turkey after the holidays are over. On that note, you can use 3 cups of cooked chopped chicken as a substitute for the canned chicken but personally I find it unnecessary. My co-worker used canned chicken when she made it and I did as well so if you want to save a little time just use the canned chicken. Also, I used a store brand nacho cheese tortilla chip instead of Doritos and it turned our perfectly. Give this dish a try for yourself and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Doritos Chicken & Cheese Casserole

  • 1 bag Nacho Cheese Tortilla Chips, crushed
  • 2 (12.5 oz) cans Chunk Chicken Breast
  • 1 cup Sour Cream
  • 1 can Cream of Chicken Soup
  • 1 can Corn, drained
  • 1/4 cup Minced Onion
  • 2 cups Shredded Cheddar Cheese, divided
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic Powder

1. Preheat the oven to 350 degrees F (180 degrees C).
2. Spread half the bag of crushed chips in the bottom of a 16x9 casserole dish.
3. In a large bowl, mix together the remaining ingredients, reserving 1 cup of the cheese; add the mixture evenly on top of the crushed chips in the casserole dish.
4. Top the casserole with the remaining Doritos and cheese.
5. Bake for 30-35 minutes or until bubbly.

Wednesday, November 5, 2014

Yummy Recipe Wednesday! (Southern Grits Casserole)

Hello food lovers and welcome to another Yummy Recipe Wednesday. If you grew up in the south, live in the south, or just love grits then today’s recipe is definitely something you’re going to want to try. I personally love grits, if seasoned properly, and I love breakfast in general so this recipe was a no-brainer when I found it. Even if you have someone in your home that isn’t a big fan of grits, I still think they’ll enjoy this casserole. If you’re making this for a pot-luck or family gathering you can also put this in a slow cooker, after mixing all of the ingredients together, instead of in the baking dish. When I do this in the slow cooker, I just add all of the cheese in with everything else instead of saving a cup to put on top. Also, be sure to taste and season your grits to your liking before mixing everything together. The grits are the key to taking this dish from good to awesome. Give this recipe a try and let me know what you think in the comments section below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Southern Grits Casserole

  • 6 cups Water
  • 2 cups Uncooked Stone Ground Grits
  • 1/2 cup Butter, divided
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • Salt and Pepper, to taste
  • 3 cups Shredded Cheddar Cheese, divided
  • 1 lb Ground Pork Sausage
  • 8 Eggs
  • 1/2 cup Milk

1. Preheat the oven to 350 degrees F (175 degrees C); lightly grease a large baking dish.
2. In a large saucepan, bring the water to a boil then stir in the grits; reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed.
3. Mix in 1/4 cup of the butter, the Worcestershire sauce, and the garlic powder; season with salt and pepper to taste.
4. Once the grits are seasoned to your liking, stir in 2 cups of cheese until melted.
5. In a skillet over medium-high heat, cook the sausage until evenly browned; drain any excess grease and then mix it into the grits.
6. Beat together the eggs and milk in a bowl and pour them into the skillet; lightly scramble the eggs then mix them into the grits.
7. Pour the grits mixture into the prepared baking dish, dot with the remaining butter, and top with the remaining 1 cup of cheese.
8. Bake the casserole for 30 minutes in the preheated oven, until lightly browned.