Curried Cabbage with Cashews

I was not sure how this was going to turn out when I was making it.  Surprisingly enough, we ate it all and it kept us full until dinner!

Even our little guy tried some.

 

Curried Cabbage with Cashews

This made 2 lunch sized portions, or could be used as a side dish to serve 4

1/4 cup olive oil
1/3 cup unroasted, unsalted cashews
3 tablespoons minced fresh ginger
1 tablespoon cumin seed

8 cups cabbage sliced thin
1 teaspoon ground turmeric

Salt and Pepper to taste

In a stock pot or large frying pan heat oil over medium heat

Add cashews, ginger, and cumin

Stir until cashews and ginger are golden, about 2 minutes

Add cabbage and turmeric

Cook until tender, stirring often about 10 minutes

Enjoy

 

Corn on the Cob

This guy loves Corn on the Cob!

 

Remove all the husks and hairs from each corn cob

In a pot large enough to hold the corn, bring water to a boil with a tablespoon of sugar

Add corn and boil for 5-7 minutes

Remove corn, add butter, salt and enjoy!

If you have leftover corn, you can cut it off the cob and freeze or make it into corn chowder

Best Ever Marinated Chicken

This is the most flavorful marinade I have made yet.  Best to let the chicken set overnight before grilling.

 

Best Ever Marinated Chicken

This recipe will serve 4

4 boneless skinless chicken breast
2 Tablespoons Worcestershire sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons teriyaki sauce
1 Tablespoon molasses

1 Tablespoon sesame seeds
1 Tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground garlic
1/8 teaspoon pepper
2 garlic cloves, minced
1/4 cup olive oil

Select a bowl with a lid that is big enough for the marinade and chicken to be in comfortably

Mix together Worcestershire sauce, soy sauce, teriyaki sauce and molasses in that bowl

Add Sesame seeds, brown sugar, paprika, garlic salt, garlic powder, pepper, minced garlic and oil

Mix very well, add chicken parts and coat them thoroughly

Refrigerate overnight, mixing to re-coat pieces often

We cooked our chicken breast pieces for approximately 7-10 minutes per side

Internal temperature should reach 165 degrees

This is the best marinade I have used yet. I hope you enjoy it as much as we do!

I used chicken breast but you can use any chicken parts you prefer.

Slow Cooker Apple Pork Loin, Stuffed Acorn Squash and Carrots

I made this for lunch today.  Comes out great every time!

Click each link below and it will take you to each recipe I made today.

Slow Cooker Apple Pork Loin

Cheesy Acorn Squash

Carrots

Hope you enjoy this as much as we do!

Chicken with Spinach Butter Sauce

Made this for dinner tonight. It came out really good! This will be in our rotation.

Chicken with Spinach Butter Sauce

This recipe makes 4 servings

4 boneless skinless chicken breast

1/2 cup flour

1 teaspoon onion powder

1/2 teaspoon garlic salt

2 eggs

1 tablespoon lemon juice

1 cup breadcrumbs

3/4 cup butter

2 garlic cloves chopped

4 cups uncooked spinach

1 tablespoon lemon juice

Salt and pepper to taste

Preheat oven to 350 degrees

Rinse and pat dry the chicken breast

Mix together the flour, onion powder and garlic salt

In a bowl, scramble eggs with 1 tablespoon of lemon juice

Pour bread crumbs in last bowl

Dredge chicken breast in flour mixture, then eggs and finally bread crumbs

When I baked these, I placed them on a greased cookie cooling rack over a foil lined cookie sheet so they would be crispy

Lightly cover with foil and bake for 40 minutes

Remove foil after 30 minutes and continue baking uncovered for the last 10 minutes

While the chicken is baking, make butter sauce

Melt 3/4 cup butter in a medium sauce pan

Sauté garlic for 2-3 minutes

Add 4 cups fresh spinach and saute

Stir in 1 tablespoon lemon juice, salt and pepper

Bring to a boil and simmer over low heat until chicken is ready

Slice chicken and pour sauce lightly over top

We enjoyed ours with pasta and cranberry sauce

Make sure the chicken has an internal temperature is at least 160 degrees before serving

Cowboy Candy aka Sweet Pickled Jalapenos

Cowboy Candy aka Sweet Pickled Jalapenos

Makes about 2 pints

1 pound jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Wearing protective gloves, slice jalapenos

In a sauce pan, add cider vinegar, sugar, turmeric, celery seed, mustard seed, garlic and cayenne

Bring to a boil then simmer for 5 minutes

Add jalapenos and simmer another 5 minutes

Spoon jalapenos to jars then liquid filling to a 1/4 inch headspace

Remove air bubbles and add more mixture if needed to bring it back up to 1/4 inch headspace

Wipe rim, apply lid and ring

Process for 15 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars.

These make a great topping for burgers, dogs or eggs. You can also mix them with cream cheese and spread them on crackers for a snack with a kick!

Pizza Chicken

This is one of my kid’s favorite meals! I hope you enjoy it as much as they do!  You can change it up with whatever toppings you have at home.

 

Pizza Chicken

This will make 4 servings

4 boneless skinless chicken breast
1/2 cup tomato sauce
1 cup mozzarella cheese
Topping of your choice, I used pepperoni

Preheat oven to 350

I took the chicken breast and put it between pieces of plastic wrap

Gave it a few hits with a meat tenderizer and placed them in a greased 9×13 baking dish

Top each one with sauce

Lightly cover with foil, just so it doesn’t dry out, and bake for 20 minutes

Remove pan from oven and top with cheese and topping of your choice

Bake uncovered another 10 minutes until the internal temperature is at least 160 degrees

Serve with garlic bread, pasta or another side of your choice

Pork Chops Italiano

This has great flavor and looks so pretty in the pan!

 

Pork Chops Italiano

Makes 4 Pork Chops

1 teaspoon olive oil
1 cup sliced mushrooms

1 tablespoon olive oil
4 boneless pork chops

1 teaspoon garlic, chopped
1/2 cup onion, chopped
2 cups chopped tomatoes with liquid
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pepper cut into strips

Heat 1 teaspoon olive oil in a large skillet over medium heat

Stir in mushrooms. Cook mushrooms until they are tender, about 5-7 minutes

Remove from pan and set aside

Heat remaining tablespoon olive oil and add pork shops

Brown both sides about 7-10 minutes

Remove from pan and set aside

Stir in garlic and onion, cook until soft, about 5 minutes

Pour in tomatoes, with liquid, season with basil, oregano, salt and pepper

Add pork chops back to the skillet

Cover and simmer until tender, about 45 minutes

Stir in a bit of water if the mixture seems to be getting to dry

Add the pepper and mushrooms, cover and simmer another 5-10 minutes

Enjoy!

Squash Cookies

These cookies are really good!  You don’t even know there is squash in them.

 

Squash Cookies

Makes about 7 dozen

1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar

2 eggs
1 1/2 cup mashed squash

2 1/2 cup flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
2 1/2 teaspoon baking powder

1 cup raisins or craisins

Preheat oven to 375 degrees

Cream together butter, sugar and brown sugar

Add eggs and mashed squash

Mix in all the dry ingredients

Mix in the raisins or craisins last

I baked mine on parchment paper for 10-12 minutes

These are really good cookies. They are soft, not hard and crumbly.

I had jarred up some squash I was not real fond of. This recipe is a great way to use those jars up! You don’t even know there is squash in them.