Oven Baked Pork Chops with Potatoes

Ingredients
SAUCE

• 1 tsp Worcestershire Sauce
• 2 tbsp ketchup 
• 1 tbsp soy sauce 
• 2 tbsp brown sugar (or white)*
• 1 tbsp olive oil (or vegetable or canola oil)
• 1 clove garlic, minced
• 2 tsp apple cider vinegar 

CHOPS

• 4 pork chops / cutlets , around 7-8oz each including bone** 
• 1.6 lb baby potatoes , larger ones cut in half 
• 1 tbsp olive oil
• Salt & pepper

Instructions

1. Preheat oven to 430F or 390F (convection).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. Place in oven for 15 minutes (giving them a head start).
4. Meanwhile, mix the sauce ingredients together in a small bowl.
5. Slather the pork on both sides with the sauce, reserving some sauce for basting. 
6. Take the tray out of the oven. Toss potatoes then push them to the edge.
7. Place pork on tray. Bake for 15 minutes. 
8. Remove tray from oven, flick to broiler on high (shelf about 8" from heat source).
9. Flip pork, spoon over reserved sauce and dab on sides. Broil 7 - 10 minutes until pretty well caramelised.
10. Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork. Pop it back under the broiler for a couple of minutes to finish off.

*This recipe is not sticky.   The pork juices dilute the sauce and it doesn't get all gunked up in your pan, I promise

**I cut my own chops out of those giant pork loins that go on sale in the summer (highly recommend), which don't have a bone, and this recipe works just fine for those, if they're nice and thick, say a half inch

---

Original recipe: Recipe Tin Eats

Posted by Jasmine

Cream of Green with Sausage and Quinoa

Ingredients

• 1/2 cup butter
• 1 large onion, chopped
• 2 bell peppers, any color, chopped
• 1/2 cup all-purpose flour
• 2 crowns broccoli, cut small
• 1/2 lb green beans, cut small
• 1 package of frozen Quinoa and Kale (from Aldi) (optional)
• 1 package sausage (I used a tomato basil chicken sausage)
• 1 tablespoon paprika
• 1 (32-ounce) carton chicken broth
• a bunch?? of Italian seasoning
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion and bell pepper and cook until soft, about 4 to 5 minutes.
3. Stir in flour and paprika and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.   (It would probably be better to add the quinoa later, with the milk, but I added it here and it turned out fine, just a bit mushy)
5. Stir in milk (and quinoa?), bring up to temp, and remove from heat.

---

Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Bow Ties with Tomatoes, Asparagus Feta, and Balsamic Dressing

Ingredients

• 6 ounces farfalle (bow ties)
• 2 cups grape tomatoes, halved
• 1 pound trimmed asparagus
• 1/3 cup thinly sliced fresh basil leaves
• 2 TBS white balsamic vinegar
• 2 TBS chopped shallots
• 2 tsp capers
• 1 tsp Dijon mustard
• 1/2 tsp bottled minced garlic
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tsp extra-virgin olive oil
• 4-ounces feta cheese
• 1 pound trimmed asparagus

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. 
2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. 
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tomatoes and asparagus to pan; cook 5 minutes or until tender, turning once.
4. Combine cooked pasta, tomatoes, asparagus, and basil in a large bowl.
5. Drizzle vinaigrette over pasta mixture; toss well to coat. 
6. Add cheese; toss to combine.

---

Original recipe: My Recipes

Posted by Jasmine

Balsamic Chicken Thighs with Potatoes

Ingredients

• 2 lbs chicken thighs
• 1/2 cup white balsamic vinegar
• 2 tsp honey
• 2 Tbsp olive oil
• 2 garlic cloves, minced or pressed
• 1 tsp fresh thyme
• 1 Tbsp fresh Italian parsley minced
• 2-3 large basil leaves minced
• Salt
• 2 large red potatoes cubed into 1/2 inch pieces

Instructions

1. In a large mixing bowl, combine white vinegar, olive oil, garlic, honey, thyme, parsley, basil and salt. Whisk until all combined. Add chicken thighs, mix with marinade well and let them marinade for about 20 minutes.
2. Preheat the oven to 350 and preheat a seasoned cast iron pan (or an oven safe cooking pan) on stove-top over medium-high heat. Place chicken thighs in the skillet, skin down, and sear until they get a golden sear, about 3-4 minutes.
3. While chicken is searing, mix potatoes in the same marinade.
4. Flip the chicken and turn off the stove-top burner. Drain off most of the marinade and spread potatoes in the skillet and even as possible.
5. Place skillet in the oven and bake for 35-45 minutes. (You may have to spread potatoes a little more about half way through baking, once chicken cooks down some.)

---

Original recipe: Will Cook for Smiles

Posted by Jasmine

Spicy Tuna Melt Twice Baked Potatoes

Ingredients

• 2 russet potatoes
• 2 cans tuna in water
• 1/4 c mayonnaise
• 2 heaping tbsp chives
• 2-3 tsp sriracha (or ketchup, if you're weak)
• 1 cup shredded cheddar cheese

Method:

1. Preheat oven to 400
2. Scrub the potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and bake for approximately 1 hr, until they pierce easily with a fork.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin border so it holds the shape. 
4. Add potato flesh, tuna, mayo, sriracha and chives to a bowl and mix to combine. 
5. Divide the tuna mix between the 4 potato halves and top with shredded cheddar. Bake at 400 degrees until cheese is melted. 
6. Drizzle with additional sriracha, if desired.

This is honestly one of my most cooked recipes.  It's way cheap, way easy, and delicious.  My husband asks for it a lot.

---

Original recipe: Busy in Brooklyn

Posted by Jasmine

Spicy Southwest Chicken & Corn Chowder

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, not seeded, never seeded
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 (32-ounce) carton chicken broth
• 2 medium red potatoes, peeled and cut into 1/4-inch pieces
• 2 cans of black (or whatever) beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 to 1.5 of those mondo boneless chicken breasts they sell nowadays
• 1 (12-ounce) package frozen corn
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
3. Stir in flour and chili powder and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.
5. Stir in milk and remove from heat.

---

Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Hubbard Squash Soup (Base)

Ingredients

• 1 Hubbard squash
• 1 tbs olive oil
• 2 tbs flour
• 3 cups water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbs butter
• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 400 degrees.
2. Start out by cutting your squash horizontally. Scoop out the seeds and pulp and discard.
3. Brush the 1 olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
5. When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. A small Hubbard squash will provide about 3 to 3 1/2 cups of squash after scooping.
6. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
7. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
8. Let your soup simmer for about 10 to 15 minutes, stirring as needed. 
9. You can enjoy this soup as is, or add whatever ingredients you desire from here. Experiment!

---

Original recipe: unknown

Posted by Emilee

Pork Chops w. Lemon Thyme Creme Sauce

Ingredients

• 4 rib or sirloin pork chops bone in (about ½-inch thick)*
• 4 tbs unsalted butter, divided
• ½ cup flour
• 1 tsp salt or creole seasoning
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tsp shredded lemon zest
• 1 clove garlic, minced
• 3 tbs fresh lemon juice
• ¼ cup white wine
• ½ tsp thyme
• ½ tsp salt
• ½ cup heavy cream

Directions

1. Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
2. Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
3. Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
4. In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
5. Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes. Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
6. Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
7. Drizzle sauce over pork chops and serve immediately.

---

Original recipe: Unknown

Posted by Emilee

Buffalo Ranch Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts, 6 ounces each
• 4 ounces cream cheese, room temperature
• ½ cup grated cheddar cheese
• 1 packet ranch seasoning
• 1/2 cup buffalo sauce
• 1 tablespoon fresh parsley
• Ranch or blue cheese dressing, for serving

Directions

1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
4. Spoon the cream cheese mixture evenly into piece of chicken.
5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

---

Original recipe: Unknown

Posted by Emilee

French Onion Beef Casserole

Ingredients

• 10 oz egg noodles
• 1 lb lean ground beef
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 jar (15 ounce) French Onion dip
• 1 cup French's fried onions (or off-brand equivalent)

 Directions

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

---
Original recipe: Unknown
Posted by Emilee