I hope everyone is doing well.  This has been such a crazy time in our country.

After Annie and John-Mark got married, COVID 19 happened.  Meg and Jenna were here for about five weeks and we had so much fun.  I cooked a lot and we played games - just so fun.  I also think I gained about 10 lbs.

Life is somewhat getting back to normal.  I haven't shared any recipes in a while  - just making old recipes and hanging out with family.

I have made some great recipes.  If you like to eat good food and mainly low carb, you should visit Peace, Love and Low Carb.  I follow Kyndra Holley on Instagram. She has written like six cookbooks and just has so much to share on Instagram.  I make her Egg Roll in a Bowl on a weekly basis.  If you haven't made Egg Roll in a Bowl, I highly recommend it.  I love the flavors and the texture and everything about it.

One of my most recent favorites from Kyndra is her Bacon Jam.  Kyndra calls it Keto Bacon Jam.  I followed her recipe and made it Keto.  You could use regular brown sugar instead of a brown sugar substitute.  I thought this recipe was amazing.  Chris made little slider burgers.  Meg had a friend over and they couldn't get enough of the Bacon Jam.  The only thing I would do differently is either cut my onion into thicker slices or even dice it in bigger pieces - my onions got a little stringy.  It truly was amazing. We had just a little left and I have been enjoying it on eggs.  Please visit Kyndra's site or check out one of her cookbooks - especially if you are enjoying a Keto or low carb lifestyle.

                                  Visit Peace, Love and Low Carb - her picture is much better!

Tator Tot Breakfast Casserole

I needed a breakfast casserole recipe for a wedding shower that is gluten-free.  I LOVE the Asiago Breakfast Bake... but obviously not gluten free so needed to find another one. 

The Pioneer Woman, Ree Drummond, was my first thought.  Also, if you ever get a chance to visit The Mercantile in Pawhuska, Oklahoma.... .you totally should.  We stopped when The Mercantile just opened on one of our many drives to Texas.  We didn't get to eat at the restaurant but we did get to meet Ree and get treats and coffee from the coffee shop upstairs.  I know they now have a new hotel and even have Lodge Tours of the Lodge on their property. 

Back to the recipe... her Tator Tot Breakfast Casserole is amazing... like all of her recipes.  I love that I can make it the night before.  I did read a lot of the reviews and some recommended baking the tator tots first to get them crispy.  I did bake them for about ten minutes or so... not sure if it made any difference.  It was great!

Tator Tot Breakfast Casserole (adapted from The Pioneer Woman and The Food Network)

16 oz bag frozen Tater Tots
butter, for the baking dish
1 Tbsp olive oil
1 lb spicy bulk breakfast sausage
1 medium onion, finely diced ( I used less)
1 cup milk
1/2 cup half and half
1/4 tsp seasoned salt
1/4 tsp cayenne pepper (I used less)
4 large eggs ( I used six)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 cups grated cheddar cheese
1 cup grated pepper jack cheese
kosher salt and freshly ground black pepper

Line up the tater tots in a buttered 9 x 13 baking dish.  Add the olive oil to a large skillet and heat over medium heat.  Add the sausage and onion and cook, breaking up the sausage with a wooden spoon, until browned and cooked through.  Drain any excess fat and set aside to cool.  Sprinkle over the tator tots when cooled. 

In a large bowl, mix the milk, half and half, seasoned salt, cayenne pepper, eggs, diced bell peppers and half of both cheeses.  Mix well and pour the mixture over the tots and sausage mixture.  Top with the rest of the two cheeses.  Cover with foil and refrigerate over night. 

Preheat the oven to 350.  Bake, covered for about 25 minutes.  Remove foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through - probably about another 20 - 30 minutes.  Cut into squares and serve. 

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Pork Egg Roll in a Bowl

I follow some great food bloggers.  I so enjoy the videos and just the variety of amazing recipes.  I have been trying to eat more low carb.  I love the "Whole 30 Recipes" Instagram - they have a different food blogger each week.  I love another Instagram food blogger... "Little Bits of Real Food by Kelsey".

Another one of my favorites is Kyndra over at Peace, Love and Low Carb.   Kyndra has great recipes.  I just got her new cookbook off of Amazon - Craveable Keto.

I have made several of Kyndra's recipes.  I especially loved this recent Crack Slaw as she calls it or... Pork Egg Roll in a Bowl.  Chris and I thought it had a ton of flavor.  We can't wait to make it again.

 Pork Egg Roll in a Bowl - adapted from Peace, Love and Low Carb

2 Tbsp sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on bias (white and green parts)
1 lb ground pork
1/2 tsp ground ginger
sea salt and black pepper to taste
1 Tbsp Siracha or garlic chili sauce, more to taste (omit if doing whole 30)
14 oz bag cole slaw
3 Tbsp coconut aminos or soy sauce
1 Tbsp rice wine vinegar
2 Tbsp toasted sesame seeds

Heat sesame oil in a large skillet over medium-high heat.  Add the garlic, onion, and the white part of the green onions.  Saute until onions are translucent and the garlic is fragrant.  Add the ground pork, ground ginger, sea salt, black pepper and Siracha.  Saute until pork is cooked through.  Add the coleslaw mix, coconut aminos and rice vinegar.  Saute until the coleslaw is tender.  Top with green onions and sesame seeds. Serve warm.

4 servings

Per serving - Calories 255, Fat  18.7 g, Protein 14.8 g, Total carbs 8 g, Net carbs 4.2 g

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Slow Cooker Gravy Pork Chops - Easy

I saw this recipe on Facebook.  The title was "Most Amazing Pork Chops Ever".  When I read the title, I was enticed and had to try it.   I couldn't remember who put the recipe on Facebook so I searched the internet and found the recipe came from The Crockin' Girls.  With only five ingredients and a Crock Pot, I knew I was good.  The ingredients are definitely higher in sodium so you may want to adjust according to your diet.  I did use a few low sodium items.

My picture isn't great.  I should have taken a picture of the pork chops with the mashed potatoes and roasted green beans.

This was quick and simple and a yummy comfort meal.

"Most Amazing Pork Chops Ever" from The Crockin' Girls
\
4 bone in pork chops
1 can cream of chicken soup
1 pkg dry onion soup mix
1 pkg dry pork gravy mix
1 1/2 cups chicken broth

Spray your slow cooker with cooking spray.  Place pork chops in the bottom.  Mix the remaining four ingredients in a mixing bowl and pour over the pork chops.  Cover and cook on low 6 - 8 hours.  Serve with mashed potatoes!

Chipotle Black Bean Chili - Slow Cooker

Anytime I am over at my friend Donna's house, I love to see what recipe is out on her counter and what is cooking.  She is great about digging in cookbooks and finding that yummy recipe.  She always has something for me to taste when I drop by.  I love it!!  She is also from the South  - we share a love for good food.

I make pretty traditional chili.  Donna's family loves this recipe so I wanted to give it a try.  This is another slow cooker recipe so I tried it recently when our girls were home.  I hate to spend all of time cooking when they are back for a visit so the slow cooker is the perfect solution.

I had leftover chipotle peppers in adobo sauce - plus cilantro and avocado.  Also, I browned my meat and mixed everything together the night before so I could just throw it in the slow cooker the next morning.  I don't usually have a lot of extra time in the morning.

You will love this new spin on chili!

  We decided the chili had so much flavor - it didn't need the cilantro.  Chris did top his with purple             onion, sour cream and cheese.  I used hot sausage so the chili had a pretty good kick to it.

Chipotle Black Bean Chili

1 1/2 lbs ground beef, ground pork, bulk pork sausage, ground turkey, etc.  (I did 1 pound ground beef                  and half pound hot Italian sausage)
2 (14 oz) cans reduced sodium beef broth
1 (16 oz) jar mild or medium chunky salsa
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash browns with onions and peppers
1-2 chipotle chile peppers in adobo sauce, finely chopped (handle carefully)
2 tsp chili powder
1 tsp dried oregano
1 tsp cumin
Toppings - avocado, shredded cheese, etc.

In a large skillet, cook meat until brown, drain.  Transfer to 4-5 quart slow cooker,  Stir in broth, salsa, beans, hominy, potatoes, peppers, chili powder, oregano and cumin.  Cover,  Cook on low 7- 8 hours. Top with avocado and/or cheese.  Makes six servings.

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Slow Cooker Pork Tacos

I was looking around the internet for a new recipe.  Slow Cooker recipes are a favorite - perfect for those weekdays while I am at work.  Believe it or not, I have been cooking healthier lately.... or eating healthier.  I still make favorites for the Chris and the girls.

I made these Slow Cooker Pork Tacos last week when Annie and Jenna were back from Baylor.  We LOVED them.  They had a great flavor.  We ate some with mango salsa, some with purple onion, cilantro, avocado and Cotija cheese.   Annie and I loved ours with lime.  YUM!  All varieties were great.
At first, I couldn't find the Cotija cheese and searched the internet for a substitute.  If I wanted the aged flavor, go for parmesan but if I wanted the texture, go for feta.  I finally found it in the store.  I am so glad I did - great texture and flavor and perfect for these tacos and other Mexican dishes.  AND - I made my sauce the night before so I could throw it in the slow cooker quickly the next morning.

I found this recipe on the Food Network.  It got 5 stars and 182 reviews.  I loved reading the reviews and how people varied their recipes.

Slow Cooker Pork Tacos (adapted from Food Network Kitchens)

3 whole ancho chiles
3 whole pasilla chiles (I couldn't find so I used four of the above)
4 cloves garlic, unpeeled
2-3 chipotles in adobo sauce
1/2 medium onion, roughly chopped
3 Tbsp extra virgin olive oil
2 Tbsp honey
1 Tbsp cider vinegar
kosher salt
2 tsp dried oregano
3 3/4 cups low sodium chicken broth
4 lb. boneless pork shoulder (mine had a bone and worked great too)
freshly ground pepper
2 bay leaves
1 cinnamon stick (I opted to omit - based on reviews)
corn tortillas
toppings - cilantro, avocado, limes, Cotija cheese

Put chiles and garlic in a bowl - add 2 -3 Tbsp water and microwave on high until soft and pliable - 2-3 minutes.  Stem and seed the chiles and peel the garlic.  Transfer chiles and garlic to a blender.  Add chipotles, onion, 2 Tbsp olive oil, honey, vinegar, 1 Tbsp salt and the oregano in blender - puree til smooth.  Heat the remaining tablespoon of oil in skillet over medium - high heat - add the chile sauce and fry, stirring, until thick and fragrant.  Pour in the broth and reduce until slightly thickened.

Season the pork with salt and pepper and transfer to a large slow cooker.  Add bay leaves and cinnamon stick.  Cover and cook until meat is tender.  I cooked it all day on low.  Discard bay leaves and cinnamon stick, shred the pork with two forks, season with salt and pepper if needed.  Serve in warm corn tortillas with toppings.

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Black Bean and Corn Salsa Pork Chops

I cut this recipe out of a Southern Living magazine years ago.  I wanted something new to try so I gave it a shot.  Chris and I both enjoyed it - nice flavor and relatively healthy.  I hadn't cooked with an oven bag in years -   I will definitely make this again!

Black Bean and Corn Salsa Pork Chops (Southern Living)

1 oven bag
1 Tbsp all-purpose flour
1/2 tsp garlic powder, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
2  (11 oz) cans whole kernel corn with red and green peppers, drained (I think I only used one)
1  (15 oz) can black beans, rinsed and drained
1  (10 oz) can diced tomato and green chiles ( I used Original Rotel)
4 (1/2 inch) boneless center-cut pork chops, trimmed

Preheat oven to 350.  Place oven back in a 13 x 9 pan.   Add flour, 1/4 tsp garlic powder, salt and pepper to oven bag.  Twist end of bag and shake to combine.  Add corn, beans and tomatoes to oven bag.  Squeeze to blend ingredients.  Sprinkle pork chops with remaining seasoning.  Arrange in an even layer over vegetables.  Close bag with nylon tie and cut 6 (1/2 inch) slits in top of bag.  Bake at 350 for 30 minutes or until pork chops are done and tender.

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Pork Chops and Potatoes

I have had this recipe for years.  I got this recipe from my roommate at Baylor, Jennifer, and her sister, Gretchen.  They are both amazing cooks.  I cannot tell you how easy this recipe is and also - how yummy.  I especially love the potatoes and onions under the pork chops.  This recipe takes very little time to prepare and about an hour to cook.  It is COLD here in Nebraska - this is some great comfort food!!

You can definitely make this recipe in larger quantities - or add more potatoes.  Just vary the amount of butter, salt/pepper, etc.

Pork Chops and Potatoes

6 boneless pork chops
2 - 3 baking potatoes
1 onion
1/3 - 1/2 stick butter -
salt/pepper
flour

Brown seasoned pork chops; Spray a 9 x 13 glass pan with Pam.  Layer - thinly sliced potatoes, raw onion rings, little pieces of butter, salt and pepper, sprinkle with flour;  Repeat twice.  Top with browned pork chops.  Cover with foil and bake at 400 for about one hour.

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Mini Hot Ham and Cheese Sandwiches

This is a fabulous recipe.  I know there are different versions of this recipe floating around - some with brown sugar, some with poppy seeds, etc.  I think this is the best!  We have made it like 5 times over the past month.  Great for a quick easy meal or appetizer.  I served them with Tomato Basil Soup recently - couldn't be better.  They are both equally good  - so very yummy!  Enjoy!

Mini Hot Ham and Cheese Sandwiches

24 Hawaiian Rolls, Original
1 lb thinly sliced deli ham
1 pkg Swiss cheese, 10 or so slices
1  1/2 sticks butter
2 Tbsp minced onion
2 tsp dried mustard
2 tsp Worcestershire sauce

Slice rolls in half lengthwise - and flip the top half off.  Top with a layer of ham, a layer of cheese and another layer of ham.  Put top layer of rolls back on and cut them into individual rolls.  Do this with both packages of rolls.  Place the individual sandwiches into two pans.  Melt butter in small sauce pan - adding onion, mustard and Worcestershire sauce.  Mix well.  Using a large spoon, spoon the mixture evenly over all of the rolls.  Cover and refrigerate at least one hour.  ( I often prepare these ahead and refrigerate over night) Bake at 350.  Bake covered for about 8 minutes and uncovered for 8 minutes.  Serve warm (also great at room temperature)

**Great to keep a full pan in fridge, unbaked, and take out a few as needed :)

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Smoky Pork Chops

I recently found this recipe in a Cooking Light magazine.  I don't cook pork that often so I gave this a try. It was easy and something I could do in my grill pan.  I got mixed review from the girls but Chris and I really enjoyed the flavors.  This was my first time using smoky paprika!  Also, I couldn't find cumin seeds so I substituted ground cumin.  Cooking Light says toasting the cumin seeds before grinding them adds to the smoky flavor.

Smoky Pork Chops  - adapted from Cooking Light

1 Tbsp cumin seeds
1 Tbsp brown sugar
1/2 tsp hot smoked paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
4 (4oz) boneless center-cut pork chops
cooking spray

Cook cumin seeds in small skillet over medium heat 1 minutes, stirring often.  Place in a clean coffee grinder and process until ground.  ( I used ground cumin as I couldn't find cumin seeds)  Combine with sugar, paprika, salt and pepper - rub evenly over pork.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add pork and cook 5 minutes on each side.  yields - 4 servings

*I served with steamed broccoli and garlic mashed potatoes

calories 224; fat 11.5; protein 24/8; carbs 4.3; fiber .3; chol 70 mg; iron 19 mg; sodium 201 mg; calc 47 mg

ORIENTAL PORK TENDERLOIN – APPETIZER

My husband always likes it when I take a hearty appetizer to a party.  This is the perfect choice for your parties this football season.  I cannot tell you how wonderful this is - the men especially love it.  Give this a try for your next gathering!!

ORIENTAL PORK TENDERLOIN – APPETIZER

1 pkg. of pork tenderloins

1/3 cup sherry

2/3 cup soy sauce

½ tsp. ground ginger

red food coloring

Toasted sesame seeds and hot mustard

Preheat oven to 400.  Mix marinade in a large Ziploc bag and add pork tenderloins.  Marinate 30 minutes.  Take tenderloin out and put on broiler pan and discard marinade.  Put a pan of water in the oven on the rack under the pan of tenderloin to help keep them moist.  Bake tenderloins for 40 minutes turning every 15 minutes.   Allow the tenderloins to cool slightly and then slice thinly.  Serve on a platter with a small bowl of toasted sesame seeds and a small bowl of hot mustard.

You could probably half the marinade or double the meat.  This is great for a party!! 

Yummy – dip each slice into hot mustard and then into sesame seeds.      

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Amazing Sauce for Amazing Ribs (or any meat)

I LOVE this sauce. I got this recipe from neighbors about 14 years when we lived in Katy, Texas. Janine and Scott moved in for a short time and we often grilled and hung out together. I am not a huge rib fan but I so love this sauce. I think this sauce would be amazing on any ribs or chicken, etc. Enjoy - and share with YOUR neighbors!

BBQ ribs

1 bottle Pickapeppa sauce (found near the Tobasco, ketchup, etc.)

1 cup honey

3/4 cup Heinz 57 sauce

2 racks of pork baby back ribs

Sliced onion

Put ribs in water with a sliced onion and bring to a boil. Cover and simmer for one hour. Chill until ready to cook. Mix sauce and grill at a low temperature for about 20-30 minutes. Brush with more sauce as they cook.

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Sweet/Spicy Bacon

I guess anything with bacon, maple syrup and brown sugar would be good. This is an amazing recipe. I think I say that a lot but I wouldn't put it on here if it wasn't "blog-worthy". I made it today for a New Year's Eve party. I tend to have recipes that don't have specific amounts. This is one of those recipes - could have more brown sugar or more pepper - just depends on your preference.

Sweet/Spicy Bacon

1 pound bacon
1/2 cup brown sugar
3/4 - 1 tsp cayenne pepper
3/4 - 1 tsp black pepper
maple syrup

Line a cookie sheet with foil; Mix brown sugar and peppers together; place a wire rack of some type on top of lined cookie sheet and lay the bacon pieces all along this rack; Brush each piece of bacon with maple syrup and sprinkle half of the brown sugar mixture on top of the bacon. Bake at 375 for about 20 minutes; Using a fork, turn each piece of bacon over and brush this side with maple syrup; sprinkle with the rest of the sugar/pepper mixture and bake for about 15 more minutes. The bacon will be crisp and brown and so yummy. I used my kitchen shears to cut each piece into bite size pieces.

* a pound of bacon seams like a lot but this tasty little bites disappear in a hurry so I usually double this recipe for a party

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Pork Carnitas

White we were in TEXAS on the weekend with my Baylor friends, my friend Jennifer made such a yummy dinner. Jennifer was my roommate at Baylor. This GURRRL is a fantastic cook and she almost always cooks very healthy. We had these yummy carnitas with pinto beans, and yummy ears of corn she cooked on the grill. We had an assembly line to top the ears of corn with fresh lime juice, chili powder and cotija cheese. It was all amazing! I will also include a recipe I have for Mexican Pinto beans. They aren't especially low calorie but they are so yummy. My hubby and I were trying to copy some beans we enjoyed at different Mexican restaurants in Texas from when we lived there.

Pork Carnitas

1 sliced onion
2 Tbsp chopped chipotle in Adobo sauce or 2 fresh jalepenos
1 tsp or more of cumin
2-3 lb boned pork butt or shoulder
4 cloves garlic-slivered
Salt/pepper
Oil
Corn tortillas

Spray slow cooker with Pam. Place onion, chipotle peppers, cumin and ¼ cup water in slow cooker. Stir to combine. Using knife, make incisions in pork, insert garlic. Salt and pepper pork and brown in skillet on med high heat. Add to slow cooker and cook for 6 hours or til tender.
Shred pork with two forks, return to slow cooker and stir to combine with other ingredients. Serve on tortillas with cilantro, avocado, fresh lime or any other desired toppings. I loved these with white corn tortillas but you will have to double up and use two as they are much thinner! Enjoy!

Printable Versionhttps://docs.google.com/document/d/1LHy9cklKBjtQVNxlR6-lsesCj0j_34V7gEqYj7HNs84/edit?usp=sharing

Some Great Pasta

This is an amazing recipe - I have to say it is one of my husband's favorite. When I first moved to Omaha - one of my dearest friends was Mary. We have lost touch over the years after she moved. It makes me sad that I can't keep in better contact with friends as they move away. I just know this recipe will be one of your favorites.

Some Great Pasta

1 lb. Italian sausage (just mild or ½ hot and ½ mild)
2 Tbsp. Olive oil
2 Tbsp. fresh garlic, minced
2 tsp. dry oregano
2 tsp. fresh basil ( I usually do more - I like lots of basil)
1 ½ tsp salt
¾ tsp fresh pepper
¼ tsp cayenne pepper
3 (14 ½ oz) cans diced tomatoes, may want to drain
2 cups cream
2 cups fresh mushrooms (optional, I didn’t use)
1 lb. penne pasta

Take the casing off of the sausage and using kitchen shears, cut in bite-size pieces. Cook in skillet until done and set aside. (My family tends to nibble on the meat as I cook it so I have doubled the meat before) I usually cook the meat ahead of time-makes final cook time go much faster. Cook pasta according to directions and drain. Heat olive oil over medium-high heat. Add garlic, oregano, basil, salt, pepper and cayenne pepper. Saute 30 seconds to a minute. Add tomatoes and cream. Boil 5 minutes stirring often. Add sausage, mushrooms and pasta.  Taste - add more basil or seasonings as needed.

I then remove from heat and allow the mixture to "set up". This is just as yummy the next day!

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