Smothered Pork Chops in Mushroom Sauce

This Smothered Pork Chops in Mushroom Sauce is pretty easy to make in about 45 minutes. I had them along with some Instant Pot Mashed Potatoes (I used this recipe and substituted the red potatoes for yellow potatoes and peeled them). Serves 2 

Ingredients: 

2 thick pork chops 

2 tablespoons olive oil plus more if needed

Salt and pepper, to taste 

2 tablespoons grated Parmesan cheese 

6 oz brown mushrooms, sliced

4 tablespoons flour

4 tablespoons butter 

2 cups beef broth 

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard 

Directions:

In a large skillet on med/high heat add the olive oil. Season the pork chops with salt and pepper, then sprinkle on Parmesan cheese and pat it down. Brown all sides and cook until a golden brown 15-20 minutes. Check doneness internal temperature should reach 145F. Remove to a plate, cover with foil.

Add the mushrooms and another tablespoon of oil, if needed. Cook until brown about 3 minutes. Remove from skillet. Add the flour and butter and stir to combine. Add in the broth, heavy cream, Worcestershire sauce and Dijon mustard and whisk until combined. Let simmer until thickened. About 10 minutes. Add the pork chops and mushrooms back in the sauce. Cook on medium until pork chops and mushrooms have reheated. Taste test to see if additional salt and pepper are needed. 

Surf & Turf

If you decide to stay in for Valentine’s Day or just snowed in (like I am), this Surf & Turf would be a great meal for two. I found this recipe on Reddit, it looked so good I had to share it with you. 

Ingredients: 

1/2 lb shrimp 

1 1/2 tablespoons olive oil 

1/2 shallot, thinly sliced 

2 cloves garlic, minced 

1/4 cup dry white wine or chicken broth 

2 tablespoons butter 

1/2 tablespoon lemon juice 

Salt and pepper, to taste 

Dash of red pepper flakes, optional 

2 tablespoons freshly chopped parsley 

2 6-8oz filet steaks

2 tablespoons each butter & olive oil 

2 Rosemary sprigs 

Salt and pepper, to taste 

Shrimp Directions: 

In a large skillet on med/high heat add the olive oil, when hot add the sliced shallots and garlic. Sauté until shallots have softened, about 1 minute. Add in the wine or chicken broth, butter and lemon juice cook until reduced by 1/2 then add in the shrimp, salt and pepper, to taste and the red pepper flakes, if using. Cook until the shrimp turn opaque (pink), about 3 minutes. Remove pan from heat. 

Remove steaks from refrigerator 30 minutes before cooking and preheat oven to 400F. Preheat your cast iron skillet until hot (test with a drop of water, if sizzles, it’s ready) add oil. Season both sides of the steaks with salt and pepper, to taste. When oil is hot add the steaks and place the rosemary sprigs next to them. Sear steaks 2 minutes per side. Add a tablespoon each on top of each steak and place the cast iron skillet in the oven and cook to desired temperature, 5 minutes for medium rare. Take skillet out of oven and place steaks on a serving plate. Cover with foil for 5 minutes to let steaks rest. Top each steak with shrimp and parsley. 

How to Make Parmesan Pork Tenderloin

This Parmesan Pork Tenderloin looks soooo good, I also think you can substitute pork tenderloin with pork chops. Serve with some mashed potatoes and a side salad. Yum Yum! Serves 2 Total Time: 50 minutes

Ingredients:

1 pork tenderloin (3/4 pound) 
6 tablespoons grated Parmesan cheese 
1 small sweet onion, sliced and separated into rings 
1-1/2 cups sliced fresh mushrooms 
1 garlic clove, minced 
2 teaspoons butter, divided 
2 teaspoons olive oil, divided 
1/4 cup reduced-sodium beef broth 
2 tablespoons port wine or additional beef broth 
1/8 teaspoon salt, optional 
1/8 teaspoon each dried basil, thyme and rosemary, crushed 
Dash pepper 
1/2 teaspoon cornstarch 
3 tablespoons water 

Directions:

Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside. In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm.

In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm. Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

Spicy Garlic Lime Shrimp

From EatWell 101 ...this Spicy Garlic Lime Shrimp is not only lip-smacking delicious, but it’s also a very quick easy dinner recipe that takes minutes to make. 

You can easily double this recipe if you need to feed a crowd. We guarantee you won’t get enough of this quick budget-friendly meal. You will make this shrimp recipe again and again! Are you a baby spice girl like me? Omit the cayenne pepper or crushed chili pepper flakes. Serves 2 Total Time: 20 minutes 

Ingredients:

1 pound shrimp, peeled and deveined (tail on or off)
1 tablespoon olive oil
1 tablespoon melted unsalted butter
5 cloves garlic, minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1/4 teaspoon salt
3 pinches Cayenne pepper or crushed chili pepper flakes
Chopped fresh cilantro, for garnish
Sliced lime wedges, for garnish

Directions: 

Combine garlic, honey, lime juice, salt and Cayenne pepper in a small bowl. Heat up a non-stick pan or skillet over medium heat, add the olive oil and butter. Sear shrimp on both sides for about 4 minutes total, then add the garlic honey lime sauce. Cook the shrimp, flipping side from time to time until the garlic honey lime sauce starts to caramelize. Garnish the garlic-lime shrimp with chopped cilantro and serve immediately with steamed vegetables, over rice or in a salad. Enjoy!

Instant Pot Potato Broccoli Celery Soup

Finally the weather is cooling down, it’s time to wear sweatshirts, bring out the fall decorations and make some homemade soup in your Instant Pot. One of my favorites is this Potato Broccoli Celery Soup. 

You’ll need at least a 6qt Instant Pot, but a 8qt would be better, as I ran out of room for the final ingredient. Remember not to go above the line on your Instant Pot or it will have issues pressurizing. Serves 6-8 Total Time: under an hour, not including time to pressurize. 

Ingredients:

1 yellow or white onion, chopped  
6 russet potatoes, diced 
7 celery sticks, diced
1/2 head of broccoli, cut into florets 
32 oz vegetable broth (make sure vegetables are in liquid, I added some water)
Salt and pepper, to taste
1/2 tablespoon basil
1/2 tablespoon celery seeds 
2 tablespoons cornstarch 
1 1/2 cups heavy cream 

Directions:

In your Instant Pot add the vegetables, salt and pepper, to taste and add the liquid, not going over line. Close lid, seal vent then select high pressure for 20 minutes. I did a natural release for 10 minutes then opened steam vent. Carefully open lid, add in the basil, celery seeds (I ground mine). Combine the cornstarch and heavy cream in a small bowl and stir until smooth. Pour into Instant Pot and stir. Serves as a side for dinner or with a sandwich for lunch. 

Potato and Hotdog Hash

My granddaughters came up with this dish of potatoes, onions and hotdogs....well I asked them to come up with a different recipe for hotdogs, because I went to Sam’s Club and like all Sam’s Club items you get way to many. And you can have so many hotdogs or chili dogs. This wasn’t too bad as I had seconds and I served it with my cucumber tomato salad with feta. Serves 4-6 Total Time: 30 minutes 

Ingredients:

2-3 tablespoons butter 
1/3 cup olive oil 
5 hotdogs, cut into 1” pieces 
1 small red onion, diced 
10 Klondike potatoes or small golden potatoes, quartered
2 tablespoons dried parsley, optional 
Salt and pepper, to taste 

Directions:

In a skillet melt the butter and add the oil over medium heat. Add in the hotdogs, onion and potatoes. Cook, covered,  20 minutes or until potatoes are tender, stirring often. Garnish with parsley, if using and salt and pepper, to taste. Easy Peasy! 

Greek Turkey Burger with Tzatziki Sauce

A creamy tzatziki adds a refreshing twist to this easy Greek-inspired burger recipe loaded with feta, Kalamata olives and spices. No tzatziki? No problem! Make your own at home by combining plain Greek yogurt with a squeeze of lemon, dill and finely chopped cucumber. Total Time: 25 minutes Makes: 4 Burgers 

Ingredients:

1 lb ground turkey
1⁄3 cup kalamata olive, roughly chopped
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 garlic clove, minced
1 cup crumbled Greek feta cheese, divided
Salt and pepper, to taste
1 tablespoon olive oil
4 pita bread
8 lettuce leaves (Romaine, Green leaf or Red leaf)
1 tomatoes, sliced thin into rounds
1⁄2 red onion, sliced thin into rounds

TZATZIKI Ingredients:

8 ounces Greek yogurt
1⁄4 English cucumber, peeled and grated
2 teaspoons chopped dill 
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and ground black pepper, to taste  

Directions:

To make the Tzatziki: In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed.

For the burgers: In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties. Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side. To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.