Lifetime Recipes
Saturday, February 20, 2021
Smothered Pork Chops in Mushroom Sauce
Tuesday, February 16, 2021
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.
Sunday, September 13, 2020
How to Make Parmesan Pork Tenderloin
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.
Thursday, September 10, 2020
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!
Wednesday, September 9, 2020
Instant Pot 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.
Thursday, August 6, 2020
Potato and Hotdog Hash
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!
Wednesday, August 5, 2020
Greek Turkey Burger with Tzatziki Sauce
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.