Resurrected

After a very long hiatus, I'm back. I did one in the crock pot on Saturday and have one going now, so thought I'd post them. Enjoy!

Crock Pot Cajun Chicken

3 slices bacon, chopped
1/2 c. diced green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1 1/4 lb. boneless skinless chicken thighs
2 t. cajun seasoning (I used Penzy's)
1 can diced tomatoes
hot cooked white rice

In a skillet, cook the bacon until it's crisp and then add pepper, onion and celery, cook 2 minutes. Put bacon and veggies in crockpot. Sprinkle chicken with 1 t. of the seasoning and cook in your skillet for 4 minutes. Place chicken into crockpot. Top with tomatoes and seasoning. Cook on low for 8 to 9 hours. Serve over rice.

Braised Maple-Bourbon Pork with Beans

2 lb. boneless pork loin, chopped into 4 pieces
2 turkey kielbasas, chopped into 4 sections each
3 onions, diced
2 celery stalks, diced
1 T minced garlie
3 T. tomato paste
2 t. chopped thyme (I used dried)
1 bay leaf
1/4 c. bourbon
1 can diced tomatoes, drained
1 lb. cannellini beans (if using dried, soak them over night or follow "quick prep" on bag)
1/4 c. maple syrup
3 c. chicken broth
optional: 3 slices bacon, cooked crisp

Season pork with salt & pepper and sear in oil in a skillet until brown. Put in crockpot. Brown kielbasa in same pan and add to pot. Add onion and celery and cook for a few minutes, then add the tomato paste and stir through. Add thyme, bay leaf and bourbon and cook for a minute. Then take off heat and add tomatoes and broth. Stir in maple syrup. Add beans and sauce to crockpot and cook on high for 4 hours. Can top with crumbled bacon (or breadcrumbs as the recipe suggests but I see no reason for this)

Enjoy!

Summer and Salad are Made for each other

I am going to post two salads tonight and each of them served as a dinner with a side or two. I do still like to do vegetarian night, and our farmer's market has the best bread called "popeyes passion" with spinach and parmesan. Grill up a couple of slices of that and dinner is served. Here are two we have recently enjoyed:

Mixed Greens with Peaches

3 proscuitto slices
dressing (I made my own... lemon juice, honey, white balsamic, evoo and S&P)
salad bowl full of greens (again, I got these from my garden, but a bag of lettuce from the grocery would be the right quantity here)
2 peaches, sliced
1/2 c. pecans (I used Trader Joe's sweet & spicy ones and chopped them up)
crumbled goat cheese

Cook proscuitto in a skillet until browned and then crumble. Combine all ingredients and toss with dressing. Sprinkle with goat cheese.

Grapefruit and Avacado salad:

1 T. honey
1 T. grapefruit juice
2 t. evoo
s&p
greens (again, one bag from the grocery store)
1 can drained and sliced hearts of palm
1 grapefruit, sectioned
1 small avacado, sliced
crumbled queso fresco

Mix dressing. Toss greens with hearts of palm, grapefruit and avacado. Toss with dressing. Top with crumbled cheese. Enjoy!

It's hotter than Hades... good thing it's a crock pot night!

Holy hot June. Did someone secretly move me to Texas?? Unreal. Anyhow, tonight's is a family favorite (I mean everyone including extended family). I make these throughout the summer as they are often requested. They're very simple. Don't be alarmed by the long ingredient list... it's all spices. This was a Cooking Light recipe that I've modified for the crock pot.

Pulled chicken sandwiches:

2 lb. boneless, skinless chicken thighs

Rub:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger

Sauce:
1/2 c. onion, chopped
1 c. ketchup
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
2 tablespoons cider vinegar
1 tablespoon molasses

Rub chicken with spices. Place in crock pot. Mix all sauce ingredients together and pour over chicken. I cook on low for about 6 hours and then mash it with a potato masher to get it "pulled" without having to remove it from the crock pot. Serve on buns with pickle slices.

Enjoy! I serve these with slaw, fries and baked beans.

A two-fer

Yes, Friday feels like a ways away, but alas here is what we had on Friday in addition to what we are having here tonight. Friday's was a great way to use a flank steak. I would definitely hollow out the buns cause ours were too "bunny" tasting. Tonight is simple but Greek, always a hit around here.

Mexican steak sandwiches: (I served with corn & bean salad and chips & salsa)

1 flank steak, seasoned with any seasoning you like (I used Montreal steak)
1 can refried beans, warmed
1 avacado, thinly sliced
1/4 c. light mayo
2 chipotles in adobo, chopped finely
1 t. lime juice
buns (dig the "bread" part out leaving them almost hollow)

Grill steak, about 6 minutes per side, and slice against the grain thinly. Spread beans on one half of the bun. Top with steak and avacado slices. Mix mayo, chipotles and lime juice and spread on top halves of the bun. Enjoy!

Greek chicken with orzo:

4 bonless skinless chicken breasts, pounded
greek seasoning blend (I happen to have a Pampered Chef one)
1 can artichoke hearts, drained
1/4 c. lemon juice
crumbled feta

sprinkle chicken with seasoning. Add to pan and cook about 5 minutes per side. Then add artichoke hearts, lemon juice and a little more seasoning to pan until it all comes together. Serve over orzo and top with crumbled cheese. (recipe follows)

1 carton chicken broth
1 T. butter
orzo
crumbled feta

This is a made up recipe, so I have no quantity on the orzo. Bring the broth and butter to a boil in a saucepan. Add orzo and cook according to package directions. IF there is leftover broth, drain it. If not, just leave it in the pan. Add feta while it's warm to get "melty".

I served this with greek salad which I have posted my dressing recipe for in a prior post. Enjoy!

A light salad for a beautiful night

Ok, I'd like to be the first to officially welcome the warm weather back. Thanks :) Just in time, our lettuce box is full of goodness, so we did a salad tonight in honor of the multiple greens we've been able to harvest. I served this one with some grilled La Brea roasted garlic bread. Yum!

Light Green Goddess Salad

1/2 c. plain yogurt (I use Fage non-fat)
3 T. light mayo
2 T. white wine vinegar
2 T. fresh parsley
1 T. fresh dill
s&p
Bowlful of lettuce (I would say one bag of the baby greens if you're buying them)
1 package chicken tenderloins, grilled and diced
grape tomatoes, halved
croutons

Mix yogurt, mayo, vinegar, herbs and s&p in a blender. Toss with lettuce, chicken, tomatoes and croutons. Enjoy!

A nod to the mediterranean

I, and my family, love anything Greek. Add hummus to just about anything and we'll all eat it. I saw a recipe something like this a while back and figured we had to try it. It was delicious. I cut a pita in half for each kid and stuff it, while for the adults I served it on top of the pita and we used a knife to cut it into pizza-like wedges. Enjoy!

Greek Tuna Pitas

3 cans albacore, drained and flaked
10 kalamata olives, chopped finely
2 T. finely chopped red onion
1/2 can artichoke hearts, finely chopped
1 celery stalk, chopped
juice of one lemon
1 T. evoo
pepper
4 pitas
hummus (any flavor you like... I had red pepper, horseradish and garlic, so everyone chose what they wanted)
shredded romaine lettuce
feta cheese, crumbled

Combine tuna, olives, onion, artichoke hearts and celery. Squeeze lemon over mixture and add oil and pepper to taste. Spread hummus on flat pita (or inside if making "pockets") and top with lettuce, tuna mixture and crumbled feta.

I served these with hummus and pita chips. Easy and tasty!

Beautiful Weather calls for a BBQ

What a gorgeous day!! To take advantage of it fully, I thought it was time for some burgers on the grill. Unfortunately we didn't get to eat them outside... thankfully the rain held off. These were awesome. Served them with chips & salsa and corn & bean salad. Enjoy!

Poblano burgers:

Pickled onions (see recipe)
2 poblanos
1 slice bread, crumbled
1 T. milk
3 T. chopped cilantro
1 t. cumin
1/2 t. kosher salt
1 lb. ground beef
1/2 c. sour cream
1 T. minced shallot
1 t. lime juice
1 chipotle and 2 t. adobo sauce

Roast poblanos until the skins are charred. Put them in a ziploc for about 15 minutes, then peel and seed them. Chope them finely. In a bowl, add milk to the bread and turn it into a paste. To this paste add the chopped poblanos, 1/2 the cilantro, cumin, 1/4 t. salt and the beef. Mix well and form into patties.

Combine sour cream, shallot, lime juice, remaining cilantro and salt and chipotles/adobo sauce. Set aside.

Grill burgers about 6 minutes per side. I also grilled the buns.

Pickled red onions:

1/2 c. sugar
1/2 c. rice vinegar
1/2 c. water
1 jalepeno, halved
2 red onions, sliced thinly

Boil sugar, vinegar, water and jalepeno until sugar is dissolved. Add onion and remove from heat. Let cool to room temperature.

Serve burgers topped with sour cream sauce and onions.

Two New Ones: One Crock Pot, one Oven

When it rains it pours. I am on a roll here with actually posting. We have a hectic night yesterday with music class and a dentist visit, so it was crock pot to the rescue part 2 this week at the McGady house. Tonight I had a little more time, but the effort was minimal and it really was something I'd serve company (even if it was only Mom and Dad). Enjoy!

Fire Roasted Tomato and Chicken Tortilla Soup:

1 lb. boneless, skinless chicken thighs
1 box chicken stock
2 c. frozen corn
1 can fire roasted tomato (I used the Trader Joe's brand with green chiles)
1 can black beans, drained and rinsed
1 red pepper, chopped
1 onion, chopped
6 corn tortillas, cut into squares
1 T. chili powder
1 t. cumin
1 t. salt
1/4 t. cayenne pepper
1/4 c. chopped cilantro

Throw everything in the crock pot up to the cilantro and cook on low for 5 or so hours. Take the chicken out and shred it with 2 forks. Add it back in along with the cilantro and allow it to warm through. Can serve with tortilla chips, avacado slices and lime. Enjoy!

Pork Tenderloin with Balsamic Onion-Fig Relish

1 package pork tenderloin, trimmed
8 dried figs (I could only find fresh... didn't seem to matter), diced
1 chopped onion
2 T. balsamic vinegar
2 T. water
1 T. soy sauce

Salt & pepper tenderloin and pre-heat oven to 425. Take an oven-proof skillet and brown the pork on all sides. Remove it from the heat and add sauce ingredients, onions and figs. Put in the oven for about 15 minutes or until cooked to your liking (I like mine a little pink). Slice and enjoy.

I served this with Trader Joe's new orzo pilaf (two thumbs up), broccoli and a salad. Hope you enjoy!

Hiatus Over

I came out here to look up Julie's delicious rib recipe and realized how long it's been since I posted. How sad! I was telling a girlfriend about this the other night, so figured if I'm going to share the link I ought to at least be updating this. So, here goes. The first one we had last night and it was delicious. It comes from Cuisine at Home and of course I modified it a bit. Tonight's is a crock pot, hence the theme of the blog. Enjoy!

German Brat Salad:

Dressing:
1 c. bock beer
4 T. horseradish
2 T. dijon
1 T. red wine vinegar
s&p

Salad:
1 package beer brats (I used the Johnsonville ones)
1/2 head each red and green cabbage, quartered
4 slices unseeded rye bread
1 red onion, sliced

Whisk dressing together. Put each piece of cabbage on a piece of foil. Pour a little dressing on each and close the foil packet. You will grill the brats, cabbage, rye bread (I sprayed with a little evoo spray) and onion until they're done. Times vary, cabbage and brats took the longest. Once done, slice them all and toss with the rest of the dressing.

I served this with a side of store-bought pierogies. Yummy!

Turkey Taco Sloppy Joes:

2 t. canola oil
2 lb. ground turkey
1 onion, chopped
1 t. minced garlic
1 package taco seasoning
1 T. worcestershire sauce
1/2 c. water
1 c. chili sauce
8 oz. tomato sauce

In skillet, brown onion and turkey in oil. Drain and pour into crock pot. Top with remaining ingredients. Stir together and cook on low for 5 hours. Serve on buns.

I served this with fries, fruit salad and a slaw using the leftover cabbage from above:

1/2 each red and green cabbage, shredded
1 can mandarin oranges
slivered almonds
1 green onion, diced
Newman's Own Sesame Ginger vinaigrette

Combine all ingredients. I also added chow mein noodles for a bit more crunch.

Real cooking happening again

Hello! Yes, after a month of work travel and being on spring break, alas it's time to come back to reality and start cooking again. Fortunately this week we had two good ones that I will post below. Both were crowd pleasers around here. For the cheeseburger loaf I served with fries and baked beans. For the salad, I just grilled up a bit of sesame bread with some olive oil. Enjoy! French Cheeseburger Loaf: 1 tube refrigerated french bread dough 1 lb. lean ground beef 1 green pepper, chopped 1/2 an onion, minced a couple cloves of garlic, minced 2 T. flour 2 T. dijon 1 T. ketchup 3 slices sharp cheddar cheese Brown ground beef, onion and pepper in a skillet. Add garlic when it's almost browned and cook until browned throughout. Add flour, dijon and ketchup, stir to heat through. Spread bread in thin sheet and place beef mixture down the middle. Top with cheese slices and then fold the corners in. Invert onto a greased cookie sheet and I topped with an egg wash so it would brown nicely. Put it in a 350 oven for about 25 minutes. Chicken and strawberry salad: Maple Grove Farms fat-free raspberry vinaigrette (or any fruit dressing you like) 2 boneless skinless chicken breasts herbed goat cheese log crushed pistachios 2 c. sliced strawberries 1 bag baby spring lettuce mix Marinate chicken in a little bit of the dressing, grill it and cut into bite-size pieces. Roll the goat cheese in the crushed pistachio and cut into little rounds. Mix together greens, strawberries and chicken. Toss with dressing. Serve with cheese croutons. Enjoy!

Happy St. Pat's: You CAN do it in a crock pot

My favorite meal that I only eat once a year is corned beef and cabbage. So this year, we weren't going to be together for St. Pats. I decided to make it on Saturday, and we were running all over the place, so I figured I'd give it a whirl in the crock pot. The last time I did this we were going through our kitchen remodel, so it's been a while. It works really well since this is one cut of meat that requires hours of simmering... a perfect fit for the crock pot.

One corned beef (I prefer the Niman Ranch one, but my Trader Joe's didn't have it this year so I used their house brand)
2 garlic cloves, sliced thin
2 bay leaves
peppercorns
1 head cabbage
4 carrotts, peeled and cut

Place the meat and all spices that come with the meat in your crock pot. Top it with enough water that it's covered by about an inch. Cook it on low for about 10 hours. When there is about an hour left, add the cabbage and carrotts. I turned mine to high since we wanted to eat sooner, but you can leave it on low for about 30 minutes to cook the veggies through.

I served this with horseradish mashed potatoes:

3 baking potatoes, peeled and boiled
2 T. light sour cream
1 T. prepared horseradish
Dash of milk
salt & pepper

Draing boiled potatoes and mash with the rest of the ingredients. Goes really well with the corned beef.

It's Fish on Friday Time

I'm back... but wondering if anyone's been out here since my last post was so long ago. I promise to remain more faithful about posting these and hope to see some posts in return. We're into Lent now, so Friday's are vegetarian or fish around here. Tonight was particularly good so I thought I'd post. I love tilapia, and this was easy to do. I made this with broccoli, some roasted fingerling potatoes and a salad. Enjoy!

Baked Tilapia

4 tilapia fillets

3/4 c. fresh breadcrumbs

1/2 c. grated parmesan

1 t. garlic salt

2 eggs

1/2 c. milk

In a shallow bowl, combine the breadcrumbs, parmesan and garlic salt. Beat the two eggs in another shallow bowl. Dredge the fish in the milk, then the egg and then the coating. Place on a greased cookie sheet in a 425 oven for about 12 minutes or until fish flakes.

Turkey? Where's the Beef?

Alright, so we are now the proud owners of a half a cow. Our entire second freezer is full to the gills of beef. Yes, we had tacos on Saturday night after Don schlepped it home from way-up-Wisconsin. But in making my menu for the week, beef is oddly missing tonight. I think I'm overwhelmed with the possibilities. So instead we're having turkey tonight. I'm out of ideas for sides, so doing my broccoli slaw again, fries and baked beans.

Turkey Sloppy Joes:

1 lb. ground turkey
1 onion, chopped
3 stalks celery, chopped
1/2 green pepper, chopped
1 can Campbell's tomato soup
1/2 c. ketchup
2 T. brown sugar
2 T. mustard

Cook turkey and veggies in a pan until browned. Add sauce and then stir into crock pot. Cook on low for 4 hours. Serve on buns.

Turkey Reubens

We love these. I serve them with sweet potato "chips" that I bake in the oven and my broccoli slaw (recipe below). This comes via Cooking Light. Enjoy.

8 slices seedless rye bread
8 slices lorraine swiss cheese
dijon mustard
low-fat thousand island dressing
12 slices smoked turkey
sauerkraut

Spread dijon lightly on bread. Top 4 slices of bread (mustard side up) with a slice of cheese. Pile on sauerkraut, a dash of dressing and turkey. Top with another slice of cheese and the bread. Cook in an oiled skillet, 3 minutes per side, with another heavy skillet on top to "press" the sandwich. (can also be made in a panini press)

Broccoli Slaw

1 bag broccoli slaw
1 green apple, diced
1/2 c. chopped walnuts, toasted
1/2 c. crumbled blue cheese
ranch dressing to taste
fresh black pepper

Mix all together until you achieve the creaminess level you're looking for. Enjoy!

Easiest Tomato Soup Ever

This is a family favorite and the simplest thing I can throw together. Since Don and I were going out for Valentine's Day, I made this for the kids. It's great with grilled cheese paninis you can dip in the soup. Trader Joe's has some really yummy cheddar with carmelized onion in it that I use for the paninis. This was a Sandra Lee "semi homemade" recipe but I struggle to think what about it is actually homemade?

Spicy Tomato Soup:

3 c. spicy V8
1 can Campbell's Tomato Soup (I used healthy request)
1 can Campbell's cheddar cheese Soup
dash of basil

Combine all and whisk. Heat through. See, can you get any easier??

My family's favorite chili

Well, second favorite to Daddy's, I should say. Don's takes all day to make, so this one is faster and healthier. Everyone in the family loves it. I usually make at least a double batch as it freezes well, also.

Black-Bean Salsa Chili

2 cans black beans, rinsed and drained
2/3 c. water
1 T. brown sugar
1/2 lb. ground turkey
1 c. chopped onion
1/2 c. each chopped green and red pepper
3 slices bacon, diced
1 1/2 T. chili powder
1 T. ground cumin
1 t. oregano
1/8 t. crushed red pepper
1 1/2 c. salsa (I used Trader Joe's medium)
3 T. tomato paste
14 oz. beef broth
1/2 c. reduced-fat sour cream
1/4 c. chopped fresh cilantro
1 t. lime juice

Combine 1 1/2 c. beans, the water and sugar in a food processor. Process until smooth.
Cook turkey in a stockpot until browned. Remove from pan and add onion, peppers and bacon. Cook 5 minutes and return turkey. Add spices, stir well to coat. Stir in bean mixture, beans, salsa, tomato paste and broth. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Combine sour cream, cilantro and lime juice. Serve on top.

I served this with cornbread muffins.

Just like the Olive Garden

Okay, so I am one of those "soup, salad and breadsticks" gals for $5. I must admit I've never ventured from that on the Olive Garden menu, but I LOVE their pasta e fagioli soup. I have made it many times with Clamato which I suspect is their secret ingredient, but here is a very healthy and tasty version that is similar to theirs. Imagine this... I served it with breadsticks!

Pasta e Fagioli

1 lb. ground beef
1 chopped onion
2 celery stalks, chopped
2 carrots, chopped
2 minced garlic cloves
28 oz. crushed tomatoes
28 oz. beef stock
one can kidney beans, drained and rinsed
one can cannellini beans, drained and rinsed
1 1/2 t. italian seasoning
1/4 t. salt
1/4 t. crushed red pepper
3/4 c. ditallini pasta
fresh parmesan for serving

Brown ground beef and veggies together in a stock pot. Add tomatoes and ingredients up to pasta. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add pasta, cook 15 minutes or until the pasta is done. Serve with cheese.

Chicken Tortilla Soup

This is one my  favorites. It's easy, delish and low in calories. I make it without adding the tortilla chips, but Mike will add them to his bowl. Super easy and so warm for winter lunch. Soup...yum.

• 1 pound shredded, cooked chicken (I use about 4 boneless chix breasts)
• 1 (15 ounce) can whole peeled tomatoes, mashed or diced
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

 This is from allrecipes.com

I heart flank steak

This was a delicious weeknight treat. I love flank steak because it's cheap and versatile. And this one didn't even need to be marinated. It was great with some brown rice, and I sauteed some snow peas and mushrooms with a little soy sauce on the side. Enjoy!

Asian Flank Steak with Peppers

1 1-lb flank steak, sliced paper thin against the grain (this is easiest to do when it's frozen)
2 T. flour
garlic salt & pepper
2 T. garlic, minced
1 T. ginger, minced
1 pepper, cut into strips
1/2 c. sliced onion
3/4 c. beef consomme
2 T. soy sauce

Put steak into a ziploc with flour, garlic salt and pepper. Shake to coat. Coat a skillet with some olive oil. Sear the garlic and ginger until they smell good, then add the steak. Cook it until browned, about 5 minutes. Then add the rest of the ingredients and cover it up. I left it for about 5 minutes and then uncovered it to simmer off a little of the juice.

Pork in the Crock Pot, Round 2

Same cut as the pork tacos, totally different flair. This one was quite good. The meat was done after 4 hours (good thing I checked in between conference calls today), so I took it out and let it rest on the cutting board under foil while the rest of the veggies finished cooking. I served this with a salad since it had veggies/potato right in the recipe.

Rosemary-Orange Pork Roast with Squash and Sweet Potato

1 small acorn squash, peeled, seeded and chopped into 2 inch pieces (WARNING: this is a PAIN to do but worth it... tasty)
2 medium sweet potatoes, peeled and chopped into 2 inch pieces
1 onion, chopped
3 lb. boneless pork loin roast
1 1/2 c. orange marmelade
3/4 c. chicken stock
1/4 c. orange juice
2 T. chopped rosemary
2 T. cornstarch
2 T. water

Place squash, sweet potato and onion in the crock pot. Sear the roast in a pan for about 8 minutes. Then place it on top of the veggies. Combine marmelade, chicken stock, oj and rosemary and pour over the roast. Cook on low for 5 hours (roast was done at 4). Mix water and cornstarch. Once roast has been removed, add cornstarch mixture and turn to high for 20 minutes until it thickens. Slice roast and serve with sauce and veggies. I poured the sauce right over the meat on the platter and surrounded it with the veggies... looked like company was coming! Haha.

**Modified from a Weight Watchers one-pot cookbook.

More crock pot yumminess

I only cooked once this weekend, so of course it had to be in my Crock pot :) This recipe was very good and easy. I made a double batch so will let you know how they taste after being frozen. I served this with chips and salsa and some refried beans. For toppings, I suggest Mexican cheese, sour cream and some avacado.

Beer-braised shredded pork tacos

2 lb. boneless pork loin roast
2 onions, thinly sliced
2 Mexican beers (I used Corona Light)
1 T. cumin
1 T. chili powder
1 1/2 t. oregano

Salt and pepper your roast, and brown it in a pan on all sides. Combine the rest of the ingredients in the crockpot. Add the roast and cook for 8 hours on low. Take the meat out and shred it with 2 forks. I added about 1/2 c. of salsa back in with the shredded pork to give it a bit more flavor. Serve on corn tortillas.

Another make-ahead casserole

This one was supposed to be a family pleaser, but honestly it really just pleased the adults in this household for some reason. Must be something in the air today with the blizzard and all. Anyhow, I served this with an Italian salad and some breadsticks. Made it early this morning and threw it in the oven around dinnertime.

Chicken-Spinach Pasta Bake

8 oz. penne pasta
2 t. butter
1/2 c. chopped onion
4 garlic cloves, minced
1/4 c. flour
2 1/2 c. 1% milk
1 package baby spinach, coarsely chopped
1 1/4 c. grated parmesan
1/2 t. salt
2 c. chopped, cooked chicken
1 1/2 c. salsa

Cook pasta and drain. In a pan, melt butter. Add onion and garlic and cook for about 5 minutes. Stir in the flour and cook for one minute. Then gradually add the milk and let it thicken, stirring with a whisk. Add spinach until it welts. Remove from heat and add 1/4 c. cheese and salt. Stir in chicken, salsa and 3/4 c. cheese. Fold in pasta and then put in a greased 13X9 pan. This took about 45 minutes in a 350 oven after sitting at room temperature for about 20 minutes.

*Brought to you by my good friends at Weight Watchers in their One Pot meal supplement.

Soup for What Ails Ya

Wow, we've multiplied! Hi Julie... welcome aboard. Those ribs sound delicious! Can't wait to try them. I'm in arrears a few days, so here's a great soup we all love. I will also post tonight's dinner in a separate post which was a very easy make-ahead casserole. I have some crockpot stuff on the menu for the weekend, hope you are enjoying the non-crock pot recipes, too.

Loaded Potato Soup:

4 large baking potatoes, peeled and cubed
4 t. butter
4 T flour
5 c. skim milk
1 1/4 c. shredded cheddar (I used the Kraft 2% kind)
2/3 c. chopped green onion
6 slices cooked and crumbled bacon
1 t. salt
1/2 t. pepper
8 oz reduced fat sour cream

Boil potatoes and mash them. Set aside. In a dutch oven, melt the butter. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook until it's bubbly and thick. This can take a little time so just keep stirring. Add potatoes, 1/2 the cheese, bacon and onion, salt and pepper. Cook until heated and then add the sour cream. Top with the remaining cheese, bacon and onion. I serve this with some bread and everyone enjoys it.

Delish Slow Cooker BBQ Ribs

My daughter Karsen's favorite things to eat are ribs, and yesterday -the big snow day-was her 10th bday, so I made them at her request. The ribs were yummy and literally fell of the bone in the slow cooker.

Ingredients:

4 lbs. of pork baby back ribs (Meijer had a great deal on them)

salt and pepper to taste

2 cups of ketchup

1 cup chili sauce

1/2 cup packed brown sugar

4 TBLS vinegar

2 tsps dried oregano

2 tsps Worcestershire sauce

1 dash hot sauce

Directions:

1. Preheat oven to 400 degrees F

2. Season ribs with salt and pepper. Place in shallow baking pan. Brown in oven 15 minutes. Turn over and brown another 15 minutes.; drain fat.

3. In medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce & S & P. Place ribs in slow cooker. Pour sauce over ribs and coat.

4. Cover, and cook on LOW for 6 to 8 hours, or until ribs are tender. ENJOY!

How to get everyone to eat more fish

Like? I LOVE. It is so gloomy outside and the predictions are killin me. This is the one time it does NOT pay to work from home... no snow day likely for me :( Oh well. I like to think I am well-stocked enough to last through about a month here... you've seen my pantry. However, I get the idea of following the masses to the store. Fortunately I am already stocked for the week. Tonight we had salmon cakes. These are always a great way to include fish in your diet in a dish that kids will enjoy. I rounded out the meal with a big greek salad (my dressing recipe is below) and hummus with pita chips.

Dilled salmon cakes with tzatziki sauce:

4 cans salmon, drained (I use the small ones... for whatever reason the large ones have bones)
2/3 c. breadcrumbs
4 green onions, chopped
2 T. fresh dill, chopped
2 large eggs
1 carton Fage no-fat plain yogurt
lemon juice
olive oil
dried dill weed
1 clove garlic, minced
salt

Combine salmon, breadcrumbs, onions, dill and eggs. Form into cakes and put in the fridge for about an hour. While they chill, make the sauce. I don't actually measure the lemon juice, but I'd say it's about a cap-full and about the same for the olive oil. Salt it and add dill weed to taste. Heat about 2 t. canola oil in a skillet, and cook cakes, 4 minutes per side. Serve with the sauce.

Greek salad dressing:

3 parts red wine vinegar to 1 part evoo, oregano, salt & pepper to taste. Whisk together and add to any greek-inspired salad you can create. We love kalamata olives and feta on ours :)

You likey??

Because of our impending snow storm, blizzard of the century, or what ever you'd like to call it, I changed the layout of the blog to include blue skies....something we won't be seeing for a while! Like everyone else, I headed out to the store to make sure I had enough food, batteries, toliet paper, coffee, flares, water and booze to last for few days. Not that we live far from the stores... I mean, I could walk to Caputo's, but wanted to feel that sense of doom with all the other shoppers. Fun!! I decided this would be a great time to try some of Trish's recipes. Tonight I made the Italian Patty Melts and they were a huge hit with the fam. Meg said they were her favorite sandwich yet! Nice one Trish!! Tomorrow morning I will start the makings to Trish's BBQ Beef Sandwiches. She made these for us one night when we were all able to get together and they were super yum. I will post the recipe for her from me...does that even make sense? Anyway, it is her recipe and here it is:

BBQ beef sandwiches

1 3 lb boneless chuck roast
1 1/2 c ketchup
1/4 c brown sugar
1/4 c BBQ sauce
2 T worcestershire sauce
2 T Dijon
1 t liquid smoke
1/2 t salt
1/4 t garlic powder
1/4 t pepper

Cut roast is half and place in crock pot.  Mix all sauce ingredients and pour over beef.  Cover and cook on low for 8 to 10 hours.  Shred beef and serve on buns.

Enjoy!

A whole weekend in one post

Hey, Les, welcome back!! I am excited to try your lasagne. Love the idea of burying spinach in a bunch of cheesy goodness. Gotta love it! I had some friends over on Friday night, so you'll see below what I made for them. Saturday we ate out because we went to see Toy Story 3 on Ice and didn't emerge from the Allstate Arena until dinnertime. Yesterday I spent several hours making an Asian feast that literally has my boys salivating all day. Hopefully you will make some of these as they are McGady family favorites. Enjoy!

Black bean and chicken Enchilada casserole:

28 oz. tomato sauce
1/2 c. salsa
1 T. cumin
1 can black beans, drained and rinsed
1 can green chiles, undrained
3 c. cooked chopped chicken (see earlier post for quiche about how I cook "mexican" chicken)
12 corn tortillas
2 c. mexican cheese blend

Mix tomato sauce, salsa and cumin. Spread about 3/4 c. in the bottom of a 9X13 pan. Mix together chicken, beans, chiles and 1/2 c. of the tomato mixture. Top tomato mixture with 6 tortillas. Top with 1/2 of chicken mixture and half of remaining tomato mix. I also put some cheese in this layer. Repeat and top with the cheese. Bake at 350 for about 25 minutes, until cheese is brown and bubbly. I served this with Spanish rice and chips with guac and salsa.

Asian Sesame Noodles:

8 oz. whole wheat spaghetti, cooked and rinsed in cold water
1/3 c. creamy peanut butter
1/3 c. water
3 T. ketchup
2 T. hoisin sauce
2 T. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 t. sesame oil

Heat peanut butter through sesame oil to boiling, stirring constantly. Let it cool for about 10 minutes and stir into pasta. I chill for about an hour and then serve at room temperature.

Chicken Pot Stickers:

1/2 lb. ground chicken
1/2 c. finely shredded Napa cabbage
1 green onion, minced
2 t. soy sauce
1 t. cornstarch dissolved in 2 t. water
1/4 t. dry mustard
20 wonton skins
4 t. peanut oil
1 c. chicken broth

Mix chicken through mustard. Put about 1 t. in each wrapper and secure (I use a press which I got at Cost Plus). Heat oil in a skillet until almost smoking. Add potstickers and let them brown, about 7 minutes. Add chicken broth and partially cover. They are done when the broth has evaporated.

For sauce: combine 3 parts rice vinegar to 1 part soy sauce and add a few drops sesame oil.

Baked egg rolls:

2/3 c. chopped celery
2/3 c. chopped carrot
2 c. shredded napa cabbage
1/2 t. vegetable oil
2/3 c. chopped onion
1/2 t. minced ginger
1 garlic clove, minced
1/2 lb. ground turkcy
1 1/2 T. soy sauce
14 egg roll wrappers
1 large egg white

Puree carrots and celery in food processor until they're fine little bits. Microwave celery and carrot mix with the cabbage for about 5 minutes and drain. In a skillet, heat oil. Add onion for 2 minutes. Add ginger and garlic, then turkey and brown for about 5 minutes. Remove from heat and add veggie mix and soy sauce. Let it cool. Wrap in eggroll wrapper and secure with egg white. Place on a baking sheet and coat with canola spray. Bake at 425 for 18 minutes, turning halfway through.

Here I am....

No, really, I'm here. Sorry it's taken me so long to get on board, but I'm here now and will try and keep up. And Trish, we have doubled because Lindsay is following us! Woo hoo! I made a lasagna in the crockpot for our busy Sunday. I love this recipe simply because of its cheesy goodness and I can hide lots of spinach in it and the kid have no clue! I do keep out the red pepper flakes for the kids and add a few (6-8) mozzarella slices.  Here's the recipe...
 
Crock-Pot Lasagna Recipe

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

And a switch to Asian

I know, you're probably thinking we ARE Mexican over here. Sometimes I wonder myself, and then just to throw them off I pull out the Asian night :) Tonight was a quick and easy one that we all enjoyed. I added a saute of snow peas and mushrooms with some chow mein noodles for the veggie component. This is a very healthy one, gang. (I say gang as if you've multipled, Lesley... LOL)

Hoisin-Orange Pork Chops

3 T. hoisin sauce
zest of one orange
1 t. soy sauce
1/4 t. five spice powder
4 center cut boneless pork loin chops
1 t. sesame oil

Heat your broiler and line a pan with foil. Combine hoisin, zest, soy and powder. Brush the pork chops with the oil, then the mixture. Broil for about 5 minutes per side, basting after you turn them.

Coconut rice

1 package pre-cooked brown rice
1/4 c. coconut flakes
1 diced red pepper

While you microwave the rice, toast the coconut in your skillet. When it's brown, remove it to your serving bowl and cook up the pepper a bit. Add it to the bowl and mix in the rice.

This delish dish brought to you by my friends at Weight Watchers in their 15 minute cookbook. I can't say it was truly 15 minutes, but it was damn close.

Great make-ahead for the jet-setting Mom

Ok, or just for those of us who occasionally have to daytrip to Philadelphia in the midst of a major snowstorm! Anyone who thinks business travel is glamorous should walk a day in my worn-out Steve Maddens! What a day! The best part about this recipe is that it made two, so I put one in the fridge for tonight and froze the other one for a later date. (Perhaps when I have to go to Indianapolis on Friday... haha) This was very tasty. I modified it a bit to make it a little healthier. Served with refried beans and some chips & salsa and you're done. Would also be nice with a green salad since it is a quiche, afterall.

Chicken Taco Quiche:

2 pie shells (I used the Pillsbury refrigerated kind)
2 c. cooked chicken (I cooked some chicken tenders in stock with some garlic powder, cumin and chili powder to give it a little zip... simmer for about 12 minutes and then shred)
2 envelopes taco seasoning
2/3 c. salsa
2 c. shredded cheddar (I used mexican blend)
8 eggs (easy to sub in a few egg whites here if you'd like)
2 c. half and half (I used the fat free kind)
1 can chopped green chiles

Line two pie pans with the crusts and flute the edges. Mix together the chicken and one packet of taco seasoning. Top the crusts. Top with salsa and cheese. Mix together the eggs and half & half. Stir in the chiles. Pour over the top of each. Bake at 400 for approximately 35 minutes.

Adapted from tasteofhome.com

Italian Night X2

Tonight was another "italian" night in our house. I guess I must've been in that mood on Sunday when I planned this menu. Truth be told, I had planned something else for tonight but we are off kilter based on being invited last-minute to the Bears party on Sunday and then not having to cook. This soup was good and easy. Served it with some breadsticks and it is literally an express night. I even had enough left for one small bowl for lunch later in the week.

Italian Wedding Soup:

1 1/2 c. low-sodium beef broth
2 c. water
1/2 c. orzo
3 italian turkey sausage links (spicy)
1 can petite diced tomatoes with garlic and olive oil
6 oz. baby spinach
fresh parmesan

Boil the broth and water. Add orzo and cook 6 minutes. While that is happening, cut off the sausage casings and break them into meatballs. Fry them in a skillet while the orzo cooks, then add them, the tomatoes and some pepper to the soup. Let it simmer for a bit and then add the spinach until it wilts. Serve with parmesan on top.

*Adapted from 15 Minute Recipes by Weight Watchers

Boi

Monday Night is Italian Night

Back to the grind. Isn't Monday night Italian night? Or was that Wednesday? Anyhow, I decided it would be tonight in our house. These were quite good. Made sweet potato chips and an Italian salad to round out the meal. I made 5 out of this recipe instead of 4 for kid size portions and our sitter who eats with us on Monday nights.

Italian Patty Melts:

1 egg
1/2 c. spaghetti sauce (Newman's Sockarooni... every time)
a few T. seasoned breadcrumbs
1 lb. ground beef
a few T. butter, melted, mixed with some basil and garlic salt
sliced Italian bread
1/2 c. shredded mozzarella

Combine egg, half the sauce and breadcrumbs with the beef until desired burger consistency. Form it into 4 (I did 5) flat rectangle patties. Brush melted butter on each side of the bread. I used my grill pan to crisp it up a bit. Then put the patties in the hot grill pan for 4 minutes per side. Top burgers with remaining sauce and mozzarella, let it melt. Serve on the toasted bread. (I had mine open-faced and enjoyed it, the rest of the gang had it true patty-melt style)

Adapted from Taste of Home recipe card collection

Damn Those Bears!!

Well, I blame Jay Culter for my eating more of this dip than I originally intended :( So sad! I must say my Facebook friend list is somewhat equally split between Bears/Packers, so the posts today have been surprisingly funny. Anyhow, I digress. Tonight I didn't have to make dinner since my sister-in-law invited us over for the game and pulled pork, but these two appetizers (one of them a crock pot recipe) were simply awesome. So here goes:

Crock Pot pizza dip:

2 blocks cream cheese, cubed (I used light)
15 oz. pizza sauce (I used my leftover homemade... see recipe below)
1 package pepperoni, finely chopped
1 can drained sliced black olives (I used the little can)
2 c. shredded mozzarella

Put cream cheese in bottom of crock pot. Mix together sauce, pepperoni and olives. Pour over cream cheese and top with mozzarella. Cook on low for 1 1/2 hours and then stir. Serve with crusty baguette.


Trish's Homemade Pizza Sauce:
1 28 oz. can tomato puree (use Dei Fratelli... they'll never lead you astray)
a pinch of tomato paste (I use the tube kind and just do one squeeze worth)
a pinch of sugar
salt to taste
Italian seasoning (I use Penzy's) about 2 T. (also to taste)
dried oregano and basil to taste
freshly grated parmesan (I'd say about 1/8 c. will do it)

Blend and keep tasting until it's to your liking. Usually more salt will make it taste better if it's too "tomatoey" tasting. This will make enough for leftovers and it freezes well.

Chocolate fruit dip:

3/4 c. semi-sweet chocolate chips
8 oz. cool whip
1/2 t. cinnamon
1/2 t. rum

Melt chocolate in microwave. Stir in a little bit of the cool whip, cinnamon and rum. Let it cool for a few minutes, then fold into the rest of the cool whip. Serve with fresh fruit (I did orange slices, strawberries, grapes, kiwi and pineapple)

Enjoy!

Saturday Night Shrimp

Yes, it's been a day since my last post. That's because we took a night off and went for sushi last night. (the kids and sitter had some great pulled chicken I bought at Whole Foods and froze, so at least it wasn't another frozen pizza night) My best advice when you're craving spicy tuna is RUN to your nearest Sushi House and indulge. I've made sushi at home (once) and it simply wasn't worth it. Onto tonight's subject, getting some seafood into the family. I thought this recipe was great. Perfect for a cold night and quite healthy as well. I served it with some grilled La Brea cheese bread. Delish.

Shrimp and Black Bean Soup (modified from Tasteofhome Heartwarming Soups):

1 onion, chopped
1 T. evoo
28 oz. chicken broth
2 cans Rotel tomatoes
2 c. frozen corn
1 can black beans, drained and rinsed
1 can petite dice tomatoes
2 t. chili powder (I use Penzy's labeled "hot" and the soup had a zip)
1 t. sugar
1/2 t. salt
1 lb. shrimp
parsley

Saute onion in oil. Add all ingredients through shrimp. Bring to a boil. Simmer 20 minutes covered. Add shrimp and cook, 6 minutes or so. Add parsley and serve.

Success! A crock pot triumph

Night number two here at our house. This was another crock pot night. I found this recipe in a little supplement I picked up in line at the grocery store last month (see a theme here... Jewel could make a fortune on my impulse purchases... oh wait, they already do). Anyhow, these fajitas were great. Some of the ingredients sounded a bit odd, and of course I improvised a bit, but overall the results were excellent. Loved by all. I cooked them for 5 hours before shredding and then turned it to "warm" for the last hour. Rounded out the meal with refried beans and some chips and salsa. Ole!

Zippy Beef Fajitas:

1 flank steak, cut into 4 quarters
2 t. ground ginger
2 t. crushed red pepper flakes (I used 1 for family purposes)
3/4 t. garlic powder (I used 1 cause I love garlic)
2 peppers, cut into strips
12 oz. cola (in fajitas?? really? but it was good... suggest beer would be a fine alternative here)
5 green onions, chopped
1/3 c. soy sauce
grated fresh ginger (I'd go light next time and I added some cumin cause I like that flavor in fajitas... recipe called for 2 T., maybe do a pinch along with a T. of cumin)
2 T. tomato paste

Combine the ginger, crushed pepper and garlic. Rub on steak. Place steak in bottom of crock pot. Top with peppers. Combine remaining ingredients and pour over beef. Let cook on low for 6-7 hours. Shred beef and return to sauce. Remove with a slotted spoon and serve on warm tortillas.

Night Number One!

Ok, so I admit it... I am a sucker for grocery store end caps featuring the latest and greatest food magazines that I don't already subscribe to. In my defense, I had a middle seat all the way from Chicago to San Francisco last week, so purchasing the egregiously overpriced Food Network magazine could possible be justified. Anyhow, here is what my family dined on tonight. I would mark it as a "not worth the effort" for future reference. They have a feature each month asking chefs to make something with a grocery store staple: in this case, hummus. My family LOVES hummus. I mean, if that's all I fed them they would all be insanely happy. Add in a little greek salad (which I did tonight) and you've got yourself a meal. The concept on these was cutsey: sliders. But the turkey was too sticky and ended up flavorless. Thankfully there was a little relish of cucumber and feta to perk them up. I am disappointed that I thought I could just paste a link to the recipe online, but I could not find it. (Guess that over-priced magazine was worth something) So here goes:

Turkey-Hummus Sliders:

1 english cucumber, diced (I used half... c'mon, a whole cucumber??)
1/2 c. crumbled feta
2 T. red wine vinegar (0r thereabouts)
1 t. dried oregano (called for mint... didn't have it)
EVOO
1 1/2 lb. ground turkey
1 c. hummus (used Trader Joe's roasted red pepper flavor)
1/2 c. chopped parsley
2 t. ground coriander
mini whole wheat pita pockets

Make the cucumber topping with ingredients through oil. I put in about a teaspoon of oil. Blend turkey, 1/2 the hummus, parsley and coriander. Form into small patties. Split the mini pitas and I warmed them in the oven at 350 for about 5 minutes. Take the remaining hummus and blend it with a little warm water. Spread on the inside of the pita. Then cook the patties in oil for 2 minutes per side (these were a sticky mess, btw... need a binder beyond just hummus if you ever try this one) and put them on the pita. Top with the yummy relish. Superbowl snack? I can think of others I'd rather try, but if you're so inclined hopefully my hints are helpful.

The start of something...

Slow Cooker Smothered Pork Chops from Cooks Illustrated 

This was tonight's dinner. A bit tedious to make considering it should be a one pot dinner. I cooked it on high but after 2 hours it looked done.   I turned it to low for the rest of the time. It was a bit dry. Good thing there was plenty of sauce to spoon on top. Would make again but I would cook on low for 7 hours. Made with egg noodles, baked potatoes, and broccoli.   

Editors’ Choice Cookbook Collection.  From The Best Slow and Easy Recipes.

Serves 6.  

The pork chops are so tender after cooking that it is best to use a spoon to remove them from the slow cooker to keep them from breaking apart.

Ingredients

4	ounces (about 4 slices) bacon , cut into 1/4-inch pieces
3	medium onions , halved and sliced thin
4	teaspoons light brown sugar
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1	tablespoon minced fresh thyme leaves , or 1 teaspoon dried
	Salt
3	cups low-sodium chicken broth
1/4	cup soy sauce
2	tablespoons Minute Tapioca
2	bay leaves
6	bone-in blade-cut pork chops , about 3/4-inch thick
	Ground black pepper
1	tablespoon cider vinegar
1	tablespoon minced fresh parsley leaves

Instructions

1. 1. Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet, and refrigerate until serving time.
2. 2. Pour off all but 2 tablespoons of the bacon fat left in the skillet and place over medium-high heat until shimmering. Add the onions, 1 teaspoon of the brown sugar, garlic, thyme, and 1/4 teaspoon salt to the skillet and cook, stirring often, until the onions are soft and caramelized, 10 to 15 minutes. Stir in 1 cup of chicken broth, scraping up any browned bits.
3. 3. Transfer the mixture to the slow cooker and stir in the remaining 2 cups broth, remaining tablespoon brown sugar, soy sauce, tapioca, and bay leaves until evenly combined. Season the pork chops with salt and pepper and nestle them in the slow cooker. Cover and cook, either on low or high, until meat is tender, 7 to 8 hours on low or 4 to 5 hours on high.
4. 4. Transfer the pork chops to a serving platter with a large spoon, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the vinegar, and season with salt and pepper to taste. Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Pour 1 cup of the sauce over the chops, sprinkle with the crisp bacon and parsley, and serve, passing the remaining sauce separately.