Sheet pan dinner: bone in pork chops with veggies

This dinner is so simple, yet so good! It only takes one sheet pan, thirty minutes, and you’re done! Here’s the list of ingredients:

4 bone in thick cut pork chops (don’t substitute boneless, it’ll dry out)

2 cups halved fresh brussel sprouts (ends trimmed outer leaves removed)

3-4 small russet potatoes, peeled and chopped

2 cups halved baby carrots

Salt, pepper, ground cinnamon, chili powder and olive oil.

Directions

Preheat your oven to 400 degrees. Cover a large pan with heavy foil and spray with nonstick spray. Place first four ingredients on pan. Drizzle olive oil over everything and then dust with your spices. Cook for fifteen minutes, then flip the pork chops sprinkle the other side with a little more cinnamon and chili powder and then cook another twelve-fifteen minutes until the pork chops are cooked completely.

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Lately

It’s so ridiculously cold, y’all. We’ve spent our winter break attempting to do almost nothing and we were successful! I took a complete (and rare) break from work, and slept in. We played video games, built legos, and worked on puzzles with the boys. I read five books, and watched a bunch of movies. It was wonderful.

Now we are back to school and work in what, I believe, is a northern winter of some sorts ( -1?). I’ve been doing a bit of baking, one of my Christmas bakes that I thought was a total flop:

Turned out to be a winner with the addition of whipped cream.

And then I made everything bagel biscuits (from the new smitten kitchen cookbook) for lunch:

That I could eat again and again.

And I loaded up on groceries from Trader Joe’s:

I’m hoping this will hold me for a few months.

My Mom, sister, and I shopped the after Christmas sales:

And I stocked up on some of my Sephora favorites:

B and I celebrated our eleventh wedding anniversary and in true form of two parents in their thirties, I don’t have any pictures of just us, so this will have to suffice:

And that’s a bit of our life lately! Happy Wednesday!

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Show stopping short ribs

If you want a showstopper dinner, you need these short ribs. The recipe is relatively simple and I modified it further by slow cooking them for about 5 hours after first browning them. The finish roast in the oven is super important, and I cooked our rolls in there at the same time.

And speaking of rolls

It’s the fresh rosemary that makes them awesome:

Serve then up with a side of mashed potatoes and it’s the perfect Saturday night meal:

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Barbecue chicken pizza

While you’re attempting to dab your way to another Auburn football win…

Make this super easy weeknight pizza! It’s only five ingredients and your kids will devour it!

Ingredients

2 cups cooked chopped chicken (you can buy a rotisserie chicken, or I slow cooked two chicken breasts in barbecue sauce for 6 hours on low, or you can roast the chicken in the oven at 350 for about 25 minutes until done).

Fresh mozzarella torn into chunks

Refrigerated pizza dough

Barbecue sauce

Olive oil

Cilantro & red onion slices (optional)

Directions

Preheat oven according to pizza dough directions. Roll out dough and drizzle with olive oil. Bake dough for about six minutes, spread toppings (cheese first, then chicken, then drizzle with barbecue sauce). Cook for an additional 5-7 minutes until crust is brown, but not burnt!

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Shells and triple cheese with brisket

I can’t really explain the scope of how awesome this dish is because you have to have amazing brisket in order for it to really soar. However, if you have amazing leftover brisket, prepare yourself. This is going to be good!

Ingredients

1/2 box of small pasta shells cooked according to package directions

1 tbs butter

1 1/2 tbs flour

3/4 cup milk

1 1/2 to 2 cups mix of gruyere and sharp white cheddar, grated

1/2 cup cooked peas

2 cups leftover brisket trimmings, heated

fresh parmesan to grate on top

Directions

Melt butter in a saucepan on medium heat, then whisk in flour and cook for 1-2 minutes. Whisk in milk and let cook 3-4 minutes until it begins to thicken. Then stir in grated cheese. Pour cheese mixture over shells and the top to your liking with peas, brisket, and grated Parmesan cheese. Enjoy this, cause it’s awesome.

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Cheeseburger pizza

I honestly went into this meal not knowing if the boys would like it, but how can you go wrong with cheeseburger pizza? I kept it simple with refrigerated pizza dough, and minimal toppings.

Ingredients

Refrigerated pizza dough crust

1lb ground beef

8 oz can tomato sauce

1 tsp each dried oregano, Italian seasoning, basil, parsley

1 8 oz block grated cheddar cheese

1 tomato, diced

Directions

Preheat oven for crust according to package directions. In a large skillet brown ground beef over medium heat and drain fat. Add in tomato sauce and seasonings to ground beef. Cook crust in oven according to package directions. Top crust with ground beef mixture, tomatoes, and cheese then place back in oven and bake until cheese is bubbly and brown (about 5 minutes). Let sit for five minutes before slicing.

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Roasted salmon and asparagus

This could be my new favorite way to cook salmon. The main thing is to make sure that the salmon is an even thickness or it’ll over and undercook. After the salmon was almost done, I threw the asparagus in with it for the last five-six minutes and it was perfect. We cooked a quick side of jasmine rice and it was all set! An easy weeknight meal!

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Having our cake

So besides it being Auburn’s first football game this weekend…

We also celebrated my 35th birthday! Thirty five doesn’t seem right, but so it is! A’s about to be nine, y’all. Nine.

So besides opening presents and general birthday chaos,

B made me an amazing brisket, and I made my own cake with some help from J.

There’s recipe I got from my sister and it’s essentially a combination of this Mix and Match Mama recipe (minus the vanilla bean paste), and this Kevin and Amanda frosting (with butter instead of Crisco). I made it in sheet pan form and followed the lowest time on the funfetti box. It is so good! Especially with ice cream. Perfect for celebrating half-way to forty!

 

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This and that

This week J started soccer (year 3), he is so pumped about this season!

We tested out campfire recipes, some that worked out (apples) and some that didn’t (hot dogs):

Sliced apples with butter, cinnamon, and brown sugar, wrapped tightly with foil and roasted for 4-6 minutes:

That we snacked on while star gazing, after a little bit of basketball playing and bike riding:

School is back in session, but we are still relishing in the last of summer.

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