BLC Spinach Wraps

I guess they could be BLT Chicken Spinach Wraps. But I don't like tomatoes so I left them out. You could also add avocados if you're into that sort of thing. I'm not. These are similar to the other wrap that I posted but this is a much better recipe.

Ingredients:
Spinach Wraps
2 Chicken Breasts
1 pkg. Bacon
Romaine Lettuce
Ranch Dressing

Ingredients for chicken marinade:
1/4 Cup Olive Oil
1 Clove Garlic
1 tsp. Italian Seasoning

Directions:
Mix marinade ingredients together in a bowl.

Cover chicken in marinade and roast at 350 until fully cooked. Then cube or shred.
Prepare bacon and pat dry with paper towel to remove any excess grease.
Cover spinach wrap in thin layer of ranch dressing, leaving outer edges plain. Place lettuce, bacon, and chicken on the wrap. Roll up and serve.

Pork Chops & Rice

This is a super easy dish. And the pork comes out so tender, it's great!

About 4 pork chops
Olive Oil
2 tsp. Salt
2 tsp. Pepper
1 Can Cream of Chicken Soup
2 Cups Minute Rice
1 Cup Water

Brown pork chops in olive oil. Place pork chops and all drippings into a crock pot. Add the cream of chicken soup, salt, and pepper. Cook on low for about 4-6 hours. When it's cooked and tender, add rice and water.

Sweet Pork Burritos

I apologize for not posting for so long! I have been super busy lately with family visiting and we are moving in just a week and a half. I won't be posting much for a while but I'll do my best.


I can't believe it has taken me this long to post this recipe. It is one of my absolute favorites! For those who love Cafe Rio and Costa Vida, this is very similar to their Sweet Pork. Since I live no where close to one of those restaurants now, I have to make this a lot.

16 oz Tomato Sauce
1 Can Dr Pepper
1 Cup Brown Sugar
Pork Boneless ribs or roast
1/2 tsp. Cumin
1 minced clove of garlic

Place all ingredients in crock pot and cook for 4-6 hours on low. Serve on salad or tortillas with rice, lettuce, etc.

Green Eggs & Ham

HAPPY BIRTHDAY, DR. SUESS

Yesterday was Dr. Suess' birthday and at my son's school they've been celebrating. Today was Wacky Wednesday, for the book. I didn't know there was a Dr. Suess book named that. Anyway, that's why my son's hair is like that. He also had his shirt on backwards, different color socks, and different shoes. The point to all of this nonsense is, I actually made Green Eggs & Ham at his request. I'm not suggesting you do, just thought it'd be fun to post.

Skillet Meal

This recipe is so easy and self-explanatory. It is also super delicious.

Ham
Scrambled Eggs
Hashbrowns
Salt & Pepper
Cheddar Cheese

Start browning your hashbrowns since that will take the longest. Cube the ham. When the hashbrowns are close to being done, throw the ham in and season the hashbrowns with salt and pepper. Now you can start your scrambled eggs. When those are finished, you can add it all together and mix it up or you can serve it individually. Top with cheddar cheese. Throw in the microwave if it needs help melting the cheese.
You could also add green peppers or any other veggies you'd like.

Gumbo

My inspiration comes from Princess and the Frog. I've never had Gumbo, never really thought about trying it. In the movie, it's her dream to open her own restaurant and serve her daddy's Gumbo.
I looked at about 5 million recipes for Gumbo. Each one is different. Everyone has their own take on Gumbo. I took what I liked from each one and made my own.

Ingredients:
1/2 C. Flour
1/3 C. Vegetable Oil
1 Can Beef Broth
2 Cans Chicken Broth
1 Clove Garlic - minced
2 Stocks of Celery
1 Medium Green Bell Pepper
1/2 White Onion
3/4 Tbsp. Salt
3/4 Tbsp. Pepper
1 lb Shrimp
1/2 lb. Hot Italian Sausage

Directions:
Wash and chop veggies. Put them in a frying pan to cook a little.
Put oil and flour in a separate frying pan. Brown for a few minutes. Then add beef broth and whisk until thick.
Brown the sausage in a separate frying pan.
Add all ingredients except Shrimp to crock pot. Cook on low for 4-6 hours. About 2 hours before serving, brown shrimp with a little oil in a frying pan. Then add to Gumbo.
Serve with rice and crunchy bread.

I'm not sure that making the roux is crucial. It's supposed to thicken the gumbo but it really wasn't that thick. Maybe I didn't make enough. But I thought it was fine how it was.

Also, I am not a huge fan of spice. This is super spicy! But we still really liked it. To make it less spicy, just use mild Italian Sausage instead.

The perfect way to end this meal, Deep Dark Chocolate Moist Cake. Mmm!

Ham Fried Rice

I got this recipe from my mom. My exact words when she made this were, "That's not a main dish, that's a side dish!" What did I do? Ate it as my main dish and LOVED it. But you could also use it as a side dish. And I am not a mushroom lover, but I LOVE mushrooms in this dish.

2-3 Cups Minute Rice
1 -2 Cups Cubed Ham
1/2 Green Pepper
1 or 2 Celery Stocks - depending on how much you like celery
1 small can Mushrooms, drained - sometimes I add two because they are SO yummy
3 Green Onions
4 Tbsp. or so of Soy Sauce
2 Eggs

Wash and cut up vegetables and ham. Let cook over medium heat. In another pan, start boiling water for minute rice. Follow directions on box. When your vegetables are cooked, push to the side and add the eggs in the middle of the pan stirring them.  Once cooked (like scrambled eggs) then mix in with the other ingredients. Make sure the eggs are fully cooked. Then add rice and soy sauce.

Tasty Pork Loin

1 Pork Tenderloin
1 McCormick's Herb Roasted Pork Tenderloin Bag & Seasoning Packet

Follow directions on seasoning packet which are to put the pork in the bag that comes with the seasoning, put the seasoning in the bag and shake it around making sure all of the pork is covered, cut 4 slots in the bag and cook it. Super easy!

Sometimes I'll add a little water to the pork half-way through and cut it in slices so it will cook faster. Comes out so tender and tasty!

But.... I don't actually use a tenderloin. I buy a pork centerloin and cut it in half, freezing half for next time. Plus it's a lot cheaper.

Pot Stickers

Pot Stickers:
1 pound Ground Pork
1/2 medium head Napa Cabbage (aka Chinese Cabbage)
1 Green Onion
1 tsp. Ginger
1 tsp. Salt
1/2 tsp. White Sugar
1 tsp. Sesame Oil
2 tsp. Soy Sauce
1/2 tsp. Worcestershire Sauce
1 package of Won Ton Wrappers

Brown Pork. Drain the fat. Finely chop cabbage and green onion. In a medium size bowl mix browned pork, cabbage, onion, ginger, salt, sugar, sesame oil, soy sauce, and worcestershire sauce. Mix well. Lay out a few won ton wrappers at a time (so they don't dry out) and fill with 1 Tbsp of pork mixture. Using a pastry brush, brush the sides with water. Fold and pinch to seal.

If serving with rice, now would be a good time to start the rice. We prefer sticky rice. But you can use whatever kind you like.

If you want them steamed, get the water hot and then put the potstickers in the top pan of the steamer and let sit for a 5 - 10 minutes.

If you want them browned in a pan, heat 3 Tbsp. of vegetable oil over medium high heat. Place the pot stickers into the oil, seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour 3/4 cups water into the skillet. Gently boil 7 to 8 minutes, until oil and water begin to sizzle, then add 2 Tbsp. of vegetable oil. When the bottoms begin to brown, remove pot stickers from heat.

Dipping Sauce:
3 Tbsp. Soy Sauce
1 Tbsp. Brown Sugar
2 drops of Sesame Oil

Mix well.

The steamed pot stickers were my favorite out of the two but I will admit that I didn't fully read the instructions for how to brown the pot stickers. I did them more like egg rolls and fried them in hot oil. They were still good but tasted more like egg rolls than pot stickers.  My bad. But I will say that even my kids, who don't eat much of what I make, loved this and ate this up. I didn't make all of the pot stickers tonight so I put the leftover pork mixture in the fridge and I can make more tomorrow.