Smothered Porkchops

1 T garlic powder

1 T onion powder

1 1/2 t salt

1/2 t pepper

1 T olive oil

2 T butter

2 cloves garlic, minced

1 onion, chopped

2 c mushrooms, diced

1/4 c flour

2 c chicken broth

Pork chops

In a gallon ziplock, mix garlic powder, onion powder, salt, pepper and shake to combine.

Place pork chops into bag, one at a time and shake to coat each one. Save the rest of the spice mix for gravy.

Heat olive oil in a pan and sear pork chops, about 4 minutes on each side.

In the empty frying pan, add onions, garlic, mushrooms, and butter. Cook until onions start to brown.

Stir flour into frying pan.

Pour chicken broth and leftover spices into pan and cook to thicken liquid (5-7 minutes).

Add pork chops back in and cook until an internal temperature of 145 is reached.

Serve with rice.

Tequila lime chicken

3 limes divided

1/4 cup tequila 

1 teaspoon chili powder

1 teaspoon garlic salt or garlic powder if you’re looking to reduce salt

1/4 teaspoon pepper

2 boneless skinless chicken breasts

1 teaspoon olive oil

You will want to marinade the chicken for as long as possible, a minimum of 1 hour, however 12-24 hours is better.

To a gallon freezer bag combine the juice of 2 limes, tequila, chili powder, garlic salt and pepper.

Slice the chicken breasts into two thin filets. Add the chicken filets to the Drunken Yardbird taco marinade, refrigerate until you are ready to cook.

Add the oil to a large skillet and heat on medium high heat. Add in the chicken (reserve the Drunken Yardbird Taco marinade) and cook for 5 minutes on each side, until browned and a little charred.

Once the chicken is mostly cooked and a bit charred, remove from the skillet and turn off the heat. Add the reserved Drunken Yardbird Taco marinade to the skillet.

Chop the chicken into small bites and add back to the skillet. Cook on medium high heat until the marinade is absorbed by the chicken, about 10 minutes.

Instant Pot Alfredo

1 1/2 c chicken broth

1 1/2 c heavy cream

1 t minced garlic 

Salt and pepper

1/2 lb dry linguine noodles, broken in half 

3/4-1 c parmesan cheese shredded

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.

Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I'd recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.

Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn't cool for a minute or two.

Gradually stir in the parmesan cheese.

French Toast bake

 

French Toast

1 loaf of sourdough or French bread 

8 eggs

2 c milk

1/2 c heavy cream

1 T vanilla

3/4 c sugar

Topping

1/2 c flour

1/2 c packed light brown sugar

1 t cinnamon

1/2 c cold butter cut into pieces

Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.

In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.

When ready to bake, preheat the oven to 350°F.

Unwrap the baking dish and sprinkle the topping evenly over the bread.

Bake, uncovered, for 45–60 minutes, depending on how soft you like it.

Best buttercream

2 c unsalted butter, softened

8 c powdered sugar, sifted

Pinch of salt

2 T vanilla

4 T milk

Place butter in bowl of a stand mixer with paddle. Mix at a slow speed until fluffy. Add powdered sugar a spoonful at a time over med-low speed. Keep doing this til all sugar is added. Scrape from sides as needed. Add salt and stir to combine. Add vanilla and stir to combine. Last, add milk and whip frosting for 3-4 minutes until light and fluffy.

Gingerbread Cake

1/2 c sugar

1/2 c butter

1 egg

1 c molasses

1/2 t salt

2 1/2 c flour

1 1/2 t baking soda

1 t cinnamon

1 t ginger

1/2 t cloves

1 c very hot water

Cream butter and sugar. Add eggs and molasses, beat. Mix dry ingredients together and add to creamed mixture. Add hot water and beat until smooth. Bake for 40 minutes in a 9x13 pan.

Instant Pot Spaghetti

1 lb ground meat

1 jar of spaghetti sauce

2 c water

8 oz pasta

Chopped onions

Minced garlic

Spices

Olive oil

Add olive oil to pot and turn on sauté setting. Brown meat, onions, and garlic together. Add spices to meat.

Next add jar of sauce and 1/2 c water and stir.

Add pasta to the top and pour 1 1/2 c water on noodles.

Pressure cook for 8 minutes. Pressure release, stir to combine and serve.

Chicken bacon ranch sandwiches

1/2 c water

2 lbs chicken

1 ranch packet

1 1/2 t garlic powder

1/2 t dill

2 t parsley

1/2 t smoked paprika

1 block cream cheese

1 c cheddar cheese

Some bacon

Green onions

Add first 8 ingredients to instant pot and pressure cook for 12 minutes, more if you have more chicken.

Let the pot natural release. Shred up chicken and add rest of the ingredients. Serve on Hawaiian rolls.

Chicken Parmesan

4 chicken breast, sliced in half

3/4 c bread crumbs

1/4 c Parmesan cheese

2 T butter, melted

3/4 c mozzarella 

1 c spaghetti sauce

Cooking spray

Preheat oven to 450 and grease a pan. 

Combine bread crumbs and parmesan in a bowl.

Spread melted butter on chicken and coat with bread crumb mixture. Put into baking pan.

Spray chicken with cooking spray and bake for 25 minutes.

Remove from oven and add sauce on top and mozzarella.

Bake for 5 minutes until cheese is melted.