Easy Eats – Bacon Wrapped Shrimp

Easy Eats - Bacon Wrapped Shrimp


16 large shrimp, peeled & deveined 8 slices bacon Barbeque seasoning, to taste


Preheat oven to 450 degrees. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won’t tear the foil -- you can throw that away and only have to scrub the rack.


Easy Eats – Pork & Sauerkraut

Easy Eats - Pork & Sauerkraut


2 large onions, chopped 6 TB butter 3 cloves garlic, minced 2 lb bag of sauerkraut 3-4 lb pork roast salt and pepper


Preheat oven to 250. Melt butter over medium-high heat in a saute pan. Add onions and saute until golden brown, about 10- 15 minutes. Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside. Add garlic to onions, saute for a minute or two. Add sauerkraut to saute pan. Reduce heat to medium. Cook for about 15 minutes, mixing often, until everything is well blended. Add a bit more butter if mixture seems too dry. Generously salt and pepper all sides of a pork roast. Place into a roasting pan. Spoon sauerkraut over roast. Cover with lid and cook for 5-6 hours or until pork is fork tender. If using a lean roast, check pan after an hour. If everything seems to be drying out, add a cup of water. When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together. Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy : )


Easy Eats – Breakfast Potatoes

Easy Eats - Breakfast Potatoes


4 TB vegetable oil 6 pieces bacon 3 medium red-skinned potatoes, peeled and chopped into bite-size chunks 1/4 tsp salt 1/4 tsp pepper 1 medium white onion, peeled and chopped 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1 cup shredded cheddar 3 TB chopped scallions


Preheat the oven to 400F. Heat half of the oil until very hot in a large cast iron skillet (or other ovenproof skillet). Add the bacon and cook for 5-6 minutes, turning once, until crisp. Remove from the pan and place on a chopping board to cool slightly, then chop into small pieces. Add the rest of the oil to the pan. Heat until very hot again, and add the potato chunks. Sprinkle with the salt and pepper and mix together so that the potatoes are covered in the oil. Try to loosen any bits left in the bottom of the pan after cooking the bacon. Place in the oven and cook for 15 - 20 minutes, then turn the potatoes over and cook for a further 5 minutes. Add the onions and peppers to the pan. Toss to combine everything and place back in the oven for 5-10 minutes until the onion and potatoes are tender. Sprinkle on the bacon and cheddar and place back in the oven for 2 more minutes to melt the cheese. Remove from the oven and sprinkle with the chopped scallions before serving.


Easy Eats – One Pan Honey Garlic Chicken & Veggies

Easy Eats - One Pan Honey Garlic Chicken & Veggies


3 TB olive oil, divided 2 TB unsalted butter, melted 2 TB honey 2 TB brown sugar 1 TB Dijon mustard 3 cloves garlic, minced 1/2 tsp dried oregano 1/2 tsp dried basil salt and pepper, to taste 16 oz baby red potatoes, halved 4 boneless, skinless chicken breasts 24 oz broccoli florets* 2 TB chopped fresh parsley  


Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together 2 TB olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside. Place potatoes in a single layer onto baking sheet. Drizzle with remaining 1 TB olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture. Place in oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley if desired.


Easy Eats — White Chicken Chili

Easy Eats - White Chicken Chili


6 chicken breast 1 (15 oz.) can chicken broth 1 small onion, chopped 3/4 cup salsa 1 (10 oz.) can tomatoes with green chiles 2 (15 oz.) cans Great Northern Beans 2 (15 oz.) cans Kidney Beans 1 (15 oz.) can white corn 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/2 cup sour cream Optional toppings: shredded cheese, chopped cilantro, tortilla strips


Place the chicken in the bottom of a large slow cookers. Then add the chicken broth, onion, salsa and tomatoes. Next add the beans, corn, cumin, chili powder and salt. Cook on low for 6 to 8 hours or high for 3 to 4. Shred chicken and salt and pepper to taste. Turn off the heat and stir in the sour cream just before serving. Ladle soup into bowls and add cheese, cilantro and tortilla strips if desired. EasyEats_EmailBlock_11_10_soup

Easy Eats — Honey-Grilled Pork Loin

Easy Eats — Honey-Grilled Pork Loin


1 (3 lb) boneless pork loin roast

2⁄3 cup soy sauce

1 teaspoon ground ginger

3 garlic cloves, crushed

1⁄4 cup packed brown sugar

1⁄3 cup honey

1 1⁄2 tablespoons sesame oil


Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side. Place in dish or large zip-loc. Combine soy sauce, ginger, and garlic, pour over roast. Refrigerate 3 hours or more turning occasionally. Remove roast, discard marinade. Combine brown sugar, honey and sesame oil in a saucepan. Cook over low heat until sugar dissolves. Coat grill rack with cooking spray. Place roast over medium hot coals (350-400°F). Brush with mixture. Cook 20-25 minutes or until meat thermometer reaches 160°F. Baste frequently.


Easy Eats – Balsamic Roast Beef

Easy Eats - Balsamic Roast Beef


4 pounds chuck (boneless roast, or round roast)

1 cup beef broth

1/2 cups balsamic vinegar

1 tablespoon worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoons red pepper flakes

4 cloves garlic (chopped)


Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef. Store remaining gravy in an airtight container in the refrigerator for another use.


Easy Eats – Spicy Sausage & Pepper Penne

Easy Eats - Spicy Sausage & Peppers Penne Ingredients About 1 lb sausage (farmers or andouille) 1 small onion, diced 1 red bell pepper, cut into strips 1 clove garlic, minced 1 tbsp cajun seasoning* 1 cup diced tomatoes 2 cups whole wheat penne, dry ½ cup half & half cream Directions Bring a medium pot of well salted water to a boil for the pasta. In the mean time, put a large sauté pan on medium high heat and cook sausage until nicely browned on both sides. Remove sausage from the pan and sauté onions, peppers, and garlic until soft, about 10 minutes. Cook pasta according to package directions, reserving ½ cup of pasta water once cooked. Add cajun seasoning, diced tomatoes, pasta and pasta water to the pepper mixture and cook for a couple more minutes until the liquid starts to reduce and thicken. Add half & half and mix to combine. Serve and enjoy! EasyEats_EmailBlock_10_20_sausage

Easy Eats – Bacon Cheese Brown Sugar Pork Chops

Easy Eats - Bacon Cheese Brown Sugar Pork Chops


4 boneless pork chops (about ¾-1-inch thick)

4 slices bacon

4 cloves garlic (finely minced)

2/3 cups brown sugar

1/2 cups shredded mozzarella cheese

1/2 cups shredded cheddar cheese


Preheat oven to 400º F. Spray a 13 x 9-inch baking pan with non-stick spray or line with parchment or foil. In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheeses aside. Place pork chops in prepared pan, being careful to leave room between the chops. Distribute the garlic/sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each chop. Bake at 400º F for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese.


Easy Eats – Waldorf Salad

Easy Eats - Waldorf Salad Ingredients

4 cups mixed Salad blends

1/2 cup seedless green grapes

1/2 cup seedless red grapes

1 large apple, chopped

1/2 cup celery, chopped

1/2 cup walnuts, chopped



1/2 cup sugar

1 Tablespoon celery salt

1 Tablespon dry mustard

1 cup vegetable oil

3 tablespoons grated/minced onion

1/3 cup cider vinegar

1/3 cup crumbled Blue Cheese


For the dressing, combine and shake; for the salad, combine all ingredients and toss with the previously made dressing. Serve.