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
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.
Easy Eats - Squash and Walnut Pie
1 small butternut squash
2 tablespoons sugar
8 tablespoons ground walnuts
1/4 cup vegetable oil (you can add more)
2 teaspoons ground cinnamon
Wash the squash, peel, remove seeds and cut into pieces about 2 inches long. Heat the oil in a pan over medium heat. Place the sliced squash in hot oil, reduce heat to medium-low and fry each side of them until golden or a fork can easily be poked through them (add more oil if needed). Place them on paper towel to absorb extra oil. Preheat the oven to 350º F. Place one layer of fried squash on an oven proof plate. Sprinkle 1-tablespoon sugar, 1-teaspoon cinnamon powder and 4 tablespoons chopped walnuts on top of the squash. Repeat the layers. Put it in oven and bake for 15-20 minutes. Serve the squash and walnut dessert cold or hot.
Easy Eats - Glazed Salmon and Broccoli Rice
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. Serve the salmon and onion with the rice and the remaining glaze.
Easy Eats -Apple Crisp
2 1/2 cups apples peeled, cored, and sliced
1 cup sifted all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
Preheat oven to 375ºF. Lightly grease an 8-inch square baking dish. Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples. Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
Easy Eats -Braised Balsamic Chicken
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 Cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
- Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary, and thyme. Simmer util chicken is no longer pink and the juices run clear, about 15 minutes.
Easy Eats - Parmesan Roasted Corn
1/2 cup mayonnaise
5 ears corn
1 cup shredded parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
- Preheat an outdoor grill to medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn.
- Sprinkle the corn with parmesan cheese, chili powder, salt, pepper.
- Wrap each ear with aluminum foil and place on the grill. Turn occasionally, until the kernels begin to brown; about 10 minutes.
Easy Eats - 3 Ingredient Stuffed Zucchini
5 ozs. Goat Cheese
2 Cups Marinara Sauce
Chopped Parsley (optional)
Preheat oven or grill to 400F.
Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
Using half of goat cheese, spread a small amount in the bottom of each zucchini.
Spoon marinara sauce on top, then dot with remaining goat cheese.
Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes.
Easy Eats - Charred Corn with Chile and Cheese
4 ears of corn, husked
1 large shallot
1/2 red chile, with seeds, thinly sliced into rings
1/4 cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
1/4 cup cilantro leaves with tender stems
Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
Brush remaining 3 ears of corn with 2 Tbsp. oil and grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.
Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 Tbsp. oil. Toss to combine; season with salt and pepper.
Easy Eats - Watermelon Arugula & Feta Salad
3 cups seedless watermelon, cubed & chileld
1/2 cup crumbled feta
7 oz arugula
1/4 small red onion, sliced very thin
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
kosher salt and fresh pepper
Wash Arugula and dry well. In a large bowl, whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve.