Pan-seared Pork Chops w/ Green Apple-Cranberry Compote

Melissa's Notes: I checked out a recipe book from the library the other day, and it actually had some really good recipes in it that I decided to try right away. My kids love pork chops, so I thought this would be a good choice. We loved it, any dinner that the kids don't complain at all about is a hit in my book! I served it with Wild Rice Pilaf and steamed asparagus.

recipe courtesy of The Family Kitchen by Debra Ponzek

Pan-seared Pork Chops w/ Green Apple-Cranberry Compote

1 Tbsp. olive oil
4 6-oz. boneless pork chops
salt and freshly ground black pepper
2 Tbsp. unsalted butter
3 Granny Smith apples, peeled, cored, and thinly sliced
3/4 c. apple cider (I used apple juice)
1/3 c. dried cranberries
2 Tbsp. light brown sugar
3 sprigs sage, leaves removed and chopped
2 Tbsp. balsamic vinegar

Preheat the oven to 350.
In an ovenproof saute pan, heat the oil over medium-high heat until just smoking. Season both sides of the pork chops with salt and pepper and sear for 1-2 min. per side. Transfer the pan to the oven and cook for about 15 min., depending on their thickness, until cooked through. Remove from the oven and set aside to rest for about 5 min. before serving.
Meanwhile, in a medium saute pan, melt the butter over medium heat. Add the apples, cider, cranberries, and brown sugar, cover the pan, and cook for about 15 min., until the apples are soft and wilted.
Uncover the pan, add the sage and balsamic vinegar, and simmer for another 5 min. or so until all the flavors are combined.
To serve, place a couple of spoonfuls of the compote on each pork chop.

Serves 4

Hawaiian Haystacks

Melissa's Notes: I got a request to post this recipe. I like to make this when I have to cook for a bigger crowd (4 adults plus kids) because it makes way too much for just our family. It's also nice for picky eaters because they can pick and choose what they want to put on top.

recipe courtesy of Favorites

Hawaiian Haystacks

1/2 c. butter
1/2 c. flour
1/2 tsp. salt
3 c. milk
1 can cream of mushroom soup
1 c. sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms, and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated Cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Weekly Menu

Tuesday - eat out: Taco Tuesday

Wednesday - Fettuccine Alfredo w/ Broccoli

Thursday - Philly Steak Sandwiches

Friday - Date Night

Saturday - Homemade Cheese Pizza and Salad

Sunday - Chili and Cornbread Muffins

Calzones - Two Ways

Melissa's Notes: Okay, this has to be one of my all-time favorite things to eat. I love everything about this meal, and it really is something you can make from start to finish in about 30 minutes. You can adjust the filling for your family, but I love these recipes just as they are. These recipes make a TON, so I always half the recipe, and it's enough for my family of four, plus yummy lunch leftovers the next day for me! Use your own pizza dough recipe or buy a trader joe's pizza dough or pillsbury refrigerated pizza dough (one package of the store-bought kind is enough for two good sized calzones). I usually just make one of these fillings at a time, but it might be fun to make both fillings if you're having friends over for dinner.

recipes courtesy of Rachael Ray 30 Minute Meals 2

Spinach Artichoke Calzone

makes 4 calzones

2 c. low-moisture part-skim ricotta cheese
1/4 tsp. freshly grated nutmeg, or a few pinches ground
black pepper
1/2 c. grated Parmesan cheese
1 package (10-oz.) frozen chopped spinach, defrosted, and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, finely chopped
2 tubes, prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet and bake 12-15 minutes or until golden brown (I find brushing the top with olive oil helps with this). Serve with warm marinara sauce, for dipping.

Sausage Calzones

makes 4 calzones

1 1/3 lb. Italian sweet sausage
a drizzle of EVOO
2 c. ricotta cheese
a handful fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmesan cheese
1/4 tsp. nutmeg, freshly grated or a couple pinches ground
a few grinds freshly ground black pepper
2 Tbsp. chopped pimiento
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Brown sausage in a skillet in a drizzle of olive oil. Transfer crumbles to a paper towel-lined plate to drain.

Combine sausage with ricotta cheese, parsley, garlic, grated Parmesan, nutmeg, pepper, and pimiento. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet, and bake 12-15 min. or until golden brown. Serve with warm marinara sauce, for dipping.

Carrot Soup

Melissa's Notes: A few years ago I was on vacation over St. Patrick's Day Weekend and the restaurant where I was staying at had the usual fare of corned beef and cabbage and the like. I decided to try the soup that night, and it just happened to be carrot soup. Let me tell you, I wasn't expecting much. But I was pleasantly surprised, it was one of the yummiest soups I had ever tasted; and I do love my soup, let me tell you. Since then, I have been wanting to try a carrot soup recipe, and last week, I finally did! You know it's a hit when your 4 year old asks for another bowl and finishes the whole thing. That has never happened before with soup at my house. Never. James also gave it two thumbs up, and admitted that he wasn't too excited when he heard we were having carrot soup, but it was "surprisingly, really good!". Of course it was, James, how could you ever doubt me?

Carrot Soup w/ Sesame Bread Cubes (although it's great even without the bread cubes!)

recipe courtesy of Keeping Up Cookbook

6 Tbsp. butter
3 c. peeled and chopped carrots
1 c. chopped leeks (white and pale green parts only)
1 c. chopped celery
6 c. chicken broth
1 c. heavy cream or half-and-half
1 c. sour cream
1 Tbsp. Asian sesame oil, divided
5 c. 1" bread cubes, crusts removed (preferably from day-old French bread)
salt and pepper to taste
1 Tbsp. sesame seeds, toasted
2 Tbsp. chopped green onions (I left this out)

Melt 2 Tbsp. of the butter in a large soup pot over medium heat. Add carrots, leeks, and celery. Cover and cook for 10 min., stirring occasionally. Add broth and bring to a boil. Reduce heat and cover. Simmer until vegetables are very tender, about 20 minutes. Cool slightly.

Working in batches, puree soup in a blender until smooth. Return to soup pot. Whisk cream, sour cream and 1 tsp. of the sesame oil into soup. Season soup to taste with salt and pepper.

In a large skillet, melt remaining 4 Tbsp. butter with 2 tsp. of sesame oil over medium heat. Add bread cubes and saute until golden brown and crispy.

Ladle soup into bowls and mound bread cubes in the center of each bowl. Sprinkle with sesame seeds and green onions.

*I halved this recipe and it was gone that night, so if you want leftovers, make the whole thing. Also, the soup gets an interesting consistency when you add in the sour cream, so if you want, you could just add a dollop to each bowl so you have a prettier soup. Personally, I liked the soup better without the bread cubes, but I thought I'd include them in case they sounded good to someone else.

Weekly Menu

Monday - Hawaiian Haystacks

Tuesday - Grilled Honey Lime Chicken Sandwiches

Wednesday - Beef Terriyaki w/ Mandarin Orange and Cucumber Salad and Sesame Dressing

Thursday - Chicken Enchilada Soup*

Friday - Back to School Picnic

Saturday - leftovers

Sunday - Pioneer Woman's Perfect Pot Roast and Mashed Potatoes

*Easiest soup ever: 1 can cream of chicken soup, 1 can water, 1 cup salsa, cooked and cubed chicken. Top with sour cream, cheese, and tortilla chips. Double if you need more. Everyone loves this!

Pumpkin French Toast

Melissa's Notes: I like having breakfast for dinner because 1) it's easy, and 2) my kids never complain on these nights. Everyone wins! Of course, this is good for just breakfast, too, but surprise the family one night with this, they'll love you. :) And who doesn't love pumpkin now that Fall is (almost) here!?

Pumpkin French Toast

recipe courtesy of Keeping Up Cookbook

1/2 c. canned pumpkin
4 eggs
1/2 c. milk
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
pinch of orange zest
8-10 slices French bread
butter, for griddle

Whisk together pumpkin, eggs, milk, brown sugar, vanilla, spices, salt and zest until well combined. Pour into a rectangular dish. Soak both sides of bread in batter. Stack battered bread on one side of the dish while you soak remaining pieces. Battered bread can be cooked immediately or refrigerated overnight.

Cook battered bread over medium heat in a lightly buttered skillet until golden brown on both sides. Serve with maple syrup.

Weekly Menu

I took a week off from cooking. I'm ashamed to say that I went to 39 cent cheeseburger night at Burger King last Wednesday, but there it is. I'm back to home cooked goodness this week...hopefully I won't burn out before the week's through.

Monday - Pumpkin French Toast

Tuesday - Carrot Soup w/ Sesame Bread Cubes

Wednesday - Wannie's Saucy Meatloaf

Thursday - Baby Shower tonight, it's frozen pizza for the rest of the fam!

Friday - Grilled Honey Lime Chicken Sandwiches

Saturday - Relief Society Meeting, you're on your own James!

Sunday - Sausage Calzones

Weekly Menu

Monday - Labor Day, family barbecue

Tuesday - Breakfast for Dinner: eggs, bacon, fruit salad, and cinnamon rolls

Wednesday - Italian Chopped Salad: toss lettuce with salami, garbanzo beans, olives, tomato, green pepper, mozzarella cheese, and Italian dressing

Thursday - Portuguese Style Potato and Kale Soup w/ Garlic Toasts

Friday - leftovers/date night

Saturday - Ultimate Grilled Cheese

Sunday - Beef Pot Pie

Weekly Menu

I finally feel like cooking isn't my worst enemy (Summer and pregnancy will do that to you), so here is my menu plan for this week:

Monday - Loaded French Bread Pizzas

Tuesday - Sloppy Joes

Wednesday - Cheesy Chicken and Noodle Soup

Thursday - leftovers

Friday - Refried Bean Enchiladas

Saturday - eat out

Sunday - Spinach Lasagna

Another Apricot Chicken

Melissa's Notes: Chances are you have tried Apricot Chicken where you mix apricot preserves, onion soup mix, and russian dressing and pour it over chicken. I really like this recipe as well, and I serve it with an instant rice mix and vegetable. I love that I almost always have all the ingredients on hand and it cooks up in about 30 minutes.

recipe courtesy of Keeping Up Cookbook

Another Apricot Chicken

4 boneless, skinless chicken breasts (or thighs)
1/2 c. apricot jam
1 1/2 Tbsp. soy sauce
1 Tbsp. whole-grain mustard (I just use spicy brown mustard)
1 Tbsp. butter
1/4 c. sliced almonds

Pat chicken breasts dry, season with salt and pepper, then place in a greased 9x13 baking dish. Bake for 10 minutes in a 400 degree oven.

Meanwhile, stir together remaining ingredients (except almonds) in a saucepan. Heat until well combined, stirring often. Pour sauce over chicken and continue to bake for 10-15 minutes, or until chicken is cooked through. Sprinkle chicken with almonds and briefly broil until almonds toast and sauce begins to caramelize. Be sure to pour the sauce over the rice!

Weekly Menu

Wednesday 6/29 - Another Apricot Chicken

Thursday 6/30 - Summer Tomato Basil Pasta

Friday 7/1 - Grilled Tilapia with a dry rub: 3 Tbsp. tarragon, 2 Tbsp. dried mustard, 1 tsp. pepper

Saturday 7/2 - Easy Chicken Enchiladas

Sunday 7/3 - Classic Turkey Chili

Monday 7/4 - 4th of July!!

Monte Cristo Sandwich

Melissa's Notes: James made this for me on Mother's Day and it was so yummy! I'm always looking for good lunch ideas because I get sick of eating peanut butter and jelly...it literally took me 5 minutes to make and I'm sure you could make easy substitutions if you don't have everything on hand.

Monte Cristo Sandwich

Menu Plan

Friday 3/4 - Grilled Chicken, Broccoli, and Creamy Parmesan Polenta

Saturday 3/5 - Ward Party

Sunday 3/6 - Tater Tot Casserole (completely hokey, but good nonetheless)

Monday 3/7 - Saucy BBQ Chicken

Tuesday 3/8 - New Year's Day Dumpling Soup

Wednesday 3/9 - Burritos with Beans, Rice, and Cheese

Beef Terriyaki

Melissa's Notes: This recipe is so yummy, you won't be disappointed. And it comes together super quick, especially if you prep throughout the day (make the sauce, prep your vegetable, etc.). I served it with rice and steamed broccoli.

recipe adapted from America's Test Kitchen Family Cookbook

Beef Terriyaki

1/2 c. soy sauce
1/2 c. sugar
grated ginger (about a 1" piece)
1-2 garlic cloves, minced
2 tsp. cornstarch
1/8 tsp. red pepper flakes
2 lbs. steak, sliced 1/4" thick (I used top blade, you could use anything though, flank steak would also be good)
2 Tbsp. vegetable oil
2 tsp. sesame seeds, toasted (optional)
2 scallions, sliced thin (optional)

1. Whisk soy sauce, sugar, ginger, garlic, cornstarch, and red pepper together. Set aside.

2. Pat meat dry, then season with pepper (the salt in the sauce will be plenty). Heat 1 Tbsp. of the oil in a 12" skillet over medium-high heat until just smoking. Brown half the meat, about 5 minutes, then transfer to a clean bowl. Repeat with remaining oil and meat.

3. Briefly re-whisk mixture then add to skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.

4. Return the meat with all the drippings to skillet and warm through. Sprinkle with sesame seeds and scallions.

Weekly Menu

If you're looking for meal ideas, I am trying to post my weekly menu on the sidebar of the blog, just fyi. :)

Turkey Burgers w/ Cranberry and Spicy Mustard

Melissa's Notes: These are my most favorite turkey burgers. They are so yummy and healthy too! There is horseradish in the recipe, and I wouldn't leave it out, it really adds a subtle flavor that complements the cranberry sauce. For the kiddos, I just mix the turkey with the grill seasoning and make their patties before I add the horseradish. If you're a fan of cranberry sauce with turkey, try these!

recipe adapted from Rachael Ray Express Lane Meals

Turkey Burgers w/ Cranberry and Spicy Mustard

1 package ground turkey breast
2 rounded Tbsp. prepared horseradish
Sharp Cheddar cheese, sliced
1 rounded palmful grill seasoning (I use McCormick's Montreal Steak Seasoning)
EVOO
spicy brown mustard
hamburger buns
1 can cranberry sauce, whichever way you prefer, jellied or whole-berry
romaine lettuce leaves

Heat a nonstick skillet over medium-high heat.

In a medium bowl, mix together the meat, horseradish and grill seasoning. Form patties. Drizzle the EVOO in the skillet before putting the burgers in. Cook the burgers about 5-6 minutes each side. When you flip to the second side, top with cheddar cheese.

Top with spicy mustard, cranberry sauce, romaine leaves, and mayo (if you like). Serve with carrot sticks.

Orzo Pilaf

Melissa's Notes: Side dishes are hard for me, I always revert back to a simple garden salad and rice when I'm at a loss. Which is tasty, but sometimes can be a little boring. Here is a side dish that is a little off the beaten path, though a little more labor intensive than rice-a-roni. It can be eaten hot or cold, I tried both and liked it either way. It would also be easy to substitute your favorite veggies in it.

recipe courtesy of Favorites

Orzo Pilaf

3 c. chicken broth
1 c. orzo
4 slices bacon
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. grated carrots
1/4 c. finely chopped green pepper
1/4 c. finely chopped red pepper

Bring chicken broth to a boil and add pasta. Boil for 10 minutes (you may need to stir it a little near the end of the 10 min.). Cook bacon and crisp and crumble; set aside. Drain all but 3 Tbsp. of bacon drippings from skillet and cook onion and garlic until tender. Add orzo, carrots and peppers. Heat through, tossing to coat and sprinkle with bacon.

Lemon Chicken Fricassee w/ Biscuit Topping

Melissa's Notes: I love one pot dinners, mostly because I don't love making side dishes. This is a great meal and it includes all your components: protein, vegetables, and a starch, all in one dish! What's not to love about that? The only thing I would have changed about this dish is I would have had less of a biscuity topping, so maybe cut the biscuit recipe down, or don't use all of the dough.

recipe courtesy of Rachael Ray magazine

Lemon Chicken Fricassee with Biscuit Topping

8 skinless, boneless chicken thighs (about 1 3/4 lbs.), quartered
salt and pepper
1/2 c. plus 2 Tbsp. vegetable shortening, chilled
1 onion, chopped
1 clove garlic, finely chopped
2 c. plus 2 Tbsp. flour
1 14.5-oz. can chicken broth
1 c. frozen peas and carrots
grated peel and juice of 1 lemon
1 Tbsp. baking powder
1 c. plus 2 Tbsp. buttermilk

1. Preheat the oven to 425. Season the chicken with salt and pepper. In a large, ovenproof skillet, heat 2 Tbsp. shortening over medium-high heat. Add the chicken and cook, stirring, until browned, about 5 minutes. (I had to do this in two batches) Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in 2 Tbsp. flour and cook, stirring, for 2 minutes. Add the broth and bring to a boil, scraping up any browned bits. Stir in the peas and carrots, lemon peel and lemon juice. (Don't thicken up the sauce too much, it will thicken more in the oven)
2. In a bowl, combine the remaining 2 c. flour, the baking powder and 1/2 tsp. salt. Using your fingertips, rub the remaining 1/2 c. shortening into the dry ingredients. Stir in 1 c. buttermilk to form a dough. Transfer to a floured surface and roll out 1/2 in. thick. Using a 3-in. cookie cutter, form 8 biscuits (maybe 6 if you don't want it too bready)
3. Top the chicken mixture with the biscuits and brush the dough with the remaining 2 Tbsp. buttermilk. Bake until browned and cooked through, about 25 minutes.

Tomato Sauce

Melissa's Notes: Ever since I have been cooking for my family, I have been searching for the perfect homemade tomato sauce. I have tried many different recipes, and all fell a little short, in my opinion. I just could not understand why my sauces from scratch were not tasting wonderful. Then, I found out what the trick is. You have to boil the sauce for 15-20 minutes, and for some reason, that gives you the rich, robust tomato sauce that we all love. And it gets rid of the "canned" tomato taste. So, it really doesn't matter which recipe for sauce you use (I don't think), just remember to boil it down and thicken it! Here is the recipe I used, so simple, and very yummy!

courtesy of The America's Test Kitchen Family Cookbook

Quick Tomato Sauce

3 Tbsp. EVOO
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes (I used Hunt's)
1 (14.5-oz.) can diced tomatoes
3 Tbsp. minced fresh basil (optional)
1/4 tsp. sugar
salt, to taste, about 1 tsp.

1. Cook oil and garlic in a medium saucepan over medium heat, stirring often, until fragrant but not browned, about 2 minutes (you may have to turn the heat down). Stir in the crushed and diced tomatoes with their juice. Bring to a simmer and cook until slightly thickened, 15-20 minutes.
2. Stir in the basil and sugar. Season with salt to taste. When tossing the sauce with pasta, add some of the pasta cooking water as needed to loosen the consistency of the sauce.

*This recipe can easily be doubled, but increase the simmering time by 10 minutes.