Lemon Blueberry Quick Bread

If you like lemon flavor and blueberries, you will love this quick bread. It will give you a burst of springtime flavor. This quick bread does not take long to make and everything mixes in one bowl.

Ingredients

1/3. c. butter
1 c. sugar
3 Tbs. lemon juice
1/2 c. milk
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
1 c. blueberries, fresh or frozen
1/2 c. nuts, (optional)
2 Tbs. lemon zest

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Preheat oven to 350°. Grease an 8 x 4-inch loaf pan.

In a bowl, combine butter, sugar, lemon juice, milk, eggs and vanilla.  Beat well until smooth and creamy.

Add baking powder, salt and flour. Mix only until combined.

Gently fold in the blueberries and lemon zest. 

Pour the mixture into the prepared loaf pan. 

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from the pan and placing the bread on a wire rack.

While the bread is still warm, prepare the glaze.

In a small bowl, combine lemon juice and sugar together.  Drizzle the glaze over the warm bread. Allow the bread to cool completely before cutting and serving.

Pasta Skillet Philly Cheesesteak

 

This is a one skillet meal that is quick and easy and packed with healthy vegetables, ground beef, cheese and pasta.  It is quick and easy to make and so much better than the boxed hamburger meals that you can buy.

Ingredients

1 lb. ground beef
1 onion, sliced into half circles
1 tsp. salt, divided
1 sweet bell pepper, sliced
1 clove garlic, minced
8 oz. uncooked pasta, (rotini, shells, elbow, etc.)
2 (14.5 oz.) cans beef broth
salt and pepper to taste
1 1/2 c. shredded cheese, cheddar, provolone
1 1/2 c. shredded pepper jack cheese

Directions

In a large cast iron skillet, over medium high heat, add the ground beef. Cook, and stir, breaking up the ground beef into small pieces.  Add the onions, bell pepper and garlic. Stirring frequently, cook until the ground beef is done, and the vegetables are tender.

Stir in the beef stock and add the pasta into the skillet. Season with salt and pepper as desired.  Bring to a boil.  Cook, stirring occasionally, for about 20 minutes or until the pasta is tender. 

Mix in half of the cheddar cheese and pepper jack cheese.  Stir until the cheese melts. 

Sprinkle the rest of the cheese over the top and cover with a lid for 2 to 3 minutes, or until the cheese on top is melted. 

Serve and enjoy.

Notes

Try adding some mushrooms if you like mushrooms.

Use a variety of cheeses for flavor.

If you like spicy foods, cut up a hot pepper or two and add that when you add the onions, and bell pepper.

Apple Oatmeal Cookies

These apple oatmeal cookies are soft, chewy and delicious.  Seasoned with spices and apples, they are a perfect treat or snack to eat during the day. Serve them with coffee, or a glass of milk.

Ingredients

1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 cups four
3 c. oatmeal, (we use old fashioned oats)
1/2 c. dried apples, chopped or use 1 cup peeled apple, chopped fine

Directions

Preheat oven to 350°. 

Cream butter, brown sugar and granulated sugar. 

Add eggs, one at a time, beating well after each addition. Mix in vanilla. 

Stir in the cinnamon, baking soda, salt, ginger, cloves, nutmeg and flour. Mix well.

Mix in the oatmeal and apples.

Drop by rounded tablespoonful onto an ungreased cookie sheet, spacing them 2 inches apart. 

Bake for 10 to 12 minutes, or until golden brown in color.

Allow the cookies to stay on the cookie sheet for at least a minute before removing them and placing them on a wire rack to cool.

BBQ Pulled Pork

 

Cooking pork low and slow in the oven gives you a tender, juicy, cut of meat.  You can either cook the pork roast in the oven, or in a slow cooker. It takes no time at all to prepare this meal, as the longest time is in the baking.  This recipe is perfect for family get-togethers, or when you work all day, and you just want to come home to a deliciously prepared meal.

Ingredients

1 tsp. vegetable oil
4 lb. pork shoulder roast with most of the fat removed
1 c. barbecue sauce (use your favorite, or you can make your own)
1/2 c. apple cider vinegar
1/2 c. chicken broth
1/4 c. brown sugar
1 Tbs. mustard
1 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. chili powder
1 onion, chopped
2 to 3 cloves garlic
1 1/2 tsp. thyme
8 hamburger buns (bought, or you can make your own Hamburger Buns)

Directions

Preheat oven to 180° to 200°. 

Place the pork roast in a roasting pan.

In a small bowl, combine barbecue sauce, vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, liquid smoke, chili powder, onion, garlic and thyme. Mix well until thoroughly combined.

Pour the sauce over the top of the roast.

Bake for 10 to 12 hours, or until the pork shreds easily with a fork.

Remove the roast from the oven. Shred the meat using 2 forks.  Mix the meat with the juices in the pan.  

Place some of the pulled pork into the buns. Serve and enjoy.

Peas, Potatoes, and Carrots

This is a tasty, colorful side dish that is super easy to prepare.  Just peas, carrots, potatoes, and onions sautéd in one skillet and seasoned with salt and pepper.  This is one side dish that your family will love, and it is healthy for them too.

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
2 garlic cloves, minced
1 potato, cut into bite sized cubes
1 lb. carrots, peeled and cut into rings
1/4 c. water or chicken, beef or vegetable stock or broth
1 lb. peas
salt and pepper to taste

Directions

In a cast iron skillet, heat olive oil and butter over medium heat. Add the onions. Sauté the onions and garlic until they are translucent.

Add the potatoes and carrots into the skillet. Season with salt and pepper to taste. Pour in the water.  Cover the skillet with a lid and cook for about 15 minutes, stirring frequently, so they do not burn. If the vegetables start to stick to the bottom of the skillet, pour in a little more water.  Cook until the vegetables are browned and tender.

Mix in the peas. Add more salt and pepper if desired.  Stir well, then cover and cook for another 5 minutes, or until the peas are tender. Season with more salt and pepper if needed. 

Serve and enjoy!

Alice Springs Chicken Breast

Tender, juicy chicken breasts served with a honey mustard sauce. If you like bacon, cheese and mushrooms, you will love this recipe. Instead of ordering at the Outback Steakhouse, it is easy to make your own and will save you a lot of money. 

Ingredients 

1/2 c. Dijon mustard
1/2 c. honey
1/4 c. mayonnaise
1 tsp. lemon juice
4 boneless chicken breasts
1 1/2 tsp baking soda
2 Tbs. vinegar
1 tsp. salt
cold water
4 slices bacon
1 onion, cut into thin half slices (Optional)
1 can mushrooms, drained
2 c. cheddar cheese, or Monterey jack, Colby jack, or pepper jack cheese
salt and pepper to taste

Directions

Heat oven to 350°.

In a small bowl, combine mustard, honey, mayonnaise and lemon juice. Place in the refrigerator until you are ready to bake the chicken breasts.

Season the chicken breasts with salt and pepper, using as much or as little as you like.

In a large bowl, combine baking soda, vinegar, salt and about 2 cups cold water.  Mix well. 

Place the chicken breasts in the bowl and add enough cold water so that it covers the chicken.  Turn the chicken in the bowl to further mix the baking soda with the added water. Set aside in the refrigerator for 20 minutes.  This will make the chicken meat tender. 

In a large cast iron skillet, fry the bacon until crisp. Remove the bacon and place them on paper towels. When cool enough to handle, crumble the bacon.

In the same skillet you fried the bacon in, drain off all but 1 tablespoon bacon grease.  Place the chicken into the skillet over medium high heat. Season the top of the chicken with pepper. You can add more salt if desired.  Allow the chicken to cook on one side for about 5 minutes, or until it has a golden-brown crust on the bottom.  Turn the chicken over and cook the other side until it is nicely browned.  This takes another 5 minutes or so.

Remove 1/3 cup of the mustard honey mixture and place it back in the refrigerator.  Spread the remaining mustard honey mixture over the top of each chicken breast.

Layer the onions, mushrooms, bacon and then the cheese evenly over the top of the chicken. Cover the skillet and place in the oven.  

Bake for 25 to 30 minutes, until the chicken reaches 165° when tested with a meat thermometer at the thickest part of the breast.

Remove from heat. Serve with reserved sauce on the side for dipping. Serve and enjoy!

Notes You can also use fresh mushrooms. Just sauté them in a tablespoon butter first.

Baked Potato Chips 

Chips have gotten expensive for what little bit you get in the bag. It is so easy to make your own and put on as much or as little seasoning as you like. This recipe is for baked potato chips, which is healthier than frying them in oil.

Ingredients

2 c. potatoes, sliced thin This is about 2 potatoes
1 Tbs. olive oil
1 tsp. salt, more or less depending on how salty you want the chips to be
Other toppings: black pepper, garlic powder, onion powder, cheese powder, chili powder, paprika, Etc.

Directions

Preheat oven to 425°.  Adjust the baking rack to the top half of the oven.  Line a baking sheet with a sheet of parchment paper, or lightly spray the baking sheet with cooking oil.

Fill a large bowl with cold water. 

Cut the potatoes with a mandolin about 1/8 inch thick or thinner. Place the potato slices into the bowl of water.  There should be at least 2 inches of water over the top of the sliced potatoes. Soak the potatoes for at least 30 minutes.  This step is important because it removes the starch of the potato, which tends to keep your chips soggy and it burns faster. 

In a large bowl, combine potato slices, and olive oil.  Mix thoroughly. You want to ensure that every slice of potato is evenly coated with olive oil.

Place the sliced potatoes on your prepared baking sheet in a single layer. Do not overlap them.

Sprinkle the potatoes with salt and any other toppings that you want to put on your potato chips. You can use less salt on them if you prefer.

Bake for 15 to 20 minutes, or until golden brown. 

Note

The thinner you slice the potatoes, the crispier they will be. However, they will also burn a lot faster, so you will need to check them more often, so they do not burn.