Garlic Pork Chops in Creamy Mushroom Gravy

 Ray loves this one! She has asked for it on more than one occasion. I like to serve with mashed potatoes and green beans.

For the pork chops:

4 pork chops

1 t paprika

1 t garlic powder

Salt and pepper

2 T butter

2 T olive oil

For the mushroom sauce:

1 cup sliced brown mushrooms

4-5 garlic cloves, minced

1 t Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 T fresh chopped parsley

Salt and pepper

1. Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry and season generously with the spice mix. Heat olive oil and butter in skillet over medium high until butter is melted.

2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer to plate and set aside.

3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

4. Add garlic, parsley and Italian seasoning and continue stirring for 30 seconds. Pour in the broth. Add the cream and simmer for 3-4 minutes until slightly thickened. 

5. Place pork chops and their juices back into the sauce and simmer for 2-3 more minutes until chops are cooked. 

Tuscan Chicken Stew in the Crockpot

 Chicken breasts or thighs

4-5 carrots, sliced

3 celery stalks, chopped

1 onion, sliced

Yellow or red waxy potatoes, chopped

1 15 oz can diced fire-roasted tomato

1 6 oz can tomato paste

Parmesan rind and grated parmesan

2 T Italian seasoning

2-3 garlic, minced

32 oz chicken stock

1 T balsamic vinegar

2 T olive oil

Salt and Pepper

Just before serving:

1/4 cup water

2T cornstarch

1 T balsamic vinegar

1. Add everything to the slow cooker. Cover and cook 4-6 hours.

2. Remove the chicken and shred.

3. Mix together the water, cornstarch and balsamic vinegar until smooth. Add to the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

4. Add the chicken back to the stew.

Sweet Potato Waffles

 Jill, my friend who was recently diagnosed with cancer, is gluten free. In addition to the Burrito Bowls for the Meal Train, I made these for them to have for breakfast. Serve with real maple syrup. A blueberry sauce would be nice as well.

1 T flax meal plus 2.5 T water

1 1/2 cups old fashioned oats

3/4 cup sweet potato, mashed (about 1 sweet potato)

1/2 cup almond milk

2 T tapioca starch/flour, divided

2 T agave nectar or real maple syrup

1 T baking powder

2 t vanilla extract, divided

1/2 t cinnamon

1/2 t salt

1. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.

2. Preheat waffle iron; lightly grease with non-stick spray.

3. In a blender or food processor, add flax mixture, oats, sweet potato, almond milk, 2 T tapioca starch, agave, baking powder, 2 t vanilla, cinnamon, and salt. Blend until smooth.

4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. 

5. Serve waffles warm.

Burrito Bowls

 A friend of mine was recently diagnosed with cancer and I signed up for the Meal Train to deliver dinner last weekend. I made a bunch of separate containers full of food so that they could assemble as they pleased. Build your own burrito bowl sounds like a fun party idea, too!

What I did for Casey and Jill and would do again:

Slow Cooker Mexican Shredded Beef

Corn and Black Beans

Cilantro Lime Rice

Guacamole

Salsa

Pico de Gallo (chopped tomatoes, jalapeno and red onion, all chopped and mixed up)

Sour cream

Shredded cheese

Other ideas:

Pork Carnitas in the Crock Pot

Southwest Steak

Pulled chicken (don't have a recipe to link to)

Shrimp (don't have a recipe to link to)

Sliced bell peppers (maybe sauteed with the corn and black beans)

Shredded lettuce

Corn and Black Beans

 Great addition for the Burrito Bowls!

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained and rinsed 

Olive oil

1/2 t chili powder

1/2 t smoked paprika

Salt and Pepper

1. Heat olive oil in a skillet over medium heat. 

2. Add black beans, corn, chili powder, smoked paprika, salt and pepper. Stir together and sautee for 10 minutes or so until the corn is grilled.

Slow Cooker Mexican Shredded Beef

 Great protein for the Burrito Bowls!

1 3 pound beef chuck roast

1 medium onion, sliced

4 cloves garlic, chopped

1 4 ounce can green chilies

2 chipotles, chopped

1/2 cup beef broth

2 T apple cider vinegar

2 limes, juiced

1 T ground cumin

1 T dried oregano

1 t smoked paprika

Salt and Pepper

1. Layer sliced onion in the bottom of the slow cooker. Season meat with salt and pepper and place on top of onions. Sprinkle chopped garlic around the side of the beef.

2. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar and lime juice. Whisk and pour over the roast.

3. Sprinkle the top of the roast with the cumin, oregano, smoked paprika, salt and pepper. Place lid on the slow cook and set for 8 hours on low or high for 4 hours.

4. When finished, remove from the slow cooker and shred. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice.

Cilantro Lime Rice

 Perfect base for the Burrito Bowls.

2 cups long grain white rice

3-4 T fresh lime juice

1 cup finely chopped cilantro

3 cups water

2 T olive oil

2 cloves garlic, minced

Salt

Red pepper flakes (optional)

1. Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.

2. Add water and salt. Stir to mix. Bring to a boil.

3. Reduce heat to low, cover and let simmer for 15 minutes. Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy.

4. When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes (if using).