Awesome Honey Pecan Pork Chops

Adam, being the great husband that he is, came up with our “menu of meals” for the week and one of the meals he chose was Honey Pecan pork chops. I decided to ask my mom over for dinner last night and thought this would be the perfect thing to make. Let me just tell you…”awesome” doesn’t quite describe it…it was more like a superb, delicious, yummy, tummy filling, satisfying, awesome dinner! It had just the right amount of sweetness to it (which made me happy)…kind of like a sweet potato! Anyway, I should of taken a picture of it, but I didn’t. I’ll leave you with the recipe so you can try it and then tell me how you like it!

1 1/4 lbs. boneless pork loin, lb.ed thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 Tbsp. butter
1/4 cup honey
1/4 cup chopped pecans

1) In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2) In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3) Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

I served this with green beans and rolls and it was the perfect meal. I also made some extra chopped pecans and used them the next day for a salad (just an idea)…definitely a favorite of mine! Enjoy!

PS: Operation “No Sweets” – still a success…15 days until Disney!


Homemade Chicken Nuggets and Honey Mustard Sauce

Yes, that’s right, I said HOMEMADE! And if you know me, well, you know that I’m not that good of a cook. I found this recipe off of Paula Deen’s website (not a very healthy recipe) and it was very easy and delicious! I thought I would share it with everyone, so here it is…

Chicken Nuggets with Honey Mustard Dipping Sauce

1/3 cup butter
6 chicken breast fillets, cut into 1 1/2-inch cubes
2 cup crushed sour-cream-and-onion-flavored potato chips
2 tablespoon milk
1 egg

Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Yield: Serves 12
Preparation time: 10 minutes
Cooking time: 15 minutes
Ease of preparation: Easy

Honey Mustard:

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste

2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2or 3 hours.

Recipe courtesy Paula Deen


Fruit -n- Crunchy Wrap

A very yummy and healthy snack! (and easy to make!)

1 TBsp. softened cream cheese
1 tsp. honey
1/4 tsp. ground cinnamon
1 Flatout harvest wheat wrap (near the bakery at Lowe’s foods)–not by the bread
1 TBsp. granola (cereal isle)
3 strawberries, hulled and sliced thin
1/2 banana sliced thin

Mix together cream cheese, honey, and cinnamon. Spread cream cheese over entire wrap. On bottom 1/3 of rounded end layer strawberries/banana and granola. Roll up tightly and cut in half or in pinwheels. This makes one wrap…but to make for a large group, just repeat recipe. Enjoy!!

Caramel Apple Pie

With Thanksgiving being today, I wanted to do my part and bring something to the family dinner. Adam and I had dinner at his mom and dad’s last night with his grandparents and my mom. I found this recipe in Better Homes & Gardens and I thought I would give it a try. Cooking is not one of my specialties, but this came out ok. I wanted to post the recipe just in case the 3 people that read my blog would like to have it. So here it is:

1/3 C butter, melted

1 Tsp. ground cinnamon

4 lbs. cooking apples (Fiji) cored and cut in 1/4 in. thick slices (about 12 C)

1 15 oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)

1/2 C packed brown sugar

2 Tbsp. all purpose flour

1/2 Tsp. salt

1 egg lightly beaten

1 Tbsp. water

1 12 oz. jar caramel ice cream topping (1 C)

1) Preheat oven to 475. In large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in parchment paper – or foil lined large roasting pan or 2 15x10x1 baking pans. Roast (one pan at a time) 4 to 5 in. from heat for 7-10 min or until apples start to brown, turning once 1/2 way through. Cool apples in pans. Reduce heat to 375.

2) Let refrigerated pastry stand at room temp. according to pkg. directions. Line 9 in. pie pan with half of pastry.

3) In large bowl, stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined plate. On lightly floured surface roll remaining dough to 14 in circle; cut slits for steam to escape. Place on top of filling. Trim top crust to 1/2 in. beyond edge of plate. Fold top pastry edge under bottom pastry; crimp edges. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.

4) Place on middle rack, place foil-lined baking sheet on lower rack. Bake 30 min. Remove foil from pie; bake 30-40 min more. Remove to a wire rack; while warm, drizzle caramel topping. Cool completely. Serve with remaining topping.