Saucy Salsa Pork Chops

2 tablespoons olive oil
2 pork chops 
1/2 cup mild salsa (Private Selection® Black Bean & Corn Salsa)
2 tablespoons orange marmalade (apple jelly)
1/2 onion, thinly sliced (optional) 
salt & pepper (omitted, seasoning blends contained both)
garlic powder
onion powder
ground rosemary
paprika
Penzeys Quebec steak seasoning
Penzeys Revolution

1. Heat your oven to 375°F.  (I used 350°)
2. Heat your frying pan to medium.
3. Add the oil to the pan.
4. Add the pork chops. Season with salt, pepper and garlic powder. *
5. Lightly brown for about 2 minutes per side.  
6. In a separate bowl, combine the salsa and marmalade.
7. Remove the pork chops and place into an oven proof dish. 
8. Smother the chops with the salsa mixture and chopped onions.
9. Put into the oven for approximately 40 minutes.
10. Turn the chops 1/2 way and baste with the sauce. (cover for 1st 20 minutes, uncover, return to oven for remaining 20 minutes, do not flip chops, monitor for doneness so chops don't dry out)
11. Serve with extra sauce over the chops 

I served the chops with Spanish rice and a green veggie

*I mix all my seasonings together then apply to the chops
    Don’t crowd your chops in the skillet, brown one at a time 

Original recipe (black text) from food.com

Picture is also from food.com – I forgot to take my own

Tomahawk Steak

The steak:
2.8 pounds Tomahawk Steak with bone attatched.
2 Tablespoons Kosher Salt

Ingredients for the Rub:
2 Tablespoons olive oil
1 Tablespoon sweet paprika (1 1/2t)
1 teaspoon black pepper, freshly ground
4 cloves garlic, crushed and minced

Instructions

• Liberally salt the steak all over with kosher salt.
• Place steak on a baking sheet (on a rack if you have one) for 12-24 hours uncovered in the refrigerator.
• Remove steak from refrigerator and allow to come to room temperature. (The internal temperature of the steak should be around 70˚F before cooking). This is an important step so don't skip it!
• Preheat the oven to 200°F. (230°F)
• Coat the steak liberally with the spice rub and let sit for about 15 minutes on the rack.
• Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
• Cook steak, on the rack and baking sheet, until the internal temperature reaches your desired doneness. Use an instant-read thermometer for best results. (The cooking time can be anywhere from 35-50 minutes)
              - Rare = 120°F (cool red center)
              - Medium Rare = 125°F (warm red center)
              - Medium = 130°F (warm pink center)
  NOTE: The time will vary depending on the cut of your steak and your individual oven
  
• While steak is cooking in the oven start the grill and heat to medium-high,
• Remove steak from the oven and transfer it to the preheated grill. Sear evenly on each side for about 3 minutes to obtain grill marks.
• Remove from the grill and let the steak rest, uncovered, for 5 minutes.
• Cut steak away from the bone, and slice against the grain into 1/2-inch pieces.
• For best presentation arrange the cut steak around the bone.

Notes

• Every steak is cut a little differently so using an instant-read thermometer will help you get the best results. 
• Be sure to allow the steak to come to room temperature before cooking them (70˚F). This is an important step so don't skip it!
• The steaks used for our testing were 2.8 pounds.
• Cooking time will vary based on the size of your steak, so this is just a guide. 
• If you don't have fresh garlic for the rub you can substitute 1 Tablespoon of garlic powder.

Recipe and picture from theartoffoodandwine.com

Unstuffed Cabbage Rolls

1lb ground beef
1lb Italian ground sweet sausage
1lg onion, diced
1 red bell pepper, diced

1/2 of both orange & yellow bell peppers, diced
1 green bell pepper, diced
28oz diced tomatoes
16oz tomato sauce
1/4C sugar (cuts the acid of the tomatoes)
Italian seasonings, to taste

extra basil, to taste

minced garlic to taste

1/2 head large cabbage, chopped

Brown meat with peppers and onion, drain

Add tomatoes, sauce, and seasonings

Simmer for 30 minutes (or longer)

Stir in cabbage and simmer until tender

Cooked rice can be added in if you choose

Original recipe from Melissa Neal - What You Got In Dat Pot FB Group

What I did based of Melissa's recipe:

1lb ground beef
1lb Italian ground sweet sausage
1lg onion, diced
1/2 red bell pepper, diced

1/2 green bell pepper, diced
14oz diced tomatoes (Fire Roasted)
16oz tomato sauce
Penzeys Tuscan Sunset Italian Style Seasoning, to taste

extra basil, to taste

minced garlic to taste

smoked paprika, to taste

Penzeys California Seasoned Pepper, to taste

1 head small cabbage, chopped

Directions

In a skillet brown meat with peppers and onion, drain

Add meat, tomatoes, sauce, and seasonings to a large pot

Simmer for 30 minutes (or longer)

Stir in cabbage, cover, and simmer until tender

1C (or more) cooked rice can be added in if you choose

Mexican Chicken Chili

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained (fire roasted)
2 cups frozen corn (frozen gold & white corn)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth (1/2 can)
1 can (4 ounces) chopped green chilies (omitted)
2 tablespoons chili powder (1 1/2T)
1 tablespoon ground cumin 
1/2 teaspoon salt (omitted)
1/4 teaspoon cayenne pepper (1/8t)
Add the following to taste

smoked paprika
diced red & green bell peppers
diced white onions 
minced garlic 
Directions
1. In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

original recipe (black text) and picture from tasteofhome.com

purple text additions/omissions I made

Homemade Hamburger Helper

INGREDIENTS
1 tablespoon vegetable oil (didn’t use)
1 pound ground beef
1/2 green bell pepper, diced
1 small onion, diced 
1 tablespoon garlic, minced
2 tablespoons tomato paste (1 can fire-roasted diced tomatoes salsa style)
1/2 teaspoon salt (omitted)
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoon Penzeys Sunny Paris
1 + 1/2 cups milk
1 cup beef broth or water (Better Than Bouillon Sautéed Onion or Roasted Garlic)
2 cups elbow macaroni pasta, uncooked
1 cup cheddar cheese, shredded (Colby-jack)
fresh parsley, chopped (optional, for serving)

DIRECTIONS
1. Heat oil in a large skillet over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 6-8 minutes. Break up beef into small pieces to help even browning. Drain off fat.
2. Add onion, green pepper, and garlic and sauté until tender, about 2 minutes.
3. Add tomato paste (diced tomatoes) and mix until well incorporated and season with salt, pepper and paprika.
4. Add milk, beef broth (onion or garlic broth), and uncooked macaroni. Stir well and bring to a boil. Cover the lid and simmer over medium heat for 8-10 minutes until the pasta is tender. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan
5. Add cheese and stir until melted and well combined. Sprinkle parsley on top and serve immediately.

Original recipe (in black)and picture from aheadofthyme.com

Greek Gyro

INGREDIENTS
Gyro Meat
1 lbs ground beef, medium or lean (not extra lean or the gyro will be dry)  1/2lb
1 lbs ground lamb, or pork, or use all beef  1/2lb
1 onion , large, peeled and cut into 1-inch chunks  1/2 minced
6 garlic cloves   3

2 tbsp oregano, dried  1T
1 tbsp thyme, dried  1.5 t
1 tsp rosemary, dried, crushed  1/2t
2 tsp marjoram, dried  1t
2 tsp cumin  1t
3 tsp salt  1t
2 tsp black pepper  1t
Gyro Pitas
Oil, for cooking
Pitas
Lettuce, sliced
Tzatziki
Tomatoes, sliced
Red onions, sliced
Feta cheese, crumbled
French Fries, optional

INSTRUCTIONS
Place onion and garlic in a food processor or blender. Puree until smooth.

In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. Mix until the meat is a paste like consistency. Or mix by hand in a large bowl.

Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate.

Preheat oven to 325°F

Line a baking tray with foil.

Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. This keeps the meat compact while baking so it will not crumble when sliced. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. Cover the loaf pan with foil. Press the meat down to release any air pockets.

Tear a large piece of tin foil and place the meat in the center of the foil. Insert a skewer through the center of the shaped meat. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Note: be careful not to press or bend the foil into the meat.

Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.

Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160°F internal temperature. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Remove any excess fat or grease in the loaf pan while cooking.

Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Optional: if baked in a loaf pan – after baking thinly slice meat.

Heat oil in a skillet over medium high heat. Cook shaved gyro for 2-3 minute per side until slightly crispy.

Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: add some French fries for a classic Greek street food!

Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Enjoy!

NOTES
Storage
This gyro recipe is the perfect make-ahead meal. You can cook the gyro meat ahead of time then pan fry the slices when you’re ready to eat. Store the cooked gyro meat in the refrigerator for 2-3 days.
Can you Freeze Gyro Meat?
Yes, you can freeze the cooked gyro meat for 2-3 months. I recommend slicing it before you freeze it, then you can take out as much as you need.
How to Reheat Gyro Meat
To reheat pre-sliced gyro, heat a small amount of oil in a frying pan on medium heat. Pan fry the sliced gyros, then build your pita. 

Recipe & picture from fedbysab.com

French Onion Chicken & Rice

4-5 medium boneless, skinless chicken breasts, pounded to an even thickness

2 tbsp olive oil
2 tsp garlic powder
1 tsp all-purpose seasoning blend (salt-free)
1 tsp Mural of Flavor **
1/2 tsp dried thyme leaves
1/4 tsp black pepper (or to taste)
2 tsp balsamic vinegar

12 oz beef broth
1 10 oz cans French Onion soup
1 can long-grain rice

INSTRUCTIONS

In a large Ziploc add the olive oil, all-purpose seasoning, dried thyme, pepper, balsamic vinegar, and garlic powder. Use your hands to massage the oil and seasonings into the chicken, making sure to hit the innards you sliced it open to get to as well. Cover and refrigerate at least an hour (3hrs).
Preheat your oven to 350°F and spray a 9x13 baking dish with nonstick spray.
Pour your rice, French Onion soup, and broth into the baking dish and stir to combine thoroughly.  Place marinated chicken breasts on top of the rice mixture
Cover the pan tightly with a lid or aluminum foil and bake for 45 minutes.
Uncover and put it back in the oven for another 15-20 minutes. The liquid should be completely absorbed.  You can serve with caramelized onions on top of the chicken.***
Serve hot and enjoy!

**Italian Seasoning blend would work too. 
***Caramelized Onions

3 large Vidalia onions, sliced thin
1 tsp unsalted butter
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp granulated sugar

·      To make the caramelized onions place a large, heavy-bottomed pan over medium-high heat. Add the butter and oil.

·       When the fat is shimmering add in your onions and toss to coat in the oil and melted butter.

·       Reduce the heat to medium-low and let cook, stirring frequently. After about 15 minutes add the sugar and salt. Continue cooking – and stirring – for another 15 minutes. After a while, they may begin to stick to the pan and when they do, you’ll transition to cooking them longer and then scraping them from the bottom of the pan and flipping more than stirring. Pay attention during this part so they don’t burn – you might need to reduce your heat even further.

·       Continue until the onions are a deep dark brown. It usually takes me around 45 minutes to get the color and texture I want. Once they are ready, turn off the heat and stir in the beef broth to deglaze the pan. Remove the onions to a heat-safe container to rest.

 
Recipe created from my mom’s recipe and one found on deepfriedhoney.com