Pork & Polenta

When I was living in Florida I use to dine at a restaurant called Seasons 52 and I religiously ordered the Pork & Polenta dish because I was ADDICTED to the FLAVORS! Here is my easy, tender, succulent pork & polenta at home recreation for you!

Ingredients
Sundried Tomato & Garlic Polenta (pre-cooked polenta)
1/4 tbsp of milk
1/2 Cup of Chicken Broth
Cook on stovetop in a pot whisking until you reach your desired consistency. You may add more liquids if you want it creamier. Then add 1 tbsp of butter and salt & pepper to taste.

Pork
Pork Tenderloin
Create a rub with any spices you choose and put on a plate big enough to lay your tenderloin on to cover all sides with the spice. I used garlic powder, onion powder, salt & Pepper and then covered all sides of the tenderloin. Sear for 2 minutes on each side in a cast iron skillet and finish in a 350 degree oven for 15-20 minutes depending on the temperature (how much pinkness you like) you like your pork. After, removing from the oven allow to sit for 10-15 minutes so the juices can redistribute themselves before slicing.

Roasted Red Pepper Sauce
1 Cup of Roasted Red Pepper & Tomato Soup
2 tbsp of Heavy Cream
2 tbsp of Tomato & Basil Feta
Simmer the above ingredients until heated and cheese is melted. Add more cheese or cream if you like a thicker consistency. Then plate your food by placing polenta onto the plate, add pork and drizzle with roasted red pepper sauce.

Pork & Polenta

Sundried Tomato Garlic Polenta

Sliced Pork Tenderloin

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Cabbage Rolls

Looking for a shortcut meal that’s tasty and healthy? Shortcuts are in place to make our life easy so when I’m in a rush crockpot meals are my go to meals. Quick, Easy, & Tasty! It’s just a bonus that these Cabbage Rolls are healthy too!

Ingredients
1 Large Head of Cabbage
1lb Lean Ground Beef (97% lean & 7% fat)
1 8oz Can of Tomato Sauce
33.5oz Box of Hunts Tomato Sauce
14.5oz Can of Diced Basil & Oregano Tomatoes
¾ Cups of Instant Brown Rice
2 tbsp of Lipton Onion Soup Mix
½ Cup of Crushed Saltine Crackers
1 Egg Lightly Beaten
½ Cup of Chopped Green Pepper
1/8 tsp of Black Pepper
½ tsp of Garlic Powder

Boil cabbage on stovetop until leaves start to pull away from the head. Mix in a bowl 8oz of tomato sauce, rice, green bell pepper, cracker crumbs, egg, and soup mix. Mix well and then add beef stirring until all ingredients are mixed well.
Take cooked cabbage leaves and cut the thick vein from the bottom of each leaf leaving a v-shaped cut. Now place 1/3 cup of meat mixture into each individual cabbage leaf. Overlap the ends that are cut into a v-shape, fold in the sides, and roll up. You can secure with a toothpick if you like so it stays in place.
Place cabbage into your crockpot pouring over the box of tomato sauce and can of tomatoes. Cover and cook for 5-6 hours on low.

It does smell and feel heavenly to walk into your home after a long days work and your house is scented with the meal that’s waiting on you. Now all you have to do is make a plate and prop up your feet! ENJOY ☺

TIP: Don’t open your crockpot lid while cooking. You add about 15 minutes of cook time to it every time you do! No need to stir this is the beauty of using the crockpot!

Cabbage Rolls

Cabbage Roll Ingredients

Boiling Cabbage

Cabbage Crock Pot Cookin’

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
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Kobe Beef Burgers & Prosciutto Wrapped Asparagus & Heirloom Tomatoes w/ Mozzarella

Sunday’s festivities consisted of making some Kobe Beef Burgers! I must say Tony’s Meat Market is my one of my FAVORITE places besides the mall! After, deciding it was a Kobe beef day we were on a mission to get to Tony’s to buy some of the freshest meat and veggies in town. I bought heirloom tomatoes & mozzarella, kobe burgers & brioche buns, and asparagus & prosciutto! The grill was good on propane (although I prefer a wood burning grill) so only thing left to do was to let the grilling sunday funday festivities begin! I seasoned the burgers with some Elway’s seasoning (as in John Elways famous restaurant Elway’s seasoning), garlic powder, and pepper and on the grill they went. I pre-heated the oven to 450 degrees and began to wrap my asparagus in prosciutto. I placed them on a lined baking sheet and drizzled with olive oil lightly coating the asparagus and popped into the oven. No seasoning is required. Bake for 7 minutes and flip with tongs (the prosciutto will be nice and crunchy on the bottom side) and cook for another 5 to 7 minutes (until desired tenderness). Next, time I will probably wrap a half of piece of prosciutto around each stalk of asparagus because it was a little salty. I sliced the heirloom tomatoes and mozzarella to serve with the dish and set aside. Once the kobe burgers were cooked to a medium temperature (cook to your desired temperature) we lightly toasted the brioche buns and it was time to indulge and devour this picture perfect meal! It was the Bomb.Com! DEEEEEEE-LICIOUS!

Kobe Burgers, Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Kobe Beef Burger

Tomatoes, Asparagus, & Proscuitto

Heirloom Tomatoes & Mozzarella

Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Kobe Burger

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

Turkey Pot Pie

Hope Everyone had a Happy Thanksgiving Holiday! There is usually leftovers and you want to keep the company happy and the tummy’s full so I decided to make a Turkey Pot Pie. It’s a great way to use up some of the leftover turkey plus it keeps it interesting instead of eating the same thing over and over again. I mean how many times can you eat turkey and dressing or turkey sandwiches without getting bored? This turkey pot pie is easy and a tradition every year with my family.
Ingredients
2 Cups of Turkey (or cover the bottom of your dish)
1 Medium Onion Chopped
2 Cans of Mixed Veggies (drained)
1 Can of Cream of Chicken
1 Can of Cream of Celery
1/2 Cup of Chicken Broth
Salt & Pepper

Crust Topping
1 Cup of Milk
1/2 Cup of Mayonnaise
1 Cup of Self Rising Flour
Dice your turkey and layer the bottom of your 9 x 13 dish. Chop your onion and layer on top of turkey. Drain Veggies and layer in dish. Mix cream of chicken, cream of celery, and chicken broth in bowl and pour over top of ingredients in dish. Sprinkle with Salt & Pepper. Next, mix milk, mayonnaise, and self rising flour in bowl and pour over top. Place in 350 degree oven and bake for 1 hour or 1 1/2 hours until crust is golden brown. Then enjoy your savory turkey pot pie! Crowd Pleaser 🙂

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
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Cornbread Stuffing

This was my first attempt this year at actually making a stuffing and I must brag because it was the BOMB! I made a cornbread dressing that you cook in the crock pot on a low heat for 4 hours and its good enough to eat alone! Some dressing can be really dry but this cornbread dressing has all the right flavors and its moist!

Ingredients
5 Cups of Crumbled Cornbread (2 6oz packages of Martha White Sweet Cornbread Mix)
1 14oz Package of Pepperidge Farm Herbed Stuffing
2 Cans of Cream of Chicken Soup
2 Cans of Chicken Broth
1 Package of Sausage (I used Chicken Spicy Sausage)
2 Granny Smith Apples
1 Large Sweet Onion
1 Cup of Diced Celery
4 Large Eggs Beaten
1 tbsp of Rubbed Sage
1/2 tsp of Pepper
2 tbs of Butter
Mix your two packages of cornbread with buttermilk and egg and bake in oven according to instructions. Cook your sausage until browned. Dice your apples and veggies. Once cornbread is done in oven, remove and then crumble in dish (it makes 5 cups). Add all your ingredients from your list and mix well. Then add to your crock pot and cook on low for 3 1/2 to 4 hours. The sausage and apples really gives it a nice flavor and it pairs up nicely with your turkey and cranberry!

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

Sweet Potato Casserole

Thanksgiving is that time of the year where the word DIET doesn’t belong at the table! This sweet potato casserole is so yummy it taste like its a dessert!

Ingredients
3 Cups of Sweet Potatoes
1 Cup of Sugar or Splenda
1/2 Cup of Margarine
2 Eggs Beaten
1 tsp of Vanilla
1/3 Cup of Milk
Peel and boil your sweet potatoes until tender. Place in bowl and mix in sugar, melted margarine, eggs, vanilla, and milk. Stir until everything is blended well and place in square baking dish. Place in oven and bake at 350 degrees for 35-40 minutes. Pull out the oven and layer with marshmallows and place back in the oven until marshmallows are melted. Pay close attention because the marshmallows brown quickly. I can promise you won’t have a problem getting the kids to eat their sweet potatoes with this recipe! 🙂

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

Cranberry Jelly Mold

Ok, so turkey without cranberry is like peanut butter without jelly…it’s a MUST! This cranberry mold makes a beautiful presentation on your table and its the perfect compliment to your turkey & dressing.
Ingredients
1 120z Bag of Cranberries
1 Fuji Apple Diced
1 Cup of Sugar
3/4 Cup of Water
Add all ingredients to a small pot on stove top stirring over a medium-low to medium heat. Stir until cranberries are melted for about 15 minutes and your mixture has a thick substance. Line a standard loaf pan with cling wrap and spray with pam. Pour your mixture from pot into the loaf pan, then cover, and place in fridge to chill for at least 3 hours until firm. Take a plate and flip mold onto the plate. Garnish with cranberries and rosemary. 🙂

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

Chicken Marsala

Chicken Marsala doesn’t have to be a dish you only order at your favorite Italian restaurant. This recipe is super easy and it has all the flavors! You can be a praised chef in your own kitchen with this recipe…
Ingredients
1 Package of Chicken Cutlets
8 oz white mushrooms
1/2 Cup of Flour
1/3 Cup of Olive Oil
1 Clove of Garlic
1 tsp of tomato paste
2 oz of Pancetta (cut in thin pieces)
1 1/2 Cups of Marsala Wine
2 tsp of fresh squeezed lemon juice
2 tbs of Unsalted Butter
2 tbs Chopped Fresh Parsley (optional)
Salt & pepper chicken. Place flour in a dish and dredge each cutlet in flour. Place in a heated skillet over medium-high heat with the 1/3 olive oil and cook until golden brown on each side until no longer pink. Transfer cutlets onto a plate and set aside. Now cook pancetta in the same skillet until crisp, then place on a plate. Add mushrooms to the same skillet stirring occasionally until browned. Stir in garlic, tomato paste, and crisp pancetta cooking for another 3 minutes. Stir in Marsala bringing to a simmer, stirring until sauce thickens for about 5 to 10 minutes. Pull skillet from the heat and stir in butter and lemon juice. Add parsley and pour sauce over chicken. Wa-La…Chicken Marsala!

Wonton Taco Cups

Taco lovers unite…Happy Taco Tuesday Everyone! 🙂 I made wonton taco cups which are great if your having a Taco Tuesday party at home. Almost bite size, makes them perfect for picking up and eating, no silverware needed. No fuss, No mess! You can get as creative as you like with yours. I made beef ones with 97% lean beef 4% fat. Saute your beef in a pan, drain any unwanted grease. Add  2/4 cup of water, 2 tbsp of ortega spice mix, diced onion, jalapeno, green chilies, and a few spoonful’s of black beans. Spray muffin pan with pam, place a small wonton wrapper in each muffin cup, add a spoonful of beef mixture, sprinkle with cheese. Place in a 350 degree oven and bake for 10-12 minutes. I topped mine with a diced tomato and green chili fresh salsa. COMER!

 

 

 

Chicken Stuffed Shells

I’m pretty sure everyone loves Italian food and craves pasta dishes. It definitely makes good comfort food on a cold day.  So, I decided to make Chicken Stuffed Shells  by stuffing  the shells with ground chicken instead of a beef which makes it a little healthier for you. Everyone is allowed to indulge on occasion! 🙂
Ingredients
Olive Oil
Onion
Parsley
Mushrooms
Parmesan (block only to achieve nutty flavor)
Mozzarella
1 Clove of Garlic
1 Package of Frozen Spinach
1 Egg
Cream Cheese
Italian Bread Crumbs
Boil shells until al dente. In food processor mix 2 tbsp of olive oil, 1/4 of an onion, handful of parsley, handful of mushrooms, 1/4 cup of parmesan, 1/4 tsp of salt & pepper and grind up really well. In a large bowl put cooked ground chicken, 1 egg, whole package of spinach thawed and drained of all liquid, 1/3 cup of bread crumbs, mixture from food processor, and salt & pepper to taste. Don’t over salt & pepper b/c you will add marinara. Stuff the shells with ground chicken mixture and place in a 9 x 13 baking dish, drizzle with marinara and sprinkle with mozzarella. Cover with foil and place in 350 degrees oven for 20 to 25 minutes.