Sunday, June 13, 2010

Slow Cooker Queen- Pork Chops & Rice

  • 4 boneless Pork Chops
  • 1/3 Cup uncooked brown rice
  • 2/3 Cup uncooked white rice
  • 1/2 Cup Chopped Onion
  • 1/4 Cup Butter
  • 8 oz Green Peas
  • 5 oz can water chestnuts
  • 4 oz mushrooms
  • 1/2 cup water
  • 10 oz beef broth
  • 2 Tbs worcestershire sauce
  • 1 envelope dry onion soup mix
  • 1/2 tsp pepper
Spray Slow Cooker with cooking spray

Place Brown & White Rice, Onion, Butter, Peas, water Chestnuts, and mushrooms in slow cooker. Pour in water, broth and worc. sauce. Stir in Onion Soup Mix, season with pepper and top with Pork Chops.

Cover and cook on low 7-9 Hours or high for 4-5 hours.

**I also added (2) red potatoes cubed to this recipe since Andrew likes potatoes with everything.

Lemon Garlic Sirloin Tips

I love watching the Food Network... I get so many ideas for recipes to make and the following recipe for Lemon Garlic Sirloin Tips is one I saw on Rachel Ray's show. I am not usually a fan of sautéing meat in the skillet because I think it comes out chewy but these turned out FABULOUS! I also learned what "deglazing" the pan means.... it means to get all the "good stuff" that has collected on the edges and bottom and mix it in with the sauce as you stir.


  • 2 pounds sirloin tips, trimmed and cubed into bite-sized pieces (I bought Sirloin Steaks and Cubed them myself)
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 large cloves garlic, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley, a couple of handfuls
  • 1 lemon, zested and juiced
  • 1/2 cup white vermouth or dry white wine ( I used Red Wine since that is what I had on hand)


Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.

Red Velvet Cheesecake Cupcakes

These are an EASY and Delicious Dessert!

Red Velvet Cheesecake Cupcakes



  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 1 teaspoon lemon juice


  • 1 box Duncan Hines Red Velvet Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs

Baking Instructions

  1. Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
  2. Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  3. Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
  4. Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  5. Store covered in refrigerator.
  6. Garnish with powdered sugar, if desired.