Oven Baked One Pan Pork Chop Dinner – 25 minutes – Gluten Free

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Oven Baked One Pan Pork Chop Dinner is…..

…….a super easy, super good way to go for a busy weeknight. Everything will be on the table in 25 minutes. And, you could be doing something else while it’s all in the oven.

You can push and pull on the veggie choices but the carrots and potatoes take just about as long in the oven as the pork chops. So, it all is ready to go on the plates at once.

Ok, lets get going!

Set the oven at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan but still spray or wipe with the oil.

About the potatoes. If you want to serve them whole, like baked potatoes, give them a head start for a few minutes in the microwave while you prep the carrots and pork chops.

If you want to serve them cut up just chop them into about one inch cubes and spread them out on the baking pan. Then drizzle with a little olive oil and sprinkle with salt and pepper.

Peel and cut up the carrots into large french fry shapes or just use “baby carrots”. Spread them out on the pan and sprinkle with salt, pepper and brown sugar.

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Cut the onion into strips. Salt, pepper and garlic powder both sides of the pork chops. Lay them out on the baking pan and spread the onion strips out on top of them.

You could substitute a lot of different things for the onion strips i.e. roasted red peppers, sun dried tomatoes, slices of fresh tomatoes, lemon slices or zest, chopped mint leaves and on and on. Your the boss so you do it the way that YOU want to. 

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Into the oven for about fifteen minutes. When the pork chops are firm or read 145° on an instant read meat thermometer and the veggies are easy to poke with a table fork your Oven Baked One Pan Pork Chop Dinner is ready to serve.

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Either red or white wines go good with grilled or baked pork chops. Pinot noir for a red and chardonnay for a white. go best.

So,,,,,what did you do with your “free” time while your Oven Baked One Pan Pork Chop Dinner was in the oven?

Never mind, not my business.

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Pork chops, carrots and potatoes all baked in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan but still spray or wipe with the oil. About the potatoes. If you want to serve them whole, like baked potatoes, give them a head start for a few minutes in the microwave while you prep the carrots and pork chops. If you want to serve them cut up just chop them into about one inch cubes and spread them out on the baking pan. Then drizzle with a little olive oil and sprinkle with salt and pepper. Peel and cut up the carrots into large french fry shapes or just use "baby carrots". Spread them out on the pan and sprinkle with salt, pepper and brown sugar.
  2. Cut the onion into strips. Salt, pepper and garlic powder both sides of the pork chops. Lay them out on the baking pan and spread the onion strips out on top of them.
  3. Into the oven for about fifteen minutes. When the pork chops are firm or read 145° on an instant read meat thermometer and the veggies are easy to poke with a table fork your Oven Baked One Pan Pork Chop Dinner is ready to serve.
    oven baked one pan pork chop dinner-5-poppopcooks.com-quick and easy
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Barcelona Mussels Recipe – A Keeper – 25 Minutes

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Barcelona Mussels Recipe – It was 1959 and I was in the Coast Guard on a ship headed from Brooklyn to Naples. After 7 days at sea we had gone through the Straits of Gibraltar and docked in Barcelona, Spain.

Some of us were given liberty and didn’t have to report back until muster the following morning. I had made friends with a few of the crew that were my age and rank so we teamed up and hit the streets.

The first thing that we did was to find an exchange and got Spanish money to fund our adventures. I held out a ten dollar bill to the guy at the counter and he looked at me like I was nuts. I indicated “yeah” and was given more Spanish cash than I had pockets for. I wound up stashing some in my socks and even in my underwear. I still had some leftover even after all of our shenanigans.

One of the guys was portuguese from Newark and another was puerto rican from Manhattan. They were our interpreters,, kinda.

We did everything that young sailors would be expected to do, and more, after a week at sea. But, back to the Barcelona mussels recipe.

We went to this local restaurant that was just opening up for the evening. As soon as they saw us they got an “oh shit” look on their faces and started pushing some tables together for us.

We sat down and while we were trying to understand the menu the waiter – without asking – poured us all some red wine. Wow, it was good!

Then he came back with our “tapas” aka appetizer. It was this Barcelona Mussels Recipe and, again, wow, IT was good too! They served it in a big bowl with a couple of big spoons. We each were given our own small soup bowls to get our share.

And, a big plate of hot crusty bread for dipping.

I made it the other night and of course it reminded me of my visit to Barcelona and I started recounting it again for Gammy.

She rolled her eyes and said, “Jack, I’ve heard all about that already.”

Anyway, here goes.

About the mussels. We can’t get any good fresh ones here in the Austin area so we just go with these cleaned, cooked and frozen ones that are found in the local grocery store.

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Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom.

Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks.

When the onion has become translucent – about 5 minutes – add the chopped garlic and cook for just a minute or so. Don’t let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth).

Mix it all together, turn the heat up to medium high and bring it up to a simmer,

When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up – about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don’t open.

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In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop’s easy homemade bread for dipping and some Spanish Tempranillo red wine.

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Altogether we had a super, quick and easy  weeknight dinner with this Barcelona Mussels Recipe.

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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,
  2. When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
  3. In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
    Barcelona Mussels Recipe-5-poppopcooks.com
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Simple Garlic Shrimp – Quick and Easy – 20 Minutes

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Talk about Quick and Easy!  This Simple Garlic Shrimp is that and more, like, delicious, crowd pleaser, good for a weeknight after a hectic day and even for a Sunday sit down.

It is one of our favorites.

Along the lines of of our Pan Seared Scallops have the rest of the meal ready before you put the shrimp into the skillet.

Let’s get  the pasta going and throw together a caprese salad or…..

……any other kind of salad or veggie that YOU want to go along with your simple garlic shrimp.

Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter.

Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.  

Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional).

Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine. Give the shrimp about a minute a side.

When the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped – or dried – parsley. Stir it all together and when the butter has melted…..

……..serve up and enjoy your Simple Garlic Shrimp. 

A nice white wine like a french Muscadet or an Italian Pinot Grigio pairs up real well with this Simple Garlic Shrimp.

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Shrimp sautéed in butter and garlic
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a pot of salted water on for the pasta. Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter. Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.
  2. Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional). Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine on top.
  3. Give them about a minute a side and when the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped - or dried - parsley. Stir it all together and when the butter has melted.....
  4. ......serve up and enjoy your Simple Garlic Shrimp.
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New York Strip Steak – Jazzed Up

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New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

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While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

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When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

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When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

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Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

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Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

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….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

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New York Strip Steak with an onion, tomato red wine sautée.
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
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Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
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