Archive for the ‘Date Night’ Category

Chicken and Broccoli Spaghetti

Chicken and Broccoli Spaghetti

[do action=”pinterest-button”/]

Herb was never one of those kids that you had to force to eat his broccoli. For some wonderful reason, he actually really likes vegetables, especially BROCCOLI, which seems to be the nemesis of many children. So it was no surprise to me when he wanted to fix us this recipe, which is full of healthy broccoli! (Sister Spice would NOT eat this!)

I like broccoli too, though probably not as much as Herb. I find that Parmesan cheese goes very well with broccoli, and I can eat just straight up steamed broccoli with a bit of Parmesan sprinkled on top! With this recipe, you can garnish your garlic-y chicken and broccoli with as much Parmesan as your heart desires. For me, that was quite a bit!

This recipe is sort of similar to Chicken and Broccoli Alfredo, though without the sauce, which makes it a lot healthier.

Chicken and Broccoli Spaghetti

 

Chicken and Broccoli Spaghetti

Recipe adapted from allrecipes.com

Recipe Ingredients

  • 13-oz package spaghetti pasta
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 Tablespoon of olive oil
  • 1 cup of chicken broth
  • 1/2 teaspoon of dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon of ground black pepper
  • 2 garlic cloves, minced
  • 2 bags of steamable broccoli florets
  • 1 Tablespoon of lemon juice and lime juice
  • Parmesan cheese

Recipe Directions

Fix pasta per package directions. Steam broccoli bags in the microwave for half of the time stated on the bag.

In a large pan, add olive oil and cubed chicken.  Cook on medium heat until cooked through. Remove from pan.

In the same pan, combine the broth, basil, salt, pepper, garlic, and broccoli and heat to a boil.  Turn the heat down to low, cover and cook for 3 minutes or until broccoli is tender.  Add cooked pasta, lemon, and lime juice, and chicken.  Toss together and serve with Parmesan cheese.

We give this recipe 4 out of 5 herbs!  Easy and delicious!

_MG_1712

[do action=”pinterest-button”/]

Chicken and Broccoli Spaghetti
Recipe Type: Main Dish, Date Night
Cuisine: Italian
Author: Herb
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 13-oz package spaghetti
  • 2 chicken breasts, cubed
  • 1 Tablespoon of olive oil
  • 1 cup of chicken broth
  • 1/2 teaspoon of dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon of ground black pepper
  • 2 garlic cloves, minced
  • 2 bags of steamable broccoli florets
  • 1 Tablespoon of lemon juice and lime juice
  • Several tablespoons Parmesan cheese
Instructions
  1. Cook pasta per package directions.
  2. Steam broccoli in microwave for half of the time stated on the bag.
  3. In a large pan, add olive oil and cubed chicken. Cook over medium heat until brown.
  4. Combine the broth, basil, salt, pepper, garlic, and broccoli in a skillet and heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender.
  5. Add pasta, lemon, and lime juice, and chicken.
  6. Toss together and serve with Parmesan cheese.

 

Chicken Burritos

Chicken Burritos with Green Peppers Recipe

[do action=”pinterest-button”/]

Herb here. As you may know, Mrs. Herb and I both really like Mexican food.  I personally cannot EVER get enough guacamole! It is seriously my favorite food. Anyway, in search of another Mexican dish to make, we came across this burrito recipe and loved how adaptable it is and also very easy to make.

Though we used green peppers, you could also add other vegetables such as tomatoes, onions, black olives, etc. Garnish with whatever you wish, and of course serve with chips and salsa, guacamole, cheese dip, Mexican rice, or any other favorites!

Chicken Burritos with Green Pepper Recipe

CHICKEN BURRITOS

Recipe Ingredients:

  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts, cut into 1 inch cubes
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped

Recipe Directions:

Preheat oven to 350 degrees F.  Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and the cubed chicken and cook until brown.

In a medium saucepan melt butter and add garlic powder and saute.  Add cream of mushroom soup and sour cream.  Mix it well.  Save 3/4 of the mixture and set to the side.

To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.

Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.

In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix.  Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.

Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

Chicken Burritos with Green Peppers Recipe

[do action=”pinterest-button”/]

We both really liked this dish.  It was easy to make and very adaptable.  We gave it 4.5 our of 5 herbs!

Chicken Burritos
Author: Mrs. Herb
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 Tablespoon of olive oil
  • 1/2 cup teaspoon garlic powder
  • 1 can of condensed cream of mushroom soup (I used Campbell’s)
  • 1/2 cup of sour cream
  • 2 chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/2 cup milk
  • 1 whole green pepper, chopped
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a large baking dish. In a skillet over medium heat, add olive oil and add the cubed chicken and cook until brown.
  2. In a medium saucepan melt butter and add garlic powder and saute. Add cream of mushroom soup and sour cream. Mix it well. Save 3/4 of the mixture and set to the side.
  3. To the remander of the sauce, add the chicken, 1/2 of the chopped green pepper, and 1/2 cup of shredded Cheddar cheese and stir.
  4. Fill each of the tortillas with the chicken mixture and roll up with the seam down in the prepared baking dish.
  5. In the small bowl, combine the rest of the sauce from earlier with the 1/2 cup of milk and mix. Spoon this new mixture over the top of the tortillas with the rest of the cheese and chopped, green peppers.
  6. Put the dish into the pre-heated oven for 20 minutes or until the cheese is melted.

 

Crunchy Orange Chicken

Crunchy Orange Chicken Recipe

[do action=”pinterest-button”/]
If you haven’t noticed, we’ve been on a bit of an “orange” kick lately! It started with our Baked Coconut Shrimp with Orange Marmalade Dipping Sauce. Then we used some more orange marmalade to make the Orange Marmalade Cookies.

 

For this crunchy orange chicken, we used a little bit of orange marmalade as well as orange juice, soy sauce, brown sugar, and some herbs and spices to make the delicious sauce. The sauce was not only good on the chicken, it was also great with the rice and mixed veggies. I wish we had made more of the orange sauce! We will probably try that next time.

 

Crunchy Orange Chicken

Recipe Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil

For Sauce

  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme

Ingredients for crunchy orange chicken recipe

 

Recipe Directions

Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder. In a separate shallow dish, combine egg and milk. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.

Crunchy Orange Chicken Recipe

crunchy orange chicken recipe

For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.

crunchy orange chicken recipe

Remove from heat and serve over chicken.

crunchy orange chicken recipe

[do action=”pinterest-button”/]

We give this recipe 3.5/5 herbs! Next time we will use a little more sauce!

Crunchy Orange Chicken
Author: Mrs. Herb
Ingredients
  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • Salt, pepper, and garlic powder to taste
  • 1 egg
  • 2 Tablespoons milk
  • 2-3 Tablespoons olive oil
  • For Sauce:
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 Tablespoons orange marmalade
  • 2 teaspoons soy sauce
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
Instructions
  1. Cut chicken into small strips or pieces. In a shallow dish, mix together flour, salt, pepper, and garlic powder.
  2. In a separate shallow dish, combine egg and milk.
  3. Dip chicken first into the dry mixture, then into the wet mixture, and then again into the dry mixture.
  4. Cook in a large skillet over medium-high heat in 2-3 Tablespoons of olive oil.
  5. For sauce, combine all sauce ingredients. Stir together and simmer in a small sauce pan over medium low heat for about 15 minutes until thick.
  6. Serve over chicken.

 

Shrimp Fettucine Alfredo

Shrimp Fettucine Alfredo Recipe

[do action=”pinterest-button”/]

You may have read in my 20 questions post on Monday that I’m still slightly intimidated by seafood. We just never really fixed it at my house growing up, mainly because my mom and Sister Spice don’t really like fish, although they do enjoy shrimp and some seafood. Anyway, I have vowed to learn to make some good seafood and I thought I would start small – with frozen shrimp.

I bought a huge bag of frozen shrimp at the grocery store, and thawed some for this recipe, although you could probably use fresh shrimp. We are really excited about how well this recipe turned out – it was delicious! It was definitely encouraging, and I look forward to trying some more shrimp recipes in the near future!

Shrimp Fettucine Alfredo

Recipe Ingredients

  • 4 Tablespoons butter
  • 1 cup half and half
  • 3 cloves garlic
  • 1.5 cups small to medium shrimp, peeled and deveined – I used frozen shrimp that had been thawed
  • 1-2 cups sliced mushrooms
  • 6 Tablespoons parmesan
  • 8 oz noodles – fettucine, linguine, or spaghetti would work (we used whole wheat linguine)
  • Lemon and parsley to garnish

Note: This recipe was only enough to feed myself and Mr. Herb, though we did both get second helpings 🙂 Also, for those of you who are mushroom-averse (looking at you, Mrs. 1500!) you can definitely leave the mushrooms out! Just skip the part about adding the next 2 tablespoons of butter and mushrooms to saute, and go directly into adding half and half and Parmesan. Enjoy!

Shrimp Fettucine Alfredo Recipe

Recipe Directions

Heat a large skillet over medium heat. Add 2 tablespoons butter, minced garlic, and shrimp and saute over medium heat for 5 minutes.

Shrimp Fettucine Alfredo Recipe

Then add additional 2 tablespoons butter and mushrooms to skillet and saute for an additional 3 minutes. This is a good time to also start a pot of water to boil for your noodles.

Shrimp Fettucine Alfredo

 

Shrimp Fettucine Alfredo

Next add the half and half and Parmesan, stirring together. Let this simmer over low to medium heat for about 10 minutes, stirring occasionally. While this is simmering, add noodles to your pot of boiling water. Cook noodles for 8-10 minutes.

Shrimp Fettucine Alfredo

Sauce should be thickened by the time your noodles are done and your meal ready to go! Note: If your sauce isn’t thickening, you can add a tablespoon or so of flour or cornstarch to help it along. Serve the shrimp and mushroom alfredo mixture over the linguine noodles! Garnish with chopped parsley and lemon as desired.

Shrimp Fettucine Alfredo

[do action=”pinterest-button”/]

We give this recipe 5/5 herbs! Mr. Herb and I gobbled the whole thing up – it was delicious!

Shrimp Fettucine Alfredo

Shrimp Fettucine Alfredo
Author: Mrs. Herb
Ingredients
  • 4 Tablespoons butter
  • 1 cup half and half
  • 3 cloves garlic
  • 1.5 cups small to medium shrimp, peeled and deveined – I used frozen shrimp that had been thawed
  • 1-2 cups sliced mushrooms
  • 6 Tablespoons parmesan
  • 8 oz noodles – fettucine, linguine, or spaghetti would work (we used whole wheat linguine)
  • Lemon and parsley to garnish
Instructions
  1. Heat a large skillet over medium heat. Add 2 tablespoons butter, minced garlic, and shrimp and saute over medium heat for 5 minutes.
  2. Add additional 2 tablespoons butter and mushrooms to skillet and saute for an additional 3 minutes. This is a good time to also start a pot of water to boil for your noodles.
  3. Add the half and half and Parmesan, stirring together. Let this simmer over low to medium heat for about 10 minutes, stirring occasionally. While this is simmering, add noodles to your pot of boiling water. Cook noodles for 8-10 minutes.
  4. Sauce should be thickened by the time your noodles are done and your meal ready to go! Note: If your sauce isn’t thickening, you can add a tablespoon or so of flour or cornstarch to help it along. Serve the shrimp and mushroom alfredo mixture over the linguine noodles! Garnish with chopped parsley and lemon as desired.

[widgets_on_pages]

Chicken Parmigiana

Chicken Parmigiana Recipe

Pinit

As you have probably noticed from our blog, the Herb family is very fond of Italian food. I think I could eat Italian food all day, every day! That’s exactly what I had the opportunity to do back in 2007 with Sister Spice and a small group from our college. It was our first international trip and actually my first time ever on an airplane. We had an amazing 3-week trip, visiting Tuscany and the Amalfi Coast. It was wonderful! The food was absolutely fabulous. I’m pretty sure I gained 5 pounds in those 3 weeks!

As a side note, I don’t usually think that Sister Spice and I look anything alike – nor does our own mother, for that matter. But we’ve had people ask before if we are twins! This baffles us. But below is one of the few pictures where I can see how *perhaps* people would think we look alike… thoughts from our readers?

 

Mrs. Herb and Sister Spice in Positano, Italy

Anyway, we absolutely LOVED Italy, and of course Italian food. And I may never be able to cook as good as those Italians do, but that’s not going to stop me from trying!

Chicken Parmigiana

Recipe Ingredients:

• 1 tablespoon butter or margarine
• ½ cup chopped onion (optional – I left this out)
• 1 clove garlic, minced
• 1-2 cups sliced mushrooms (optional)
• 1 – 14.5 ounce can diced tomatoes, undrained
• ½ teaspoon sugar
• 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
• 2 boneless, skinless chicken breasts
• 1/3 cup seasoned fine dry bread crumbs
• ¼ cup Parmesan cheese
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 Tablespoons milk
• 3 Tablespoons olive oil
• 1/4 cup shredded mozzarella or Italian blend cheese
• Pasta of your choice

Recipe Directions:

In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes. Then add the mushrooms (if you choose!) and cook together about 3-5 minutes. Then stir in undrained tomatoes, sugar, and a dash of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.

Chicken Parmigiana Recipe
While this is simmering, I started boiling a pot of water for the pasta – we used whole wheat spaghetti noodles. Follow the package directions for your pasta.

Pound your chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet (this can be a great stress reliever after a long day at work!) At this point, the recipe says to cut the chicken breasts in two, leaving you with 4 pieces of chicken. I somehow did not see this step, so I just used the 2 full chicken breasts. Either way works!

Heat a large skillet over medium heat and add olive oil. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.

Chicken Parmigiana Recipe

Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.

Chicken Parmigiana Recipe

Add pasta to plate and cover with sauce and chicken. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

Chicken Parmigiana Recipe

Pinit

We give this recipe 4.5 out of 5 herbs! Lots of flavor with a few simple ingredients!

Chicken Parmigiana
Author: Mrs. Herb
Ingredients
  • 1 tablespoon butter or margarine
  • • ½ cup chopped onion (optional – I left this out)
  • • 1 clove garlic, minced
  • • 1-2 cups sliced mushrooms (optional)
  • • 1 – 14.5 ounce can diced tomatoes, undrained
  • • ½ teaspoon sugar
  • • 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
  • • 2 boneless, skinless chicken breasts
  • • 1/3 cup seasoned fine dry bread crumbs
  • • ¼ cup Parmesan cheese
  • • ½ teaspoon dried oregano
  • • 1 egg, lightly beaten
  • • 2 Tablespoons milk
  • • 3 Tablespoons olive oil
  • • 1/4 cup shredded mozzarella or Italian blend cheese
  • • Pasta of your choice
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes.
  2. Add the mushrooms (if you choose!) and cook together about 3-5 minutes.
  3. Stir in undrained tomatoes, sugar, and a dash of salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.
  5. While this is simmering, start boiling a pot of water for the pasta. Follow the package directions for your pasta.
  6. Pound the chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet.
  7. Cut the chicken breasts in two.
  8. Heat a large skillet over medium heat and add olive oil.
  9. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.
  10. Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well.
  11. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.
  12. Add pasta to plate and cover with sauce and chicken.
  13. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

 

Maple Glazed Salmon

Maple Glazed Baked Salmon Recipe

Pinit

For Valentine’s Day, I decided to surprise Mr. Herb with a home-cooked candlelit dinner at home. We actually celebrated a couple of days before Valentine’s Day, because we left immediately after work on February 14th to spend the weekend in Charleston, stopping along the way to visit Mr. Herb’s wonderful sister and brother-in-law!

Anyway, I told Mr. Herb that I had something planned one night, but didn’t reveal what it was. His instructions were to call me as soon as he got off work and I would tell him where to go! My plan was to fix a meal of some of his favorite foods. We both love salmon, but we don’t cook it very often because it’s so much more expensive per pound than our friend, the chicken! So this was a perfect chance to mix things up and cook some salmon!

I also knew that I wanted to make cornbread, even though I ended up cheating due to time constraints and making it from the packet. See, Herb absolutely loves cornbread. As a child, he even asked for cornbread one year for his birthday instead of a cake! Now that’s love!

I guess I’ll be breaking the Southern girl stereotype with this confession: I’ve never made cornbread before. Not even from a packet! I like cornbread okay, but it’s just never something that I would choose over rolls, biscuits, breadsticks, etc. Now that we’re married, I feel like it’s only fair for me to learn to make cornbread since it’s one of Herb’s favorite things! Prepare for future posts on experimenting with cornbread! 🙂

But this post isn’t about cornbread. It’s about salmon! And a very sweet and savory salmon at that!

Maple Glazed Salmon

Recipe Ingredients:

  • 1/4 cup maple syrup
  • 2 Tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt (I didn’t have any, so I used salt + garlic powder)
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon (I used 2 salmon filets)

Ingredients for maple glazed baked salmon recipe

Recipe Directions:

Mix together all ingredients but the salmon in a small bowl.

Maple Glazed Baked Salmon Recipe

Place salmon in a shallow baking dish and pour the maple mixture over top. Cover the dish and let salmon marinate in the fridge for about 30 minutes, turning once about halfway through.

Maple Glazed Baked Salmon Recipe

Preheat the oven to 400 degrees.

Place the baking dish in the oven and bake uncovered for 20 minutes.

Maple Glazed Baked Salmon Recipe

I wanted to get a picture of the salmon on a plate with the other yummy surprise dishes, but Herb came home a few minutes earlier than expected! I had literally just taken the salmon out of the oven and snapped a picture when I heard the door!

Anyway, Herb enjoyed our surprise candlelight dinner and really liked the salmon, and of course, the cornbread!

We give this recipe 4/5 herbs! The recipe was simple, and the salmon was full of sweet and savory flavor!

Maple Glazed Salmon
Author: Mrs. Herb
Ingredients
  • •1/4 cup maple syrup
  • •2 Tablespoons soy sauce
  • •1 clove garlic, minced
  • •1/4 teaspoon garlic salt (I didn’t have any, so I used salt + garlic powder)
  • •1/8 teaspoon ground black pepper
  • •1 pound salmon (I used 2 salmon filets)
Instructions
  1. Mix together all ingredients but the salmon in a small bowl.
  2. Place salmon in a shallow baking dish and pour the maple mixture over top. Cover the dish and let salmon marinate in the fridge for about 30 minutes, turning once about halfway through.
  3. Preheat the oven to 400 degrees.
  4. Place the baking dish in the oven and bake uncovered for 20 minutes.

 

Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy Recipe

[do action=”pinterest-button”/]
I, Mr. Herb, decided to make dinner one night for my better half and had a small dilemma.  I am not sure about you but sometimes I get tired of chicken every night.  So, for this recipe I turned to the pig – pork chops- that is!

Pork chops in a Mushroom Gravy

Ingredients for Pork Chops with Mushroom Gravy Recipe

Recipe Ingredients:

  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 pork chops
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk

Recipe Directions

The first thing to do after you cut the fat from the chops is to combine bread crumbs and Parmesan cheese in a large resealable plastic bag.  Add chops two at a time, and shake to coat.

Pork Chops with Mushroom Gravy Recipe

Pork Chops with Mushroom Gravy Recipe

Then, heat the oil in a large skillet over medium-high heat, and cook chops until brown on both sides.  Then remove chops from skillet, and reduce heat to medium.

Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops.  Bring to a gentle boil, increasing heat slightly if necessary.

Pork Chops with Mushroom Gravy Recipe

When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Pork Chops with Mushroom Gravy Recipe

 

[do action=”pinterest-button”/]

Plate the pork chops and use some of the extra gravy to top them off.  This is a great-tasting and quick recipe with few ingredients.  We gave it a 4.5 out of 5!

Pork Chops with Mushroom Gravy
Author: Mrs. Herb
Ingredients
  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 pork chops
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
Instructions
  1. The first thing to do after you cut the fat from the chops is to combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
  2. Heat the oil in a large skillet over medium-high heat, and cook chops until brown on both sides.
  3. Remove chops from skillet, and reduce heat to medium.
  4. Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops.
  5. Bring to a gentle boil, increasing heat slightly if necessary.
  6. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

 

BONUS RECIPE !!!

 

Microwave/Oven Baked Potato

To go along side my pork chops, I did a baked potato. I don’t like to wait long for my baked potatoes so I used a trick that my mom used to do.  She would first cook the potato in the microwave and then finish it in the oven.

Recipe Ingredients

Quick Microwave and Oven Baked Potatoes

  • Black Ground Pepper
  • Dried Basil Leaves
  • Kosher Salt
  • Olive Oil
  • 2 Large Potatoes

Recipe Directions

Place the potatoes in a microwave safe dish and poke them them with a fork.

Season the potatoes using a pinch of Kosher salt, dried basil leaves, black ground pepper, and brush with olive oil.

Heat the oven to 425 degrees and put the potatoes in the microwave for about 5 mins.  Take the potatoes out of the microwave and place them on a baking sheet on the top shelf for 20 mins.  When  you can put a fork through the middle easily they are done.

I like to top mine with sour cream and cheese.

Pork Chops with Mushroom Gravy and Quick Microwave and Oven Baked Potatoes

This recipe is very simple and takes a lot out of the normal hour of cooking a potato in the oven.  We give it a 5 out of 5!

 

Asian Grilled Salmon

Asian Grilled Salmon Recipe

[do action=”pinterest-button”/]

I used to be intimidated by salmon. Or at least cooking salmon myself. I’m not sure why. Perhaps it was just fish in general that I was afraid of. We didn’t eat much fish in our house growing up.

My mom and Sister Spice are not very fond of fish, though they will eat some kinds. For example, Sister Spice does enjoy her blackened catfish). Salmon, however, is completely out of the question for them. Which is a tragedy, really, because salmon is SO good for you, and it’s actually mine and Herb’s favorite kind of fish. I like it baked, broiled, blackened, raw, whatever. Basically any way but smoked (I don’t like smoky flavor!)

 
Anyway, it wasn’t until a couple of years ago that I attempted to fix any salmon myself. I actually find that the best salmon recipes are actually quite simple, like this one for grilled salmon. Okay: I KNOW it’s not exactly grilling weather outside. We got to cheat by using our indoor grill – the griddler. But even if you have to brave the cold, this yummy salmon is worth it!

 

Asian Grilled Salmon

Recipe adapted from Barefoot Contessa

Recipe Ingredients

  • 2 salmon filets
  • 1 Tablespoon dijon mustard
  • 4 teaspoons soy sauce
  • 1 Tablespoon olive oil
  • Garlic powder (about 1/2 teaspoon)
NOTE: This is for two people, one salmon filet per person. Double the recipe if needed.
Asian Grilled Salmon Recipe

Recipe Directions

Fire up your grill. As I said before, we used our indoor Griddler for this, and heated it on medium-high.

Whisk the mustard, soy sauce, olive oil, and garlic powder together.

Asian Grilled Salmon Recipe

Brush the marinade over the top of the salmon and place the salmon skin side down on the grill once the grill is hot.

Asian Grilled Salmon Recipe

 

Asian Grilled Salmon Recipe

Grill the salmon for 5 minutes, then flip the salmon over and grill for an additional 3-6 minutes, depending on the thickness of the salmon. Then remove the salmon from the grill and let it rest for a few minutes. Yes, salmon need rest too! Feel free to rest for a few minutes yourself at this point, or maybe set the table 🙂 Then remove the skin and enjoy!

Asian Grilled Salmon Recipe

[do action=”pinterest-button”/]

We give this salmon 4.5 out of 5 herbs! The flavor is bold, but not overwhelming.

Has anyone else felt intimidated to fix fish, or is it just me?

Asian Grilled Salmon
Author: Mrs. Herb
Ingredients
  • 2 salmon filets
  • 1 Tablespoon dijon mustard
  • 4 teaspoons soy sauce
  • 1 Tablespoon olive oil
  • Garlic powder (about 1/2 teaspoon)
  • NOTE: This is for two people, one salmon filet per person. Double the recipe if needed.
Instructions
  1. Fire up your grill. We used our indoor Griddler for this, and heated it on medium-high.
  2. Whisk the mustard, soy sauce, olive oil, and garlic powder together.
  3. Brush the marinade over the top of the salmon and place the salmon skin side down on the grill once the grill is hot.
  4. Grill the salmon for 5 minutes, then flip the salmon over and grill for an additional 3-6 minutes, depending on the thickness of the salmon. Then remove the salmon from the grill and let it rest for a few minutes.
  5. Then remove the skin and enjoy!

 

Coconut Pecan Chicken

Coconut Pecan Chicken Tenders Recipe

[do action=”pinterest-button”/]
If you want a healthier alternative to fried chicken, or if you’re just looking for a way to jazz up your ho-hum baked chicken, then this recipe is for you. These yummy chicken tenders are baked, and the coconut pecan crust is crunchy and flavorful!

 

Coconut Pecan Chicken

Recipe Ingredients

  • 8-12 chicken breast tenders (or 2-3 chicken breasts cut into tender-sized strips)
  • 1 egg
  • 1 Tablespoon soy sauce
  • 1 teaspoon salt
  • 2/3 cup sweetened coconut flakes or shredded coconut
  • 2/3 cup panko (Japanese-style) bread crumbs
  • 1/2 cup finely chopped pecans
  • 2 teaspoons garlic powder
  • 1 teaspoon red curry powder

Recipe Directions

Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray. In a small bowl, combine beaten egg with soy sauce and salt. In a shallow dish or pie plate, combine the remaining ingredients. Make sure your pecans are chopped well so that they will cover your chicken!
Coconut Pecan Chicken Tenders Recipe
Dip chicken breast tenders into the egg mixture, and then roll it around in the coconut pecan mixture, coating it as well as possible. Place the chicken on the baking sheet.
Coconut Pecan Chicken Tenders Recipe
Coconut Pecan Chicken Tenders Recipe
Bake for 15 minutes, then reduce heat to 350 degrees and bake for an additional 10-15 minutes. If the coating isn’t as crispy as you’d like, you may want to broil the chicken for 1-2 minutes to get it crunchier, but be careful not to let it burn!
Coconut Pecan Chicken Tenders Recipe
Coconut Pecan Chicken Tenders Recipe
[do action=”pinterest-button”/]
Note: These chicken tenders are great as is, but for a great orange dipping sauce recipe for them, go to our Baked Coconut Shrimp with Orange Sauce.

 

We give this recipe 4 out of 5 herbs. The coating is crisp and flavorful, and a great alternative to fried chicken!
Coconut Pecan Chicken
Author: Mrs. Herb
Ingredients
  • 8-12 chicken breast tenders (or 2-3 chicken breasts cut into tender-sized strips)
  • 1 egg
  • 1 Tablespoon soy sauce
  • 1 teaspoon salt
  • 2/3 cup sweetened coconut flakes or shredded coconut
  • 2/3 cup panko (Japanese-style) bread crumbs
  • 1/2 cup finely chopped pecans
  • 2 teaspoons garlic powder
  • 1 teaspoon red curry powder
Instructions
  1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
  2. In a small bowl, combine beaten egg with soy sauce and salt.
  3. In a shallow dish or pie plate, combine the remaining ingredients.
  4. Dip chicken breast tenders into the egg mixture, and then roll it around in the coconut pecan mixture, coating it as well as possible. Place the chicken on the baking sheet.
  5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for an additional 10-15 minutes. If the coating isn’t as crispy as you’d like, you may want to broil the chicken for 1-2 minutes to get it crunchier, but be careful not to let it burn!

Herb’s Special Spaghetti

 

[do action=”pinterest-button”/]

Today, Mr. Herb and I have been married for four days!  🙂  So, I thought it would be nice to take a quick stroll down memory lane. This spaghetti is the first recipe that Herb and I ever made together! And, great memories aside, it is delicious!
Though Herb was by no means incompetent in the kitchen, he didn’t have a whole lot of cooking experience under his belt. So when I told him to “add the minced garlic” without being more specific, he added all 3 cloves of garlic to the boiling noodles instead of the skillet with the olive oil! He was very embarrassed, but I helped him laugh it off and made the best of it. The meal still turned out great, and now we have a great cooking memory that  I still get a chuckle out of every time I think about it

Herb’s Special Spaghetti

Adapted from Rachael Ray

Recipe Ingredients:

  • 1 box (13 oz) spaghetti – we used whole wheat
  • 3 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 1/2  teaspoon red pepper flakes
  • 1/3 cup chicken stock or white wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can crushed tomatoes
  • Fresh basil – about 1/2 cup chopped or torn
  • 2 tablespoons butter, cut into small pieces
  • 1 cup grated Parmigiano-Reggiano cheese (we ended up using Parmesan instead)
  • Salt to taste

NOTE: The fresh basil is an essential ingredient to this dish!

Recipe Directions:

Boil a large pot of water, adding about 1 teaspoon of salt, and fix your pasta per directions, cooking until al dente (do not overcook!) Heat a medium skillet over low to medium heat. Add the olive oil, garlic, and red pepper flakes and cook for 5 minutes.
 Add chicken stock or wine and stir for about a minute, then add both cans of crushed tomatoes.
After tomatoes are stirred in well, add the basil and salt to taste. Reduce the heat to low.
Drain the pasta then add it back into the large pot, adding the butter and tossing it in the pasta. Add half the tomato sauce and all of the cheese and toss well.
Serve the delicious, cheesy pasta and add additional tomato sauce as desired. Yum!
[do action=”pinterest-button”/]
We give this recipe 5 out of 5 herbs! The ingredients are simple but extremely flavorful and delicious!
Herb’s Special Spaghetti
Author: Mrs. Herb
Ingredients
  • •1 box (13 oz) spaghetti – we used whole wheat
  • •3 tablespoons olive oil
  • •2-3 cloves garlic, minced
  • •1/2 teaspoon red pepper flakes
  • •1/3 cup chicken stockor white wine
  • •1 (28-ounce) can crushed tomatoes
  • •1 (14-ounce) can crushed tomatoes
  • •Fresh basil – about 1/2 cup chopped or torn
  • •2 tablespoons butter, cut into small pieces
  • •1 cup grated Parmigiano-Reggiano cheese (we ended up using Parmesan instead)
  • •Salt to taste
  • NOTE: The fresh basil is an essential ingredient to this dish!
Instructions
  1. Boil a large pot of water, adding about 1 teaspoon of salt, and fix your pasta per directions, cooking until al dente (do not overcook!)
  2. Heat a medium skillet over low to medium heat. Add the olive oil, garlic, and red pepper flakes and cook for 5 minutes.
  3. Add chicken stock or wine and stir for about a minute, then add both cans of crushed tomatoes.
  4. After tomatoes are stirred in well, add the basil and salt to taste. Reduce the heat to low.
  5. Drain the pasta then add it back into the large pot, adding the butter and tossing it in the pasta. Add half the tomato sauce and all of the cheese and toss well.
  6. Serve the delicious, cheesy pasta and add additional tomato sauce as desired
Designed by Free Wordpress Themes and Sponsored by Curry and Spice