If you’re looking for a healthy meal with a ton of flavor, you’ve found it. These pork chops are baked, but the coating makes them juicy, flavorful and beautiful.

And besides being healthy, they are also easy to make – here’s what you’ll need:

• 4-6 boneless pork chops
• 1/4 cup olive oil
• 2 tbs grainy mustard
• 1/4 cup balsamic vinegar
• chopped fresh rosemary (2-3 sprigs)
• salt and pepper to taste

Grease a casserole dish and preheat oven to 425 degrees. Place the pork chops in a single layer in the dish, then mix together all other ingredients and pour over the meat.

The balsamic vinegar will have a strong smell, but as it bakes the vinegar smell will go away and it will turn into more of a glaze. If you don’t have any fresh rosemary, you can use dried, just don’t use as much since dried herbs have a stronger flavor than fresh.

Now just bake at 425 degrees for about an hour, or until meat is cooked through. (If you are using thick-cut pork chops it may take about 15 minutes longer, and if you are using thin-cut it may take about 15 minutes less. I just used regular size center-cut chops.)

The top of the pork chops will have this beautiful glazed coating, and they will be juicy from baking in the drippings from the meat.

If you aren’t a fan of mustard, or of balsamic vinegar or rosemary, I encourage you to at least give these a try anyway – none of these flavors are overwhelming once cooked, but instead combine to create their own unique flavor. These ingredients are also fat-free, making these pork chops a healthy option. And the color on them is beautiful!

These chops go well served over rice, or just by themselves. I hope you enjoy them!

Thanks y’all!

– Nikki

 

If you live in Louisiana, you have to love shrimp. And if you’ve watched Forrest Gump, you know from Bubba that there are a million ways to cook it, but fried in a sweet coconut batter is one of my favorite ways.

Here’s what you’ll need:

• flour
• salt and pepper
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1 lb raw shrimp, peeled and deveined with the tail on
• oil for frying

First set up a breading station for the shrimp using 3 bowls…

In the first bowl, mix the flour (I used about a cup) with salt and pepper to taste. The beaten eggs go in the second bowl, and mix the coconut and Panko in the third bowl.

You can use regular breadcrumbs if you’d like, but the Panko breadcrumbs are larger and give the shrimp more texture and crispiness. You can also add a couple dashes of hot sauce to the eggs to give your shrimp a little more kick.

Roll the shrimp around in the seasoned flour, then dip in the eggs, then the coconut mixture. Really press the shrimp into the coconut mixture – you want as much as you can to stick to the shrimp so they can have the most flavor possible.

Once your oil reaches 350 degrees, drop the shrimp in and fry until they are a beautiful golden brown. I used peanut oil, but if you want some added flavor you can use coconut oil for frying.

It doesn’t take long at all to fry these little babies. If you are deep frying them, it only takes about 4-5 minutes, and if you are using a skillet it takes about 2 minutes per side.

Aren’t they beautiful?!? You can dip them in cocktail sauce or sweet & sour sauce, but they have so much flavor I usually just eat them plain. The mix of savory and sweet flavors make these shrimp taste amazing!

Thanks y’all!

– Nikki

 

Is your mouth watering yet? This dish has chicken, bacon, ranch and cheese, AND is super easy to make! My 9-year-old son calls it “Baconator chicken” because it reminds him of Wendy’s Baconator fries!

The chicken bakes in the drippings from the bacon on top, making it juicy and flavorful. And what wouldn’t be delicious covered in cheese?!?

Here’s what you’ll need:

• boneless/skinless chicken breasts
• bacon – 1 slice per chicken breast
• ranch dressing – 2 tbs per chicken breast
• shredded cheese
• salt & pepper

Start by placing chicken breasts in a greased baking dish in a single layer, then sprinkle with salt and pepper. Next spread a little ranch dressing on top of each piece of chicken, about 2 tbs per piece. Cut the bacon into thirds and arrange on top of each piece of chicken in a single layer, being sure the chicken is mostly covered.

Now bake at 400 degrees until chicken and bacon are cooked, about 45 minutes. The juices from the chicken and bacon will accumulate in the bottom of dish while cooking, keeping the chicken juicy.

Now top with shredded cheese (I used cheddar-jack) and pop back in the oven just until it melts, about 5 minutes.

Doesn’t that look amazing?!? It tastes as good as it looks, and kids love it because it’s covered in cheese! You can also dip this in some of the leftover ranch dressing to make it even better.

So if you’re needing a new chicken recipe, or an easy weeknight supper idea, here you go! I hope your family enjoys it as much as mine does!

Thanks y’all!

– Nikki