Pizza Pork Chops with Baked Potatoes and Broccoli

Ingredients

5 boneless pork chops

5 slices tomato (1/2-inch thick)

¼ cup chopped fresh basil

½ tablespoon chopped fresh oregano

2 cloves garlic, minced

2 tablespoons olive oil

½ cup of mushrooms

2 cups of spinach

5 slices mozzarella cheese

Directions

Preheat oven for 350 degrees

Season the pork chops with salt and pepper, arrange them in a casserole dish, top each pork chop with a tomato slice, mushrooms, and spinach. Divide the basil, oregano, and garlic between the pork chop; drizzle with the olive oil. Cover the pan with aluminum foil.

Cook in the oven until the pork is no longer pink in the center, about 30-40 minutes. Remove the pan from the oven; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts,  about 3 to 5 minutes before serving.

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Turkey Sausage Soup

Delicious soup and so easy to make!

Ingredients

1 pound of turkey sausage

1 clove garlic, minced

2 (14 ounce) cans beef broth (we used some homemade stock that we had frozen)

1 (14.5 ounce) can Italian-style stewed tomatoes

1 cup sliced carrots

½ cup of mushrooms

1 (14.5 ounce) black beans, drained and washed

2 small zucchini, cubed

2 cups spinach – cleaned and ripped up smaller

1/4 teaspoon ground black pepper

Directions

In a crock pot put all ingredients at once!  Turkey sausage and garlic, stir in stock, tomatoes, carrots, mushrooms, zucchini, and beans. Season with pepper and cook on medium to low heat for 4-6 hours!

Once soup is done, remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Rainbow Cake!!

My best friend Erica and I made this!! It was so easy to make and looks really fun! 

Buy any brand of White Cake mix. Prepare mix according to the instructions on the box. Separate the batter in as many different colors as you want. We did 6 different colors, so we had 6 individual bowls. Once the batter is separated as evenly as you can, add food coloring for your desired colors! We did blue, green, purple, red, pink and orange! Take 2 cake pans, lightly grease and flour them. Layer the different color batter one on top of the other. Try and spread them out without intermixing the colors. We did blue, green and purple in one cake pan and red, pink, and orange in the other. Bake in the oven according to the instructions on the box, let them cool completely and frost!! 

Check out our real estate website — we have been adding new videos! http://www.RIHomeCollection.com

last post..

Wooops! I posted to the wrong blog! Well, at least now you know about the expired listing market in real estate for last week!! hahaha 🙂

Expired Listings from the week of February 13th

We had a fantastic week last week! We got a new listing from an expired! It’s great home at 33 Harrison Street in Cumberland with a really motivated seller! Check our website www.RIHomeCollection.com to learn more about this home!! We also had another listing appointment the other day. Let’s hope we get that one too!

Looking for more information? Looking to buy or sell a home? Give us the opportunity to help you!

Dan- 401 569 1623

Amanda 401 497 2091

Garlic Potato Wedges

8 Servings

4 pounds small red potatoes, cut into wedges

 1/3 cup olive or canola oil, divided

 16 unpeeled cloves garlic

 2 tablespoons minced fresh rosemary

 1 teaspoon salt

 1/3 cup white wine vinegar or cider vinegar

 4 teaspoons Dijon mustard

 3 teaspoons sugar

 1/4 teaspoon pepper

 1/3 cup chopped green onions

In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into baking pan(s) lightly greased. Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.  In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions.

 

 

 

 

 

 

Honey Mustard Baked Chicken

6 skinless, boneless chicken breast halves

pepper to taste

1/2 cup honey (adjust to your taste, next time I will use less.. maybe 1/3 of a cup)

1/2 cup prepared mustard (again adjust to your taste)

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

Preheat oven to 350 degrees F (175 degrees C).

Sprinkle chicken breasts with pepper to taste, and place in a lightly greased baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.  Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Black Bean Chicken Soup

Filling and healthy! This soup would be great with some sour cream on top and a few tortilla chips!!

1 lb black beans, soaked, cooked, and drained

1 lb boneless skinless chicken breast, cut in bite size pieces

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon black pepper

2 large onions, diced

2 (14 ½ ounce) cans diced tomatoes, one can drained only

1 1/2 cups corn

2 cups of frozen green beans

1 cup of celery

4 cups of homemade chicken stock (you can use 2 cans of chicken stock if you want)

2 tablespoons cumin

2 tablespoons garlic powder

2 teaspoons black pepper

Boil chicken in water and 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper with celery and onions to make stock. You may need to add one bouillon to give a little more of a chicken flavor. When chicken is cooked, the meat will pull away from the bone. Once chicken is done, pull it out of the stock and set aside until it is cool. When it is cool, shred the meat. Strain the vegetables from the stock and discard them.Combine all ingredients and cooked chicken in crock pot.Stir well, and taste to make sure spices are how you like them. Cook on high heat one hour, and then low for 3-4 hours, or for however long you need it to cook.

*** If you like a lot of beans do 1lb of black beans however this had a lot of beans in it. Next time I will use 1/2 pound of black beans and add more veggies!

 

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Red Velvet Cake with Chocolate and Cream Cheese Frosting

This cake was sooo yummy! Having both chocolate frosting and cream cheese frosting made it that much better.

 

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 (1 ounce) bottle red food color

2 teaspoons vanilla extract

 

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Spoon batter into pans.

Bake 20 to 25 minutes or until toothpick inserted into cake comes out clean. Cool in pans on wire rack for about 5 minutes. Remove from pans; cool completely. Frost with frosting of your choice! We used the cream cheese frosting recipe that I have posted below.

 

CREAM CHEESE FROSTING

1/2 cup butter, softened

8 ounces cream cheese

2 cups confectioners’ sugar

2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.

Add powdered sugar 1 cup at a time and vanilla. Beat until creamy.

** If you want less of a cream cheese flavor and more sweetness add more confectioner’s sugar. Don’t add more than 4 cups total.

 

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