Cooking and Foodie

  Iused coconut milk to save on some fat as this recipe calls for butter. You can make muffins or in a 9x9 pan lined with parchment.  Ingredients 2   cup   steamed baby broccoli florets   cooled and roughly chopped 1  11.5 oz   corn muffin mix  i.e. Krustez  3   medium   green onions   chopped 2   large   eggs  whipped 4   Tbsp   butter   melted  1   tsp   garlic powder 1   tsp   onion powder 1/2   tsp   paprika 3/4 cup coconut milk 2   cup   shredded sharp cheddar cheese This is a trick I use to keep the parchment fit and stay in pan. Preheat oven to 350° Whip the eggs with a whisk add the milk and spices gently whip together. Add muffin mix and mix until all liquid is incorporated. Add melted butter.  Add broccoli and green onions. Mix well. Add all cheese. Pour batter into parchment lined 9x9 pan.  Bake for 25-30 minutes. My oven took 30 min...

  Idid this in a slow cooker. You can also do this dish in the oven. I found a great way to slice my potatoes evenly and fast. I use the slicing tool on my food processor.  Ingredients 8 bone in loin med thickness pork chops 2   medium onions  sliced 6 tbsp   butter divided Oil oil  4   cups   potatoes   sliced thinly 2 cans 10.75   oz   cream of mushroom soup 1 1/4   cups   milk Salt and pepper  Use large skillet to brown the pork chops on both sides, brown in butter and a little olive oil, salt and pepper on both sides. No need to cook thoroughly. They will finish cooking in the slow cooker. Brown pork chops in batches. Set aside.  Slice potatoes and onions. Mix soup and milk.  Layer some of the potatoes and soup on the bottom of the slow cooker. Lay pork chops on layer of soup and onions resting on potatoes. Add another layer until all pork chops are used.  Turn crock pot to 4 hours on high.