My go to recipes.

Everyone has a set of “go to” recipes that they make when time is short. Here are some of my easiest and tastiest go to recipes.


I got this recipe for Brown Sugar Pork Chops from Weight Watchers many years ago.  It is yummy andy you can make it with bone in or boneless chops.

2 pork chops (boneless or bone-in)
2 Tbsp butter
2 Tbsp brown sugar
a sprinkling of low sodium soy sauce
1. Heat oven to 350 degrees. Spray casserole dish with Pam and place chops in dish.
2. Top each chop with 1 Tbsp butter and 1 Tbsp brown sugar
3. Sprinkle with low sodium soy sauce.
4. Cover casserole with tin foil. Bake in 350 oven for 45 minutes. 
5. Remove tin foil. Bake an additional 15 minutes.
6. Serve chops with sauce made by butter, brown sugar and soy sauce.

We enjoy this served with a side of rice and some vegetables or a salad.

Orange and Rosemary Chicken

I don’t remember where this recipe came from.  I played around with the original recipe until I got it just right. I hope you enjoy it.

4 skinless, boneless chicken breasts
3/4 pound small red-skinned potatoes, halved  (or 1 can of white whole potatoes)
1 Tbsp rosemary
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 oranges (squeezed halves reserved)
1 Tbsp extra-virgin olive oil 
2 tsp.  salt
  1. Preheat oven to 450 degrees F.  Cover the potatoes with cold water in a saucepan and salt the water.  Bring to a boil over medium-highheat and cook until tender, about 8 minutes.  Drain and set aside. (Skip this step if using the canned potatoes) 
  2.  Crush the garlic, rosemary, and red pepper flakes and put in small bowl. Stir in the juice of 1 orange and the olive oil.  Add the chicken and turn to coat. 
  3.  Heat a large cast-iron skillet over medium-high heat. 
  4.  Add the chicken, cover and cook until browned, about 5 minutes.  Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining orange.  Add the squeezed orange halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.

Pork with mango barbecue sauce

I didn’t have any barbecue sauce in the house, so I came up with this tasty recipe. This recipe is great for those days when you are working late and will not have time to “whip something up”.   It is also great for pot lucks.

4 pound pork roast
1 cup mango rum
1 pkg frozen mango (or 2 fresh mangoes cut up)
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
hot sauce to taste

  1. Place pork roast in crockpot. Season with salt and pepper
  2. Place the rest of the ingredients in crockpot. 
  3. Cook on Low for 8 hours or on high for 4 hours 
  4. Take pork out of crockpot. Place on plate and shred with fork (watch out it is hot). Return shredded pork to crockpot. 
  5. You can eat like a stew or place on a tasty roll. 

Kathy’s Awesome Chili


“Here’s a chili recipe you’ll love using meatloaf mix.. Other ingredients include beer, strong-brewed coffee, unsweetened cocoa powder and ground cumin.”

2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground meatloaf mix
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 (15 ounce) can navy beans


1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, and ground meatloaf mix in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 1 cans of the beans. Reduce heat to low, and simmer for 1 1/2 hours.

Let me know if you try any of these and then share YOUR favorite go to recipes.


Published by

Kathy Harriott

My husband, Mike, and I moved from NJ to Southwest Florida in September 2006. I currently work for the local county Facilities Dept. and fill my free time with crafts, reading and my experiments in the kitchen.

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