Second Chance

Tidbits of My Life

Sweet Ginger Pork Chops

   Prep Time: 10 minutes

Cook Time: 6 hours
Serves: 6

6 boneless pork chops
1/4 cup brown sugar
1/4 cup tomato sauce
1/4 cup soy sauce
4 tablespoons honey
1 tablespoon vinegar
1 tsp ground ginger
2 cloves crushed garlic
1 teaspoon salt 
1 teaspoon pepper

1. Place pork chops on bottom of 6-quart slow cooker. 
2. Whisk all other ingredients together in a medium-size bowl.
3. Pour mixture over the chops.
4. Cook on low for 6 hours.

Chocolate Toffee



  • 1 1/2 c. butter
  • 1 1/2 c. sugar
  • 1/2 tsp. vanilla
  • pinch of kosher salt
  • 2 c. semisweet chocolate chips
  • 1/2 c. Toasted chopped almonds
  • 1/2 c. toasted chopped pecans
  • Flaky sea salt, for garnish


  1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (so the butter and sugar don’t separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you’re heat is not high enough. Increase the heat and keep stirring until the color turns. Don’t give up! If you’d like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick.
  2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
  3. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
  4. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Jalapeño Popper Dip–Stuffed Chicken



Servings: 3

1 jalapeño, diced

2 ounces cream cheese

½ cup cheddar cheese

3 chicken breasts, boneless and skinless

Salt, to taste

2 cups flour

2 eggs, beaten

2 cups bread crumbs

1 cup oil for frying


1. In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño.

2. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture.

3. Press the edges of the chicken together to seal the pocket.

4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.

5. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.

6. Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F/180˚C.

7. Fry the chicken until golden brown on both sides.

8. Transfer the chicken to a baking dish, then bake for 20 minutes.

9. Serve!

Slow Cooker Sausage Tater Tot Casserole


  • 1 (32 oz.) bag frozen tater tots, thawed
  • 2 (15 oz.) cans condensed cream of chicken soup
  • 16 oz. smoked sausage or chorizo, diced
  • or
  • 2 cups diced ham
  • 4 cups cheddar cheese, grated
  • Kosher salt and freshly ground pepper, to taste
  • Green onion, chopped, garnish


  1. Spray crock pot with non-stick spray
  2. Layer bottom of crock pot with 1/2 bag of tater tots.
  3. Sprinkle 1/2 diced ham or sausage
  4. Mix 2 cups shredded cheese and 1 can condensed soup.
  5. Repeat layer
  6. Place lid on slow cooker and cook on HIGH for 2-3 hours, or until tater tots are tender.

Buffalo Chicken Pull-Apart Bread


2 packages Pillsbury pizza dough

2 cups chicken, cooked and shredded or diced

1 cup Buffalo sauce

¼ cup scallions, chopped

2 ½ cups shredded pepper jack cheese

½ cup unsalted butter, melted

Vanilla Coconut Sugar Scrub

  • 3 Cups Sugar
  • 1 Cup Coconut Oil
  • 2-3 Teaspoons Vanilla Extract
  • 6 4 ounce glass jars

Cheese and Garlic Crack Bread


  1. Preheat the oven to 180C/350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.


Totsagna Recipe



  • 1 lb. Ground beef or Ground Turkey
  • 1 tsp. garlic powder
  • 1 jar marinara sauce (24 oz.)
  • 1 c. water
  • 2 c. shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1 container low-fat ricotta (15 oz.)
  • 1 egg, beaten
  • 1 bag frozen Tater Tots


  1. Heat the oven to 350° F.
  2. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
  3. Once it’s browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it’s combined, then turn off the burner.
  4. In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
  5. Pour enough meat sauce to lightly coat the bottom of a 13″x9″ pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzrella and parmesan cheese.
  6. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lighly browned.

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