pork chops

I originally got this recipe from the Joy of Cooking. But I have once again tweaked it to my liking. We had this some time last week but didn't post it. The great thing about this recipe is that you can make as much or as little as your want. You just have to have the right size pan. With the four of us I usually make four pork chops, unless I want leftovers. My boys love this and will each eat a whole chop. Actually Timothy will eat more than David.

Here's what you need:
butter/margarine
olive oil
pork chops (center cut are yummy, but it works with loin cut as well)
salt
pepper
Worcestershire sauce

I start by rinsing the gunk of the chops (if there is any) and then sprinkling salt, pepper and Worcestershire sauce on both sides of the pork chops. Then I heat up a skillet with about 1 Tbsp. of olive oil and 1 Tbsp. of butter over medium-high heat (okay I use a little less). Then I put the chops in and brown one side (2 minutes or so) and flip them and brown the other side (again for about two minutes) then I put a lid on the skillet and turn down the heat to medium-low. Depending on the thickness they will be ready in about 20 - 30 minutes. Just keep checking them after 20 minutes. They always come out nice and juicy.
You can use the juices to make a gravy if you want, or saute some mushrooms -yum. This always goes well with mashed potatoes and a good salad, and whatever veggie you've got. And rolls if you have them.

Italian Confetti Pasta Salad

This is a favorite at our house. I made this earlier this week, but I hadn't posted it. The original recipe called for 1 cup of mayo, but I use a lot less. It also called for fresh garlic, which I loved, but my boys wouldn't eat it. There is a link to the original recipe if you want it.
Italian Confetti Pasta Salad

INGREDIENTS
2-4 Tbsp. mayonnaise
1 tablespoon red wine vinegar
1/2 tsp. garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
6 oz. colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped bell pepper (yellow adds color, but green and red work great as well)
1/2 cup sliced black olives

DIRECTIONS
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, garlic salt, and black pepper until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Lemon-Pepper Chicken Saute

I found this recipe in my recipe box, and then found it on this website (It's easier to copy and paste than to type it all!) We had this last week, but I didn't post it, I forgot. I used fat free sour cream, an julienned some regular carrots. It was really simple and really good.

Lemon-Pepper Chicken Saute
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes


1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.

2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.

3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.

Black Beans and rice

This recipe was a little bland. Yes, it had some spice with the cumin and cayenne pepper, but others suggested to add tomatoes, and I think I should have. I added a little green and red pepper, but I should have added more. Mix it up a little and see what happens.

Black Beans and Rice
SUBMITTED BY: Robyn Webb


INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth (I used chicken broth)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

We wrapped it in warm tortillas and added fresh tomatoes and sour cream, it was pretty good.

Stuffed Green Peppers

I haven't made this for a long time. It's not all that healthy, but I got a lot of green peppers at a great price so here we go. I got the recipe from Aaron's mom. I think she got it from a freezing and canning cookbook. Supposedly you can freeze them and they keep for 2-3 months.

Stuffed green peppers
8 medium green peppers
1 1/2 c. rice
1 lb. ground beef
1 c. onion, chopped
1 clove garlic, minced
2 cans condensed tomato soup
2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. cheese grated

Cook rice.  In a large skillet cook the ground beef, onion and garlic, until meat is done. Drain fat. Add soup and spices. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Add cheese, stir until melted. Removed from heat and stir in rice.
To prepare peppers, cut in half lengthwise and remove seeds. Place in pot of boiling water for 3 minutes (can be done in batches). Remove, drain and cool. Place on cookie sheet and fill with meat mixture.
If you want to freeze them you can wrap them in foil and freeze them for 2-3 months. Otherwise bake at 350 F for 30 minutes.
We had this with salad and green beans.

Guacamole

When we moved to H* we signed up for EnTergy as our electric company. We have since changed (they were based in New Orleans). But we got to download a cookbook when we signed up. Here's one of the recipes I have tweaked a bit, but make often.

GUACAMOLE
2-3 ripe avocados (depending on size).
juice from 1 lime
1 tomato, peeled (if you want to) and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced onion
1/4 teaspoon cayenne pepper
1 clove garlic minced

Quarter avocados; combine with lime juice in a blender (I use a hand blender). Stir in remaining ingredients until barely mixed.

We all love it, and it's not too spicy. If you want spicy add diced green chilies and coriander.

Mexican Pasta

I made this Saturday night. Another Allrecipes.com recipe. This was great as usual. But I only chopped one onion, and used 1 TBSP. taco seasoning. I also used 1/2 a red pepper and 1/2 green pepper. Hope you like it!

Mexican Pasta
SUBMITTED BY: Mimi

INGREDIENTS

1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.


We had it with the rest of the can of corn and chips and guacamole. Oh, I should post that recipe....