Best Ever Baked Pork Chops

These were really good, very tasty pork chops. Now my husband said they were the best pork chops I have ever made, even my daughter ate them. She is the toughest critic to please. If you get a chance try them, they are good. 5 star

Recipe is from Sugar Spice and Spilled Milk

These are not low carb but you can make them that. Use Almond flour instead of the bread crumbs or low carb bread. 

Oh Bad Me

I have been lacking in the blogging mood lately, can't believe it's been over a month since I last posted. I have been busy crocheting and trying to clean my house, it's just so dirty full of crap. I haven't cooked too many recipes off pinterest, been cooking some favorites. Sometimes I go thru moods where I just don't feel like being creative. It's rather frustrating when you spend the time and money to make a recipes and it turns out just OK. Very disappointing

Now my husband is not a fan of veggies what so ever, he will eat broccoli but only when it's hot LOL. This has become his favorite veggie to eat this way thou. LOL

Roasted Cabbage with Onion Dijon Mustard Sauce  5 star recipe 

This is really good 

I was in the mood for a nice stuff pork roast, it's getting cooler here so that makes in the mood for hearty, hot meals. 

This is a 5 star recipe 

Stuffed Pork Loin Roast with Sausage, Cherries and Fennel

Will try to post more later, too tired this morning, going to take a nap. 

Huli-Huli Pork Steak

I absolutely love pork steak but get bored with just fixing it the same old way. Then I found this recipe and tried it. It's very good.

The recipe is from Home Cooking & Baking. I give this a 5 star rating. My family loved it. The pork was so tender and flavorful. I did make it low carb but replacing the brown sugar with my sugar substitute and 1 tbsp of molasses, low carb ketchup. It was delicious. 

Father's Day

Yesterday everyone had a great time. My husband's mom and dad came over for dinner to celebrate Father's Day together.
I started the day by making my husband's favorite breakfast, Eggs Benedict. He loves them. I used Ree Drummond's Blender Hollandise Sauce. He said they were really good. I have never had them cause I don't like poached eggs, but I didn't put some of the hollandise sauce on my scrabbled eggs and it was really good. 4 stars according to my Husband.

For afternoon dinner we had Kansas City Rubbed Riblets, my potato salad, caprese salad and for desert strawberry shortcake with homemade biscuits. 

Dinner came our really really good. 

These are the biscuits I made and you have to make them they are sop good. I have to say these were the best biscuits I have ever made. Supper moist, flaky and buttery. Love them. Even made  egg, bacon and cheese on biscuits this morning for breakfast. AWESOME 

Greek Yogurt Biscuits by Lovely Little Kitchen Food Blog

I don't like Greek Yogurt cause I don't like it, instead I used sour cream. 5 Stars

Louisiana Cajun Shrimp and Scallops Grilled

I made these Friday night for dinner and they were awesome, really really good. And they were even great heated back up. Loved them. The only I think I caution against are the chipotle peppers in adobo sauce, man are they HOT, I made the mistake of tasting them before putting them in my marinate and mayo. They set my mouth on fire. LOL So I only put very little in the mayo and marinate which gave it a little bit of kick but not too much that I couldn't handle it. Love them

Sunday I made THE IOWA PORK TENDERLOIN SANDWICH
This was really good. The only thing I changed was I used panko instead of breadcrumbs. I love pork schnitzel and this is very similar to that.  5 Stars

and I also made this Creamy Red Potato Salad

This was was good. My husband liked it. 

I didn't find it had much flavor when I tried it, even sitting over night. 2 Stars

Tonight I making Jerk Turkey Burgers, love these have made them several times. I have some Turkey that I need to use up, hopefully it's not freezer burnt LOL.

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Split Pea Soup

I had a left over ham bone from Sunday's dinner of baked ham and Monday's dinner of Scalloped Potatoes and ham that I decided to try my hand at homemade split pea soup. I love peas but nobody else in my family likes them. So by bff Cindy and I get together every week and make things our families won't eat that have lots of veggies and things they won't eat.
Well, my soup came out so good, I was so proud of myself.

I took two different recipes and made my own soup.
Boiled my ham one in 6 cups of water for an hour and then just let it sit till I was ready to make my soup.
took the meat off the bone, and removed at much fat from the broth that I could.
cut the meat into bit size pieces, along with the leftover ham.

This is one of the recipes I modified, the other was on the back of the pea bag.

1 lb bag of slit peas, rinsed and sorted
1 can of chicken broth
5 cups water of which I used the broth I made with the ham bone and what ever I was lacking I used water
2 medium potatoes, peeled and cubed I didn't add these
2 large onions, chopped
2 medium carrots, bite size
2 cups cubed cooked ham
1/2 cup chopped celery
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
2 teaspoon dried thyme

Throw everything in the pot, bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally.

Scallop Potatoes and Ham

Don't you just get tired of all the same meals week after week after week? I know I do, it drives me nuts. As my oven self cleans, which by the way smells incredible bad, I mean it smells bad. I decided to blog, I such at blogging, really I do.
I decided Sunday to make just the basic baked ham dinner, so I could have the left overs for Scalloped Potatoes and ham, one of my favorite comfort foods. I made that last night for dinner. Here is my recipe but I didn't take a picture, forgot.

Scallop Potatoes and Ham

however much ham you want in your dish cut it into bite size pieces
peel and slice about 3 pounds of potatoes, I used Russet cause that is what I had on hand
8 oz of cheese, I used Sargento's 6 Cheese Italian blend, most times thou I just use either Parmensan
or Astiago cheese.
2 cups of milk
1 1/2 cups of heavy cream
3 cloves of garlic minced
1 small onion minced
3 pinches of Nutmet
1 tsp of thyme
black pepper to taste

Saute your minced onion in a little bit of butter in a medium size pan, when soft and translucent add your minced garlic, black pepper and cook till the garlic is fragent, about 40 seconds. Add thyme, nutmeg, milk and heavy cream and just let it warm on the stove on low.
Slice your potatoes very thin, I use a mandoline to slice mine.
Spray a large baking dish. If you keep your layers of potatoes to 3 doesn't take forever to cook
Put a layer of potatoes, sprinkle with cheese and ladel some of the milk on top, keep doing that till you us your potates, ending with some cream on top and cheese.
Bake in 350 degree oven for 1 1/2 to 2 hours. Comes out so so good.

Fettuccine with Sausage

another Chew recipe - Mario Batali 

ingredients
Salt
1 1/2 pounds Fettuccine

Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute
less than package instructions. Drain and reserve a cup of Pasta Water.

Extra-Virgin Olive Oil
1 pound Hot Italian Sausage (casing
removed)
1 tablespoon Thyme Leaves
1 tablespoon Oregano Leaves
2 Garlic Cloves (thinly sliced)
1 cup White Wine

Heat a large skillet with a few tablespoons of Olive Oil and add
Sausage. Cook, breaking up with a potato masher into small
pieces, until Sausage is crispy. Add the Herbs and the Garlic and
cook. Once fragrant, about a minute, deglaze with the White Wine
scraping up brown bits from the pan.

1 cup Fresh Peas
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Fennel Seeds or
Fennel Pollen
14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
1 Yellow Onion (thinly sliced)

Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel
Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil.
Cook until sauce has thickened slightly, about 10 minutes.

Cooked Noodles
1 1/2 cups of Sauce

Remove all but about 1 1/2 cups of Sauce and reserve for another
use. Add the cooked noodles to the pan and toss with the Sauce,
thinning with reserved Pasta Water as needed.
Freshly Grated Parmigiano-Reggiano

(to serve)
Freshly Cracked Black Pepper
Garnish with freshly grated Parmigiano-Reggiano to serve.

Helpful Tips:
1. Any kind of Sausage can be used.
2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
3. It’s fresh Pea season s

Mario Batali's Fusilli with Sausage

Mario Batali's Fusilli with Sausage
TheChew
Contributed by: Mario BataliThis is tasty and good for you. Enjoy it tonight.

ingredients
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2"
Bring 8 quarts of water to a boil in a large pasta pot.
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2" dice)
1 pound Italian Sausage with fennel seeds (casings removed and meat crumbled)
2 cloves garlic (sliced)
1 sprig fresh rosemary (leaves only)
1 1/2 cups Basic Tomato Sauce
1 Bunch (8 ounce) Dinosaur Kale (sliced into 1/4" wide ribbons)
2 tablespoons Salt
1 1/2 pounds Fusilli Corti

1/2 cup Freshly Grated Parmigiano-Reggiano
In a 14" sauté pan, heat 1/4 cup of the oil over medium heat.
Add the crumbled sausage and cook until no pink remains,
10-12 mins. Add the onions and garlic and cook until just
softened, 5-7 minutes. Add the tomato sauce, rosemary
and the kale. Cover the pan and simmer for 15 minutes.
Set the pan aside.

Add the salt to the boiling water. Drop the fusilli into the water and cook for 1 minute
less than the package instructions indicate. Just before the pasta is done, carefully
ladle 1/2 cup of the cooking water into the pan containing the kale.

Drain the pasta in a colander and immediately add it to the sausage kale mixture.
Toss over medium heat for about 30 seconds, until the pasta is nicely coated.
Mix in parmigiano. Pour into a warmed serving bowl and serve immediately.
Garnish with more cheese if desired.

No Fuss Ham Patties

No Fuss Ham Patties

www.tasteofhome.com

Ingredients
1 Eggland's Best Egg, lightly beaten
1/4 cup milk
3 tablespoons sweet pickle relish
8 tablespoons dry bread crumbs, divided
1-1/2 teaspoons ground mustard
10 ounces ground fully cooked ham
3 tablespoons butter

Directions
In a large bowl, combine the egg, milk, pickle relish, 6 tablespoons
bread crumbs and mustard. Crumble ham over mixture and mix well.
Shape into four patties. Sprinkle each side with remaining bread
crumbs.

In a large skillet, cook patties over medium heat in butter for 4 to
5 minutes on each side or until a meat thermometer reaches 160°.
Yield: 4 servings.