Wednesday, March 14, 2012

Now You're Cooking!

Did anyone else have that pretend kitchen set when they were young, like, circa 1989? All I remember is that I HAD to have it and Santa brought it to me and the coolest part were the little tray things that held tacos up right. I am pretty sure as a 5 year old I never made tacos, but the tray was pretty awesome. Anyway the jingle has been on my mind since I cooked dinner last night, which I swear was the first time I made a whole meal for us for supper in like, ever. Maybe it is something about spring that makes me want to get in the kitchen again, or maybe it is the fact that we were actually home at night this week! Regardless, we had a GREAT dinner, preceded by an even greater walk with the dogs in the amazing weather! I wore SHORTS and wasn't even cold! I am definitely ready for spring now--no more worrying about squeezing out the last drops of winter--the Baileys are over it!
Hope you enjoy the following recipes as much as we did!!

Stuffed Pork Chops (adapted from tasteofhome.com/simple)

8 boneless pork loin chops
5 cups fresh spinach
1 pkg (6oz) flavored stuffing mix
1 carton Philadelphia Cooking Cream (I used Italian Herb)
olive oil
salt, pepper, and other favorite seasonings to taste

Using a sharp knife, cut a pocket into each pork chop.
In a large skillet, saute spinach in olive oil (I did enough to cover the bottom of the skillet and then drizzled more on top) until wilted. You want it to go from this....


to this....

Add in the stuffing mixture and cooking cream and stir until mixed.
This 

Plus this

equals this.

Fill each chop with stuffing and put the remaining stuffing on top (I only used 4 chops so I had a LOT to smother with).

Place on a greased baking pan (with sides--like a jelly roll pan). Sprinkle chops with salt, pepper, and any other of your favorite complimentary seasonings. Bake, uncovered, at 350 for 35-40 min or until a meat thermometer reads 160.
I really smothered these bad boys

Nice and golden brown


A tiny slice of deliciousness (sorry it is so bright--silly white plates!)


Vegetable Tian
I found several recipes for these on pinterest and boy did they all look yummy! I just kind of made up my own, based on what I had in the pantry!

1 large squash
1 large zucchini
olive oil
salt
pepper
garlic and herb seasoning (or any other of your favorite flavors)
parmesan cheese

Slice cucumber and zucchini and alternate slices in a greased baking dish.
Naked

Next drizzle on some olive oil (I used the garlic infused kind) and season with salt, pepper, and any other seasonings you might enjoy. I LOVE a garlic and herb blend myself.
Dressed

Bake for 40 min at 400. Once outside the oven, sprinkle with grated Parmesan cheese and let melt before serving.
It surely needs more cheese, right???

A quick shot of my plate!

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