Sunday, May 31, 2015

Sausage and Peppers and Tuscan Panzanella

Grilled Sausage, Peppers and Onions. And an approaching storm. The last time Chris cooked out on the grill in a torrential rain storm was back in August of 2009. Tonight he missed the storm by seconds.
I made the side dish. When life gives you stale Italian bread there is always Tuscan Panzanella. With onions and fresh mozzarella and tomatoes this was perfect. The recipe is from Jul's KitchenClick here for the recipe and a video!

Saturday, May 30, 2015

Juicy Grilled Pork Chops. It's the Brine.

Wow what a super busy Saturday. Did my cooking and baking for the week today so tomorrow I can rest, well maybe ... Dinner was easy as pie. Chris grilled. But I did make a Quiona and Snap Pea Salad. And what is it with Quinoa? $9 in the organic section. Seriously! I found a bag, the same size in the rice aisle for $3. Score one for me!

Now about those pork chops. I found a recipe for Juicy Grilled Pork Chops. Juicy and grilled do not seem to go together when I talk about grilled pork chops. And why is that? I have not put the chops in a brine before.Yeah a brine. Water, salt and sugar. That's it. Only thing I will change the next time is the recipe says to lightly salt and heavily pepper the chops before putting them on the grill. I will omit the salt all together.

My version of Juicy Grilled Pork Chops

2 quart ice cold water
1/3 cup kosher salt, plus more for seasoning
1/4 cup sugar
4 (1 1/2-inch thick) center cut pork rib chops, about 8 ounces each
Freshly ground black pepper

To make the brine: In a large bowl whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate for 1 hour.

Remove pork chops from brine, pat dry with paper towels, and season lightly with salt and heavily with pepper.

The recipe went on about cooking the chops on the grill but if you are lucky like I am all you have to do is hand them off to your husband, the Grill Master. Thank you Chris.

And that Quinoa Salad is from Food and Wine. Yum!

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Make Ahead - The salad can be refrigerated for up to 6 hours.

Friday, May 29, 2015

Book Club

This month's book selection was The Narrow Road to the Deep North by Richard Flanagan. It was an incredible story. It was about Australians in a Japanese POW camp on the Thai-Burma death railway. It was brutal and moving. There were times I had to shut the book and walk away. But it kept me wanting to read more.

We had our get together at Christine's house. A beautiful yard (with chickens!). The dinner was amazing. All things I have never had before. Keeping with the setting of the book she started off with Sushi. There were a few different kinds. My favorite was a roll that had cooked lobster in the center. Nice and spicy!
We thought that was dinner but then she brought out the main course! Chicken Meatballs in a spicy Teriyaki Sauce. Real spicy! Cucumbers in Rice Wine Vinegar and Sesame Seeds. And stir-fried mixed vegetables. Oh and there was rice! And Sake too! 
For dessert, oh I did not take a photo, grrrrr, Christine served a type of strawberry shortcake. It was so light and not overly sweet.

I brought over Anzac Biscuits. I wanted to make an Australian cookie so I went to Google and found this recipe - Anzac Biscuits. The story of the cookies is best described from the site where I found the recipe,  

On 25 April 1915 the Australian and New Zealand Army Corps landed on the Gallipoli Peninsula. It was the start of a campaign that lasted eight months and resulted in some 25,000 Australian casualties, including 8,700 who were killed or died of wounds or disease. The men who served on the Gallipoli Peninsula created a legend, adding the word ‘Anzac’ to the vocabulary and creating the notion of the Anzac spirit. In 1916, the first anniversary of the landing was observed in Australia, New Zealand and England and by troops in Egypt. That year, 25 April was officially named ‘Anzac Day’ by the Acting Prime Minister, George Pearce.

The history behind the biscuits is really interesting. In the early 1900’s during World War I, these biscuits were sent to the front lines of battle to nourish Australian soldiers. They are made of simple ingredients that don’t spoil easily, which made them a practical choice for shipping to battle zones. They are also eggless, which was helpful because of war rationing– eggs were more difficult to come by than other ingredients. Most importantly they were yummy, and provided soldiers with a taste of home on the front lines.

The recipe called for Golden Syrup. As it was 10pm the night before the book club meeting I was stuck. I went to the Food 52 Hotline and asked if anyone knew of a substitute. I got an answer that said to use 1/2 honey and 1/2 corn syrup. These cookies were really, really good. So good that they may be part of this year's Christmas tray.
I have submitted this post to the Novel Food Event. The Novel Food Event are literary-inspired bog posts. Click Here or on the image above to learn more about this delicious event.

Wednesday, May 27, 2015

Pasta Fagioli

An almost wordless Wednesday... This is our favorite  Pasta e Fagioli recipe so far. It is from Italy Magazine. Do not forget the Italian bread!

Tuesday, May 26, 2015

Chicken Bake

I will not even attempt to tell you how delicious this dish is. The combination of the roasted bread and olives and tomatoes is reason enough to make this recipe. Easy to put together and pretty much hands free. The recipe is from Jamie Oliver.

Small ciabatta loaf
8 chicken thighs or drumsticks (I used a whole chicken cut into parts)
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
1 garlic bulb, broken into cloves, skin on
Handful of black olives, stoned
Olive oil
1 dried red chili
8 slices of pancetta, or thin-sliced smoked streaky bacon

1. Preheat the oven to 350˚.  Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chili. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.

2. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.

Monday, May 25, 2015

The Grill Is Open

Burgers and Dogs! The burgers were the blend I came up with last summer. Rye bread soaked in milk and then squeeze out the milk. Mix the meat, bread, A-1 Steak Sauce and Horseradish Sauce. Form into a burger and make an indent in the center.
The hot dogs were spiral cut. I am not a hot dog fan but wow these were delicious.
The Potato Salad was delicious too. The recipe is from Food 52.

Sunday, May 24, 2015

Chinese Barbecue Ribs

A busy, busy Sunday. Did a lot of cooking, sorry no sneak peaks for this upcoming week. Our day started with the most delicious Lemon and Blueberry Scones. Seriously these were amazing. The recipe was from Add A Pinch. I kept them in the oven a bit longer than the recipe said, my dough seemed a bit moist. The flavors were over the top. Nice start to the day.

Chris was busy today putting together our new grill. Yes, tomorrow the grill will officially be opened. Can't wait to try some recipes from my Pinterest board, The Grill Is Open.

Dinner. Well let's just say it received rave reviews. Chinese Barbecue Ribs. The recipe is from the Tasting Table. The meat fell off the bones. The sauce was literally finger licking good. Yes Julie, finger licking good.

Do you want to try the scone recipe? From Add A Pinch, Lemon and Blueberry Scones-

 2 cups all-purpose flour½ cup sugar + more for topping
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter + more for topping
zest and juice of one lemon
¾ - 1 cup heavy cream
1 cup fresh blueberries, tossed in 1 tablespoon flour
Optional Glaze
1 cup confectioner's sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract

Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of lemon. Stir in ¾ cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Add vanilla extract. Fold blueberries into the dough.
Pour dough onto a lightly floured counter top or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.

Yes, you want this Rib recipe. I made 1/2 the recipe. From the Tasting Table, Chinese Barbecue Ribs.

8 cups chicken stock
¼ cup soy sauce
4 garlic cloves, peeled
One 6-inch piece fresh ginger, peeled and cut into 4 pieces1 medium carrot, diced (about ½ cup)
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
2 racks baby back pork ribs, about 4 pounds total (racks cut in half if using a Dutch oven)

1 tablespoon canola oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
¼ cup sliced scallions
¼ cup soy sauce
½ cup hoisin sauce
1 cup dark corn syrup (I used Light Corn Syrup)
¼ cup ketchup
1½ teaspoons Chinese five-spice powder
1½ teaspoons sambal oelek chile paste

Preheat the oven to 375°. In a large Dutch oven or roasting pan, combine the chicken stock, soy sauce, garlic, ginger, carrot, onion and celery and bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid.

Cover the Dutch oven (or cover the roasting pan tightly with foil) and bake until the meaty part of the ribs are tender when pierced with a paring knife, about 90 minutes.

While the ribs cook, prepare the glaze: Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat, stirring occasionally, until fragrant, about 4 minutes. Add the soy sauce, hoisin, corn syrup, ketchup, five-spice powder and chile paste; increase the heat the high and bring to a simmer. Reduce the heat to medium-low and simmer until the mixture has thickened slightly, about 20 to 25 minutes. Strain through a fine-mesh sieve and reserve.

Line a baking sheet with foil and place a wire rack on the baking sheet. Remove the ribs from the braising liquid and place them, meaty side up, on the rack. Reduce the oven temperature to 350°. Brush a thick coating of glaze on the top of the ribs. Bake for 45 minutes, brushing the ribs with additional glaze every 15 minutes. Transfer the ribs to a cutting board, let rest for 5 minutes, then cut into one- or two-rib portions and serve immediately.

 Meanwhile, a certain gray cat was being very fresh...

Tuesday, May 19, 2015

Eggs in Purgatory with a Little Something Extra

Eggs in Purgatory. That's nothing new but what are those things in the bowl? Arancini! Yeah Rice Balls! Besides adding Chorizo Sausage to the sauce that the eggs were poached in I had Arancini in the freezer. Nice touch.

Monday, May 18, 2015

Sesame Chicken

Tonight was one of those weird nights that I got home early enough to make dinner.  The meal came together quick enough. The recipe said to bake for 20 minutes but our chicken was done well before that. If you try this recipe check your chicken before the 20 minutes is up. The recipe is from Slender Kitchen. The recipe suggests changed the flavor combinations. Try and add Dijon mustard, rosemary and lemon juice to the chicken stock. Sounds delicious!

1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 tsp salt
1/4 tsp pepper
1 tbsp whole wheat flour flour
1 tbsp toasted sesame oil
1/2 tablespoon olive oil
2 garlic cloves, minced
1 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1/2 cup low-sodium chicken stock
1 tbsp sesame seeds
1 tbsp black sesame seeds (you can also use all regular)

Preheat the oven to 400 degrees.
In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
In another bowl, toss the chicken with salt, pepper, and flour.
In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.

Sunday, May 17, 2015

Sunday Night Pizza

Half of the pie was Bacon and Pancetta with Onion  

The other half was Zucchini and Onion. 

And then I added Burrata Cheese. Happy Sunday!

And our deck is officially open!

And I baked a treat for breakfast at work tomorrow morning....

Saturday, May 16, 2015

Herbed Pork Tenderloin With Lemony Farro and Arugula

Have you ever looked at the right side of this blog, all the way to the bottom. There is a tab that says, "Labels." comes in with 38 posts, 39 after tonight. is just that. It is simple recipes that pack a lot of flavor. I subscribed to Real Simple when it first came out. I loved the magazine. But I needed to cut costs so I did not continue my subscription after a couple of years. I do still flip through it at the check out counter. Their web site is packed with info. I get emails of new recipes that are posted. I make quite a few of them.

Tonight we had Herbed Pork Tenderloin With Lemony Farro and Arugula. We loved this. The pork was cooked perfectly. The farro and arugula were over the top. Lemon and olive oil is my favorite dressing anyway.

1 1/2 tablespoons olive oil
1 pork tenderloins
1 tablespoon chopped fresh thyme leaves
kosher salt and black pepper
1 cup farro
1/2 bunch arugula, torn
1/4 cup chopped dried cherries
1 tablespoon fresh lemon juice

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Rub the pork with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.

Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145° F, 12 to 18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.

Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Serve the farro topped with the sliced pork and any pan juices.

Today I did some cooking, roasted up some veggies for this week's lunch and I spotted something where it should not have been...

Friday, May 15, 2015

Tubettini with Crispy Chickpeas and Capers

Sometimes you just find a recipe that is perfect. It was simple to prepare. I had all the ingredients, well I changed a couple of the original ingredients. And the result was a delicious meal. I had one serving and went back for just a little more. I had to talk myself out of a third spoon full. Not an easy task. The recipe was from The original recipe called for Spaghetti, I can not believe I did not have any, and cilantro. I am not a big cilantro fan so I used parsley.

Click here to view the original recipe. Here is my version of the recipe - 

3/4 pound Tubettini
1 15-ounce can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
1/2 teaspoon ground coriander
kosher salt and black pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice

Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, combine the chickpeas, panko, capers, oil, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 20 minutes. Keep an eye on this in the oven, you don't want the breadcrumbs to burn.

Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.

Serve drizzled with additional oil and grated cheese and crushed red pepper. Happy Friday!

Thursday, May 14, 2015

Black Bean Soup

This is the best Black Bean Soup that we have had since we were at Carlo's and Charlies in Cancun on our honeymoon. The recipe is simple.

2 tbsp. olive oil
1 onion, cut into 1/4-inch dice
1 teaspoon ground cumin
Two 15-ounce cans black beans, one undrained and the other rinsed, drained and pureed with blender
2 tablespoons chopped parsley


In a medium soup pot, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the undrained can of beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the blended black beans. Stir in 1 tablespoon of the parsley and season with salt and pepper. Ladle the soup into bowls.

Tuesday, May 12, 2015

Cianfotta Faicchiana - Vegetable Stew

The other day I noticed someone from Naples Italy had visited my blog. They visited a post from 2010. I looked at the post and decided to make that recipe. It was delicious... after I made a couple of revisions to the recipe.

1/4 cup extra-virgin olive oil
3 zucchini, cubed
2 medium potatoes, peeled and cubed
3 1/2 cups cubed eggplant, tossed with salt an allowed to drain of its juices
2 zucchini, cubed
2 cups Marcella Hazan Tomato Sauce

Heat 2 tsp. olive oil in a pan. Add the zucchini, potatoes and eggplant and cook until golden.
Next, add the Marcella Hazan Sauce and cook, covered for about 30 minutes.
When the cooking is almost completed take off the cover, turn up the heat, and cook until the liquid evaporates. Serve at room temperature.

I picked up half a loaf of pepperoni bread to serve with the stew. Good call.

Sunday, May 10, 2015


Pork Tenderloin wrapped in Bacon, AKA the secret to a happy marriage. What is not to like about this recipe. I found it on Bon Appetit. The directions were easy to follow. The results were a perfectly cooked Pork Tenderloin. Simple enough!

Happy Mothers Day.

Wednesday, May 6, 2015

That Rice Casserole

This recipe is from Every Night Italian by Giuliano Hazan. It is what I refer to as a no brainer recipe. Yes, you have to make a sauce and make the rice but it freezes perfectly. I made this a couple of weeks ago and of course made enough for 2 dinners. Tonight's was from the freezer. We defrosted it and it baked for about 30 minutes. And I served it with Marcella Hazan's Sauce, also from the freezer.

1 1/2 cups Arborio Rice
4 tbsp butter, plus more for the rice and the baking dish
2 cups milk
1/4  cup all-purpose flour
Freshly ground pepper
6 oz. boiled ham, sliced fairly thin and chopped
3/4 cup freshly grated Parmigiano-Reggiano
6 oz. fresh mozzarella

Preheat oven to 400 degrees.
Fill a pot with at least 3 quarts water and bring to a boil. Add 2 tsp salt and the rice and stir well. Cook covered for about 15 minutes, stirring occasionally, until the rice is cooked but still firm to the bite. Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent the grains from sticking together.
While the rice is cooking, make a béchamel sauce. Heat the milk until you can see steam rising, being careful not to let it come to a boil. Melt the 4 tbsp butter in a heavy sauce pan over medium-low heat. Add the flour and whisk until smooth. Add the hot milk, a few tablespoons at a time at first, whisking until the mixture is smooth before adding more milk. Do not be alarmed if the béchamel becomes very thick at first. It will get thinner as you whisk in more milk. Once it has become quite thin, you can pour the milk in more rapidly. Cook, whisking constantly, over medium heat until the sauce thickly coats the whisk. Season with salt and pepper before removing from the heat.
Pour the béchamel over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 tbsp of the Parmigiano-Reggiano. Mix well and taste for salt and pepper.
Butter the bottom and sides of a 2 1/2 quart baking that is about 3 inches deep. Pour in half of the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. Add the remaining rice mixture and smooth the surface with a spoon. Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano-Reggiano.
Bake for 15 minutes. If after 15 minutes the top is not speckled with brown, place the casserole under the broiler for 1 to 2 minutes, or until the top beings to brown. Remove from the oven and allow to settle for about 5 minutes before serving.

Tuesday, May 5, 2015

The Return of the Frittatta

It seems like it has been a while since we have had the Frittatta Sandwich for dinner. Tonight it was back! Zucchini, Red Pepper, Potatoes, Scallions and Bacon. It was as delicious as you can imagine!

Monday, May 4, 2015

Meat Sauce over Parmesan Polenta

The other day on Facebook the chef at Leon's, Edward Varipapa, posted a photo of his Spicy Quick Sauce over Creamy Parmesan Polenta. I was like, "Hey, we're having that next week!" I can only imagine how delicious his sauce was but I have to say mine was pretty tasty. The sauce was made with chopped sauteed onions, Beef, Veal and Pork which were browned along with the onions. I also added some sweet and hot sausage. San Marzano Tomatoes, salt, pepper, basil, oregano and a lot of love were added to the sauce. Nice! The sauce was made yesterday. Nothing like sauce simmering on the stove on a Sunday morning.
The polenta... well okay here I cheated. I used instant Polenta. Seriously, I am not making polenta after sitting in a car in traffic for over an hour. Nope. I love instant Polenta. We even put in under the broiler to brown up the top a bit.
We both loved this dinner, even though someone is not a huge Polenta fan. Seriously! Fine, more for me!
And we had a little leftover Chicken from last night's dinner for Archie. 
Happy Monday and may the 4th be with you!

Sunday, May 3, 2015

Those Chicken Cutlets, Again and Roasted Potatoes and Radishes

Yup. I made those Chicken Cutlets again! What can I say? I love this recipe. Chris loves this recipe. And a certain black cat loves this recipe.

Side dishes tonight were Roasted Potatoes and Radishes and an Arugula Salad. I am quoting Chris, "Roasted Radishes! Delicious!' He may regret saying this. We will see how many times I can serve them as a side dish. I roasted them along with the potatoes. Mixing both with olive oil, salt and pepper. The Arugula salad was pretty basic, Arugula, carrots, olives and olive oil, mustard and lemon juice dressing.
 Hope everyone had a relaxing Sunday!

Saturday, May 2, 2015

Pork Tonkatsu with Watermelon-Tomato Salad

Thank you to Bon Appétit and their recipe emails! I found this recipe this week and the our reviews were very positive, for the pork. The Pork Tonkatsu was cooked perfectly. The Watermelon-Tomato Salad was not so wildly received. I liked it but Chris not so much. One out of two is not bad.

From Bon Appétit, Pork Tonkatsu with Watermelon-Tomato Salad (This recipe below serves 2) -

1 cups 1/2' cubes watermelon
1 cups cherry tomatoes, halved
1 cups (lightly packed) baby arugula
2 tbsp fresh flat-leaf parsley leaves
2 tbsp  extra-virgin olive oil
1 tablespoons Dijon mustard, divided
1/2 tablespoon fresh lemon juice plus 2 lemon wedges
1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper plus more
1 large eggs
1 cups panko (Japanese breadcrumbs)
2 4-ounce boneless center-cut pork chops, pounded to 1/8' thickness
3 tablespoons vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1/2 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.

Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon
vegetable oil after turning. Drain on paper towels.

Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Friday, May 1, 2015

Wow Baked Macaroni

I make this Baked Macaroni quite often. I use my Mom's recipe. The only change I made was using 2 instead of 3 eggs. Tonight it was exceptionally delicious. For the cheese I used American, shredded Mozzarella and Fontina. Perhaps it was the Fontina.