Thursday, March 27, 2008

Baked Pork Chops

Here you go, meat eaters. A big ol' plate of pork chops. No fancy smancy recipe this week. No squeezing or whisking or drizzling here. Just your basic, run of the mill, everyday pork chop.

It's also the most mouthwatering, delectable, tasty pork chop I've ever eaten. And with only 2 ingredients, this is very easy dish to make. So go make it! Right now! Chop chop!

center cut bone in pork chops (I only prepare 3 chops since Big pup doesn't eat them)
1 box Lipton dry soup mix (I like the beefy onion flavor)

Cover both sides of pork chops with the dry soup mix. Wrap pork chops in foil and place on a baking sheet. You might want to spray the foil with a nonstick cooking spray. Bake in a preheated 350 degree oven for 1 hour.

Tuesday, March 18, 2008

Reuben Casserole

Nothing says Ireland like potatoes, corned beef, and cabbage. I fixed a Reuben Casserole yesterday for our St. Patrick's day dinner and it turned out great. Well, maybe it was a little runny because I might not have let the potatoes absorb all the liquid and maybe I didn't squeeze out the sauerkraut as much as I was supposed to but as far as you know, internet, it turned out great. As a matter of fact, everyone ate 2 helpings, put away their own dishes, gave me flowers and chocolate, and picked up their shoes from the living room. As far you know.

3 cups hot water
1 cup milk
1/4 cup butter
1 TBS mustard
1 box roasted garlic mashed potatoes
6 oz. sliced corned beef, cut into 1/2 inch pieces
1 can (14.5 oz) sauerkraut, rinsed well and drained (next time I might use more)
2 cups (8 oz) shredded swiss cheese ( I used sliced)
1 TBS caraway seed, optional (I didn't use any)

Heat hot water, milk, and butter to a rapid boil in saucepan; remove from heat. Stir in mustard. Stir in 2 pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with a fork until smooth.

Spread 1 1/2 cups of potatoes in a greased square baking dish ( I used a lasagna dish). Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Top with cheese and caraway seed.

Bake uncovered about 20 minutes or until cheese is golden brown. I bet this would be delicious with warm, buttered rye bread.

Tuesday, March 11, 2008

Southwestern Smothered Fries

What is it about watching sporting events on tv that makes you crave food covered in cheese and sour cream? For Sunday's race I dug out a recipe that I had ripped out of an All You magazine last summer. It's called Southwestern Smothered Fries and it is delicious. And so much easier than fixing potato skins, too. Plus, the health benefits from the black beans completely cancel out the fat and calories from the cheese and sour cream. Yep, that's right.

1 (24 oz) bag frozen steak fries
1 tsp vegetable oil (I used canola)
1 tsp chopped garlic (I used minced)
1 tsp ground cumin
1 tsp chili powder
1 (15 oz) can black beans
1 1/2 cups shredded Mexican style cheese blend
sour cream
green onions

Bake fries according to pkg directions. In a saucepan, warm oil over medium heat. Add garlic, cumin, and chili powder and "cook" for 30 seconds. Add beans with their liquid. Simmer until liquid is thickened and reduced by about half.

Transfer baked fries to a baking dish sprayed with cooking spray. Top with beans and cheese. Return to oven and bake until cheese is melted, about 5 minutes.

Top smothered fries with salsa, sour cream, and green onions.