Mom's Pork Chops

Tonight I made my mom's "famous" pork chops. I don't think my mom knows that these are "famous" but I think I would venture to say this was my favorite meal as a kid. I introduced it to Robert a few years ago and after a few raised eyebrows and strange looks when I said "pork chops and corn"...he too enjoyed them. They probably aren't the healthiest in the world but they are SOOOO good.

Ingredients:
Thin cut pork chops
flour
salt & pepper (and other spices)
can of corn (or two!), drained

In a plastic bag (although when I was younger we always used brown paper lunch bags) add flour, salt, pepper, and whatever spices you decide to pull out of the pantry. I would help my mom and it was a lot of fun adding the spices. Place the pork chops in the flour and SHAKE them up in the bag (again one of my favorite things to help with when I was a kid!)

In a skillet - an iron one preferably, add some vegetable oil to coat the bottom and heat the oil on medium-high - so it's hot when you put the pork chops in. Note - this is one of the ONLY times I used vegetable oil versus olive oil when I cook. Brown the pork chops on each side. once the second side of the pork chops is golden brown, add the corn and turn the heat on medium-low. Cook for about 10-15 minutes until you notice the corn is getting a caramel brown tint to it.

The heat from the skillet cooks the corn and the pork chops stay moist.

I serve this with mashed potatoes and brown gravy.

SOOOO good! I know it sounds terribly bizarre but really it makes a GREAT down home cooked meal. And if you're like me and like those little bits from the bottom of the skillet, then this meal is for you!

Greek Gyros Platter

Adapted from Rachel Ray's 30-minute meals

Ingredients:

Meat Roll

1 pound of ground Turkey Breast

1 pack of thawed and drained chopped spinach

About a cup of Feta Cheese crumbles

Olive Oil

Grill Seasoning

dash of cinnamon

cumin

coriander

chili powder

Mix ingredients together. I used about a teaspoon of each (except for cinnamon) in the meat roll. Form into a 3" round roll on a baking sheet. Drizzle w/ EVOO. Bake at 425 for about 20-25 minutes. (I made french fries with this meal so I put those in with it)

Tzaziki Sauce

1/4 peeled English Cucumber - grated

1 garlic clove - grated

1 cup of GREEK style Yogurt (I found this at Fresh Market)

dash of lemon juice

sprinke of cumin

Mix ingredients together.

To add to your gyros, slice up your favorite veggies, we had tomatoes, cucumber, red onion and banana pepper rings.

Slice the meat roll into 1/2 - 1 slices. Serve with Pitas. Pile on the veggies and the sauce and you have yourself a little greek feast!!!

Combine ingredients together

Crock Pot Chicken Tacos

Sorry, No photograph, but wanted to share this really good and simple recipe! We have not gone to the grocery store for a few weeks now, our pantry was getting a little bare, however me being the continual hostess I am had invited an out of town friend of ours over for dinner and to see our new house. In the morning I got out my crock pot and in it I put a can of original Rotel, two frozen chicken breasts and a can of drained black beans. I let it cook on low all day long. I served with it tortillas, olives, green pepper, tomatoes, cheese, sour cream, guacamole, refried beans and some spanish rice. I had made salsa chicken in the crock pot before, but it always needed more spice and less fluid, however this chicken mixture came out perfect! The guys loved the tacos - and we have PLENTY of leftovers for dinner tonight! Enjoy!

Chicken Souvlaki Salad

If you like Greek/Mediterranean flavors - You'll Love this salad! I got the recipe from http://www.cookinglight.com/ Here is the recipe: Ingredients - 2 teaspoons bottled minced garlic, divided - 1 teaspoon fresh lemon juice object - 1 teaspoon extra-virgin olive oil - 1/2 teaspoon dried oregano - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 pound skinless, boneless chicken breast - 3 cups cubed peeled cucumber (about 3 cucumbers) - 1/2 cup vertically sliced red onion - 1/2 cup(2 ounces) crumbled feta cheese - 2 tablespoons chopped pitted kalamata olives - 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound) - 1/2 cup plain fat-free yogurt - 1/4 cup grated peeled (and seeded) cucumber - 1 teaspoon white wine vinegar - 1/2 teaspoon garlic powder - 1/4 teaspoon salt - 1/4 teaspoon ground red pepper - 1/4 teaspoon black pepper Preparation Preheat grill or broiler. Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces. Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well. I added some additional fresh garlic to the sauce - but I am a garlic lover.