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Daily Archives: 09/14/2016

One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

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Mac & Cheese For Grownups

Yesterday I took the day off from blogging and was supposed to take a break from cooking as well, but I confess that my urgency to prepare something was driving me insane lol. So I finally gave in as I could not handle it anymore and chose to cook my childhood favorite mac and cheese. And yes, of course, it’s homemade 🙂

The recipe not only tastes way better than the boxed mix, but it also cuts out a ton of the nasty stuff that comes with processed foods. You can enjoy this yummy homemade mac and cheese without the guilt of the extra chemicals and preservatives. Bon appetit!

Homemade Mac and Cheese

Ingredients

1 1/2 C. dried macaroni or elbow pasta
3/4 C. mozzarella
1/2 C other hard cheese of your choice (Monterrey Jack, Pepper Jack, Parmesan, etc.)
Two medium eggs, beaten
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. ground pepper
1 C. whole milk or 1/2 cup 2% or fat-free and 1/2 cup half and half
4 Tbsp. Butter cut into small cubes

Directions

Preheat oven to 350 degrees. Line a 9X13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Bring a large pot of water to a rolling boil, add a 1/2 tsp of salt and throw in your pasta. While your pasta is cooking, take half of the mozzarella, and the rest of the ingredients, and stir them together in a large bowl.

2. When your pasta is tender, carefully drain it thoroughly and then return the pasta to the hot pot. Add the reserved mozzarella, and stir together until the cheese is melted. Put the pasta and cheese mixture into your previously prepared baking dish and then pour the other mixed ingredients over the top.

3. Wrap the dish with aluminum foil, and place it in the preheated oven for forty-five minutes. You can uncover it when cooking time gets closer towards the end and allow the top to crisp and brown if you like.

Source Pioneer Settler

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