Sunday, May 23, 2010
Italian Pork Chops and Besame Mucho
I had a blast with the electric hedge trimmers on Saturday. If you ever need a good stress reliever, take a pair of these bad boys to a front yard full of azaleas and go to town! Sunday I replanted the flowers in the front yard as well.
During the 2 hours that I worked in the flower bed, I thought I made friends with a little robin who stood within 5 feet of me the entire time. He would watch my every move and stare at the front door if I went inside for a cold drink of water. So cute! I even took photos of him with my phone, and he didn’t move! About an hour into planting, I realized what was happening. The robin wasn’t my friend. He just wanted to stuff his beak with the worms that were uprooted from the dirt by my shovel. Seriously, he would pack a fist full of those creepy crawlers in his mouth and come back for more. And here I thought I had a bonding moment with mother nature.
As a reward for all our hard work this weekend, I decided to make a nice meal for Stewart and me in the dining room. Eating in the dining room is more of a special occasion than routine. Because it’s just the two of us, we often come home from work, throw dinner together and eat in front of the TV, flipping channels between Glee (my choice) and the latest basketball or baseball game (Stewart’s choice). It helps us to practice the art of compromise.
Here’s to another week of delicious eats and the beats that accompany them!
Italian Pork Chops:
3 pork chops
Garlic powder, oregano, celery salt, and pepper to taste
1 (8 oz) can tomato sauce
1 can of diced tomatoes, drained
3 slices of mozzarella cheese
Sprinkle pork chops on both sides with seasonings. Place in 8x8-inch baking dish. Cover with tomato sauce and diced tomatoes. Bake at 350 degrees for one hour. Top with cheese and bake for another 5 minutes, or until cheese is melted.
1 medium onion, minced
2 tablespoons butter
1 Cup long grain white rice
2 Cups chicken broth (hot)
Saute onion in butter until transparent. Add rice and hot broth. Bring to a boil on top of range. Cover and place in 325 degree oven for 20 minutes. (Serves 4 people).
*Recipes come from "Recipe Hall of Fame: Quick and Easy Cookbook". I added the can of diced tomatoes to the pork chop recipe and changed the serving size from 4 pork chops to 3.