Dishes to try
Perfect Pork Chops ~ The trick to perfectly tender and juicy pork chops is to quickly sear or brown them first over high heat in a frying pan in order to lock in the juices, and then move the pork chops to the oven to finish cooking. This cooking technique is a trick of the restaurant trade, and it works just as well at home in your own kitchen!
Perfect Pork Chops - How to cook pork chops so they are moist, tender and delicious!
Maple and Brown Sugar Pork Tenderloin in the crockpot. -- 1st ever crockpot meal, definitely had potential except i burnt it to a blackened crisp! luckily the inside was still salvageable so i made it into a pulled pork maple bbq. still delicious but not what it was originally intended to be. will try again later.
Maple and Brown Sugar Pork Tenderloin in the crockpot.
Roasted Salmon with White-Wine Sauce. Super simple!
Chicken and Wild Rice Casserole. This was so good!! I converted it into a crock pot recipe. I used 3 very large chicken breasts, a shallot instead of onion and used more white wine than the recipe called for. Cook on low for 8 hours. This was delicious and I will definitely make it again. The white wine really added great flavor.
Ingredients 12 ounce corkscrew shaped pasta 1/2 cup milk 12 ounces lean bacon 3 medium ripe tomatoes, cut into chunks 1 tablespoon chopped fresh thyme 1 clove garlic, minced Kosher salt and freshly ground pepper 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt) 1/4 cup sour cream 4 tablespoons chopped chives 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.