About me... I am a mommy, a wife, a full time college student, a preschool teacher, an aspiring politician, and a home cook.
About hubby.... hubby is a fabulous daddy, good husband, patient t-ball coach, and currently unemployed. If you are seeking a college degreed account manager with 9 years experience in the grocery account management industry, he is your man. He has really honed his cooking skills since the big let go!
About daughter.... Angelic picky eater. A vegetarian when it suits her. Super student, and all around good egg.
The mission of this blog. To force ourselves to be more creative with food, to push the limits, and to not eat pizza two nights a week! I am going to try my best to not have a repeat for an entire year!
Maple Mustard Bone in Pork Chops
Tomato and Mushroom Salad
3 pork chops
2 table spoons Dijon mustard
2 table spoons REAL maple syrup
one small handful of spring onions
salt and pepper to taste
Marinate pork chops for at least three hours. Grill to your liking. I did six minutes on each side.
1 pint cherry tomatoes sliced in half
1 container of button mushrooms sliced in thirds
1 package dry Italian dressing mix
1/2 cup of olive oil
1/4 cup of red wine vinegar
fresh ground pepper
(this is a variation from the Lady and Son's Cookbook. Must give credit were credit is due)
Place veggies in bowl. Mix other ingredients, pour over veggies. Cover and refrigerate for several hours. Serve.
The outcome: Pork Chops delicious. Made extra sauce to dip in. Tomato and Mushroom salad is a household favorite.
The kid's opinion: She was unable to swallow meat again tonight, but ate two helpings of the salad. The meat issue is common at our home.