Pork and Papas

Oh yeah! This is such a yummy comfort food. And so simple to make. My husband says I must secretly be a Mexican trapped in a white girl's body because when I eat this I sop up all the juices with a tortilla and eat it like a side dish of bread.

I make this using leftover pork chops. If you don't have any leftovers, just cook them up real quick. You can find directions here. I use 3 pieces of pork to go with the following:

Chop 6 small potatoes into small pieces, season with salt, pepper, and a small amount of chili powder. Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the potatoes for about 10 minutes, stirring frequently. Turn heat down to medium low and splash potatoes with broth or water. Continue to cook, stirring occasionally, until potatoes are tender, about 20 minutes. Add water or broth as needed to keep potatoes from sticking to the bottom of the pan.

Chop the pork into bite size pieces. Add the pork into the pan with the potatoes. Stir and heat for a couple minutes.

I am ashamed to admit that my husband eats this with bbq sauce UGH, but it is best if you generously add homemade salsa on top. (And then eat it with some tortillas on the side, that's how us secret Mexican girls do it hehe)


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Basic Pork Chops

I use leftover pork chops in a few of my recipes, so I wanted to include directions for how to prepare pork chops. These are really basic preparations, so you can dress them up however you want.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Season the pork chops generously with salt and pepper. Heat the pork chops for about 7 mins on each side, or until internal temperature is 160. (the cooking time will vary depending on the thickness of the chops) Remove the chops from the pan to a plate. Turn heat down to med low and add a small amount of beef broth or salad dressing (I like roasted red pepper) and heat while scraping up the browned bits from the pork chops on the bottom of the pan. Pour sauce over the top of the chops and serve immediately.

Like I said, I like to prepare extra so that I can use the leftover meat in a meal later in the week.


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Maple and Brown Sugar Oatmeal

This is another super simple recipe. I am posting it because lately my husband has become obsessed with oatmeal. He use to insist that I purchase those extremely expensive individual serving packages because he loves the maple and brown sugar flavor, but since I have mastered the art of generously sweetening the homemade stuff, he likes this even better. Thank God because those packets are not easy on the pocketbook!

So, simply prepare your oatmeal according to directions. (Little hint here, it is just 2 parts water to 1 part oats, boil water, add oats and cook until water is absorbed and oats are soft) Then the real fun begins (yes, I get excited about the little things) For each cup of oats prepared, add the following:
2 tbsp real butter
2 tbsp brown sugar
2 tbsp real maple syrup









YUM YUM


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Saucy Chicken and Pasta

Cut 1 1/2 lbs BLSL chicken breasts into palm size pieces. Heat 2 tbsp olive oil in a skillet over med-high heat. Place chicken in hot oil and saute 5 mins on each side or until browned. Meanwhile in a separate large skillet, heat on medium heat 8 oz tomato sauce, half of a 15 oz can of diced tomatoes with Italian seasoning, 2 tbsp balsamic vinegar, and 1/3 c. chicken broth. After chicken is browned, place in the sauce; cover and turn heat down to med low. Continue to cook chicken in sauce while you prepare 1 lb pasta.


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Gingersnaps

There are a few fall recipes that signal that fall is here, and gingersnaps is one of them. You know the feeling, you are enjoying a cool, crisp fall day, taking in all the beautiful colors and scenes and you get the urge to make something. Something fall-ish. The smell of cinnamon and ginger surrounding these gooey cookies will definitely do the trick. Fall is here, and we have gingersnaps to prove it!

Blue Ribbon Gingersnaps

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 cup sugar (for dipping)

1. Preheat oven to 375 degrees.

2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen.

© 2010-2011 Day to Day Cook - All Rights Reserved

Homemade Potato Chips

Okay, you won't believe how simple it is to make these. This is our new favorite quick and easy side dish to make to go along with hot dogs, sloppy joes, or sandwiches.

Wash and slice the desired amount of potatoes.
Heat oil in a deep fryer or in a large skillet over med-high heat.
Place sliced potatoes in the oil and heat, moving the potatoes around every once in a while to cook evenly. When browned and crispy, remove from the oil to a paper towel lined plate. Press another paper towel on top of the chips and blot excess oil.


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Candy Cake

I made this candy cake for my now 7 and 9 year olds birthday party. It was super easy and received tons of compliments! I saw the idea online a while back and the kids loved it so I tucked it away. Unfortunately, I don't remember where I saw it, or I would give them the credit. ;)



Candy Cake
Prepare an 8 inch round layer cake from your favorite recipe or mix. Crush 3 mini butterfinger bars. Spread a small amount of chocolate frosting on top of one of the cake layers. Spread the crushed butterfingers over the frosting. Place the second layer on top and cover the entire cake generously with frosting. Separate kit-kat bars and place around the entire outside of the cake. I used almost three whole packages of the 10pks you can purchase at Walmart for $1. Sprinkle m&ms over the top. DONE


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French Bread Pizza

Sometimes the meals I make are so simple, I feel silly even posting them. But I know that for me at least, the simple ideas are the ones I seem to overlook and then LOVE to inevitably prepare.

French Bread Pizza

Slice a loaf of French bread in half horizontally. Mix 8 oz tomato sauce with 2 tsp Italian seasoning, 1/2 tsp garlic powder and 1/2 tsp crushed red pepper flakes. Spread half of the sauce on each half of the bread. Top with grated mozzarella cheese and Parmesan cheese. Add any additional toppings desired. Place on a cookie sheet and bake at 400 for 10 minutes or until bread is crispy and cheese is melted.

Cool for 5 mins, then slice into 1 inch pieces.


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