Well, I haven’t had white castle all week. Score! I’m still working on being more healthy for Baby McGee, which means I have to work extra hard to get vegetables in and try not to eat TOO many sweets. I have been cooking almost every night, so that’s a good first step. I have noticed that most of the food that I have been cooking lately, I have found on Pinterest. Here are a couple of Pinterest finds I cooked up this past week.
OMG. Make these Pork chops as soon as possible. The ancho chile rub/raspberry glaze will now be on a frequent rotation in this house. My husband was eating the chops like ribs at one point just to be sure to get all the meat and amazing sauce without missing a spot. I could have probably done without the stuffed red potatoes, but husband liked them. I used dry thyme because it’s what I had in the house. It was a little overpowering. Also, my potatoes were a little on the bigger side, so they didn’t cook as quickly or as thoroughly as they would have if they were smaller. So, maybe if I try it again I will change those two things.
Pork Chops with Ancho Chile Rub and Raspberry Glaze
Source: Cooking Light
- 2 teaspoons ancho chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- Cooking spray
- 1/4 cup fat-free, less-sodium beef broth
- 2 tablespoons seedless raspberry preserves
- Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
- Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.
Stuffed Red Bliss Potatoes
Source: Skinny Taste
- 10 oz (8 small) red bliss potatoes, about 2″ diameter
- 1 tbsp light Mayonnaise
- 2 tbsp fat free sour cream
- 4 tbsp olive oil
- 6 cloves garlic
- 2 tbsp fresh thyme (or rosemary)
- 3 tbsp grated parmesan or asiago cheese
- salt and pepper to taste
1. In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes). Drain and run under cool water. Set aside.
2. While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft. Remove garlic and discard oil. Mash garlic.
3. In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well.
4. Preheat oven to 350°. Using a teaspoon, scoop out potato leaving 1/4 inch shell.Mix the potato with the other ingredients and fill potato shells. Sprinkle with paprika.Bake in the oven for 20 minutes.
I made another Pinterest find for lunch last weekend. Another winner!
All I am really going to say about these is that they were super easy and super yummy. Sorry for those of you out there that hate the word “yummy”, but it really described these sliders! I made them on Hawaiian dinner rolls.
Ham and Cheese Sliders
Source: The Girl Who Ate Everything
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce (you probably could half this…I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.