Pork Tips and Noodles



I made this up.  Partly because I've pretty much sworn off beef (except when I haven't...but that's another story) and partly because I just like pork chops. 

These pork chops cooked all day in the crock pot so they literally just fell to pieces when I tried to get them out.  I was using a fork and a spoon and trying to gently coax them out of the crockpot in a way that still slightly resembled a pork chop.  Wasn't going to happen :) That's what made me think of beef tips, so I just decided to call them pork tips.

The 7 yr old will eat this so long as his meat and noodles are kept seperate and there's no additional gravy detectable on or near his meat.  The 2 yr old? Only ate noodles.  Hmm, maybe that has something to do with the reason he hasn't gained any weight in, oh I dunno, a year!?  ;)

Pork Tips and Noodles

Recipe source: Yours Truly, Darn Near Domestic

4 boneless pork sirloin chops

flour for dredging

salt and pepper

olive oil

1 can cream of mushroom soup (I like the 98% fat free versions)

1 can cream of celery soup

egg noodles

Directions

Heat a small amount of olive oil in non-stick skillet.  Season pork chops with salt and pepper and then dredge through flour to coat both sides.  Cook pork chops in the hot oil until browned on both sides.  Meanwhile, in a small bowl combine both the cream of mushroom and the cream of celery soups.  You can also add a drizzle of water to thin it out a bit if you like.

Transfer browned pork chops to a crock pot and then top with the two soups.  Cook on low 6 to 8 hours.

Serve over egg noodles.

A day of silence for those affected by the recent tornadoes

 The LORD is a refuge for the oppressed, a stronghold in times of troublePsalm 9:9 

via Google

 

Let's just blanket them all with our thoughts and prayers

Better-than-crack Brownies

 

Mmmm, chocolate! And chocolate. And dark chocolate and peanut butter.  And peanut butter and chocolate.  Need I say more?

I took these to a dinner we had on the last night of a Beth Moore book study with a group of ladies.  I heard the words "chocolate coma" uttered.  And I'm ok with that :)  Suprisingly, there were leftovers for me to take home.  In other news, these are great for breakfast too.  What? I mean *after* you take the kids to school!!

Just a note, the refrigeration is very important or your chocolate topping will not harden.  Trust me, you want it to harden.

Better-than-crack Brownies

Recipe source: Baking with Em&M

1 batch brownies (from a box or not -either one)
1/2 cup salted peanuts
1 cup chopped Reese's peanut butter cups
1 1/2 cup dark chocolate chips
1 1/2 cup creamy peanut butter
1/2 tbsp butter
1 1/2 -2 cups Rice Krispies

Directions

Mix brownies according to box or recipe and bake for 20-23 minutes in a greased 9 x 13 baking dish.
Remove from the oven and top brownies with peanuts and peanut butter cups. 
Bake another 4-6 minutes.
Melt the chocolate, peanut butter, and butter together. Stir in the Rice Krispies.
Remove brownies from oven and pour chocolate mixture and flatten. 
Refrigerate for 2 hours before serving.

Semi Wordless Wednesday

  

A lilly outside my front door :)

Fashion 911

Help! I have a wedding to go to soon.  I'm not really a dress kind of girl.  So I went shopping!

What do you think? Wedding appropriate?

Need shoes....

I already own these.  Do they "go" with the dress?

Now, some bling :) 

I don't have pierced ears.  Did anyone faint?  I know, it's ridiculous. But true. 

I have these necklaces.  Both can either be doubled or worn long.  Do you like either with the dress?  Do I need to do more shopping?  Different suggestions?  A chunky, flashy bracelet perhaps? :)

Thanks for getting me dressed!!!

Scrambled Eggs and New Potatoes

Yum y'all!!  I'm at it again; making breakfast for dinner.  This is a new recipe I decided to give a try, and it's definitely one of my new favorites now!  The recipe called for either green or red sweet pepper so I decided to use both.  The peppers, onions and potatoes smelled so good while cooking.  So good, in fact, that the 7 year even paused from his video game to comment that dinner was smelling really good.

This is a definite must try!  Here's the roll call: I loved it (obviously).  The 7 yr old immediately changed his tune.  I'm not quite sure how we went from "This smells really good!" to "I don't like that kind of food! I'm not eating it!"  But I made him eat it anyway :)  The 2 yr old took exactly 2 bites.  I dunno.  You win some; you loose some.  Right? :)

Scrambled Eggs and New Potatoes

Recipe source: Better Homes and Gardens New Cook Book p. 228

2 cups coarsely chopped new potatoes

1/2 cup chopped onion

1/2 cup green or red sweet pepper (or both if you're me)

2 Tbls margarine

6 eggs

1/4 cup milk

1/4 tsp pepper

1/8 tsp salt

1 cup diced fully cooked ham

1/2 cup shredded cheddar cheese

Directions

In a large nonstick skillet, cook and stir the potatoes, onion, and sweet pepper, covered, in hot margarine over medium-low heat for 15 minutes or till tender, stirring occasionally.

Meanwhile, beat together eggs, milk, pepper, salt; stir in ham.  Pour egg mixture over potatoe mixture.  Cook, without stirring, till mixture begins to set on the bottom and around edge.  Using a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.  Continue cooking about 4 minutes more or til eggs are cooked through, but sill moist.

Remove from heat; sprinkle with cheese.  Cover; let stand 1 minute for cheese to melt.  Serves 4.

Tortilla Soup

You might think the timing a bit odd for a soup recipe, but this one is made in the slow cooker so no worries about heating your house up!

I woke up early one morning to get this recipe started before church.  Aside from cubing the chicken (y'all know how I feel about cubing chicken by now), everything went into the crockpot fairly quickly.  And the best part of all?  It was ready to eat when we got home!  The only thing left to do was crisp up the tortilla strips, but that took less than 15 minutes. 

I don't know about anyone else, but there seems to be something about church that makes my family cranky-hungry by the time we reach the car.  The crockpot is a great idea since it saves us from the Taco Bell drive-thru on the way home.  Yes, we are that hungry that we simply must sit and eat immediately upon walking in the door :)

Tortilla Soup

Recipe source: Southern Living All-Time Favorites p. 75

2 (4 oz) skinned and boned chicken breasts, cubed.

2 cups frozen whole kernel corn

1 large onion, chopped

2 garlic cloves, pressed (I use the dried garlic, probably 'cause I'm lazy)

2 (14 oz) cans low-sodium fat-free chicken broth

1 (10 3/4 oz) can tomato puree

1 (10 oz) can diced tomatoes and green chiles

2 tsp ground cumin

1 tsp salt

1 tsp chili powder

1/8 tsp ground red pepper (I have no idea what this is! I skipped it)

1/8 tsp black pepper

1 bay leaf

4 (5 1/2 in) corn tortillas

I also topped mine with shredded Cheddar cheese

Directions

Combine first 13 ingredients in a 4 quart slow cooker.  Cover and cook at HIGH 6 hours. Discard bay leaf.

Cut tortillas into 1/4 inch wide strips, place on baking sheet.

Bake at 375 degrees for 5 minutes. Stir and bak 5 more minutes or until crisp.  Serve with soup.

Makes 6 to 8 servings.

Semi Wordless Wednesday

   

 Proof that we ran the 5k on Saturday :) That's me on the far right flying my freak flag?, JB in the middle, and K on the left. And I promise to get back to cooking tomorrow!!  

5k Race Numero Dos

So I ran another race on Saturday.  That's 2 in 2 if you're keeping up.  Two races in two weeks.  There was a time in my life (approximately 7 weeks ago perhaps) that I thought running was for crazy people.  I think I've joined their ranks.  And you're crazy if you think I'm gonna stop now! Turns out I've always had the freak flag; I just wasn't flying it. 

Let's just start off with the most important bit of information first.  It.Was.COLD!  And Mother Nature? Oh, she did not care that it was mid May apparently.  Ok, moving on.  I ran this race with 3 friends.  I recommend it.  It's really a lot of fun that way.  And we may, or may not, have squealed like little girls for each other when we crossed the finish line!!

So somewhere between 8:00am and 8:38am I decided I was going to run this whole thing. (We're all clear that my use of the word "run" is a very loose term, right?)  It's not that I planned it that way.  Heck, I'm not smart enough to plan a strategy yet.  I'm all about winging it.  But I've been doing 2 milers in my training runs lately so I felt reasonably confident I could get that far.  Then I though I'd try just 5 more minutes.  Then eventually the thought entered my mind that I might not be able to get started again if I were to stop.  So the only other option was to press on. 

My finish time was 38:48!  That's 3 minutes and 2 seconds off last week's time :)  I feel the need...the need for speed!

And it felt pretty amazing to be able to say that I ran a 5k.  Well, slowly jogged a 5k anyway.  But somewhere around 4:00pm it started to FEEL like a bad idea.  A reallllly bad idea. 

Next on the agenda?  Bleacher running!!  :)

Reeses-filled Crossiants



First of all, I have to get off my chest how badly I feel that I don't remember whose blog I got this idea from.  I usually have a much better memory than that!  So, if you're reading this and it's your blog I saw it on, leave me a comment and I'll link back to you!

Next order of business: I made these for breakfast before church on Easter morning.  Because everyone knows you have to eat a little candy for breakfast on certain holidays, right?  The 2 yr old was highly impressed!  But the 7 yr old just acted like whatever.  I don't get it.  I mean, it's a croissant with a Reeses' peanut butter cup inside for crying out loud!! :)

This isn't exactly a recipe because it's only 2 ingredients that are already pre-prepared, but here goes:

Reeses-filled Crossiants

1 can of Pillsbury Crescent rolls

miniature Reeses peanut butter cups

Directions

Place the piece of unwrapped candy at the wide end of the crescent roll and roll the dough over the candy, lightly sealing around the candy to avoid chocolate from seeping out during baking, and then continue to the roll the crescent as usual.  Bake per package instructions.

Semi Wordless Wednesday

   

The 7 yr old was wielding the camera in this shot.  Slightly out of focus, true.  But he did manage to get me and the cake IN the frame...so all in all, not bad :)  And he was so proud of this cake!...and his mad camera skills of course

And the 7 yr old picked out this beautiful ring for me all by himself

My 1st Race- Autism Involves Me 5k

I ran my very first 5k on Saturday!  Well, my sister and I decided a more appropriate term for "ran" might be "aerobic shuffle".  But that's neither here nor there.  My finish time was 41:50, almost 2 minutes over my goal but that's ok.  Because next Saturday? Is redemption! :) Yes, another race because I'm crazy like that. 

I've never in my life been a runner, but I started the Couch to 5k training 6 weeks ago.  Along with a few friends, we've been quite diligent in our training.  Here I go with another of my unpaid endorsements :)  The C25k program actually works!  Don't misunderstand me...it pushes your body beyond what your mind tells it you can do.  And it's hard.  I had a few tough days in there.  And I swear I wouldn't have made it those days without a friend by my side and 2 or 3 more cheering via text messages!  Or without my new running shoes ;) Definitely not without my new running shoes!

Fast forward to the day of the race.  My mom and sister entered the 5k as well, so we all drove up together.  I had no idea what to expect.  Registration was DISorganized chaos as my mom so eloquently termed it.  But then we browsed the vender booths where my mother fell in love with this Scentsy warmer, so I bought it for her as a Mother's Day gift.

And then I found this piece of awesomeness:

It was a vinyl sticker, which I could determine absolutely no practical use for, or else I would have bought it! Because I love it!  I had a brief chat with another mom at the booth and we decided it would make much better sense if it were slapped on a tshirt :) 

Now, who wants to hear about the race itself?!  It started at a church and the course ran through a neighborhood.  There were no course maps provided, but ever so mercifully it turned out to be mostly flat the whole way.  I didn't really listen (ok I didn't listen at all) to the instructions about the direction the course took.  I started out toward the back of the pack and just figured I'd follow them.  They were getting farther ahead but I could still see a few people.  The course wasn't marked, so I just had to guess at the distance based on the time.  Maybe about a mile into it I could see people running back towards me and I saw a round-about thingy up ahead so I *thought* I was still right behind "the pack".  Until I got to the round-about thingy and realized that wasn't the turn around point.  The turn around point was still far enough up the road that I couldn't even see it!  I jogged non-stop for about 26 minutes.  I guesstimate that got me to around the 2 mile mark.  Then I walked for the next 8 minutes.  At the point I was making my way out of the neighborhood where they had a volunteer stationed to point the direction back to the church.  I could see the very top of the big red inflatable finish line so I began to jog again.  It was at that point I decided I wouldn't stop to walk again; I was this close and by golly, I was going to RUN across the finish line.  As I entered the driveway I could see the time clock was nearing 41 minutes and I didn't know I had it in me, but I began to sprint towards the finish line.  Or maybe it wasn't a sprint.  I dunno.  But it felt like one by that point :) 

After coming across the finish line my legs had this "don't stop" feeling in them so I just walked around for a couple of minutes.  I was definitely tired, but I actually felt pretty ok.  Sunday I was definitely sore, but nothing ridiculous or debilitating.  Except I do believe I felt every.single.step. as I climbed the stairs to the balcony section at church :)

Creamy Macaroni and Cheese

Just to be perfectly clear, I don't think I've had elbow macaroni in the house since the 7 yr old discovered we had other options. Here's what's currently in stock in my pantry: fiori, which is flower shaped (I hate that one, sorry!), farfalle (the little bow ties), small shells, and ditalini.  I went with the ditalini for this recipe :)

I remember watching Rachel Ray waaay back in the day when she was pratically still a no-name on Food Network.  And I remember an episode where she made mac and cheese from scratch and made us swear we'd never make the stuff from a box again.  It took a few years for me to get my courage up, but I ain't scared anymore.  In fact, this isn't even my first non-boxed mac and cheese.  I've made one with Fontina too; you should definitely check it out!

This is the perfect comfort food.  I made this recipe on an evening when I was home alone with the kids.  And it was the main course.  In fact, in was the only course that night :)  The 7 yr old wouldn't touch it....you know, the whole melted cheese thing.  They 2 yr old knows him some good mac n cheese when it's served! 

I scaled the recipe back to half so I only used sharp cheddar and no extra-sharp.  I'm not sure I would have liked the extra-sharp anyway.  So do whatever suits your personal taste!

Mmmm! Look at that nice cheddary grease puddle :)

Creamy Macaroni and Cheese
Recipe source: Southern Living All-Time Favorites p. 86

1 (8oz) pkg elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper (I have no idea what this even is, so I just skipped it)
1/8 tsp granulated garlic
1 cup half-and-half
1 cup milk
5 oz extra-sharp Cheddar cheese, shredded
10 oz block sharp Cheddar cheese, shredded and divided

Directions
Prepare pasta according to package directions; drain and set aside.

Melt butter in a large skillet over medium-high heat.  Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes.  Stir in salt and next 3 ingredients.  Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in extra-sharp cheese and half of sharp cheese until smooth.  Remove from heat.

Combine pasta and cheese mixture and pour into 6 (6 oz) lightly greased ramekins or 1 (8 inch square) baking dish.  Sprinkle evenly with remaining sharp cheddar cheese.

Bake at 375 degrees for 20 minutes.  Makes 6 servings.

Brunch Casserole

A little while back I posted a Breakfast Casserole recipe and I mentioned the fact that I couldn't remember which friend had given me the recipe.  Well, it must be Groundhog Day because here we go again.  This is the OTHER breakfast casserole recipe :)  And I still haven't sorted out which friend gave me which recipe.

As is the case with most of my breakfast recipes, this one has become a dinnertime favorite as well.  It only has a few ingredients and the prep work couldn't be much easier.  But with a croissant crust, how could it be anything but good right?

You want to hear my "mean mom" story?  The 7 yr old has a serious adversion to eggs and nearly all cheeses.  When he started to voice his complaints I told him this recipe was simply sausage and biscuits. 

   Him: That's it?

   Me: Yes, babe, that is all. 

So he ate it.  And when he finished I lowered the boom. 

   Me:  That was good, wasn't it?  You know, you just ate eggs and white cheese.

   Him:  Whaaaaaat?  Are you even kidding me?

I was wanting to get a vanity plate with MEANMOM, but it was already taken.  True story.

Brunch Casserole

Recipe from a friend (that covers it, right?). Original source unknown

1 lb pork sausage (I used turkey sausage, 'cause I'm a convert)

1 can refrigerated crescent dinner rolls

2 cups shredded mozzarella cheese (I never use that much)

4 eggs beaten

3/4 cup milk

salt & pepper

Directions

Crumble sausage in a skillet; cook over medium heat until brown. Drain well.  Line bottom of a buttered 13 x 9 inch baking dish with crescent rolls, firmly pressing perforations to seal.  Sprinkle with the sausage and cheese.  Combine remaining ingredients; beat well and pour over the top.

Bake at 425 degrees for 20 minutes or until set.

 

Semi Wordless Wednesday

  Since it's almost Mother's Day, how about a little trip down memory lane?  

My youngest son at only 3 weeks old.  Could that precious little face be any more perfect?

Sorry, no newborn pic of the first child because I didn't own a digital camera.  How ironic is that? :)

Now, fast forward a few years :)

via

Home Tour Tuesday

 The Home Tour Tuesday is back!!  And it's a FREE day.  Share whatever your little heart desires! :) I'm picking my entry way.

Entry table and mirror from Ballard Designs.  I adore their catalog, but I'm pretty sure this is the only thing Ballard I actually own.

And don't you love my Scentsy warmer in "Margot"?

The Lord bless you and keep you, The Lord make His face shine on you and be gracious to you; The Lord lift up His countenance on you, and give you peace.  Numbers 6:24-26Our pastor says this at the benediction of each service. And I love it.    

 

And as an added bonus, I just got a new vaccum!!

 

It's a Kenmore Intuition 31100.  I have a friend who always checks Consumer Reports before purchasing anything.  It's nice to have smart friends! :)  Now I have a super dee duper vaccum (whoops! How'd that Barney reference get in there??)

Seriously, who do I talk to about getting paid for my endorsements?  I mean, there's probably like 10 people who read my blog on any given day ;)