Tuesday, September 30, 2014

Creamy Pork Chops and Mushrooms


We have been doing a lot of running around and that means we had limited home cooked meals. At least real meals. Ones that were planned out and involve pots and pans. 


I think it helped that a few weeks ago I got Cooking Light in the mail. I love flipping through that magazine and tagging recipes that look good.  I always come up with at least 2 or 3 I want to make. This recipe comes from the September 2014 issue.   I saw it and immediate knew we needed to have it for dinner. 


I got the ingredients and Mr. J got to work on fixing it up for dinner. We had extra sauce because we only used two pork chops.  But the extra sauce went on the extra rice and was a delicious leftover.  Like most Cooking Light recipes this was a winner. Easy to put together and very flavorful.  I think it would be great with chicken too if you aren't a pork chop fan. 

Hopefully we will be having more "real" dinners at home because this one was a treat. 

Creamy Pork Chops and Mushrooms

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: saute entree mushrooms pork
Ingredients (serves 4)
  • 1 cup unseasoned long-grain and wild rice blend
  • 1 tablespoon unsalted butter
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon finely chopped fresh rosemary
  • 12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups unsalted chicken stock
  • 1/4 cup chopped roasted hazelnuts
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons reduced-fat sour cream
Instructions
Cook rice according to package directions.

While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally.
Sprinkle mushrooms with flour; toss to coat. Stir in wine and chicken stock, scraping pan to loosen browned bits.

Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until done.

Stir hazelnuts, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice.

Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.
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Sunday, September 28, 2014

New Windows

This weekend was quite the whirlwind. Both Mr. J and I were gone most of last week. That meant we had a stack of mail to go through, tons of laundry, much needed grocery shopping and just general pick up to be done.  I still don't know how a house can get dirty when no one is home.  Regardless, the in-laws also came to town Friday night. 

For the last month or so we have had 26 windows scattered throughout our basement and garage.  It was a little tight but more so than the lack of room I wanted the windows to go in because they were so pretty.  Back when we put in the front door we tested two new windows.  They were Ah-mazing to say the least. Clean, crisp, and very easy to open and close.  Knowing what was to come with the rest of the windows was more than I could take to wait for installation.

But installing 26 windows was not the only thing that got accomplished this weekend. We also cleared the front of bushes.  See...no bushes.  This took all of 10 minutes. 


Here is a picture of the other side of the house before we took the bushes out. They were super overgrown and too close to the house. We had debated about removing them for the last several months and kept delaying. Well, it doesn't take long trying to negotiate a tall latter over a bush before you realize if it is going to happen now is the time. So out came the bushes. You must know that this major decision making with a pregnant woman is not an easy task.


There is still some trim work to be done but you can see here all of the windows are in. They look simply gorgeous.  Mr. J is currently trying to convince me that we should go without the shutters. I like shutters. 


The men did so much work. I got tired just watching them.  No words can describe how happy I am with how everything turned out so far. 

What do you think? Should we keep the shutters or go without?

Wednesday, September 24, 2014

Meet me in St. Louis and WIAW


Oh man have I had some good eats lately.  Last Friday Mr. J and I had a little date night at a local restaurant.  I had the bolognese with lots of mozzarella on top.  It was super hot and the cheese got all melty. Mr. J had a big steak.


On Saturday my BFF from college paid us a visit. It was such fun. She got in right at dinner time and off we went to eat.  I had a massive grilled cheese. The picture doesn't do the sandwich justice. It was probably a good 3 inches thick with huge tomato slices.



I am still trying to get in the summer fruit. Strawberries and peaches please.


And now for Tuesday, I was off to St. Louis. Before any trip I try to get in some extra fruit and veggies. You never know what is going to be available when traveling. I had a fruit smoothie with banana, peaches, strawberries and OJ.  


I flew through the Minneapolis airport. It is one of my favorites and I stopped at the wine shop for lunch. This is the most delicious tomato, mozzarella and pesto sandwich. I love that they put it on a crusty baguette. It is probably the messiest sandwich though. I had pesto everywhere. Good thing I didn't know anyone. 


Dinner ended up being kind of lame. I was all by myself and the place I originally was going to go was super busy. You don't want to see me hungry nowadays. I opted to leave and go to the Chipotle across the street.  

What have you ate lately?


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