Bacon Cheddar Pork Chops

Many of you have noticed Bacon Cheddar Pork Chops on my weekly menu plans, and I have gotten several requests for the recipe.  So, I figured it was about time to share it.
I came up with these a while back when I needed to make something for dinner, but was running low on groceries.  I hadn't yet made a trip to the store because of an illness I suffer from called 'Grocery Store Crowd Avoidance Syndrome' - also known as GSCAS.  If you are also a sufferer of GSCAS, I completely understand your condition - and you can rest easy knowing that you can find support here.  
Anyhows - back to these pork chops.  Looking through what groceries I did have, I pulled out a few things & set to work to see what I could come up with. What I came up with was marvelous, and became a main dish staple in my home.  Everyone raved over it the night that I created it, and my 2 year old devoured a whole pork chop himself.  And even though I have made it countless times, the raving never stops - and it still gets devoured by every member of my family.
Ready for the recipe?  Of course you are.  Why else would you be here?  Oh wait, that's right.  For the GSCAS support group.  We meet down the hall, second door on the right.
Here's what you need:

Set out two pie dishes, or similar kind of dish.  In one dish, whisk together 2 eggs and a couple splashes of milk - and in the other, mix together your bread crumbs, shredded cheese, & bacon bits.
Now, I've tried freshly fried bacon with this too...but it just doesn't taste as good.  Go figure.

Dip the pork chops into the egg mixture & then dredge into the breadcrumb mixture.  Shake any excess off, and then repeat - making sure to press the breadcrumb mixture into the pork chops on both sides the second time around.
Lay in a baking dish sprayed with cooking spray.  If you have a cast iron, use it as it helps form a beautiful crust.  However, if you don't have one - don't worry about it.
Sprinkle any remaining breadcrumb mixture on top of the pork chops, and press down lightly.

Bake in a preheated oven (set to 400 degrees) for 30 minutes - carefully flipping the chops halfway through.
Sprinkle with a little bit more cheese & pop them back in the oven for a couple of minutes, just enough to melt the cheese. Remove from the oven, and garnish with chopped green onions if desired.

Serve 'em up to your family and watch how fast they get gone.  

Bacon Cheddar Pork Chops

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Ingredients:

• 4 boneless, medium thickness pork chops
• 2 eggs
• 1/4 cup of milk
• 1.5oz real bacon bits (half of a 3oz package)
• 1 cup bread crumbs
• 1.5 cups shredded cheddar or cheddar blend cheese
• chopped green onions to garnish

Instructions:
Preheat your oven to 400 degrees.
Set out 2 pie dishes, or similar dish.  In one, whisk together the eggs & milk. In the other, mix together the bacon bits, bread crumbs, & 1 cup of the shredded cheese.  
Dip the pork chops in the egg/milk mixture & then into the breadcrumb mixture. Shake off any excess crumbs & then dip back into the egg/milk mixture again. Dredge in the breadcrumb combination & press the mixture into each side.
Spray a baking dish with non-stick cooking spray, and place the pork chops in.  Cast iron works best as it helps crisp the crust better, but it's not a necessity if you don't have one.  Sprinkle on any remaining breadcrumb mixture, and press down lightly.
Bake for 30 minutes, carefully flipping over halfway through cooking.  Sprinkle with the remaining 1/2 cup of cheese & return to the oven for 2 minute, just enough to melt the cheese.
Garnish with chopped green onions.



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Bean & Corn Salsa

Tired of the same ol' salsas & dips?  Well, kick it up a little with this bean & corn salsa of mine.  It's so easy to make in addition to being colorful & delicious!

Pair it up with a favorite grilled meat or Mexican inspired dish - or just serve it alongside tortilla chips.  Use your imagination, and try it with a variety of dishes to add a whole new flavor element to it.  Take my Pork Carnitas for instance, I never serve them without this bean salsa!

Bean & Corn Salsa(scroll to bottom for printable recipe card courtesy of Life Around Home)

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Ingredients:

• 1 (15.5oz) can black beans, rinsed & drained
• 1 (15.5oz) can black eye peas, rinsed & drained (can sub 2 cans of black beans & omit the black eyes)
• 1 (14.5oz) can diced tomatoes with green chiles, drained
• 2 cups frozen corn kernels, thawed
• 1 medium red onion, minced
• 4 jalapeno peppers, seeded & chopped small (leave in the seeds if you like it spicy)
• 1 cup Italian salad dressing
• 1 bunch of cilantro, chopped

Instructions:
In a large bowl, combine all the ingredients.  Cover & refrigerate at least 30 minutes before serving.

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Menu Plan Wednesday

It's Wednesday - which means it's time for my weekly menu plan.  You can read about why I menu plan on Wednesdays here.  
Here's what our menu is looking like for this week.

Beef Tips & Rice Buttermilk Biscuits

Fried Flounder Pan Seared Asparagus Jalapeno Cornbread

Cheddar Bacon Pork Chops (recipe coming soon) Green Beans Squash Casserole Cheddar Garlic Buttermilk Biscuits

Hearty Beef Puff Pie

Garlic Baked Chicken Cheddar Bacon Stuffed Mushrooms Corn Casserole

Caramelized Onion & Prosciutto Pizza Salad

Spicy Pop Pulled Pork Sandwiches with Cilantro Jalapeno Slaw

Baked Chipotle Sweet Potato Fries

Do you menu plan too?  Link up your weekly menus below!


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Peanut Butter & Jelly Balls

Peanut butter & jelly sandwiches are the classic brown paper bag lunch. Unfortunately, they can get quite boring.  So, I set to take a different spin on them & jazz it up in all areas - flavor, presentation, & nutrition.  
These peanut butter & jelly balls aren't time consuming or difficult to make at all.  You can make a batch of them during the weekend, and store them in the refrigerator for quick lunches or snacks throughout the entire week.  

Another great thing about them is they freeze beautifully, so there's no pressure to use them up all at once.  You can even double or triple the batch for the freezer so you don't have to make them so often.  
Don't have a jelly lover in the house?  Feel free to omit the jelly if you want. Have a child with a peanut allergy?  Substitute soy or sunflower butter.

Peanut Butter & Jelly Balls

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Ingredients:

• 1 cup honey
• 1-1/4 cup peanut butter (creamy,crunchy, or natural - take your pick)
• 1.5 cups dry powdered milk
• 3 cups quick or old fashioned oats
• 4 tablespoons flax seed
• 1/2-3/4 cup jelly or jam or your choice

Instructions:

Using an electric mixer, combine the first 5 ingredients in a large bowl.  Take a tablespoon worth of the peanut butter mixture and flatten it out by pressing it in between your hands making a 2" around 'pancake' shape.  Using your thumb, create a slight indentation of the center of your 'pancake'.  Drop 1/2 teaspoon of jelly into the indentation, and fold up the sides.  Create another small circle with the peanut butter mixture and press it down on the top of the ball, and roll it around in your hands to tighten & seal.  Repeat with the remaining dough & jelly.  Place the formed balls on a baking sheet lined with wax paper & place it into the freezer for 30 minutes, or until set.  Remove, & place the balls in a large container or resealable plastic bag & store in the refrigerator.

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11 DELICIOUS Apple Recipes

Apple season is definitely here, and I for one couldn't be happier!  We have a large apple orchard down the street from my grandmother's house, and I love gathering up my family to head down there & pick (and eat) to our hearts content.  
I have several awesome apple recipes here on the Mrs - many that I created last apple season during an apple series that I did.  I thought it would be fun (and convenient!) to gather them, along with others I have posted - in one spot.  Hope you enjoy them as much as we have!!

Caramel Apple Cupcakes

Bite Sized Apple Pies {5 Ingredients}

Honey Vanilla Caramel Apples

Apple Cinnamon Rolls with Cream Cheese Frosting

Homemade Apple Toaster Strudels

Crockpot Apple Butter

Caramel Apple Dumplings

Apple Sandwiches

Apple Dessert Nachos

Double Berry Applesauce

Apple Pie Muffins

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The BEST Lasagna!

Yes, the best.  At least as far as my family is concerned!  
And believe me, I messed around with many, many different variations of ingredients until I came up with what I considered the best I'd ever tasted, and I have made lasagna this way for the past decade now.  It's seriously ah-mazing.  Just one taste, and you'll forever be addicted to it's fabulousness.  

Fabulousness is my new word.  You know it's cool.  Don't judge.  

Now you can use shredded mozzarella on top instead of the sliced uber-fresh stuff - but I personally love the look it gives this dish.  

I also choose to use the cheater lasagna noodles - you know the kind....  You don't have to boil 'em beforehand.  But, that just comes from pure laziness.  I hate boiling lasagna noodles.  Of course, if you're not as lazy as me - by all means, boil you some lasagna noodles.  I applaud your enthusiasm.

The BEST Lasagna (The Mrs says so!)

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Ingredients:

• 1 pound ground chuck
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons Italian seasoning
• 1/4 cup brown sugar
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 29oz can diced tomatoes
• 2 (6oz) cans tomato paste
• 2 (8oz) cans sauce
• 12 no-boil lasagna noodles (or 9 of the longer ones you have to boil - already cooked)
• 2 eggs, beaten
• 28oz container of ricotta cheese
• 1 cup shredded Parmesan cheese, plus extra for sprinkling
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 pound shredded mozzarella cheese
• 12 slices fresh mozzarella cheese

Instructions:
In a skillet over medium heat, brown the ground beef, onion, & garlic.  Drain the fat.  Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, & tomato sauce.  Simmer for 45 minutes, stirring occasionally.
Preheat your oven to 375 degrees.  
In a medium bowl, mix together the eggs, ricotta, Parmesan cheese, Italian seasoning, & 1 teaspoon salt.  Spoon some sauce in the bottom of a 9x13 baking dish, enough to cover the bottom of the dish. Layer 1/3 of the lasagna noodles over the sauce.  Cover the noodles with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese, & 1/3 of the sauce.  Repeat.  Top with the remaining noodles & sauce.  Sprinkle with shredded Parmesan cheese & *8 slices of fresh mozzarella.  Bake in preheated oven for 40-45 minutes.  Let stand 10 minutes before serving.
*can sub 8 slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.



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Food Finds, September Edition - Yanni Grilling Cheese

{photo credit: Karoun's facebook page}

Food Finds is back after a summer vacation, and what better way to start it off than CHEESE!

Not just any cheese - my new favorite cheese.  I discovered this product recently during my trip to California.  I was immediately amazed & intrigued with it.  I got to sample it while on a tour of the Karoun facilities when they presented us with a cheese buffet of sorts.  And while all their cheeses were fantastic, the Yanni Grilling Cheese is what really caught my eye and sparked my fancy.  

See, unlike other cheeses - you can GRILL it (or sear it off in a pan), and it doesn't melt!!  Instead, it forms a beautiful crust on the outside while the inside remains all gooey & cheesy.  It's like the best cheesy creation I've ever put into my mouth, and I'm totally addicted.  

Let me just show you how it cooks up.  

First, comes the slicing.  You can slice it as thin or as thick as you like.  The thicker you slice it, the more of a cheesy middle you get. Then you simply sear it off in a pan, or on a grill,on each side. Yummmmm.

Man, I'm getting hungry....

You can eat it by itself, with a side of marinara, on a BLT - there are so many ways, and every single one of them is delicious!!

You can usually find Yanni Grilling Cheese at Whole Foods or The Fresh Market.  You can check their website to see where you can find it around your house. You can also call their customer care number - 1.888.767.0778.  

*I was not compensated in any way for this post.  The Food Finds are picked based on my sheer adoration for the product, and all opinions expressed are my own.

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Southwestern Egg Rolls

Don't you just love those recipes that you tell your family that you're making for dinner, and every single one of their eyes light up?  These Southwestern Egg Rolls are that dish for us.  Every single member of my family goes crazy for these - even my picky 2 year old.  

They are packed full of hearty ingredients, and then baked off for a wonderfully crispy crust.  I always serve these with my Cilantro Cream Sauce because the 2 flavors are just destined for each other.  You can eat them by themselves, or with ranch too - but I'm tell you.  If you don't serve them with the cilantro cream sauce, you're really missing out!
You simply saute all the ingredients in a large pan for your eggroll stuffing pleasure.

I love how colorful the mixture is after the fresh spinach has been added.  Don't you?

Then you simply roll the ingredients up in a taco sized flour tortilla, give it a nice brushing of olive oil, and bake it them off in the oven until crispy.

I just love this dish, and I really think ya'll will too.  
Make sure you head over to get the recipe for my cilantro cream sauce so you can puree you up a batch real quick to serve along side this dish to make it even more delicious.

Southwestern Egg Rolls

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Ingredients:

• 2 tablespoons olive oil, plus extra for brushing
• 1 pound skinless, boneless chicken breasts - diced
• 1 medium-large onion, minced
• 1 cup frozen corn
• 1 (14.5)oz can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 cups shredded pepper jack cheese
• salt & pepper to taste
• 10 taco sized flour tortillas

Instructions:
Preheat your oven to 425 degrees. 
In a large skillet, heat the olive oil on medium.  Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes.  Stir in the diced onions & cook until the chicken is cooked through.  Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.  Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito.  Brush each side with a good coating of olive oil, and place in a baking dish.  Bake for 20-25 minutes, flipping halfway through, until crispy.
Serve with Cilantro Cream Sauce, if desired.



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