So I don't have any pictures for these (I think...) but these are a few things that I have made for dinner recently. All of them turned out really great and I have a few comments under each dish to give you some insight!
roast pork chop with cheddar and bacon polenta
5 c milk
1 c instant polenta
4 slices bacon, cooked and crumbled
1 tsp salt, divided
1/2 tsp ground pepper, divided
1/4 c butter
1/4 c grated cheddar cheese
4 large pork chops
2 T vegetable oil
In a medium sauce pan bring milk to boil over medium high heat. Add polenta and bacon, 1/2 tsp salt and 1/4 tsp pepper, cook stirring frequently until polenta is soft. Stir in butter and cheese, set aside and keep warm. Sprinkle pork chops with remaining salt and pepper. In a large skillet heat oil over medium high heat. Add pork chops and cook 10 minutes, turning occassionally. Serve pork over polenta.
*delicious but overkill on the polenta. you dont need to make this much for the recipe, we had plenty left over. it is also only good the first time around and not so good warmed up.
Potato-Green Chili Soup
1 30 oz bag frozen hash-brown potatoes
3 14 oz cans chicken broth
1 (10 3/4 oz) can cream of chicken soup
1/2 c chopped onion
1/4 tsp ground black pepper
1 8-oz package cream cheese, softened
minced green onions
in a 6 quart electric slow cooker combine potatoes, broth, soup, onion, chilis and pepper. cover and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes, stirring occassionally, until combined. Garnish with green onions if desred.
*really good and if you dont add the bacon it can be a great Friday Lenten meal... I guess I am a cheater because it has the chicken soups in it and I still consider it a good Friday Lent meal for me! Also good if you add a slice of cheddar cheese on top before eating.
Broiled salmon fillets with tomatoes and herbs
2 very ripe beefsteak tomaotes, cored, seeded and cut into a 1/2 inch dice.
5 T olive oil
3 T soy sauce
2 T fresh lemon juice
1 1/2 C fresh basil leaves
2 tsp finely chopped mint
1/2 tsp cracked black pepper
4 firm fish fillet
2 T olive oil
eight 1/2 inch thick onion slices
combine tomatoes, 5T olive oil, soy sauce, basil, mint and black peper. cover the salsa and let stand 30-40 minutes.
preheat the broiler. generously brush all sides of fish fillets with 2 T olive oil, season well with salt and black pepper. Brush the onion sliceswith olive oil. Season with salt and black pepper to taste. Place the fish on a broiler pan and overlap 2 onion slices on each fillet. broil about 8 inches from the heat until the onion has wilted and carmelized, 12-15 minutes. Do not worry if the onions char here and there, but if they start to blacken, cover with foil. Check the fish for doneness, it should be opaque throughout. Remove the fish to plates and serve with tomato salsa.
*really good and good left over and rewarmed in foil packet in toaster oven!