Okay, I've been told they aren't "chops" but they are thick cut pork loin whatevers. I've just finished toasting some sourdough breadcrumbs (which I froze after making my last batch of potato leek soup in bread bowls). I sprinkled some rubbed sage and marjoram over them before toasting them. They are nicely browned and ready to crumble. I'll stuff the crumbs into the pork along with fresh spinach leaves and small "cracker" slices of Swiss cheese. I think I'll do these two stuffed whatevers in a skillet on the stove-top... testing out a new recipe before I cook again at the Ext. Stay Hotel room kitchen in Kansas at the end of September 🙂 Steaming zucchini to go with (close your eyes, Wayne).
Jill -- I used to have a handle on life...but it broke off.
On Mon 22 Aug 2005 02:59:06p, jmcquown wrote in rec.food.cooking:
Quoted message said:
Okay, I've been told they aren't "chops" but they are thick cut pork loin whatevers. I've just finished toasting some sourdough breadcrumbs (which I froze after making my last batch of potato leek soup in bread bowls). I sprinkled some rubbed sage and marjoram over them before toasting them. They are nicely browned and ready to crumble. I'll stuff the crumbs into the pork along with fresh spinach leaves and small "cracker" slices of Swiss cheese. I think I'll do these two stuffed whatevers in a skillet on the stove-top... testing out a new recipe before I cook again at the Ext. Stay Hotel room kitchen in Kansas at the end of September 🙂 Steaming zucchini to go with (close your eyes, Wayne).
Jill
Well at least what you're doing with the "chops" sounds delicious. Now if you could just get rid of that zucchini... :-)
-- Wayne Boatwright *¿* ____________________________________________
My doctor told me to stop having intimate dinners for four, unless there are three other people.
Sunday, I planned to make pasta for dinner, so I started some garlic butter with a good splash of olive oil early in the day. Our air conditioning went out and I could not bear to cook so much as pasta, so I put the garlic butter in the refrigerator and we ordered pizza.
The air was fixed today, so I finally made our pasta. I dropped a bag of frozen California mix vegetables into a big pot of boiling water. I let that go for a few minutes and then added some frozen beef tortellini. When it was all done, I drained it and tossed it all with the garlic butter, fresh parsley, and Italian seasoning. It was good! The whole was much more than the sum of its parts. Maybe the secret lies in preparing garlic butter two days in advance. I'll definitely make sure I keep all the convenience items on hand to make this easy and tasty dinner.
Tonight was one of my favorite quick and dirty dinners: black bean quesadillas. I mix one can of drained black beans with a jar of salsa and mash it all together. Spread the mix on a tortilla, (at this point, you can add peppers, onions, leftover meats, rice, or veggies) sprinkle with cheese, and top with another tortilla. Bake at 350 degrees until heated through and a bit crispy around the edges.
