Sunday, July 29, 2012

Easy Pork Chops

Today I am going to write on a serious subject, wait for the next post if you prefer me light-hearted.  I want to briefly talk about a subject that is more near and dear to my heart than I ever expected it could be.  The subject I'm talking about is same sex marriage.  I know this post may offend some and may please others but either way it has been on my mind this week.  I identify as a straight woman, I have very few gay friends and yet I pray for the day that gay marriage is legal.  Yes, I said pray, I don't believe that my belief in a higher power is at odds in anyway with my belief in everyone's right to enter into a marriage.  I have researched the Christian doctrine most people use to support their belief that marriage is between a man and a woman.  In that research I have come to feel even more strongly that anyone, regardless of sexual orientation should be given the right to wed.  To maintain some of my relationships in life I have silent, mutual agreements with some friends and some family that this is a subject we just won't discuss. This being my (and Megan J's) blog I'm choosing to ignore those silent agreements and speak my mind.  Now that I have spoken my mind I will offer you a delicious recipe.  If you don't like what I have to say you may at least enjoy this dish.

You will need:
1 pork chop
1/2 can cream of mushroom soup
1/2 can golden mushroom soup

Put pork chop and soup in your crock pot and cook on high heat for about 4 hours or low heat for 8 hours.  The longer you cook the more tender your pork will be!  The soup will turn into a delicious sauce, make sure when you dish up you pour it on your pork.  I usually cook this with potatoes and veggies.  I like to just dice potatoes and boil them, I use the soup "sauce" on top of the spuds in lieu of anything else.  This is probably as easy as it gets in the cooking department so hurry up and try it out!

Megan S.

Wednesday, July 18, 2012

Parsnip and carrot bake

Dear Spinsters,

I apologize profusely for the hiatus.  It's summer.  I got distracted by cocktails and cute boys and late nights.  Happens to me every summer.  Sooo, I wasn't really cooking.

However, I did take a brief pause to satisfy my seasonally inappropriate craving for something rich and hearty.  You know, perfect summer food!  I've always been that person who starts to get Christmas songs in her head in August and longs for Thanksgiving in July.  I guess my internal calendar has always been a little off.



Truthfully, I made this as an entree but it would probably be better as a side dish.  Here's what you'll need:

2 parsnips
2 carrots
1 oz butter (use real butter, you know you want to)
2 cloves garlic, crushed
one block boursin cheese (preferably the herb kind)
1 cup italian seasoning bread crumbs
1 cup cheese
1 teaspoon fresh rosemary (minced)
1 teaspoon dried parsley
Ground black pepper, to taste

Start out by chopping your parsnip and carrot into inch or so chunks.  Drop them into your handy dandy food processor and grate them up!  (Side note - this is the first time I realized you could use your food processor like this and it has opened my eyes to a whole new world.  I feel like Aladdin).  In the mean time, melt butter over medium heat.  Cook garlic for one minute.  Add parsnips and carrots and cook until almost done.  Stir in the boursin cheese.  Stir in rosemary, parsley and pepper.  Transfer mixture to baking dish.  Sprinkle with breadcrumbs and then your other cheese.  Bake for 30 ish mins at 400 degrees.

Cheers!

Megan J

Thursday, July 5, 2012

Chicken and black beans


I'm told dating is supposed to be fun and exciting, unfortunately I've always found it scary and awkward.  I'm not good with new people, I'm shy and uncomfortable and I'm told this comes off bitchy.  I don't intend to be that way, it seems to just happen, especially when I really want someone to like me.  The more into you I am the more awkward and shy I am.  Over the years I've gotten somewhat better at this meeting new people thing and by somewhat I mean just the tiniest little bit better at it.  Generally speaking I'm actually only better at it when I've had a couple of drinks to help out.  This is one of those things that I'm constantly trying to work on to become a better version of myself, I'm sure you have your own thing.  One of the other things I'm constantly working on to be a better version of my already pretty awesome self is cooking.  When I eat I usually eat because I suddenly realize that I am STARVING and must eat right now!!!  This blog has forced me to plan meals and plan dinner before I'm ready to pass out from hunger.  It seems that I'm currently a little bit stuck on beans, I'm pretty sure several of my posts have used them, but I never knew they tasted good until recently.

You Will Need:
1 chicken breast
1/2 can black beans (drained and rinsed)
1/2 c. corn
1/2 red pepper (diced)
1/2 tomato (diced)
1/4 onion (diced)
1/2 c. uncooked rice (I used brown, it's good for you)
1 c. water
1 tsp. cumin
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 c. mexican blend cheese

Preheat oven to 375 degrees.  Place rice and veggies in the bottom of a baking dish with water, place chicken on top.  Sprinkle dish with spices, cover and bake for about 30 minutes, until chicken is done and rice is cooked.  Sprinkle cheese on top of dish and bake for another 5 minutes or until cheese is melted.  I used extra beans, rice and veggies so that I could use it as a dip for tortilla chips as a snack later, which was a pretty good idea!

Hope you enjoy!
Megan S.