Booboo's....

Alright...time to admit the boo boo I made in the kitchen! 

So the other night I decided to slow cook some pork chops and saurkraut.  This is where my overly insane desire to concoct the PERFECT recipes comes in.  I decided to marinate the pork chops in a homemade chipotle mustard marinade.  I took 2 kinds of mustard, used some chipotle seasoning (and a few other secrets) and mixed away.  Of course I always taste the marinades first and I was pretty pleased with the taste...so in the pork chops went.  Because of the acidity of the mustard...I didn't marinate them for very long.

Next step...I combined saurkraut, grated valencia orange peel, and diced tomatoes in the slow cooker.  I put the porkchops on the top and turned the cooker on low.  The smell in my house was amazing.  Fast forward 6 hours...(I ran some errands and got stuck at Wal-Mart for almost 2 hours because the lines were insane!!!)  I got home...unplugged the slow cooker (mine has a "warm" setting...but I have found it will continue to cook the meat...and dry it out...)

I made some white cheddar mac and cheese...(organic!!)  and pulled out the pork chops...they smelled awesome...looked really tender...etc.  The saurkraut was amazing....the combo of all the flavors was wonderful!!!  However...the pork chops were sooooooooo dry!  The flavor was GREAT...but neither Adam or I could get past the dryness.  :(

Irritated much?!  I have discovered I am a bit of a perfectionist.  Sure...noone was left hungry that night...but I was so mad. 

Lesson learned?  If you are going to cook pork chops with mustard marinade (high acidic), saurkraut (highly acidic), and tomatoes (highly acidic)...do NOT let them cook longer than 4 hours depending on the thickness!  I will be most definitely trying the recipe again on a day where I am not stuck running errands. 

Keep plugging away ladies!  It takes time to learn the perfect combination's, cooking time, etc...but its worth it.  Besides...your family will thank you in the long run!!!

Benzene Gas....Warning.

According to a research study, the dashboard, seats and air conditioner emit Benzene, a cancer-causing toxin (carcinogen - take time to observe the smell of heated plastic in your car).

In addition to causing cancer, Benzene poisons your bones, causes anemia and reduces white blood cells.

Prolonged exposure will cause Leukemia, increasing the risk of cancer.

It can also cause miscarriage.

Acceptable Benzene level indoors is 50 mg per sq. ft. A car parked in a garage with windows closed will contain 400-800 mg of Benzene.

If parked outdoors under the sun at a temperature above 60 degrees F, the Benzene level goes up to 2000-4000 mg, 40 times the acceptable level.

People who get into the car, keeping windows closed, will inevitably inhale, in quick succession, excessive amounts of the toxin.

Benzene is a toxin that affects your kidney and liver. What's worse, it is extremely difficult for your body to expel this toxic stuff.

So friends, please open the windows and doors of your car and give time for the deadly interior air to clear out before you enter.

Supreme Chicken Enchilada Casserole

8 flour tortillas, torn
4-6 chicken breasts, cut into strips
1/2 c. chopped onion
1/2 c. green pepper, or to taste, chopped
8 oz. sour cream
1 can cream of mushroom soup
2 c. Monterey Jack, shredded
2 c. Cheddar cheese, shredded
2 cans chili beans, Drained
1 can rotel

Mix sour cream, soup and rotel. Layer ingredients as follows: tortillas, chicken, beans, onions and peppers, soup mixture and 1 cup of each cheese in an 8x8 or 12x10-inch pan. Make a second layer and bake at 350 degrees for 45-60 minutes.

****I have also layered spanish rice after the beans!****

Menu for 5/17-5/23

Here are the first 7 Recipes Ladies! I hope you enjoy them. If there are any questions...be sure to post a comment and I will answer them the best I can! :) Bon Appetite!

Honey Mustard Mozzarella Chicken, Mashed Potatoes and Green Beans (Recipe for Chicken and Potatoes posted on May 14, 2010)

Spicy Tomato & Onion Pork Chops, Mexican Rice and Corn (Recipe for Pork Chops posted on May 14, 2010)

Lemon Pepper Salmon, Balsamic & Romano Asparagus & Wild Rice (Recipe for Salmon and Asparagus posted on May 14, 2010)

Chicken Fettucini w/ Vodka Sauce and Garlic Toast (Recipe posted on May 14, 2010)

Turkey, Black Bean & Corn Chili w/Cornbread (Recipe Posted on April 18, 2010)

Sausage & Bean Ragout and Biscuits (Recipe Posted on April 20, 2010)

Chicken & Cheese Baked Risotto, Rolls (Recipe Posted on April 18, 2010)

Chicken Fettucine w/Vodka Sauce

Ingredients

2 boneless chicken breasts
1 jar vodka sauce
1 can crushed tomatoes, undrained
Mrs. Dash Tomato, Basil, Garlic seasonings
Fettucine

Directions

1. Season chicken breasts with Mrs. Dash Seasonings.
2. Slice chicken into slices.
3. In sauce pot combine chicken and crushed tomatoes. Allow to simmer until there is no remaining liquid.
4. Cook pasta according to package directions.
5. Add jar of vodka sauce to sauce pot with chicken and tomatoes.
6. Serve over hot pasta and sprinkle with parmesean or romano cheese.

Lemon Pepper Salmon

Ingredients

Salmon fillets or steaks
1/4 c. lemon juice
1/4 c. olive oil
pepper

Directions

1. Combine lemon juice and olive oil.
2. drizzle over salmon.
3. Pepper to taste.
4. Broil until fish flakes easily with a fork (about 8 minutes depending on your stove)

Balsamic & Romano Asparagus

Ingredients

1 Bunch fresh asparagus
1/2 c. balsamic vinegar
1/2 c. olive oil
Shredded romano cheese

Directions

1. Cut ends of asparagus off.
2. Whisk together balsamic vinegar and olive oil until well blended. Place asparagus into mixture and make sure each spear is well coated.
3. Place asparagus into a deep frying pan and pour mixture over.
4. Allow asparagus to steam on stove for about 5 minutes (or until tender, but firm)
4. Lightly sprinkle romano cheese over top.