Sweet Mustard Chops

I grilled some pork chops last night. I adapted the recipe from Allrecipes. I think they were alright.

The grilled zucchini and red peppers were better than the pork! I marinated them in olive oil and balsamic vinegar.

Sweet Mustard Chops

INGREDIENTS:
1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons Montreal Steak seasoning
1/3 cup red wine vinegar
4 (1 inch thick) pork chops


DIRECTIONS:
Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Hot Rolls

Today the kids and I made this hot roll mix from Pillsbury. I noticed the "use by" date was coming quickly, so we made them in spite of the fact it was such a hot day. The dough was sticky and hard to handle, but we had fun. They turned out delicious! I would highly recommend. You need to add an egg, water, sugar, and butter.

Stopping to enjoy the butterfly and flowers

As I was taking a photo of some flowers (coreopsis) that I was planning to pull up, this large monarch sat for a pose. Here are some photos of this year's annuals. I always go big on the potato vines.

Foodie BlogRoll

Please take a look at my sidebar. It's a link to join The Foodie BlogRoll--Food Bloggers unite! It will give you lots of opportunities to find other fascinating food blogs. Enjoy!

Tomato, Mozzarella and Avocado

I made our usual salad with tomato, mozzarella and balsamic salad, but I added some ripe avocado in the center.

Fixings for a Salad

Tonight we had a busy weeknight's dinner: ground hamburger with beef gravy over mashed potatoes (aka "country style hamburger"). I served a salad on the side. The kids could choose what they wanted in the salad: Romaine lettuce, red pepper slices, tomatoes and feta. Simple but satisfying!

Slow Cooker Vegetable Chicken Soup

In my new slow cooker, I made a soup with veggies and split chicken breast that came out quite tasty! It looks pretty, and it must be good for me.

Vegetable Chicken Soup

2 boxes low salt Chicken Broth
1 small onion, chopped
2 stalks celery, diced
1 zucchini, diced
2 handfuls of baby carrots, each cut into 3 pieces
2 small tomatoes, seeded and diced
2 split chicken breasts, skin removed
bay leaf
salt and pepper to taste

cooked rice or noodles (Pastina or orzo)
Parmesan cheese

After it is done cooking, remove the bay leaf and the bones, dice the chicken and put it back into the soup. Then stir in your cooked rice or pasta. It also tastes good if you put a few diced potatoes in there at the beginning of cooking it. I cooked mine on low for over 8 hours. Serve with a sprinkle of Parmesan cheese.