Stuffed Pork Chops

 How yummy!!

Happy National Cotton Candy Day!

We celebrate with Schwan's once again.

These were purchased for Johnie's granddaughters. 

I'm glad they like them because they are way too sweet for me.

 Yesterday for lunch I made myself a stuffed tomato.

Yes, my own creation.

If you want the recipe you can click here.

You will have to go there anyway to get the stuffing recipe

for these awesome stuffed pork chops.

 How many of you like The Laughing Cow cheese spreads?

This ingredient is part of the stuffing mix.

One thing that really amazes me about these little

cheese spreads is, that tiny red tab that you pull to open them.

They open perfect every time.

Is there any way a person can screw up opening the little triangles?

I don't think it's possible.

 I stuffed my pork chops with the stuffing mix I created for the tomato.

And then I topped them with mozzarella cheese.

(Note to ya'all: Save the cheese for the last ten minutes)

You will see why as you scroll.

 The cheese got dark and crunchy while they were baking.

To create a pork chop ready for stuffing all I do 

is purchase a pork loin. 

I slice nice thick pork chops. 

Some for grilling, baking, and for stuffing.

Wrap them up in freezer bags and they are always on hand.

To stuff a pork chop all you have to do is slice (standing them on their side) 

the thick cut ones down the middle.

Be careful not to cut through the ends and the bottom.

They will kind of resemble the slit in a baked potato.

You just want a slit big enough to place the stuffing in.

I have often stuffed these with Stove Top Stuffing too.

But don't forget about the cheese.....

place it on the last ten minutes.

I baked them in a 350 degree oven for about an hour.

Back to the stuffed tomatoes.....

I ate one half for brunch, which left the other half plated for Johnie to try.

This is what his plate looked like when he got home from work.

And he ate the tomato without heating it.

It was a very nice outside eating dinner.

See ya'all soon......

Beef & Bean Rival Soup

 First off, let us say 

Happy National Lasagna Day!

I panicked when I found out it was National Lasagna Day.

Johnie is working a double and I was concentrating on

using the leftovers from yesterday's roast.

I heard about lasagna and almost stopped everything I was doing.

But my thoughts went to, 

"There is no way I have time to put lasagna together." 

So I headed to the freezer where we have a huge Schwan's stash.

The Schwan man saved the day.

But I celebrated alone.

The demands of a Corrections Officer are never ending.....

 So while Johnie is at work, I will share this wonderful recipe with you.

I took our leftover roast and potatoes and turned it into soup.

Since the weather here has been like fall I felt soup would be okay.

What I'm going to do is go straight to my notes.

Yes, I write down everything when I'm free-style cooking.

Place in pan:

4 c. leftover broth with chopped beef

I removed the potatoes so they wouldn't turn to mush.

They get added in later.

I added 4 more cups water to the broth

2 TBS beef soup base

I always soak too many beans. 

But that's okay. I will drain and freeze what I don't use.

1 1/2 c. soaked (overnight) great northern beans

A couple shakes of white pepper

Bring to a boil. Turn down to simmer. Cover and simmer until beans

are tender (45 minutes to an hour).

Add potatoes after beans are cooked.

 Now for the rivals:

1 c. flour

salt and pepper to taste (I like a lot of black pepper in mine)

3 large eggs

Mix until flour and egg come together.

 You don't want it too wet.

Bring the soup back to a boil and drop in small amounts

of rival mixture.

I just drop them in by using the fork I mixed them with.

I have known some people to use their fingers and pinch off the 

size they want.

But that can get kind of messy.

Let the rivals cook for a few minutes.

This is the ending result.

A small lite lunch for Angie, and yet hearty enough for Johnie when he 

eats his dinner. Which may be tomorrow......

See ya'all soon.....

Three Envelope Roast

 Our first blog post!!

Johnie was kind of left out of this one, 

but that's okay.

He had dinner waiting for him when he got home from work.

Nothing to complain about there, huh?

Although, he did participate in gathering groceries.

This was a very easy crock pot dish.

Three envelopes of seasonings, and wha-la a tasty roast was born.

 I had to share this....

This is just one, of many, of the little things that Johnie does.

He brings me tiny little flowers when he returns from work.

And it's always, "I love you", with a kiss.

I had to capture this one.

It is one of my favorite looking flowers.

It resembles the sunflower, don't you think?

 This is the roast that came out of the crock pot.

I was kind of worried about it being too salty with all those 

seasonings thrown in. 

But it turned out perfect! 

Along with the roast we had

parsley red potatoes, and

California blend veggies.

Perfect meal!!

Wait until you see what we are having tomorrow. 

The leftover queen is going to work her magic......

Three Envelope Roast

1 envelope Italian salad dressing mix

1 envelope Ranch salad dressing mix

1 envelope Brown Gravy mix

2 c. water

1 Beef roast

Measure out 2 c. water in a large measuring bowl. Add the envelopes of seasonings. Whisk together and pour over roast that is already placed in the crock pot. Cook on low for 8 hours.

Introduction

 Let us introduce ourselves:

The good looking guy up there is Johnie.

The full of joy happy woman is Angie.

Johnie and Angie have something in common.

They both LOVE food,

spur of the moment picnics,

trying new restaurants and food,

music,
exploring on the Harley,

playing pool,

and spontaneity. 

You will never know what we will be up to unless you

follow along.

(see that subscribe by email button over there?) ------->

(At the Harding Memorial enjoying a quiet picnic)
(Lee's Chicken)

To tell you a little bit about us:

Johnie is a Corrections Officer.

Yes, one of those special people that works with guts, not guns.

His occupation fits him to a T.

Rough and tough exterior with a kind heart, soft touch,

and loves to spend time in the kitchen.

Just a heads up,

his pasta dishes are out of this world fantastic.

Make sure you keep an eye out for those. 

Angie is a 2012 college graduate who holds a 

Bachelor Degree of Arts.

(Organizational Supervision and Leadership)

She tends to lean toward the leadership part of that degree more.

Angie is supportive, kind hearted, 

and will not hesitate to share her food with anyone that is hungry.

Johnie and Angie are old high school buds.

They decided to wait 30 years after high school to 

come together again.

As Johnie would say, "Saving the best for last."

We are here to bring you a service that will only benefit your lives.

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our explorations, reviews, and recipes.