Snowy Monday, COLD Monday.....
Time to make some comfort food! This week's menu is full of standbys for our family; things I make often that I really don't have written recipes for them. I just make them. I'm sure most of you reading this post have those menus in your house too. You start with a basic meat or starch then add a little of this and a little of that and "Oh! I've got a little of this left so I'll throw that in too." That for sure is my vegetable beef soup recipe. :) Without further ado...
Monday: Chicken Parmesan, Pasta & Salad
Tuesday: Pot Roast, Potatoes, & Carrots
Wednesday: Vegetable Beef Soup & Whole Wheat Biscuits
Thursday: Hamburgers & Oven Baked French Fries
Friday: Crispy Roast Chicken, Wild Rice & Green Beans (I've been using frozen & adding some almonds and feta cheese - to die for!)
Saturday: Tacos, Black Beans, Chips & Salsa
And now for my smoked brined pork chop update. My husband loved them and the kids loved them. I thought they were pretty darn good. So here's the recipe. They came out a lot like ham!
Smoked Brined Pork Chops
1/2 cup Tender Quick (a Morton Salt Product)
1/2 cup sugar
1/4 cup molasses
1 tsp liquid smoke
2 bay leaves
3 1/2 cups water
4-6 boneless pork chops (cut 1 inch thick)
Mix all the ingredients in a good size container - until the sugar and salt are dissolved. Add the pork chops. If necessary, you can add water up to 2 cups to cover the meat. Keep in the refrigerator for up to 30 hours but at least 12. To cook heat 1 Tbl. butter & 2 tsp oil in a large skillet over medium-high heat. Pat the chops dry. Brown the meat on both sides. Place in a 300 degree oven for 20-30 minutes to finish cooking. (works really well here to use a cast iron skillet or another oven safe pan).
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