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Delicious Ranch Potato Salad

The weather here is just perfect. A beautiful 78 degrees which is perfect for me! Not too hot, not too cold. It’s wonderful, and it’s got me wanting to gather up the clan, and go to a park for a picnic. I don’t know about you, but I love picnics. Ever since I was a kid, my favorite picnic food was potato salad. As far as I’m concerned, you can’t have a picnic without potato salad! It just wouldn’t be right. It also wouldn’t be right to make the same old potato salad over and over again either. I don’t know about you folks, but I like variety. I get bored with the same ol’ thing.

So lets switch it up! I’ve created this Delicious Ranch Potato Salad, and I served it at a potluck cookout very recently. It was a huge hit with my family and friends, and I know it will be with you and your family too. Like most potato salads, this one is super easy. You can even make it a day ahead of time.

First you want to get your potatoes cut up and into the pot of salted water, get that boiling. While those are cooking, take the rest of your ingredients and combine them in a large bowl. I like to use my giant Pyrex glass bowl for almost all of my salads. I like the extra tossing room.

Once your potatoes have cooked and are fork tender, which will only take about 8-12 minutes, you’ll want to drain them well. Then add them to your dressing mixture in your giant bowl. Toss it all together, cover and refrigerate until ready to serve. I use red potatoes in this recipe. I prefer to use a waxy potato in potato salads like red potatoes, fingerling potatoes are new potatoes. The waxy potatoes hold up much better, where as starchy ones like russet potatoes tend to fall apart too easily, and turn your salad into mush. Ew…

 

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Delicious Ranch Potato Salad Yum
Recipe by: Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Clean and cut potatoes into chunks, then place in a large pot with salted water to cover potatoes. Bring to a boil. Reduce heat to keep it at a gentle boil and let cook until potatoes are fork tender,, about 8-12 minutes.
  2. Meanwhile, combine all other ingredients in a large bowl.
  3. Once potatoes are done, drain well, and add to the dressing mixture and toss to thoroughly combine all ingredients. Place in the refrigerator for at least 2 hours to let flavors mingle and chill.
Recipe Notes

You can make this salad a day ahead of time, just keep covered in the refrigerator. Light ranch dressing may be substituted for regular to save a few calories.

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Raspberry Lemonade Sparkler

Welcome to Summer! Has it been crazy hot where you live? It sure has been  here in Southern Indiana for the past few weeks. When it gets close to the 90s with humidity on top of it, I’ve got to find a way to beat the heat. Out here in the country, we like to visit our “neighbor’s” house, who happens to have a very lovely swimming hole. Complete with a fun slide to slide down and make huge splashes in the water. It’s a ton of fun, and my kids love it.

Another thing I like to do on a nice hot summer day, sit on a shady porch with good company, and share a delicious, refreshing, ice cold beverage. It doesn’t have to be an adult beverage, but in this case, it is an adult beverage. I introduce to you, the perfect hot summer day beverage, my Raspberry Lemonade Sparkler.

You’re going to love this cocktail. Not only is it super simple to make, but it’s incredibly refreshing, and absolutely delicious.

When you make this drink, be sure you are using Pink Moscato Champagne and not just Pink Moscato wine. You want the bubbles in this beverage. It makes a HUGE difference in the final outcome.

I hope you enjoy this wonderful cocktail as much as I did, and as always, when drinking an adult beverage, please drink responsibly.

Now, go mix one of these up, take it to the porch, sit back, relax, and enjoy!

Print Recipe
Raspberry Lemonade Sparkler Yum
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. Pour Raspberry Lemonade into a glass with ice to a little more than halfway.
  2. Add a splash of grenadine.
  3. Top with champagne.
  4. Garnish with frozen raspberries and lemon slice.
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Mashed Potato Hot Dish

This casserole is the perfect dish to serve your family on busy weekdays. You probably have all of the ingredients already in your pantry. This dish has a lot going on for it. It’s budget friendly for one, it’s easy to put together, and it tastes fantastic! All you need to round it out is a simple salad to serve on the side. Easy Peasy! Oh, and one other thing I love about this recipe, it’s topped with my favorite mashed potatoes. I make double the mashed potatoes for what I actually need in this recipe, so there are leftovers that I can serve as a side dish the next day. I mean, if I already have to make them, I might as well double up. That makes for an easy dinner the next day, since I don’t have to worry about a side. The potatoes go with anything, meatloaf, chicken, steak, pork chops. Oh I can name a million things that go with mashed potatoes, and trust me, after you taste these, you’re going to want more.

So lets get cooking!

There’s nothing to it really.  You’re just gonna take your ground beef, garlic and onion, and toss that in a large pan. Brown  up that hamburger and drain the fat if necessary. Then add your green beans, cream of chicken soup, and salt and pepper. Next layer!

Cheese! Oh yea. You’ve got to have cheese. If you’re worried about the fat content in this recipe, don’t be worried! I’ll let you in on a little secret. I used low fat cream of chicken soup, reduced fat cheese, 1/3 less fat Neufchatel cheese (instead of full fat cream cheese), and light sour cream. No one noticed! Just as I suspected. If you’re worried about the beef, switch it out for ground turkey. It’ll work out just the same and be fabulous, just the same. In fact next time I’m going to use ground turkey. So there go, don’t be scared, now put that cheese layer on. Next layer!

The mashed potato layer. These potatoes are easy to make, and this is also where the cream cheese, sour cream, butter and ranch dressing mix comes into play. But like I said above, you can lighten it up. I did! So spread that deliciousness over the cheese.

No, I’m not kidding. More cheese. That’s your final layer. Now plop that in the oven at 350 and bake it until it’s bubbly and the cheese is melted. About 20-25 minutes, which was the perfect amount of time for me to clean up those pans I used, and toss together a crisp green salad.

Enjoy!


Print Recipe
Mashed Potato Hot Dish Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot. Cover with water, and bring to a boil. Boil potatoes for 15-20 minutes or until fork tender; drain well.
  2. Return potatoes to large pot and add cream cheese, ranch dressing mix, sour cream and butter. With an electric hand held mixer on low speed, blend ingredients together. Once combined, turn to faster setting and whip potatoes until smooth. Cover and set aside.
  3. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink and onion is soft. Drain if necessary.
  4. Stir in soup, green beans, and salt and pepper to taste
  5. Transfer beef mixture to a greased 2-qt. baking dish. Top with 1/2 cup sharp cheddar cheese. Top cheese with mashed potatoes. Sprinkle top of potatoes with remaining cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Recipe Notes

This recipe makes double Mashed potatoes than what you will need for this casserole. I like to make extra and then eat the left over potatoes as a side dish the next day. If you don't wish to do that, then just cut the mashed potato recipe in half.

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Rodeo Steak Sandwiches – #SundaySupper

This recipe I am bringing you today just screams “manly”! Doesn’t it? Rodeo, Steak, Sandwich. All three of those are manly food words. Especially steak. What’s more manly than steak?! This sandwich is sure to make your cowboys hoot & holler in delight. The cowgirls are gonna love it too. This recipe is quite simple, yet absolutely delicious! So round ’em up! It’s time for some grub!

Before we get started, I want to say thank you to our gracious #SundaySupper host Cindy Kerschner of Cindy’s Recipes and Writings. She’s worked hard to make this event possible and I appreciate her time so much.

For this recipe, I chose to use a boneless top round steak, but you can use pretty much any cut of beef you want. Flank Steak, London Broil, maybe even a brisket. But folks, the most important part of choosing your cut of beef, is make sure you grab Certified Angus Beef® brand. Oh man, I can not tell you how delicious and fresh their beef is. Absolutely perfect for this sandwich.

See that? Now that is a beautiful thing. Thank you Certified Angus Beef® brand, for this beautiful product. Lets just admire it for a minute longer…. 😆. I can’t help it, folks. I am totally a carnivorous person. Ok but seriously, this really is a beauty, but folks you gotta season it. As you can see here, it doesn’t come seasoned, so please, be nice to it and give it some seasoning. Grab your Montreal Steak Seasoning, shake that all over front and back, don’t be shy. Then just kinda rub it in. Give the meat a nice massage, they like that 😉. Then take your sea salt, and grind a some over the meat a couple of turns. The steak seasoning and salt are to taste, none of that is measured. I didn’t use a ton of salt, just a little bit. Set that aside, and we’ll start on the sauce.

This sauce, oh my gosh, this sauce!!! It is so crazy good. These sandwiches would not be what they are without this sauce, and it’s only three little ingredients! Can you believe that?! Just take your Mayo, which I use Mayo made with Olive Oil to cut down on some fat but you can use regular, or light. Do not use Miracle Whip because it will change the overall flavor. You don’t want to do that! Ok so take your Mayo, your horseradish mustard (I use the Walmart brand. It’s incredible!), and a bit of Worcestershire sauce and whisk it up in a bowl. Done. That’s it. Sauce is done. Refrigerate until you’re ready for it. It’s time to grill!

These beauties are happy! And so am I because I don’t have to do this part. I have my own personal Grill Master, which by the way, did an excellent job! These came out perfectly Medium-Rare which is how we like it. I should mention that you really only need about a pound or so for 6 sandwiches. We cooked extra and made some amazing nachos with the left overs. Would be great for quesadilla’s too. Or more sandwiches! I can’t get enough of these sandwiches!

So once you’ve grilled these to your desired doneness, you’re going to slice them real thin. Then butter the insides of your sandwich buns, and assemble your sandwiches. Start with Tomato, onion, sliced steak, and cheese. Then broil them for just a couple minutes until the cheese is melted. Spoon the sauce over the cheese, and top with the top half of your bun, and enjoy!

 

 

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Print Recipe
Rodeo Steak Sandwiches Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
Ingredients
Course Sandwiches
Cuisine American
Servings
Ingredients
Instructions
  1. Season steak with steak seasoning and salt. Grill, covered, over medium-hot heat for about 6-10 minutes on each side. Time will vary depending on your cut and thickness of meat. Grill to desired doneness (for medium-rare, a meat thermometer should read 140°; medium 155°; well-done 165°.). Keep in mind it will continue to cook while it rests. Let it rest for about 5 minutes before slicing thinly.
  2. Spread butter on inside of buns. Place tomatoes, onion, sliced steak and cheese on bottom buns. Broil 5-6 inches from the heat for about 2-3 minutes or until the cheese is melted.
  3. In a small bowl, whisk the sauce ingredients together; spoon over cheese and replace bun top, and enjoy!
Recipe Notes

You can use almost any cut of beef in this recipe, for instance flank steak, london broil, or even a beef brisket. Use your favorite cut.

Recipe adapted from Taste of Home.

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Simple & Refreshing Fruit Salad

Well hello there folks! I gotta tell ya, this last week has been one to test my patience. So, like everyone I’m sure has done at least once in their life, I had all of my future blog content stored all in one place! Easier to find if it’s in one place right? Yea well, do yourselves a favor right now, just stop reading and take a minute, go back up all of your important files! No really, go ahead. I’ll wait…….

You’ll thank me later. See, what I did, was I accidentally deleted ALL of my future blog posts. All the pictures, and wonderful things I wanted to bring to you all, GONE in an instant! However, good news, I have pretty much recovered, and can start bringing you new yummies!! I mean, I’m still sad over losing all of that work, but hey… I bounced back, and I am here with a stupid easy fruit salad. It’s actually embarrassing to even call it a recipe, because, seriously…. You’ll see 😂.

I believe the point I’m trying to make with this salad, is that not all fruit salads need a dressing. These fruits come together so well, and tastes so refreshing with just their natural flavors. This is so simple and so versatile that you could throw this together at the last minute with little effort. Use your favorite fruits, add more fruits to it, make it what you want it to be.

As you can see here, I chose strawberries, mandarin oranges, and blueberries. These were the fruits I had on hand and this is often how I make this salad. I have used fresh mandarin oranges instead of the canned, but this particular time I used canned. Either one works just as well as the other. If you choose to throw in bananas, make sure you do that right before serving so they don’t get all brown and mushy.

It’s the perfect summer side dish to have with breakfast, lunch or dinner. It’s perfect for a potluck or cookout, and even as a snack. I hope you enjoy the simplicity of this delicious, refreshing salad as much as I do!

 

Print Recipe
Simple & Refreshing Fruit Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
Ingredients
Course Salads
Cuisine American
Servings
Ingredients
Instructions
  1. In a bowl, toss together strawberries, mandarin oranges, marshmallows and blueberries.
  2. Serve immediately, or chill until ready to serve.
Recipe Notes

This recipe is very versatile. Add your favorite fruits and berries, like blackberries, raspberries, bananas, pineapple, the list is endless!

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Meatless Chili Pasta Bake

Hello everyone!

It’s a beautiful Tuesday afternoon here in my little corner of the world in the southern half of Indiana. A bit humid though. I love the sunshine, but the humidity I can do without. I am very grateful for my air conditioning. My kids, however, are enjoying playing in the sprinkler. When they are done, they like to towel off and dry in the sun while eating a Fun Pop. Once spring hits, I always make sure I have a package of those in the freezer.

Enough about my day, lets talk about menu planning for just a minute. Do any of you menu plan? I always work out a menu plan before I make my shopping list, and I work by the week. I also only do dinners. I don’t plan breakfast and lunch. Each individual is on their own for that one. I always have everyone’s favorite things on hand though, so it’s easy for them to find breakfast and lunch.

Do any of you do themed menu planning? I absolutely love doing my planning that way, because I get so bored doing it. I mean lets face it, menu planning and grocery shopping are not really the most enjoyable thing to do. They are tasks and they must be done. But why not have fun with it? If I start getting bored I just change up my theme. I do have some constants though that always seem to make it into the plan somewhere. One of those is a meatless night.

I have discovered that lots of people do “Meatless Monday”. My meatless meal may not fall on a Monday, but it’s the same concept. I’ve also discovered that having at least one meatless meal a week, will save money in groceries. One last thing I’ve noticed, when I make a meatless dish, no one seems to notice or even miss it. How cool is that?!

So that’s what I have for you today, a meatless dish that you’re going to want to add to your menu to try. It’s incredibly budget friendly, and so yummy! My son wolfed it down, and then the kids polished off what was left of it the next day for lunch. I served it alongside some corn bread and a tossed crisp green salad. Easy, quick, cheap, and yummy! What could be better?! Let me show you how easy this is…

First you’re going to cook the pasta according to the package directions. Then drain it, and add it back to the pot. Then mix in your chili, salsa and corn.

Transfer that to a 13×9 casserole dish.

Now sprinkle on the cheese.

All that’s left is to pop it in a 400 degree oven for 25-30 minutes, or until it’s bubbly and the cheese is melted.

I hope you and your family enjoy this delicious dish together! We sure did!

A few of my favorite things in this recipe:

  • Pyrex glass 13×9 baking dish – Mine’s blue, and also probably older, but these Pyrex dishes are perfect for just about anything. They don’t absorb food smells or stains, they are dishwasher, refrigerator, microwave & oven safe, and the lid makes taking a dish to a potluck a lot easier!
  • Oxo Good Grips nylon spoon – These are safe for non-stick cookware and also heat resistant up to 400 degrees.
  • Paula Deen cookware – I absolutely love my cookware set. I have had these for quite awhile and still don’t need to replace them. They are very reasonably priced for great cookware.


Print Recipe
Meatless Chili Pasta Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large pot, cook pasta according to package directions; drain. Return pasta to pot and add in the chili, salsa and corn. Mix well to combine.
  3. Transfer to a greased 13x9 baking dish and sprinkle with cheese.
  4. Bake, uncovered, for 25-30 minutes or until bubbly.
Recipe Notes

Adapted from Taste of Home

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Baked Bagel Sandwiches

Woah! Slow down! You in a hurry? Well you still have to eat, and if you’re like me, you have to feed your family too. Don’t panic, because I’ve got just the thing! It’s easy, quick, delicious, and best of all, they can be made to each individual’s tastes. I have picky eaters in this house, so finding something everyone  loves is a challenge. There’s always that one person, know what I mean? These also work well for lunches.

Let me introduce you to my version of Baked Bagel Sandwiches. Like I said, these would make an excellent lunch, but I served them for a quick dinner. All you’d need is a quick tossed salad, or maybe some french fries to serve along side it and wham bam! You’ve got yourself a dinner! And because it calls for meats and cheeses you like, everyone ends up happy!

Shh… you hear that? That’s the sound of no one fussing! Doesn’t get better than that! So lets build these right quick. Here we go!

Now, I know my family and I love bold flavors, so I chose the onion bagels. You can use whatever kind of bagel suits you. Although I wouldn’t use any of the sweet variety, that might be a little odd. 😂

So split your bagels and place the bottoms in a 13×9 baking dish. Then add 1 slice of cheese, pile on however much meat you want, then the 2nd slice of cheese, and your bagel tops.

Now take your small bowl an melt your butter in the microwave. Once it’s melted, stir in the horseradish mustard with a fork just to combine it. Now you’re gonna drizzle that over the tops of your bagel sandwiches, cover the dish with aluminum foil, and bake them for about 20-30 minutes. We just want to warm them through and melt that cheese.

That’s it! That’s all there is to it! Now you’re ready to enjoy!

 

Print Recipe
Baked Bagel Sandwiches Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
servings
Ingredients
Course Sandwiches
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350°.
  2. Split the bagels and place bottom halves in a 13x9 baking dish.
  3. Layer a slice of cheese on each bottom half, then pile on your meat or combination of meats, then second slice of cheese and finally the bagel tops.
  4. In a small bowl, whisk together melted butter and horseradish mustard. Drizzle over bagel tops.
  5. Cover with aluminum foil and bake for 20-30 minutes until warm throughout and the cheese is melted.
Recipe Notes

Adapted from Thomas Bagels

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Chicken, Veggie & Rice Casserole

After this long weekend and returning to every day life, you’re probably going to be looking for an easy weeknight meal. Well, surprise surprise, I have what you are looking for! Today I’m sharing with you my Chicken, Veggie and Rice casserole. It’s so simple, and just perfect for busy weeknights, or for when you’re just tired and don’t want to spend forever in the kitchen. I mean, you need time to put your feet up and have a glass of wine. I’m just saying.

This recipe calls for cooked chicken, which increases the ease of it. If you already have cooked chicken in your freezer (which I like to keep stocked up on), or if you have leftovers from the night before, great! If you don’t have any already cooked chicken, to keep this recipe simple, you can grab a rotisserie chicken from your grocery store deli. That will do just fine.

All you need to round out this meal is a tossed salad. So lets just jump right in so you can get to relaxing!

A few of my favorite things I used in this recipe:

  • Pyrex 4 qt. glass mixing bowl – I love this giant bowl. I use it to mix casseroles together before putting them in the casserole dish, and I also love it because I can make a huge batch of salads to take to potlucks or to have at any party. Lots of space in this one. Plus Pyrex is non-porous so it won’t absorb food odors, flavors or stains, and it’s oven, microwave, refrigerator, freezer and dishwasher safe.
  • Paula Deen Cookware – I absolutely love my cookware set. Paula Deen has many different sets, but this is the one I have and I love it. Always cooks evenly, washes easily, never stains.
  • Pioneer Woman Ceramic Bakeware Set – I just got this set and I adore them! They’re so pretty, not to mention easy to wash.


Print Recipe
Chicken, Veggie & Rice Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your rice according to the package directions.
  3. In a very large bowl, combine rice, chicken, soup, milk, carrots, green beans, and tarragon. Season with salt and pepper to your taste. Spoon into a 2 1/2 - 3 qt. casserole dish. Top with bread crumbs.
  4. Bake, uncovered, for 40 minutes or until heated through.
  5. Flip on the broiler, and broil for a minute or two, just to brown the bread crumbs. Watch closely so you don't burn it.
  6. Serve & enjoy!
Recipe Notes

Adapted from Del Monte.

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Garlic & Rosemary Green Beans

Green beans! I’m always looking for new ways to prepare green beans, and it’s not because I grow an abundance in my garden. In fact I’m new at gardening and only planted a couple of things to see if I could even do it LOL. It was a little scary, but It’s shaping up!

Anyway, back to green beans. They are one of the very very few vegetables I can get my husband to eat. He loves green beans, green salads, tomatoes, and that’s pretty much the extent of it. No corn, no peas, carrots are tolerable, no zucchini, no squash of any kind for that matter. Yea he’s picky. Needless to say, we eat a lot of salads around here! I don’t always want salads though.

About once a week, I like to have what most people call Sunday Dinner. You know, where it’s a bit fancier than the quick meals that are served during the week. It’s more than a casserole and tossed salad. Usually it’s a meat and potatoes kind of deal, and of course a veggie side for that beautiful color and nutrition.  We’re not always tied down to only Sundays. Sometimes the convenient day for such a meal is during the week. It all just depends on scheduling, and keeping the main focus in sight, to all be together!

So, one beautiful Sunday early evening we had some family over, and my husband’s Aunt brought some beautiful lamb chops. Ohhh man, we love lamb! I know, you’re here for the green beans! I got this! So anyway, I decided to make these green beans to go along side the lamb, and oh my, it was so delicious! It would go well with any meat, but if it were any meat other than the lamb, it probably would have stolen the show. This green bean dish is bold in flavor due to the garlic. If you are not a huge garlic fan, you can cut back on how much you use. We love the stuff, and we like a lot of garlic flavor. Plus, the rosemary goes so very well with garlic and it’s so fragrant. Your kitchen is going to smell heavenly!  This is quite an easy side dish, even with the blanching process. You can blanch the green beans ahead of time if you want to. I did. The reason I blanch them first, is because we like our green beans soft, plus blanching them gives it such a pretty bright green color.

After blanching (which only takes a minute or two), everything is tossed into a skillet to saute until the green beans reach your desired doneness. Like I said, we like our’s soft. Not mushy, but soft. So while sauteing, in between stirs, I would cover the pan. It took about 10 minutes or so for that many green beans. But it was perfect! The lamb chops were finished at the same time! Booya!

Absolutely delicious, and beautiful flavor! I hope you try them with your family and enjoy them as much as we did!

A few of my favorite things used in this recipe:

  • Calphalon 12-inch non-stick fry pan – I love this pan. I use it for just about anything you’d need a large skillet or saute pan for. It’s durable, and made for even heating.
  • Heirbls Kitchen Tongs – Every kitchen needs a good set of tongs. These are easy to clean and easy to store. These are great for tossing salads, turning meat including bacon, sauteing things like these green beans and a lot more. Very versatile cooking tool.
Print Recipe
Garlic & Rosemary Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Meanwhile, prepare your ice bath. Get a very large bowl, fill with ice, and water.
  2. Once the water starts to boil, add green beans and cook for about 2 minutes, or until they are crisp tender and bright green. Drain, and immediately submerge green beans into ice water to stop the cooking process. Drain well.
  3. In a large saute pan or large skillet, heat olive oil, pressed garlic and rosemary. Stir in green beans to coat. Season with sea salt and freshly cracked pepper to taste. Saute over medium heat, stirring occasionally, until green beans reach desired texture. We like ours soft, but not mushy and limp, so I covered the pan in between stirs, and it took approximately 10 minutes.
  4. Serve immediately, and enjoy!
Recipe Notes

Adapted from BigOven

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Simple Marinated Pork Chops

Have you fired up your grill yet? We pretty much BBQ all year round here at  Fort Awesome, but mostly in the Spring and Summer. It started getting warm here in Indiana long before it was supposed to, so we’ve been grilling up a storm! I absolutely love food off the grill. Kabobs, burgers, hot dogs, chicken, steak and lets not forget pork chops! Grilled pork chops are really the only way I enjoy them. Sure there’s times I’ve baked them and they turn out pretty good, but grilled is my favorite! Especially since I have a dedicated grill master and I don’t have to do it. I’m more of an indoor cook. I prepare the sides while he grills. I think it’s fair! Especially since he’s so darn good at it! So keeping with the grilling, I’ve got a great pork chop recipe for you. The marinade is so simple. It tastes fancy schmancy and has beautiful bold flavors, but it’s impressively easy and simple. As my husband says “simple is the way to go!” Amen to that! Today I give to you…..

This is so easy, you can sleep through most of the process. I mean literally sleep through most of the process. Here I’ll show you. First of all there are only 10 ingredients. Take the first 9 and whisk it up in a bowl.

Like so. My hanging pots and pans rack was not part of the marinade, by the way. That’s just me still learning how to take decent pictures and I’ve got quite the reflection there! 😂 Reminds me of one of my favorite quotes, “If you find it hard to laugh at yourself, I would be happy to do it for you.” – Groucho Marx. Anyway, to stay on topic and get to the part where you sleep through most of this recipe, just put your pork chops in a zip top bag, pour the marinade in, and seal it up. Turn it to coat.

Now place it in the fridge overnight and let it get all happy, while you…. go to bed! See? I told you that you get to sleep through most of this. When you’re ready to grill the next day, discard the marinade and grill your chops over medium heat, lid closed for about 4-5 minutes on each side, depending on how thick or thin your chops are. It’s always a good idea to have a meat thermometer handy. You’ll want these to be at at least 145 degrees. Then take them off the grill, let them rest for 5 minutes and enjoy!

A few of my favorite things I use in this recipe:

  • Pyrex bowls – They are inexpensive and don’t break as easily as other glass bowls, and believe me… I break a lot of dishes just by being my clumsy self LOL.
  • Oxo Good Grips Silicone Balloon Whisk – I love these! They’re durable and I can use them on teflon without scratching up my pan. I love using a whisk when making scrambled eggs. No more metal whisks for this girl.
Print Recipe
Marinated Pork Chops Yum
Recipe by Christine Titus
Course Grilling
Cuisine American
Servings
servings
Ingredients
Course Grilling
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, whisk together the first 9 ingredients; set aside.
  2. Add pork to a large resealable plastic zip top bag. Pour the marinade over the pork then seal bag and turn to coat and refrigerate overnight.
  3. Drain and discard marinade. Grill over medium heat, covered, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Recipe Notes

Slightly adapted from Taste of Home

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