Parmesan Pork Chops and Pasta with a Mushroom Cream Sauce!

Every now and then my need for the Italian fare meets hubby’s need for a great pork chop. This lovely dinner seems to serve both needs perfectly. The pork chop is crispy from the coating and the cream sauce is slightly tangy from the sherry, oh yummy I can almost taste the deliciousness now. Oh and we have to have our green so I serve with some fresh asparagus.

Parmesan Pork Chops

4 pork chops (I prefer the rib chop)
1 package of Shake ‘n’ Bake Italian
1 cup of Parmesan Cheese
2 TBSP of Italian Season
Salt and Pepper to taste
1 Egg
A Splash of Milk
8 TBSP of Olive Oil

Wisk egg and milk together in a pie plate season with salt and pepper. Mix Shake ‘n’ Bake, Cheese, and Italian Season in a separate pie plate. Heat oil in a non-stick skillet. Dab chops dry dip in egg mixture, then in the cheese mixture. Brown chops in the oil for 4-6 minutes per side depending on thickness.

Pasta with Mushroom Cream Sauce.

1 lb of Angle Hair Pasta
1 TBSP of olive oil
1 container of mushrooms slice thin (any type will work I prefer cremini’s or white button)
1 TBSP of Flour
1 Cup of Stock (use the appropriate type according to the type of meat you are serving)
A Splash of Sherry
A Splash of Cream (or Half and Half)
1 TBSP of Butter

While pasta cooks. Sautee mushrooms in oil, once they are soft sprinkle with flour and cook for a bit too brown flour. Add stock and cook until mixture is bubbling and thickened. Add sherry and cream. Finish sauce with pad of butter. Serve over pasta.

Sorry I haven't posted for a couple of days I have been a bit busy with work, but I truly have missed the blog.

Welcome our newest addition!!!

Every now and then a mistake happens and a sow doesn’t quite get bred as early as we would like and we end up with a late litter, just in time for Easter! Now the mistake isn’t great but the end result is the cutest thing ever.

This little guy was having a rough start to the world but ML (Mamma Linda), came to the rescue and was giving him a little jump start.

They all look as happy as can be snuggled up to their mamma!

A Little Break from the Daily Grind…

Every now and then you have to take a break from the everyday at work. Well we decided to do this before we become super swamped, with a little BBQ. We hired a master chef, and provided him with only the finest ingredients to create a five star meal.


He appears to be giving strong consideration as to how he is going to pull these delicacies off. He is even bringing reinforcements for consult.

Look at that spread!

It seems everyone is enjoying the BBQ, we will have to do this again real soon.

Thanks Dale for all your help I really appreciate it! The food was amazingly great!

Introducing Gabby!

Now let me tell you we have the smartest dog on the face of the earth! No I am not kidding, ok maybe exaggerating a little but doesn’t every mother love their children the most. Gabby is actually much more partial to the Hubby than me but, I can be proud as well. She was a birthday gift to Blaine from me several years ago; he says she was the best gift ever. Gabby loves to be apart of our hog operation, she lets the pigs know we love them by kissing their noses.

Isn’t she such a cutie, or maybe that is her irony look?

PP’s Spicy Jambalaya!!!!!!!!!!!!!

Now PP isn’t the regular cook in my parents’ house, (ML is pretty amazing in the kitchen by the way) but occasionally he will grace us with some amazing Cajun creations. PP being originally from the state of Florida and having a love for the spice has found away to bring a little of both to his cooking. Most of his cooking skills were developed from watching his Granny and ML create in the kitchen. This recipe is great for a crowd the pan is full. Let me tell you this stuff is scrumptious the layers of flavor are amazing. When you take your first bite you get the creaminess from the rice and the freshness from the veggies, especially the tomatoes, sweetness from the shrimp and you get that final bit of heat from the sausage and spice. Next time you have the desire to visit New Orleans and can’t quite make it give this recipe a try. PP really knew what he was doing with this one! Thanks PP for the amazing supper!

Look at these chopping skills!

Stir baby stir!

1lb raw shrimp (peeled and deveined)
1lb Jimmy Dean hot sausage
2 cups yellow rice
1 stick butter
2 medium onions (chopped)
½ large green bell pepper (chopped)
½ large red bell pepper (chopped)
½ cup celery (chopped)
3-4 cloves of garlic (minced)
1 box of white button mushrooms (chopped)
1 box beef stock
1 28oz can crushed tomatoes
1 cup of water
Salt and pepper to taste
Cajun seasoning to taste (we like it spicy)

Pre-heat oven to 350 degrees. Place rice uncooked in the bottom of a large pan (a dutch oven or roaster) with a lid, sit aside. Melt stick of butter in a heavy bottom skillet, sauté onions, peppers, celery, garlic, and mushrooms until onions are translucent, season to taste. Add the sausage and cook until no longer pink, do not drain, add shrimp cook until pink. Remove from heat and add stock, tomatoes, and water stir until well combined. Pour mixture over the rice in the roaster. Cook mixture in oven for 30 minutes uncovered, then for another 30 minutes covered.

Enjoy with some yummy cornbread or a buttery biscuit!