Week One

This semester, I've set a goal to designate Tuesday and Thursday @ 7pm to prepare/serve a meal following a new recipe. I was a little bit apprehensive with setting this goal because I've never had a passion for cooking, I tend to stay in my comfort zone by preparing the same meals, I lack confidence in my cooking ability and I fear failure. Ok. Lets face it, I'm a horrible cook, and haven't enjoyed it for that reason. This first week was nerve racking although successful. No appliance broke, nothing burned, no injuries, no food poisoning...pheww. I must be on the right track. 

..Most importantly Joe enjoyed it. 

Before doing anything to prepare meals, I did some research and found some great menus and tips here that helped me in the process. This first week I've learned so much already. 

Week One: On the menu.

Tuesday Sept 20: Pork Chop Sandwich 

This is surprisingly unique. I never would have considered making a sandwich out of a browned pork chop, red onions, cucumbers and cilantro. Odd, I know.  But pair these tasty ingredients with savory chile sauce, mayonnaise, and a sprinkle of lime juice, and you’ve got yourself a great sandwich.

4 boneless pork loin chops, cut 1/4 inch thick

4 (7-inch) French bread baguettes, split lengthwise*
4 tsp. mayonnaise, or to taste
1 oz. chile sauce with garlic
1/4 c. fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 T. chopped fresh cilantro
Salt and pepper to taste

Preheat oven broiler. Place the pork chops on a broiling pan and set under the broiler.  Cook for about 5 minutes, turning once, or until browned on each side.  Open the French baguettes (i used french bread) and spread mayonnaise on the insides.  Place one of the cooked pork chops into each roll.  Spread chile sauce directly on the meat.  Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper.  Finish with another quick drizzle of lime juice.

Thursday Sept 22: Sweet and Spicy Crock pot Chicken 

This is one of our new favorite dinners simply because it is soo easy and really tasty! Perfect for a busy night or a day that you don’t want to spend cooking in the kitchen. We love it in burritos, nachos and taco salad. I love that the recipe is so simple. 

Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.