I am a special education teacher by day and a mother by night. Sort of like being a Superhero.
Lots of my stories are about my students or my two boys. Both keep me entertained.
Right now all I am hearing about from the students in my building are about the clowns that are “haunting” the schools. No one has seen these clowns but the students swear they are really out there. I’m not saying the clowns don’t exist. It’s just the students are obsessed about them. Some are downright scared of them. When I ask the students to quit talking about them, they think it’s because I am scared of them.
After 17 years in the teaching field, you realize trends and urban legends come and go. Two years ago, according to the students everyone had Ebola. Last year, it was the Watch Me trend and the Dab trend. Many years ago, we had the shaped bracelets that students traded. Then 3 years ago, we had the rubber bands you could make into bracelets.
It’s just so interesting to see what trends come and go.
One trend I wish would go is the sagging pants. It’s been going on for 10 years.
What are some trends you wish would make a comeback? Or what are some trends you wish would disappear?
This is one of Hubby’s favorite recipes.
We make an extra batch of the pulled pork and then freeze the extra portions for meal later on.
I originally posted this recipe in September of 2010. However, I did not have a picture of the pork chops. Since we had them for dinner tonight, I made sure to take a picture of the chops.
Last night I baked these pork chops. Hubby ended up being called into work early so he came back to get the food during his break. The manager where he works saw his dinner and asked if there were any pork chops left over. It so happened that the Wee One did not want his chop because it was too big. Hubby made a detour to our house and got his manager the remaining chop. The manager loved the chop! Score!
7-up pork chops
Stars of the recipe:
4 to 6 pork chops
12 oz. can 7 up, Sprite, or lemon lime soda
1 envelope onion soup mix
Place chops in baking dish.
Pour soda over chops and sprinkle with dry soup mix.
On Sundays, we usually eat dinner with my mother-in-law. It’s a tradition that started when Hubby and I were just married. My father-in-law usually made the dinner. When he died, we continued the tradition. Sometimes I make the dinner. Other times my mother-in-law makes the dinner. Then there are times we eat out for Sunday dinner.
This is one dinner that I made for our Sunday dinner. It was easy to put together. It’s important to make sure the pork chops are thin cut so they bake in the same amount of time as the veggies. Serve bread on the side to make a whole meal.
It’s a family tradition to have pork and sauerkraut for our New Year’s dinner. My father-in-law would make a big pot of it and family members would eat the sauerkraut so that they would have good luck for the new year. Since he died two weeks ago, I offered to make it this year.
I made some changes to how it was cooked. First of all I made it in my slow cooker instead of in a big stock pot. I also roasted potatoes instead of cooking the potatoes in the slow cooker with the meat and sauerkraut. Hubby loved it and was impressed because it didn’t have the bitter/sour taste you usually associate with sauerkraut. He even took some to work with him to share with his co-workers.
The boys did taste the sauerkraut so they would have good luck but being kids didn’t really like it. At least they tried it which is better than on New Year’s Eve. I made fish for supper. The fish was cooked with olive oil and a seasoning mix from one of my Foodie Pen Pals. Hubby loved it but the boys wanted to give me excuses on why they could not eat it. They still had to eat it but it was interesting on what excuses they came up with. The best one is their brain was going to explode since I told them fish is brain food.
Now onto the recipe:
Pork and Sauerkraut in the Slow Cooker
Stars of the recipe:
1 -2 lbs. pork roast
16 – 32 oz. of sauerkraut (depending on how much pork you have)
1 big carrot or 2 small carrots, peeled and cut into small pieces
1 apple, peeled and cut into small pieces
1 – 2 Tbsp. brown sugar
Salt and pepper to taste
Drain and rinse the sauerkraut several times to remove the brine.
Place the pork roast in the bottom of the slow cooker. (Mine is 5 qt.) Sprinkle salt and pepper on the pork roast.
In a small mixing bowl, combine the rinsed sauerkraut, apple pieces, carrot pieces, and brown sugar.
Place the sauerkraut mixture on the pork roast.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Shred the pork and combine with the sauerkraut.
Enjoy with boiled potatoes, mashed potatoes, or roasted potatoes (just serving suggestions)!
My husband loves getting food from Chinese restaurants in our local mall’s food court. So I decided to recreate one of the dishes he might purchase there. This dish was healthier than what you get at the food court.
He thought it was a sweet and sour dish when it was cooking in the oven. So he was super excited about dinner last night.
The only issue with the dinner was super lemony, but it’s an easy fix. If you love a lemon flavor, add lemon zest and juice.
Stars of the recipe:
1 lb. thinly cut chicken breast, chicken breasts pounded thinly, or chicken thighs pounded thin (If you are going to pound out the chicken, place wax paper on a cutting board and then the chicken. Place another piece of wax paper on top of the chicken. Using a heavy skillet, pound the chicken until it’s about a 1/2 inch thick. Hint: An inch is from the tip of your thumb to the knuckle. So a 1/2 inch would be to the end of your thumbnail.)
1/4 c lemon juice
1/4 to 1/2 c, bread crumbs or panko
Optional: 1 Tbsp. lemon zest and additional lemon juice
8 x 8 square dish sprayed with cooking spray
Preheat oven to 350 degrees.
In a bowl big enough to dredge the chicken in, place the lemon juice. In another bowl big enough to dredge the chicken in, place the bread crumbs or panko.
First, dredge the chicken in lemon juice and then dredge the chicken in the bread crumbs or panko.
Place in the cooking dish.
Continue with the remainder of the chicken pieces. If you want it lemony, top it with more lemon juice and zest.
Mmm! Comfort food makes you feel good inside. Pot roast is one of those foods. As I was coming up with this week’s menu, I decided pot roast should be one of our dinners. The interesting thing was we had a pot roast for our dinner at my in-law’s last night. The difference was how we prepared the roast. The side dishes were different also.
I’ve made this recipe for over 10 years. It is super easy and delicious. After we have a roast for dinner, another night during the week, I make a hash (minus eggs) with the leftover roast. Yum!
Even though I like making baked potatoes cooked in the slow cooker, I’m not a fan of potatoes cooked with roast. We had buttered noodles with our roast.
Easy Slow Cooker Pot Roast
Stars of the recipe:
roast (size depends on the needs of your family)
30 oz. can of tomato sauce
optional: russet potatoes peeled and cut into chunks, onions cut into chunks, carrots peeled and cut into strips
Place roast into the bottom of the slow cooker.
If placing vegetables, place them on top of the roast.
Pour tomato sauce over the roast.
Cook for 3 to 5 hours on high or 6 to 8 hours on low.