Category: MISC
Glazed Stuffed Pork Chops for SITS contest
Head on over to check out the rules and join in.
Here’s my entry for a juicy, crispy pork chop with a sweet and spicy bite.

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced
- Preheat oven to 350°.
- Slit each pork chop along 2 sides to create a large pocket.
- *Toast each slice of bread well and then lightly butter.
- Cut each piece into small squares.
- Toss with thyme, garlic salt and pepper.
- Stuff each pork chop with 1/3 cup of mixture.
- Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
- Place chops in a square greased baking dish.
- Arrange remaining stuffing around the edges.
- Glaze chops and stuffing tops.
- Bake uncovered 30 minutes.
- Turn chops, glaze chops and stuffing again. Bake another 30 minutes.
*If you prefer, prepare 1 box of stove top stuffing instead.![]()
Favorite Ingredient Friday ~ Salad Edition ~ Hot Wilted Greens
HOT WILTED GREENS
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 Worcestershire sauce
- Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
- In a saucepan bring the remaining ingredients to a boil.
- Just before serving pour the dressing over the salad and toss.
- Serve immediately.
Aloha Friday
In Hawaii, Aloha Friday is the day they take it easy and look forward to the weekend. So I thought that on Fridays I would participate and take it easy on posting, too. Therefore, I’ll ask a simple question for you to answer. Nothing that requires a lengthy response.
If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!
Have you ever attended the Olympics in person?
Food for thought
Vintage Halloween Swap ~ It's never too early to plan

Heidi over at Foxgloves, Fabric & Folly is hosting a Vintage Halloween Swap.
Stop on by, check it out and sign up. It’s never too early to plan for the holidays.
Macaroni & Cheese ~ spicy style
SPICY MAC & CHEESE
1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
- Preheat oven to 350 degrees.
- Toss crouton crumbs with melted butter and set aside.
- Prepare macaroni and drain.
- In large skillet melt 1/2 cup butter.
- Add onions and saute’ until tender and slightly browned.
- Whisk in flour until smooth.
- Gradually add milk, stirring constantly until thick.
- Stir in hot sauce, salt and peppers.
- Stir in cheese until blended.
- Toss together the macaroni and 3/4 of the bread crumbs.
- Stir in cheese mixture until smooth.
- Pour into lightly sprayed 9×9 stoneware.
- Top with remaining crumbs.
- Bake 30 minutes.
Thursday Thirteen – Bread Making Tips
- Flour should always be stored in a very dry place.
- All ingredients and utensils should be at room temperature before beginning.
- All liquids should be scalded and then cooled before using and adding yeast. Whole milk adds a good full flavor and better appearance to your breads while potato water adds a characteristic flavor.
- Knead dough on a lightly floured surface until smooth and elastic.
- After each addition of flour to the liquid make certain that the batter is well beaten, and do not add the last cup of flour until absolutely certain you need it.
- For the first dough rising, place the dough in a greased bowl and cover with cheesecloth. Put in a draft FREE spot, but do not set on radiator or direct heat source. Let rise until double in bulk.
- For the second dough rising, punch down after the first rising and fold the sides into the center, turn it over and let rise again, but not too long.
- Cut your dough into the proper proportions for bread loaves and left to rest on the bread board, covered for 10 minutes before working with it.
- To shape loaves fold side edges under while pressing down on the dough in order to make it longer. Tops should be crease free. Place in a greased bread pan, cover with a damp cloth, put it in a warm place and allow dough to rise to double in bulk.
- Always bake bread in a moderate oven. Too hot will brown the bread before it has finished baking.
- Bread is done when it shrinks slightly from the sides of the pan, is evenly browned and makes a hollow sound when thumped.
- Cool bread on a cooling rack and do not cover if you want a crispy crust.
- Always store in a dry and well ventilated spot.
Hump Day Humor ~ Blondes
hosted by Meredith from Mercedes Rocks

A blonde, a brunette & a redhead show up for the same job interview. The brunette is the first one to go in & after filling out the forms & going through the questions, the interviewer decides to ask her a last question, “How many D’s are there in ‘INDIANA JONES’?”
The brunette thinks for a second & responds, “One.”
The interviewer sends her back with a promise that he’ll get back to her after he had interviewed the remaining candidates.
The redhead is next. The process goes about the same & at the end, “How many D’s are there in ‘INDIANA JONES’?”
She immediately says, “One..”
The interviewer says, “OK, we’ll let you know.”
Then the blonde comes into the room, goes through the questions & finally gets asked, “How many D’s are there in ‘INDIANA JONES’?”
She gets a very serious look on her face & starts counting her fingers, muttering, “2, 4, 6… hmmm – wait… 2, 4, 6… Can I borrow your calculator please?”
After going through 15 minutes of intense calculating, she finally comes up with the answer, “Thirty two!”
The interviewer is stunned & asks her, “OK, now tell me, how the heck did you arrive at this answer?”
To hear her response to the question: “How many D’s are in ‘Indiana Jones’?”… now imagine the theme music playing here. Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun
Watchin' what we eat Wednesday ~ Polynesian Chicken Pasta Salad
This cold pasta salad recipe was inspired by
Barbara’s Chicken Kebabs and rain,
we couldn’t grill so we improvised!
2 tablespoons butter
2 large chicken breasts or 4 thighs
1 large can crushed pineapple, drained and juice saved
1 small bunch green onions sliced
2 packages top ramen (discard the seasoning packet)
SAUCE
1/4 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/8 cup vegetable oil
1 tablespoon honey
2 heaping tablespoons brown sugar
2 teaspoons minced garlic, jar
1 teaspoon ground ginger
- Melt butter in skillet.
- Drain pineapple.
- In a small bowl whisk together all the sauce ingredients.
- When butter is frothy, add chicken pieces and immediately sear on each side.
- Add remaining pineapple juice to skillet and continue cooking chicken until cooked through.
- Shred or thinly slice chicken and set aside to cool.
- Bring 4 cups water to boil.
- Add top ramen noodles and let sit covered 5 minutes.
- Drain noodles.
- In large bowl toss together the noodles, onions and pineapple.
- Add cooled chicken and sauce.
- Toss & chill.
- Serve over shredded lettuce.
Recipe of the week ~ an all time favorite ~ Quiche Lorraine
1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust
Preheat oven to 425°.
Prebake the pie crust and cool before filling.
Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.
Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.
The Revival of Common Courtesy ~ 3rd Edition {3} ~ RSVP
More and more often I have heard that hosts/hostesses are not receiving firm indications of whether guests plan to attend their parties, even when R.S.V.P. is boldly printed on their invitations. This leaves us with a couple of choices. First it could mean that rudeness is a increasingly growing trend in our society or that people no longer understand what the term R.S.V.P. actually means. I prefer to think positively and assume that ignorance of the term is the case versus rudeness. I know it’s hard to believe ignorance to be good, but better that than rudeness!
R.S.V.P is French for “répondez s’il vous plaît” and is an acronym that loosely translates to Please Reply (one way or the other)! Check your calendar and ask yourself how you truly feel about attending this event. Don’t keep your host in suspense, reply as soon as you are sure one way or another. To be proper, you should reply in writing, by hand. But you may reply in the same format that one was invited; for example, an email invitation can be answered by email, etc… R.S.V.P.’s can sometimes be oral or written, but are always determined and based on the level of formality of the invitation. You wouldn’t just pick up the phone to reply to an invitation from the White House or the Pope now would you? These situations and many others require a written response.
Filling out an RSVP card is a basic and important courtesy. The hostess collect R.S.V.P. cards so that they know how many guests to expect, which will help them to make seating and catering arrangements. Your hostess needs to know how many are coming in order to prepare for the event properly. R.S.V.P.’s are the most important determining factor to help her do that well.
You never need to give a reason for not attending. Just let the host know whether you’re currently planning to be there or not.
Communicate last minute changes immediately to your host. Maybe you become ill or there was an emergency. As soon as you know, you must get in touch with the host (by telephone is fine) to let them know you can’t come, and apologize.
Do you remember to communicate your intentions clearly to your hostess?
Next: How to Write a perfect Thank you note & knowing when to do so
Future themes are:
August 26th ~ Everyday Manners
September 2nd ~ Mealtime Manners
September 9th ~ Interrelationships Manners
September 16th ~ Professional Manners
September 23rd ~ Travel & Tipping
September 30th ~ Table Settings
October 7th ~ Babies
October 14th ~ Engagements & Weddings
October 21st ~ Deaths & Funerals
Don’t forget to pick up your button, sign Mr. Linky with a link to your contribution post and don’t forget to leave a comment here.








