A Simple Lunch

Did you know that most Targets have a grocery store now? True story. Anyway, Andrew and I were there today and we saw dinosaur chicken nuggets! I haven't had those in so long, I suggested we get them for lunch. As a side, I decided to make coleslaw.

Ingredients:
3 1/2 cups pre-chopped Coleslaw (They sell them in bags in the produce section. Awesome, right? It's cabbage and carrots)
1 tbsp Onion, Minced
1/4 cup Sugar
1/4 cup Milk
3/4 tbsp Vinegar
1/4 cup Mayo
1 tbsp Lemon Juice
Salt and Pepper, to taste

Run your knife through the pre-chopped coleslaw into smaller pieces. Mix with the minced onion in a medium-sized bowl. In a separate bowl, mix the milk and vinegar together (It turns into buttermilk!). Add the sugar, mayo, vinegar, and lemon juice to the buttermilk and mix well. Toss the coleslaw with the dressing and enjoy!


For a quick dip, you can mix regular deli mustard, honey, paprika, black pepper, and a little bit of vinegar to make a hot mustard dip. So yummy...

Simple Sesame Pasta à la Pioneer Woman

Excuse me if I seem distracted. I just burnt some coconut macaroons in my oven and the smell is not wonderful. Oh, did I mention I ate them anyway?

I've tried this recipe before and it was a little salty so I've made some adjustments and added some ingredients. It's good to make when you're busy and don't have time to cook. I'm sure you can add other veggies and it'd taste good.

Ingredients

Wacky Mac Veggie Spirals (I think I used about 2 cups)
3 tbsp Soy Sauce (I used half regular, and half 국간장 because regular is too salty)
2 tbsp Sugar
4 cloves Garlic, Minced
2 tbsp Rice Vinegar (I used apple, because it was all I had)
3 tbsp Sesame Oil
2 tbsp Hot Water
1-2 Green Onions sliced Thin
1 small piece of Ginger, Minced (About 1/2 to 1 tsp)
1 large handful of Cilantro, Chopped
1 tsp Red Chili Flakes

optional: 1/2 tsp Jalapeño, Minced

Boil pasta. Meanwhile, mix all of the above ingredients in a large bowl. When the pasta is done cooking, rinse under cold water until cool. Toss with dressing and mix well.

Easy right? Enjoy!

Parmesan and Panko Crusted Pork Chops with Warm Salad of Roasted Potato, Artichoke, and Pine Nuts

I've never cooked pork chops. Ever. But surprisingly, it was so easy. They came out nice and crunchy on the outside, but still juicy on the inside. The breading was super flavorful and yummy. It tasted like the thicker, juicier, Italian cousin of tonkatsu.

Pork chops:
Bone-in Pork chops
Grated Parmesan Cheese
Panko Breadcrumbs
Italian Seasoning
Dried Parsley
Onion Powder
Dried Minced Garlic
Flour
Eggs
Butter/Olive oil
Salt and Pepper

Preheat oven to 325. You'll have three plates/saucers. One with a mixture of flour, salt, and pepper. A second bowl where you'll beat a couple of eggs together. A last one with a mixture of parmesan cheese, panko, parsley, italian seasoning, onion powder, and garlic. Dredge the pork chops in the flour mixture, followed by the eggs, and lastly the panko mixture. Heat up a pan, make sure it's super hot. Melt some butter, or heat some oil on the pan. Cook each side of the porkchop about 3-5 minutes until browned on both sides. Stick the pork chops in the oven for about 20-25 minutes, or until cooked thoroughly.

Potato Salad: (From Hipcooks!)
Red/fingerling potatoes (fingerling potatoes are expensive, so I used red... You can probably use yukon gold too... just not russet, unless you peel them)
Frozen artichokes
Lemon (Zest and Juice)
Garlic (cloves)
Pine nuts
Olive oil
Salt and Pepper

Defrost the artichokes. Wash and chop the potatoes into bite-sized pieces. Parboil the potatoes. (Boil for about 5 minutes) If you're using fresh artichokes, you'll have to parboil those as well. Meanwhile, toast the pine nuts on a pan until you start to smell them. Next, peel a lemon and cut into one inch strips. Mix the potatoes, artichokes, lemon zest, and pine nuts, with about 4-5 garlic cloves, olive oil, s&p, and some lemon juice in an oven-safe pan. Stick the pan in the oven at 325 for about 30-35 minutes or until all the veggies are nice and soft. Optional: Sprinkle some chopped fresh parsley on top, and add more lemon juice before serving.

If you time it correctly, the pork chops and potatoes will be done at the same time.

Enjoy! (Don't eat the lemon zest!)