Pan-fried Pok Chops with Yogurt Dill Sauce

Adapted from MyRecipes where it was called Greek-Style Pork Chops

Ingredients:

• 2 Tablespoons red wine vinegar, divided
• 1 teaspoon dried oregano
• 2 teaspoons olive oil, divided
• 2 cloves of garlic, minced
• 2 - 4  boneless center cut loin pork chops
• 3/4 cup plain Greek yogurt
• 1 Tablespoon fresh chopped dill, or 1 teaspoon dried dill
• 1/2 teaspoon salt, divided
• 1 teaspoon sugar or to taste
• 1 1/2 cup grape or cherry tomatoes, halved or quartered
• 1 regular of 1/2 English cucumber, quartered and seeded, and sliced. Peel if using a regular cucumber
• 1/2 cup r ed or sweet onion, thinly sliced
• Cooking Spray or oil for skillet

Instructions:

1. Combine 1 Tablespoon red wine vinegar, oregano, 1 teaspoon  olive oil and garlic in a ziploc bag. Add pork chops and marinate for 20 minutes at room temperature.
2. Combine remaining vinegar, oil, yogurt, dill, sugar  and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill.
3. Combine tomatoes, cucumber, and onion. Sprinkly with 1/8 teaspoon salt; toss to combine
4. Heat skillet over medium high heat. Coat skillet with cooking spray. Remove pork from marinade and discard the marinade. Season the pork on both sides with salt. Place pork in the skillet and cook for about 4 minutes per sid until desired doneness is reached.Let pork stand for 2 minutes before serving.
5. Serve with vegetables and top both with the yogurt dill sauce.

Notes: I added the sugar to the recipe as the yogurt tasted a little sour to me.

Cornbread Sausage Loaf or Muffins

 Adapted from Jimmy Dean website.

Ingredients: 

• 1 roll of sausage
• 2 boxes Jiffy mix Cornbread
• 2 stalks of celery, finely chopped
• 1 medium onion, finely chopped
• 3 eggs
• 2/3 cup chicken broth
• 1/4 cup Greek style yogurt or sour cream
• 1/2 teaspoon ground sage
• 1/4  teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions:

1. Preheat over to 350 degrees F.  Spray muffin cups or loaf pan with Pam.
2. Cook and crumble sausage.
3. Saute onions and celery.
4. Beat eggs, chicken broth and yogurt in bowl with whisk until well blended. Stir  Add cornbread mix, stir just until moistened.  Stir in sausage, onions, celery, sage, salt and pepper.
5. Spoon into prepared muffin cups or loaf pan.
6. Bake muffins for 20 to 25 minutes or loaf pan for 40 to 50 minutes until light golden brown.

Notes:  I have added an egg to the recipe because the time I made it, it was dry and crumbly but had great flavor.

Cabbage, Noodles and Kielbasa

 6 servings adapted from Jennifer @ Plowing Through Life

Ingredients:

• 1 package Kielbasa (12 or more ounces)
• 8 ounces egg noodles
• 6 Tablespoons butter, divided
• 1 head cabbage sliced thin but not too thin
• 1/2 - 1 sweet onion, thinly sliced
• 3 cloves of garlic, minced
• 3 Tablespoons red wine vinegar
• 3 Tablespoons Balsamic vinegar
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy sauce
• 3 Tablespoons olive oil, divided
• 1 teaspoon Kosher salt, more or less to taste.
• 3/4 teaspoon black pepper
• 1 Tablespoon Sugar

Instructions:

1. Cook egg noodles according to package, drain, rinse, and return to pot. Stir in half the butter.
2. Cut Kielbase in half lengthwise, then slice.
3. Using a large, deep skillet over medium high heat, heat 1 1/2 Tablespoons oil. Add the Kielbasa and lightly brown. Remove Kielbase from skillet.
4. Add remaining oit to the skillet, and turn down heat to medium.  Add onions and cook until slightly tender.
5. Add minced garlic, cabbage, butter, the vinegars and the sauces, and the sugar to the skillet with the onions. Season with salt and pepper. Cook until the cabbage is tender.
6. Once the cabbage is as tender as you like, stir in the buttered noodles and Kielbasa. Warm through and serve.

Notes: Adjust the oil and butter to your taste.  

German Cucumber Salad

 6 servings adapted from http:/www.smalltownwoman.com/german-cucumber-salad

Ingredients:

• 2/3 cup sour cream
• 2 teaspoons sugar
• 1 tablespoon vinegar (white, apple cider, or red wine)
• 2 tablespoons fresh dill (or 1 teaspoon dried dill)
• 2 cucumbers (regular or English)
• 1/2 sweet onion, thinly sliced in quarter rounds
• salt and pepper to taste

Instructions:

1. In a small bowl whisk together sour cream, sugar, vinegar and dill.
2. Season cucumbers and onion with salt and pepper, Gently stir in sour cream mixture.

Notes:

I barely stired in the sour cream but left most on top.

Lemon Garlic Parmesan Shrimp Pasta

6 servings adapted from https://therecipecritic.com/lemon-garlic-parmesan-shrimp-pasta/ 

Ingredients:

• 8 ounces Linguine Pasta
• 2 Tablespoons Olive Oil
• 6 Tablespoons Butter
• 4 Cloves Garlic, minced
• 1 teaspoon red pepper flakes
• 1 to 1 1/4 pound shrimp
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 4 cups baby spinach
• 1/2 cup Parmesan cheese
• 2 Tablespoons parsley, chopped
• 1 Tablespoon Lemon juice

Instructions:

1. Prepare pasta according to package directions. Drain and set aside
2. Using the pasta pot, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes until warm.
3. Add the shrimp, and salt and pepper to taste. Cook until shrimp start to turn pink. Add Italian seasoning and spinach. Wilt the spinach.
4. Add the pasta back to the pot with remaining butter, parmesan, and parley. Stir until mixed and butter melted.
5. Add the lemon jucie and serve hot.

Notes: Lemon wedges could be served with dish instead of adding the lemon juice at the end. Very butterey so butter could be reduced a little.