It has been awhile

To all of you who hang on my every word (ha) and wait to hear about all the new things I have to fuss about each day, I am sorry for abandoning you. I have been busy working and creating a new site. My father in law has been nagging me for several months now to share my couponing experiences and teach the newbies a little bit of my knowledge. I really think he just wants another opportunity to do SEO and web design work. We'll see. Now that I am ready, he is not so I am going to start with my new blog Chattanooga Coupon Addict (dot) blogspot (dot) com. I will walk you threw all of my great shopping adventures and give you pointers on how to get the most bang for your buck. So in your spare time check it out.

Well Tuesday night dinner did not happen. We decided at 4:00 to run to Target and Big Lots. By the time we were finished everyone was starving. There was no time to go home and cook so we ate at Blue Coast Burrito. I am going to fix everything but the artichokes tonight for dinner. I hate I will not be here to enjoy it since I have to be at work at 5:00. Til next time......

Parmesan-Crusted Pork Chops

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Recipe courtesy Giada De Laurentiis

Tuesday night dinner menu

Parmesan Encrusted Pork Chops
Artichokes w/ Bearnaise Sauce
Whipped Garlic Potatoes
Bread Pudding

It's snowing here. I had to pick the kids up from school at 10:30. It seems kind of pointless that they even went. Mathis is dying to go out and play in the snow. Daniel is home from work because snow means no masonry work today. I have lots of cooking and laundry to do today but I really just want to get a blanket, hot cocoa, and watch a movie. Stay tuned to see if anything gets accomplished.

Post dinner evaluation

Well dinner turned out really good. Sometimes I surprise myself and cook something that tastes pretty good. Daniel did not make it home in time to eat with the rest of us so I waited and cooked his chicken and biscuits when he got home. He jokingly asked where I had gotten take out from. HAHA I asked him what he thought of the mac and cheese and if he noticed anything different about it. He never guessed it had cauliflower in it and neither did the kids.

Fabulous Frozen Green Beans

Green beans out of season ? - no time to shop ? - too hot to cook ? - no time to cook ? You will treasure this recipe! Be sure to use "whole" frozen green beans.

by Lorac

20 min | 5 min prep

SERVES 4

• 1 (1 lb) bag frozen green beans
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup plain breadcrumbs
• 1/2 teaspoon italian seasoning mix
• garlic salt

1. Microwave beans according to package directions and drain.
2. Melt butter in a large skillet, add onions and sautee over medium low heat until they begin to yellow.
3. Add bread crumbs and seasonings and saute 1 minute.
4. Add green beans and saute 3 to 4 minutes.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Macaroni and Cheese With Cauliflower

Ingredients

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

By Sara Quessenberry and Kate Merker, February 2009