Herbed Corn Salad


1-bag of frozen or 2- cans of whole kernel corn

1-sweet or red onion (I went w/sweet)

1/3 cup -red or white cooking wine  (I went w/white)



1- tbsp minced garlic

1-tbsp lime juice

2- medium size tomatoes

1-tbsp non-salt butter

In a medium sauce pan, cook your corn as directed on package. Drain any water or juice and pour into a salad bowl.

Grab your favorite saute pan and add sliced onions, minced garlic, basil and butter. Cook for appx five minutes and set to the side.

Using the pan the corn was cooked in, add the wine and simmer for three minutes and pour evenly over corn. Stir. Then add saute mix. 

Dice up tomatoes, add to your salad and stir.

Sprinkle in lime juice and parsley.

Serve chilled.

Appx 6 servings.


Smothered Pork Chops

Preheat oven to 350 degrees.


Onion Powder

Garlic Powder


1- Tall Can of Cream of Mushroom Soup

1 Small Sliced Onion

Start with a pack of 1″ boneless pork chops. Rinse and put into your favorite baking dish. Season lightly and add the sliced onions (see pic). Fill with enough warm water to cover over the pork chops and cover with foil.

Cook for 15mins on 350 until it begins to boil then turn it down to 325 and slow cook for about 2hrs. (Keep check on your water levels)

After the two hours, there should be just enough water (filled about midway. if not add a little) to add your cream of mushroom soup and mix. Use a basting brush to spread out the soup evenly on the meat and put the dish back in uncovered and cook for another 20mins.

The meat will be tender and juicy.


*OF NOTE: These are thick pork chops and will take a while to cook.*

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