Ham & Pasta Skillet Dinner

Once spring rolls around and the weather starts getting nicer I like to start making recipes that are a little "lighter". By lighter I mean not the creamy, comfort food like casseroles that we all like to fall back on during a bitter cold winter night. I find spring to be a great time to start experimenting with these lighter dishes, not only because the temperatures are starting to slowly climb, but also so when the boiler room hot temps hit in summer, I know which recipes I can fall back on for a delicious supper that's not going to heat up my kitchen!

I found this recipe over at My Kitchen Cafe and was wooed by it mostly for the simlicity of preparation but also for the simple ingredients it calls for. I also figured that it's a great recipe to be trying right now, as you can use some of that leftover ham from Easter this past weekend! The real winning factor was that it was a hit at the supper table! Hubs loved it, I loved it...and I'm pretty sure baby loved it judging by the kicks and increase in activity going on in his little cave of my tummy :)

Ingredients...

...4 c. pasta, cooked al dente (I used penne rigate)
...3 T. olive oil
...1 T. butter
...3 c. fully cooked ham, cubed
...1 green pepper, chopped into chunks
...1/2 onion, chopped
...1/4 tsp. garlic powder or garlic salt
...1/2 tsp. basil
...1/2 tsp. oregeno
...1 1/2 c. chicken broth (I made some with a boullion cube)
...1 T. lemon juice (freshly squeezed or bottled)
...3/4 c. shredded cheese (I have pictured grated parmesan. That is a mistake on my part. It shold be shredded)

Directions...

In a large skillet, heat up olive oil and butter until butter is melted over medium heat. Add green pepper, onion and garlic powder and cook for 5 minutes. Add ham basil and oregeno, cooking for another 5 minutes. Stir in chicken broth and lemon juice. Bring to a boil, and then reduce heat and let simmer uncovered for 10 minutes. After simmering is complete, the liquid should be reduced by half, and will continue reducing as you finish the last few steps. Stir in drained pasta to mixture and let cook a few minutes more, until entire mixture is heated through. Toss with cheese. Sprinkle with a little bit of shredded cheese before serving.

Tangy Cranberry Pork Chops

I have had a lonely can of whole cranberries sitting in my cupboard ever since Thanksgiving. I've actually been really eager to use them in something, because I really do enjoy cranberries, but it seems that every recipe that I've found calling for them also calls for a meeelion other ingredients that I don't have on hand, so I'd end up buying all kinds of stuff just to use up that one stinkin' can!

While flipping through a Quick Cooking cookbook the other day, I found this recipe and decided to give it a go since I had everything on hand, and had actually been wanting to prepare pork chops for supper anyways sometime soon.

I was really happy with how this recipe turned out! I was really nervous that the catalina dressing wouldn't pair well with the cranberry sauce, and even breifly considered leaving it out. I thought better of it though, and just (sort of) followed the recipe like a good little girl. I'm glad I did, because I'm sure this would not have been nearly as good with the cranberries on their own...

I will warn you, however, that this recipe makes waaaay more sauce than you'll need for the recomended 4 chops. So I urge you to either make mashed potatoes with this, and use the leftover sauce as a gravy, or scale back how much sauce you make...by like half.

Ingredients...

...4 boneless pork chops
...1 T. vegetable oil
...1 can whole berry cranberry sauce
...1 c. catalina salad dressing
...4 tsp. dry onion soup mix

Directions...

In a large skillet, cook pork chops in vegetable oil for 15 minutes per side, until no longer pink in the middle and the juices run clear. In a large, microwave safe, bowl combine the remaining ingredients. Cover and microwave on high until heated through, about 3 minutes. Cover chops with sauce before serving.

To see more great recipes, be sure to check out the Ultimate Recipe Swap going on over at Life as Mom and the Recipe Swap going on over at The Grocery Cart Challenge!

Pasta Carbonara

I have always been a lover of pasta dishes. Whenever hubs and I go out to eat, I can almost guarantee that I will order off of the pasta menu over a sandwich or cut of meat. So it's pretty safe to say that I love experimenting with new pasta recipes at home as well. So when I found this recipe for Carbonara over at Cooking During Stolen Moments, I knew I had to give it a try. Mostly because I've never had Carbonara before, so I was eager to learn what all the fuss is about!

This was really good! I love bacon, so it was a great addition to this meal, and a much appreciated difference from the typical chicken found in pasta dishes. It adds a whole new dimension of flavor!

Ingredients...

...1/2 lb bacon, diced
...1 onion, diced
...1/2 tsp. garlic powder
...1/2 c. chicken broth
...1/2 c. milk
...1/2 c. grated Parmesan Cheese
...2 eggs, slightly beaten
...1/2 tsp. black pepper
...1/2 lb. fetuccine noodles or spaghetti noodles

Directions...

In a skillet, cook onions and garlic powder in a small amount of olive oil for about 5 minutes. Cook bacon to your liking in microwave or oven until crispy, and then break or cut into piece.s Meanwhile, in a large pot, cook noodles according to package directions. To the onions and garlic powder, add chicken broth and milk and cook until it just starts to boil. Stir in the parmesan cheese. Then, whisking continuously, add in beaten eggs. Remove from heat and add bacon. Pour sauce over cooked noodles, and stir to coat all the noodles well.

To check out more delicious recipes, check out Foodie Friday over at Designs by Gollum and Food on Fridays over at Ann Kroeker!

Golden Pork Chops

This is a definite comfort food. Theres creamy chicken soup, mushrooms and tender pork. All of those foods just scream comfort food, especially when combined together into this deliciousness! Perfect for a cold winter day!

Ingredients...

...2 pork chops
...1 can cream of chicken soup
...1 can mushrooms
...seasoned salt

Directions...

Place pork chops in a greased pan. Sprinkle both sides with seasoned salt. Top with mushrooms followed by cream of chicken soup. Bake at 350 for 45 minutes, until meat is no longer pink inside.