Tues night dinners

This is another catch up, I seem to always be behind.....

This was a stir fry and loved the combination of the mushrooms, peas, onions and shrimp but did not like the sauce recipe so will do it again but with a different stir fry sauce. Spinach salad with poppy dressing topped it off.

Creamy Smothered Ranch Pork Chops for Two
1 tbl. butter
1 sm. onion, sliced thickly
2 bone in pork chops, 3/4 inch think and fat trimmed.
1/8 tsp. pepper
1 cup chicken broth
1/3 cup chive & onion cream cheese spread (from 32 oz. container)
2 tsp. ranch salad dressin & season mix (from 1-oz pkg.)
2 cups cooked egg noodles
Chopped fresh chives if desired


1.  In 10 inch nonstick skillet, heat butter over medium-high heat. Add onion; cook 5 to 7 min. stirring frequently, until browned and tender. Transfer mixture to place.
2. Season pork chops with pepper. Add to the dame skillet cook over med-high heat 5-to 7 minutues, turning once, until browned. Remove from skillet to place and cover with foil to keep warm.
3. Add chicken broth, cream cheese spread ranch seasoning and cooked onions to skillet. Coo 3 to 4 minutes, stirring frequently, until bubbly and slightly thickened (I added cornstarch and water mixture to make it a little thicker). Add pork chops back to skillet and cook 2 to 3 minutes or until heated through.
4. Serve over noodles.
I added sautéed peas, onions and mushrooms. It was delicious.

Shrimp and Cheddar Grits with Bacon (note took picture before I added the bacon)
2 cups water
1/2 tsp salt
1/2 tsp pepper
1/2 cup stone ground grits
1 1/2 tbl. butter
1 cup cheddar cheese, shredded
3 slices bacon, cooked and chopped
1/2 lb. shrimp, peeled and deveined
2 tsp lemon juice
1/2 cup green onion, thinly sliced
1/2 clove garlic
1. Bring water to a boil Season with salt and pepper. Add grits and cook until the water is absorbed, about 15 to 20 min. Re3move from heat and stir in butter and cheese.
2. Fry bacon in a large skillet until browned. Transfer to a paper towel lined place to drain. Add shrimp to the bacon grease and cook until the shrimp turns pink(I added some butter because I did not have enough grease left). Add lemon juice, green onions and garlic and sauté for 3 minutes.
3. Spoon grits on place and top the shrimp, sprinkle with the bacon and serve immediately.


Served with sautéed yellow squash, onions and mushrooms and a garden salad with homemade Balsamic dressing (recipe below)


Balsamic dressing
2 tbl. honey
1 tab. Dijon mustard
1/2 tsp fine sea salt
1/2 tsp. pepper
1 lg. clove garlic, (minced)
1/4 cup balsamic vinegar
3/4 extra-virgin olive oil
Put all in a jar and shake until well mixed.