Posts from the ‘Main Dish’ Category

Rosemary Vinegrette Marinated Flank Steak

I tried this recipe for Rosemary Vinaigrette on Flank Steak and it was delicious! I also soaked button mushrooms in some vinaigrette then sauteed them and they were fantastic….definitely will keep this recipe on hand for the future! The recipe says to grill the steak but it’s the middle of winter and -20 C here so I broiled the steak instead and it was great!


Rosemary balsamic vinaigrette

2 tbsp balsamic vinegar
1 tsp finely chopped fresh rosemary
1⁄2 tsp Dijon mustard
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 tsp granulated sugar
1⁄3 cup olive oil

Parmesan-Crusted Pork Chops

We don’t eat a lot of pork chops so I wasn’t really sure how to fix them so they wouldn’t taste like rubber, then I found this quick and easy recipe for Parmesan Crusted Pork Chops from the Food Network website – Yum! It was really easy and even though the recipe says to use Italian bread crumbs, I used plain and added some Garlic Herb seasoning and it was delicious! Also, I cooked these on a lower heat than in the recipe and they turned out great (some of the other reviewers mentioned the heat was too high). Oh, I also didn’t dredge in cheese before egg, I did cheese mixed with bread crumbs after egg.

Below is Copied and pasted from the website.


  • 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


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.



Spaghetti Squash Spaghetti

Tonight I made a spaghetti squash and decided to make it with red spaghetti sauce for supper….I’ve had varying luck with recipes (most not so good)…. so this time I decided to make up my own version…. viola! Triumph! I will definitely eat this again – my 15mo old LOVED it ….


  • 1 medium spaghetti squash -cooked
  • 1 tsp oil
  • 1 small onion (i used red)
  • 1 small celery stick
  • 1 medium green pepper
  • 2 cloves garlic
  • 1/2 bag fresh spinach
  • 1 tsp dried basil
  • 2 tbsp grated Parmesan
  • 1 jar 4 cheese spaghetti sauce


  1. cook spaghetti squash in oven (or microwave) till done
  2. meanwhile, finely dice (or chop in food chopper) onion, pepper, garlic and spinach
  3. saute veggies in oil in skillet about 20 minutes or until onions and pepper are well cooked
  4. add spaghetti sauce, basil and cheese
  5. let simmer on low while remove flesh from spaghetti squash – add to skillet with sauce and blend well and let warm through
  6. serve with garlic toast

recipe by: r2bcluvs2cook

Confetti Rice and Chicken

My 15month old really liked this dish though my husband didn’t care for the cranberries – she loved them. This recipe comes from pg 94 of the Company’s Coming Simple Suppers cookbook.

Note: I steamed the rice in the recipe with the chicken broth and cooked the rest of the recipe in the skillet, then just topped my rice. I didn’t have to bake it this way and I was able to let my rice steam while I cooked the rest – thereby saving time.


  • 8 boneless, skinless chicken thighs
  • 1/2 tsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp oil
  • 2 cups prepared chicken broth
  • 1-1/2 cups grated peeled yam or sweet potato
  • 1 cup converted white rice
  • 1 cup grated carrot
  • 3/4 cup dried cranberries
  • 1/2 cup finely chopped onion
  • 1 tbsp butter, melted
  • 1 tsp thyme


  1. sprinkle chicken with seasoned salt and pepper (I used regular table salt)
  2. heat cooking oil in large frying pan on medium-high. add chicken. cook for about 5 minutes per side until browned. remove from heat.
  3. combine remaining 8 ingredients in ungreased 2 quart casserole. arrange chicken on rice mixture. bake, covered, in 350F oven for about 1 hours until rice and broth is absorbed. serves 4.

Pastitsio Pie

I got this recipe out of a local ladies club recipe book…. it turned out pretty good though I would double the spices it calls for next time I make it… doesn’t taste exactly like the real thing but it’s pretty good -my little one and hubby liked it so that counts for a lot!


  • 2 cups macaroni, cooked
  • 1 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 lb ground beef
  • 1/2 tsp each dried oregano, cinnamon, salt, chili powder (I would double amt)
  • 1/4 tsp pepper
  • 14 oz can tomatoes
  • 5-1/2 oz can tomato paste
  • 1 tbsp red wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp bread crumbs
  • 1 cup parmesan

SAUCE (I would double this sauce)

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 egg
  • pinch nutmeg, salt, pepper (I would double nutmeg)

INSTRUCTIONS (paraphrased)

  1. cook macaroni, drain and rinse. butter deep casserole dish and sprinkle bread crumbs on bottom, then pour 1/2 of noodles into dish.
  2. meanwhile cook onion, garlic and beef and spices. drain fat and pour in tomatoes, paste and vinegar. cook till bubbly. remove from heat, stir in parsley. pour meat sauce onto macaroni in dish with 1/3 parmesan.
  3. pour rest of macaroni over meat sauce in dish.
  4. make rue by melting butter in pan, then adding flour and making a paste – then whisk in milk slowly to avoid lumps. after mixture begins to thicken add cottage cheese, spices, and egg and whisk well. let mixture heat through then pour over top of noodles.
  5. cover dish with foil or lid then bake at 350F for 50-60 minutes.