Herb Pork Chops

Herb Pork Chops
Herb Pork Chops

This is a great summer recipe because you get to use all your garden herbs and fresh squash. Fire up the grill and smothering up your pork chops with fresh herbs. Slice the yellow squash or your favorite vegetable and round out your meal. For great taste, fresh is always best!!

Time: 30 min.
Makes: 4 servings

2/3 cup olive oil
1/4 cup minced fresh sage
1/4 cup minced fresh parsley
8 garlic cloves chopped
1 Tbsp. minced fresh thyme
1 Tbsp. minced fresh rosemary
1/4 tsp. salt
1/4 tsp. pepper
2 yellow summer squash, sliced long
4 bone=in pork chops

1. In a small bowl, combine the first eight ingredients; save about 1/3 for serving. Rub both sides of pork chops and a little on the squash.
2. Start the grill, cover the pork chops, place over medium heat for about 4-5 mins.
Turning on each side or until meat has reached desired doneness.
2. Let stand for about 5 minutes before serving. Remember to use the rest of the herb mixture. Enjoy!!

Easy Bacon Crescent Rolls

Easy Bacon Crescent Rolls
Easy Bacon Crescent Rolls

The smell of warm bacon makes any morning bring folks to the breakfast table. These are easy to make and fun with the kids. This is the only time my husband will help in the kitchen is to make these delicious warm rolls. They disappear very fast in our house! Enjoy!!

Start to finish: 25 Min.
Makes: 8 Servings
1 tube (8oz.) refrigerated crescent rolls
6 bacon strips, cooked and crumbled
1 tsp. onion powder

1. Separate the crescent dough into eight triangles. Set aside 1 Tbsp. of bacon. Sprinkle onion powder and remaining bacon over the triangles; roll up and place point side down on an unreleased baking sheet. Sprinkle with reserved bacon.
2. Bake at 375 for 10 to 15 minutes or until golden brown. Serve warm.

FREEZE THEM- in a resealable plastic freezer bags.

Asparagus Cheese Omelet

Asparagus Cheese Omelet







In the morning I love my eggs and bacon. So I tried this special Omelet that I saw in one of my cookbooks.
When Asparagus is in season I always use the heck out of it, from the pan, in the oven, or on the grill.  I don’t plant Asparagus because it takes 1 year to grow, but the good news is it will come back year after year if you take care of it.

Time: 20 min.
Makes: 2 Servings

4 fresh asparagus spears, trimmed and cut into small pieces
4 eggs
1/4 cup sour cream
2 tsp. chopped onion
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
2 tsp. Butter
2 oz. cream cheese, softened and cubed

1. Fill a small saucepan 2/3 of water and bring to a boil.
Add asparagus; cook uncovered for about 2-4 minutes or until crisp-tender.
Remove and put asparagus in ice water to stop cooking.
2. In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes.
In a large nonstick skillet, heat butter over medium-high heat. Pour egg mixture.
It should set up immediately. As eggs set, push cooked portion toward the center.
2. When eggs are thickened, add the cream cheese and asparagus. Fold omelet in half. Reduce heat; let stand for about 1-2 minutes. You can cut omelet in half and add your favor cheese or not. Enjoy!!

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