"Cooking is once child's play and adult joy. And cooking done with care is an act of love."

Thanks to my trusty iPhone and the amazing recipe apps I have, I have found some new, super yummy recipes! So I just thought I would share them with you while I take a break from packing. This first recipe is one I made last night and it was SO delicious and pretty easy too!

Baked Pork Chops and Vegetables

1	can (10 3/4 oz) condensed cream of celery soup
4	bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1/2	teaspoon seasoned salt
1/4	teaspoon garlic-pepper blend
2	cups frozen diced hash brown potatoes (from 32-oz bag), thawed
1	cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12 oz bag), thawed
1/2	cup chive-and-onion sour cream potato topper
1/4	teaspoon dried thyme leaves
1	cup Parmesan-flavored croutons, coarsely crushed

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1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
2. In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
3. Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

These next two are ones that I made when Mark's parents were visiting. The Pork Tenderloin turned out really nice but I really like the pasta dish more. It had a GREAT flavor to it!


Grilled Brined Pork Tenderloin

4	cups cold water
2	cups apple cider
1/2	cup maple-flavored or real maple syrup
1/4	cup salt
2	pork tenderloins (about 1 pound each)
1	tablespoon chopped fresh rosemary leaves
1/2	teaspoon coarsely ground pepper
1/4	teaspoon garlic powder

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1. Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
2. Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder.
3. Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160ºF.

Basil Chicken over Angel Hair

Ingredients

• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup Parmesan cheese

Directions

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

These all have links to the actual recipes (just click on the title of the recipe) in case you want to read reviews or whatever. I did make some changes on the pasta dish that some reviews suggested, just to make things a little easier for me :) But anywho, hope you enjoy!