>Sunday Night Dinner…Part Two
Although some were improvised, here are the general recipes I followed for my most recent Sunday Night Dinner. Enjoy!
Tomato, Basil and Garlic Bruschetta
4 roma tomatoes, chopped
4 sprigs of basil, chopped
2 cloves fresh garlic, chopped
3 TBL olive oil
salt and pepper to taste
1 small loaf french bread
Slice french bread and heat in oven (350 degrees) until slightly toasted.
Mix tomatoes, garlic, basil, olive oil, salt and pepper in glass bowl.
Let sit at room temperature for at least an hour.
Add spread of goat cheese to toasts under topping for added flavor
Grilled Pork Chops with Mustard Cream Sauce
4 1inch thick pork chops
1 TBL red wine vinegar
2 TBL spicy brown mustard
1 TBL half and half
salt and pepper
Heat scallions and red wine vinegar in small sauce pan.
Add mustard and heat over medium-low
Add half and half, salt and pepper and remove from heat.
Serve as topping for pork or veggies.
Sour Cream and Chive Mashed Potatoes
6 large Idaho potatoes, peeled and quartered
fresh garlic or garlic salt
1/2 cup reduced-fat sour cream
1/4 cup milk or cream
1 stick unsalted butter
7 scallions, white and light green parts, thinly sliced
Place the potatoes in a large pot and add enough cold water to cover.
Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and return to the pot.
Add the sour cream, milk, and butter and mash with a potato masher.
Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
Recipe adapted from
Short Cake Cups with Strawberries and Whipped Cream 1 package short cake cups (pre-made) 1 package strawberries cool whip sugar
slice strawberries into quarters and mix with a few tsps of sugar
remove 1/2 cup strawberries and using a fork and cutting board press to make sauce place a few spoonfuls of sauce on each cake cup and cover with sliced strawberries add whipped cream or cool whip on top