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Oven-Broiled Pork Chops

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May 282013
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 Pork Chops are so versatile. I just love that there are so many different ways to fix them and that they are economical. I can always find them on sale and tend to buy a lot and stick them in the freezer because if you know me at all, you know I hate paying full price for just about anything.

One of the many ways that I fix pork chops is to whip up a simple marinade and broil them in the oven, they come out perfect every time!

oven-broiled pork chop ingredients

What you will need:

Pork Chops, Worcestershire Sauce, lemon juice, celery salt, ground black pepper, onion salt and garlic powder

Marinade for Oven-Broiled Pork Chops

Mix up the marinade and pout if over the chops.

Oven-Broiled Pork Chops seasoning

Mix up the dry ingredients and sprinkle some over the top.

Oven broiled Pork Chops with marinade and seasoning

This is where it starts getting good folks!

Oven-Broiled Pork Chops

Broil the chops until the top is golden brown, then flip, sprinkle with some more of the dry mix and broil the other side.

Oven-Broiled Pork Chops plated

Serve em up!

Yum!!

Oven-Broiled Pork Chops

6 Pork Chops

1/4 cup Worcestershire Sauce

2 Tablespoons lemon juice

1/2 teaspoon celery salt

1/2 teaspoon ground black pepper

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

Place pork chops in a baking dish. Mix Worcestershire Sauce and lemon juice and pour over the pork chops.  Mix all of the dry ingredients together and sprinkle over the top-side of the pork chops, reserving the remaining mix. Broil at 400 degrees until the top of the pork chops turn a golden brown. Turn the chops over and sprinkle with the rest of the dry mix. Cook until golden brown. (This usually takes about 15 minutes per side, but is going to depend a lot on your oven.)

 Posted by The Jilly Bean at 9:50 am  Tagged with: , , , , , , , , , , , , , , , ,

Roasted Asparagus

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Jul 232012
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Roasted asparagus is one of our favorite sides. It is requested often and we have it at least once a week around here. The funny thing is, I hear often from guests at our dinner table that they don’t like asparagus. Well, that may be true from how you have had it before, but at least try it is always my suggestion…and then they end up loving it. Most people use asparagus out of a can…that is their first mistake. Always, always, always use fresh asparagus. It tastes better and is better for you. Another problem is that people usually boil it. Yuck, I don’t like it that way either. So, while you may have always said you don’t like asparagus or you may have been afraid to try it…I HIGHLY suggest you try it roasted!!

fresh asparagus

When you are choosing asparagus you want to choose a bunch that doesn’t look wilted and is bright green in color.

cut asparagus

Now, most folks will tell you that you bend each individual stalk and where it bends easily is where you snap it. I have found that it is time consuming to do that. So, I just leave them bound by the rubber bands and cut them all at once where I think they need to be cut. You can see in the picture above that I cut just before the stems start to get lighter. That way you get the healthiest part of the plant with the most flavor and it doesn’t take forever to get there.

asparagus

Once you get your asparagus cut, line a baking sheet with aluminum foil and spread the asparagus out on it. Drizzle with Olive Oil, sprinkle with Kosher salt and pepper then sprinkle with lemon juice. I never measure how much I use but you want to go lightly with the olive oil and lemon juice and the salt and pepper to taste. To much liquid in the pan will make the asparagus soggy and that is what we want to stay away from. Then simply bake on 400 degrees for 15-20 minutes.

roasted asparagus

My asparagus looks a little dark here because we like ours a little more done than most. It is all about your personal taste. But seriously…just give it a try, I think you will be hooked!!

 Posted by The Jilly Bean at 8:54 am  Tagged with: , , , , , ,

Baked Corn

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May 182012
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Baked Corn

I love corn. Especially fresh corn on the cob. It just screams summer!!

Normally we grill it…because boiling it just doesn’t do it justice.

But now our grill is torn up.

Ugggggggggg!!!!

So, I have learned the next best thing to grilled corn is baked corn.

It’s so easy…and makes your house smell like grilled corn.

Yummy!!

All you have to do is grab a few ears of fresh corn.

fresh corn

Lay them directly on your oven rack.

Seriously. You don’t shuck them or anything.

corn in oven

Hey now! Don’t look at my dirty oven! We are talking corn here.

And don’t go gettin any ideas about sharing how dirty my oven is like you would the results of paternity tests, or some good gossip. It can’t help it…it is always in use. It even groans at times it is so over-worked. But I love my oven anyway, even if it just can’t seem to keep itself clean and presentable.

baked corn

Bake on 350 degrees for 30 minutes.

I simply peel back the husks and the silk will fall right off. I then use the folded back husk as a handle.

Baked Corn

Butter, Salt and Pepper

Enjoy!!

Baked Corn

3 ears fresh corn

Butter

Salt and Pepper

Directions:

Place ears of corn on oven rack. Bake on 350 degrees for 30 minutes. Add butter, salt and pepper to taste. If you want to kick it up a notch…sprinkle with some cajun seasoning. Or some Parmesan cheese.  Or seasoning salt. All of these will give you a variation and the options become limitless in the different spices you could use!

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 Posted by The Jilly Bean at 11:47 am  Tagged with: , , , , , , , , ,

Rubbermaid Glass Storage (GIVEAWAY)

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Jul 042011
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rubbermaid logo

Did you know that Rubbermaid has a new line of GLASS storage containers? Ohhhh, watch me drool. These are so great. Glass. Doesn’t stain when you put spaghetti sauce in them and then try to heat it up in the microwave! That’s big folks. Really big! AND, you can not only store food in them, and microwave them but you can put them in the oven…and the freezer. These are perfect for all those 4th of July leftovers we are going to have this evening. Then tomorrow I can warm them up and eat all over again! Yummy!!

glass-fridge-large

Christy and I were eying these in the store one day and as we were drooling and discussing the endless possibilities we decided right them and there we had to have a set. I think that Rubbermaid must have had a spy in there listening to us ooh and ahh because a few days later they asked me would I like to try them out. Heck Yeah!!

glass-food-large

Rubbermaid Glass can take your leftovers from the fridge to the oven or microwave and right to the dinner table. Clean up will be a breeze since these containers are also dishwasher safe. Made of crystal clear tempered glass, this container also has a removable rubberized gasket that creates a leak-proof seal.

Rubbermaid-Glass-with-Easy-Find-Lids3

Now, you can enjoy the organization benefits of the Easy Find Lids system with the versatility of glass. Like other Easy Find Lids products, Rubbermaid Glass containers have lids and bases that neatly nest for compact storage. Lids snap to bases and other lids to make finding the right lid a breeze. Glass bases are designed to stack neatly, which saves space and prevents them from getting stuck together. Rubbermaid glass containers are also ideal for reheating foods in the microwave and the glass bases are oven safe up to 425°F. Plus, a built-in gasket creates a leak-proof seal.

rubbermaid-glass-giveawayAND, Rubbermaid would like to send one lucky reader a set for their very own!

To Enter: Tell me in a comment: What is your biggest food storage issue?

All entries must be received by July 9th, 2011 at 11:59 PM.All entries must have a valid US mailing address. Winner will be selected randomly and  will have 3 days to respond to the verification e-mail or another winner will be chosen.

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Subscribe to The Post-It Place (either by a reader or request in your comment to be added to the e-mail list for contests and giveaways).

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Leave a comment on any non-giveaway post.

“Rubbermaid supplied some of the information and product for giveaway to help facilitate this post. I was in no other way compensated and all opinions are those of my own.”

 Posted by The Jilly Bean at 2:16 pm  Tagged with: , , , , , , , , , , , , , , , , , , , , ,
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