It's kind of a drag to think that I'll be planning thousands and thousands of meals in my lifetime...many served to ungrateful little munchkins and grumpy teenagers. I'm trying to embrace this time when I'm still excited to cook every night after work, and also trying to make it healthy food so that I'm around to cook those thousands of meals for my future band of rowdy of munchkins.
Here's a crowd-pleaser that's fast, easy, and only dirties a knife, a cutting board, and a cookie sheet (and that has parchment on it, so cleaning's a breeze!) oh, and you'll dirty your serving dishes... unless you eat it with your hands. wierdo.
YOU WILL NEED:
(dinner for two, easily double or centupled)
2 pork chops
1 Cucumber, sliced
1 T. Sour cream
1/4 tsp. Ranch Dip Mix (recipe here)
2 medium sized russet potatoes, diced
Fresh Ground Black Pepper
Red Pepper Flakes
Seasoning Salt (Lawry's is the best!)
3 Cloves Garlic, chopped
Olive oil
Lettuce for a salad and some trimmings (Avocado, carrots, cheese, tomato, etc.)
Put parchment paper on a cookie sheet (gosh, I use it so much. Wonderful stuff, really). Preheat the oven to 400. Dump your potatoes on the sheet, drizzle with some olive oil, toss on the garlic and sprinkle with your pepper, salt, and pepper flakes. Put in the hot oven and bake until golden.
While those are baking, put a small dollop of sour cream on each cucumber slice and sprinkle with a tiny bit of ranch dip mix. Arrange on a plate if you're feeling fancy!
When the potatoes are smelling good and look about done, toss your pork chops on the grill and sprinkle with some seasoned salt. Cook them till they're done!
Pile it all onto plates or serve it family style. Bon Appetit!