German Style Pork Chops

I have to admit, when I first saw this recipe, I was a little hesitant to make it. But, boy am I glad I did, it is really good. 

I don't have a "what you need" picture because, I forgot to take one...duh! 

Here's what you need: Pork Chops, Onion, Sauerkraut, Olive Oil, salt and pepper. 

After you've browned the pork chops, remove them from the pan and set them to the side. You do not need to cook them all the way through as this point, you'll finish cooking them later, you're just looking to brown them. 

Slice the onion and

saute until tender. 

Cover and cook over low heat for 20 to 30 minutes or until the pork chops are cooked through. 

Recipe
3 Pork Chops
1 medium size onion, sliced
1 can Sauerkraut
1 Tbsp olive oil
salt and pepper to taste

Instructions
Pat dry the pork chops and salt and pepper both sides.

Heat a large skillet over medium-high heat and add the olive oil. Once the skillet is hot add the pork chops and brown 3 minutes per side. Remove the pork chops and set aside. 

Add the onion to the skillet and sprinkle with a pinch of salt. Saute until the onions are tender. Stir in the sauerkraut and heat through. Return the pork chops to the pan and cover. Cook on low for 20 to 30 minutes or until the pork is cooked through. 

Serve hot and enjoy!!!

Were We've Been

I have a confession to make...I've been totally slacking on my blog. 

Ahhh...it feels good to get that off my shoulders. 

Now that that's out of the way, I hereby promise, on my girl scout honor, to start going, full force, with my blog again. 

Anywho, here's what we've been up to lately. 

We've been spending loads of time outside, and when I say loads, I mean TONS. But, who can blame us?!? The weather's been awesome!!!

In all of this "outdoorzie" time we've encounter some neat looking insects. A fuzzy caterpillar, a spider that I caught because I wanted to Google it to make sure it wasn't poisonous. Don't worry, it wasn't, so I released it back into the wild, only not in our backyard were I found it. We also have a Praying Mantis that's made the bush in the front yard her new home, we named her Sylvia. 

We went apple picking at a cute little farm here in Winchester. 

Sebastian loved it, they have a picnic area were we had lunch and a little playground area for Sebastian to play on. 

I made Applesauce, Cinnamon Apples and an Apple Crostata, which was so good, thank you Ina Garten!!!

I've also been practicing my cookie decorating. 

Oh...and Kramer (our cat) and Sylvia are now friends. 

Our Week"s"

I know it's over 2 weeks since I've posted anything, but I've been busy and it's not always easy to sit down to do these posts. 

So here's what I blogged about...

Classic Tuna Casserole

Sebastian played in the mud

We played with Homemade Playdough

I made cookies, 

and more cookies!!!

"I always feel like somebody's watching me, I got no privacy"

This guy and three of his friends have been stocking us all week. 

"Hello!!!!"

Classic Tuna Casserole

I love this recipe because not only does it remind me of my childhood, but it's also super easy to make.

What You'll Need: Tuna, egg noodles, sour cream, cheddar cheese, onion, frozen peas, cream of mushroom soup, mushroom, milk (not pictured garlic powder an pepper)

Cook the noodle according to the package directions and put them into a large bowl. Add the cream of mushroom soup and onion. 

Add the sour cream, tuna fish and mushrooms. 

Then the milk, cheese, garlic powder and pepper. 

Stir to combine. 

Stir in the frozen peas. 

In a small bowl combine the cheese and chips. 

Pour the casserole into a 13x9 baking dish and cover with the cheese and chip mixture. 

Bake in a 425 degree oven for 20 to 25 minutes. 

Recipe
1 (12 oz) package of egg noodles
2 (10.75 oz) cans of cream of mushroom soup
1/4 cup onion, diced
1/2 cup sour cream
2 cans solid white albacore tuna 
1 small can sliced mushrooms, drained
1/2 cup milk
2 cup of Cheddar cheese, shredded
1 tsp garlic powder
1/2 tsp pepper
1 cup crushed potato chips

Instructions
Preheat oven to 425 degrees. 

Cook the noodles according to the package directions and add them to a large bowl. Then mix in the mushroom soup, onion, sour cream, tuna, mushrooms, milk, 1 cup of the Cheddar cheese, garlic powder and pepper. Pour the mixture into a 13x9 baking dish. 

In a small bowl mix together the remaining cheese and chips; spread evenly over casserole. Bake for 20 to 25 minutes. Serve and enjoy.

Boys and their mud

Sebastian found a little mud puddle at the bottom of the stairs off our deck yesterday. And as he bent down to put his hands in it all I wanted to do was grab him up and say no. But then I thought, he would have a blast if I just let him play in it...and he did!!! 

  Ohhh...Mud!!!

Let me put some sticks in it. 

Ohhhh...Sticks!!!

Back to the mud.

 How deep does this puddle go? 

And now it's time to stand in it. 

What???

Homemade Playdough

Last week I made playdough for Sebastian...I got the idea from one of my favorite blogs Little Pink Monster. I love this idea because my son still puts everything in his mouth, and I mean everything, so playdough was off limits, until now that is. I tried making it before using equal parts honey, powder milk and peanut butter. Let just say, it turned out more like a peanut butter snack then playough. I love this one because he actually doesn't eat it!!! He will take a lick here and there, which I'm completely okay with since it is non-toxic. Oh and the best part of all, it smells just like regular play dough. Sniff...I love that smell. You can get the recipe here. 

Sebastian watching me make the playdough.

Here are the colors I made. They say it will last in the fridge for 6 weeks. 

I broke out the cookie cutters.

Sebastian trying to figure it out. 

He was over it in about 3 minutes and wanted down :( 

All that work for nothing!!!

Well, not nothing, I had fun!