Portabella Topped Fettuccini

This is definitely a grown-up taste meal.  Kids might not like it.  I adapted it from a non-plant-based recipe which called for chicken broth and cheese and I really love the clean taste of it.  

2 portabella mushroom caps, chopped

4 cloves of garlic, minced

Red pepper flakes (whatever heat amount you desire...I used about a teaspoon but we like a bit of heat.

Juice of 1 lemon

2 tablespoons olive oil

1/4 cup cooking white wine (you can use a dry white wine)

Handful fresh parsley, chopped

Fettuccini pasta

Cook pasta.  Saute garlic and red pepper flakes for 1 minute, add mushrooms.  Cook for 2 - 3 minutes (until mushroom shrinkage occurs...LOL).  Add white wine, juice of lemon and parsley.  Cook for 3 minutes.  Spoon on top of fettuccini.


Quick. Juicy. Pork Chops.

Of the things we should never be forced to do...eating dry pork chops should be one of them.  There is simply no reason for it as making them quick, tasty and juicy is super easy to do.

Turn the oven on 400 degrees and put a cast iron skillet in.  If you don't have a cast iron skillet...side eye the mess outta yourself, order one from Amazon and try this in two days after your Prime shipment shows up.  Cast Iron 15" skillet:  http://amzn.to/1PaT76C 

Rinse and pat dry pork chops.  Rub olive oil on both sides and season with salt and fresh cracked pepper.  Once the oven has pre-heated, remove skillet and put on stovetop at medium-high.  Place pork chops in and sear.  (Will get smoky so yeah...use the vent thingy.)

Sear for three minutes and then, USING TONGS, turn over.  Put skillet in oven for ten minutes.


GO YOU!  You rock so solid...it would take lava to melt you.