Favorites from Pinterest

I've been loving the recipes I find on Pinterest and decided to share a few with you that I made this weekend. They were THAT good.

Coconut Chicken Salad with Homemade Honey Mustard Dressing - To. Die. For. I didn't have dijon mustard because I don't love it, so I added regular mustard and plain Greek yogurt instead. It was heavenly! Also, I used two medium-size chicken breasts and cut them into long strips before dredging them in the egg mixture.

Homemade Taco Seasoning - This would make a GREAT gift if you double or triple the recipe and put it in a cute little mason jar! I didn't add the red pepper flakes because I don't enjoy spicy foods all that much. The mild sauce at Taco Bell is "spicy" enough for me!

Taco Bake - Scrumptious! I had to improvise on this one, too, because I didn't have the queso salsa that she lists, so I used regular salsa and some nacho cheese sauce to make my own salsa queso. Also, I didn't like how chunky my ground beef turned out, so I put it through my mini food processor for a quick few seconds with the salsa and cheese to make the meat a bit finer. Turns out, doing so makes the meat mixture stretch! I love a good bang for my buck! (Used the taco seasoning I made from scratch!)

Cinnamon Roll Cake - Heaven on a plate! True to form, I chose to switch this up a tad, too. LOL. I made a cream cheese frosting instead of the glaze she recommends. Yum!

Chewy Chocolate Chip Cookies - My new favorite recipe for the basic chocolate chip cookie!

Homemade FREEZER Spaghetti Sauce - I have the nicest neighbors and friends who gave me GOBS of tomatoes, so I decided to give this homemade spaghetti sauce recipe a whirl. It did not disappoint! It calls for 5 onions, but I just had 3 and it turned out really well! Also, I didn't peel my tomatoes, and you can't even tell. So, don't waste your time doing so. I just used my food processor to "chop" my onions and tomatoes instead of chopping them by hand. And, after it was in the crockpot simmering away for a few hours, I took my immersion blender to it to make it a little bit smoother. But, if you like chunky sauce, you don't need to do this step that I added.

30-Minute Dinner Rolls - My friend, Jessica, actually gave me this EXACT recipe that her grandma uses, but I found it on Pinterest, too, and decided to post the link instead of typing out ALL of the instructions. They aren't that hard, but I took the easy road. lol. Anyway, these rolls take 30 minutes to PREPARE and then another 15 or so to bake, so really they should be called 45-minute rolls.

What recipes on Pinterest would you recommend?

Sandwich de Monte Cristo

(I am so funny. lol.) 

Have you ever had a Monte Cristo sandwich? I've always wanted to try one ever since I heard about them, so I ordered one on Thanksgiving. Yep, on Thanksgiving. (My family went out to eat on Thanksgiving this year, and I had already eaten a Thanksgiving dinner earlier in the week, so it was no big deal for me to NOT eat it on the actual day.)

Anyway, I brought some leftovers home and decided to see if I could make something similar to the one I ordered. Here is what I came up with:

YUM!!!

Here is what you need:

• 4 thick slices of meat (I used leftover turkey)
• 1/2 cup sauce (I used leftover cranberry sauce, but you could use raspberry or peach jam)
• 8 slices of cheese (I used smoked swiss/cheddar)
• veggie condiment (I used sliced red onion)
• smidge of mayo (just enough to spread on one slice of bread)
• 8 slices french bread
• 3 medium eggs
• 1/2 cup half & half or milk
• pinch nutmeg
• 2 tbs butter

Here is what you do:

• Put the eggs, half & half, and nutmeg in a shallow dish. Set aside.
• Put all remaining ingredients, excluding the bread and butter, in an assembly line.
• Slice bread and place in front of assembly line.
• Layer ingredients on bread and spread mayo on one piece.
• Heat skillet. Add butter.
• Whisk eggs until well combined.
• Place sandwich in egg batter and then into hot skillet; repeat with a second sandwich.
• Reduce heat to medium-low.
• Place heavy object over sandwiches, like a panini press. Cook for 2 minutes. (I used two large metal bowls and a piece of aluminum foil between so the bowls didn't get dirty.)
• Flip over and repeat.
• Repeat with last 2 sandwiches, adding 2nd tbs of butter to coat the skillet.
• Allow to rest on paper towel for 2 minutes before serving.
• Makes 4 servings.

Heavy object...

Seriously, you need to try this (or some variation that you come up with) soon. It is to die for!

Peanut Butter Glaze

(As I write this, I have a smile plastered across my face!)

So, tonight I made a strawberry apple cinnamon roll cake based on this recipe. It originally calls for a 15 oz. can of pumpkin but I didn't have one. (Thought I did, but didn't.) Instead, I used 8 oz. of homemade strawberry jam and 7 oz. of applesauce to make 15 oz. of deliciousness.

I was worried that it may not turn out since I had to substitute an ingredient with two, but I was totally wrong. It is the bomb dot com. (If I do say so myself. lol)

Well, the recipe also called for a regular glaze of powdered sugar and heavy cream. I made it, but as I sat there waiting for the cake to be finished baking, I kept thinking I wanted something more than a regular glaze.

And then I had a light bulb moment. What if I add peanut butter? That'd be like it was a pb & j sammie, but all ooey and gooey like a cinnamon roll. I was worried that it would be disgusting, but again I was wrong. (See, I can admit when I'm wrong. lol)

Here is what you need:

• 1 1/2 cups powdered sugar
• 1/2 - 3/4 cups heavy cream or half & half
• 1 cup peanut butter

Here is what you do:

• Mix powdered sugar and cream until well blended
• Add in half of the peanut butter at a time and whisk until smooth
• If the mixture is difficult to whisk, that means it is too thick. Just add a TINY bit more cream, like 1 tsp at a time, until it is like a thick drizzle (think good quality honey consistency)
• Spread over the warm cake

This peanut butter glaze will change your life!

ABC & S Pizza

"ABC & S" stands for Alfredo, Bacon, Chicken, and Spinach Pizza, which is synonymous with YUM!!!

Here is what you need:

• 1 pizza crust (I used one in a can from Pillsbury)
• 1 cup alfredo sauce (I used Ragu's roasted garlic flavor)
• 1 chicken breast, cubed
• 1 cup frozen spinach, thawed and drained
• 4 slices bacon
• 1 tsp garlic, minced
• 1/4 cup parm cheese
• 1 cup mozz cheese (or a little more...wink)
• salt and pepper, to taste

Here is what you do:

• Preheat oven according to instructions on pizza dough can
• Cook bacon; remove from skillet; place on paper towel to drain
• While bacon cooks, drain spinach and set aside; cube chicken
• Cook chicken in bacon fat; add a bit more veg oil if needed
• While chicken cooks, roll pizza dough out on pan, leaving a ridge around the edge
• Add spinach, salt, pepper, and garlic to cooked chicken
• While spinach cooks with chicken, spread alfredo sauce on pizza dough (add more if necessary)
• Cut bacon into bite size pieces and add to chicken and spinach; stir for about 1 minute
• Spread mixture over alfredo sauce
• Top with mozz cheese then parm cheese
• Bake according to the baking time on the pizza dough can

It is so DELICIOUS!!! I am already craving the leftovers. 

Spread mixture over alfredo sauce.

(Careful...its HOT!)

Top with cheese! 

Shredded Beef and Stuffing Bake

This casserole reminds me a lot of the Almost Thanksgiving casserole I made up last year when I was craving Thanksgiving food. However, it is slightly different because it uses shredded beef and you'll never guess what else...cheesy potato soup! Honestly, your taste-buds will thank you for making it!

9 x 9 casserole dish

Here is what you need:

• 1 box Stove-Top stuffing (chicken or turkey flavor will work)
• 1 1/2 cups corn
• 2 cups shredded beef (this is a great leftover recipe because it utilizes your roast leftovers)
• 2 cups crockpot potato cheese soup
• 1/2 cup grated cheese
• salt and pepper to taste

Here is what you do:

• Heat oven to 375
• Cook the stuffing according to the package instructions
• Cook the corn while the stuffing cooks
• Shred the roast and grate the cheese
• Layer the ingredients starting with the stuffing, then corn, then beef, then the soup, then the cheese
• Add salt and pepper to top
• Since everything is already cooked, all you do is heat it up in the oven for 15-20 minutes or until the cheese is melted and the sides are bubbling
• A 9 x 9 pan makes about 6 servings

It is so delicious and incredibly filling. It pairs nicely with salad...the lightness of the salad is refreshing against the heartiness of the casserole.

Crockpot Potato Cheese Soup

I accidentally discovered this recipe. lol. I was trying a new way to make mashed potatoes, and I ended up making soup instead because I added too much liquid. But, it is a happy little accident because the soup turned out delicious!

Here is what you need:

• 5 medium potatoes (red potatoes work best for a smooth texture, but any other potato will work, too--it just won't be as smooth)
• 4 cups water*
• 4 tsp chicken bouillon paste*
• 2 tbs butter
• 2 1/2 cups grated cheese, reserve 1/2 for topping
• 3/4 cup sour cream (I used fat free)
• salt and pepper, to taste
• bacon, to taste

*If you don't have bouillon paste, you can use 4 cups of chicken broth or stock instead of the 4 cups of water and paste. 

Here is what you do:

• Add water, butter, and bouillon paste to crockpot
• Set crockpot to med-high
• Cube potatoes with the skin on...it saves time and keeps nutrients in (of off if you prefer)
• Add potatoes to crockpot and cook for 2 - 3 hours, or until the potatoes are fall-apart tender
• Mash contents inside crockpot
• Cook bacon in skillet
• Add salt, pepper, cheese, and sour cream to crockpot; mix well
• If the soup isn't a consistency you want, add a little more cheese; it should be thicker than a normal soup and stick to the back of a spoon
• Serve with crumbled bacon and extra cheese sprinkled on top

Enjoy! This would be a wonderful soup to serve in a bread bowl. Yum!

Hearty Potato, Onion, and Chicken Soup

I've been looking at a lot of soup recipes this week since it has been in the 30's to 50's here in Utah (brr!) and I've found a handful that I want to try. But, I would need to go buy some miscellaneous ingredients but didn't want to brave the cold OR spend extra money when I had perfectly good food at home. So, this morning I had an idea of a soup I could create with some ingredients I already have: potatoes, chicken, onions, chicken stock, and onion soup mix! And it is SO easy! Plus, this is a perfect meal to start in the morning, forget about it, and eat it after a long day at work or on the slopes! 

It looks brownish because of the onion soup mix.
Trust me...it's delicious!

Here is what you need:

• 2 medium chicken breasts
• 1 regular can cream of chicken soup
• 2 cups chicken stock or broth
• 2 large red potatoes (or 4 small)
• 1/2 yellow onion
• 1 pkt onion soup mix
• 1/2 cup milk (I used fat free skim because that's what I buy)
• 1 cup grated cheese (only if you want to add it)
• 1 tbs butter
• 2 tsp salt

Here is what you do:

• Add cream of chicken soup, stock, and soup mix to crockpot; mix well
• Dice onions and cube potatoes
• Add whole chicken breasts, diced onions, and cubed potatoes, making sure all pieces are covered with broth mix
• Set for 8-10 hours on low
• After the 8-10 hours of cooking time, remove the chicken and shred it
• While chicken is still out of the crockpot, take an immersion blender and smooth out the remaining soup (if you want it a bit chunky, stop blending the soup when the potatoes are a chunkiness that you prefer)
• Add chicken back in and add the butter; mix until melted (this gives the soup the velvety, rich texture and flavor--it's a secret that restaurants do)
• Mix milk and salt in until well incorporated
• Serve with grated cheese and your favorite bread!

Add shredded chicken.

Add butter. 

Your tummy will be so happy and warm after eating this! It's prefect to eat while snuggled up with a blanket!

Pepperoni and Egg Sammie

When I was in High School, my friend's dad made us a pepperoni and egg sandwich for breakfast one Saturday morning. I turned my nose up at it because it sounded NASTY, but I ended up trying it and LOVED it. (I had to eat my words, but it ended well.)

I have since made this breakfast many times and have introduced it to a few people. I'm not sure if they've ever made it again, but hopefully they have. It's so delicious!!!

Here is what you need:

• 2 slices of bread
• 6 - 9 pepperoni (depending on how much you like pepperoni)
• 2 - 3 eggs (depending on how hungry you are)
• sprinkle of grated cheese
• 1 tsp butter

Here is what you do:

• Cook the pepperoni in a skillet until it is translucent and starting to get a tiny bit crispy on the edges
• While pepperoni cooks, whisk eggs and cheese together in a small bowl
• Add egg mix to skillet (you don't need any other oil because the pepperoni has taken care of greasing the pan)
• Turn temp to med-low and leave skillet alone for a minute or so until it starts to look like an omelet (the egg will turn white and will firm up a bit...see pic below)
• Turn heat off and carefully lift the egg mix and flip it over so the other side can cook (it will most likely flip in large sections...that's what you want)
• When the other side is cooking, toast bread
• Spread with butter and then layer the egg and pepperoni mix between slices

Seriously. Don't be afraid. Just try it! If you like eggs, cheese, pepperoni, and toast then you'll LOVE this meal! You can even make it for dinner.

Turbocharged Biscuits and Gravy

Do you LOVE homemade biscuits and gravy? Well, I am a southern gal, and I sure do! But, I used to stray away from making them because I knew I’d be working in the kitchen for hours. That was true until I found the answer. And, the best part is, it takes less than 20 minutes, from start to finish!

Here is my secret for making homemade, southern-style biscuits with a turbocharged twist. Are you ready? It is super simple!

I start with a pre-made biscuit mix (I know, cheater cheater pumpkin eater), and then I add mild sausage, grated cheese, garlic, and a secret...

Here is what you need:

• 2 batches biscuit mix (I use Bisquick Heart Smart) (1 cup milk is required)
• 16 oz. uncooked sausage (I use Jimmy Dean Mild Sausage)
• 2 cups grated cheese (I use pre-grated)
• 2 tsp minced garlic
• Secret: 1/2 cup cold butter cubes

Here is what you do:

• Measure the biscuit mix for 2 batches of biscuits (its 3 cups of the mix)
• Add half of the mix into a food processor and add 1/4 cup of the butter cubes; pulse until incorporated; repeat with other half of mix and butter
• Follow the box recipe for DROP biscuits and mix the biscuit dough with the milk as instructed on the box.(since you're doubling the recipe, you need 1 cup fat free skim milk)
• Next, add the uncooked sausage, cheese, and garlic then mix until incorporated.
• Drop a spoonful of dough onto an UNGREASED cookie sheet and bake according to package instructions.(it took me more than the time shown on the box...it took 13 minutes)

See? Super simple! Now for the best part—homemade gravy that tastes like grandma made it!

Have you ever heard of Magic Mix? Magic mix is a white sauce base, but it is in the form of a glorious powdery mix that you just add water to when you're ready to use it. Plus, it only takes 3 minutes...seriously!

When the biscuits are almost finished baking, I make a batch of the magic mix and add a dash of salt & pepper. Then, I pour the gravy over my hot, fresh sausage cheese drop biscuits, and I am in heaven.

Delish and effortless! I made some for dinner tonight!

Pumpkin Spice Cupcakes & Poppers

Tonight I wanted to make something from my cupboards that also screams autumn, so I pulled out an old fall faithful: pumpkin!!! I love it! It is one of the key ingredients for fall, in my opinion. And, it made this recipe ultra moist. YUM!

Aren't they cute!?

Here is what you need for the batter:

• 1 box spice cake mix
• 1 cup pumpkin puree
• 3 eggs, beaten
• 1/3 cup vegetable oil
• 1/3 cup water

Here is what you need for the icing drizzle:

• 1 cup powdered sugar
• 1 1/2 tbs milk
• 1/2 tsp vanilla

Here is what you do for the batter:

• First of all, don't use the mixing instructions or ingredients needed listed on the box. Use the list above instead.
• Preheat oven to 350 degrees.
• Combine box mix, pumpkin puree, eggs, oil, and water.
• Fill each cupcake tin half way with batter. If you want to, use a cupcake liner.
• For the regular cupcakes, bake them for 17 minutes, if you're at a high altitude over 4,000 feet.
• For the little poppers, bake them for 7 minutes.
• Cool completely.
• Drizzle icing over cupcakes.
• Share and enjoy!

Here is what you do for the icing drizzle:

• Sift powdered sugar.
• Combine all three ingredients.
• It hardens after a while, so be sure to drizzle as soon as you make the icing.

You'll love how easy they are to make, how yummy they taste, and your kids will love drizzling the icing! And, the cakes not only work as a dessert, they work great as a surprise breakfast choice. I saved some without icing so that I could eat them in the morning. Hooray!

Sloppy Joes with Hidden Zucchini

Here's an easy recipe for ya that will use up your zucchini and get your kids eating their veggies, and they won't even know it!

Here is what you need:

• 1 medium zucchini
• sloppy joe mix, or made-from-scratch
• 1 lb. ground beef
• grated cheese, to taste
• 8 slices of bread
• mustard, to taste

Here is what you do:

• Brown the ground beef.
• While beef is cooking, grate the zucchini.
• Add sloppy joe mix to cooked beef.
• Reduce heat to low simmer and add grated zucchini. Simmer for 3 or 4 more minutes.
• Toast the bread.
• Top toast with cheese, sloppy joe mix, and mustard.

Toasting the bread helps it stand up to the sauce a bit more. And, if you put the cheese on the hot toast and then cover it with the hot sloppy joe sauce, it will melt the cheese perfectly!

I'm not sure where the cheese and mustard thing came from, but I love it! If you don't, then feel free to leave it off.

This also holds up well in the freezer if you want to make it ahead and save it for later.

Orange Glazed Salmon

If you don't already love salmon, I bet you will if you try this recipe! I got the idea from MMM...Cafe. I had to switch out a couple of ingredients, though, because I didn't have what was called for.

Here is what you need:

• 3 tbs Asian seasoning (they used Cajun)
• 1 tsp brown sugar
• 1/4 tsp salt
• 2 boneless, skinless, salmon fillets
• 2 Tbs. extra virgin olive oil
• 1/4 cup frozen orange juice concentrate (they used marmalade)
• 1 tbs lime juice

Here is what you do:

• Mix Asian seasoning, brown sugar, and salt; rub over both sides of the salmon.
• Bring oil in pan to a nice, hot heat and then saute fillets on medium heat for 2 - 3 per side. Note: You want to make sure the pan and oil is super hot, but not smoking. The super hot heat will insure a nice flip when it is ready to turn over. Also, be sure to not move the salmon until it is ready. You'll know when it is ready because it won't flake apart when you try to turn it.
• Combine orange concentrate and lime juice. When salmon is cooked all the way, drizzle orange mixture in skillet until melted, flipping salmon over to get glazed all over. Note: Be cautious when adding the orange mixture. You want to make sure the salmon is finished cooking or the mixture will crystallize...

Seems like this would also be yummy with lemonade concentrate. Yum! 

Lemon Dill Salmon

I LOVE salmon! This is a newly acquired taste, however. So, I'm in a phase where I want to try salmon cooked various ways. My most recent endeavour was to make a lemon dill butter and put that on my salmon. It was subtle yet delicious!

Sorry--no pictures.

Here is what you need:

• 1/4 cup butter (I love butter)
• 2 tsp dill seasoning
• zest and juice from 1 small lemon, separated
• salt and pepper to taste
• 2 salmon fillets

Here is what you do:

• Mix the butter and zest together in a small bowl; mix and refrigerate
• Season fillets with salt and pepper then saute in butter
• After the fillets have cooked for 1 minute, drizzle a little juice over them
• After 2 more minutes, and if the fillet is easily removed from the pan, flip the fillets over to cook on the other side
• Repeat the process on this side
• Serve with your favorite vegetable side dish
• Put a dollop of the lemon dill butter on the hot fillet

YUM!!! What are some of your favorite ways to prepare salmon?

Teriyaki Ground Beef and Rice

Last night I needed to make two quick dishes for my lunches and dinners for the rest of the week, so I opened my freezer and pantry to see what I could whip up in a jiffy. For one meal, I saw rice and hamburger as my main ingredients and then browsed my fridge and pantry to see what else I could add. I didn’t want to do my usual cream of whatever soup with veggies, rice, and beef, so I looked deeper into my stash and found teriyaki sauce! I have made teriyaki chicken before, but I’ve never used it with ground beef, so I wasn’t too sure what the result would be.

You may have already tried something like this, but here’s what I came up with and how I did it. It was super simple!

Here is what you need:

• 3 cups rice, brown or white
• 1 lb ground beef
• 1/2 onion
• 1 tsp minced garlic
• 3/4 cup teriyaki sauce (I just guessed at this; you want it to be more liquid than beef and onion)

Here is what you do:

• Cook rice
• Chop onion into small pieces
• As rice is cooking, sauté the onion with the garlic
• Add ground beef and cook until beef is completely done
• Add teriyaki sauce and reduce heat to a simmer
• Simmer for 8 minutes (or so—this is a guess)
• Serve beef and sauce over rice
• If you want to make a bunch, freeze whatever you don't use and then you'll have an instant meal later!

It. Was. So. Delicious!

Here it is with all the sauce and beef mixed with the rice.

The pic makes it look dry, but it certainly WAS NOT!

Seriously! I loved every—single—bite!

Chicken, Carrots, Cabbage

Evidently today's blog post is brought to you by the letter C: Chicken, Carrots, Cabbage.

Now, the picture below is not pretty, I get that. But if you had capabilities to smell the food through the internet, your mouth would be watering for this deliciousness...I promise!

Here is what you need:

• slow cooker of choice
• 2 large carrots
• 1 small red cabbage
• 4 medium chicken breasts
• 1/2 medium red onion (or 1 small)
• chicken broth, enough to cover contents in cooker
• salt & pepper, to taste

Here is what you do:

• Peel carrots and slice into similarly sized sticks (say that 10 times fast)
• Chop onion into big chunks
• Slice cabbage into large sections, keeping all layers in tact
• Cut chicken breasts in half
• Load everything into the slow cooker and cover with broth
• Add salt and pepper
• Cook on high for 3 hours (disclaimer: depending on your slow cooker and the thickness of your chicken, you may need to cook it longer)

I added the red cabbage because I forgot to buy potatoes, and I wanted another veggie to throw in the mix. I have to tell you...the cabbage was my favorite part of the whole meal! I am SOOO glad I forgot the potatoes! It was serendipitous for sure!

What happy accidents have you stumbled across while cooking in your kitchen?

Broccoli Bites

Knock, Knock. You still out there? Sorry I haven't posted in AGES; I've been busy packing and moving to a new city. But, I'm close to getting settled and will start cooking and sharing my recipes again...I promise!

For now, take a look at this recipe for delicious-looking broccoli bites. Even the non-veggie lover will love these! Add a bit of bacon and they'll be even better!

Pumpkin Spice Waffles

This year my mom asked for a waffle maker for her birthday. She doesn't usually eat waffles, so she's never purchased a waffle maker, but for some reason this year was the year of the waffles. lol.

So, for Mother's Day, I made Pumpkin Spice Waffles for her and boy, were they delicious. If I do say so myself. lol They were also SUPER easy!

Here is what you need:

• Waffle mix (we used the suggested serving size for 4 which actually ended up making more than that; we also used the store brand that is also good to use to make pancakes)
• 2 tbs pumpkin pie spice
• 2 tsp vanilla

Here is what you do:

• Make the waffle mix with either water or milk, whatever the box calls for
• Add the pumpkin spice and the vanilla
• Let the batter rest for 5 minutes; this is a good time to heat up your waffle maker
• Add a little batter to the waffle maker and cook according to the timing of your own waffle maker
• Serve with warm syrup and butter OR powdered sugar and raspberry jam

You could also change out the pumpkin pie spice and vanilla and make a savory waffle with garlic powder and onion powder. Or, you could even add chili powder or taco seasoning for a Mexican flair. Then add hearty, meaty toppings instead. Doesn't that sound delicious? I may just have to try it and post the results.

Three Ingredients = Flavorful Pork Chops

These pork chops could not be easier to make. All you need is 3 ingredients. THREE ingredients! That’s it—seriously!

Veggies haven't made it to the plate yet.

Here is what you need:

• 4 pork chops
• 1 pkg onion soup mix (Shake to make sure it is mixed up well.)
• 1/4 cup light mayonnaise

Here is what you do:

• Place pork chops in glass baking dish.
• Slather half of mayo on one side of pork chops.
• Sprinkle half of package over mayo and then spread with a spatula to make sure every inch is covered and really pressed into the pork chop.
• Use tongs to flip pork chops over then repeat mayo and soup mix on second side.
• Cover dish with foil and place in fridge for at least an hour so the mayo and soup mix can marinate the pork chops. (You can marinate it for longer, though. I did for 4 hours.)
• Cook on a grill for 3 ½ to 4 minutes per side, depending on how hot your grill is and how thick your pork chops are. Just be sure the juices are clear and not pink.
• Serve with one of my very favorite rolls and a side of veggies!
• Oh, and don't worry if the soup mix forms crusty areas...they are YUMMY! 

Slather the pork chops.

Spread in the soup mix.

Grill on one of these or your outdoor grill.

Three ingredients, one dish, and oh-so-easy! Give it a try and let me know what you thought!