Asian Spaghetti and Flounder

Ok, so it's really been a challenge cooking this week with the temperatures soaring near 100 degrees!! Too hot to grill, too hot for the oven, so I looked for some new stovetop ideas!! I. Love. Pinterest!!

This was so easy and healthy!!

Ingredients:

1 lb uncooked angel hair pasta
1-2 cups uncooked broccoli florets
1 1/2 cups shredded carrots
4 green onions, diced
2 TBS canola oil
2 cloves garlic, minced
1/2 cup reduced sodium soy sauce
2 tsp sugar
1/2 teaspoon cayenne pepper
2 TBS sesame seeds, toasted

Cook pasta according to package directions.

Meanwhile, in a large skillet, saute the broccoli, carrots and onions until tender.  Add garlic and cook 1 minute longer.

In a small bowl, combine the soy sauce, cayenne pepper and sugar. Add sauce to pasta, tossing to coat. add sesame seeds.

The flounder is first dipped in egg, then dipped in a random amount of panko bread crumbs and old bay. The fish was fried at 300 degrees in a skillet using "Plenish". Bet you wish you knew what plenish is! ;)

Mediterranean Stuffed Pork Chops

Ok, so it's been for-ev-er since I've blogged, but those of you who really know me, understand I've had sort of an epiphany lately. I joke that it's my new coffee pot making amazingly delicious coffee, but it's actually been a series of events happening to me. And I really, really wanted to make something new!

The ingredients:

4 thick cut boneless porkchops
4 ounces goat cheese
fresh spinach leaves

3 medium tomatoes, diced
1 small onion, chopped
black olives
1 fresh lemon
white cooking wine

garlic powder(or fresh garlic if you have it on hand), black pepper to season
olive oil


Cut the boneless porkchops in half forming a pocket. Spread the inside with the goat cheese. This was the first time I ever tried this cheese; the name is weird, but it's very mild and tasty!

In a large skillet using olive oil, season the porkchops with black pepper and garlic powder. Sear the chops until golden brown and remove from heat. Place them in a 9X13 glass pan.

Saute the onion, tomatoes and black olives (which you can omit if you dislike) Add a splash of the cooking wine (approx 1/2 cup and squeeze the juice of one lemon. Mix together and pour over the porkchops.

Bake uncovered @400 degrees for approx 20-25 minutes, depending on thickness.