Tomato Plants in a Container

This afternoon I purchased my very first tomato plant. Since we don't have a lawn that can be used as a garden at our apartment, I am going to attempt growing it in a container - which I will purchase tomorrow after work. Right now, the plant is sitting on my front porch in the container it came in. Here are some pictures of the little guy:







Wish me luck on harvesting some tasty tomatoes!

Black Bean Tacos

I made this recipe a couple months ago, but since I haven't been cooking much I thought I would post this. It was really quick and it doesn't require much prep work. I first saw it on Big City Cooking, but a few weeks later, smitten kitchen also posted it.

Crispy Black Bean Tacos
originally from Bon Appetit magazine, reworked by Big City Cooking and smitten kitchen

Ingredients

15 oz black beans, drained
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp chili powder
5 tsp olive oil, divided
1 lime, juiced
2 c. coleslaw mix
2 green onions, green part only - I just used regular onions
1/3 c. cilantro, chopped
8 corn tortillas
1/2 c. feta reduced fat mexican blend cheese

Directions

Place beans, cumin, and garlic powder in bowl and partially mash (I used the back of a tablespoon, but I saw in the smitten kicthen post later that she used a potato masher. Either looks like it would accomplish the job). in a separate bowl combine coleslaw mix, green onions, cilantro, lime juice, and 2 tsp oil. Season with salt and pepper.


Heat 3 tsp oil in large skilled over medium high heat. Add tortillas and heat for 1 minute. Top half with the bean mixture and fold over. Heat 1 minute on each side until crispy. Remove from pan and stuff with feta and coleslaw mixture. Serve immediately. (if you want some heat top with hot sauce)

Easy Pork Chops and Asparagus

I got home from work late tonight after a pretty stressful day and didn't feel like making anything fancy, but was really not in the mood for a fourth night of leftovers from this weekend's 50th birthday bash. My husband went to the store this morning and picked up some pork and asparagus. To keep it simple, I did the following, and we were eating in a half hour.

Easy Pork and Asparagus
No Source

Ingredients
4 boneless pork chops (about 1/4 inch thick)
1 bunch of asparagus
olive oil
dash of salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon rosemary
dash of lemon juice
McCormick Grill Mates for Pork spice rub

Directions
Preheat oven to 350. Add about a tablespoon of oil to a pan and heat until smoking. While the oil is heating prep the pork chops by rubbing both sides with a generous amount of grill mates spice rub.

Break the asparagus stalks into pieces about 1-2 inches long and put into a medium sized mixing bowl. Pour one tablespoon of oil over the asparagus and add all spices above except spice rub. Mix with a spoon and squirt with a dash of lemon juice.

When the oil in the pan is smoking, add the pork chops and cook for 2 minutes on the first side. Flip the pork chops and cook for one minute. Transfer the pork chops to an oven safe pan and pour the juices from the frying pan over them.




Spread the asparagus on a non-stick cookie sheet. Put both the cookie sheet and the pork chop pan in the oven. Let bake for 15-20 minutes, depending on desired level of doneness. (I let mine cook for almost 20 and one of the chops that was a little thinner was just a tad overcooked - still enjoyable though!)



Remove from oven and enjoy!

Servings: 4