d's delights- cooking and crafts

Marinade 2 tablespoon olive oil  2 tablespoons white wine vinegar some chopped fresh cilantro (about a tablespoon) pinch of salt and fresh ground pepper 1/2 teaspoon cumin Fresh oregano (1 teaspoon) Brown porkchops on each side, brush on marinade. Grill or pan cook Porkchops. Dressing for corn salsa 2 tablespoons white wine vinegar  2 tablespoons olive oil  1 teaspoon sugar  pinch of salt, fresh ground pepper  1/2 teaspoon cumin  Fresh oregano Salsa  one can of whole kernel corn  3 to 4 Roma tomatoes, seeded and chopped 3 to 5 chopped green onions (1/2 c)  a handful of cilantro, chopped Mix dressing with salsa. Serve with pork chops and a bed of fresh greens.

Corn Choup Here is another Rachael Ray recipe that I decided to try.   I love making soup and then freezing some for later.   If I plan well, I can make a soup a week, and then have a variety to choose from for those quick lunches. Ingredients: 2 Tbs EVOO (olive oil!) 4 Bacon Slices, chopped (use kitchen shears!) 1 Onion 10 Oz. Frozen Corn or 4-5 ears of corn, cut off cob (I used a 16 oz bag) 1 Medium or 2 small Zucchini, chopped. 1 lb. Potatoes, peeled and chopped ½ Red Bell pepper, chopped 1 bay leaf 5-6 Thyme Sprigs (I just used some dry thyme) 1 Tsp Paprika Salt and Pepper to taste 3 Tbs Flour 1 Quart (4 c) Chicken Stock   (I used some liquid concentrate bouillon) 1 C Milk 1 C Heavy Cream ½ C Flat Leaf parsley, coarsely chopped (Just year up a bug ol handful worth) Chop the bacon and get it going in the pot with the evoo. Chop the vegetables (corn, onion, zucchini, potatoes, pepper) Add the vegetables to the cooked bacon, add seasoni...