What's Cook'n for Dinner

Being home for summer is a great excuse to get my hands dirty in the kitchen-and I don't mean cleaning it! Since cooking class is over, I've been scouring cookbooks to find things that I like, my family will like, and that aren't super complicated. I've never really been the cook in the household because Andrew does such a great job at it. We've always loved Sandra Lee on the FoodNetwork because usually her menus are quick, inexpensive to make, and taste great. I recently purchased another one of her cookbooks: Fast-Fix Family Favorites and I was also given a new Pasta cookbook as a gift at school. Last night, with both new cookbooks out and ready, Andrew passed the apron over to me and I made Italian Baked Pork Chops and a Tortellini-Mozzarella Salad. Both were super easy to prep and make and when all mouths were fed and happy the consensus was that it was yummy-a new family favorite! If you have the time and interest give it a try and tell me what you think.

Serving: 4 Prep time: 5 minutes Baking time: 10 minutes

1 tablespoon Dijon Mustard, French's

1 tablespoon extra virgin olive oil, Bertolli

1/2 teaspoon Italian seasoning, McCormick

4 pork center loin chops (6 ounces each)

Salt and pepper

1/2 cup shredded Parmesan cheese, Kraft

[1] Preheat oven to 400 degrees F. Line baking sheet with kitchen parchment. Set aside.
[2] In a small bowl, whisk together mustard, oil, and Italian seasoning. Season the pork chops with salt and pepper, then brush both sides of the chops with mustard mixture.

Press parmesan into both sides of chops.
[3] Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through.

*If you need to make the salad ahead of time, reserve the mozzarella and add it right before serving time so it doesn't become mushy or rubbery.
RECIPE INGREDIENTS
5 ounces dried or 10 ounces fresh meat-filled tortellini
1 1/2 cups cubed plain or smoked mozzarella cheese (6 ounces)
1/2 of a medium red or yellow sweet pepper, cubed
1/4 cup snipped fresh basil or 1 teaspoon dried basil, crushed
3 tablespoons olive oil or salad oil
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
1 small head radicchio, divided into leaf cups, or 4 leaf lettuce leaves

DIRECTIONS
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta and 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly.
In a medium mixing bowl combine cooked tortellini, mozzarella cheese, and red or yellow sweet pepper.
In a screw-top jar combine basil, oil, white wine vinegar, and balsamic vinegar. Cover; shake well. Pour over pasta mixture and gently toss to coat all ingredients with dressing. Serve salad in radicchio cups or on lettuce leaves.

Bon Appetit