Source: Taco Salad – What’s Gaby Cooking
My husband is my grill master. This is his recipe and he made it with the peppers he picked fresh from our garden. These are very easy to make and you can throw them on your grill while you are cooking the rest of your meal. The best part about making these, next to the taste of course, is that there is no pan to clean!
Spray two large pieces of heavy
foil with cooking oil.
Place the onions, peppers and bacon
onto the center of one sprayed sheet of foil.
Add the potatoes.
Salt and pepper to taste and add the butter.
Place the second sheet of foil, sprayed side down,
on top of the vegetables.
Pack the top sheet of foil around the
vegetables by gently pushing the
foil down around them with your hands.
Roll both pieces of foil up and tightly together
on one side until…
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Hi, I’m Rachel, and I’m addicted to true crime.
I know I’m like 6 years late to this party, but I am here now with bells on, so giddy up!
I’m just obsessed. I haven’t stopped listening to this “My Favorite Murder” podcast that a stranger told me about a few weeks ago (is it possible she wants to murder me?) and all I want to watch are murder documentaries and (for balance) The Office.
Like, there are human beings out there capable of murdering other human beings and feeling no remorse. How is this possible?! Fascinating. I hope all murderers are signed up to have their minds donated to science. It’s made me like super paranoid, though. More so than usual. Remember, I’m the girl who made her mom leave a movie theatre several years ago because there was a guy by himself with a backpack. I was not…
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Pork Marsala with Mushrooms
1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream
Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.
Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.
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