Sunday Dinner

For as long as I can remember, sunday dinner has always been a BIG DEAL. Something about getting the family together after church and laying everything out on the table always made it the highlight of the week. When I was younger, we almost always had dinner at my Aunt Kat’s house. She loves to cook and her home just has this welcoming feel, as soon as you walk in you’re greeted with hugs and kisses. When I grow up (23 clearly does not count), I want my house to be “The House”. The place where the family comes to gather, where people can literally feel the love, and where they know they can get a great meal. Since then, my family has moved all over the place, Aunt Kat now lives in the south and my cousins can literally form a bridge from Trinidad to California. Last night, I made my own sunday dinner. It was small and no where near as elaborate as Aunt Kat’s, but I’m sure she would be proud solely based on the fact that I didn’t burn the house down.

Garlic Rosemary Pork chops with Cheesy Spaghetti Squash


Garlic Rosemary Pork Chops

Marinate Pork Chops overnight using any marinade you like. I used S&P, fresh garlic, 1 tbsp of vinegar, and 1tbsp of

Pat pork chops dry using a paper towel.

Dip pork chops in flour- shake off excess flour, you only want a light coating.

1tbsp of Canola Oil into frying pan- Brown pork chop on both sides remove chops and place on baking sheet

Add 1/2cp of chicken broth into the pan scraping up all of the brown bits (that’s good stuff), add 1 heaping tbsp of chopped garlic and 2 sprigs of fresh rosemary (preferably from your grandma’s herb garden. Thanx Gram!)

Sprinkle in a pinch of flour and whisk. Allow to simmer for about a minute to thicken up then pour over pork chops before placing into oven uncovered.

Bake for 20-30mins at 375

Cheesy Spaghetti Squash

Cut squash in half length wise (or quarters) and place in a roasting pan (or in my case a lasagna dish) fill 1/4 of the way with water. Toss in the oven for 45mins at 375

Once the squash is out use a fork to scrape the “spaghetti” into a large bowl

1tbsp butter, s&p, 1/2cp of fresh parmesan cheese- MIX

Voila! Cheesy Spaghetti Squash!

Things I Learned:

Oil will forever burn the hell out of me.

Spaghetti Squash does not taste anything like my favorite carb but, it is in fact, delicious in its own right.

It is IMPOSSIBLE for me to cut a spaghetti squash in half length wise without losing a finger. So I cut it into to quarters and I still have 10 fingers.

Next time I want to use a leaner cut of pork. This bad boy was FAT.

The more I cook, the pickier I am about my ingredients. ($8/lb?! It’s okay. I’ll take it!)

A camera can, in fact, eat pictures. The pic above is all that survived.

Spaghetti Squash