This recipe is a culmination of a couple recipes, but it turned out great.
Pork Chops
Fresh Mint Leaves
Fresh Sage
Cumin
Cayenne Pepper
Salt
Pepper
2 Tbs butter
1 14.5 oz can diced tomatoes
2 cups water
1 box Spanish Rice-a-roni
Asparagus
I diced up the mint and sage and sprinkled it on the pork chops with the cumin, cayenne, salt and pepper. I put these on a baking sheet and they went into the oven with the broiler on high for about 5 minutes on each side. Depending on how hot your broiler is, adjust that until the outsides are just golden brown. They don't cook completely through here, so don't worry if they aren't done.
While the chops were in the oven, I started a large pot of water boiling for the asparagus which cooked for about 25 to 20 minutes until they were soft.
Right before the chops were done in the oven, I started the Spanish rice according to the box directions. Sauteed the rice, then mixed in the tomatoes and water. I then placed the pork chops into the rice-a-roni, and brought it to a boil. I put the stove on low and let it simmer, covered, or 20 minutes. That's all.
My Dad made this recipe for breakfast. He's never done it before, but I guess felt like just tossing something together.
1 can Pineapple (chunks, drained)
Pancake Batter
Vanilla
Egg
Milk
Brown Sugar
Cinnamon
Oil
He mixed up the pancake batter like one would normally do with the egg and milk, but he also added 2 teaspoons of vanilla. After draining the pineapple chunks, he dipped them into the pancake batter, then dropped them into hot oil. I don't know the temperature of the oil but probably around 300 - 350. Then once they became golden brown and delicious, he pulled them out and placed them on a plate that was covered in the brown sugar and Cinnamon. While the oil was still hot, he mixed them around to give them a good coat.
They are pineapples, and they were in hot oil, so each bite was massively hot and stayed that way for a good long while, but once they did cool down they were delicious.
