4 B's Pork Chops and Au Gratin Potatoes

This is another recipe I adapted from the Fix, Freeze, Feast cookbook.

4 B's Pork Chops
3/4 cup pale ale
1/4 cup ketchup
2 tbsp brown sugar
2 tbsp balsamic vinegar
2 tbsp dijion mustard
1 tsp garlic, minced
1/4 tsp pepper


Place all ingredients in zip top bag and squish around to mix. Add in pork. Squeeze out air and seal. Freeze until ready to use!


**These were pretty good...but really all I could taste was the beer! 

Au Gratin Potatoes-shared from Hallee the Homemaker


I've just been waiting for a chance to try this recipe out! I love the ones that come in a box...but I really wanted to find a homemade recipe! K gets all the credit for slicing the potatoes! He did a great job!(I told him I'd give him credit!) He decided they were worth the effort...and he loves my santoku knife!


6 medium potatoes, sliced as thin as you can
3 tbsp butter
3 tbsp flour
3 green onions with tops,sliced
2 1/4 cups milk
1 tsp salt
1/2 tsp dry mustard
3/4 tsp black pepper
1/4 tsp nutmeg
1 1/2-2 cups shredded cheese


Place butter in skillet and let melt. Add in onions and cook for 5 mins or until onion is soft. Whisk in flour, salt, pepper, and mustard. Stir until smooth and bubbly. Add in milk and whisk constantly until thickened and is almost to a boil. Add in nutmeg, stir. Fold in cheese and let melt, while stirring. Mix in with potatoes. Cover tightly with foil and cook in preheated oven for 45 mins. Remove foil and cook another 15 mins until potatoes are tender.(Mine ended up cooking for about 1 1/4-1 1/2 hours, this could have been from the thickness of the potatoes, you can only get them so thin with a knife! The sauce did thicken.)

**These were mighty tasty...almost too peppery for my liking but definitely good! YUM! I was even successful in making my first cheese sauce and it didn't SEPARATE! My aunt taught me well....

Beef "Bucchini" aka Cheeseburger Zucchini Boats

I made these for lunch today and apparently K had some tongue tie issues when trying to say what they were so, they have a new name now! I decided to spice them up a little and used my cheeseburger rice recipe I had to fill the boats. You can of course keep it simple and do it Laura's way!

Beef Bucchini-adapted from Heavenly Homemakers

1 lb ground beef

1 onion, diced small

1/2 cup ketchup(approx)

1/4 cup mustard(approx)

1 cup cooked rice

1/2 cup shredded cheese

4 zucchini

Brown beef and onion until no longer pink, drain. Add in mustard, ketchup, rice, and cheese. Stir until combined and cheese melts. Cut zucchini in half and scoop out insides of squash. Fill with meat mixture. Place on grill and cook on low for 10-15 mins until zucchini is cooked through. Sprinkle with additional cheese if desired. **Next time I will put the zucchini on first and then fill it. The filling got a little browner...

**These were very tasty and easy on a very hot day! I did measure the ketchup/mustard by taste so feel free to adjust to you liking! The bottom of the zucchini did get a little crispy, but that was more my fault for doing more than one thing at a time! Once I peeled the skin off they were delicious!! You can also parboil them and broil them instead of grilling them...but in 90+ weather I wasn't turning the oven on!