These pork chops are simple and delicious. I think the key to good pork chops is two fold. One, get the thick cut. I don’t feel that it matters if it has a bone or not. The thicker cut pieces are more juicy and tender, compared to the thin cut. Second, don’t overcook them. We use a Habor thermometer, identical to this one linked here. It takes all the guess work out of cooking it correctly, and it means you only have to poke the pork chop with a thermometer instead of slicing into it with a knife to confirm that …

Guys, I’ve got an easy and delicious one pan meal for you today. Yup, you cook everything in one skillet. You know that means? Less pots and pans to wash after dinner. These are the little things that I live for. I have to admit that I was skeptical about cooking the tortellini right in the meat sauce. You can even ask my husband because I kept bothering him from the kitchen. I kept watching the tortellini cook and and telling him that the recipe wasn’t working. But it did work! It’s pasta, cheese, and beef magic. Turns out that …

I am thrilled to be sharing this pastitsio with you because it’s ridiculously delicious. If you don’t know what pastitsio is, it’s a Greek baked pasta. It has layers of cheesy pasta, ground beef, and béchamel sauce. I’ve made this pastitsio many times before and usually for a holiday dinner party. I have a big family so I’ve made two different sizes, large and extra large. It’s always a hit. Always. I’ve never changed one thing about it, except for the quantity. I’ve never made a small portion of pastitsio though. (See where this is going? ;)) A few weeks …