Sunday, September 27, 2015

What Homecoming Looks Like+ Apple Cinnamon Pork Chops & Zucchini Bread & Baked Eggs with Bacon and Spinach Recipes

Last week was Homecoming at my school. I thought it might be fun to show you a glimpse of what it looks like on Homecoming Friday and at the Homecoming dance. (I'm sorry the photos are not very good. I used my cheap camera and it was on the wrong setting. Bummer!)

This year my school went from a grades 9-12 school to a grades 7-12 school, and so the 7th and 8th graders experienced their first pep rally.

Here are my young kiddos, my 7th and 8th graders.
I have them first hour and they are a great way to start my day.

The band played, the cheerleaders cheered and tried to teach the kids how to respond. At first they were a bit unsure as they were still using their best we-are-in-an-assembly behavior since they did not know that they could be silly in pep rallies. We taught them how to do "the wave." The 7th & 8th grade StuCo kids did their best to run a couple of activities. Some of it was a bit clunky. One girl got lost in the script and cried. Her best friend bounded out of the stands to the gym floor, hugging her and offering reassurance. The kids cheered. They are such good kids. The girl dried her eyes, took que from another girl, and then picked up where they left off. By the end of the hour, they were thrilled and exclaimed with joy and happiness upon leaving to go to class.

At the end of the day we had the high school pep rally. It was fun, too, but much more rowdy. I need to remember to bring earplugs next time. Once again the band played, the flags did a routine, the cheerleaders did a fun routine that included having some of the boys dance with them. There were silly, rigged contests where the seniors won (of course, they always win, that is why it is rigged.) And the kids were so good.

That afternoon there was a BBQ, a Powder Puff (Junior Girls vs Senior Girls Football game), a soccer match, face painting, car decorating, etc. and the Homecoming game. We won 44 to 0. This is the second year that we won, after a 12 year loosing homecoming game streak. It was exciting!

Saturday night we had the Homecoming dance. The kids were lovely, fun and pretty well behaved. They loved doing the line dances. The music as a mix of popular dance music and Mexican line dance music. Many of our Mexican kids going dancing every week, and so most of those kids know the moves to the dances. It was pretty cool to watch. Even the principal danced along. I tried to take a few photos, but it was too dark to see much.
via: Gimme Some Oven
Thick, juicy pork chops are topped with a creamy, sweet, cinnamon-y apple and onion topping. It's comfort food at its best!


4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 tablespoons butter, divided
2 apples, peeled (optional), cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup heavy cream

Generously season the chops with salt and pepper on both sides. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top.

The author of this recipe submitted it to Cooking Comfort - E-cookbook, put out by the Pork Counsel.


via: Epicuruous (from Bon Appetit Mag.)

6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream
Special equipment: 4 1-cup ramekins

Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.

Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.

Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.


Zucchini Bread


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs

1 cup vegetable oil (or 12/ cup Veg. Oil & 1/2 cup Applesauce)
2 1/4 cups white sugar ( i used 1/2 cup Brown Sugar and 1/2 cup White Sugar as we like our muffins less sweet than the recipes calls for)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

No comments: