There I admitted the face that this is not the prettiest meal in the world so can we get past the picture now?

Ok, now that we are beyond the looks of my horrible photo we can talk about the flavor.  By far this is now one of my favorite simple, delicious meals.

For some reason I just had a craving for pork, pasta, and cheese and came up with this.

The key to this dish was the boneless chops which were fantastic.  I took the chops and threw em on the grill since I thought I needed some grilled flavor with this dish.

This meal should serve 4 normal people or 1 HankBob and 1 Ogre…

What you need!

4 Boneless pork chops

1 lb spaghetti noodles cooked al dente

Your favorite pasta sauce about 16 oz.

1 can Rotel Tomatoes with Green Chilis

Shredded Mozzarella and Parmesan Cheese

What to do!

Get the grill hot and throw the chops on until fully cooked.

Take the chops off the grill and place into a roasting pan, cover with pasta sauce, and tomatoes.  Sprinkle the cheese over the top.  Cover the pan and you can either add the pan back to the grill or put it in the oven at 350 degrees for about 35 minutes.

While the chops are in the oven or on the grill go ahead and boil up the noodles.

After 35 minutes just scoop ya a chop out of the sauce and place it on your pasta.  Add a little more sauce if you want and enjoy.

I had mine with a Caesar Salad and Garlic Cheesy Ciabatta bread

Initially I had planned to do a BBQ Lasagna that would be grilled and then I realized that Smoke In Da Eye BBQ has already done that.  Not only has Smoke In Da Eye BBQ done it, I think they have actually perfected the stuff, you can read about it here on their blog.  So, I decided to give credit where credit is due and congratulate Smoke In Da Eye BBQ on the best sounding recipe for BBQ Lasagna that I have ever seen.  (Eventually I will make one of my own anyway haha)

So, that being said, I decided to just go old school and make a standard lasagna with a little twist.  The flavors came out incredible and even though I made two large pans I ended up with no leftovers, I guess it was purty good.

I know the title of this dish is kind of scary but I have to admit, I don’t think I have ever had anything that tasted this good in my life.  It has to bad for you since it tastes so freakin good so I couldn’t resist the title.

Every once in a while I make a meal to share with everybody that is soooo good that I get people offering to pay ridiculous amounts of money for me to make it again.  At this time I don’t have a restaurant and just enjoy cookin for my friends.  But the more times that I get offered money the harder it is for me to turn em down.

Eh, that’s enough about my internal wars lol.  Take a look at this recipe, try it out, and fall in love with Lasagna all over again.  Garfield never had any lasagna this good.

Ingredients:

1 Box Lasagna Noodles (you can use ready for the oven noodles and save a step of boiling the noodles)

2 8 oz packages shredded parmesan cheese

1 8 oz Ricotta Cheese (I use Sergento)

2 8 oz packages shredded mozzarella cheese

2 eggs

1 jar of your favorite pasta sauce

1 jar alfredo sauce

2 cloves garlic (chopped)

chopped oregano

1 lb ground beef

1 lb ground hot italian sausage

Preparation:

If you decide you want to boil the noodles I’m pretty sure now would be the time to get that started.  While the noodles are boiling go ahead and put the ground beef and ground sausage in a pan to brown also add the garlic at this point.  Once completely browned, drain and set aside.  (Remember, you also have sausage in this pan so make sure to cook fully.)

While browning get the cheese spread ready.  In a large bowl, add the ricotta cheese, 1 package of the parmesan cheese, and two eggs.  Mix until completely mixed.

Start with a 13×9 inch lasagna pan and coat the bottom of the pan with a liberal dose of pasta sauce.  Then layer your noodles until you cover the entire bottom of the pan, and let the layering begin…

This is the order that I go, but you can choose your own adventure if you’d like:

First, cover the noodles with sauce, then I had 1/2 of the browned ground meat, then I add 1/2 of the cheese mixture.  I spread each to make sure that I have completely covered all of the noodles.  I then top that layer with mozzarella cheese, and then a new layer of noodles.  And repeat the steps to make another layer.

On top of the third layer of noodles, pour the alfredo sauce and spread to cover all the noodles.  Use the second bag of parmesan cheese to cover all of the alfredo.  Add the chopped oregano.

Preheat oven to 350 degrees and let cook uncovered for 1:15 which should leave you with a nice cheesy crust on top.

Remove from oven and let stand for 20 minutes before serving.

I will tell you, this so freaking good and different enough from the norm that it will blow minds so be careful who you let try it.

Now, before you say anything, I know, this doesn’t call for the grill, and I don’t use no BBQ sauce on it but I just had to have it.  In all honesty this is by far one of my absolute favorite dinnertime meals especially during the summer.  It’s actually quite tasty, refreshing, and lite and even the kids like it.  Give it a try, let me know what you think, I know I like it.

Parmesan Chicken

2 Cups Grated Parmesan Cheese
4 Boneless Skinless Chicken Breasts
3 Cups Buttermilk
3 tblsp Garlic Powder
1 tsp salt
2 tsp Lemon Pepper
2 Eggs

Soak the chicken in the Buttermilk for about 20 minutes, just give it time to relax a little before it has to face the heat. While the chicken is soakin’ beat the eggs in a bowl and get ready to wash the chicken. (I know, I know they have already soaked why do the need to wash? Trust me, they need it.) In a separate bowl, combine Parmesan, garlic, salt, and pepper and shake until all ingredients are mixed.

Now comes the fun part, take the chicken out of the buttermilk and dip in the egg wash, immediately roll in the parm seasoning and place on a greased baking sheet. Cook these things in a 350 degree oven for about 20 minutes or starting to get golden. Serve this with the lemon pasta and yer tastebuds might go crazy.

Creamy Lemon Pasta

1 lb box of pasta (I like spaghetti for this)
1 cup Sour Cream
3 cloves of garlc (minced)
2 tblsp Olive Oil
1 lb Baby Portobello Mushrooms (sliced)
1 tsp salt
1/2 cup white wine (Pinot Grigio works really well here)
zest from 2 lemons
juice from 2 lemons
fresh chopped parsley
Mozzarella Cheese
Cheddar Cheese

Boil the pasta in salted water until al dente and drain. While pasta is cooking add olive oil to a skillet and begin to sautee the garlic in the oil. Once the garlic starts to get a little color add the sliced mushrooms and keep stirring. At this point add the salt and 1/4 of the lemon zest and the juice from half a lemon and continue to stir until the mushrooms just start to get soft.

And here is the part that will also make the house smell amazing. Now add the white wine, reduce the heat and cover for about 6 minutes to reduce, stir ever couple of minutes though. Once everything starts to thicken a little go ahead and put all of the sour cream and the rest of the lemon zest and juice from 1 lemon in the pan and stir until combined. Oh WOW, I can smell it now, just thinking about it is making me hungry.

Place the pasta in a baking dish, add the sauce, and toss to coat the pasta. Add the parsley and continue to toss to coat. Top the dish with both cheeses and bake in a 350 degree oven for about 15 minutes, just until the cheese is completely melted. Remove from the oven and add the remaining juice from 1/2 a lemon on the dish.

I hope you guys really enjoy this as much as I do.