42nd Recipe Street

Source: http://allrecipes.com/recipe/ham-and-cheese-bowties/

1 (12 oz) PKG Bowtie Pasta
4 T Butter
3 Cloves Fresh Garlic, Minced
1/4 C All Purpose Flour
1/2 t Salt
1/2 t Pepper
2 C Milk
1/2 t Prepared Mustard
2-1/2 C (11 oz) Mozzarella Cheese
8 oz Cooked Ham, Cubed
1/4 C Parmesan Cheese

Cook pasta until al dente. Drain. Set aside.

Meanwhile, in large saucepan over medium heat, melt butter. Saute garlic for 30 seconds. Whisk in flour, salt, and  pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and cheese. Stir until melted completely.

Stir in bowtie pasta and ham.

Transfer to a large lasagna pan. Bake for 20-25 minutes in 350F oven.

Source: http://foodwishes.blogspot.com/2012/10/apple-cider-glazed-pork-chops-great.html

1 T Vegetable Oil
1 T Butter
1 LB Boneless Pork Chops (About 3 Thick Pork Chops)
Garlic Salt, To Taste
Pepper, To Taste
3 Cloves Garlic, Minced (1-1/2 t)
1/4 C Apple Cider Vinegar
2 C Apple Cider
1 t Dijon Mustard (See Note)
1 Pinch Dried Rosemary
1 Pinch Red Pepper Flakes

In a large saute pan, melt butter and vegetable oil on Medium High Heat.

Add boneless pork chops. Cook on each side for 6-7 Minutes or until temperature is 145F.

Remove pork chops from pan and keep warm in microwave.

Turn off heat from pan. Add garlic and turn heat back on to Medium High.

Add apple cider vinegar and deglaze pan. Add apple cider and dijon mustard. NOTE I didn't have any dijon mustard so I just used 1/2 t of Prepared Mustard and 1/2 t Sugar.

Turn heat up on HIGH and stir constantly until a thick syrupy glaze forms.

Stir in rosemary and red pepper flakes. Return boneless pork chops to pan and cook on each side for 1-2 minutes.

Serve over rice.