This was good! I planned to grill pork chops, which is always a gamble for February, but since there was an actual layer of ice on our grill...pan-seared was the way to go. And that sounded kind of boring to me, so I tried to come up with some pizazz to jazz up plain 'ol pork chops. And let me just tell you what is most definitely not a gamble for February: warm sautéed cinnamon apples. All the pizazz.
Here's how I made it.
Mine were thick so I butterflied them beforehand and sprinkled generously with salt and pepper. I cooked over med-high heat until cooked all the way through, maybe 6-8 minutes on each side. I had a large batch to cook, so to keep them warm I placed them into a glass baking dish in a low heat oven until ready to serve. While the pork chops were staying warm, I made the apple topping.
3 TBSP butter, or less
3 apples, thickly diced
2 TBSP brown sugar
1 TBSP cinnamon
splash of apple cider vinegar
I sautéed the apples and onions in the butter until soft, approximately 5-6 minutes. Then I added just a splash of the vinegar. If I had to guess, maybe 1/4 cup. Toss to coat. In a separate bowl, mix the brown sugar and cinnamon together and add to the apples. With a spoon, thoroughly coat all the apples and let them cook another 5-8 minutes. The cider will thicken just slightly. Spoon over top the pork chops when ready to serve. Holy cow (pig?!), it's delicious. As pictured, we had sweet potatoes and green beans on the side.
Of course our dinner conversation was Nash trying to convince Emma that she was eating pig. Nash kept saying "Pigs give us bacon, sausage, pork chops, ect" and Emma kept responding with "Pigs can't give us anything...they don't have hands" like..."DUH". It just drove Nash nuts that she wouldn't believe him. ha ha haha hahahah. 3 out of 5 kids liked the apples, so I call this one a success. The 2 that didn't just ate their chops with bbq sauce.
Monday, February 12, 2018
Wednesday, October 6, 2010
Isn't this scene beautiful?! I so wish I were there.
So I have this cookbook that I bought last year called, "Family Feasts for $75 a Week" by Mary Ostyn. I've only used a few of the recipes, but they are pretty decent. And she gives lots of money saving tips, which is awesome.
I tried a recipe tonight that I have been eyeing for some time. It turned out good. A really comfortable soup for a chilly day. (or a busy day!)
1 lb. dried white beans
14 oz. can crushed tomatoes or 2 c. fresh cut tomatoes (I used fresh)
1 T. salt
2 cloves garlic, minced
1 T. dried sage
2 T. olive oil
1 lb. smoked sausage links, cut into discs
8 c. water
Put all ingredients into crock pot and stir well, mixing everything up. Turn on HIGH and leave alone for 6-8 hours.
Next time I think I will add some spinach leaves and serve with cornbread.
Wednesday, July 22, 2009
My family goes crazy for this. It's a family recipe that we picked up in Tennessee. It started out as a Holiday breakfast, but has worked its way into dinner on a week night. I've also made it for several brunches, especially good for showers.
1 lb. breakfast sausage
2 cups shredded Colby-jack or cheddar
1 package crescent rolls
Preheat oven at 350. Open crescent rolls and layer the bottom of an 8 x 8 pan with 2 triangles. Try to stretch crescent rolls to cover bottom. Place in oven until rolls start to puff. Set aside. Meanwhile, cook sausage according to package, drain, set aside. Crack eggs in medium sized bowl and beat until you have a consistency like you were making scrambled eggs. Add cheese and mix well. Combine with sausage and mix well. Pour sausage mixture into pan on top of puffed crescent rolls. Place remaining crescent rolls on top and bake until top is golden brown, 20-25 minutes.
Tuesday, March 3, 2009
This was from the pulled pork sandwiches. Pork Fajitas! Yum.
Leftover Pork (chicken, beef, any kind of meat)
Salt & Pepper
Crushed Red Pepper
I melted just a little REAL butter in the pan and threw in an onion, a little pressed garlic, and green pepper. I seasoned the vegetables with a few shakes of salt & pepper, a LITTLE cumin, and crushed red pepper--saute until soft. Shred the leftover meat and toss with the vegetables until warmed through.
I roll these babies up in flour tortillas, sprinkle on a little cheese, and top with sour cream. A dream in your mouth. Really, it's that good.
Tuesday, February 24, 2009
I LOVE PORK! Seriously, this is my all time favorite meal of all time. (I certainly can tell I'm getting tired, can you?!) This is soooooo easy and sooooo good. Plan to make it today. That is, if you are a pork lover like me.Pork Loin
Salt & Pepper
Sweet Baby Ray's BBQ Sauce
Purple Onion, if you like it
Pull out a roasting pan or a crock pot. Set the pork loin in it and add just a little water in the bottom. Salt and pepper it. Put it in the oven on 350 or crank that crock pot on high. Cook until it is falling apart. Shred it and put it back in the pan/crock pot. Add the BBQ sauce and stir well mixing it together. Plop some on a bun and add the onion. OH. MY. GOODNESS. I just had this for dinner tonight. I have leftovers in the fridge....hooray for me.
Tuesday, December 16, 2008
1 lb. Italian Sausage
2 large baking potatoes, diced
1 onion, diced
1/2 package Oscar Meyer Real Bacon Bits
2 cloves garlic, minced
2 c. Kale or Swiss Chard, chopped
2 14.5 oz. cans chicken broth
1 qt. water
1 c. heavy whipping cream
Salt and Pepper, to taste
Cook sausage in a 300-degree oven for 30 minutes. Drain on paper towels, slice, and set aside. Place onion, potatoes, chicken broth, water, and garlic in large pot. Cook on medium heat until potatoes are tender. Add sausage, bacon bits, salt, and pepper--simmer for another 10 minutes. Turn to low heat--add Kale and cream. Heat through.
Serve with warm crusty bread.
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