I am not a big pork chop fan, but I love this recipe. I make a cauliflower puree from a steam in the bag garlic cauliflower cooked per instructions pureed in the food processor with some garlic herb cream cheese and a little cream. I tossed a bag of pre prepped sugar snap peas with some olive oil and sliced shallot and seasoned with salt and pepper. Roast at 425 for about 15 minutes. This sauce is so creamy and flavorful. The sage screams fall. https://www.myrecipes.com/recipe/one-pan-whiskey-flavored-pork-chops
Back when I first started my blog I shared the story of my recipe book. I find recipes and try them and if they are keepers they go into the book. Well the cool weather had me pulling out some of my favorite fall/winter recipes. Stay tuned for this weeks menu!
Taste so good, make you wanna slap yo mama! These fritters are amazing. The whole thing together wraps you in it’s arms for a big ole hug. A few weeks ago my theme was techniques. I blanched and froze some collard greens. I revived them tonight to go with this lovely meal. I can not explain how this meal touched my soul. Family, comfort and flavor. http://www.eatingwell.com/recipe/252656/sweet-potato-fritters-with-smoky-pinto-beans/
I used the attached recipe as far as the dry and wet muffin part of the ingredients, but as far as the flavorings I totally mixed it up. I used chopped sundried tomatoes, green onions, and thawed, squeezed dry frozen spinach and I used dill havarti as the cheese. Yum! https://www.thekitchn.com/recipe-loaded-breakfast-muffins-253421
I was ill prepared for breakfast this morning. I started scrounging around in the fridge and found some mushrooms so I started sauteing those. I had some of the chorizo from last nights dinner so I diced that and added some sundried tomatoes. I kept thinking it needs something green. In goes a handful of frozen peas with the beaten eggs. Topped with some cheese and ta da breakfast.
So I went to Whole Foods this week for 1 thing and as usual I browsed around and left with more than I went for. My Sweetheart and I went this great tapas place in Greenville SC called The Lazy Goat. It is right on the river with a beautiful view. I am very picky about what seafood I eat! I do not like fish, I usually stick to lobster, shrimp and crab. But, we had mussels in this amazing broth which was still not my thing so I recreated it at home with shrimp. I found cleaned smoked mussels at Whole Foods and decided to try again. This broth was soo amazing. I still don’t like mussels.
3 Tbls of butter
1 Tbls of olive oil
2 Shallots thinly sliced
1 small fennel bulb thinly sliced- reserve 1/4 cup of the fennel fronds
1/3 Cup of dried chorizo diced
3 Cloves of garlic thinly sliced
1/2 Cup of white wine
1 1/2 cup of chicken stock
1 Container of smoked mussels
A pinch of saffron
A dash of smoked paprika
The juice of half a lemon
I started with 2 Tbls of the butter and the olive oil on medium heat. When it is warm add the shallot and fennel saute until translucent add in your chorizo and saute 2 to 3 minutes add in the garlic and cook 1 minute. Add in your wine and reduce by half. Add in the stock, mussels, saffron and paprika and simmer about 5 minutes until the mussels are warm . Stir in the last tablespoon of butter and the lemon juice. Plate and top with the reserved fennel fronds. Serve with toasted bread.
I don’t know why I relate this sandwich to fall but I do. This cool morning put in mind of a warm sandwich for lunch. Cinnamon raisin bread, apple butter on one side topped with some brie, smoked turkey, granny smith apple to counter balance all of the sweet and some dijon on the other side toasted in a little butter. The ultimate fall grilled sandwich.
This was so great. I added a little more butter at the end, it seemed to get lost to me when I tasted it. I made a little balsamic roasted cauliflower as my starch. https://www.eatwell101.com/lemon-garlic-butter-thighs-and-green-beans-skillet
This is my short cut version of broccoli beef.
1 steak -what ever cut you like
1 packet of brown gravy mix- I use Knorr
1 Can of sliced water chestnuts
1 Bag of frozen broccoli
I trim my steak and put it on a cutting board in the freezer and turn it at about 20 minutes and leave it 10 more. It makes the steak easier to slice thin. I slice my steak and set it aside. I heat 1 Tbls of vegetable oil in a non stick skillet and brown the steak in batches quickly on both sides and put it in a bowl to the side. I grate my ginger and garlic. I add that to the pan with some sesame oil and soy and cook about 1 minute. I pour in the amount of water the gravy pack calls for, but a little short because the broccoli makes liquid, and whisk in the gravy pack. I add the water chestnuts and broccoli and cook until the broccoli is tender. I add the beef in to warm through. I use microwave brown rice. Plate your rice top with the beef and sprinkle on sesame seeds and green onions.
This is a repeat. I have posted this before. The only difference is the big puddle of parmesan marinara on the plate. Yum! I leave out the chicken. https://www.delish.com/cooking/recipe-ideas/recipes/a55792/spinach-artichoke-stuffed-peppers-recipe/