W30: Skillet Rosemary Pork Chops with Potatoes and Onions

Unexpectedly I was alone for supper and had one pork chop in a package so I decided to make a quick and easy pork chop supper.

The chops are brushed with a mixture of whole grain mustard, fresh rosemary, garlic, and s/p. The same sauce is used to toss the potatoes and onions. Brown the pork chop. Brown the veggies and then pop them together into the oven.

I had to make a couple of subs simply because I didn’t have what I thought I had in the pantry. I used russet rather than red potatoes and yellow onions rather than red as the recipe called for. I also had some sweet potato left over from this dish so I threw that in too. Everything else I had.

This is definitely a keeper. Easy and tasty. (Although I might up the spices a little next time.)

Kayte will be making this Thursday night so we will link up.

The recipe is from Melissa Urban’s Whole 30 Fast and Easy. (pg 105)

 

W30: Skillet Pork Chops with Sweet Potatoes

This is not a recipe I expected to make now. But I decided to make pork chops last night so it worked out just fine.

I usually dredge my chops in seasoned flour but since I cannot have regular flour on Whole 30 I dredged in Almond Flour. The almond flour is seasoned with sage, paprika, dried mustard, and salt/pepper. While good, I would increase the spices next time.

Also, make you shake off a lot of the excess almond flour as it tends to absorb the oil and can become rather crumby rather than crusty.

The recipe also includes a simple Greek slaw, which I did not make, and some sweet potato wedges. The dish did not call to peel the sweet potatoes but I suggest you do. They were tough and I ended up peeling the peel away as I ate the potatoes.

Overall I enjoyed the chops and potatoes. Definitely a repeat. The recipe is on page 61 of Melissa Hartwig’s Whole 30 Fast and Easy. (The recipe is also here) but I suggest you get the cookbook.

Kayte is also doing Whole 30 through Easter and blogging daily – when possible. Kayte decided to make a different pork chop recipe. But we did both use pork chops .

 

Good Friends Good Food: Sweet Potatoes

This week our veggie is Sweet Potatoes. aka yams. This was Peggy‘s choice and it is a good one. Especially since fall has now arrived and these are often on the table at various celebrations. Most of the time I either make these into Sweet Potato Fries. Or a casserole. Or stew them down in my MIL’s recipe (which is delicious). But I wanted to do something a little different. So what else is new?

I give you Sweet Potato Gnocchi! Delightful little bites. I wanted to serve them with brown butter and sage but I was out of Sage so I sprinkled them with Cinnamon Sugar instead. YES!! And I got to use my little gnocchi board which has been lonesome sitting on my shelf. It is fun to use.

Recipe is HERE.

Definitely a keeper.

Want more sweet potato?
There is always a great variety with the GFGF ladies. Visit with

Kayte

Peggy

Ulrike

 

Whole 30 Thursday: Salmon

Yes, I’m a wee bit lot late with this post.  It was supposed to be here last Thursday but I just didn’t get to it.  Patience, Grasshopper!

Last week’ recipe from the Whole 30 Fast and Easy cookbook was Ancho-Clementine Salmon with  Herbed Sweet Potato Fries and, like all the other recipes I have tried in the book, it was quite tasty.

The salmon was rubbed with a mix of orange zest, oregano, garlic powder and salt.  The recipe also called for ground ancho chile powder but I don’t use/like that so I used some cajun seasoning and cut back on the salt.

The fries were tossed with EVOO, oregano, garlic powder, rosemary salt, pepper and thyme.

All of it made for a delicious lunch that was ready in no time.

The recipe is on page 126.

Kayte is getting ready for school these days so she’ll get to this eventually.

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

 

{SRC} In the Kitchen with….

…a creative cook. Someone who loves to create good food for her family. Someone who started a blog because she wanted to share her requested recipes with family and friends. LYNSEY!  Of LynseyLou’s who is making our days delicious!!  And she did.  

Lynsey started blogging in 2008 because she was simply inspired by another blogger.  And, it was her way of sharing her recipes with the friends and family who asked for them.  Lynsey, that’s the same reason I blog.  Keep on, Lynsey.  You have some darn good stuff on LynseyLou’s.

So many good things that, as usual, it was hard to pick just one.  So I went with …

DINNER:  

Spicy Sausage Casserole

Which everyone in the family loved.  Rotini pasta mixed with sausage, lots of cheese, Rotel tomatoes, and onions.  While Lynsey used turkey sausage I used a local smoked sausage.  It was delicious!

A couple of nights later I needed a good filling side:

Sweet Potato Wedges

Roasted in the melted butter and cinnamon.  Perfect.  I am a big fan of sweet potatoes and always stock up when they are in season.  These will definitely see their way into the oven again.

And I saved the best for last:  DESSERT!

Peanut Butter Pie

Which The Man said was the best PB pie he had ever had.  {Thank you, Lynsey!}

Forgive the drizzle on top – it came out way faster than I expected.  But it’s the taste that counts, right?

• 2 Cups heavy whipping cream, divided
• 2 Tbsp sugar
• 8 Oz (1 bar) cream cheese, room temperature
• 1 1/2 Cups peanut butter (crunchy or smooth)
• 1 Cup confectioner’s sugar
• 1 Graham cracker crust, homemade or store bought
• 1/4 Cup semi sweet chocolate

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form.  Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined.  Gradually add confectioner’s sugar and beat until incorporated.  Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy.  Gently fold the whipping cream into the peanut butter mixture.  Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted.  Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form.  Spoon the whipped cream onto the center of the pie.  Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set     {adapted by Lynsey from Paula Deen}

Lynsey was my assignment for Secret Recipe Club.

Were there more recipes from Lynsey I wanted to try?  You Betcha! But I had to choose just a couple for SRC.  The hardest part of being a member is choosing.  The fun part is discovering new bloggers and their wonderful, tasty recipes.  There is more from The Secret Recipe this month.  Just follow the frog!

WordPress dot com:

 

{CC#4} Keller’s Sweet Potato Chips

These are tricky little devils, but well worth the watchful work.  Temp too high = burnt. Temp too low = soggy.  Chips too thin = burn quickly.  Chips to thick = soggy.  If you don’t get it JUST right…

I much prefer Sweet Potato Fries or Chips to regular potatoes..  They are sweet, lower in carbs, and better for you  Even if you fry them…..

All you have to do is slice a sweet potato – thin but not too thin – and fry them quickly.  Then sprinkle with Kosher salt.  DONE!!

My first batch burned quickly because I used the thinest setting on the Mandolin.  Way too thin.  The next setting was perfect but I had to cook them a little longer and really watch the heat because if it’s too hot…… cause if you fry them too long in too low heat they get greasy.

But I finally got it right.  And they were worth it.

The recipe is on page 232 of Keller’s ad hoc.

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

(IHCC}In the Kitchen with Jamie

When IHCC did recipes from Jamie Oliver I missed it.  6 months of it.  Now I have a chance to make up for it – a little – by cooking with him as January’s Chef of the Month.  You may remember him as The Naked Chef  not because he cooked sans clothing but because he used natural ingredients in his cooking. Simple ingredients.  Simple methods. Great taste.

Smoky mixed-potato wedges 

Naked roasted sweet potatoes and russets.  So simple you don’t really need a recipe.  Cut your potatoes into wedges.  Toss with salt, pepper, paprika and Olive Oil.  Bake  for 35 – 40 minutes at 400 and you have a tasty side. The recipe is HERE and is from  Jamie’s Kitchen Garden Project.

I made 1/2 of the recipe ( one sweet potato, one russet) and it was plenty for two.  And the sweetness of the sweet potato with the savory of the russet made an interesting mouth flavor.

Definitely a repeat.

Check over at IHCC for more Jamie Oliver.

 

{EwE} mulled cider sweet potatoes

You can tell fall is in people’s thoughts now. Summer is winding down, the temps are, in some places {NOT the Deep South much}, cooling just a smidgen, pumpkin recipes are popping up everywhere. And sweet potatoes, too. This recipe of Ellie’s is just right for autumn thoughts.

Diced sweet potatoes steamed and then mashed with apple cider {Juice because I couldn’t find cider}, nutmeg, cinnamon, ginger, and a little butter.

I didn’t mash mine as much as Ellie suggested. I left mine with some nice little chunks.

It was good. I was thinking how good it would have been with some spiced pecans or praline pecans. Next time. Not QUITE as healthy. I bet the other “Eaters” liked Peggy’s choice as well. You can find out by checking in at the Eating with Ellie blog.

If you would like to join us the recipes from Weeknight Wonders are listed with the page numbers. Cook. Blog. Share.

 

{IHCC} It’s a Mystery!

I know I haven’t been here since we started a new chef but life has been crazy. So many directions we have had to take. I knew, to keep my sanity, I would have to slow down, breathe, and cook!! So I managed to fit in this Weeks Mystery Box Madness!! for IHCC. What is that, you ask. Well, once a month (and this a new treat with he group) we are given a list of ingredients. We pick one of our past/present chefs, pick at least three of the ingredients and and then cook or bake using them. This month we had:

chocolate
cherries
cinnamon
rolled oats
couscous
pomegranate
curry
coconut milk
lentils
hot peppers/chiles

Interesting mix, but in there I saw the makings of a curry. And I am always open to a curry. And Donna Hay had a perfect one to try.

Chicken Poached in Coconut Curry

As usual, Donna’s recipe was quick and easy.

3 Tbl red CURRY paste
6 chicken thighs, halved
2 cups chopped sweet potatoes
2 cups chicken stock
1 1/2 cups COCONUT MILK
1/4 cup cilantro leaves
1/4 tsp dried CHILI flakes {I added this for a little heat}

Place the curry paste in a frying pan over medium-high heat and cook for 1 to 2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for another 2 minutes.
Add the stock and coconut milk and reduce heat to low.
Allow to simmer gently for about 12 minutes {Mine took about 20 minutes} until chicken and sweet potato are cooked.
Serve over steamed rice sprinkled with the cilantro leaves. Instead of steamed rice, I used COUSCOUS So I managed to just get in four ingredients. Maybe the chilis were a cheat!!??

Overall it wasn’t bad. I like the mix of the chicken and the sweet potato. It is not a combo I would have thought of.

The recipe is from Donna’s new food fast and is on page 67.

Since every member of this group is creative I am anxious to see what their MYSTERY dish contained. Click on over the IHCC for their finds.

 

{Bundt Bakers} Southern Sweet Potato, Bourbon, Pecan Bundt

This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

Ingredients:

3 tablespoons finely chopped pecans
1 1/2 cups firmly packed brown sugar
1/3 cup butter, softened
2 eggs
1 cup cooked sweet potatoes { 1 good sized one}
1 teaspoon vanilla
2 3/4 cups all purpose flour
3/4 cup milk
1/3 cup bourbon
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on rack.

Bourbon Drizzle:

1 cup sugar
1/2 cup water
1 tsp butter
1/2 tsp vanilla
2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.