Spicy Maple Chicken with Mashed Sweet Potatoes and Green Beans

This is another Hello Fresh dinner that's a family favorite.

2 sweet potatoes
2 Tbsp Maple Syrup (the real stuff)

1/2 tsp red pepper flakes

2 Tbsp sour cream

1/2 cup Panko breadcrumbs

1 Tbsp fry seasoning (I use McCormick Rotisserie Chicken seasoning)

2 chicken cutlets (6 oz each)

1/2 lb fresh green beans

Preheat oven to 425 degrees.

Wash and dry all produce.

Peel and dice sweet potatoes into 1/2" pieces.  

Pour maple syrup into a small bowl.  Stir in a pinch of salt and the red pepper flakes.  Set aside.  

Place sweet potatoes in a medium pot with enough salted water to cover by 2".  Bring to a boil and cook until tender (about 15 - 20 minutes).  Drain and return sweet potatoes to pot.  Mash off heat with half the sour cream, 1 Tbsp butter, salt and pepper.  I like to add a tsp of sugar too.  Cover to keep warm.  

Line a baking sheet with foil and spray with cooking spray.  Melt 1 Tbsp of butter in a microwave safe bowl.  Add 1 Tbsp olive oil, the fry seasoning, and a big pinch of salt.  Pour the Panko onto a dinner plate and stir in the contents of the bowl and mix well. 

Pat chicken dry with paper towel and season all over with salt and pepper.  Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).  Roast on the middle rack for 8 minutes.  

While the chicken roasts, toss the green beans in a medium bowl with a drizzle of olive oil, salt and pepper.  When the chicken has roasted 8 minutes, remove the sheet pan from the oven and carefully add green beans to empty side.  Return to the oven and roast until chicken is cooked through, 12 - 15 minutes more.

Divide sweet potatoes, chicken and green beans between plates.  Drizzle chicken with spicy maple syrup and more red pepper flakes, if desired.  

 

Honey Thyme Pork Tenderloin

This is one of my favorite recipes from Hello Fresh.  If you haven't tried their meal boxes yet, you're missing out!

4 red potatoes
12 oz pork tenderloin
2 garlic cloves
2 heads of broccoli florets
1 tsp dried thyme
1 oz chicken stock concentrate
2 tsp honey

Wash and dry all produce.

Preheat your oven to 450 degrees.

Line a sheet pan with foil and spray with cooking spray.

Dice potatoes into 1/2" pieces.  Toss them onto the sheet pan and drizzle with olive oil and season with salt and pepper. Roast on the top rack for 20 - 25 minutes.

Pat the pork tenderloin dry with paper towel and season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork and sear, turning occasionally, until browned all over, 4 - 8 minutes.

While the pork is cooking, line another sheet pan with foil.  Mince the garlic and set aside.  

Once the pork is browned, transfer it to one side of the second baking sheet.

Cut the broccoli into bite-size pieces.  Place on the opposite side of the baking sheet from pork.  Toss with a drizzle of olive oil and season with salt and pepper.  Top with 1/2 of the minced garlic.

Transfer the pork and broccoli to the middle rack.  Roast until pork is cooked through and broccoli is tender, 12 - 15 minutes.  Once done, transfer to a cutting board to rest. 

While your pork is cooking, whisk together stock concentrate, honey and 1/4 cup of water in a measuring cup.  Heat a drizzle of oil in the pan used for the pork over medium heat.  Add the remaining garlic and thyme.  Cook until fragrant.  Stir in the contents of the measuring cup.  Simmer, scraping up any browned bits from the bottom of the pan, until reduced by half, 3 - 4 minutes.  Stir in 1 Tbsp butter until melted.

Slice the pork and plate with potatoes and broccoli.  Drizzle the pork with sauce and serve.

 

Vanilla Roasted Sweet Potatoes

 

2 lbs sweet potatoes, cut into 1" wedges
2 Tbsp olive oil
1/2 tsp red pepper flakes
Kosher salt
1 vanilla bean

Heat oven to 400 degrees.  

In a large bowl, toss potatoes, oil, red pepper flakes, and 1/2 tsp salt.

Cut vanilla bean lengthwise and  scrape seeds and bean into potatoes.  Toss to incorporate.

Transfer to a foil lined sheet pan and roast until potatoes are tender, 25 - 30 minutes.

Roasted Pork and Apples

2 medium sweet potatoes
3 tsp rosemary leaves (about one sprig)

1 Tbsp canola oil

1 garlic clove

1/2 tsp salt, divided

1/4 tsp black pepper, divided

2 apples

4 1" thick boneless pork chops

1/2 cup apple butter

2 tsp Worcestershire sauce

Preheat the oven to 425 degrees.  

Peel and cut the sweet potatoes into large dices.

Grate 2 tsp of the rosemary with the herb mill.  Combine the rosemary, oil, garlic pressed, 1/4 tsp of salt and 1/8 tsp of black pepper to a medium bowl.  Toss the diced sweet potatoes in the mixture.

Core and slice the apples.  Transfer the sweet potatoes and apples to a foil lined sheet pan.

Season the pork chops with the remaining salt and pepper and place them on the sheet pan.  Bake for 15 minutes.  

Grate the remaining rosemary leaves with the herb mill into a small bowl.  Add the apple butter and Worcestershire sauce, and stir to combine.  

Remove the sheet pan from the oven.  Stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture.  Return the sheet pan to the oven and bake for an additional 15 minutes.

 

Shrimp and Creamy Tarragon Linguine

12 oz Alfredo sauce
6 oz linguine

1 fresh tarragon sprig

1 shallot

1 lemon

4 oz cremini mushrooms

8 oz raw shrimp, peeled and deveined

Bring a large pot of salted water to a boil.

Once boiling, add pasta and cook until al dente, about 8 - 10 minutes.

Reserve 1/4 cup pasta cooking water.  Drain pasta and set aside.

Cut mushrooms into 1/4" slices.

Stem and mince the tarragon.

Zest and halve the lemon.  Cut one half into wedges and juice the other half.

Peel and mince the shallot.

Pat shrimp dry, and season all over with 1/4 tsp salt.

Place a large non-stick pan over medium heat and add 2 tsp olive oil.

Add the shallot, shrimp, mushrooms, 1/4 tsp salt, and a pinch of pepper to hot pan.  Stir occasionally until mushrooms start to brown and shrimp become opaque (2 - 3 minutes).

Add the Alfredo sauce, 1 tsp lemon zest, 1 tsp lemon juice, and tarragon to hot pan.  Bring to a simmer, stirring occasionally for 2 - 3 minutes. 

Add pasta and stir until coated and heated through, 1 - 2 minutes.  If too thick, add pasta cooking water, 1 Tbsp at a time until desired consistency is reached.  

Plate the pasta and squeeze a lemon wedge over the dish.

Seared Chicken Breast with Parmesan Thyme Butter

 

2 Tbsp butter
3 thyme sprigs
1 oz shredded Parmesan cheese

2 boneless, skinless chicken breasts

Pat chicken breasts dry and season both sides with a pinch of salt and pepper.

Heat 2 tsp olive oil in a medium non-stick pan over medium heat.  Add chicken to the hot pan.  Cover and cook until the chicken is browned (4 - 6 minutes per side).

Remove from the burner.  

Stem the thyme.

If butter is still hard, place in a microwave-safe bowl and microwave 5 seconds at a time until soft.

Combine the softened butter, Parmesan cheese, and thyme, stirring until smooth.

Serve the chicken breast topped with the Parmesan thyme butter.

Garlic Brown Sugar Chicken

3 lbs bone-in, skin-on chicken thighs or breasts

salt and ground black pepper, to taste

3 Tbsp butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1 Tbsp honey

1/2 tsp dried oregano

1/4 tsp dried thyme

Preheat the oven to 400 degrees.

Season the chicken with salt and pepper.

Melt 2 Tbsp butter in a large ovenproof skillet over medium-high heat.  Add chicken, skin-side down, and sear until brown, 2 - 3 minutes per side.  Remove chicken to a plate.  

Melt the remaining butter in the skillet.  Add garlic; cook and stir until fragrant.  Remove from heat and stir in brown sugar, honey, oregano, and thyme until well combined.  Return chicken to the skillet.

Bake in the preheated oven for 25 - 30 minutes until the chicken is no longer pink at the bone.

Santa Fe Salad

1 Tbsp olive oil
1 lb boneless chicken breast
1 tsp Taco seasoning
1 6 oz package of baby spinach or spring mix

1 can of black beans (15 oz) rinsed and drained

2 avocado peeled, pitted and chopped

1 cup tomatoes, chopped

1 cup frozen corn kernels, thawed

1 cup Mexican cheese, shredded

1/4 cup fresh cilantro (chopped)

1 lime cut into wedges

1/4 cup olive oil (for dressing salad)

Optional:  sour cream, salsa, ranch dressing

Add 1 Tbsp of olive oil to a small skillet.  Cook the chicken with the taco seasoning until fully cooked through.

While the chicken is cooking, distribute the spinach or spring mix between four plates or large salad bowls.  Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.  

Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces.  Distribute the chicken evenly among the salads.

Give each salad a fresh squeeze of lime and drizzle with olive oil.  You can also serve with a side of salsa, sour cream or ranch if preferred.  

 

Beef Kabob Marinade

 

Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil

1 Tbsp dijon mustard

1 Tbsp minced garlic

1 Tbsp brown sugar

2 Tbsp lemon juice

1 tsp dried parsley

1 tsp black pepper

Kabob

1 1/2 lbs sirloin steak, cut into 1" cubes

1 lb baby potatoes

2 Tbsp olive oil

2 Tbsp dijon mustard

1 Tbsp dried rosemary

8 oz crimini mushrooms

1 red onion, cut into 1" cubes (about 3 onion layers each)

 2 small zucchini, cut into 1" slices

In a medium bowl, mix the marinade ingredients together.  Reserve 1 Tbsp of the marinade.

Place the cubed meat into a large sealable bag and pour all but the reserved marinade over it.  Then seal and squish to coat well.  Place in the refrigerator for 1 - 6 hours to marinate.  

Place wooden skewers in water to soak until the kabobs are ready to assemble.

Boil the potatoes in a large pot of salted water 6 - 8 minutes until they are fork tender.  Drain and then toss with the olive oil, rosemary, and mustard.  Set aside.

Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak.  Keep 3 layers of onion together in each chunk..  Drizzle vegetables with the reserved marinade.  

Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4 - 5 pieces of steak on each skewer.

Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 8 - 10 minutes, flipping every 2 - 3 minutes, until the meat is cooked and the vegetables start to char just around the edges.  

Remove from the grill and rest for 5 minutes before serving.

Melting Sweet Potatoes

 

4 small sweet potatoes, peeled and sliced into 1/2" rounds
2 Tbsp butter, melted
1/2 tsp ground cinnamon

1/4 tsp Kosher salt

12 cup maple syrup

1/2 cup chopped pecans

2 Tbsp chopped chives

Preheat the oven to 425 degrees.

Line a sheet pan with foil and spray with cooking spray.

Add the potatoes, butter, cinnamon, and salt to a medium bowl and toss to coat.

Arrange potatoes on the baking sheet and bake for 15 - 18 minutes.  Flip the potatoes then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 - 18 minutes.  

Arrange on a platter and sprinkle with the pecans and chives.  

Melting Potatoes

 

Looking for the perfect side dish to serve with your steak dinner.  Try these caramelized on the outside and creamy on the inside potatoes.  They are divine!

4 Tbsp butter, cut into pieces

2 tsp chopped fresh rosemary (1 tsp if dried)

1/4 tsp crushed red pepper flakes

2 lbs Yukon gold potatoes, sliced 1/2" thick

Kosher salt and freshly ground black pepper

1 1/2 cups chicken broth

4 cloves garlic (smashed)

Preheat oven to 475 degrees.

Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl.  Microwave in 30 second intervals until the butter is melted, about 1 minute.  

Add the potatoes, 1 1/2 tsp salt and a generous amount of pepper and toss together.  

Line a sheet pan with foil and spray with cooking spray.  Spread the potatoes evenly over the baking sheet.  Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.  Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.  

Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.

Transfer the potatoes to a serving platter.

Overnight Pulled Pork

 I've been waking up very early in the morning for years to put this is the oven, but I finally decided I should just put it in the oven the night before and let it cook overnight.  Who knew?

1 large pork shoulder or pork butt, bone in or out
2 Tbsp salt

1 Tbsp black pepper

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp chili powder

2 Tbsp brown sugar

1/2 cup of your favorite BBQ Sauce

1/2 cup cider vinegar

Preheat oven to 225 degrees.

Mix all spices together.  

Rub spice mix all over pork and place on a rack in a roasting pan and place in the oven uncovered. 

Mix BBQ sauce and vinegar in a bottle or bowl.  Set aside by oven.  

Go to bed . . .

If you happen to wake up in the middle of the night, you can squirt or brush the roast with the BBQ/vinegar mop.  The brown sugar in the rub and sugar in the sauce will start to make the outside of the roast look really dark.  It's fine.  You want it to look crusty.  Squirt or brush the roast multiple times during the cooking process. 

After about 10 hours, pull the roast out of the oven and see if it's fork tender.  If not, cook a few more hours or turn the heat up to about 350 degrees.  

After it is done, you can shred it with a fork while it is warm.  If you prefer, take the leftover sauce and toss it with the pork.  Serve on large buns with coleslaw and extra BBQ sauce.  

Garlic Balsamic Sauteed Mushrooms and Onions

2 Tbsp olive oil

2 Tbsp salted butter

1 large white onion sliced into rings

1 lb fresh baby portabella mushrooms

2 Tbsp minced garlic (2 cloves)

3 Tbsp balsamic vinegar

3 Tbsp whit win (optional)

Heat the olive oil and butter together in a large skillet.

Add the onions and saute for 5 minutes then add in the mushrooms.  Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.

Add in the garlic and saute until browned and fragrant.

Stir in balsamic vinegar and win and cook another 2 minutes, making sure to deglaze the bottom of the pan.

Season to taste with salt and pepper and serve.  

Cashew Shrimp

 

1 1/2 lbs large shrimp, peeled and deveined

Kosher salt

Freshly ground pepper

1 Tbsp cornstarch

2 Tbsp oyster sauce (found in the oriental aisle)

3/4 cup water

2 Tbsp safflower oil

4 stalks of celery cut 1/4" thick, plus celery leaves for serving

1/2 cup snow peas

2 garlic cloves, grated

Pinch of red pepper flakes

1/2 cup roasted cashews

1 cup Jasmine white rice

2 cups water

Preheat oven to 350 degrees.

In a medium saucepan combine the water and rice with a large pinch of salt. Cover and bring to a boil.  Reduce heat and simmer for 18 minutes.  Remove from the heat and allow to sit until ready to serve.  

Place the cashews on a baking sheet and roast in the oven for 15 minutes.  Remove and set aside.

Pat shrimp dry with paper towels; toss with 1/2 tsp salt and 1/4 tsp ground pepper. 

In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.  

Heat a large skillet (preferably cast-iron) over medium-high heat.  Swirl in oil, then add the shrimp in a single layer.  Cook undisturbed for 1 minute.  Continue to cook, stirring occasionally, until almost cooked through, 1 - 2 minutes more.           

Add celery, garlic, snow peas, and red pepper flakes.  Cook, still stirring, 1 minute.  Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about  1 minute more. 

Stir in cashews.

Serve over rice and top with celery leaves and more red pepper flakes, if desired.  

                     

Ranch Seasoning

Who doesn't love a good ranch dip?  I know I do.  Learn to make your own with this recipe.  Just add these ingredients to 1 1/2 cups of Greek yogurt or sour cream to create a great dip.  

1 tsp dried parsley
3/4 tsp Kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp sugar

Freshly ground black pepper

 

Fresh Mango Salsa

1 mango diced

1 avocado diced

1/2 red onion diced

1/2 bunch fresh cilantro

2 Tbsp lime juice (1 medium lime)

In a medium bowl, combine mango, avocado, red onion and cilantro.

Add lime juice.  Toss gently to combine and serve.  Add salt and pepper to taste.

Serve with tortilla chips.

Chicken & Mango Tostadas

Looking for a refreshing dinner on a hot summer evening?  This one fits the bill.

2 cups shredded cooked chicken 

1 mango, peeled and diced

1/2 red onion diced

1Tbsp chopped fresh cilantro

Juice of 2 limes

2 Tbsp olive oil

Kosher salt

2 ripe avocados, halved, pitted and peeled

1 1/2 Tbsp Guacamole Herb Blend

8 soft flour tortillas (6")

Hint:  If you're in a hurry and don't have leftover chicken or time to cook chicken, use the canned variety.  It works nicely in this recipe.

Preheat oven to 350 degrees.

Place flour tortillas on a baking sheet and place them in the oven for 8 minutes to crisp them.

Combine the chicken, mango, red onion and cilantro in a bowl.

Juice both limes and add half the juice to the chicken mixture.  Add olive oil and salt and pepper to taste.

Mash the avocadoes in a separate bowl.  Add the guacamole herb blend, remaining lime juice, and salt and pepper to taste.  

Top the tortillas with a smear of the mashed avocado and top with chicken salad and serve.  

Mushroom Smothered Pork Chops with Green Beans

2 (6 oz) pork chops
2 garlic cloves

4 oz Portabella mushrooms
1 Rosemary sprig
2 tsp chicken demi-glace
1 oz Marsala cooking wine
1 1/2 Tbsp butter
12 oz green beans
Salt and pepper

Cut mushrooms into 1/4" slices

Trim ends off of green beans

Mince garlic

Pat pork chops dry and season both sides with salt and pepper

Place a medium non-stick pan over medium heat and add 1 tsp olive oil

Add pork chops to hot pan and cook 5 minutes

Flip and cook for 5 more minutes

Transfer pork to a plate and let rest

Add 1 tsp olive oil to a pan and half the garlic to the pan.  Cook until garlic is aromatic.

Stir in green beans, rosemary sprig, 1/4 tsp salt and a pinch of pepper.  Add 1/4 cup water, cover and reduce heat to medium. Stir occasionally until green beans are tender (8 - 10 minutes)

Remove from burner.

Return pan used to cook pork chops to medium-high heat and add 1 tsp olive oil. Add mushrooms, remaining garlic and a pinch of salt to hot pan.  Stir occasionally until lightly browned (3 - 4 minutes).

Add marsala wine and cook until mostly evaporated. (30 - 60 seconds)

Stir in demi-glace, 1/4 cup water, and any accumulated juices from resting pork.  Bring to a boil.

Once  boiling, remove from burner and stir in butter. 

Plate pork chops on plates and top with sauce.  Add green beans to the side.  

French Onion Brisket

 

Everybody knows that a good brisket begins with a good seasoning rub ... this one is terrific!

Combine the following ingredients into an airtight container and mix well:

2 Tbsp granulated sugar

2 Tbsp brown sugar

2 Tbsp smoked sweet paprika

2 tsp garlic powder

1 tsp onion powder

1 1/2 tsp chili powder

2 Tbsp Kosher salt

1 1/2 tsp freshly ground pepper

1 tsp celery seeds                                                            Other ingredients:

1/2 tsp ground cumin                                

1/4 tsp cayenne pepper                                                    2 cans Campbell's French Onion Soup

1/4 tsp dried thyme                                                          1 cup beef broth

1/4 tsp dried oregano                                                       4 large portabella mushrooms (stemmed)

This will season about 9 lbs of brisket. I normally cook a 3 - 4 lb brisket to feed my family when we're all together. This is a recipe that is sure to become a family favorite.  

The night before, place your brisket(s) on a cutting board.  Coat both sides generously with the rub.  Wrap in plastic wrap and place on a plate in the refrigerator overnight.  I often use two 1 1/2 lb - 2 lb briskets.

Four hours before your desired serving time,  remove from the refrigerator and allow to warm to room temp for one hour.

Preheat your oven to 325 degrees.  Combine 2 cans of Campbell's French Onion Soup and 1 cup of beef broth in a baking dish.  Place your brisket into the soup mix and then top with thick slices of portabella mushrooms (4 large mushrooms washed, stemmed and cut into thick slices).  Cover your baking dish with foil and bake for three hours undisturbed.

Remove from the oven and allow to rest for 15 minutes.  Slice into 1/4" slices and return to the cooking liquid.  Serve with BBQ sauce if desired.  

Cilantro Lime Chicken and Rice with Corn Salsa

3/4 cup corn kernels
1/2 cup Basmati rice
2 Tbsp fresh Cilantro
1/2 tsp Adobo seasoning
1 lime
1 Roma tomato
2 oz sour cream
12 oz boneless skinless chicken breasts

Combine 1 cup of water with 1/2 cup of rice. Add 1 tsp olive oil and 1/4 tsp salt. Bring to a boil.  Reduce to a simmer, cover, and cook until rice is tender, 18 - 20 minutes. 

Remove from burner and set aside.

Stem and mince cilantro

Halve lime lengthwise.  Juice one half and cut the other half into wedges

Core tomato and cut into 1/4" dice

Place corn in a microwave-safe bowl and microwave until warmed through, 1 - 2 minutes

Pat diced chicken dry and season all over with adobo seasoning

Combine corn, tomato, half the cilantro (reserving remaining for garnish), lime juice, 1 tsp olive oil and 1/4 tsp salt. Set aside

Coat a large non-stick pan with cooking spray and place over medium-high heat

Add chicken to hot pan.  Stir occasionally until browned all over and chicken reaches a minimum internal temp of 165 degrees, 5 - 7  minutes

Remove from burner

Stir remaining cilantro into cooked rice. Squeeze lime wedge over rice and stir again

Halve remaining lime wedges

Plate chicken on rice and top with salsa and sour cream..  Squeeze lime wedges over chicken to taste.

 

Herb-Marinated Pork Tenderloin

 

1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp fresh rosemary
1 tsp fresh thyme leaves
1 tsp Dijon mustard

Kosher salt

Pork tenderloin (about 1 lb)

Freshly ground black pepper

Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 1/2 tsp salt in a sturdy 1 gallon resealable plastic bag.  Add the pork tenderloin and turn to coat with the marinade.  Squeeze out the air and seal the bag.  Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.  

Preheat the oven to 400 degrees.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloin generously with salt and pepper.  Heat 3 Tbsp olive oil in a large oven-proof saute pan over medium-high heat.  Sear the pork tenderloin on all sides until golden brown.  Place the saute pan in the oven and roast the tenderloin for 10 - 15 minutes or until the meat registers 145 degrees at the thickest part.  Transfer the tenderloin to a platter and cover tightly with aluminum foil.  Allow to rest for 10 minutes. Carve in 1/2" thick diagonal slices.   The thickest part of the tenderloin will be quite pink (it's just fine) and the thinnest part will be well done.  Season with salt and pepper and serve warm with the juices that collect on the platter.  

Pork Chops with Apples and Garlic Smashed Potatoes

1 lb small potatoes
2 cloves garlic
Kosher salt
(2) 1/2" thick boneless pork loin chops

 2 tsp chopped fresh sage

Freshly ground pepper

1 Tbsp olive oil

1 large red onion, cut into 1/2" wedges

1 Granny Smith apple, cut into 1/2" slices

3/4 cup apple cider

1/4 cup buttermilk

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.  Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.  Cover and set aside.  

Meanwhile, rub both sides of the pork chops with sage, and salt and pepper to taste.  Heat a large cast-iron skillet over high heat, then add 1 tsp olive oil and sear the chops until golden on both sides, about 5minutes total.  Transfer to a plate.  Wipe out the skillet and add 2 tsp olive oil.  Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes.  Season with salt and pepper and stir in the cider.  

Return the chops to the skillet.  Cover and cook, turning once, until just cooked through, 4 - 5 minutes.  Drain the potatoes, reserving 1/4 cup of water.  Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.  Season with salt and pepper.  Serve with the pork chops, onion and apples.  Drizzle with the pan juices.

Shrimp Stir-Fry

 

1 Tbsp butter

1 Tbsp olive oil

1 lb jumbo shrimp, peeled and deveined, tails on

4 cloves garlic, minced

1 large zucchini, diced

1/2 cup corn kernels

1/2 cup cherry tomatoes, sliced in half

1/2 cup yellow or orange cherry tomatoes, sliced in half

1/2 cup spinach leaves, cut in strips

Parmesan shavings

1 lemon juiced

Rice or stir-fry noodles for serving

Melt the butter with the olive oil in a large skillet over medium-high heat.  Add the shrimp and garlic, then saute until the shrimp are opaque (about 3 minutes).  Remove the shrimp to a plate. 

Add the zucchini to the skillet.  Stir it for about 45 seconds, then scoot to the edges of the pan.  Throw in the corn and cook it for a minute, then push it to the edges of the pan.  Throw in the tomatoes and stir them for about a minute.  Sprinkle the veggies with salt and pepper to taste.  

Add the shrimp back to the pan.  Stir everything until well combined and hot.  Pour onto a big platter.

Sprinkle on the fresh spinach and top with Parmesan shavings.  Squeeze lemon juice over the top for a wonderful freshness.  

Serve over rice or stir-fry noodles.