From the Kitchen of Mike

With Mike having today off for President’s Day (I, sadly, did not), he decided he would pick a new recipe to try so dinner would be ready for me when I got home. I arrived to the delightful smell of pork chops and apples cooking on the stove…yummy indeed.
He found the recipe for Pork Chops with Apples and Garlic Smashed Potatoes in an issue of our Food Network Magazine, and the only thing that was a little different was that our pan sauce didn’t get quite as dark as the photo in the magazine. We chalk that up to using a nonstick skillet instead of the recommended cast iron.
He said it wasn’t difficult to make, and it was very enjoyable. The only thing I might do a little different is to cook the apples just a little less. The flavor was great, but the texture might have been a bit better with a little crunchiness left in the fruit. Overall, though, it's another keeper (as is the husband who made it)!

Comments

  1. hjoyferg2/23/11, 10:03 PM

    Well even when they do eat all your Nutella, they are the ones we like to keep around - especially when they cook for ya! :) That sounds quite delish! I, too, came home to a delightful dinner on Presidents' Day - Butternut Squash Ravioli in a homemade red sauce (complete with your favorite, mushrooms ;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Looks like I've got some catching up to do

Image
So, to anyone who was reading this with any regularity, it seemed as though I fell off the face of the earth. Or quit cooking. Or quit eating. I can assure you none of these scenarios is true. Mike and I still cook together all the time, and now it's even better because we moved last summer, and our new kitchen is far and way better than our old one. We've also still been traveling quite a bit — most frequently to Asheville — where the most frequent question that comes up is, "Where are we eating tonight/in the morning/next?" Along those same lines, for our last several birthdays and anniversaries, we've opted to celebrate by dining out at a restaurant (preferably one we haven't tried yet) instead of exchanging gifts. So I figured to help me get back in the swing of things, I'd share our most recent celebration dinner: my birthday dinner earlier this month. If you're not from Nashville, you may not know, but the food scene here has EXPLODED
Read more

Finally Fall

Image
On tonight's menu...Monday Night Football and Moroccan Carrot Soup!  That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice
Read more

Squash and Carrots, Oh My!

Image
When Mike and I were still just dating, Mike's mom was having us over for dinner and introduced me to a brand new dish: Squash Casserole. It was so very tasty that I asked for the recipe at the end of the meal and have been making it ever since. Granted, it's not the healthiest way to eat your vegetables, but sometimes you've got to go for tasty and leave the healthy to someone else. Most recipes I've found call for a full cup of sour cream and an entire stick of butter. I've decreased both these and found it was still delicious. If you're really going for decadence, though, feel free to go all in. Also, most recipes I've seen either mix half the cornbread stuffing mix into the casserole or spread half on the bottom and the remaining on top. I really enjoy the crispy on top, so that's where I put all of mine. All the ingredient amounts are pretty flexible. I've used preshredded carrots, and I've shredded my own. Preshredded will offer a bit o
Read more