Sunday, January 31, 2016

Pork Chops with Sage Mushroom Cream Sauce

I don't often buy heavy cream but I happened to have a little bit in the fridge. I was planning to make pork chops with sauteed mushrooms when I got the brilliant idea to add in some fresh sage and a bit of cream. Wow, was this yummy. When I have thick one inch chops I like to brown them in a cast iron skillet and finish in the oven.

2 thick pork loin chops
salt and pepper
1 box sliced mushrooms 2 T butter
2 T copped fresh sage
1/4 cup heavy cream

Salt and pepper and then brown the pork chops on each side and 3 minutes in oven proof skillet. Then put in 350 degree oven for 10-15 minutes. Remove chops and keep warm. Brown mushrooms in butter until nicely browned, add cream and fresh sage. Pour over chops and enjoy!

Friday, January 29, 2016

Cauliflower Pie

This pie is really more of a crust less quiche and it's actually quite tasty. I think it tastes best and also cuts best if it can cool a bit before serving. It is also really good cold the next day for lunch! I served it with a green salad full of avocado, tomato and cucumber dressed with balsamic vinaigrette.

1 head cauliflower cut into small pieces 
1 leek, chopped and well rinsed 
1/2 t salt 
1/4 t ground nutmeg
8 eggs
3/4 cup shredded cheddar 

Preheat oven 325

Steam cauliflower for ten minutes. Sauté leeks in some olive oil for about 5 minutes. Let cauliflower and leeks cool. Whisk the eggs in a large bowl, add salt and nutmeg and 1/2 cup cheese and then add cauliflower and leeks--stir around. Pour mixture into large pie pan or springform pan. Top woth 1/4 of the cheese. Bake for one hour and cool for 15 minutes.

Sunday, January 24, 2016

Roast Chicken and Veggies

I love a one pot dish that you can prepare and forget while you sit and relax with a glass of wine and a good book. This dish can have many variations and combos depending on what you have in your fridge.

4 chicken leg quarters, salt and peppered
3 carrots cut in strips
1 zucchini cut in strips
1 onion, cut in small wedges
1 box cherry tomatoes
Salt and pepper
Sprigs of fresh rosemary
Vegetable oil
Apple cider vinegar

In a large oven proof skillet, brown the chicken well in some vegetable oil. Remove chicken and dump in all the veggies. Stir them around a bit adding some more salt and pepper. Turn off heat and add the chicken back on top. Arrange the rosemary on top and pour about a 1/4 cup vinegar over all.

Sip into a 375 degree oven for an hour. Enjoy!