All-In-One Pork Chop Dinner

All-In-One Pork Chop Dinner

 
What You'll Need:
• 1/3 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buttermilk
• 4 pork loin chops (about 1-1/2 pounds)
• 4 tablespoons butter
• 1 (10-ounce) package frozen broccoli and cheese sauce or make it fresh
• Batch of mashed potatoes

What To Do:
1. In a shallow dish, combine flour, onion powder, salt, and pepper; then set aside. Place buttermilk in another shallow dish.

2. Place pork chops in buttermilk then let tenderize for a few hours.

3. Remove pork chops from buttermilk then dip them in the flour mixture coating completely.
3. In a large skillet over medium heat, melt butter ( I use ghee). Add pork chops and cook 6 to 7 minutes per side, or until cooked through. Meanwhile, heat broccoli and cheese sauce and mashed potatoes accordingly.
4. Top pork chops with broccoli and cheese sauce and serve with mashed potatoes.

Note:   I fried up some cut up onions in flour, salt & pepper then top this dish using them as onion toppers then served everything on a bed of arugula

Maple Bourbon Glazed Salmon w/Sweet Cranberry & Apple Chutney and Salted Rosemary Roasted Potatoes.

Maple Bourbon Glazed Salmon w/Sweet Cranberry & Apple Chutney and Salted Rosemary Roasted Potatoes.

 Ingredients

 
Salmon
1 pound, skin on salmon
2 tablespoon olive oil
3/4 cup pure maple syrup
5 tablespoons bourbon
1/4 cup soy sauce
1/4 cup orange juice
1/2 teaspoon cayenne pepper
salt and pepper, taste

Cranberry chutney
2 cup fresh cranberries
1 cup chopped apples (I used honeycrisp)
1/4 cup apple cider vinegar
3/4cup brown sugar (you may need a little less or little more to your taste)
2 tablespoons freshly grated orange zest
1 tablespoon fresh ginger, grated
1 small cinnamon stick
1 jalapeno, seeded + chopped (optional)

Salt Roasted Rosemary Potatoes
3 pounds baby red potatoes, each 1 1/2 to 2 inches in diameter
Look for round small baby regular potoatoes too –smaller than the red potatoes (Optional)
2 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt
1-2 tablespoon fresh rosemary, chopped + more for roasting  

Instructions

 
1. Preheat an oven to 350 degrees F.
2. Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.

3. Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney. 

4. In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.

5. While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate. 

6. Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
7. To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!

Oregano Fried Chicken Livers cooked in Rosemary Cooking Oil served with Cilantro and Picante Sauce.

 Oregano Fried Chicken Livers cooked in Rosemary Cooking Oil served with 

 Cilantro and Picante Sauce.

Ingredients

1 lb Chicken Livers

Buttermilk

Season Salt

Pepper

Paprika

Fresh Oregano

Fresh Rosemary Sprigs

Cilantro

Picante Sauce

Cooking Oil

Directions

In a large bowl, combine chicken livers, buttermilk, 1 teaspoon season salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 hours).

In another large bowl, whisk together flour, paprika, chopped oregano, 1 tablespoon season salt, and 2 teaspoons pepper. Lift chicken livers from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture.

In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In batches, fry chicken livers until golden brown, 4 to 5 minutes per side.

Serve with cilantro and picante sauce.

Creamed Chipped Beef and Gravy with Yogurt Frozen Blueberry Skewers

Creamed Chipped Beef and Gravy with Yogurt Frozen Blueberry Skewers

CREAMED CHIPPED BEEF

 
Ingredients:

 
Dried Beef (about half a jar or 2.5 oz)
2 cups Milk
2 tablespoon All-Purpose Flour (or up to 3 for extra thick gravy)
Black Pepper
Bread (To make toast) (two pieces per person)

 
Directions:

 
1. Put 2 cups of cold milk into a jar and
add two to three tablespoons of flour. Place the lid on the jar and
shake it up well until the flour and milk are well combined.
2. Cut the dried beef into strips or squares.
3. Over medium heat, melt butter in a pot.
Add the dried beef and stir it around, allowing it to saute gently for a
minute in the butter.
4. Pour all of the milk and flour mixture into the pot.
5. Stir occasionally as it comes up to
heat. Bring it up to a boil, at which point you will notice it thicken.
Turn the heat down to medium low and simmer for 5 to 7 minutes, stirring
as needed. Add black pepper to taste.
6. After the simmer take the creamed chipped beef off of the heat and let it rest for 5 to 10 minutes.
7. While the sauce is resting make your toast.
8. Put two pieces of toast onto a plate and spoon half of the creamed chipped beef over them.

Note:  The dry chipped beef I found at Walmart.  You can also order it online.

YOGURT FROZEN BLUEBERRY SKEWERS

Ingredients

Yogurt (Greek)

Blueberries

Skewers

Directions: 

Place blueberries on skewers, roll in yogurt until blueberries are adequately covered and Freeze.

I also added a couple slices of bacon to this breakfast dish :)  Enjoy!