Family Dinner: Porkchops and Applesauce

This post is brought to at the request of the husband.  I wish I could say it was the pork chop, but I really think it is the applesauce that gets him excited.  And I can't say I disagree with him.  Yes, you can buy applesauce from the store, but the kind on your stove, all sweet and warm with homemadey (this should be a word) flavor really hits it out of the park.  And what better to serve alongside the sauce than some oven baked pork chops?

A simple dinner you can't go wrong with. I start my applesauce (and in this case, some carrots), then make the chops.  Walla, everything gets done about the same time.

Stove Top Applesauce
Makes 4 servings
105 cals / 0g fat / 29g carbs / 0g protein

2 softer sweet apples (such as gala)
2 granny smith apples
2 TB brown sugar
1/4 tsp cinnamon
1/2 cup water
Pinch of salt

1. Peel, core, and chop your apples. You will want to cut the granny smiths into smaller pieces than your sweet variety because it will take longer for these to break down (roughly 1/2 to 1/3 the size).

2. Place the cut apples in a saucepan over medium heat and stir in sugar, water, cinnamon, and salt.

3. Continue to cook, stirring occasionally until most pieces are broken down and it is at your desired consistency, adding more water if needed. I cook mine for about 30 minutes. Keep warm until ready to serve.

Oven Baked Pork Chops
Makes 8 Servings
150 cals / 2g fat / 9g carbs / 19g protein

1 pack of 8 thin pork loin chops (~1.5 lbs)
1/2 cup breadcrumbs
1/2 cup panko
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Pinch of cayenne pepper
2 egg whites
3 TB water
Salt and Pepper and Cooking Spray

1. Pre-heat the oven to 425. Cut that ribbon of fat off of the pork chops (and any other visible fat) and generously season them with salt and pepper.

2. Onto a plate or shallow dish, mix the breadcrumbs, panko, garlic powder, onion powder, paprika, and cayenne. In a separate bowl, beat the egg whites and water together with a fork until frothy.

3. Generously spray a baking sheet with cooking spray. Dip each chop in the egg whites, then dredge in breadcrumb mix to coat. Place each on the prepared sheet and lightly spray the tops with cooking spray.

4. Bake for 25 minutes, flipping the chops over half-way through cooking.

The White Christmas Cocktail

I have been making these for so many years I can't even remember where the idea came from....but what I do know is that these are easy and delicious.  If you are having a lonely and boring Sunday night Christmas get-together, you need this.  It is a little twist on a White Russian, so it should be easy enough to manage.

As to the nog....I consider myself an expert.  I have tried all the brands available at the grocery store, blind taste tested them to compare and remain neutral (yes, I am a dork), and I can say without a doubt that "Christmas Milk" is the best egg nog out there.

Enjoy!

White Christmas Cocktail

2 oz vanilla vodka (or regular is good too)
1 oz Kahlua
2 oz egg nog

Fill a rocks glass with ice.  Pour in the vodka and the Kahlua and mix.  Top with egg nog.  Stir it all up, or leave it layered.  Artistic freedom is yours!

OOTD: Shopping

Here it is....boots, jeans, sweater. Nothing too exciting. Although the lighting inside a Target dressing room is a huge improvement over my dismal closet lighting. I think I need to invest in a new full length mirror location.

Target wasn't that exciting either. I did pick up that cream blouse with the gold foil dots. Now I just need to pick up some courage to wear it. You know, because it is a print...outside my comfort zone.

In other news, only one week until I get my hairs did. Thank God.

Family Breakfast: Crunchy French Toast

In my younger days one of my favorite things to do was go out in the city with my friend, Alison, and then stay at her apartment for the night. She lived right next door to one of my most favorite breakfast spots ever, Wishbone. No matter what shape I was in that morning, I made sure to get my act together enough to get my breakfast fix.

I am not going out much these days, but I can still take a walk down memory lane by recreating those breakfast at home (and taking the cals and fat down a notch!).

This french toast is actually what Alison would usually get...I was more of a savory girl. But don't worry, she shared.

Crunchy French Toast
Makes 4 servings
260 cals / 5g fat / 40g carbs / 15g protein

8 slices bread
1 1/2 cup corn flakes (or some cereal like that)
1 1/2 cup skim milk
2 egg
1 egg white
1 tsp cinnamon
1 tsp vanilla
pinch of salt


1. Place cereal in a zip loc bag and crush the flakes into small crumbs. Spread crumbs on a plate.

2. In a medium size bowl, whisk remaining ingredients until well mixed and frothy. Cut each piece of bread in half, diagonally.

3. Heat a skillet over medium high heat and spray generously with cooking spray (or just go ahead and use butter). Soak a piece of bread in egg mixture and then gently press each side into cereal crumbs to coat. Cook each piece of bread in skillet until golden, then re-spray skillet to cook the opposite side, again until golden. About 2-4 min per side. Repeat with remaining bread. Serve with syrup (and bacon).

 

Family Dinner: Winter Pork Stew

This is one of my favorite stews, but I only make it once or twice a year....I forget about it, move on with my life, and then BAM, I am sitting there brainstorming menu ideas for the week and it pops into my brain.  Like a flash of genius.  It is warm, rich, savory, and sweet at the same time, and the leftovers are great for lunches throughout the week.

You can use any kind of beer you want...I had Leinie's Oktoberfest on hand, so it is what I used.  And my goodness, I just happened to taste a small sip before adding it to the pot, and I immediately put another bottle in the fridge for me to drink.  I know, a weeknight beer??  Things are getting cuh-razy up in here!!

I like this stew served over egg noodles, but it would be good with mashed potatoes, rice, or by itself with a chunk of bread on the side.

Winter Pork Stew
Makes 6 servings
320 cals / 7g fat / 27g carbs / 34g protein

2 lbs pork loin
2 TB flour
2 tsp olive oil
2 onions
6-8 carrots
4 cloves garlic
2 apples, firmer variety
1 cup canned crushed tomatoes
2 TB brown sugar
1 bottle beer 12 oz
2 cups chicken broth
1 bay leaf
Salt and Pepper

1.  First chop all your veggies, to get everything ready.  Dice your onions, mince the garlic, and peel and cut your carrots into bite size chunks.  Set it all aside.

2.  Trim all visible fat and junk from the pork and cut into 1 - 1 1/2 inch chunks.  Season well with salt and pepper, and toss with flour to coat.

3.  Heat 1 tsp oil in large sauce pan or dutch oven over medium high heat.  Add the pork and sautée until browned (don't worry if things start getting brown and sticking to the bottom of the pan, it is supposed to, that brown stuff is full of delicious flavor....just keep cooking the pork until it is browned).  Remove pork from pan and set aside.

4.  Return pot to heat and heat remaining 1 tsp oil.  Add the onions, carrots, and apples, stirring occasionally, and cook until beginning to soften, about 10 minutes.  Add garlic and continue to cook an additional 1-2 minutes.

5.  By now the bottom of your pot should be browned and crusty (but not black and burnt!).  Add that beer you have been trying not to drink, and stir and scrape the bottom to stir up all those brown bits (flavor crystals as I like to call them).  Add the remaining ingredients and return the pork to the pot.

6.  Bring the stew to a boil, then reduce heat to medium low, and continue to cook partially covered until pork is tender, about 2 hours.  Season with salt and pepper (I like mine with a heavy dose of salt) and serve.  I recommend egg noodles and some fresh parsley, but you do what you want.

Want to turn this into a slow cooker meal?  Easy.  Follow steps 1-5, then dump in in your crock pot and cook on low, partially covered for ~6 hours.  Or just make this at night, and reheat it the next day, or whenever you want to eat it.

OOTD: That Damned Polyvore

First things first, I am so in love with this weather we are having. It was over 60 degrees today, which is exactly the kind of winter I dream about. Although it does feel kind of odd to not be wearing socks in December!

I bought this sweater after seeing an outfit set with it from polyvore. I thought it was adorable and put-together-stylish-casual-perfection. The problem is....everything looks cute when it is in a trendy little photo montage. It's a little different when you actually get it and try to wear it.

I guess I am not really sure I am the person to pull off a shrunken cropped chunky sweater. It turned out ok, but nothing like the trendy photo montage I longed for.

Family Dinner: Hawaiian Turkey Meatballs

These meatballs are made healthier by using lean ground turkey (chicken would work too) and tropical tasting by adding some pineapple and ginger. I made a quick orange teriyaki sauce and served them with some brown rice and sugar snap peas with shiitake mushrooms for dinner, but they would also make great appetizers.

It came to my attention that I might need to try a new format writing out these recipes to make the steps a little more clear. I guess people aren't mind readers. But if you are, call me...you know why. So here is my attempt at clarity. Let me know what you think....

Hawaiian Turkey Meatballs
Makes ~6-7 servings
160 cals /  2g fat / 15g carbs / 20g protein

1 lb lean ground turkey
1 bunch green onions
3 cloves garlic
1 2-inch piece ginger (for 1 TB grated)
1 egg
2 TB soy sauce
1/2 cup bread crumbs
1 cup crushed pineapple
1/2 tsp salt
1/2 tsp pepper

1. Preheat oven to 350 and spray a large cookie sheet with cooking spray.

2. Place the turkey in a large bowl. Lightly beat the egg and add that to the bowl. Add the soy sauce, salt, pepper, and pineapple.

3. Thinly slice the green onions and add those to the bowl. Mince the garlic cloves and add to the bowl. Grate the ginger to get 1 TB and add to the bowl.  Lastly, add the breadcrumbs.

4. Using your hands, mix the turkey with all the ingredients, until combined well, and start rolling it into small meatballs, about 1 - 1 1/2 inch in size (I got 40 meatballs). Place the rolled meatballs onto the prepared baking sheet. Bake meatballs ~35 minutes until done.