Tag Archives: Meat

Garlic and Sage Pork Chops with the Creamiest Mashed Potatoes Everrrr

27 Sep

We have the creamiest mashed potatoes ever, and we have the longest title ever.

Sometimes you just have to make a long title to get your point across.

First lets talk about some TV things. We all know it’s the season for new and returning series and to be honest, I am feeling overwhelmed with the amount of new shows that look amazing. The shows that I am continuing to watch from last season are:

- Modern Family

- Big Bang Theory

- New Girl

- Girls (which isn’t on till later in the year)

- then just randoms like Anthony Bourdain: No Reservations and The Layover, SNL, ect.

But now I am really screwed. There are like 10 new shows that I want to start watching and I know I just don’t have the time it’s not good for you to watch that much TV.

The other night, I started watching Hostages, and now of course I am hooked. Can we just talk about how much drama they managed to jam into that first episode. WOW. Also, I am intrigued by this show because it seems more like a movie plot, rather than a TV series. It will be interesting to see how they continue with the show.

We also caught an episode of The Goldbergs, which was hilarious. I absolutely love Wendy McLendon-Covey, pure comedy right there.

I’m also super interested in:

-Trophy Wife

-Hello Ladies

-The Blacklist

What have you guys been watching!? Do you have an insight as to which shows I should commit to?

Anyhoo, on to the goods.

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I made this last week when I just felt like a ‘fall’ meal. I wanted something hearty, with some type of pan sauce. I threw this meal together pretty quickly and it was delish. Typically you would want to have some veggies with your meal. Don’t worry, we had salad which is not pictured.

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I seared off the pork chops and then removed them from the pan, added some olive oil, chopped garlic and sage. Then added some chicken stock and white wine to de-glaze. I seasoned it up and then added the pork chops back to the pan, covered it and simmered for a couple minutes to cook the chops through. Then I served the pork chops and pan sauce, over a scoop of the best mashed potatoes ever.

The end.

Miss Delish asks:

What new/returning shows are you into this season?

What dish comes to mind when you think of fall?

 

Garlic and Sage Pork Chops in Pan Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 6

Garlic and Sage Pork Chops in Pan Sauce

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 6 bone in pork chops
  • 6 cloves of garlic. chopped
  • 1/4 cup minced fresh sage
  • 1/2 cup white wine
  • 1 cup chicken stock
  • Salt and Pepper to Taste

Method

In a large heavy bottomed pan (that has a lid) heat butter and olive oil over medium high heat. Once melted and sizzling, add the pork chops, you may have to fry them in batches. Allow them to cook without moving them for 2-3 minutes until they are nice and golden brown, flip them and cook for another 2-3 minutes on the other side . Remove to a plate and set aside.

While the pan is still hot, add in the garlic and sage and cook, stirring constantly, for 2-3 minutes until softened and fragrant. Add in the white wine, followed by the chicken stock. Bring to a simmer, and then lower the heat and taste for seasoning. Season with salt and pepper to taste.

Add the pork chops back to the pan and simmer for 5-6 minutes until cooked through. Serve, drizzled with the pan sauce.

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Creamiest Mashed Potatoes Ever

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 6

Ingredients

  • 6 large yukon gold potatoes
  • 1/4 cup butter
  • 1 cup whipping cream
  • 2 tbsp kosher salt

Method

Peel and cut the potatoes into the cubes. Place the potatoes in a large pot and cover with cold water. Set the pot over high heat and bring to a boil. Once the water has boiled, lower the heat to medium and remove the lid if you were using one. Cook for 20-25 minutes until fork tender.

Drain and add back into the hot pot. Turn the heat off but leave the pot on the heat with the lid removed, while you get the butter and cream ready. This will help to evaporate any extra moisture from the potatoes and result in a fluffier final product!

In a microwave safe bowl or measuring cup, add the butter and cream. Heat in the microwave for 1-2 minutes until the butter is melted and the mixture is steaming.

Remove the pot with the potatoes from the heat and mash them until they are fairly smooth and there are no more lumps of potato. Then add in about 1/4 of the hot cream mixture and mash, mash, mash until the liquid is absorbed and the potatoes are smooth. Repeat until you have used all of the cream. Add the kosher salt and give it one last mix before serving.

Enjoy!

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Homemade Manwiches {Step by Step}

18 Mar

Good Morning lovelies!

Sorry this post is coming a day late, I mentioned on Facebook last week that I was getting ready to post it but I ended up having a super busy day and never got the time to do it. I try to post in the morning rather than later on as it seems more people are online during the day.

You sneaky people facebooking at work.

I also noticed I was starting to feel a little sick and then by the next day I had a full blown chest cold, not fun. I spent a good couple days in bed and then came back to work like a zombie for Thursday and Friday. I’m still not feeling 100% even after a weekend of rest! A solid diet of green tea will be happening today and then I am looking forward to getting home and resting later today.

You may have noticed that last week I asked you all what I should make for a “Man Meal. You were all so great and had so many wonderful ideas! I noticed that the trend was beef, mostly in the form of ground beef. One of the responses I got was for Manwiches!

At first I was like, manwich? Is that like a sloppy joe? To which I was told, yes.

I thought right away that was the perfect idea for a Man Meal! Sloppy, saucy, messy, spicy, sweet and most importantly, BEEF.

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[...]

B Teams Casserole {lasagna casserole}

15 Feb

Good morning everyone! Happy Friday!

I hope you all had a wonderful Valentines day. I am really looking forward to going out to dinner tonight. Since we have been saving up for our first home, we haven’t had dining out in the budget. So we are making a special exception in this case.

If you live in the Vancouver area or are planning in visiting, we are going to Cielo’s Restaurant in White Rock

To Mr. Delish’s dismay, I will take some photos and do a review next week. He’s not so cool with the whole whipping out my camera and taking photos in the middle of dinner but he has learned to deal with it.

Okay, on to the casserole.

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This casserole is a dish that was in a cookbook that Mr. Delish had when he was younger. It was one of those school cookbooks, where the kids put in their family recipe. I guess somewhere along the line the second best baseball team (aka B Team) came up with this recipe.

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His mom used to make it a lot when he was a kid and he just LOVES it. I added in the Lasagna Casserole name because that really describes what it is. Basically it is a lasagna without the sheet noodles, so it is super easy to put together.

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Since this is so quick and easy to put together and most of the ingredients are things you would probably already have on hand, this makes a perfect weeknight meal.

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You can even make it ahead of time and then bake it off when you need it (just like a lasagna.)

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Then pull it out of the oven, serve it with a big green salad, and you’re good to go!

Make this for your family tonight, it’s super kid friendly too. Not that I know the first thing about children.

Miss Delish asks:

What did you do for Valentine’s Day?

What is your favorite kid friendly meal?

B Teams Casserole {lasagna casserole}

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 8

B Teams Casserole {lasagna casserole}

This is a delicious and easy weeknight meal. It takes an hour to make but most of that time is in the oven!

Ingredients

  • 1 lb broad egg noodles
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 lb lean ground beef
  • 1 16oz can tomato sauce
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 2 cups grated cheddar cheese

Method

Cook noodles about 3 minutes less than package directions state, drain and set aside.

Preheat your oven to 375 degrees and grease a 9x13 deep baking dish.

In a large saute pan, heat the olive oil over medium high heat. Add the diced carrot and onion and saute for about 3-4 minutes until softened slightly. Add the ground beef, and cook until the beef is just cooked through, making sure to break up the meat as it is cooking. Add the tomato sauce and season generously with salt and pepper. Bring to a simmer and then lower the heat and allow to simmer for about 5-10 minutes. Turn off the heat and set aside.

In a large bowl, add the sour cream, cottage cheese, parsley and season with salt and pepper. Add the cooked noodles and stir to combine.

Now pour the noodle mixture into the bottom of the prepared baking dish. Follow with the ground beef/sauce mix, and lastly top with the grated cheddar.

Bake at 375 for 35-40 minutes until browned and bubbly. Serve with a nice big green salad, or a side of steamed veggies.

Notes

Make this up until the point of baking it, but instead cover with saran wrap and foil and freeze, just like you would with a lasagna!

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Lemony Pork Chops with White Wine and Sage

10 Dec

Ooooh weee.

It’s Monday. Groan.

Who else is excited for the beginning of a new week?…

Bueller?…

Since it’s Monday, and I’m probably not even totally awake yet, I’m just going to get right to the food here. This recipe is one that my mom started making many years ago. It’s hilarious because it is out of the Susanne Somers “Get Skinny” cookbook, circa 2001.

The original recipe calls for pork tenderloin which you could definitely use,  but I used boneless pork chops because I think they have more flavour than the tenderloin.

Those pork chops are drenched in an amazing white wine and sage sauce and they are SO tasty.

Like seriously…c’mon. How can you resist that.

I served them with an amazing quinoa dish that I will share this week as well!

Make this, right now and you can thank me later.

Miss Delish asks:

Do you get a case of the “Monday’s” at the beginning of every week?

What is your best tip for making it through the worst day of the week?

 

Lemony Pork Chops with White Wine and Sage

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: Serves 6

Lemony Pork Chops with White Wine and Sage

Juicy pork chops seared and then roasted in lemon juice, white wine and sage.

Ingredients

  • 6 boneless pork chops
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons of freshly chopped sage
  • 1/2 cup dry white wine (please use stuff that you would actually drink)
  • 1 cup low sodium chicken broth
  • 2 tbsp butter
  • Salt and pepper to taste

Method

In a ziplock bag, add the pork chops, olive oil, lemon juice, 1 tbsp of the chopped sage, and season generously with salt and pepper. Seal the bag and massage the bag to coat the pork in the marinade. Refrigerate for 1-2 hours before cooking.

Once the pork has marinated, preheat your oven to 350 degrees.

Heat a cast iron skillet over medium high heat until very hot. Add the pork chops and cook for about 3-4 minutes until nice and brown, flip and brown for another 3-4 minutes on the other side. Place the skillet in the preheated oven for 10-12 minutes to finish cooking the pork through.

Remove from the oven and take the pork out of the pan and set aside on a plate. Place the skillet back on the stove over medium high heat. Once hot, add the white wine, it’s going to bubble up and steam. Using a wooden spoon, scrape the bottom of the pan to release those little brown bits. Once the wine has reduced, add the chicken broth and simmer over medium heat until reduced slightly.

Add in the remaining chopped sage and season to taste with salt and pepper. Add the cooked pork chops back to the sauce and spoon some of the sauce over the chops.

Serve immediately.

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Green Chili Cheeseburgers with Cilantro Lime Mayo

6 Aug

Happy Monday Ya’ll.

Guess what stinks?

Today is a holiday in BC and everyone is out and about enjoying the long weekend, and I have to WORK. That’s right, work.

Boo.

That’s me expressing my displeasure with this situation I am currently in.

Mr. Delish went away for a boys weekend because, like everyone else in this province, he has today off.

Maybe I’ll try mention that I have to work one more time before I’m finished this post….

Anyways, I was playing single girl all weekend. And by single girl I don’t mean putting on a short dress, going out clubbing and being social. I mean wearing my hair in a sky high messy bun, not showering, watching a million re-runs of Girls, eating things that are not meant to be meals as meals, not doing laundry and floating in a pool all day long.

Although I was attempting to avoid eating anything that resembled a meal, I still could have gone for one of these burgers.

These are messy as heck too. The cheese and the avocado and mayo mix together to drip down your forearms while you’re eating.

But you’re not going to care…

Because they are just so darn good.

Now I am off to try make the house look like a messy, nail polish hoarding, hermit wasn’t staying there for the weekend.

Wish me luck!

Green Chili Cheeseburgers:

Serves 4

1 lb regular ground beef

salt and freshly ground pepper

1 tin (4.5 ounces) diced green chilies, drain off excess liquid

4 thick slices sharp cheddar cheese

4 hamburger buns, split

1 avocado, mashed until smooth

Cilantro Lime Mayo (recipe below)

Lettuce, tomato and red onion for toppings

 

Form the ground beef into 4 equal sized patties, season on both sides with salt and pepper.

Heat a griddle or BBQ and cook the burgers on the first side until the juices start settling on the top side. Flip and allow to cook  for about 2 minutes and then spoon on 1/4 of the green chilies and top with a slice of cheddar cheese, repeat with the other burgers. Continue cooking for another 5-6 minutes until cooked through and the juices run clear.

Remove the burgers to a plate to rest.

Toast the buns on the hot grill or griddle and then spread one side of the bun with some of the mashed avocado and the other side of the bun with some of the cilantro lime mayo. Put the hamburger on the bottom bun and then top with the lettuce, tomato and red onion and top bun.

Enjoy!

 

Cilantro Lime Mayo:

1/4 cup mayonnaise

1 tbsp lime juice

2 tbsp chopped cilantro

salt and pepper to taste

 

In a small bowl, mix together the mayo, lime juice and cilantro, season with salt and pepper to taste. Cover and refrigerate for an hour before using.

 

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