Simple Fried Pork Chops with Balsamic-Raspberry Glaze and Garlic Cauliflower Mashers

Yesterday was my Hubby's Birthday and I asked him what he would like for dinner.  We had just gone food shopping and had lots of choices....he wanted pork chops.  Now I love pork chops but am used to making them one way.  Breaded and fried with applesauce.  That was the way my Mom taught me.  I really love those but was in the mood for something different.  I glanced through a few recipes online and just decided to go with a simple fried pork chop.  I then thought the chops could use a nice sauce to go with.  The sauce is a tangy, sweet sauce which compliments the pork perfectly.  I could eat it all by itself.

My guy also wanted mashed cauliflower on the side.  So I agreed and made one of the quickest, tastiest and easiest sides to date.  This one is a keeper.

Simple Fried Pork Chops

Ingredients: (this recipe is more of a guideline.  I didn't measure, I just seasoned according to my taste.  You can do the same.)

Pork chops about 1 1/2 inches in width
Seasoned both sides with:
kosher salt
cayenne pepper
freshly ground black pepper
garlic powder
dried oregano

Directions:

You need to set a large frying pan over medium heat.  Add enough olive oil to cover the bottom of the pan and add about two tablespoons of butter.  Allow to bubble.

While the pan is waiting.  Take your seasoned pork chop and cover both sides with flour.  

Step 1: Season well

Step 2:  Cover both sides in flour

Step 3:  Add to hot pan 

Add the chop to the hot pan.  Allow to cook for 2-4 minutes or until nicely browned.  Flip and continue to cook for another 2-4 minutes.   

Transfer pan to a pre-heated 350 degree oven and allow to cook through.  I allowed the chops to cook for about 6 minutes. (I never use a thermometer but if you want to make sure yours are done, according to the USDA, they should be about a minimum of 145 degrees) I then removed them from the pan and allowed them to rest for about 5 minutes.   This allows the juices to redistribute and remain in the chop, keeping them nice and moist.

Balsamic-Raspberry Glaze

Ingredients:

1 onion, cut in half then cut thinly into slices
Olive oil
kosher salt
2 cloves garlic
1/2 cup balsamic vinegar
2 tablespoons mustard
3 large spoonfuls of favorite raspberry preserves.

Directions:

Add oil to pan and set to medium heat.  Add onions and kosher salt and allow to cook down until browned.  

Add balsamic vinegar and garlic and allow to reduce by half.  

Add mustard and raspberry preserves.  Stir to combine.  Once pork chops are out of the oven, add about 2 tablespoons worth of the pan drippings to sauce.  

Voila!  Awesome sauce.  Could be used for chicken too.  

Garlic Cauliflower Mashers
Recipe adapted from George Stella's "Mock Garlic Mashed Potatoes"

Ingredients:

1 head of cauliflower
3 oz. of cream cheese
2 tablespoons butter
1/4 to 1/2 cup grated parmesan cheese (to taste)
1-2 cloves of garlic, grated
kosher salt to taste
freshly ground black pepper to taste

Directions:

Clean your cauliflower and break into florets.  Place into boiling water and allow to cook for 6-8 minutes or until tender.  Drain and add back to the pot.  Add the cream cheese, butter, garlic, cheese, salt and pepper.  Use your immersion blender to mash.  Done....so easy and so good.

Hope you enjoy!!!! 

Banana Cupcakes with Spiced Cream Cheese Frosting

Okay, I know I just posted a recipe with bananas buuuuuuut I still had a few left.  I decided on cupcakes for Mother's Day and figured I would give these a try.  So glad I did.  The cake was light, moist and not too sweet.  The frosting, I could eat with a spoon or even a finger.  =)  You won't regret making these (except that might eat them all yourself). 

Recipe is adapted from the website; A Dash of Sass 

 Banana Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients:
2 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick unsalted butter, softened
1/4 cup plus 2 tablespoon olive oil (NOT extra virgin)
1 cup granulated sugar
1/3 cup brown sugar
2 eggs
1/4 cup sour cream
3 medium bananans, smashed (about 1 1/2 cups)
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Line your muffin pans (makes 24 cupcakes) with liners.   Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl and set aside.

Combine the smashed bananas, sour cream and vanilla into another bowl, set aside. 

In your mixer put the butter, olive oil and sugar.  

Cream until light and fluffy.  Add the 2 eggs and mix on medium until nicely combined.  

Alternate adding the flour mixture and banana-sour cream mixture to the mixer.  Mix on low until well combined and make sure to scrape bowl with spatula in between to make sure all ingredients are mixed properly. 

Scoop into the awaiting cupcake pan.  About 3/4 of the way in each.

Throw into oven and bake for about 15-18 minutes.  Mine were ready after 16.  Check with a toothpick to make sure it comes out clean.  

Frosting Ingredients: 
1 8oz block cream cheese
1 1/2 sticks unsalted butter
1 32 oz bag confectioners sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
2 to 3 tablespoons sour cream

So while you cupcakes are baking, make your frosting.

To the mixer add the soft butter and cream cheese and mix until blended.  Slowly add sugar and mix in between each addition ON LOW, so it doesn't go all over the place.  Add your cinnamon, allspice, vanilla and salt.  Mix in the sour cream until your preferred texture is reached.  I really dislike runny frosting because I pipe, not spread the frosting.  (I cheat and use a ziploc gallon bag.  I hate cleaning a piping bag and always misplace those pipping tip fasteners.  I cut a small hole in one corner of the bag and snuggly place the top 1/4, just past the prongs, through the hole.  I then fold the bag over my hand, fill, shake down towards the tip to help get rid of air bubbles and then go to town!)   If you don't pipe your frosting and you like it really gooey, then just add more sour cream and spread it on with a spatula.
Depending on how heavily you frost your cupcakes, you may have some left over.  I just placed mine in the fridge and saved for some apple-spice cake bars. 

MMMMM frosting...

My favorite tip for frosting cupcakes

My hubby was nice enough to model the
frosting for me. 

Nutty-Banana Chocolate Chip Cookies

I had lots of over-ripe bananas on hand and was craving something other than banana bread.  I remembered I had made these a while back and loved them.  This recipe is slightly adapted from Martha Stewarts, Banana Walnut Chocolate Chunk Cookies.  

A new favorite

Ingredients:
2 cups flour
1 cup whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon roasted cinnamon or just plain will do
1/2 teaspoon nutmeg
3 sticks butter, softened

Just two left.  Perfect!

1 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 teaspoons vanilla extract
1 cup ripe banana (about 2 large)
2 cups oats (whichever you have on hand will work, I used Quaker 1minute)
2 cups chocolate chips (or more if you prefer)
1 cup walnuts, chopped

Directions:

Preheat oven to 375 degrees.  Whisk together the flours, salt, baking soda and spices and set aside.

In a mixer, cream together the butter and sugars.  Add the vanilla and eggs and mix until blended.  Add banana.  Mixture will look a little funny.  Don't worry, when you add the flour mixture it all combines nicely. 

Never said they were healthy, lol.

Will look better after you add flour.  ;)

Add in the chocolate chips and walnuts and mix until just combined.

Spoon onto parchment covered cookie sheet. 

Bake for about 11 to 12 minutes until nicely browned.  Cool on cookie sheet for a few before placing on cooling rack.  Or just eat them once you're able to handle them.  ;)  Enjoy!!

Waiting patiently....
He was going, "OOOkies, mmmmmmmmmmmmm."

My happy camper!

Simple Black Bean Soup

Rainy, cool weather = soup cravings (for me at least) I looked through my pantry and fridge and found the few ingredients needed for this soup.  Really easy to make, healthy, cheap and really yummy.  Can't ask for more!

Ingredients:
1 onion
1 red pepper
6-8 garlic cloves

3 heaping teaspoons of cumin

2 heaping teaspoons of chili powder

1/2 teaspoon chiplotle powder
about 10 leaves of fresh oregano (finely chopped), or 1/2 teaspoon dried
Kosher salt, to taste
1 box of chicken or vegetable stock (32 fluid ounces)
1 bag of black beans , soaked overnight and cooked (makes approximately 5 1/2 cups)...
OR about 3 to 4 cans of black beans (Try to find BPA free cans, EDEN brand)
cilantro to top

Directions:

Chop the onion, bell pepper and garlic.  Add oil to soup pot, turn to medium heat and add onions and a pinch of kosher salt.  Allow to cook for two minutes.  Throw in the spices.  Add red pepper and allow to cook until both the onions and peppers are soft and lightly caramelized.  Add garlic and cook for an additional 3 to 5 minutes.  

Brown bits = tons of flavor

Add about 4 1/2 cups of beans, toss to coat onion mixture.  Add stock.  Use an immersion blender and blend until preferred consistency is reached.  I then added about 3/4 o 1 cup extra beans and left them unblended for some texture.  Top with cilantro and you have a nice, warming, healthy bowl of soup!!!!  Served with my spicy garlic twists.