Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

chixmangoVegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced

Creamy, Honey-Mango Dipping Sauce (recipe below)

Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice

Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

Edamame Salad

Edamame Salad

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.  Serve chilled or at room temperature.

 

Apple Cider Caramels

Apple Cider Caramels

caramels2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.  In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2″ squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2″ logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Fall Off the Bone BBQ Ribs

Fall Off the Bone BBQ Ribs

479107896_f3f3c13e971 (2-3 lb.) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz.) bottle BBQ sauce

Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!). Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker. Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours. After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can’t have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!). Serve immediately and enjoy

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing Dry Mix Recipe1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: ¼ tsp. Accent (MSG)

Combine in a food processor and blend into a powdery consistency. Store in a container of choice.

To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.

Herb and Citrus Oven Roasted Chicken

Herb and Citrus Oven Roasted Chicken

citrusroastedhicken1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

 

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

 

Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts. For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Brown Sugar Oatmeal Pancakes

Brown Sugar Oatmeal Pancakes

1/2 C. wheat flour

1/2 C. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/3 C. packed brown sugar

1 large egg

1 C. buttermilk

1 T. canola oil

1/2 C. quick cooking oats

 

In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake.  Cook until edges are dry and middles bubble. Flip and cook other side until golden brown.

 

 

Yield:

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Estofado de Almendras (Oaxacan Almond and Chicken Stew)

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

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2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

¼ C. Almonds, whole, skin removed
½ Raisins, black
1/3 Chiles Jalapeños en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sauté the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. Purée the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purée. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sauté the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeños en escabeche.

One Pot Wonder Thai Peanut Pasta

One Pot Wonder Thai Peanut Pasta

Thai-Pasta-121412 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Chopped peanuts
Mung bean sprouts
Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.  Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Mini Garlic Monkey Breads

Mini Garlic Monkey Breads

garlicmonkey2 (7.5 oz) cans buttermilk biscuits

6 T. butter, melted

3 cloves garlic, minced

2 T. dried parsley flakes

1/4 c. grated Parmesan cheese plus 2 T. to sprinkle on top

 

Cut biscuits into 4 pieces and place in a bowl.  Combine remaining ingredients and pour over biscuit pieces.  Gently toss to evenly coat.  Use a greased 12-cup muffin tin and place 6-7 pieces in each cup.  Sprinkle remaining 2 Tablespoons of cheese over the top.  Bake at 400 degrees for 12-14 minutes.  Serve warm.  Makes 12.

Avocado Salad Dressing

Avocado Salad Dressing

avocadodressing1/2 Cup Avocado
1/4 Cup Fresh Cilantro
Juice of 1 Lime
1/2 Cup Water
2 T. Olive oil
1 tsp. Garlic Salt

Put all ingredients in blender, or food processor and blend until very smooth.

Cheddar Ale Soup

Cheddar Ale Soup

cheddaralesoupo½ cup diced bacon

1 T. butter

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

¾ cup chopped green pepper

3 cups chicken stock

1 ½ cups beer

3 ½ cups milk

1 pound of sharp Vermont Cheddar Cheese, shredded

²⁄ ³ cup flour

½ cup heavy cream

Salt and pepper to taste

Chopped parsley for garnish

 

Melt the butter in a large soup pot. Sauté the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent. Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender. In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine. When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens. Add the cheese mixture to the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature. Garnish with the reserved bacon and parsley.

 

Asparagus-Stuffed Salmon with Green Goddess Dressing

Asparagus-Stuffed Salmon with Green Goddess Dressing

For the salmon:

2 lbs of asparagus spears, cleaned and blanched

sea salt to taste

pepper to taste

olive oil

1 1/2 lbs of center cut salmon filet (I prefer King Salmon)

 

For the dressing:

1 C. mayonnaise

1 C. fresh parsley

1 scallion

1 T. fresh tarragon leaves

1 tsp. white-wine vinegar

1 garlic clove

2 anchovy fillets

 

Preheat the oven to 325 degrees. To stuff the salmon: Use a pair of tweezers to remove all of the pin bones. Beginning one inch from the side of the salmon fillet, use a sharp knife to cut a slit across to one inch from the other side. This will create the pocket for stuffing in the asparagus. To line the pocket, place the spears in a line along the bottom side of the cut. Then for the next layer, reverse the direction of the asparagus. This will help keep the height of all pieces even. Be careful not to over stuff the salmon as it could tear. Carefully trim the ends of the asparagus so they are flush with the edge of the salmon. Using a very sharp knife, carefully cut the fillet into four pieces. Brush a baking sheet with olive oil and place the salmon on it. Sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-14 minutes, depending on how well done you like your salmon. In the mean time, make the dressing by combining all ingredients in a food-processor and blending until smooth. Serve the salmon hot or at room temperature with the green goddess dressing on the side.

 

 

Yield:

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Easy Garlic Puff Pastry Knots

Easy Garlic Puff Pastry Knots

puffpastryknotAll-purpose flour, for dusting

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

6 tablespoons melted butter

2 tablespoons minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper or lightly grease with butter. Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square.  Combine the butter with the garlic and parsley. Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese. Fold the top half of the pastry down over the garlic mixture and lightly press the edges together then roll over it lightly with the rolling pin.  Cut the pastry into 20 1/2-inch wide strips. Tie each strip into a “knot”. Place the pastries onto 2 baking sheets about an inch or two apart.  Bake 20 – 22 minutes or until the pastries are golden brown. Remove from oven and brush them with the remaining butter. Best served warm.

 

 

 

One Pot Pasta with Parmesan and Pine Nuts

One Pot Pasta with Parmesan and Pine Nuts

c6d6aea98ecc9fd5c5e1573378a5c5d012 ounces spaghetti, linguini or fettuccine
2 large shallots, very thinly sliced, about a cup
6 garlic cloves, minced
3 cups grape tomatoes, halved, I used half red grape and sunburst tomatoes
12 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 cup toasted pine nuts

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy. Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese.

Rhubarb Cornmeal Tart

Rhubarb Cornmeal Tart

1 1/2 C. flour

3/4 C. powdered sugar

1 stick (1/4 lb.) butter

1 egg

1 1/2 C. milk

1 tsp. cinnamon

1/3 C. sugar

1/3 C. white cornmeal or semolina

2 egg yolks (or 1 egg)

 

Rhubarb stalks

1/2 C. sugar plus 2 T.

 

For the pastry crust: Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add to the bowl, crumble the mixture together with your fingertips until it resembles coarse meal. Stir in the egg until the mixture just comes together (you could also make the dough in a food processor). Turn the dough out and knead just to make a ball. Flatten it into an ovular disk, wrap it in plastic wrap and chill briefly, half an hour to an hour. Roll the dough out and fit it into a rectangular tart pan (or a round 8″ pan). Cover and place in the fridge or freezer to chill thoroughly. For the cornmeal cream: Combine the milk, cinnamon, sugar, and cornmeal in a saucepan and bring to a boil, whisking constantly to prevent lumps. Lower the heat and simmer the mixture, stirring, for 3-4 minutes, until thickened and no longer gritty. Remove the saucepan from the heat and let cool slightly. Stir in the egg yolks until well combined. Press a piece of plastic wrap directly onto the surface of the mixture and set aside or refrigerate until ready to use. Blind bake the tart shell: Preheat the oven to 350. Place baking paper and pastry weights inside the chilled tart shell. Bake the pastry for 15 minutes, then remove the weights and paper and bake another 5-10 minutes, until the pastry is dry and just golden on the edges. Remove and allow to cool slightly. Bake the tart: Spread the cornmeal cream inside the blind-baked tart shell. Slice the rhubarb and layer it over the cornmeal cream, placing the pieces close together. Sprinkle the 1/2 C. sugar over the rhubarb. Cover the tart with foil and bake in a 350 degree oven for 20 minutes, then remove the foil and bake another 15-20 minutes, until the rhubarb is tender. Sprinkle the remaining 2 tablespoons of sugar over the tart and, using the broiler or a blowtorch, briefly caramelize the sugar. Serve warm or at room temperature.

 

 

Yield:

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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

potatostuff

8 small Idaho potatoes (about 2 1/2 lb. total), scrubbed and dried

4 tsp. canola oil

1/4 tsp. salt

8 ounces broccoli florets, coarsely chopped (about 4 C.)

Cooking spray

3 pieces Canadian bacon, finely diced (about 3 ounces)

3/4 C. grated extra-sharp Cheddar (about 3 ounces)

Avocado Creme:

2 scallions, thinly sliced, greens reserved

1 medium avocado

2 T. reduced-fat sour cream

2 T. lime juice

1/4 C. cilantro leaves

1 clove garlic

1/4 tsp. salt

 

Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 T. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp. crisped bacon bits.

 

Yield:  8 servings

Serving Size: 2 potato halves, 1 T. avocado cream, 1/2 tsp. scallions and 1 tsp. bacon bits

Calories:  180

Fat: 10g

Fiber: 3g

 

 

 

BBQ Chicken Coating (Shake & Bake)

BBQ Chicken Coating (Shake & Bake)

1 cup fine dry crumbs
1 cup unbleached flour
1/4 cup dark brown sugar
1 teaspoon cornstarch
1 Tablespoon smoky paprika
1 Tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon cloves
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon pepper
2 1/2 Tablespoons tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tablespoons canola oil

Mix all ingredients until well blended. Store in freezer; remove what is needed for your meal and return remainder to freezer. Heat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

grilledpumpkin1 – 1 1/2 pounds sugar pumpkin (butternut or acorn squash may be substituted)

2 T. olive oil

1 clove garlic, pressed or minced

Kosher salt

3 T. wine vinegar (red or white)

3 T. white sugar

Chopped fresh mint or parsley (optional)

Thinly sliced garlic (optional)

 

Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt.  Add pumpkin slices and toss well to coat. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and don’t let them burn.  Remove grilled pumpkin to a serving platter. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl.  Cook until sugar is dissolved and mixture thickens just slightly.  Drizzle sweet and sour sauce over the pumpkin on the serving platter.  Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.

 

 

Yield:

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Warm Bean Salad with Fresh Herbs and Olives

Warm Bean Salad with Fresh Herbs and Olives

3 C. drained cooked white beans, such as cannelloni, navy, baby white limas, or flageolets; (reserve about 1/3 C. of the cooking liquid) or canned beans, drained and rinsed well

1 tsp. plus 1 tsp. fruity extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp. finely chopped fresh rosemary

1/2 tsp. finely chopped fresh thyme

Scant 1/3 C. bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water

1/2 C. black olives, such as Kalamata or Gaeta, pitted and chopped

3 tsp. chopped fresh flat-leaf parsley

4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces

2 to 3 tsp. fresh lemon juice

1/2 tsp. kosher salt, or to taste

Freshly ground black pepper

 warmbean

Place the beans in a medium nonstick skillet and set aside. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, cover and cook until the garlic is soft, about 3 minutes. Uncover, increase the heat to moderate, and add the rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them; do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high, and boil for 30 seconds. Scatter the parsley and basil over the beans and pour over the dressing, tossing to coat. Place the beans over high heat and toss frequently until they are hot and have absorbed most of the dressing. Remove from the heat and add the lemon juice, salt, and pepper to taste. Serve warm.

 

 

Yield:

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No More Shake and Bake

No More Shake and Bake

2 C. Fine Bread Crumbs
¼ C. Flour
3 T. Paprika
1 T. Salt
2 tsp. Sugar
2 tsp. Onion Powder
2 tsp. dried Oregano
1/2 tsp. Garlic
1 tsp. Cayenne Pepper

Combine ingredients and mix well. Store in an airtight container for up to 2 months.
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Combine in large Ziploc bag. Shake well, then add chicken pieces one at a time and shake again to coat before baking.
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake n bake.

Peeta’s Stuffed Cheese Buns

Peeta’s Stuffed Cheese Buns

peeta1 cup warm water

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

At least 8 oz. of cheese, the more the merrier

Parmesan cheese

A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Swedish Meatballs & Egg Noodles

Swedish Meatballs & Egg Noodles

4 T. butter, divided

1 medium onion, finely chopped

2 T. flour

1 C. beef stock

1 C. chicken stock

Salt and freshly ground black pepper

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 egg

2 slices white bread, torn, soaked briefly in about 1/4 C. milk and squeezed of excess liquid

1 tsp. allspice

5 gingersnap cookies, ground up in the food processor

2 T. currant, lingonberry or grape jelly

2 T. sour cream

1 lb. egg noodles

1/2 C. Italian parsley (about 2 handfuls), chopped

2 dill pickles, chopped

 

Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 T. butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly — it won’t get too thick, you want a thinner gravy for this dish. Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine. Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions. Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir the 2 T. of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done. Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two T. butter and parsley to the pot and stir to melt the butter and evenly coat the noodles. To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

 

 

Yield:

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Chocolate Pancake Love Letters

Chocolate Pancake Love Letters

xoxo

1 cup all-purpose flour
1/4 cup whole grain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
3 tablespoons sugar
Pinch of salt
1 egg
1 1 /4 cups buttermilk
2 tablespoons melted butter
1 teaspoon vanilla

Whisk dry ingredients together in a mixing bowl. In a separate bowl, mix wet ingredients together until combined. Add wet ingredients to dry ingredients and mix until just combined. Set mix aside to rest for 10 minutes. Use your pancake pen to create shapes in a buttered skillet that is medium heat. Cook for about one minute, or until holes appear in batter on first side, then flip and cook another 30 seconds on other side.

Spinach with Bacon and Mushrooms

Spinach with Bacon and Mushrooms

2 slices bacon, diced

1/2 C. finely chopped onion

2 C. sliced mushrooms (8 oz.)

1 lb. fresh spinach leaves, well washed, stems removed

1/8 tsp. freshly ground pepper

 

Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside. In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes. Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.

 

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber:  3g

Cheese Steak Baguette

Cheese Steak Baguette

baguete1 Baguette

12 oz. boneless ribeye steak, partially frozen

3 T. EVOO

1 Onion, thinly sliced

1 Bell Pepper, thinly sliced

Salt and Pepper

3 oz. Provolone or Mozzarella, thinly sliced

 

Cut bread into 4 equal lengths, then cut each pieces horizontally in half.  Thinly slice the partially frozen steak against the grain.  heat 2 T oil in skillet over medium heat, add onion and pepper and cook, stiring occasionally, for 10-15 minutes until soft and golden.  Move to one side.  Add remaining oil; once it heats up, add steak and stir fry until tender, 4-5 minutes.  Stir the onion and peppers with the steak and season to taste with salt and pepper.  Preheat broiler to medium.  Divide steak mixture among the bottom halves and top with the cheese.   Broil for 1-2 minutes until cheese is melted, then cover with the top halves of the bread and press down gently.  Serve at once, or wrap in wax paper or foil for a lunch box.

 

From Delicious Lunches

 

 

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One Pan Chicken Enchilada Pasta

One Pan Chicken Enchilada Pasta

enchilada pasta2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz. can of green chile enchilada sauce, medium or mild
1 14 oz. can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded Monterey jack cheese
Fresh cilantro for garnish

Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional – Sprinkle with freshly chopped cilantro.

High Temperature Eye of Round Roast

High Temperature Eye of Round Roast

Poor Man’s Prime Rib: Another pinner said: “This is seriously the best way to cook a roast. It makes an inexpensive piece of meat taste like prime rib!”

roast1 (3 pound) beef eye of round roast

salt and pepper to taste

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

 

 

 

Potato Corn Chowder

Potato Corn Chowder

4 Idaho potatoes, diced

1 onion, chopped

1 large celery stalk, thinly sliced

1 red or green bell pepper, chopped

2 jalapeño peppers, seeded and diced

1/4 tsp. turmeric, (optional)

21 oz. canned low sodium chicken broth

1 tsp. cider vinegar

1 10 oz. package whole frozen corn

1 C. 1% lowfat milk

2 T. cornstarch

1 C. lowfat cheddar cheese, shredded

 

In large saucepan, combine first eight ingredients.  Bring to a boil; then reduce heat and simmer, covered, 15 minutes.  Stir together the cornstarch and milk.  Add to chowder along with the corn.  Bring to a boil, and boil one minute, stirring constantly.  Serve chowder garnished with about 2 T. of cheese.

 

Pasta Mitzel

Pasta Mitzel

1 lb. Italian sausage, casings removed and crumbled into large pieces

1/3 C. olive oil

2/3 C. canned strained plum tomatoes

1/4 C. beef or chicken broth

1 T. heavy cream

Salt and black pepper

1 C. freshly grated Prmigiano Reggiano

Pasta, cooked according to directions on package, and well drained

 

Heat 1/4 C. olive oil in a sauté pan over medium heat. Add the sausage and cook until browned, about 8 minutes. In another sauté pan, combine the tomatoes, broth, and cream in another sauté pan and bring to a boil, stirring occasionally. Fold in the sausage from the first pan. Season generously with salt and pepper. Cook for 2 minutes, stirring. Gently fold a spoonful of the sauce into the drained pasta, toss gently, and place in a pasta bowl. Drizzle with olive oil, spoon sauce over the freshly cooked pasta and top with cheese. Serve hot.

 

Yield:

Calories:

Fat:

Fiber:

Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

Merguez Sausage with Halloumi Cheese and Flame-Roasted Peppers

8 merguez or spicy sausages (approximately 12 oz.)

1 (8-oz.) block halloumi cheese

1 (8-oz.) jar flame-roasted peppers

1 T. garlic oil

Preheat the oven to 425 degrees F.

 NL0209_Merguez_with_Halloumi_lg

Place the sausages into a low-sided roasting pan (this makes the cooking time quicker). Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan. Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

 

 

Yield:

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Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Roasted Pork Loin with Cider Cream Mushroom Sauce

Roasted Pork Loin with Cider Cream Mushroom Sauce

porkt

one 2-pound pork loin

3 teaspoons of vegetable oil

1 teaspoon of Old World Seasoning from Penzey’s Spices (substitute with Paprika and Garlic Powder)

3/4 cups of mushrooms, cleaned and sliced

1/3 cups of shallots, chopped

3/4 cups of cider

1/2 cup of heavy cream

 

Preheat the oven to 350 degrees Fahrenheit. In a large roasting pan that is flame-proof (ie: not a Pyrex glass dish), place the pork loin. Rub it with vegetable oil and dust it thoroughly with the spice mix. Cook at 350 degrees until a thermometer reaches an internal temperature of 145 degrees Fahrenheit, about 65 – 75 minutes for a 2.25 pound roast. Remove the roast from the pan and let it rest for 10 minutes before slicing and serving. Meanwhile, make the sauce. Add the shallots to the pan and cook for 3 minutes until softened. Add the cider and the mushrooms for another 5 minutes, scraping the browned bits up and adding it to the sauce. Finish with the heavy cream and bring to a simmer for another 1-2 minutes. Serve immediately.

 

 

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Marinade

2 5-ounce chicken breasts, boneless, skinless

1/4 C. plus 2 T. fresh lemon juice

3 T. olive oil

2 T. fresh oregano

1 tsp. fresh thyme, chopped

Salt and pepper to taste

 

Pepper Puree

2 red bell peppers, roasted, peeled, seeded

2 T. olive oil

2 tsp. fresh garlic, chopped

1 fennel bulb, diced (reserve tops for garnish)

1/4 C. chicken stock

Salt and pepper to taste

 

Couscous

1 T. olive oil

2 portobello mushroom caps, diced

3 T. sundried tomatoes, chopped

1/4 C. Israeli couscous, cooked

1 T. chicken stock or broth

Salt and pepper to taste

 

Marinate chicken in 1/4 C. lemon juice, 2 T. olive oil, and oregano for 2 hours. For Pepper Puree In a sauté pan, add 1 T. olive oil and bring to a medium heat. Add fennel bulb and garlic; sauté. Add roasted peppers and chicken stock. Place in a blender and blend until smooth. Adjust seasoning with salt and pepper. Place in a bowl, cover, and set on stovetop to keep warm. For Couscous Heat olive oil in a sauté pan over medium heat. Add mushrooms and sundried tomatoes; sauté until mushrooms are tender. Add couscous and chicken stock. Stir to blend well. When hot, adjust seasoning with the salt and pepper. Keep warm in pan. To Cook Chicken Season the chicken with salt and pepper. Add remaining olive oil to the pan and heat on medium. Add the chicken and sauté, turning frequently. When chicken is fully cooked, add 2 T. reserved fresh lemon juice and thyme. Spoon couscous onto two plates. Top with the chicken and pepper puree and garnish with fennel tops.

 

Chickpea Soup with Tomatoes and Warming Spices

Chickpea Soup with Tomatoes and Warming Spices

chickpea soup2-3 tablespoons olive oil
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
3 carrots, peeled and diced
2 sticks celery, washed and diced
1 large fresh rosemary sprig
1 tablespoon of fresh sage
1 tablespoon fresh parsley
Sea salt and freshly ground black pepper
A good sized pinch of red pepper flakes
2 teaspoons cumin
1/2 teaspoon smoked paprika
2, 14 oz cans chickpeas, drained and rinsed
1, 14 oz can crushed tomatoes
Water
1 tablespoon parmesan cheese

In a large pan or Dutch oven heat the olive oil and add the finely chopped onion. Sprinkle with some sea salt and sauté on low for about 10-15 minutes until just caramelizing. Add the garlic, carrots, rosemary, parsley, sage and celery and continue to cook for another 5 minutes making sure the vegetables don’t burn. Add the spices and chickpeas and stir well. Add the tomatoes and enough water to cover the vegetables and chickpeas and stir in a tablespoon of Parmesan cheese. Bring to a boil, turn down to a simmer and cover. Cook for approximately 40-50 minutes checking occasionally to make sure the soup is not too thick, add a little more water if needed and continue cooking until the vegetables are cooked through and the chickpeas are cooked but not mushy. Remove from heat and serve with a little extra fresh parsley and parmesan cheese.

Charcoal-Grilled Corn with Cream, Cheese and Chili

Charcoal-Grilled Corn with Cream, Cheese and Chili

6 ears fresh sweet Corn, in husks

3 T. Butter, melted

½ C. Homemade Thick Cream (recipe follows)

1/3 C. crumbled Mexican Queso Anejo or Queso Fresco

1 T. hot Chili Powder*

 

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.  Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

 

* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.

 

 

Homemade Thick Cream

 

1 C. Whipping Cream

2 tsp. Buttermilk

 

Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil.  Stir in the buttermilk and pour into a glass jar.  Ripening the crea:  Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

 

Yield:

Calories:

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Marinated Mushroom Salad

Marinated Mushroom Salad

mushrooms1 cup vegetable oil

2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 C. Black Olives, sliced

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms, olives and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.

 

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

porkPork

4 boneless pork loin chops (each about 7 ounces and 1 inch thick)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 cup apple cider or apple juice

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, cut into 2 pieces

 

Vegetables and Apples

1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths

1 large fennel bulb, trimmed and cut lengthwise into eighths

2 sprigs of fresh rosemary, cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.  To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.  Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.  Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.  Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.