Sunday, April 3, 2016

1st Meal of Another Two Week Menu - Pork Chops with Apples and Onions, "Mock" Garlic Mashed Potatoes, and Tossed Salad

Hi Everyone!
Its time to begin posting another round of two week menus.  My husband is currently rehearsing for a show, so the meals will be posted late as I will preparing them late so he has something to eat when rehearsals are done.   Why do I have to wait?  Because this time around I am going to include pictures!
Per some advice from some of my friends, I am going to try to do this differently.  The first change is that one of my friends asked me to put the two week menu into more of a grid.  Another asked me to include a grocery list with as many of the ingredients on the list as possible.  I tried to do this, but I know there are still some ingredients that I am missing.  Also, I did the grid.  I hope this was what she had in mind.

Pork chops” with Apples & Onions
Mock” Garlic Mashed Potatoes
Tossed Salad
Asian Chicken Lettuce Wraps
Pork Steaks with curried peanut sauce
Roasted Garlic Cauliflower
Ramen Noodle Salad
Country Style Casserole (Chicken)
Julienned Carrots and Onions
Fried Ham
Angel  Hair Pasta
Chopped Salad
Pan Sauteed Chicken with Vegatables and herbs
Roast Chicken
Feta and avocado with red onions (Caprese Salad)
Stuffing Bread
Peaches  and Apples  with Peanut Butter Honey Dip
Beef Roast
Chicken Salad
Roasted Tomatoes
Stuffing Bread
Beef Stew for Two
Strawberry Salad with Poppy Seed Dressing
Country Herb Croissants
Grilled Chicken
Curried Carrot Soup
Scallion Pancakes with apple chutney
Muffuletta  Pasta Salad
Country Herb Croissants
Greek Meatballs in wine sauce
Herbed basmati rice
Savory Grilled Corn
Twice Baked Potatoes
Fruit Salad Dressing & Fresh Fruit
Grocery List
Staples (Items Already in Pantry)
Canned Foods
Pork Roast (from Costco)
Chicken Breasts
1 Whole Chicken
1 (3-4lb beef roast)
Ham (Cut into quarters and frozen)
Gold Potatoes
Onions (1 white and 1 red)
1-2 Cloves Garlic
Green Onions
Bibb Lettuce
Romaine Lettuce
Iceberg Lettuce
2 Lemons
Frozen Shredded Hashbrowns
2 ears corn
Cherry Tomatoes
Tri Colored Pasta
Angel Hair Pasta
Cream Cheese
1 tube refrigerated crescent rolls
Sour Cream
Parmesan Cheese
Hoisin Sauce
Soy Sauce
White Rice
Smooth Peanut Butter
Dijon Mustard
Chicken Boullion
Bread Flour
1 (8 ounce can) water chestnuts
2 cans pineapple juice
1 can frozen orange juice concentrate
2 cans cream of chicken soup
Chicken Broth
Olive Salad

And now for the first meal of the week!!!

Pork Chops with Apples and Onions

2 "pork chops"  (these are two "chops" that I cut from the pork roast about 1 inch thick each)
Kosher Salt
Freshly Ground Pepper
1 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1/2 one white onion sliced
1 large apple or 2 small apples sliced
1/2 cup sherry

Ingredients sliced and ready to go

1.  Sprinkle chops generously with salt and pepper on both sides.

2.  Heat a large cast iron skillet over medium high heat and swirl in the olive oil.  Once olive oil begins to "gleam", lay the pork chops in the pan and don't move them for a few minutes, to assure that a good golden sear forms.  Turn and brown well on the second side for a total of about 3 to 4 minutes per side.  Transfer the chops to a warm plate.

3.  Lower heat to medium.  Swirl the butter into the pan. Add the onions and the apples. Saute until the onions are lightly caramelized and that apples have begun to soften, about 8 minutes.  Stir in the sherry.  Return the chops to the pan.

4.  Cook until the pork is tender and cooked all the way through, about 4-5 minutes per side.

Serve the chops with the apple onion mixture over the top.

"Mock" Garlic Mashed Potatoes

1 head cauliflower
1 tbsp. creamed cheese
1/4 cup grated parmesan cheese
1/2 tsp. minced garlic
1/8 tsp. chicken bullion (I like Better than Bullion.)
1/8 tsp. freshly ground black pepper
Chives ( for garnish)

1.  Set a medium size pot of water to boil over high heat.
2.  Clean and cut the cauliflower into small pieces.  (I only used about a half of the head of cauliflower.)
3.  Place in water and boil for about 6 minutes, or until well done. 

4. Drain well, do NOT let cool.  Pat cooked cauliflower dry between several layers of paper towels.
5.  In a food processor, puree the cauliflower with the cream cheese, Parmesan, garlic, bullion, and pepper until almost smooth.

Garnish with chives.

Y'all are on your own for a salad with the one.  I just did lettuce, carrots, chives and a vinaigrette dressing.

Hope y'all enjoy and I will post the next recipe tomorrow.


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