Great weekday or weekend meal

So today, we spent the ENTIRE day playing, reading, unpacking, napping, listening to music and the laughter of two kids immersed in pretend world.   Both kids had on only pajama bottoms and no tops.  When they got chilled they would move their play in front of the fire.  Kind words were used all day and there wasn't one shrill argument.  The day just had a natural flow to it.... the kind of flow you expect everyday but rarely get.  Short of going on a dream vacation, it was one of my most favorite days!

So 5:00pm rolled around and I knew I needed to start dinner.  I had bought pork chops earlier in the week and today was the day they needed to be cooked or frozen for another time.  I decided to buck up and cook dinner.  I changed my recipe at the last minute and made glazed pork chops which turned out to be a great decision.  They were fantastic, healthy and everyone gobbled up their plate of food; which was the cherry on top of the day because the kids had perfect manners at dinner; something we are struggling with, but not giving up on :)

My tip on pork is DON'T OVERCOOK it.  I find the best way to prevent this is to use a food thermometer.  The one I am using cost around $6 so not a big investment.  Overcooked pork gets tough and dry- never a good combo unless you are eating jerky :)

Glazed Pork Chops   (source America's Test Kitchen)
Glaze
1/2 cup cider vinegar or distilled white vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
pinch cayenne pepper

Chops
4 boneless center-cut pork loin chops, 1/2 - 3/4 inch thick
table salt and ground black pepper
1 tablespoon vegetable oil

If you chops are on the thinner side, check their internal temperature after the initial sear.  If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, then add the platter juices and glaze ingredients to the skillet and proceed with step 3.

1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.  Pat chops dry.  Cut two slits in the fat along the outside of the chop, being careful to to cut through the meat.  This prevents the chops from curling up during cooking.  Season chops with salt and pepper on both sides.

2. Heat oil in heavy-bottomed 12-inch skillet (or whatever size you have) until oil is smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.  Turn chops and cook 1 minute longer; transfer chops to a plate and pour off any oil in skillet.  Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5-8 minutes.  Remove skillet from heat; transfer chops to clean platter, tent with foil and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat.  Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when trail when dragged through the glaze), 2 to 6 minutes.  Return chops to skillet; turn to coat both sides with glaze.  Transfer chops back to platter, browned side up and spread remaining glaze over chops.

I served this with some leftover rice from our fiesta last night and basic steamed green beans.  I hope this meal brings you a peaceful and calm dinner as it did for me!

My first recipe to share!

I made a very yummy AND nutritious meal tonight.  My entire family ate happily, which is such a bonus.  It looked pretty, tasted great and wasn't too time consuming.  It took me a bit longer than normal because I was trying a few new recipes.  Next time I make this I think it will be a 30 minute meal.

It was filled with great proteins so I won't be lingering around the pantry at 9pm, knowing I shouldn't eat, but filling compelled to have a bite of something :)

Here was the menu:

Baked salmon with strawberry salsa- sounds random, but is amazing!  Ask my son :)

Quinoa pilaf

Roasted asparagus

Start with the pilaf...  I adapted this recipe from Americas Test Kitchen Cookbook

3 tablespoons unsalted butter

1 Granny Smith apple, peeled, cored, and chopped fine

1 onion, minced

1 teaspoon sugar

3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried

salt

2 cups quinoa, rinsed and drained (place in a fine mesh strainer and rinse until the water runs clear)

1 3/4 cups low-sodium chicken broth

1/2 cup pecans, toasted and chopped coarse

2 tablespoons minced fresh parsley

1. Melt the butter in a large saucepan over medium-high heat.  Add the apple, onion, sugar, thyme, and 1/2 teaspoon salt.  Cook until the onion is softened, about 5 minutes.  Stir in the drained quinoa and cook until it is just beginning to turn golden, about 4 minutes.

2. Stir in the broth and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender with a slight crunch, about 15 minutes.

3. Remove the cover from the saucepan and continue to cook the quinoa until the remaining liquid has evaporated, about 2 minutes.  Off the heat, let the pilaf stand for 5 minutes.  Gently stir in the toasted pecans and parsley.  Season with salt and pepper to taste.

I didn't have pecans or parsley, so I chopped a bit of cilantro and it tasted great. I also forgot to add any salt of pepper throughout the entire recipe and I didn't think it was missing any flavor.  I did use my homemade chicken broth which I think makes anything taste better.

Once the pilaf is simmering away, start the strawberry salsa. I am using the recipe I found at Annie Eats blog.  I didn't cook my salmon the same way. I used a 400 degree oven for 15 minutes.  This way I could stick in my asparagus for the last 3 minutes.

Salmon with Strawberry Salsa

Ingredients:

For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced ( I used cilantro instead and it tasted great)

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste

Directions:

To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl.  Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler.  Line a baking sheet with foil.  Place the salmon fillets on the foil.  Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper.  Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack).  Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness.  Transfer the salmon to serving plates and top with strawberry salsa.  Serve warm.

While the salmon is cooking prepare the asparagus.  Cut off and discard the bottom third off the asparagus bundle.  Lay them flat on a sheet pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Use your hands to mix them up to coat each stalk equally.  Lay them flat again.  Cook in a 400 degree oven for 3-5 minutes depending on the thickness of your stalks.  I like mine with a crunch.  I find that they are perfectly cooked when I smell the asparagus in the oven.  I have an unusually strong sense of smell, so this trick might only work for some :)

Once out of the oven, use a micro plane grater and grate parmesan cheese on top.  

You are ready to serve!  I hope you enjoy this meal as much as my family did!

You better duck! GREAT BIG PIGS ARE FLYING EVERYWHERE because...

I have joined the blogging community.  I am not sure what I am doing here, but it feels right at this time in my life.  I have been inspired by two very dear friends, Farm Sarah and Steph from the Farm :)  Shout out to Waco!

I am not sure where this forum is going to lead me, but my goal is to take you on my journey to get myself and my family eating and living a wholesome life.  I am not a purist in anything I do, I am way to festive and impulsive for that, so my goal is to find the perfect balance of everyday nutrition that works for my family lifestyle.  I will share tricks I am learning, recipes that work, and probably a bit of nonsense along the way......