BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Grandma's Potato Cakes

This is a great way to spice up your leftover mashed potatoes.  My grandma used to make potato cakes when I was a kid and they remind me of her every time I make them.  She usually pan fried hers but to make things simple (and less messy) I baked mine in the oven.  The recipe I'm sharing with you is about as simple as it gets.  Feel free to add some sauteed onion and veggies to yours to spice things up.  I served mine with Sage Roasted Turkey Legs and Roasted Kale.  Enjoy!

Good 'ol southern comfort food at its finest

Ingredients:
2c leftover mashed potatoes (or whip some up by boiling 1lb of red potatoes until soft and then mashing them with butter, salt, pepper, and a bit of chicken stock)
1 large egg
olive oil or melted butter

Directions:
1. Preheat your oven to 425F.  Mix your mashed potato and egg until well blended.  These work best if they are room temp or slightly chilled (they will be difficult to form into a patty if hot).
2. Form your cakes:  about 3"x1/2" and place them on a non-stick foil lined baking sheet evenly spaced apart.  Spray the tops with a bit of olive oil spray or brush on some oil/butter.  Sprinkle the tops with salt.
3. Bake in the oven about 12 minutes, or until the bottom is golden brown.  Flip and continue to bake another 10-12 minutes.  They are done when both sides are browned.
4. Remove and serve warm.

Dijon Potato Salad

Potato dish #2:  Dijon potato salad.  My traditional potato salad is loaded with relish which I can no longer eat (hello high fructose corn syrup) so I decided to make a nontraditional potato salad.  No egg.  No relish.  Just potatoes, mayo, balsamic vinegar, dijon and onion.  I only have one word for this dish:  AMAZING!  Holy cow you will not miss grandma's potato salad after a few bites of this one.  I promise!

A new potato salad recipe everyone will love!

Ingredients:
3lb red potatoes, scrubbed clean
1 onion, minced
1c mayonnaise
2tsp dill
2tbs balsamic vinegar
2tbs dijon mustard

Directions:
1. In a large stockpot, cover potatoes with water.  Bring to a boil and then boil until just fork tender, about 20-25 minutes (if you overcook them they will fall apart).
2. Meanwhile, in a mixing bowl, mix onion, mayo, dill, balsamic and dijon.  Taste and adjust as needed.  Add a bit of salt and pepper if you like.
3. When the potatoes are done, drain and let cool slightly.  Then cut them into halves or quarters (depending on how big your potatoes are).  Yes, keep the skins on:  they are good for you!
4. Pour in your mayo dressing into a bowl with the potatoes.  Toss well.  They may seem a little overdressed at first but the potatoes will absorb a lot of the dressing once cold.
5. Refrigerate 4-5 hours until cold (if you can't resist like me go ahead and eat them warm...they are still delicious!)

Rustic Bacon Mashed Potatoes

Ever since Anthony came home from Japan, he has been complaining of hunger.  Annoyed, I ran to the store and bought a 5lb bag of potatoes.  I made 2 side dishes with them.  First I made these bacon mashed potatoes.  Since we are not eating milk, I added a splash of coconut milk for creaminess but not enough so that the whole thing tastes like coconut.  Of course bacon makes everything taste better so that went in there too.  I call them "rustic" because I like to leave the skins on before mashing.  A bit of butter and a bit more bacon grease and I had myself a man-side.  DO NOT tell me you are hungry after you eat these!

The cure for hunger

Ingredients:
2lb red potatoes, scrubbed clean
5-6 slices uncured bacon (nitrate free)
4tbs organic butter
splash coconut milk (I used "light" coconut milk for its mild flavor)
salt and pepper to taste

Directions:
1. In a large stock pot, place enough water to cover your potatoes.  Bring to a boil and then boil them until fork tender (about 25-30 minutes).  Drain.
2. Meanwhile, fry yourself a pan of bacon.  Then crumble the bacon and reserve 1-2tbs bacon grease.
3. Place drained potatoes back in the pot.  Add butter, a splash of coconut milk and a splash of bacon grease and cover with a lid.  Let set a couple minutes or until butter is melted.
4. Using a hand masher, mash your potatoes.  If you want them a bit thinner, add more liquid.  At the end, mash in your bacon crumbles.  Season with salt and pepper.  Serve hot.

Decadent Thanksgiving Mashed Potatoes

Thanksgiving mashed potatoes are always a little richer and more decadent than your every day potatoes.  I used cream, butter and sour cream to really give them texture and richness.  Usually I don't peel the potatoes because I love rustic mashed potatoes with the skins, but since I was serving these for company I wanted to make sure that everyone enjoyed them... .and they did.

Rich and creamy potatoes; the original comfort food

Ingredients:
6 large baking potatoes, washed, peeled and cut into fourths
1/2c organic butter
1c sour cream
1/2c cream, half and half, or whole milk
sea salt and fresh ground pepper to taste

Directions:
1. Throw a few tablespoons of salt in a large stockpot of water with your potatoes and bring to a boil.  Boil 30 minutes or until very soft and fork-tender.
2. Drain potatoes, place back in the stock pot with your butter, sour cream, and a dash of cream or milk.  Using a hand mixer, blend, adding cream/milk as needed until you reach your desired consistency.  Taste and salt as needed.  Top with fresh ground pepper.  Serve.

Braised New Potatoes

This is a simple way to smother your potatoes in flavor.  An easy side dish to accompany any meal.  In my husband Anthony's words, "These are my new favorite potatoes!"  Enjoy.

Rich and satisfying side dish

Ingredients:
5 large new potatoes, cut into 6 wedges each
3tbs olive oil
2tbs butter
1 sweet onion, sliced thin
2tsp minced garlic
1/4tsp poultry seasoning
Fresh ground salt and pepper to taste
1-2c chicken stock (gluten and msg free)

Directions:
1. Heat oil and butter in a large saute pan over medium heat.  Add onion and cook until soft, about 10 minutes.  Stir in the potatoes until they are well coated.  Season with poultry seasoning, salt and pepper.  Raise the heat to medium high and cook until beginning to brown.
2. Add the chicken stock, bring to a boil and cover with a lid.  Turn the heat down to medium low and braise the potatoes until fork tender (about 10 minutes).  Uncover and continue cooking until all of the stock is reduced (another 10 minutes).  Stir well and serve hot.

Indian Spiced Potato Fries

These potatoes are perfect to accompany any casual meal.  Similar to french fries (but baked, seasoned and much healthier), these little guys are sure to please the whole family.  I made mine with regular potatoes because that is all I had on hand, but they would also be superb with sweet potatoes.  Enjoy!

You could add a dipping sauce if you like, but they are equally delicious plain!

Ingredients:
2 baking potatoes, washed and cut into wedges or slices to make your "fries"
2tbs extra virgin olive oil
1/2tsp cumin
1/2tsp cinnamon
1tsp finely ground sea salt

Directions:
1. Preheat your oven to 425F.  In a small bowl, mix oil, salt and seasonings.  In a large bowl, pour the mixture over the potatoes and coat well by tossing with your hands.
2. Spread potatoes over a baking sheet covered with nonstick foil and bake about 30 minutes (or until nice and brown underneath).  Flip and cook another 10-20 minutes or until soft when pierced with a fork and crispy on the outside.  Serve hot.

Easy Potato Casserole

This is a simple dish that you can put together in a few minutes and then throw in the oven for an hour and forget about it.  I love making this alongside another baked dish such as my Roasted Turkey Legs.  The simple flavors of butter, olive oil, onion and thyme accent the potatoes without overpowering them.  Enjoy.

Layers of onion and potato make a simple hearty side

Ingredients:
2 baking potatoes, washed and sliced thin
2tbs butter, melted
2tbs extra virgin olive oil
1/2tsp thyme
sea salt and fresh ground black pepper
1 yellow onion, sliced
1 tsp minced garlic

Directions:
1. Preheat your oven to 375F.  In a saute pan, heat a pat of butter and oil and saute onions and garlic until soft and translucent.  Pour at the bottom of a casserole dish.
2. Layer your potatoes, overlapping (see picture above), and in a circular pattern.  In a small bowl, combine melted butter and oil.  After each layer of potato, use a basting brush to brush the tops of the potatoes with the mixture.  Sprinkle with thyme, salt and pepper.  Repeat with each layer (I had 2 layers.  It's going to depend on how big of a casserole dish you are using).
3. When done, cover the top with foil and bake for 1 hour or until potatoes are very fork-tender.  Serve warm, pulling some of the onion from the bottom to the top for serving.

Balsamic Baked Mahi Mahi with Roasted Green Beans & Bacon Potatoes

The weather is cooler and the trees are changing colors.  It's finally starting to look like fall, which has me thinking about the holidays.  Lately I have been reminiscing over my mother's Thanksgiving green beans.  I haven't been home for Thanksgiving for years, but I know she still makes a huge pile of bacon baked green beans and my family eats them all!  I decided to roast some green beans in olive oil and garlic and then top them with crumbled bacon.  Of course, I added a sauteed bacon potato medley to the dish too and topped it off with a big fillet of marinated mahi mahi.  Oh how I wish I had leftovers to eat it again today!   It was incredible. 

Why does bacon make everything better?!

Ingredients:
2 large fillets mahi mahi, or other mild fish
2tbs extra virgin olive oil
juice of 1 lemon
1/4c balsamic vinegar
2tsp minced garlic
2tsp fresh basil
1tsp dried rosemary
2tsp soy sauce
6 slices uncured nitrate free bacon
1tbs butter
6-8 baby medley potatoes (yellow, red and purple), washed and cut lengthwise into 4 pieces each
1 package fresh pre-washed and trimmed green beans
2tsp minced garlic
sea salt, to taste

Directions:
1. In a bowl, mix together olive oil, lemon juice, vinegar, garlic, basil, rosemary and soy sauce.  Place fish in a resealable plastic bag and pour in the marinade.  Let marinate for at least 30 minutes (or up to 2 hours).
2. Preheat your oven to 400F.
3. Heat a large saute pan with some water and a steamer basket inside to high.  When boiling, add potatoes, cover with a lid and turn to medium low.  Let steam about 10 minutes or until just done when pierced with a fork.  Set aside.
4. Toss green beans with a little olive oil and some minced garlic.  Place them on a baking sheet and then into the oven for 20-25 minutes or until browned, cooked and sizzling.
5. Also place mahi mahi in the oven on a baking sheet.  Bake for 10 minutes per inch at the thickest part (for mine it took 20 minutes).  You know it's done when it flakes easily with a fork.
6. Meanwhile, cook up the bacon in a pan.  Crumble the bacon.  Pour out the oil.  Then add a pat of butter and saute the potatoes with a bit more garlic in the pan until the potatoes are nice and crispy (this takes me about 10 minutes).
7. When everything is done, pour the potatoes into the baking sheet and toss with the green beans.  Top with the crumbled bacon.  Serve with mahi mahi on top.  So good!

Sauteed Garlic Potatoes

These are my husbands FAVORITE potatoes of all time.  He loves when I make them and, really, they are very easy to make.  Simple but delicious.  I hope they are a family favorite of yours too.  Enjoy.

Perfectly sauteed potatoes:  delish!

Ingredients:
5 red potatoes, washed well and cut into pieces (I cut them into 1-2" chunks)
2tbs butter
2tbs extra virgin olive oil
2tsp minced garlic
sea salt and fresh ground pepper to taste

Directions:
1. In a large saute pan, heat about an inch of water until boiling.  Add in a steamer basket and throw in the potatoes.  Cover and turn down the heat.  Let steam for 10-15 minutes, or until potatoes are just barely tender when pierced with a fork.
2. In a large skillet, heat butter and oil until hot.  Add in garlic then potatoes.  Cook potatoes until brown on one side, then flip and cook on the other side (may need to stir them around at this point).  You want your potatoes deep brown but not burnt.  This takes about 5-10 minutes.  Serve hot!