Category Archives: Vegetables

Roasted Pork Chops and Vegetables

With this recipe, I am just going to jump straight to the pictures for you. A mouthwateringly simple dinner, from simple ingredients to simple preparation. Enjoy!

The simple list of ingredients: Pork Chops (thick cut, 1 per person), Red Onion, Asparagus, 2 Carrots, 1.5 Pounds Small Red Potatoes, Tomato, Spices (I used a good quality Garlic Powder, fresh ground Black Pepper, and Italian Seasoning, plus some Extra Virgin Olive Oil)

 

Cut potatoes in half or quarters depending on size, asparagus into 1" pieces, slice the carrots (I like to leave the peel on, but you don't have to), wedge the red onion. Toss all of these in a bowl with some Olive Oil.

Sprinkle both sides of the pork chops with your seasonings and place them around the edges of the pan (I use a large bar pan/jelly roll). Pour vegetable mixture into the center of your pan. Bake in 425*F oven for 45 minutes. Don't touch it during this time. It's not necessary. You can use this time to clean up the kitchen, set the table, and enjoy a cup of tea while you visit with your family.

After 45 minutes it should look kinda like this. Turn the pork chops over and stir the vegetables.

Cut the tomato into wedges (in this case, I also had some grape tomatoes to add to the mix). Place on top of the vegetables on the pan, and return to oven for another 15 minutes.

Serve up a pork chop and a generous helping of the vegetables for each person. Serve with salad or on its own. A nice big glass of cold milk is a perfect drink of choice for this simple dinner.

This is one of those dinners that I like to use when I have an abundance of produce. You can use whatever vegetables you happen to have on-hand, so don’t avoid making it because you don’t like my vegetable choices. Use what you like and make it your own. Cooking is creative! Find your imagination and watch the smiles as you serve this simple dinner that looks and tastes like it took you all day to prepare!

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Filed under Main Dishes, Pork, Recipes, Vegetables

Evolution of a Recipe

As a young Cook starting out in the kitchen, I was given a recipe from Mom that has stayed with me ever since. We made it together once, and she wrote it down for me. The original recipe she wrote out was not exactly what we cooked together. I think this must have been the beginning of the end of following recipes “to the letter” for me.

Over the years this recipe has served me well as a quick, “throw it together at the last minute” meal, and it is also a “company worthy” meal, especially if paired with a nice salad. What started in my kitchen as simply “Pasta with Chicken & Broccoli”, has evolved into something that I still call “Chicken & Broccoli”, and yet, it is a rare occassion that broccoli is the only vegetable in the pan/on the plate.

Tonight’s version included nearly 2 heads of garlic (much more than the 6 small cloves called for in the original recipe), carrots, cauliflower, broccoli, chicken, and angel hair pasta. Amounts? You got me! I have no idea, except that all of it together more than filled my very large Stir Fry Skillet and will provide leftovers for dinners and lunches this week.

 RECIPE EVOLUTION:

 ~Pasta with Chicken and Broccoli~

½ lb. spaghetti

¼ c. safflower oil

6 sm. cloves garlic, minced

2 bunches broccoli, cut into small pieces (3 cups)

3 whole chicken breasts, boned, skinned, halved and cut into strips (1 ½ lb.)

¾ c. chopped fresh parsley

Black pepper

 Boil spaghetti until AL DENTE; drain. Heat oil in a skillet over medium-high heat. Add garlic and stir for 1 minute. Add broccoli and sauté for 2 minutes, then transfer to a heated dish. Add chicken to skillet and sauté until no longer pink, about 5 minutes. Toss pasta with broccoli and chicken. Garnish with parsley, sprinkle with pepper and serve.

 Serves 6

 cal. 421                        chol. 57mg

carbo. 37g                   sod. 79mg

prot. 28g                      pot. 802mg

t fat 18g                      fiber 2g

sat fat 3g                     calc 159mg

                                    iron 3.5mg

Mom’s notes:

When I made this, I sautéed the garlic along with the broccoli and sprinkled with lemon-pepper. If you use a salt-free lemon pepper, the sodium count from above stays the same. One with salt adds to the sodium content of the dish. I also sprinkled some lemon-pepper on the chicken as it cooked and skipped adding the pepper at the end of the recipe. Most times, my broccoli took longer than the 2 minutes to cook properly, too.

/end Mom’s recipe

For years I have posted online with a group of women. We are bonded together by our love of cooking, but our relationships have grown to be so much more than that. This is where the above recipe was in it’s evolution stage when I was still pretty new to online groups, and this is how I shared my recipe at that time.

Chicken And Broccoli With Pasta Recipe

broccoli flowerettes (approx 1 pound)
boneless, skinless chicken breast, cubed (approx 1 pound)
4 cloves garlic, pressed (I probably use more than that, b/c we like garlic)
angel hair pasta

In a large skillett cook broccoli until crisp-tender, chicken until done. cook each with as much garlic as you like (we use A LOT!!) cook pasta, toss all together. I sometimes add a little parsley, and lemon pepper. it’s fast and easy, total of about 15-20 minutes. I put soy sauce and parmesan cheese on the table, and everyone picks their own topping.

Serve with Garlic Toast (or Garlic Cheese Bread) and salad.

Fully grown now, and this is the first time I’ve looked at this recipe in, well, I don’t know how long. I wasn’t even sure I’d still have the original copy from Mom. And tonight, I made my much-loved “Chicken & Broccoli”. It was really just my way of using up the vegetables in the fridge that were in need of cooking and taking up my valuable fridge space. Yes, tonight, it was as my recipe above states, except that I used nearly 2 heads of garlic, and added to the pan a head of cauliflower and several carrots. I have been known to include mushrooms and/or zucchini, and any other stray vegetables that may be laying around, just wanting to be added to a sizzling pan of oil and garlic and tossed with pasta.

I have discovered that freshly grated/shredded parmesan is better than the powdery stuff from a can. (Although, I do prefer the powdery stuff from a can when making my garlic toast. A little garlicky butter spread on french bread, and sprinkled with that and then broiled until brown… it’s like a slice of heaven that reminds me of spaghetti dinners from my childhood!) I have served this up to many people, and everyone tops it differently. For a friend who likes spicy food, he would add chili paste to his portion. My kids eat it just as it is, no toppings. I like fresh parmesan *and* soy sauce sprinkled on mine.

My Notes:

If you start the water for pasta at the same time you start the cutting and slicing and dicing, you should be eating dinner by the time the pasta is finished cooking, if you’re using angel hair pasta, that is. I definitely prefer this with angel hair pasta!

I cook this now with extra virgin olive oil, and the pasta gets coated with a generous amount of same to keep it from sticking together in one big clump.

As I said, this is an easy way to use up whatever veggies are on hand. I’ve put just about any veggie you can think of into the pan, and always love how it turns out. I mean, really… it’s cooked in garlic! Everything tastes great cooked in a little (or a lot of) garlic, am I right? 😉

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Filed under Chicken, Cooking With Love, Main Dishes, Pasta, Recipes, Vegetables