Family gatherings are always enjoyable for me, especially when they involve mine or my husband’s parents. I love the excitement my kids get when their papa and grandma come over and the special memories that we all make with every meal we sit down to. This past Sunday was no different. We enjoyed a lovely meal making more memories. I made a huge pork roast and served it with a simple green salad and roasted asparagus on Sunday night and lucky for me there was plenty of roast leftovers for the following night. SCORE! On Monday night I sat down thinking about what I could do to re-purpose this meat so that my family wouldn’t be eating the same exact thing we had the night before. I came up with a very simple green salad topped with the pork and roasted sweet potato coins that really made the salad. I highly recommend sweet potato in a green salad – beyond good! [Read more…]
We are back from our Mexico adventure – and I promise that my next post will contain some pics and details of the note worthy food that we ate there. The best part about our return is that we came home to a freezer full of pig – who doesn’t want that?!! One of our rock star trainer’s at Norcal S&C and my good friend, Katie D., comes from a family who raises their own hogs (all natural – raised just the way us paleo eaters want to eat pig!!) and I was lucky enough to be able to get in on the last slaughter and now we are stocked up with piggy goodness. I am so happy…
So, here is a recipe for the pork chops we made tonight – a recipe that my oldest son helped me come up with. They were fancy and fun but easy and so so good.
Apple Shallot Pork Chops
4 big pork chops
1/4 cup white wine
5 tbsp coconut oil
Cinnamon and sea salt to taste
Slivered toasted almonds
Slice the apple as thinly as possible and then cut the slices in half. Thinly slice the shallots. Heat 4 tbsp of the coconut oil over medium heat and add the apples and shallots. Saute for 5 minutes or until the apples are tender but still a little crisp. Remove the apples and shallots from the pan and add the last tbsp of coconut oil. Generously sprinkle cinnamon on both sides of the pork chops and lightly sprinkle on sea salt if desired. Rub the cinnamon and salt into the pork chops and place the chops in the hot oiled pan. Sear on each side for 2 minutes. If you have a gas stove, turn the flame up to high and add a 1/4 cup of white wine. Now, don’t be scared, tilt your pan towards the flame and let the wine catch on fire – sometimes you can’t flambe with wine, it depends on the alcohol content, but it worked for me this time – so give it a shot! Either way, make sure you bring the wine to a boil to cook off the alcohol. After adding the wine, add the apple and shallot mixture back to the pan, cover and cook over medium heat for 6-8 minutes depending on the thickness of your pork chops, it might need more or less time. Make sure you serve the pork chops with plenty of the apple and shallot mixture and add a sprinkle of slivered toasted almonds on top.
I have recently discovered that Trader Joe’s Salsa Verde makes just about anything rather delicious so this is my homage to the wonderfully inexpensive and tasty green concoction:
Salsa Verde over eggs: Pour it over scrambled or over easy eggs and top with diced avocado.
Salsa Verde as a dressing: Toss left over chicken with some salad greens, green onions, diced tomatoes, cilantro, and diced bell peppers. Use the Salsa Verde for a refreshing taco salad-ish dressing.
Meat cooked in Salsa Verde: I have made this several times, my two favorites have been Pork Loin and Chicken.
Place entire pork loin in the crock pot. Sprinkle the loin with some sea salt. Add two cans of diced green chilis and two jars of Salsa Verde. Cook all day on low. Make lettuce tacos or serve over kale, chard, or whatever greens you might like.
Put a whole chicken in the crock pot. Add 3 chopped carrots, 4 chopped celery stalks, and 1 sliced red onion. Pour in two jars of salsa verde and one can of diced tomatoes. Cook all day on low.
Salsa Verde for tacos: Brown 1 lb of grass fed beef, season with cumin, chili powder, garlic powder, a little cayenne, and a little sea salt. Pour in a jar of Salsa Verde and bring to a simmer. The possibilities of this mixture are endless: Lettuce tacos, taco salad, serve the meat over sliced purple cabbage, scramble the meat mixture with eggs, it’s all good!!!!