Blackberry Pork Chops, French Fries & Lemony Pea Salad

"I was 32 when I started cooking; up until then, I just ate." - Julia Child

Wow,being back at work certainly cuts down on my chatty blogging doesn't it!? I am sure that after I get back into the swing of things that I will be back to flapping my yap like a pro. Until then....

I wanted to make a great meal tonight for my family but it had to be quick as we were mowing the lawn this evening. With lots to be done, I chose the Pork Chops, fries and peas because it was simple and quick. The pork chops took about 10 minutes as did the peas. The fries took longer to cut than to cook, but even that went quick since I didn't have to peel them! The blackberry on the chops were amazing! These recipes just prove that you do not need to spend a lot of time on dinner to make it special and tasty! James and Walker LOVED the blackberry sauce on the chops and of course the fries were popular. The peas on the other hand were just a little too much. They were good, but like James said, "I won't be requesting those again anytime soon."

Pan-Fried Pork Chops with Blackberries
pg. 88 The Deen Family Cookbook

8 6oz pork chops
3 tbsp house seasoning (garlic powder, salt, pepper)
4 tbsp butter
1/4 canola oil
1/2 cup dry white wine
2 cups of blackberries
1 tbsp honey
1 tbsp thyme
lemon wedges

1. Sprinkle the chops generously with house seasoning. Heat large skillet over high heat. Add butter and oil and swirl until the butter is melted. Sear the chops, in batches if necessary, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate.

2. Remove the skillet from the heat, add wine, return to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and a falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

3. Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cool until warmed through, 1 to 2 minutes. Serve with lemon wedges.

Crispy French Fries with Mayonnaise Dip
Pg. 130 The Deen Family Cookbook

Dip
2 tbsp mayo
2 tsp dijon mustard

Fries
6 cups of peanut or veg oil
2 lb russet potatoes, cleaned, cut into sticks
salt and pepper

1. Whisk mayo and dijon together to make the dip.

2. Heat oil to 350 and add the potato sticks in batches letting them cook until pale golden yellow. Drain on a paper-towel lined plate.

3. Raise the temp to 375 and fry them again until golden. Let stand for one minute, drain on a paper-towel and toss with salt and pepper. Serve with dip.

Light and Lemony English Pea Salad
pg. 149 The Deen Family Cookbook

1/2 cup light mayonnaise
2 tbsp lemon juice
2 tsp grated lemon zest
2 tbsp chives
2 10oz frozen peas, thawed and drained.
salt

Mix all ingredients except peas. Once well mixed pour over the peas and season with salt.

Pumpkin-Nut Bread

It is not the strongest pumpkin grower that survives, not the most intelligent, but the grower most responsive to change.--- Charles Darwin, Theory of Pumpkin Evolution.

Well, this pumpkin did not survive but rather was eaten by my family, new homeroom students and the teachers of the 7th and 8th grades! The bread is a little dryer than the recipes I have had prior to this, however, with some cream cheese icing it hits the spot!

Jodi's Pumpkin-Nut Bread
Pg. 186 in The Deen Family Cookbook

1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
3/4 tsp nutmeg
1/2 tsp cinnamon
1 cup pumpkin puree
2 eggs, slightly beaten
1/4 cup veg oil
4 tbsp butter, melted
3/4 cup chopped pecans

1. Preheat oven to 350. grease and flour 9 x 5 loaf pan. Sift the flour, sugar, baking soda, salt, nutmeg, and cinnamon into a medium bowl. Make a well in the center and add the pumpkin, eggs, oil, and butter. Stir until combined, fold in the pecans.

2. Pour the batter into the prepared pan and bake until a sharp knife inserted in to the center comes out clean, about 1 hour and 15 minutes. Transfer to a rack and turn loaf out once it is cool.

Lemon Buttery Fish, Grilled Shrimp, & Brussel Sprouts

The guys came home from fixing the fence and were ready to eat. They all jumped in to help me cook so we could eat sooner, that is some motivation! James helped with the fish, Walker was master chef of the shrimp and I did the brussel sprouts. Everyone working together like that we had the shrimp as an appetizer in 15 minutes and were eating our meal in 30 minutes. I have never liked brussel sprouts, no mater how they were prepared. I am not going to lie, the larger brussel sprouts were not that great , the the little ones I could eat a whole serving and THAT is a first! Walker even liked them!

Corrie's Lemony, Buttery Baked Fish
Pg. 65 The Deen Family Cookbook

4 6oz fillets of flaky white fish (tilapia)
1 tsp House Seasoning (garlic powder, salt & pepper)
3 tbsp butter, soft
2 tbsp thin sliced green onions
grated zest of lemon

1. Preheat oven to 400. Line a rimmed baking sheet with foil. Arrange fish on the sheet and sprinkle with house seasoning

2. In a small bowl, combine the butter, green onions, and lemon zest. Slather mixture on top of the fillets. Bake until fish is opaque, 10-12 minutes.

Kelley's Easy Grilled Shrimp
Pg. 69 The Deen Family Cookbook

2 cloves of garlic
3/4 tsp paprika
1/2 tsp Old Bay Seasoning
2 tbsp olive oil
2 lbs large shrimp, peeled and deveined
1 tsp salt
juice of one lemon
lemon wedges for serving.

1. Combine garlic, paprika, cayenne, Old Bay and the 2 tbsp olive oil. Pour over the shrimp and marinate in a covered bowl for 30 minutes.

2. Lightly oil the grill and preheat. Toss shrimp with the salt and lemon juice, marinate another 5 minutes. Grill or broil the shrimp for 2 to 3 minutes per side until they are pink with some charring around the edges. Serve hot with lemon wedges.

Oven Roasted Brussel Sprouts with Lots O'Butter
pg. 132 The Deen Family Cookbook

1 lb brussel sprouts, trimmed and halved
2 1/2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees. Toss brussel sprouts with the butter, salt, and pepper. Arrange in a single layer on a baking sheet. Bake, tossing occasionally for 20 to 30 minutes until tender and golden. Serve hot!