Hello F2T Friends!
It’s that week of the year where I’m not sure if I should be decorating for Christmas or prepping my Thanksgiving menu! Overwhelmed, excited…..OVERWHELMED, definitely describes my current mood. However, it’s like I told my mom today, we are not re-inventing the wheel. We have the same wonderful traditions every year so I’m going to take a deep breath and enjoy my favorite part of the holiday season, the preparation.
Today, I have a brand new Ground Beef Stroganoff recipe I hope you enjoy, as well as two encore dishes that didn’t nearly get enough watch time. They are definitely worth bringing back for those who may have missed them. From the stovetop, to the oven, to the crockpot, there is something for everyone’s culinary comfort zone. If you feel like being a little daring, try something new. I am only a message away and would love to hear from you!
Have a wonderful weekend and enjoy!
One-Pan Breaded Pork Chop with Butternut Squash Fries
2 cups butternut squash- peeled, seeds removed and cut into “fries” or bit-sized chunks
1/8 cup light brown sugar
1 tablespoon balsamic vinegar
4-5 eggs- cracked and whisked
1 1/2 cup plain breadcrumbs
8 bone-in pork chops
1/2 cup gorgonzola cheese crumbles
1/2 cup dried cranberries
salt and pepper
Preheat oven to 425 degrees.
In a bowl, place uncooked squash, brown sugar, vinegar, cinnamon and toss until evenly coated. Set aside.
Salt and pepper pork chops on both sides. Dip pork in egg mixture and then coat in breadcrumbs on all sides. Line a baking sheet with parchment paper and evenly space pork chops on pan. Sprinkle squash in-between pork chops on pan. Bake 15-20 minutes per side until browned and internal temperature reaches 145 degrees. Top pork chops with equal amounts of butternut squash fries, dried cranberries and gorgonzola cheese. Serve immediately.
Salmon & Asparagus in Creamy Dill Sauce
1 Tablespoon Olive Oil
salt and pepper
4 (6 oz) salmon fillets
1 cup heavy cream (or half n half)
½ cup chicken stock
Zest of one lemon
2 Tablespoon fresh dill, chopped
Lemon slices for garnish
1/4 cup butter
3 cloves garlic, minced
1 pound fresh asparagus, trimmed
In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
In same skillet, melt butter over medium-high heat. Cook garlic in butter for a minute. Add asparagus, and cook for 5 minutes, covered, turning asparagus to ensure even cooking. Remove asparagus and set aside.
Slowly add the heavy cream, chicken broth, and lemon zest. Let simmer for about 4-5 minutes or until sauce has thickened.
Add the salmon & asparagus back to the skillet and heat through. Add fresh dill to the sauce and serve warm over your favorite rice.
Slow-Cooker Creamy Ground Beef Stroganoff
2 pounds lean ground beef
4-6 cloves garlic-chopped
1 onion- chopped
16 ounces sliced mushrooms
4 cups beef broth
4 tablespoons flour + 1 cup warm water- whisked
1 cup sour cream
2 ounces cream cheese
12 ounce package egg noodles- cooked according to directions on package
In a slow-cooker add the first 5 ingredients. Cover and cook on low for 7-8 hours. Add flour and water mixture. Cover and turn to high for about 15-20 minutes to thicken. Stir in remaining ingredients until well blended. Serve hot!
Note: If beef is not extra-lean, you may want to brown in a pan first and drain fat before placing in slow cooker to avoid too much grease from the beef.