This combination is fantastically Fall.
The potatoes are a savory spin on traditional sweet potato recipes.
A must-try!
Harvest Cole Slaw
1/2 purple cabbage, roughly chopped
1/2 Honey Crisp apple, diced and tossed in lemon juice
1 handful Craisens
1/4-1/2 cup chunky bleu cheese dressing (preferably Marie's)
All spice seasoning
Cinnamon
Pepper
In a medium bowl, combine cabbage, apples, and Craisens. Toss and coat cabbage with bleu cheese dressing. Add a dash of all spice and a dash of cinnamon. Pepper to taste. Chill in fridge for 30-60 minutes.
Sweet Potatoes with Garlic and Sage
2 sweet potatoes, peeled and cut into thin rounds
1/3 cup olive oil
3 cloves garlic, finely chopped
1/2 onion, thinly sliced
handful of fresh sage
beer
Kosher salt
Preheat oven to 350. In a medium skillet, fry whole sage leaves lightly in hot olive oil. Gently remove and drain on paper towel. Toss the garlic and potatoes into sage infused oil. Coat potatoes in oil and garlic. Saute in the same skillet until slightly browned. Place into a 9x13 glass baking dish in the oven. Sprinkle onion over potatoes. Deglaze pan with a splash of beer and pour over potatoes and onions. Bake until lightly golden brown. (I turned the broiler on at the end to caramelize even more.) Serve tossed with sage leaves and a little Kosher salt.
Breaded Pork Chops
Ingredients
2 pork chops, abt 1"
1 egg
milk
Italian bread crumbs
All-spice
Directions
Beat the egg and a splash of milk in a shallow dish. Sprinkle bread crumbs in another bowl. Dredge both side of pork chop in egg mixture, season with all-spice on both sides. Coat in breadcrumbs. Take one pork chop and place in the same skillet that the potatoes were sauteed in. Brown in skillet for about 2 minutes per side. Place pork chops into dish with potatoes. Place into oven and bake for 20-25 minutes at 350.
No comments:
Post a Comment