Finally! A New Post!

Well it's been a long hiatus, life gets busy. We anticipated a nice, calm, relaxing summer after the sleep deprived weeks leading up to our wedding, but that is certainly not what we've experienced! Chris has been in the field about 99% of the time since returning from our honeymoon, we are getting ready for a move (or moves, plural, I should say) as Chris prepares for a new job, and we are in day 6 of a heat wave, which all adds up to not much cooking!

Despite all of that, I have decided to challenge myself this week... I am committed to making a home cooked meal every day of this week all by myself (Chris is away all week again). I chose all of my recipes yesterday, took a trip to the market to stock up, and came home from work today ready to cook, 90 degree temperatures and all!

Tonight I made a recipe out of a book I bought for myself when I was a single gal in Providence called Healthy Cooking For Two (or Just You). Since I am solo this week I don't want a lot of leftovers. I made the recipe 'for two' and plan on taking the second portion for lunch tomorrow. I'm hoping these recipes will inspire me to do a lot of cooking when I am once again a single (yet very happily married!!) gal back in Providence this fall!

Here is Orange-Glazed Pork Chops & Sweet Potatoes (2 servings)

Ingredients:

2 lean boneless pork chops

Canola oil (i used olive oil)

2 small sweet potatoes

1/2 cup Orange juice (I fresh squeezed my own, about 1 large orange)

1/2 cup dry sherry

salt & pepper

Directions:

Place a non-stick skillet over medium-high heat (I used our trusty Le Creuset pot). The recipe calls for brushing the chops with oil, I just poured some into the pan. Salt & Pepper both sides of the chops. Place chops in pan and cook for 3 minutes on each side, or until well browned.

Meanwhile, peel the sweet potatoes and slice into 1/4 inch discs, get OJ & Sherry measured out.

Remove chops from pan, reduce heat to medium and add the OJ & Sherry

Add sweet potatoes in single layer (i doubled up a bit and all was well), place chops on top of sweet potatoes.

Cover and cook for about 15 minutes or until the potatoes are tender and pork is done.

Remove chops, turn up heat to high and reduce the OJ & Sherry sauce to a thick, syrupy glaze.

To serve, place potatoes near the pork chop and spoon glaze over both. YUM!

I realize this is more of a fall meal, but I just couldn't resist Pork Chops & Sweet Potatoes, two of my favorites (especially together!)

In other food blog news.... Chris & I had the pleasure of visiting my friend Gail on Maui during our honeymoon! Gail is the author of a fantastic Vegan Cooking Blog and prepared a delicious meal of Lasagna & Coconut Rum Cake for us during our visit. If you are in the mood for some delicious new ideas, I recommend checking out Gail's blog! If nothing else, it will make you wish you are here....