Friday, March 14, 2014


Sunday, March 9, 2014

Potatoes and Green Beans

1 pound green beans, trimmed
1 pound young potatoes or 4 large potatoes but into chunks
1 tablespoon minced garlic
4 strips thick bacon, cut into chunks
Salt and Pepper
some stock or water

Add Bacon and potatoes to a heated (over med heat) saute pan, season with some salt and pepper.  As the fat renders off of the bacon it should help the potatoes to start to cook and brown.  If browning too fast and potatoes are not getting soft add a little stock or water to pan and cover so that the potatoes will steam.  when the potatoes are almost tender add the green beans and garlic and stir them in, if needed add a little more stock.  Cover and cook until the beans and potatoes are at your desired tenderness.

Served here with Pork in a Tarragon Mustard Sauce.

Pork with Tarragon Mustard Sauce

2 pounds pork loin chops (about 6 1/2" thick chops)
Flour for dredging 
Salt & Pepper
1/4 cup Dijon Mustard
1 cup white wine
1 cup chicken stock
1/4 teaspoon tarragon, tarragon can overpower the dish so be careful with it.
2 tablespoons minced onion
1 tablespoon minces garlic

1. Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the oil in a large skillet over medium high heat. Dredge the pork chops in flour and tap off excess flour, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.  Cook the chops in batches to be sure not to over fill the pan.  Remove browned chops and place them on a dish for later.

2.  pour off most of the fat. Add the onions and garlic and cook them on med high heat until softened, about 1 minute. Add  the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock, mustard and tarragon and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 4 minutes.

Chops served here with bacon green beans and potatoes.

Friday, March 7, 2014


  • 15 bean soup
  • Homemade Pizza
  • Pork in tarragon mustard sauce with potato green beans
  • Shrimp cocktail and raw veggies
  • Curry Chicken Divan