The Perfect Rustic Style Mashed Potatoes
Mashed potatoes. The quintessential comfort food. There isn’t anything that a bowl of smashed up taters drenched in melted butter and bursting forth with gravy can’t make better. Chopped off your thumb in a woodworking accident? Here, have some mashed potatoes. Boyfriend dumped you for your best friend? Psh- not to worry. Have some mashed potatoes–and you get extra gravy. Didn’t get the winning lottery ticket? Aww, stop buying lottery tickets and buy potatoes instead. Why? Because you can make mashed potatoes with potatoes and you can only make a book mark or a redneck toothpick with a lottery ticket. It’s a no brainer, really. I go in phases where I want…
Pan-Seared Pork Chops with a Shallot and Sherry Wine Pan Sauce
Pan seared pork chops with a shallot and sherry wine pan sauce may sound pretentious and fancy, but this dish is anything but. It’s just seriously delicious, down home, casual, quick cooking at its best. I had the grandkids all weekend, and by all weekend, I mean Friday through Sunday afternoon. TSM works all day long until late into the evening every Saturday for one of his part time jobs so I was on my own with Little Master C. and Little Miss B. I think we watched every DVD we own and I spent way too much time in the kitchen prepping food for our weekend meals. My plan was to rush…
Pan Seared Pork Chops with Mustard Cream Sauce- (Organic/GMO-Free)
Isn’t that a beautiful thing? I must say that a properly seared pork chop brings tears of happiness to my eyes. If you’re a child of the 60s or 70s you probably ate your fair share of pork chops that were dry as saw dust because back then our folks were told to cook pork until bone dry and then cook it some more. That way, when you cut into it, you’ll start a small fire and you’ll know it’s safe to eat. Thankfully times have changed and we don’t have to torture ourselves with dried-up pork chops that resemble a leather flip flop. If you have a meat loving male in…
Chicken Pomodoro Non-GMO
Happy Fast and Furious Friday everyone! Today I’m going to share this recipe with one of my favorite food blogs called The Food Renegade. TFR hosts a food blog carnival on Fridays, called Fight Back Friday where fellow (Renegade) food bloggers can share a link to a recipe or article on their blog. I love The Food Renegade because I consider myself a bit of a renegade. I am a lover of what we foodies call “SOLE” food. SOLE stands for Sustainable, Organic, Local, and Ethical.” I’m trying to cook with as many organic and non-GMO ingredients as I can find because I’m highly opposed to GMOs, and am trying to take control…
