Last night's dinner was suchhhhhhhhhhhhhhhhhhh a good mix of sweets & savory....and not too bad to look at either, I must say:)
First up-The Savory: Herb coated pork chops with parsley & shallot sauce. We coated the pork chops in a mix of garlic, rosemary, sage & fresh thyme and seared them with some rosemary garlic olive oil...YUM:)
The side sauce was based after this recipe, and was a mix of parsley, shallots, lemon juice, Dijon mustard, salt, pepper & olive oil:
The SUPER TANGY (from the mustard AND lemon) sauce was a perfect compliment to the herb-y pork chops. The sauce tasted so fresh & vibrant and made the boring ole pork chops just a litttttle bit special:) Not a bad thing for a mid-week dinner:)
And how pretty are these carrots?? Of course the green tops weren't edible...but they made for some pretty presentation, no??
I roasted the carrots at 400 degrees for 20 minutes with a little melted butter, sliced shallots, scallions & thyme....
And for Sweet-Part 1: Once they came out of the oven, I drizzled them with a LITTLE honey and mixed them all up. SO GOOD...esp. the herbs and onions mixed in with the honey = Love:)
And Scott's piece de resistance, and Sweet-Part 2, was the maple syrup & brown sugar baked acorn squash...
A little bit on the decadent side...but come on, you can't argue with baked squash with maple, can you?? I even had to change my plan of only eating one half:) They were just too good!
Andddd maybe, just maybe, I sampled one of the Chocolate Mint Bars that I made for my Jury/Work Peeps:) CHRISTMAS just REQUIRES a daily doses of peppermint:) I'm sure there's a law written about it somewheres:)
And in NON-food news...I thought you would like to see that Penny apparently wanted to help me blog last night:)
Here we are arm in arm:) She always needs to have some part of her on someONE at ALL times;) She's a love:)
So from Penny & I ....we hope you have a great Thursday:)
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