The Anti-Chicken Fingers Movement - Cinnamon Apple Pork Chops

Flavorful!  Autumny!  Comforting! 

I stumbled upon this recipe last week just one day before our grocery run.  I was actually going to try my parmesan-dijon chicken recipe with pork chops (recipe found in the book Betty Crocker's Cooking Basics: Learning to Cook with Confidence).  Luckily, the pork chops and apples recipe jumped out at me!  I had apples (it's fall, after all) and I had just bought brown sugar for an appetizer I made for a Halloween bash.  It was as easy and delightful as I could've hoped for.  On this rainy and chilly evening, we paired it with stuffing, green beans and mashed potatoes for that wholesome, all-American comfort food meal. 

Cinnamon Apple Pork Chops

2 medium apples (we used Gala)
3 T packed brown sugar
1/2 t ground cinnamon
4 pork chops
cooking spray

Directions

1. Heat the oven to 350 degrees.
2. Cut the apple into fourths, and remove the seeds.  Cut each fourth into 3 or 4 wedges. Place apple wedges in the casserole dish.  Sprinkle the brown sugar and cinnamon over the apples.
3. Cut and discard most of teh fast from the pork chops. Spray the skillet with cooking spray, and heat over medium heat 1 to 2 minutes.  Cook pork chops in hot skillet about 5 minutes, turning once, until light brown.
4. Place the pork chops in a single layer on the apple wedges. Cover with lid or aluminum foil and bake about 45 minutes or until pork is slightly pink when you cut into the center and apples are tender when pierced with a fork.

Buon appetito!

The Anti-Chicken Fingers Movement - Coconut Curried Pumpkin Soup

If you’re looking for a dish to compliment the autumn crisp, you’ve found it in this warm and cozy soup.  This savory brew of pumpkin and coconut milk, with a zest of curry, will bewitch.  Serve this with a warm fresh loaf of French bread for the indulgence you deserve!  For the youngsters, try it in a soup sippy. 




Coconut Curried Pumpkin Soup

2 tablespoons unsalted butter

1 small onion, chopped

1 clove garlic, minced

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 (14 1/2-ounce) can lower sodium chicken broth, plus 1 can water

1 (15-ounce) can pumpkin purée

3/4 cup unsweetened coconut milk

Directions

Melt butter in a large saucepan over medium heat. Cook onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.

Add broth, water and pure; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.

Pure soup in blender in several batches until smooth. Return to saucepan. Reheat and serve.

Buon appetito!

**I discovered this recipe last year right here.

The Anti-Chicken Fingers Movement - Speer Family Chili

This has officially become our Speer Family Chili recipe...after about 7 years of perfecting it.  I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook - click here for the revised and updated version of the book.  A comfort food typically enjoyed on Sundays after we've cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home.  Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina.  We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband's request, and it's quite good).  You can also serve it up Petro's-style - my Tennessee peeps, I'm talkin' to you!

Speer Family Chili

2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained

4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
cilantro, chopped
cheddar cheese
sour cream

Directions

Brown beef and onion in skillet.  Drain.

Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water.  Pour into slow cooker.  Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream).  Stir in beef mixture.  Cook on High 30 minutes.

Reduce heat to Low.  Cook 4-6 hours.

Top with cilantro, cheese and sour cream.

Buon appetito!

The Anti-Chicken Fingers Movement - Chili-Pasta Skillet

Sunday, September 18th ~ Chili-Pasta Skillet


I love, love, love any and all versions of chili in the fall.  I am trying a pal's kids-friendly chili recipe this week I'm excited about and will likely share next week.  I'm a huge fan of skillet recipes as well (I posted a skillet lasagna recipe in one of our earlier posts)  because they are easy- and less messy then the original dishes.  I went ahead and splurged on full-on cheddar cheese rather than the less fat version...but I think this recipe totally calls for it.  It's perfect for a wonderful cool Sunday afternoon or evening.  You can use less or more chili powder depending on your family's preference...my kids are used to eating spicy and this dish wasn't too hot at all.  I got thumbs up from the entire family, including  my 1 1/2-year-old who insisted on eating it himself with a spoon and was covered in it.  If only I'd gotten a picture of that!!!

1-pd lean ground beef
1/2-of med onion chopped
1-15 oz can of kidney beans, rinsed & drained
1-14.5 oz can of diced tomatoes undrained
1/2-cup wheat elbow macaroni
1-4 oz can diced  green chile peppers, drained
2 or 3-tablespoons of chili powder (depending on your liking)
1/2-teaspoon garlic salt
1/2-cup or 2 oz monterey jack or cheddar cheese (as you can see, I used more!!)

In a large skillet cook meat & onion until meat is brown and onions are tender.  Drain off any excess fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt.  Bring to boiling, reduce heat.  Simmer, covered for 20 minutes or until macaroni is tender, stirring often.  Remove skillet from heat, sprinkle mixture with cheese.  Cover & let stand a few minutes for cheese to melt.

I suggest serving with corn bread.

Happy Eating My Friends!
*Trina