Hannah’s self taught culinary skills shine as she experiments her way through the kitchen. This time she creates classic recipes her entire family enjoys: apple-cherry pork chops, sweet potato casserole, roasted veggies, and berry shortcake. Delicious!
APPLE-CHERRY PORK CHOPS
TOTAL TIME: Total Time: 30 min.
MAKES: 2 servings
2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
1/4 teaspoon dried thyme
1/8 teaspoon salt
1 tablespoon olive oil
2/3 cup apple juice
1 small red apple, sliced
2 tablespoons dried cherries or cranberries
2 tablespoons chopped onion
1 teaspoon cornstarch
1 tablespoon cold water
Sprinkle pork chops with thyme and salt.
In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes.
Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil.
Combine cornstarch and water until smooth; stir into skillet.
Cook and stir for 1-2 minutes or until thickened.
Spoon over pork chops.
SWEET POTATO CASSEROLE
TOTAL TIME: Prep: 20 min. Total: 1 hour 40 min.
MAKES: 8 servings
6 sweet potatoes
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup brown sugar (light or dark are both fine)
1/3 cup flour
3 tablespoons butter, softened
3/4 cup chopped pecans
Pierce sweet potatoes with a fork, and roast until a fork can be easily inserted (about an hour).
Remove skin and cut into chunks.
Mix together the rest of the filling ingredients with the sweet potato, and spread into a casserole dish.
Mix together topping ingredients, and sprinkle over sweet potato mixture.
Bake at 350 for 40 minutes, until topping is brown.
SEASONED ROASTED VEGGIES
TOTAL TIME: Prep 5 min. Cook 35 min.
MAKES: 5 servings
5 cups of any vegetable you like
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
Chop the vegetables into bite sized pieces and toss in olive oil, salt, and pepper.
Bake at 400 for 35-50 minutes (depending on the type of vegetable) until golden brown.
VERY BERRY SHORTCAKES
TOTAL TIME: 30 min.
MAKES: 5 servings
2-1/2 cups buttermilk pancake mix
1/3 cup milk
1/4 cup butter, diced
3 cups mixed berries
3 tablespoons sugar
1 pint half and half
Mix pancake mix, milk, and butter together until a dough forms.
Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits.
Toss the berries in the sugar.
Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits.
To get Hannah's recipes and many more easy weeknight dinners, order a copy of Taste of Home's 'Easy Weeknight Dinners' by clicking on the image on your left.
Inside Taste of Home Easy Weeknight Dinners you'll find:
- 316 quick-read recipe with short ingredient lists
- A year’s worth of fast-fix weeknight entrees
- Gorgeous color photo for every dish
- Complete meals ready in 30 minutes or less