Pork Chops with Sage Mushroom Cream Sauce

I don't often buy heavy cream but I happened to have a little bit in the fridge. I was planning to make pork chops with sauteed mushrooms when I got the brilliant idea to add in some fresh sage and a bit of cream. Wow, was this yummy. When I have thick one inch chops I like to brown them in a cast iron skillet and finish in the oven.

2 thick pork loin chops
salt and pepper
1 box sliced mushrooms 2 T butter
2 T copped fresh sage
1/4 cup heavy cream

Salt and pepper and then brown the pork chops on each side and 3 minutes in oven proof skillet. Then put in 350 degree oven for 10-15 minutes. Remove chops and keep warm. Brown mushrooms in butter until nicely browned, add cream and fresh sage. Pour over chops and enjoy!

Cauliflower Pie

This pie is really more of a crust less quiche and it's actually quite tasty. I think it tastes best and also cuts best if it can cool a bit before serving. It is also really good cold the next day for lunch! I served it with a green salad full of avocado, tomato and cucumber dressed with balsamic vinaigrette.

1 head cauliflower cut into small pieces 
1 leek, chopped and well rinsed 
1/2 t salt 
1/4 t ground nutmeg
8 eggs
3/4 cup shredded cheddar 

Preheat oven 325

Steam cauliflower for ten minutes. Sauté leeks in some olive oil for about 5 minutes. Let cauliflower and leeks cool. Whisk the eggs in a large bowl, add salt and nutmeg and 1/2 cup cheese and then add cauliflower and leeks--stir around. Pour mixture into large pie pan or springform pan. Top woth 1/4 of the cheese. Bake for one hour and cool for 15 minutes.

Roast Chicken and Veggies

I love a one pot dish that you can prepare and forget while you sit and relax with a glass of wine and a good book. This dish can have many variations and combos depending on what you have in your fridge.

4 chicken leg quarters, salt and peppered
3 carrots cut in strips
1 zucchini cut in strips
1 onion, cut in small wedges
1 box cherry tomatoes
Salt and pepper
Sprigs of fresh rosemary
Vegetable oil
Apple cider vinegar

In a large oven proof skillet, brown the chicken well in some vegetable oil. Remove chicken and dump in all the veggies. Stir them around a bit adding some more salt and pepper. Turn off heat and add the chicken back on top. Arrange the rosemary on top and pour about a 1/4 cup vinegar over all.

Sip into a 375 degree oven for an hour. Enjoy!