I remember making this in 2007 right after Scott and I moved to Montevallo.
I asked him at the beginning of this week what he wanted for dinner one night this week and this is what is requested.
I couldn't find the original recipe anywhere, so I had to just do what I remembered.
I do know the original called for Dried Minced Onion Flakes, and I just knew I had a pantry full.
But what I did have was half of a for real red onion in the fridge.
I pulsed it until it would pulse no more.
It ended up tasting great, IF you like onion.
This is a quick and easy dinner.
I shall be making it more, with bigger chops.
These were on a buy one, get one for a penny sale, yo.
What I used:
Boneless, thin pork chops
A hunk of onion
A cup of sour cream.
Garlic powder, paprika, a dash of cumin
Season the chops, whatever tickles your fancy
Pulse this much onion
Mix the sour cream, onion, garlic powder, and paprika. You can add other spices to your taste, but it needs for sure the ones listed. If you want to try the onion flakes instead of red onion, it's really good. I like it this way also.
There is really no way to judge how much I put in there. I started off with a few shakes of each, and just kept stirring and adding until it was how I remembered it.
Stick the chops in a 350 oven for ten minutes.
I stuck the mixture in the fridge.
I took out the chops after 10 min and added the cream mixture.
I do believe 9 years ago, I broiled them at this point, but I couldn't remember, so I just baked them for 10 more minutes as normal.
It all turned out swimmingly.
What makes it delish is the cream mixture, so you gotta make sure it tastes the way you like it.
Say hello to Nessie and her family.
I saw this on Facebook and I had to give it a whirl.
I cooked it just as it said, but I added red pepper flakes.
Don't do that.
What you need:
1 lb cooked, peeled shrimp
1 lb sausage. I used smoked sausage
Frozen half-ears of corn
Potatoes, your choice, cut into bite sized pieces
S&P, Cajun seasoning. That means Tony Chachere's.
Preheat the oven to 400.
Cut up the po-tay-toes, wash. Have the shrimp ready to go.
Slice up the sausage. Slice the butter into pats. If that is a thing.
Line a pan, or in my case 2 pans with aluminum foil.
Have another piece of foil and ready the assemble.
I added the corn and potatoes, seasoned them, then added the sausage and shrimp.
I put a pat of butter near the corn/taters and then drizzled them with the Olive Oil.
Is Olive Oil supposed to be capitlized? I am thinking of Popeye's chick.
Next time I will add some garlic powder.
I listened to Scott and added red pepper flakes and then I died.
Make it in to a pouch to seal in everything.
Don't be like me and have to unseal and reseal everything because you forgot to add the EVOO.
Bake for 40ish minutes.
Sometimes I don't brain.
As soon as this came out of the oven, I was so tickled that it turned out alright, I bit into it immediately.
Don't do that.
Open each one up and let it cool at least 8 or 9 minutes.
I am sure if you have ever read a blog I've published or met me in person you are aware that I have weird food issues.
I don't like my food...wet.
I don't like soup, or any hot liquid for that matter.
I don't want my food to drip.
The butter did its job and melted and coated the food so it wasn't dry.
I respect that.
It was kinda soupy in the pouches.
I dumped mine on a plate, and dabbed off the excess on a paper towl.
Like for real, yo.
Let it cool.
This was very simple to make, but I was really nervous.
I love LOVE this dish, and I get to eat it all the time at work, and I just knew that I would not do it justice.
If you make it, chop the apple slices smaller than I did, they were just a smidge too big.
Add more curry powder, I added about a tablespoon, and it needed just a bit more. I have never cooked with curry before, so I was blind.
Here is what I used:
1 can of chickpeas
1 cup of Coconut milk
1 cup of low-sodium chicken broth
3 cloves of garlic
1/4 of a red onion (any kind can be used)
2 tbl of curry powder
1/2 of a green apple (any kind can be used)
A shake of salt and pepper
Cilantro for garnish
What I did:
I had someone that knew how, to aquire 3 cloves of garlic from a garlic bulb.
Seriously. It's sorcery.
I cut a big chunk out of a red onion, then threw both of them in a food processor until it was all stuck to the side.
I sauteed them in EVOO until it was slightly brown.
I added the chickpeas (drained), the coconut milk, the broth, and then the chopped apple.
Stirred it about, then sprinkled on the curry. Don't be shy.
I put a lid on it, and let it simmer for about 15 min.
Next time I will do it for 20, the chickpeas could have cooked just a bit longer.
This would be divine over rice, but I had a super calorie lunch, so no carbs for me.
Garnish with some cilantro and enjoy.
The juice is the best part, so get something to sop it up with!
I'm not too big on white rice, so next time I will try rice noodles or maybe even brown rice.
I have eaten it with peanuts and sometimes almonds.
I will not dare tell my Indian colleagues that I made this, mine doesn't even come close.
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.