Tag Archives: mom

Great Eats from the Farm

I always love cooking with my mother, so getting to spend two full days creating delicious meals for dad and Bryan was a real treat! We arrived at the family farm for a late lunch on Monday that consisted of Homemade Chicken Salad with Red Grapes and Diced Celery, Chips and Dip, and a Fruit Salad.

Dinner that first night was Salad with Pears, Apples, Pomegranate, Cashews, Pecans, Swiss Cheese, Green Peppers, Celery, and Shallots with a Warm Black Raspberry Vinaigrette dressing along with a delicious Beef Stew with Potatoes, Carrots, Onions, Celery and Mushrooms.

Tuesday's Breakfast was Roasted Acorn Squash with Brown Sugar and Butter, Bacon, Eggs Cooked to Order, Grapefruit, OJ and, of course, Coffee! Yum!

We went on a short walk before the flurries began! Yes, I saw my first snowflakes of the season! We came in for lunch, which was full of various and sundry leftovers along with deli sandwiches. And we munched on crackers with cream cheese and Mom’s homemade Raspberry Habanero Jelly! Caution: this jelly is not for the faint of heart! But it is SO good!

Tuesday's Dinner was London Broil, Green Beans with Feta, Slivered Almonds, Crumbled Bacon and a splash of vinegar, Wild Autumn Rice with Onions, Celery, Mushrooms, Apricots and Dried Cranberries, and a Warm Apple-Cranberry Chutney. Delicious and so colorful!

Wednesday morning, we ended up eating at a little local place for a hearty breakfast before heading back to town on our last day off work for Thanksgiving break! I am so thankful for a chance to use up so much of our produce from our weekly Milk and Honey Organics basket and to try out some new recipes! I always hate leaving the farm. It’s one of my favorite places in the whole world – a retreat from the normal hustle and bustle of life (especially life around the holidays).

I hope you all had a great holiday full of family and great food! So, what was your favorite dish you prepared or tasted this Thanksgiving season?!

Recipe: Mom’s Red Potato Salad

From Susan Gons, March 23, 1995. Serves 8.

Ingredients:

  • 2 to 3 lbs. small red potatoes, cooked + quartered
  • 1 small onion, diced
  • 1 c. mayonnaise
  • 2 tsp. dill weed
  • 1 Tbsp. prepared mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. sugar
Instructions:
While potatoes are cooking, mix rest of ingredients. Drain potatoes. Fold dressing into potatoes. Serve warm, or Chill Overnight. Note: Do not overcook potatoes.

In the Kitchen with Mom

Me & My Beautiful Mom!

Mom and I made a special dinner for Grandma, Dad, Bryan and Jordan last night. We found super thick, boneless pork chops at the grocery store for a great price. Then we paired it with a squash medley and sweet carrots. Yum! I love cooking with my mom! We both learned how to cook by sitting on the kitchen counter, watching our moms. Some day, we’re going to write a cookbook together!

We started by rubbing 1/2 tsp. of the Sweet & Spicy Rub on each of the pork chops.

Sweet & Spicy Rub Recipe here.

Heat pan with 2 Tbsp. olive oil and 1 Tbsp. butter until melted. Then add pork chops and cook till golden brown on each side (about 5-6 minutes).

Next we sliced 4 zucchini, 2 yellow squash and 1 onion and put in 2 different pans with olive oil, butter, sea salt, and cracked pepper. We cooked over medium low heat with lids on till soft and lightly browned.

For the carrots, we steamed about 3 c. of baby carrots. Then we drained them and added 2 Tbsp. butter, a pinch of salt, 3 Tbsp. brown sugar, and 2 Tbsp. orange marmalade. Fold together till melted and all carrots glazed.

Sweet Carrots and Squash Medley

We served the pork chops with my homemade Cranberry BBQ Sauce (recipe from Whole Foods).

Cranberry BBQ Sauce recipe here.

Bon Appetit!