Autumn’s Mayan Pork Chops

TOTAL TIME: 40 min Prep: 5 min Inactive Prep:  min Cook: 35 min

 Autumn’s Mayan Pork Chops

Ingredients:

2 TBSP Olive Oil

4 TBSP Butter (divided)

1 Sliced Mayan Onion  (or another sweet onion)

1 TSP Minced Garlic

½ C Sherry Cooking Wine

½ C Sliced Baby Bella Mushrooms

4 Pork chops (1/2 inch Thick)

Salt

Pepper

2 TBSP Fresh Chopped Parsley

Instructions:

Heat Large skillet on medium heat until oil and 2 TBSP butter is hot. Add in sliced onions and minced garlic. Cook until soft and translucent. Add in ½ of wine. Cook until caramelized (dark and tender). Stir very often. Add in mushrooms. Cover and cook until mushrooms are tender. Stir often. Push mushrooms and onions towards the rim of the pan and add in remaining 2 TBSP of butter. Once melted, add in seasoned pork chops. Add in remaining wine. Once it is seared on one side flip and cover pork with onions and mushroom mixture. Cover pan. Cook until pork is to correct temperature (12-15 min, 170 degrees). Top with fresh parsley.

Autumn’s Tips:

Make sure to allow onions to become very dark and tender (Caramelized). This will take a while.

Pork may take longer to cook. Make sure you reach correct temp.

Fried Rice- Koto’s Mock Recipe

TOTAL TIME: 25 min Prep:  min Inactive Prep:  min Cook: 25 min

 Fried Rice- Koto’s Mock Recipe

Ingredients:

1 Cups Rice

2 Cup Water

1 TBSP Olive Oil

3 TBSP cold Butter

2 Eggs

¼ C Soy Sauce

Salt

Pepper

Instructions:

Mix rice and water and bring to a boil. Cover and simmer on LOW for 15 min. DO NOT UNCOVER UNTIL 15 MIN IS UP! In the meantime, heat Large skillet on medium high, until oil is hot. Once rice is done, uncover and fork until fluffy. Add rice and 2 TBSP of butter. Mix until butter is well is melted and well incorporated. Move rice to one side of pan. Add the remaining 1 TBSP of butter to other side of pan, when melted crack both eggs on top of butter. Allow to fry until edges turn white. Then pop the yoke and scramble the eggs, until they are done. Mix the rice with the eggs and allow to brown slightly. Then add the soy sauce and mix. Allow to fry for 1 min. Add salt and pepper to taste.

Autumn’s Tips:

When the rice is covered, DO NOT uncover (for any reason!!!) this will ruin the rice. If it starts to boil over reduce heat and move pot slightly off of burner for a min.

Allow rice to brown a little and have a crispiness.

Make sure your pan is large enough to separate rice while you cook the eggs in the same pan.

Make sure that you stir the rice often

Perfect with Koren beef and Stir Fry!

Autumn’s Homemade Creamy Sea Salt and Vanilla Icecream

Autumn’s Homemade Creamy Sea Salt and Vanilla Icecream

Ingredients:

2 C Heavy Cream

1 ½ C Chilled Evaporated Milk

½ C Cold Water

¾ C Sugar

1 TSP Course Sea Salt

2 TSP Vanilla

Instructions:

Mix all ingredients together. Place in ice cream maker for 15 minutes. Pour into freezer safe  container and freeze for 4 hrs.

Autumn’s Tips:

If you don’t have an icecream maker just freeze overnight.

My icecream maker is an attachment for my kitchen aid (it is wonderful!)

Icecream can be eaten right before being going into fridge but will be soupy. Once frozen it is very creamy (Like Eddy’s Brand).

Perfect Sweet Potato Fries

TOTAL TIME: 20 min Prep: 5 min Inactive Prep:  min Cook: 15 min

 Sweet Potato Fries

Ingredients:

Sweet potatos

Water

Oil for frying

Instructions:

1. cut sweet potatoes into 1/4 in thick sticks

2. fill a bowl with the fries and cover with water

3. microwave for 5 min

4. drain

5. ice bath for 5 min

5. fry (or bake at 425) till crispy

6. Drain in medal mesh strainer.

Autumn’s Tips:

Great seasoning for sweet potatoes:

1 tsp salt

1 tsp garlic

3/4 tsp pepper

1/4 tsp onion powder

dash red pepper

dash paprika

dash chili powder