Sage Pork Chops
Ingredients:
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 6 center cut bone-in pork chops
- 2 tablespoons butter
- 1 cup water
- 2 cubes beef bouillon
Procedure:
- Combine salt, black pepper and sage in a small bowl and rub both sides of the pork chops. Melt the butter on a large skillet over medium heat and heat the chops on the side for 5 minutes each.
- In a separate sauce pan over high heat combine water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Roasted Butternut Squash Soup
Ingredients:
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 whole garlic cloves, peeled
- 2 teaspoons kosher salt, or to taste - divided
- 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
- Sage Brown Butter:
- 3 tablespoons unsalted butter
- 6 large sage leaves
- 6 cups chicken broth, plus more if needed
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 pinch cayenne pepper
- 1/2 cup creme fraiche
- 1 tablespoon chopped fresh chives
Procedure:
- Preheat oven to 400 degrees F (200 degrees C).
- Put olive oil in a large roasting pan. Add the onion, carrots, garlic cloves and a pinch of salt. Put the mixture in the oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with more salt.
- Roast in preheated oven until the squash is tender ,about 1 hour. Allow vegetables to cool a bit.
- Melt butter over medium heat then when the butter will start to foam and turn to a golden brown color, reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
- Get the squash flesh and place in a roasting pan with chopped vegetables. Transfer the mixture into a large pot. Stir chicken broth, brown sage butter, and maple syrup. Place pot to high heat and bring to a rest Reduce heat to low then slowly rest to blend flavors, 45 to 60 minutes. Then remove from heat.
- Blend until very smooth with an immersion blender to 3 or 4 minutes. Pass mixture through a strainer to remove any bits remaining.
Raspberry-Glazed Rosemary Chicken
Ingredients:
- 1 tablespoon crushed rosemary
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried oregano
- 8 skinless, boneless chicken breast halves
- 1/4 cup fat-free chicken broth
- 1 cup raspberry preserves
- 1/2 teaspoon honey mustard
- 1 teaspoon chopped fresh rosemary leaves
Procedure:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together crushed rosemary, sage, and oregano in a small bowl.
- Rub one side of each chicken breast with the mixture. Place chicken herb-side up in a baking dish, and pour mixture over the chicken.
- Bake in preheated oven for 20 minutes.
- Place the raspberry in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
- Spread 1 tablespoon of preserve mixture over each breast and bake 10 minutes more.