Pork chops were on sale at Oleson’s today, so Jarren, the love of my life, and I, went and picked some up. I decided to to do apple sauce with this, because apple and pork is one of my favorite pairings between meat and fruit. I hope you enjoy.

—

(This is a fairly simple and quick recipe to prepare. The amount of each ingredient you use is really up to you, and completely dependent on taste, so you may need to try this two or three times before you get it just the way you want it. Fortunately preparing a single piece at a time is not a problem.)

Ingredients:

+ pork chops
+ tart apples
+ brown sugar
+ cinnamon
+ nutmeg
+ soy sauce
+ orange or apple juice
+ salt
+ pepper
+ oil
+ butter

Preparation:

1. Marinate your pork chops in equal portions of soy sauce and juice. You can decide which flavor of juice you want. I prefer orange, as I am partial to the citric acid, but do as you please. I suggest leaving the meat in your sauce for at least a few hours.

2. Pan fry the pork chops in a little oil until they are completely cooked. Set aside.

3. Add the butter, sliced apple, cinnamon, nutmeg, salt, and pepper, preferably pre-mixed, to your pan. It will cook down fairly quickly, so be sure to take it out before it’s overcooked. Pour the apples and sauce over your chops and serve.

Enjoy!

I was motivated this morning and popped over to Tom’s to get some eggs for an omlette. So, while searching through my refrigerator I found the asparagus I had bought to go with the salmon, though I hadn’t used it. Inspiration hit and this is what I ended up with.

—

Ingredients:

+ eggs (as many as you’d like)
+ asparagus (leftovers if you have them)
+ lemon juice
+ garlic
+ pepper
+ salt
+ oil
+ butter
+ cheese (I use feta, but parmesan or swiss would go really well too)
+ tomatoes (optional)
+ biscuits

Preparation:

1. First things first, steam the asparagus in a steamer or in the microwave. Add a little salt and pepper (lemon pepper if you have it) and sprinkle some lemon juice over top while it steams. I like to cut my asparagus into one inch pieces and go from there, but this is a preference issue. This shouldn’t take more than four minutes or so.

2. Get your biscuits in the oven. I usually buy them in the tubes and stick them on a pan so it takes ten minutes, give or take a few.

3. While your asparagus is steaming start melting your butter. Now, here is another personal insight. I like using oil and butter in my pan with eggs. It gives a healthy (albeit fatty) and full flavor. But if you’re aiming for something a little more healthy stick with the olive oil and you’ll be just fine.

4. Add the garlic to the pan and let it simmer a little. You want to make sure the flavor really gets out there. Here you have the option of using some tomato. I, personally, do not like cooked tomato, so I leave mine on the side, but feel free to lightly sautée it with your garlic.

5. Add your eggs. I usually end up with a dish of scrambled eggs with stuff in it, rather than an omlette, but how you cook your eggs is up to you.

6. Once the biscuits are done, cut one in half and put a little butter on each side. You want to make sure it’s warm and the butter melts before adding your eggs.

7. Put the eggs on top and add a little feta. I had some basil and tomato feta that was fabulous, but any flavor will work.

And there you have it. A simple, but elegant breakfast for any morning of the week.

Today’s special is a modified version of a dish I used to make fairly regularly, a cajun shrimp alfredo. But when I got to Meijer and salmon was on sale I just couldn’t pass it up. I’m not sure that I like the modifications quite as much as I’d hoped I would, but I did enjoy the product so I can’t complain too much. So enjoy!

—

(This recipe is easily used for a single person or a whole group. Its flexibility is one of my favorite aspects. There are also a lot of ways to make a higher quality product, but since I don’t have a lot of money or all of the instruments I need, this is what I’ve got for you.)

Time: Approximately 30 minutes
Serves: Your choice

Ingredients:

+ salmon fillets (preferably fairly thin)
+ cajun seasoning and/or chili powder
+ minced garlic
+ salt
+ pepper and/or lemon pepper
+ olive oil
+ pasta of your choice
+ milk (optional)

Preparation:

1. Put your noodles in water to boil. Make sure to add a little salt to help the flavor.

2. Meanwhile, coat the bottom of a pan with two to three tablespoons of oil. Add the garlic, letting it cook lightly to release its flavors. Leaving the burner at about medium heat cover the first side of your salmon with your cajun/chili powder, salt, pepper/lemon pepper and place it seasoned side down. When the first side has finished blackening, coat the second side in seasoning and flip it.

3. When the noodles have finished cooking drain them and add a tablespoon or so of oil and mix thoroughly. A little salt will do you a lot of good here as well. Do not cool the noodles. You then have a choice. I like to boil milk and add it to the drained noodles, as well as a little cajun spice. Only add enough milk so that the noodles will absorb it.

4. Serve. Depending on how formal you are being using a shallow, or even deep, dish works great. Noodles on the bottom, salmon on top and a light dusting of chili powder to garnish. Green chili peppers or lemon would also work well as garnishes.