Honey Glazed Butterfly Chops with Nutty Greens and Apple Baked Potatoes

Dinner tonight.
Inspiration: Necessity

I hate to waste food. So, often I create recipes based on what needs to be used first. Tonight I discovered a bag of spinach that was on it's last leg. My first instinct was to turn it to soup, but after searching the freezer for protein, I had another idea. And here it is:



You'll Need

2 butterfly chops
1/2 lb baby spinach
onion
honey
cracked pepper
garlic
walnuts
coarse salt
1 beer*
lemon juice
olive oil/butter

THe ChOPs

• marinate the chops in the beer, 2 tbsp lemon juice and a teaspoon of coarse salt for 20 minutes
• remove from marinade, place in shallow baking dish and bake chops in a 375F oven for 30-40 minutes, depending on the size or thickness
  
• top chops with cracked pepper and drizzle with honey
• place under the broiler until honey begins to caramelize
• remove and serve against the greens
  

The GREENS

• dice 1/2 cup white or spanish onion, mince 3 cloves of garlic and caramelize them in 1 tbsp olive oil
  
• add spinach with a pinch of salt and pepper, cover and cook until bright green (about 2 minutes)
• in a separate pan, toast 4 tbsp chopped walnuts, then add them to the spinach

the apple-baked taters

• 4 large yukon gold potatoes cut into chunks and put in a baking dish
• in a small bowl place 1/4 cup applesauce, 1tbsp butter, 2 tbsp brown sugar, few dashes of allspice, dash of cayenne, salt and fresh cracked pepper
• heat in microwave until butter is softened (30-40 seconds)
• mix and pour over potatoes
• cook for 1 hour at 375F

*vinegar will substitute just fine for beer, preferably malt or cider.

Wild Rice Pilaf

Easy dishes that taste like hours of preparation are my favourite. Rice pilaf is not just for restaurants and banquet halls. And it should never be instant. For the short time it takes to dice a few veg, the payoff is 2-fold.

In the Pot

• according to the directions on the package, measure out rice* adding it to chicken stock in place of water.
• add a combined cup of diced mushroom, red pepper, red onion and celery
• add 2 tblsp of chopped walnuts
  
• bring to a boil, reduce, cover and let simmer for the cooking time stated in the directions.
• Serve. It's that easy.

*use quick cooking wild rice. Otherwise the other ingredients will be far over cooked. If you must use regular wild rice, saute the other ingredients and stir them in once the rice is cooked.

~you're welcome ;o)

Roasted Butternut Salad

1. Peel, clean and cut into chunks, 1 butternut squash. Coat in olive oil and roast in a 425F oven until browned. Let cool.
   
2. Thinly slice 1/2 a red onion.
3. Measure 1/4 cup each of dried cranberries and toasted walnuts.
4. Heat to a bubble and let reduce, 1/4 cup balsamic vinegar and 1 heaping tbsp brown sugar, then let cool.
   
5. Toss gently all ingredients with a few sprigs of fresh rosemary, cracked pepper and a pinch of salt.

Balsamic Walnut Chicken

The Good
4 skinless chicken breasts with the bone
4 wasa rye crispbread
1/4 cup chopped walnuts
2 cups balsamic vinegar
2 cups maple syrup...no need for the real thing...but if you can afford it, go for it.
Salt and cracked pepper to taste
2 eggs, beaten
1/2 cup of milk

The Gettin'
Prick the chick with a fork several times then flip it over, meat side down, in a deep dish. Slather it in vinegar and syrup till it's fully coated. Cover it up and put it in the fridge to cool off for about an hour. In the mean time you can get out your frustrations by making some crumbs. In whatever way you see fit, without losing it all to the floor, smash to bits the wasa and the walnuts. Go ahead. Make them one. Stir in the salt and pepper. Crack and beat the eggs then add in the milk. Hour's up. Preheat your oven to 375F. Dip the breasts in the yolky milk then let them have a roll in the crumbs. Put them on a baking pan and slide them in the hot oven. Let them sweat for at least one hour or until done. To finish em off spray em with oil and let them broil for 4 minutes. Crispy sweet goodness.

Your welcome ;o)