Baked Farro and Butternut Squash

Baked Farro and Butternut Squash ~ The Peachy Pair

Whole grains are kind of a fad right now.  Is fad the right word for something that is good for you? Everyone should be incorporating whole grains into their diet.  Don’t ask me the science behind it, but I know that there is something about the way your body processes whole grains that is good for you.

I found this recipe for Baked Farro and Butternut Squash in the November 2014 issue of Food Network Magazine.  So, we get whole grain, vegetables, oh, and BACON!  This was a recipe Ina Garten shared from California Chef Maria Sinskey.  You know if Ina recommends it, we should try it. 

I followed this recipe to the letter, so click on the link above to see the rundown.  Enjoy my pictures below and figure out a way to work whole grains (and bacon!) into our diet!

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Roasted Pork Chops with Green Beans & Potatoes

 Roasted Pork Chops with Green Beans & Potatoes ~ The Peachy Pair

Do you see a theme forming here?  We’ve been eating a lot of pork lately!  Pork chops are just so easy, I can’t resist when I find a good recipe for one.

This one did not disappoint.  Roast Pork Chops with Green Beans and Potatoes from Rachael Ray Magazine January/February 2015 is a “one” dish meal.  Sort of. 

The original recipe called for a large baking pan, but I ended up having to use my two large Pampered Chef Bar Pans, because after I added the veggies to one, there would have been zero room for the chops .

The one draw back on this recipe, as with others I have tried recently, is that Rachael’s 30 minute meals take quite a bit longer than 30 minutes.  On her show, she includes the prep in her 30 minute meals, but that is not the case with the recipes in the magazine.  This didn’t take forever, but just be prepared to spend more than half an hour.

That being said, this was still quick enough to be a great weeknight dinner and was very well rounded: meat, veggie, and starch.  Done and done and done. 

Roasted Pork Chops with Green Beans & Potatoes

  • 6 tablespoons olive oil
  • 1 lemon
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon plus 1 teaspoon paprika
  • 4 cloves garlic, grated
  • Salt
  • Freshly Ground Black Pepper
  • 4 bone in pork chops (1 inch thick)
  • 12 ounces green beans, trimmed
  • 1 1/2 pounds Yukon Gold Potatoes, cut into wedges

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Preheat oven to 475 degrees.  In a large bowl or dish, mix 3 tablespoons olive oil, juice from the lemon (about 3 tablespoons), thyme, paprika, garlic, salt, and pepper. 

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Add the pork chops and turn to coat. 

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On two large rimmed baking sheets, place the green beans and potatoes.  Toss with 3 tablespoons olive oil.  Season with salt and pepper.  Spread in a single layer. 

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Add pork chops  and nestle among the vegetables. 

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Bake for 25 minutes, or until cooked through, turning pork chops half way through. 

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Roasted Pork Chops with Green Beans & Potatoes
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
774 calories
38 g
171 g
42 g
60 g
8 g
523 g
428 g
3 g
0 g
26 g
Nutrition Facts
Serving Size
523g
Servings
4
Amount Per Serving
Calories 774
Calories from Fat 375
% Daily Value *
Total Fat 42g
65%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 171mg
57%
Sodium 428mg
18%
Total Carbohydrates 38g
13%
Dietary Fiber 8g
30%
Sugars 3g
Protein 60g
Vitamin A
30%
Vitamin C
83%
Calcium
20%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 6 tablespoons olive oil
  2. • 1 lemon
  3. • 2 tablespoons chopped fresh thyme
  4. • 1 tablespoon plus 1 teaspoon paprika
  5. • 4 cloves garlic, grated
  6. • Salt
  7. • Freshly Ground Black Pepper
  8. • 4 bone in pork chops (1 inch thick)
  9. • 12 ounces green beans, trimmed
  10. • 1 1/2 pounds Yukon Gold Potatoes, cut into wedges
Instructions
  1. Preheat oven to 475 degrees. In a large bowl or dish, mix 3 tablespoons olive oil, juice from the lemon (about 3 tablespoons), thyme, paprika, garlic, salt, and pepper. Add the pork chops and turn to coat. On two large rimmed baking sheets, place the green beans and potatoes. Toss with 3 tablespoons olive oil. Season with salt and pepper. Spread in a single layer. Add pork chops and nestle among the vegetables. Bake for 25 minutes, or until cooked through, turning pork chops half way through.
beta
calories
774
fat
42g
protein
60g
carbs
38g
more
Adapted from Rachael Ray Magazine January/February 2015
The Peachy Pair http://www.thepeachypair.com/

 

Pretzel-Crusted Pork Chops with Mustard Sauce

Pretzel Crusted Pork Chops with Mustard Sauce ~ The Peachy Pair

You know my hatred for chicken breasts, right?  So I like to throw pork chops in the mix to make up for it.  Chops can be finicky, but when done right, are oh so juicy and good!

So, Eating Well Magazine November/December 2014 featured Pretzel-Crusted Pork Cutlets with Mustard Sauce and I knew it would be worth a try!  With crushed pretzels as a crust and a creamy mustard sauce on top, this was a great, quick weeknight meal. 

I did accidentally leave a step out when I made these.  I forgot to spray with cooking spray before throwing them in the oven.  They turned out ok, but would have been better with this small but important step. 

Pretzel Crusted Pork Chops with Mustard Sauce

  • 4 center cut boneless pork chops, thin cut or pounded thin
  • Freshly Ground Black Pepper
  • Salt
  • 1/3 cup all purpose flour
  • 1 large egg, beaten
  • 3 cups pretzels, crushed
  • Cooking Spray
  • 1/4 cup low fat sour cream
  • 2 tablespoons Dijon mustard

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Place a wire rack in a rimmed baking sheet and place in the oven.  Preheat to 450 degrees.  Sprinkle chops with salt and pepper. 

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In three separate dishes, place flour, egg, and pretzels. 

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Dredge chops through flour, then egg, letting excess drip off, and then pretzels.  Spray with cooking spray.  Place the pork chops on the heated wire rack and return to the oven. 

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Bake for 8-12 minutes, until golden brown and cooked through. 

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While pork cooks, combine sour cream and Dijon in a small bowl. 

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Serve over the pork chops. 

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Pretzel Crusted Pork Chops with Mustard Sauce
Serves 4
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
531 calories
13 g
225 g
26 g
58 g
7 g
269 g
400 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
269g
Servings
4
Amount Per Serving
Calories 531
Calories from Fat 230
% Daily Value *
Total Fat 26g
39%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 225mg
75%
Sodium 400mg
17%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 58g
Vitamin A
4%
Vitamin C
0%
Calcium
15%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 4 center cut boneless pork chops, thin cut or pounded thin
  2. • Freshly Ground Black Pepper
  3. • Salt
  4. • 1/3 cup all purpose flour
  5. • 1 large egg, beaten
  6. • 3 cups pretzels, crushed
  7. • Cooking Spray
  8. • 1/4 cup low fat sour cream
  9. • 2 tablespoons Dijon mustard
Instructions
  1. Place a wire rack in a rimmed baking sheet and place in the oven. Preheat to 450 degrees. Sprinkle chops with salt and pepper. In three separate dishes, place flour, egg, and pretzels. Dredge chops through flour, then egg, letting excess drip off, and then pretzels. Spray with cooking spray. Place the pork chops on the heated wire rack and return to the oven. Bake for 8-12 minutes, until golden brown and cooked through. While pork cooks, combine sour cream and Dijon in a small bowl. Serve over the pork chops.
beta
calories
531
fat
26g
protein
58g
carbs
13g
more
Adapted from Eating Well Magazine November/December 2014
The Peachy Pair http://www.thepeachypair.com/

 

Blueberry, Zucchini, Banana Bread

Blueberry Zucchini Banana Bread ~ The Peachy Pair

We recently discovered this amazing little farmers market around the corner from our house called Green Acres Farmers Market here in Braselton, Georgia. Amongst other things,  I bought a zucchini the size of small child. 

I sauteed part of it up with dinner one night but I had a ton of it (raw) left over.  I also had a handful of blueberries leftover from another recipe (coming soon!) and two over ripe bananas.  I am incredibly particular about my bananas and once there is any black speckling, either into a smoothy or bread it goes.

So I scoured my personal recipe box, A.K.A pinterest, and found this recipe to use all three of these items before they had to be tossed: Sugar High: Blueberry, Zucchini, Banana Bread. Most got sent on with Glen to work so we didn’t eat the whole thing, but we did save some of the yumminess for breakfast this weekend. 

One thing I might add to this next time is making a glaze from powdered sugar and lemon juice to drizzle over the top.  Would just add a little extra layer of gloriousness!

The recipe called for two loaf pans, but I decided to use a bundt pan.  Besides that and cutting down on the blueberries (simply used what I had), I followed the recipe to the “T”, so click the link above to check out the recipe.  Below are my pictures!  (Forgive me for leaving out some steps!)

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Pesto Stuffed Pork Chops

Pesto Stuffed Pork Chops ~ The Peachy Pair

Today’s pimento cheese recipe….Just kidding!  We are actually eating something other than pimento cheese today.  One of my favorite meats: pork chops! 

Better Homes and Gardens October 2014 featured a recipe for Pesto-Stuffed Pork Chops.   The recipe called for purchased basil pesto.  No ma’am and no sir.  I’ve got a basil plant in the back yard begging to be pesto!

Pesto couldn’t be easier and is quite versatile.  You literally throw everything in a food processor and, well, process.  Done.  Tastes good on pasta, over chicken, and stuffed in pork chops!

Pesto-Stuffed Pork Chops

  • 3 tablespoons reduced fat feta cheese
  • 1 tablespoons pine nuts
  • 3-4 pork loin chops (bone in or boneless), about 1 1/4 inches thick
  • Freshly ground black pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • Pinch dried thyme
  • 1 tablespoon balsamic vinegar

For Pesto:

  • 1/2 cup basil leaves
  • 1/4 cup parmesan cheese
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • Salt
  • Freshly ground black pepper
  • 1/4-1/2 cup olive oil

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Preheat oven to 375 degrees. To make pesto, put basil, cheese, garlic, pine nuts, salt, pepper, 1/4 cup of oil in a food processor. 

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Process until well combined and smooth. 

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Add feta and remaining pine nuts to processor bowl (or transfer pesto to separate bowl and add)

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and stir to combine.  For rub, mix pepper, oregano, garlic, red pepper, and thyme in a small bowl. 

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Make a pocket in each chop by cutting into one side. 

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Fill with equal amounts of the pesto mixture. 

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If needed, secure with toothpicks.  Coat each chop with the rub on all sides. 

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 Bake for 35 to 40 minutes or until temperature registers 145 degrees.  Brush with vinegar for last 5 minutes. 

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Pesto Stuffed Pork Chops
Serves 4
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Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
500 calories
8 g
104 g
34 g
42 g
8 g
183 g
332 g
1 g
0 g
24 g
Nutrition Facts
Serving Size
183g
Servings
4
Amount Per Serving
Calories 500
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 104mg
35%
Sodium 332mg
14%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 42g
Vitamin A
4%
Vitamin C
1%
Calcium
37%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 tablespoons reduced fat feta cheese
  2. • 1 tablespoons pine nuts
  3. • 3-4 pork loin chops (bone in or boneless), about 1 1/4 inches thick
  4. • Freshly ground black pepper
  5. • 1 teaspoon dried oregano
  6. • 2 cloves garlic, minced
  7. • Pinch crushed red pepper flakes
  8. • Pinch dried thyme
  9. • 1 tablespoon balsamic vinegar
For Pesto
  1. • 1/2 cup basil leaves
  2. • 1/4 cup parmesan cheese
  3. • 1 garlic clove
  4. • 1 tablespoon pine nutes
  5. • Salt
  6. • Freshly ground black pepper
  7. • 1/4-1/2 cup olive oil
Instructions
  1. Preheat oven to 375 degrees. To make pesto, put basil, cheese, garlic, pine nuts, salt, pepper, 1/4 cup of oil in a food processor. Process until well combined and smooth. Add feta and remaining pine nuts to processor bowl (or transfer pesto to separate bowl and add) and stir to combine. For rub, mix pepper, oregano, garlic, red pepper, and thyme in a small bowl. Make a pocket in each chop by cutting into one side. Fill with equal amounts of the pesto mixture. If needed, secure with toothpicks. Coat each chop with the rub on all sides. Place chops on rack in a shallow pan. Bake for 35 to 40 minutes or until temperature registers 145 degrees. Brush with vinegar for last 5 minutes.
beta
calories
500
fat
34g
protein
42g
carbs
8g
more
Adapted from BHG Pesto-Stuffed Prok Chops
The Peachy Pair http://www.thepeachypair.com/