Slowly introducing cool-weather comfort foods

Finally. It’s finally October however that doesn’t mean the weather is cooling down any 😦 We had an enjoyable weekend with windows open and the AC off… today it’s sticky-humid and 72 at 8:30am, a high of 90 is expected. Just when I wanted to start decorating for Halloween/Autumn the weather gods turn! I love heat and I love sun but I’d take a real fall before winter gets here – it’s supposed to be a doozie again this year. So with the tease of cooler temps I started to introduce new comfort foods to the weekly menu.

How about stuffing covered baked pork chops.Yes you read that right. Since stuffing is a no-no item with our new eating ways, I was missing it. I think it’s overlooked 99% of the year and then everyone goes crazy with it at Thanksgiving, it needs to be used more often and this is a great way to incorporate it throughout the year.
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Egg wash, flour, egg wash, coat in uncooked stuffing – seriously it’s that easy! Bake it and cover with yummy gravy (it’s absolutely needed or else you might chip a tooth on the stuffing, lol). Add some veggies (steam bag, cheat!) and instant mashed potatoes (added lots of shredded cheese, another cheat!). I’ll tell ya once again – if you have a “labor intensive” feature for dinner then opt for easy side items, in my case steam-in-a-bag veggies and instant potatoes. Use your own extras or seasonings to add some creativity and flavor. Although 2 pork chops took maybe 10 minutes to prep but dredging is messy which is why I picked easy side items.

Baked fish was on order as well this past week, I’ve made it once before – it’s a Rachael Ray recipe. Giving another nod to comfort foods I whipped up a mushroom & orzo dish, this one I’ve made 2 times before (1st time grand reveal at Christmas), the 2nd time I used whole wheat orzo and it was disgusting … the texture was not appreciated by myself or my husband, it was like cardboard! SOGGY CARDBOARD! I went for regular orzo this time and it was just as yummy as I remember the 1st time was. It’s a keeper.  I’ve also started using frozen pearl onions, do yourself a favor and copy me. Peeling a pearl onion is a pain in the neck x 12 (how many I originally used).

I had to turn it in to a casserole because I cooked it in the morning and reheated it for dinner.

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Who’s up for a 2 pot meal? EASY CLEAN UP!!! I heart the Pioneer Woman and her yummy creations. This recipe was on her show a few weeks ago when it was still 90 degrees and I was waiting for the right time to make this. Friday it was beginning to cool off and I knew the weekend would be nice as well; we always have leftover pasta so I wanted to enjoy it over the weekend too; anyway it was perfect! We got comfy on the couch with this piled high in a bowl, then there was silence. A sure bet that the meal is delish. Ok so back to the easiest dish ever; the pasta is cooked in 1 pot and the sauce/chicken/moz cheese goes into another. The cutest thing EVER at the grocery store were these mozzarella balls – you could either fight with the huge ball of moz and slice/dice it into small pieces to scatter around the sauce OR buy these lil fellas! Same price and none of the fuss. Yes of course it made plenty of leftovers which we enjoyed on Sunday, we needed a meal to comfort an embarrassing Steelers loss … while it didn’t make us feel any better about that game our stomachs were at least satisfied.

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At the beginning of last week since it was bea-u-tious and I figured to make a fun, tropical inspired steak. The sun was shining and screamed “MANGOES!”. I found the most amazingly juicy mango and was incredibly pleased with how much “meat” was on that sucker. I’ve finally figured out how to slice mangoes the right way, thanks to The Kitchen (TV show).

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Here it goes – I used the mango mixture on top of the rice and steak, 2 for 1 deal.  All it is, is mango/jalapeno/cilantro/lime juice. DONE.  While the rice cooked I tossed in cilantro and lime juice to boost the flavors.  Once plated I topped the rice with mango and same for the steak, add a side salad and it really looks like something you’d pay a good penny for at a restaurant. Hubby is home for dinner for the next few weeks due to a training class he’s in right now so he actually has “normal” work hours. I love it and am living in the moment each night we get to have dinner together – no planning what can be reheated and not turn in to rubber, it’s pretty fantastic.

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Halloween decorations > Halloween candy

With it officially being fall I’m debating when to bust out my 5 storage tubs of Autumn/Halloween/Thanksgiving decorations. It is cooling off maybe 1 degree less each day but it’s still hard to think Halloween is a month-ish away with 90 degree days going strong. With Halloween around the corner we have to stock up on candy and be more prepared than last year. We ran out of 3 bags with in an hour or so! Lots of kids … but that was in our old neighborhood, I don’t know many kids we’ll get this year being in a new neighborhood where only 1/2 of the houses are completed. I know we’re a healthy house now but there’s no way I can’t pass out yummy, sugary goodness… we all have a guilty pleasure. I like passing out candy and seeing all of the kids in hopefully creative costumes, they get 2 pieces of candy and the teenagers who put on a mask get 1. Yes, I have a ranking system. If the costume is amazingly over the top they get 3 (a rare occurrence). I just wish candy isn’t so expensive – 3 bags of the good stuff costs about 1/2 of what my weekly trips are! Proves that eating right is better for your wallet – cut out the candy and save mega bucks. I always prefer decorating over buying candy; decorations can be recycled.

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On to our meals for the past few days …

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Who doesn’t love a casserole? 😉 I know, most of you cringe at the word but c’mon they make dinner easy and this one is a throwback to one my mother would cook up. I posted this picture on Instagram and a rude lady commented that she’d NEVER make this … her username was “diva” something or another, go figure. Well lady, just la-ti-da for you – I’m sorry that you’re missing out on the best casseroles ever and don’t know how to enjoy the simpler things in life. YOUR LOSS!

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I’ve made these once before and they were just as tasty. Gotta love a good Philly cheesesteak that you can make in your own kitchen, especially here in Texas.  I’ve heard of one restaurant that supposedly makes bomb.com cheesesteaks but it’s a 45-60 min. drive … yeah, I’ll keep to my kitchen.

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Y’all are gonna think I’m crazy, I’ve never done this before and I regret it so hard! I don’t really care for “naked” drum sticks (no bbq sauce) but I put a small blob of butter under the skin and the chicken turned out so juicy! I also doubled up on seasoning, under the skin and around the entire drum stick. I let them marinate for the day and they turned out great. I’m seriously doing this EVERY TIME from NOW ON. Bake for an hour at 350-375.

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This was a new recipe from the diabetic magazine I told you about in my last post.  Maple-mustard turkey thighs with tiny potatoes. Cook on low for 6-7 hours, or high for 3-3 1/2 hours.  You’ll need to spoon the leftover sauce over your plate once it’s all served up; the inner turkey thigh was a little dry and could have used a bit of the sauce. It was yummy and my house smelled amazing!

1 lbs tiny new potatoes (quartered)
4 turkey thighs (2-2 1/2 lbs total), skin removed –> BTW it was super easy to remove the skin with a paring knife
1/3 cup grainy brown mustard
3 tbsp maple syrup
1 tbsp quick cooking tapioca

1. Place potatoes at the bottom of the slow cooker. Arrange turkey thighs on top.
2. In a small bowl stir mustard, syrup, and tapioca.  Pour mixture over turkey.
3. Cover and cook on low for 6-7 hrs or high for 3-3 1/2 hrs.

Serve turkey & potatoes topped with the maple/mustard sauce.