Tag Archives: sweet potatoes

A Pan Full of Deliciousness

I kind of feel like I’m always running to the store and looking for ‘what’s on sale’ in the flyers when planning my menus. And then I realize, “I already have a bag of onions, a bag of sweet potatoes, a bulb of garlic in the pantry, … oh …. and five chickens, 9 pounds of ground meat, a dozen packages of hot dogs and 5 bags of frozen broccoli in the freezer. Why do I keep buying food??” So tonight I used leftover rice, a pound of ground turkey and some pantry veggies and created a pan full of deliciousness. I don’t even know what to call it. Goulash? Hash? Or do I just call it what it is?

 

Sweet potatoes, ground turkey, rice, and broccoli roasted… in a pan… No. That’s boring. I think I’ll call it A Pan Full of Deliciousness.

pan full of deliciousness

pan full of deliciousness

You need to be able to brown on the stove top and then put the pan in the oven to finish roasting so consider using an oven safe pan or wrapping the handle (if it’s plastic or rubber) with aluminum foil to protect it.

This is all you do. The idea is to allow each item to cook a bit in the pan as you are chopping the next ingredient. So while you are chopping the onion the turkey is browning. While you are chopping the potato the onion is softening. So don’t try to prep all these ingredients and toss them all in. This is a methodical but simple recipe.

Preheat oven to 375F.

Enter the following items into the largest pan you have, placed over medium heat …IN THIS ORDER….

1 tsp olive oil

1 pound ground turkey

3 small cloves crushed garlic

1 small sweet onion or half a vidalia onion finely diced

1/2 tsp salt

12-15 cranks cracked black pepper

one medium diced sweet potato

1 tsp dried thyme leaves crushed between palms to release fragrance

pinch of cayenne pepper

1 tbsp worcestershire sauce (3-5 heavy splashes)

1 Cup (or so) frozen broccoli florets

sprinkle broccoli with some more salt, just a sprinkle

toss well and then flatten into the pan so the bottom layer gets all toasty on the stove and then once entered into the oven the top gets roasty and toasty, too.

Place in oven for ten minutes, uncovered. Stir and flatten ingredients again. Roast again, ten more minutes.

Now add 3/4 cup to 1 cup of leftover rice, if you have it. If not, leave it out. I had it so I added it.

Heat through until you are satisfied with the roasty toasty deliciousness. Then stuff yo’ face.

Sweet & Tangy Roasted Veggies & Pork Chops

Preheat oven to 375 degrees F. Do it. Now. You won’t be sorry.

Sweet and tangy pork chops and veggies!

Sweet and tangy pork chops and veggies!

Directions:

2 thick cut pork chops – I did boneless but you can do bone-in. My chops were over an inch thick. If yours are thinner, lessen your cook time!!

sprinkle salt on both sides and sear in hot cast iron skillet with preheated vegetable oil. Once lightly browned on both sides,  turn off heat.

Mix together the following:

1/3 C Catalina dressing

3/4 C cranberry relish (I had my own leftover homemade relish from Thanksgiving so used it here)

and drizzle over the chops.

Add thinly sliced sweet onion (one small onion) and thinly sliced sweet potato (one medium potato) over the chops and sauce.

sear off the chops and add sauce, veggies, bacon lardons and place in oven.

sear off the chops and add sauce, veggies, bacon lardons and place in oven.

Place 4 slices of raw bacon (sliced into small chunks) over the onions and potatoes. I did NOT do this in this original recipe but often add raw bacon to my veggies when roasting them and after I was finished with this meal, the hubs and I decided it was too sweet and needed some more salt and richness. So bacon should be added. Just trust me. Just like when you turned the oven on. Add the bacon. Do it.

Place skillet directly in oven for 20 minutes on the bottom shelf at 375 degrees F.

Once the timer went off I added previously roasted brussels sprouts just because I had them.

I added brussels sprouts after twenty minutes just to add some color and rich flavor.

I added brussels sprouts after twenty minutes just to add some color and rich flavor.

Move the skillet to the top shelf and up the temp to 425F for 20 more minutes.

Internal temperature of chops should be 150F and can be removed from the oven to rest in the skillet for about 15 minutes. Slice thinly and serve with the veggies and sauce atop the chops.

This meal was impressive and will wow your guests.

finished! Toss veggies and sauce with pork chops and allow to rest in skillet for 15 minutes before slicing and serving.

finished! Toss veggies and sauce with pork chops and allow to rest in skillet for 15 minutes before slicing and serving.