Baked Pork Chops and Apples

September22

One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.  Baked Pork Chops and Apples Mama's High Strung

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

And speaking of overcooking your pork— don’t!

If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

Gluten-Free Apple Crisp

October19

What’s the difference between a crisp and a crumble? 

Heck if I know.

What's the difference between a crisp and a crumble? Both have baked fruit under a streusel-like blanket. Here's my take on a Gluten-Free Apple Crisp.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

 


REAL Texas Chili

February24

How long has it been since you've had a big, thick steaming bowl of REAL Texas Chili? Well, that's too long! Here's an easy recipe for the real thing!

I’m a Texan, so there’s one thing you should know about me if you don’t already: I take my chili very seriously.

I make good old-fashion Texas Chili. This means NO BEANS and NO ONIONS ever… unless you want to serve them on the side. (Frankly, I don’t think beans should be in the same room with Texas Chili.) Some Texans say you shouldn’t even add tomatoes (sauce or whole), but I think it adds a little depth to the chili if you add just a little (but just a little).

One thing that separates Texas Chili from those other poseurs you might find is the meat. Texas Chili always uses cubed meat… doesn’t matter if it’s beef, venison, pork or alligator, the meat is never ground.

To thicken the chili, use masa harina (Mexican corn flour) to make a “slurry.” Making a slurry is important so you don’t have little flour balls floating in the chili. To make a slurry, whisk together 1 part masa harina, with 2 parts liquid from the chili. Stir the slurry into the cooking chili until it’s as thick as you like.

So, neighbor, how long has it been since you’ve had a big, thick steaming bowl of REAL Texas Chili? Well, that’s too long!


How To Roast Brussels Sprouts on the Stalk

October8

How to Roast a Brussels Sprout Stalk- Mama's High Strung

I’ve been waiting all season to get my hands on a whole Brussels sprout stalk so I could roast the entire thing at once.

Have you ever tried doing this? I am telling you the truth: It’s so easy and the presentation is out-of-this-world.

But wait… you say you HATE Brussels sprouts? That’s because you’ve never had them prepared like this: crisp, caramelized and free of that nasty sulfur taste.

 

How to Roast a Brussels Sprout Stalk - Mama's High Strung

Brussels sprouts on the stalk are available right now (obviously).

Here’s what to look for: tightly closed sprouts that are bright green in color on a solid, heavy stalk. The stalk shouldn’t feel rubbery. For more tips on how to select beautiful, loose Brussels sprouts, click here.

I Instagramed a picture of a stalk before I roasted it and I was surprised at how many people said they’ve seen whole stalks in the super markets, but just kept on walking by because, as one reader asked, “How could I make them taste good?”

Well, here’s a recipe to show you how…

 

This recipe was featured on:

 

Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com