After reviving Dash Food, one of the people who expressed a huge was interest my sister-in-law, Sally who's based in Ohio. I visited Sally, my brother, and my nephew and niece in Cleveland during my last trip to the US.
And, apart from being a mom and nurse extraordinaire, Sally is also an excellent cook and baker. So, today, I'm sharing two of her recipes through Dash Food.
It was almost 5 o'clock pm! Hubby was gonna be on his way home and I haven't started making dinner yet. I did thaw some pork chops already even without really knowing what to do with it. I had to think fast!
Being a Filipino, and married to one too, we always eat rice. But, I thought I would make something different (potatoes instead of rice) this time. This is what I came up with -
Grilled Pork Chops with Bacon & Chive Hasselback Potato
Ham & Cheese sandwich with Roasted Potato fries
I like to beat my pork chops with my "hammer" meat tenderizer so the meat won't be too chewy, but just perfect with every bite. I seasoned the chops with just a little bit of fresh ground pepper and ranch seasoning mix. Then, I put it on the grill until the temperature was about 160F.
Baked potatoes are yummy, but I thought making it look really good will be a bonus! So, I picked a good size and nice shaped potatoes for this. Preheat the oven at 425F. Wash the potatoes and pat dry. Slice thinly leaving a little bit of unsliced part at the bottom. I buttered the potatoes by using butter spray and seasoned it with salt and pepper. You may brush it with olive oil or melted butter if you don't have butter spray. Make sure it gets through in between slices. To add some flavor to it, I added ground bacon bits and chives. Bake for about 45 minutes. I topped it with some Grated Parmesan cheese. It should be really good with sour cream too. I just didn't have it at the time. 🙂
And for the kids...
I used Deli shaved extra lean ham, American cheese and some mayo in between two lightly toasted slices of white bread. Easy!
Wash and pat dry two large potatoes. Cut it into a shape of French fries without peeling the skin. In a bowl, mix a tablespoon of olive oil with about 2 tbsp ground bacon bits & chives (same stuff I used with the Hasselback potatoes). Add a dash of salt and pepper. Toss the potatoes until every piece is coated. Bake at 425F for about 30 minutes. I baked it together with the Hasselbacks. Make sure baking pan was sprayed with cooking oil.
Serve immediately to your loved ones and it will be like eating at a fancy restaurant! Enjoy!
Shai has been managing and blogging here at ShaiCoggins.com for 17 years. Here, she writes about creativity, productivity, and how to recharge for a better, happier lifestyle. She is the author of Today: Life Journal, Colour Bliss: Kaleidoscopes, and a little known children’s book.
A serial entrepreneur, Shai also currently runs Vervely.com, a boutique digital media agency offering online content, community, and conversion marketing services. Her blogging experience and digital work have been featured in various media, including being listed in Fast Company’s “Most Influential Women in Technology” list.
Originally from Manila, Shai lived in Singapore and the USA before moving to Australia with her British husband. They have two children, a pet bunny, and a rambunctious rescue Labrador.