Meat and Potatoes and a whole lot of Family Dinner

Now I haven't always been a huge meat and potato person. I tend to lean toward fish and vegetable heavy meals as apposed to starches. But, life in NYC seems to have changed my palette a bit. We've had some hearty meals the last couple of weeks at Family Dinner. The theme seems to have been meat and potatoes. I'm assuming it was due to the arctic temperatures and massive amounts of snow; our bodies were unconsciously craving simple yet filling meals.  

Natalie cooked up a Mustard Rubbed Pork Chop complimented by Broccoli Rabe and Roasted Potatoes. The hint of mustard really added a nice flavor surprise. She only marinated for about 10 minutes, but if able, I'd suggest you try for a bit longer. Natalie sauteed the broccoli with garlic and olive oil, and baked the potatoes.

Country Mustard Rubbed Pork Chops
Recipe courtesy of Sandra Lee

Serving Size: 4

1/2 cup country Dijon mustard
2 tsp herd garden seasoning
1 tsp crushed garlic
1 tsp honey
2 tbls parsley
1 1/2 lb thick-cut boneless pork loin chops

Directions

• In a small bowl, combine the mustard, herb garden seasoning, garlic, honey, and parsley
• Reserve 1/4 cup of the rub for serving
• Transfer mustard mixture to a resealable plastic bag. Add pork chops and thoroughly coat with mustard mixture.
• Let the Pork Chops sit for a least 5 minutes, or as long as overnight in the refrigerator before grilling.
• Heat a grill pan over medium heat. Grill chops for 6-7 minutes per side

Before Winter turned into Spring, I wanted to make sure I cooked up my favorite Individual Meatloaf recipe for the Family. Ina Garten has a great version I base them off of. I took a bag of small Yukon potatoes and baked them in tin foil with garlic and shallots for about 1 hour. I also chopped and sauteed brussel sprouts with olive oil. 

 

Individual Meat Loaves

Adapted from Ina Garten, Food Network

Serving Size: 6

1 tablespoon olive oil

2 yellow onions chopped

1 teaspoon chopped thyme

3 tablespoon Worcestershire sauce

1/3 cup chicken stock or broth

1 tablespoon tomato paste

2 lbs ground chuck

1/2 cup plain dry bread crumbs

2 large eggs beaten

ketchup, salt, pepper.  

• Preheat oven to 350 degrees F.
• Heat olive oil in saute pan. Add onions, thyme, salt, pepper and cook over medium-low heat for about 8-10 minutes until onions are translucent but not brown.
• Off heat, add Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs...mix lightly with a fork. Make sure to not mash or the meatloaf will be dense. 
• Divide the mixture into 6 portions and shape into small loafs. Place on a sheet pan.
• Spread about tablespoon of ketchup on top of each.
• Bake for 40-45 minutes or until internal temperature is 155-160 degrees F. 

What are some of your favorite meat and potato combinations? Please comment...I'd love to hear and try at the next Family Dinner!

xoxo

d.eileen