Cherry-Mustard Sauce

Missy Tippens

I finally made the cherry sauce I told y'all about a few weeks ago when I posted my cherry smoothie recipe!

It's a simple sauce a friend from Weight Watcher's told me about: cherries, dijon mustard, and Greek yogurt mixed up in the blender. She said she loves it on chicken. I had a pork loin that needed to be eaten so decided to give it a try.

Only, once I got ready to cook, I discovered my husband had thrown out my dijon! Strange that he actually goes by expiration dates. :)

I found a recipe for dijon but decided to just doctor up yellow mustard by adding some white wine.

In a blender, I put the frozen cherries. Then added mustard and some white wine. I also added some of the Greek yogurt (and ended up wishing I hadn't added quite so much). So just play with yours until you come up with a taste you like.

I sliced my pork loin and cooked the chops in some butter and olive oil. Once the meat was nearly done, I pulled it out of the skillet and put it on a plate. Then I added my sauce to the pan drippings to heat it and help add flavor.

Okay, y'all can go ahead and say what you're thinking. :) It looks gross as a sauce for meat.

Yeah, I agree. However, I took a chance and served it anyway. I added the meat back to quickly heat through.

Pink pork! I will say it looked much better left over. The butter added a lot of great flavor.

Have you ever had to wing it due to a trigger-happy spouse?

Enjoy!

Missy Tippens

Fruit Makes Anything Better

When my daughter texted me on Friday afternoon to ask if it was okay to come over for dinner, I had to do a quick adjustment of dinner plans. I wasn't really in the mood for salmon, but it was the one thing I had plenty of in the freezer that I know she eats.

She's pretty predictable. Her salmon is paired with buttered penne. I didn't want that.
Since I'd been planning on shrimp with pineapple before her text, I figured I'd just try the pineapple on the salmon. (Confession: I'm not really a fan of the taste of plain salmon.)

But when I opened the freezer, I saw the nearly empty bag of frozen blueberries. I've been craving blueberries.

And then there was that bag of frozen peaches I bought because I was reading Linda Goodnight's Honey Ridge series set at the Peach Orchard Inn (And thus was craving all things peaches).

(Quick plug for these books because I've been loving this series SO much.)

See how easily I get distracted? That's because I'd rather be reading than cooking.

But back to dinner -

I decided to toss all three fruits together with a smidgen of water and simmer.

Brilliant idea if I do say so myself!

I'd made rice for my husband's cod (Not enough of that for daughter.) so I placed rice on the plate, sat the poached salmon on top, and drowned the whole thing in warm fruit sauce.

Just the thing for this under-the-weather author! The warm fruit was soothing to my throat and the mix blended perfectly with the salmon.

I will definitely make this again!