Okay, this was a game-changer meal, like fancy restaurant style and so crazy delicious that I would give it a five star rating...
And fast.
Like super fast.
So here's what you need:
A pork roast
1 1/2 cups finely chopped walnuts
4 oz. of cranberry or cranberry apple jam or chutney
Put roast in pan. Sprinkle with salt and pepper.
Spread jam over roast.
Cover jam with nuts.
Bake at 350 degrees for 30 minutes/lb.
I peeled and cut up two apples to roast alongside, and the apples mixed with the fallen nuts and cranberry-sweetened meat juices to make a great side dish!
THAT'S IT. A classic and classy restaurant-style meal in five minutes plus baking time. And it was out of this world delicious, the roast stayed moist and succulent because the crust of nuts kept the juices in... or something like that!
And the side of potatoes was a fun Yankee classic:
Herb-buttered Potato Wedges... I'll tell you how I did that fast, easy dish next week!
And this is what I've got going after our mini-ice-storm:
I'm so glad it wasn't a whole tree section because it rolled off the new family room.... but did no damage.
Might be time for that monster Silver Maple to come down????
It's the only major shade tree on the west side of the house, but if there is no house, it doesn't need shade, right? :)
And Sr. Eileen made this Cranberry Apple Chutney and I bought it at the Sisters of St. Joseph sale last November and this was the perfect way to use it. I can't wait to tell her!!!!
Great food and helping a great organization: Pure bonus!
And right now we've got crazy strong winds, the clouds are racing across the sky and I think our gusts are close to 60 MPH....
What is happening??? And after temps soared to 50-something overnight, they're dropping to the teens now.
Oh, Mother Nature: You've got a way about you!
