1. Another sheet pan dinner
I’ve been really loving sheet pan dinners. If the meat is thawed out and I have some veggies to roast, this is the perfect meal. It’s healthy and pretty quick too, especially if you use thin, boneless pork chops.
For this version I used a bag of mixed, frozen root veggies from Costco. I wasn’t sure how that would turn out, but it worked great. They held their shape and texture, despite being frozen. Not quite as good as fresh, but so much quicker. I added fresh brussels sprouts and a handful of fresh cranberries that were hanging out in the fridge. Everything got seasoned with salt and pepper and the chops got a generous sprinkle of McCormick Montreal Steak Seasoning. I love that stuff!
I roasted the frozen veggies and pork chops at 425 degrees for about 10 minutes before adding the brussels sprouts to the pan. Then I gave it another 15-20 minutes of roasting time.
2. Packaging matters
I usually buy hoisin sauce in a small jar, but the last time I was in the grocery they didn’t have any. Instead I found it in a bottle. This is the first time I’ve noticed hoisin in a bottle, but it’s changed the way I use the sauce. I guess it’s because the bottle reminds me of a soy sauce bottle, but I find myself reaching for it often now. I’ve added it to fried rice and used it for dipping sauce for potstickers. I can see using it for meat marinades, topping hot sandwiches and more.
3. After Thanksgiving family dinner menu
We are hosting Jim’s family on the Sunday after Thanksgiving. I’m really looking forward to it! Everyone will be here, except our oldest daughter and her husband, but we are planning to skype them in from Bolivia.
I didn’t want to make a classic Thanksgiving dinner, since we all will have just had our fill of that. Instead I decided on ham, scalloped potatoes, roasted veggies, warm homemade applesauce and rolls. My youngest is also lobbying for Sweet Pea Casserole. We’ll top it all off with Kentucky Chocolate Nut Pie for the Derby.