A perfect Fall Feast

Have I mentioned a few hundred times how much I LOVE the Fall?  There are lots of reasons why and today Frank captured a great reason why Fall in Michigan is my favorite place to be.

This Blue Heron was fishing in our front pond.

As Frank was taking photos the heron took flight right in front of this beautiful tree!

I also love the smells and flavors of Fall foods.  This is a meal that screams Fall to me.  I hope you enjoy it as much as my family does.

Cider Glazed Pork Chops

8 bone in Pork Chops
salt and pepper to taste
2 T. butter
2 T. Olive oil
1/4 c. cider vinegar
2 c. apple cider or juice

Season Pork Chops with salt and pepper.  Melt butter and oil together in a large skillet.  Add seasoned chops and cook over med. high heat for about 8 minutes.  Flip the chops and cook for another 7 minutes or so, until chop is nicely browned and cooked to desired temperature, (145*).

Remove chops from pan to a plate.  Deglaze the pan by adding the cider vinegar and cooking at a vigorous boil for a few minutes, stirring to loosen the browned bits on the bottom of the pan.  Add the apple cider or juice and continue to cook until reduced to a syrupy consistency.  Return chops and any juices that accumulated to the pan, reduce heat to low and cook until chops are warmed through. Print Recipe

Kale with Apples and Onions

1 bunch Kale, stemmed and roughly chopped
2 apples, peeled, cored and cut into eighths  (I used Paula Red)
1/2 small onion, chopped
2 T. butter
Salt and Pepper to taste
1/4 t. Curry Powder

Melt butter in a medium skillet.  Add onions, apples and seasonings.  Cook and stir over med high heat until onions are translucent and apples are starting to soften.  Add Kale and cover for a few minutes.  Toss with tongs and cover and cook until Kale is tender, about 5 or 6 minutes total.  Print Recipe

Roasted Cauliflower

1 small head or 1/2 lg. head of cauliflower, cut into florets
2 leeks, white and light green parts, cut in half, rinsed and then cut into half moons
1 apple cored, peeled and cut into eighths
2 T. olive oil
salt and pepper to taste

Toss all ingredients with olive oil, salt and pepper.  Place on a baking sheet lined with parchment paper.  Roast at 400* for 40-50 minutes or until cauliflower is tender.  Print Recipe

Corn and Jalapeno Saute

Kernels from 4 ears of corn

1 Jalpeno, seeded, stemmed and cut into small dice

2 T. butter

salt and pepper to taste

Melt butter in med saute pan over med heat.  Add corn and jalapeno.  Season to taste with salt and pepper.  Saute until heated through.  Print Recipe

Sharing at Inspiration Monday Party and Wednesday Whatsit's

One year ago-Fiesta Friday