recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Wednesday, November 22, 2006

pomegranate glazed rosemary pork chops, acorn squash stuffed with mushrooms, figs and hazelnuts and roasted brussel sprouts

this was last nights dinner...sooooo good and perfect comfort food. it was around 75-ish outside today...which in recent times is actually cool here so i did some more grilling and roasting.

bigfoodie daddy is in trouble cause he forgot the camera. so for his punishment you'll have to just settle for some pictures of he and littlefoodie butt munch (littlefoodies new favorite word...thanks cousin alex, cousin cameron and uncle jon).



3 thick pork chops
1/4 cup pomegranate glaze (from trader joes)
1/4 cup soy sauce
1 tbl minced garlic
1 tbl grated orange zest
2 tbl olive oil
1 spring rosemary
S&P to taste

combine all ingredients in a bag and marinate as long as you can stand it.

heat grill pan and grill for 10 min or so..depending on thickness on med low heat. watch that marinade liquid cause it'll burn.


1 large acorn squash, halved, seeds removed
1/3 cup chopped figs
3 slices bacon, nitrate free, diced
1 pckg sliced cremini mushrooms
1 tbl minced garlic
1 small onion, small diced
1 tsp dried sage
1 cup panko breadcrmbs
1/4 cup chopped hazelnuts
2 tbl unsalted butter

microwave squash upside down, covered w/plastic wrap on a glass baking dish for 8 min. remove and set aside.

saute bacon until almost crisp on low heat.

add a couple tbl of unsalted butter. add onion and garlic and saute until translucent and cooked. add mushrooms.
saute until cooked. add figs. cook until soft.

add the breadcrumbs and saute until toasted. add sage and season with salt and pepper.

stuff squash with stuffing and add 1 tbl chopped butter to each half.

bake 10 min.


1 pckg bruissle sprouts, trimmed and halved
olive oil
salt and pepper

put in dish coat in olive oil and season with salt and pepper.

bake at 425F until slightly browned, crispy and roasted. approximately 20-25 min.

coming later today/tomorrow:

caramel apple pie
pumpkin creme profiteroles with chocolate sauce
fudgy pecan pie


Anonymous Anonymous said...

Your Thanksgiving menu rocks, mouthwatering! Have a great one:))

5:28 AM

Anonymous Anonymous said...

I am coming right over, your menu beats what my in-laws usually make. Have a great Thanksgiving!

8:22 AM

Blogger karrie said...

The squash with hazelnuts and figs sounds excellent!

I hope James sees this so he'll know I'm not alone in my love of roasted or sauteed brussel sprouts. He only likes them steamed and mushy. gag.

Happy Thanksgiving!

8:33 AM

Blogger foodiemama said...

thanks guys! this didnt make it into a thanksgiving meal...i didn't get to cook this year sadly but i did make some awesome desserts. watch out x-mas cause i am making up for it.

7:54 AM


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