Cooking with Granddad: Breakfast, Lunch, and Dinner

By Anthony Massey

During a time where health and food go hand in hand, I wanted to be able to continue to eat and not have what I ate hurt me. My mother used to say, "God put everything on this earth that you will ever need, and it's up to you to find it." Good food, good herbs, and good minerals can lead to a good, healthy life!

Have you ever bit into your favorite food, when you have been waiting for it all day? There is nothing like it. The vibrant colors and succulent juices of fresh fruits and vegetables can fulfill the cravings of the most monstrous appetite.

• Language: English
• Publisher: Newman Springs Publishing, Inc.
• Release date: Jan 22, 2024
• ISBN: 9798887634746

Book preview

Fried Pork Chops

Mashed Potatoes with Grilled Garlic

Steamed Broccoli and Cauliflower with Carrots and Garlic

4–6 Servings

Ingredients

6 1/2-inch-thick center cut pork chops

2 frozen mashed potatoes

3 cups of fresh broccoli

2 1/2 cups of cauliflower

1 cup of fresh carrots, cut into slivers

1 tablespoon of cracked black pepper

1 tablespoon of pepper flakes

A pinch of oregano

1 tablespoon of lemon juice

1/4 cup of wheat flour

1 teaspoon of Mrs. Dash no salt steak seasoning

1/4 cup of olive oil

3 teaspoons of unsalted butter (not margarine)

7–8 garlic cloves

Preparation

Cleanse chops, and let sit till room temperature.

Rinse broccoli and cauliflower in cold water. Season with one tablespoon of lemon juice, a pinch of oregano, and Italian seasoning. Toss like salad, and let stand for 10–15 minutes.

Remove frozen mashed potatoes from packaging.

Place plastic container in saucepan filled with water. Set to high.

Place one teaspoon of butter on top. Gently season potatoes with a teaspoon of cracked black pepper and a pinch of Italian seasoning (optional).

Peel garlic bulbs and set to the side 5–6 bulbs. Thinly slice one garlic clove and add to potatoes, then stir.

Season chops with a sprinkle of lemon juice, oregano, Mrs. Dash steak seasoning, and cracked black pepper. Let stand for five minutes.

Lightly stir potatoes.

Preheat small saucepan with one-half teaspoon of olive oil on low. Add 5–6 garlic bulbs. Be certain to turn while caramelizing. Do not overcook! Garlic should turn golden and soften. Remove bulbs from saucepan.

Do not clean the pan. It will be used later.

Put one cup of wheat flour in a medium container to dry flour pork chops.

Flour chops one at a time to ensure even coating.

Preheat skillet to medium with a quarter cup of olive oil. Remove excess flour from chops, and gently add to skillet, one at a time. Cook for 2–3 minutes until golden (not brown). Turn chops over, and cook for another 2–3 minutes. Turn again, and check meat temperature (145° F). Once completed, let stand for 3–4 minutes before plating.

Remove garlic from saucepan, and cut garlic bulbs into quarters.

Place previously quartered garlic bulb and one teaspoon of butter into the potatoes and stir.

Using the saucepan from the garlic, on medium heat, add one tablespoon of olive oil, one teaspoon of butter, broccoli, and cauliflower. Sauté for 3–4 minutes on medium heat, stirring occasionally. Once at desired tenderness, turn heat off. Add remaining caramelized garlic and carrots. Mix well and cover.

Enjoy!

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