Acorn Squash, Pork Loin, Apple Sauce and 100 degrees=Fall?

What does Acorn Squash, warmed apple sauce, pork loin chops AND 100 degree weather have in common?  Well if you live in California it equals fall, I guess. 

The meal I had planned for last night's dinner included all of the above, even though I didn't feel like turning my oven on at all with it being 100 degrees outside.  But in protest to our Indian Summer weather, I made the meal just the same......and I'm so glad I did! 

Have you ever worked with Acorn squash? This was my first time and it won't be my last. 

This is how I went about it:

Cut the Acorn Squash in half, lengthwise.

Scoop out the seeds.

Then slice in 1/2 inch slices.  I was surprised at how tough the squash was to cut through!

Preheat your oven to 350 degrees and place all the slices on a baking sheet and sprinkle a little Kosher salt.

Spread a little butter on top of each slice.

Sprinkle some brown sugar on top of the butter.

And don't forget to sprinkle some cinnamon after the brown sugar {like I almost did!}  Place in the oven and bake for 40 minutes.

I served my squash with some boneless pork loin chops.  I breaded the chops with Italian Bread Crumbs.  I don't even use egg first, I just roll my chops in the bread crumbs and it works really well.

Heat a tablespoon of olive oil in a skillet and place the chops into the skillet after the oil is heated.  You want to make sure the oil is hot enough first, because if it's not, the meat will stick to the pan and to check the temperature, I flick in a few bread crumbs and if they begin to sizzle right away, the oil is hot enough.

Brown the chops a few minutes on each side so they look like this.

Then place in a 350 degree oven for 25-30 minutes.

Everything should be finished at the same time.  The house smells so delicious with the cinnamon baking away.  The perfect fall meal.

This is what the Acorn squash looks like when it's all done.  Just make sure you remember to peel away the skin before eating it.

If you like the taste of pumpkin, you'll also enjoy Acorn Squash as well, it tastes very similar to me.  YUM!

Acorn squash, pork loin chops served with cinnamon topped apple sauce and spinach salad. 

Oh, and it all went so well with some delicious Ledson Malbec....so good!

After dinner, I went out to the garage to check the outdoor temp.....

Then walked around the perimeter of the house trying to revive my poor, poor plants.....

Hoping for cooler days.

Happy Tuesday!

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A Wild Fox Girls Night Out~ and Tomato-Herb Flank Steak Recipe

I had the pleasure of celebrating my friend Kellie's birthday with her and three other really great girlfriends last night at Wild Fox Restaurant.
We started out with what I think is going to be my 'new favorite cocktail'....the 'Woo Hoo' I think it's actually called a Woo Woo but after a couple of these, it quickly became renamed to the Woo Hoo! The cocktail is a blend of vodka, grapefruit juice, peach schnapps and cranberry juice......absolutely delicious! Woo Hoo!! I have always had a great dining experience at Wild Fox and I just love the atmosphere. There's a nice long bar, an outdoor patio with fireplace, and it's all dark wood and cozy on the inside. There are a bunch of meat eaters in this group. Three of us had the Flat Iron Steak special, all with different sides. Kellie's with a side of mash potatoes and butternut squash.... Devi's with a side of swiss chard and asparagus..... And Jody's with a side of green beans and butternut squash....... Debbie ordered a Pesto Pizza with tomatoes and pine nuts.......Yum! I ordered Chicken and Vegetable Stir Fry which was so good. They served a huge portion so I was able to eat the remaining half for lunch today...... Dinner paired so wonderfully with this fabulous bottle of Ledson Zinfandel that Jody brought to share......thanks Jody! Kellie's gooey smore-like birthday dessert (yes, those are toasted marshmallows you see emerging from the glass)..... Apricot, chocolate chip bread pudding with a scoop of mocha ice cream on top we ordered to share..... We all had a fantastic time and an even better visit. Nothing like a Girls Night Out... Flat iron steak makes me think of this recipe..... Tomato-Herb Marinated Flank Steak In this recipe, a dual-purpose sauce is made from garden-fresh tomatoes, shallot, marjoram and rosemary. Using half the sauce to marinate the steak and the other half as a basting sauce. Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online - Grossi Natural Beef. 


Ingredients 1 medium tomato, 
chopped 1 shallot, 
peeled and quartered 
1/4 cup red-wine vinegar 
2 tablespoons chopped fresh marjoram 
1 tablespoon chopped fresh rosemary 
1 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1 1/2 pounds flank steak, trimmed 


Preparation 
1.Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24hours. 


 2.Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tip). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top. 


Tips & 


Notes Make Ahead Tip: Marinate steak for up to 24 hours. 


Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) Nutrition Per serving: 169 calories; 7 g fat (3 g sat, 3 g mono); 47 mg cholesterol; 1 g carbohydrates; 24 g protein; 0 g fiber; 275 mg sodium; 440 mg potassium. Nutrition Bonus: Zinc (29% daily value). Exchanges: 3 lean meat


Happy Friday! Cheers!

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