Sweet Chipotle Glazed Pork with Crispy and Creamy Cheddar Polenta

10-12 dried Chipotle chiles

8 cloves of garlic

1 medium onion

1/2 cup fresh pineapple

1/4 cup molasses

1/2 cup plus 12 tablespoons of yellow corn meal

2 cups water

1 and 1/2 cup shredded cheddar

Rehydrate the chilles in water, put in small stock pot and cover with water. Boil for about thrity minutes. Let cool, strain the chilles, reserving the liquid and remove the stems and seeds. Puree the chilles in a food processor with one chopped onion , the pineapple and the garlic cloves. Return to pot with the reserved liquid and reduce by about half. Add the molasses and a little sugar to taste. Use this to marinate the pork for about an hour.

While the pork is marinating, boil the water and whisk in the corn meal with a little salt. Whisking continuously until thick. add the cheese and continue to stir until blended. Spread the polenta in a shallow pan and cool. When cool, using a buscuit cutter or round cookie cutter, cut out circles. Fry the polenta in a super hot pan with a little vegetable oil on both sides. set aside.

Cook the pork on a pre heated skillet on Med High. cooking time depends on the thickness of your cutlet. At the very end of the cooking time, add a bit more of the glaze to each side.

Serve on top of the polenta and garnish with additional cheddar cheese or sour cream.

Spinach and Feta Stuffed Port Cutlet with a Creamy Djon Sauce

2 Port Cutlets, pounded thin

1 cup frozen spinach, thawed and squeezed of water

1/2 cup feta crumbles

1/3 cup bread crumbs

1 egg

2 tablespoons of djon mustard

1 tablespoon mayo

1/2 cup chicken stock

1/2 cup white wine.

Mix the spinach, bread crumbs, feta and egg until combined. Season with salt and pepper and set aside. Pre heat a cast iron skillet or stainless steel skilet on med high. Put a few tablespoons of oil in the pan. Lay the cutlet out on a piece of plastic wrap. place the spinach mixutre in the shape of a log in the center of the both cutlets. using the plastic wrap, roll it tightly to form a log. Brown on all sides.

Wisc together the remaining ingredients and pour into pan with the cutlets. let the sauce reduce for about 5-7 minutes. Take the cutlets out of the pan and place on a cutting board. Slice and server over rice, or pasta.

The Easiest Apple Pie

I don't know if I lucked out or if I just stumbled across the easiest method to making apple pie. It is easy because I didn't measure a thing. some would say that is not a great idea. But we are not making cake here. there are no leavening ingredients so I just eyeballed my way through it.

So obviously, peel and slice thin a bunch of apples, and I mean a bunch! Buy frozen pie crust and thaw while you are cutting the apples. I had enough apples I made two pies. The first one is your typical apple pie. Turn one of the pie crusts upside down on a piece of wax paper. Take all of the slices apples and add about a cup a flour. And remember I made the apple filling for two pies together. Then add about the same amount of sugar, less if you would like it more tart. The juice from one lemon. And then pumpkin pie spices to your liking. Clove, Cinnamon, nutmeg and vanilla if you would like. Mix it all together with your hands.

For the traditional pie, just fill the pie crust until it is over flowing the crust. Take the upside down pie crust, roll it out and cover the filled crust. Pinch the two pie crusts together and bake for about 40 minutes, just watch it and make sure your crust isn't burning.

for the other pie, I made an apple, pecan crumb pie. Instead of topping the pie with another crust, I just mixed brown sugar, flour, and pecans and sprinkled on top.

Both really easy, no recipe required, just a little guidance!