WOW I am finally back! I haven’t been sick like I was in forever!! I realized I haven’t posted anything in a week. You KNOW a food blogger is sick when they don’t even want to cook! My poor family had to deal with leftovers and take out for over a week, I felt so bad.
Now that I am back I wanted to get more into my budget meals. I have been on the look out for recipes and ideas to provide for you since it was requested so much. I mean everyone loves to eat good food but not spend a fortune for it, right? It can be kind of hard to keep recipes down to $10 for a 4 person meal, but I am learning to buy things on sale and then work with them rather than chose recipes or ideas and then buying whatever I need at that time.
I had been looking through my Everyday Food magazine and found some recipes that sounded really good. When I went to the store it was wonderful to find so many of the ingredients on sale. I used asparagus in this meal because it was on sale for $1.99 a pound (Woohooooo) but you could easily use green beans or broccoli instead if your store doesn’t have asparagus on sale and you want to keep the cost down to $10.
Chili Braised Pork with Asparagus and Mashed Potatoes
1 1/2 pounds of boneless country style pork ribs
3 tablespoons extra virgin olive oil, separated
7 tablespoons unsalted butter, separated
3 tablespoons all purpose-flour
2 cups chicken stock
1 teaspoon chili powder
2 pounds Yukon gold potatoes, cubed to 1 inch
1/2 cup sour cream
3 cloves of garlic, thinly sliced
1 pound asparagus
Pat pork dry and season with salt and pepper. In a large straight sided skillet heat 2 tablespoons of the olive oil over medium-high heat. Add pork and brown on both sides. Remove from skillet to a plate and reserve. Reduce the heat to medium and add 3 tablespoons of unsalted butter. Once the butter has melted add the 3 tablespoons of flour and whisk making sure to scrape the bottom of the skillet to get the brown bits up. Cook for a couple minutes to get the raw flour taste out and then whisk in the chicken stock and chili powder. Return the pork to the skillet and bring to a simmer, cover the pot and cook for 20 minutes. Uncover and cook until the pork is tender and the sauce has thickened, about 25 minutes. Season to taste.
Meanwhile in large pot bring the potatoes to a boil in salted water. Cook until tender, about 15 minutes. Drain potatoes and return to pot, mash until fluffy, stir in the remaining butter, sour cream, and salt and pepper to taste. Cover and keep warm.
In a large skillet bring about 1 inch of water to a boil. Add asparagus and cook for 4 to 5 minutes. Drain the asparagus and reserve in the colander. In the same skillet heat 1 tablespoon of olive oil over medium to medium-high heat. Add the sliced garlic and cook for 1 to 2 minutes, just until golden brown. Return the asparagus to the skillet, toss with the garlic and olive oil and salt and pepper to taste.