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Answers: what would be a good menu for my sister and her
bf hes so picky ! he dotn eat vegatables
he basicaly likes meat and potaoes
i would like to have 3 things or 4
does anyone have any ideas?

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Grilled Pork Chops Filled with Sundried Cranberries

Cranberry Filled Pork Tenderloin:
4 pork chops, 1-inch thick
Salt and freshly pepper
Cranberry filling, recipe follows
Cranberry sauce, recipe follows
Olive oil
Garnish:
Dried cranberries
Toasted pine nuts

Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:
1 cup sundried cranberries
2 tablespoons pinenuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon cascabel chile powder
Salt

Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:
4 cups homemade chicken stock
1/4 cup white wine
1/4 cup red wine
1/4 cup cranberry juice
1 tablespoon brown sugar
1 teaspoon black peppercorns
1 tablespoon chipotle puree

Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.
Yield: 4 servings

Mashed Potatoes and Steamed Green Beans

Mashed Potatoes:
2 pounds potatoes, preferably Idaho, peeled and quartered
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup (1 stick) butter

Green Beans:
1 pound green beans, trimmed
Olive oil
2 to 3 strips bacon (about 2 ounces), cut crosswise into pieces
1 onion, thinly sliced
1 can (28 ounces) whole, peeled tomatoes
1/2 teaspoon sugar
Salt and freshly ground black pepper

You can boil the potatoes and steam the beans at the same time. Start with the potatoes: put them in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
While the potatoes are cooking, start on the beans. Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside. Now heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat.

When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.

Now drain the potatoes in the same colander and dump them back into the pot. While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper.

Baked Apples

Baked apples are so very good and can be served along with baked ham or roasted turkey as part of the meal. They may also be served as a dessert with caramel sauce.

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
6 same-size Granny Smith apples
2 tablespoons butter, cut into 6 teaspoon-size pieces
1 cup apple juice
6 sprigs fresh mint

Preheat oven to 325 degrees F.
Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.

Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove from heat, garnish with fresh mint, and serve.

May be served with coolwhip topping or vanilla icecream.

Hope these help. Enjoy!

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Steak and baked potatos and a veggie always does the trick for men I think....never known one who can resist steak...that is unless they're a veggi.....steak will always win your heart!!! Good luck!

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chili
maple flavored cornbread muffins
bunelos (fried tortilla strips coated in cinnamon and sugar

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