I’m a little late in getting some of my posts done. I could always use the excuse that I’ve been busy with cookies and other things, but… being lazy is probably closer to the truth. And this is probably the ultimate in laziness because I didn’t even cook it – Victor did!

Stuffed pork chops. Yum. He started off with a couple of thick-sliced chops, cut a deep pocket in them, and then stuffed them with dressing we had in the freezer from Thanksgiving. They then went into a 350° oven for about 40 minutes. They were thick chops. If you’re not fortunate enough to have leftover dressing in your freezer, it’s easy enough to whip up.

And speaking of whip up, Duchesse potatoes made with yellow sweets! How about that?!? Duchesse potatoes – pommes de terre duchesse – are a classic potato dish of mashed potatoes, egg, a pinch of nutmeg, and cream. They are mounded onto a sheet pan – usually piped with a pastry bag – and then baked until golden brown. They can also be done by the spoonful and can be tiny golf ball or tennis ball-size. They become just slightly crispy on the outside and light and creamy on the inside. The yellow sweet potato really rocked!

And then we had oven-roasted glazed carrots. A bit of honey, butter, and thyme, salt, and pepper. Into the same 350° oven as the pork and potatoes.

It was an all-oven meal, perfect for warming up the kitchen on a cold night.