Simple, Family-Friendly Recipes

Sweet Potato and Pomegranate Salad

Total time: 40 minutess

Servings: 6



4 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 cup pomegranate seeds

1/2 cup pepitas

1/2 cup feta cheese

Salt and pepper, to taste


2 tablespoons pomegranate juice

2 tablespoons red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

Salt and pepper, to taste


  1. Preheat the oven to 400 F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
  2. Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas and feta cheese.
  3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Recipe and photo via

Southern Cornbread

Total Time: 30 minutes

Servings: 6


2 cups self-rising cornbread mix (White Lily is a great brand)

2 eggs

2 tablespoons vegetable oil

1/4 cup oil for the cast-iron skillet

1 3/4 cups buttermilk or regular milk (start with 1 cup of liquid if you are using regular milk and add the rest as necessary)


  1. Preheat the oven to 400 F.
  2. Place the 1/4 cup oil in the bottom of a 9-inch cast-iron skillet and place over high heat on your stovetop while you make the batter.
  3. Pour the cornmeal into a bowl and add the oil, egg and buttermilk.
  4. Mix until combined and drop a small amount into your skillet.
  5. If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
  6. Transfer the skillet from the stovetop to the hot oven.
  7. Bake 25-30 minutes or until golden and set.

Notes: If you are not using a cast-iron skillet, use nonstick cooking spray and do not preheat the pan. Bake as directed.

Recipe via

Cider Dijon Pork Chops

Total time: 30 minutes

Servings: 4


4 thick-cut boneless pork chops

2 teaspoons minced garlic

1/2 cup apple cider (can substitute apple juice)

1 tablespoon Dijon mustard

1/3 cup heavy cream, room temperature

Fresh rosemary to garnish (optional)


  1.  Season pork chops liberally with salt and pepper on both sides.
  2.  Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 minute.
  3.  Add chops to the skillet and cook for 7-9 minutes per side, or until golden brown and cooked through. The chops are done when they reach an internal temperature of 145 F. Remove chops to a plate and set aside.
  4. Reduce heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir. Add mustard and stir in cream.
  5.  Cook sauce for about 3 more minutes, stirring frequently, until thickened slightly. Spoon over chops and garnish with fresh rosemary, if desired.

Recipe and photo via