How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Skillet Roasted Potatoes with Pork and Wilted Arugula

Smoked paprika, fairly new to the culinary scene, enhances the earthiness of this root veggie dish.

3.0 by 2 people
Rate me!
  • Makes: 4 servings
  • Yields: 3/4 cup arugula, 3/4 cup potatoes, and 3 ounces cooked pork per serving
  • Start to Finish: 55 mins
  • Bake: 25 mins 425°F

Skillet Roasted Potatoes with Pork and Wilted Arugula



  1. Preheat oven to 425 degrees F. In a small bowl combine rosemary, 1/4 teaspoon salt, and the pepper. Trim fat from meat. Place meat on a rack in a shallow roasting pan. Sprinkle all over with the rosemary mixture. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in center registers 150 degrees F. Remove from oven. Cover with foil; let stand for 10 minutes. Temperature of meat after standing should be 155 degrees F.
  2. Meanwhile, in a covered large nonstick skillet cook potatoes in a small amount of boiling lightly salted water about 15 minutes or just until potatoes are tender, stirring occasionally. Drain water from skillet.
  3. Add 1 tablespoon of the oil and the garlic to potatoes in skillet. Cook over medium-high heat for 5 to 10 minutes or until potatoes are browned, stirring occasionally. Sprinkle with lemon peel, 1/4 teaspoon salt, and the paprika. Toss to coat. Transfer potatoes to a bowl. Cover and keep warm.
  4. In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add arugula, in batches if necessary. Cook and toss for 30 to 60 seconds or just until arugula is wilted.
  5. To serve, divide arugula among four serving plates. Top with potatoes. Thinly slice pork crosswise; arrange on plates.

Nutrition Facts (Skillet Roasted Potatoes with Pork and Wilted Arugula)

    Per serving:
  • 232 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 55 mg chol.,
  • 352 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...