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Showing posts with label Pork / Ham. Show all posts
Showing posts with label Pork / Ham. Show all posts

Wednesday, July 1, 2015

July 4th Foods

The 4th of July is a great day to kick back with a cool drink, throw a few burgers on the grill and just relax!  But maybe this year you would like to cook something different, not just burgers.  Maybe kabobs would be a tasty change, or a giant pot of Low Country Boil, or try a new side dish like Grilled Tomatoes with Mozzarella Cheese and Fresh Basil or Chipotle Slaw to add a spicy kick to your meal.

Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.

Here are some other cool menu suggestions for your July 4th feast.
  
Smoked Chicken Quarters

Country Style Pork Ribs with Mustard and Dry Rub Marinade

Low Country Boil with Crab Legs, Shrimp, Red Potatoes and Corn on the Cob
A Low Country Boil is an easy one-pot meal
   
Smoked Pork Butt 
Caribbean Blue Iced Tea

Wednesday, March 4, 2015

NuWave Oven Cuban-Style Pork Roast

Using a NuWave Oven can be a huge time saver, but it's also a great way to cook dinner without heating up the kitchen.  Here in Florida, keeping the kitchen cool is really important in the summer months, so I'm working on more recipes to use during those warmer upcoming days.

This is one recipe that I couldn't wait to rework.  Cuban Sandwiches are a favorite for my family and this recipe is a delicious twist on our original Grilled Cuban Sandwich recipe.

The "original" Cuban sandwich was said to have been created near Tampa, Florida, but there seems to be several variations of the "original".   The sandwich usually consists of sliced pork, deli ham, Swiss cheese, and sliced dill pickles.  These 4 ingredients are layered onto sliced Cuban bread and topped with a generous squirt of yellow mustard.  The sandwich is then grilled on a panini press, or similar type of grill, and toasted until the bread is crunchy, and it is a most delicious sandwich!


So here is where the NuWave Oven comes in.  I've always baked a pork loin roast for this sandwich instead of the traditional pork shoulder roast for two reasons.  First, it's much quicker to cook a pork loin than a 4 or 5 pound pork shoulder.  That is a big chunk of meat and it takes quite a while to cook.   Secondly, and most important to me, the pork loin is a leaner cut of meat.  It roasts beautifully, it's easy to slice and you save a lot of fat and calories.  So for us the loin works better and look however beautiful the crust is when cooked in the NuWave.

For this recipe we used orange juice and lime juice in the pork marinade, both of which are frequently used in Cuban cooking.  (The juices are what give the pork that nice crispy, caramelized crust.)


So here is the finished sandwich.  Moist pork loin layered with the ham, Swiss cheese and pickles, then grilled to perfection.  A few crunchy chips and pickled beets on the side make a delicious Cuban-style dinner.  Enjoy!!

3/4 cup  Orange Juice
1/4 cup  Lime Juice
1/2 tsp  Cumin
1/2 tsp  Oregano
1/2 tsp  Onion Powder
1 tsp  Sea Salt
1/2 tsp  Ground Black Pepper

1-1/2 lb  Lean Pork Loin Roast

Combine the ingredients for the marinade in a large zip lock bag, then place the pork roast in the bag.   Place the roast in the refrigerator and marinate for at least 4 hours or overnight, turning several times.

Prepare the NuWave cooking tray by lining the bottom tray with heavy duty foil.  (This will make cleanup quick and easy.)

Remove the roast from the bag and reserve the marinade.  Place the roast on the 4-inch rack of the NuWave Oven, set the power level to 7 and the timer to 20 minutes.  While the roast is cooking, heat the marinade in a small saucepan and bring the mixture to a boil.  Reduce the heat to low and cook for 10 minutes, then remove the marinade from the heat.

When the 20-minute timer beeps, turn the roast over and drizzle with several spoons of the marinade.  Set the timer for 10 minutes, drizzle the marinade over the roast again and set the timer for a final 10 minutes.  Use a meat thermometer to check the internal temperature of the roast and add a few more minutes if needed.  If the roast is up to the desired temperature, remove the roast to a platter, cover and keep warm for about 10 minutes, before thinly slicing the pork.

Saturday, October 11, 2014

Mexican Pork, Poblano and Serrano Stew

So far this month we've worked our way through several new soups and one new chili, so it's time to add a stew to the mix.  For day 11 of Soup Month 2014, we made a quick and easy Mexican Pork, Poblano and Serrano Chili Stew.  This is a great way to make something different than the usual tacos for a Mexican dinner night and, it won't take very long to prepare.  This meal can be ready to serve in less than an hour.


My favorite part of this recipe is the mix of the mild poblano peppers and the spicier Serrano peppers, and the way they come together to create such a bright pop of flavor.  Some people have told me they hesitate to buy fresh peppers at the grocery because they see a price $3.99 per pound for Serrano peppers and they think this is too much to spend.  The reality is, since you only use 2 or 3 Serrano peppers, and they weigh very little, those peppers are going to cost you around 60 cents.  Very little cost, but lots of fresh flavor.  That's a bargain.

We served our Mexican Pork Stew with a scoop of steamed white rice, or you could use brown rice, and a squeeze of fresh lime juice over the top.  We even tried a spoonful of Spicy Guacamole with this and it was delicious.  Serve with warm corn tortillas on the side and Enjoy!!

2 TB  Olive Oil
2 lbs  Pork Tenderloin, cut into 3/4-inch cubes
Salt and Ground Black Pepper
1 large  Yellow Onion, thinly sliced
3 large  Poblano Peppers, seeds removed and thinly sliced
2 or 3  Serrano Pepper, remove seeds for mild flavor or leave in for more spice, thinly sliced
3 TB  Minced Garlic
1 TB  Chili Powder
1-1/2 tsp  Cumin
2 cups  Chicken Broth
Lime Wedges, Corn Tortillas and Steamed Rice for serving

In a large soup pot, heat the olive oil over high heat until shimmering.  Season the pork with salt and pepper and add the pork to the pot.  Cook the meat over high heat, stirring occasionally, until browned on the edges, about 5 minutes.

Add the onion, peppers, garlic, chili powder and cumin to the pot and stir.  Continue to cook the vegetables over high heat until softened, about 5 minutes.

Add the broth to the pot and bring to a boil.  Reduce heat to medium-low, cover the pot with the lid slightly ajar, and simmer until the pork is tender and the broth is reduced by about half, about 20 minutes.

Season the stew with salt and pepper, if needed, and serve with steamed rice, lime wedges and warm corn tortillas.

Wednesday, February 5, 2014

Whiskey-Cider Pork Chops

Whiskey.  Hard cider.  Thick juicy pork chops.  Do I have your attention?  lol  Nothing tastes better than a perfectly cooked pork chop but with this recipe, your taste buds are in for a treat.  With a little bourbon and some hard cider left over from the holidays we decided to combine the two and, in the process, discovered they make a pretty great sauce.

These juicy pork chops develop their first layer of flavor while they rest in a marinade of whiskey, hard apple cider, brown sugar, vinegar and mustard.  After a few hours, the chops are ready to be browned until the edges are nicely seared.  Then it's time for the next layer of flavor, the glaze.  By simmering the marinade, the whiskey and cider reduce and combine with the brown sugar to create this beautiful shiny glaze for the chops.


When cooking thick pork chops like these you want to make sure that the chops are cooked to an internal temperature of 145 degrees.  Cooking to this temperature still allows you to have a slightly pink center in the chops, and it also helps retain all of those delicious pork juices.

   
This meal was delicious served with simple roasted red potatoes, and a little sauce on the potatoes was quite tasty, too.  Prep time for this recipe is pretty quick.  Once the chops have been in the marinade for a few hours, the actual cooking time is only about 25 minutes.  Enjoy!!

1/2 cup  Jim Beam Bourbon
1/2 cup  Angry Orchard Traditional Hard Cider
2 TB  Brown Sugar, packed
2 tsp  Cider Vinegar
1 TB  Dijon Mustard
1/2 tsp  Vanilla Extract
5 or 6  Center Cut Pork Chops, about 1-inch thick
2 tsp  Olive Oil
Salt and Ground Black Pepper
1 TB  Unsalted Butter

In a small bowl combine the whiskey, cider, sugar, vinegar, mustard and vanilla and stir until blended.  Pour 1/4 cup of the marinade into a large ziplock bag, add the chops, and seal the bag, pressing out any excess air.  Refrigerate for 2 to 3 hours, turning several times.  Reserve remaining marinade.

Remove the chops from the bag and drain on paper towels, then discard the marinade from the bag.

Heat the oil in a large skillet over medium-high heat until shimmering.  Season the chops with salt and pepper, place in the skillet and cook until seared on both sides but still slightly pink in the center.  Transfer the chops to a plate, cover with foil and set aside.

Add the reserved marinade to the skillet and bring the mixture to a boil.  Cook until reduced and thickened, about 5 minutes, scraping up any browned bits from the bottom of the pan.  Reduce heat to medium-low and pour any accumulated juices from the plate back into the skillet.  Whisk in the butter and simmer until the butter is melted and the glaze is thick and shiny.

Remove the pan from the heat and return the chops to the skillet.  Cover the pan and let the chops rest for 5 minutes.  Transfer the chops to plates, slice and serve with a spoonful of sauce over the chops.

Wednesday, January 29, 2014

Brats with Mustard Potatoes and Candied Red Cabbage

Wow, it's been a busy and cold month to start off this new year.  For those of us living in Florida, with temperatures down into the 20's and 30's, we can't wait for the spring thaw.  I miss grilling, and sitting outside on the patio, and just seeing the sun at this point!  Come on Spring, we're ready any time. :-)

This past weekend we took a quick trip to one of our favorite Florida spots, St Augustine Beach.  It did actually warm up to the middle 60's and we even got a full day of sunshine, so we were very happy with the weather and for the much needed getaway.

On our return trip we stopped at a roadside farmers market and found lots of fresh goodies, including red and green cabbage that had just been harvested from the farm next door.  I never even knew cabbage grew in Florida so I was kind of excited.  Other local crops included grape tomatoes, tiny yellow tomatoes, fresh carrots and kale and even Brussels sprouts still on the stalk, which was really cool.


So we brought home a bushel of farm fresh veggies and it was time to make something yummy.  The red cabbage was the first thing on my mind and I knew what I wanted to make.  A totally German meal of red cabbage, candied with a bit of brown sugar and red wine, gold potatoes with a mustard vinaigrette and some German brats.  This is a great meal to serve family style for guests and I guarantee you won't have many leftovers.  If you do have leftovers, they are even better the next day. This is comfort food at its best.

There are 3 components to this meal, the braised cabbage, the mustard potatoes and the brats, so depending how much space you have on your stove, you can prepare this meal a couple different ways.  I simmered the brats in a few cups of water and then kept them warm until ready to serve, but if you have access to a grill, that would make this dish even easier.

8 - 10 Brats - cooked to your liking and ready to serve

Braised Red Cabbage
4  Strips of Bacon, diced
1 large  Yellow Onion, peeled and sliced
2 lbs  Red Cabbage, cored and sliced
3 TB  Brown Sugar
1/2 cup  Chicken Stock
1/2 cup  Dry Red Wine

Heat a large skillet over medium heat, add the bacon and cook until softened but not crispy.  Add the onion and saute until tender, about 6 minutes.

Add the cabbage, brown sugar, stock and wine and stir.  Cover and cook over medium heat until the cabbage softens, about 5 minutes.  Remove the lid and cook until the liquid reduces slightly, about 10 minutes, stirring occasionally.  Try not to overcook the cabbage, it should be just tender when served.

Mustard Potatoes
2 lbs  Yukon Gold Potatoes
1/4 cup  Red Wine Vinegar
1/4 cup  Whole Grain Mustard
1/4 cup  Dijon Mustard
3/4 cup  Olive Oil
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
2 TB  Olive Oil
1/2 tsp  Dried Thyme

In a large pot boil the whole potatoes in salted water and cook until tender, about 30 minutes.  Drain the potatoes and cool for 15 minutes or until cool enough to handle.  Peel off the skin and cut the potatoes into 2-inch chunks.  Set aside.

In a small bowl combine the vinegar and both mustards, salt and pepper.  Whisk to combine and set aside.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.  Add the potatoes and thyme to the skillet and season lightly with salt and pepper.  Cook for about 8 minutes, turning several times, until the potatoes are golden and crispy on the edges.

When potatoes are golden, remove the pan from the heat and drizzle the potatoes with a 1/2 cup of the vinaigrette and stir gently to coat.  Serve the remaining vinaigrette at the table so each person can add more as desired.

Plating the Meal 

Place the red cabbage onto a platter, line the edges with the mustard potatoes and place the brats down the center with a little extra cabbage over the brats.  Serve immediately with the extra vinaigrette.  Serves about 8 people.  Enjoy!!

It's Almost Spring!!

Monday, November 4, 2013

Braised Pork Chops with Apples and Hard Cider

Here we are into November already.  The temperatures are starting to drop and even here in sunny Florida, it's finally beginning to feel like fall.  After a very long, hot summer, I'm ready for some hearty fall recipes.  And what better way to begin than with a German-style favorite.

The good people over at Angry Orchard were kind enough to send us a few of their tasty ciders to sample, and this recipe was a great place to start.  For this classic dish of Braised Pork Chops with Apples and Onions, we decided to add a little twist and include a bottle of Angry Orchard Green Apple Hard Cider.


The cider added the perfect balance of tartness and sweetness to compliment the apples and onions.   The only thing that could make this better would be mashed sweet potatoes, which created a colorful, and nutritious, base for the pork chops.  The potatoes were simple, with just butter and a little salt and pepper for seasoning, but they added just the right amount of richness to the meal.

6  Boneless Pork Chops, cut 1-inch thick, fat trimmed off
Kosher Salt and Ground Black Pepper
1 TB  Olive Oil
4 TB  Salted Butter, divided
1 medium  Yellow Onion, sliced
2 large  Granny Smith Apples, cored and sliced
1 bottle  Angry Orchard Green Apple Hard Cider

Season both sides of the pork chops with a generous coating of salt and pepper.  Heat a large skillet over medium-high heat and add the olive oil.  When the oil shimmers, add the pork chops to the skillet and cook for 6 minutes, turn the chops over and cook 6 minutes longer.  (In order to get a really good sear on the chops, try not to move them during the cooking process.)  Transfer the chops to a plate, cover with foil and keep warm.

Melt 3 tablespoons of butter in the same pan, add the apples and onions and sauté over medium heat until slightly softened, about 6 minutes.  Add the hard cider to the pan, stir the mixture gently and simmer for 5 minutes.

Transfer the pork chops and any accumulated juices back to the skillet, nestling the chops down into the apples and onions.  Reduce heat to medium-low and simmer for about 15 minutes, or until the chops are cooked through.  (We cooked our chops to 145-150 degrees on a meat thermometer, which is medium-rare.  As the pork stands for a few minutes the temperature will increase slightly, but the chops will still be moist and juicy inside.)

Transfer the chops to a serving platter and cover with foil.  To complete the apple/onion sauce, increase the heat to medium-high and add 1 tablespoon butter.  Stir the sauce until the butter is melted and the sauce has reached the desired thickness.  Taste test and add salt and pepper, if desired. 

To serve, place a layer of sweet potatoes on each plate, place a pork chop on top of the potatoes, then add a generous scoop of apples, onions and sauce on top. (Don't forget the sauce!  It's fantastic on the sweet potatoes.)  Enjoy!!


Since my photographer was so anxious to dive into his dinner, we forgot to include the bottle of cider in our picture.  So this is the end result, empty plate and all! lol

"Disclosure of Material Connection: I received one or more of the products or services mentioned above in the hope that I would mention it on my blog.  Regardless, I only recommend products or services I use personally and believe would be good for my readers.  All opinions are mine.  I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Thursday, October 17, 2013

Creamy Sun-Dried Tomato and Italian Sausage Soup

For day 17 of Soup Month 2013, we made a creamy Sun-Dried Tomato Soup with Italian Sausage.  This soup gets a nice dose of smoky flavor from the sun-dried tomatoes and a bit of smoked paprika, and the tomatoes add an incredible aroma to the soup.  The tomatoes are quite inexpensive and can be found in the produce department, and they are a wonderful addition to lots of recipes.


To make this soup more of a one-pot-meal we added some gnocchi pasta, which are cute little half-shell shaped pasta.  This shape helped the pasta hold onto the sauce really well, but any pasta shape, such as penne or farfalle, would work fine.

To make the sauce we started with a Tuscany-style broth, added seasoned diced tomatoes, and a few spices, then finished the sauce with a little half and half and ricotta cheese.  The ricotta adds a nice texture to the soup and, even though we used the low-fat ricotta, it added a nice richness to the soup and helped thicken the broth.

This soup is pretty quick to prepare.  Since the three components of the soup are cooked separately and then combined, this meal was ready to serve in under 30 minutes.  Serve with a green salad and crunchy garlic bread, an maybe a glass of Rioja wine.  Enjoy!!

1 cup  Smoked Sun-Dried Tomatoes, chopped
3 cups  Progresso Tuscany Broth
6 oz  Dry Pasta, any shape
1 lb  Italian Sausage, casings removed and meat crumbled
1 small  Onion, diced
2 tsp  Minced Garlic
14 oz can  Diced Tomatoes Seasoned with Garlic, Basil and Oregano
1-1/2 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/4 tsp  Smoked Paprika
3/4 cup  Half and Half  or  Heavy Cream
3/4 cup  Low-Fat Ricotta Cheese
Grated Parmesan-Romano Cheese for Garnish
Chopped Fresh Parsley for Garnish

In a medium soup pot, over medium heat, add the tomatoes and broth and simmer for 10 minutes to soften the tomatoes.

While the tomatoes and broth simmer you can prepare the pasta and sausage for the soup.

In a medium saucepan, cook the pasta in salted water until just al dente.  Drain and set aside.

In a medium skillet, brown the sausage over medium-high heat.  Add the onion and garlic to the sausage and cook until tender.

When the pasta is cooked add it to the soup pot with the broth, then add the sausage mixture to the pot when it has finished cooking.

Add the canned tomatoes and remaining dry spices to the soup, stir and cook over medium heat for 5 minutes or until the soup simmers.  When the soup comes to a simmer, add the half and half and ricotta to the pot, stirring to blend in the ricotta.  Continue to simmer for 10 minutes or until the soup thickens slightly.

Ladle the soup into bowls and top with a sprinkle of Parmesan-Romano cheese and fresh chopped parsley.

Friday, October 11, 2013

Creamy Crock Pot Potato and Ham Soup

For day 11 of Soup Month 2013, we pulled out the crock pot to make this Creamy Potato and Ham Soup.  There's just something so warm and comforting about potato soup.  The texture and creaminess of the soup just makes you relax and say Mmmmm while you enjoy every bite.  As a bonus, having all of the cooking done in a crock pot makes dinner even more enjoyable.

The ham is center stage in this soup adding a great layer of flavor and texture.  Before being added to the crock pot, the ham is lightly browned in a skillet with onion and a touch of butter to give each piece a lightly glazed flavor.

 
The potatoes and onions are shredded before being added to the crock pot, which allows them to gradually dissolve into the soup as they cook down.  The end result is a creamy potato texture, but with little bits of potato still visible in the soup.  Although you could puree the soup for a completely smooth consistency, I really enjoyed the little potato bits along with the ham.

Fresh spinach adds a little extra color and nutrients and creamy low-fat ricotta cheese adds a rich flavor without making the soup too heavy.  A sprinkle of fresh chives on top is all this soup needs before serving.  Enjoy!!

1 lb  Ham, diced
2 TB  Butter
1 medium  Onion, very thinly sliced
5 medium  Russet Potatoes, finely shredded (a food processor works great)
32 oz  Chicken Broth
1 tsp  Kosher Salt
1/8 tsp  White Pepper
2 cups  Fresh Spinach, washed and stems removed
1/2 cup  Half and Half
8 oz  Low Fat Ricotta Cheese
Minced Chives for Garnish

In a medium skillet, over medium-high heat, add the ham and butter, and sauté for 4 minutes or until the edges begin to brown.  Add the onions to the skillet and sauté until tender, about 5 minutes.  Transfer the mixture to a crock pot.

Add the shredded potatoes, broth, salt and white pepper to the crock, cover and heat on HIGH for 5 hours or LOW for 7 hours.  Stir once halfway through the cooking time to break up the potatoes.

About 30 minutes before the soup is finished, add the spinach to the pot and stir.  Cook for 15 minutes, then add the half and half and ricotta to the pot.  Stir until the cheese is fully blended into the soup, cover and cook for the final 15 minutes.  Serve in soup bowls with a sprinkle of fresh chives.

Friday, October 4, 2013

Autumn Pork and Apple Stew

For day four of Soup Month 2013, we have a hearty autumn soup complete with sweet potatoes, juicy apples, baby carrots, lean pork sirloin and to top it off, a bottle of apple ale.  All of the ingredients combine to create a perfect blend of fall flavors.

What's great about a hearty stew like this is that the flavor gets even better as it sits.  All of those distinct flavors combine and intensify and create a wonderful broth.  Leftovers, if there are any, are delicious, so this is a great weekend meal that you can enjoy for lunch during the week.  Serve with a loaf of crunchy French bread and a cold bottle of Redds Apple Ale or a glass of good crisp Chardonnay like a Rodney Strong Chalk Hill Reserve 2009.


Preparation time for this stew is just about an hour, and this is a really easy recipe to make.  For the beer we chose a Redds Apple Ale, but you could use any good ale or cider beer.  The next time I make this I'd like to try it with Angry Orchard Hard Cider or maybe Strongbow Cider, both of which sound excellent.  Enjoy!!

3 TB  Unsalted Butter
1-1/4 lb  Pork Sirloin, cut into 1-inch cubes
2 stalks  Celery, chopped
1 small  Onion, chopped
1 cup  Baby Carrots
1 tsp  Cumin
1  Rosemary Sprig  (or use 2 tsp Dried Rosemary)
1 tsp  Ground Black Pepper
1/3 cup  Flour
3 medium  Sweet Potatoes, peeled and cubed
2  large  Baking Apples
3 cups  Chicken Stock
1 bottle  Redds Apple Ale Beer

In a large pot melt the butter over medium heat, add the pork to the pot and cook until browned.

Add the celery, onion and carrots to the pan, stir, then add the cumin, rosemary and black pepper to the pot.  When vegetables are just tender, add the flour and stir to evenly coat all of the vegetables.

Add the potatoes, apples, stock and beer to the pot and bring to a simmer.  Lower the heat and cook uncovered until the potatoes are soft and the meat is tender, about 20 minutes.

Remove the pot from the heat and let stand for 10 - 15 minutes before serving.  This will allow the stew to thicken slightly.  Ladle into soup bowls and serve.

Wednesday, September 4, 2013

Red Pepper Pasta Sauce

Now that the kids are back in school, dinnertime has again become a race against the clock.  Between travel time between the schools, then homework and this huge pile of papers that have to be signed right away (gee thanks teachers), getting dinner on the table fast is a challenge.

Well, tonight we have a solution for you.  This is a delicious and easy to make Italian dinner that everyone in your family will love. Even the picky kids!  Add some crunchy garlic bread and you can have dinner on the table in about 45 minutes.

 
Since my daughter is allergic to tomatoes, but she really likes spaghetti, we created this sauce using roasted red peppers that come in a jar.  The peppers already have that nice bright roasted flavor, so most of the seasoning is already there, just add some dried Italian spices, a bit of half and half and cream cheese to create a rich, creamy sauce.  We also added some spicy-hot Italian sausage and balanced the sauce with a dash of white wine.  For a little extra heat add a sprinkle of crushed red pepper flakes.

5 links  Hot Italian Sausage, casing removed and cut into 1/2-inch pieces
1 large  Green Pepper, chopped
1 medium  Yellow Onion, chopped
1 TB  Minced Garlic
6 oz  Mushrooms, cleaned and chopped
1/2 cup  Dry White Wine
2 tsp  Dry Italian Seasoning
1-1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2 jars  Mezzetta Roasted Red Peppers, half of liquid drained then pureed
1/2 cup  Half and Half
4 oz  Cream Cheese
2 oz  Grated Parmesan Cheese
Grated Parmesan Cheese for Garnish
Red Pepper Flakes for Garnish
Cooked Whole Wheat Spaghetti or Pasta of Your Choice

In a large skillet, brown the sausage pieces over medium-high heat, about 8 minutes, stirring occasionally.  When the sausage is no longer pink add the peppers, onions, garlic and mushrooms and cook until the vegetables have softened, about 5 minutes. 

Add the wine to the skillet to deglaze the bottom, stirring to loosen and browned bits from the pan.  When the wine has reduced by half, add the remaining ingredients to the pan, stir and simmer for 15 to 20 minutes or until the cream cheese has melted.

Spoon the sauce over cooked pasta and serve with a sprinkle of grated Parmesan cheese and red pepper flakes.  Enjoy!!

Monday, April 22, 2013

Pork-Asparagus Stir Fry

Cooking with seasonal produce is a great way to find fruits and vegetables at their peak of freshness and also save a little money.  One of my favorite vegetables to cook with is asparagus, and I couldn't wait to try a new stir fry with it.


This is a quick and easy stir fry recipe that combines fresh asparagus, sliced red pepper and red onion with lean pieces of pork loin.  The finishing touch is a mild glaze of red curry paste, soy sauce and fish sauce.  If you like your stir fry a bit spicier, just add a sprinkle of red pepper flakes to the oil for an extra layer of heat.

1 TB  + 2 tsp  Peanut Oil, divided
1/4 tsp  Crushed Red Pepper Flakes (optional)
1-1/2 lbs  Boneless Pork Loin, cut into thin 1-inch long pieces
1/3 cup  Low Sodium Soy Sauce
1 tsp  Red Curry Paste
1 tsp  Fish Sauce
1 TB  Cornstarch
1 tsp  Sugar
1-1/2 cups  Chopped Fresh Asparagus Pieces
1 cup  Sliced Red Onion
1 cup  Sliced Red Pepper Strips
Cooked Brown Rice

Place the pork in a glass bowl and add the soy sauce, curry paste, fish sauce, cornstarch and sugar.  Stir to combine and let marinade for 20 minutes.

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat.  (Add red pepper flakes at this point, stir fry for 30 seconds for extra spice.)  Add the pork and sauce to the wok and stir fry for 4 minutes, stirring constantly, until nearly cooked through.  (If needed, cook the pork in 2 batches.)  Remove the pork to a plate and keep warm.

Add 2 teaspoons peanut oil to the wok, then add the asparagus, onion and red pepper.  Cook for 3 - 4 minutes or until the vegetables are softened slightly.

Return the pork to the wok and stir to combine.  Continue to heat for 2 - 3 or until the pork is cooked through and the sauce has thickened.  Serve over cooked brown rice with a side of steamed edamame.  Enjoy!!

Tuesday, April 2, 2013

Pork Chops with Mushroom Gravy

This recipe is a family favorite and we've made it many times over the years, but it has always been made with a can of Campbell's Cream of Mushroom soup.  We've really been making an effort to use less processed foods, especially those with too much salt, so when my kids requested this for dinner, I thought it was time to reinvent the recipe a bit and make the gravy from scratch. 

 
Homemade gravy is a snap to make and it really doesn't take very much time.  A little butter, flour and some drippings from the chops, plus a handful of sautéed mushrooms was all I needed for a flavorful, creamy sauce.  For this recipe I used Portobello mushrooms, but it would also be great with a combination of oyster or shiitake mushrooms or whatever varieties you can find at your local market.  The mushrooms add a wonderful earthy flavor to this gravy, and that is something you will never find in a can.  Enjoy!!

2 tsp  Olive Oil
1 medium  Shallot, minced
2 tsp  Minced Garlic
1 tsp  Dried Thyme
5  Boneless Center Loin Pork Chops (about 3/4-inch thick)
2 TB  Butter
8 oz  Assorted Fresh Mushrooms (Portobello, Shiitake, Oyster or a mix of all 3)
2 TB  Flour
1/2 tsp  Ground Black Pepper
3/4 cup  Chicken Stock
1/2 cup  Half and Half

In a large skillet, over medium heat, heat the olive oil until shimmering.  Add the shallot and garlic and sauté 3 minutes, until tender.

Season the pork chops with salt and pepper, increase the skillet to medium-high heat, and place the chops in the skillet.  Cook 4 - 5 minutes on each side until golden and nearly cooked through.  Transfer to a warm plate, cover with foil and keep warm.

Add the butter to the skillet, stirring to loosen any browned bits on the bottom of the skillet.  Add the mushrooms and sauté for 3 minutes until softened, then add the flour and pepper to the mushrooms and stir to blend.  Add the chicken stock and half and half, stirring constantly until the gravy is smooth and creamy.

Add the pork chops back to the skillet, including any juices that may have collected on the plate.  Turn the chops over in the gravy to coat them and blend in the juices.  Continue to cook over medium-low heat for 5 minutes.  Serve with garlic mashed potatoes and steamed veggies.

Thursday, March 28, 2013

Rosemary's Ham and Split Pea Soup

Cooking a recipe that is a family favorite can be a little intimidating, especially when the recipe is from your husband's family! But I think this soup was pretty close to the original.


Since we moved out of state several years ago, this is an annual tradition that my husband has missed, so I figured it was time to try and recreate this soup.  My mother-in-law (Rosemary), would use the leftover Easter ham to create a thick, creamy ham and pea soup, with just a hint of clove in the background.  The addition of celery, carrots and potato makes this soup a hearty meal.

This soup does take some time to prepare, but the hands-on time is minimal.  Just let the soup cook low and slow and you have a pot of soup ready in about 2 1/2 hours. Serve with crackers, either crushed right into the soup or on the side.  The family is equally divided on the proper method of how the crackers should be served, lol.  Enjoy!!

1 pkg  Hurst's Ham Peas Green Split Peas
1  Large Meaty Ham Bone
2 cups  Cubed Ham
2 quarts  Water
1  Whole Onion
1 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1/4 tsp  Ground Cloves
2  Bay Leaves
2 stalks Celery, diced
3 large  Carrots, peeled and chopped
2 medium  Potatoes, peeled and cubed

Rinse the peas in cool water several times, return peas to the pot and cover with 2 quarts of water.  Add the ham bone and the cubed ham to the pot along with the whole onion (leave the onion whole so it can be removed later),  then add the salt, pepper, cloves and bay leaves.  Bring the mixture to a boil, reduce heat to low and simmer for 90 minutes, stirring occasionally.

After 90 minutes, use a slotted spoon to remove the whole onion and discard, then remove the ham bone and place on a plate.  Remove any extra ham from the bone, return the ham to the pot and discard the bone.  Stir the soup and add the celery, carrots and potatoes to the pot.  Continue to simmer over low heat for about 45 minutes or until the veggies are very tender.  Add salt and pepper to taste.  If a thinner soup consistency is desired, add a bit more water during the last 30 minutes of cooking.  Serves about 8 - 10 large servings.

Wednesday, March 20, 2013

Smoky Pork and Chorizo Tacos

If you're tired of boring ground beef tacos, this is a great way to upgrade taco night.  These Pork and Chorizo Tacos get their great smoky flavor from canned chipotle peppers with adobo sauce.  If you're not familiar with these little peppers, this is a really simple recipe to experiment with chipotles. 

Chipotles are jalapeno peppers that have been smoked and dried, then packed in a smoky, spicy red sauce.  One word of caution, different brands of chipotles can vary tremendously in flavor and heat.  For some recipes one pepper will add just enough spice, but with other brands you might need two or three peppers for the same dish.  The important thing here is to taste test.  Start with the single pepper and a little adobo sauce, taste the sauce, and if it is too mild you can always add more peppers or sauce.


If you have leftover peppers when you are finished with this recipe, there are many ways to use up the extras.  Store the remaining peppers, with the adobo sauce, in a small glass jar covered with plastic wrap.  These can be kept in the refrigerator for several weeks without spoiling.  For a quick sandwich spread, you can puree the peppers and sauce with a few tablespoons of cream cheese.  Or they can be chopped and added to omelets, soups, chili, or polenta.  You can even freeze the leftovers in a small Ziploc bag.  The next time you are making chili, just break off a piece and add it to the chili pot. The added smoky flavor will transform any dish into something amazing.  You can find canned chipoltes in the Mexican foods section of your local grocer for about $1.00 per can.  Such a bargain!

This recipe uses pork sirloin, which is a juicy, full of flavor cut of pork.  When combined with spicy chorizo, onion, garlic and a few spices, you get a smoky taco that just needs a few toppings to be the perfect masterpiece.  We added sliced avocados, crumbled queso fresco cheese and, for the more daring, heat-loving diners, a little hot salsa for even more heat.  Enjoy!!

2 lbs  Pork Sirloin, cut into 2-inch cubes
1/4 tsp  Thyme
2 Bay Leaves
1 TB  Olive Oil
1/2 lb  Fresh Chorizo, casing removed
1 small  Onion, chopped
1 TB Minced Garlic
3/4 cup  Crushed Tomatoes
2 or 3  Chipotle Peppers in Adobo, plus 2 tsp sauce
1 tsp  Kosher Salt
1 tsp  Ground Black Pepper
1 tsp  Sugar
Soft Tortillas
Garnishes: Avocado slices, sliced onion, chopped tomato, salsa

Place the pork in a large pot, cover with water and add the thyme and bay leaves, then simmer the pork over medium heat for 30 minutes or until tender and cooked through.  Use a slotted spoon to transfer the cooked pork to a plate to cool.  Reserve 1 cup of the broth and discard the remainder.

When the pork is cool enough to work with, use two forks to shred the meat into small pieces and set aside.

In a large skillet, heat the oil over medium heat.  Add the chorizo and cook 10 minutes, breaking the meat up with a spoon.  Add the pork, onion and garlic, stir and cook for 5 minutes.  Add the reserved broth, tomatoes, peppers, adobo sauce, salt, pepper and sugar, stir and cook for 10 minutes over medium-low heat.  Adjust the sauce as needed by adding a bit more salt, pepper or adobo sauce.

Spoon the pork mixture into soft taco shells and serve with an assortment of toppings including avocado slices, queso fresco cheese, salsa, chopped onion or tomato.

Saturday, March 9, 2013

Pork Chops with Capers and Olives

This is not your ordinary boring pork chop!  This pork chop is bursting with the bright flavors of capers and olives and is super easy to prepare.  I also think this a very elegant dish and it would be a great meal to serve guests.

I've really grown quite fond of capers recently and I love finding new ways to use them.  If you are not familiar with capers, here is a little background on these tasty little buds.

I say buds because that's just what capers are, baby flower buds.  They grow on small bushes in the Mediterranean, and are used quite extensively in Italian recipes.  Capers are usually sold packed in brine but they can also be purchased salted.  These little buds add a tangy flavor to many foods and they taste great with salmon, chicken or veal dishes, too.  The are also pretty inexpensive at about $1.49 for a small jar.  Well worth every penny!

The capers, combined with a cup of Italian olives, a little white wine, chicken broth and half and half, made a delicious, creamy sauce.  For this recipe you could use heavy cream, which will create a slightly thicker sauce, but tonight we opted for half and half to keep the sauce light, and we were thrilled with the results.  If you've never tried cooking with capers, this recipe is a great place to start.  Enjoy!!


5 - 5 oz Pork Chops, about 1/2-inch thick
Kosher Salt and Ground Black Pepper
1 TB  Olive Oil
1/2 cup  Dry White Wine
1/8 tsp  Crushed Red Pepper Flakes
1 cup  Italian Mixed Olives, pitted and sliced in half
2 TB  Capers, drained
1  Bay Leaf
1/2 cup  Chicken Broth
3/4 cup  Heavy Whipping Cream or Half and Half

Season the pork chops with salt and pepper.  Heat a large nonstick skillet over medium high heat and add the oil.  When the oil shimmers, add the chops and sear for 5 minutes, turn the chops over and  sear 5 minutes longer, until the edges are golden.

Reduce heat to medium and add the remaining ingredients, except for the cream or half and half.  Bring the mixture to a simmer and continue to cook over medium heat for 10 minutes.

Remove the chops from the skillet to a platter and keep warm.  Increase the heat to medium-high and add the cream or half and half to the pan.  Simmer the sauce for 3- 5 minutes to reduce and thicken.  Add extra salt and pepper if needed, and pour the sauce over the pork chops.  Serve with rice or linguine noodles. 

Tuesday, February 19, 2013

Crock Pot Spicy Black Bean, Ham and Chorizo Soup

Be warned, spicy is an understatement with this soup!  If you like hot and spicy soups, this could be just the recipe you've been waiting for.


This recipe is a twist on the classic Portuguese Bean Soup, but with a lot of extra flavor.  In place of the usual kidney beans and chicken stock used in the traditional recipe, we decided to try black beans and beef stock, with a can of diced jalapenos for added spice.  Yum!  Another layer of flavor in this soup comes from the sliced chorizo sausage.  This is a new product that I found at our local market, but any type of cooked chorizo would work fine.  If you can't find chorizo slices, even a good quality pepperoni would be a good substitute.


This is a super easy crock pot recipe that takes all of 15 minutes to prepare, then 5 hours of low and slow cooking time for all of the flavors to combine.  Enjoy!!

2 cups  Diced Cooked Ham, leftover ham works great
2 oz  Sliced Chorizo, sliced into quarters
2 tsp  Minced Garlic
1 carton  Beef Broth
1  15 oz can  Black Beans, drained and rinsed
1 medium  Onion, diced
1 medium  Green Pepper, diced
1 4 oz can  Diced Jalapenos
2 small  Carrots, peeled and shredded
1  Bay Leaf
1/4 tsp  Cumin
1/2 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/2 cup  Ditalini Pasta, or any small pasta

In a small skillet, saute the ham, chorizo slices and garlic for 5 minutes, or just until the ham is slightly browned on the edges.  Pour the mixture into the crock pot.

Add all of the remaining ingredients, except the pasta, and stir.  Cover the pot and cook on LOW for 4 hours.

After the 4 hours, remove the bay leaf, add the pasta and continue to cook on LOW for 1 hour longer.

Wednesday, January 23, 2013

Stuffed Pork Tenderloin in Mustard Sauce

Keeping with our light dinners this week we started with one of my favorite cuts of pork, a boneless pork tenderloin.  This cut of meat can be simply dressed with salt and pepper and roasted to create a delicious meal.  But tonight we decided to get a little fancy.  Using a rustic combination of sauteed fresh spinach, mushrooms and garlic as a filling, and the final touch was a mustard and white wine sauce.


This recipe does call for a little fancy knife work, but don't worry, once you get the hang of it, it's very simple.  For this dish we used a 1-1/2 pound tenderloin, and trimmed off any excess fat, then butterflied the tenderloin by making a horizontal slice lengthwise into the tenderloin, about 1 inch into the meat, but not all of the way through.  Unfold the meat to the right, then cut another lengthwise slice, and unfold again.  Repeat these steps until the tenderloin is opened out like a book and is about a 1/2-inch thick.

After that, all you have to do is apply a few layers of ingredients to create the filling and you're ready to cook. Serve with a small scoop of mashed Yukon Gold potatoes and dinner is complete. Enjoy!!

1-1/2 lb  Pork Tenderloin, butterflied
2 TB  Olive Oil
1 TB  Minced Garlic
6 large  Mushrooms, button or portobello work fine
3 cups  Fresh Spinach
Kosher Salt and Ground Black Pepper
Olive Oil
2 - 3 TB  Freshly Grated Parmesan Cheese
2 - 3 TB  Italian Style Breadcrumbs
1/4 cup  College Inn White Wine Chicken Broth (or use plain chicken broth)
1 TB  Dijon Mustard
1/4 tsp  Ground Black Pepper
3 TB  White Wine
3 TB  Half and Half
1 tsp  Cornstarch

Preheat the oven to 450 degrees.

Heat an ovenproof skillet over medium-high heat and coat with 2 tablespoons olive oil.  When the olive oil is shimmering, add the garlic and saute 1 minute.  Add the mushrooms to the skillet, stir and saute for 3 minutes until tender, then add the spinach to the skillet.  Saute the spinach until wilted, about 5 minutes, stirring frequently.  Season with 1/2 teaspoon salt and a pinch of ground black pepper.

Spoon the spinach and mushroom mixture into a bowl to cool and set aside.  Reserve skillet.

Unfold the pork tenderloin on a cutting board and drizzle with olive oil.  Next, sprinkle the Parmesan cheese over the pork, followed by a layer of breadcrumbs.  Spread the spinach and mushroom mixture over the pork, staying 1-inch away from the edges. (This will keep the filling from leaking out.)

Now it's time to roll the tenderloin back together.  Start with the original interior of the loin, and carefully roll the pork back into a roast shape, pressing slightly to compact the filling.  Once rolled, you can use cooking string to secure the roast or just use a few metal skewers or toothpicks to secure the seam.

Using the same skillet as before, heat 2 tablespoons olive oil over medium-high heat.  When the oil shimmers, place the pork in the skillet and sear the meat on all sides, about 8 minutes total, being careful not to loosen the seam.

Place the skillet into the oven and cook for about 25 minutes or until the interior temperature reaches 140 degrees.  Remove the roast from the oven, and cover with foil for 10 minutes to rest.

In a small skillet, combine chicken broth, Dijon mustard, pepper, and white wine and stir until simmering.  In a small cup, combine the half and half and cornstarch, then add the mixture to the mustard sauce, stirring until the sauce thickens, about 1 minute.  Season with salt and pepper, if desired.

Slice the pork into 3/4-inch slices, spoon the sauce over the pork and serve.

Tuesday, December 18, 2012

Ham and Bean Soup

Many people like to serve ham for Christmas dinner and with the great sale prices this week, this is the perfect time to pick up an extra ham for quick and easy weeknight dinners.  I usually try to slice about 1/3 of the ham for sandwiches, then chop/dice the remaining ham and freeze it in individual baggies.  Add the defrosted ham to scrambled eggs, Chicken and Chorizo Jambalaya or soups.  Which brings me to this tasty family recipe for Ham and Bean Soup.


This is a great soup to prepare with leftover ham and the soup bone from your holiday ham.  (Don't throw away the soup bone!  There's a lot of flavor in there.)  This soup does take a little extra time to prepare, but the low and slow approach creates a soup that's full of flavor, with just a slight zing from a generous dash of hot sauce.  Enjoy!!

1 lb Dried Great Northern Beans, prepared in advance
2 quarts Water
1 Meaty Ham Bone
2 cups of Diced Ham
1 tsp Salt, or to taste
1 tsp Ground Black Pepper
1/4 cup Ketchup
1  small  Onion, chopped
1 Carrot, shredded
3 - 4 dashes Tabasco Hot Sauce (optional)

Place the dry beans in a medium soup pot and cover with about 2 inches of water.  Let soak for 6 - 8 hours, or overnight.  Drain the beans, then return to the soup pot.

Combine beans with 2 quarts of water.  Add all of the remaining ingredients to the pot and bring the soup to a full boil.  Lower heat and simmer for 2 - 3 hours, stirring occasionally.   Serves about 5 - 6.

Monday, November 12, 2012

Szechuan Pork Stir Fry

One of my favorite time saving appliances is my electric wok.  You can combine almost any protein with a handful of vegetables (anything you have on hand will work just fine), and a quick sauce and you have dinner on the table in no time. 

  

Another reason I love to cook in the wok is that it's so much fun to experiment with different ingredients and see how close I can get to the flavors you find in a traditional Chinese take-out meal. For example, tonight I wanted to make a Szechuan-style spicy sauce and I happened to have some pork on hand, so I started there.  After thinly slicing the pork, I added cornstarch, soy sauce and garlic powder for a marinade.  Next, I sliced a green pepper into strips and placed those in a small bowl. (Using small bowls for the ingredients is ideal for cooking with a wok.  Just line up all of the bowls in order as they are called for in the recipe, then you are ready to toss everything into the wok as needed.)

The Szechuan sauce gets its heat from crushed red pepper, which is infused into the dry roasted peanuts with a quick stir-fry.  This step is very "aromatic" to say the least.  The heat of the wok really brings out the full strength of the red pepper and the smell is spicy and delicious.

After quickly stir-frying the pork and peppers, a blend of chicken broth, vinegar and white wine add a nice balance to the spicy red pepper.

Cooking with a wok is super easy, but you could also use a large non-stick skillet with equally good results.  This is also a great recipe to start with if you are new to stir-frying.  It's super easy, fast and the taste is even better than take-out Chinese.  Enjoy!!

1 3/4 lbs  Boneless Pork, cut into thin strips
5 TB  Soy Sauce
4 TB  Cornstarch, divided
1 tsp  Garlic Powder
3 TB  Water
2 tsp  Peanut Oil
1/2 cup  Dry Roasted Peanuts
1/2 tsp  Crushed Red Pepper
1/2 tsp  Minced Fresh Ginger
1 medium Green or Red Bell Pepper, cut into strips
1 cup  Chicken Broth
2 TB  Rice Vinegar
2 TB  Dry White Wine
1 tsp  Sugar

In a medium glass bowl, combine the soy sauce, 1 TB cornstarch and garlic powder, add the pork strips and marinate for 15 - 20 minutes.

Heat 2 tsp peanut oil in a large wok over medium-high heat.  Add the peanuts, crushed red pepper and ginger to the wok and stir-fry for 2 minutes.  Remove peanuts to a bowl and set aside.

Add 1 tsp peanut oil to the wok, then add the pork, and stir-fry for 3 minutes.  Add the green pepper and stir-fry for 2 minutes longer, stirring and turning frequently to cook evenly.

Combine the broth, vinegar, wine and sugar in a small glass bowl and stir to dissolve the sugar.  Add mixture to the wok, stir well, cover and simmer for 3 minutes.

In a small bowl combine 3 TB cornstarch and water, stir, then add the mixture to the wok and stir until the broth thickens, about 3 - 5 minutes.

Serve over steamed brown rice with a bowl of steamed edamame.  Serves 6.  Enjoy!!

Thursday, October 25, 2012

Pasta e Fagioli with Italian Sausage and Ham

For day 25 of Soup Month 2012, we have a meaty version of the classic Italian Pasta e Fagioli, which translates simply into pasta and beans.  This hearty soup started with a package of Hurst's brand pasta and bean mix, which is a mixture of navy beans and tiny pink beans with the ditalini pasta already included.  After cooking the bean mixture about halfway, we added a few spices, some cooked hot Italian sausage and a cup of diced ham.  This gave the soup a wonderful blend of flavors.


This soup does takes some time to prepare so it's a great soup to prepare on the weekend. By cooking it low and slow the flavors have time to meld into a delicious meal, and it's definitely worth the wait.  If possible, try to add the fresh basil near the end of cooking time, as it does add a remarkably fresh flavor to the soup.

6 cups  Water
1-1/2 cups  Hurst's Pasta and Bean Soup Mix, rinsed
2 medium  Carrots, peeled and chopped
2 stalks  Celery, chopped
1 medium  Onion, chopped
1 TB  Minced Garlic
2  Hot Italian Sausage Links, casings removed, cooked and broken into bite-sized pieces
1 cup  Cubed Cooked Ham
2  Bay Leaves
1 tsp  Garlic Powder
2 tsp  Dried Oregano
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 TB  Fresh Basil, chopped

Heat water in a medium soup pot and bring to a boil.  Add the rinsed bean and pasta mix to the pot, boil for 10 minutes, then reduce heat to a simmer for 90 minutes.

Add vegetables, sausage and ham to the pot and stir.  Then add the bay leaves, garlic powder, oregano, salt and pepper.  Cook over low for 45-60 minutes or until the beans and vegetables are tender.

During the last 15 minutes of cook time, add the chopped basil to the pot and stir.  Ladle soup into bowls and serve with a sprinkle of Parmesan Romano cheese and a loaf of warm crusty bread.  Enjoy!!