I feel like a broken record, but:
Baby, it’s cold outside.
Feel free to remind me that it’s only 36 days until spring. With a snowstorm practically every week and temperatures barely out of the teens most days (that’s Fahrenheit, all my international friends), winter is not one of my favorite things right now.
But something that’s always one of my favorites is pork. That other white meat is just as tasty and versatile as the original white meat. And thanks to some unexpected citrus flavors, this dish offers a welcome reminder of the sunshine to come. In you know, just 35.5 days.
Orange-Mustard Glazed Pork Chops
½ cup of orange juice
2 tablespoons of orange marmalade
1 tablespoon of whole grain mustard
1 tablespoon of canola oil
4 bone-in pork loin chops
2 to 3 sprigs of rosemary
1 medium red onion, cut into wedges
2 tablespoons of lime juice
Heat your oven to 425.º
In a small saucepan, combine the orange juice, marmalade and mustard. Heat over medium-high heat. Bring to a boil and then reduce the heat and simmer for about 15 minutes until slightly syrupy.
Heat a large oven-proof skillet over medium-high heat. Add the oil and swirl to coat. Lightly season the pork chops with salt and pepper, and then cook for 5 minutes on one side until browned. Flip the pork chops and add the rosemary and onion to the skillet. Pour the juice mixture over the chops and then bake for 10 minutes, or until the internal temperature reaches 140.º
Remove the pork chops, onions and rosemary from the skillet. Return the skillet to medium-high heat, add the lime juice, and let cook for about 4 minutes until the sauce thickens. Add the pork chops back to the skillet to coat with the sauce. Then plate, top with some cooked onions, drizzle with extra sauce, and eat.
Happy New Year, people! So far, it seems that 2014 is only about one thing: the cold.
Seriously, there’s something called a polar vortex screwing up all the weather across the US. The South is cold, the Northeast is freezing, the Midwest is like the Arctic. So, when it’s this cold out, I can think of only one thing to really warm me up: some hot – and fast – comfort food.
But first, let’s talk about meatballs.
I know. Everyone has their favorite meatball recipe. Grandma Whatever used to make them with so-and-so ingredient, and that means they’re the best meatballs on the planet. Sure, sure. We’re all entitled to our favorite meatball recipe. But sometimes you don’t have the time to let your meatballs slow-cook away all day in a pot of sauce. Sometimes you just want to stuff your face with meatballs before your nose falls off from frostbite. True story.
So when that happens to you, put Grandma Whatever’s recipe away, and whip up these bad boys instead. And in no time you’ll be enjoying heavenly little sausage meatballs, cooked (quickly) in a flavorful sauce.
Shortcut Sausage Meatballs
1 lb of Italian sausage (I used hot)
2 tablespoons of olive oil
½ bunch of scallions, diced
1 teaspoon of dried oregano
1 28oz can of crushed tomatoes
2 bay leaves
Salt and pepper
Your favorite pasta (I used spaghetti)
Grated Parmesan, for garnish
Start by removing the sausage from the casings. Place into a medium bowl and gently mix together. Roll cherry tomato-sized meatballs and place on piece of wax paper.
In a Dutch oven, heat the oil over medium heat. Add the meatballs and cook until they’re brown on all sides. Add the scallions and oregano, and cook until fragrant, about 1 minute. Next add the crushed tomatoes, ½ can of water and the bay leaves, and bring to a simmer. Cook uncovered for 20 to 25 minutes until the sauce slightly thickens and the meatballs are cooked through.
Meanwhile, cook the pasta in a pot of salted water until al dente. Then drain.
Season the sauce to taste with salt and pepper. (Remember to remove the bay leaves before serving.) Plate the pasta, top with a few meatballs and spoonfuls of sauce, garnish with some grated Parmesan, and eat.
You know what I’m thankful for? It’s a short list, but a significant one.
My friends. My family. My cat.
Good TV. Bad horror movies.
Chocolate chip cookies and multigrain Scoops.
Beach days and carefree nights.
And, meals like this one.
I know everyone has their own Thanksgiving traditions, filled with comforting side dishes, weird classics (canned cranberries anyone?) and favorite desserts. And that’s what’s so great about this holiday. That no matter what’s on your plate, there’s always something to be thankful for.
Plus, it’s the one day of the year that you get to openly stuff your face without any judgement.
Also don’t think for a minute that you have to make a giant 23 lb turkey to enjoy the splendors of Thanksgiving. By all means, go for the big bird if you’re feeding an army of hungry family and friends. But if it’s just a handful of folks, go for a turkey breast. You’ll get all of the goodness with less fuss. A simple rub like this puts a different spin on your typical turkey day feast.
Happy Thanksgiving, everyone!
Sage & Cayenne Rubbed Turkey Breast with Pan Gravy
1 3.5 to 4 lb bone-in turkey breast
1 1/2 teaspoon of sage
1 teaspoon of cayenne pepper
1 teaspoon of salt
1/4 teaspoon of cumin
1/4 teaspoon of paprika
1 cup of chicken broth
2 tablespoons of butter
2 tablespoons of flour
Salt & pepper
Rinse the turkey breast with water and then lightly pat dry with paper towels.
In a small bowl, combine the sage, cayenne, salt, cumin and paprika. Gently rub the spices all over the turkey breast and let stand for 1 hour at room temperature. (Or, if you have the time: Place in the fridge uncovered overnight. Let stand 1 hour at room temperature before roasting.)
Heat your oven to 350º.
Place the turkey breast skin-side up in a roasting pan with a wire rack. Add the broth to the pan plus 1 cup of water. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 155º to 160º degrees. Occasionally baste the turkey with pan juices to keep it moist. When fully cooked, transfer to a platter or cutting board and let stand 20 minutes before carving.
While the turkey breast is resting, make the gravy. Pour the pan juices through a strainer and discard any solids. In a small skillet, heat the butter over low heat. When melted and bubbling, stir in the flour and let cook for 3 minutes. Whisk in 1 cup of the reserved pan juices, and continue cooking over low heat until the gravy thickens. Season to taste with salt and pepper.
Carve the turkey breast into large slices, top with pan gravy, and eat.
Well, well, well. It’s been a long time, hasn’t it folks? Over a month if my calendar is correct.
Sidebar: Is anyone else in shock that it’s already November? 2013 has flown by. And yet, still no hover boards or flying cars. Sigh.
Luckily, I can take comfort in one of the most comforting dishes ever created – chicken pot pie. While I’m a fan of flaky pie crust surrounding a warm, saucy mixture of chicken and vegetables, I’m not a fan of making flaky pie crusts. That’s something this aspiring baker needs to work on. It would help if I actually liked fruit pies (which I don’t), but that’s a story for a different day.
But even without a pie crust, you can get the same comforting meal on your plate. Much like a crisp, this version of chicken pot pie has a crumbly topping, which takes almost no time at all to make and even has a little kick of cayenne pepper to keep things interesting. This recipe might seem like it has a lot of steps (it kinda does), but you’re basically using the same pot over and over again. Makes for easy clean up, right? And it’s also simple enough that you can enjoy this comforting meal on a weeknight. Because sometimes (many times) you need comforting on a Monday to get you through the week.
Chicken Pot Pie with Crumble Topping
For the filling:
1 ½ to 2 lbs of boneless chicken breasts
3 cups of chicken broth
1 small onion, finely diced
2 large carrots, diced
2 celery stalks, diced
8 oz of mushrooms, diced
1 teaspoon of soy sauce
1 teaspoon of tomato paste
4 tablespoons (½ stick) of butter
½ cup of flour
1 cup of milk
2 teaspoons of fresh lemon juice
3/4 cup of frozen peas
For the topping:
2 cups of flour
2 teaspoons of baking powder
3/4 teaspoon of salt
½ teaspoon of pepper
1/4 teaspoon of cayenne pepper
6 tablespoons of butter, cut into ½ inch cubes and chilled
½ cup of grated Parmesan
3/4 cup plus 2 tablespoons of heavy cream
Bring the chicken breasts and chicken broth to a simmer in a large Dutch oven over medium heat. Cook until chicken is done, about 12 to 15 minutes. Transfer chicken to a large bowl. Pour broth through a fine mesh strainer into another bowl and reserve. Don’t rinse Dutch oven.
Heat your oven to 450º.
In a large bowl, combine the flour, baking powder, salt, pepper and cayenne. Add butter cubes, and using fingers, rub butter into the flour mixture until it resembles coarse corn meal. Stir in the Parmesan, and then mix in the cream until combined. Crumble mixture onto a parchment-lined rimmed baking sheet and bake for 10 to 12 minutes, until light browned and fragrant. Remove from oven and set aside.
Heat 1 tablespoon of oil in the Dutch oven over medium heat. Add the onion, carrot and celery, season with salt and pepper, and cook until soft, about 5 to 7 minutes. While veggies are cooking, cut chicken breasts into small cubes. Add cooked veggies to the same bowl as the chicken.
Heat another tablespoon of oil in the Dutch oven over medium heat. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in the soy sauce and tomato paste, increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned and a dark fond begins to form on the surface of the pan, about 5 minutes. Transfer mushrooms to the bowl with the chicken and veggies.
Heat the butter in the Dutch oven over medium heat. When foaming subsides, stir in the flour and cook for 1 minute. Slowly whisk in the milk and the reserved chicken broth. Bring to a simmer, scraping the bottom to loosen the browned bits and then cook until the sauce thickens and can coat the back of a wooden spoon. Season to taste with salt and pepper. Remove from the heat and stir in the lemon juice. Then mix in the chicken, cooked veggies and peas.
Pour the mixture into a 9×13 baking dish (or several individual pie dishes) and top with an even layer of the crumbled topping. Bake until bubbling and topping is browned, about 15 minutes. Let cool slightly and then eat.
You probably don’t think prosciutto can come from Serbia. At least I didn’t before a few weeks ago. But silly me, it does. And my friend Boris (who’s Serbian) was nice enough to bring me back some from his recent trip home. He promised it would be different from the Italian stuff: meatier, smokier, not as dry. Which, come to think of it, is a lot like Boris.
Of course you don’t need Serbian prosciutto for this dish, but it would be a great touch. Just be careful slicing your zucchini so that it’s not too thin. Then it might be too delicate to roll after sautéing. And while Serbian prosciutto isn’t a must-have, please don’t use some boring jarred tomato sauce. Making your own is so, so much better.
2 medium zucchini, sliced 1/8-inch thick lengthwise
6 to 8 slices of prosciutto
8 oz of fresh mozzarella, sliced thin
1 bunch of basil leaves
1 ½ to 2 cups of tomato sauce
Salt and pepper
8×8 baking dish, or similar
Heat your oven to 425º.
Season the zucchini slices on both sides with salt and pepper. Heat a tablespoon or so of oil in a large skillet over medium heat. Add the zucchini in batches and cook until golden on both sides, about 2 minutes. Let cool enough to handle.
Top each zucchini slice with a piece of prosciutto cut to fit, a slice (or two) of mozzarella cut to fit and 1 basil leaf. Carefully roll each stack into a pinwheel and secure with a toothpick. Place the tomato sauce in the bottom of a baking dish and then place each rollatini side by side in the dish. (You can remove the toothpicks at this point, or wait until after baking.)
Bake for 10 to 12 minutes until the cheese has melted and the sauce is bubbling. Plate and then eat.
I’ve been really busy the last handful of weekends. So busy, that I haven’t had time to enjoy a lazy Sunday at home. And as most of you probably know by now, that means loafing on the couch, and making something great for supper. Taking advantage of a cool-ish late summer day, I decided to cook some meat. I wanted one of those Sundays where the house smelled of simmering beef, with that gentle bubbling sound coming from the stove, and the feeling that in a just few hours your belly would be full and happy. That’s not asking a lot, now is it?
What I love about this recipe is that it puts a Mexican spin on a traditional pot roast. Onions, tomatoes and chipotle peppers gave the beef so much flavor. And after nearly 3 hours of cooking, it was so fork-tender, it shredded beautifully. So beautifully that the only way to really enjoy it was in a taco, so I could gaze upon it’s lovely texture while stuffing it into my mouth. Now doesn’t that paint a pretty picture?
The slaw is pretty rockin’ too. The lime juice gives it a zesty bite, and went really well with the jalapeño-lime refried beans. For another twist, you could fry a tortilla, spread a layer of beans, then stack it with beef and slaw, turning it into a tasty tostada.
Shredded Chipotle Beef Tacos with Creamy Lime Slaw
For the tacos:
3 lb boneless beef chuck roast
1 large onion, cut into wedges
2 cloves of garlic, smashed
1 28oz can of San Marzano tomatoes
3 to 4 canned chipotle peppers in adobo sauce, diced
1 tablespoon of adobo sauce
1 tablespoon of cumin
1 tablespoon of chili powder
½ bunch of cilantro
2 tablespoons of red wine vinegar
Salt and pepper
A few slices of fresh avocado, for garnish
For the slaw:
1 cup of shredded white cabbage
1 carrot, shredded
2 tablespoons of sour cream
2 tablespoons of lime juice
Drizzle the beef with olive oil and season with salt and pepper. Heat a Dutch oven on medium-high heat. When hot, sear the beef until browned on all sides. Add the onion and garlic and let cook for 1 minute. Add the tomatoes, chipotle peppers, adobo sauce, spices and cilantro plus 2 cups of water (the beef should be completely covered). Cover and simmer, stirring occasionally, for 2 ½ to 3 hours until fork tender.
While the beef cooks, mix the cabbage, carrot, sour cream and lime juice in a medium bowl. Season to taste with garlic salt and pepper. Cover and let chill for at least 1 hour.
Remove the beef from the pot and shred using two forks. Strain the cooking liquid into a large bowl, reserving 1 cup of liquid; discard the rest. Add the shredded beef and liquid to a skillet, along with the red wine vinegar and salt and pepper to taste, and simmer until the sauce thickens slightly.
To make the tacos, heat the tortillas and then add a layer of shredded beef, top with some slaw and garnish with a few pieces of avocado. Then eat.
So, remember a few weeks ago when I said I wasn’t giving corn any love? I feel bad about that. I’m not saying my guilt lead me to search for a summery recipe that included corn, but I’m not saying that didn’t happen either. But what I am saying is that the combination of shrimp, chorizo and corn is quite wonderful. Sriracha, that glorious hot sauce from the other side of the globe, really kicks this salad up a few notches. And the fact that the whole thing is ready in 4 minutes makes it perfect for a lazy summer night when you don’t feel like cooking but still want something tasty for supper.
Shrimp, Chorizo & Corn Salad
3/4 lb of large shrimp, peeled
1 ½ links of chorizo, sliced
2 cups of corn
1/3 cup of green onions, plus more for garnish
2 tablespoons of Sriracha hot sauce
2 teaspoons of minced garlic
24 grape tomatoes, halved
½ cup of chopped basil, plus more for garnish
2 teaspoons of lemon zest
2 tablespoons of lemon juice
2 tablespoons of olive oil
Salt and pepper
Combine the shrimp, chorizo, corn, green onions, Sriracha, garlic and ½ teaspoon of salt in a bowl. Add the tomatoes and basil and toss to combine.
Heat a large skillet over high heat. Add the olive oil to the pan and swirl to coat. Add the shrimp mixture to the skillet and cook for about 4 minutes, stirring frequently, until the shrimp are cooked through. Off the heat, stir in the lemon zest and lemon juice and season to taste with pepper. Garnish with additional green onions and basil and serve.
Is it loco to put chorizo in a burger? I don’t think so, considering Cinco de Mayo is right around the corner. I’ve been calling this my South of the Border burger, because it’s got a mix of Mexican flavors and some nice heat. The onion & jalapeño relish, especially when using HOT jalapeño slices, may seem a tad loco, but it’s actually fantastico. The red pepper mayo adds more flavor and some subtle heat. Okay, so maybe this burger is hotter than I realized, which is why I should really call this the En Fuego Burger. But whatever you call it, this is a tasty way to celebrate. Along with a margarita, of course.
Chorizo Burgers with Onion & Jalapeño Relish and Red Pepper Mayo
For the burger:
1 1/4 lb of ground sirloin
1 large link of chorizo, casing removed & inside crumbled
1 small onion, grated
1 teaspoon of Adobo seasoning
½ cup of breadcrumbs
4 slices of Monterey Jack cheese
4 whole wheat hamburger buns
For the relish:
1 tablespoon of olive oil
1 small onion, finely sliced
½ cup of bottled hot jalapeño slices, drained
3 tablespoons of brown sugar
Salt and pepper
For the mayo:
2 medium jarred roasted red peppers, drained
1/4 cup of mayonnaise
1 teaspoon of fresh lemon juice
Salt and pepper
In a large bowl, combine the ground sirloin, chorizo, onion (just grate it right into the bowl), Adobo and breadcrumbs, but don’t overmix. Shape into 4 patties, and then put on a plate and refrigerate for at least 30 minutes.
Meanwhile, make the relish. Add the olive oil to a skillet and heat over medium heat. Add the onions and jalapeño slices, stir in the brown sugar and season with a little salt and pepper. Sauté for about 15 minutes, occasionally stirring, until the onions and jalapeños have caramelized. Let cool to room temperature.
When ready to eat, preheat your outdoor grill or indoor grill pan to medium-high heat. Add the burger patties and cook about 10 minutes on each side – which may be a little longer than you normally grill, but make sure the chorizo is cooked through. Add cheese slices on top of the burgers during the last 5 minutes of grilling.
While the burgers cook, make the mayo. Combine the red peppers and mayonnaise in a food processor and pulse until smooth. Add the lemon juice and salt and pepper to taste. (This can be made ahead of time; in fact, the flavors will be even better if you let it sit in the fridge overnight.)
To assemble the burgers, spread some red pepper mayo on the bottom of the buns. Add a burger, a spoonful of onion & jalapeño relish and then the top buns. Then eat.
Well folks, here we are: Post Number 200. I really can’t believe it. I didn’t think I’d ever make to 100, but then I did. And now there’s 100 posts more. Wow. A gigantic THANKS to everyone who’s egged me on over the past 2+ years.
I’m very happy that this little endeavor of mine has evolved from an egg-centric blog to one that now includes everything – cookies, chicken, baked goods, ice cream, brussels sprouts – that I love to make and eat. This ciabatta breakfast pizza fits in quite nicely. It’s comforting and easy, a little spicy and cheesy, and puts a new spin on a classic dish – French bread pizza. Plus, it’s something you can eat for brunch or supper, which in my book means it’s a truly awesome dish.
Ciabatta Breakfast Pizza
1 demi loaf of ciabatta bread, cut in half lengthwise
2 to 3 links of hot Italian sausage, casings removed
1 tablespoon of tomato paste
4 slices of hot pepper Colby Jack cheese
Salt and pepper
Scallions, chopped (for garnish)
Heat your oven to 450º.
Heat a large skillet over medium-high heat. Add the sausage, breaking it into pieces, and cook until brown and no traces of pink. Stir in the tomato paste and cook for 2 more minutes.
Place the bottom half of the ciabatta bread on a baking sheet, and put the other half aside for another recipe (or make 2 pizzas). Lightly drizzle the bread with olive oil and a sprinkle of garlic salt. Place the cheese slices on the bread, allowing them to slightly overlap, and then add the cooked sausage on top. Bake for 10 minutes, until the cheese melts and the bread crisps.
While the pizza bakes, fry the eggs. Season with salt and pepper. Gently place the eggs on top of the pizza and garnish with chopped scallion. Cut into pieces and eat.
Thanks again everyone. Here’s to 200 more posts!
Some of you like your wine in a glass. But I think a lot of you will like your wine in your food.* Especially if you end up with tender, juicy pieces of beef swimming in a sea of vegetables.
Red Wine Braised Beef
– 1 ½ – 2 lbs of boneless beef chuck, cut into 2-inch pieces
– 2 onions, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– ½ cup of red wine (or more as needed)
– ½ cup of beef (or chicken or veggie) stock
– Salt and pepper
– Olive oil
Heat your oven to 250º.
Put a few tablespoons of oil in a large Dutch oven over medium-high heat. When hot, add the beef (just a little at a time to prevent overcrowding), season with salt and pepper and cook until brown on all sides, about 10 minutes. Transfer to a plate and continue until all the beef is browned.
Remove all but 3 tablespoons of fat from the Dutch oven and lower the heat to medium. Add the onions, carrots and celery, season with a little salt and pepper, and let cook, stirring occasionally, until soft, about 8 to 10 minutes. Stir in the red wine and beef stock, scraping any bits from the bottom of the pot, and add the browned beef. The liquid should come about halfway up the sides of the beef; add more liquid until it does.
Bring to a boil and then lower to a simmer. Cover the Dutch oven and place in the oven. Cook, stirring every 45 minutes, until the beef begins to tender, about 1 ½ to 2 hours. Add more liquid if the beef isn’t halfway submerged. Let it cook at least another 30 minutes, until the beef is very tender and nearly falling apart. Season to taste with additional salt and pepper, and then serve with brown rice, mashed potatoes or egg noodles.