Orange is the New Pork
Posted: February 11, 2014 Filed under: meat | Tags: citrus, comfort food, food, lime, meat, orange, pork, pork chops, recipes 4 Comments
citrus chops
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.
Heat Up
Posted: January 20, 2014 Filed under: sides & soups, veggies | Tags: comfort food, easy, food, meatless monday, minestrone, pasta, recipes, soup, vegetarian 11 Comments
hot & hearty
So far it would seem 2014 is only about one thing. Care to take guess, people? No? Well, I’ll just tell you.
It’s cold. Cold, cold, cold.
But fortunately, that means we’re smack-dab in the middle of soup and grilled cheese season. And you simply can’t have soup and grilled cheese season without a hot bowl of soup. Duh.
Normally I prefer my grilled cheese with tomato soup, but as any 6 year old will tell you, pretty much any hot bowl of soup is perfect for dunking your sandwich. This hearty minestrone uses a healthy portion of winter vegetables, tomatoes and beans to create a grilled cheese worthy soup – that tastes just as good on its own. It also doesn’t take too long to go from stockpot to soup bowl so you can eat up and heat up in no time.
Winter Minestrone
1 medium onion, chopped
1 14.5 oz can of diced tomatoes with basil, garlic & oregano
1 small butternut squash, cut into small cubes
3 medium carrots, chopped
1 15 oz can of navy beans, rinsed & drained
½ to 3/4 cup of ditalini (or other small pasta)
1/4 cup of grated Parmesan
Salt and pepper
Olive oil
In a large stockpot, heat a few tablespoons of olive oil over medium heat. Add the onion, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until onions are soft, about 8 to 10 minutes.
Add the tomatoes (including juice) and simmer until thickened, about 8 minutes. Add the squash, carrots, beans and 6 cups of water, and bring to a boil. Simmer, stirring occasionally, until the veggies are tender, 20 to 25 minutes. Add the pasta and simmer until tender.
Right before serving, stir in the grated Parmesan. Ladle into bowls and then eat along with a grilled cheese sandwich.
Let’s Get the Meatball Rolling
Posted: January 7, 2014 Filed under: meat, sauces & gravy | Tags: comfort food, food, meat, meatballs, recipes, sauce, sausage, tomatoes 4 Comments
hot and fresh out tha kitchen
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.
hey fellas
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.
A Taste of Turkey Day
Posted: November 27, 2013 Filed under: meat, sauces & gravy | Tags: comfort food, food, gravy, Holiday, recipes, thanksgiving, turkey, turkey breast 3 Comments
thank-full
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.
Falling for Risotto, Again
Posted: November 11, 2013 Filed under: pasta, sides & soups, veggies | Tags: Autumn Food, comfort food, food, meatless monday, pumpkin, recipes, risotto, squash, vegetarian 15 Comments
who’s up for a round of squash?
Guys, I think I have another food obsession. Everyone (everyone who regularly reads this blog, that is) knows that I’m obsessed with chicken. And eggs. Duh.
But after searching through my recipes, there are a lot that involve squash. Zucchini. Butternut. Acorn. And like this risotto, pumpkin. If you asked me when I was a kid – heck, if you asked me 5 years ago – I would have said that I didn’t like squash in any form. It was squishy and gross and bland. Oh, how naive I was. Squash is nothing like that. It’s sweet and rich and earthy. And crazy versatile.
Which brings me to pumpkin. Most people are used to seeing squashes in all kind of dishes this time of year, but pumpkin still seems to be something we just carve up or bake into a pie. Seasonal lattes aside, there’s more to pumpkin than just that. And risotto, with it’s creamy, fluffy rice, is the perfect base for this autumnal flavor. And please don’t get put off by the somewhat laborious process of making risotto. It’s worth it in the end, I promise. Would this squash fanatic lie to you?
Maple Pumpkin Risotto
2 cups of apple juice or cider
3 cups of chicken or vegetable stock
1 tablespoon of butter
1 tablespoon of olive oil
1 ½ cups of diced leeks
4 cloves of garlic, minced
1/4 teaspoon of nutmeg
2 cups of Arborio rice
1 cup of white wine
1 15oz can of pumpkin puree
3 tablespoon of maple syrup
2 tablespoon of grated Parmesan, plus more for garnish
Salt & pepper
4 slices of maple-glazed bacon, cooked & crumbled (optional)
In a medium sauce pan, combine the apple juice and stock and warm over low heat.
Heat the butter and oil in a Dutch oven over medium heat. Add the leeks and cook until soft and slightly caramelized, about 8 to 10 minutes. Add the garlic and nutmeg, and cook until fragrant, about 30 seconds. Add the rice and wine, and cook until the wine has been absorbed.
Next, add ½ cup of the juice/broth mixture to the rice and stir frequently. When fully absorbed, add another ½ cup of the mixture. Repeat this process until all of the juice/broth mixture has been absorbed into the rice, or until the rice is al dente. The rice should nearly double in size, so use that as a gauge, too.
Stir in the pumpkin puree, maple syrup and Parmesan. Season to taste with salt and pepper. Plate, garnish with extra Parmesan (and bacon), and eat.
(*Also, I realize putting maple-glazed bacon on this doesn’t make it meatless. But I’m not saying you HAVE to put it on there. But I am telling you it tastes pretty good if you do.)
Easy as Chicken Pot Pie
Posted: November 6, 2013 Filed under: baked goods, chicken, meat | Tags: baking, casserole, chicken, chicken pot pie, comfort food, crumble, food, pot pie, recipes 7 Comments
a pie for me, a pie for you
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
Olive oil
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.
Hot Potatoes
Posted: June 25, 2013 Filed under: sides & soups, veggies | Tags: BBQ, comfort food, easy, food, potato salad, potatoes, recipes, side dishes, summer food, vegetarian Leave a comment
heart of yukon gold
Who says a summer side dish has to be cold? Not me, even if you’re in the middle of a hot-hot-hot spell, like Boston this week. And this potato salad is proof.
Yukon Gold potatoes – those sweet and creamy and yellow-y gems – are roasted until lightly brown and tender, and then drizzled with a creamy, herb-y vinaigrette. It’s a win-win situation for everyone involved, no matter what the temperature outside.
Roasted Potato Salad with Creamy Dijon Vinaigrette
2 lbs of Yukon gold potatoes, cut into wedges
4 tablespoons of olive oil, divided in half
2 large cloves of garlic, chopped
1 teaspoon of freshly chopped thyme
½ teaspoon of salt plus 1/4 teaspoon
½ teaspoon of pepper plus 1/4 teaspoon
1 ½ teaspoon of white wine vinegar
2 tablespoons of minced shallot
2 teaspoons of Dijon mustard
2 teaspoons of freshly chopped tarragon
Place a large rimmed baking sheet in your oven and heat to 400º.
In a large mixing bowl, combine the potatoes, 2 tablespoons of oil, garlic and thyme and toss to coat. Arrange the potatoes in one layer on the preheated baking sheet and season with ½ teaspoon of salt and ½ teaspoon of pepper. Roast for 30 minutes, turning after 20 minutes, until golden brown and tender.
In a small bowl, whisk together the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, white wine vinegar, shallot and mustard. Toss with the roasted potatoes and garnish with the tarragon. Serve hot or at room temperature.
Wine’d Up Beef
Posted: March 5, 2013 Filed under: meat | Tags: beef, braised, comfort food, food, meat, recipes, wine 4 Comments
wine & dine
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.
*Non-meateaters excluded.
Resolve to Go Cluckin’ Nuts
Posted: January 2, 2013 Filed under: chicken | Tags: chicken, comfort food, food, recipes 8 Comments
2013 is all about crispy, crunchy chicken
It’s a new year, so that means a new chicken recipe! Since your holidays were probably as cookie- and alcohol-filled as my own, this recipe gives you crispy chicken that’s baked not fried. The toasted panko, walnuts and fresh rosemary make a great coating, and the buttermilk and Dijon mustard make sure the chicken stays tender and juicy. This won’t help erase the last month and a half of over-eating, but it’ll help you start 2013 on the right foot. Baby steps, right people?
Walnut & Rosemary Crusted Chicken
– 4 boneless skinless chicken cutlets
– ½ cup of buttermilk
– 2 tablespoons of Dijon mustard
– ½ cup of panko breadcrumbs
– ½ cup of finely grated walnuts
– 2 tablespoons of grated Parmesan
– 1 teaspoon of minced fresh rosemary
– ¼ teaspoon of salt
– ¼ teaspoon of pepper
– Cooking spray
Heat your oven to 425º.
In a shallow dish, mix together the buttermilk and mustard. Add the chicken cutlets, toss to coat and let marinate for about 10 minutes.
Heat a small skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, for about 3 minutes until golden. In another shallow bowl, mix together the panko, walnuts, Parmesan, rosemary and salt and pepper.
Place a wire rack over a baking sheet and lightly coat with cooking spray. Dredge the chicken cutlets in the panko mixture and place on the wire rack. (Discard the buttermilk mixture afterwards.) Bake the chicken for 13 to 15 minutes until cooked through.
Happy 2013 everyone!
Gratin to Something Good
Posted: November 28, 2012 Filed under: chicken, sides & soups | Tags: chicken, comfort food, food, recipes, sausage 3 Comments
it’s gggggratin
Hope everyone had a great Thanksgiving last week. I’m just now coming out of my food coma due to four solid says of eating and relaxing with my family. And what have I found since snapping back to reality? It’s cold. Very cold. I wasn’t expecting that, or the snow flurries we got yesterday. One mild winter and your entire sense of the seasons change! Anyway … when it’s cold, I like to eat things that are warm and hearty and cheesy. This gratin (which is a fancy term used when something baked has a nice, golden crust on top) delivers on all that big-time. It’s got so many of the flavors that I love too: mushrooms, potatoes and sweet apple chicken sausage. If you’ve never tried that before, you’re really missing out. The brand I used has maple syrup in it, adding a little touch of sweetness. Eating this almost put me back into my food coma. Hmm. Maybe I’ll eat more and stay in there until spring.
Chicken Sausage, Mushroom & Potato Gratin
– 4 to 5 Al Fresco Sweet Apple Chicken Sausages, casings removed
– 1 large onion, chopped
– 4 oz of sliced mushrooms
– 1 ½ lbs of small red potatoes, halved and quartered
– ½ cup of low-sodium chicken stock
– ¾ cup of shredded Swiss cheese
– Garlic salt
– Pepper
– Olive oil
– Cooking spray
Heat your oven to 400º.
Heat a large nonstick skillet over medium-high heat. Add the sausage and cook for 6 minutes, stirring to crumble, until browned and cooked through. Remove the sausage from the skillet and place into a bowl; set aside.
Add a little olive oil to the skillet and then add the onion and cook for 5 minutes. Add the mushrooms and cook another 5 minutes. Add the potatoes, season to taste with garlic salt and pepper, and cook for about 10 minutes, until slightly soft and just starting to brown. (Cook longer if you want them really brown – just make sure the potatoes don’t get too soft or stick to the skillet.) Stir in the sausage and chicken broth.
Place the mixture into a 9×7 baking dish (or similar) and top with the shredded Swiss. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes, or until golden. Let cool slightly, and then eat.
egg me on 