Chicken Divine
Posted: May 15, 2012 Filed under: chicken, meat | Tags: casserole, chicken, classic, food, meat, recipes 10 Comments
a real diva(n)
Isn’t there something great about a good casserole? The way everything just bakes together, creating one completely comforting and satisfying meal … it’s almost divine. Chicken divine? No, today it’s chicken divan. This is an update on the classic dish that most people have probably had in some form or another. There are a lot of recipes out there that call for cream of whatever soup, but it’s just as easy to make your own cream sauce like the one here, flavored with two kinds of cheese, fresh thyme and a little cayenne. I love that the rice, broccoli and chicken form these tasty layers that bubble with delight as it bakes. And the way the bread crumb and almond topping give it a nice, slightly sweet crunch.
Chicken Divan
– ¾ cup of bread crumbs
– ½ cup of slivered almonds
– 1 large broccoli crown, cut into bite-sized florets and stem pieces
– 1 medium white onion, finely diced
– 1 ½ cups of long grain & wild rice
– Garlic salt
– 4 tablespoons of unsalted butter
– ¼ cup of flour
– 2 cups of low-sodium chicken stock
– ¾ cup of light cream
– 2 cups of shredded sharp cheddar
– ½ cup of grated Parmesan
– 1 tablespoon of freshly chopped thyme
– ¼ teaspoon of cayenne pepper
– 5 to 6 thinly sliced chicken cutlets
– Salt and pepper
– Olive oil
In a food processor, pulse together the bread crumbs and almonds. Add a drizzle of olive oil and process until coarse crumbs form. Set aside.
Heat your oven to 400º.
Fill a Dutch oven or large pot with 4 quarts of water and bring to a boil. Add the broccoli florets and teaspoon of salt and cook for 1 minute, or until the broccoli is bright green and crisp tender. Drain and set aside.
Wipe clean the Dutch oven and then heat a tablespoon of olive oil over medium heat. Add the onion and broccoli stem pieces and cook until soft, about 6 minutes. Stir in the rice, season with a little garlic salt, and cook for 1 minute. Add about 3 ½ cups of water and bring to a simmer. Then cover, reduce the heat to low and cook until the water is nearly all absorbed and rice is tender, about 16 minutes.
Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken stock and cream, and bring to a simmer, whisking frequently. Off the heat, stir in the cheddar, Parmesan, thyme and cayenne pepper until smooth. Season to taste with salt and pepper. Cover and set aside.
Add the rice mixture to the bottom of a 9×13 baking dish. Add the broccoli florets in an even layer over the rice. Add the chicken cutlets on top, making sure each piece slightly overlaps like shingles. Cover the chicken with about 2 cups of the cream sauce and the bread crumb mixture. Bake until the chicken is cooked through, the top is brown and the edges are bubbling, about 25 to 30 minutes. Let cool slightly. Serve with the additional sauce and eat.
¡Enchiladas excelentes!
Posted: May 4, 2012 Filed under: chicken, meat, sauces & gravy | Tags: chicken, food, meat, Mexican, recipes, salsa, spicy foods 6 Comments
fiesta feast
I’ve talked about my love for Mexican and Tex-Mex foods before, so with Cinco de Mayo tomorrow, I thought it would be fun to make something I haven’t. And something I’ve never made at home are enchiladas. I’m normally a quesadilla / fajita / taco kind of guy. But like most Mexican dishes, it’s just a variation on something else and is really simple to make. Rather than traditional tomato salsa I thought I’d also use a new vegetable (to me, at least) to make some a fresh, green salsa: tomatillos. If you don’t know what tomatillos are, they’re those small, green things that look like small, green unripe tomatoes – but they’re actually not even tomatoes. It’s also a really fun word to say. Tomatillos. Tomatillos. Say it with me now: TOM-a-TEA-ohs. Anyway … make yourself a Mexican feast and have a Happy Cinco de Mayo!
Chicken Enchiladas with Roasted Tomatillo Salsa
– 8 tomatillos, husked
– 1 large white onion, quartered
– 2 jalapenos, stems cut off
– 5 cloves of garlic, unpeeled
– 1 large handful of parsley
– 2 teaspoons of cumin
– 1 teaspoon of salt
– 1 lime, juiced
– ½ of a medium white onion, diced
– 3 clove of garlic, minced
– 1 teaspoon of cumin
– ¼ cup of flour
– 2 cups of chicken stock
– 3 roasted chicken breasts, shredded
– 6 corn tortillas
– 8 oz of shredded Monterrey Jack cheese
– Garlic salt
– Salt and pepper
– Olive oil
Heat your oven to 400º.
Place the tomatillos, quartered onion, jalapenos and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 to 18 minutes, until the veggies are soft and start to brown around the edges. Remove the garlic from the peel and then place the veggies into a food processor, along with any juices from the baking sheet. Add the parsley, cumin, salt and lime juice and pulse until it’s the consistent you prefer. (Adjust to taste with additional cumin and salt.)
Heat a skillet with a little olive oil over medium heat. Add the diced onions and cook until soft, about 5 minutes. Add the minced garlic and cumin, and cook 1 minute. Add the flour and then stir in the chicken stock. Continue cooking, stirring occasionally, until the flour cooks and the liquid thickens. Off the heat add half of the tomatillo salsa and the shredded chicken. Season to taste with garlic salt, salt and pepper.
Lower the oven to 350º.
Add a few spoonfuls of the salsa to the bottom of a large baking dish. To assemble each enchilada, add some of the chicken and salsa mixture to the center of a tortilla, sprinkle with cheese and then fold the tortilla over the mixture and roll like a cigar. Place enchilada seam-side down in the baking dish. Continue until all of the enchiladas are made. Pour the remaining salsa over the enchiladas and top with the remaining cheese. Bake uncovered for 30 minutes, or until bubbly. Let cool slightly and then eat.
i know … it’s missing the beans & rice (and a margarita)
Looking for a festive breakfast or brunch dish? Try huevos rancheros with chorizo. Mmm.
Chickeny With a Chance of Meatballs
Posted: May 1, 2012 Filed under: chicken, meat | Tags: chicken, comfort food, eggs, food, meat, meatballs, recipes 5 Comments
someone took a bite out of one of those! and sprinkled them with extra parmesan! oh no!
So yeah, this is happening: two chicken recipes in a row. Does that make me a lazy cook? I say no. It’s just further proof of how cluckin’ crazy obsessed with chicken I am. And seriously – who’s not looking for another chicken recipe? Some people might find ground chicken a little weird, but without it, you wouldn’t be able to make tasty meatballs like these. Serve them with your favorite red sauce and pasta for a hearty, yet simple-to-make supper.
Baked Chicken Parmesan Meatballs
– 1 lb of extra lean ground chicken
– ½ cup of breadcrumbs
– ¾ cup of grated Parmesan
– 1 large egg
– 2 teaspoons of Montreal Chicken seasoning
– 1 tablespoon of olive oil
– ½ teaspoon of crushed red pepper flakes
– Red sauce (like this perhaps?)
– Pasta, like ziti rigati
Heat your oven to 425º.
Mix the ground chicken, breadcrumbs, Parmesan, egg, seasoning, olive oil and red pepper flakes in a large bowl. Form into 12 meatballs and place on a lightly greased baking sheet. Bake for 14 minutes, flipping over halfway through, until golden brown.
I like to put the meatballs into a large pan of simmering sauce, and let it all cook together for about 10 minutes. The sauce gets added flavor from the meatballs, and the meatballs get covered in sauce. It’s a win-win situation.
Find Your Happy Plate
Posted: April 25, 2012 Filed under: chicken, meat, sauces & gravy, sides & soups | Tags: chicken, comfort food, food, meat, recipes, side dishes 10 Comments
my happy place is a plate of chicken and potatoes
Do you ever come home from work and just start cooking? The moment you walk into your kitchen you instantly forget about the deadlines, the craziness, all the what-have-yous from the day. That’s what I like do. I can literally get lost in the rhythm of cooking. As I’m chopping vegetables or pan-frying chicken or whisking up a sauce … my mind just goes to a happier place. This is one of those meals that takes me there. It’s hearty and comforting, like you should’ve spent all Sunday making it. But thanks to some “cheats” that speed up the cooking, it’s simple enough for a weeknight. Like using chicken breasts instead of a full chicken, and allowing your microwave to help soften the potatoes. And, the easy-to-make pan sauce fancies it up a bit.
Pan-Roasted Chicken and Potatoes with Lemon, Caper & Tarragon Sauce
– 4 bone-in, skin-on split chicken breasts (or, 2 giant ones)
– 1 ½ lbs of small red potatoes, quartered
– ¼ cup of minced onion
– 1 teaspoon of flour
– ¾ cup of low-sodium chicken stock
– 1 tablespoon of unsalted butter
– 1 tablespoon of capers, rinsed
– 2 teaspoons of fresh tarragon, minced
– 2 teaspoons of lemon juice
– Salt and pepper
– Garlic salt
– Olive oil
Heat your oven to 450º.
Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat a tablespoon of oil in a large, non-stick skillet over medium-high heat. When nearly smoking, add the chicken breasts, skin-side down, and cook until deep golden, about 5 minutes. Transfer the skillet juices to a smaller pan and set aside.
Meanwhile, toss the potatoes with a tablespoon of oil, ½ teaspoon of salt and ¼ teaspoon of pepper in a medium microwave-safe bowl. Cover tightly with plastic wrap and microwave on high until the potatoes begin to soften, about 7 minutes. Shake the bowl (don’t remove the plastic wrap) halfway through to toss the potatoes.
Transfer the chicken breasts to a baking dish, skin-side up, and bake until the thickest part of the chicken reaches 160º to 165º, about 20 to 25 minutes. Let the chicken rest 5 minutes.
While the chicken bakes, add another tablespoon of oil to the large, non-stick skillet over medium heat. Drain the potatoes and add them to the skillet and cook, stirring occasionally, until golden brown and tender, about 12 minutes.
For the sauce, heat the small skillet with the reserved chicken juices over medium-high heat. Add the onions and cook until slightly soft, about 2 minutes. Add the flour and cook for 30 seconds. Stir in the broth, loosening any browned bits from the bottom. Bring to a simmer and cook until the sauce reduces and thickens, about 3 minutes. Off the heat, whisk in the butter, capers, tarragon and lemon juice. Season to taste with salt and pepper. Spoon the sauce over the chicken breasts and the potatoes. Then eat.
Chinese Chili Oil Challenge
Posted: April 6, 2012 Filed under: meat, veggies | Tags: Asian, food, meat, recipes, side dishes, spicy foods 4 Comments
spicy showdown
Last week a friend from work gave me a jar of chili oil, straight from one of those eclectic grocery stores you only find in Chinatown. He put it on my desk and said: make something with it. Seems harmless enough, right? But in Boris’s Serbian accent, the statement seemed more provoking. Almost ominous. Like he was daring me to use it.
Ha! Challenge accepted.
Thankfully, a portion of the label is in English, so I know the jar has chili, canola oil, peanuts, something called prickly ash, and other things. I love spicy foods, but wasn’t quite sure what I was getting myself into. I definitely didn’t want steam to come out my ears like some cartoon character. So, I decided to counter-act the chili with some meat. I thought sirloin tips would stand up nicely, and I was right. After marinating for a bit, the steak had just the right amount of heat. I think I could have even used a little more chili oil but caution is good when you’re experimenting with unknown foods. To go along with my sirloin tips I made a homemade version of one of my favorite take-out dishes – stir fried green beans.
Spicy Sirloin Tips with Stir Fried Green Beans
For the beef:
– 1 lb of boneless sirloin steak, cut into strips
– 1 teaspoon of Chinese chili oil
– ¼ cup of low-sodium soy sauce
– 3 tablespoons of rice wine vinegar
– 1 teaspoon of minced garlic
– 2 tablespoons of lime juice
– Lime zest from half a lime
– Cooking spray
For the green beans:
– 5 tablespoons of vegetable (or peanut) oil
– ¾ to 1 lb of green beans, rinsed & ends removed
– ½ of a red bell pepper, sliced thin
– ½ teaspoon of Chinese chili oil
– 1 garlic clove, sliced thin
– 1 tablespoon of low-sodium soy sauced
Start by making the marinade. In a small bowl, whisk together the chili oil, soy sauce, rice wine vinegar, garlic, lime juice and zest. Place the sirloin tips into baking dish or large shallow bowl and cover with the marinade. Let stand at room temperature for 40 to 45 minutes, flipping the beef halfway through. Heat a grill pan on medium-high heat and lightly coat with cooking spray. Add the sirloin tips and grill until cooked to your liking. While the tips are grilling, pour the marinade into a small saucepan and bring to a boil. Cover and simmer for 5 minutes or until the marinade reduces and thickens slightly. When cooked, plate the tips and cover with a few spoonfuls of the sauce.
better than take-out
For the green beans, heat the oil in a large non-stick skillet over medium-high heat. Add the green beans and the red pepper and fry, stirring frequently, for 10 to 12 minutes, or until the beans have wilted and slightly browned. Remove from the skillet and place on a paper towel-lined plate. Remove all but 1 tablespoon of oil from the skillet, and then add the chili oil, soy sauce and garlic, and cook for 1 minute. Return the beans and peppers to the skillet, toss in the sauce and plate.
You can serve your spicy sirloin tips and green beans with brown rice or noodles.
Pick a Peck of (Stuffed) Peppers
Posted: March 22, 2012 Filed under: meat, veggies | Tags: food, meat, peppers, recipes 3 Comments
not pickled, they're stuffed
So, what was Peter Piper’s deal? Why was he picking so many peppers? He must have really loved them. Maybe they were stuffed with meat, veggies and spices like these? Hmm …
Southwestern Stuffed Peppers
– 4 bell peppers (any color), cleaned & tops removed
– 1 green bell pepper, diced
– ½ of a yellow onion, diced
– 1 jalapeno, diced
– 1 teaspoon of minced garlic
– 1 lb of ground meatloaf mix (beef, pork & veal)
– 1 tablespoon of Worcestershire sauce
– Montreal Steak seasoning
– ½ teaspoon of cumin seeds
– 1 cup of frozen corn
– 3 tablespoons of barbecue sauce
– Jalapeno hot sauce (optional)
– 2 tablespoons of breadcrumbs
– 1 cup of cheddar, shredded
– Olive oil
Heat your oven to 350º.
In a large skillet, heat some oil over medium-high heat. Add the diced green pepper, onion, jalapeno and garlic, and cook until soft, about 5 minutes. Add the ground meatloaf mix, the Worcestershire sauce and season to taste with Montreal Steak seasoning. Let cook until brown and no traces of pink. Turn off the heat and use a spoon to remove any liquid fat from the skillet. Turn the heat to medium, add the cumin seeds, corn, barbecue sauce, and jalapeno hot sauce to taste. Let cook until corn is soft, about 5 minutes. Stir in the breadcrumbs and remove from the heat.
Place the 4 other bell peppers into a baking dish and fill them with the meat mixture. Sprinkle cheese on top of each one. Add about an inch of water to the dish, cover tightly with foil and bake for 30 minutes. Remove the foil and bake 10 more minutes so the cheese melts and the edges of the peppers crinkle. Remove from the oven, let cool slightly, and eat.
look at all that filling!
You know the only problem with these peppers? They’re hard to eat without making a mess. I used a knife to cut one open, and then cut off pieces of pepper so every bite would have meat and pepper. A little messy, but still really good.
Pork and Greens
Posted: February 27, 2012 Filed under: meat, sides & soups, veggies | Tags: food, meat, pork, recipes, side dishes 4 Comments
what a pair: pork medallions & ribbons of brussels sprouts
Second to chicken, pork is one of my favorite meats to cook and eat. It’s so versatile and easy to prepare. Normally, I would serve these juicy pork medallions along with a nice pile of mashed potatoes. But my new affinity for brussels sprouts inspired me to whip up this “hash” using thinly sliced pieces of those tasty little green bulbs. The garlicky sauce from the pork and the (slightly) crunchy texture from the hash worked so well together. You don’t have to make them as a pair, but I really recommend it.
Sautéed Pork Medallions with Brussels Spouts Hash
For the pork:
– 1 lb pork tenderloin
– 1 tablespoon of minced garlic
– ½ cup of dry white wine
– ½ cup of low-sodium chicken stock
– 1 tablespoon of lemon juice
– 1 teaspoon of lemon zest
– 1 ½ teaspoon of chopped fresh sage
– Salt and pepper
– Olive oil
For the brussels sprouts:
– ¼ cup of chopped onion
– 10 oz of brussels sprouts, thinly sliced
– Low-sodium chicken stock or vegetable stock
– Salt and pepper
– Olive oil
Cut the tenderloin into 3/4 inch thick slices and season both sides with salt and pepper. In a large skillet, heat some olive oil over medium-high heat. Add the pork and cook until browned on both sides and the internal temperature reaches 145º. Transfer the pork to a plate and keep warm.
Add a little bit more oil to the skillet, then add the garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Stir in the wine and chicken stock. Increase the heat to high and cook, scraping up the browned bits from bottom of the skillet, until liquid is reduced by two thirds, about 5 minutes. Remove the skillet from heat and stir in lemon juice, zest and sage. Pour sauce over medallions and serve.
For the brussels sprouts hash: In a large skillet, heat some olive oil on medium heat. Add the onions and cook until slightly soft, about 3 minutes. Add the sliced brussels sprouts, season with salt and pepper, and cook, stirring frequently, until crisp-tender. Add a splash of chicken stock and cook until liquid mostly evaporates, about 1 minute.
A Lotta Piccata Love
Posted: February 1, 2012 Filed under: chicken, meat | Tags: chicken, comfort food, food, meat, recipes 6 Comments
love at first bite
Must I really explain it again? Okay, I will:
I love chicken.
Really, I do. It’s so versatile and easy and wonderfully delicious. And it can take on so many different flavors, like the savory and tangy and fresh ones in this chicken piccata. There’s just something about the way the shallots, garlic, wine, lemon juice and capers — those salty, vinegary, tasty little orbs — come together that makes me fall deeper in love with chicken. It makes my heart flutter and my taste buds soar.
If you’re still not convinced of my love for the bird, check out this and this and this and this.
Chicken Piccata
– 3 to 4 boneless, skinless chicken breasts
– ½ cup plus 1 teaspoon of flour
– Salt and pepper
– 2 ½ tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 1 small shallot, finely chopped
– 4 cloves of garlic, thinly sliced
– ½ cup of white wine
– ¾ cup of low-sodium chicken broth
– 2 tablespoons of fresh lemon juice
– 1 ½ tablespoons of capers, drained
Place each chicken breast between 2 sheets of wax paper, and use a meat mallet or a small heavy skillet to flatten them to ½ inch thick. (Or use thinly sliced chicken breasts, which many grocery stores carry.) Season both sides of the chicken with salt and pepper. Place ½ cup of flour into a shallow bowl and dredge each chicken breast, shaking off any excess.
In a large skillet, heat one tablespoon of butter and one tablespoon of oil over medium-high heat. Add the chicken and sauté 5 to 6 minutes on each side, until lightly browned and cooked through. Remove the chicken from the skillet and keep warm.
In a small bowl, combine the additional tablespoon of flour and ¼ cup of chicken broth. Stir until smooth and set aside.
Add another tablespoon of oil to the pan. Then add the shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook another minute. Add the wine, bring to a boil, scraping any of the browned bits from the skillet. Cook until the liquid nearly evaporates. Add the remaining ½ cup of chicken broth to the skillet and bring back to a boil. Cook until liquid reduces by half, about 5 minutes. Stir in the flour/broth mixture and cook another minute, or until the sauce thickens slightly. Remove the skillet from the heat and stir in the remaining butter, lemon juice and capers. Plate the chicken breasts and top with a few spoonfuls of sauce, then eat.
I paired the chicken piccata with my cheesy twice baked potatoes and some Brussels sprouts that I sautéed in a little olive oil and seasoned with a smidge of salt and pepper. Mmm. Pasta would also make a good side dish, if you’re going for a more authentic Italian meal. Or just scarf it down by itself, covered in that delicious sauce.
Simply A-Glazing Maple-Mustard Chicken
Posted: January 17, 2012 Filed under: chicken, meat | Tags: chicken, comfort food, food, meat, recipes 2 Comments
a simply amazing meal
This dish is perfect for one of those chilly weeknights when you just want to go home and couch it. It’s total comfort food, so your belly will be happy. It’s super easy to make — most of the ingredients are probably already in your pantry and it only needs one skillet — so you won’t spend all night in the kitchen. AND, it’s actually not loaded with calories, so your belly will be even happier. Sounds pretty amazing, right? I kicked up the maple flavor by using my trusty maple pepper with habanero. Which if you haven’t gotten for yourself, you’re really missing out.
Maple-Mustard Glazed Chicken
– 3 to 4 boneless, skinless chicken breasts
– ¼ cup of low-sodium chicken broth
– ¼ cup of maple syrup
– 2 teaspoons of fresh thyme, chopped
– 2 to 3 cloves of garlic, thinly sliced
– 1 tablespoon of apple cider vinegar
– 1 tablespoon of whole ground mustard
– Olive oil
– Maple pepper with habanero
– Salt
Heat your oven to 400º.
In a large cast iron skillet, heat a few tablespoons of oil over medium-high heat. Season the chicken breasts with salt and maple pepper, then add them to the pan and sauté for 3 minutes on each side until browned. Remove chicken from the pan. Add the broth, syrup, thyme and garlic. Bring to a boil, scraping the skillet to loosen the browned bits. Cook 2 minutes, stirring frequently. Add the vinegar and mustard and cook for 1 minute, stirring constantly. Return the chicken to the skillet and spoon the maple-mustard mixture over each piece. Place the skillet in the oven and bake for 10 minutes or until the chicken is fully cooked. Remove the chicken from the skillet again and let stand 5 minutes. Place the skillet over medium heat and cook the sauce for 2 minutes until it thickens, stirring frequently. Spoon the glaze over the chicken and serve.
i promise i didn't eat them all ... could have though
The chicken was juicy and tender, and the glaze had such an amazing flavor: sweet, savory and herby. (I bet it would taste just as awesome on pork.) I ate it along with brown rice pilaf and new side dish, broccoli rabe gratin. I’ll probably share this recipe in a few days so keep your eyes out.
New Year’s Day Supper, Part 1: Roast Pork Loin
Posted: January 2, 2012 Filed under: meat | Tags: dinner, food, meat, recipes 4 Comments
mmm ... 2012 is delicious
In order to get 2012 off to the right start, I decided to make a New Year’s Day dinner with recipes I’ve never tried before. And because it was New Year’s Day, one thing in particular came to mind: pork loin!
My mom has always made a roast pork loin for special occasions and holidays, and usually makes one on New Year’s Day herself. So this recipe is in her honor, although I’ve done things a little differently. The pork loin I got was split in half, so I decided to make a mustard and herb mixture to spread on the inside and then tied the whole thing back together. I’m pretty certain that that mixture would be great on the outside of the pork too, which I think I’ll try next time. The onion and beef broth that the pork cooks in turns into a great sauce, and is a bit like French onion soup. I’m sure you could turn the leftovers into a soup if you wanted. Hmm. Maybe I’ll try that too.
Roast Pork Loin with Herbs and Mustard
– 2 ½ to 3 lbs boneless pork tenderloin, split in half or butterflied
– 2 teaspoons of whole grain mustard
– 1 teaspoon of minced garlic
– 1 teaspoon of fresh rosemary, diced
– ½ teaspoon of fresh thyme, diced
– ½ teaspoon of fresh sage, diced
– 2 medium white onions, thinly sliced
– 3 cups of beef broth
– Olive oil
– Salt and pepper
– Cooking twine
Heat your oven to 350º.
In a small bowl, combine the mustard, garlic and herbs. Set aside. Season the pork loin with salt and pepper. Spread the mustard herb mixture between the two halves of the pork and then tie the two pieces together using the cooking twine. Heat a few tablespoons of oil in a Dutch oven or a large skillet, then sear the pork loin on all sides until golden brown. Remove the pork from the pan and set aside. Add the beef broth and bring to a simmer. Stir to remove any of the brown bits from the bottom. (This step isn’t necessary, but since there were some herbs and mustard in the Dutch oven, I didn’t want them to go to waste.)
Place the sliced onions in the bottom of a roasting pan and then add the pork loin and beef broth. Roast the pork for about 1 ¼ hour to 1 ½ hour, or until a thermometer inserted in the center reads 150º to 155º. Remove from the oven, and let the pork loin rest for 15 to 20 minutes. Meanwhile, pour the broth and onion mixture into a pot, season with salt and pepper and bring to a simmer. Remove the twine, slice the pork then top with the onion beef broth and eat.
ain't that a beauty?
Part 2 of my New Year’s Day supper coming soon.
egg me on 