Sour Cream Pork Chops with Vidalia Onion

I fully intended to get take out the night I made these but when I saw the recipe, I thought it sounded really good!  The meal comes together pretty easily and can be done on a weeknight - another plus for me!  I would shorten the cook time just a little as I thought the chops were slightly over-done but aside from that, a good pork recipe!  I added a few things to the recipe based on reviews on the original recipe.  I'll notate them below.

Ingredients:

• Three 1 1/2 to 2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups sliced Vidalia onion, separated into rings
• 1 cup beef stock
• 1 tablespoon chopped fresh parsley - I used a few dashes of dried parsley
• 1 teaspoon yellow mustard
• 1 teaspoon paprika
• One 8-ounce container sour cream (I used low fat)
• 1/2 package baby bella mushrooms
• A few dashes of Worcestershire Sauce
• A few dashes Crushed Red Pepper Flakes

Directions:

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side.  Set chops aside & put the onions in the skillets to brown them a little.  Put chops back in pan and arrange onions on top / around chops.  

In a small bowl, combine the stock, parsley, mustard, Worcestershire sauce, red pepper flakes and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. About 10 minutes before the pork is done, add in mushrooms and stir to combine.  Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. 

Enjoy!

Pork Tenderloin with an Orange Glaze

I took advantage of the short flight home from our Thanksgiving holiday to glance through the latest Cooking Light magazine.  I found 2 meals that I wanted to try and made one of them last night.  It was very flavorful but took longer than the recipe called for in cooking time to reach the internal temperature.  I was so tired from the travel that I forgot to buy honey (which the recipe called for) but I think it turned out well regardless.  It's a light and tasty dinner!

The cook times below are from the original recipe.  I ended up increasing the temperature to 375 degrees and cooking for an additional 10 minutes.  

The pork when it came out of the oven

Our meal

Ingredients:
1/3 c orange marmalade
3 tbsp cider vinegar
3 tbsp low sodium soy sauce
1-1/2 tbsp minced garlic
1-1/2 tsp honey
2 tbsp canola oil (I used olive oil)
1 (1 lb) pork tenderloin
1/4 tsp kosher salt
1/2 tsp fresh ground pepper

Directions:
Combine first 5 ingredients and whisk together.  Reserve 2 tbsp of mixture
Preheat oven to 350 degrees
Heat oven proof skillet over medium high heat.  Add oil; swirl to coat
Salt & Pepper each side of the tenderloin and place in pan
Cook 5 minutes, until browned.  Turn pork over and brush 1/4 cup of orange sauce on top
Place in oven and cook for 10 minutes.
Turn pork over and brush with 1/4 cup of orange sauce & cook another 10 minutes - or until internal temperature reaches 150 degrees
Remove from oven and place pork on cutting board to rest.  Brush with reserved 2 tbsp orange sauce.
After the pork rests about 10 minutes, cut and serve.

Enjoy!

Skillet Mac & Cheese

As I was preparing the chicken dish (recipe here), B asked what we were having for sides.  I told her I was planning on corn and buttered noodles (both of which she loves).  She then announces that she wants Mac & Cheese.  What?!  This is the girl who I couldn't get to eat mac & cheese - ever!  I knew I had all sorts of cheese in the 'fridge and a variety of pasta in the cupboard so I quickly went to Epicurious and tried to find a recipe that looked appealing.  I found this one and it turned out really delicious!!  I didn't have dry mustard and after digging through the spices, I decided to sub in Cajun seasoning.  I loved the way that tasted and would make it that way again!  This side isn't hard but there's a lot going on at the end of the preparation (aka - I was a bit stressed that it wouldn't all come together well).  Thankfully, this one turned out and will be made again!  I added some Panko breadcrumbs to the top of the mac & cheese before broiling it too.

Ingredients:
3/4 package elbow macaroni (any pasta works)
1 tbsp butter
1-1/2 c milk (I used 1%)
1 tsp Cajun seasoning
1/2 tsp Paprika
1/2 tsp Salt
2 to 2-1/2 c grated cheese - I used Locatelli; Parmesan and Mozzarella
4-5 tbsp all purpose flour
Panko bread crumbs

Directions:
Cook pasta according to package instructions
Meanwhile, heat cast iron skillet over high heat.  Once it's hot, add butter.  It should melt quickly and start foaming.  Add in milk and stir.  Then add in the Cajun seasoning, Paprika & Salt.  Stir to mix well.
Set aside 1/2 of the grated cheese for topping.  Begin to add the rest of the cheese, 1 handful at a time, to the skillet.  Whisk to mix & melt the cheese.  After you've added the cheese and it's melted, add in 1 tbsp of flour at a time and whisk.  Continue adding flour until the consistency of the mix is pretty thick.
When pasta is done, drain well.
Turn your broiler on low.
Add pasta to the cheese mixture and stir to mix.  Top with remaining grated cheese and sprinkle Panko bread crumbs (a very thin layer) on top.
Place in broiler and cook for about 4-6 minutes, until bubbly.  Be careful when removing the skillet from the broiler (I put a pot holder on the side of the oven to remind me to use it!).
Let the mac & cheese sit for about a minute and serve.

Enjoy!

Stuffed Chicken Breasts Sauteed in Balsamic

I pulled out 2 chicken breasts before heading out to work yesterday and figured I'd come up with something to do with them.  I found a recipe that called for stuffing them with all sorts of things (very few of which I had & things I didn't think B would like).  I was going to try to get to the store but ran out of time - so, I figured I could just wing it and stuff them with whatever was in the 'fridge!  Thankfully, it turned out really well and is something I'd make again!  It's an easy weeknight dinner too since the cooking time is under 30 minutes!

This isn't the best pic because the steam is shown in the picture - but here's the chicken all rolled up

 Here's how the chicken looks when you cut into it

Ingredients:

2 boneless, skinless chicken breasts - pounded thin

1 slice of Virginia baked ham (deli meat)

4 slices of Oven Roasted Turkey (deli meat)

Shredded Mozzarella cheese

Italian Seasoning

Balsamic Vinegar

Olive Oil

Salt & Pepper

Directions:

After you pound the chicken breasts, lay them flat on a cutting board

Place 1 slice of turkey in each; then layer 1/2 slice of ham on top; then the other piece of turkey; then a little Mozzarella and sprinkle some Italian seasoning in.

Roll each chicken breast, starting with the smallest end, into a jelly roll

Secure with 1 toothpick

Salt & Pepper the outside of the chicken 

Brush a little Balsamic vinegar on all sides of the chicken

Heat olive oil in skillet on medium high heat and place chicken in skillet.  Sear all sides of the chicken, about 1-2 minutes.

Add 1 tablespoon of water to the pan, reduce heat to medium-low and cover.  Cook for about 15 minutes, turning a couple of times.  

Slice chicken and serve.  

Enjoy!

Costco Marinated Rack of Pork

I won't take credit for any of the rub on this pork but it's really good!  It's stuffed with shallots and garlic too - just adding to it's amazing flavor!  I bought it at Costco and made it for friends on Friday night.  We had 10 people over and still had left overs!  I'm not sure how long Costco will have these but they are definitely guest worthy and serve the masses!  If I were going to be cooking Thanksgiving, I'd give this serious consideration over the traditional turkey!
The cooking method was shared by a friend that made this for me and B last weekend (we had to have it again - that's how good it is!).  It's one of those easy - pop it in the oven & let it go type of meals!
If you can't find a pre-marinated one, try drizzling the pork with olive oil and Montreal steak spice.

Ready for the oven on it's bed of veggies

Resting after cooking

Ingredients (for already pre-marinated pork):
1 onion, rough chopped
Several carrots, chopped
4-5 celery sticks, chopped
1/2 - 1 cup water

Directions:
Preheat oven to 425
Bring pork out and get to room temperature
Place veggies in bottom of roasting pan and add 1/2- 1 cup of water (depending on how big pan is).  Place pork on top of veggies (fat side up) & roast for 10-15 minutes - until slightly golden.
Back temperature down to 325 and cook for 2 hours.  I roasted mine in a darker pan so the cook time was a little faster.

Mushroom & Lemon Orzo "Risotto"

I was looking for a side dish to accompany my whole roasted chicken.  I found this recipe and thought it sounded good and slightly less time consuming than actual risotto.  I added about 1/2 cup of baby bella mushrooms to mine since I had some on hand.  The lemon and thyme make this dish so light and tasty!  This would be a great side for many dishes!

The recipe below is for 8 servings.  I cut the amounts substantially since I was only cooking for 2.  

The mushroom orzo - along with the chicken and broccolini

Ingredients:
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme (I used dried thyme & it was just fine)
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley

Directions:
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

Amazing Roasted Chicken

I was looking for an easy dinner to serve that I could put in the oven and let it go.  I found this recipe and after reading the reviews decided to try it.  Unfortunately, I could only find an almost 7lb chicken so the cooking time took a bit longer but aside from that, it was delicious!  If you get a bigger chicken, use a 15-16 minute per pound rule to adjust the cooking time.  The meat was so moist and tender.  This is worthy to serve to guests - and I guarantee they'll ask for the recipe!
You make the chicken in an oven safe skillet and the real trick (as I found out after reading the reviews) is to thoroughly dry the chicken - inside and out - with paper towels.
The recipe called for unsalted butter to be rubbed on the chicken after it comes out - but I didn't do that.  I'm not sure I'd add that step in next time either since we don't eat the skin.

Here's the chicken when it came out of the oven - perfectly golden!

Here's our meal - with mushroom lemon orzo (I'll post that separate); broccolini

Ingredients:
One 2-3lb whole chicken
Kosher Salt & Fresh Ground Pepper
2 tsp minced thyme (optional)
Unsalted Butter

Directions:

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—"rain" the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven.  Leave it alone—don't baste it, don't add butter; you can if you wish, but it creates steam, which I don't want. 

Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Serve after it's cooled 15 minutes.