Pork Chops in a Sweet Chili and Onion Sauce

 

 

 

 

 

 

 

Let me first say, this recipe is a winner and has earned a spot on our dinner rotation, but if I'm being honest, this was a meal I didn't think went together all too well. When flipping through the pages of an old cookbook, the pork chop portion caught my eye, but I was skeptical about the cilantro potato salad. After doing a quick search for reviews of the meal, I found I wasn't the only one who thought the combination odd, however most reviews said the two were great together. Even though I wasn't completely sold on the side dish, I added both to our menu. It turns out, they actually weren't crazy and the two did work together and made a delicious meal. The sweet chili and onion sauce provided a subtle, but flavorful accompaniment to the pork chop. The potato salad was nice and light, not to mention full of good veggies. I found myself going back for more potato salad and quite honestly would have loved another pork chop (or at least a half of one). I’m looking forward to the leftovers and its return on our weekly menu. 

Pork Chops in a Sweet Chili and Onion Sauce with Creamy Cilantro Potato Salad

 

2 1/2 lbs. russet potatoes, peeled and cubed

4 tablespoons extra virgin olive oil, divided

4 to 6 boneless center-cut pork chops

1 large red onion, finely chopped

1 heaping tablespoon chili powder

1/2 tablespoon ground cumin

3 garlic cloves, minced

2 tablespoons dark brown sugar

2 cups chicken broth

2 tablespoons cold unsalted butter

1/3 cup mayonnaise

1/2 cup fresh cilantro, chopped

2 tablespoons red wine vinegar

3 celery ribs, finely chopped

2 red bell peppers, cored, seeded, and chopped

Preheat the oven to 375 degrees.

Place the potatoes in a sauce pot and cover with water. Place over high heat and bring to a boil, add course salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.

While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 to 8 minutes, until the meat reaches between 150 to 155 degrees. Remove from the oven and let the chops rest, covered with foil, for a few minutes.

While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of olive oil, three quarters of the chopped onion, the chili powder, cumin, two thirds of the garlic, the brown sugar, salt and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken broth and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.

While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining garlic, the red wine vinegar, salt and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.

Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.

Recipe slightly adapted from: Rachael Ray 365: No Repeats

Spicy Citrus Black Beans

Typically I am not a fan of beans as a side dish, with the exception of my mom’s barbecue baked beans, but luckily I’m willing to give anything a try. This black bean recipe happens to be so good, I could it eat as my meal alone! The chilies in adobo sauce give the beans a bit of heat, while the lime cools it down and offers a citrus layer of flavor. This is yet another side dish that will now be replacing the canned refried beans I typically buy out of convenience in order to complete a meal. I actually made the beans the night before and did a quick reheat before serving them with our meal, but the recipe is simple enough it can be completed without an early prep.

Spicy Citrus Black Beans

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28 oz canned black beans

2 tablespoons olive oil

1 yellow onion, chopped

1 jalapeno (or bell or anaheim) pepper, chopped

1/2 to 1 cup chicken broth

1 1/2 teaspoon dried oregano

2 bay leaves

1/2 teaspoon salt

3 garlic cloves, minced

1 teaspoon pureed chipotles in adobo

1 1/2 teaspoon ground cumin

1/4 cup freshly squeezed orange juice

Juice of two limes (added lime zest – optional)

1 tablespoon white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Place the beans in a colander and rinse thoroughly.  Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice, and vinegar. Once simmering, reduce to medium-low or low and let simmer covered, 20 to 30 minutes, stirring occasionally. Remove from the heat, stir in chopped fresh cilantro to taste and serve.

Source: Annie’s Eats

One Year Ago Today: Peanut Butter Cookies

Cilantro Lime Rice

This is the first of three parts I plan on sharing with you this week and by Thursday you will have everything you need for a fabulous meal. I must confess that on some nights I have no energy left to whip up a bunch of side dishes. When making tacos, enchiladas, or fajitas sometimes I just buy the bag of Mexican rice to add to our meal. This rice may have a few extra steps than the bagged rice, but it is still quite simple to throw together and a perfect compliment to any type of Mexican meal. The lime gives the rice a bit of citrus and the cilantro takes care of all the rest.

Cilantro Lime Rice

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1 cup long grain rice

2 cups plus 2 tablespoons water, divided

1/2 teaspoon salt

1/2 cup fresh cilantro

2 tablespoons freshly squeezed lime juice

1 tablespoons olive oil

1 garlic clove, minced

Combine the rice, 2 cups of water and salt in a medium saucepan set oven medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered until the water is absorbed and the rice is fluffy and tender, 16 to 18 minutes. (Cooking time may vary, check package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic, and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: Annie’s Eats, originally from Everyday Food, April 2008

Zucchini, Shallots, and Parmesan

After discovering how much I enjoy zucchini, I have been trying different ways to incorporate it into our weeknight meals. The recipe includes many of my favorite ingredients, so I knew it would make for a delicious side! The shallots gave the dish a nice mild onion flavor and the parmesan added a hint of salty flavor, both pairing well with the zucchini. I loved this dish so much, I actually think I ate more of it than our main course of the evening! The zucchini season will be ending soon, which I’m a little bummed about since I have so many more recipes to try. Who knows, maybe I’ll plant my own zucchini next season.

Zucchini, Shallots, and Parmesan

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3 tablespoons olive oil

2 large shallots, chopped

2 tablespoons balsamic vinegar

4 cups sliced zucchini

1/2 cup freshly shredded Parmesan

Salt and Pepper, to taste

In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5 to 6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.

Add zucchini, salt, and pepper. Sauté over medium-low, turning occasionally, until cooked through, but not wilted, about 10 minutes.

Once the zucchini is cooked, sprinkle with Parmesan and toss quickly so that it is evenly distributed. Serve immediately.

Source: The Novice Chef Blog; originally adapted from The Family Kitchen

Onion Strings

This recipe should come with a warning of dangerously good and highly addicting. I have been making onion strings now for a couple of years and they are still one of my favorite, sinfully delicious side dishes. They are perfect with pulled pork sandwiches, burgers, or just by themselves! The cayenne and black pepper are essential for giving the onion strings the right amount of seasoning. I usually add even more than 1/2 teaspoon of cayenne, but we enjoy a good kick! I use a mandolin in order to get really thin onion slices, but they don’t have to be that precise. Try them once and you’ll be hooked!

Onion Strings

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1 whole large onion

2 cups buttermilk

2 cups all purpose flour

1 tablespoon salt

1/4 teaspoon to 1/2 teaspoon cayenne pepper

1 quart (to 2 quarts) canola oil

Black pepper to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, place into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

*Note: I like to place the onions strings on a wire rack after frying with a baking sheet underneath (to catch any excess grease) and place in a 200 degree oven until all onion strings have been fried and ready to serve.

Source: Pioneer Woman

Sautéed Shredded Zucchini

Last week I shared that I have been trying out some new recipes that incorporate vegetables that we don’t normally eat. Zucchini is yet another vegetable that I haven’t really cooked with before, but I now love! I have actually told my husband that we must plant some next year for our garden. The first time we made zucchini, we tossed slices of it into a cast iron pan with some extra-virgin olive oil, salt, and pepper. That method was good, but then I decided to try this version. The difference in cooking method was shredding the zucchini and adding in some freshly squeezed lemon juice and shallots. Both my husband and I loved this version. So simple, yet light and flavorful! I am looking forward to cooking more with zucchini and hopefully growing it in my own garden too!

Sautéed Shredded Zucchini

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5 medium zucchini (about 8 oz each)

1 1/2 teaspoon salt

2 shallots, finely minced

1 tablespoon olive oil, divided

1 to 2 teaspoons freshly squeezed lemon juice

Freshly ground black pepper

Shred the zucchini with a box grater. Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5 to 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the extra moisture.

Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediately.

Source: Annie’s Eats, originally from Cook’s Illustrated

Greek Salad

Happy Friday!

I am currently consumed with homework and papers so this post will be brief. This salad was made to accompany the Chicken Gyros I posted about earlier this week. I love the idea of making homemade salad dressings. They are extremely simple to make and allow you to control the amount of sodium and other ingredients placed in the recipe. This is also the perfect side for gyros! The dressing itself is very light. Top the salad with the ingredients listed below or add in other elements that sound good to you and your taste buds!

Greek Salad

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For the Dressing:

1/4 cup red wine vinegar

2 tablespoons minced fresh dill

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

For the Salad:

Romaine lettuce

Red onions, sliced

Sliced black olives (I omitted this)

Grape tomatoes, halved

Cucumber, peeled and thinly sliced

Feta cheese

To Make the Dressing:

In a small bowl combine all the dressing ingredients. Whisk together until well combined. (Store any left over dressing in refrigerator. Shake well before using.)

To Make the Salad:

Add lettuce to a salad bowl. Drizzle with the dressing and toss well to coat. Top as desired with onions, olives, tomatoes, cucumber, and feta cheese.

Source: Annie’s Eats, originally adapted from William Sonama

Garlic Fried Rice

I absolutely love rice. Usually when my husband wants to pick up some Chinese food, I make a meal out of just the fried rice. Since we have been making some of our favorite take-out dishes from home, I knew I needed to find a good fried rice recipe that we could add to our menu. This rice is loaded with flavor without being over powered with garlic flavor. My husband and I could not stop eating it….so much for leftovers! On the particular night I made this, we made a meal out of it, but it could also be made as a side to accompany the orange chicken I told you about yesterday or the sweet and sour chicken I previously posted about.

Garlic Fried Rice

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6 tablespoons butter, divided

6 cloves garlic, minced

1 teaspoon lemon juice

1 medium onion, finely chopped

1 lb ground pork, cooked

4 to 6 slices of bacon, cooked

3 whole eggs, lightly beaten

3 cups cooked rice, chilled

2 tablespoons soy sauce

2 green onions, chopped

salt and pepper, to taste

Melt 2 tablespoons of butter in microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the pork. Cook for 1 minute. Push all the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook for about 1 minute or so. Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir every 30 seconds for about 2 minutes. Add the green onions and stir to combine. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Transfer to a serving bowl.

Source adapted from: Cooking Ventures

Rosemary and Cheese Breadsticks

In my opinion, the best side dish to accompany pasta is bread! This recipe happened to appear on the same episode as the manicotti dish I shared with you yesterday by Giada. It sounded so good and looked simple enough so I figured I would give it a try. I loved the addition of rosemary to the bread. The rosemary flavor was present, but not overpowering, making the breadsticks that much better. I made some substitutions from the original recipe to incorporate what I had on hand. Overall, it was a great way to take something store bought and add a few additions to make it feel more homemade.

Rosemary and Cheese Breadsticks

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1/4 cup grated Parmesan

1/3 cup mozzarella

1 teaspoon chopped fresh rosemary leaves

1 (11 0z) container refrigerated breadstick dough, such as Pillsbury

Preheat oven to 350 degrees.

Line baking sheet with parchment paper. In a food processor, chop parmesan, mozzarella, and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets.

Bake until breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Source adapted from: www.foodnetwork.com/recipes/giada-de-laurentis

Oven Baked Fries

I haven't met a potato that I didn't like, so it only seems fitting that I really enjoyed oven fries! I have made sweet potato fries a few times, but had never ventured to make oven fries using a regular potatoes, but as I suspected they were just as good. My guess is I was afraid they just wouldn't compare to tasty McDonald's or Burger King fries, but I was wrong. I served them as a side to the Sausage-stuffed French loaf  I shared with you yesterday. The two together made for an excellent home cooked meal. Make sure to follow the instructions and soak the potatoes in water before baking. This not only prevents the potatoes from browning, but it helps with the overall baking process. 

Happy Friday everyone, enjoy the weekend!

Oven Baked Fries

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3 russet potatoes, peeled and cut lengthwise into even sized wedges

5 tablespoons vegetable oil, divided

3/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat oven to 475 degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10 to 30 minutes. Put 4 tablespoons of the oil onto a rimmed baking sheet. Tilt the sheet side to side until evenly coated. Sprinkle pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return potatoes to the bowl and toss with the remaining 1 tablespoon oil. Arrange the potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Source adapted from: Annie’s Eats, originally from The New Best Recipe by the editors of Cook’s Illustrated

Homemade Spiced Applesauce

A while back I posted a recipe for Baked Apples. They were so good I decided to try another side dish using apples. I love apples with cinnamon and sugar so I knew this recipe was a winner! I couldn’t tell you the last time I had applesauce, but I do know that the majority of apple sauce is almost pureed. This recipe calls for chopped apples, which helps to give the sauce a little more texture.  You can add even more texture and flavor by using a variety of apples. I wrote the original recipe below, but I only made half since I was serving two. If you do choose to make a whole recipe, the sauce stores well for leftovers.

Spiced Applesauce

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12 large apples,such as Granny Smith, Golden Delicious, and Gala,  peeled and coarsely chopped

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Combine all ingredients and place in a Dutch oven. Cook over medium heat, stirring often, 20 minutes or until the apples are tender and the juices are thickened.

Serve warm; or let cool, and store in an airtight container in the refrigerator for up to 2 weeks.

Source: Southern Living Comfort Food, Oxmoor House, 2009

Mandarin Orange and Lettuce Salad

With the loss of power for almost 48 hours last weekend, we were forced to eat out each meal. We ate a big breakfast and then had a "Linner" (in between lunch and dinner) somewhere between 2 and 4 pm. I don't know what it is about eating out for meals, but if you do it for a couple of days straight, well, lets just say you start to feel like crap....or at least I do. After this weekend, salad sounded like the perfect dish. This is one of my favorite salads. I love the contrasting flavors and textures from the cashews, raisins, and mandarin oranges. You can use whatever dressing sounds best, with this salad I usually go for Italian, but a sweet and sour dressing also works well. Either way, this salad is full of color and flavor!

Mandarin Orange and Lettuce Salad

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6 cups torn mixed greens or a 16 oz package mixed lettuce

1 (11 oz) can mandarin oranges, drained

1/3 cup golden raisins

1 (2 oz) package cashew nuts, toasted (1/3 cup)

1/2 cup commercial Italian dress or sweet-and-sour dressing

Combine lettuce, mandarin oranges, raisins, and cashews in a salad bowl. Pour salad dressing over salad, and toss. Serve immediately.

Source: Southern Living Quick and Easy Weeknight Favorites, Oxmoor House, 2001

Twice Baked Potato

I have another confession to make…. up until last week, I had never made a twice baked potato. I’m also pretty sure I’ve only eaten a frozen one sent from Omaha Steaks. For a girl that loves her baked potatoes, that’s a little sad. This is a super fun way to eat a potato. With a normal baked potato, I always have trouble making sure all my toppings are mixed in just right, with this process you have the complete confidence everything is mixed together and each bite is perfect. The best part is, the toppings are completely up to you and your preference. 

Twice-Baked Potato

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3 baking potatoes

Olive oil, or if you are adventurous like me, bacon grease!

4 oz bacon, chopped

2 tablespoons butter

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

2 tablespoons chives or green onions, chopped

Salt and Pepper to taste

Preheat the oven to 400 degrees. Scrub potatoes well and pat dry. Pour olive oil (or bacon grease) until the outside of the potato is covered. Individually wrap each potato in foil.  Bake for about 1 hour or until fork tender.

Once potatoes are cool enough to touch, scoop out the interior of the potato and place in bowl. Mix the potato flesh with butter, mashing  a bit with a fork or spoon. Stir in cheese, sour cream, cooked bacon, chives, and salt and pepper.

With a spoon, arrange the potato mixture in the  skins, pressing a bit to compact. Top with more bacon and chives, if desired.

Place potatoes back in oven until heated through.

Source adapted from: A Veggie Venture, originally adapted from Emeril Lagasse, on Food & Wine

Parmesan Roasted Asparagus

Fresh vegetables are still something that I’m learning how to use and cook with. As a child I refused to eat them, during the college years I forgot about them, lately though I seem to not be as ignorant to the fact that they are needed in my diet. This happens to be one of my favorite ways of eating asparagus. It is so simple, yet packed with flavor. This could also be a versatile way to cook many other vegetables.

Parmesan Roasted Asparagus

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2 1/2 pounds fresh asparagus (about 30 large)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

2 lemon cut in wedges, for serving

Preheat oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve with lemon wedges.

Source: Barefoot Contessa Family Style by Ina Garten

Basmati Rice

I have never used basmati rice before and didn't really know what it was until now. It is native to India and Pakistan and carries a fragrant scent when cooking. Many Indian restaurants serve this type of rice with their meals. The method for cooking the rice reminded me a lot of the rice pilaf I have made before and it was just as good. I made the rice to go with the Indonesian Ginger Chicken I posted about yesterday and when mixed with the sauce from the chicken it is quite delicious!

Basmati Rice

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1 tablespoon unsalted butter or olive oil

1 yellow onion, diced

1 cup long grain basmati rice

1 3/4 cups water

1 1/2 teaspoon kosher salt

1/4 cup sliced scallions

1 tablespoon minced fresh parsley

Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes.

Turn off the heat and allow to sit covered 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Source: www.foodnetwork.com/The Barefoot Contessa

Yummy Potatoes

This is another childhood recipe I grew up on and still love today, and they are in fact very yummy! I find great joy in a dish that is as simple as tossing ingredients together and baking. The sour cream and cream of mushroom soup add a lot of flavor and creaminess to the dish.  This can easily be made the night before for an easy prep. The recipe calls for frozen hash browns, which is another plus…no need to chop up potatoes, just be sure to drain your potatoes after thawing, otherwise you will have very runny potatoes that aren’t so yummy! I actually made this for a party we went to before the holidays, so it does make a lot. For a family of four, I would suggest halving the recipe, unless you have potato lovers in your family, and it that case the leftovers are good too!

Yummy Potatoes

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2 lb package cubed hash browns, thawed

1/2 cup (1 stick) melted butter

1/2 cup chopped onion

1 can cream of mushroom soup

1 cup milk

1 cup sour cream

1 1/2 cups grated cheddar cheese

Preheat oven to 350 degrees.

Grease or spray a 9 x 13 pan with cooking spray.

Place hash browns in prepared pan, making sure that all water has been drained out.

In a medium bowl combine melted butter, onion, soup, milk, sour cream, and 1 cup grated cheese. Once combined, pour over the top of has browns. Sprinkle with remaining 1/2 cup cheese.

Bake for 1 hour.

Italian Baked Pastina

This is another dish that could easily go from a side dish to a main course by adding a little protein. If you are looking for an easy one-dish meal I would recommend using some chopped up chicken to add in with the pasta. I usually serve this pasta as a side dish to compliment the beer butt chicken I told you about yesterday. The pasta has nice, subtle flavors that don't overpower your taste buds. For all the mom's out there it is also a kid friendly meal. The use of breadcrumbs provides a crunchy texture, while the tomatoes add a nice balance without being too saucy.

Italian Baked Pastina

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1 cup pastina pasta (or any small pasta)

2 tablespoons olive oil

1/2 cup cubed chicken breast (if using)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

14.5 oz can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the baking dish

Preheat oven to 400 degrees.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. If using chicken, add to the pan and cook for 3 minutes. Add the onion and garlic. stirring to combine, and cook until the onions are soft and the chicken mixture is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 x 8 x 2 inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Source: www.foodnetwork.com, Giada de Laurentis

Apple-Cranberry Compote

Yesterday I posted about the Pork Tenderloin in an Apple Maple Brine and today I'm sharing with you a wonderful side dish that complimented the pork quite nicely. This dish had so many flavors with the ginger and orange mixed in with the cranberry and apples. Overall, it had the bitter flavor from the cranberry mixture and the sweetness from the apples. I could see this being served as a holiday side dish since it reminded me of an amped up cranberry sauce. I almost left the pecans out, but decided not to upset the pecan lovers in our family and I'm glad I did include them; they added the right amount of texture and also helped with the overall flavor. The original recipe called for six apples, which I found to be too many. I ended up using only three, mainly because I didn't have room to add more to the dish, but feel free to use as many as you can, up to six.

Apple-Cranberry Compote

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12 oz can whole cranberry-orange sauce or whole-berry cranberry sauce

2 tablespoons brown sugar

2 tablespoons fresh lemon juice

2 teaspoons grated ginger

1/4 teaspoon salt

3 to 6 Granny Smith apples, peeled, cored, and sliced

Vegetable cooking spray

1/4 cup chopped pecans

Garnish: orange rind strips

Bring cranberry-orange sauce, brown sugar, lemon juice, ginger, and salt to a boil in a medium saucepan over medium-high heat, stirring constantly. Remove from heat.

Arrange apple slices in a round baking dish coated with cooking spray, pout cranberry mixture over apples.
Bake at 350 degrees for 45 minutes or until apples are tender. Sprinkle evenly with chopped pecans. Bake 5 more minutes. Garnish with strips of orange rind.

Source adapted from: www.myrecipes.com

Cheese on the Cob

Corn on the Cob is a classic usually topped with some good ‘ol butter. When corn is in season you just can’t beat the taste and freshness. When corn is not in season or I am using frozen corn I like to season it up and bring in new flavors. The use of chili powder brings in a spicy kick, mixed together with freshly ground black pepper and parmesan cheese it takes on a whole new flavor combination. Try it out and let me know what you think!

Cheese on the Cob

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2 to 3 ears corn, husks and silk removed

1/2 cup shredded Parmesan

Mayonnaise

Chili Powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Prepare grill or grill pan.

Brush a thin layer of mayonnaise on corn, or whatever you want to use in order to make the cheese and spices stick. Sprinkle corn with cheese, chili powder, salt and pepper. Wrap each corn with foil, sprayed with cooking spray, and place on grill, or in my case a grill pan. Turn occasionally and cook for about 10 minutes or until kernels begin to brown. Serve warm.


Source adapted from: www.foodnetwork.com/Paula’s Home Cooking

Sweet Potato a la carte

The sweet potatoes have arrived in the grocery stores, so I thought it was time to share with you my favorite way to eat a sweet potato, a la carte.  Sweet potatoes are one of my favorite foods. I love almost any sweet potato casserole that is filled with marshmallow goodness. This version is perfect for a simple weeknight meal that goes with just about anything. It can easily be adapted to your liking. I prefer a little bit of ginger, but it would also be good with some cinnamon.

Individual Sweet Potato

Medium size Sweet Potato

Butter

1 tablespoon Brown Sugar

dash of Ground ginger

Preheat oven to 350 degrees.

Bake sweet potatoes for about 40 minutes, or until fork tender.

Slice down the middle and place pads of butter, brown sugar, and ground ginger. Serve immediately.