BEST. EVER. Pork & Squash Curry Skillet

Sweet nutty butternut squash meets tender pork chunks in a slightly spicy light coconut flavored sauce. The cilantro and lime just puts it over the top. You have to make this... serve it with easy plain white rice, nutty brown rice, or naan or flatbread or all of them.

Fall is practically here. Yay! Summer is my least fav season here in southern az. Fall makes my family happy. I am not chasing them down with sunscreen nor stalking them with water bottles/sippy cups to keep them dehydrated. Skillets and one pan means are the thing right now... which totally makes sense. Fall is busy. Sports. Football. School. Football. School events. Monday night football on tv. Lol yeah we do a lot of football in our house. So in honor of fall, and the busyness that seems to accompany it every. single. year. heres a super tasty super easy one pot skillet dinner. 

Ya literally dump food into a single deep pan, stir, season, dump a few more things in, and let it cook and tah dahhh you're done. Super easy prep. Super easy ingredient list. Super delicious... and ahem if you end up with leftovers no guarantees you will but just incase it does reheat really well.  

Please note: This dish needs a bit of resting time at the end to get that sauce into that thick luscious stunning flavor bomb so it is a great make ahead dish or weekend dish when you have some extra time. Most women I know don't have an hr and half for dinner on a weekday so that's the only ity bity drawback. 

Recipe comes from a fun cookbook titled One Pot One Bowl by Kim McCosker. 

Serves 4 adults when occupied with a couple scoops of rice 

Ingredient list:

1 pound of boneless pork loin cubed (I bought a big one on sale and just had the butcher at the grocery meat counter cut off approx a pound and I threw the remaining meat in the freezer for another meal later) 

2 Tbs green mild curry paste
1 can (about 13 oz) of lite coconut milk 

1 smaller butternut squash cut and cubed - about 3 cups slightly larger than bite sized. The cubes should be the same size as the meat so it cooks evenly.

salt and pepper to taste
1/2 cup water
1-2 tsp of oil (optional) 
cilantro (optional but tastes amazing)
1 lime cut into wedges (1/4 of lime per person) really adds important balance and brightness

Easy 3 Step Directions  (yeah its that easy)

1. Brown the pork, move it around until you see some color - color = more flavors and textures. I had to use 1 tsp of oil to get it started but this is not necessary. Pork should be about half way cooked. 

2. Add in curry paste and bring it to a boil. Cook for another 3-5 minutes

3. Add in everything else and cook for 35 minutes over medium or medium low heat. It looks like too much liquid but its okay. When you finish pork should be completely cooked through. and squash should be fork tender still in chunks. Taste it now, carefully, its hot and add salt and pepper to your liking. 

Then its done.... Now the sauce is thin when you finish but when it cools it thickens up which is what you want. So I highly highly recommend you making this an 45 minutes or more in advance and throw it in the fridge so it has time to cool down. After 30 minutes of letting mine rest in the fridge, the serving bowl I had put mine in was chilled, but the food was still warm so I just served it as it - not reheating it but if you need to reheat it go ahead should only take a few minutes. I had hungry kiddos so I served mine then but towards the end of the meal I noticed that the sauce thickened up even more, making me wish i had waited a few more minutes. Empty bowls all around though... 

Garnish with lime and cilantro if using

Eat and enjoy! 
Stephanie

Whole Wheat Three Cheese Kale & Sausage French Bread Pizza

We have been doing pizza pretty regularly since football started 4 1/2 weeks or so ago. I am hanging in my fantasy football league but beginning to HATE my defensive line/special team. Never EVER picking the Giants again. Sigh. okay. food. Pizza. Please ignore that. It was a tough weekend for me.  

If you, like me have never had kale on pizza before you might be pleasantly surprised. Honestly, my husband tolerated it, but my son and I ate it just fine. Actually, I thought it was amazing. But I eat green veggies all the time so warning to those this may be an acquired taste. Heck though if I could get my family to eat one of these pizzas twice a football season I think I would be feeling really good as a mom. 

This is one of the really approachable recipes because it starts with a store item = french bread. With the three melted cheeses, and crumbled sausage bits, and crunchy bread it might become one of your favorite pizzas too.  Dinner done in 20 minutes isn't a bad way to go either. Recipe was adapted from September 2012 Everyday Rachael Ray magazine. I used a different set of cheeses and made it a bit more family friendly. This is recipe number 13 of my challenge to make 30 Rachael Ray recipes. 

Ingredient list:
1 loaf of whole wheat french bread
1 lb of lean pork sausage
1/2 cup of red sauce (or your favorite pizza sauce)
1 oz thinly sliced or grated parm (about 1 handful)
2 oz of smoked Gouda cheese thinly sliced (about 8 thin slices)
1 cup of shredded mozzarella cheese
4 large kale leaves (stems removed)
2 Tbs chopped fresh thyme
salt & pepper (see below for amounts)
1/2-1 tsp oil 

Step 1:  In a large pot bring water and the kale to a boil. You want the water to be barely touching the kale about half way. Add 1/2 tsp salt. Cook it for 2 minutes on medium with a steady simmer of bubbles. 

Step 2: While kale is cooking. Grab a bowl and fill it with ice and water. You are going to immediately transfer the cooked kale to the bowl with a slotted spoon to stop the cooking process. Blot it with some paper towels or wring it out in paper towels to remove excess water. Set it aside.

Step 3: Preheat your oven to 400. 

Step 4: Cook your sausage with 1/2-1 tsp of oil and 1/2 tsp salt and 1/4 tsp pepper. Should take about 5-6 minutes using a spoon or spatula to crumble it into small pieces. Have a paper towel lined plate to transfer it to, to cool slightly before adding it to the top of the pizza. 

Step 5:  Cut your loaf of bread open and place on a baking sheet. Start layering your ingredients on both sides. Spread the pizza sauce. Sprinkle the grated or sliced parm. Layer the sliced Gouda next approx 4 pieces per loaf. Layer the kale next slightly pulling it apart into pieces for easier eating. When the sausage is done, add that to the top of the kale. The mozzarella cheese & thyme is last but not least. The fresh thyme really is a fall smell for me and brings everything together. 

Step 6. Bake for about 10 minutes until it is golden, bubbly, and delicious looking.  Let it cool slightly before serving. 

Enjoy football and fall :) 

Happy pizza/veggie eating 

from my kitchen to yours

Cheesy Chorizo Breakfast Quesadilla Topped with Egg

The title may throw you off, if it does please keep reading. Usually quesadillas are lunch, brunch, dinner or appetizer food - not breakfast food. If you fill it with the right ingredients and top it with a perfect egg, it magically transforms into the breakfast of your dreams.  It's visually attractive and delightful flavorful breakfast or brunch fare for birthday breakfasts, lazy weekends, and even company. This would be awesome for the upcoming cinqo de mayo holiday.  Okay May is a bit aways off still. You gotta try this. Call it a practice run (wink, wink). I won't tell. You don't want to wait until May to try this... the heat is perfect on a colder morning like February. 

Disclaimer: It is not healthy. It is a special treat and tastes like one. The ingredient list says it all: melted cheddar cheese and Monterrey jack cheese throughout, topped with full fat sour cream, and cubed avocado, ground pork and beef chirozo, with a freshly over medium egg over everything. Upon it being served, prick the yolk with your fork and let golden sauce drip over the edge of the quesdilla onto the plate. Wow. The yolk seems to tie the dish together and elevate it to the next level. 

Please note: I did modify the recipe, heat wise, to adapt it for my three year old but feel free to double or triple amount of jalapenos to the recipe. I suspect it would be great just not kiddo-friendly. I made this with flour tortillas but I think it would taste great with whole wheat or corn. Experiment with the flavors. 

Recipe serves 4. Serving size 1 quesadilla. 

Recipe is from Kevin at Closet Cooking.

Ingredient List:
1 jalapeno pepper, grilled or charred using the oven (broiler) or a grill pan on the stove
1/2 package (approx 4 oz) beef chorizo 
1/2 package (approx 4.5 oz) ground pork sausage with sage
4 burrito size (10 inch) tortillas
2 cups jack, shredded
1 cup cheddar, shredded
1 green onion (will double this next time)
1/2 cup cilantro, chopped or torn
4 eggs
1 avocado
4 Tbs sour cream (optional)

1. Grill or broil the pepper if not yet done, chop up finely when  it is cool to the touch. Remove seeds and membranes if desired. 

2. Cook the beef and pork sausages in a large skillet over medium heat, approx 5 minutes. No oil needed the fat from the pork should render out enough. Drain the fat off when done. Add the pepper to the mix mixture.

3. In additional skillet or 2 burner flat grill pan lay flat as many tortilla as will fit. Over one side put 1/4 cup of each shredded cheeses, 1 tsp green onion, 1 tsp cilantro, and 1/4th of the meat mixture. Fold over the tortillas and let the cheese melt and the outside crispy. 

4. Top each folded tortilla with an additional 1/4 cup of shredded cheese just to make it a tiny bit cheesier, a tiny bit more decadent.  

5. While the cheese is melting fry up some eggs, gently. Don't break the yolks like I did this morning on half of my eggs - opps.  If you use the same pan as the meat was cooked in, you don't need any oil and may pick up some additional flavor, which is a plus. 


6. Serve the quesadillas on a large plates, Top them with the freshly cooked eggs, sour cream, and remaining cilantro for color and garnish. 

Eat and Enjoy! 

We did have to use steak/table knives while eating, which was messy for my 3 yr old, but it had such great flavor. I hope you enjoy it, and your next morning in or brunch with friends. You don't need reservations to have a great Mexican inspired breakfast. 

From my kitchen to yours 

Walnut - Basil Pesto Crusted Pork Chops

Lately I have been finding fun ways to use fresh basil. A couple days ago I made some awesome mozerella stuffed meatballs in spaghetti with a generous handful of basil, and some bruschetta on the side. Yesterday I made Tomato Basil Hidden Veg soup for lunch. But so far these Walnut Basil Pesto Pork Chops are my favorite! I love pork. Yes I know its not that healthy. But bacon, pancetta, sausage, pork roasts, pork tenderloins, and well chops.... are so flavorful, and carry other flavors so well. 

This recipe began with the idea of making a homemade pesto. Before this I had never ever made pesto before, but wasn't put off. It was exciting like an adventure. After all I never have made a nut meal out a nut dish, I didn't like. My smart alec brother would say something here like "its because you are a nut". So I went for it. Parmesan Cheese. Olive oil. Walnuts. Fresh Basil. Salt. Pepper.  Lemon juice. All the ingredients whirling around in a food processor. It was a cinch to pull together. I thought pesto was hard. ummmm... no. You can totally do this too. 

uncooked 

This dish is easy to pull together it just takes some prep and time. Make the pesto a few hrs ahead of time and cover the pork with it. Then bake it off in the oven. Make some yummy sides for it and eat. I served mine with wild rice (made with chicken broth for more flavor) and broccoli. The pesto was so good with the pork I wanted to lick my plate off the last time I made this. Try it. Its totally guest worthy but easy enough to do on a weeknight. 

cooked: look at that beautiful golden crust!

Ingredients:

1. 2 small handfuls Fresh basil (approx 3/4 cup)
2. 1/4 cup good Parmesan cheese (off the cheese isle)
3. 1/2 cup walnuts (whole or pieces whatever you have or can get on sale)
4. approx 1/2-1 cup olive oil, for drizzling in enough to make it look like a thick paste, I was just pouring - not really measuring this part
5. 1/2 tsp lemon juice, 
6. 1/2 tsp salt 
7. 1/4 tsp pepper
8. 3 pork boneless thick cut pieces (mine were an inch and half thick maybe)
(although this makes enough pesto to cover 5 pieces if you are cooking for a larger family)
9. Thermometer (you don't want to over cook your pork) 

Directions:

1. Mix the pesto up in a food processor until smooth

2. Top the pork pieces with the green thick spread

3. Let the pesto start to soak into the meat for at least half hr in the fridge. 

4. Bake the pesto crusted pork chops in the oven for 45 minutes at 350. At the 45 minute mark check the temperature. I always cook mine until its past the pink just a tiny bit. My husband freaks out if there is pink at all. But pork goes from pink to a dried out piece of meat super fast. I aimed for a temp of 160 (which is normally medium). 

5. Broil on high (for 2 minutes to get the top golden brown to give it color, texture, and a bit of crunch. If you do like your meat a bit more pink, once the temp inside is 150 degrees go ahead and broil since it will continoue cooking a bit even a few minutes after you pull it out of the oven. For safety you should make sure the meat is 160 degrees after broiling. 

6. Let the meat rest a few minutes and so you don't burn your fingers

7. Serve and eat with the sides of your choice. 


As with many things in life... 
this incredible meal is worth waiting for.  This is not a 30 minute meal. This is not a crock pot meal or make ahead although you certainly could make the pesto a day ahead. Enjoy and take a moment to savor life! 

Have fun creating a great meal! From my kichen to yours. 

Smoky Mozzarella Sliders

I originally planned on making these slider burgers for Monday Night Football. Yes I know it's not Monday. Change of plans - my new job got me home later than dinner time on Monday so we ate these Tuesday evening. I felt sad. I like football. I like making football food. I like watching the game with my son and husband. I like yelling at the tv and giving high fives when our team is doing well. Football food can be eaten on non football nights, too.  Then because of the time restraints of Tuesday nights, orchestra practice, I didn't get to make homemade fries  either so it was a super simple meal. Burgers & veggies. Nevertheless my husband was raving.... these are the best burgers you have ever made!  That right there made my entire day! I love cooking for my family. 

These burgers will delight your taste buds and surprise your friends and family because unlike regular burgers the cheese is hidden inside instead of on the top.  Try them out. The combo of the spices and the pork and beef really give the burgers AMAZING flavor. This recipe was adapted from Budget Gourmet Mom. She has an amazing blog - you should check her out :)

For 3 small slider burgers you need:

1/2 lb. ground pork

1/2 lb. lean ground beef

1 tsp salt

1 tsp pepper

1/8 cup dried parsley flakes

1 Tbsp smoked paprika 

shredded mozzarella cheese approx 1/3 cup divided 
3 slider buns or bakery rolls

How to make 3 sliders:

1.Mix the pork, seasonings, and beef thoroughly (I left the parsley out and sprinkled it on top so the green would make the pictures prettier)

2.Divide the meat into 6 approx 2.5 oz flattened circles 

3.On 3 of the burgers put 1/8 cup of shredded mozzarella directly in the middle
(see picture)

4.Take the other 3 burgers and put them on top of the ones with cheese. Press down on the sides of each burger to enclose the cheese

5. Cook burgers on stove until the meat is done. The cheese started to ooze out of one 4 minutes before they were done. Don't let this throw you off if it happens to you. I would recommend cooking the sliders until they are at least medium since there is pork involved.  Mine took about 7-8 minutes on each side. 

6. Serve hot with the rolls/buns with toppings of your choice. Chips, veggies, or fries make excellent sides to this yummy football friendly, hands only type of meal. 

enjoy your food & entertainment this week either together or like in my case seperate 

From my kitchen to yours

Pork Chops with a Rosemary Reduction

Rosemary is definitely one of my favorite herbs, not only because its the one plant I have been able to keep alive, but because I love the way it tastes. Basil is a close second, but that's another story having to do with an addiction to most things Italian beginning back with my mother's amazing homemade lasagna. Aren't mothers amazing people?!


Okay back to talking about this elegant delicious meal. By the way if you need a good meal to serve to holidays guests - this is it. It was flavorful, easy, and so good my three year old was asking for more pork chops with "sauce". When I saw this recipe I knew I had to try it. It was so good! You won't be disappointed. The butter at the end makes this sauce shiny and beautiful. 

Grab your favorite white wine and lets get started. I used a California 2011 Pinot Grigio. That way you can have a glass and dinner at the same time. Regardless of drinking while cooking or not - do try this with or without the glass of wine. It. was. so. good. your stomach will thank you. 

The recipe was adapted from the recipe magazine Parents October 2012 issue. 

Feeds 2 adults & 1 child (double recipe as needed)

Ingredients:

2 large bone-in pork chops
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic (will increase this next time - love the taste of garlic)
2 Tbs finely chopped fresh rosemary (halved)
2 Tbs oil
1 1/2 cups chicken broth or white wine
1 Tbs unsalted butter

How to make it:

1. Pat pork chops dry with a paper towel

2. Sprinkle them with salt & pepper

3. In a small bowl combine garlic & 1 Tbs rosemary. Press this mixture into both sides of the pork chops. 

Next time I am going to do this in advance with a bit of olive oil so the flavors can really going to get inside

4. Heat oil in a large skillet to medium. Add pork chops to the skillet and cook for approx 10-12 minutes - turning as needed until completely done medium or well (145-160 degrees). I usually towards tend to end up on the well done side of things just because I cook for a husband who likes well done and my not- so - little ball of energy so I error on the side of caution. Have a plate ready to pull the cooked pork chops off so they can rest while you make the sauce.

5.  In the same large skillet increase the heat to high. Add the remaining rosemary (1 Tbs) and either the broth or the white wine. Let this simmer for about 4-5 minutes until liquid is reduced by half. Use a spoon to stir and scrap up any meaty flavorful bits from the bottom to incorporate them into the reduction sauce. 

6. Remove the skillet from heat. Stir in the butter until melted.

7. Serve the sauce over the pork chops with rice, potatoes,and/or bread to sop up this delicious sauce. 

Enjoy! 
From my kitchen to yours

Jamaican Pork Stir Fry

Originally I was going to write about pancakes but after tasting this Jamaican pork stir fry I had to write about it instead. Confession: I have never had Jamaican style food before. I know. I am a bit sheltered. So this being a new experience I had some cash on hand to order a pizza incase it didn't work out - as you can guess - it was amazing and the pizza guy never needed to show up. Must try this easy dinner.

The recipe was adapted from Better Homes & Gardens Magazine Jan 2007 Page 108

Jamaican Pork Stir - Fry 

Start to finish 20 minutes

Serves 4

Ingredients:
1 Tbs oil (used light olive oil)
16oz pkg frozen stir fry veggies (found one with long green beans, peppers, broc) find one your family likes
12 oz pork strips for stir-frying (used pork stew meat - love buying meat already cut up)
2 tsp Jamaican jerk seasoning
1/2 cup bottled plum sauce ( I had to look around for this but found it at a bigger grocery store)
soy sauce (used prob 1/4 cup or less)
dry roasted unsalted peanuts (handful)
2 cups of hot rice or pasta or tortillas or a combo of two


Method:
1. In a wok or skillet heat oil over medium
2. Pour frozen veggies into pan and stir around to break up big clumps
3. Cook for 5 minutes having a bowl nearby to deposit them into after they become tender crisp
4. Remove veggies from pan
5. Toss seasoning with pork (now or before in the day if you want to give it a good dry rub)
6. Add pork to wok/skillet and more oil if necessary - I needed more oil prob 1-2 Tbs
7. Cook meat for 5-6 minutes until almost completely done (no pink)
8. Add plum sauce over meat and stir around so everything is covered
9. Return the veggies to the pan
10. Gently toss, heat through
11. Season with soy sauce and peanuts just before serving
12. Serve with heated tortillas (wrap in foil and heat in the oven 4-5 minutes at 350 degrees) or 2 cups hot rice 

See its easy. This makes 4 servings although we ate 3 servings just my husband and I for dinner. So do make more rice or add an additional side if you are needing 4 adult sized servings.