Tag: Dinner

Roasted Rack of Pork with Vegetables

Roasted Rack of Pork with Vegetables

Step 1 The herb rub/marinade: 2 TBSP Dijon mustard 1 TBSP Mayo 5 cloves of garlic (original recipe says minced, I made into a paste instead) 2 Springs fresh rosemary, chopped 2 springs fresh thyme, chopped 1 tsp coarse salt Step 2 Pat dry your 

Sheet Pan Chicken and Tomatoes

Sheet Pan Chicken and Tomatoes

This is barely a recipe, but so delicious, fast and easy. It’s now on the weeknight dinner rotation for sure. Here’s all you need: Bone in, skin on, chicken thighs (however many you plan on serving) Cherry tomatoes on the vine 1 garlic bulb Olive 

Reverse Sear Porterhouse Cut Pork Chops

Reverse Sear Porterhouse Cut Pork Chops

Reverse Sear Porterhouse Cut Pork Chops

1-2 Porterhouse cut chops, at least 1 inch thick

Coarse kosher salt

2 cloves garlic, peeled and cut in half

Freshly ground black pepper

Olive oil to coat the bottom of the pan

Salt the chops generously on both sides, and let rest at room temperature at least 45 minutes.

Preheat oven to 275 Fahrenheit.

Before placing in the oven, rub each chop thoroughly with the cut side of the garlic cloves. Generously season with freshly ground black pepper.

Roast 30-45 minutes, checking at 30 minutes for an internal temperature of 120-125 Fahrenheit.  If it is over that temp it will still be good, just not as juicy as it could be.

Heat oil in the cast iron skillet over medium-high heat for 5 minutes. Sear the chops 2 minutes on each side, and be sure to take the time to turn them on edge and sear the edges too.

Let them rest for 10 minutes before serving.

Pork and Asparagus Stir Fry

Pork and Asparagus Stir Fry

1 lb thin asparagus cut on the diagonal in 1-2 inch lengths peanut oil 1 lb ground pork 3 green onions, dark green parts only, thinly sliced 3-4 cloves minced garlic 1 large squeeze ginger paste 2 tablespoons soy sauce Toasted sesame oil to drizzle 

One Skillet Chicken with Mushrooms & Caramelized Onions

One Skillet Chicken with Mushrooms & Caramelized Onions

1 1b boneless, skinless chicken thighs, trimmed and cut into 3 inch pieces 2 Tablespoons olive oil 2 Tablespoons lemon juice 1 Tablespoon honey 1 tsp kosher salt Salt & Pepper to taste 2 red onions, thinly sliced 1 8 oz package sliced white button 

Honey Mustard Chicken

Honey Mustard Chicken

 

Nat’s What I Reckon Honey Mustard Chicken

8 medium or 6 large skin-on boneless chicken thighs (works with boneless, skinless as well)

salt to taste

1 Tablespoon vegetable oil

2 Tablespoons butter

1 onion, peeled and sliced

1 small bunch parsley, stems and leaves chopped separately

6 cloves garlic, peeled and roughly chopped

1 Tablespoon thyme leave

4 Tablespoons Grey Poupon Dijon Mustard (may use 2 Tbsp each Dijon and Wholegrain mustard)

3 Tablespoons honey (more or less to taste)

1/2 cup white wine

1 cup chicken stock (may use 1 1/2 cups chicken stock instead of stock + wine)

1 Tablespoon flour

1/2 cup full-fat sour cream

Use a large (12-inch) skillet, or braiser, or sauce pan for this oven-top one-pan dish.

Add 1 tablespoon oil to the pan, and place the chicken in the cold pan.  If using skin-on chicken, place it skin-side down.  Wait until it starts to sizzle, and then start the timer for 8 minutes.  Flip the chicken (should be golden brown and not stick to the pan) and cook 5 more minutes on the other side before removing to a plate.

Add the butter to the pan, and stir while it is melting to scrape up any chicken bits.  Once the butter is melted, add the sliced onions and chopped parsley stems.  Stir and cook until softened to your preference, 3-6 minutes.

Now add the chopped garlic and thyme leaves, and cook and stir two minutes more.

Add the chicken broth and wine, and if anything has stuck to the bottom of the pan in the previous veggie additions, take a moment to scrape it up with the addition of the liquid.  Now blend in the honey and mustard until it is smooth.

You should have previously whisked the flour and sour cream together.  Now take a few spoons of the hot pan juice at a time and add to the sour cream mixture and whisk until smooth to temper it.  When you are satisfied that it should be a smooth addition to your sauce, add the sour cream mixture to the pan and whisk it all together to a smooth sauce and bring it all to a simmer.  Lower the heat slightly.

Add the chicken back in, keeping the skin above the sauce to keep it crisp.  Let it all warm and check the temp of the chicken.

Serve over rice, mashed potatoes or along side vegetables.  Garnish with the parsley leaves.

Stuffed Shells

Stuffed Shells

The result was so good that now I have to write it down!  If I had planned this dish I might have used upgraded items like ricotta or my own marinara sauce, but either way, this tasted delicious. First I took out a package of 

Sheet Pan Fajitas

Sheet Pan Fajitas

Seasoning Mix 1 Tablespoon each Kosher salt and cornstarch 2 teaspoons Smokey paprika 1 teaspoon each: sugar garlic powder onion powder cumin white pepper (black pepper is fine) oregano 1/2 teaspoon cayenne What you need: Flat Iron Steak (skirt steak is fine as well—a pound 

Thai Basil Pork with Peppers

Thai Basil Pork with Peppers

Sauce

3 Tbsp Brown Sugar

5 Tbsp Soy Sauce

2 tsp fish sauce

2 tsp sambal oelek

2 Tbsp water

Whisk together in a small bowl and set aside

Veggies

1 red bell pepper, seeded and sliced (or do as I did, the equivalent of seeded and sliced small sweet peppers)

1/2 red onion, sliced

3 large garlic cloves, minced

Put in a bowl and set aside

Thai Basil – enough stems to yield two large handfuls once you destem them.  Rinse and remove from the stems, set aside

1 lb ground pork

In a large non-stick skillet over medium-high heat, brown the pork, breaking up into small pieces with a wooden spoon.  Once the meat is relatively well distributed, add the peppers, onions, and garlic, and continue to cook until the pork is cooked all the way through, around 7-10 minutes.

Add the basil leaves, then pour in the sauce.  Stir and let simmer 2-3 minutes.

Serve over rice.

Turkey Meatballs

Turkey Meatballs

  Turkey Meatballs 2 lbs ground turkey 2 slices white bread, crust trimmed off 2 Tbsp milk 1 tsp salt 1/2 tsp ground black pepper 6 cloves garlic, minced 1 sweet onion, finely diced 1 large handful fresh parsley, stemmed and finely minced 1 handful