Homemade Lo Mein: The Amazing One Pot Wonder!

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So, let’s talk about “One pot wonder” meals for a minute. Have you seen them on Pinterest or elsewhere? The first one I saw was from Martha Stewart (click here to view). When I first saw this recipe, I thought to myself “there’s no way that works.” But then I was thinking if it did work, what an easy meal this would be to have in my repertoire when I was out of homemade pasta sauce or just needed something easy. So I gave it a whirl, with the disclaimer to my husband that it might not work and we might be ordering pizza for dinner.

To my surprise and pleasure, it turned out great! So boom, just like that I was a believer in “one pot wonder” meals. It got me thinking that I could convert one of my favorite soup recipes into a Lo Mein dish. I picked up some Lo Mein noodles from the grocery store and gave it a try. Once again I was pleased by the ease of the recipe and flavorful result. This is the perfect meal to throw together after a busy a day or when you want a lighter alternative to Chinese take-out.

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And, I urge you to experiment with this one and swap out the veggies for different combinations or use beef instead of chicken (or no meat at all) if you like!

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Homemade Lo Mein

Ingredients:

  • 1 Tbsp sesame oil
  • 2 chicken breasts, cut into cubes
  • salt
  • pepper
  • 2 cloves garlic, minced
  • fresh ginger, minced, about 1 inch
  • 4 c chicken or vegetable broth
  • 1/2 c sweet peppers, cut into matchsticks
  • 2 jalapenos, diced
  • 1/2 c carrots, cut into matchsticks
  • 1/2 c broccoli, cut into small florets
  • 1/2 c button mushrooms, sliced
  • 8 oz (one small can) water chestnuts
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 bunch of green onions, diced
  • Lo Mein noodles

Directions:

I know most of these recipes typically just throw everything in a pot and let it cook, but I had to make just one minor adjustment. There’s no way I could make a recipe with meat in it without browning it first. It makes the chicken taste better and gives the pot a better base flavor. So we’re going to start there. In a large pot heat the sesame oil over medium-high heat. Coat the cubed chicken with salt and pepper. Once the oil is warm and easily coats the bottom of the pot saute the chicken for 5 minutes, stirring to ensure all sides are browned.

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After 5 minutes add the minced garlic and ginger and saute for 1 minute. Add all remaining ingredients. Spread out the noodles a bit so they don’t cook in one big clump.

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Bring the mixture to a boil stirring occasionally. Reduce heat to medium-low, cover the pot, and cook for 15-18 minutes, stirring halfway through.

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Most (but not all) of the liquid  should be cooked off. If it is not at this point let it continue to cook for 2-3 minutes uncovered. Be sure to stir the noodles every once in a while to prevent the noodles from sticking to the bottom of the pot.

Let the noodles rest for 5 minutes before serving.

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These noodles are great with scallion pancakes, click here for the recipe.

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Want to see some more easy chicken dinners?

Click here to view Bruschetta Stuffed Chicken Breasts

Clicke here to view Lemon Oregano Roasted Chicken Thighs

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Homemade Lo Mein

Ingredients:

  • 1 Tbsp sesame oil
  • 2 chicken breasts, cut into cubes
  • salt
  • pepper
  • 2 cloves garlic, minced
  • fresh ginger, minced, about 1 inch
  • 4 c chicken or vegetable broth
  • 1/2 c sweet peppers, cut into matchsticks
  • 2 jalapenos, diced
  • 1/2 c carrots, cut into matchsticks
  • 1/2 c broccoli, cut into small florets
  • 1/2 c button mushrooms, sliced
  • 8 oz (one small can) water chestnuts
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 bunch of green onions, diced
  • Lo Mein noodles

Directions:

In a large pot heat the sesame oil over medium-high heat. Coat the cubed chicken with salt and pepper. Once the oil is warm and easily coats the bottom of the pot saute the chicken for 5 minutes, stirring to ensure all sides are browned.

After 5 minutes add the minced garlic and ginger and saute for 1 minute. Add all remaining ingredients. Spread out the noodles a bit so they don’t cook in one big clump.

Bring the mixture to a boil stirring occasionally. Reduce heat to medium-low, cover the pot, and cook for 15-18 minutes, stirring halfway through.

Most (but not all) of the liquid  should be cooked off. If it is not at this point let it continue to cook for 2-3 minutes uncovered. Be sure to stir the noodles every once in a while to prevent the noodles from sticking to the bottom of the pot.

Let the noodles rest for 5 minutes before serving.

 

Bruschetta Stuffed Chicken

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Today’s recipe is for Bruschetta Stuffed Chicken. In the past I’ve been weary of cooking chicken breasts, often times they take forever in the oven and I’m worried about drying out the chicken. But recently I was inspired by this chicken recipe, and I thought, why not just blast them on high heat? So, I gave it a try and presto, I got moist chicken breasts that took about a half hour in the oven.

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That being said I nee you to bear in mind, when you make this in your own kitchen that the cooking times and the amount of filling you will need is going to vary depending on the size of the chicken breasts. Mine happenend to be pretty big, so if you have some that are on the smaller side they will most definately take less time to bake.

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One more thing, this recipe is great for making ahead of time. Stuffing the chicken and letting it set, enhances the flavor the longer the filling has a chance to sit and let the flavors meld together. I even find that the leftovers taste even better than when I cook them for the first time.

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Bruschetta Stuffed Chicken

Ingredients for Stuffing:

  • 1  tomato, medium sided, diced
  • 3 cloves of garlic, minced
  • 1 shallot, diced
  • 1/4 c grated cheese (Parmesean, Romano, or Asiago, or a blend of the 3)
  • 1 bunch of fresh basil

Ingredients for crumb coating

  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 c grated cheese
  • 1/3 c breadcrumbs, unseasoned
  • 3 chicken breasts

Directions:

Preheat your oven to 400 degrees.

Assemble all of your ingredients for the filling into a small mixing bowl and set aside.

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Spray a baking sheet or pan with cooking spray and set aside. Butterfly the chicken breasts. I rarely do a nice job on this, so don’t worry if you butcher it a bit, they will still be tasty. Just make sure there is some semblence of a pocket to put the filling in.

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Combine the ingredients for the crumb coating (except chicken) on a plate. Take the butterflied chicken breasts and coat the outside in the breadcrumb mixture.

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Place the chicken breasts on the prepared cooking pan and spoon 1/3 of the tomato basil mixture into the pocket of the chicken. Repeat this process with all the chicken breasts.

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If I have any left over breadcrumb mixture, I sprinkle it on top of the chicken and pat some more into the sides of the breasts.

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Roast in the oven for 30-35 minutes (depending on the side of your chicken breasts). Allow the chicken to rest for 5-10 minutes before eating, this is important, because this helps the chicken breasts retain their moisture.

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Buon Appetito!

Can’t get enough of homemade Italian food? Check out my articles on homemade pasta sauce and homemade meatballs.

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Bruschetta Stuffed Chicken

Ingredients:

For the stuffing:

  • 1  tomato, medium sized, diced
  • 3 cloves of garlic, minced
  • 1 shallot, diced
  • 1/4 c grated cheese (Parmesan, Romano, or Asiago, or a blend of the 3)
  • 1 bunch of fresh basil

For the crumb coating:

  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 c grated cheese
  • 1/3 c bread crumbs, unseasoned
  • 3 chicken breasts

Directions:

Preheat your oven to 400 degrees.Assemble all of your ingredients for the filling into a small mixing bowl and set aside.

Spray a baking sheet or pan with cooking spray and set aside. Butterfly the chicken breasts. I rarely do a nice job on this, so don’t worry if you butcher it a bit, they will still be tasty. Just make sure there is some semblance of a pocket to put the filling in.

Combine the ingredients for the crumb coating (except chicken) on a plate. Take the butterflied chicken breasts and coat the outside in the breadcrumb mixture.

Place the chicken breasts on the prepared cooking pan and spoon 1/3 of the tomato basil mixture into the pocket of the chicken. Repeat this process with all the chicken breasts.

If I have any left over breadcrumb mixture, I sprinkle it on top of the chicken and pat some more into the sides of the breasts.

Roast in the oven for 30-35 minutes (depending on the side of your chicken breasts). Allow the chicken to rest for 5-10 minutes before eating, this is important, because this helps the chicken breasts retain their moisture.

My Favorite Sandwich

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I don’t know about you, but it’s starting to feel like spring around here. The gloomy weather typical to this area is starting to lift and the Pacific Northwest is actually starting to feel like a great place to live with a mild climate. Without the rain, on clear days I can see the Olympic mountains and I start thinking about all the things I want to do outside as the weather gets better and better. One of the things I want to do some more of is hiking. Low-level hiking. I mean I want to see nature but I don’t want it to be super hard. That’s just kind of how I roll. Anywho, this weather and dreaming of outdoor activities makes me think of portable lunches that I could bring to said activities. Or a picnic. Or just lunch on a Tuesday. This is my go-to sandwich. It’s on the lighter side, but still very filling, and most importantly super delicious.

I present to you the turkey-apple-cheddar sandwich with honey mustard! It’s a rather mighty turkey sandwich. And honestly, I can’t take credit for this. I discovered this sandwich at Rebecca’s cafe, a restaurant across the street from where I used to work when I was living in Boston. I had this several years ago and fell in love with it. I’ve been recreating it ever since.

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The heart of this sandwich is really the Granny Smith Apple slices. No other apple will do! It provides a tart apple flavor with a crisp texture. Also, the honey mustard makes all the difference. No other mustard will do! This sandwich is a delicate formula that cannot be altered or the fate of the entire universe will be in jeopardy!

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I’m just kidding. It’s just a delicious combination, give it a try and let me know what you think.

Start out with some hearty whole wheat bread. Next, let’s get some honey mustard on there. I like it on both slices of bread. I’m just that kind of a girl. And by that I mean I can’t stand a dry sandwich. Yuck.

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Now it’s time to add those apples slices I like the slice the apple as pictured below so I get nice large slices and then I eat the rest of the apple with my lunch. Are you packing you lunch for later and want to save the apple for later as well? Dip the extra apple slices into cold water and lemon juice before packing them and they won’t get brown as they sit in your lunch bag waiting for lunch.

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Next comes the turkey slices. I usually put on 4 slices.

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Next add a few slices of sharp cheddar.

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And last but note least, and completely optional a few tomato slices. I mean really, what’s a sandwich without some tomato?

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Put the sandwich together and you’re ready to go.

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Turkey Apple Cheddar Sandwich

Ingredients:

  • whole wheat sandwich bread
  • honey mustard
  • 1 Granny Smith Apple
  • sliced turkey
  • sharp cheddar cheese
  • tomato slices

Directions:

Spread the honey mustard on both slices of bread. Next, assemble the sandwich ith the remaining fixings and enjoy!

The Meatball Formula

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A few weeks ago I shared with you my recipe for pasta sauce. It was a very personal recipe to me which brings back memories of childhood. As much as any one kind of food can be, my homemade pasta sauce is part of who I am. It makes me think of my Nana, whom I was very close with, it makes me think of my Mom who taught me how to make it, and mostly it makes me think of Sunday dinners with family sitting around the table. As with my pasta sauce recipe, my homemade meatballs have a similar effect. To me a bowl of pasta and sauce with meatballs is home. The ultimate comfort food. And most importantly a part of my past. A page in my family history.

So with that, I introduce to you my recipe for meatballs aka the meatball formula. I’m calling this a formula because this seems to be the perfect ratios for what I consider the ultimate meatball. The formula calls for 3 lbs of ground meat. I like to use ground beef and ground turkey in a 2:1 ratio, so I typically use 2 lb of ground beef and 1 lb of ground turkey.

Now, keep in mind you can easily modify this; for example, you can use 1 lb of ground pork or veal in the place of turkey. Did my Nana make meatballs with ground turkey? No. Did she bake them in the oven? No, she fried them. But this is how I make my meatballs, so feel free to put your own spin on it.

Similarly to when I make pasta sauce I make big batches of meatballs, and freeze them so that I can defrost a few at a time as needed. The meatball formula can be doubled to make an army of meatballs, or reduced to make an amount appropriate to your needs. But, as I’ve said before, it’s my blog so I get to do it my way.

The Meatball Formula

Ingredients:

  • 2 lb ground beef
  • 1 lb ground turkey
  • 3 eggs
  • 3 cups breadcrumbs
  • 3 cups Romano cheese, grated
  • 3 cloves of garlic, minced
  • 1 bunch of parsley, chopped
  • salt, a generous pinch
  • pepper, a pinch

Directions:

Combine all ingredients one large mixing bowl.

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Mix with hands until all ingredients are evenly distributed. It’s messy, and cold but get in there! This my favorite way to cook-with my hands!

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Once the mixture is evenly mixed it’s time to start forming meatballs.

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Roll the mixture into 1 1/2 inch balls and place on lightly greased baking pans.

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I also like to make a few dozen mini (1/2 in) meatballs to add to soups.

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These mini meatballs do not need to be browned before freezing or cooking. Just toss them into soups as they are boiling.  Aren’t they adorable?

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Preheat oven to 375  and bake the meatballs for 10 minutes. Remove the meatballs from the oven and flip the meatballs over so that all sides brown evenly. Bake for an additional 8-10 minutes, the meatballs should be lightly browned on the outside.

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If freezing the meatballs, first freeze them on the baking pan, then after 12-24 hours transfer them to a large freezer bag. This way they will not stick together and you can easily remove as many as you need for meals.

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If cooking let the meatballs cook with sauce for a few minutes to ensure they are cooked all the way through. These meatballs make delicious meatball subs or sliders, or are perfect to go with some pasta and sauce.

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I hope you enjoy these meatballs as much as I do! Buon appetito!

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Baked Italian Meatballs

Ingredients:

  • 2 lb ground beef
  • 1 lb ground turkey
  • 3 eggs
  • 3 cups bread crumbs
  • 3 cups Romano cheese, grated
  • 3 cloves of garlic, minced
  • 1 bunch of parsley, chopped
  • salt, a generous pinch
  • pepper, a pinch

Directions:

Combine all ingredients one large mixing bowl. Mix with hands until all ingredients are evenly distributed.

Once the mixture is evenly mixed roll the mixture into 1 1/2 inch balls and place on lightly greased baking pans.

Preheat oven to 375 degrees and bake the meatballs for 10 minutes. Remove the meatballs from the oven and flip the meatballs over so that all sides brown evenly. Bake for an additional 8-10 minutes, the meatballs should be lightly browned on the outside.

If freezing the meatballs, first freeze them on the baking pan, then after 12-24 hours transfer them to a large freezer bag. This way they will not stick together and you can easily remove as many as you need for meals.

If cooking let the meatballs cook with sauce for a few minutes to ensure they are cooked all the way through.

The Bird is the Word

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It all started this past November a few days before Thanksgiving. First of all, if you don’t already know this, you should; Thanksgiving is my favorite holiday. I love, love, love it. I love all of the cooking/baking/love that goes into it. This year I was able to host my very first Thanksgiving, and even though I’m pretty sure I drove my husband crazy, I loved it. But I was spending so much time focusing on which side dishes to prepare (See: Butternut Squash Mac & Cheese, Roasted Mushrooms, and Buttermilk Biscuits ) that I really kind of forgot the turkey. I know, I know, that’s crazy talk.

So a few day before Thanksgiving, I started looking at different recipes for roasting a turkey. That’s when I came across various claims that spatchcocking a turkey is the fastest and greatest way to roast a turkey. So let’s back up, today’s word of the day is spatchcock. This is a cooking technique for poultry where the back bone is removed, the bird is pressed flat, and then cooked. Basically it’s a fancy word for butterflying a whole bird.

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Let me just say, this blew my mind. I had never heard of it before and I was kind of fascinated by a technique that claimed to cut cooking down significantly and produce a juicy turkey with a crispy outside. But this was days before Thanksgiving, and I was not brave/crazy enough to experiment with this technique for the very first time on Thanksgiving.

Now let’s fast forward to a few weeks ago. My time had come, and I was ready to try this whole spatchcocking thing for myself. I bought a 4 lb chicken, brined it, and gave it a try. OH MY GOODNESS. It was magnificent! It was delicious! It was more than I dreamed it would be. Thankfully my husband called to say he would be working late that night because I almost ate the whole chicken myself. I have no regrets.

So without further ado, I give you my recipe for a fool-proof roasted chicken. Be brave! This yields awesome results and I will most certainly be doing this the next time I host Thanksgiving.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Step 1: Brine the bird

You can use any brine you like. I halved this recipe from Pioneer Woman. I like this one in particular because it gives the bird sweet and savory flavors. I swear by brining whole birds before roasting, you’ll never have a dry roasted bird again! I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes.

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Place the chicken on a cutting board and pat dry with a paper towel.

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Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely.

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Flip the chicken over and press the bird as flat as you can.

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Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside.

Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non stick cooking spray and arrange the lemon and orange slices on the the rack.

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Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

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Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

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Just look at that beauty.

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How you doin?

Sorry, I’ve been watching a lot of Freinds reruns lately. I regret nothing.

The wings and thighs are my favorite, and I love using the juicy meat from the breasts in sandwiches and soups. After carving the chicken, save those bones! Later this week I will share with you my absolute favorite recipe for brown chicken stock.

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Enjoy and let me know how your chicken turns out.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Directions:

Step 1: Brine the bird. You can use any brine you like. I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes. Place the chicken on a cutting board and pat dry with a paper towel. Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely. Flip the chicken over and press the bird as flat as you can.

Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside. Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non-stick cooking spray and arrange the lemon and orange slices on the the rack.

Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

Lemon Oregano Roasted Chicken Thighs

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Honestly, this dish is a staple in my house. I started making this a few years ago, when I was desperate for one-pot meals, and this one just stuck. I make this (or a variation of this) every two weeks or so. This can be attributed to a few reasons; the first being that it is quick and easy to make. I also love this recipe because it’s a building block for tons of other dinners. I often change the spice combinations and vegetables I’m roasting with the chicken so it doesn’t get boring.

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The last, and maybe most important reason we make this for dinner so often is because it’s with chicken thighs. Let me tell you, I used to think I didn’t like chicken. It turns out I was just drying out my chicken every time and that was really making my chicken dishes unenjoyable. Once I started cooking chicken thighs with this method I learned how absolutely amazing chicken can really be, crispy on the outside and juicy on the inside. It was literally a revelation to me that I had been ignoring, in my opinion, the best part of the chicken!

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And chicken thighs are so inexpensive. I buy big packs of them at the grocery store and freeze 4-5 thighs in a bag, so that when I’m making it for dinner I put the bag of frozen chicken in a sink of hot water and they defrost quickly. After they are defrosted I trim the skin so there is just a small amount on the top of the thigh, and trim the excess fat on the bottom of the thigh.

So, as you try this recipe in your own kitchen, I strongly encourage you to experiment with different spice combinations for the chicken and which vegetables get roasted with the chicken. If you like crispy chicken that is juicy and flavorful on the inside then this recipe is for you.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

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Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

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Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

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The chicken is finished when it reaches an internal temperature of 165.

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Let the chicken rest for 5-10 minutes before serving.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

The chicken is finished when it reaches an internal temperature of 165.

Let the chicken rest for 5-10 minutes before serving.

 

 

Lick Your Plate Clean Spaghetti Sauce

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Before we delve into this recipe there are a few things you need to know:

First, this recipe is near and dear to my heart. I grew up eating Italian food and loving every bite. It didn’t matter if it was made by my Mother, my Nana, or any other relative, I just couldn’t (and still can’t) get enough homemade Italian food. This recipe, to me, is a big part of my childhood. To the annoyance of many I have insisted that homemade sauce is ALWAYS better than jar sauce. To be honest, most have disagreed. Some have even scoffed at how long it takes to make sauce and claim it is not worth it. But despite the criticism and doubts, I still feel very strongly about making pasta sauce from scratch. I urge you to give it a try. It is not difficult recipe and to me, nothing provides more comfort than a belly full of homemade sauce.

For some of the ingredients listed below there are no measurements. Why? Because this is how I learned to make sauce, so this is how I’m going to explain it. Make this recipe just once and you’ll get a feel for it.

This makes a big ole’ batch of sauce. Why? Because I make sauce in big batches, freeze it in smaller containers and than defrost for quick weeknight meals. BUT here’s the beauty of this recipe, it can easily be reduced by cutting back on the tomatoes. Want to make a small batch? Just use 1 can of diced tomatoes and 1 can of crushed tomatoes. Want to make an even bigger batch than this? Increase the tomatoes so that you use 4 cans of diced and 4 of crushed. The key is to keep the varying texture of tomatoes even, so that there is always an equal amount of each.

The last thing you should know is that the title of this post has been inspired my my husband, who literally licks his plate clean every time I serve it.

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Clara’s Pasta Sauce

Ingredients:

  • olive oil
  • 1 bunch of fresh parsley
  • garlic, minced
  • 3 cans (28 oz) of diced tomatoes
  • 3 cans (28 oz) of crushed or pureed tomatoes
  • 1 can tomato paste
  • dried oregano
  • dried basil
  • salt
  • pepper

Directions:

Start out by getting everything ready to go, mince a few garlic cloves, chop the parsley, and open all of the cans and have them near the stove top ready to rock and roll. Trust me.

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Next coat the bottom of your sauce pan with olive oil. You want enough to coat the bottom of your pan so this will vary depending on the size pot you are using. Heat the oil over medium-high heat and when the oil is warm add your chopped parsley and a few cloves of garlic to the pan. Garlic lovers, feel free to load up on garlic here, otherwise 3-4 cloves ought to do it.

Stir the parsley and garlic frequently. The garlic should be toasted and brown, but not burned. Do not walk away from your pot, keep an eye on that garlic because it will go from browned and lovely to burned and acrid quickly. Burned garlic ruins sauce. If you burn the garlic, dump out your pot and start over.

Ok, so the garlic is nice and browned, now it’s time to add all of your tomatoes and the tomato sauce. Gently pour them all into the pan and set the cans aside.

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Now, take one of the empty cans of tomatoes and fill the can about 1/3 of the way with water. Carefully swirl the water around the can to rinse the excess tomato from the can.

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Then pour the tomato-ey water into each can and repeat the process to clean all of the cans.

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Pour the tomato-water mixture into the sauce and stir to combine.

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Now it’s time to add some spices. How much basil? About this much.

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How much oregano? Slightly more oregano than basil.

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Next add the salt and pepper and stir to combine. Allow the mixture to come to a simmer then reduce the heat to low and cover. Cook the sauce for 3-4 hours, stirring every 20-30 minutes. Stirring the mixture and keeping it on a low temperature is key, as tomato burns easily. Keeping the heat low and stirring the mixture will prevent that. There is no fixing burned sauce. If you burn the bottom of the pot, I’m sorry, but the whole batch of sauce will taste burned. Do not burn your sauce.

Taste the sauce about half-way through the cooking process to determine if more seasoning is needed. You will know the sauce is done when the tomatoes no longer have a raw taste to them and taste a little bit sweeter.

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Clara’s Pasta Sauce

Ingredients:

  • 2-3 Tbsp olive oil
  • 1 bunch of fresh parsley
  • 3-4 garlic cloves
  • 3 cans (28 oz) of diced tomatoes
  • 3 cans (28 oz) of crushed or pureed tomatoes
  • 1 can tomato paste
  • dried oregano, to taste
  • dried basil, to taste
  • salt, to taste
  • pepper, to taste

Directions:

Start out by getting everything ready to go, mince the garlic cloves, chop the parsley, and open all of the cans and have them near the stove top.

Next, heat 2-3 tablespoons of olive oil in a heavy bottomed pot over medium heat.

Next coat the bottom of your sauce pan with olive oil. When the oil is hot an easily coats the bottom of your pot saute the parsley and garlic. Stir the parsley and garlic frequently. The garlic should be toasted and brown, but not burned. Do not walk away from your pot, keep an eye on that garlic because it will go from browned and lovely to burned and acrid quickly. Burned garlic ruins sauce. If you burn the garlic, dump out your pot and start over.

Once the garlic is a golden brown add the canned tomatoes and tomato paste. Then, take one of the empty cans of tomatoes and fill the can about 1/3 of the way with water. Carefully swirl the water around the can to rinse the excess tomato from the can. Pour the tomato-ey water into each can and repeat the process to clean all of the cans and pour the tomato-water mixture into the sauce and stir to combine.

Add 2 tablespoons of oregano, 1 tablespoon of basil, 2 teaspoons of salt, and 1 teaspoon of pepper.

Allow the mixture to come to a simmer then reduce the heat to low and cover. Cook the sauce for 3-4 hours, stirring every 20-30 minutes. Stirring the mixture and keeping it on a low temperature is key, as tomatoes will burn easily. Keeping the heat low and stirring the mixture will prevent that. There is no fixing burned sauce. If you burn the bottom of the pot, the whole batch of sauce will taste burned. Do not burn your sauce.

Taste the sauce about half-way through the cooking process to determine if more seasoning is needed. You will know the sauce is done when the tomatoes no longer have a raw taste to them and taste a little bit sweeter.

Ring in the Chinese New Year with Pork Dumplings and Scallion Pancakes

This year Chinese New Year is celebrated from Jan 31- Feb 6, and I have a delicious feast for you celebrate the year of the horse; pork dumplings, scallion pancakes, and roasted spicy broccoli.

I would like to note this might not be a traditional Chinese New Year dinner, but these are a few of my favorite asian-inspired dishes to make and they are all super easy.

To kick things off, and the star of the show really, we’re going to make pork dumplings. This is a recipe my sister taught me a few years ago, which she learned from one of her students while she was teaching in China. You won’t believe how easy and inexpensive they are to make. Try them once and you might just find yourself making them in large batches and tossing them into soups or cooking them up for quick appetizers.

There are lots of recipes out there that show you how to make won ton wrappers or dumpling dough from scratch. I encourage you to try them, but for this recipe I’m going to be using store bought won ton wrappers. I love these things, they are great for making ravioli or even just toasting them in the oven to make a delicious chip.

Pork Dumplings

Ingredients:

  • 1 lb ground pork
  • 2 inches (or so) of ground, fresh ginger
  • 3 cloves garlic, minced
  • 1 bunch of scallions or green onions, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 package won ton wrappers
  • Olive or Canola oil (for frying)

Directions:

In a medium-sized mixing bowl combine the ground pork, ginger, garlic, scallions, salt, and pepper.

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Next, working with only a few wont ton wrappers at a time (leave the rest in the package so they don’t dry out as you work), use your finger tip or a brush to wet the perimeter of the won ton wrapper. Deposit a small dollop of the meat mixture in the center of the won ton wrapper (slightly less than 1 teaspoon).

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Fold one corner of the won ton wrapper to the opposite corner forming a triangle, and sealing the pork inside the wrapper, Being careful not to tear the dough, press all of the air bubbles out and seal the remaining edges.

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Place finished dumplings on a baking sheet that has been lightly sprayed with cooking spray to prevent sticking.

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If you are saving these for later I recommend freezing them on the tray first then transferring them to a zip lock bag after they are frozen.

This mixture should use all the won ton wrappers in 1 package (give or take 1-2 wrappers).

To cook these tasty dumplings there are a few different methods, they can easily be added to any soup by boiling them in the broth for a few minutes. However, my favorite way to cook them is by browning them slightly and then finishing them with steam. Here’s how: start by heating 1 tablespoon of oil in a large frying pan over medium-high heat. Once the oil is hot and easily coats the bottom of the pan place 5-6 dumplings on the pan.

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Fry until the bottoms are golden brown, about 2-3 minutes.

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Very carefully add 1/2 cup of water to the pan and cover the pan. Allow the dumplings to cook in the steam for 4-5 minutes. All water should be dissolved. Remove the lid and reduce heat to medium-low. Finish cooking the dumplings for 3 minutes. Remove the dumplings from the pan and repeat the process until the desired amount of dumplings have been cooked.

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Dipping Sauce

Ingredients:

  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp Sriracha Hot Sauce (optional)

Directions:

Mix all ingredients together.

Scallion Pancakes

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Recipe originally from About.com*

*A Note on this recipe: Yes, this is technically a Korean pancake recipe not a Chinese pancake recipe, but it’s super easy and it’s my dinner so I’ll make what I want!

Ingredients:

  • 2 cups all-purpose flour
  • 2 eggs, slightly beaten
  • 1 1/2 cups water
  • 1 bunch of scallions or green onions, diced
  • 1 tsp salt
  • Olive or Canola oil for frying

Directions:

Combine all ingredients except oil and allow the mixture to rest for 10 minutes. Heat 2 teaspoons of oil on a medium-sized frying pan. Once the oil is heated and easily coats the bottom of the pan pour enough batter into the pan to cover the bottom of the pan entirely.

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Cook the batter until browned on the bottom, about 4 minutes. Gently flip the pancake over and fry the bottom of the pancake for about 2 minutes. The bottom should be browned and lovely.

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Remove from pan and cut into wedges. Repeat this process with the rest of the batter.

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Roasted Chili-Garlic Broccoli

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Recipe from Cooking Light Magazine

Ingredients:

  • 6 cups broccoli florets
  • 2 Tbsp sesame oil
  • 2 tsp sambal oelek (ground fresh chile paste)*
  • 3/8 tsp salt
  • 1/8 tsp sugar
  • 6 garlic cloves, minced

*This ingredient can easily be substituted with dried chili pepper flakes if desired.

Directions:

Place baking sheet in the oven and preheat to 450 degrees. Combine all ingredients except garlic in a mixing bowl so that all the broccoli is evenly coated. When the oven is up to temperature carefully remove the baking sheet and spray with a non stick cooking spray. Place the broccoli onto the baking sheet and bake for 5 minutes; remove from oven. Add the garlic to pan and stir. Bake an additional 5 minutes or until broccoli is lightly browned.

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Pork Dumplings

Ingredients:

  • 1 lb ground pork
  • 2 inches (or so) of ground, fresh ginger
  • 3 cloves garlic, minced
  • 1 bunch of scallions or green onions, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 package won ton wrappers
  • olive or canola oil (for frying)

Directions:

In a medium-sized mixing bowl combine the ground pork, ginger, garlic, scallions, salt, and pepper.

Next, working with only a few wont ton wrappers at a time (leave the rest in the package so they don’t dry out as you work), use your fingertip or a brush to wet the perimeter of the won ton wrapper. Deposit a small dollop of the meat mixture in the center of the won ton wrapper (slightly less than 1 teaspoon).

Fold one corner of the won ton wrapper to the opposite corner forming a triangle, and sealing the pork inside the wrapper, Being careful not to tear the dough, press all of the air bubbles out and seal the remaining edges.

Place finished dumplings on a baking sheet that has been lightly sprayed with cooking spray to prevent sticking (If you are saving these for later I recommend freezing them on the tray first then transferring them to a zip lock bag after they are frozen).

To cook the dumplings; start by heating 1 tablespoon of oil in a large frying pan over medium-high heat. Once the oil is hot and easily coats the bottom of the pan place 5-6 dumplings on the pan. Fry until the bottoms are golden brown, about 2-3 minutes.

Very carefully add 1/2 cup of water to the pan and cover the pan. Allow the dumplings to cook in the steam for 4-5 minutes. All water should be dissolved. Remove the lid and reduce heat to medium-low. Finish cooking the dumplings for 3 minutes. Remove the dumplings from the pan and repeat the process until the desired amount of dumplings have been cooked.

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Pork Dumpling Dipping Sauce

Ingredients:

  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp Sriracha Hot Sauce (optional)

Directions:

Mix all ingredients together.

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Scallion Pancakes

Recipe originally from About.com

Ingredients:

  • 2 cups all-purpose flour
  • 2 eggs, slightly beaten
  • 1 1/2 cups water
  • 1 bunch of scallions or green onions, diced
  • 1 tsp salt
  • olive or canola oil for frying

Directions:

Combine all ingredients except oil and allow the mixture to rest for 10 minutes. Heat 2 teaspoons of oil on a medium-sized frying pan. Once the oil is heated and easily coats the bottom of the pan pour enough batter into the pan to cover the bottom of the pan entirely.

Cook the batter until browned on the bottom, about 4 minutes. Gently flip the pancake over and fry the bottom of the pancake for about 2 minutes. The bottom should be browned and lovely.

Remove from pan and cut into wedges. Repeat this process with the rest of the batter.

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Roasted Chili-Garlic Broccoli

Recipe from Cooking Light Magazine

Ingredients:

  • 6 cups broccoli florets
  • 2 Tbsp sesame oil
  • 2 tsp sambal oelek (ground fresh chile paste)*
  • 3/8 tsp salt
  • 1/8 tsp sugar
  • 6 garlic cloves, minced

*This ingredient can easily be substituted with dried chili pepper flakes if desired.

Directions:

Place baking sheet in the oven and preheat to 450 degrees. Combine all ingredients except garlic in a mixing bowl so that all the broccoli is evenly coated.

When the oven is up to temperature carefully remove the baking sheet and spray with a non stick cooking spray. Place the broccoli onto the baking sheet and bake for 5 minutes; remove from oven. Add the garlic to pan and stir. Bake an additional 5 minutes or until broccoli is lightly browned.

Braised Short Ribs; A Guest Post

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For the first time ever, I have a guest post for you! Check out the article below as my husband Joe writes about making Braised Short Ribs that will knock your socks off!

Don’t forget to subscribe Recklessly to receive emails every time an article is posted, so you never miss a recipe!

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So, let’s just admit that we’re all human. Seriously, take a moment or two and think about it. Don’t worry, I’ll wait. Got it? Good. One of the dirty little secrets about being human is that we desire recognition for the things we do well. Don’t even bother trying to argue against it, you do. We all do. It’s just part of the deal. We get to have thumbs, too, so its a fair trade in my book. We’ve all had those grand dreams of impressing our friends and loved ones beyond belief over something we’ve done. Maybe you save a bus full of school children from falling off a cliff. Maybe you cure cancer while setting the world record for spinning a basketball on your fingertip. Or maybe you run a marathon… while carrying a live brown bear. As impressive as these feats are, they seem really hard. This is a much easier way to impress those friends and loved ones, and with a far smaller chance of getting mauled. By a BEAR. This is really just an ever so slight adaptation Anne Burrell’s recipe that was posted to Food Network’s website, but it is really, really good.

Here’s what you’ll need (serves 8):
About 5 hours of time (hands on: 90 minutes)
About 5-6 pounds boneless Short Ribs
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

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In this post, I have halved the recipe since Clara and I don’t have any kids. Or friends. It easily reduces down to serve 4. Here is the halved version, for those who aren’t too good much fractions:

About 2.5-3 pounds boneless Short Ribs
Kosher salt
Extra-virgin olive oil
1/2 large Spanish onion, cut into 1/2-inch pieces
1 rib celery, cut into 1/2-inch pieces
1 carrot, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
1 clove garlic, smashed
3/4 cups tomato paste
1.5 cups hearty red wine
1 cups water
1 bunch fresh thyme, tied with kitchen string
1 bay leaf

One last note about this slight adaptation: we used boneless short ribs because they are cheaper for some reason on base than their bone-in brethren. If you use the bone-in variety, which are probably less expensive under most circumstances, nothing really changes. Just be sure to adjust for the weight of the bone when planning your serving sizes. And you don’t need to brown the bone. Just saying.

The Process
-Season each short rib generously with salt. Like, for serious. This salt layer will help create a crust on the outer layer of the ribs, which is critical to lock in the flavor of this whole process. This recipe is not for the faint of heart, or the health conscious. This is a treat meal. It is not healthy by almost any standard, but trust me, it is delicious. And I guess it has a lot of protein. So there’s that!

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-Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. For the full version, a large soup pot will do just fine. Extra space isn’t a problem, but not having enough space certainly is. For the halved version, we are using a very large cast iron pan with a cover. You NEED a cover, so make sure you have one that fits the pot/pan you choose.

-Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. This is a marathon, not a sprint. They have to go in the oven for like 3 hours anyway. Taking an extra 10 minutes to do this right isn’t a big deal. Each side should look very, very brown, but NOT black or burned.

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-Preheat the oven to 375F. This can be done first thing, if you so choose, but it will be awhile before you need it. Just trying to save a few cents on that electric/gas bill.

-While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. This will form a large part of the flavor base for the braising liquid. While the short ribs will be the star of the show, the veggie base will be the, uh, well trained stage crew that does all the little things behind the scenes to let that star shine so bright. Hooray for long analogies!

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-When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. DO NOT wash out that pan if you can avoid it. Drain the fat, and leave whatever else you can; those browned bits will add some serious flavor later on.

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-Season the vegetables with salt and brown them until they are a nice light brown and a slight crud layer has formed on the bottom of the pan, approximately 5 to 8 minutes. Yes, yes, I know what you are thinking: crud is actually an acronym that stands for “Chalk River Unidentified Deposit”, relating to the strange, radioactive particulates found downstream of the Chalk River Nuclear Laboratory near Ottowa in the 1950’s. Please let that slide for just a moment. When the semi-colorful paste starts turning brown, good things are happening.

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– Scrape the crud and let it reform (Brown food is good food!). Scrape the crud one more time and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. I use the term “brown” pretty liberally here. If it goes full on brown, that’s fine. If it just turns a deeper red, that is also fine. Just let it cook for those 4-5 minutes to let all those flavors blend together. (The original recipe calls for the more full on brown. Feel free to cook the tomato paste longer to achieve that color. I’m paranoid about burning things.)

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-Add the wine and scrape the bottom of the pan once again. Lower the heat if things are starting to burn, as we are in the home stretch now. Brown is good, black is bad! Continue cooking and reduce the mixture by about half. Remember, lowering the heat at this point is OK! If you have seen a few black bits in your crud layers, lowering the heat is recommended. At this point, we are just waiting for the alcohol to cook off. As long as you see some steam coming off the mixture, all is well. It might just take a little bit longer.

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-Return the short ribs to the pan and add water until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours.

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-Check periodically during the cooking process and add more water, if needed. Again, we want the ribs not quite covered, but you also don’t want the liquid level to get too low. Turn the ribs over halfway through the cooking time. I have never had this problem, at least until the halfway mark. If you have cookware you can trust, just set it and forget it for the full 90 minutes until the halfway point and re-evaluate the water level while you are flipping the ribs.

-Remove the lid during the last 15-20 minutes of cooking to let things get nice and brown and to let the sauce reduce down a bit. When done the meat should be very tender but not completely falling apart. Stick a fork in it and pull it back out. It should just slide right back out without taking the short ribs with it. Serve with the braising liquid, and a side of your choice.

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A nice creamy side works well to enhance the texture of this dish. Pair this with your favorite mashed potato, and everybody will be pretty darn happy. Unless your favorite mashed potato sucks. We’ve also tried this with polenta, which was even better, in my opinion.

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Braised Short Ribs

Slightly Adapted from FoodNetwork.com

Ingredients:

  • About 5-6 pounds boneless Short Ribs
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions:

Preheat the oven to 375 degrees. Season each short rib generously with salt. Coat a large oven-safe pot (that has an oven safe cover) with olive oil and bring to a high heat.

Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Each side should look very, very brown, but NOT black or burned.

While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. DO NOT wash out the pot.

Season the vegetables with salt and brown them until they are a nice light brown and a slight crud layer has formed on the bottom of the pan, approximately 5 to 8 minutes.

Scrape the crud and let it reform (Brown food is good food!). Scrape the crud one more time and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan once again. Lower the heat if things are starting to burn, continue cooking and reduce the mixture by about half.

Return the short ribs to the pan and add water until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours.

Check periodically during the cooking process and add more water, if needed. You want the ribs almost but not completely covered in liquid. Turn the ribs over halfway through the cooking time.

Remove the lid during the last 15-20 minutes of cooking to let the sauce reduce down a bit. When done the meat should be very tender but not completely falling apart. Serve with the braising liquid, and a side of mashed potatoes or polenta.

 

Roasted Pork Tenderloin with Apples and Onions

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Well hello! How is everyone holding up in the summer heat so far? Today I am sharing with you one of my new favorite ways to cook pork. For those of you who don’t know, roasting a pork loin is actually my favorite main to make for dinner. And I know no one wants to turn on the oven in this heat, but I’m telling you, this one is worth it! AND, I promise to post some cold dishes soon.

Also, before we dive into this yummy recipe, I wanted to let y’all know I have an Instagram account now and I try to post to it several times a week with different things I’m cooking and some of the delightful treats I make at work. Check it out!  AND, if you love reading my blog, do me a solid and subscribe to it, so you never miss a post. You’ll receive an email every time I post a new article.

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Roasted Pork Tenderloin with Apples and Onions

adapted from Cooking Light Magazine

Ingredients:

  • 1 1/2 tsp olive oil
  • salt
  • pepper
  • 1 lb pork tenderloin
  • 1 1/2 c frozen pearl onions, thawed
  • 2 Gala apples
  • 2 tsp fresh thyme leaves
  • 1/2 c chicken stock
  • 1/2 tsp flour
  • 1 tsp cider vinegar

Directions:

Preheat oven to 425 degrees. Heat an oven proof skillet or pan to medium high heat. Add 1 1/2 tsp of oil to the pan and swirl to coat. Coat the pork with salt and pepper and add to hot pan. Brown the sides of the pork for 4 minutes, turning so that all sides are browned.

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Just look at that lovely browned pork; brown food is good food!

After browning the pork put the pork in the oven and cook for 20-25 minutes. The thickest part of the pork should be 145 degrees.  The pork can also be tested for doneness by making  a small cut in the middle of the pork loin and checking that the juices run clear rather than cloudy.

While the pork is cooking, prep the apples and onions to make a delicious sauce. First let’s talk about these guys; pearl onions.

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So here’s the thing; if you can find a bag of frozen pearl onions, you should use those opposed to unfrozen ones that need to be peeled, because as it turns out these are actually a huge nuisance to peel. SO, if you cannot find frozen pearl onions, I recommend slicing up a yellow onion instead.

Ok, back to our sauce; first either pat dry the frozen pearl onions or chop up a yellow onion so that you have 1 1/2 cups of onions. Next slice up 2 Gala apples. For this recipe I like thin slices so that they cook up quickly.

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Next dissolve the flour into the chicken broth.

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When the pork is done, remove it from the pan and let it rest on a plate.

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Using the same pan that the pork was cooked in, saute the onions and apples over medium high heat for 2 minutes or until the onions are browned and the apples are cooked.  Next add the broth and fresh thyme to the pan and bring to a boil   scraping up the brown bits from the bottom of the pan. Cook until the broth is reduced to 1/4 c (about one minute).

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Stir in vinegar and butter and remove from heat.  Finally, cut the pork loin into slices and serve with the apple and onion sauce.

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Serve with a glass of chilled white wine and a green veggie side and you’ve got yourself a delicious meal. Enjoy!


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Roasted Pork Tenderloin with Apples and Onions

adapted from Cooking Light Magazine

Ingredients:

  • 1 1/2 tsp olive oil
  • salt
  • pepper
  • 1 lb pork tenderloin
  • 1 1/2 c frozen pearl onions, thawed
  • 2 Gala apples
  • 2 tsp fresh thyme leaves
  • 1/2 c chicken stock
  • 1/2 tsp flour
  • 1 tsp cider vinegar

Directions:

Preheat oven to 425 degrees. Heat an oven-proof skillet to medium high heat. Add 1 1/2 tsp of oil to the pan and swirl to coat. Coat the pork with salt and pepper and add to the hot pan. Brown the sides of the pork for 4 minutes, turning so that all sides are browned.

After browning the pork put the pork in the oven and cook for 20-25 minutes. The thickest part of the pork should be 145 degrees. The pork can also be tested for doneness by making  a small cut in the middle of the pork loin and checking that the juices run clear rather than cloudy.

While the pork is cooking; thinly slice the apples. Next pour the chicken broth into a liquid measuring cup and dissolve the flour in the broth using a whisk or fork, set aside

When the pork is done, remove it from the pan and let it rest on a plate.

Using the same pan that the pork was cooked in, saute the onions and apples over medium high heat for 2 minutes or until the onions are browned and the apples are cooked.  Next add the broth and fresh thyme to the pan and bring to a boil scraping up the brown bits from the bottom of the pan. Cook until the broth is reduced to 1/4 c (about one minute).

Stir in vinegar and butter and remove from heat. Finally, cut the pork loin into slices and serve with the apple and onion sauce.