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!

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.

 

 

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.

The Tuna Salad Alternative

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Howdy! Today I have a quick and delicious recipe that makes a great make-ahead lunch or just an all-around yummy snack; the Tuna Salad Alternative.

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I personally am not a fan of tuna salad or chicken salad. For one, I don’t care for too much mayonnaise in general, but also canned tuna grosses me out a bit.  I stumbled across this recipe not too long ago and had to try it out right away. What really caught my attention was the use of chickpeas in place of tuna or chicken. I made a few alterations to the recipe and I was so pleased with the final results that I had to share it with you.

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I hope you enjoy this and I promise holiday baking posts will be coming soon.

The Tuna Salad Alternative

slightly adapted from LaurenConrad.com

Ingredients:

  • 1 can of chickpeas (15 oz), drained and rinsed
  • 1 celery stalk
  • 1 1/2 TBSP rice wine vinegar
  • 1/4 cup fat-free Greek yogurt
  • 1 Tbsp mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Optional Additions:

  • Handful of nuts of your choice, roughly chopped
  • Handful of raisins or dried cranberries, roughly chopped
  • 2 TBSP pickles, roughly chopped

The Tuna Salad Alternative Ingredients

Directions:

Roughly chop the chickpeas, celery, and optional additions.

Combine all ingredients in a bowl and mix together.

Serve on toasted bread, your favorite crackers, or on top of a salad and enjoy!

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It’s certainly not the most complicated recipe in the world, but it is yummy! What are your favorite additions to a tuna or chicken salad? I’m partial to dill pickles, or a crunchy nut such as pistachios.

If you’re enjoying these posts and don’t want to miss any new ones be sure to join my other Reckless Readers and subscribe to receive new posts via email.

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The Tuna Salad Alternative

slightly adapted from LaurenConrad.com

Ingredients:

  • 1 can of chickpeas (15 oz), drained and rinsed
  • 1 celery stalk
  • 1 1/2 TBSP rice wine vinegar
  • 1/4 cup fat-free Greek yogurt
  • 1 Tbsp mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Optional Additions:

  • Handful of nuts of your choice, roughly chopped
  • Handful of raisins or dried cranberries, roughly chopped
  • 2 TBSP pickles, roughly chopped

Directions:

Roughly chop the chickpeas, celery, and optional additions. Combine all ingredients in a bowl and mix together.Serve on toasted bread, your favorite crackers, or on top of a salad.

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.