Pork Tenderloin with Blueberry Balsamic Reduction

If I were Rachel Ray I'd probably describe this dish as "Delish" or "Yummo". But because I'm me I'll say it was Freaking Fabulous. The taste of the fresh reduction with the ever so tender pork loin was amazing. This was so simple to do too. The cook time for the pork was about 20 minutes from sear to oven. While it rested I whipped up the reduction and sauteed some squash and zucchini.

The reduction was perfect. I had some blueberries left over from a pastry I made and needed to use up what was left. This was a healthy dinner too, so no worries there.

Pork Loin

1 lb pork loin

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

Pam

2 tsp. canola oil

Preheat oven to 400 degrees

Bring pork to room temperature and season. Heat a medium/large skillet over medium heat and add pam and oil. Sear pork on both sides, about 3-5 minutes per side, or until it has a nice deep brown color. Transfer pork to oven and cook for about 10 minutes, or until a thermometer read 145. Take out of oven, transfer to a plate and cover with foil. Let rest about 10 minutes.

Bluberry Balsamic Reduction

1/4 cup onions finely chopped

1 garlic clove minced

1/2 cup blueberries

2 tsp. water

1 1/2 Tbs. balsamic vinegar

1 cup low sodium, fat free chicken broth

1 Tbs. red wine

1 Tbs. fresh chopped basil

1/2 Tbs. unsalted butter

Using the same skillet as the pork, add onions and cook about 2 minutes. While onions are cooking add blueberries and water to a microwave safe dish. Cook about a minute and a half. Smash a bit with a spoon. Add garlic to pan and cook a minute more. Add chicken broth and scrape up bits from the bottom of the pan. Add the rest of the ingredients and reduce by 1/2.

Slice pork and spoon sauce over the top.

Calories 258.7
Total Fat 10.7 g
Saturated Fat 3.5 g
Polyunsaturated Fat1.4 g
Monounsaturated Fat4.5 g
Cholesterol93.4 mg
Sodium517.3 mg
potassium635.9 mg
Total Carbohydrate5.3 g
Dietary Fiber0.9 g
Sugars0.8 g

Protein32.6 g

Slow and Low Pulled Pork

A few weeks ago I bought a Boston butt, or, pork shoulder, if you will. I have meant to make a pulled pork probably every other day (bad me for no menu planning!)

The night before last was the night. I finally decided (remembered) that I had the pork, and it needed to be slow cooked. I seasoned it heavily, chilled, let come to room temp seared, and then roasted slow and low covered in the oven.

I contemplated using the slow cooker, but since I was to be at home that afternoon, I made the decision to oven roast.

Wow! The flavor was so delicious, and smoky (thanks to my liquid smoke). I know some poo-poo the idea of liquid smoke, but I am not able to grill so I had to get that flavor somewhere!

It wasn't a time friendly recipe, so if you plan to make this, do it when you have a half a day with nothing to do!

Pulled Pork

Rub ingredinets:

1 3lb. pork butt (boston butt; actually the shoulder)

2 1/2 Tbs. chili powder

1 1/2 Tbs. cumin

2 Tbs. smoky paprika

2 tsp. garlic powder

2 tsp. cayenne powder (or less if you don't like spicy)

1 Tbs. brown sugar

1 Tbs. coarse salt

1 Tbs. pepper

2 tsp. liquid smoke

2 Tbs. canola oil (for searing)

Add all above ingredinets into a small bowl and stir to combine.

Pour rub over pork and rub it all over. top, bottom, sides, etc.

Put in fridge for 2 hours.

Take pork out and let come to room temp. Meanwhile preheat oven to 375 degrees.

Line a baking pan with foil.

Heat a large skillet over med. heat. Add the canola oil and let it heat up. Sear pork on all sides until brown (in my case it got a little black, but honestly it didn't matter. It still tasted phenomenal)

Put pork in foil lined pan and cover tightly with foil.

Put in oven and cook for one hour. lower heat to 325 and cook an additional 2 1/2 to 3 hours.

Take out of oven and let rest (cool a bit) then shred with two forks.

Serve with a homemade bbq sauce, or use a store bought like I did.

I only dipped though, there was already tremendous flavor from the pork on it's own. : )

Red Risotto w/ Sausage, Peppers and Mushrooms

Not your typical risotto, but it sure is tasty. I was a little uncreative trying to come up with things to do with the Italian sausage I had in the fridge. I thought about a baked pasta dish, but I really wasn't feeling that. Then I thought I'd make it easy on myself and just do sausage and peppers. Just then the light bulb appeared above my head. Sausage (Rinaldi brand thanks to my papa for bringing it down!!) and peppers risotto. So into the kitchen I went. As I rummaged through the fridge I saw some mushrooms that needed to be used up so I decided to add those. I also used up the rest of the fresh basil I had in there too. It's a good feeling when I don't waste produce. Honestly, it happens quite often lately with us having full weekends the past month.

This really was a great one dish meal. I made a lot, probably enough to feed 6. I'm probably going to get at least 4 more lunches out of it for Chad and I, which is great economically. As a matter of fact, this meal was very inexpensive. I used frozen tri colored peppers that I found at Trader Joe's. We all know that the price of fresh red, yellow, and orange peppers, are steep at the grocery.

Red Risotto w/ Sausage, Peppers and Mushrooms

1 lb italian sausage casings removed

2 Tbs. olive oil

1 1/2 cups chopped tri colored peppers

1 medium onion diced

3 cloves garlic minced

4 oz (or 1/2 a package) of crimini mushrooms

1 package (16 oz.) of short grain rice

2 tsp. dried oregano

Salt and pepper to taste

1 cup dry red wine

1 14 oz. can diced tomatoes pureed for a couple seconds, warmed (you want it to still be a little chunky)

1 8 oz. can tomato sauce warmed

3 cups chicken stock warmed

1 cup grated parmesan cheese

1 Tbs. fresh chopped basil

In a large skillet over medium high heat add olive oil until it shimmers. Add sausage, onions, peppers and salt and pepper. Cook breaking up sausage with a wooden spoon until all pieces are browned. Add garlic, oregano, and rice and cook a few minutes, stirring. Deglaze the pan with the wine and cook until all has been absorbed. Add tomato products and cook until liquid has been absorbed. In increments of 1 cups add chicken stock each time waiting until the last has been fully absorbed. When rice is cooked through add parmesan cheese and basil, stirring to combine. Serve immediately.

Pork Chops with Sundried Tomato Pesto Crust

I had no idea I would be making this tonight. I knew I had pork chops, but didn't know what to do with them. I always have this problem when I have chops. I looked for recipes online, but I kept getting recipes that paired the pork with apples. Blech. I mean I love a cold apple just like anyone else, heck, I even like apple pie. But for some reason the thought of baked apples on there own make me gag. And pairing it with pork, even worse. Please don't take offense if you are one of the gazillion people who enjoy this pairing, I am the weird one I'm sure.

So while I was having no luck in the recipe dept. I did come across a chicken recipe with sun dried tomato pesto. But then I lost it. But I figured, it's a pesto, I can make that without a recipe. So I did. And I spread it on the top of my chops. It was a brilliant idea, because those chops were the best I've had in a while. I served them on top of the polenta below.

This meal was very quick to make too. I think it was about 30 minutes from start to finish. Just call me Rachel. No, just kidding. Please don't. : )

Pork Chops with Sundried Tomato Pesto Crust

4 1" thick center cut loin chops

salt and pepper

1 Tbs. olive oil

1 Tbs. unsalted butter

1/4 cup wine

1/4 cup chicken stock

Pesto

1 cup basil leaves

1/4 cup pine nuts

4 oz. (1/2 a jar) of sun dried tomatoes packed in oil

2 cloves garlic

1/4 cup or more olive oil

1/4 cup parmesan cheese

salt and pepper

Prepare the pesto by adding everything but olive oil to a food processor. While processing add olive oil through the feeder tube until it smooth but not runny.

Prepare the chops:

Heat butter and oil in a large oven safe skillet over medium high heat. Season pork chops on one side (the unseasoned side with be topped with the pesto), and add to skillet. Sear a few minutes on each side making sure they form a nice crust. Remove chops and add wine and stock. Scrape the bits off the bottom of the pan and let reduce by half (5 minutes or so). Meanwhile spread the pesto on top of the chops. When liquid has reduced return chops to pan and bake in oven for 25 minutes. If the top starts to get to black cover with foil.

Spicy Rubbed Roasted Pork Loin

Oh man did I have a time thinking of how I wanted to cook this roast. I bought it on sale, and I was determined to prepare it this evening. I browsed probably a million recipes, and nothing really stood out to me. So once again, I started to throw things together. One thing I did do is brine the pork one day ahead of so it would lock in the flavors, and ensure a moist and tender roast. I think I was in the mood for something south of the border, or southwestern, because all the spices I used were of that family of flavor. I will probably add a little more of the seasoning and let sit for about an hour in the fridge the next time I make this. Or I may make a sauce out of the drippings. But tonight, I was just too hungry to do all that. It came out perfect, and moist like I had hoped. I think I will be brining all my pork roasts in the future.

Brine:

1 gallon cold water

1 cup boiling water

1 cup kosher salt

3/4 cup granulated sugar

1 Tbs. peppercorns

2 sprigs each of fresh rosemary and sage

Dissolve the salt and sugar in the boiling water and add to cold water. Add rosemary and sage. Let water cool completely before adding pork. Add pork and put in the refrigerator overnight.

When ready to use, rinse and pat dry.

Rub for pork

1 Tbs. cumin

2 tsp. chili powder

1 tsp. cayenne pepper

4 garlic cloves

1 Tbs. spicy mustard (dijon will work)

2 Tbs. olive oil

1 sprig rosemary leaves removed

2 sprigs thyme leaves removed

2 tsp. pepper

2 tsp. salt

Put all ingredients in food processor and pulse until smooth. Score pork with a sharp knife in a few places and spread rub all over pork. Let sit for about a half hour until pork comes to room temperature.

1 onion quartered

1 Tbs. olive oil

2 bay leaves

1/4 cup chicken stock

preheat oven to 325 degrees

Heat a large oven safe skillet over medium high heat and add olive oil. Sear pork on each side until well browned, about 3-4 minutes. Add onion, bay leaves, and chicken stock. Cover and cook about an hour or until internal temperature reads 140. Take out of oven and remove from pan. Cover and let rest for 10 minutes. Slice and serve

Chicken,Tasso and Andouille Jambalaya

Tonight's dinner was inspired again by what needed to be used in the fridge. I had a chicken breast, 1 link andouille and some tasso. It was between a gumbo or this jambalaya. Jambalaya won. Only because I didn't feel like slaving over a stove tending to a roux. There are so many different variations of jambalaya that there really isn't a "right" way or a "wrong" way to make it. I prefer a red jambalaya, while others omit tomato products. I just think it gives it a little more flavor and blends well with the red hot spices I like to add. If you don't have tasso on hand, don't worry you can omit it. I had to buy about 4 lbs. of the stuff last time I was in New Orleans and froze it as soon as I got home. And as far as the andouille sausage, well you can substitute with whatever sausage you like. This is a versatile recipe so feel free to add and omit ingredients.

Chicken Tasso and Andouille Jambalaya

1 chicken breast seasoned with salt and pepper and pan fried

1 cup andouille sausage (1 link) cut in half, then in half again and chopped

1/2 cup tasso chopped in small pieces

1/2 Tbs. canola oil

1 Tbs. unsalted butter

1/2 cup of onion finely chopped

1/2 cup green pepper finely chopped

1/2 cup celery finely chopped

3 garlic cloves minced

1 bay leaf

1 1/2 tsp. fresh thyme

2 tsp. dried oregano

2 tsp. cajun seasoning (I like Tony Chachere's)

2 tsp. hot sauce (I like Crystal's)

1 1/2 cup long grain rice

1/4 cup white wine

1 1/2 cup chicken stock

8oz. can No Salt added tomato sauce

Heat a large heavy pot over medium high heat and add canola oil. Add tasso and andouille and saute until rendered, about 3-5 minutes. Remove from pan and set aside. Add butter and melt. Add the trinity (onions,peppers,celery) and saute until onion starts to brown. Add garlic and rice and saute for a couple minutes more. Add all meat and combine in pot. Add wine to deglaze and scrape up the bottom bits. Add the rest of the ingredients and bring to a boil. lower heat, cover and simmer for 20-30 minutes. Garnish with fresh parsley and add more hot sauce if desired.

Baked Pork Chops

Another seat-of-my-pants creation, looks like I'm on a roll here! I guess I was feeling guilty for cooking very little last week, or that I was sending Chad out to get ingredients for a recipe I just had to have, but really could do without. I am fully stocked in the pantry folks, and there really is no reason for all this running out kind of business. A lovely woman (TheBridesMom/TBM) on The Nest, a message board I frequent, really got me thinking about this. She had mentioned how this is the type of cook she is, and I admire that. I forgot how fun it was to come up with things last minute. So I vowed to tap back into my creative side and do a little of the same this week.

So I had 2 1/2" thick bone in, center cut pork chops that needed to be used in the fridge. I wanted to keep them healthy so I knew there would be no frying. I basically pan seared them and baked. I kept it really simple, but the flavor was incredible! Chad was happy too, mostly because there was no last minute ingredient request.

Baked Pork Chops
Kosher salt, fresh pepper, and garlic powder for seasoning
Flour for dredging
1 Tbs. extra virgin olive oil
1/2 cup chicken broth
1 Tbs. fresh sage chopped
3 garlic cloves roughly chopped
1 small onion sliced into large chunks
1 sprig fresh thyme

Preheat oven to 350.

Heat olive oil a medium sized oven proof skillet over medium heat. dredge seasoned chops in flour. Transfer to skillet and sear on both sides, 3 minutes each. Add broth, sage, thyme, onion and garlic. Let come to a simmer, cover and transfer to oven. Bake for 30-40 minutes until chops are tender. Serve with spinach risotto below.

Fried Wonton Goodness

What do you do when your wonton skins are going to expire? You fill them and fry them up that's what you do!

You really can fill wontons with anything. I generally just browse the fridge for ingredients and fill 'em up. Today I had 3 links of italian sausage, 1/2 a large vidalia, goat, brie, and a monterrey jack/cheddar combo.

Chad doesn't like brie, or goat cheese (weirdo, I know.) so he got his own special wontons. Or you could say that i got MY own special wontons, either way we both win. : )

For mine I carmalized the onion in olive oil and butter, spread a little of cheese on the skin (either brie or goat, not together), topped with the onion (I put a little sausage in some of them), put a little water on my finger to run around the edges, folded them up and finally, I fried them.

For Chad's wontons I mixed sausage a little ranch dressing (like a couple Tbs.) and monterrey jack and cheddar cheese together. I put a little in the center of the skin, and like mine folded them up. I fried both in a little canola oil, but the could have been baked as well.

I made quite a few so I ended up freezing them in a single layer on a baking sheet then when frozen I put them in a ziplock. These will be a tasty treat for a later date.

Pork Chops with Mustard Cream

When we were at the grocery store Saturday, Chad had mentioned that he was craving pork chops. So into the cart they went. We chose bone-in chops since they have so much more flavor. I'm always on the hunt for a good pork chop recipe, one that is relatively quick (meaning without brining) and not a ton of ingredients. I looked on line for some recipes and found one here, but I modified it a bit. I'm glad I tried this recipe, the chops turned out so moist and yummy and the sauce was perfect for the mashed potatoes I whipped up. I'm sure to make this dish again.

Pork Chops with Mustard Cream

• 4 1 inch thick bone in pork chops
• Flour for dusting chops
• Salt and Pepper
• 3 Tbs. butter divided
• 2 Tbs. olive oil
• 1/2 cup diced onion
• 1 cup crimini mushrooms
• 2 large cloves of garlic minced
• 1 1/2 cup chicken stock warmed
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 Tbs. dijon mustard

Heat oven to 350

Season chops with salt and pepper and dust with flour. Heat 2 Tbs. of butter and 1 Tbs. olive oil in a large skillet over med. high heat. Brown chops on each side for about 3 minutes. Transfer to another plate and keep warm. Add the rest of the butter and olive oil to the pan and add the onions and mushrooms. Saute for about 5 minutes, add garlic and saute 2 minutes more. Deglaze the pan with the white wine and let reduce by 1/2 about 6-8 minutes. Add warm stock, and stir contents together. Add chops cover with foil and cook for about 15 minutes covered. Uncover and cook about 5-10 minutes more. Remove chops to a plate and cover with foil to keep warm. Return skillet to burner and heat juices over med. low heat. Add heavy cream and let reduce to become thick. remove from burner and add dijon mix thoroughly.

Serve chops and sauce over mashed potatoes

Mashed Potatoes

• 4 med. sized russet potatoes
• 3 Tbs. unsalted butter
• 1/4 cup hot milk
• salt and pepper

Peel and cut potatoes into chunks. cover with cold water and heat to a boil. Lower heat to get a gentle boil and cook for about 15 minutes or until fork tender. Remove from heat drain and put back in pot. Turn heat to low and shake pot to remove excess moisture. Add butter and salt and mash with a masher. Add milk and remove from heat. Continue to mash until you get your desired consistency.

Zuppa Toscana and Pillsbury Rolls with a Twist

Today was a rainy, chilly, and very long day. I really wanted a good hearty soup (when don't I?). I browsed through my recipes and came across one of mine and Chad's favorites. Like many others, I discovered this soup at an Olive Garden restaurant. It seemed so simple to make so I took a shot one day and was pleasantly surprised how easy it was. Since then I have seen many recipes on the web for this soup and many have slightly different variations. I have my own, which is probably very close to some of the others out there.

I also did a little experimenting on some bread for tonight's dinner. I was in no mood to make homemade bread, and a trip to the grocery was out of the question. I noticed that I had a can of the Pillsbury Dinner Rolls in my fridge. I knew I didn't want something as plain as them so I decided to combine all the individual rolls together to make a bread. I couldn't stop there though, so I decided to roll it out and add roasted garlic, cheese, and oregano. It was pretty sticky when I first started rolling it out, so I added some flour and it became easier to roll out. Next time I will add the flour while combining the rolls together and let sit for about 10 minutes. The result was delicious, and went nicely with the soup. Tonight's meal was a perfect ending to a not so perfect day.

Zuppa Toscana

• 1lb mild italian sausage casings removed
• 1 tbs. olive oil
• 6 slices bacon chopped
• 2 medium sized potatoes and sliced in small half moons
• 10 + cups chicken stock
• 1 bay leaf
• 1 cup finely chopped onion
• 3 cloves of garlic minced
• About 4 cups torn Kale leaves
• 1 can drained and rinsed cannellini beans
• 1 tsp. crushed red pepper flakes
• 2/3 C. heavy cream
• Fresh ground pepper to taste

In a large stock pot heat olive oil over medium heat. Add sausage and break up with a wooden spoon. When cooked transfer to a paper towel lined plate. Add bacon and cook until slightly crispy. Remove and add to same plate as sausage. Drain all but 2 Tbs. or so of fat. Add onions and saute until soft, then add garlic, red pepper flakes and bay leaf and saute a couple minutes more. Add cold stock and remove all the stuck on bits on the bottom of the pan with your wooden spoon. Add potatoes and meat and bring to a boil. Simmer 15-20 minutes then add beans, kale and cream. Simmer 10 minutes more and serve.

Cheesy Bread

• 1 Can Pillsbury Dinner rolls combined into a ball
• 1 tbs. flour
• 1 tbs. unsalted butter cut into small pieces
• 2 Tbs. Parmesan
• 1 tbs. mozzarella
• 1 tsp. dried oregano divided
• 3 cloves roasted garlic
• olive oil to brush top
• Heat oven to 350 degrees.

Combine dinner rolls into a ball while adding flour. Put aside for about 10 minutes and dust rolling surface with flour. Roll out dough into a rectangle (it will be about a foot long and 3 inches wide). Spread dough with garlic and dot with butter. Sprinkle with cheese and fold in half. Brush top with olive oil and sprinke with a little more cheese. Bake for about 15 minutes or until golden.

Theme Week: Nola: Andouille Havarti Grit Cakes

I'm writing in purple today rather than the blue I usually use because I am still celebrating LSU's win against the Gators last night. What a great game! And because of that game I have a headache today, you know the kind, from too much $2 Abita beer.

For a little brunch today I was in need of something a bit greasy. Well, not too greasy, but something with lots of flavor and fried. That is when I began to browse my pantry for "brunchy" kind of ingredients. I found some quick cooking grits, and I had left over andouille sausage and a brick of havarti.

I also browsed the web and got my idea based off this recipe. This was a very simple and satisfying cake. I would probably make a sauce to accompany it next time.

Andouille Havarti Grit Cakes

• 1/2 lb. andouille sausage finely chopped
• 2 cloves garlic minced
• 1 Tbs. Tony Chachere's creole seasoning
• 1 Tbs. fresh chopped parsley
• 2 cups quick cooking white grits
• 4 1/2 cups 2 % milk
• 1 1/2 cups havarti
• 2 eggs beaten
• 2 cups panko
• flour for dredging
• oil for frying

Heat pot over medium heat and saute andouille until the fat starts to render. Add garlic and cook 2 minutes. Add butter, milk, creole seasoning and parsley. Bring to a boil and add grits. Let simmer for a bout 5 minutes and transfer to a 9x13 glass baking dish. Let firm up in the fridge for about 20 minutes. Cut in desired shape, dredge in flour, egg then panko and fry in a skillet over med. heat.

Theme Week: Nola: Dirty Rice and Crawfish Cheddar Beignets

Tonight's dinner was inspired by my tired feet and body : ) I wanted to keep with my theme, but Nola cuisine is usually prepared slowly, and I didn't have the energy to be in the kitchen for longer than 40 minutes. I decided to use a standby dish that I love, not only for the flavor but also for the simplicity. Dirty rice is usually made with chicken gizzards and livers. But not mine. I am sure I have had dirty rice made with those ingredients and loved it, but I don't have it in me to prepare it like that. I make mine with spicy italian sausage and ground beef.

I needed something to go along side the rice dish, but i wasn't in the mood for a veggie or salad. I still had a taste for seafood from last night's dinner so I picked up some fresh (well previously frozen, boiled and peeled) crawfish tails at the grocery. I wanted something fried too, but I didn't want to just batter and fry the tails. I was thinking more of a fritter. After much browsing I settled on a crawfish and cheese beignet. I didn't find a particular recipe, but I did get some great ideas. These were also easy to make, and not at all time consuming. So I am happy, and full and I have the rest of the evening to relax.

Dirty Rice

• 1lb ground beef
• 1 lb spicy italian sausage casings removed and broken up into pieces.
• 1 1/2 cup minced onion
• 1 cup minced green pepper
• 1/2 cup celery finely chopped
• 3 cloves of garlic minced
• 2 Tbs. fresh chopped flat leaf parsley
• 1 tsp. dried thyme
• 2 bay leaves
• 1 Tbs. Tony Chachere's creole seasoning
• 2 tsp. fresh ground pepper
• 21/2 cups chicken stock
• 4 cups cooked long grain white rice

Heat a large cast iron skillet over medium heat and add hamburger. Cook until a light pink and add the sausage. Break up with a wooden spoon. When the sausage is almost cooked through add peppers, onion, celery, herbs and creole seasoning and pepper. Let cook for about 5 minutes more. Drain all but 3 Tbs. fat and return to pan. Add garlic and saute a minute or so and add the stock. Let simmer for about 10-15 minutes and add rice. Mix thoroughly and serve.

Crawfish and Cheddar Beignets

• 2 eggs
• 1 1/2 cups flour
• 1/2 cup heavy cream
• 1/2 cup water
• 1 Tbs. Tony Chachere's
• 1/2 cup minced onion
• 1/4 cup minced green pepper
• 1 tsp. pepper
• 1 tsp. flat leaf parsley finely chopped
• 1 cup crawfish tails finely chopped
• 1 1/2 cup cheddar cheese
• oil for frying

Mix water, cream, and eggs together. Add flour and mix together. add the rest of the ingredients and mix until combined. Let sit in fridge for 15 minutes. Heat oil in a large pot over med. high heat drop by Tbs. and fry for about 4-5 minutes or until golden dust with creole seasoning and serve hot. Note: A dipping sauce would go great with these but I was too hungry to take the time to make one ;-)

Theme Week:Nola: Red Beans & Rice Monday

Eating red beans and rice on a Monday is a old tradition in Louisiana. In almost every restaurant around the city of New Orleans the spicy dish is either a Monday special, or a staple menu item. The tradition started with leftover bones or ham hock from Sunday dinner which were reused on Monday to season a pot of beans.

Red beans are usually served with andouille sausage, but we had it last night, and I wanted to make something different. So last night I was browsing a blog I have just found, and fell in love with, and the red beans were paired with fried pork chops. Immediately, I knew what I was serving along side my red beans.

Although I used my own recipe for red beans, I'll have to give this one a try. The pork chops were great, even though I made a few minor adjustments. Thanks Danno!

Red Beans and Rice

• 1 lb dry kidney beans soaked over night
• 2 stalks celery
• 1 med. onion finely chopped
• 1/2 green pepper chopped
• 4 colves garlic minced
• 2 tbs. fresh thyme chopped
• 3 tbs. bacon drippings or other fat
• 1 1/2 Tbs. Tony Chachere's cajun seasoning
• 1 tsp. cayenne pepper
• 2 basil leaves
• 2 Tbs. chopped flat leaf parsley
• 1 tsp. dried basil
• 2 tsp. fresh ground pepper
• 1 ham hock (about 1/2 lb)
• 8 cups chicken stock

Heat bacon drippings in a stock pot over medium heat. Add the trinity (celery, onions, bell pepper) and saute until onions are soft. Add garlic, bay leaves, pepper, thyme, parsley, basil, cayenne and cajun seasoning and saute about 3 minutes more. Add beans, stock and ham hock and let come to a boil. Let boil about 5 minutes, and turn down to simmer about 2 1/2 hours.

If beans are not creamy enough for you take about 1 1/2 cups out and mash. Return to pot and cook for 10 minutes more. (you can cook longer to get the same results, but I am usually to hungry to wait!) Serve with steamed rice and a sprinkling of parsley.

Fried Pork Chops

• 4 1/2" thick bonless center cut pork chops
• 1 cup butter milk
• seasoning rub (I used equal amounts of cayenne, paprika, pepper, salt, basil, garlic powder and onion powder)
• AP flour
• Oil for frying

Rub pork chops with seasoning rub on both sides. Cover and put in refridgerator for 1/2 hour. Take pork out and cover with butter milk for another 1/2 hour (longer is better if you can). Remove chops from butter milk and dredge in flour. Heat oil over medium heat and fry about 4-5 minutes per side.

Theme Week: New Orleans: Gumbo

For the next week I have decided to cook based on my Nola favorites. I have been craving the spicy and hearty food Nola is famous for so this idea of mine is going to work out fine. On tonight's menu it's Chicken and Andouille Gumbo, a huge favorite of mine as well as Chad's.
I lived in Nola from 1989-2003, and although I go back a couple times a year I miss that city very much.
There was always something to do in Nola. With its wonderful history, beautiful parks with spanish moss hanging from the tree limbs, the colorful neighborhoods, interesting shopping boutiques (in the french quarter and on magazine st.), and of course the food. I was pretty damn content while living there (Mid City a block from City Park).
Tonight I made a chicken and andouille (has to be andouille!) sausage gumbo. I decided to make the roux ahead of time to cut down on the cooking time. If you have ever made a gumbo roux you'll know that it takes a good 20-30 minutes of stirring until you've got the perfect chocolate color. I'll admit, I stirred this roux for about 45. I was so afraid of burning it because if you do you have to start over. Next time I'll crank the heat a bit to cut down the time. I served with a scoop of rice, a sprinkling of file powder, and crusty french bread for dipping. Oh, and I always have a bottle of Crystal or Louisiana brand hot sauce to kick it up a little more.

The Roux:

• 1 cup flour
• 1 cup of vegetable oil (you can use any oil except olive, or fat such as bacon drippings or lard)

Heat oil in a heavy cast iron skillet over med. low heat add flour whisk until completely combined. replace the whisk with a wooden spoon a stir away until you reach the color of chocolate. The roux will change color stages after about every 3-5 minutes, so this should take about 20-30 minutes, but maybe more depending on your heat level. Be careful not to burn, and make sure to have a beer or glass of wine handy to keep you company!

The Other Ingredients:

• Meat from rotisserie chicken (I cheated this time, you could use any meat you like and roast or put in raw. If you do raw, make sure to simmer for a couple hours. I personally love dark meat in a gumbo)
• 3 cups andouille sausage (slice link in half long ways, then by half again and dice)
• 1 1/2 cup chopped onion (or one whole med. onion)
• 2-3 celery stalks chopped
• 1 med. green pepper chopped
• 4 cloves of garlic minced
• 1 cup fresh okra trimmed on both ends and sliced
• 7 cups chicken stock
• couple dashes of worcestershire
• 1 tsp. cayenne
• couple shakes of Tony Chachere's cajun seasoning
• Pepper to taste

Procedure:

Heat a little oil in a heavy stock pot over medium heat, and saute the trinity (onions, celery, pepper) until onions are soft. Add sausage and cook for about 4 minutes. Add chicken, okra and garlic and cook for a few minutes longer. Pour in roux and mix together thouroghly. Add cold stock (must be cold!) and use your whisk to combine. If it looks like it has seperated just keep stirring, it will come together. Add a couple dashes of worstershire, and the remaining seasonings and let bring to a boil then let simmer for 45 minutes-hour. Serve with steamed rice, file and hot sauce. And don't forget a nice crusty bread

Stuffed Pork Chops and Risotto

I have been craving pork chops ever since Chad and I bought them when we were out grocery shopping. I planned on cooking them this evening, but after a grueling work out after work, I was pooped! I was still intent on making those pork chops though, and headed into the kitchen to do some inventory on the ingredients on hand.
I started in the fridge with the center cut butterflied pork chops. Then I browsed the ingredients I had in the pantry. I pondered a bit about what to make and then came up with this concoction. Stuffed pork chops with fresh basil, fresh mozzarella, and thick cut bacon. And for tonight's side, mushroom risotto with toasted pine nuts and peas.
I was very pleased with this meal, and surprisingly, Chad didn't complain about the mushrooms in the risotto, he even said "This is awesome! The flavor combination with the peas and pine nuts is so good I don't even care about the mushrooms." So he was happy, which makes me happy. And for the second night in a row, my husband ate vegetables he claims he doesn't like (i.e. the eggplant last night).

Stuffed Pork Chops

• 2 center cut pork chops butterflied, or you can cut a pocket
• 2 slices bacon
• mozzarella cheese
• 4 large fresh basil leaves
• salt, pepper, garlic powd

Turn broiler on to 500 degrees. Season pork chops with salt, pepper, and a litte garlic powder on both sides. Lay the bacon, then mozzarella, and finally put 2 fresh basil leaves on one side. Secure both sides with tooth pics. Heat olive oil in a meduim sized oven safe skillet, over medium high heat. Sear pork chops on each side, about a minute or 2 or until ther is a nice brown color on each side. Transfer to oven and broil 2-3 minutes per side or until internal temp. reaches 140 degrees.

• Mushroom Risotto with Peas and Pine Nuts
  1 1/2 cups arborio rice or short grain rice
• 4 oz. crimini mushrooms chopped
• 1/2 onion finely chopped
• 2 garlic cloves minced
• 1/2 cup frozen peas
• 1/2 cup toasted pine nuts (I toasted mine in the toaster oven)
• 3 1/2 cups chicken stock (heated through)
• 1/3 cup dry white wine
• 1 1/2 TBS. olive oil
• 1 TBS. unsalted butter
• 1/3 cup grated asiago cheese
• 2 TBS. heavy cream
• Salt and pepper

Heat a skillet over medium heat and add butter and olive oil. When butter starts to foam, add onions and mushrooms. Saute for about 5 minutes and add garlic, saute a minute more. Add Rice and saute for about 2 minutes to get it nice and toasty. Add wine and deglaze scraping any bits off the bottom of the skillet. When wine has been absorbed, add 1/2 cup of stock and stir frequently until absorbed. continue adding 1/2 cup of stock at a time until you have only 1/2 cup left. Add peas pine nuts and the remaining 1/2 cup of stock when almost completely absorbed add asiago and cream and cook a few minutes longer. The total cooking time should be around 30 minutes.

BBQ Pork and my take on Mac and Cheese

So this past week and a half I have been cooking with what I have on hand. I desperately need to go grocery shopping, but since it is right before Labor day, and it's already Tues. I decided to leave it for another day. Maybe Next Tuesday??


So tonight I used up the rest of my 51/2 lb. pork loin I bought from Costco last week and I made a bbq pulled pork. I took the easy way and used the crock. I decided to cook it over night since cooking 1 1/2 of pork for 9 hours on low while I'm away at work is wayyyyy too long.


I also made mac and cheese and corn on the cob. I wanted to have mac and cheese really bad, but I had no macaroni. Or milk. But tons of various cheeses. So I improvised. Very glad I did! Our dinner was excellent, and the best part is that we have leftovers for tomorrow!


BBQ Pulled Pork

• 1 1/2 lb. pork loin


• 1 Tbs. chili powder


• 1 1/2 tsp. cayenne


• 1 tsp. salt


• 1 tsp. pepper


• 2 tsp. cumin


• 1 tsp. onion powder


• 1 1/2 tsp. garlic powder

Add above ingredients in a small bowl and combine. Rub all over pork and put in crock.
Add 2 cups chicken stock to the pot and cook 6 1/2 hours on low.
Drain fat and other contents of crock and add 3/4 bottle of your favorite bbq sauce (recommended: Sweet Baby Rays). Return Crock to the heat element and let cook on high for about 1 1/2 hours. Serve on toasted buns.

Ditilini and Cheese

• 1 lb. ditilini pasta


• 3 tbs. butter


• 1/2 shallot finely chopped


• 1/2 tsp. freshly grated nutmeg


• 3 tbs. flour


• 2 cups buttermilk


• 3 cups of your favorite cheeses. I used havarti, gouda, provolone and parmesan and a teeny bit of cheddar.

Cook pasta in boiling water for about 6 minutes. drain and set aside. Melt butter in a medium sauce pan over med. heat. Add shallots and cook for about a minute. Add flour and whisk to a smooth roux. Slowly (about 1/2 cup at a time) add buttermilk. Bring to a simmer for about a minute and take off heat.

Layer 1/2 ditilini in a casserole cover with bechamel (buttermilk concoction) and 1/2 the cheese. Repeat and cover and cook at 350 for 30-40 minutes. Uncover the last 10 minutes to get a nice brown color to the cheese.

Pasta Jambalaya

When I lived in New Orleans one of my favorite places to eat this dish was Semolina's. I haven't had their version in such a long time so I had to recreate it on my own.

I have been craving spicy food lately, so this was on the menu for tonight. It didn't take long since I had some chicken left over from Wednesday's spicy roasted chicken.

The only thing it was missing was the tasso (smoked pork). They don't carry this in the Publix or Kroger by my house, and I wasn't making a special trip to Whole foods in the rain. I'm not even sure if Whole Foods have it. I used a smoky salt pork instead, but after the fat had rendered, I tossed it. I essentially just wanted the intense pork flavor to infuse with the other ingredients.

I bought some smoked gouda and provolone shredded it and topped my pasta with it. This really hit the spot. I always make myself too big a portion, and I could not even eat half of what I served.

Pasta Jambalaya

Sauce:

• 1 14 oz. canned diced tomatoes
  1 can tomato paste
• 1 8oz. can tomato sauce
• 2 cups chicken stock
• 1/2 green pepper roughly chopped
• 1/2 onion roughly chopped
• 1 stalk of celery roughly chopped
• 2 Tbs. fresh basil chopped
• 1 Tbs. fresh oregano chopped
• 3 Tbs. unsalted butter
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 2 tsp. cayenne
• 1 Tbs. hot sauce (I used Louisiana brand)
• 3 garlic cloves
• 2 bay leaves
• 1 tsp. sugar

Put green pepper, onion, celery (aka the trinity), and garlic cloves in food processor and chop very fine. Melt butter in a large pot over medium heat and add chopped veggies, basil, oregano, and bay leaves. Saute 4 minutes and add the rest of the ingredients. Turn up the heat until it comes to a simmer. Let simmer for about 45 minutes.

Meat and Veggies

• 1/2 package smoked sausage (I prefer andouille but didn't have any on hand) cut into half moons.
• 2 cups cooked chicken cut into chunks
• 2 Tbs. salt pork chopped
• 1/2 green pepper cut into 1 " strips
• 1/2 med. onion cut into strips
• 1 tsp. of Tony Chachere's cajun seasoning
• 2 tsp. vegetable oil
• 2 Tbs. unsalted butter
  

Heat medium sized skillet over medium heat and add the oil. Add salt pork and let the fat render for about 6-8 minutes. Remove with a slotted spoon let it cool and toss in garbage (you can leave it in if you'd like). Add butter, green pepper and onion and saute until onions start caramelizing. Add meat and cajun seasoning and saute about 6 minutes.

Serve sauce and meat over cooked rotini pasta and top with shredded smoked gouda and provolone (the gouda is a must!)

Sunday Night Supper

I love a well rounded, comforting meal on Sunday evenings. And because I have more time to prepare the meal on Sundays, time isn't of the essence. At our monthly trip to Costco yesterday, I picked up a 5 lb. pork loin roast for only about 13 bucks. Not only was I thrilled with how cheap it was, I knew that I would be able to get about 3 meals out of it. What a way to stretch the dollar!
I got home and realized that it was 2 loins tied together in butcher's twine instead of one. No biggie, I would use one for a roast, and cut the other in about 1 lb. pieces and freeze for later use.
I decided to prepare the roast tonight, because like I said, Sunday dinner's are all about comfort food. I didn't feel like potatoes or rice so I looked in the pantry and I found that I had some barley. For the greens tonight I remembered how I have been craving zucchini and since Chad isn't a fan I never get to make it that often. So I had sauteed some zucchini and yellow squash, and Chad had sauteed fresh green beans. To add the finishing touches, I made a simple pan gravy from the roasting juices left in the pan.

Herb Rubbed Roasted Pork Loin

*Rub Ingredients*

• 2 Tbs. fresh rosemary leaves roughly chopped
  
  
• 2 Tbs. Fresh sage leaves roughly chopped



• 1 Tbs. Fresh thyme leaves roughly chopped



• 3 Garlic cloves skin removed



• 2 Tbs. olive oil

Put all ingredients in a mini processor and process until smooth.

Pork
Heat oven to 325 degrees.

With a sharp knife, cut a few slits into the pork on both sides. Generously salt and pepper each side. Take the rub and massage it onto the pork using your finger to push some into the slits.

heat large skillet to med. high heat and add about a tablespoon of olive oil. Sear meat on all sides until you get a nice brown color. Put into shallow roasting pan and cook for an hour and 15 minutes, or internal temperature reaches 155. (generally 30 minutes per pound, mine was about 2 1/2)

Simmering Sausage

For our dinner tonight I decided to use the last pack of Rinaldi sausage I had. This is my FAVORITE brand of Italian sausage. It has no fennel seeds (which I hate) and has the most wonderful flavor. I can't find it anywhere in GA, so When my father visits me from MI, or vice versa I make sure to bring back as much as I can. My favorite place to buy it is at Nino Salvaggio a wonderful little market near his home. I also used up the last of the peppers I had in the freezer that I had left over from a bbq. It was so nice to not have to chop those since I had to do some prep for the other herbs and veggies.

Simmering Sausage and Vegetables

• 1 lb Italian sausage sliced
• 1 1/2 cup chopped peppers (mine were in 1/2 strips)
• 1/2 red onion sliced
• 2 stalks celery chopped
• 1 carrot peeled and sliced
• 3 cloves garlic minced
• 3 Tbs. Fresh basil chopped
• 2 Tbs. fresh parsley chopped
• 1 Tbs. dried oregano
• 1 tsp. red pepper flakes (or more for added heat)
• 3 Tbs. olive oil
• 1 6 oz. can tomato paste
• 1 15 oz. can diced tomatoes
• 1 1/2 c. chicken stock
• 1 15 oz. can cannellini beans drained and rinsed.

Heat oil in a large saute pan and add all vegetables except garlic. Let saute until vegetables are almost caramelized (about 5-8 minutes). Add sausage, garlic, fresh and dried herbs and cook until sausage is browned on all sides (about 3-5 minutes). Add tomato paste, diced tomatoes, beans and chicken stock. Stir together to combine and let simmer for 20-25 minutes until sauce is reduced and thick. Serve over white rice or pasta.

• Garlic Toast
  Cut french bread into rounds drizzle with olive oil, sprinkle with garlic powder and fresh Parmesan cheese. Toast in oven until browned.