Apple and Sage Pork Chops

Ingredients:

1 tablespoon flour
1 teaspoon salt
1 1/2 teaspoons rubbed sage
1 teaspoon minced garlic
1 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon paprika
4 boneless pork chops, about 1 inch thick (1 1/4 lbs)
2 tablespoons olive oil
1 medium onion, thinly sliced
2 apples, thinly sliced

1/2 cup apple juice or 1/2 cup cider  (more if you want more sauce)
1 tablespoon brown sugar

Directions:

Mix flour, all of the spices and salt (if using) in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet.

Add onion to skillet; cook and stir 3 minutes or until tender.

Add apples; cook and stir 2 minutes.

Stir in juice or cider, sugar and remaining seasoned flour until well mixed.

Return pork chops to skillet.

Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Source: McCormick and Company 
http://www.mccormick.com/Recipes/Main-Dishes/Recipe-Inspirations-Apple-and-Sage-Pork-Chops

Greek Orzo Salad with Red Wine Vinaigrette

We planted our garden several weeks ago, and this year we made an effort to include lots of herbs to use in our cooking.  When I was watering the garden yesterday, I noticed how amazing the purple basil and mint looked and tried to think up a way to use them in our dinner.  Fast forward a few minutes and, I had retrieved mint, purple basil, italian basil, swiss chard, and chives from our garden and was searching through the pantry and fridge to figure out what to do with them!   Once I found some orzo, it was a match made in tastebud heaven.

We served the orzo salad with grilled chicken tenders on top to add some protein and cut down on the amount of pasta we were eating.  Adding garbanzo beans to the salad is a vegetarian option for adding protein.
 

 Orzo Salad

• 1 cup orzo pasta (about 1/2 a box)
• 1 1/2 cups grape tomatoes or grape tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• 1/2 cup chopped spinach (we used swiss chard)
• 1 Tbsp capers 
• 1 Tbsp of finely chopped chives
• 3 Tbsp crumbled feta cheese (optional)
• 3-4 Tbsp red wine vinaigrette (adjust the quantity to your taste; we used the recipe below)
• Salt and freshly ground black pepper (to taste)

Red Wine Vinaigrette:
(makes about 1 cup)

• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 1 Tbs honey
• 1 tsp salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
 

 

Cook 1 cup orzo as directed on package (add orzo to 3qts water and 2 tsp salt; boil for 10 minutes). While orzo is cooking, chop tomatoes, spinach, and herbs, and place them in a bowl.   Make vinaigrette as directed (recipe above makes WAY more than you need for this salad).

Once orzo is done, drain and allow to cool to room temperature, toss in bowl with tomatoes, spinach, and herbs. Add dressing and toss until coated.

We served it with grilled lemon garlic chicken tenders with a little feta on top.   It's a perfect side dish for a BBQ....or even as a meal.

Recipe based on:  Giada De Laurentis' Orzo Salad recipe

Carnitas for Cinco de Mayo.....Better late then never!

Carnitas are by far one of our favorites to order in Mexican restaurants.  However, our tries at duplicating them at home have always been less than stellar....and not worth repeating.    When I came across this recipe from Cook's Country (the cousin show to America's Test Kitchen),  I thought we might as well give it a try.   So, I stocked it away until Cinco de Mayo came around.

I doubted whether the meat would be tender or flavorful, but it was both of those things, and much more.  Mr. S, commented that it was better than a restaurant!  I guess we have a new tried a true carnitas recipe.  It may be 10 days after Cinco de Mayo, but these carnitas are worth the weight!

Ingredients:

• 4 pounds boneless pork shoulder, cut into 2" cubes
• 1½ tsp. salt
• ¾ tsp. black pepper
• 1 tsp. cumin
• 1 onion, peeled and halved
• 2 bay leaves
• 1 tsp. dried oregano
• 2 tbsp. fresh lime juice
• 2 cups water
• 1 medium orange, juiced plus the juiced halves.

Directions:

1. Adjust oven rack to middle lower position and preheat oven to 300 degrees.
2. Combine all the ingredients in a large Dutch oven and bring mixture to a simmer over medium-high heat, uncovered.
3. Once the mixture has come to a simmer, cover and place in oven and cook for 2 hours, or until the pork falls apart when prodded with a fork.
4. Remove the pot from oven when done cooking, turn the oven to broil.
5. Line a jelly roll pan with aluminum foil. With a slotted spoon, scoop out the pork and place it on the foil lined pan. Discard everything in the Dutch oven except for the liquid.
6. Place the Dutch oven on the stove over high heat and boil until liquid is thick and syrupy, about 20 minutes. I noticed that it won't look thick and syrupy until you take it off the heat. So after 20 minutes, remove from heat, and you should see that your liquid has nicely thickened up.
7. While the mixture is thickening, use two forks to shred the pork. When the mixture has finished thickening, place pork back into pot and gently toss pork in the liquid trying not to break up the pork even more.
8. Place the pork back on the lined baking pan and place in the oven under the broiler for 5-8 minutes, then flip the pork and let brown on the other side for another 5-8 minutes. (Watch it carefully so it doesn't burn)
9. Serve immediately!  We served our in tortillas (corn and wheat are our favorite) with shredded lettuce, tomatoes, fresh corn, guacamole, salsa, queso fresco, and cilantro!  We made a black bean, corn, and avocado salad on the side.

1. 
   
   
   
    Don't forget your margaritas!

Source:  Cooks Country

Super Green and Hot Sausage Celletani

Everywhere you look, there is another article about the health benefits of the superfood KALE!  Lately, we've been trying to incorporate it into things we try in the kitchen.  We have bought super greens (that include kale, spinach, swiss chard) for salad, included tons of kale in beef stew, and last night, adapted a tasty pasta recipe (from Simply Scratch).  It was really tasty, and way healthier than a bowl of regular pasta and sauce.  This morning, Mr. S, who is not usually a fan of leftovers, requested a repeat for dinner.....that's definitely my gauge of this dish's tastiness :)

Ingredients:

8 ounces cavatappi, celletani, or other twisty pasta
salt for pasta water
1 cup of halved Grape Tomatoes (if desired)
Olive Oil
3 to 4 Hot Italian Turkey or Pork Sausage links
4 to 5 Garlic Cloves, minced
1 {14.5 ounce} can of diced Fire Roasted Tomatoes
1 14.5 ounce can of Don Pepino  (Or a second can of fire roasted tomatoes and fresh basil)
3/4 teaspoon of Kosher Salt, more or less to taste
1/4 teaspoon Black Pepper, more or less to taste
4 or 5 handfuls of Baby Kale or Baby Spinach  (more if you want!)
Parmesan Cheese Shavings, for garnish

Directions:

Bring a large pot of salted water to boil.

Pulse the can(s) of fire roasted diced tomatoes (or don Pepino's) and its juices in a food processor.

If you want to add "blistered" tomatoes:  Add a tablespoon of olive oil to a skillet, once hot add in the halved grape tomatoes and cook for two minutes. Flip and continue to cook for 2-3 more minutes until blistered and slightly caramelized. Put in a bowl and set aside

In the same skillet on medium-high add another splash of olive oil and sear the Italian Sausage on all sides. Remove and let cool a bit.  Slice the sausages into pieces (you will notice that the inside of the sausage is raw).

Reduce the heat to medium and minced garlic and sauté until the garlic is soft and fragrant. Add the pulsed tomatoes, 2 tablespoons of grated Parmesan cheese, the sliced Italian sausages and cook for 10-15 minutes until the sauce thickens and the sausages are cooked through. Add water if necessary to get the sauce to your desired consistency.

At this time, season the boiling water with a half tablespoon of sea salt and then drop in the 8 ounces of fettuccine noodles, cook as the package directs. Drain the pasta.

Season with tomato sauce with kosher salt and black pepper, add the handfuls of kale and top that with the drained pasta noodles. Toss until the kale is slightly wilted (we used a combination of kale and super greens since I couldn't find baby kale).  Toss in the blistered tomatoes if desired.

Serve with shavings of Parmesan cheese.

Fantastic French Toast

I've tried a lot of french toast recipes over the years, but this one, adapted from the food network's Alton Brown (with a few tweaks), is by far the best I've ever had - and Mr. S agrees!

Although you can use any kind of bread, a loaf of Italian bread is my favorite (a couple days old!).  I think the other secret is the orange zest.  I decided out of the blue to put it in one day, and it makes all the difference.

French Toast

1 cup fat free half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt

1/2 teaspoon McCormick Saigon cinnamon

1 teaspoon vanilla

zest of 1/2 an orange

6-8 (3/4-inch) slices challah bread (or brioche, french, etc)

1 Tablespoon butter (for pan frying)

Preheat oven to 375.  Line a baking sheet with foil and place a backing rack on top. 

Whisk together the half-and-half, eggs, honey, cinnamon, salt, cinnamon, orange zest, and vanilla.  Put mixture in a deep baking dish.   Dip bread into mixture, allow to soak for 1-2 minutes on each side.  Then put them on the cooling rack and allow to sit for 1-2 minutes.

Over medium-low heat, melt one teaspoon (more if desired) of butter in a nonstick skillet. Place bread in pan and cook approximately 2 - 3 minutes per side (until lightly browned).   Repeat for all pieces of bread. (NOTE: french toast should still be wet and not fully cooked). Once all pieces have been browned in the skillet and removed to the rack, place on rack in oven for 5 minutes.  Serve immediately with maple syrup, whipped cream or fruit.

Tasty Fish Tacos

It's always challenging to figure out new, tasty recipes during lent, when meat is out and fish and seafood are in!  I can only imagine that this is WAY harder when you fast from meat/fish/anything with blood during the entire 40 days of lent, like many Greek Orthodox followers.

We came up with this quick and delicious recipe after seeing a new McCormick packet, Zesty Garlic Shrimp Tacos.  Instead of using the packet as directed, we used it as a dry rub for the fish and grilled it in a grill pan.  Then, we topped it with lots of fresh ingredients - mixed field greens, tomatoes, cheddar cheese, salsa, guacamole, and Greek yogurt - YUM!

Fish Tacos
1 pound white fish (we used Swai, but tipalia, flounder, or even mahi would work)
2 tsp. olive oil
1 packet McCormick Zesty Garlic Shrimp Tacos
soft taco shells (we used Corn and Wheat tortillas)
1 lime
Zest of lime

Toppings
Shredded Cheddar
Mixed field greens
grape tomatoes
Salsa
Guacamole
Greek Yogurt


Rub each side of the fish with olive oil, sprinkle with taco seasoning, lime zest, and rub into both sides of the fish.  All to sit with 15 to 20 minutes to allow fish to season.  Heat grill pan to medium high heat and brush slats with oil (to allow pan to leave marks on fish).  Grill fish 2-3 minutes on either side, until flakey.   Squeeze lime on fish as it's cooking.  Remove fish from grill pan and cut into chunks.  Sprinkle with salt, pepper and toss with lime juice.

Add fish and desired toppings to tortilla and serve immediately. 

Greek Yogurt Pizza Crust! + Caramelized Onion, Prosciutto, Asparagus Pizza

Over the past few months, I've seen a number of recipes for a magical "two ingredient" Greek yogurt pizza crust.  Each time I saw one, I thought to myself, this can't be for real....how could that actually work?  Mr. S was also very doubtful about the merits of these recipes. In an attempt to eat healthier and eat more calcium (and because we are Greek and just like Greek yogurt), we almost always have a container (or many) of Fage in our fridge.

With a backup store-bought crust ready for use, we reluctantly tried this "two ingredient" Greek yogurt pizza dough....and added a bunch of spices (I cannot be married to a man who works for McCormick and have a cabinet full of amazing spices, and not add spices to everything!).  Suffice it to say, it was an INCREDIBLE success!

With the ability to make it in 5 minutes, not sure I'll ever buy a store-made crust again!  The crust was both tender and crispy and with the addition of herbs, it was very tasty!  I'm guessing that like us, you are reading this probably think, yeah right!  But, give it a try for yourself!

Pizza Crust - makes one pizza

1 cup Greek Yogurt (we used non-fat Fage)
1 to 1 1/2 cups self rising flour
1 tsp garlic paste or minced garlic
2 tsp. McCormick Herbes de Provence  (you can use whatever you choose - 1tsp oregano/1 basil)
1/2 tsp salt

NOTE:  An electric stand mixer with dough hook is needed for this recipe (unsure of results without)

Add spices, salt, and garlic to yogurt and mix in small bowl.  Add yogurt to the mixer bowl and turn mixer onto medium high.  Slowly add the flour, scraping the sides as necessary.  Start with one cup and keep adding until the dough has come together.  Kneed for about five minutes until dough forms a ball.

Roll out to desired size/shape.  Dough seemed to be a little sticky, so I added a little more flour as i rolled it out.  Also, I used a little cornmeal on the surface so it wouldn't stick.

 Use a fork to poke holes around the crust, so you don't get bubbles.  Bake on pizza stone at 425 for 6 minutes.  Add desired toppings.  Bake anotehr 5-6 minutes until cheese is melted and you have reached desired doneness (we like ours somewhat crispy).


Caramelized Onion, Prescuto, Asparagus, Lemon Ricotta Pizza

1 recipe pizza dough as above
3-4 thinly sliced prosciutto
1 large onion (more if desired), sliced very thinly
1 tsp olive oil
1 tsp brown sugar
 7-8 stalks of thin asparagus (more if desired)
1/2 cup shredded mozzarella

ricotta mixture:
1/2 cup ricotta cheese
zest of one lemon
1/2 tsp minced garlic/garlic paste

olive oil mixture:
2 Tbsp olive oil
1 tsp minced garlic/garlic paste
pinch of salt

Heat a pan over medium heat. Add 1 tsp olive oil to pan.  Add onions and brown sugar.  Cook, stirring often.  After about 2 minutes add asparagus to pan and toss with onion.  Cook until onions are caramelized, about 5-6 minutes.  Asparagus should still be crispy, as it will cook more in the oven.

Mix ricotta cheese, zest of one lemon and garlic paste in a small bowl and set aside.

Mix 2 Tbsp of olive oil, garlic and salt in a bowl, set aside.

After pizza crust has cooked for 6 minutes, as explained in the pizza dough recipe, take out of the oven and brush with olive oil mixture.  Add spoonfuls of ricotta mixture around the pizza.  Add mozzarella, onions, and prosciutto randomly around the pizza.  Lay asparagus on top.

Put pizza stone back in the oven for 5-6 minutes until cheese is melted.  Grate some parmesan cheese on top if desired.