Sunday, March 3, 2013
Everything's Better with a Fried Egg on Top!
I came across this recipe for Vietnamese Pork Stirfry with Garlic and Chilies and couldn't WAIT to make it. Of course, I had to jazz things up with a fried egg on top! Hubby loved it!
Friday, March 1, 2013
Comforting Pork for a Comforting Dinner
Happy March everyone! It's still chilly here in SF so I decided to make a comforting dinner with Pork in a Mustard Cream Sauce. I served the pork with stuffing so what could be more comforting right?
Ingredients:
1/2 lb pork, cut into chunks
Salt and pepper
2 Tbsp butter, divided
1/4 c onions, diced
1/4 c dry white wine
1/2 tsp dried sage
1/2 c heavy cream
1 Tbsp mustard
Prep:
1. Season pork with salt and pepper. Melt 1 Tbsp butter in a Dutch oven over medium-high heat. Add pork and cook until browned. Remove and keep warm.
2. Melt remaining butter and add onions. Cook, stirring, for 2 minutes. Slowly add wine and sage. Cook, scraping brown bits from bottom of the pan with a wooden spoon, until wine is reduced by half.
3. Stir in cream and simmer for 5 minutes until sauce is thickened. Stir in mustard and add pork back. Cover and simmer 5 minutes until meat is cooked through.
1/2 lb pork, cut into chunks
Salt and pepper
2 Tbsp butter, divided
1/4 c onions, diced
1/4 c dry white wine
1/2 tsp dried sage
1/2 c heavy cream
1 Tbsp mustard
Prep:
1. Season pork with salt and pepper. Melt 1 Tbsp butter in a Dutch oven over medium-high heat. Add pork and cook until browned. Remove and keep warm.
2. Melt remaining butter and add onions. Cook, stirring, for 2 minutes. Slowly add wine and sage. Cook, scraping brown bits from bottom of the pan with a wooden spoon, until wine is reduced by half.
3. Stir in cream and simmer for 5 minutes until sauce is thickened. Stir in mustard and add pork back. Cover and simmer 5 minutes until meat is cooked through.
Thursday, February 28, 2013
Peach and Whiskey...Who Knew?
I've been saving this recipe for Peach Whiskey BBQ Chiken for a while now and finally made it tonight. Gotta put that Jameson to use right? LOL. Anyway, it was the PERFECT combination of sweet and savory. I served the chicken over Mashed Potatoes like the recipe suggested and it was comfort food at its best!
Wednesday, February 27, 2013
German-Inspired Pork and Spaghetti
I was inspired by a recipe for German Pork Cutlets from an old magazine and decided to make my own version for dinner. It's basically pork in a sauce with mushrooms, sherry cream, and surprisingly Ham! It turned out very tasty and even though I usually don't like spaghetti, it paired very well together.
Ingredients:
1/2 lb pork, cut into 1-inch pieces
Salt and pepper
1 Tbsp vegetable oil
1/2 c onions, diced
1 c mushroom, sliced
1/4 c dry sherry
1/4 c beef broth
1/4 c diced ham
1/4 c heavy cream
Prep:
1. Season pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add pork and brown 2 minutes on each side. Remove and set aside.
2. Add onion and mushrooms and cook until softened, 5 minutes.
3. Deglaze with sherry and stir in broth, ham and cream. Bring mixture to a boil and add pork back. Turn heat down to a simmer and cover. Cook until meat is cooked through, 10 minutes.
Ingredients:
1/2 lb pork, cut into 1-inch pieces
Salt and pepper
1 Tbsp vegetable oil
1/2 c onions, diced
1 c mushroom, sliced
1/4 c dry sherry
1/4 c beef broth
1/4 c diced ham
1/4 c heavy cream
Prep:
1. Season pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add pork and brown 2 minutes on each side. Remove and set aside.
2. Add onion and mushrooms and cook until softened, 5 minutes.
3. Deglaze with sherry and stir in broth, ham and cream. Bring mixture to a boil and add pork back. Turn heat down to a simmer and cover. Cook until meat is cooked through, 10 minutes.
Sunday, February 24, 2013
Leftover Fire-Roasted Tomatoes and Lamb
I've expressed many times my love for Fire-Roasted Tomatoes and tonight I added them to some Lamb Shanks along with red wine and couldn't have been happier. I made a sauce of tomato paste, brown sugar, bay leaf, red wine, beef broth, rosemary and oregano and served the lamb over mashed potatoes. YUM YUM!
Ingredients:
1 Tbsp olive oil
2 lamb shanks
Salt and pepper
1/4 c onions, diced
2 garlic cloves, minced
1 c fire-roasted tomatoes
1 Tbsp tomato paste
1 Tbsp brown sugar
1 bay leaf
1/2 c red wine
1/2 c beed stock
1/2 tsp dried rosemary
1/2 tsp dried oregano
Prep:
1. Heat oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Add to the pan and brown on all sides. Remove and keep warm.
2. Add onion and lower heat to medium. Cook until softened, 5 minutes. Add garlic and cook another minute.
3. Add the red wine and deglaze for 1 minute. Add the tomatoes, tomato paste, brown sugar, bay leaf, rosemary and oregano. Stir to combine and bring to a boil.
4. Nestle lamb shanks back and cover. Simmer for 1 hour or until meat is tender. Remove lamb shanks and discard bay leaf. Boil sauce until thickened, 5 minutes.
Ingredients:
1 Tbsp olive oil
2 lamb shanks
Salt and pepper
1/4 c onions, diced
2 garlic cloves, minced
1 c fire-roasted tomatoes
1 Tbsp tomato paste
1 Tbsp brown sugar
1 bay leaf
1/2 c red wine
1/2 c beed stock
1/2 tsp dried rosemary
1/2 tsp dried oregano
Prep:
1. Heat oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Add to the pan and brown on all sides. Remove and keep warm.
2. Add onion and lower heat to medium. Cook until softened, 5 minutes. Add garlic and cook another minute.
3. Add the red wine and deglaze for 1 minute. Add the tomatoes, tomato paste, brown sugar, bay leaf, rosemary and oregano. Stir to combine and bring to a boil.
4. Nestle lamb shanks back and cover. Simmer for 1 hour or until meat is tender. Remove lamb shanks and discard bay leaf. Boil sauce until thickened, 5 minutes.
Thursday, February 21, 2013
Stuffed Shells Mexican Style!
I can't even explain how much we LOVE stuffed shells at our house and our love for Mexican food is no secret either. So tonigh, I decided to combine our 2 obsessions with Mexican Stuffed Shells. They're stuffed with Chorizo and cream cheese and cooked in a taco sauce. The best part is the topping which were crushed tortilla chips and sour cream. YUM YUM!
Ingredients:
6 Jumbo pasta shells, cooked al dente
1/4 c onions, chopped
1/2 lb chorizo
4 oz cream cheese, softened
1/2 c taco sauce
1 c shredded Mexican cheese
1/4 c crushed tortilla chips
Sour cream, for serving
Green onions, for garnish
Prep:
1. Preheat oven to 350F. Grease a small baking dish.
2. Cook chorizo in a skillet over meidum-high heat 5 minutes, stirring until browned. Stir in cream cheese and stir until cheese is melted. Remove from heat.
3. Fill pasta shells with meat mixture and place in baking dish. Pour taco sauce over shells.
4. Cover and bake 20 minutes. Uncover, sprinkle with cheese and bake 10 minutes longer until cheese is melted.
5. Garnish with tortilla chips, sour cream and green onions before serving.
Ingredients:
6 Jumbo pasta shells, cooked al dente
1/4 c onions, chopped
1/2 lb chorizo
4 oz cream cheese, softened
1/2 c taco sauce
1 c shredded Mexican cheese
1/4 c crushed tortilla chips
Sour cream, for serving
Green onions, for garnish
Prep:
1. Preheat oven to 350F. Grease a small baking dish.
2. Cook chorizo in a skillet over meidum-high heat 5 minutes, stirring until browned. Stir in cream cheese and stir until cheese is melted. Remove from heat.
3. Fill pasta shells with meat mixture and place in baking dish. Pour taco sauce over shells.
4. Cover and bake 20 minutes. Uncover, sprinkle with cheese and bake 10 minutes longer until cheese is melted.
5. Garnish with tortilla chips, sour cream and green onions before serving.
Wednesday, February 20, 2013
Paula Deen's Shrimp Pasta is a WINNER!
I watched Paula Deen make her Company Shrimp and Mushroom Pasta with her son Jamie (HOT HOT!) and couldn't wait to make it for dinner. My hubby LOVES shrimp and I don't make them enough since I'm always afraid of overcooking them. This recipe is a definite winner all around! The shrimp was succulent, the sauce was deliciously creamy and the mushrooms added a nice earthy flavor. Thanks Paula!
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