Lamb Burger with Arugula, Feta and Cucumber

There is not much to say about this other than these burgers are delicious. This recipe comes from one of my favorite chefs Michael Simon. If you are ever in Cleveland, you have to try his restaurants Lolita and Lola. The food is some of the best I have ever had. This recipe serves 10 but can easily be made in smaller amounts.

I served these burgers on English Muffins but any good hamburger bun will do. Oven baked french fries were the perfect compliment to this burger.

Lamb Burger with Arugula, Feta and Cucumber (Recipe from Carnivore by Michael Simon)
Serves 10

Ingredients:
5 lbs of ground lamb (Michael recommends to ask your butcher for 2/3 shoulder meat and 1/3 belly meat)
1 tbsp coriander seeds-toasted and ground
1/4 cup chopped fresh mint (I did a combination of mint and basil)
Grated zest and juice of 2 lemons
Kosher salt
1 1/2 cups crumbled feta
10 hamburger buns
1 English cucumber, sliced
2 cups arugula

1. Mix the ground lamb with coriander, mint and lemon zest. Form the meat into 10 patties, making sure you don't compress them too tightly. Try to make the patties slightly larger than the buns, since they will shrink when they cook.

2. Heat a charcoal or gas grill to medium-high.

3. Season the patties with salt and put on the grill. Cook 4-5 minutes per side, depending on your temperature preference. (We enjoyed these burgers medium-rare to medium) When they are almost done, put some feta on each patty to melt and toast the buns on the grill.

4. Put one burger on each of the bottom buns and top with cucumber, arugula and a squeeze of lemon juice.

**I cooked these burgers inside on a grill pan because of  bad weather and melted the feta quickly under the broiler.

Veal Chops with Caramelized Shallots

Just yesterday I walked into a local store and all the Christmas decorations were being replaced by red hearts, cupids and boxes of chocolates. Valentine's Day can be a nice time to go out to dinner with your "special someone" or cook a romantic dinner for two.  I remember cooking my first valentines day dinner for a boyfriend in high school. I made heart shaped ravioli..pretty cheesy now that I look back. I also remember my first valentines day dinner with my husband. At the time we just started dating and I cooked stuffed chicken breast and I made chocolate covered strawberries.

Thinking about dinner for two reminded me of a recipe I made recently. It is perfect for two people, it is so delicious and will really impress who ever is lucky enough to eat it. The reason I believe this dish is perfect for two is because veal chops happen to be on the expensive side. However, if you would like to splurge, this recipe is perfect for a dinner party. It is simple to prepare and easily as tasty as any fine dining restaurant dish. I have included a recipe for 4 below, you can easily cut it in half for two or double it for guests.

Veal Chops with Caramelized Shallots (recipe from Barefoot Contessa Foolproof)
Serves 4

Ingredients:
15 whole shallots, trimmed with roots ends intact
24 whole garlic cloves (2 heads)
2 tbsp (1/2 stick) unsalted butter, divided
Kosher salt and ground pepper
1/3 cup good sherry vinegar
1/2 cup ruby port wine
1 1/2 tbsp light brown sugar
1 tsp fresh thyme leaves
4 (10-14 oz) bone-in rib veal chops, 1 to 1 1/2 inches thick
3 tbsp good olive oil, plus extra for grilling

1. Preheat oven to 375 degrees F.

2. Bring a medium pot of water to a boil and add shallots and garlic for 15 seconds. Drain and peel them; blanching makes peeling easier. If any shallots are very large, cut them in half through the root so they stay intact.

3. In a large oven proof saute pan, melt 2 tbsp of butter, add shallots, garlic, 1 tsp salt and 1/2 tsp pepper, and saute for 2 minutes over med-high heat.

4. Place the pan in the oven for 30 minutes, tossing once, until the shallots and garlic are lightly browned.

5. Place the pan on the stove-top, add in remaining 2 tbsp of butter and saute over medium heat for 3 minutes. Add in vinegar and port, bring to a boil, and simmer for 6 minutes until liquid is reduced. Add in brown sugar and thyme and cook for 1 minute, until syrupy.

6. Meanwhile, place the veal chops on a board and pat dry. Rub all over with olive oil and sprinkle with salt and pepper. Set aside for 30 minutes while you prepare charcoal fire or heat gas grill to medium heat (or you can use grill pan on stove-top) If you are using charcoal, make only one or two layers of coals.

Grill veal chops for 6-8 minutes per side, until nicely browned and cooked to internal temp. of 145 degrees F. Transfer to a serving platter, cover tightly with foil and let rest 10 mins. Reheat the shallots and garlic and spoon over veal chops, sprinkle with extra thyme and salt, serve hot.

Sweet and Sour Pork and Vegetable Stir Fry

If you're in the mood for Chinese take out try this recipe. This meal will probably get on your table faster and is significantly healthier for you. The original recipe comes from the cookbook Cook Yourself Thin. I have added a few ingredients, I will include them as options in the recipe below.

Serve this stir fry with brown rice. One serving without rice is 290 calories and 1 serving with rice brings it to 465 calories. Enjoy!!

Sweet and Sour Pork and Vegetable Stir Fry 
Serves 4

Ingredients:
1 tbsp dry sherry
1/4 tsp pepper
2 tbsp low-sodium soy sauce (or GF soy sauce)
1 1/2 tsp sugar
1 lb boneless pork chops-cut into 1" cubes
1 small can of diced pineapple
1 tbsp ketchup
1/2 tsp white vinegar
2 tbsp canola oil
1 red onion-cut into 1" cubes
2 peppers (red or green)-cut into 1" cubes
1 cup snap peas- cut in half or thirds (I added in this ingredient)

Brown Rice:
1 1/2 cups brown rice
3 cups chicken stock

1. Combine sherry, pepper, 1 tbsp soy sauce, 1/2 tsp sugar in a medium bowl. Add the cubes of pork and toss to coat. Let marinate in the refrigerator.

2. Stir together 2 tbsp of pineapple juice from can, ketchup, vinegar, remaining 1 tbsp of soy sauce and remaining 1 tsp of sugar in a small bowl.

3. Heat 1 tbsp of oil in a large non-stick skillet over med-high heat until hot but not smoking. Add in onion and cook until slightly soft;3-5 minutes (stirring to prevent burning).  Transfer too a dish and set aside.

4. Add another 1 tbsp of oil and in the peppers and snap peas; cook stirring occansionally until slightly soft and browned; about 3-5 minutes. Transfer to same dish as onions.

5. Heat remaining tbsp of oil over med-high heat. Add in pork cubes, arranging in single layer. Cook until browned on all sides; about 3-5 minutes. Add the vegetables back to the pan.

6. Add in the diced pineapple from the can (discard any remaining liquid) to the pork and vegetables. Add the sauce to the pan and stir to coat everything. Cook 2-3 minutes until slightly thickened.

7. Divide rice among dishes and add the pork and vegetables on top. Drizzle with extra sauce and serve immediately.

To make rice: Bring chicken stock to a boil in a medium saucepan and add rice. Cover with lid and let simmer for 20-30 mins. Using a fork, fluff the rice and serve.

Cheesy Meat Loaf Minis

Comfort food can mean different things to different people. To me, it is all american meals that I grew up eating. Meatloaf, although I don't love it's name, is one of those comfort foods to me.

This recipe is very family friendly, your toddler or kids will definitely gobble this one up. It's super moist and filled with fresh herbs and melted cheddar cheese. Although meatloaf may not be considered the healthiest, this recipe comes from Cooking Light and they have lightened up this classic dish. Another great thing about this recipe is that it takes only 25-30 minutes to cook. By making these into "mini" meat loaves you cut the cooking time down in half. Serving this with potatoes is a must.

**I love to use my food processor to prepare most of this meal. You can make the fresh bread crumbs, dice the onion and garlic, grate the Parmesan cheese and chop the parsley and only have to clean up one item. Just make sure to chop each item separately (with an exception of onion and garlic which can be chopped together)

Cheesy Meat Loaf Minis (adapted from cooking light)
Serves 6 (serving size one meat loaf) If you have big eaters in the family, I would serve 2 per person.

Layla's Plate :) 

Ingredients:
1/2 cup (1 oz) fresh breadcrumbs
Cooking spray
1 cup onion-chopped
2 garlic cloves-minced (Optional)
1/4 cup ketchup
1/4 cup tomato sauce
2 tbsp fresh parsley-chopped
2 tbsp fresh grated parmesan cheese
1 tbsp prepared horse radish
1 tbsp dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
3 oz white cheddar cheese, diced
1 1/2 pounds lean ground beef
1 large egg, slightly beaten

1. Preheat oven to 425 degrees F.

2. Heat a skillet over med-high heat. Add bread crumbs and cook 3 minutes until toasted, stirring frequently. Set aside in a large bowl.

3. To the same skillet, coat with cooking spray. Add onion and garlic, saute 3 minutes or until slightly tender. Add onion mixture to bread crumbs.

4. Add to breadcrumb/onion mixture 1/8 cup ketchup. 1/8 cup tomato sauce, and all remaining ingredients. Mix well.

5. Shape 6 (4" x 2") loaves on a broiler pan coated with cooking spray (if you don't have a broiler pan, coat a wire cooling rack with spray and use that) Combine the remaining ketchup and tomato sauce and distribute evenly, spreading over each mini.

6. Bake at 425 for 25 minutes, or until down. The sauce on top should be slightly browned.

Butternut Squash Lasanga with Pork Ragu

Over the summer I watched an episode of Anne Burrell’s show on the food network, she happened to be cooking a gluten free meal. I knew immediately that I wanted to try the butternut squash lasagna recipe, it looked amazing. At the time squash wasn’t in season so I saved the recipe and waited for a better time to try it.

After hurricane Sandy hit us and left us without power for a week, I was really looking forward to cooking and baking as soon as we got our power back. This recipe was perfect for my first night back in the kitchen for two reasons: my mother-in-law offered me fresh picked butternut squash from their garden and it served enough people to allow me to invite my extended family over for a meal to thank them for all the hot showers and dinners over the past week. (They happened to have hot water and a gas stove top, but no power)

I was so happy with how this recipe came out; I wouldn’t change a single thing about it. I would categorize this recipe under intermediate, unless you have a child under 2 years old, then I was put this under the extremely difficult category. At the very least make this recipe during nap time. Layla tore apart the kitchen as I cooked and when I turned around all my tea bags were opened. I was left with a baby covered in blueberry tea leaves!

My suggestion would be to make the pork ragu (which is amazing on its own) ahead of time or the day before. Then you can finish the other components of the lasagna and assemble in less time. You can prepare the entire recipe the day of but it is just a little time consuming…BUT WELL WORTH IT!! I am definitely going to make this again and again and I would feel very confident serving this dish to any crowd of people that make their way into my dining room.

Please don’t think this recipe is for gluten free eating only. It will impress anyone who loves lasagna. I really hope you try this one out. Enjoy!!!!!

Butternut Squash Lasanga with Pork Ragu (Recipe from Anne Burrell- foodnetwork.com)

Serves 8-10

Butternut Squash Lasanga with Pork Ragu

Ingredients:

Pork Ragu:
4 cloves garlic, smashed
3 ribs celery, cut into 1/2-inch lengths
1 large Spanish onion, cut into 1-inch dice
1/2 fennel bulb, cut into 1/2-inch chunks
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper
2 pounds ground pork
1 cup tomato paste
1 cup dry white wine
2 cups pureed canned tomatoes
4 bay leaves
1 cinnamon stick
1 fresh thyme bundle

Lasagna:
3 butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline
Extra-virgin olive oil
Kosher salt
4 cloves garlic, smashed
Pinch crushed red pepper
2 pounds assorted wild mushrooms, or any kind you like, stemmed and sliced
2 pounds washed baby spinach (I used a mixture of baby spinach and frozen)
1 1/2 pounds ricotta cheese
1 bunch fresh flat-leaf parsley, leaves picked and finely chopped
2 cups grated Parmesan

For the pork ragu:
1. Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.

2. Coat a large, wide pot with olive oil and toss in the pureed veggies. Bring the pan to a medium-high heat and season generously with salt and a pinch of crushed red pepper. Cook the veggies until they start to get brown and form a crust on the bottom of the pan; (be patient...this will take a little time.) Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.

3.Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed.

4. When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.

5. Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use.

For the lasagna: 

1.Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.

2.Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the "thank you for coming bowl". Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted. Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches. Drain and cool the cooked spinach in a colander or mesh strainer.

3. In a large bowl combine the ricotta and parsley.

4. To assemble: Preheat the oven to 375 degrees F. Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish.

5. Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the "pasta". Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.

6. Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from the oven and let rest for 15 to 20 minutes before serving.

Spicy Stuffed Peppers

A new cookbook for my collection: Michael Symon's Live to Cook. I was excited to get this book after visiting his restaurant in Cleveland, Ohio last year. He has two restaurants Lola and Lolita, we went to Lola, and so far in my lifetime it was one of the best restaurants I have had the pleasure of eating in.

His book includes recipes from his restaurants, as well as, family recipes easy to cook at home. The first recipe I tried from the book was an appetizer of spicy stuffed peppers. I believe my husbands comment about this dish was "finally something with some spice!" This recipe uses his "Yia Yia's" sunday tomato sauce and his recipe for homemade pork sausage. To simplify, I used my recipe for tomato sauce and a high quality spicy sausage from the butcher.

I found this part of his book amusing so I thought I would share it with you. Although I don't agree 100%  this is Michael Symon's Five Things You Should Never Buy:

1. Boneless, skinless chicken breast halves: Eating chicken without skin is like riding a bike without wheels: it's no fun, and it leaves your dish at a flavor standstill.

2. Lean turkey bacon: There is NO substitute for the magic that is smoky, fatty, delicious bacon, and the word lean should never be used when describing it.

3. I can't believe It's Not Butter and other butter substitutes: Believe me, it ain't butter, not even close. I'm certain the people who invented this have never really tasted butter and never tried to make a sauce with it. Stay away from margarine too. The only thing to use to replace butter is more butter.

4. Beef Tenderloin/filet mignon: Can we please get over our love affair with the most expensive and least flavorful part of the entire animal? Buy a beautifully marbled rib eye: it'll cost you less and make you happier.

5. Peeled, chopped garlic: The only thing that this has in common with fresh garlic is the breath it may produce. It certainly lacks the actual flavor of garlic. Are we really so lazy that we have to buy our garlic already cut for us?

Spicy Stuffed Peppers

Ingredients: 
8 Hungarian hot peppers
1 1/2 pounds sausage-spicy or Italian
2 cups of tomato sauce-homemade or jarred
8 fresh basil leaves

1. Preheat broiler and char the peppers underneath the broiler on a baking sheet. Remove them from oven and reduce temperature to 375 degrees F.

2. Butter a 8 x 11 inch baking dish. Cut off the tops of the peppers and spoon out any seeds.

3. Divide sausage into 8 equal portions and spoon it into peppers to fill them.

4. Pour sauce into prepared baking dish and add the peppers on top.

5. Bake for 12-15 minutes, or until the sausage reaches 150 degrees F.

6. Divide among plates and spoon sauce on top. Garnish with basil leaf.

**The other way you can make these peppers is to grill the already stuffed peppers for 2 minutes per side and then place them in the oven with sauce and bake at 375 for 10 minutes.

Spicy Pork Tenderloin Sandwich

I have to admit, while I was eating the previous recipe for roasted vegetable quinoa for dinner, I made this sandwich for my husband Tom. I had to fill him up so we could watch food shows on TV that night. He refuses to watch food related TV if I make a vegetarian meal or soup/salad for dinner. Anyways, this is one of his favorites.

The key is the spicy sauce. I make this Serrano chili sauce, adapted from a Bobby Flay recipe, all the time. Tom uses it on sandwiches during the week or even as a dip. This sauce is not for beginners, its very spicy! but has a nice balance of sweet and acid. My sister-in-law Katie will admit when she put it on her burger, she started to breathe fire :) However, if you enjoy spicy food, this is a must try recipe~!


Spicy Pork Tenderloin Sandwich 
Serve 2 people or 1 Tom

Ingredients:

Serrano Sauce:
10 Serrano chili peppers (you can substitute jalapeno if you cannot find serranos)
1 small red onion-chopped
1/4 cup plus 2 tbsp canola oil
Kosher Salt
1/2 cup rice wine vinegar
1/4 cup chopped fresh cilantro
2 tbsp honey
Juice of 1 lime

1. Preheat oven to 400 degrees F.

2. Combine the onion and serranos in a small baking dish, toss with 2 tbsp canola oil and season with salt. Roast in the oven until the onion is soft and the serranos are golden brown and blistered; 15-20 minutes.

3. Transfer mixture to a blender, add the vinegar, cilantro, honey, lime an salt to taste; blend until smooth. With the motor running slowly add in 1/4 cup canola oil and blend until emulsified. This can be refrigerated 2-3 days and served at room temperature or chilled.

Sandwich:
1 lb pork tenderloin
Salt and pepper-to taste
Fresh arugula or mixed greens
1 ripe tomato
4-6 slices provolone or mozzarella cheese
1 loaf of Italian bread or french bread- I used a 12" Italian Hero 

1. Preheat oven to 400 degrees F. On a baking sheet place pork tenderloin, coat with a little olive oil and season with salt and pepper. Roast until 137 degrees F at the thickest part; about 20 minutes. Remove from oven and set aside to rest.
**** You can make this sandwich with any leftover pork tenderloin or pork chops you have. I sometimes make the pork ahead of time or the day before. You use warm or cold pork for the sandwich.

2. While the pork is resting, cut the bread in half lengthwise and place in the oven cut side down to toast. Once the bread is lightly toasted, turn it over and add the cheese. Place back in the oven for 1-2 minutes until cheese has melted. Remove from oven.

3. Once the pork has rested (at least 10 minutes), cut into thin slices.

4. Assemble the sandwich by adding spicy sauce onto both sides of bread and cheese, then pork slices, tomato and lettuce. Cut in half, grab a glass of water and enjoy!

Pork and Tomato Skillet Saute

I really love getting magazines in the mail, my favorite being Cooking Light. I find the recipes to be interesting and they always come out delicious. They have a 20 minute cooking section of the magazine and that is where I found this recipe. It came together in no time and always a plus, it only uses one pan...another one to keep in my records. It also looked really pretty on the plate and was full of healthy tomatoes and caramelized shallots. The key to the success of this recipe is not over cooking the pork.


Pork and Tomato Skillet Saute (Recipe from cooking light)
Serves 4

Ingredients:
4 tsp olive oil; divided
4 (6-8 oz) bone-in pork chops (about 1/2 inch thick)
1.2 tsp salt
1/2 tsp fresh ground pepper
1/2 shallots-thinly sliced
2 tbsp balsamic vinegar
2 tsp mined garlic
2 cups grape tomatoes
3 tbsp chopped fresh basil

1. Heat a large skillet over medium-high heat. Add in 1 tsp oil to coat the pan. Sprinkle chops with 1/4 tsp salt and pepper. Add pork to pan and cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan and let rest.

2. Add in remaining 1 tbsp of oil, shallots, vinegar and garlic to pan; saute 1 minutes scraping off any brown bits on the bottom of the pan. Add in tomatoes and remaining 1/4 tsp salt and pepper; cook 2 minutes until soft. Sprinkle with chopped basil.

(I used pork chops that were a bit thicker so I removed them from the pan and placed them in a 375 degree oven to finish cooking while I made the sauce) I cooked the sauce a little longer to caramelize the onions a little more. Make sure to let the pork rest 5 minutes before cutting into it)

Sausage, Peppers and Potatoes

"Don't tie your dog to a leash of sausages."-French proverb

This is a quick and easy meal for any night of the week. My husband prefers the hot Italian sausage but any flavor will work. You can serve this on a plate as I did in the pictures below, or you can put all the components onto a hoagie roll for a sausage and pepper sandwich. I love adding in fresh basil and a squeeze of lemon juice at the end to add freshness.

Sausage, Peppers and Potatoes
Serves 4

Ingredients:
8 sweet or hot Italian sausage links
Olive oil
1 red bell pepper-thinly sliced 
1 green bell pepper-thinly sliced
1 large yellow onion-thinly sliced
3-4 Yukon gold or red potatoes (depending on size)-sliced into thin half moons 
Salt and pepper-to taste
1/2 - 1 tsp red pepper flakes
1/2 cup chopped fresh basil
2 lemons-halved


1. Preheat the broiler and place the sausage on a broiler pan. Place the sausage in the upper part of the oven (about 4-6 inches from the heat source) Cook 5 minutes and turn with tongs; cook additional 5 minutes on other side. Cooking time will vary depending on the sausage so check that the internal temperature is 165 degrees F. You can to keep cooking and turning the sausage until the outside is nicely brown. It could take up to 15-20 minutes.

2. While the sausage is cooking in the oven, heat a large skillet on medium high heat, heat enough olive oil to coat the bottom of the pan. Add in the potatoes and cook until they start to brown; about 10 minutes. Stirring frequently. Add in sliced pepper and onions, season with salt, pepper and red pepper flakes. Continue to cook until the peppers and onions are softened; about 10 minutes. Add more salt and pepper to taste. Turn the heat on low and cook until ready to serve, stirring frequently.

3. Remove the sausage from the oven, leave on pan to keep hot.

4. When you are ready to serve, add in chopped basil to the peppers, potatoes and onions. Divide vegetables among 4 plates, add 2 sausage links to the plate and serve with 1/2 a lemon to squeeze on sausage.

Grilled Pork Chops with Apples and Onion Rings

Have you ever watched the show The Best Thing I Ever Made, on Food Network? I always start drooling when that show comes on. Some of the recipes are just unrealistic for a home cook, too many ingredients that you can't find in your local market. On the other hand, some of the recipe are easy enough to make at home and come out really good.

The episode for Best Thing I Ever Made: Grilled, chef Elizabeth Faulkner made her grilled pork chops with apples and onion rings. I gave it a go, and was very satisfied with how it come out. The pork chops in particular were so flavorful. I have actually never had pork so tasty before. This is one to try! If you don't have time to make the sides, at least try the pork recipe..yum!

I did substitute a few ingredients with what I had in my pantry. I have the original recipe below, along with my substitutes in italics.

Grilled Pork Chops with Sauteed Apples and Onion Rings
Makes 3 servings

Ingredients: 
Pork Chops: 
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton (I used smoked paprika)
4 whole cloves ( I used a 1/2 tsp ground clove)
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each) Make sure they are pretty thick



Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise (I left this out)
1 tablespoon unsalted butter
2 tablespoons brandy (I used apple juice)
Salt

Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour (I used Gluten Free All Purpose Flour) 
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving (I used mixed greens)


1. For the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.

2. Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees F. (Add 1 tablespoon olive oil to the pan if cooking in cast iron).

3. Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.

4. For the apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tbsp water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy (or juice) in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.

5. For the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.

Serve the pork chops with the sauteed apples, onion rings and greens. Enjoy!!!

Beef Stew Stuffed Potatoes

Yes, you read it right, beef stew stuffed potatoes. I posted this recipe because I thought it was a great idea and the recipe requires very little ingredients and is pretty easy to make. You can follow the original recipe for beef stew below or substitute with your favorite stew recipe. Just make sure your stew has a thick consistency. You can obtain a thicker sauce by cooking your stew uncovered until most of the liquid evaporates.

The great thing about this recipe, is you can make the stew a day or two in advance (tastes even better the next day) and then finish the potatoes when you're ready to eat. Next time I make this recipe I will make sure my beef chuck is cut into small 1" pieces as directed in the recipe. When I bought the meat, it was cut into much larger pieces (3 inches) and it didn't cook down as quickly, resulting in a slightly chewy beef. However, the flavor I was able to get from the sauce was delicious!

Beef Stew Stuffed Potatoes (adapted from Clare Robinson's: 5 Ingredient Fix) 
Serves 6

Ingredients:
8 cups low-sodium beef stock
3 large russet potatoes
5 tbsp olive oil
2 pounds beef chuck-trimmed and cut into 1 " cubes
Kosher salt and fresh ground pepper, to taste
Water as needed
1 1/2 cups frozen pearl onions
2 parsnips or carrots-chopped
2 celery stalks-chopped
Splash of red wine-optional

1. Preheat oven to 400 degrees F.

2. Reduce the beef stock by boiling it in a small saucepan until liquid has reduced by half, leaving 4 cups.

3. Put the potatoes on a baking sheet and roast until just tender, about 45 minutes. When they are cool enough to handle, cut potatoes lengthwise and remove potato flesh using a spoon. Reserve a 1/2" thick rim around the edges. Drizzle 1 tbsp of olive oil on the baking sheet and put the potatoes cut side down, bake until golden brown and crispy, about 20 minutes.

4. To make the beef stew: Heat 2 tbsp of olive oil in a dutch oven or heavy large pot on med-high heat. Pat the beef dry with paper towel and season with salt and pepper. Brown the meat in the oil on all sides, about 10 minutes. Remove meat to a plate and set aside. Add in 1 tbsp of water and scrape the brown bits on the bottom of the pan. Add in 1 tbsp of oil and the pearl onions, celery and parsnips or carrots, season with salt and pepper; cook about 10 minutes until onions begin to caramelize. De-glaze pan with additional water as need or a splash of red wine. When the onions are a deep golden brown add in the reduced beef stock and beef cubes (and their juices). Bring to a boil, reduce to a simmer and cook until meat is tender 45-60 minutes.

5. Pass the reserved potato flesh through a ricer or use a masher until smooth, adding hot water to loosen. Add in 1 tbsp of olive oil and season with salt and pepper, mix well.

6. Ladle the stew into the crisp potato bowls, top with mashed potatoes and enjoy!

Spicy Pepper Jelly-Marinated Pork Tenderloin

On a recent trip down to Charleston, South Carolina, my parents brought me back my favorite kind of souvenir, a cookbook. The book is Sara Foster's Southern Kitchen, filled with recipes from the south. The book contains beautiful pictures to go along with the delicious sounding recipes. I always love when a cookbook has great photography.

This recipe calls for pepper jelly. I was not sure exactly what that was when I first read the recipe, but I found out that it is exactly what the name suggests. It is peppers made into jelly, sweet and spicy. I found a jar at a local farm stand, but you can find it at some grocery stores. Brands, such as, Stonewall Kitchen carry pepper jelly.

The recipe calls for grilling the tenderloin. I was planning on grilling, but the weather turned and I had to cook it in the oven. It still came out very tasty but I will try it on the grill next time. I think the jelly will caramelize better on the grill. I am including the original recipe, with the grilling instructions. Tis the season for grilling.

Spicy Pepper Jelly-Marinated Pork Tenderloin 
Serves 4-6

Ingredients:
Two 1 pound pork tenderloins
1/2 cup pepper jelly, plus more for serving
1/2 cup red wine
Zest and juice of 1 orange
2 tbsp red wine vinegar
1 tbsp fresh rosemary-chopped
1 tsp red pepper flakes
Sea salt and freshly ground black pepper

1. Rinse the pork, pat dry, remove the silver skin if necessary. Place in a shallow container or large plastic resealable bag.

2. Whisk together the pepper jelly, wine, orange zest, orange juice, vinegar, rosemary, red pepper flakes, salt and pepper to taste. Pour the marinade over the pork and turn to coat the meat. Cover and place in the refrigerator for at least 2 hours or overnight. Turn the pork several times to distribute marinade evenly.

3. When you are ready to cook, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create direct and indirect heat. If using a gas grill, heat just one side on medium.

4. Remove the pork for the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot side of the grill, directly over the coals for 12-15 minutes, turning 3 times and basting with remaining marinade.

5. Move pork away from coals, close the grill cover or cover with foil, and cook another 3-5 minutes, until an internal thermometer reads 145 degrees F for medium, or 160 degrees F for med-well.

6. Remove pork from grill and let rest on a cutting board covering the meat with foil for 5-10 minutes. Slice in 1/4" slices and serve warm with additional pepper jelly on the side.

Slow Cooker Lamb Stew

I put a lot of love into this stew yesterday and it definitely paid off. This cooked low and slow all day filling my house with the amazing smell of rich lamb stew. The cut of meat I used was lamb osso bucco, which is the shank cut into pieces with the bone. I like to keep the bone in while cooking the stew because it imparts a lot of great flavor. If you cannot find that cut of meat, you can use lamb shoulder or boneless lamb stew meat. It will taste delicious no matter what.

Now that Layla is eating some meat, I pureed some of the vegetables and a little piece of lamb for her. I tried to use the least fatty part of the lamb for her to eat.

Slow Cooker Lamb Stew
Serves 4-6

Ingredients:

2-2 1/2 lbs lamb osso bucco (shanks) or lamb shoulder with bones (If you are using meat with no bones you can use 1 to 1 1/2 lbs of meat)
2 tbsp flour
Salt and Pepper
2 large carrots-peeled and chopped in 1" pieces
2 onions- peeled and roughly chopped
1 to 1 1/2 pounds red potatoes- quartered
2 tsp dried thyme
1 cup white wine
1 (15 oz) can low-sodium beef broth
3 sprigs fresh rosemary-stems removed
1 tbsp fresh thyme
2 bay leaves
8 oz white button mushrooms- sliced 1/4" thick
1 tbsp fresh parsely

1. In a large deep skillet coat the bottom of the pan with olive oil and bring to med-high heat. Season lamb with salt, pepper and flour on all sides. Add lamb to the pan and brown on all sides. Do not rush this step, it takes around 10-15 minutes per batch (You only have to work in batches if there is too much meat to fit into the skillet, do not over crowd) Once all the meat is browned, transfer to slow cooker.

2. In the same skillet, add in carrots, potatoes and onions. Season with a little salt and pepper and add in the dried thyme. Cook 8- 10 minutes until vegetables are warm and slightly brown. Transfer to the slow cooker with lamb.

3. To the same skillet, add in 1 cup of white wine and scrape off any brown bits from the bottom of the pan; cook 1-2 minutes. Add in broth and cook addition 1-2 minutes. Pour mixture over lamb and vegetables in the slow cooker. Add in fresh rosemary, thyme and bay leaves to the slow cooker.

4. Cover and cook on low 8 hours or high for 5 hours. Around 45 minutes before serving, add in mushrooms. Garnish with fresh parsley and serve.

Pork Loin with Onions and Apricots and Puree of Apricot for Baby

This is a really nice weeknight meal when you want to make dinner a little extra special. This meal is very easy and requires very little hands on time. It is a very healthy meal with only 396 calories per serving. 

Apricots are another nutritious food for baby. This fruit is typically introduced around 6 to 8 months. If you will be using Dried Apricots, try to find those that do not contain sulphurs such as sulphur dioxide. Some babies can be allergic to sulphurs and sulphurs tend to be high in sodium

Apricots are high in Beta Carotene (Vitamin A), Vitamin C and Lycopene. 

Pork Loin with Onions and Dried Apricots (Recipe: Martha Stewart- Everyday Food Light)

Serves 4

Ingredients:

1 tsp olive oil

1 1/2 pounds pork loin-tied in 1" intervals

Salt and pepper

1/2 pound cipollini onions or pearl onions (you can use frozen pearl onions)

1/3 cup dry white wine

1/2 cup low sodium chicken broth

2 stripes of orange zest

1/4 cup chopped dried apricots (add an additional 1/4 cup if you would like to make baby food)

1 tsp red wine vinegar

1. Preheat oven to 350 degrees F.


2. In a large dutch oven or heavy pot, heat oil over medium-high heat. Pat pork dry and season with salt and pepper. Cook until browned on all sides; 10 mins. Transfer pork to a plate-set aside. Reduce heat to medium and add in onions; cook 3-5 minutes until golden brown.


3. Return pork to the pan and add in wine, broth, orange zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until the internal temperature reads 140 degrees F; about 25-30 mins.


4. Transfer pork to a cutting board and tent with foil and let rest 10 minutes. Bring the cooking liquid to a boil over medium-high heat on stove top and cook until slightly thickened, about 3 mins. Stir in vinegar.


5. Thinly slice pork and serve with onions , apricots and sauce. 

To make pureed apricots for baby:
Boil 1/4 cup of chopped dried apricots in water until tender 15-20 minutes. Puree in blender with enough reserved cooking liquid to create a smooth puree. Makes 2 jars of baby food. 

Braised Lamb Shanks

I love making dishes like lamb shanks and beef short ribs because you can make resturant quality dishes with cuts of meat that don't cost you a crazy amount of money. I also find it relaxing and comforting to have meal cooking slow in the kitchen all day, making the house smell amazing. If you do not have a lot of time during the week, try this on a weekend for a cozy comforting lamb dinner. 

Braised Lamb Shanks (recipe from Anne Burrell- Cook like a Rockstar)

Serves 4 (Time: about 3 1/2 hours)

Ingredients:
4 Lamb shanks
Kosher salt
Olive oil
2 onions-roughly chopped
4 carrots-roughly chopped
4 celery stalks-roughly chopped
4 garlic cloves-smashed
1 cup tomato paste
2 cups red wine
2 tbsp fresh rosemary-finely chopped
4 bay leaves
1 bundle of fresh thyme-tied with butchers twine

1. Preheat oven to 400 degrees F.

2. Season lamb with salt. Coat a large dutch oven with olive oil and bring pan to med-high heat. Add lamb to the hot pan and brown well on all sides. Do not rush this step, it could take up to 20 minutes.

3. While the lamb is browning, put onions, celery, carrots and garlic in food processor and puree into a coarse paste. Set aside.

4. Once the lamb is brown on all sides, remove from pan and set aside. Remove most of the excess fat and add in a little fresh oil. Add in the pureed veggies and season with salt. Cook until very brown and a "crud" has formed on the bottom of the pan; about 10 mins. Scraping the bottom occasionally.

5. Add in tomato paste and cook until it starts to brown; 1-2 mins. Add in wine and bring to a boil; scraping the bottom occasionally. Cook 3-4 mins.

6. Add 3-4 cups of water to loosen the mixture. You can taste it to make sure it does not need more seasoning, re-season if necessary. Place the shanks back into the dutch oven. If you do not have a dutch oven transfer the mixture and lamb shanks to a roasting pan. The liquid should be 2/3 of the way up the lamb shanks; if it doesn't add more water.

7. Toss in rosemary, bay leaves and thyme bundle. Cover with aluminum foil and place in the oven. Cook
2 1/2 to 3 hours. Check the shanks every 45 minutes and turn them. If the liquid has reduced significantly add more water.

8. Remove foil the last 30 minutes of cooking to allow liquid to thicken and reduce. Serve lamb with lots of sauce.

Mediterranean Stuffed Peppers

I was in the mood for lamb this week and came up with the recipe for a healthy, filling weeknight meal. Most cuts of lamb can be on the expensive side, so when I saw the ground lamb at Whole Foods this weekend, I decided to try this recipe.

I was inspired by a lamb burger I had  Kat Cora's restaurant Kouzzina in Orlando, FL. Although I tried that burger years ago I remember the lamb had a perfect amount of spice and it tasted great with the feta cheese.

If you cannot find ground lamb, you can definitely substitute for turkey, bison, or lean ground beef. This meal doesn't need much in way of side dishes. It pairs nicely with a salad and some good bread. Enjoy!

Mediterranean Stuffed Peppers
Serves 6

Ingredients:
6 Anaheim peppers or bell peppers
1 tbsp olive oil
1 small onions diced
2 jalapenos-finely diced (remove seeds if you prefer less spice)
1 tsp red pepper flakes
1 lb ground lamb
Salt
Pepper
2 tbsp chopped parsley
1 tbsp chopped dill
2 cups baby spinach-chopped
4 cups tomato sauce (preferably homemade)
2 cups cooked brown rice (1 boil-in-bag brown rice)
8 oz crumbled feta cheese

1. Pre heat oven to 375 degrees F.

2. Remove the stems on the peppers. Steam the peppers in microwave, using microwave safe plastic wrap (about 4-5 mins) or you can steam them on stove top until slightly tender. Slice the peppers 3/4 of the way lengthwise. Set aside.

3. In a medium sized skillet add 1 tbsp olive oil to pan, saute onions and jalapenos until soft; 8 mins. Add in crushed red pepper flakes and ground lamb and cook until the meat has browned; stirring often. Season with salt and pepper- to taste.  Drain off any excess fat from the lamb.
4. With heat on medium-low, add in chopped spinach, parsley and dill; mix until spinach is wilted.
5. Add in 1- 2 cups of tomato sauce and 2 cups of cooked brown rice. Mix well. Turn off the heat.

6. In the bottom of a 13 x 9" baking dish, add the rest of the tomato sauce; about 2 cups. Place the peppers on top of the sauce and fill with lamb filling. Close the peppers best you can, and top with crumbled feta cheese.

7. Bake in a 375 degree oven for 30-40 mins until very tender.

Hot TomAli Chili

Tom and I came up this recipe a while ago and continue to make it all the time. It has become one of our go to recipes when we are craving something warm and comforting. Tom and I like to make this chili extra spicy, but you can adjust the spice level according to your taste. The key to making this chili taste great, is to keep tasting it while cooking and adjusting the spices to make it right for you.

We also prefer to use ground buffalo meat if available. To us, it tastes like a lot like ground beef but somehow tastes fresher. If you cannot find buffalo, use ground beef. This chili can be a healthy dinner, just don't add a ton of cheese like the pictures below and if using ground beef, choose 85% lean or higher.

This recipe can be prepared in the slowcooker or on the stove top. Either way it comes out great. Sometimes, like in the pictures below, I like to bake some cheese on top of the chili, but you can also just sprinkle the cheese on the hot chili and it will melt. Enjoy!

Hot TomAli Chili:
Serves 4-6

Ingredients:
Olive oil
1 onion- chopped
2 jalopenos- finely diced
1 garlic clove-minced
1 lb of groung buffalo or beef
1 tbsp cumin
1 tbsp chili powder
1 tbsp paprika or smoked paprika
2 tsp cayenne pepper
1-2 tbsp brown sugar
Salt and pepper- to taste
1 (15 oz) can crushed or diced tomatoes
2-3 cups beef broth-divided
1 (15 oz) can of black beans
1 (15 oz) can pinto or kidney beans
1 (15 oz) can corn kernels
Hot sauce-amount to taste (I like to add 10-15 dashes, but it's spicy)*Optional
Cheddar Cheese-for serving
**You can adjust the amount of spices to taste, adding more or less**

1. In a large dutch oven or sauce pan heat olive oil over med-high heat. Sautee onions until soft;5-8 mins. Add in garlic and jalopenos and cook for another 2-3 mins.

2. Add in ground buffalo or beef, cumin, chili powder, paprika, cayenne, brown sugar, salt and pepper. Cook until meat has browned.

3. Turn the heat to low and add in tomatoes, 1 cup of broth (add more to loosen chili as it cooks), beans, and corn. Add in hot sauce, if desired. **If you are using the slow cooker you can place the mixture in the slow cooker and cook on low for 5-7 hours or high for 3-4 hours. If you can cooking on the stove top, continue to cook on low for 45 mins to 1 hour; stirring occansionally.

4. Sprikle with cheese and serve with flour tortillas and sour cream; if desired.
*If you want to bake the chili with the cheese, scoop out chili into an oven proof dish, cover with cheese and broil in oven until melted.

Slow Cooker Beef Stew Chili

As a new mom, I am finding 5pm to 6pm to be one of the hardest times of the day to get anything done. Layla seems to want the most attention around the time I am trying to cook dinner (Not the best Sous Chef yet) I have tried to juggle her and cooking at the same time and it has resulted in the burning of dinner.

Now that I am home a lot with the new baby I like to get the cooking or preparation done early, during nap time. The slow cooker is one of the best ways to cook with a new baby. I try to use it once a week.

A little known fact about Tom and myself, we like to eat spicy food. If you like southwestern/Mexican flavors with a little spice you will enjoy this beef stew chili recipe very much. I like to serve this stew with homemade croutons instead of slices of bread. It gives the stew a great crunch.

Beef Stew Chili with Butternut Squash:

Serves 4 

Ingredients:
1 Tbsp Canola Oil
1 1/2 lbs beef stew meat (boneless chuck), cut into 1/2" cubes
3/4 Tbsp salt
1 large onion, chopped
1 green bell pepper, chopped
2 Tbsp tomato paste
2 cloves of garlic, minced
1-2 jalapenos, minced (Remove the seeds for less heat)
2/3 cup red wine
1 Tbsp chili powder
1 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp cumin
1 (28 oz) can chopped tomatoes with juices
1 (15oz) can kidney beans, drained and rinsed well
2 cups butternut squash, 1/2" cubes
1 cup carrots, diced
Sour cream, cilantro and cheddar cheese for serving. -optional

1. Heat a large dutch oven or skillet over medium-high heat. Coat the bottom with oil. Season the beef with salt and pepper and add to pan. Brown on all sides for 8 mins. Add beef to the slow cooker.  

2.  Add in a little more oil and sautee the onion and bell pepper for 3 mins until softened. Add in tomato paste, garlic and jalapeno; sautee 2 mins, stirring constantly.

3. Add in wine and bring to a boil, scraping the bottom of the pan for 2 mins. Pour mixture over beef in the slow cooker.

4. In the slow cooker, stir in the following ingredients: chili powder, oregano, cayenne pepper, cumin, kidney beans, butternut squash and carrot.

5. Cook on low heat for 8 hours or high heat for 4 hours. Serve with sour cream, cilantro and cheddar cheese. Top with homemade croutons (recipe below)


Homemade Croutons:
Preheat the oven to 350 degrees. Dice baguette or Italian bread into 1/2' cubes and place on a baking sheet. Coat the bread with olive oil, salt and pepper and mix. You can add other herbs such as, rosemary, thyme, red pepper flakes, oregano etc... Bake in the oven for 10-15 mins. Mix the croutons half way through cooking time. Check occasionally to make sure they are not browning too fast, they should be golden brown.


(Recipe adapted from cooking light)

Braised Short Ribs

I will admit I am bit of a cookbook hoarder. I recently picked up the new Anne Burrell cookbook: Cook like a Rockstar and I am really happy I decided to buy it. The cookbook has rustic Italian recipes that are easy to cook but definitely make dinner something special. I have tried a few recipes and would like to share my favorite ones with you.

This recipe for braised short ribs is the best recipe I have come across so far. It was fairly simple to make but would recommend cooking it on a weekend because it takes around 3 1/2 hours to cook. Its a perfect recipe this time of year as the weather gets colder.

Braised Short Ribs
Serves 6

Ingredients:
6-8 bone-in short ribs (around 5 3/4 pounds)
Kosher Salt
Olive oil
1 large yellow onion- coarsely chopped
2 ribs of celery- coarsely chopped
2 carrots- peeled and coarsely chopped
6-8 cremini mushrooms- coarsely chopped
3 garlic cloves-smashed
1 1/2 cups of tomato paste (I did not have this much on hand, so I used around 3/4 cup)
1/4 cup prepared horseradish
2 cups red wine
1 bunch of fresh thyme
4 bay leaves
Fresh horseradish and chives for garnish

1. Preheat oven to 375 degrees

2. Season the ribs generously with salt. Coat a large pan with olive oil and bring to high heat. Add the ribs and brown very well on all sides. (Important step) This could take up to 20 mins.

3. While the ribs are browning, put the onions, celery, carrots, mushrooms and garlic into a food processor and puree into a paste. Set aside.

4. When the ribs are brown on all sides, remove them from the pan. Remove any excess fat from the pan, and add in a little fresh oil. Add in the pureed vegetables. Season generously with salt and cook over med-high heat for 8-10 mins, They should turn brown and form a "crud" on the bottom of the pan. Scrape the bottom of the pan a few times as they cook.

5. Add in the tomato paste and prepared horseradish and cook 1-2 mins.

6. Add in the wine and bring to a boil. Scrape the brown bits from the bottom of the pan. Continue cooking 3-4 mins until the wine has reduced by half.

7. Return the ribs back to the pan and cover with enough water to barley cover the meat. Toss in the bay leaves and thyme bundle and cover with aluminum foil. Place in the oven for 2 1/2 hours.

8. Check the ribs every 45 mins to make sure the liquid had not reduced too much. If it has, add a little more water. Turn the ribs after 1 hour of cooking.

9. Remove the foil for the last 20 mins of cooking time in the oven to let the sauce reduce. When the meat is done, it should be very tender and falling off the bone.

10. To serve, remove bay leaves and thyme bundle. Garnish with grated horseradish and chives.