I know summer seems to linger. I know, cooking spicy food when it’s still warm outside is seriously crazy, but this recipe from kevinandamanda.com has been on my menu for a while. Life just kept getting in the way – you know, those mundane things like laundry, cleaning the house, and keeping the hardwood floors looking sharp. Excuses, excuses!
Continue reading “Spicy Sausage Pasta with Mexican Tortilla Salad and Avocado Dressing”
Sunday I woke before the first golden threads of morning light kissed the sky. I woke hungry. It had been my intention to make blueberry scones with Double Devon Cream. While Clotted Cream would have been nice, it’s not a type of cream found here in America unless you have the time, the skill and the cow to make it yourself.
Continue reading “Rise and Shine Egg Muffin Sandwich Delight”
Pork – the “other” white meat, and my latest true love. I’ve always adored pork chops, pork tacos and barbecued rips. Lately this love affair has grown deeper as I’ve developed an unquenchable appetite for pork roasts as well. I like the way the pork roast develops that beautiful, flavorful crust, especially when pan-seared. While I look for a roast that has been trimmed, a little fat is a good thing, adding flavor to both the finished roast and the pan drippings. Pork Roasts and Pork Tenderloins are as awesome and versatility as a beef roast or beef tenderloin. Just remember, a loin and a tenderloin are NOT the same thing.
Oh the versatility of that other white meat, the pork! Pulled pork – love it! Smoked pork – love it! Stuffed pork roast (as in my delicious Genoa Style Stuffed Pork Loin Roast, a share for another day) – what’s not to love about pork? Looking back since the blog began, I’ve shared a number of pork recipes along the way. Tenderloin and chops rank the highest. I don’t think I could pick an all-time favorite. It just seems that you can’t go wrong with pork. The only word of caution – pork can and will dry out if not property attended to – or generously moist and tender with a little TLC.
The recipe for a roasted pork tenderloin that follows is one I picked up at William-Sonoma. Generally speaking, you can’t go wrong with any recipe from William-Sonoma. That said, I feared my own skills. I get nervous anytime I make a pork tenderloin roast – and to quiet my own fears I almost always add liquid to the pan to promote moisture. This recipe did not call for chicken stock in its original form. However; the pan I used just didn’t seem deep enough, the roast itself (in my opinion) sat up too high, exposing the meat to the dry heat of the oven. Also, the potatoes below were going to compete for the meat’s natural juices. Another fear set in. Deep breaths – listen to your inner voice. Add the chicken stock to prime the pot, keep an eye on the meat and seal with foil if necessary to promote moisture to naturally gather. Trust your instincts. That’s what my inner voice whispered. Always, always listen to your inner voice.
The results were marvelous – simply marvelous. Okay, maybe that’s a bit much – all I know with any certainty is that the roast was tender, moist and my guys were raving about dinner. Raving – it doesn’t get any better, does it?
Roasted Pork Tenderloin with Red Potatoes and Leeks
2 lbs. Red potatoes, cut into chunks
2 leeks, white and light green portions
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus more for sprinkling
1 teaspoon chopped fresh oregano
2 fresh bay leaves
Kosher salt and freshly ground pepper, to taste
2 1/2 lb boneless pork tenderloin roast, tied with
2 tablespoons garlic powder, divided
butcher twine at 1/2-inch intervals
1/3 Cup Chicken Stock
Preheat an oven to 350 degrees.
Cut ends from leeks, cut length-wise into quarters. In a bowl, stir together the potatoes, leeks, 1 tablespoon of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder (about 1 tablespoons per side), rub, then season generously with kosher salt and fresh pepper. (Two or three twists of the mill).
In a large, deep sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil until just smoking. Add the pork and sear until well browned on all sides, about 8 minutes per side. Transfer to a foil lined plate. Draw up foil and wrap pork to keep warm.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture, add chicken stock and transfer to the oven.
Roast until an instant-read thermometer inserted into the center of the meat registers 145°F and the pork is barely pink in the center, about 45 minutes. Check pork after about 35 minutes. If pork appears to be drying out, turn roast over, cover with foil and continue to cook.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Remove leeks and bay leaves from pan, discard bay leaves, lay leaks on warm serving platter lengthwise.
Carve the pork, arrange on a warmed platter over the leeks and sprinkle with oregano. Surround pork with the red potatoes. Pour any remaining juices from cooking pan over the roast and potatoes. Serve immediately.
Normally, when I’m cooking up a recipe from someone else, I like to give credit where credit is due, provide a link (if possible) to the original site and let you know what sort of changes I’ve made, if any. I first made this soup for my family two years ago, before retirement and the life of leisure, just puttering about in my kitchen. Knowing that I needed to rise a wee bit early that first morning I had planned to cook up this soup, I decided it would be best to read the recipe through, digesting the instructions the night before so that there would be no surprises the next day. I am so glad I did! The instructions were not complete – beyond browning the chicken and putting the stock and bacon into a crock pot, there was nothing. Total silence. Hum, that’s not a good thing. Typically, when I save a recipe in Yumprint; it automatically saves the link as well, which it did. However; when I clicked on the link I received a warning that the site MAY not be safe. I don’t know about you, but those kinds of warnings generally stop me in my tracks. I’ve said this before – and I’ll say it again now – when all else fails, punt! I had the basic concept of the original recipe and enough cooking know-how to fill in the massive gaps in the instructions. The results were a beautiful, thick, creamy soup. And while the original fragmented recipe called for chicken breast, I decided to opt for boneless, skinless chicken thighs instead. Why thighs? Two reasons – dark meat is more flavorful and we have been eating a ton of breasts lately – I needed a change. Since first making this creamy soup for my family, we have enjoyed this thick, smokey bowl of creamy goodness as part of our Autumn routine.
The original title for the recipe was “chowder”; not “soup”. I really struggled with that whole “chowder” concept, since I’ve always equated “chowder” with something from the sea. The anal side of my personality decided just maybe I should google chowder to see what truly constitutes a chowder. Perhaps, in my narrow view I’m not thinking far enough outside the box. As it turns out, a chowder is a soup that contains milk and is typically thickened with a roux, although crackers can be used. It contains some sort of seafood or vegetables or both as the main ingredients. Clam Chowder is the most famous of all chowders; while Corn Chowder is a great example of a vegetable chowder. Chicken and bacon in a thick, creamy base is NOT a chowder. In other words; Creamy does not equate Chowder no matter how much we may wish it to be so. Now I’ve learned something new – something my instincts told me, but I really wasn’t sure of. Isn’t learning fun?
The only suggestion I would make for future reference would be MAYBE adding some chopped carrots, and ONLY as an option – my finished soup really didn’t need them, but the carrots would have been pretty splash of color.
One word of caution – it took me about 25 minutes from start to finish to get everything chopped, browned and into the crock pot. If you are like me, you’ll be prepping the pot before dashing out the door to face the “real” world. It’s always nice to know how much time you’ll need to get dinner going before the shower and second cup of coffee.
Just a quick note about crock pot cooking – if you haven’t “discovered” them yet, pick up a package of crock pot liners. We’ve been getting a great deal of use from our crock pots lately – and while a good soak will make clean up easier; a liner is heavenly. No clean up, except to wipe down the outside of the pot and wash the lid. Talk about easy – wow! Especially since most of us begin our day by filling the pot. Clean up your mess in the morning, and that’s about it besides a few bowls. What could make the evening any easier? Loving it!
Smoked Bacon and Chicken Cream Soup
1 lb. Boneless, Skinless Chicken Thighs (about 6)
6 Strips Smokey Bacon
4 oz. Cream Cheese
1 Cup Heavy Cream
2 Cups Chicken Stock
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Thyme
1 Shallot, minced
1 Leek, chopped
3 Ribs Celery Hearts, chopped
6 oz. Mushrooms (I used a mix of Baby Portobello Mushrooms and White, stems removed)
4 Cloves Garlic, minced
A Few Sprigs Italian Flat Leaf Parsley for garnish
In a small sauce pan, warm chicken stock (this will aid in making the base for your chowder smooth).
Lay bacon in a stack. Split length wise, then width wise to slice into pieces. Place a dry pan over medium heat to warm nicely. When ready, toss bacon into pan and cook until crisp, stirring often. (While bacon is browning, cut thighs into chunks). Drain off excess fat, leaving about a tablespoon or so in the pan. Transfer bacon to slow cooker.
Pour 1 cup warm chicken stock into pot. Add cream, cream cheese and seasonings into slow cooker. Stir well to combine.
Toss chicken chunks into the pan used for the bacon until almost cooked through, about 6-8 minutes per side. If chicken is browning too quickly, lower heat just a little. Once nicely browned, add chicken chunks to slow cooker.
Toss shallots, leek, celery and mushrooms into the now empty pan. Stir and let brown about 2 or 3 minutes. Deglaze the chicken pan with the remaining 1 cup of chicken stock. Scrape to incorporate browned bits into mixture. Continue to cook until vegetables are almost tender, just another few minutes. Add garlic and cook until aromatic, about 30 seconds longer. Pour contents of skillet into slow cooker, scrapping any remaining bits into the pot.
Cover and let cook on LOW for 6-8 hours.
Ladle soup into bowls or large coffee mugs. Garnish with parsley. Serve and enjoy!
Alternative Serving Suggestions: This “soup” is very rich, thick and oh so creamy. Like other thick soups, this would be equally yummy, if not more so, served over an egg noodles pasta similar to a Beef Stroganoff.
Those of you who have been following along for a while know that Brother Dear loved smoked sausage with fried potatoes. I’ve shared his absolute favorite recipe, appropriated named Brother Dear’s Smokes Sausage and Fried Potatoes.
Continue reading “Spicy Hot Louisiana Sausage with Fried Potatoes and Onions”Football season is in full swing. From pre-season games to the Super Bowl, Hubby is one die-hard fan. He has gotten better over the years, recording a game if the schedule conflicts with family time. Because Kiddo and I love Hubby, we do our best not to let that happen. We know if roles were reversed, he’d do the same. However; our extended family hasn’t a clue who is playing when, so family gatherings and the Packers schedule sometimes clashes.
Continue reading “Bratwurst in Beer with Grilled Onions – It’s Kick Off Time”
Have you started your wild and crazy dinner party plans yet? To get started; be sure to check out Traveling Dinner Party – Part 1 – Introduction.
Continue reading “Traveling Dinner Party – Part 2 – Cocktails and Appetizers”
Although Labor Day is behind us, and the unofficial end of summer is fading away, Hubby’s still anxious to get outside and grill. He’s not yet ready to hang up his grilling tools. I can tell because he lingers at the meat counter, inspecting the thick boneless country ribs, tri-tip roasts and baby-back ribs. If grilling requires attention, such as a good smoke, that’s definitely reserved for summertime. There’s nothing better than to sit outdoors, tend to the grill and enjoy a cool beverage.
Continue reading “Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub”
A while back, I came across one of those one-sheet pan dinners. This one was for baked fajitas. We love fajitas. And who does not like the convenience of a dish that is all cooked up together on a single baking sheet? (Original recipe can be found over at The Yummy Life http://www.theyummylife.com/Oven_Chicken_Fajitas) Monica of The Yummy Life gained her inspiration from Sheet Pan Suppers, by Molly Gilbert of Dunk & Crumble blog. Thank you, ladies.
Two of my favorite foods combined into one awesome dish – Linguine in an Alfredo Sauce and sweet, succulence crab meat. What could be better on a Friday evening in September? Served up with a simple tossed salad and a nice bottle of your favorite wine, what more could we ask for? Oh yeah, let’s not forget some warm garlic bread. Now all you need to make this a perfect evening would be a few close friends to share your table.
One of Hubby’s favorite dishes has got to be my Medley of Meatloaf American Style. He likes his meatloaf served up with cheesy Au Gratin Potatoes and a big helping of steamed green beans. Hubby likes “fancy” foods sometimes, but deep down he’s a meat and potatoes guy all the way. Hubby grew up in a small town in the mid-west. Fancy foods weren’t a part of his childhood. His German-Russian Mid-Western up-bringing was a no-nonsense childhood. While his grandparents were successful in their own right and his Grandmother hosted the garden parties and social events, these were for the ladies. The boys did “manly” things.
I was raised in a blue-collar working-class neighborhood in central California, with a Filipino mother and an Irish-Okie father. We were exposed to so many things – far beyond those of our working-class neighborhood. A love for simple country life is what Dad instilled in his children. Hard work and honest ways. Mom’s family was large, she the second to the youngest of sixteen children. Mom use to describe her family as the Kennedys of the Philippines, and rightly so. Her family had money, were well-educated and held positions of political power in the Philippines as well as abroad. Mom was especially close to her older sister, Cova. She was a doctor and successful in her own right. Although Cova was much older, a grown woman by the time Mom came into the world, the closeness between them remained strong throughout their lives. Mom was a rebel, and I suspect her sister saw a lot of herself in the defiant, rebel-rousing young girl.
Tita Cove and her doctor-husband, Tito Bert traveled frequently between New York and Manila, with a long stop over in San Francisco. I loved those stop overs. It meant Mom and Dad would pile their children into the family station wagon and make the long trip from our little hamlet of Florin in the central valley to the San Francisco coast. Today that same drive, with wide freeways and quick speeds takes about 90 minutes. Back then, we are talking country roads and narrow highways that meandered through sprawling orchards, rich farmlands and finally up over the coastal hills and down into the magical metropolitan city by the bay. I loved looking out the window as mile after mile clicked by, knowing that we would soon be in the city – and we would be treated to a five-star restaurant with real linens on the tables, crystal stemware and more forks than I cared to count. Courses. Meals were always served in courses at these fancy dining establishments. Each course unique, and oh so elegant. I remember one meal in particular. We had just settled into our table with a beautiful view of the shimmering waters of San Francisco Bay when a man in a tuxedo went past our table pushing a dessert cart. Can you imagine? A cart dedicated to desserts! There were all sorts of wonderful pastries and different cheesecakes on his cart that looked divine. I asked Mom if I could try them all. The moment my request left my lips, I knew it was a mistake. Mom was suddenly uncomfortable and embarrassed. I was crushed. The exchange between mother and daughter and the awkwardness that followed was not missed by Tito Bert. (He was a very rigid man with a booming voice who scared the pants off me). From across the table I could feel his scowl. When it came time to order, he surprised me, instructing our waiter to bring the dessert cart by the table for each course. He gave me a wink and said I would be ordering “Ala cart”. I didn’t get the joke at the time, but I do now. More to the point, I learned a valuable lesson. You cannot always judge a book by its cover. But you can judge an Au Gratin Potato by its cheese.
Tonight I’m making Hubby’s favorite Meatloaf. But I wanted to elevate the supper just a bit. I make an awesome Creamy-Cheesy Au Gratin Potatoes dish. It’s one of Hubby’s favorites. Often I’ve had requests to prepare my potatoes for Easter Pot Luck Suppers and Hubby swears mine are the best around. While I could have made them again tonight to the delight of everyone, we recently went to the cheese market. Kiddo and I adore different cheeses. Right this moment there is a big block of wonderful Smoked Gouda cheese in the deli drawer crying out to be used for more than just omelettes and cheese platters. So tonight I’m serving up a new Potatoes Gratin dish – one that utilized that wonderful cheese. It should pair beautifully with the red potatoes.
Garlic-Onion Smoked Gouda Gratin Red Potatoes
3 pounds red potatoes, sliced (about 10 potatoes)
2 cups smoked Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon Onion Powder (I use McCormick Organic California Onion Powder)
1/2 teaspoon white pepper
Preheat oven to 325 degrees. Lightly grease a 9 x 13 inch baking dish. Set dish aside until ready to use.
Melt the butter in a small skillet over medium heat. When butter begins to foam, add garlic and saute until fragrant and golden brown, about 30 seconds or so. Set aside.
Wash and slice potatoes into thin rounds using a mandoline or food processor fitted with slicing disk. By leaving the skin of the red potato intact, it adds fiber to your diet. If potato skin bothers you, by all means peel away before slicing.
In the prepared dish layer 1/2 of the potatoes topped with 1/2 of the cheese. Pour garlic butter over potatoes and spread evenly. Layer remaining potatoes over garlic butter.
In a two cup measuring cup, pour 1 1/2 cups of cream. Add salt, onion powder and pepper to the cream. Whisk to blend. Taste and adjust seasonings if necessary. Pour cream mixture evenly over potatoes. Sprinkle remaining cheese on top.
Bake gratin in the preheated over for about 60 to 75 minutes or until potatoes are soft and cooked through.
Serve while still piping hot and enjoy the smokey, creamy flavors.
Note: If cooking with meatloaf, heat oven to 325. Place potatoes and meatloaf into the oven at the same time and cook meatloaf an additional 15 minutes longer than the recipe calls for. Check both dishes after about 50 minutes.
The beauty of regional foods and a little imagination is that you can be transported to other lands simply by embracing the dining experience. Would you like to fly off to Normandy France? Place Poulet Normandie (Chicken Normandy) on your menu planner. Imagine whole chicken legs braised with onions, apples and brandy or cognac. I promise you, this dish is so unbelievable good – only the strongest of self control will keep you from licking the plates!
Here we are, installment five of the Hamburger Helper series. Just remember, if it looks like a duck and quacks like a duck; it’s not necessarily a duck. How many of you remember the popular “Hamburger Helper” first introduced to the American Consumer in the early 1970s? The timing of this “convenient” form of cooking wasn’t by chance. It was a result of a corporation seizing the moment. On the heals of the Civil Rights Movement; the Woman’s Movement began to build momentum as women left the kitchen and joined the work force seeking more than jobs, they wanted careers and to be viewed as equals.
Continue reading “Hamburger Helper Style Stroganoff without the Box”
Sometimes you just get a hankering for down-home country cookin’. While most “country” cooks might dip their chops in an egg wash and give ’em a dusting of flour or breadcrumbs before frying in oil, I’m going “naked” – a little salt, a little fresh cracked pepper and a little olive oil to “crisp” things up. The flavor is pure, simple and unadorned. Make no mistake about it – a “naked” pork chop is delightfully delicious. This basic recipe could easily be made with Pork Tenderloin Medallions. Simply buy a tenderloin and slice into 1″ thick medallions seasoned with salt and pepper. Cook as you would the pork chops and serve with gravy.
When it comes to good old fashion gravy, hands down my Dad makes the best gravy. Although he never knew he was making a roux with bacon drippings and flour, that fat to flour ratio is the bases for his country gravy. Pan drippings from roasted or fried meats are always a good place to start, but sometimes you don’t necessarily have much in the way of pan drippings, especially when it comes to pork chops, so bacon drippings to the rescue! We always keep a jar of bacon drippings in the fridge – it’s so versatile. Great for seasoning your skillet for Southern Style Cornbread or adding extra flavor to your Refried Beans. We use bacon drippings so often that there are times when I need to cook up a pound or two of bacon (usually for breakfast or my personal favorite a California Avocado BLT Sandwich) just to get more drippings. The beauty of this bacon-dripping based gravy is that you can make it anytime – served with pork chops (like now) or fried chicken If you are ever in the mood for not much more than smokey, flavorful gravy and mashed potatoes, then a simple bacon based gravy is great.
Simple Pork Chops with Country Gravy
Simple Pork Chops
4 Pork Chops, 1 inch thick
Coarse Sea Salt & Fresh Ground Pepper to taste
1-2 tablespoons olive oil for frying
Pat pork chops dry with a paper towel. Season with salt and pepper to taste. Rub; press seasoning into the chops and allow to rest 15-20 minutes before cooking.
Heat oil in a non-stick skillet over high heat until shimmering but not smoking. Add chops, sear for 1 minute. Using tongs, turn and sear other side for 1 minute.
Lower heat. Turn chops with tongs, cover and simmer for 4 minutes. Turn with tongs, and continue to simmer, covered, for 4 minutes longer or until cooked through.
Remove from pan. Place on cutting board and tent with foil to keep warm. Allow meat to rest for 5-10 minutes. While meat is resting, make gravy.
To serve, cut pork chops into thin slices and fan on individual plates. Drizzle with gravy and serve.
Country Gravy
2 Tablespoons bacon drippings
2 Tablespoons Flour
1 Cup Chicken stock
1/2 Cup Milk
Salt & Pepper to taste
Add bacon drippings to same skillet used for pork chops and heat over medium-low heat. Let drippings melt and become a part of the pan drippings from the pork chops.
Sprinkle flour over bacon drippings and cook for 1-2 minutes, stirring constantly until blended and foamy. Pour stock a little at a time into skillet and whisk to blend. Add milk, salt and pepper to taste. Increase to medium heat, stir until thickened, scrapping up any browned pieces remaining in pan. Cook to desired consistency.
A while back, Kiddo was given a strange gift – a small bottle of top-shelf imported Italian Balsamic Vinegar. I say strange because Balsamic Vinegar is not a typical gift to give a twenty-something guy. Kiddo in turn gave the bottle to me.
Welcome to Rosemarie's Kitchen 