Thursday, December 19, 2019

Bacon and Caramelized Onion Meatloaf

Cast-Iron American comfort food would have to include a delicious meatloaf recipe. Made with a combination of beef and pork covered in a glaze made with ketchup, brown sugar and cider vinegar. Serves 6

Ingredients:

2 yellow onions, finely chopped 
2 tablespoons olive oil 
3 tablespoons Worcestershire sauce 
1/2 cups beef or vegetable broth 
1/4 cup ketchup 
1/4 cup Dijon mustard 
3/4 cup breadcrumbs 
1 lb ground beef, 85% lean
1 lb ground pork
2 eggs, beaten
2 tablespoons salt
Freshly ground pepper 
1 lb bacon

Glaze:
1/2 cup ketchup 
2 tablespoons brown sugar
2 tablespoons cider vinegar 

Directions:

Bake the bacon: In a 375F preheated oven place the bacon stripes evenly on a baking sheet and cook until they are 1/2 done, about 5-7 minutes. Remove from oven and set aside. 

To caramelize the onions: Heat a medium cast-iron skillet with olive oil over medium heat. Add onions a cook until they are golden brown and caramelize, stirring occasionally, 5-8 minutes.  Stir in Worcestershire sauce, broth, ketchup and mustard until mixture is smooth. Take skillet off heat add in breadcrumbs, cooking thoroughly. Set aside to cool.

Prepare meatloaf: In a medium bowl add ground beef, ground pork, egg, salt and pepper then with clean hands combine the ingredients. Add in breadcrumb mixture and fold into beef mixture until combined. 

Wipe the excess far out of the skillet. Shape meat mixture into two oval loaves and add to the cast-iron skillet. 

Prepare glaze: Whisk ingredients together in a small bowl until smooth.

Brush the glaze over the top and sides of the meatloaf, drape bacon along top, bake 55-65 minutes until bacon is crisp and internal temperature reaches 155F-165F. If bacon starts to burn, tent with foil. Let rest for 20 minutes before serving. Slice and serve. 

Note: if you like more ketchup on your meatloaf add it to the top right before the bacon. 

Saturday, December 14, 2019

Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli

Yum, if you want to serve something different and delicious for a holiday gathering this Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli just might be what your looking for. Shown here on top of a bed of couscous and served with a side dish of Spicy Carrot Salad with Mint and Feta , I’m sure your family and guests will be asking you for the recipes. Serves 4 

Ingredients:
Roasted Garlic with Aioli:

Cloves from 1 small head of garlic 
1/4 cup + 1 tablespoon extra virgin olive oil, divided 
Sea salt, to taste 
4 large egg yolks, whisked together in a small bowl
1/4 cup fresh lemon juice 
1/4 cup vegetable oil 
Freshly ground black pepper, to taste 

Directions:

In a 12x12-inch piece of foil add your garlic cloves and drizzle on the 1 tablespoon of olive oil; add sea salt to taste. Fold up and place on a baking sheet and transfer to a 350F preheated oven for 45-50 or until golden and soft. Remove from oven, unfold and set aside to cool. 

In your food processor add the garlic, whisked egg yolks and lemon juice. Combine the remaining olive oil with the vegetable oil. While the food processor is on add in the oil very slowly to form a thick emulsion. Add in the black pepper and adjust salt and lemon juice, if needed. Refrigerate until ready to use.

Ingredients:
Moroccan-Spiced Seared Scallops:

1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
Salt and pepper, to taste 
1 tablespoon olive oil 
1 1/2 lbs sea scallops, remove white mussel and pat dry
1/4 cup fresh cilantro leaves, chopped (optional) 

Directions:

In a small bowl combine the spices. Sprinkle the scallops with salt and pepper, to taste and the spice mixture, let sit 5 minutes. Add oil to a skillet and set on med/high heat. When the oil starts to simmer add the scallops to the skillet and cook until browned and opaque, about 2-3 minutes on each side. 

To serve: Transfer to a warm plate or atop some couscous with a dollop of aioli and freshly chopped cilantro, if using. Yum Yum! 

Monday, October 14, 2019

Crockpot Kielbasa Sauerkraut and Beer

I can just see eating this Crockpot Kielbasa Sauerkraut and Beer on a Sunday afternoon watching ball games with your friends and family. To make a meal out of it, serve with mash potatoes and a dinner salad. Serves 8 Total Time: 6 hours 10 minutes

This will be the shortest recipe on here....

Ingredients:

2 lbs kielbasa, cut into 1” pieces 
1 12oz can or bottle of beer
20oz jar of sauerkraut, drained 

Directions: 

In your crockpot combine the 3 ingredients and cook on low 5-6 hours until meat is tender and plump.

Saturday, October 12, 2019

Skillet Pork Chops with a Sweet & Sour Glaze

With this Skillet Pork Chops with a Sweet & Sour Glaze the Total Time will change if you use a thin or thicker pork chop and if they are bone-in or boneless; that’s why we always use the internal temperature method and with chops they are done at 145F. Be safe and if you don’t have a meat thermometer, buy one. Serves 4-6

Sweet and Sour Glaze Ingredients:

1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste 

Directions:

Combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 

Pork Chop Ingredients:

4-6 1” pork chops bone-in or boneless 
1/3 cup flour 
Salt and pepper, to taste 
2 tablespoons unsalted butter + more if needed 

Directions: 

Pour the flour in a shallow bowl, add salt and pepper, to taste. Heat your skillet on medium heat and melt the butter. Dredge the chops in the flour and brown the chops on both sides until the internal temperature reaches 145F, 8-10 minutes. Reduce heat to med/low. Pour on glaze and coat chops on both sides. Leave on heat to warm glaze, about 5 minutes. Serve immediately. Yum Yum! 

Serving Suggestions: Oooey Gooey 3 Cheese Cast-Iron Mac & Cheese  and  Roasted Delicata Squash with Parmesan Cheese and Herbed Honey 

Friday, October 11, 2019

BLT Pasta Salad

This is a weight watchers reduced calorie BLT pasta salad that I am making for dinner tonight. Since it’s just me I’ll cut the ingredients 1/2 and not add the lettuce in just in case there’s leftovers. Only 86 calories per serving, guys! Serves 6 Total Time: 15 minutes

Ingredients:

3 2⁄3 cups cooked large macaroni shells
4 cups tomatoes, cut up
4 slices bacon, cooked and crumbled
3 cups of thin sliced lettuce 
1 teaspoon sugar
2 teaspoons cider vinegar
1⁄2 cup fat-free mayonnaise
1⁄3 cup light sour cream
1 tablespoon Dijon mustard
salt and pepper, to taste

Directions:

In a large bowl mix together shell, bacon, tomatoes, and lettuce. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste. Pour over shell mixture, stir and chill. Yum Yum! And this is why I’m making this for dinner....so fast and easy! 

Saturday, October 5, 2019

Pan-Roasted Chicken Breast with Béarnaise Sauce

Béarnaise sauce is slightly similar to Hollandaise Sauce and is popular in the French cuisine. It’s made with sweet, creamy unsalted butter, egg yolks, vinegar, white wine; then flavored with tarragon, shallots and lemon juice before it’s strained so it’s silky smooth and creamy. It’s wonderful with pan-roasted chicken. Serves 4 Total Time: under an hour 

Béarnaise Sauce Ingredients:

1/4 cup White Wine
1/4 cup White Vinegar
3 tablespoons Minced Shallots
2 tablespoons Fresh Tarragon, chopped
2 tablespoons Water
4 Large Egg Yolks
7 oz  Unsalted Butter, melted
1 tablespoon Fresh Lemon Juice
Salt and Pepper, to taste 

Directions:

In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat. Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don't cook the eggs. Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. 

Pan-Roasted Chicken Ingredients:

2 boneless skin-on chicken breasts (6 to 8 ounces each)
Salt and fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
Handful fresh thyme sprigs
Garnish: dash each chives and lavender (optional)

Directions:

Heat the oven to 400 degrees F. Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times. 

Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes. Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Top with Béarnaise sauce, garnish with a dash of chives and lavender, if using and your favorite side like mash potatoes, jasmine rice or egg noodles. Yum Yum! 

Friday, October 4, 2019

Chicken and Shrimp Paella

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is a simple Chicken and Shrimp Paella with of course the paella rice that is ready in one hour. Serves 6 

Ingredients:

8 ounces frozen medium shrimp, thaw, peel and devein (leave tails intact) 
Nonstick cooking spray
1 cup coarsely chopped large onion
1 clove garlic, minced
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 14 ounce can reduced-sodium chicken broth
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground saffron
1/8-0.25 teaspoon cayenne pepper
1 cup long grain rice
1 medium red or green sweet pepper, coarsely chopped 1 cup loose-pack frozen peas
1/2 cup chopped, seeded medium tomato

Directions:

Rinse shrimp; pat dry with paper towels. Cover and refrigerate until needed. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender. Add chicken thighs, broth, dried thyme (if using), salt, saffron, and cayenne pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until rice is almost tender. Stir shrimp, sweet pepper, peas, tomato, and fresh thyme (if using) into the rice mixture. Simmer, covered, for 5 to 8 minutes more or until the rice and chicken are tender and shrimp turn opaque. Yum Yum!