Pork Fajita’s

Ingredients:

Spice blend

3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

Marinade

2 tablespoons olive oil
juice from one lemon (or lime can be used)
2 tablespoons spice blend (see above)

1 1/2 pounds of boneless, thin, center cut pork chops

1 small onion

Vegetable Mixture

1 large bell pepper

1 medium yellow onion

2 tablespoon olive oil


Flour tortillas

 

Preparation:

Mix together all ingredients for the spice blend in a bowl. Combine marinade ingredients in a large dish and combine. Add the pork, toss until well coated and refrigerate for one hour. Slice the peppers and onions and combine with a teaspoon of the spice blend and 1 tablespoon of oil. Sauté the peppers and onions over medium-high, heat until they begin to soften about 3 to 5 minutes and remove from the heat. In a grill pan cook the pork over medium high heat until the pork is cooked through, about 3 minutes per side. Remove the pork and let rest for 3 to 5 minutes. Slice the pork loins into thin strips against the grain.

I like to do a quick toasting on the flour tortillas. I use a small fry pan. Add a drop of oil in the middle of the pan and let it warm up for a moment. Add a tortilla and cook for a few seconds and turn over and cook for a few more seconds.

Assemble fajitas with pork slices, vegetables and any other toppings you desire. I love sour cream and fresh cucumber slices.

            The extra seasoning blend can be stored in a zip lock bag for another day!

PIZZA

In honor of game day I decided to make everyone's favorite...PIZZA!! Also grilled out and made BBQ chicken..that recipe will come another day! : )  So for today it's all about the PIZZA. What I love so much about making this at home is that it is fresh from the oven and you choose what you like best to top it and the cost is soooo much less than take out. So it's a great bargin and taste amazing.

Ingredients:

4 cups bread flour, I recommend Italian Tipo "00" flour
1 packet active yeast, approx. 2 ¼ teaspoons
1 teaspoon sugar
1 ½ teaspoons kosher salt
½ tsp dried basil
½ tsp garlic powder
1 ¾ cups of lukewarm water
4 tablespoons olive oil

Preparation:

Add the yeast to the bowl of your kitchen aid mixer, and then add the water, 2 tbsp of olive oil and sugar, stir lightly to completely dissolve. Let it sit for about 5 minutes to bloom (little bubbles will form). Add the flour, salt, dried basil and garlic powder and begin mixing the ingredients with a paddle on low speed. Once the dough has formed into a ball, switch to the dough hook and continue to mix for about 5 minutes until elastic. “If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time”.

Grease a large bowl with the other 2 tablespoons of oil. Add the kneaded dough in the bowl and roll it around so that the entire ball is coated with a little olive oil. Cover with a damp kitchen towel and allow it to double in size about 1 ½ to 2 hours.

Using a fist, deflate the dough in the center and separate the ball into 2 pieces. Take half of the dough, and begin stretching out the dough with your fingers being careful not to poke holes completely through the dough. Use a drizzle of olive oil to completely coat the top of the dough. This will also help the dough stretch out. If you find that the dough is pulling back and does not stay stretched out, cover with a piece of plastic and allow it to rest for a few minutes. The dough should stretch out to between 14-16 inches. Once you have formed your dough, cover it and allow it to rest for another 30 minutes.

Pour ½ cup of pizza sauce (Recipe for sauce below) in the center of the dough and using a ladle spoon start spreading the sauce in a circular motion until it reaches the edges….Leave a little uncovered for the crust. Then add your favorite toppings, I prefer dollops of fresh ricotta cheese, a blend of Italian cheeses shredded, fresh baby spinach, genoa salami and roasted red peppers. Repeat with the second dough.

Pizza Sauce

1 small can of tomato paste
2 1/2 cups of water
1 teaspoon granulated garlic
1 ½ teaspoons onion powder
3 tablespoons dried oregano
½ teaspoon salt
½ teaspoon pepper
2 teaspoons sugar
½ teaspoon paprika
2 tablespoons olive oil
1 bay leaf
3 tablespoons freshly grated parmesan cheese


Add all of the above ingredients except the parmesan cheese to a medium sized pot and cook on low heat for about 10-15 minutes. If you would like to make this a zesty sauce, add your choice of dried peppers. Right before it has finished cooking, add the grated parmesan cheese and pour into another bowl and set aside to cool.

Preheat your oven to 500°F and bake until golden brown, approximately 8-10 minutes.

Pan Seared Sea Scallops, farfallie pasta and peas with Roasted Tomato

I had to take a few days off from cooking and get some R & R. I am back and here is my first post in a week!  I am a huge lover of Scallops, actually any kind of shell fish. This is a quick and easy dinner and I hope you all enjoy this.

Ingredients for the scallops:

10 Sea Scallops

¼ tsp. kosher salt

¼ tsp. black pepper

Sprinkle of dried basil

2 tbsp olive oil

Ingredients for the pasta:

16 oz. good Italian farfallie pasta

1 small shallot, diced

1tsp olive oil

¼ cup pinot grigio

2 cups half & half

1 tsp kosher salt

1 tsp black pepper

1 tsp dried basil

¼ tsp freshly grated nutmeg

1 cup of sweet peas

Ingredients for the roasted tomato:

3 roma tomatoes

½ tsp kosher salt

½ tsp black pepper

½ tsp dried basil

½ tsp sugar

Preparation:

Slice the tomatoes and place in a small roasting dish. Sprinkle with the salt, pepper, basil and sugar. Roast in the oven at 400 degrees for 20 minutes.

In a large pot, fill with water and bring to a rolling boil, add a good amount of kosher salt once it reaches the boiling point.  Add the pasta and stir.  Cook the pasta until just al’ dante.  Drain and add the pan of sauce. (See below)

To make the sauce: In a large, deep skillet, heated to med high, add the olive oil and shallots. Cook until tender, about 3 minutes. Add the wine to deglaze the pan and let it cook for a minute to cook out the alcohol. Slowly stir in the half and half. Add the kosher salt, black pepper, basil and freshly grated nutmeg.  Let the sauce cook until it thickens. The sauce should coat the back of a spoon. Add the drained pasta and toss in the sweet peas. Make the sure the sauce coats all the pasta.

For the Scallops:  Clean the scallops and pat dry with a clean kitchen towel. Season the scallops with kosher salt, black pepper and basil. Heat a medium sauté pan on med high.  Add the olive oil and the scallops and cook for about 2 to 3 minutes on the first side and do not move them so they form a nice golden crust. Turn and cook for another 2 to 3 minutes and golden.

Individual Meatloaf’s wrapped in Applewood Smoked Bacon

This was Sunday night dinner. Finally had a chance to sit and get this posted for "you all" (This was for my southern friends because you know I really don't talk like that..haha) to enjoy. Who doesn't love meatloaf?? Well, maybe a vegan but I personally need a little meat once in a while and my body tells me when I need it!  Ohhh and Bacon, sweet bacon...I happen to be in love with this beautiful, greasy, smokey and crunchy item and I love to use it as much as I can, especially the applewood smoked, it is my favorite! : )

This recipe will serve 8 people, great for a casual dinner party

Ingredients:

3 Pounds of ground beef (I use 80 / 20 for the fat and flavor, anything less will get dry)
3 large eggs (1 egg per pound)
1 small onion (cut into a small dice)
½ green bell pepper (cut into a small dice)
2 tbsp olive oil
1 cup bread crumbs
1 cup grated parmesan cheese
2 tbsp kosher salt
2 tbsp ground black pepper
2 tbsp dried basil
1 tbsp dried oregano
1 tsp crushed red pepper flakes
1 lb Applewood smoked bacon (enough to cover all the meatloaf’s)
1 tsp chili powder

Preparation:

Line a baking sheet with parchment paper. Preheat the oven to 375 degrees.
Remove the hamburger from the fridge at least half an hour before using, to get the
chill out of the meat. Makes it easier to mix with your hands and meat should not be cold
when you start cooking it.

Heat up a saute pan on medium high heat. Add the olive oil, then add the onion and ball pepper. Cook until almost tender and remove from the heat and let cool.
Add the hamburger, eggs, bread crumbs, parmesan cheese, salt, black pepper, basil. Oregano, crushed red pepper flakes and cooled onion and bell pepper to a very large bowl.



If you will notice I only made 7...not 8! I was asked for a bigger one, so I compromised!


Mix all the ingredients with your hands until everything in incorporated. Do not over mix.

Separate the meat into 8 servings and work each serving into a football shape. Put onto the prepared baking sheet. Cut the bacon slices in half. Place a pieces on top of the meatloaf’s so all the meat is covered with the bacon and tuck under the sides. (See pic.)

Sprinkle each meatloaf with chili powder and a bit more black pepper.
Put into the preheated oven and cook for 45 to 55 minutes. The bacon should be nice and crunchy.

I served with corn and peppers that were sauteed in butter, chili powder, black pepper and kosher salt. Also did a pot of sweet potato cooked in 2 cups of water, brown sugar, allspice, freshly grated nutmeg, black pepper, kosher salt, lemon zest and lemon juice until tender.  Please post a comment if you would like either of these recipes posted???  : )　
　
　
　
　

ROASTED CHICKEN, CORN & POTATO CHOWDER

SURPRISE!! Here is what I used the second roasted chicken for! This is one of my favorites! Hope you all enjoy this as much as I do.  Warms your Soul! : )

Ingredients:

1 5 ½ pound roasted chicken, all white and dark meat removed from the bone
5 slices Applewood smoked bacon, cut into thin slices cross way
3 pounds of small red skinned potatoes. cut into fourths
1 yellow onion, diced
2 tbsp olive oil
4 large ears of corn, corn shaved off the cobb
8 cups chicken broth
4 cups half and half
2 tbsp of unsalted butter
1 tsp kosher salt
1 tsp ground black pepper
¼ tsp freshly grated nutmeg
1/2 tsp dill weed
fresh chopped parsley
　

Preparation:


Shuck the corn and shave the raw corn kernels off the cob (I have a tool for this, or you can use a chefs knife). Place the corn kernels in a bowl and set aside.
Remove all the chicken from the bone into shreds and place in a bowl and set aside.

Meanwhile, add the 2 tbsp of olive oil to the stock or soup pot over medium heat, add the Applewood smoked bacon and cook until crisp (you can pull a few pieces to garnish if you would like), then add the onions. Once tender add the potatoes and toss in the oil onion and bacon mixture,season with salt and ground black pepper. Cook for about 3 minutes and then add the chicken stock.

Bring to a high rolling boil and cook for about 20-25 minutes, or until the potatoes are fork tender and stock reduces and thickens from the starch in the potato.
Reduce the heat to medium low and add the corn kernels, half and half, chicken, butter, dill weed, nutmeg and another pinch of kosher salt and pepper and simmer for 5-7 minutes. Add the freshly chopped parsley. Turn off the heat and let sit for about 5 minutes before serving.
If you want this thicker add 2 tbsp of flour to the butter and mix well with a fork, then add to the pot and stir well. The thickness of the broth depends on you and what tickles your fancy.



See how much this has reduced...Almost gone...Lots of flavor there.
Dont worry, there will be lots of cream going in! : )



Roasted Chickens with Caramelized small white onions and sautéed Kale

I took a drive on Sunday to a local chicken farmers and purchsed a couple of Local pasture raised hormone/antibiotic free chickens. Thank you Kinsey at Creek SideChicken! Luckily his farmer friend had brought over some produce and I took advantage of getting some Kale. (Best in the winter...sweeter).  I also wanted to thank my co-worker Christie for supplying the onions...perfect timing!  THANKS!! xoxo
So I am going to share my roasted chicken recipe. Actually made two because I will use the second for another dish that I will post later.


Roasted Chickens

 

Roasted Chickens




Ingredients:

2 (5 to 6 pound) roasting chickens
Kosher salt Ground black pepper
Thyme leaves
1 large bunch fresh parsley
1 orange, halved
1 head garlic, cut in half crosswise
4 tablespoons butter, melted
1 large yellow onion, halved
2 celery hearts
½ cup white wine (chardonnay will work here)



Preparation:

Preheat the oven to 400 degrees F.
Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.

Generously salt and pepper the inside of the chicken. Stuff the cavity with the bunch of parsley, both onion halves, 1 for each chicken, both halves of orange, 1 for each chicken, celery hearts, 1 for each chicken and garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt, pepper and thyme leaves. Pour the wine in the bottom of the roasting pan and cover with the lid.

Roast the chicken for 1 ½ hours and remove the lid. Let cook for an additional ½ hour, or until the juices run clear when you cut between the leg and thigh and the skin is nicely browned and crispy. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes (tented), you dont want the skin to get soggy! Slice the chicken onto a platter.

I normally roast 2 chickens at the same time so I have one for the meal and sandwiches and the other chicken is used for another recipe the following night. Big time saver!!　



There are some beautiful juices there...Pan gravy should be made with this...However, my
puppies got this with dinner! : )



　


Caramelized Onions & Sautéed Kale
Ingredients

25 small white boiling onions
2 cups water
1 tsp Kosher salt, plus an extra pinch for the kale
1 tsp Ground black pepper, plus an extra pinch for the kale
2 tsp Sugar
5 whole cloves
2 tbsp butter
2 tbsp olive oil
1 bunch of kale


Preparation:

Clean the kale. Remove the center vein and tear the kale into pieces. I fill the sink with water and put the kale in there and swish it around to get ride of any hidden dirt. Let soak while the onions are cooking. Then squeeze the excess water out and place on a kitchen towel.

Clean the skin off the onions. Add the water, kosher salt, black pepper, sugar and cloves to a sauté pan over medium heat and stir until the salt and sugar are dissolved. Add the onions and simmer until the onions are just tender. Be sure to be gentle so not to break up the onions. Once they are tender, strain the liquid into a bowl and reserve for the Kale. Put the pan back on the heat and add the butter and oil and a sprinkle of sugar to the onions. Toss with a spoon so all the onions are coated. Let them cook for a few minutes and gently turn over to caramelize the second side. Once they are at the right color for you remove and put on a plate.
There will be some great brown bits on the bottom of the pan. Remove the cloves from the reserved liquid. Add the reserved onion liquid to the pan and scrape up the brown bits off the bottom of the pan. Let the liquid come to a small boil, there will be very small bubbles forming around the edge of the pan. Add the cleaned Kale to the liquid and toss.
The kale will wilt down quite a bit. Cook for about 5 to 7 minutes. Remove the kale and let the liquid reduce by half. Then pour over the kale.