Tag: very good recipes

Lovin’ From the Oven – Smothered Pork Chops

As you probably know, Mama D runs a pretty healthy kitchen. Fresh and light are terms often used in the posts that appear here. Every once in a while though, especially when the weather is getting chilly, she loosens her apron strings and goes for a little more gusto. Smothered Pork Chops from the oven is one such dish. It is a little richer than what I usually prepare, but it is lightened up in a few places as well. It’s the perfect weekend splurge that won’t break the calorie bank.

Pork is probably my favorite meat and pork chops are high on my list of favorite cuts. I wanted to see if I could come up with a different spin on this Southern favorite. I poked around the internet to get some background on this dish. Some called it Creole, some called it Soul Food, but everyone called it a comfort food staple. I kept some of the ingredients and a few of the techniques, but in the end it was a Mama D original.

It starts with thick center cut pork chops. Keep the bone in, the flavor it imparts is amazing. I skipped the dredge and seasoned the chops with Italian Herb Seasoning. I got a small cast iron skillet screaming hot and sprayed it lightly with Olive Oil Cooking Spray.IMG_0647 The chops got a quick sear before they took a seat on a nearby plate. I left all the wonderful bits and drippings in the pan and turned the heat to low before I added a bit of olive oil.IMG_0648 I added onions, leeks, and garlic and let them cook undisturbed for 5 minutes. I added a small pinch of salt and let them cook slowly for another 20 minutes giving them a stir every now and then.

Smothered Pork Chop Gravy can be anything from decadent and creamy to rich and savory. I opted to create a lighter sauce  without short-changing the flavor. The carmelized onion and garlic mixture was the perfect flavor base. A little Wondra Flour went in and cooked for a couple of minutes. Then I gradually added chicken broth and 1% milk and let it bubble into a beautiful thick sauce. I added some thyme sprigs while it was bubbling to give a delightful woodsy scent. Rosemary would also be wonderful as would any combination of woody herbs.IMG_0655

I added the chops back to the pan. The sauce almost covered the chops but I gave them a few turns to make sure every nook and cranny was coated. Some cracked black pepper went on the top before it headed into the oven to become a skillet full of golden love.IMG_0658The gravy was beyond fabulous. I even caught myself eating the leftover golden goodness out of the pan as I cleaned up. Gravy is meant to top something and the pork chops were delighted I chose them.

I rounded out the plate with some Polenta. I happened to have instant in the pantry so that;s what I used. I have to say I prefer the longer cooking variety as it has more texture, but this did fill in nicely. I added some sautéed spinach and garlic to the polenta as it was cooking. It made a wonderful side dish that also enjoyed a bit of gravy love.

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Smothered Pork Chops
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Servings
2
Servings
2
Smothered Pork Chops
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small cast iron skillet over high heat. Sprinkle the Italian seasoning on both sides of the pork chops. Spray the skillet with the cooking spray. Add the pork chops and sear 3 minutes on each side. Remove the chops from the pan and set aside.
  2. Reduce the heat to medium and add the olive oil to the skillet. Add the onions, leeks, and garlic to the skillet and cook undisturbed for 5 minutes. Add a pinch of salt and continue to cook slowly for 20 minutes, stirring occasionally until they are golden brown.
  3. Add the flour to the skillet. Cook and stir for 2 minutes. Slowly add the broth and milk stirring to keep everything smooth. Add the thyme sprigs and continue to cook until the gravy begins to thicken, 5 minutes or so.
  4. Return the chops to the pan and turn several times to coat them with the gravy. Top with a generous dose of cracked black pepper. Place the skillet in a preheated 350 degree oven. Bake 20 - 30 minutes until the are cooked. Remove the thyme stems. Allow to cool slightly before plating.
Spinach Polenta
  1. Saute 2 cups of chopped spinach in a little olive oil with a clove or two of minced garlic. Set Aside
  2. Cook 1/2 cup polenta according to the package directions using equal parts of milk and chicken broth. When the polenta is the consistency you like, add the spinach mixture, 1 small pat of butter, and a small handful of Romano cheese. Serve.
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Inspired Supper: Grilled Chicken Cordon Bleu-Italian Style

I absolutely love coming up with recipes. It’s so much fun to ponder, “What should I make for supper?” and then let my mind wander until the perfect blend of ingredients comes to mind. I must confess, however, sometimes my ideas are not always completely my own.

I like nothing better than to read a cookbook as if it was the hottest best seller. There are so many things to learn from the pages of any given culinary tome. Another source of inspiration comes from the myriad cooking magazines that are available. I make it a point to pick up two or three every month, choosing something different each time. The inspiration for this recipe comes from one of those magazines.

Food Network Magazine featured a Grilled Chicken Cordon Bleu recipe in its September issue. It was a classic recipe turned inside out and prepared on the grill. It was interesting enough to catch my eye. Once my eye was caught, my brain started thinking about how I could make it my own. It was easy to prepare and the ham and cheese wrapper was definitely open to interpretation. The question became, “Where should I go with this recipe?” The answer was quickly obvious. Why to Italy, of course. I kept the chicken breast and the grill leaving the other ingredients behind. Except, that is, the zucchini which is always a pleasant partner in any Italian caper. Prosciutto and provolone cheese became the wrapper. A few sage leaves came along to provide an earthy surprise.2015-09-20 18.58.24

I decided that boneless, skinless chicken breasts can always use a little help in the flavor department, so I marinated them in olive, oil, lemon juice, and some Italian herbs. A bit of onion and some garlic also joined the mix. Then the grill did its magic and when the chicken was almost done, I added the sage, cheese, and prosciutto, 2015-09-20 19.35.29The beautiful bundles returned to the grill for a few minutes to turn a lovely pale gold. I decided to top it with some of my pesto to round the final turn for a classically Italian dish.2015-09-20 19.46.00Then there was the matter of the zucchini. My grill isn’t very large and can only provide a friendly and hot haven for one thing at a time, so the zucchini roasted in the oven. It was paired with red and sweet onions a glug of  olive oil and some Italian herb blend.2015-09-20 18.51.15Towards the end of the cooking I added a sprinkle of finely grated Romano cheese and let it brown up under the broiler. A little roughly chopped parsley and it was ready.2015-09-20 19.38.26This was a very satisfying supper, not too heavy and bursting with flavor. Other than marinating the chicken, everything was ready in about  half an hour. Perfect for a weeknight, but great for a weekend meal after a busy day.2015-09-20 19.48.05

Grilled Chicken Cordon Bleu: Italian Style
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Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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I’m happy that this recipe inspired me and happier that the inspiration turned into something delicious. The moral of this story is that any recipe worth “borrowing” is worth making your own. 

Steak Night Saturday and Porcini Pasta With Mushrooms and Cream

We have a tradition at Mama D’s house. Saturday is Steak Night. This is an inexpensive alternative to going to a pricey if not wonderful steak house. The steak is almost always a Petite Sirloin, a tender and flavorful steak that rivals a much more expensive filet at easily half the price. Many markets around here are starting to carry it and the going price is around $6.99 per pound, so you can indulge in its meaty goodness and not break the bank. Salt and pepper or a bit of Montreal Steak Seasoning is all it needs before the grill does its magic.

This isn’t about the steak…it’s about a side dish that was an inspired alternative to the potatoes I usually serve. It started with some Porcini Flavored Pasta that I found at a specialty store. I don’t often opt for these kinds of pastas, but Papa D fell in love with them and the price was right, so I thought I’d give them a whirl. I’m glad that I did.

Inspired by the earthy mushroom aroma that greeted my nose when I opened the bag, I knew that I had to add more layers of mushroom flavor to create a dish that would hold its own next to the steak. So I invited some Crimini Mushrooms and a good dose of my Porcini Rosemary Salt to the party.DIGITAL CAMERAThis was a heavenly trio that became a quartet when some shallots joined in to provide a subtle onion flavor.2015-09-12 16.39.05The mushrooms and shallots sautéed in some olive oil. I added some chicken stock to keep everything moist while keeping the fat content at bay.2015-09-12 17.15.26 After all, there would be some cream joining the pan shortly and I felt that one indulgence was enough.2015-09-12 19.25.15A good dose of fresh rosemary continued the woodsy flavor profile as the sauce thickened ever so slightly. The addition of the Porcini Rosemary Salt took the flavors to another level as the sauce continued to simmer gently until the pasta was ready. Once the pasta entered the pan the it was a few minutes to Side Dish perfection.2015-09-12 19.33.58

Porcini Pasta with Mushrooms, Rosemary, and Cream
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Servings
4
Servings
4
Porcini Pasta with Mushrooms, Rosemary, and Cream
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
  2. Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
  3. Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
  4. Add the remaining stock and rosemary and cook 4 or 5 minutes.
  5. Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.
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It joined the grilled steak with pride and made Steak Night Saturday something very special.2015-09-12 19.44.01This dish could easily take center stage and be a delectable main dish as well, so find some Porcini Pasta, make some Porcini Salt, and welcome Fall with a dish that sings of the earth.

 

Supper Without Meat: Overstuffed Poblano Peppers

Having established my supper parameters, I’d like to share another recipe that fits my working definition of Supper, more or less. This also is a Meatless Monday Meal that can be considered gluten-free, more or less.

I remember my mother’s stuffed peppers. she started with large green bell peppers  that she filled with a mixture of rice, tomato sauce, and ground beef. They roasted  in her oval dutch oven until they were tender and golden. They were hearty and satisfying, yet a little boring. Now that I am entering into a Stuffed Pepper Supper, I wanted something a little more adventurous. I have shared another Stuffed Pepper Recipe that is more of what my mother’s used to be but with a distinctive Italian flavor. This time out I was feeling a bit Southwestern and the resulting dish really goes in that direction. I was also looking for something that was quick and easy and this recipe delivers on that level as well.

I chose Poblano Peppers as the vessel, cutting the tops off to create  boats of deep green. These were more like a canoe than a boat and that is how the “overstuffed” came to be to be in the name.2015-08-31 18.53.39The poblano pepper tops joined red and green bell pepper along with some jalapeno to create the veggie base. Of course it wouldn’t be a Mama D recipe if there wasn’t some onion and garlic, so that made a noticeable presence. These ingredients all got happy as they sautéed in some olive oil.2015-08-31 18.53.07

Brown rice came along as the starch. This is a great use for leftover rice or any other grain for that matter, because you only need a cup or so. Mine wasn’t leftover which allowed me to cook it in some vegetable stock that was seasoned with cumin and chili powder. You can always give that Latin flair to your leftovers by adding some of the above spices to you grain. 2015-08-31 19.04.30Instead of the usual tomato sauce, I used some Red Chili Sauce that I had in the freezer. I’ve shared this recipe before and it’s another great item to make ahead and have for occasions such as this. 2015-08-31 19.05.32Last but not least, I added a can of Black Beans.2015-08-31 19.11.56 These were the reduced sodium variety that are becoming easier to find these days.Everything simmered together for 10 minutes or so before it was spooned into the pepper boats until they were quite overflowing and in serious danger of sinking. 2015-08-31 19.33.44They baked in the oven for 20 minutes before they were topped with some cheese. In this case it was Munster (because that’s what I had on hand), but any melting cheese would be good. I’ll try Pepper Jack or Quesadilla Cheese next time. A quick pass under the broiler and they were ready to serve.2015-08-31 20.12.01This recipe makes enough to over stuff four peppers. I only made two and used the rest of the filling for some killer “chip-less” nachos the next day. This is a great recipe to personalize. Add more veggies if you like or use quinoa, couscous, even farro for your grain. I kept this on the mild side, but you could add more jalapeno and spicier chili powder to up the heat ante. There’s always hot sauce du jour that can be added at the table to bring on more heat. In my case it was Tapitio, a Mama D favorite.2015-08-31 20.13.53

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
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There are probably as many variations on a stuffed pepper as there are readers of this post. Make you own version that will float your (pepper) boat. As always you are welcome to share your adventures right here. I hope that you do.

Dinner vs. Supper and Fancy Farfalle with Sausage and Broccoli

What do you call your evening meal? Is it dinner or is it supper? Mama D isn’t quite sure what she calls it because she has called this meal by both names over the years. A little online searching revealed that Dinner generally refers to the largest meal of the day.  Supper is defined as “a light meal served in the early evening, if Dinner was served at midday…or it is the meal served late in the evening when Dinner was served in the early evening.” I’m still trying to wrap my head around that sentence, but it does seem, in this instance, size matters.

I’ve been giving a lot of thought to this lately because now that I am back to working a split shift, meal preparation is beginning to change. Here we eat the biggest meal of the day in the early evening, which by definition makes it Dinner which we are eating at Supper Time. Should I call it Sinner? Probably not. What if I call it Dupper? That just sounds silly. I think that I will leave the semantics to the linguists and come up with my own working definition.

The evening meals from Mama D’s Kitchen will be labeled by what is served. Dinner will be a more formal affair. It will consist of a protein served with various side dishes that require a good amount of time and several pots, pans and other appliances to prepare.

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THIS IS NOT GOING TO HAPPEN DURING THE WEEK!  Weekends will be the time for Dinner when the time for preparing and enjoying meals are more flexible.

The meal that graces the evening table Monday through Friday, while made with just as much love, but far fewer pans and in much less time shall now be called Supper. Supper shouldn’t take too much more time than it takes to enjoy a glass of wine. It should be healthy and satisfying, but not too heavy and with just enough creativity to keep things from getting boring. That’s what this post is about and the recipe I’m sharing pretty much fits my definition. 2015-08-19 19.44.45This one dish supper required a pot (to boil the pasta) and a fry pan (to put everything together). It did also require a grill ( for the broccoli and sausage) which I left in the capable hands of Papa D.

2015-08-29 16.08.56The farfalle pasta I used was lemon flavored and sported bright yellow stripes. The lemon was noticable to the nose but subtle on the tongue. Lemon became one of the inspiration flavors for the dish. I found this pasta at Aldi along with a spinach and tomato basil variety. Not the type of thing one expects to find there, but it’s been my experience of late that Aldi is full of surprises. Don’t run out to your local Aldi, these went on closeout recently and very few stores have them. This is sadly the case with many of Aldi’s unique items…here today, gone tomorrow. I have, however, seen colored/flavored pastas in gourmet stores, so check them out if you want that extra festive look, but there is nothing wrong with going with the traditional variety.2015-08-19 19.37.52

I used pre-cooked Chicken Italian Sausage. This has appeared in so many of my recipes that I could become a spokesperson for the product. It’s convenient, quick, and is available in  flavors to match almost any cuisine. It seems that every store carries them and many of the larger stores have their own brand. I’m fickle as to what brand I like best, I honestly often choose by price and what I plan on making.

I cut some broccoli crowns into small florets, tossed them with a little olive oil and threw them in my grill basket. They joined the sausage on the grill. It is still summer after all and you know how Mama D feels about grilling….they turned out lightly charred and perfectly tender crisp.2015-08-19 19.29.42

Now for what held these three ingredients together. Onion and garlic were sautéed in some olive oil…could there be any other beginning? Some Chicken Stock, Lemon Thyme, and Cracked Black Pepper provided some flavor. The zest of a lemon went in along with the juice of said lemon. A little (fat-free) Half and Half added a bit of creaminess. Some freshly grated Romano Cheese added some bite. Everything got well acquainted in the skillet becoming a feast for the eyes, nose and tongue.2015-08-19 19.40.08

Farfalle with Grilled Broccoli and Chicken Sausage
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Farfalle with Grilled Broccoli and Chicken Sausage
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Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
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My plan is to share more “Suppers” in the coming weeks and I hope that you will use these musings as a jumping off place to create your own perfect evening meal….whatever you choose to call it.