Oven Braised Chicken with Lemon and Rosemary

Braising it a great way to get tons of flavor out of inexpensive cuts of meat. I have posted numerous braising recipes and the below recipe for chicken with lemon and rosemary is yet another keeper. We loved the tenderness of the chicken and the mushrooms, rosemary and lemons lend tons of flavor. Plus, how can you beat a recipe that involves one dirty dish?!

Yes, this chicken is still raw. I thought it looked really pretty pre-braising.

Oven Braised Chicken with Lemon and Rosemary

Serves 4
Prep/Cook Time: 40 minutes

8 chicken thighs (I used boneless skinless)
6 whole garlic cloves
1 small onion, thinly sliced
2 Cups Crimini Mushrooms, sliced
4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Salt and Black Pepper

Preheat oven to 350 degrees.

Season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high.  Brown chicken pieces on both sides and transfer to a plate. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until evenly browned. Add chili flakes and sauté for an additional minute.  Add mushrooms and sauté for an additional 2-3 minutes. Add chicken stock and bring to a boil.

Return the chicken to the pot. Add lemon slices, bay leaf, capers, and rosemary sprigs.  Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done. Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat. Season with salt and pepper as necessary.

Rigatoni with Asparagus-Pistachio Pesto

The below recipe for rigatoni with asparagus-pistachio pesto is another winner from Andrew Zimmern's food blog. He created the recipe while working at a French restaurant in Minneapolis years ago and apparently it helped win over his wife. It's easy to see why. This pasta dish was absolutely delicious. Brady did most the work so I can't talk about the labor that went into it but I can say that the pasta has tons of flavor. This recipe makes a lot so be prepared for leftovers, we were eating off it for a couple days. Probably not the best decision a few days before my final wedding dress fitting but luckily it still zipped!

Rigatoni with Asparagus-Pistachio Pesto
** adapted from Andrew Zimmern's blog

Prep/Cook Time: 1 hour
Serves: 6-8

1/4 c. pine nuts
1 bunch asparagus, cut into 1 inch pieces
3 medium carrots, chopped
1 shallot, chopped
1/2 c. basil
2 garlic cloves, minced
1 T. honey
2 tsp. thyme, chopped
1 1/2 tsp grated lemon zest
1 tsp. cumin
1/4 c. olive oil
salt and pepper
1 pound whole wheat rigatoni
1/4 pound sliced bacon
1 c. chicken stock
2 T. butter
1/4 c. pistachios, finely chopped
1/3 c. parsley, chopped
freshly grated Parmesan cheese

Preheat the oven to 400. Toast the pine nuts on a baking sheet for about 3 minutes, or until golden brown.

In a food processor, combine the asparagus, carrots and shallots and process until chopped. Put the mixture in a baking dish, stir in the basil, garlic, honey, thyme, lemon zest, cumin and 1/4 cup olive oil. Bake for 25 minutes, stirring once, until the vegetables are soft and starting to brown. Season with salt and pepper as needed.

Meanwhile, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Set the pasta aside and toss with just a little olive oil to coat.

In a large skillet, cook the bacon over medium heat until crisp. Drain the bacon on paper towels and then chop.

In a large skillet or pot, combine the cooked vegetables with the stock and butter and cook for about 4 minutes. Add the pasta, pine nuts, pistachios, and the reserved pasta water. Cook until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon. Season with salt and pepper as needed. Serve with grated cheese.

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Pasta always seems like an easy option for Friday night dinners during Lent. Brady came across this recipe for pasta with eggplant and garlic thyme breadcrumbs recently and we gave it a try last weekend. We eat tons of vegetables but I tend to forget about eggplant. I think it's partially due to the fact that eggplant requires a little prep work. I also try to avoid heavy groceries when it's just me doing the grocery shopping! This dish reminded me though how tasty eggplant is and that it's completely worth the extra 30 minutes to let it soak in salted water to get rid of any bitterness. Luckily, the rest of the steps in this recipe are simple and the end result is delicious!

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Prep/Cook Time: 45 minutes

8 cherry tomatoes, halved
1/2 c. tomato puree
1 clove garlic, minced
2 T. olive oil
12.5 ounces whole wheat rigatoni or fusilli pasta
1 eggplant
1 T. capers
1 T. black olives, halved
basil
salt and pepper
freshly grated Parmesan cheese

Garlic Thyme Breadcrumbs
6 T. breadcrumbs
3 T. olive oil
2 garlic cloves, minced
1 tsp thyme

Preheat the broiler to HI.

Cut the eggplant into small cubes and put them in salted water for half an hour. After soaking, pat them dry and put them on a baking dish covered with a little cooking spray. Drizzle with a little olive oil and broil them for about 4-5 minutes, until golden and crisp. Set them aside.

Cook the pasta according to directions. Meanwhile, saute the garlic in a pan with 2 T. olive oil. Add the halved tomatoes, the tomato pure, a little salt and 3 T. of water. Let the sauce cook for 5 minutes on low. Add in the capers, olives and a little torn basil.  Add the baked eggplant cubes and mix well.

While the sauce is simmering and the pasta is cooking, combine the garlic thyme breadcrumb ingredients in a small bowl.

Before draining the pasta, put 2 T. pasta water in the tomato and eggplant sauce. Drain the remaining pasta water and then combine the pasta and eggplant sauce. Serve with grated cheese and the garlic thyme breadcrumbs on top. 

Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Last Sunday, Brady made a stuffed pork tenderloin for our pre-Oscars dinner. It was absolutely delicious. Brady loves pork tenderloin and I think everything tastes good with creamy goat cheese added to it so it was a win win. This is also a faux fancy recipe because the ingredient list is short, it doesn't take long to prepare, but the end result is something that you could easily serve to company and they would be impressed.

 Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 20 minutes

3/4 c. raw unsalted shelled pistachios
1/4 c. dried cranberries
1 clove garlic, minced
4 ounces goat cheese
salt and pepper
1 1/2 to 2 pound pork tenderloin
2 T. olive oil

Preheat oven to 350.

Toast 1/4 cup pistachios in a small skillet over medium high heat until slightly toasted, about 3 minutes. Side aside. Meanwhile, grind the remaining 1/2 c. pistachios in a food processor. Pour onto a plate and set aside.

Put the toasted pistachios into the food processor along with the cranberries and garlic. Pulse until the mixture is evenly grown. Add the goat cheese and pulse to combine.

Butterfly the pork tenderloin. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evening on the inside of the meat. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.

Heat the oil in an oven proof skillet. Place the tenderloin in the skillet and sear on all side 1-2 minutes or until browned. Place the skilled in the oven and cook for 15-20 minutes or until the inside of the pork is cooked through.

Remove from the oven, place the tenderloin on a cutting board and let rest for 10 minutes before slicing and serving.

Maple Sesame Salmon

I have posted multiple salmon recipes over the last couple of years but I had to add this recipe for Maple Sesame Salmon. The salmon was absolutely delicious. I was hesitant to broil the salmon, I have burnt numerous things due to broiling, but the salmon turned out perfect. This is hands down going to be my go-to salmon recipe for easy weeknight cooking.

Maple Sesame Salmon
*** adapted from Cupcakes and Kale Chips blog

2 salmon filets
2 T. olive oil
1/4 c. maple syrup
1 T. sesame oil
2 T. rice vinegar
2 T. soy sauce
sprinkle of crushed red pepper
sprinkle of sesame seeds
salt and pepper

In a small boil, combine the olive oil through crushed red pepper. Place the salmon in a large ziplock bag and pour the marinade over it. Put the bag in the fridge and let it marinate for at least one hour.

When you are ready to cook the salmon, preheat the broiler. I used the low setting on my broiler. Cover the inside of a baking dish with foil and spray with cooking spray. Place the salmon on the baking dish, sprinkle with salt and pepper, and some sesame seeds. Broil the salmon for 10-12 minutes. I turned the broiler up to high for the last 2 minutes and the salmon came out perfectly.

Kale and Farro Soup

Soup is one of my go-to weekday lunch options. I like to take the time to make a big pot of soup on Sunday and then portion the soup into individual containers. Early mornings always seem a little less chaotic when lunch is already packed. I am always looking for new soup recipes that are healthy yet filling. The below soup is delicious plus it's filled with nutrients- superfood kale, vitamin rich butternut squash, and farro which is high in protein.

Picture from TasteFood

Kale and Farro Soup
** adapted from TasteFood

Serves: 6
Prep/Cook Time: 30 minutes

1 T. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 c. farro
6 c. chicken stock
2 c. butternut squash, peeled, seeds removed, and cubed
1 (15oz) can Italian plum tomatoes
1 bay leaf
2 tsp dried thyme
salt and pepper
2 to 3 cups coarsly chopped kale, stems removed
grated Parmesan, option

Heat oil in a large soup pot over medium heat. Saute the onion and garlic until softened, about 3-4 minutes. Add the farro and stir to coat. Add the chicken stock, butternut squash, tomatoes, bay leaf, thyme, and salt and pepper. Bring to a boil, using the back of the spoon break up the tomatoes, and then simmer until the squash is tender, about 30 minutes. Stir in the kale leaves. Serve with grated Parmesan.

** If making this for weekday lunches, I would suggest adding in a little more stock or water. The farro seemed to absorb a lot of the liquid over the course of the week.

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples

I was not very good about posting recipes this fall while working on wedding plans. The below recipe was one that I made back in October or November but never got around to posting on the blog. This was an outstanding dish and perfect for fall/winter so I am happy to finally be sharing it. While you aren't going to be able to find sugar pumpkins in the grocery store this time of year, butternut or acorn squash would work just as well in it's place. The combination of the apples, sausage, and cheese go together perfectly and make this such a warm and comforting meal.

Picture from The Cozy Apron

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples
** adapted from The Cozy Apron

Serves 4
Prep/Cook Time:

1 small sugar pumpkin, peeled, seeded, and diced (or butternut squash)
2 golden delicious apples, peeled, corded and diced
1 tsp. pumpkin pie spice
2 T. olive oil
1/2 tsp salt
1/2 tsp pepper
2 T. honey
3. T. butter
1 small onion, chopped
1 c. Arborio rice
1/2 c. white wine
4 c. chicken stock, very hot
2 sweet Italian sausage links, casings removed and browned
1/4 c. shredded Gruyere
1/4 c. Parmesan, grated
4 sage leaves, chopped

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.

In a medium bowl, combine the pumpkin, apples, pumpkin pie spice, salt, pepper, honey, and 2 tablespoons olive oil. Spread the mixture onto the prepared baking sheet and roast for about 25 minutes, stirring halfway through. Set aside.

Cook the Italian sausage in a small skillet until browned. Set aside. 

While the pumpkin is roasting, begin the risotto by preheating a large skillet over medium-high heat. Once hot add 2 tablespoons of butter and then add the chopped onion and cook for about 2 minutes. Add the rice and stir to coat all of the grains. Add the white wine and gently stir. Allow the wine to reduce until almost absorbed and then add 1/2 cup stock. Stir gently and allow the rice to absorb the stock. Once the stock is almost fully absorbed add another 1/2 cup stock; repeat this process until the rice is soft and creamy. This should take about 20 minutes.

To finish the risotto, turn off the heat and stir in the remaining 1 tablespoon butter, Gruyere, Parmesan, browned Italian sausage, and the pumpkin mixture. Stir in the chopped sage leaves. Serve immediately.

Pasta with Braised Pork and Red Wine

Before the holidays Andrew Zimmern posted the below recipe on Twitter. Brady forwarded the recipe to me and it was instantly added to the "must make soon" list. Andrew Zimmern is probably best known for his Bizarre Foods shows but there is nothing bizarre about this recipe. The ingredient list, while it appears long, is basic and the flavor that the pork gets after simmering for a couple of hours in the red wine is fantastic.

Pasta with Braised Pork and Red Wine
*** from Andrew Zimmern's blog

Serves 6
Prep/Cook Time: 2 hours

2 T. olive oil
1/2 pound pancetta, diced
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks
salt and pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 leek, white and green parts only, diced
4 garlic cloves, diced
2 c. chicken stock
2 c. dry red wine
1 14oz can of tomato puree
1 pound tubular pasta such as Ziti
freshly grated Parmesan, for serving

In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes. Transfer the pancetta to a medium bowl.

Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over, about 5 minutes. Transfer the pork to the bowl with the pancetta. Repeat with remaining pork.

Add the herbs to the pan along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan and bring to a boil. Return the pancetta and pork shoulder to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes. Add the stock and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Skim the fat from the surface of the sauce and discard the herb stems. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Serve with grated cheese.

Rosemary Sriracha Roast Chicken

I thought I posted the below recipe earlier in the week but apparently I forgot to hit the publish button, oops!
 
It's been one of those days. I can't say it's not partially my fault though. I let 27 second graders eat birthday doughnuts at 9:30am. I paid the consequence the rest of the day. If that wasn't enough, I also had the brilliant idea to do an art project with glitter...

That being said, I am running out of steam this evening. Before I crash on the couch I wanted to share the below recipe. I made this for dinner last week and it was a big hit. The chicken had tons of flavor and I loved that most of the ingredients I already had on hand. The marinade has what seems to me like a strange combination of ingredients but somehow it works. 

Rosemary Sriracha Roast Chicken

Serves 4
Prep Time: 5 minutes, 1 hour to marinate
Cook Time: 40 minutes

1/4 cup plain yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 chicken thighs (or chicken breasts)


In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place the chicken in the refrigerator and let marinate for at least one hour.

Preheat oven to 375F. Arrange chicken in a single layer in a baking dish coated with cooking spray. Spread any marinade remaining in the bag over the chicken. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until the chicken is golden brown.

Rosemary and Garlic Pork Roast

Sunday is the perfect day for cooking a comforting meal that requires a little more time than most weeknights allow. I love to cook a more hearty home-style meal on Sunday nights to gear us up for a busy work week.  Right before the holidays I made the below pork roast. Despite the minimal ingredients that went into the dish the flavor in the pork was fantastic. 

A a side note, the below rosemary garlic marinade works great on grilled pork tenderloin as well. I tested it out while in Florida over Christmas and the grilled pork was a big hit.

Rosemary and Garlic Pork Roast
Adapted from Jo Cooks

Serves 4
Prep Time: 5 minutes
Cook Time: 2 1/2 hours

3 lb pork loin
1/8 cup olive oil
4 cloves garlic minced
4 cloves garlic cut in half
1/2 tsp chili flakes
1 tbsp dry rosemary
salt and pepper to taste

Preheat the oven to 375 F degrees.

In a small bowl mix the olive oil, minced garlic, chili flakes, rosemary, and the salt and pepper.

Cut small slits in the meat and stuff them with the garlic halves. Place the pork loin in a roasting pan covered with a little olive oil. Rub the pork with the olive oil/rosemary rub thoroughly.

Cover the roasting pan with aluminum foil. Bake the pork loin in the oven with the aluminum foil for 45 minutes then remove the foil and continue baking for another 45 minutes.

Remove meat from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for about 15 minutes before cutting it and serving it.

Italian Wedding Soup

It's official, we have a wedding date! Last week we secured our reception venue and a church. We were able to put two huge check marks on the wedding to-do list which was such a great feeling. In celebration, I decided to make Italian Wedding Soup, it just seemed fitting. I love this recipe for Italian Wedding Soup. This soup is full of vegetables and the meatballs add so much flavor. The recipe makes a big pot of soup so it will cover a couple of dinners and lunches.

** A word to the wise, the meatballs are delicious so I recommend throwing a handful of the them in the freezer to use for a last minute spaghetti dinner.

Italian Wedding Soup
Makes 8-10 servings

1 rotisserie chicken, chicken removed and shredded
6 cups chicken broth
15-20 medium sized meatballs (recipe listed below)
2 carrots, finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
1/2 cup whole wheat orzo pasta
salt and pepper to taste
parsley
1 bag of spinach or escarole
fresh Paremsan or Romano cheese, grated

In a large soup pot, combine the broth, carrots, celery, and onion.Bring to a boil. Add the shredded chicken and whole wheat orzo pasta. Season with salt, pepper, and parsley to taste. Add the meatballs and the spinach. Simmer for 5 minutes. Ladle into bowls and top with grated cheese.

Easy Italian Meatballs
1 pound lean ground beef
1/2 cup panko or bread crumbs
3 eggs
1/2 cup grated Parmesan or Romano cheese
2 T. chopped parsley
2 garlic cloves, minced
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1/2 tsp. fennel seed

Preheat the oven to 375. Place the beef in a large bowl and add the bread crumbs. Add the remaining ingredients and mix well, but lightly, with your hands. Form the mixture into 15-20 medium sized meatballs. Put on a shallow baking sheet covered with foil and sprayed with cooking spray. Bake for 25-30 minutes or until the meatballs are browned and cooked through.

Pecan Crusted Salmon

I'm keeping it brief with this blog post. We are watching the Emmy's, our at least half watching since apparently CBS is having sound issues. Or maybe it's just our tv, or the CBS broadcast here in Chicago, not sure...

We made pecan crusted salmon last week and I thought it turned out great. This is the good weeknight recipe because its quick and requires mostly pantry ingredients. We roasted some Brussels sprouts and tossed them with some chopped apple and a little turkey bacon- perfect healthy fall dinner in my opinion.

Pecan Crusted Salmon   

2 wild salmon fillets
1/4 cup toasted and very finely chopped pecans
1/4 cup panko (or regular breadcrumbs, in a pinch)
1 tablespoon finely chopped parsley
1 tablespoon butter
1 large pinch of salt
Olive oil
Salt and pepper

Preheat oven to 400.

In a small bowl, melt butter in the microwave. Add pecans, panko, parsley and salt and stir to combine. Set aside.

Season the salmon with salt and pepper. Working with the salmon skin side down, mound the pecan mixture evenly across each piece. Drizzle olive oil over the pecan mixture on the salmon and press firmly on the mixture.

Heat a splash of olive oil in a large skillet over high heat. When the oil is hot, add the salmon, pecan crust side down. Cook for 2 minutes or until the pecan crust has browned, flip the salmon and then put the skillet in the oven. Bake for an additional 6-8 minutes.

** Be careful not to overcook the salmon or it will become tough and chewy.

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

Brady made the best dinner last week. It had been a busy day and it was so nice to have a hot meal and glass of wine waiting for me when I got home. The best part was, the recipe Brady made was one that I have been wanting to make for him for the longest time. I loved the flavor of the apple and the thyme and the dish seemed perfect for our fall like weather. Plus, you really can't go wrong with stuffing!

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

*** adapted from A Sweet Pea Chef

Serves 2

For the stuffing:
2 T. butter, seperated
2 slices Rye bread, diced
1/4 c. onion, diced
1/4 c. celery, diced
1/4 c. dried apples, diced
1 tsp. minced fresh thyme
1/4 c. chicken broth
1 T. apple cider vinegar
salt and pepper

For the chops:
2 boneless pork chops, butterflied
1 T. olive oil
salt and pepper

For the pan sauce:
1 T. butter
2 T. shallots, minced
1 tsp. flour
1/4 c. apple juice
1/4 c. dry white wine
1 tsp. apple cider vinegar
1 T. fresh thyme leaves, chopped
salt and pepper

Preheat the oven to 400.

Toast the bread in 1 T. butter in a large saucepan over medium high heat. Once the bread is crispy transfer it to a bowl and then return the pan to the stove. Saute the onion, celery, and apples in the remaining 1 T. butter until soft. Stir in the thyme. Add the vegetables to the bread cubes. Stir in the broth, vinegar, and salt and pepper.

Fill the pocked of the butterflied pork chop with the bread mixture. You may have some leftover stuffing. Use toothpicks to hold the chops together if needed. Saute the chops in olive oil over medium-high heat until brown on one side, about 4 minutes. Carefully turn the chops over and add any extra stuffing to the pan. Transfer the pan to the oven and bake about 8 minutes, When the chops are done, remove them and the remaining stuffing from the pan and set aside.

While the pork chops are resting, saute the shallots and 1 T. butter in the same skillet over medium heat. Add flour and cook 1 minute. Deglaze the pan with the apple juice, wine and vinegar. Simmer until the sauce begins to thicken, 2-3 minutes. Stir in the thyme, salt and pepper and then drizzle the sauce over the pork chops.

Pork Chops with Balsamic-Honey Glaze

The past few weeks have been busy and our dinners have therefore ended up being pretty simple. Sundays dinner of pork chops with a balsamic-honey glaze was no exception. I came across the recipe awhile back in one of those "Eat This, Not That" cookbooks. I love browsing through those cookbooks at the bookstore! They are full of simple and healthy versions of restaurant food. This recipe is low in fat and calories but you'd never know it!

Pork Chops with Balsamic-Honey Glaze
from "Eat This, Not That" Cookbook

1/4 cup balsamic vinegar
2 T. butter
2 T. honey
1 tsp chopped fresh rosemary
1/4 tsp red pepper flakes
4 thick-cut pork chops
salt and pepper

In a small saucepan, cook the balsamic vinegar, butter, honey, rosemary, and pepper flakes over medium heat. When the butter has melted and the mixture starts to bubble remove the the sauce from the heat.

Prepare a grill or grill pan. Transfer a little of the balsamic glaze to a small bowl and set aside. Season the pork with salt and pepper and brush with the remaining glaze. Place the pork on a medium-hot grill and cook for 4-5 minutes on each side, depending on thickness. Remove the chops and drizzle with the remaining sauce prior to serving.

Shrimp Kabobs

Brady and I went to Kansas City a couple of weeks ago to visit my family and friends and go to the Royals vs. Twins game. On Sunday before we headed back to Chicago my mom and dad made us a great lunch. My dad grilled pork steaks (a family favorite) and my brother and I made shrimp kabobs. My brother came up with these kabobs and they are awesome. I love the combo of sweet and spicy and they are incredibly easy to make.

Shrimp Kabobs

Serves 4
1 pound uncooked shrimp, shellled and deveined
1 package of andouille sausage
2-3 large jalapeno peppers
2 cups cubed fresh pineapple

Heat a grill over medium high heat. Once the grill is hot, put the andouille sausage on the grill for about 5 minutes then set aside to cool slightly. Once cooled enough to touch, slice into 1 inch thick pieces.

Next, cut the top off the jalapeno peppers and use a small paring knife to cut out the seeds inside. Then slice the pepper into 1 inch thick rings.

To assemble the kababs, thread a piece of shrimp, a piece of sausage, a pepper ring, and then a piece of pineapple through the skewer. Repeat two or three times for each kabob.

Grill the kabobs for about 4 minutes on each side.

** If using wooden skewers, soak the skewers in a bowl of water for about 15 minutes prior to assembling the kabobs. This will keep them from burning on the grill.

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

I don't think I can say enough about how great this recipe is. Instead of telling you the details about why I made it, how I made it, etc, I think it's better to just answer a few possible questions. Yes, this recipe is as good as the title sounds. No, it's not nearly as hard or labor intensive as one might think. Yes, it requires a little time but it's so worth it. Yes, you need to make this dish!!

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

Serves 4-6
Prep/Cook Time: 4 hours

Sweet Tea Braised Pork Shoulder
2.5 pound boneless pork shoulder
3 carrots, peeled and cut into 3 large pieces
3 celery ribs, cut into 3 large pieces
1 onion, cut into large pieces
64 ounces sweet tea

Cornbread Stuffing
1 package of Jiffy cornbread mix
1 egg
1/2 cup milk
2 spicy chicken sausage links, chopped
2 poblano peppers, roasted, seeded and chopped
1 celery rib, chopped
1/4 onion, chopped
1 1/2 cup chicken broth
1 egg
salt and pepoer

For the braised pork:
Preheat the oven to 350 degrees. Place the pork shoulder in a dutch oven and arrange the carrots, celery, and onion around it. Pour the sweet tea over it. I only used about 3/4 of the bottle. Braise the pork in the oven for 3 1/2 to 4 hours or until the the meat falls apart easily.

When the meat is done, strain out the vegetables and discard. Set the meat aside and heat the braising liquid over medium-high heat until slightly thickened. Serve the sauce on the side or drizzle over the pork.

For the cornbread stuffing:
In a small bowl, combine the Jiffy mix, egg, and milk. Stir until combined and then pour into a well greased baking dish or cake pan. Cook according to the package directions. Let cool.

Meanwhile, heat a large skillet over medium-high heat. Add a little olive oil and then saute the onions and celery until softened, about 5 minutes. Add in the chopped chicken sausage and saute an additional 3 minutes or until the chicken sausage starts to brown.

Cut up the cornbread into small pieces and then crumble up the cornbread in a large mixing bowl. Add in the onion mixture, chicken broth, and an egg. Stir to combine and season with salt and pepper. Spray the dish that the cornbread was cooked in with a little more cooking spray and then pour in the cornbread mixture. Bake at 350 for 30 minutes (this can be done the last 30 minutes when the pork is cooking).

Scampi-Style Steak and Scallops

Over the past couple of years, Brady and I have had some great birthday dinners at fun Chicago restaurants. This year Brady opted to have me cook instead of take him to dinner. Even though we were staying in I wanted to make something special. The below recipe ended up being the perfect restaurant quality birthday dinner.  I loved the seared scallops in the scampi sauce and while I usually like a steak just plain with a little salt and pepper, I thought the herbs in the scampi sauce really added to the flavor of the beef. I served the dish with a side of roasted asparagus seasoned with a little olive oil, salt and pepper. Super simple and yet still worthy of a celebration!

Scampi-Style Steak and Scallops

Serves 2
Prep/Cook Time: 25 minutes

2 medium beef tenderloin steaks
3 tablespoons butter
1/4 cup green onion, chopped
3 large cloves garlic, minced
1 tablespoons olive oil
2 tablespoons butter
6 large sea scallops
1/4 cup dry white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped
1/4 teaspoon lemon zest
dash hot pepper sauce
salt and pepper to taste

Season steaks with salt and pepper. In a large skillet, heat 3 tablespoons of butter over medium heat until hot and bubbly. Add steaks to skillet and cook 5-7 minutes per side for medium-rare. A couple of minutes before the steaks are done, add the scallops to the skillet to sear, 1-2 minutes on each side, right beside the steaks, but not touching.

After starting steaks in the skillet, begin to make the sauce. In a medium skillet or sauce pan, sauté onion and garlic over medium heat in olive oil until fragrant. Add wine and lemon juice, simmer to reduce slightly, 1-2 minutes. Add butter and stir until melted into the sauce. Stir the parsley, lemon zest, basil and hot pepper sauce into the scampi sauce. Add the sauce to the skillet with the steaks and scallops and serve.

Grilled Molasses Flank Steak with Fiery Grilled Peach Salsa

I love grilling during the summer but unfortunately neither Brady or I have a grill at our apartments. I came home to Kansas City this weekend for Father's Day and was able to take advantage of having a grill (and a kitchen bigger than a shoebox). I have to fess up to the fact that I wasn't the one actually doing the grilling though, I left that part up to my dad, but the rest of the meal was a group effort!

Grilled Molasses Flank Steak with Fiery Grilled Peach Salsa

Serves: 6-8
Prep/Cook Time: 30 minutes plus 4-12 hours to marinate

Molasses Flank Steak
3/4 c. molasses
1/3 c. soy sauce
1/4 c. canola oil
1/4 c. fresh lemon juice
2 T. Worcestershire sauce
2 T. fresh ginger, grated
3 garlic cloves, minced
1 tsp. crushed red pepper
1 (2-Ib) flank steak

Fiery Grilled Peach Salsa
4 large peeled peaches, havlved and pitted
2 slices red onion (1/4 inch thick)
2 T. chopped cilantro
1 T. fresh lime juice
1 tsp. sugar
1 tsp. grated orange rind
1 jalepeno pepper, seeded and finely chopped
1/2 tsp. salt

Place the first 8 ingredients for the flank steak in a large ziplock bag. Add steak; seal bag, and chill for 4-12 hours (I would suggest marinating the steak for more than 4 hours; the longer it marinates the more tender it's going to be). Remove steak from marinade, discarding marinade.

Preheat grill to 400 to 450 degrees (high heat). Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from the grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Top with peach salsa.

You can prepare the peach salsa while the steak is grilling. Coat the peaches and onion with cooking spray. Place peaches and onion on a seperate area of the grill. Grill for about 2-3 minutes on each side and then remove to a cutting board to cool. Chop the peaches and onion and combine the chopped peaches and onion with the cilantro, and remaning ingredients in a medium bowl. Let stand for 10 minutes before serving. The salsa will keep for up to three days and would be great paired with chicken or fish.

Paula Deen's Pulled Pork

Last weekend I made pulled pork for Brady as he geared up for his big test. I wanted to make something that would last all week and be easy for him to reheat when he got home from studying. I have a go-to recipe for pulled pork but I felt like trying something new. I came across the following pulled pork recipe and loved how it turned out. It's nice to have an alternative to my normal barbeque sauce based pulled pork and it's a recipe that is super simple. Put everything in the slow cooker, set it for 8 hours, and you are good to go. This recipe also get's a huge plus because it has to be the only Paula Deen recipe that doesn't involve butter or oil!

Paula Deen's Pulled Pork

Serves 8-10
Prep/Cook Time: 8 1/2 hours

1 1/2 Tbsp salt
1 1/2 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp cayenne pepper
4 pound shoulder pork roast (aka Boston Butt roast)
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp Worcestershire
1/2 Tbsp liquid smoke
1/2 Tbsp garlic powder
8 hamburger buns or large rolls
1 1/4 cups bbq sauce

In a small bowl, whisk together the salt, pepper, brown sugar, paprika, and cayenne pepper.  Place pork in a slow cooker and rub entire roast with dry rub mixture, pressing mixture into the roast. 

In a medium mixing bowl, combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast.  Cover slow cooker with lid and cook on low heat 8 - 10 hours.  Remove roast from slow cooker and shred.  Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes.  Ladle out majority of the broth (leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir.  Serve warm, on toasted hamburger buns or rolls.

Chinese Five-Spice Roast Chicken

As much as I cook, I have never roasted a chicken. All of the recipes I have for roast chicken talk about how easy it is but it always sound even easier to just buy the rotisserie chicken at the grocery store. A couple weeks ago, I decided to give it a try. And yes, my recipes are correct, roasting a chicken is super easy and it turns out even cheaper then buying a rotisserie chicken. I loved the flavor of this Chinese-inspired roast chicken. I served mine with a simple Asian slaw and it made for a perfect Sunday dinner.

Chinese Five-Spice Roast Chicken
*** Food Network Kitchens Cookbook

Serves 4
Prep/Cook Time: 1 1/2 hour

Chicken
1 3-4 pound chicken, giblets removed
3 scallions, cut into 4 pieces
6 coin-sized slices of fresh ginger
a few strips of orange zest (I used my potato peeler for this)
1 tsp olive oil
2 tsp. dark sesame oil
2 tsp. honey
1 tsp. soy sauce
2 tsp. Chinese five-spice powder


Sauce (optional)
1/2 c. soy sauce
1/4 c. rice vinegar
2 tsp. dark sesame oil
1 tsp. finely grated orange zest
1/2 tsp. peeled, grated fresh ginger
1 small clove garlic, minced
1 scallion, thinly sliced

Preheat the oven to 425. Make sure the giblets are removed from the chicken and give it a good rinse in the sink. Dry off well and then stuff the chicken cavity with the scallions, ginger, and orange zest. Set the chicken in a large oven-safe pot (I used my fake Le Creuset) or in a roasting pan coated with a little olive oil. Brush the chicken with 1 tsp of olive oil . Whisk the sesame oil through the soy sauce in a small bowl. Brush the mixture all over the chicken and then sprinkle with the Chinese five-spice powder.

Tuck the wings under the back, cross the legs, and tie them with a little kitchen twine. Place the chicken breast side down and roast until the back of the chicken is golden brown, 35 to 40 minutes. Remove chicken from the oven and turn it breast side up. Cut off the twine and baste the chicken with the pan drippings. Toast the chicken again until the breast is golden brown and a meat thermometers registers 170 degrees, about 25-30 minutes more. Transfer to a carving board and let rest for 10 minutes.

Meanwhile, whisk all of the sauce ingredients in a small bowl. The sauce can be drizzled over the chicken once it has been sliced.