Po...Po..Po..Pork Chops with Grainy Mustard and Raisin Sauce.

ABSOLUTELY AMAZING DISH! Barton and I paired this with a great summer salad but the flavors blended great together!

1 1/2 C chicken stock
1/2 dry white wine
1 C golden raisins
4 TBSP extra-virgin olive oil
4 1 1/2-inch-thick boneless center-cut pork chops
1 TBSP paprika
1 medium yellow onion, chopped
1 TBSP fresh thyme leaves, chopped
3 heaping TBSP grainy dijon mustard
1/4 C heavy cream
1/4 C flat-leaf parsley, chopped

Preheat oven to 375 degrees Fahrenheit.

In a small sauce pan over high heat, combine the chicken stock, white wine, and raisins. Bring to a simmer. Turn off the heat and let sit.

Heat a large skillet over medium-high to high heat with about 2 TBSP extra-virgin olive oil. Season the chops with salt, pepper and paprika. Place the chops in the skillet and sear on both sides to caramelize. About 2 minutes. Transfer to a rimmed cookie sheet and place in oven for 8-10 minutes.

While the chops are in the oven, return the skillet to medium-high heat. Add 2 TBSP extra-virgin olive oil, the onions, thyme, salt and pepper. Cook, stirring frequently, about 3 minutes. Add the hot chicken stock, white wine and raisin mixture. Add the mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened. Add parsley.

When the pork chops are finished baking, take them out of the oven, place each one on a place and serve with the mustard/raisin sauce on top.

The salad that we paired with this is called "The Spinach Salad." We don't actually follow a recipe for it and I'm not sure where we got it from, but if there should be credit due somewhere, this is me giving it. It is amazing. Here are the ingredients:

Spinach
Granny Smith apple, cut into bite-sized pieces
Extra Sharp Cheddar Cheese, preferably Cabot
Vermont Honey Mustard

Yes, these are the only ingredients. And as far as portions go, I would just determine that yourself, depending on how many you are feeding. I normally use a whole apple and then add ingredients until well proportioned, there are normally leftovers with only 2 people eating. I lightly drizzle the dressing on the salad and then toss it. I highly recommend this salad.

Chorizo-Tomato Stew with Zesty Parsley Sprinkle


2 TBSP extra-virgin olive oil
3/4 LB chorizo sausage, thinly sliced
3 garlic cloves, 2 chopped, 1 crushed
1 large yellow onion, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
A bag of small red potatoes, cut into quarters
1 TBSP fresh thyme leaves, chopped
1 15 oz can diced fire-roasted tomatoes
2 C chicken stock
1/2 cup fresh leaf parsley
Zest of 1 lemon
Zest of 1 orange
Box of Rice

Preheat a large soup pot over medium-high heat with 2 TBSP extra-virgin olive oil. Add the chorizo and cook about 3 minutes, stir frequently. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper. Cook for 3-4 minutes. Add the tomatoes and chicken stock and bring to a boil. Turn the heat down and let simmer for 30 minutes.

While the stew is simmering prepare the rice according to the directions on the box.

Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely mixed into the parsley.

To serve, arrange a few spoonfuls of rice on the bottom of a bowl. Ladle some of the chorizo-stew onto the rice and then top with the zest/parsley mixture.

ENJOY.

This recipe is a rendition of Rachel Ray's recipe from 365: No Repeats. I tend to like my potatoes softer when I eat them, so I recommend making sure the potatoes are soft when poked with a fork before turning the stew off after 30 minutes of simmering. If you are concerned about this recipe being too high in carbohydrates, I would recommend reducing the amount of potatoes you use and to use whole grain rice. (Uncle Ben's). This entree is filled with flavor, the chorizo really gives it a great kick and it is excellent on a cold winter night.

Cayden and Tim Come to DiNnEr!

Barton and I invited Tim and Cayden over to dinner the other night... and I think they BOTH enjoyed it.  "Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous." This recipe is again from Rachel Ray's 365: No Repeats. This recipe was absolutely delicious. The vegetables were cooked perfectly and the warm tomatoes really added a punch of flavor. The pork chops were cooked medium rare, and probably could have used more spice, depending on your own likes. Try it out:

8 Lamb Loin Chops

1 TSP ground cumin

1 TSP ground coriander

1 TSP sweet paprika

4 TBSP extra-virgin olive oil

2 Green Bell Peppers, cored, seeded and cut into bite-sized pieces

1 Large Yellow Onion, cut into 1-inch cubes

1 Cup Grape Tomatoes

1/2 C fresh flat-leaf parsley, chopped

3 Garlic Cloves, minced

1 1/2 C chicken broth

Box of Couscous

5 or 6 sprigs fresh mint

3 TBSP Pine Nuts

Put the chops between 2 pieces of plastic wrap and slap each chop with the palm of your hand to flatten. Season the chops on both sides with salt and pepper. Combine the cumin, coriander and paprika and sprinkle evenly over the chops (both sides). Let sit for 15 minutes. 


Heat a large skillet over medium-high heat and add 2 TBSP extra-virgin olive oil. When the oil is hot add the peppers and onions.  Cook for 5 minutes. Season with salt and pepper as desired. Add the tomatoes. Continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer vegetables to a plat and cover loosely.


Place a TBSP of extra-virgin olive oil in a small pot for couscous. Heat the oil over medium heat and add the garlic. Saute for 1 minute. Add the chicken stock and bring to a boil. Pour in the couscous and remove from the heat. Cover the pot. Let stand 5 minutes.


Place a TBSP of extra-virgin olive oil into the skillet. Add the lamb chops and sear for 2-3 minutes on each side for medium rare.


After the chops are cooked to your liking, arrange the chops on top of the vegetables.


Fluff the couscous with a fork and stir in the fresh mint, the remaining parsley and the pine nuts. Served along side the pork and vegetables. 


Enjoy.

AND FOR DESSERT! "Milk Chocolate Mousse" This was such an easy and rewarding dessert. I used whipped cream and a touch of cinnamon like recommended and went back for more whipped cream. :-) One suggestion I have is, do NOT forget to buy the whipping cream needed for the actual mousse. I did... and although it did not ruin the final outcome... it was an unneeded stress at the brink of finishing an amazing meal. Chocolate Mousse is one of my favorite desserts. This was my first time making it, if I had known it was this easy, I would have been doing it every night for the past 7 years.... YIKES! I presented it in a wine glass because I thought bowls would not be 'elegant' enough. The wine glass worked very well. This recipe is from Hannaford's Fresh Magazine. ENJOY!


14 oz milk chocolate; chopped
3 egg yolks
3/4 C whole milk
1/2 tsp vanilla extract
1 C chilled whipping cream


Whipped cream and cinnamon for garnish (optional)


Melt milk chocolate in the top of a double boiler. Stir frequently until melted. Remove chocolate from heat and stir until smooth. Cool slightly


Whisk egg yolks in a medium bowl. Bring milk to a simmer in a saucepan. Slowly pour hot milk into egg yolks. Whisk constantly so the mixture will not curdle. Return mixture to saucepan. Stir with a wooden spoon over low heat until custard thickens enough to coat the back of the spoon. 10 minutes or so. (DO NOT BOIL) Remove pan from heat. Whisk in melted chocolate and vanilla. Let cool at room temperature for 10 minutes. Refrigerate for 40 minutes until slightly thickened.


Using an electric mixer, on medium high, beat cream in a medium bowl until soft peaks form. Gently fold cream into chocolate mixture until thoroughly combined. Divide mousse into dishes. Garnish if desired.

If you like the SpIcE then you will LoVe "Spicy Shrimp and Penne with Puttanesca Sauce!"Perfect meal to clear the sinuses... seriously.

Okay,

1 lb. penna pasta
1/4 C extra-virgin olive oil
8 Garlic cloves, finely chopped - No Kissing Tonight! :-/
3 TSP crushed red pepper flakes
1/2 C cracked, pitter, black olives
4 TBSP capers, drained and coarsely chopped
1 14 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 pound peeled and deveined shrimp, tails removed
2 handfuls chopped fresh parsley

Cook the pasta according to directions on the box.
Heat a large skillet over medium heat. Add the extra-virgin olive oil, garlic, and crushed red pepper flakes. Add the olives, capers and tomatoes. Now I couldn't find a 14 oz can of crushed tomatoes, so I bought a 28 oz can of diced tomatoes and put half through the food processor, in case you happen to run into this problem. Bring the sauce to a bubble and add the shrimp. I bought cooked shrimp so I just through them in, stirred them into the bubbling sauce and then turned off the burner and let it all sit together for about 5-10 minutes to allow the shrimp to marinate a little and pick up the sauce.  Once the pasta is done add it to the shrimp marinade as well as the parsley.

Serve and enjoy.

This meal is also from the Rachel Ray 365: No Repeats book. It is a great meal with a kick. The spice really took Barton and I by surprise but it was very enjoyable. It served as a great comforting, winter meal. If I were to add anything to it, it would have been a class of Zinfandel and a piece of crusty baguette.

I must start by saying, Kudos to Erika Irish for being my first follower! Awesome!

So last night my boyfriend, Barton made us Spring Chicken with Leeks and Peas, Served with Lemon Rice. This is another great Rachel Ray recipe from her book 365: No Repeats. I swear this woman is a genius! This would make a delicious summer meal. It would be perfect to have hot or cold. We didn't add any salt or pepper. I think if we had, I would have omitted the salt and added about 1/2 TBSP pepper, but I like pepper.  Here it comes:

2 C chicken stock or broth
1 C white rice
     Zest and Juice of 1 lemon
3 TBSP extra-virgin olive oil
1 TBSP unsalted butter, but into small pieces
1 1/2 -2 lbs Chicken Breast Tenders, but into small bite-size pieces
2 medium leeks, trimmed of tough tops and roots
1/2 C dry white wine
1 10 oz box frozen green peas


Now after typing these ingredients up, I just realized that in my last two blogs I didn't actually give any instructions...that would probably be helpful. So here are my instructions for this, even though Barton made it:

Sit at the kitchen table, work on your blog, while your boyfriend cooks.... okay okay..

-Bring the chicken stock to a boil. After it has come to a boil put in the rice, lemon zest, and 1 TBSP extra-virgin olive oil. Return to boil and then simmer until all the stock is gone.

Heat a large nonstick skillet and add the remaining extra-virgin olive oil and the butter. Let the butter melt and then add the chicken. Cook thoroughly.

Cut the leeks in half lengthwise, rinse and cut into slices about the size of your pinky finger. Put leeks in a colander and rinse while seperating the layers.

Cook the leeks with the chicken. Add the white wine. Add the peas. Saute all together. Turn off heat. Add salt and pepper to taste. Add lemon juice.

Plate the rice with the chicken concoction and Enjoy.

Sesame Beef with Green Beans

I made this last night, but since I am just starting this blog I am trying to add some of the stuff that I have been taking pictures of. This is called Sesame Beef with Green Beans. It was featured in the Hannaford Fresh magazine that comes out every two months or so. If you love stir-fry, you will love this recipe! It is simple, quick and you do not need many for ingredients. They are as follows:

2 TSP toasted sesame oil
3 TBSP reduced-sodium soy sauce
1 TBSP rice vinegar
1 TBSP cornstarch
1 TBSP honey
Pinch crushed red pepper flakes
2 TBSP sesame seeds
1 LB. boneless stir-fry beef
1 TBSP minced garlic
1 TBSP grated fresh ginger
3 TBSP water
1 pkg. trimmed fresh green beans
1 C precut matchstick carrots
4 C brown rice
2 scallions, thinly sliced

I made a few renditions to what they called for: I did not use reduced-sodium soy sauce. I used more than a pinch of red pepper flakes, probably about a TBSP. I did not use 2 TBSP of sesame seeds. I used less than a TBSP of ginger, but that's because I was merely grating it right into the pan.

I recommend cooking the rice on the stove, I did it in the microwave as they suggested and it took much longer than I had hoped for and, in my opinion it would have been easier just to do it on the stovetop.

This recipe was delightful. It's simplicity was recognized in the minimal amount of ingredients, yet it's taste was far from dull. The hint of honey in the thick sauce added a bit of lasting sweetness in your mouth and the scallions, although not very abrasive, somehow snuck into every bite giving you that great sensation and battle between sweet and zesty.

ENJOY!

Honey-Orange-Glazed Ham Steaks with Spicy Black Bean, Zucchini, and Corn Salsa



Zest and juice of 2 Oranges
1 TBSP ground coriander
1/2 C honey
1 TBSP chili powder
Salt and freshly Ground Black Pepper
1 1/2 C Chicken Stock or Broth
3 TBSP extra-virgin olive Oil
1 large red onion, chopped
3 large garlic cloves, chopped
1 jalapeno pepper, chopped
1 small Zucchini, thinly sliced into disks
1 10-oz box frozen Corn Kernels
2 large Ham Steaks, cut in half
1 15 oz can Black Beans, grained and rinsed
Zest and juice of 1 lime
1/4 C fresh flat-leaf parsley leaves.


This recipe is from Rachel Ray's cookbook 365: No Repeats.  This was a deliciously prepared meal. I was a bit skeptical of the jalapeno pepper, only because I am a bit hesitant when it comes to spicy foods. I only used one large ham steak and I felt as if that was in great proportion to the salsa. This meal had a great kick to it. I bit of spice in the salsa and then as I indulged in the ham expecting to be sweetly rewarded, the ham gave me a little kick with the chili powder I forgot that I had applied.  This meal would be great for a dinner party, it was easy to prepare and quick but the taste was long-lasting.