Category Archives: Recipes

Recipe of the Month

Green Beans, Bacon, and Tomatoes

This is a great side dish for holiday meals or really any meal. Adjust ingredient portions based on the size of your family. The recipe below serves as a side for 4 people.

Ingredients

4 slices bacon
1/2 large onion, chopped
A little over a pound of fresh green beans, trimmed
One large can whole tomatoes with juice
Salt and pepper
A pinch of cayenne pepper

Directions

Add the bacon to a large Dutch oven and cook over medium heat. When cooked to your liking (we like it crispy) remove and let rest on paper towels, to soak up some of the grease. Drain off some of the excess fat from the Dutch oven, then add the onions. Cook for a few minutes, then add the green beans and tomatoes. Sprinkle in salt, black pepper and cayenne pepper to taste. Stir gently to combine, then cover the pot and reduce the heat to low. Simmer for 1 hour. Crumble the cooked bacon on top and enjoy!

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Recipe of the Month

Kind of forgot that I used to post recipes. So here’s the first one in probably a year (sorry). I was asked to make corn pudding for Thanksgiving this year, so I took different things from three different recipes, added some of my own touches and came up with this. It was a huge success. Enjoy!

Corn Pudding Casserole

Ingredients

One 14-15 ounce can of corn

One 14-15 ounce can of creamed corn

About a cup of Jiffy corn muffin mix

Cup of sour cream

1/2 cup 2% milk

1 egg

About a 1/2 cup chopped onion

1/3 stick melted butter

Handful of jarred jalapeño slices (depending on how much heat you like), chopped into little pieces

Salt and pepper

Cup or two (depending on how much cheese you like) shredded cheddar cheese

Directions

Heat oven to 350 degrees. Whisk together all the ingredients (except the cheese) in a large bowl. Pour into a greased baking dish and bake for 45 minutes. Sprinkle the cheddar on top and then bake for about 10 more minutes until cheese is melted. Let stand for at least 5 minutes and serve warm. Enjoy!

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Weekly Recipe

Sorry, I know it’s been a looooong time since I’ve done a recipe. But I’m back with…

The Best Tomato Soup Evah

Ingredients

2.5 pounds of different kinds of tomatoes (vine, plum, heirloom, etc…and a few cherry tomatoes for garnish)

Extra virgin olive oil, salt and pepper

6 cloves of garlic

1 large onion (or 2 small ones), sliced

3 cups chicken stock

2 bay leaves

4 tablespoons butter (unsalted)

1/2 cup chopped basil

3/4 cup heavy cream

Instructions

Heat the oven to 425 degrees. Core the tomatoes and cut them into fourths (leave the cherry tomatoes whole). Spread the tomatoes, garlic and onion in a roasting pan and drizzle with the olive oil, sprinkle with salt and pepper. Roast for 20-30 minutes until tomatoes are soft and caramelized.

Remove the pan from the oven and transfer the tomatoes (except the cherry tomatoes), onion and garlic to a large pot. Add 3 cups of chicken stock, the bay leaves and the butter to the pot, bring to a boil, reduce to a simmer and let it cook for 15-20 minutes. Remove the bay leaves. Add the basil to the pot. If you’re cool enough to have an immersion blender, use that to blend the soup, otherwise transfer in batches to a blender and puree until smooth. Reduce the heat to low and return the pureed soup to the pot. Stir in the heavy cream. Season with salt and pepper to taste. Let the flavors come together over low heat for a couple more minutes then ladle into bowls, drop 2-3 of the roasted cherry tomatoes on top as garnish and enjoy!

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Weekly Recipe

Balsamic Mustard Pork with Cheesy Spicy Broccoli and Rosemary Polenta

Ingredients

1 tablespoon Dijon mustard

2 teaspoons balsamic vinegar

1 teaspoon chopped fresh rosemary, plus 1 small sprig

Extra virgin olive oil, salt and pepper

Pork tenderloin (a little over a pound)

2 cloves of garlic, chopped

A (generous) pinch of red pepper flakes (depending on how much heat you like)

1 bunch of broccoli or a bag of frozen, steam-in-the-bag broccoli

A slice or handful (if shredded) of sharp cheddar cheese

1 cup chicken stock

1/2 cup milk (whichever kind you prefer: skim, whole, etc.)

3/4 cup quick-cooking polenta

1/2 cup grated Parmesan

1 tablespoon butter

Directions

Preheat the oven to 375 degrees and heat oil in a saute pan to medium-high heat. Combine the vinegar, mustard, chopped rosemary, and a pinch of salt and pepper in a bowl. Brush it all over the pork. Brown the pork on all sides in the saute pan. This should take about 5 minutes. Then place the pan with the pork in the oven and cook for about 15 minutes. (Because pork loins are sometimes thinner at the edges and thicker in the middle I often cook it in the oven for 12-13 minutes, take it out and let it rest for a few minutes, then slice it. The thinner edges are then cooked perfectly and are still juicy. The thicker slices in the middle are still a little raw, so I put them, with a little oil, back in the saute pan on the stovetop over medium low heat for just a minute or two until cooked through. It makes it so tender and juicy!).

While the pork is in the oven, start heating the chicken stock and milk in a saucepan, with the rosemary sprig, over medium heat. Also prepare the broccoli (either in the microwave or steam it yourself in a covered pan). I do the microwave because it’s less work for me. When I remove it from the microwave I open the bag, sprinkle the garlic, red pepper flakes and some salt in and shake the bag around. Put the broccoli on the plate and melt the cheese over it.

When the stock-milk mixture is just about boiling, remove the rosemary sprig, lower the heat a bit and whisk in the polenta until thickened (a couple minutes). Remove from the heat and stir in the butter, parmesan and salt and pepper to taste. Serve hot with the pork and broccoli. Enjoy!

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Weekly Recipe

I was always told seafood and cheese don’t go together, but I love cheese and I hate rules, as does my significant other. So I put together this recipe last week and it turned out to be pretty darn delicious. I was further vindicated by this Smithsonian Mag article that came out days later, encouraging the seafood and cheese combination. I used grouper, but you can probably use any mild, white fish. As for the cheese, I actually used Monterey Jack with peppers inside it because my store was out of regular MJ and we are pretty adventurous eaters who love lots of flavors, especially heat. But for the less adventurous, I recommend regular Monterey Jack. As usual with my recipes, this one is for two. Double it if you have a bigger family. Enjoy!

Fish Fromage

Ingredients

1 tablespoon extra virgin olive oil

1/2 cup chopped onion

1 cup shredded Monterey Jack cheese

1/2 cup mayonnaise (I use low fat because it’s what we have around, but you don’t have to).

1/2 teaspoon hot sauce

1/2 teaspoon seafood seasoning (Old Bay is what I use)

2 grouper fillets

1/2 lemon

Crushed red pepper flakes, to taste

A few tablespoons butter

Salt and papper, to taste

Directions

Preheat oven to 350 degrees. In a skillet, heat the oil over medium heat. Add onion and cook until softened, about 6 minutes. Transfer to a large bowl and cool slightly. Add the cheese, mayonnaise, hot sauce and 1/4 teaspoon seafood seasoning. Mix well and set aside. Spray a baking dish with Pam or grease with butter, so nothing sticks. Sprinkle the fish with the remaining 1/4 teaspoon seafood seasoning. Place the fish in the baking dish, squeeze the lemon juice over it and sprinkle with red pepper flakes. Top the fish with slices of the butter. Bake for about 10-15 minutes, until fish is almost done; the time will depend on the thickness of the fish. Remove the dish from the oven and cover each fillet with the cheese/onion mixture. Return it to the oven and bake until cheese melts, about 8-10 minutes. Season it to taste and serve.

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Weekly Recipe

Pork Chops with Apple, Potato, Onion Hash

Ingredients (for two people)

2 pork chops

Extra virgin olive oil, salt and pepper

3 slices of bacon

A few good-sized yukon gold potatoes, chopped into one-inch pieces

Onion, chopped

One large or two small Golden Delicious or Honey Crisp apples, chopped

3/4 tablespoon apple cider vinegar

1/4 cup chicken stock

Large handful of shredded extra sharp white cheddar cheese

Directions

Place the oven on warm (about 170 degrees). Heat the EVOO in a skillet on the stove at medium high heat. Season the pork chops with salt and pepper and cook them in the skillet, loosely tented with foil, turning occasionally (10-12 minutes total, depending on the thickness of the chops). Transfer the chops to the oven to keep warm. Lower the heat a bit under the skillet you cooked the pork in, add more EVOO and cook the bacon. Remove the bacon to a paper towel and add the potatoes and onions. Season with pepper and cook for 5-6 minutes. Add the apples and cook for another 3-4 minutes. Add salt, the vinegar and stock for another minute or two until the liquid evaporates. Crumble the bacon on top and sprinkle the cheese over all of it. You can either serve the pork chops alongside the hash or cut up the pork into bite size pieces and mix it all together. Enjoy!

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Weekly Recipe

Pasta with Prosciutto, Goat Cheese and Figs

Ingredients

Package of fettuccine or linguine pasta

Several thin slices of prosciutto

Salt and pepper

1 1/2 cups dried Mission figs, stemmed and quartered

1/2 cup chicken stock

1/2 cup orange juice

1 tablespoon fresh thyme leaves

4 ounces crumbled goat cheese

4 ounces mascarpone cheese

Zest of a lemon

Directions

Preheat the oven to 400 degrees. Start boiling the pasta water. While you’re waiting for it to boil, place the prosciutto on a greased baking sheet (or if you want less clean up, put parchment on the baking sheet and place the prosciutto on that). When the oven is heated, put the prosciutto in to crisp up for about 10 minutes, turning halfway through. Salt the boiling pasta water and put your pasta in.

While all of that is cooking, combine the chicken stock, orange juice, figs, thyme and a dash of salt and pepper in a medium saucepan. Bring to a boil and then lower the heat, simmering for five minutes. Turn the heat off and stir in the lemon zest, mascarpone and goat cheese until the sauce is creamy.

Drain the pasta and combine it with the sauce until it’s all coated. Salt and pepper to taste. Crumble the prosciutto on top. So yummy!

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