Pork and Taters. An unlikely pairing.

I only say an unlikely pairing because the two recipes may not be what you would have chosen initially to go together, but trust me...

ANYWAY. I paired two of my fave go-to recipes for an easy dinner (yes, easy) for a weeknight or weekend or pre-hoilday like we are doing right now. The glazed pork loin is very easy and delicious, its a little sweet and a little savory. I'd also like to try is as an injectable one day, puree it until smooth and use a food-grade injector on the pork loin. So here is Part 1:

Apricot/Mustard Roasted Pork Loin

1/2 cup apricot jam
 3 tablespoons whole grain mustard
1 tablespoon soy sauce
 2 garlic cloves, crushed (or put through a garlic press)
salt and pepper
1 1/2 lbs pork tenderloin

Preheat oven to 375°F 

Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper. Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
Remove from oven, brush with remaining glaze, and cover with foil for 10 minutes. Slice and serve.

And Part 2 is Tortilla Espanola. I spent the summer semester studying in Valencia, Spain and this was one of my most favorite foods in the world while I was there. It is a traditional Spanish tapa (or small plate) that is usually served, sliced into wedges, at room temperature. I like to eat it with garlic aioli.  So this is the version I like, there are many on the internet, but the ones with other random things (peppers, ham, spinach) added to them aren't really traditional. Probably tasty, but, I'm a bit of a purist when it comes to tortilla. So here she goes...

Tortilla Espanola 

1/4 c. olive oil

2 large or 3 medium baking potatoes, peeled andcut into 1/2 inch cubes

2 small or 1 large yellow onion, diced

6 eggs, lightly beaten

2 cloves of garlic, minced 

handful of grated manchego, pecorino cheese (optional)

handful of chopped flat-leaf parsley

pinches of salt & pepper

Using a large, heavy bottomed skillet, heat the oil on med-low, add potatoes, onion and garlic. cook gently until potatoes are tender and smush easily with a fork, try not to brown the potatoes. Using a lid may help to kind of steam them. Fold parsley, salt and pepper into beaten eggs. If potatoes are a little dry at this point, add another Tbsp of olive oil to make sure the eggs wont stick to the pan. Pour egg mixture right over the potato/onion/garlic. Cook gently on low until solidified, Use low heat so the bottom doesn't burn!! When the tortilla is firm, place a plate over the top of the pan and flip it out onto the plate. Slide the tortilla back into the pan to allow it to finish cooking. Use the same trick to get it out of the pan once it is fully cooked through. Allow to cool for a while, slice into wedges, and serve with your favorite aioli (GARLIC) and maybe a sprinkling of chopped fresh parsley and a bit of grated cheese.

Enjoy!! And Happy Holidays to all, whatever your nation or creed!!

Cookies Cookies and even MORE COOKIES

So it's that time of year where i make dozens of cookies, drive everyone around me insane with smelly goods and then proceed to distribute cookies to friends and family like some giant cookie-happy elf-thing. So far I have cheated. I'm not going to lie. I have used boxed cookie mixes for a few things, but this week, I will step it up a notch and put out some good home baked goodies. I wanted to share a couple of good recipes so you can follow my good example and make holiday cookie happiness for all of the people!

First, Cowboy Cookies. Nom.

(this recipe makes a TON of cookies... beware, I bet you could half it, I have just never tried because COOKIES!)

3 c. shortening
6 eggs, beaten
3 c. sugar
3 c. brown sugar, packed
2 t. vanilla extract
6 c. all-purpose flour
1-1/2 t. baking powder
1 T. baking soda
1/2 t. salt
6 c. long-cooking oats, uncooked
2 12-oz. pkgs. semi-sweet chocolate chips

In a very large bowl, blend together shortening, eggs, sugars and vanilla; set aside. In a separate large bowl, combine flour, baking powder, baking soda and salt; mix well. Slowly stir flour mixture into shortening mixture. Add oats and chocolate chips; mix evenly. Form into walnut-size balls; place 2 inches apart on greased baking sheets. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly golden. Cool on wire racks. 

Double Chocolate Espresso Cookies

Two warnings about these cookies: don't give them to young children before bedtime and don't leave them lying around (if you want any left for yourself).

2 1/4 sticks unsalted butter, room temperature 

1 cup sugar  

1 cup light brown sugar 

2 eggs, room temperature  

2 1/2 cups flour 

3/4 cups unsweetened cocoa powder  

1 teaspoon baking soda 

1 teaspoon Kosher salt  

2 tablespoons instant coffee powder  

12 ounces semisweet chocolate chips 

 

Preheat oven to 350. Cream butter and sugars really well until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined. In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips. Line a baking sheet with parchment paper. Using a rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

Another fun thing you can do with these is roll the balls of dough in powdered sugar for a fun crackled look. Or I used gold sanding sugar to give them a sophisticated edge.

There's a third I've been dying to try, but haven't yet. I am hesitant to put it up on here because it is untested, but.... I tend to trust most recipes I find in Gooseberry Patch, and it will give me initiative to try it so i can post an update. Plus cookie cutters are fun. :)

White Velvet Cutouts

2 c. butter, softened
8-oz. pkg. cream cheese, softened
2 c. sugar
2 egg yolks, beaten
1 t. vanilla extract
4-1/2 c. all-purpose flour
Optional: candy sprinkles

Frosting:
3-1/2 c. powdered sugar, divided
3 T. butter
1 T. shortening
1/2 t. vanilla extract
1/4 c. milk
Optional: food coloring

Blend together butter and cream cheese; add sugar, egg yolks and vanilla. Gradually add flour. Chill for 2 hours; roll out on a floured surface to 1/4-inch thickness. Cut into desired shapes; place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes. Let cool completely and frost; top with sprinkles, if desired. For Frosting, combine 1-1/2 cups sugar, butter, shortening, vanilla and milk; beat until smooth. Add remaining sugar and food coloring, if desired; beat with an electric mixer on medium speed for 3 minutes until creamy.

Holiday Pie Facelift, Lemon Velvet style...

I wish I could claim responsibility for this next recipe but it is blatantly stolen from Better Homes and Gardens. But I love this pie SO much that I don't care. It is a lovely break from traditional holiday pies, which most of us are sick to death of eating anyway. Pumpkin, pecan, apple, mince, they are all good, but year after year? Why not change it up a little this Christmahanukwanzaakah New Year with a fresh new face for pie?! (Bonus... this one tastes great in the summer time too.) It is full of zesty citrus, cream, and is good served chilled, so it can be made ahead of time. It is a bit of a calorie bomb, beware, but isn't that what the holidays are for? Indulging a little bit? AND you could use the egg whites you will be separating out for making an egg white omlette the next day to alleviate some of that guilt. Teehee.

Lemon Velvet Cream Pie

 

Ingredients

1 rolled refrigerated unbaked pie crust

1 teaspoon of unflavored gelatin

2 tablespoons of cold water

6 egg yolks

1 1/2  can of ounce of sweetened condensed milk (2 cups)

1/4 cup of whipping cream

1/4 teaspoon of salt

3/4 cup of fresh lemon juice

 

Whipped Cream

Thin lemon peel slivers

 

 

Directions

1. Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan ; fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)
2. In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
3. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full).
4. Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
5. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.

Southwest Stuffed Peppers - and Sorry AND UPDATE

So, first and foremost, apologies to those (few) of you who followed my blog, for my long absence. This past year has been a year of great change for me and I am happy to say that I am doing well, and raring to go. Many many things have changed, my job, my living arrangement, my marital status, my hobbies, my outlook on life, but they are all for the better!!

That said, I thought I would pass along a good recipe I concocted the other night as an on-the-fly healthy dinner option. (Oh yeah, from now on as well, unless otherwise noted, recipes on here will be mostly healthy type things)

Traditional stuffed peppers have always kind of turned me off. Boring combination of ground beef, tomato sauce, and rice. Plus the weird fact that I don't like green bell peppers (yes I know), which is what is traditionally used for this dish.  So on to my revision of said boring old recipe...

Santa Fe Stuffed Peppers

1 lb ground turkey (I'm sure you could use beef too, just drain off the fat)
1 packet dry fajita seasoning like Lawrys (or 2 Tbsp if you make your own)
1 can of black beans, rinsed
1 cup of corn (I used frozen, but canned is fine)
3 cups prepared white or brown rice.
1 small can of tomato sauce
1 small red onion, chopped
3 cloves of garlic, minced
1 tomato, chopped
1/2 cup each salsa and shredded cheese
4-6 bell peppers with tops cut off and seeds removed (I like red, yellow, and orange peppers
Sour cream & hot sauce to top (optional)

So this is my favorite kind of put-it-all-in-a-pan recipe because hey, less dishes!
Preheat oven to 375
Brown the turkey with onions and garlic in the pan.
Add seasoning and mix well, you may have to add a little water if the meat is dry. When the meat is fully cooked, add beans, corn, tomato sauce, tomato, cooked rice, and salsa, stir well and heat through, the rice should soak up the juices.
Place peppers in a baking dish and fill with mixture until overflowing. cover with foil and bake 35 min.
Remove foil, top with cheese, and bake another 10 min. Peppers are done when fork-tender. Top with some low fat sour cream, more salsa, or hot sauce and enjoy!

Great as leftovers too. Nom nom the next day...

UPDATE:

Tried this last night with a few alterations:
1 lb ground bison (delicious)
1 can of chopped tomatoes (i had tomatoes and garlic, perfect)
2 heaping Tbsp of red salsa (i had Pace medium in the fridge)
a big fistful of chopped flat leaf parsley
topped with Chihuahua cheese

It was FANTASTIC. Bison is packed with flavor and on the lean side so there was no excess fat to drain off.  Fair warning with this recipe, that I should have made mention before: This makes a TON of filling. I filled 6 peppers and still had enough to fill like 5 or 6 more.
There are two ways to deal with this, ok, maybe three...
1.) make 12 stuffed peppers, great if you're feeding a crowd.
2.) save the extra filling and make burritos the next day
3.) do what I did and freeze the extra filling for the NEXT time you want to make stuffed peppers!!!