Italian Crusted Pork with Creamy Risotto with Roasted Peppers

Italian Crusted Pork

Ingredients (serves 2)

2 boneless tenderloin chops

2 tbsp balsamic vinegar

1 tbsp olive oil

2 tsp dried rosemary

3 tsp dried thyme

1 tbsp + 1 tsp steak seasoning

1 tsp freshly ground black pepper

3tsp minced garlic

2 slices bacon

Preheat oven to 400 degrees.

In a small dish mix oil, vinegar and minced garlic. Rub the oil mixture over the tenderloins.

Put steak seasoning, rosemary, thyme, pepper in a bowl together then rub over pork.

 Wrap bacon slices around pork. Bake 40-45 min until thermometer reads 165 degrees.

Creamy Risotto with Roasted Peppers 

Ingredients (serves 2)

1 medium Red Onion Divided

1/2 red bell pepper (halved)

1/2 yellow  pepper (halved)

2 tbsp olive oil (separated)

1 tsp black pepper

 2tsp minced garlic

1 cup arborio rice

4 cups chicken stock

1/4 cup shredded Parmesan (or more if you like cheese)

1/4 cup fresh basil (chopped) (optional)

While the pork is cooking in the oven place peppers and half of the red onion-sliced thinly on a 

cookie sheet covered in aluminum foil lightly sprayed with olive oil or non stick cooking spray.

Lay the peppers and the sliced red onion on the foil and spray with olive oil.

Roast for 30-40 or until risotto is finished.

While the peppers are roasting, boil the 4 cups of the chicken stock. In a large skillet put some olive oil in it and add the other half of the red onion-diced and the minced garlic. 

Cook for 1-2 minutes. Then add the Arborio rice and cook for a minute or two. Add 3 cups of the chicken stock reserving

the fourth. Cover and keep on low. Cook for 30-40min until the rice is tender and not chewy, if  you see

the liquid drying out add the fourth cup. You can always make more if its still dry.

When it is done add the pepper and Parmesan cheese. 

Chop the roasted peppers and the red onion and add it to the risotto. 

*note this is not a week night meal, plan on this for a weekend or a day off, takes some time

Pork tenderloin with balsamic-red currant sauce

Pork tenderloin chops- boneless
2 tbsp olive oil

Rub:

1/2 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp rosemary
1/4 tsp onion salt
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper
1/8 dried marjoram

Sauce:

Reserved pan drippings
1 tbsp butter
1/2 c. Chicken broth
1/4 c. Red currant jelly, to taste.
1 1/2 tbsp Balsamic vinegar
1 tsp orange zest
1/2 tsp parsley
1/4 tsp thyme
1/4 tsp rosemary
Kosher salt and black pepper to taste

Preheat oven to 350 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, marjoram, kosher salt and pepper. Massage the spice mixture evenly over each tenderloin chop.

Heat olive oil in an large skillet and sear the chops until a deep brown. Place the chops on a cookie sheet and put in oven. Check temp a half hour later, if temp is a 140-160 degrees start the sauce.

Using the same skillet, place it over medium high heat on the stove. Stir the butter into the pan drippings until melted. Deglaze the pan with the chicken broth, scrapping up the browned bits from the pan. Stir in jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.

Pour sauce over chops.

The recipe was from food.com but I used tenderloin chops, omitted the oregano, and changed the cooking temp down.

Mongolian beef

1 lb ground beef
1/2 tsp. minced fresh ginger
1 tbsp minced garlic
1/2 c low sodium soy sauce
1/2 c water
2/3 c light brown sugar
3 scallions, green parts only, sliced into one inch pieces
Vegetable oil

Brown ground beef in a large skillet, drain access fat and set off to side in a dish. Wipe skillet clean, add 2 tsp vegetable oil and when it's heated add ginger and garlic, sauté til golden brown about two minutes. Add the soy sauce and water, stirring to combine. Add the brown sugar, increase the heat to medium and boil for 3 minutes. Add cooked ground beef and scallions cook another 2 minutes. This goes best with basmati rice or jasmine rice, instant will be fine.

Slow Cooker Carnitas

2 lbs boneless or bone in pork ribs or country style

2 teaspoon each of the following: ground black pepper, salt, garlic powder,and dried oregano.

1/2 large yellow onion, cut into four pieces

Spray slow cooker with non stick spray. Mix seasonings into a small bowl. Rub all over pork. Place pork and onions into slow cooker. Cool on low 8- 10 hours When done drain access fat and shred the pork with the onions. You can also just remove the pork and onions to another dish to pull apart if its easier. The left overs make great quesadillas.

You can place the cooked pork on tortilla's and top with caramelized peppers, guacamole,sour cream, salsa, cheese, etc....

Pork Chops and Mushrooms in a white wine sauce

Pork Chops and Mushrooms in a White Wine Sauce

2 boneless pork chops
 1 Tbs. extra-virgin olive oil

1/4 tsp minced garlic
8 oz baby bella mushrooms, sliced
1 yellow onion, finely sliced

 2 Tbs. butter
 1/2 cup dry white wine
 1/4 cup heavy cream
coarse salt and freshly ground pepper

Preheat oven to 375 degrees.

In a large skillet heat olive oil. Season both sides of pork with salt and pepper. Sear both sides in skillet.

Place in oven safe dish and put in oven to finish cooking them. Meanwhile add the butter to the pan and 

add the mushrooms, onion and minced garlic, cook for 5-7 minutes. Add the 1/2 c. dry white wine and cook

for one minute then add 1/4 c. heavy cream. Check temperature on chops, make sure the are 160 degrees then place them in the skillet with mushroom mixture, juices and all. If the chops are not to temp put them back in the oven and turn the skillet on low until the chops are done. 

Macaroni and Cheese

Macaroni and Cheese

serves 10

1lb elbow pasta
4 tbsp butter
1 sm red onion chopped
1/4 c. all purpose flour ( spooned and leveled)
4c. milk
2 1/2 c. colby jack shredded cheese
8 ounces diced ham
2 slices of white or wheat bread toasted.
salt and pepper

Preheat oven to 375 degrees. Cook the pasta according to directions; drain and set aside. Meanwhile, in a five quart heavy pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-5 minutes, stirring occasionally. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, this will take about 6-8 minutes, have patience. Season with salt and pepper,add colby jack and whisk til melted. Toss the pasta with the cheese mixture; fold in ham. Transfer to a greased 9 x 13in baking dish. In a food processor or a magic bullet pulse til large crumbs form. Toss together with the remaining 1/2 c. of colby jack cheese. Top the pasta with the breadcrumb mixture. Bake until the top is golden brown, about 30 minutes.

Chicken Carbonara

Chicken Carbonara

3 skinless chicken breasts
10 slices of bacon
1 lb of spaghetti
3 large eggs
3/4 c. grated parmesan cheese plus more for serving
1/2 c. half and half

Preheat oven to 350 degrees.

In a large stock pot get water boiling, put spaghetti in and cook according to directions. Do not drain spaghetti this all must be timed to be done togther with chicken and bacon. Place bacon on aluminum foil on a cookie sheet. Bake until crisp, remove from foil and put on paper towel, when cool, crumble it. While that is cooking, season the chicken with salt and pepper and cook in a large skillet with olive oil til cooked thru. Color=flavor. In a large mixing bowl, beat three eggs with half and half and grated parmesan set aside. When spaghetti is al dente, drain the spaghetti but leave some water behind. Add the spaghetti to the egg mixture along with the cooked chicken and crumbled bacon. The hot pasta will cook the egg mixture, make sure to stir the pasta. Serve immediately.