Pork Chops and Chunky Applesauce

My everyday recipe repertoire usually consists of cuisine based in Italian and Mexican tradition. I don’t often cook the classic American food I grew up with. But last Sunday, I decided to cook a traditional Sunday supper of pork chops and chunky applesauce. I turned up the flavor with the homemade applesauce that both sweet and savory from the apple, onion and cinnamon. It was a delectable combination that perfectly paired with the pork. I served the meal with lemony green beans sautéed in onions and garlic, and baked sweet potatoes with butter. This healthy and comforting meal was good for the body and soul. I think I’ll have to go back to my roots more often!

Pork Chops and Chunky Applesauce
There’s nothing better than a good old fashioned Sunday dinner with the flavor turned way up!
Serves 2

Pork Chops
2 boneless pork chops
Extra virgin olive oil
Kosher salt
Fresh black pepper

Chunky Applesauce
1 T butter
1 large apple, chopped
½ onion, diced
1 tsp. sugar
½ tsp. cinnamon
1 tsp. apple cider vinegar
1 tsp. lemon zest
½ lemon, juiced

 Heat a large skillet over medium-high heat. Drizzle olive oil on both sides of pork chops and sprinkle with salt and pepper. Cook in skillet 3 minutes per side, and then remove to a plate and tent tightly with foil.

Return the skillet to the burner and reduce heat to medium. Add butter and stir to melt, and then add apple and onion. Cook apple mixture in skillet until softened, about 5 minutes. Add the sugar and cinnamon and stir to combine. Add vinegar, lemon juice, and a tablespoon or two of water, stir, and cover for 10 minutes. Remove cover, stir, and add pork chops and any accumulated juices to pan. Continue to cook until pork chops are cooked through and applesauce is just starting to break down.
 
 Place pork chops on warm plates and cover with applesauce. Serve with green beans and baked sweet potatoes. Enjoy!

Recipe by Sarah Lang

Chicken Parmesan

Most cooks have a “fallback food” that they’ll make when they don’t know what else to make. Most ingredients are easily kept on hand, and the food is comforting and always delicious. My fallback food is chicken parmesan. It’s easy to make, impressive for guests, and absolutely scrumptious! Lightly bread chicken breasts or tenderloins and smother them with cheese and sauce. Serve with your favorite pasta tossed in a quick homemade tomato sauce. Don’t forget the garlic bread and a green veggie on the side!

Chicken Parmesan
A tasty Italian-American classic!
Serves 4

1 pound chicken breasts, halved, or chicken tenderloins
2 T olive oil
1 cup panko (Japanese bread crumbs)
¼ cup grated Parmesan cheese, plus more for topping
½ cup all-purpose flour
2 tsp. dried Italian herbs
2 eggs
4 oz fresh mozzarella, thinly sliced
4 cups homemade tomato sauce
¾ pound pasta

Heat oven to 375 degrees. Heat olive oil in a large non-stick skillet over medium-high heat.

Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs. Make sure chicken is dry and sprinkle with salt and pepper.
Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken in pre-headed skillet and continue breading remaining chicken and adding to skillet.

After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.

Meanwhile, cook pasta according to package directions. Combine with tomato sauce and keep warm.

Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese on top.

Recipe by Sarah Lang

Steak and Tomato Foccacia Toasts

These foccacia toasts are a beautiful and impressive appetizer or first course. I served this dish as part of a “surf and turf” menu with lobster mac & cheese. I love recipes that feature meat as an integrated part of the dish, not the main ingredient. The steak on these foccacia toasts is loaded with flavor from roasted garlic and rosemary, and the fresh oven dried tomato beautifully compliments the earthy steak. The roasted red pepper mayo is easy to make with a gentle kick and gorgeous red color. Topped off with a few pieces of arugula this is one of the most colorful and flavorful recipes in my repertoire!

Steak and Tomato Foccacia Toasts

A impressive appetizer or first course. Serves 10

1 pound cherry tomatoes
½ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 head garlic
2 sprigs fresh rosemary
½ lemon, juiced
½ cup roasted red pepper, chopped
1 cup good quality mayonnaise
1 tablespoon hot chili paste
1 strip steak or sirloin steak, about 10 ounces
1 loaf focaccia bread, sliced and toasted
Baby arugula, for garnish

Heat the oven to 400 degrees F.

Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1/2 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Add the steak to the marinade and refrigerate for 20 minutes up to 4 hours.

Put the roasted red pepper into a blender. Add the mayonnaise and chili paste and process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before. This is delicious spread on sandwiches!)

Heat the grill or a skillet. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Grill the steak until the meat is rare or medium rare. Remove to a platter and let it rest for 5 minutes. Cut the beef into thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve at room temperature.

Recipe adapted from Tyler Florence

Red Chile Chicken Enchiladas

I recently returned from a weekend trip to Albuquerque where I enjoyed amazing New Mexican cuisine. As anyone who has been there knows, chile sauce is king. You have the choice of green or red sauce, or you can be like me and order both. After returning home I knew I had to try my hand homemade chili sauce, so I made these delicious chicken enchiladas with red chile sauce. The sauce is packed with complex flavor, and the enchiladas soaked it up into every morsel. While I made the enchiladas with the more traditional corn tortillas, flour tortillas would also be delicious and would hold their shape even better. Stay tuned for a future blog post on green chili sauce and the verdict for the ultimate winner!

Red Chile Chicken Enchiladas
A traditional dish bursting with Southwestern flavors.
Serves 4-6

1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs or breasts, trimmed and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2cup chopped fresh cilantro leaves
1 jalapeños, minced
11 ounces sharp cheddar cheese, shredded (2 3/4 cups)
10 corn tortillas (six-inch)
Vegetable cooking spray


FOR THE SAUCE AND FILLING:
Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and 2 cups of the cheese in medium bowl and set aside.

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

TO ASSEMBLE:
Spread a couple spoonfuls of sauce onto the bottom of your baking dish. Spray each side of tortilla with cooking spray and bake in the oven for 4-5 minutes, until soft, warm and pliable. Spoon 1/3 cup of filling into each tortilla. Place seam-side down in baking dish. Pour remaining sauce over tortillas and top with remaining 3/4 cup cheese. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately with sour cream, avocado, lettuce, and lime wedges.

Recipe adapted from Cook's Illustrated



Asparagus, Melon and Mozzarella Salad with Prosciutto

It's January and the holidays are officially over. I feel the need to load up on vegetables and healthy cooking to make up for all that holiday splurging! However, there is a borderline between healthy eating and depriving yourself. I never deprive myself, but instead make sure that everything I eat is absolutely delicious, even if it is healthy. This salad is a perfect example. It's good for you, yes. But it's also delicious. The asparagus pairs beautifully with the sweet melon and salty prosciutto. And the mozzarella makes it feel a bit more decadent than your everyday vegetable side dish. Dressed in a light lemon vinaigrette, this salad almost makes me think of spring! You have to have something to look forward to, right?

Asparagus, Melon and Mozzarella Salad with Prosciutto
A delightfully light and healthful salad.
Serves 4

3 thin prosciutto slices
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 cup cubed melon
1/2 cup fresh mozzarella balls (bocconcini)

Preheat the oven to 400 degrees F.

Place the prosciutto in a single layer on the prepared baking sheet. Bake for 10 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Roast asparagus on a baking sheet for 15-20 minutes.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle with prosciutto and serve at room temperature.



Recipe adapted from Giada de Laurentis

Lobster Macaroni & Cheese

I had a very grown-up New Year's Eve this year that consisted of staying in and cooking a 3-course dinner for my husband and another couple. I have to say, it was my favorite meal of the year! The starter course was a foccacia toast with roasted red pepper mayonnaise, steak, and oven dried tomato (blog post soon!). For the second course I served a French onion soup. And the main course, the star, was this amazing lobster macaroni & cheese! Imagine the most decadent, creamy, flavorful macaroni & cheese possible, then add fresh lobster meat to take it to a whole new level! This is definitely a splurge of a meal, but for a special occassion it is a crowd-pleaser with a major wow factor. Serve with a light green salad tossed in lemon vinaigrette and plenty of champagne! (Note, this recipe would also be delicious without the lobster.)

Lobster Macaroni & Cheese
A decadent and delicious baked pasta
Serves 4

Kosher salt
Vegetable oil
1/2 pound cavatappi or elbow macaroni
1/2 quart mill
4 tablespoons (1/2 stick) unsalted butter, divided
1/4 cup all-purpose flour
6 ounces Gruyere cheese, grated (2 cups)
4 ounces extra-sharp Cheddar, grated (1 cup)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3/4 pounds cooked lobster meat
1 cup fresh white bread crumbs (3 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 3 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1/2 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in a casserole dish that is rubbed with butter.
Melt the remaining 1 tablespoons of butter, combine it with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe adapted from Ina Garten, Food Network
 

Three-cheese and Veggie Stuffed Shells

Lately I have been doing a lot of cooking. I sure do love the holidays and all the food involved! As much as I enjoy making the traditional meat-and-potatoes holiday meals, I especially love to make Italian food for these cozy nights in. It is so comforting to have a big batch of marinara sauce bubbling away on the stovetop while I go about my day, ready for me to use at dinner. I use my favorite homeade sauce with this fabulous Three-cheese and Veggie Stuffed Shells recipe. It is so easy to make, beautiful, and delicious! It's also deceivingly healthy, as it uses part-skim cheese and lots of veggies, with no meat!

Three-cheese and Veggie Stuffed Shells
A delicious baked pasta for a comforting night in!
Serves 4

16 jumbo shells (from a 12-oz box)
2 cups marinara sauce, plus more for serving
1 10-oz pkg frozen leaf spinach, thawed
1 cup broccoli florets, chopped small
1 15-oz container part-skim ricotta
2 oz Parmesan, grated (about 1/2 cup)
4 oz part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
Spread the sauce onto the bottom of a large broiler-proof baking dish.
Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Recipe adapted from Yahoo! Shine