Pork Chops with Sweet Onion Marmellata

These pork chops were good. Really good. The marmellata (Italian for marmalade) is sweet and orangey and kind like putting applesauce on your pork chops, which, of course, is the best way to eat pork.

This recipe is definitely not difficult, but you will need about 30 minutes to season the pork and an hour or so to cook the onions. Serve with Roasted Rosemary Potatoes, which can bake while your onions cook down. Perfect!

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Pork Chops with Sweet Onion Marmellata
Recipe adapted from Giada's Kitchen
Pictures by Caroline

Pork Chops
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 to 6 boneless pork chops

1. In a small bowl, combine rosemary, thyme, garlic, salt, and pepper. Rub the herb mixture over the pork chops. Cover with plastic wrap and refrigerate 30-45 minutes.
2. Preheat oven to 425 degrees F. Cook pork chops 30 minutes or until no longer pink in the center.
3. Serve with marmellata over the top.
   

Onion Marmellata
1/4 cup olive oil
4 large onions, thinly sliced
1/4 cup orange marmalade
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar

1. In a large pot, heat oil on medium high heat. Add the onions. Stir to combine and cook 2 minutes.
2. Add the remaining ingredients.
3. Cover and reduce heat for about 1 hour, stirring every 20 minutes. (The original recipe calls for cooking the onions 2 hours. The longer you cook them, the softer and more jam-like they become. If you prefer the onions more intact, cook them for less time).

*Substitute 1 teaspoon dried herb for 1 tablespoon fresh

Chicken Stir-Fry Wraps

We made these together the other night and they were tasty. This recipe calls for fresh ginger, and I insist, okay I recommend that you do not use anything but fresh ginger - it really adds a great flavor to this recipe. If you have a micro-planer use it to grate the ginger, if not, grate it another way or just chop it up as best you can. Also, Kelly and I decided while making this, that we wanted more veggies, so we added a green bell in addition to the red (as you can see from the pictures). And one last note, next time I make this recipe I will chop everything, rather than slicing for two reasons. One, the flavor of this is excellent, so the smaller the pieces the more they absorb; and two, this is messy to eat, and I think the wrapping part would go more smoothly if everything was chopped into smaller pieces; those are my recommendations. I hope that you will like this as much as I did. Oh! Also, we served rice on the side (which I don't have pictured) to make it a bit more substantial.

Chicken Stir-Fry Wraps
Recipe from Everyday Foods: Great Food Fast
Pictures by Caroline
Serves 4

1 ½ lbs boneless, skinless chicken breasts; thinly sliced
Coarse salt and fresh ground pepper
2 tbsp olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 ½ tsp grated peeled fresh ginger
¼ to ½ tsp red pepper flakes
3 tbsp soy sauce
3 tbsp rice vinegar
1 ½ tsp cornstarch mixed with 1 tbsp water
12 to 16 Boston lettuce leaves (about 2 heads)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Add the remaining tablespoon oil to the pan, along with the onion and bell pepper. Cook; stirring constantly, until the onion is tender and golden, about 4 minutes (reduce the heat if browning too quickly).
3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in the lettuce cups.

Sweet n' Sour Pork

You've probably noticed that I, Caroline, love red bell peppers. They truly are one of my favorite vegetables. I put them in almost everything that I cook from eggs to salads to stir-fry's. I just think they are so delicious both cooked and raw. So naturally my sweet n' sour pork recipe is full of them. However, feel free to use a mixture of peppers in this recipe for a greater variety of flavors.

Sweet n' Sour Pork
Recipe and Photos by Caroline

2 boneless pork chops, diced into 1/2" chunks
2 tsp olive oil
salt and pepper, to taste
3/4 cup chicken broth (I use bouillon cubes mixed with water)
1 1/2 red pepper, sliced (or a mix of peppers)
1/2 medium red onion
1 can pineapple chunks, drained (save the juice)
1/4 cup sugar
1/2 cup pineapple syrup
1/4 cup white wine vinegar
2 tbsp cornstarch
1 1/2 tbsp soy sauce

1. Heat oil in skillet; add pork and cook until just browned on each side. Add the chicken broth, cover, and simmer for about 15 minutes.
2. In the meantime, combine the sugar, pineapple syrup, vinegar, corn starch and soy sauce to make your sauce.
2. Add vegetables and pineapple over top of pork; add the sauce and mix everything together, coating all the meat and the vegetables. Cook for another 8-10 minutes, stirring often. Serve over rice.

*this recipe makes enough for 2 large helpings or 4 smaller ones

Sweet-Pepper Balsamic Sandwich

So I was making one of my favorite sandwiches for lunch the other day, and figured I should share the goodness. Lunch is always a tricky menu for me, because I want something delicious, but I don't want to take a lot of time to make anything. If this sounds familiar try this sandwich. It is simple, healthy, and so so tasty. This day I enjoyed it with a simple fruit salad made with apples, bananas, and pineapple with a bit of honey and lemon juice



Sweet-Pepper Balsamic Sandwich
Recipe and Photos by Caroline

This is an approximate recipe, meaning add and subtract how you like. The amounts below are enough to make 2 sandwiches

1/2 red bell pepper, sliced
2 full slices of red onion
1 white mushroon, sliced
1/2 tbsp olive oil
1 tsp balsamic vinegar
Italian Seasoning
salt and pepper
1/4 cup Mozzarella cheese
4 pieces white bread, toasted (wheat bread isn't very good with this sandwich)
2 tbsp veggie cream cheese or plain cream cheese

Directions:

1. Slice all of your vegetables. Heat olive oil in skillet over medium-low heart; saute peppers and onions for a few minutes until they begin to become tender, add mushrooms.
2. Season vegetables with salt, pepper, and the Italian Seasonings and let saute another minute or two. Add balsamic vinegar and cover with a lid for about one minute (note: when you add the vinegar it is going to sizzle, so watch out and cover the pan as quickly as you can to avoid a mess on your stove).
3. Once the vegetables are soft turn off the burner, but leave the pan on the stove. Leave the vegetables in the pan and pile them into the middle and cover them with the cheese; replace the lid and let the cheese melt.
4. In the meantime, toast your bread and slather each piece with the cream cheese. When the cheese on the vegetables has melted, place on your toast and make the sandwich. Enjoy!

ps..these sandwiches really are tasty!

Holiday Feast

Thanksgiving? Christmas?  Here are a few great recipes to help you make your feast perfect.

Cider-Brined and Glazed Turkey
from www.epicurious.com

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

1. Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
2. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter

1. Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
2. Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
3. Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

Green beans, Roasted Fennel and Shallots
from www.epicurious.com
makes 6-8 servings

Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root ends
5 tablespoons olive oil, divided
1 pound slender green beans, trimmed

1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
   
2. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each.
   
3. Combine fennel and shallots in large bowl and add 3 tablespoons oil; stir to coat and arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
4. Cook the green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry.
   
5. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

Carmelized Onions
from Kathy Hill
makes 6-8 servings

5-6 medium sized yellow onions
1/4 cup butter
salt and pepper to taste

1. In a large saucepan, melt 1/8 cup butter.
   
2. Slice the onions into thin rings and place in pan with butter. Cook for about 30 minutes, or until the onions are tender, adding butter if the onions begin to look dry.
   
3. Season with salt and pepper and serve.
   

Cranberry Sauce
from www.epicurious.com

1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1/2 teaspoon freshly grated orange zest

1. Bring water and sugar to a boil, stirring until sugar is dissolved.
   
2. Add cranberries and simmer, stirring occasionally, until berries just pop, 15-20 minutes.
3. Stir in zest, then cool.

French Apple Pie
adapted from Betty Crocker Cookbook

Crust: 9-pie pie crust or a pre-made pie crust

Filling
8 cups thinly sliced peeled tart apples
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
a pinch of salt

1. Heat oven to 425.
   
2. Mix all ingredients together except apples. Stir in apples.
3. Roll out pastry and place in 8-9 in pie pan.
4. Pour in apples.
   

Topping
1 cup flour
1/2 cup packed brown sugar
1/2 cup firm butter

1. Mix flour all ingredients together and stir until crumbly.
   
2. Sprinkle over top of apples.
3. Cover during last 10 minutes of baking to prevent excessive browning.