Pork Chops Pizziaola

In an effort to get Steve to like pork chops I pulled out this recipe by Giada DeLaurentiis, which I thought would sort of mask that it's pork.  I had no such luck with Steve even though the pork wasn't dry at all (I'm giving up on him eating pork) but I really enjoyed it.  This is very similar to the Italian Chicken with Couscous that I make all the time.   I didn't really follow Giada's recipe exactly.  I added a lot to it but I will link her original recipe since it's what gave me the idea to make it this way.  Not sure if this is really pizziaola since I changed it up so much but I didn't know what else to call it.  You see how creative I was with naming my "Italian Chicken".  Haha! Feel free to follow the recipe as Giada has written it, try some or all of my changes or as always, do it your way. 

Pork Chops Pizziaola

Adapted from Giada DeLaurentiis

Serves 2

Ingredients:

2 bone in center cut pork chops

1 can petite diced tomatoes

1 onion, thinly sliced

2 cloves garlic, thinly sliced

1 tsp. fresh thyme

1 tbsp. capers

10 kalamata olives, sliced

1/2 cup dry white wine

1/2 cup chicken broth

extra virgin olive oil

salt and pepper

Directions:

1.  Season pork on both sides with salt and pepper. Brown in olive oil until pork gets golden brown and pulls away from the pan without sticking.  Remove chops from pan and set aside.

2.  Reduce heat to medium low and add more oil (or even butter) if the pan seems dry.  Add onions, garlic and thyme.  When onions have softened turn heat up a little and add wine.  Use a wooden spoon to pick up all the browned bits that have stuck to the pan.  This is where all the flavor is.  I thought I took a picture of this but it's not there anymore!

3.  Add tomatoes, chicken broth, capers and olives and season with salt and pepper.  Put pork back into the pan with the sauce and pour in any accumulated juices.  Cover and let simmer for about 10 minutes, turning once and spooning the sauce on top.  Depending on the thickness of your pork chops you may need to cook them longer.  Cut into them to see that it's white inside (or slightly pink) or when the temperature reaches 160 degrees.  

I like to serve this (and my Italian Chicken) with pine nut couscous with the sauce spooned over it.  It's delicious!

Spaghetti with Ricotta and Baby Artichokes - Bakespace Challenge

There's been a lot going on in Bakespace Land and it's been nothing but fun. I wish I had more time though, because I missed out on one of the challenges but I'll get to it eventually. For this challenge we were each assigned a bakespace member (who is also participating in the challenge) and we had to cook from their bakespace kitchen. If you're not a bakespace member yet (get over there and sign up!), the kitchen is our online recipe box that is filled with recipes that we have upload to the website. I got to cook out of Moni's kitchen. You can check out her kitchen here and check out her blog here. Moni (Monica) is a fabulous baker and is very much into Halloween treats. I was certainly nervous about this challenge and doubted myself the whole time (for no reason!). To help alleviate the stress a bit I decided not to bake and to make one of her savory recipes. The recipe that appealed to me most was her Rice Stuffed Artichokes. I love artichokes and stuffed artichokes often frequent my dinner table but the combination of ingredients in this dish were slightly new to me. I never had ricotta and artichokes together before and I have never stuffed artichokes with rice. It really does look delicious though! I realized that full size artichokes aren't in season right now but I was determinted to make this recipe work for me. So instead I bought the little baby artichokes. The little guys aren't really good for stuffing but I looked at her ingredients and thought that I could make a fabulous pasta dish with them. I feel bad about having to change the recipe so much but we were told we could make the dish our own and I didn't have much choice. I'm really happy with the result and I hope you try this one! My suggestion this time is to use the fresh artichokes. The frozen or canned artichoke hearts will not be able to stand the cooking time necessary for them to actually penetrate the sauce. This sauce has a delicious flavor. You can taste the artichokes even if you don't bite into one.

Spaghetti with Ricotta and Baby Artichokes

Inspired by Monica

Ingredients:

12 baby artichokes, cleaned and trimmed of outer leaves, quartered
1 onion, sliced
1 tsp. crushed red pepper flakes
prepared pasta sauce (I had this leftover)
About 1 cup part skim ricotta
kalamata olives, halved (I had about 1/4 cup but you know how I love them so I would use more)
Approx 2 cups chicken broth
extra virgin olive oil
salt and pepper
1 pound spaghetti

Directions:

1. In a large skillet, saute artichokes in oil with onions olives and crushed red pepper. Lightly season with salt and black pepper.

2. Once onions are cooked add chicken broth to just barely cover the artichokes and let cook. Add more broth as it reduced and cover. Cook until artichokes are tender, about 30 minutes.

3. Add sauce and some more chicken broth to thin out the sauce. Stir to combine. Cover and let artichokes cook in the sauce for another 20-30 minutes.

4. Cook spaghetti in salted boiling water until al dente. While pasta is cooking turn off heat from the sauce and add ricotta until it's a creamy consistency. When pasta is cooked toss with sauce.

Turn your leftovers into an Amazing Bistro Salad!

How much have you paid for a salad at a cafe or bistro? Not your boring side salad but a gourmet salad with all the best ingredients? Maybe some chicken, artichoke hearts, kalamata olives, sundried tomatoes, fresh mozzarella? Maybe toasted walnuts and feta, grapes and heirloom tomatoes? You can pay anywhere between $8 and $15 for a loaded salad like that. If you make it out of your leftovers it can cost you nothing at all. Use your imagination and look through your fridge and pantry and see what you can come up with.

I had leftover chicken cutlets that I sliced, some boiled cellantani/cavatappi pasta (that didn't have any sauce on it), farmer's market tomatoes, kalamata olives, fresh mozzarella, red onion, artichoke hearts with stems (from trader joe's) and a great salad mix. This was a fabulous salad and I can think of so many ways to mix it up. Items that I already have on hand, roasted peppers, salami or ham slices, chick peas or kidney beans, cheddar cheese. I can go on and on! Your options are really endless.

Next time you think about throwing away your leftovers try to put them together in a way that will make a new and exciting salad!

Greek Meatballs and Lemon Couscous with Lemon Yogurt Dressing

Every once and a while I like to dig through my cookbooks and old cooking magazines to see if anything sparks an interest. The more I experiment with cooking and step out of my comfort zone, the more I find I like. If 5 years ago you tried to get me to eat a piece of sushi, I would have ran as far away as I could. 10 years ago I would have stuck up my nose at feta and couscous. I didn't know any better. I knew Italian food and I only knew the Italian food I grew up on. That was all great but there were so many things I didn't know, there was a whole other world of Italian food and of course, other cuisines I've never even seen. So going through these old magazines again are like going through them for the first time with a new set of eyes and a new set of taste buds. I found this particular recipe in a 2005 issue of Cuisine at Home. I used to get a subscription and I'm starting to think I should order it again. There are tons of great recipes and tips and no advertisements. It's about 50 pages of just recipes and photos!

This recipe was definitely a winner and I had all the ingredients so I followed the recipe exactly. Remember, if you don't have everything here you can still make this, it will just taste slightly different depending on what you substitute. However, I do want to recommend that you use the feta and the kalamata olives. They are excellent together and bring all the flavors together. I couldn't help but laugh to myself as I mixed oregano, scallions and feta into the meatballs. What would my grandmother think?! She'd definitely be horrified but she was so set in her ways that she wouldn't be able to understand that not all meatballs are Italian.

Greek Meatballs

from Cuisine at Home
Issue No. 52
August 2005

Makes 12 Meatballs

Ingredients:

1 cup breadcrumbs
1 cup milk
1/4 cup feta cheese, crumbled
1/4 cup minced fresh parsley
2 Tbsp scallions, minced
1 tsp kosher salt
2 tsp dried oregano leaves
1 egg, lightly beaten
1 lb ground chuck
2 Tbsp olive oil
3/4 cup kalamata olives, pitted, halved
1 Tbsp garlic, minced
1 tsp red pepper flakes
6 cups tomatoes, quartered or 2 cans whole tomatoes (28 oz. each)
salt and pepper to taste
chopped cucumber
lemon zest
Lemon Couscous, see below
Feta Yogurt Dressing, see below

Directions:

Combine Crumbs milk, feta, parsley, scallions, salt, oregano and egg in a mixing bowl.

Stir in the ground chuck and mix lightly but well. Shape the mixture into balls about 2" in diameter.

Heat oil in a large saute pan over medium-high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm.

Add olives, garlic and pepper flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs to pan, and simmer 5 minutes, or until cooked through.

Serve over couscous, topped with feta dressing and garnished with cucumber and lemon zest.


Feta Yogurt Dressing

Makes about 1/2 cup

Ingredients:

1/4 cup feta cheese, crumbled
1/4 cup plain yogurt
2 Tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:

Combine all ingredients and stir well. Cover and chill until ready to use.


Lemon Couscous

Makes 2 cups

Ingredients:

3/4 cup chicken broth
1/4 cup fresh lemon juice
1 Tbsp unsalted butter
1/2 tsp kosher salt
3/4 cup dry plain couscous

Directions:

Bring broth, lemon juice, butter, and salt to a boil in a saucepan. Remove from heat, add couscous, stir, and cover. Let stand 5 minutes, then fluff with a fork.

Pesto Pasta Salad

A few weekends ago we went to my friend Jennifer's wedding, Congrats Jen and Brian! At the cocktail hour we had a yummy pasta salad that was dressed in a pesto sauce but had sundried tomatoes and olives in it. Steve and I couldn't remember what else was in it so I threw in some fresh mozzarella. This was a huge hit at our July 4th bbq. I had a feeling it would be because it was good enough to recreate! As usual when I'm making something for an event of some kind I forgot to take photos in a pretty dish so you guys will have to use your imaginations or just make the recipe and see it for yourself!

Pesto Pasta Salad

Ingredients:

1 pound farfalle pasta
1/2 cup sundried tomatoes packed in oil, drained and sliced
1 cup kalamata olives, sliced
1 8oz. ball of fresh mozzarella, diced
Pesto sauce, see below for recipe (If you like, add some of the oil from the sundried tomatoes to the pesto in place of some of the extra virgin olive oil.)


Directions:

Cook pasta in boiled salted water and drain. Toss with some oil from the sundried tomatoes. (You can stop here and do this the day before or a few hours before and let cool.)

Toss pasta with pesto, sundried tomatoes, olives and mozzarella. Refrigerate and Serve cold.

Pesto Sauce:

Ingredients:

1 cup fresh basil leaves, tightly packed
½ cup olive oil
¼ cup parsley
2 cloves garlic
1/3 cup pinoli nuts
½ cup grated Parmigiano Reggiano Cheese (I always use Locatelli Romano)
½ tsp. salt

Directions:

Place all ingredients in a blender and whirl until a thick uniform paste is formed, add more oil if paste is too thick. This amount is enough for 1 lb pasta. Pesto may be stored in refrigerator for several weeks or in the freezer for several months. Place in a jar or container and coat with a thin layer of olive oil, cover tightly.

Another Pantry Meal - Ziti Picchi Pacchi

 

Last week I went to my friend Gina's house and showed her how to throw together a pantry meal. Her pantry is well stocked and it was easy to come up with a quick dish. Gina and I like a lot of the same foods and like me she has kalamata olives in her fridge. I realize that I use them a lot and you all must be tired of seeing them in my recipes. If you don't like them leave them out and put in whatever you like, maybe some artichoke hearts! Yum! I call this picchi pacchi because it's made with diced tomatoes and basil and I've seen variations of this but they all contain diced tomatoes.

Gina and I have different preferences when it comes to pasta. I will always choose lined pasta such as penne over ziti. I just feel like the sauce sticks better because it fills up the the ridges. It really doesn't matter though, this dish was delicious!

Ziti with Pantry Sauce


Ingredients:

1 lb pasta
1 medium onion, diced
2 teaspoons chopped garlic (Dorat frozen cubes from Trader Joes)
2 teaspoons of chopped basil (Dorat frozen cubes from Trader Joes)
2 - 16 ounce cans petite diced tomatoes
1/2 cup kalamata olives, chopped
1 tablespoon capers
Splash of white wine
extra virgin olive oil
Salt and Pepper

Directions:


In a medium saucepan saute onion and garlic in extra virgin olive oil. Add garlic and basil and stir (frozen cubes will melt and cook quickly). Add a spalsh of white wine and let the alcohol cook out (about a minute or so). Add tomatoes, capers and olives, stir to combine. Season with salt and pepper and cook for about 20- 30 minutes. About halfway into cooking time, add pasta to boiling salted water. When pasta is al dente combine it in the pan with sauce. Toss to combine sauce with pasta.



 

Spaghetti with Olives and Bread Crumbs

Have you noticed that I love olives? They aren't just for salads, I assure you. I'm always throwing kalamata olives into my of my dishes. I just love the salty kick that they give. Most of the time you can leave the olives out if you don't like them but in this dish I think you would really be missing something if you didn't use them. I watched Giada De Laurentiis make this recipe a while ago and it went into my mental rolodex of recipes that I must try. I thought about it yesterday when looking for something quick to make for dinner. I went to The Food Network and pulled up Giada's recipe. WARNING : The next paragraph is a rant, skip to recipe if you don't want to hear it.

I read the reviews and had myself a good laugh. I apologize ahead of time if I'm coming off mean or as a food snob. I really don't mean to but it just amazes me how critical people can be. So for those people who gave this recipe a bad review...If you don't like olives why would you want to make this dish? You obviously wouldn't like it so why ruin it for others that might like it? That's the same as me knowing that I don't like shrimp and then cooking it anyway and then giving it a bad review because no matter what the recipe is if there's shrimp in it I'm not going to like it. It's just not right. Oh and if you are going to use canned salad olives it's going to be awful but why would you do that if you read the recipe or watched the show? Stepping off my soap box now.

Anyway, sorry about that little rant, it just upsets me. The recipe is great! I changed it up slightly but not because it wasn't good but because I like to make things that suit my tastes and my style of cooking.

If you want to see the original recipe click here.

Here is the recipe with my alterations.

Ingredients:

1 pound spaghetti
1/2 tbsp butter
Approx 2/3 cup extra-virgin olive oil (use less you can always add more)
3/4 cup seasoned dried bread crumbs
2 cloves garlic, minced
1 tsp. crushed red pepper flakes
3/4 cup pitted and roughly chopped kalamata olives
3/4 cup pitted and roughly chopped large green sicilian olives
1/3 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add garlic, red pepper and the bread crumbs. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.

Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Gently toss to coat, adding reserved pasta water a little at a time to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

Enjoy!

Pasta Bella Familia

A couple of weeks ago my Mother and Father went on a cruise with our cousins, Jane and Pat from Arizona. The night they arrived we knew they would be hungry after all that traveling. This is the dish I created for us all to share together the night before they left for their cruise. It took me a while to write up the recipe and now that it's been a few weeks I'm hoping that I didn't leave anything out. It's actually pretty basic and any vegetable can be substituted, so it would be fine to use this recipe as a guide.

I'd like to give a special thank you to Jane, Pat and the rest of my family for inspiring this delicious dish!


Pasta Bella Familia

Ingredients:

2 packages cremini mushrooms
2 cans artichoke hearts
3 tomatoes, seeded and chopped
1 cup kalamata olives, sliced
sundried tomatoes in oil, sliced
1 large onion, diced
5 cloves garlic, chopped
2 bags spinach, chopped
1 handful parsley, chopped
Approx 1 cup white wine
chicken broth
2 pounds penne
extra virgin olive oil
salt and pepper

Directions:

Sauté onions and garlic in a combination of extra virgin olive oil and oil from sundried tomatoes. Add mushrooms and try not to stir too much so they will get some color. Once they are soft add tomatoes and cook until they break down and become soft and release their liquid. Add sundried tomatoes, artichoke hearts and olives. Let them heat through and then add spinach tossing until coated with oil. Add more oil as needed. Add white wine and let it cook down until liquid has reduced by about half, then add chicken broth. Taste and add salt and pepper.

Boil pasta in salted water until al dente. Toss pasta with veggies and parsley.

Note: Vegetable broth can be substitued for chicken broth if you are vegetarian.

From the Pantry Dinner - What can YOU come up with?

It's been a long week and I'm truly exhausted. In fact, I have no idea how I'm awake and typing up this entry. Anyway, today is Friday...in our house that means pizza night. Growing up Friday was always my Mother's day off since she cooked dinner the other 6 days of the week. We usually ordered a pizza, brought home some Chinese food or in the wintertime we made our own pizza. Sorry to disappoint you but this is not a blog about pizza. I just wasn't in the mood for pizza tonight so I threw together a few things I had in the fridge and pantry and we had a delicious pasta dish. So delicious in fact, that I ate enough for two people...two very large people that is. :-)

So here is what I made. This isn't an exact recipe since things were just thrown together. I hope this will inspire you to come up with something new out of your pantry staples!

Saute 1 sliced onion in extra virgin olive oil. Add 3-4 cloves of sliced garlic. Let garlic lightly toast being careful not to burn it. Add crushed red pepper and italian seasoning. Add two chopped tomatoes that have been seeded. Let them soften. Add 1 can of tomato paste (I used some that I had in the fridge, about 3/4 of a can)and a handful of chopped mushrooms (use as much as you like. I had about 4 shitakes) deglaze pan with about 1/2 cup of white wine. Stir to combine. Add 1 can chicken broth a little at a time to create sauce. Add in one can of drained artichoke hearts (in water not oil) and some sliced kalamata olives. Throw in some torn basil, chopped parsley, salt and pepper to taste. Let cook while spaghetti is cooking. Don't bother to drain pasta, just pick it up with tongs and add to saucepan. Any water left on the pasta will help make a nice sauce.

That's it. Simple and delicious!

Something tells me that Nanny would definitely approve. Wish she was able to taste it!