Tuesday, February 2, 2016

Chinese Pork and Green Beans with Gyoza

Tonight I felt like having a nice bowl dinner with an Asian influence so I threw together some pork and green beans over quinoa. On the side I added something really super easy: Butternut Squash Gyoza from Trader Joe. So yummy and so quick! Look for them in the freezer section.

1/2 pound ground pork
1 pkg green and yellow beans chopped in small pieces
2 gloves garlic, minced
2 T soy sauce
2 T hoisen sauce
2 t chili oil (or dried red pepper)
1/2 cup marsala wine

2 cups quinoa- cooked according to pkg directions

Brown pork in wok, add some salt and pepper. Throw in the garlic, and the beans and all the seasonings and the wine. Stir well and simmer for 10-15 minutes.

Serve over quinoa.

Make gyoza according to pkg directions.

Monday, February 1, 2016

Mexican Spaghetti Squash

This is a pretty tasty dish if you're into having something Mexican and you have a spaghetti squash that needs to be cooked. I like this dish because you can change it up any way you like depending on what you have on hand. I had some chicken thighs to cook so I used them in the dish as well. The chicken went into the slow cooker and the squash went into the oven. I always bake my squash whole cause I find the skin really hard to get a knife through until it's baked.

1 pkg boneless chicken thighs
1 cup salsa
Cumin, paprika, garlic powder, chili powder
Olive oil
1/2 onion chopped
1 avocado mashed with salt, pepper and juice of 1 lime
Some sour cream
Handful of shredded cheddar
Some jalapeño rings

In slow cooker, place chicken. Sprinkle on some cumin and pour in 1 cup salsa. Cook on Low for 5 hours.

An hour and 1/2 before serving, punch a few wholes in the squash, place in baking dish and bake for one hour at 400. After baking let it cool a bit and then slice in half and get the seeds out. Using tines of fork shred the squash into a bowl and stir in some olive oil, salt, pepper, paprika, chili powder, garlic powder, and cumin. Stir well. Cover bowl to keep warm.

From slow cooker, remove thighs and shred. Return meat to slow cooker and stir well.

When ready to serve, add squash, then a layer of chicken, some onion, sprinkle on some cheddar, add avocado mixture, a dollop of sour cream and jalapeños.

Sunday, January 31, 2016

Pork Chops with Sage Mushroom Cream Sauce

I don't often buy heavy cream but I happened to have a little bit in the fridge. I was planning to make pork chops with sauteed mushrooms when I got the brilliant idea to add in some fresh sage and a bit of cream. Wow, was this yummy. When I have thick one inch chops I like to brown them in a cast iron skillet and finish in the oven.

2 thick pork loin chops
salt and pepper
1 box sliced mushrooms 2 T butter
2 T copped fresh sage
1/4 cup heavy cream

Salt and pepper and then brown the pork chops on each side and 3 minutes in oven proof skillet. Then put in 350 degree oven for 10-15 minutes. Remove chops and keep warm. Brown mushrooms in butter until nicely browned, add cream and fresh sage. Pour over chops and enjoy!

Friday, January 29, 2016

Cauliflower Pie

This pie is really more of a crust less quiche and it's actually quite tasty. I think it tastes best and also cuts best if it can cool a bit before serving. It is also really good cold the next day for lunch! I served it with a green salad full of avocado, tomato and cucumber dressed with balsamic vinaigrette.

1 head cauliflower cut into small pieces 
1 leek, chopped and well rinsed 
1/2 t salt 
1/4 t ground nutmeg
8 eggs
3/4 cup shredded cheddar 

Preheat oven 325

Steam cauliflower for ten minutes. Sauté leeks in some olive oil for about 5 minutes. Let cauliflower and leeks cool. Whisk the eggs in a large bowl, add salt and nutmeg and 1/2 cup cheese and then add cauliflower and leeks--stir around. Pour mixture into large pie pan or springform pan. Top woth 1/4 of the cheese. Bake for one hour and cool for 15 minutes.

Sunday, January 24, 2016

Roast Chicken and Veggies

I love a one pot dish that you can prepare and forget while you sit and relax with a glass of wine and a good book. This dish can have many variations and combos depending on what you have in your fridge.

4 chicken leg quarters, salt and peppered
3 carrots cut in strips
1 zucchini cut in strips
1 onion, cut in small wedges
1 box cherry tomatoes
Salt and pepper
Sprigs of fresh rosemary
Vegetable oil
Apple cider vinegar

In a large oven proof skillet, brown the chicken well in some vegetable oil. Remove chicken and dump in all the veggies. Stir them around a bit adding some more salt and pepper. Turn off heat and add the chicken back on top. Arrange the rosemary on top and pour about a 1/4 cup vinegar over all.

Sip into a 375 degree oven for an hour. Enjoy!