Pork and Vegetable Stir Fry

I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.



While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.

I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!

Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy

2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

Shrimp Enchiladas with Sour Cream Poblano Sauce

For some reason I got it into my head that I wanted shrimp enchiladas. Mind you, I've never once ordered shrimp enchiladas at a Mexican restaurant so I can't for the life of me figure out where the craving came from. But there it was and so off I went to find the perfect recipe.



I ended up combining recipes from two of my favorite bloggers and the results were sensational. A word of warning, though - these are a wee bit time consuming for a weeknight. There's nothing complicated about the recipe, it's just a lot to put together between peeling and roasting the shrimp, roasting the poblanos, making the sauce, and cooking the filling. Work has been insane so I've been trying to do dinner prep either early in the morning or late at night. I highly recommend cooking all the components ahead of time. Then you can assemble the enchiladas right before you bake them.



Shrimp Enchiladas with Sour Cream Poblano Sauce
From Damn Delicious and Annie's Eats

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
3 cups coleslaw mix
3 cups baby spinach
1 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon dried oregano
12 (6-inch) corn or flour tortillas
2 cups shredded Monterey Jack or Mexican cheese

For the sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
Salt and pepper, to taste
3/4 cup sour cream
1/4 cup chopped fresh cilantro

Preheat oven to 400. Place shrimp onto a baking sheet. Add 1 tablespoon olive oil, salt and pepper, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6 minutes. Remove from oven and let cool before dicing into bite-size pieces. Reduce oven temperature to 375.

Heat remaining 1 tablespoon olive oil in a large skillet. Add onion and cook until the onions become translucent, about 5 minutes. Add coleslaw mix, spinach, chipotle pepper, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.

If you have a gas stove, place the peppers directly on the burner over the flame and roast, turning often, until the skin is blistered and black all over. If you have an electric stove, preheat the oven to 475˚ F. Place the peppers in a baking dish. Bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface about 20-25 minutes total. Transfer the peppers to a bowl, cover with a plate or plastic wrap and let sit 15 minutes. When cool enough to handle, peel away the skin, stem, seeds and ribs and discard. Coarsely chop the peppers and set aside.

To make the sauce, melt the butter in a medium saucepan. Stir in the chopped poblanos. Sprinkle in the flour and stir, cooking briefly just until golden, about 1-2 minutes. Whisk in the broth and garlic powder. Season with salt and pepper to taste. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from the heat and stir in the sour cream and cilantro.

To assemble the enchiladas, spoon half the sauce over the bottom of a 9x13" baking dish. Lay one tortilla on a flat surface and add some of the cheese, along with some of the shrimp mixture to the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the rest of the sauce evenly over the top and cover with the remaining cheese. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Chocolate Chip Croissant Bread Pudding

You guys. This chocolate chip croissant bread pudding is Ah-May-Zing. Utterly and completely decadent and worth every calorie.



I was looking through my recipes for something to make for Mother's Day dessert when I stumbled upon this recipe from Fake Ginger I'd printed a while back. You probably don't know this about me, but I'm a sucker for a chocolate croissant. I used to get them from my college bakery all the time. I'd ask them to heat it up to slightly melt the chocolate in the middle. What I appreciated the most was that the chocolate actually went from edge to edge, not like some bakeries where there's maybe 1 tablespoon of chocolate inside. This recipe is basically turning my beloved chocolate croissant into a shareable dessert!



After reading the directions I decided to skip slicing and toasting the croissants. Bite-sized pieces are more traditional for bread pudding and toasting seemed completely unnecessary. The result was fantastic. Some of the bread pudding was ooey and gooey, other bites were crispy. It was the perfect blend of textures. We were all oohing and ahhing as we ate and I'm already dreaming about the leftovers in the fridge.

Chocolate Chip Croissant Bread Pudding
Slightly modified from Fake Ginger

4 tablespoons unsalted butter, melted and cooled slightly
3 large eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
6 croissants, torn or cut into pieces
1 1/2 cups milk chocolate chips

Preheat oven to 350F. Grease a 2-quart baking dish.

Whisk together the melted butter, eggs, milk, heavy cream, sugar, vanilla, and salt. Place half the croissant pieces in a 2-quart baking dish. Sprinkle about 2/3 of the chocolate chips over them and then top with remaining pieces of croissant.

Pour the egg mixture over top, pressing down gently to make sure most of the croissants are covered. You don't want all the pieces completely submerged.

Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining chocolate chips on top and bake until golden brown, 15-20 minutes more.

Let sit for 15 minutes before serving.

Bacon Broccoli Pierogie Bake

I've been making this recipe for Bacon Broccoli Pierogie Bake for years but apparently I only blogged it as Bacon Pierogie Bake (served with a side of steamed broccoli) or Broccoli Pierogie Bake (back when I was trying to eat less meat). Since I only make it this way now - gotta love one-pot meals - I figured I better make a new post so I could share it with all of you.



Lately I've been buying mini pierogies (because they're just so darn cute) and doubling the recipe so we have plenty left over for lunch the next day. The doubled recipe is below.

Bacon Broccoli Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience

2 large broccoli crowns, cut into florets
Cooking spray
2 (16-ounce) packages frozen mini potato pierogies
6-8 center-cut bacon slices, chopped
6 ounces cream cheese
1/2 teaspoon garlic powder
salt and pepper
1 cup chicken broth
4 ounces sharp cheddar cheese, shredded
3-4 thinly sliced scallions
1/2 cup chopped seeded plum tomato

Preheat oven to 400°.

Steam broccoli until tender. Coat a 9 x 13" baking dish with cooking spray. Arrange the broccoli and frozen pierogies in the dish.

Cook the bacon in a saucepan over medium heat until crisp; remove to a paper towel-lined plate.

Add the cream cheese, garlic powder, salt and pepper to the bacon drippings and cook until cream cheese begins to melt, stirring frequently. Gradually add the chicken broth, whisking until smooth. Pour the cream cheese mixture evenly over the pierogies and top with the cheddar cheese.

Bake for 20 minutes, then remove from the oven and add the bacon and scallions. Bake for another 5 minutes. Remove from the oven and top with the tomato. Allow to cool for 5 minutes then serve.

MAKE AHEAD TIP: You can steam the broccoli, cook the bacon, shred the cheese, chop the scallions and tomatoes and make the sauce ahead of time. Store everything in separate containers in the fridge until you're ready to assemble the casserole.

Grilled Shrimp with Anchovy Butter

Heeeeeeeeeey!!! I am SUPER excited to announce that we're officially in the new house. Squeeeeeeeee! It's been a crazy whirlwind these last few months but we're settling in and, shockingly, we're finding that this house already feels like home. Here are some photos of our new digs, including the listing photo of the kitchen:







I'll admit, I was a bit nervous about cooking in this kitchen. It may look nice, but it was most definitely NOT designed by someone who enjoys cooking. For starters, there's no triangle. And insufficient storage. Heck, there isn't even a silverware drawer. Needless to say, a kitchen remodel is on the horizon...just as soon as we save up the necessary funds to do it right. We'll be knocking down the wall where the stove is and expanding into the space that was previously the dining room. That's why we turned the formal living room into the dining room.



Sigh. We are just so in love with the space, the neighborhood, everything. I still can't quite believe we pulled it off. But enough about the new house...on to the recipe! I first had grilled shrimp with anchovy butter at least 20 years ago (likely closer to 25...eeek!) at Hamilton's Grillroom. It's been a staple on their ever-changing menu for all this time, and for good reason - it's delicious. And so simple. They serve massive shrimp at the Grillroom, but all I had on hand were these smaller ones. It doesn't make too much of a difference, but I may splurge on larger shrimp next time so they can spend a bit more time on the grill and get that wonderfully smoky char.

Grilled Shrimp with Anchovy Butter
Inspired by Hamilton's Grillroom

1/2-lb shell-on shrimp, any size (go for the larger ones, if you can)
6 tablespoons butter
half a tin of anchovies
crusty bread, for serving

Prepare your grill. If the shrimp are on the smaller side, place them on skewers so they're easier to flip. Grill until just pink.

Meanwhile, melt the butter with the anchovies in a small skillet. You want the anchovy filets to melt into the butter.

When the shrimp are cooked, divide them evenly on plates. Top each with some of the anchovy butter. Serve with slices of crusty bread to sop up all the delicious butter.

BBQ Chicken and Pineapple Lettuce Wraps with Cilantro Yogurt Sauce

This recipe for BBQ Chicken and Pineapple Lettuce Wraps with Cilantro Yogurt Sauce was so amazing I actually dusted off the ol' food blog so I could share it with you. That's really saying something since it's been 4 months since I posted. Oops!! Life got seriously crazy and, while it's still a whirlwind, these lettuce wraps are just too good not to share.



A quick recap of what's been happening since we last spoke:

1. Katie stopped sleeping. She had a long sleepover at my parent's house Thanksgiving weekend and while we don't think anything happened to cause the sleep issues, that's when it all started. She was scared to be alone, didn't want to sleep, etc. This lasted about two long, painful months. We felt like we had a newborn again. No one was happy.

2. I was laid off. Downsizing sucks and I lost my job due to a reorg. My last day at my old company was December 9 and it was incredibly bittersweet.

3. I enjoyed unemployment. Well, for about a week I did. Ha! Due to the aforementioned sleep issues, this was a trying time for us. Plus we were all sick off and on for weeks on end. Winter was not kind to our family, that's for sure. The week before I started my new job (more on that later) was the one week where I actually sat around and watched Call the Midwife and did a whole lot of nothing. It was glorious and over way too quickly.

4. We were sick. A lot. Despite being in daycare most of her life, Katie had a rough winter at public school. She's had 5 colds and one turned into pneumonia (that was fun). I'm so ready for warmer weather!

5. I got a new job! Due to a crazy fortuitous series of events, I ended up finding a new job before my severance ran out. Yippee. I'm doing basically the same thing I was doing previously, just with a different company. I was sick as a dog with a horrific head cold while going through the interview process, but since this was another full-time work from home position, all my interviews were done over the phone (score!) It's been tough getting settled in my new role, but well worth it because...

6. We sold our house/bought a new house! We've been stuck in our current home for 10 years (thanks, crash of 2008) and thought we'd never be able to get out from under it. But, we scrimped and saved and came up with what we thought was a two-year plan. Then I got the new job and the market in our town exploded and suddenly we were doing this NOW. We actually put the offer in on our new house the weekend before I started my new job and the offer was accepted on my first day of work. A month later we put our house on the market and it sold without ever officially being listed. It's an insane story, really, and we're still pinching ourselves over it. We closed on the new house last Friday and we're having a lot of work done before we move in. The house was vacant for almost 2 years so it needs a lot of cosmetic stuff. It's amazing what fresh paint can do! We close on our current house two weeks from tomorrow! Eeek!

Phew. I think you're all caught up now so on to the recipe!!

Is it me or do lettuce wraps make you feel less guilt about eating whatever you've stuffed inside? I felt like I could eat 10 of these and not gain an ounce. Ha!

A few notes: I had one pound of chicken thighs in the freezer so I used those instead of chicken breasts. It wasn't nearly enough. I'm doubling the recipe below so you have plenty of deliciousness to go around. I also left out the cashews due to Katie's nut allergy. And I didn't bother with the romaine and iceberg, despite having both in my fridge.

Don't let the long ingredient list scare you. A lot of it is seasoning. These were so simple to throw together on a weeknight and I didn't even bother with a side dish since you've got meat and veggies all in one spot. Make these now!!

BBQ Chicken and Pineapple Lettuce Wraps with Cilantro Yogurt Sauce
As seen on How Sweet It Is

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds boneless, skinless chicken thighs, cut into pieces
2 tablespoons olive oil
1 small red onion, diced
2 tablespoons brown sugar
1 large can diced pineapple, cut into cubes the same size as chicken pieces
6 tablespoons BBQ sauce, plus more for drizzling
2/3 cup freshly torn cilantro
1 avocado, sliced
1 bunch scallions, sliced
1 head of iceberg lettuce, leaves torn off
limes, for serving

Greek Yogurt Cilantro Drizzle
1/3 cup Greek yogurt
1/3 cup freshly torn cilantro
3 tablespoons milk
1 tablespoon fresh lime juice
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Mix the salt, pepper, paprika, garlic and onion powder together in a small bowl. Season the chicken with the seasoning mix. Heat a large skillet over medium heat and add the olive oil. Add the chicken and cook until browned, about 6 to 8 minutes. Add the onion and brown sugar, stirring well to remove any brown bits from the pan. Cook for 5 minutes, or until golden brown. Stir in the pineapple and the BBQ sauce. Let cook for another 5 minutes.

To assemble the lettuce wraps, add some sliced avocado to the lettuce leaves, then top with a few spoonfuls of the chicken mixture. Add the green onions, cilantro and a drizzle of BBQ sauce, if desired. Finish off with the drizzle of the yogurt cilantro sauce.

To make the drizzle: add all ingredients to a food processor and blend until smooth.

No Peek Beef Tips

It's no secret that I hate winter, mainly because I really dislike being cold. If I had unlimited resources, I'd keep my house at a balmy 73 degrees all season long. In fact, I have fond memories of the apartment we had before we bought our house. Our rent included heat and air conditioning and since the buildings were old they required us to keep the heat at 72 or higher in the winter so the pipes didn't freeze. We used to walk around the apartment in shorts and t-shirts. It was glorious.

But I digress.

This recipe for No Peek Beef Tips has been on my radar for a while now, but I kept putting off making it due to the ingredients. Yes, I'm a bit of an ingredient snob and the various powders and cream of soup didn't sound appealing. The weather finally took a nosedive this weekend and the cold and wind had me craving comfort food. I also needed something easy for Sunday dinner with my parents.



I didn't tell them what was in this until after they'd tried it. It was raves all around the table before I came clean about the powders and cream of soup. We all agreed that it didn't taste processed at all, nor did we feel like it was overly salty. In fact, if I hadn't said anything they would have believed it was all from scratch. Score!

The recipe couldn't be simpler. I chose to buy a chuck roast and cut it myself, partially because it was cheaper and partially because the butcher at the supermarket told me the roast would be more tender. I replaced the canned mushrooms in the original recipe with sliced white mushrooms and the rest is just mixing and baking. The house smelled glorious as this cooked and we couldn't wait to eat. I served the beef and gravy over buttered egg noodles with some garlicky broccoli rabe on the side.

Even if you have an aversion to these convenience items, I urge you to give this recipe a try. I was pleasantly surprised and I know you will be, too.

No Peek Beef Tips
As seen on Mommy's Kitchen

2 1/2-3 lb beef chuck roast or chuck eye, trimmed of fat and cubed
12 ounces white button mushrooms, cleaned and sliced
1 10.5 oz can cream of mushroom soup
1 0.87 oz packet brown gravy mix
1 1.25 oz packet Lipton dry onion soup mix
1 cup water

Preheat the oven to 300 degrees. Place cubed meat and mushrooms in a 9 x 13 baking dish.

In a large bowl mix the soup, gravy mix, onion soup mix and water together. Pour over the meat and toss to combine. Cover the dish tightly with foil. Bake for 3 hours. Remember, no peeking!

Serve with buttered egg noodles, rice, or mashed potatoes.

Three Cheese Risotto

I've been on a serious risotto kick lately. I've always loved it, but for some reason I'm finding rice so comforting these days. Like pasta, risotto is incredibly versatile. You can add so many different ingredients, serve it with meat or make it meat-free, whatever floats your boat.

I recently printed off this recipe for Four Cheese Spaghetti, but what I really wanted was risotto. So I figured I'd combine the cheeses and fresh herbs from the pasta recipe with my standard risotto recipe. The result was, in a word, outstanding.



This time of year I can't take a good food picture to save my life, so forgive me for the less-than-stellar photo that accompanies this post. Just close your eyes and imagine if creamy, dreamy risotto had a love child with mac and cheese. That's basically what you've got here. We couldn't get enough of this one. Katie took the leftovers to school for lunch and practically licked the Thermos clean.

Three Cheese Risotto
Inspired by Damn Delicious

6-8 cups chicken or vegetable broth
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup shredded mozzarella cheese
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

Bring chicken broth to a boil in a saucepan then turn down the heat and keep at a simmer.

In a deep, heavy skillet, melt the oil and butter over medium-high heat. Add the shallot, garlic and Italian seasoning. Saute for about 2 minutes or until the shallot is tender. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.

Add the white wine and bring to a boil. Once the rice has absorbed the wine, add 1 ladle (approx. 1 cup) of the simmering stock. Stir the rice every so often, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ladle of stock. Continue to do this until the rice is cooked but still slightly chewy. Taste the rice after about 20 minutes to check the consistency. If you notice you're running low on broth, add more to the saucepan so you don't run out.

Remove the pan from the heat and stir in the cheeses. Season with salt and pepper, if needed. Add in the chopped herbs, stir to combine, then serve.

Restaurant Knockoff: Chick-Fil-A Chicken Tortilla Soup

I don't know when or how it happened, but I think it's time to admit that the concept of soup has grown on me. I used to claim that I wasn't a big fan of soup, but at some point I decided it wasn't so bad. The right recipes are not only tasty, they're also easy to make. I love a good one-pot meal as much as the next busy working mom, so there's something wonderful about throwing a bunch of ingredients together in one pot and having it turn into a delicious dinner.

Take this Chick-Fil-A Chicken Tortilla Soup. Katie's blog is a staple for me, so when I saw this recipe I immediately printed it off despite not really reading the directions. I decided to make it for Halloween dinner and figured I would need to chop up the chicken, saute it, etc. NOPE! You literally put everything into the pot, bring to a boil, simmer, shred the chicken and serve. What?! Yup!



And the result was positively sensational. There's a mild heat from the Rotel and a silky creaminess from the flour and the half-and-half. I served plain ol' cheese quesadillas on the side and we all enjoyed dipping them into the soup. Such a great, simple weeknight meal that's chock-full of flavor. Thanks for an awesome recipe, Katie!

Restaurant Knockoff: Chick-Fil-A Chicken Tortilla Soup
As seen on So Tasty, So Yummy

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup flour
1/4 cup water
3/4 cup half and half

In a large Dutch oven, combine the chicken through the oregano. Stir to combine. Whisk together the flour and water to make a slurry, then stir it into the soup. Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover and cook for 30 minutes.

Remove the chicken from the soup. Shred with two forks, then return the chicken to the pot and stir in the half-and-half.

MAKE IT IN A SLOW COOKER: Add all the ingredients (except the half-and-half) as outlined above to a slow cooker. Cover and cook on low for 6 to 8 hours. Stir in the half and half 20 minutes before you're ready to serve.

Pineapple Pulled Pork Tacos

I've mentioned this many times but my slow cooker and I do not get along. Thankfully, I work from home so I can still make delicious, slow-cooked meals like these Pineapple Pulled Pork Tacos. You prepare the recipe like you would in a slow cooker, but the meal cooks low and slow in the oven. The results are just as delicious, although perhaps not as convenient.



The one downside to cooking dinner all day was the smell. Holy moly, did my house smell AMAZING. I was positively ravenous imagining how good these would taste. What drew me to the recipe in the first place was how totally different it was from regular tacos. We all love these flavors and the end result did not disappoint.



The only change I'm suggesting below is to use a piece of pork with more fat. Steve was questioning why I'd cook a lean piece of meat like a tenderloin all day. I thought the pork was still tender, but it was a little dry. Otherwise we all loved these tacos. The subtle pineapple and soy flavor in the pork, the delicious BBQ sauce, the tangy, creamy goat cheese and the bright flavor of the cilantro and scallions. It all works.

The good news is, this makes a ton of food so leftovers are a given. I squirreled away the leftover pork and I'm planning to turn it into a pizza sometime soon - dough, pork and mozzarella cheese baked until golden, topped with scallions, cilantro and goat cheese. I. Can't. Wait!

{Slow Cooker} Pineapple Pulled Pork Tacos
As seen on PreventionRD

Pork:
3 lbs pork loin/shoulder/butt
1 28-oz can pineapple chunks with juice
1/4 cup low-sodium soy sauce
2 tablespoons apricot preserves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Pineapple BBQ Sauce:
1/2 cup ketchup
3/4 cup reserved pineapple chunks
2 tablespoons apricot preserves
3 tablespoons brown sugar
1 tablespoon white wine vinegar
juice of 1 lime

To serve:
6-inch taco size tortillas
cilantro, chopped
goat cheese, crumbled
scallions, chopped

If using a slow cooker, place the pork in the slow cooker. If using the oven, preheat to 225 degrees and place the pork in a Dutch oven with a tight-fitting lid.

In a medium-sized bowl, combine the juice from the canned pineapple, the soy sauce, apricot preserves, garlic powder, and black pepper. Whisk to combine and pour over the pork. Reserve 3/4 cup of the pineapple chunks to use in the BBQ sauce. You can place the rest in the slow cooker/Dutch oven with the pork or save in the fridge to serve with the tacos. Cook on low for 6-8 hours.

Remove pork from the oven and shred the meat. Discard all the liquid and return pork to the crock pot/Dutch oven. Cover until ready to serve.

Meanwhile, combine all of the ingredients for the BBQ sauce in a blender or food processor and pulse until smooth. Pour over the pork and gently mix to coat.

Serve the pork with the tortillas. Top with cilantro, goat cheese, and scallions.

Warm Mexican Corn Salad {Esquites}

This is probably the fourth or fifth time I've made this Warm Mexican Corn Salad {Esquites} this summer, but I'm only just sharing it now because I never remembered to take a photo. Oops.



This is my new go-to side dish whenever I make tacos and for good reason - it's a very simple recipe to make. The hardest part is getting all that darn silk off the corn cobs (I HATE that stuff - so annoying). I've been using fresh corn, but I imagine frozen would work, too. We're getting to the tail end of corn season here in PA, so I'm sure I'll find out soon enough.

I made quite a few changes and omissions to the original recipe to fit our preferences and to use what I had on hand the first time made this. This is one of those side dishes we can't stop eating and always end up fighting over the leftovers. This is enough for the three of us, which means if I ever decide to share I'll need to double or even triple the recipe.

Warm Mexican Corn Salad {Esquites}
Adapted from The Barbee Housewife

2 tablespoons butter
3 cups corn, cut from the cob {about 4 ears}
3 tablespoons mayonnaise
3 tablespoons minced red onion
handful of cilantro, chopped
Juice of 1 lemon
Chili powder, to taste
1 avocado, removed from the peel and diced
salt and pepper, to taste

Melt the butter in a non-stick skillet over medium-high heat. Add the corn. Let it sit, without stirring, so the corn starts to brown. Stir every so often until the corn is brown in spots, about 6-10 minutes.

Let the corn cool slightly, then add it to a bowl along with the mayonnaise, red onion, cilantro, lemon juice, and chili powder. Gently stir in the avocado, then season to taste with salt and pepper.

Serve warm or keep refrigerated until ready to eat.

Crazy (but delicious) Pasta Salad

I'll warn you now - the ingredients in this pasta salad are WEIRD.



I'm always up for trying new things, but when I ran this one by Steve he looked at me like I had three heads. I suggested we try it out for Sunday dinner with my parents (they're such troopers, always being my tasters for new recipes). And then I remembered I had an appointment early Sunday morning so he'd be the one actually making it. I figured it was easy - the only cooking you have to do is boiling the pasta - and it would be a chance for Katie to help out in the kitchen. They were just getting started mixing up the sauce when I left and by the time I got home the salad was done and chilling in the fridge. And Steve admitted it was delicious.



Later, when we served it to my parents, we all kept going back for another spoonful. I won't pretend to know why but trust me, it works. And it couldn't be simpler. This is definitely one of those side dishes I'm going to make again and again.

Allison's Best Pasta Salad
As seen on Taste and Tell

2 cups dry farfalle (bowtie) pasta
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
2 cups diced, cooked ham
1 1/2 cups red grapes, halved
6 oz sharp cheddar cheese, cubed
1/2 cup sliced green onions

Cook the pasta according to package directions. Drain and reserve.

While the pasta is cooking, stir together the mayonnaise, sour cream/Greek yogurt, cider vinegar, mustard, sugar, pepper, dill and salt in a small bowl.

Once the pasta is finished cooking, combine the drained pasta, ham, grapes, cheese and green onions. Pour the dressing over the top and stir to coat. Cover and chill for at least 6 hours, preferably overnight.

Eggplant, Prosciutto and Mozzarella Stacks

A few months ago I came to the realization that I only like fried eggplant. Well, that's partially true because I also like Chinese eggplant with garlic sauce. Anyway, I've tried cooking eggplant in pasta sauces or grilling it, but I'm just not a fan.

Recently I was thinking about a recipe I'd seen years ago for fried eggplant stacked together with prosciutto and mozzarella cheese. I got it in my head to try recreating it, preparing the eggplant the same way I do my eggplant rollatini.



The results were outstanding. Despite being fried, the eggplant is light without being greasy. The prosciutto crisps up nicely in the oven and the melty mozzarella is perfection. Steve (and Katie, for that matter, but she was away when I made this meal) like everything I cook. But it's rare for Steve to actually rave about a meal. But this one he could not stop talking about. I texted him the next day to ask whether the eggplant stacks reheated well and he said they did and that he was in love with them.



As you saw in yesterday's post, I served this alongside spaghetti in a light, flavorful sauce made simply with butter, chicken broth, lemon juice and capers. It was the perfect side dish for this meal. I had two small-ish eggplants and they yielded 14 stacks, which was the perfect amount for me and Steve. If Katie had been home we'd have been in trouble, so keep that in mind if you're cooking for a larger crowd.

And speaking of crowds, these were great warm or room temperature, making them perfect for a party. I ate mine with my hands when cutting into the prosciutto proved challenging. So, so good.

Eggplant, Prosciutto and Mozzarella Stacks

1 large or 2 small eggplants
salt
3 eggs
1 cup flour
vegetable oil, for frying
extra virgin olive oil
1 slice prosciutto per stack (approximately 14 slices)
1-lb fresh mozzarella cheese, sliced
Pecorino cheese, grated

Cut both ends off the eggplant, the peel the skin. Slice each eggplant into thin rounds (make sure you have an even number of slices). Place a clean kitchen towel on a baking sheet. Lay the eggplant slices on top, then sprinkle with salt. Flip over and salt the other side. Top with another clean kitchen towel and let sit for at least an hour. When ready to cook, pat the eggplant slices dry with the top towel.

Preheat the oven to 350 degrees. Pour 1/2" of vegetable oil into a medium skillet and heat over medium-high heat.

While the oil is heating, whisk the eggs in a wide, shallow bowl or pie plate. Spread the flour in an even layer in a separate wide, shallow bowl or pie plate. Dredge the eggplant slices in the flour, shaking the excess off. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly.

Add as many of the coated eggplant slices to the pan as will fit without touching. Cook, turning once, until golden on both sides. Drain on a rack set over the same baking sheet you used to salt the eggplant. Repeat the process until all the eggplant is cooked.

Remove the rack from the baking sheet. Lightly oil the baking sheet with the extra virgin olive oil. Place half the eggplant slices on the sheet. Top each slice with one piece of prosciutto and one slice of mozzarella. Top with another eggplant slice.

Bake for about 15 minutes, until cheese is melted. Top with some grated cheese. These can be served warm or at room temperature.

Pasta with Garlic Butter Caper Sauce

Sometimes I feel like this guy:



I really haven't been doing a good job as a blogger lately and I'm sorry for that. But like the meme promises, if you DO see a post from me it means I've made something so delicious I simply have to dust off my computer and type up a post.

Take this meal for instance. Today I'm sharing the side dish - Pasta with Garlic Butter Caper Sauce. Tomorrow you get the real star - Eggplant, Prosciutto and Mozzarella Stacks. But don't think for one second that the pasta isn't delicious in its own right.



I was a little sad that I only made 6oz of pasta because I could have eaten a whole pound myself. It's light yet flavorful and so, so simple. I simplified it even further by cooking everything in one pot. And I left out the wine because all I had was Riesling. We didn't miss it so I probably won't bother with it next time. And there will most certainly be a next time since this is now Steve's favorite meal of all time.

And hey, don't forget to come back tomorrow for those delicious eggplant stacks.

Pasta with Garlic Butter Caper Sauce
As seen on Iowa Girls Eats

6oz spaghetti
2 tablespoons butter, divided
4 garlic cloves, minced
1 1/4 cup chicken broth
2 tablespoons capers, rinsed
juice of 1 small lemon

Cook the spaghetti according to package directions. Drain well and set aside.

In the now-empty pot, melt 1 tablespoon of the butter over medium-high heat. Add the garlic and saute until just starting to brown. Add the chicken broth, lemon juice, and capers then turn heat up to high. Simmer until the sauce is reduced by half. Add the remaining 1 tablespoon butter. Taste and add salt, only if necessary.

Turn off the heat and add the cooked pasta to the pot. Toss to combine, then let sit for 3-4 minutes so the pasta can absorb some of the sauce.

Pasta with Shrimp, Brie and Tomatoes

I love when my friends post on Facebook about the meals they make, especially when they include a recipe. As much as I love reading food blogs, many of the ones I follow simply don't cook the way I do. They post all sorts of fancy, trendy meals that I just know in my heart I'm never going to make for my family. So when I see posts from friends about food they're actually cooking, I pay attention.

Take this recipe for Pasta with Shrimp, Brie and Tomatoes. I was hooked as soon as I saw my friend's photo. This recipe has it all - pasta, one of my favorite cheeses, fresh tomatoes and shrimp. And, bonus, it's a one-pot meal. What's not to love?



The original recipe calls for sundried tomatoes and Kalamata olives, both of which I left out, opting instead for all fresh tomatoes, and no olives simply to save Steve from going to the olive bar at Wegmans. This really couldn't be simpler - mix the Brie with the tomatoes and seasoning, cook the pasta and, in the last few minutes of cooking, add in the shrimp. When the pasta is done, toss everything together and serve. I can't wait to make this one again.

Pasta with Shrimp, Brie and Tomatoes
Recipe adapted from Coastal Living

8 ounces Brie
4 tomatoes, seeded and chopped
2 garlic cloves, minced
1 cup fresh basil leaves, minced
salt and pepper, to taste
1/4 cup extra virgin olive oil
8 ounces uncooked spaghetti
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Remove the rind from the Brie, if desired. Cut the Brie into pieces and add it to a bowl along with the tomatoes, garlic, basil, salt and pepper and olive oil. Toss to combine, then cover and let stand at least one hour.

Cook pasta in boiling salted water according to package directions. Add the shrimp two minutes before the pasta is done. Finish cooking, then drain well. Immediately toss the pasta and shrimp with the Brie mixture. Serve immediately with freshly grated Parmesan.

One Pot Taco Spaghetti

You know you've been a terrible blogger when people start calling you out for your lack of posts. Ooops! A friend asked me to post some a new recipes and since today is her birthday, I figured I'd oblige (hi, Tara!) Unfortunately, the only recipe I photographed recently was this One Pot Taco Spaghetti, so I didn't have much of a choice. The good news is, this was delicious. And a one-pot meal, which is always a good thing to have in your repertoire.



The recipe might look long, but it's mostly spices. See, the original recipe calls for a packet of store-bought taco seasoning, but I prefer to make my own. I always have all these spices on my spice rack and, this way, I control the sodium content. Otherwise this is basically meat and pasta, with a little cheese and tomato on top. Delish!

One Pot Taco Spaghetti
As seen on Damn Delicious

1 pound ground beef*
1 medium/large onion, chopped
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground pepper
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
3 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

Heat a large Dutch oven over medium high heat. Add the ground beef and cook until the beef just starts to brown. Add the onion and cook for another 3-5 minutes, making sure to crumble the beef as it cooks, until the beef is completely cooked.

If there's excess fat in the pot, turn off the heat and move the beef/onion mixture over to one side. Tilt the pot so all the fat is at the other end. Use crumpled up paper towels to soak up the excess fat. I like to keep the trash can right by the stove when I do this so I can easily throw the paper towels away. Make sure to leave a little bit of fat in the pan. Turn the heat back on and add the dried spices (chili powder through ground pepper). Stir to combine.

Stir in the Ro*Tel®, tomato paste, spaghetti and water. Bring to a boil, then cover. Reduce heat and simmer until pasta is cooked through, about 13-16 minutes, stirring occasionally.

Remove the pot from the heat. Add both the cheeses. Put the cover back on so the cheeses can melt. To serve, place some of the pasta and meat on a plate and top with chopped tomato and cilantro.

*You can also use ground chicken, turkey or pork. If you do, add 1 tablespoon of olive oil to the pan before browning the meat.

Szechuan Pork with Bok Choy

I love a good stir fry. Not only are they quick and easy to prepare, they're the perfect way to get protein and veggies in one dish. Serve over rice or toss with cooked pasta and dinner is done.



My friend Mary Ellen recently posted this recipe for Szechuan Pork with Bok Choy. I immediately put it on the menu. Unfortunately, my grocery store didn't have the large heads of bok choy so I guessimated the number of baby bok choy I'd need as a substitute. I was way, way off. The bok choy all but dissolved in the sauce and Steve said he would never have known it was in there if I hadn't told him. Cooking fail.

I vowed to try again and this time, I looked up bok choy on Wegmans' website. I really love that their site lists their products as well as where you can find them in the store. I saw that a large head of bok choy weighs in at 1 1/2-lbs, so I told Steve to buy 1 1/2-lbs of baby bok choy. Problem solved! I remade the dish and this time, there was plenty of that crunchy goodness.



This is such a simple meal that's packed with flavor. I love how the pork and vegetables stretch 8-oz of pasta into 5 meals and how quickly I was able to get this meal on the table. Thanks for another delicious dinner, Mary Ellen!

Szechuan Pork with Bok Choy
Slightly modified from Mary Ellen's Cooking Creations, originally from Rachael Ray

1 1/2-lbs baby bok choy
2 tablespoons sesame oil, divided
1 small onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb ground pork
1/3 cup soy sauce
1 teaspoon chile garlic sauce (more or less to taste)
1 cup chicken broth
8 spaghetti, cooked and drained
4 scallions, chopped

Cut off the bottom stem of each baby bok choy and discard any yellowing outer leaves. Chop the remaining bok choy into large chunks.

Heat 1 tablespoon of the sesame oil in a large skillet over medium high heat. Add the bok choy, onion, garlic and ginger. Cook, stirring occasionally, until the onions and bok choy start to soften, about 5 minutes. Remove the vegetable mixture to a bowl and return the skillet to the stove.

Add the remaining 1 tablespoon of sesame oil to the pan, then add the pork. Cook, breaking the pork up with your spoon, until browned.

Add the soy sauce, chile garlic sauce and chicken broth to the pan. Bring to a simmer, then add the vegetables. Simmer together for a few minutes, then add in the cooked noodles and scallions. Toss together and serve.

The Best Shrimp and Grits

I'm a sucker for shrimp and grits. If I see it on a menu, I have to order it. I just love the creamy, soft grits topped with the bursty, delicious shrimp. I've tried making it at home a few times, but wasn't successful. Now my search is over - I've found THE BEST recipe for shrimp and grits. This was Katie's first time eating grits and she literally licked her plate clean. Steve couldn't stop raving about it either. We were all silent as we ate, each of us savoring the delicious plate of food in front of us.



The recipe could not be simpler - grits are cooked in a mixture of chicken broth, milk and butter. Aside from stirring them every once in a while, they cook themselves. Shrimp are cooked in delicious bacon fat with a little garlic. The whole thing takes less than 30 minutes to prepare, making it the perfect weeknight meal.



I served the shrimp and grits with spinach sauteed in oil with some sliced garlic. It was the perfect accompaniment, especially since I could just plate it alongside the shrimp. The only thing I might do is add a little fresh chopped tomato - not because the dish needs anything but for that hint of freshness and acidity.

The Best Shrimp and Grits
As seen on The Redhead Baker, originally from Taste of Home

For the grits:
2 cups chicken broth
2 cups milk
4 tablespoons unsalted butter, cubed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked stone-ground/old-fashioned grits
1 cup (4 ounces) shredded extra sharp cheddar cheese

For the shrimp:
6 thick-sliced bacon strips, chopped
1 pound uncooked shrimp, peeled and deveined
3 garlic cloves, minced
4 scallions, thinly sliced

Combine the broth, milk, butter, salt and pepper in a large saucepan over medium-high heat and bring to a boil. Slowly whisk in the grits. Reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Set aside covered, and keep warm.

In a large skillet, cook the bacon over medium heat until crisp. Remove to a paper towel-lined plate with a slotted spoon; reserve drippings in the skillet.

Saute the shrimp and garlic in the bacon drippings. Flip the shrimp as soon as they turn pink. Remove once both sides are pink.

To serve, divide the grits into four bowls. Top each with one quarter of the shrimp. Garnish with the reserved bacon and scallions.

Skillet Salsa Chicken with Cilantro Lime Rice

Like most people, I'm a big fan of easy weeknight meals. Obviously I love to cook or I wouldn't have a food blog, but even I have nights where I just don't feel like cooking. That's when a meal like this Skillet Salsa Chicken with Cilantro Lime Rice comes in handy.



I've seen recipes for salsa chicken floating around the Internet for years, but they all seem to involve the slow cooker, which I don't use. That's why I was so excited when my friend, Melissa, posted this recipe. A skillet salsa chicken was right up my alley and I knew it would pair beautifully with cilantro lime rice.



What a show-stopper. Katie isn't a picky eater and loves pretty much everything I make, but she couldn't stop raving about this one. After every bite she said some variation of, "Mommy, you are an amazing cooker. I'm so lucky to have you cook for me. Can you make this again soon?" I was right there with her, practically swooning over the delicious flavors, especially when I mixed the rice and chicken together with the creamy avocado. Yum, yum, yum.

And the best part - dinner took almost no time to make so we could play after dinner. That's a win-win in my book.

Skillet Salsa Chicken with Cilantro Lime Rice
Slightly adapted from Hunt, Cook, Eat

1-1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken stock or water
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
Chopped fresh cilantro, for garnish

1 cup dry basmati rice
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

Diced avocado, for serving

Heat a large skillet over medium high heat with just a touch of olive oil. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic (if using) and stir for 30 seconds until fragrant. Add the seasonings, salsa, water, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Sprinkle with fresh cilantro.

To make the rice, follow the directions on the package. My basmati calls for soaking the rice beforehand (which I highly recommend). Once you've cooked the rice, drizzle the lime juice and oil over the top while it's still warm. Sprinkle with 2 tablespoons chopped cilantro and salt, then fluff with a fork.

To serve, pile some rice in a shallow bowl and top with some of the chicken. Add diced avocado and serve.

Bacon, Parmesan & Arugula Potato Salad

Sometimes the best things come into your life when you least expect them. Take this Bacon, Parmesan & Arugula Potato Salad. I wasn't looking for a new potato salad recipe, but as soon as I saw Kylee's post I just had to make it. And I'm really glad I did because we all absolutely loved it.



I halved the recipe (the full amounts are listed below) and it was more than enough for the three of us. I brought the leftovers on a picnic the following day to share with friends and they raved, too. The best part is, it's super easy and incredibly flavorful.

Bacon, Parmesan & Arugula Potato Salad
Slightly modified from Kylee Cooks

3 lbs Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1 lb bacon
1 5-oz bag arugula
mayonnaise
Shaved or grated Parmesan or Pecorino cheese
Freshly ground black pepper

Place potatoes in a large pot of cold water covering them by 1-inch. Bring to a boil over high heat and add salt. Reduce heat to medium-low and simmer for 10 minutes, until the potatoes are tender. Don't overcook them or they'll get mushy!

Meanwhile, cut the bacon into pieces using kitchen scissors. Cook it in a pan until crispy, then drain on a paper towel. Reserve the bacon grease in the pan.

Once the potatoes have cooked, drain them and immediately toss with the reserved bacon fat. Drain again and spread out on rimmed baking sheet. Refrigerate until cooled, about 30 minutes.

Mix the cooled potatoes, bacon, arugula, mayonnaise, Parmesan, and pepper together. Taste and adjust seasonings and mayo as needed.