Baked Rigatoni with Tiny Meatballs

Absolutely scrumptious. Wonderful for a cold night and/or a potluck.

Baked Rigatoni with Tiny Meatballs
Courtesy of Smitten Kitchen

For the meatballs:
1/4 cup milk
1 slice good white bread trimmed of its crust
1 pound ground pork (or beef, or lamb, or a mix of the three)
1 teaspoon chopped garlic
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano (Parmesan)
1 egg
Salt
Black pepper in a grinder
1 cup flour, spread on a plate
Vegetable oil for frying

For the bèchamel:
4 1/2 cups milk
6 tablespoons butter
5 tablespoons flour
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To finish:
1 pound rigatoni
3/4 cup freshly grated parmigiano-reggiano
1 tablespoon butter
1/4 cup milk

Make the meatballs: Heat the milk, but don’t let it simmer. Tear pieces of the white bread into it and let it soak for 5 minutes, before picking it up with your hand, squeezing it of excess milk and putting it in a large mixing bowl.

Add the pork, garlic, parsley, grated cheese, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed (or “amalgamated”, as Hazan so charmingly says).

Pinch off a small lump of meat, about the size of a raspberry and roll the lump into a ball in the palm of your hands. (Hazan says if you are good with your hands, you can try making 3 balls at a time. It turns out, I am not.) When all the meatballs have been shaped (a process that took less time than I had expected, just the same), roll them in the flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake it smartly to dispose of excess flour.

Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust all around. When one batch is done, transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done.

Make the bèchamel: Heat the milk over low heat in a saucepan until it forms a ring of pearly bubbles, but do not let it break into a boil. In a larger saucepan, melt the butter over low heat, add the flour and stirring constantly with a wooden spoon or flat whisk until combined. Add 2 tablespoons of milk at a time to the flour and butter mixture, stirring steadily and thoroughly, then repeat through 8 additions. At this point, you can add the milk in 1/2 cup increments, stirring constantly to keep it smooth. Add the salt, pepper and nutmeg and stir the sauce until it thickens.

Assemble the dish: Cook the rigatoni in a pot of well salted water. Drain when still al dente, and combine immediately in bowl with two-thirds of the bèchamel, half the grated cheese, and all the meatballs.

Preheat the oven to 400°F. Heavily butter a 9×13 baking dish. (Original recipe calls for a 12-inch springform, which I am sure would be lovely but is not the commonest U.S. cake pan.) Spread the rigatoni and meatball mixture in the pan, leveling it off with a spatula. Pour the milk over the dish, the spread the rest of bèchamel on top, and sprinkle with the remaining grated cheese.

Place in the uppermost level of the preheated oven. Bake for 15 to 20 minutes until a golden brown crust forms on top.

Mexican Chorizo and Sweet Potato Soup

I wanted more from this soup. It wasn't bad, per say, but it needed something.

Mexican Chorizo and Sweet Potato Soup
Courtesy of Food Network Magazine

6 corn tortillas, cut into strips
2 tablespoons vegetable oil
Kosher salt
3/4 pound fresh chorizo or other spicy sausage, casings removed
1/2 teaspoon ground cumin
1 large sweet potato, peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 14-ounce can diced tomatoes
4 cups baby spinach
Juice of 1 lime
3/4 cup roughly chopped fresh cilantro
1 avocado, halved, pitted and chopped

Preheat the oven to 375°F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside.

Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.

Thai Pork and Noodles

I enjoyed the flavors in this, but I didn't like the texture of the pork. If I could figure out how to make it more moist and less chewy... It's had the same texture as my failed pork chops, so maybe I'll just stick to tenderloins and roasts and skip any other variations? Hrmph.

Thai Pork and Noodles
Courtesy of Food Network Magazine

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.

Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Apple-Cheddar-Squash Soup

This is a splendid option for a first course during a holiday meal. Paired with some good bread and a salad, it makes a very yummy autumnal meal.

Apple-Cheddar-Squash Soup
Courtesy of Food Network Magazine

5 tablespoons unsalted butter, divided
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes. 

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Primavera With Prosciutto, Asparagus and Carrots

A very lovely primavera.

Primavera With Prosciutto, Asparagus and Carrots
Courtesy of Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Magazine

Kosher salt
1 pound penne or farfalle
1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
1 large carrot, cut into matchsticks
1 cup snap peas
1 tablespoon extra-virgin olive oil
8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
1 large shallot, sliced 1/8 inch thick
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 cup heavy cream
1 cup chicken stock, preferably homemade or low-sodium store-bought
3 tablespoons Dijon mustard

Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.

While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits.

Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls.

Roasted Pork with Cajun Slaw

This was seriously awesome. We've always been big fans of pork and slaw, and this particular version was really satisfying. I added a little less horseradish to the slaw dressing just so that the kids would actually try it, but I imagine it would be even better with a little more kick.

Roasted Pork with Cajun Slaw
Courtesy of Food Network Magazine



1 tablespoon plus 2 teaspoons Cajun seasoning, divided
1 tablespoon plus 2 teaspoons packed light brown sugar, divided
1 large pork tenderloin (about 1 1/2 pounds)
Kosher salt
2 teaspoons extra-virgin olive oil
1/2 cup mayonnaise
2 tablespoons Creole or whole-grain mustard
Juice of 1 lemon
2 tablespoons drained horseradish
1 12-ounce package broccoli slaw mix
2 small bell peppers (1 red, 1 orange), thinly sliced
3 scallions, thinly sliced

Preheat the oven to 400°F. 

Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145°F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat.

Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.

Roast Pork Tenderloin with Thyme-Scented Peaches

This was very tasty. The fruit was called "thyme-scented", but it was really the garlic that was the stand-out flavor. I never knew how delicious garlic roasted peaches could be.

Roast Pork Tenderloin with Thyme-Scented Peaches
A variation on this recipe from Cooking Light


  
2 1/2 tablespoons olive oil, divided  
1 (1-pound) pork tenderloin  
3/4 teaspoon kosher salt, divided 
1/2 teaspoon freshly ground black pepper, divided  
1 pound small, ripe peaches, quartered and pitted (about 6) 
2 tablespoons honey 
1 garlic clove, minced 
2 teaspoons chopped fresh thyme

Preheat oven to 500°F.

Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook for 15 minutes or until a thermometer registers 145°F. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

Preheat broiler to high.

Without cleaning pan, arrange peaches, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush peaches evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil peaches 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

Pork and Edamame Fried Rice

This was okay. If I'm going to make fried rice at home though, I prefer to use this recipe.

I used regular white rice instead of the steam-in-the-bag kind. And I definitely recommend dialing down the spice if you don't care for spiciness or if you're giving this to kids. Neither of mine was crazy about it because it had a bit of a kick

Pork and Edamame Fried Rice
A variation on this recipe from Cooking Light



1/2 cup rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Cook rice according to package directions; set aside.

Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.

Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.

Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes

A lovely lovely meal. It was delicious and went splendidly with a Rioja wine. The pears were particularly delicious roasted in the mustard sauce. Yum.

The only change I made to the original recipe was the internal temperature of the pork. I like it more on the just barely done side, so I cooked it to 140°F-145°F (rather than 150°F).

Glazed Pork Loin with Brussels Sprouts and Sweet Potatoes
Courtesy of Rachael Ray



1 1/2 pounds pork loin, tied
Salt and pepper
2 tablespoons grainy mustard plus more for serving
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 pound Brussels sprouts, halved lengthwise
1 pound sweet potatoes cut into wedges
4 sprigs thyme, plus more for garnish
2 tablespoons vegetable oil
1 firm-ripe bosc pear cut into chunks

Preheat the oven to 425°F. Season the pork all over with salt and pepper. Place in the center of a roasting pan.

In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork. Scatter the brussels sprouts, sweet potatoes and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper and stir to coat.

Transfer to the oven and roast, tossing the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 140°F-145°F, about 30-35 minutes. (If vegetables stick to the pan, add 2 tablespoons water; stir.)

Remove pork from pan and let rest. Stir in the pear, return pan to oven, and roast until the vegetables are tender, about 15 to 20 minutes. Discard the thyme. Thinly slice pork and serve with the vegetables. Garnish with more thyme and serve with more mustard.

Honey-Thyme Roasted Pork Loin

Delicious. And so easy!

Honey-Thyme Roasted Pork Loin
Courtesy of Serious Eats



1 1 1/4-pound pork tenderloin
Kosher salt
Freshly cracked black pepper
2 tablespoons olive oil
3 tablespoons fresh thyme
1/4 cup thyme or lavender honey
1 tablespoon unsalted butter, room temperature
1/4 cup low-sodium organic chicken stock

Preheat the oven to 375°F. Take the pork out of the fridge 15 minutes before you want to use it. Pat it dry with a paper towel, and season the pork liberally on all sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, sear the pork until golden brown on all sides, about 3 minutes per sides, or 12 minutes total. Take the pork out of the pan, and add the chicken stock. Scrape up all the brown bits from the bottom of the pan, and reserve the sauce.

While the pork is searing, whisk together the thyme, honey, and butter until completely incorporated. Season the mixture with salt and pepper. Carefully rub the mixture all over the outside of the seared pork.

Place the honey-ed pork on a foil-lined rimmed baking sheet that has been lightly oiled. Use a spoon to pour any of the honey mixture that runs off the meat back on top of the pork loin. Pour the chicken stock from the searing pan into the baking sheet. Roast the pork in the oven until the pork reaches an internal temperature of 145°F. Take the pork out of the oven, tent with foil, and allow to rest for 10 minutes. Slice into medallions, and serve with the pan sauce and a few extra sprigs of fresh thyme.

Pork Wellington

Pastry-wrapped meat is delicious. And delightfully easy to make. And, once again, Alton Brown is a genius. That is all.

Pork Wellington
Courtesy of Alton Brown



1 whole egg
1 tablespoon water
1-ounce (about 1/8 cup) dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
2 tablespoons whole-grain mustard

Place a rack in the upper third of the oven and heat to 400ºF.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140ºF.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Pears with Bleu Cheese and Prosciutto

Eh. I'm not sure this was worth the trouble. The pears were totally underripe and didn't taste like anything, so I'm sure that didn't help. The other flavors were nice though, and the whole thing looked pretty. Pity.

Pears with Bleu Cheese and Prosciutto
Courtesy of Real Simple



2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces bleu cheese, cut into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice.

Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

Eggs in Baskets

I made these for Christmas morning, along with the totally delicious chocolate babka and yummy panettone from years past. I ended up overcooking the yolks of the ones baked in the deep muffin pans because the whites weren't setting up. But the ones I baked in a regular muffin pan came out better. But really, if I'm going to do an egg dish that's supposed to have a runny yolk, I prefer this one.

Eggs in Baskets
Courtesy of Sunny Anderson



3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone

Heat the oven to 350°F.

In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.

Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.

Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.

Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.

Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.

Top the eggs with crispy prosciutto and serve immediately.

Crispy Pork Medallions with Roasted Root Vegetables

Crispy this pork is not, but it is moist and very tasty. A delightful Sunday dinner option.

Crispy Pork Medallions with Roasted Root Vegetables
Courtesy of Cooking Light



Pork medallions:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Roasted root vegetables:
8 ounces quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Make the vegetables: Preheat oven to 450°F. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake for 28 minutes, stirring after 10 minutes.

Make the pork medallions: Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven with roasting vegetables; bake for 8 minutes or until pork reaches 145°F. Let stand 3 minutes.

Black Bean and Pumpkin Chili

Delicious. It made the house smell wonderful and then tasted great. It also goes particularly well with these cornbread muffins. I used cooked pork instead of cooked turkey, but I'm excited to try this again with some leftover turkey after Thanksgiving.

Black Bean and Pumpkin Chili
A variation on this recipe from Taste of Home



1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2 1/2 cups cubed cooked turkey or pork
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, sauté the onion and pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Rosemary Pork Tenderloin

This is a great recipe for pork tenderloin. I was very happy to have found a tasty way to use the rosemary in my garden.

I only cooked the pork to 145°F since I find the recommended 160°F internal temperature to result in a way overcooked pork tenderloin. It took almost the full 30 minutes though, so I think the original recipe may be a little off. Either that or Claire Robinson has some mega oven that cooks things faster than mine does.

I may also add less pepper next time. It was pretty peppery, and I had already decreased the suggested pepper by half. Claire obviously likes her some pepper.

Rosemary Pork Tenderloin
A variation on this recipe from Claire Robinson



1/3 cup Dijon mustard
2 teaspoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375°F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 145°F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic.

Cincinatti Chili

This is such a nostalgic recipe. It's my mom's recipe that she used to make on chilly weekend afternoons. I would smell her cooking this dish and hear the sounds of an Eagles game on the kitchen tv. I really don't think I had a proper appreciation for this dish until I made it. There are so many wonderful flavors that go into it. And it seems to work well with ground pork as well as ground hamburger (if you follow my blog, you'll notice that we don't eat a lot of red meat, so I decided to make that substitution). Thanks, Mom, for sharing your recipe with me!

Cincinatti Chili
Courtesy of Hallie Vasell



2 pounds ground pork
2 chopped onions
1 quart water
2 8-ounce cans tomato sauce
½ teaspoon allspice
¼ teaspoon garlic powder
4 tablespoons chili powder
1 teaspoon cumin
½ teaspoon red pepper
¼ teaspoon cloves
½ ounce unsweetened chocolate
2 tablespoons vinegar
1 bay leaf
2 teaspoons Worcestershire sauce
2 teaspoons cinnamon
1 1/2 teaspoons salt
Hot sauce, to taste
1 pound spaghetti
Toppings (cheddar cheese, beans, chopped onions)

In a large pot, combine pork, onions, and water. Bring to a boil, breaking up pork. Simmer for 30 minutes.

Add remaining ingredients (except spaghetti and toppings), stir to combine, and simmer uncovered for 2-3 hours, until thickened. Refrigerate overnight.

Cook spaghetti. To serve, put spaghetti on each plate. Cover with heated Cincinnati chili. Sprinkle with lots of shredded cheddar cheese. This forms a traditional “3 way”. If you want a “4 way”, add a layer of hot beans under the cheese. For a “5 way”, add a layer of hot beans and fresh chopped onions under the cheese.

Mustard-Herb Crusted Pork Tenderloin

I really liked this. The combination of flavors was super tasty.

Mustard-Herb Crusted Pork Tenderloin
A variation on this recipe from Cooking Light via For the Love of Cooking



1/4 cup Italian seasoned panko crumbs
2 tablespoons fresh parsley
1 ½ tablespoons Parmesan cheese, grated
1 teaspoon fresh thyme, leaves only
1 1-pound pork tenderloin, trimmed
Sea salt and freshly cracked, pepper, to taste
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 clove of garlic, minced
Cooking spray

Preheat the oven to 450°F. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 140°F-145°F. Let the meat rest for 7-10 minutes before slicing and serving.

Roast Pork and Peaches

I absolutely cannot figure out how one makes a pork chop that isn't dry and about as easy to cut with a regular dinner knife as leather. The dish, overall, tasted quite good, and it smelled absolutely divine, but the pork frustration was probably not worth making it again. Unless I can find some sort of pork chop secret...

Roast Pork and Peaches
Courtesy of Real Simple



1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
Kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves

Heat oven to 400°F. Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.

Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.

Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.

Sprinkle the pork and peaches with the basil and serve with the couscous.

Black Beans and Yellow Rice

Meh. This was totally not worth the effort. Despite the spices that are added, it was pretty bland. And definitely needed some salt. I don't know if the chorizo would have helped, but since I couldn't find any, I used hot Italian sausage. I don't think I'll be trying it again, even if I do find chorizo at some point...

Black Beans and Yellow Rice
Courtesy of Cooking Light



4 ounces dried black beans
Cooking spray
4 ounces Spanish chorizo, thinly sliced
6 cups water, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeño pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground turmeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro

Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.

Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.

Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon rice into bowls, and top each serving with bean mixture, tomato, and cilantro.