Bangers and Mash is a British meal traditionally made with mashed potatoes, but today I’ve opted to switch out the potatoes for mashed loaded cauliflower in order to make the meal more keto-friendly.Read More
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I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value. These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water.
Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan. This recipe is really delicious and worthy of being served at any holiday meal.
Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.
Continue sauteing until the onions and pancetta begin to caramelize.
Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!
Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano. Enjoy!
Brussels Sprouts with Pancetta and Parmesan
makes 4-6 servings
1 pound roasted Brussels sprouts (recipe here)
1 medium yellow onion, diced
8 ounces diced pancetta
2 tablespoons water
1 teaspoon red wine vinegar
In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
Add water to deglaze pan; remove from heat and stir in red wine vinegar.
Pour contents of pan over roasted sprouts and top with shaved parmesan.
Frittatas are one of my favorite egg dishes for a few reasons. First, there's no need to make a crust - which is both a time saver and it reduces our carb intake. Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc. And last, but certainly not least, they're equally delicious served both warm and at room temperature. So that makes frittatas tasty, versatile, and convenient! I hope I've convinced you to give them a try.
Start by roasting a mixture of vegetables in the oven as directed in the recipe below.
In a 12-inch cast iron skillet, saute ham and scallions in a little butter. Remove from heat.
Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.
Add the roasted vegetables to the skillet with the ham and stir well. Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.
Wondering what that red thing is? It's a silicone handle cover so I don't burn my hands on the hot skillet.
Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.
Pour the egg mixture over the vegetables.
Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.
Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over. Return to oven for 3 or 4 minutes to melt cheese. If you like your cheese browned, carefully place under broiler for a minute or so.
Allow to rest for 10-15 minutes before slicing. Serve warm or at room temperature.
Frittata with Ham and Roasted Vegetables
makes 12 servings
3 tablespoons olive oil
2 cups chopped bell pepper (I used red and orange)
2 cups seeded and chopped zucchini and/or summer squash
2 cups chopped mushrooms
1 cup chopped red, white, or yellow onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons finely minced garlic
1 tablespoon butter
2 cups cubed ham
2 scallions, sliced
12 large eggs
1/4 cup heavy cream
3/4 cup whole milk
2 scallions, chopped
1/4 cup grated parmesan cheese (use the good stuff)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
1 teaspoon chopped chives
Preheat oven to 425F and place rack in center position.
Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.
Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.
After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).
Remove vegetables from oven and set aside until needed.
Reduce oven temp to 350F.
In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.
Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).
In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.
Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.
Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).
recipe inspired by ina garten
If you've been following my blog for even a short amount of time, you probably know how much I love Sriracha. I liberally douse it on things like eggs and asian foods. Yesterday I thought, "sriracha glaze on bacon"? So I headed to the kitchen and mixed up a quick brown sugar and sriracha concoction to brush on thick slices of hickory smoked bacon that I got from Zaycon (more about Zaycon and their amazing farm direct meats here). Wow, the sweet heat of the glaze on that tasty bacon was so incredibly good - I just had to make it again today.
To make the glaze, combine equal parts sriracha and light brown sugar.
Brush the glaze on the top of thick-cut bacon that has been placed on a rack suspended over a half sheet pan.
Pop the sheet pan in the bottom third of the oven and bake for 15-20 minutes.
Watch the bacon so it doesn't burn.
Transfer the bacon to a hot cast iron skillet and cook until the bottom side of the bacon crisps up a bit.
Glazed Sriracha Bacon
makes 6 slices
6 slices thick-cut bacon
1 tablespoon Sriracha
1 tablespoon light brown sugar
Preheat oven to 400F and place rack in lower third of oven.
Place bacon slices in a single layer on rack suspended over half sheet pan.
In a small bowl, combine light brown sugar and sriracha; brush on top side of bacon.
Bake for 15-20 minutes.
Transfer bacon to cast iron skillet over high heat until bottom of bacon is crisp.
I was going through some old photos and came across this fabulous pork tenderloin that I made a long time ago, but never got around to posting. I have no idea what happened to the process photos, but don't let that keep you from making the recipe. I have step-by-step photos of a similar recipe available here.
Pork Tenderloin with Cherries and balsamic
makes 4-6 servings
2 pork tenderloins, trimmed (not a pork loin - tenderloins weight 1 to 1 1/2 pounds each)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup thinly sliced onions
1 teaspoon dried thyme leaves
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon granulated sugar
10 ounces frozen sweet cherries, thawed (about 2 cups)
1 tablespoon cold unsalted butter
Preheat oven to 375F.
Prepare tenderloins by removing the "silverskin"; discard.
Fold the thin end of the tenderloin on itself and tie with kitchen twine; pat dry and season generously with Kosher salt and black pepper.
Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).
Sear all sides of the tenderloins in the olive oil until they have a nice brown crust all over (brown equals flavor!!).
Transfer the pan to a preheated 375F oven and roast for about 15-20 minutes or until the internal temperature of each tenderloin reaches 145F (medium-rare) to 160F (well done).
Remove the pan from the oven; place tenderloins on a platter to rest for 10 minutes while you make the sauce.
In the unwashed skillet, cook the onions until they soften and begin to caramelize.
Add the dried thyme, wine, balsamic, and sugar; heat to a gentle bubble, scraping up any brown bits from the bottom of the pan; continue to simmer, stirring occasionally, until liquid is reduced by half.
Stir in cherries, all of their juice, and any drippings from the tenderloins that may have collected on the platter.
Remove from heat and whisk in the butter; taste and adjust salt and pepper if needed. Serve over sliced pork.
Here's a great way to spiffy up bacon. The technique is very easy and it makes a ton so it's great any time, but especially when you have a house full of guests. For the bacon purists out there, feel free to use this technique to make straight up unadorned bacon.
Sprinkle the bacon liberally with brown sugar.
Then add as much freshly ground black pepper as you like. This is my favorite peppermill. It produces lots of ground pepper with hardly any effort. Would make a great Christmas gift for the gourmet on your shopping list.
Alrighty, ready for the oven. Bake at 425F for 20-30 minutes, depending on whether your crew likes their bacon chewy or crispy. I'm on team Chewy.
Oh my, it smells incredible and tastes even better. I hope you give it a try - Enjoy!
Sweet and Spicy Glazed Bacon
- 1 pound thickly sliced bacon
- 2-3 tablespoons light brown sugar
- freshly cracked black pepper
- Preheat oven to 425F.
- Line a half sheet pan with foil and place a cooling rack inside the pan.
- Place bacon slices on rack, being careful not to overlap.
- Sprinkle evenly with brown sugar, followed by cracked black pepper.
- Bake for 20-30 minutes or until the bacon reaches your preferred level of doneness.
- Cool bacon on rack for 5 minutes before serving.
Brussels sprouts are one of my favorite veggies. They get such a bad rap, but I think that's because most of us grew up eating them boiled until they turned gray and mushy. Thankfully we've discovered much more appetizing ways to prepare them these days. This version is so good, it just might end up on my Thanksgiving table.
Start by cooking some thick bacon until it's nice and crispy.
Remove the bacon from the pan and saute the onions in the bacon drippings. Oh my!
When the onions turn translucent, add halved Brussels sprouts.
Cook, stirring every now and then, until the Brussels sprouts begin to caramelize and soften.
During the cooking process, a delicious brown "fond" will form in the bottom of your saute pan. Add a tablespoon of rice vinegar to loosen that wonderful brown flavor into the dish.
Mmm, almost done!
When the sprouts are "crisp tender", stir in the reserved bacon. Taste carefully and season with salt and pepper before serving.
Brussels Sprouts with Bacon and Onions
makes 4-6 servings
- 4 slices thick bacon, cut crosswise into 1/4-inch wide pieces
- 1 large onion, minced
- 1 pound fresh Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon rice vinegar
- salt and pepper to taste
- In a large saute pan over medium heat, cook bacon until crisp; remove bacon from pan, but reserve bacon drippings.
- Still over medium heat, saute onions in bacon drippings until soft and translucent.
- Add Brussels sprouts and toss frequently until they start to caramelize a bit and become "crisp tender".
- Add rice vinegar to deglaze pan and stir in reserved bacon.
- Season with salt and pepper.
Hi Everyone. It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.
This month I was assigned the blog: WildFlour's Cottage Kitchen by Kelly. Oh my, did I have a hard time picking a recipe to feature from Kelly's wonderful blog. There were so many yummy things to choose from. Pork Tenderloin with Chipotle Peach BBQ Sauce (I love all things chipotle), Cheesy BBQ Pulled Pork Party Ring (did someone say CHEESE?), Authentic Pork Egg Rolls (If I had had more time...), but in the end, I chose Bacon Wrapped Gingersnap Pork Loin (has anyone picked up on a theme here?).
The roast was delicious, and it looks so pretty. I'd say company worthy for sure. Thanks, Kelly!
To begin, lay down a large piece of foil (I used nonstick foil - it's awesome!). Add two rows of bacon, shingling the pieces top to bottom, and overlapping slightly in the middle.
Center the pork roast on the bacon, now read the recipe instructions and realize you were supposed to flip the roast over to coat the bottom first.
So roll the roast over and coat it liberally with mustard, followed by a half of the crumb mixture that I forgot to get a photo of. Also, I missed the next couple photos because my hands were covered in mustard and crumbs.....
...but after both sides of the roast are coated in mustard and crumbs, wash your hands and wrap the bacon roast, criss-crossing the pieces as you go. When you're done, place the whole thing on a roasting rack sitting in a large roasting pan (I like this v-shaped rack - it's not just for roasting a turkey on Thanksgiving!).
The foil is pulled up over the roast without being sealed (so steam can escape during cooking).
When 45 minutes have passed, the foil is opened up so the bacon can crisp while the roast continues cooking for 35-45 minutes (internal temp should reach 155F, then rest until it rises to 160F before slicing).
Bacon and Ginger Pork Loin
- 3 1/2 pound pork loin roast
- 12 gingersnap cookies, broken
- 1/3 cup dark brown sugar
- 2 tablespoons spicy brown mustard
- 1 pound high quality thick-cut bacon
- freshly ground black pepper
- Preheat oven to 375F.
- Lay a 20-inch wide strip of nonstick foil on a work surface.
- On top of the foil, line up two rows of bacon, shingling each row and overlapping slightly in the middle where the two rows meet.
- In a food processor, process the gingersnaps to fine crumbs; add dark brown sugar and pulse until well mixed.
- Coat bottom (side without the fat cap) of roast with 1 tablespoon mustard, followed by half of the crumb mixture; place bottom side down over the center seam of the two rows of bacon.
- Repeat the mustard and crumb/mixture on the top of the roast (the side with the fat cap).
- Start wrapping the bacon over the roast, one slice at a time, criss-crossing as you go until all the bacon is used.
- Sprinkle liberally with freshly ground black pepper.
- Place a roasting rack in a large roasting pan (I like to use a v-shaped roasting rack).
- Lift roast by it's foil sling and transfer to the roasting rack.
- Bring up sides of the foil and fold together to cover the bacon but don't seal them closed so excess steam can escape in the oven.
- Bake for 45 minutes,0 remove from oven, open foil and continue to bake for 35-45 minutes or until an internal temperature of 155F is reached.
- Allow roast to rest for 10-15 minutes until the internal temperature reaches 160-165F; slice and serve.
Note: I noticed the rendered bacon fat didn't drain away from my roast while it was in the oven, which resulted in soggy bottom bacon. Next time I'll pierce the foil a number of times so the rendered fat can drain away during the roasting process.
Have you seen the "one pot" pasta meals that have been making the rounds online? You know, the ones where you throw a bunch of ingredients, including uncooked pasta, in a big pot and before you know it, dinner is ready. This is a simple version that uses smoky kielbasa sausage and takes only about 30 minutes to make. Here's how it's done.
Polish Wonder Pot
- 1 pound kielbasa, sliced into 1/4-inch thick coins
- 1 large onion, sliced
- 1 1/2 cups flavorful tomato sauce (jarred or homemade)
- 4 cups water
- 1 pound dry fettuccine
- 1 handful fresh spinach leaves
- In a very wide skillet or stockpot over medium heat, saute kielbasa on both sides until browned; remove from pan and set aside until needed.
- In the same skillet or stockpot, saute onions in rendered kielbasa fat until they turn translucent and begin to caramelize (add olive oil if needed).
- Return browned kielbasa to pan.
- Add tomato sauce and water; stir well to combine.
- Raise heat to high and bring to a boil.
- Add fettuccine, submerging it in the boiling liquid as best you can, moving a bit to keep the pasta from sticking together.
- Lower heat to medium and stir pasta occasionally until liquid is absorbed and pasta is cooked "al dente".
- Remove from heat and stir in spinach.
- Stir well and season with salt and pepper if needed.
Recipe makes 6 servings.
It's that crazy time of the year when the weather doesn't quite know if it should be warm or cold. Several days ago we were wearing shorts and sandals, yesterday was rainy, and tonight we have a frost advisory. Perfect soup weather - not that I need cold weather to enjoy soup, but it does seem a bit more appropriate when there's a chill in the air.
A dear friend recently had surgery so I volunteered to bring her dinner. She and I occasionally have lunch together and every time we've eaten at Olive Garden, she's ordered the Zuppa Toscana. So I looked up a copycat version online and tweaked it a bit to come up with my own, even better, even heartier version. The only limitation I had was "no garlic" (ugh!), but there's enough flavor in this soup that it isn't missed. Of course, you should feel free to add a clove or two of minced garlic when you saute the onions if you like. Another nice addition is to add a can or two of rinsed and drained cannellini beans.
The verdict, I received an email saying they loved the soup and one family member proclaimed it the best soup she'd ever had. I don't know about that, but who am I to argue?
Start with sweet Italian sausage. I bought links and removed the casings.
Break up the sausage as it cooks. This awesome tool works so well for breaking up clumps of ground beef, turkey, and sausage.
The sausage is done when no traces of pink remain.
Remove the cooked sausage from the pan, leaving the rendered fat in the pan.
In the same pan, saute the onions (and garlic if using) in the rendered sausage fat.
When the onions are translucent, add the potatoes. I cut my potatoes into small pieces so they'd cook fast, but you can leave them in larger slices like the restaurant does if you prefer. I forgot to add my carrots at this point (you'll see my fix for that later, but you can add them now).
Return the sausage to the pan and add the chicken stock and bacon (regular or turkey bacon). Simmer until the potatoes are tender.
When the potatoes are tender, add the chopped kale.
The kale will wilt down quite a bit.
This is where I realized that I had forgotten to add the carrots earlier so I put them in a microwave safe container, with a little of the chicken stock from the pan, and I cooked them for a few minutes to soften before adding them to the soup. That little bit of extra color adds so much!
Just before serving, stir in the heavy cream and chopped fresh parsley.
How good does that look? Don't forget to taste and adjust the seasoning with salt and pepper if needed. Enjoy!
Items used to make this recipe:
Hearty Tuscan Soup (Zuppa Toscana)
1 tablespoon olive oil
1 pound sweet Italian sausage
1 large yellow onion, peeled and diced
2 pound russet potatoes, peeled and cut into 1/4-inch slices (or dice if you need them to cook faster)
2 large carrots, peeled and minced
1/2 cup chopped cooked bacon
5 cups chicken broth (homemade is best - try my easy recipe here)
3 cups chopped kale (no stems)
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
optional: 28 ounces canned cannellini beans, rinsed and drained
Remove sausage from casing if purchased in link form.
In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.
In same pan, saute onions in the rendered sausage fat until translucent.
Add potatoes, carrots, sausage, bacon, and chicken broth; simmer over medium heat for 20-30 minutes or until carrots and potatoes are tender.
Add chopped kale; simmer for another 10 minutes.
Stir in heavy cream and adjust salt and pepper if needed.
Stir in chopped parsley and optional cannellini beans just before serving.