Spicy Baked Pork Chops with Butternut Squash

Who doesn't like delicious food? Okay, you can GTFO. Everyone else, this meal was totally scrumptious, as well as warming for a winter night, which it definitely still is here in Chicago, no bones about it. Speaking of no bones, these are boneless pork chops, which I prefer over bone-in. They just always seem to come out juicier.

I served this with some creamed spinach I found in the freezer, but any steamed green vegetable would be an excellent way to add color and extra nutrition to this meal.

Before you set off on the full recipe, you're going to want to whip up a batch of this Shake'n'Bake-style breadcrumb coating. It's damn delicious.

Spicy Homemade Breadcrumb Crust
Makes enough to coat 6 large boneless pork chops
1 1/2 tsp salt
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground mustard
1/2 tsp black pepper
1/4 tsp garlic powder
1 tsp sugar
1 cup unseasoned breadcrumbs
1 1/2 Tbsp vegetable oil

Mix dry ingredients together thoroughly, then add vegetable oil and mix with a fork until oil is distributed evenly and crumbs are a uniform size. This will keep in a well-sealed container for about two week. Not actually, though, because you'll want to put it on everything.

On to the main recipe!

Spicy Baked Pork Chops with Butternut Squash
Makes 6 servings
2 lbs. butternut squash, diced into 1 inch cubes
1 1/2 Tbsp olive oil
Salt
Pepper
6 boneless pork chops (about 4 oz apiece and 1 inch thick)
1 recipe Spicy Homemade Breadcrumb Crust

Preheat your oven to 400º F. Toss the butternut squash with the olive oil, salt, and pepper. Roast on a foil-lined baking sheet on the middle rack for 18 minutes.

While the squash is in the oven, line another baking sheet with foil. Divide the breadcrumb mixture in half and put it into two gallon size plastic bags.* Rinse the pork chops in cold water and shake off the excess. Working with one chop at a time, place them into the plastic bag and shake vigorously to coat. Remove, being careful not to disturb the coating, and place onto the prepared baking sheet.

After the butternut squash has roasted for 18 minutes, raise the oven temperature to 425º F. Toss the squash a little with a spoon to make sure it's heating evenly. Move it up one rack and place the pork chops on the newly vacant one. Bake for 13-16 minutes, until the chops are firm, but still have a little give in the middle. Remove all food from the over and feast.

*This is to keep the mixture from getting too weird and lumpy to use with all six pork chops.

Baked Turkey and Black Bean Meatballs

I don't think I've ever made such a concerted effort to make a food item healthy.  I think I may have actually pulled it off (though, of course, I couldn't resist throwing in a little cheesy goodness). The best part is that it is soooo easy to make these, and you could just as easily make turkey burgers out of the this recipe, I'm sure they'd taste great with a bit of a crust on them.

Baked Turkey and Black Bean Meatballs

Serves 4-6

Ingredients

1 lb. 99% Lean Ground Turkey

2 oz. crumbled feta

1 15.5 oz can of black beans, drained and rinsed

1/3 cup flaxseed meal

1 whole egg

1 small onion, diced

1 clove of garlic, finely chopped

1 tsp. table salt

1/2 teaspoon freshly ground black pepper

1 tsp. crushed red pepper flakes

1.) Preheat oven to 350 degrees F. Put rack in the center of the oven. Line a cookie sheet with tin foil.

2.) In a large bowl, use your hands to combine all ingredients, making sure the egg and flaxseed meal are evenly incorporated. Take care not to over mix.

3.) Form the mixture into meatballs, about 1/3 cup mixture in each one. Place on baking sheet.

4.) Bake for 35 minutes, or until cooked through.

5.) Enjoy! I find mustard is the perfect condiment for these bad boys.

Tomato, Spinach, and Goat Cheese Stuffed Chicken

I appreciate that this photo makes this look totally terrifying, but those are the kind of food pictures you get when you really want to get down to eating what you've just cooked.

Tomato, Spinach, and Goat Cheese Stuffed Chicken

Serves 3-4

3 large skinless, boneless chicken breasts

5 oz. frozen spinach

4 oz. goat cheese

1/4 cup sun-dried tomatoes, julienned

3 tbsp. cream cheese

2 tbsp. olive oil

Kosher salt

Pepper

1. Preheat oven to 350 degrees.

2. Clean chicken breasts. Using a thin, sharp knife, butterfly each one, taking care not to pierce the top or bottom of the opening. Season breasts with salt and pepper.

3. Prepare spinach according to package directions. While it cooks, combine cream cheese, goat cheese, and sun-dried tomatoes in a medium-sized bowl. Add spinach and mix together (the heat from the spinach should soften the cheese and make it easier to combine). Season to taste.

4. Stuff each chicken breast with spinach mixture, there should be just enough for all three. If you'd like, secure opening with toothpicks.

5. Place chicken in a glass baking dish, being sure not to crowd the pan. Drizzle with olive oil.

6. Bake for 35-40 minutes, or until chicken is cooked through. Serve immediately.

I think this makes an excellent late summer dinner, especially if accompanied by a lightly dressed green salad and a nice white wine. Enjoy!

Recipe: Tarragon and Chive Oil

Hello, friends! I apologize for my absence yesterday, I was feeling quite out of sorts and just couldn't get my act together.  But today I return!  And with a delicious recipe that will fancy up your kitchen stocks with very little effort.

Here, we have Tarragon and Chive Oil! Three ingredients is all it takes to make a delicious oil with with to dress a variety of foods (I intend to drizzle mine over some filet of sole, hence the tarragon, which goes just smashingly with white fish).  Really, you can use whatever herbs you like, so feel free to experiment based on what you think you'd like to use it on/with.

Tarragon and Chive Oil
Adapted from Bon Appétit Magazine

1 1/2 cups vegetable or olive oil (olive oil will impart a flavor of its own)
3 stalks worth of fresh tarragon leaves
1-2 bunches chives
Coffee filter

Preparation

Combine oil and herbs in a food processor and process until herbs are finely chopped.

Transfer oil to a small saucepan and cook over medium-high heat for about three minutes.  Don't be afraid of the sizzling, that's good!

Place the coffee filter inside a strainer over a heat-proof vessel.  Slowly pour oil mixture through coffee filter, allowing it to drain slowly into the dish.  This might take a few minutes, but don't try to push the oil out of the herbs, as this may make the oil cloudy.

Allow oil to cool, seal in a container, and store in the refrigerator.  Should keep for about 1 week.

Recipe: Smitten Kitchen Knishes

This weekend, I set out to make one of my favorite snacks (I use the term snack loosely) from my childhood: knishes.  As I explained to my friends who were unfamiliar with this carb-lover's heaven, it's basically mashed potatoes wrapped in dough and baked into mouth-scorching deliciousness.  Every once in a while, my dad would come home from work in New York with a massive potato-filled pastry for my sisters and me to enjoy, and when I wasn't begging for a stale hot pretzel on a trip into the city, I was desperate for a knish, ready to sacrifice the skin in my mouth rather than wait for it to cool off a bit.

I found this recipe on Smitten Kitchen and, always trusting Ms. Perelman, gave it a stab.  I had some difficulty with the amount of water called for in the dough recipe, so I would say to start with half of the listed amount and then increase from there if the dough seems too dry.  Ultimately, my dough did not turn out as flaky and delicious, but if at first you don't succeed, try, try again.  I chose to make a traditional potato knish, but I would be lying if I said I weren't thinking about adding bacon to the next ones...

Find the recipe here : Potato Knish, Two Ways | Smitten Kitchen

Recipe: Spring Vegetable Risotto with Poached Eggs

Shoes: Old Navy

Skirt as dress: Target online

Belt: Target

Jacket: J. Crew

Bag: Coach 

I had a simply lovely weekend, filled with reasonable weather and delicious food.  I finally had the sense to purchase one of those grocery carts and it made my trip to Trader Joe's about 100x more enjoyable.  And I love Trader Joe's at all times, so just imagine how good it was.  Plus, they had lovely sunflowers!  They now grace my desk with their undeniably cheerful attitude.

I also made a Spring Vegetable Risotto with Poached Eggs on Saturday night as I enjoyed some NCAA basketball, and I thought I would share the recipe.


Spring Vegetable Risotto with Poached Eggs
Adapted from Bon Appétit
Serves 6

 Ingredients
1 1/2 cups thawed frozen peas
Table salt
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
4 tablespoons unsalted butter, divided
1/4 fresh mushrooms, quartered
2 tablespoons olive oil
1 large leek, whites and pale greens only, chopped
5 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1/4 lb. baby spinach
2 tablespoons light sour cream
1 1/2 cups finely grated Parmesan
1/4 cup chopped fresh chives, plus more for serving
Freshly ground black pepper

Preparation

Bring salted water to a light simmer in a large skillet over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.  (If you are like me, this step will probably go medium at best, but don't worry, the eggs taste just as good.)

Bring broth to a boil, then reduce heat to low, cover and keep warm.  Make sure you do this on an easily accessible burner, as you will be going back and forth between this and the risotto pot the whole time.

In the mean time, melt 2 tablespoons of butter in a large saucepan.  Add mushrooms and cook, stirring often, until tender, about 5 minutes.  Using a slotted spoon, transfer mushrooms to a separate bowl.

Add oil and remaining 2 tablespoons of butter to saucepan and heat over medium heat.  Then, add garlic and leeks, stirring frequently, cook until leeks are softened, about 4 minutes.  Add rice and stir, making sure it is coated, for about 2 minutes.  Add wine and cook until fully absorbed, stirring occasionally.

Add 1 cup of broth, stirring often, until broth is mostly absorbed.  Repeat until you are about 3/4 of the way through the broth.  At this point, I like to start checking the rice for texture.  It should be creamy, but with a little body left to it.  Al dente, if you will.  All told, the rice should be done about 20 minutes after the first addition of liquid.

Add spinach, sour cream, 1/4 cup chives, parmesan, peas, and mushrooms to the risotto.  Stir to combine and cook until spinach is wilted, about 2 minutes.  Salt and pepper to taste.

Divide risotto among bowls, top with the eggs (which you can reheat if you want, but like, whatever), and sprinkle with chives, a little more cheese, and some pepper.

EAT.

Recipe: Smitten Kitchen Flat-Roasted Chicken

As you may know, Spring hasn't exactly rolled into Chicago in the friendliest of ways.  I've taken this quite hard, and I have tried quite a few things to cheer myself up.  But one of the most lovely things I think you can do to comfort yourself when the weather just keeps beating you down is to have some solid home-cooked food.

Since I obtained the Smitten Kitchen Cookbook a few short days after its release, I've been working my way through it, and my, has it been spectacular. This is one of the least complicated recipes in the book, I'm convinced even a cooking noob could totally execute it with maximum deliciousness.  The chicken turns out wonderfully juicy, and the potatoes are simply divine.  If you so chose, a simple salad would go wonderfully with this meal, but I prefer to be honest with myself about what I want to take up the most room in my stomach.

Out of respect for the book's author, Smitten Kitchen's Deb Perelman, I'm going to decline to post the specific recipe here. I heartily encourage you to pick up a copy of the cookbook, which is available on Amazon, as well as a number of other outlets.

This meal definitely bolstered me for the continuing cold weather.  Is there anything you like to cook when the weather gets you down?