Wednesday, April 25, 2012

Pork Loin French Dips

2 lb pork loin
2 tablespoons dijon mustard
1 teaspoon garlic salt
2 teaspoons ground black pepper

Au Jus
1 cup barbeque sauce  (I used my homemade)
1 cup low sodium beef broth
Crusty French bread for sandwiches
Preheat oven to 350.  Mix mustard and dry seasonings and slather the pork loin.  Roast for 1 hour or until pork reaches 150.  Cover with a foil to keep warm for at least 10 minutes and start warming jus, or cool, cover and chill overnight.  Once cooled, slice very thinly, and mix/warm with the Au Jus.  If using a take and bake loaf, bake at this time.   Cut your bread into sandwich size chunks and cut in half.  Toast or grill bread to make it crispy.   Brush crispy bread with jus, and top with slices of pork.  Serve with cup of jus for dipping.  

Recipe is easily halved.   For busy evening, roast pork the night before, easy prep next day with slicing and warming. 

Monday, April 16, 2012

Chipotle Chorizo Chili

So as Spring kicks in and warm weather is the norm, I had a craving for some chili one cool morning.   My husband wanted Chorizo Chili, and I wanted Chipotle Chili. This is what I came up with to appease each of us.  The result has some heat, just like the afternoon ended up having as well, but the chili tasted great, and the heat from Mother Nature and the chili were well received. 

1/2 small onion diced
1 tbls minced garlic
1 lb bulk chorizo, or links removed from casing
2 14oz. can fire roasted, diced tomatoes
1/2 can, or approximately 3.5 oz. chipotle in adobo (less if you don't want it spicy)
1 can brooks medium chili beans
1/4 cup dry red wine
chicken broth (as needed)
2.5 tbls bittersweet chocolate chips
1 tbls cumin
1 tbls chili powder

Spray stock pot with olive oil spray, and brown onion, garlic and chorizo.  Once browned, deglaze pan with red wine.  Add tomatoes, chipotle, beans, broth, chocolate chips, cumin and chili powder and let simmer on low for about an hour.   Serve with shredded cheddar cheese on top, and a dollop of sour cream.

Monday, April 9, 2012

Gnocchi Primavera with Boursin, Asparagus and Ham

  • 1 (1 pound) package vacuum sealed gnocchi
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 tbls good olive oil
  • 16 grape tomatoes, cut into quarters
  • 16 kalamata olives, cut in half
  • 2 tbls prepared pesto
  • 3 oz. (1/2 container) boursin light cheese
  • 2 tbls dry white wine or sherry
  • 2 tbls chicken broth
  • 1 cup cooked ham, diced
  • 1 tbls minced garlic
  • fresh Italian parsley, chopped
  • grated pecorino romano
Heat olive oil in a large skillet, and add garlic, asparagus and ham.  In a large pot with lid, fill with water and bring to boil.  While water is heating up stir garlic, ham and asparagus in skillet.  After 1-2 minutes add tomatoes and olives to skillet with asparagus.  Continue to stir at medium high heat until juices are starting to evaporate (2-3 minutes), then deglaze with white wine or sherry.  Add broth to pan and then add boursin and pesto stirring until boursin is melted.  Water should be boiling by now, and add gnocchi for 2-3 minutes, until they float to the top.  Drain and add gnocchi  to asparagus and boursin mixture.  Garnish each serving with chopped parsley and romano.