Feeds:
Posts
Comments

Last week I made carnitas and as always had some leftover, so when thinking of what to make on a rare lazy Sunday morning I decided to use what was left over for a delicious take on eggs Benedict. 

Carnitas Eggs Benedict

Carnitas Eggs Benedict

Carnitas Eggs Benedict 

Serves 2

Ingredients:

  • 1/2 -1 cup carnitas, reheated (this is dependent on how much I have left over, in my book more is better)
  • 4 eggs
  • 2 egg yolks
  • juice of 1 lime
  • 4 T unsalted butter
  • salt 
  • 1 avocado, sliced

Directions:

  1. Using the same method as my previous Eggs Benedict post, sub out the lemon juice in the Hollandaise for lime, the avocado slices for the English muffin, and the reheated carnitas for the tomato and chicken.
  2. Serve with fruit salad

 

Advertisements

Baked Meatballs in Tomato Sauce

Baked Meatballs in Tomato Sauce

Makes about 15 meatballs

Ingredients:

Tomato Sauce

  • 2 T Olive Oil
  • 1/2 onion, finely diced
  • 4 cloves garlic, crushed
  • 2 Cans crushed San Marzano tomatoes
  • Salt to taste

Meatballs

  • 1 lb ground pork
  • 1 lb ground veal
  • 2 eggs
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 1/2 t dried oregano
  • some pepper
  • 1/4 onion, very finely diced
  • 5-6 small, dark mushrooms, very finely diced
  • 3-4 sprigs parsley, diced
  • 1 clove garlic, finely diced

Directions:

  1. Preheat oven to 425 degrees.
  2. In an wide, oven-proof pot saute onions in olive oil for a few minutes over medium heat.  Then add garlic and saute until garlic starts to brown.
  3. Once garlic starts to brown reduce heat to medium-low and add both cans of tomatoes. Bring to a low simmer and add basil. Now make the meatballs, stirring the sauce every few minutes. If sauce sticks to the bottom then lower than heat.
  4. To make meatballs: Combine all the ingredients in a bowl and mix well with your hands. Create medium sized meatballs, about half the size of the palm of your hand (they won’t bet very sticky.) Put meatballs on a plate or pan while you make them.
  5. Once meatballs are made and the sauce has been simmering for 10 minutes or more, turn off the heat of the sauce. Gently place the meatballs in sauce, makings sure they are close, but not completely touching.
  6. Place the pot in the middle of the oven, uncovered, and cook for 45 minutes to an hour. Stir every 5-10 minutes. The first few times stirring be very careful and mostly just turn the meatballs in their place. Once they become more cooked, you should be able to gently stir them.
  7. Garnish with Parmesan if inclined

So I’ve been a bit lax about posting the last year, so to try a new approach I am going to share some of my favorite recipes from other sources and some of the changes I made to them.

Pork tenderloin with pureed cauliflower

Pork tenderloin with pureed cauliflower

This is probably my favorite pork tenderloin recipe, it’s just amazing! Here is a link to the recipe: http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html

I made just a few tweaks here. I add 2 more chipotle peppers to the marinade to kick up the heat and flavor, and I use all the marinade in the first step (In the “tent” step, I just tent it without the extra liquid). Instead of discarding the marinade I cook it down for at least 20 min and serve the reduced marinade over the pork. Another trick I use when I don’t have time to let it marinate over night is to use a vacuum sealer as it infuses the flavor into the food faster. I serve this with a quick cauliflower puree, made with cooked cauliflower, lots of butter, a little cream, and some salt and pepper.

Enjoy!

This broccoli has become a staple in my house, we make it at least once a week, and no matter how much gets made there is never any leftover. You don’t have to make it with all the ingredients, for instance sometimes we realize we don’t have cheese or lemon and make it with just garlic. Or make it with out garlic and just lemon, it’s really versatile. My quick cheat for when I am in a rush is buying a package of pre-cut broccoli at Whole Foods and pairing this with a roasted chicken, a fast yet wonderful meal!

The Best Broccoli, Ever

Serves 2

Ingredients:

  • 1 large head of broccoli, cut into bite sized florets (or one bag/container pre-cut broccoli)
  • 3-4 cloves garlic, minced (more if you really like garlic, less if you don’t)
  • 1 T Olive Oil
  • 1 lemon
  • Parmesan cheese

Directions

  1. Place oven rack on second slot down from broiler (ie, about 1/3 of the space from the top of the oven) and turn on broiler.
  2. Toss cut broccoli and garlic with olive oil. Spread on an oiled baking sheet. Place baking sheet under broiler
  3. After 5 minutes remove baking sheet from the oven and flip the broccoli. Return baking sheet to the oven. Repeat this process every 5-7 min until broccoli is crispy and brown on the outer portions.
  4. Gather broccoli in a pile in the middle of the tray. Grate Parmesan on top of pile (about 3-4T worth.)* Zest about half the lemon peel onto the pile. Toss so that the lemon and Parmesan are incorporated.
  5. Serve and eat immediately.

*You can easily skip the Parmesan if you don’t eat cheese/don’t have any. It still tastes delicious 🙂

This is a recipe I first had made by Ben, who usually double or quadruples the recipe as it saves well in the freezer. The original recipe is made on the stove top, and only takes an hour, however I adapted for the crock pot. It’s the perfect meal to come home to after a day of skiing or snowshoeing.

Ben’s Mom’s White Chili

Serves 4

Ingredients:

  • 2 Tablespoons Olive Oil
  • 2 lbs chicken thighs cubed (note: you can use breasts if you prefer, I find they dry out in the crock pot though)
  • 1/2 chopped onion
  • 2 cups chicken broth
  • 1 can chopped green  chilies
  • 1 can chopped jalapenos (for a milder spice use another can of green chilies instead)
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano leaves
  • 1 teaspoon cilantro leaves
  • 1/2 teaspoon red chili flakes
  • 2 (19-ounce) cans white kidney beans, undrained
  • Monterrey Jack cheese and sliced green onions for garnish

Directions:

  1. Place all the ingredients except for the garnish in a crock pot and cook on low for 6-8 hours.
  2. Serve with Garnish (I like to use lots of cheese!)

lasagna

Campfire Dutch Oven Lasagna

Serves 8-10

Ingredients:

  • Spinach and Meat Sauce (see below for recipe, make before the trip and then keep cold)
  • 12 oz fresh mozzarella, thinly sliced
  • 32 oz ricotta
  • 1 package fresh lasagna noodles
  • olive oil

Directions:

  1. Build up a large camp fire for at least an hour to ensure an abundance of coals.
  2. Oil the inside of the dutch oven.
  3. Spread a layer of sauce across the bottom, add a layer of noodles (you will have to cut them to fit the shape of the dutch oven.) Top the noodles with a layer of ricotta and a layer of mozzarella. Repeat until sauce and noodles are used up, end with the mozzarella layer.
  4. Keep a small fire going in one corner of the fire circle. Put a layer of coals down, place dutch oven on top, add a layer of coals to the lid. Rotate the dutch oven every 15 minutes (since the heat for the fire will also do some cooking.) Every 30 minutes replace the coals.
  5. After 1 hour check for done-ness, cheese should be starting to brown, check every 15-20 minutes after that.

Spinach and Meat Sauce

Ingredients:

  • 3-4 Sweet or Spicy Italian sausages, casings removed
  • 3 large cans of crushed San Marzano tomatoes
  • 1 small can tomato paste
  • 1 1/2 onions, diced
  • 1/2 head of garlic, minced
  • 1 cup red wine
  • 2 large handfuls of basil, roughly chopped
  • 1 bag or large bunch of spinach, washed
  • salt and pepper to taste
  • olive oil

Directions:

  1. In a enameled cast iron pot*, cook sausage in a healthy amount of olive oil for about 8-10 minutes (does not need to be fully cooked, but should be broken up.)
  2. Add onions and more olive oil if needed and cook until onions are translucent.
  3. Add garlic and cook for another 2-3 minutes.
  4. Add tomatoes, tomato paste, wine, and salt and pepper to taste. Cook on low for about an hour, stirring often.
  5. Add basil and cook for another 20 minutes.
  6. Stir in spinach, cook until spinach wilts. Remove from heat and serve or let cool and store.

*I find a heavy pot works best for slow cooking sauces because there is less potential to burn. Use what you have, just be careful of burning if you use a lighter pot.

Carnitas

 

carnitas

Spicy Carnitas in a Crock Pot

Serves 6

Ingredients:

  • Pork Shoulder (3-4lbs)
  • 4 cups chicken broth
  • 1 Tablespoon Oregano
  • Juice of 2 limes
  • 1 small can of Chipotle Peppers in Adobo Sauce (use less if you prefer less spicy)
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • Salt, to taste (~1 teaspoon)

Directions:

  1. Combine all ingredients in a crock pot. Cook on high for 6-8 hours
  2. Remove meat from crock pot and shred on a baking sheet. Add some of the cooking liquid until moist (about 1.5 cups)
  3. Broil meat until crispy on the outside but moist in the middle, stirring every 5-10 minutes. Add more cooking liquid if necessary