Goat Cheese and Grape Pork Loin



Goat Cheese and Grape Pork

 

 

      I found a great deal on a small pork tender loin at my local store and wanted to try something special. I had already utilized grapes in a crostini recipe but thought it would be great stuffed into a pork loin. Pork always goes great with fruits. There is just something about that combination. This was so easy and quick to make. Just mix up the ingredients, filet the pork, roll it up, tie it up, pan sear, and then bake. It is that simple. I then took the extra grapes, sautéed them with some liquor and created a fantastic sauce that could be drizzled over the pork for serving.

     The flavors in this dish actually complimented each other. The tartness from the goat cheese and the sweetness from the grapes went great with the pork. Serve with a little rice or potatoes and viola, a great weekend or weeknight meal for you and your family.  Goat Cheese and Grape Pork Loin.

 

Ingredients:

• 1 lb pork tender loin
• Goat cheese
• Red grapes
• Spinach
• Raspberry liquor
• Salt/pepper
• Kitchen twine

1.       Take your goat cheese and sit in a bowl. Dice up a handful of grapes and baby spinach and mix into the cheese.

2.       Filet the pork tender loin and salt and pepper. Take the cheese mixture and spread on top.

3.       Take kitchen twine and roll up the pork loin and tie off.

 

4.       In a large skillet in a bit of olive oil brown the pork loin on all sides.

 

5.       Place pork loin in a Dutch oven with a little bit of water drizzled in and place in a 350 degree oven covered and cook for 40 minutes.

6.       Now I took about a ¼ cup of raspberry liquor I had in my cabinet and took extra chopped up grapes and sautéed until the grapes became tender.

7.       Serve the sauce over the pork loin with your favorite side dish.

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4 people

Sloppy Joes

Sloppy Joes

     What is more American than that standard simple “manly” sandwich; Sloppy Joes. I have no clue the origins of this dish. I just know that everyone grew up eating this dish. It was simple. You came home from playing out in the wonderful summer air or after school and this dish was waiting for you. It was simple and if your mother or father didn’t have enough time to cook a huge meal they simply threw this dish together. Now I know most people have been used to the simple standby that you can buy in a can at your local grocery store, however this dish is made from scratch and is much more flavorful. Any bachelor can make this dish. Hell, anyone whether male or female who loves a great sandwich can make this dish. Simple ingredients and quick and easy to put together. Please enjoy my homemade Sloppy Joes.
 
Ingredients:

• 1 lb ground beef
• ½ yellow bell pepper
• ½ white onion
• 1 10oz can tomato sauce
• Garlic
• Brown sugar
• Liquid smoke
• Worcestershire
• Yellow mustard

1.       In a large skillet brown your ground beef over medium heat
2.       Toss in diced up onion and bell pepper and sauté alongside the beef until tender.
3.       Mix in some diced up garlic.
4.       Pour in the tomato sauce and bring to a simmer
5.       Mix in a small handful of brown sugar, a squirt or two of mustard, a couple of drops of liquid smoke and Worcestershire.
6.       Bring to a simmer, cover and simmer for about 15 minutes
7.       Serve on a warm burger bun.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2-4 people

Roman Chicken Pasta

Roman Chicken

 

     I first came upon this dish while watching one of my favorite celebrity chefs and long time crush; Giada  de Laurentiis. I love how she has great ties with her heritage and takes traditional dishes from her family and makes them her own. She is definitely a talent and I still to this day enjoy watching her.  I then went to Italy on my first trip and also came across a similar dish while there. This dish is so flavorful and full of tasty goodness. I changed mine up a bit and always serve it with a good homemade fettuccini. The combination of chicken, pancetta, peppers, the saltiness from the capers and the fresh herbs are fantastic. This dish is so easy and quick that you will be surprised how good it is. Please enjoy my Roman Chicken dish.

Ingredients:

• 1-2 boneless chicken breasts
• 1/2 cup diced Pancetta
• ¼ cup olive oil
• ½ red bell pepper
• ½ yellow bell pepper
• 1 clove garlic
• 1 small can diced tomatoes
• 1/3 cup white wine
• ½ tbs thyme
• ½ tsp oregano
• ½ cup chicken stock
• Capers
• Parsley

 

 

1.       Salt and pepper the chicken and in a large skillet drizzle the olive oil and brown the chicken.

2.       Remove chicken and sit aside. Saute pancetta and diced up peppers until tender.

 

 

3.       Toss in garlic and cook till fragrant.

4.       Toss in the can of diced tomatoes and white wine and simmer until wine has reduced.

5.       Pour in the chicken stock and herbs. Bring to a low simmer.

6.       Dice up the chicken into chunks and place back in the pan.

7.       Stir in the capers, cover and simmer until the chicken has cooked.

8.       Toss with your favorite pasta. Or if you do not want to serve as pasta you can keep the chicken whole and serve with the sauce poured over it.

 

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 2-4



Crockpot Stew

Crockpot Stew

     Ever have those days where you need to cook something quick and easy because you just don’t have enough time to cook a big meal. This dish is so easy and simple. All you have to do is prepare all the ingredients right as you get up and throw it all into the Crockpot. It only takes about 15 minutes to prep. Toss it all in, place the lid on, and walk away. That is the beauty of crock pot meals. They are great if you do not have enough time and the dish that comes out is fantastic and delicious. This crock pot stew is so simple and easy to put together it will definitely be a go to meal. Crockpot Stew.

 

Ingredients:

• ½ lb stew beef
• 2 cups beef stock
• 2 tbs flour
• Handful diced onion
• Handful diced baby carrots
• 1 10oz can green beans drained
• Handful frozen corn
• Handful diced yellow baby potatoes
• Pinch of favorite steak seasoning
• Crockpot

1.       Dice up the vegetables that are needed to go into the crockpot.

2.       Toss the beef cubes in some salt and pepper.

3.       Whisk the flour into the beef stock slowly

4.       Toss all ingredients into the crockpot. Place lid on and turn to low. Cook for 4-6 hours.

Simple, easy, and delicious. This stew is so tender and does thicken up. If not you can always create a corn starch slurry to make it even thicker to your desire.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Serves: 2-4 people

Apricot Spicy And Sweet Pork Chops

Apricot Pork Chops

     Had got a great deal on some perfect bone in pork chops at my local store. Wanted a new marinade to cover these pork chops and have a great meal. Came up with this idea from my previous shrimp recipe. Went through my spice cabinet and my fridge and came up with this quick and easy marinade. Hope you enjoy my Apricot Spicy and Sweet Pork Chops.

Ingredients:

• Bone in Pork chops
• ½ tbs Red pepper flakes
• ½ tbs ground ginger
• ½ tbs cinnamon
• ½ tbs onion powder
• ½ tbs orange peel grated
• ½ tbs Brandy
• 1 tbs apricot marmalade
• 2 tbs water
• 2 tbs white vinegar
• Salt/pepper

1.       Combine all ingredients above in a dish deep enough to marinate your pork chops.

2.       Place chops into dish and cover and toss with marinade.

3.       Set in fridge for at least ½ an hour

4.       Place on grill or broiler for 20 minutes. Flip half way through. Reserve some of the marinade for basting.

     These were fantastic and delicious. The spiciness from the red pepper and garlic and the sweetness from the Apricot and orange peel. I will definitely be making these again.

Prep Time: 10 minutes plus 30 marinating

Cook Time: 20 minutes

Serves 3-5 people

Uncle Johnny's Legendary Zucchini Parmesan

Zucchini Parmesan

 

     This past January my family lost another beloved member my Uncle Johnny. He was an amazing man. Kind hearted, sweet, friendly, and willing to help anyone. He was a gardener, a woodworker, and a fantastic cook. A man that had such an infectious laugh that as soon as you met him you felt at home. He was also the inspiration for my Children’s Book; Paul And The Porch Gnome, which is also on this blog. One of my favorite dishes of his was his Zucchini Parmesan. It is a simple dish so quick and easy to make and full of flavor. My mother, his sister, never made this for us because Uncle Johnny’s was so good and he only lived next door that when he did make it he would always bring some over for us.  A fantastic Italian cook he was that this dish is just the tip of the iceberg to what he could do. Please enjoy this fantastic simple recipe that means more than the ingredients that make it up.  Zucchini Parmesan.

 

Ingredients:

• 3 medium zucchini cut into 1/3 inch slices
• Mozzarella cheese
• Parmesan cheese
• Marinara
• Preheat Oven 350

 

1.       After slicing your zucchini into 1/3 inch slices place a bit of marinara of your choice into a 9 x 9 pan.

 

 

2.       Lay down a layer of sliced zucchini.

 

3.       Top with some shredded mozzarella and parmesan.

 

4.       Drizzle some marinara over and begin layering in the same order as above

 

5.       One you reach the top sprinkle more mozzarella and parmesan.

 

6.       Cover with tinfoil and bake in oven for 60 minutes.

    

      As I eat this I will always think you of Uncle Johnny. Summers spending time next door, helping plant, working in the basement, and cooking. Miss you every day.

 

Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 4-5



 

 

 

A young Uncle Johnny Sainato

Hard working in the yard

 

Roasted Grape and Ricotta Crostini

Roasted Grape and Ricotta Crostini

 

 

 

     I cannot take credit for this recipe. I was hosting a dinner party for some coworkers and was making a bunch of different homemade Italian dishes. I needed an easy and delicious appetizer recipe and didn’t feel like making one I was used to. I searched to web and discovered a great way to take grapes and turn them into something even more delicious; roasted grapes. This was quick and easy and the flavor of the grapes completely changed with this recipe. They were more like figs or some other kind of fruit once they had been roasted. That with the combination of a ricotta mixture and drizzled balsamic vinegar created a burst of flavor in your mouth. Hope you enjoy my Roasted Grape and Ricotta Crostini.

Ingredients:

• Baguette of French bread
• Bundle of grapes
• Thyme
• Honey
• Olive oil
• Ricotta
• Pepper
• Balsamic vinegar
• Sea salt

 

 

1.       Preheat oven to 450. Take your bundle of grapes and toss them in a bit of olive oil, drizzled honey, and sprinkled thyme.

2.       Place the grape mixture on a baking sheet and roast in the oven for 20-25 minutes.

3.       Meanwhile take some ricotta and drizzle some more honey into it. Sprinkle with black pepper and whip together until you have a sweetened but spicy mixture. Add in a bit of sea salt to give it that salty contrast.

4.        Slice the baguette into ½ inch crostini slices and brown in the same oven.

5.       Take the ricotta mixture and spread a bit on each slice of bread.

6.       Once the grapes have come to room temperature top each ricotta sliced bread with a couple grapes.

7.       Serve with a bit of balsamic vinegar to be drizzled over each crostini.

 

     These were fantastic. The jaminess from the grapes, the peppered but salty creaminess from the ricotta and the contrast with the addition of the balsamic vinegar made for a perfect blast of flavor and excitement in your mouth. They were a big hit at the dinner party.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 10 plus



 

Tropical Grilled Shrimp

Tropical Grilled Shrimp

 

     This dish is easily inspired by one of those days where you have one ingredient but you have no clue what to do with it. That ingredient was shrimp. I didn’t want to make the same old shrimp recipes that I am used to so I rummaged through my spice cabinet and came up with this idea for a tropical Asian twist to a great grilled shrimp recipe. The spices added were perfect for the grill and were accompanied well by adding grilled asparagus and some whole grain rice. Just a few ingredients added to a bowl and let the shrimp marinate in the fridge for a half hour and viola! A quick grilled shrimp with so many flavors you will definitely be making this again. Tropical Grilled Shrimp.

 

Ingredients:

• ½ lb shrimp
• ¼ cup vegetable oil
• 2 tbs white vinegar
• Dash of water for thinning
• 1 tsp allspice
• 1 tsp ground ginger
• 1 tsp chili pepper
• 1 tsp ground garlic
• 1 tsp onion powder
• 1 tsp sugar
• 1 tsp liquid smoke

 

1.       Combine all ingredients above in a bowl to make a semi-thick paste.

2.       Place the shrimp in a shallow dish and pour the marinade over the shrimp to coat. Leave a bit in
the bowl to use for basting.

3.       Refrigerate the shrimp for about half an hour.

4.       Remove from fridge and grill until the shrimp have turned pink. Roughly about 5-7 minutes each side.

5.       Use the left over marinate to baste the shrimp.

6.       Serve with your favorite rice and vegetable dish.


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3 people.


     These grilled shrimp were fantastic. Full of flavor, spicy in just the right places, and packed with complimenting flavors that made the rice and asparagus fantastic. Enjoy.

Aromatic Chicken Stew

Aromatic Chicken Stew

     This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

 Ingredients:

• 2 small boneless chicken breasts
• 1 tbs vegetable oil
• ¼ diced red onion
• 1 clove diced garlic
• 2 diced tomatoes
• 1 diced green chile
• 1 clove
• 1 small Bay leaf
• ½ cup dry white wine
• 1 large potato diced
• White rice.

 

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

 

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4

Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html