- 1 tablespoon olive oil
- 4 slices bacon
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced into 1-inch pieces
- 10 small red potatoes, cut in half
- 2 yellow onions, sliced
- 1 teaspoon chopped garlic
- 1 bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 2 cups beef broth
- 2 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 4 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Bay leaf
This recipe goes against everything I believe in as a cook. It is easy, fast, healthy, and cheap. And yet it might be my favorite thing on this blog so far. If you can put your goal to spend money, calories, and time on a meal aside for one night – make this, you won’t regret it.
- 2 bone-in pork chops, at least 3/4 inch thick
- 1 cup chopped apple (I used honey crisp because they make me happy)
- 1 sweet onion, chopped
- 2/3 cup chopped celery
- 1 cup torn bread, more if desired
- Apple Juice
- Olive Oil
- Chicken broth
Preheat the oven to 350. Cut slits in the pork chops to create pockets for the stuffing, and place in a baking dish (this part is slightly annoying, but you can do it!). Set aside.
Heat the olive oil in a large pan over medium heat. Add the apples, onions, and celery. Cook for about 10 minutes, until the onions are done but still slightly crisp. Right now your kitchen will smell like Fall in a Pan.
Next, remove from heat and fill each pork pocket (say that 3 times really fast, it’s fun) – with the stuffing. You will have some leftover, but that is wonderful because you will want to eat it by the handful. Keep that in the pan and save for later.
Place the pork in the oven and bake until the internal temperature reaches 160 degrees, about 45 minutes to one hour (for thicker chops).
- 1 large sweet onion, chopped
- 2 tablespoons butter
- Sprig thyme leaf
- 1/2 cup balsamic vinegar
- 3 heaping tablespoons apricot preserves
- 2 tablespoons brown sugar
- 4 pork chops, about 1/2 to 3/4-inch thick
- 1/4 cup flour
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2-3 lbs bone-in chicken breasts, thighs, or legs (I prefer skin off)
- 1 sweet onion, diced
- Several tablespoons olive oil
- 1 tablespoon butter (optional)
- ~1/2 cup to 1 cup whiskey (or however much you have)
- 1 jar peach preserves
- 1 bottle sweet barbecue sauce
- 3/4 cup water
- 2 tablespoons Worcestershire
- S&P to taste
I went on a major risotto kick in Italy. I seriously couldn’t stop eating it – suddenly I wanted it for breakfast, lunch, and dinner, with shrimp, with marinara, with asparagus, with squash. Lobster? Throw it in there, I’ll eat it.
I am back from Italy now, and back to reality. At least risotto reality. Shrimp and lobster seem a little time intensive when not prepared by the authentic Italian chefs of Lake Como, and I don’t think I could get John to eat butternut squash risotto (though I intend to try). Thus, that leaves me with asparagus risotto – simple, delicious, and a real crowd pleaser. Yes, I’ll make that. Added bonus: Risotto is naturally gluten-free, for those concerned.
Even though there are a million things you can do to dress up risotto, it is all cooked the same way for the most part. You melt a little butter, coat the risotto in it, and then continuously add liquid (chicken broth is the best choice) for about 20 minutes, until the rice is fully cooked. Here, I will outline the whole process for you, as I didn’t realize it was that simple until I made 6 different varieties and connected the dots. Ahhhh, boy am I smart.
Let’s get started….
- 1 lb asparagus
- 3 tablespoons 1 tsp melted butter
- 1/2 large sweet onion, chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 1/2 cup chicken broth
- 3/4 cup sliced mushrooms (optional)
- 1/2 cup grated fresh parmesan cheese
- salt and pepper
First, prepare the asparagus. Chop them into about 1/2 inch pieces (or larger if you prefer – I don’t know how big your mouth is). Bring a pot of water to boiling; throw the asparagus in there and blanch for 2 minutes. Remove them with a slotted spoon and immediately throw them into a bowl of ice water. This keeps them looking green and pretty, which you would recognize in the photo below if I were a better photographer. Bright green. Drain and set aside.
Next, add the wine, and stir until absorbed by the rice. From there, add the heated stock in 1/2 cup increments, stirring each time until absorbed. The amount of stock in the recipe is approximate; continue cooking rice and adding stock for about 15-20 minutes, until the rice is tender (but not mushy). I used exactly 3 1/2 cups stock and it turned out perfect. During the last round of adding chicken broth, I threw in the mushrooms so they would cook in the broth for a couple of minutes. When the rest of the broth is absorbed, add the asparagus and turn off the heat. Stir in the remaining butter and parmesan. Generously salt and pepper.