Recipes

Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

Ingredients
1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

rhubarb bayeldi Greens sour cream carrot top coeur Apple Salsa walnuts celery hearts cream chimichurri tortillas Chevre creme Farmers' Market slaw carrot fronds pasta feta leeks blueberry pesto cranberry roasted baguette hickory spring carrot tops berry fennel seeds white beans lemon grass pudding strawberry beef fritter caesar meatballs Soup cilantro Tomatillos buckwheat walnut oil tart Corn tenderloin fondue beet chimmichurri tomatoe apples vanilla wafers Kale Red Onion Leek verde Side Tomatoes bosc reggiano paste Cider kohlrabi okra pancake sausage jack tomato corn pie pears tomato juice scapes plum bruschetta celebration cucumber chicken flank butter casserole cauliflower flank steak Spinach ramps maple vinaigrette cake brown sugar artichoke steak carrots mushroom peach rouille barley gorgonzola heavy whipping cream bacon fennel wrap plums melon beet greens bulgar Bread pie wheat flour muffins couscous syrup spelt chocolate jam green pepper habanero tostadas Rice wine vinegar jack cheese coriander panzanella turnip almonds blue cheese chipotle anise scallions capers mustard greens Swiss Chard cantaloupe strawberries onion curry celeriac sweet basil potatoes Spread autumn strata egg wasabi sherry asparagus beer frittata pine nuts Dressing cornmeal polenta fennel bulb celery root cockaigne Squash shrunken heads Shitake Mushrooms pumpkin watercress chili peppers shelling Vegan Potato Salad egg noodles stuffing remoulade onions radish gin Butternut knots spiced winter squash anchovy kirsch daisy dilly dijon kluski Beans bulgar wheat sandwiches gazpacho chiles currants oats parmesan mint baby bok choy pecan fraiche eggs radishes chilies mushrooms snow peas pickled bbq chorizo cheese biscuits sauce Drinks pecans imam compote sesame tomato yogurt olives shiitake fritters coeur a la creme bok choy chives peppers parmigiano pepper Cranberry Beans Jerusalem artichoke Eggplant conserve crisp absinthe vegetable garlic bloody mary bell pepper bean swiss buttermilk shitake vegetarian maple syrup prosciutto cointreau goat Cheese dill arugula chili pineapple thai latkes Recipes sour beets Poblano Chili sandwich peas gouda poblano pork chop chicken dinner salad hazelnuts plum tomatoes nectarine coconut milk sunchokes honey yellow onion zucchini gruyere green beans tuscan sweet potato collins almond milk gratin crepes bread pudding shallots cream cheese kalamata lettuce pork turnips