Not as hard as I thought...

   I don't know why, but I always thought of "stuffed pork chops" as something that requires a lot of skills and time... and for that reason, I never made it before! Last weekend I was looking for something more challenging that my usual dishes, so I decided to tackle this "difficult" task and make some stuffed pork chops for dinner. Well, let me tell you.... easy-peasy, no special skills required dish! Who knew?! I was so surprised how quick and effortless the dish was, the "hardest" part was to make sure the the stuffing won't explode all over your shirt if you squeeze it too hard (don't squeeze it too hard, trust me on that!!!). Here is the recipe for pork chops stuffed with cream cheese/mushrooms/spinach deliciousness (serves 4):

Ingredients:

*  4 bone-in pork chops (1.5 inch thick)
*  4 oz cream cheese
*  4 oz mushrooms, finely chopped
*  2 cups fresh spinach, chopped
*  2 tbsp olive oil
*  4 tbsp butter
*  salt and pepper

Directions:

1. In a skillet, heat 1 tbsp of olive oil and saute mushrooms until soft (5 minutes). Add chopped spinach, season with salt and pepper and cook until spinach is wilted, 4-5 minutes. Transfer into a bowl, add cream cheese and mix everything until combined and smooth. Set aside and let it cool.

2. To cut pockets in the pork chops, insert the point of a small and sharp knife horizontally into the edge on the opposite side of the bone. Gently move the knife back and forth inside of the chop to create deep pocket, but without making the "opening" any bigger. Make sure you do not cut through or pierce the meat.

3. Transfer stuffing into a small piping bag (or a zip-lock bag), cut the corner off and gently squeeze it in the pork chop pocket. Pinch the opening to seal it.

4. In a large skillet, heat the remaining olive oil and butter, season pork chops with salt and pepper and sear them on both sides until golden brown (4-5 minutes on each side). 

5. Transfer chops into a baking dish, add the olive oil/butter grease into the baking dish (you can add 2-3 tbsp of water if there is not enough "juices"), cover with foil and bake at 365F for 30-35 minutes or until the temperature inside the chop reaches 145F.

    I think my biggest fear was under- or over-cooking the meat, so I kept checking the temperature once in a while, but it turned out awesome. Very tender and flavorful meat with a creamy, savory filling and delicious sauce that forms kind of by "accident". I served it with mashed potatoes and broccoli and it just hit all the right spots... for all three of us!

Enjoy,
Magda

Happy Thanksgiving!

   So the girl from Poland gets to host the most American holiday ever - Thanksgiving! This day used to "belong" to my Mother-in-law, but since she passed away couple years ago, my husband and I decided to pick up the baton and continue the tradition. And let me tell you, it is not an easy task, because my Mother-in-law was an amazing cook and Thanksgiving dinner was her masterpiece. No pressure!!!
   Last year was the first time we hosted and it turned out pretty good, family was happy, food was eaten and everybody decided to come back this year (so I must have done something right!). One of my favorite dishes (well, who are we kidding, I love all of them equally) is stuffing! It's really easy and I make it the day before to save time on Thanksgiving day.

Ingredients:

* 12 oz unseasoned cubed stuffing (I used Pepperidge Farm)
* 1 lb sweet Italian sausage
* 1 large onion, chopped
* 8 oz of mushrooms, chopped
* 4 celery stalks, chopped
* 1/2 cup water chestnuts, chopped
* 1 apple, chopped
* 1 cup dried cranberries
* 10-15 fresh sage leaves, finely chopped
* 3 cups of chicken broth
* 2 eggs
* 2 tbsp olive oil
* salt and pepper

Directions:

1. In a skillet, heat olive oil and saute chopped onions with a little bit of salt until translucent, 4-5 minutes. Add Italian sausage and cook until no longer pink.

2. Add chopped celery and mushroom and cook everything for 5-6 minutes, stirring. Set aside and let it cool a little.

3. In a large bowl, combine water chestnuts, apples, cranberries and fresh sage. Add chicken broth and beaten egg, mix everything together.

4. Transfer cooled sausage mixture into the bowl with the rest of ingredients, add cubed stuffing, season with salt and pepper and mix everything until combined.

5. Transfer into greased baking dish, cover with foil and bake at 350F for 30 minutes. Uncover and bake for additional 15 minutes.

   Delicious! It comes out not too mushy, but not too dry. Sage makes it taste like holidays, cranberries and apples give it the right amount of sweetness and water chestnuts provide the crunch and texture! I always make a big batch to make sure that we have plenty of leftovers!

Happy Thanksgiving everybody,
Magda

Simple yet innovative!

   My husband asked me to make some kind of pasta salad for quick and easy lunches, but I didn't want to just make something I always make, I wanted to "doctor it up" a little, so I used basil pesto and mixed it up with the mayo. One simple change, one simple ingredient and it transformed the ordinary macaroni salad into something new and exciting. Highly recommended!

   Oh, and the funny story behind the salad too: ... so Christopher was watching me make the salad and keep "stealing" the bites here and there. Then when I was taking pictures for this post, he kept walking around the table, eyeballing the glass with the salad in it and finally the hunger took over and he just grabbed it and started eating. I was so proud of the dish... until the lunch time when I tried to feed it to him, he would spit every single bite and didn't have any of it. So I gave up, fed him something else and Justin and I enjoyed the salad for the next couple of days (Christopher refused to eat it ever again, eww). And then one day when I was finishing the very last bite of the salad, Christopher walks by, looks at me and says: I wanna! ... uhmmm good! More pasta, mama! Needless to say, there was no more pasta, because mama ate it all... and he kept saying: more pasta, mama! I want more pasta!!! I still keep hearing his voice in my head, the sad voice of a child that was denied his favorite pasta! I want more pasta, mama!
Clearly, the pasta salad wasn't so "eww" after all, so just try it!

Ingredients:

* 0.5lb small pasta, cooked
* 1 cup diced ham
* 1 red bell pepper, diced
* 1 cup frozen green peas, thawed
* 1 cup frozen corn, thawed
* 1 cup diced pickles
* 1 cup mayo
* 4 tbsp basil pesto

Directions:

1. In a large bowl combine all the veggies together.

2. Combine mayo with pesto, mix until well blended together.

3. Add mayo to the veggies, mix well to combine, refrigerate for at least 30 minutes.

   As the title says, it's pretty simple, yet different and exciting. I always liked pesto, so I knew I will like this "twist", but if you are on the fence, this might be a good way to give pesto another chance!

Enjoy,

Magda.

The mother of invention...

   What happens when you buy too much margarita for the Girls Night In? Probably most of you would say there is never too much margarita for anything that involves bunch of girls... but we really had too much and nobody wanted to finish it (I think we are getting older or wiser... probably just older). Anyways, I had at least half a bottle of a ready-to-drink margarita left and I was wondering what I could do with it... so naturally I decided to use it for cooking some pork! Isn't it what you would do? Oh well... I might just be "different"! Besides margarita is not really my drink of choice anyways... so I had to come up with a creative use of the leftovers. They say that necessity is the mother of invention, so I "invented" Margarita Braised Pork Loin recipe and here it is:

Ingredients:

* large pork loin (3-4lbs)
* 1 large onion, coarsely chopped
* 2 garlic cloves, finely chopped
* 2 cups margarita drink
* 2 tbsp Worcestershire sauce
* 1 tsp rosemary
* 2 tbsp olive oil
* salt and pepper

Directions:

1. In a large Dutch oven, heat the olive oil. Season pork loin with salt and pepper on both sides and transfer into the Dutch oven - cook for about 2-3 minutes per side, until browned.

2. Slowly add margarita and cook on high heat for 2-3 minutes until all the alcohol cooks out. Be very careful adding the alcohol as it may over-boil.

3. Add Worcestershire sauce and water until it comes up to half of the loin.

4. Cover the meat with onions and garlic, sprinkle with the rosemary, close the lid and transfer into the 330F oven. Braise for 3 hours and let it rest for 15-20 minutes outside of the oven before serving

   Yum, yum! Rich, savory meat with a tiny hint of sweetness, soaked in luscious sauce. Super tender pork, that can be cut into slices or just shredded depending on your preference. I think it was a very successful use of the leftover margarita!

Enjoy,
Magda

Bacon is a veggie...

   ...right? No? How about cheese? OK, I get the point, but who said that it can't be a part of a salad?
Recently I am on the mission to create dishes that I can make in bigger quantities and portion for at least two lunches or dinners. It saves time, money and if you are starving right after work, it's there waiting for you when you get home. But it only works if the dish stores well and if it tastes delicious - otherwise who would want to eat it more than once! With that in mind,  I finally made a salad that my husband not only ate, but actually had seconds! What's the trick you ask? Well, I filled the "spaces" between the broccoli with bacon, cheese and almonds.... and yes, I still called it a salad! And guess what, for the first time in a very long time I used a REAL bacon, not the turkey one. You just need to do it once in a while, it's not going to kill you and it will make this dish out of this world delicious! Trust me, I'm a doctor! Here is the recipe:

Ingredients:

* 4-5 cups fresh broccoli, cut into small florets
* 4oz of sliced almonds
* 8oz white aged cheddar, finely cubed
* 10oz of bacon
* 1/4 cup red onion, finely chopped

Dressing:

* 1 cup mayonnaise
* 2 tbs honey
* 1 tbsp apple cider vinegar

Directions:

1. Chop the bacon in small pieces, place it in the non-stick skillet and cook until fat is rendered and bacon is crisp. Transfer onto paper towel and let it cool and drain.
2. In a large mixing bowl combine broccoli, cubed cheese, almonds, red onion and cooled bacon.
3. Mix together all ingredients of the dressing and combine with the "salad". Let is cool for 30 minutes before serving.

   It doesn't require any seasoning - bacon, cheese, honey and vinegar are all you need to give this dish its heavenly taste. Salty and sweet, tangy and creamy, with tones of different textures... I am telling you, this is one mean salad! At least we love it!

Enjoy,
Magda

Green Eggs and Ham!

   Breakfast time! And I hope you are as excited about it as I am. I love, love, love breakfast food - especially if it involves eggs and ham. Usually (actually, almost always) weekend breakfasts in the Morgan's household are prepared by Daddy while Mommy is drinking her coffee and Christopher is watching his cartoons, but this time that wasn't a case! I decided to switch things up, took over the kitchen on Sunday morning and made a dish that fits my culinary point-of-view: quick, easy and delicious! Eggs in a basket and the basket is made out of juicy, delicious, salty ham. Add some green chives on the top and you end up with the Green Eggs and Ham! The recipe makes 6 "baskets" and serves 3.

Ingredients:

* 12 medium slices of ham
* 6 eggs
* 6 tsp shredded cheddar cheese
* chives
* salt

Directions:

1.  Line up each cup of a muffin tin with two slices of ham.
2. Add 1 tsp of shredded cheese into each cup, crack an egg, sprinkle with chives and a little bit of salt.
3. Bake at 400F for 13-18 minutes depending on the yolk consistency you like.

I baked mine for 15 minutes, and this is how they turned out on the inside:

   If I was the only one eating this dish, I would probably take it out of the oven a couple of minutes earlier to have the yolk a little bit runnier, but Justin is not a fan of a runny yolk, so I compromised!
Not only is it delicious when freshly made, but it also stores well and can be eaten the next day... that is if there is anything left for the next day.

Enjoy,
Magda

Pork and salsa!

   Yeah, that's right... pork and salsa! Being more specific, a meat sauce with salsa used in stead of tomato puree/sauce. And, if salsa wasn't exciting enough, I also added fennel and mushrooms. Different textures and flavors all come together to create a hearty, meaty, and delicious sauce.
   You want to know a secret? I actually use salsa very often to make my tomato based sauces, and I use all different kinds: original, mango, peach, corn... you name it! It adds this light, "exotic" and fun taste to the sauce, and makes it different and exciting each time. No need to buy multiple ingredients to create an interesting flavor profile and everything comes in one jar! I'm sure this won't be the only time you see me using it in a recipe... it's kind of my new obsession.
   Anyways, here is the recipe for the salsa pork sauce:

Ingredients:

* 1 lb ground pork
* 1 medium onion, finely chopped
* 1 garlic clove, chopped
* 1 fennel bulb, chopped
* 8oz baby portabella mushroom, chopped
* 16oz jar chunky salsa (spiciness of your liking)
* 1 cup fresh Italian parsley, chopped
* 2 tbsp ketchup
* 2 tbsp olive oil
* salt and pepper
* Parmesan cheese for garnish

* egg noodles

Directions:

1. In a deep pan, heat up the olive oil and saute onions, garlic and fennel until soft and translucent.
2. Add pork, season with salt and pepper, and cook for 10 minutes, stirring frequently. Add mushrooms and cook for additional 5 minutes.
3. Add salsa, ketchup, and parsley, stir everything together and cook for 10-15 minutes.
4. Serve over egg noodles, garnished with Parmesan cheese.

   You can serve it with any kind of pasta you like, but I really think that egg noodles add some extra "bite" and texture to the dish. I guess another good option could be tagliatelle pasta which I like as well.

Enjoy,
Magda.

Four magic words!

   You want to know what they are? Pickled Mango Pork Curry! Magical enough? Pickled - I love everything that's pickled, and now I have one more thing to love. Mango - the most widely consumed fresh fruit in the worlds, yes, that's true! Pork - tender and flavorful meat, very popular in Poland. And last, but not least - curry - a super fragrant and vibrant spice. When you combine all these magical things you end up with one delicious and exotic meal! Here is the recipe (serves 6):

Ingredients:

*  2 lbs pork shoulder, cut into cubes
*  1 large onion, coarsely chopped
*  2 large carrots, coarsely chopped
*  1 cup pickled mango (you can find it in Indian store)
*  1 tbsp fresh minced ginger
*  1 can (14oz) whole tomatoes
*  1/2 cup fresh cilantro
*  2 tbsp garam masala spice
*  1 tbsp curry powder   
*  2 tbsp brown sugar
*  2 tbsp vegetable oil
*  salt

Directions:

1. In a Dutch oven, heat the oil and brown the pork.
2. Add pickled mango, ginger, curry and garam masala. Cook, constantly stirring, for 2-3 minutes to awaken the spices.
3. Add onions, carrots, tomatoes, salt (to taste), brown sugar, and cilantro. Cook for 3-4 minutes, add some water (to create as much sauce as you like), bring to boil, cover with lid, and transfer into 375F oven. Cook for 45 minutes until pork is tender.
4. It's the best served over rice.

   Man, is that flavorful or what? Such a warming and comforting dish that takes you right to Asia (I have no idea if it's a traditional Asian dish, but that's where it takes me!). A little bit hot and spicy, but just the right amount to awaken all your senses without making you sweat! You can make it with any meat, but somehow pork is really good in here and just makes sense!

Good luck,
Magda

Bacon egg and cheese please!

   Haven't posted a breakfast recipe in a while, have I? One of my favorite "breakfast-to-go" items is bacon, egg and cheese sandwiche made with a whole grain English muffin! I could actually eat it all day, all year around and probably I wouldn't get bored with it! Sometimes, when I crave it really, really bad I just stop by some fast-food place (don't judge me!) before work and get it. To save time, money, and calories I decided to make my own at home, portion it, and enjoy it every day at work! Here is the recipe (makes 10 servings):

Ingredients:

*  12 oz smoked bacon
*  10 eggs
*  1 cup skim milk
*  1 cup shredded sharp cheddar
*  2 tbsp flour
*  salt and pepper

Directions:

1. Cut bacon into small pieces and crisp in a pan for about 10 minutes. Transfer onto a paper towel to drain the grease and let it cool.
2. In a large bowl, whisk together eggs, milk, flour, salt, and pepper. Add cooled bacon, transfer into a greased baking dish and bake at 375F for 20 minutes.
3. Cut into squares, portion, and store in the fridge for up to 5 days. Serve with a whole grain English muffin and some ketchup if you like it!

   There is absolutely nothing better in the morning than a delicious egg sandwich. I don't know if you noticed, but I used a real bacon this time. I decided to try it out and I have to be honest, it tastes the same as turkey bacon to me (which has fewer calories), but it's your call.

Enjoy,
Magda.

Easy enough?

   Recently one of my friends asked me if any of my blog recipes are easy enough for her to make them? What? All my recipes are super easy and not complicated. And to prove my point I decided to make a 4 ingredient, under 30 minute, fancy enough to serve to your guests, chicken dish that is easy enough to make in the middle of the week just for yourself. And if somebody doesn't think this recipe is easy, I don't know what is. Check this out:

Ingredients:

*  8 chicken tenders
*  8 slices Prosciutto
*  8 leaves fresh sage
*  1 tbsp olive oil

Directions:

1. Coat chicken tenders with olive oil. Place one leaf of fresh sage on the top of each tender, wrap Prosciutto slice tightly around chicken.
2. Place in a baking dish and bake at 425F for 15-20 minutes.

   This dish doesn't even require salt or pepper! The Prosciutto is salty enough on its own and baking it concentrates the salt even more, so you don't need to add any (trust me I made this mistake the first time I made this dish). Wrapping the chicken in a "piggy" blanket prevents it from drying and keeps it moist and tender. You can serve it with a salad or a side of delicious mashed potatoes.

Enjoy,
Magda

Pull that Pork!

   I have to admit that whoever came up with pulled pork will be my hero forever! Actually, whoever came up with BBQ in general is just the awesomest (yes, awesomest!) person in the world! The smokiness, the tenderness, the juiciness... I can go on, and on, and on... I just adore BBQ and pulled pork. And I know, that if you don't have a "real-deal" smoker in your back yard, you probably will never get the same flavor, but I don't care and I'm making my own little pulled piggy anyways! It's supper easy and works every time... and who said you can't "cheat" a little bit and use liquid smoke? Here is the recipe, serves 6-ish:

Ingredients:

*  2-3 lb pork shoulder
*  1 large onion, coarsely chopped
*  2 large carrots, coarsely chopped
*  1/2 cup dried cranberries
*  1 cup red wine
*  2 tbsp brown sugar
*  1 tbsp apple cider vinegar
*  2 tbsp Worcestershire sauce
*  3 tbsp original BBQ sauce
*  3 tbsp liquid smoke
*  salt and pepper
*  2 tbsp vegetable oil

Direction:

1. In a Dutch oven heat the oil, season pork with salt and pepper and brown it on both sides (3-4 minutes on each side).
2. Remove the pork from the pot, set aside.
3. Into the same pot add chopped onion, carrots and cranberries, and cook everything for about 6-7 minutes.
4. Add all remaining ingredients, bring to boil, and return meat to the pot.
5. Cover Dutch oven with a lid, transfer into the oven and bake for 2.5 hours at 325F.
6. When meat is tender, remove it from the pot and using a fork shred it into desire pieces.
7. Using a hand blender, blend the sauce until smooth, return meat into the sauce and mix everything together.

   The pork is very tender, juicy and cooked to perfection! You can serve it in a sandwich, with rice or pasta... or you can just devour it straight from the pot! Delicious any way! Liquid smoke makes all the difference, and if you never used it before... you just have to try it!

Enjoy,
Magda

Sliding dinner!

   So what is your go-to dish? I'm sure you have something that no matter where you go, if you see it on the menu, you are probably gonna order it. Even though we always like to try new things, there are some dishes that we just can't pass up and no matter how much we try, we always end up with them. French onion soup, creme brulee, and eggs benedict are our absolute favorites and we never (and I mean never) miss a chance to try them. Justin has one more "cryptonite" that he can't resist, which he always gets if it's available. It's all sorts of sliders, any form, and shape, any flavor... he loves them all! So I decided to make some for dinner and just to make things more exciting I used chorizo sausage rather than beef and garnished them with avocado mayo. Here is the recipe:

Sliders:

*  1 lb uncooked chorizo sausages
*  1 tsp garlic powder
*  1 cup fresh chopped parsley
*  10 mini potato rolls (or any rolls/buns you like)

Mayo:

*  1 avocado
*  2 tbsp fat-free mayo
*  1/2 cup fresh chopped parsley
*  1 tbsp lime juice
*  salt and papper

Directions:

1. Take chorizo sausages from the casing. Mix with garlic and parsley until combined.
2. Form 10 mini burger patties and grill for 3-4 minutes on each side.
3. To make mayo, combine chopped avocado, fat-free mayo, parsley, lime juice, salt and pepper and mix everything together.
4. Spread the sauce on the roll, top with chorizo patty and enjoy!

   Not only small and cute, but also super duper extra delicious! You can eat as many or as few as you want to. Perfect for parties or just dinners for two. The chorizo is a little bit spicy and it pairs beautifully with the fresh and cool avocado mayo. One fun and delicious meal!

Enjoy,
Magda

Not only dessert!

   So I am continuing with a "Peach Week" theme but no, it's not going to be another dessert! This time I made a savory, delicious pizza with peaches, Prosciutto and mozzarella cheese. Pizza is one of those super versatile dishes that can be made with any ingredient available and everybody can create their own (that would make about 7.031 billion different versions of pizza!). Pizza dough is almost like a clean board that let you discover your inner artist and create a real masterpiece. After making this one, I think it's not the last one from me, I just got inspired to create even more pizzas with all sorts of ingredients. Here is this one:

*  thin crust pizza dough
*  fresh mozzarella cheese
*  1 large onion (thinly sliced)
*  1 large peach (peeled and thinly sliced)
*  6 slices Prosciutto
*  Parmesan cheese block
*  1/2 cup chopped cilantro
*  1 tbsp olive oil
*  1 tbsp butter

1. Melt butter and saute thinly sliced onions until browned and caramelized.
2. Roll the pizza dough, brush the top with olive oil and cover with caramelized onions.
3. On the top of onions layer slices of mozzarella cheese, peaches and Prosciutto.

4. Bake at 400F for 15 minutes.
5. After taking it out of the oven, sprinkle with chopped fresh cilantro and shaved Parmesan cheese.

   Where do I start? Salty Prosciutto and Parmesan, sweet peaches, fresh cilantro and melted gooey mozzarella... do I need to go on? Such a great pizza.

Enjoy.
Magda.

Chop chop!

   Yep, pork chops again! First, because they are delicious, second, because you can't eat chicken all the time, and third, because they are on sale very often. And I do not miss a good sale, no matter what it is, if I can get it for less money, I'm on it! I usually have a menu planed before I go to the grocery store, but if I see something on sale, which I didn't plan on... I'm changing everything around. The more money I save on food... the more perfumes I can buy! To keep things exciting, I always try to come up with different flavor combinations and different side dishes, so we won't get bored with it. This time I came up with very clean and simple dish with only a few ingredients, but lots of flavor. Check out this mint and thyme pork chops with apples. Here is the recipe:

*  4 medium cut pork chops
*  1 large onion (sliced)
*  1 large apple (quartered and sliced)
*  1/2 cup chopped fresh mint
*  1 tbsp fresh lemon thyme
*  1 cup chicken broth
*  2 tbsp vegetable oil
*  salt and pepper

1. Season pork chops with salt and pepper on both sides
2. In a dutch oven heat the oil and brown the chops on both sides. Cover with sliced onion, apple, and herbs, add a chicken broth and bring to a boil.
3. Cover the dish with a lid and bake everything in 350F for about 90 minutes.

   It's a very tender and very aromatic dish. When you open the lid the smell of mint and thyme transfers into the entire kitchen and makes you even more hungry than before! The apples and onions soften and make a great sauce that doesn't need any cream or butter. Serve it with some mashed potatoes and a fresh salad and you have a great and satisfying dish!

Enjoy.
Magda.

Drunken chops!

   Remember when I told you that you are going to see more grilled goodies? I keep my promises and today I will show you how to make delicious grilled pork chops soaked in port, topped with an onion/apple glaze, and served with roasted broccoli! Is your mouth watering yet? I'm getting hungry just writing about it. Even though the dish consists of three different components, it's super easy, fast, and effortless. Oh, and low in calories too! Here is what you need for 4 servings:

Marinade:
*  4 pork chops (1/2 inch thick)
*  1/2 cup port
*  2-3 tbsp apple cider vinegar
*  2 tbsp brown sugar
*  2 tbsp soy sauce
*  1 tsp garlic powder

Glaze:
*  1 large onion
*  1 large apple
*  2 tbsp apple cider vinegar
*  1 tbsp sugar
*  1 tbsp Worcestershire sauce
*  1/2 cup water
*  1 tsp corn starch

Side:
*  broccoli
*  cooking spray
*  Vegeta or salt and pepper

   Combine all the ingredients of the marinade, soak the pork chops in it, and refrigerate overnight in a covered bowl or plastic bag. Preheat the grill and grill the chops for about 5-6 minutes on each side until the meat is done.
   To prepare the glaze, thinly slice the onion and apple, saute them with the apple cider vinegar, Worcestershire sauce, and sugar for about 6-7 minutes. Next add the water and corn starch, bring to a boil, and its done!
   The last ingredient of the dish is broccoli, which I cut into a long pieces (with the stems), cover with cooking spray, sprinkle with Vegeta (or salt and pepper), and bake at 430F for 15 minutes.

   How good does that look? The pork chops are super flavorful (well, they taste like port so they have to be amazing!), the glaze is sweet and tangy, and the broccoli is nicely roasted with a little bit of crunch! Oh, and check this out... all this has only 350 calories and 40 grams of protein!!! You can't beat that! Who said you need to sacrifice taste in order to cut down on calories?

Enjoy.
Magda.

Pigs have great shoulders!

   Do you have people coming over for dinner and you want to serve them a meal that they will never forget? I have a perfect dish, which doesn't require a lot of work, but will definitely be the star of the evening (as long as your guests eat pork). Pork is one of those things that if made properly is super flavorful and elegant. Don't be scared of it, it's so easy. What you need is: 

*  pork shoulder
*  2 carrots (chopped)
*  1 large onion (chopped)
*  2 cloves garlic
*  1 tbsp fresh grated ginger
*  vegetable oil
*  3 cups chicken broth
*  1/2 cup soy sauce
*  1/2 cup rice vinegar
*  2 tbs Worchestire sauce
*  3/4 cup light brown sugar
*  1 orange (zest and juice)
*  salt and pepper

   Coat a large Dutch oven with some oil and bring the pan to high heat. Sprinkle the pork with salt and pepper, brown it on all sides, and remove from the pan. Into the same oil add onions, carrots, garlic, and ginger, and cook for 1-2 minutes. Add soy sauce, Worchestire sauce, rice vinegar, orange zest, orange juice, and cook for 5-6 minutes to reduce it a little bit. Add chicken broth and brown sugar, return the pork to the pan, and bring to a boil. Cover tightly with a lid and transfer into a 300F oven for about 3 hours. The meat should be 3/4 covered with a liquid, so you can turn it during roasting. You will not believe how moist and tender it will become.

   Do you see this bone in the middle? The meat was so soft and tender that the bone just fell off when I touched it. You don't even need teeth to eat it...it just melts in your mouth! And the flavor is amazing! A little bit sweet, salty, and tangy. It's so yummy that even vegetarians would love it (maybe!).

Enjoy.
Magda.

The sequel to the pork tenderloin.

   Remember my last post (it was just two days ago!) about the two pork tenderloins? One was stuffed with apricots and the other mysteriously disappeared in the middle of the post and never came back. Don't you worry, there is absolutely no food missing in my kitchen (well, it disappears but I usually know where it goes!) and this time was no different. I made two loins and I used one for a few dinners (served with some starch and vegetables) and the other one I made into delicious and filling sandwiches for lunch. Forget about store bought lunch meat, there is nothing that can beat this. It's fresh, juicy, low salt, and no artificial ingredients (I know, I sound like a sales rep). Keep it in the fridge and slice it whenever you are craving a delicious sandwich. Just look at it:

   I know that sandwich building is an art form and it's very personal and different for everybody (some people are very "particular" about how they want their sandwich to be prepared)! What I do, and what I think is the best is:

*  ciabatta roll
*  2 tsp horseradish spread
*  lettuce
*  sliced provolone cheese
*  sliced tenderloin
*  tomato
*  chopped parsley (this is my favorite component on all my sandwiches!)

   Spread the horseradish on a roll, layer all the ingredients and here is what you end up with:

 

   Now, that's a sandwich. You probably wonder how can somebody possibly bite this gigantic mountain of food, right? No worries, first of all I have a big mouth (that's what I've been told) and second, everything is so fresh, juicy, and fluffy that you can just squeeze it together and bite it no problem. Try it!

Smacznego.
Magda.

Pork with an attitude.

   If you are a vegetarian you may want to skip this post (unless you actually enjoy looking at my amateur pictures), but if you are a meat lover and looking for a fast and easy recipe you are in a right place. Some people are afraid to cook with pork thinking that it requires a lot of experience and magic skills to make it taste good and moist. This is so not true. In my opinion pork is super easy and much more forgiving than beef for example, it's actually pretty hard to make it dry or not tasty. Let me show you what I do. All you need is:

*  pork tenderloin
*  1 onion (sliced)
*  2 cloves garlic
*  dried apricots (or plums)
*  1/2 cup chopped parsley
*  6-7 juniper berries
*  fresh rosemary
*  salt and pepper

   Take a long and skinny knife and insert it in the middle of the tenderloin (length wise) to make a cut. If your knife isn't long enough to cut through the entire loin you can always "attack" it from both ends and cut it half way from each side. Stuff it with dried fruit (apricots or plums, which ever you like better), put the meat on aluminum foil, sprinkle with salt and pepper, cover with onions, garlic, parsley, rosemary, juniper berries, and wrap everything with the foil as tightly as you can. Bake at 370F for 1 hour.

   I don't know if you can see it in the picture, but I had two separate loins. I seasoned both of them with the same things, but I stuffed only one of them (and "decorated" it with some extra fruit on the top). The other one I just left the way it was. After it's baked remove the rosemary and juniper berries, slice it and it's ready to serve. It's super juicy and flavorful and all it needs is some light and fresh starch to complement it. I decided to serve it with couscous mixed with lots of parsley and lemon zest.

   You probably wonder what I did with the other tenderloin don't you? Well, be patient, come back in two days and the mystery will be revealed! For now enjoy this juicy, fruity and delicious dish!

Enjoy.
Magda

Hey there, meat lovers!

   I've had many comments about not posting enough meat dishes, and I think it's high time to address this issue. It's not that I'm trying to make it a vegetarian blog, but the truth is, that I do cook a lot with vegetables and if I use meat, it is usually chicken. It's cheap, quick, easy, and healthy, and those are the main reasons why I chose it over and over again. I absolutely agree with my audience (mostly male portion of it), that I should start using more red meat and what can be better for a premiere than pork chops? I found this recipe online and I knew right away that this is something that will be satisfying for all my meat-loving followers. What you need is:

4 boneless pork chops (about 4oz each)
1/2 cup fat-free milk
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tsp garlic powder
salt and pepper
cooking spray

   In a flat bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper. Dip pork chops in milk and then coat generously with the crumb mixture. Place coated chops on a baking sheet covered with cooking spray and bake at 375F for about 15 minutes on each side or until the thermometer reads 160F.

    They are super juicy, tender, and very flavorful (the cheese does magic). Not that they are not good enough on their own, but I thought that they deserve some great company that would make a perfect and sophisticated Sunday dinner. I thought that they would pair beautifully with some rosemary-roasted potatoes and cucumber salad. The potatoes are super easy, all you need is:

3-4 red skin potatoes
olive oil
rosemary (lots of it)
1/2 sliced onion
1 tsp garlic powder
salt and pepper

   Cut potatoes into 1-2 inch cubes, sprinkle with olive oil and spices, add chopped rosemary, and bake at 400F for 1 hour. To make sure that they are evenly browned on each side, toss them with a spatula a couple times while roasting. For the salad I just sliced a cucumber, added salt, pepper, and sour cream and voila!

   Doesn't it look delicious? And it's even better than it looks. A perfect ending to a great weekend! I hope I made all my meat loving friends happy!

Enjoy.
Magda