Category Archives: Main Dish

Mexican Pork Carnitas

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Who is sick of WINTER? Meee! I cannot wait for it to get into the 40’s and that use to be really cold to me! I am heading to FL in a couple of weeks.  I. Cannot. Wait.  I hope it is at least in the 60’s.  I don’t think I am asking for much, am I?

I made this dish a couple of weeks ago and we all loved it. I was happy to see that pork butt was on sale at the grocery store today. It gave me a reason to make it again and I could take photos and share it with you.

This recipe is really good. It is perfect for tacos and nachos or a great filling for enchiladas, tamales and burritos. I have only used it for tacos and nachos. Oh, and I just ate it right out of the frig the next morning. I love cold meat and pizza…. for breakfast. Weird, I know!

Pork Carnitas

Adapted from Cooks Illustrated

  • 3 1/2 – 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 2 small onions, peeled and halved
  • 2 bay leaves
  • 4 whole garlic cloves, peeled
  • 1  Tablespoon dried oregano ( I used a tad more)
  • 2 Tablespoons fresh lime juice ( One lime)
  • 2 C water
  • 1 medium orange

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork,  salt, pepper, cumin, onion, bay leaves, garlic, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Cut orange in half; juice orange into medium bowl and remove any seeds. I would say 1/4 – 1/3 cup of juice would be a good amount (I had about 1/4 cup). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when poked with fork, about 2 hours.

2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick, 8 to 12 minutes. You should have about 1 cup reduced liquid.

3. Using 2 forks, pull each piece of pork in half. Gently fold pork into reduced liquid; season with salt and pepper to taste. Spread pork in a even layer on a foiled lined jelly roll pan. Place pan on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and your favorite toppings.

All ready to bring to a simmer on the stove top and then pop it into the oven.

All ready to bring to a simmer on the stove top and then pop it into the oven.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Pork Carnitas

Pork Carnitas

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

When I first made this, I was unsure about adding the orange.  I don’t even taste the orange, but I know it adds the the flavor. Reducing the liquid and tossing it into the meat and then broiling it, is a must!

~Relish Food & Life

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Skillet Roasted Garlic and Thyme Chicken

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It’s THYME to get back in the saddle and start blogging again. Last night I made this chicken I found on Pinterest and it was pretty darn good. Add a Pinch is where I found this recipe.  She has some yummy looking recipes posted on her site.

Her recipe suggests preheating the oven to 475°. I preheated the oven to 450°. I was also roasting corn on the cob in the oven and that was the suggested temp for the corn. So I roasted the chicken a little longer in the oven, but not too much longer.

Skillet Roasted Garlic and Thyme Chicken

Ingredients
  • 1-2 tablespoons olive oil
  • 6-8 chicken thighs, skin on ( I used thighs and legs)
  • salt and pepper
  • 1 teaspoon paprika
  • 6  8 whole garlic cloves, peeled
  • fresh thyme sprigs

Preheat oven to 475º degrees.

Heat 12-inch cast iron skillet over medium-high heat on stove top.  Drizzle in olive oil and heat, but do not let it get to a smoking point.

Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.

Sprinkle the chicken with paprika, tuck in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F, about 12-13 more minutes (depends on if you have your oven temp at 450° or 475°). Remove from oven and allow to rest for about 5 minutes.

Please excuse my photo. I took it with my phone after I realized how good the chicken was and most of it was consumed 😉

20131105-084322.jpgThe garlic was so good in this dish. I served it with small whole red potatoes that I microwaved with olive  oil, salt and pepper. I smashed the garlic into my potato…oh yeah, that was good. I also served oven roasted corn on the cob, I will post that recipe on a different day. It was really good and easy.

After our last dog passed away a few years ago, I swore I would not get another dog. Never say Never….I would like you to meet the newest addition to our family. He has brought so much joy to our home. We loved him as soon as we saw him.

Louie

Louie

~Relish Food & Life

Chicken Pasta with a Creamy Sun-dried Tomato Sauce

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I pulled out one of my old Cookbooks and turned to one of my favorites. It is a easy and tasty recipe.

**Update: I was posting this to main dishes under recipes and I already posted this recipe. I even checked the list. Oh well, it may be a little different and it shows you I really like it!

7This is a great cookbook. It has a lot of delicious recipes in it. My favorite cookbooks tend to be from Junior Leagues. They seem to have a variety of recipes. Here is my slightly altered version.

Chicken Past with a Creamy Sun-dried Tomato Sauce

  • 2 tsp. Extra virgin olive oil
  • 5 – 6 shallots, minced
  • 1 1/2 – 2 lbs boneless, skinless chicken breast or tenders, cooked and julienned **
  • 8 oz jar Sun-dried tomatoes packed in oil, drained***
  • 1 – 1 1/2 cup heavy cream
  • 16 oz. penne pasta
  • 1 Tablespoon butter, melted
  • 1/4 cup Parmesan cheese plus more for serving
  • 3 – 4 Tablespoons julienned fresh basil ( I have used dried when fresh is not available)
  • Pinch of red pepper flakes
  • salt and pepper

Get the penne started in boiling salted water. Cook until it is al dente. Meanwhile, heat olive oil in a large skillet at medium heat. Add shallots and saute for around 2 minutes or until soft. Add the cooked chicken and sun-dried tomatoes and cook for 2 minutes. Stir in Cream. Start with 1 cup and add more if needed. I used approximately a heavy 1 1/4 cups. Add Salt, red pepper flakes and pinch of pepper. Cook an additional 2 minutes, stirring occasionally. If my pasta is not done at this point, turn down the heat;  put a lid on the skillet that is slightly vented to keep warm. Toss pasta with butter You could skip this if you are watching your figure 😉 Then toss in pasta, Parmesan cheese and basil. Serve immediately top each plate of pasta with Parmesan, if desired. This will serve 6 -8.

**I sprinkle the chicken with an Italian seasoning blend, Tuscan Sunset from Penzey Spices.  You could use any Italian seasoning blend. Then put it in a covered glass casserole and microwave until done.

***I LOVE LOVE Sun- dried tomatoes. They are packed with flavor. I usually use the ones that are not packed in oil, but I really think using the oil packed in this recipe is the best. I used the ones that are packed in oil, julienned and with Italian Seasonings.

Look at the pile of yummy goodness!

Look at the pile of yummy goodness!

Saute the shallots in olive oil.

Saute the shallots in olive oil. Saute until soft.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add cream; cook additional 2 minutes.

Add cream, salt and peppers; cook additional 2 minutes. Toss pasta with butter; then with sauce, Parmesan cheese and basil.

Chicken Pasta with Creamy Sun-dried Tomato Sauce

Chicken Pasta with Creamy Sun-dried Tomato Sauce

I served this with Roasted Broccoli. You can click to view the recipe. Grace is my broccoli eater and I think she could eat the whole bowl 😉

Sundried tomato pasta and broc

I am trying a few new snack recipes tomorrow for Bunco. I will post them if they are keepers 😉

Have a great weekend!

~Relish Food & Life!

Maple, Mustard,Garlic & Rosemary Chicken

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I was looking for something easy for supper last night, so I went to my boards on pinterest. I had pinned this chicken dish, which said it was a Man-Pleasing Chicken! Mark loved it, so I guess it is!

It reminds me of a pork tenderloin dish I like to make. It has rosemary, garlic, honey & balsamic vinegar in the recipe. So good. I will make and post it in the next few weeks.

This recipe come from Witty in the City. She stated in her blog that the recipe was adapted from Trader Joe’s cookbook. I did a search and could not find the recipe, after a minute, I thought I bet I have that cook book..yep I did! TJ has you flour, salt and pepper the chicken and then brown it in olive oil. Mix honey and basil and pour over the chicken and bake.

This way is so much easier and not as messy! Here is my twist to the recipe, it is slightly different from Witty in the City’s version.

Maple, Mustard, Garlic & Rosemary Chicken

  • 1/2 cup Dijon Mustard
  • 1/4 cup Maple syrup ( If you want, I think you could substitute with honey)
  • 1 T rice wine vinegar
  • 3 cloves garlic, minced
  • 2 T fresh rosemary, minced
  • 5-6 boneless, skinless chicken thighs ( You could use breast and they both can be bone in. I assume with skin would also be good, especially if you do TJ method above, coating with flour, salt and pepper and browning before you put in the oven)
  • Salt
  • Pepper

Line your pan or glass casserole with aluminum foil, this will make it an easy clean up. Mix all ingredients except chicken. Salt and Pepper both sides of the chicken. Place in pan. Pour sauce over chicken. Toss around a bit so chicken is covered on all sides with the sauce.  Bake at 450 for 30 to 40 minutes. Make sure the chicken temp is 165F. Half way through, baste the chicken with sauce.The time depends on what kind of chicken you use and if it is boneless or not. Let rest for a few minutes. Spoon extra sauce left in pan over the chicken.

First, I was making it according to the recipe on the blog. Mix honey and Dijon mustard together.

Then, I thought why add the rosemary after it is done cooking.

As I was stirring in the Rosemary, I was thinking how this reminded me of the pork tenderloin recipe…that is when I decided garlic would be a tasty addition. I was right, it was!

Line your pan or dish with foil: salt and pepper both sides of chicken. Place in pan.

Pour sauce over the chicken, toss it around a bit so all the chicken gets sauce on it. Pop into the oven.

Maple, Mustard, Garlic and Rosemary Chicken. It was really good and sooo easy!

I know sometimes it is hard to get boneless thighs locally, bigger towns seem to carry them. They are becoming a new favorite.

It was a great dinner. I served it with Potatoes with Cipolline Onions and Rosemary and fresh greens beans tossed with a bit of butter and greek seasoning.

~Relish Food & Life!

Smoky Skillet Cacciatore

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This past weekend I picked up a copy of Rachael Ray’s Magazine. There are quite a few recipes in there that I want to try out. This is one of them. It was very tasty.

Smoky Skillet Cacciatore

Rachel Ray Magazine

    • 2 lbs Chicken Thighs ( I would get boneless, they will cook faster)
    • salt and pepper
    • 2 teaspoons Extra virgin olive oil ( I used about 2 T)
    • 4 slice  bacon, cut into 1-inch pieces
    • 1/2 pound cremini mushrooms, sliced (baby bellas)
    • 1 onion, quartered and thinly sliced
    • 1 cubanelle pepper, halved, seeded and sliced ( I used Anaheim)
    • 1 small fresno chile pepper, thinly sliced or 1 tsp crushed red pepper
    • 3 – 4 cloves garlic, sliced
    • 1 tablespoon tomato paste
    • 1/2 cup dry white or red wine
    • 1 32 ounce can  fire-roasted crushed or stewed tomatoes
    • 1/2 cup chicken stock
    • chopped parsley or celery topes, for garnishing
  1. Pat the chicken dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil, 2 turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.
  2. Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. (I drained a little of the oil out the pan) Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion,  pepper, crushed red pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.
  3. Add the cooked chicken and bacon to the sauce and simmer to cook through, 5 to 6 minutes. Spoon from the pan onto plates top.

   

                             

Pat dry the thighs and sprinkle both sides with salt and pepper. I used bone in thighs here, but next time I think I will try the boneless thighs.

Heat olive oil in cast iron skillet. Add the chicken, brown on both sides. They should be pretty close to being done. Remove them to a plate.

Add bacon; fry until the fat has rendered. Remove to a plate with paper towels to absorb the grease. Then, I drained a bit of the greased from the pan.

Add mushrooms; saute for a few minutes.

This is an Anaheim pepper.The cubanelle looks quite a bit like this.

            

Add garlic, onions and crushed red pepper flakes. Season with salt and pepper;  Saute.

Add tomato paste and wine.

This will release all that yummy stuff off the bottom of the pan.

Add crushed tomatoes and stock.

Put the chicken and bacon back into the pan. Simmer until chicken is done and sauce is hot.

I swear there is a chicken thigh in there 🙂 Smoky Skillet Cacciatore

Serve this with some crusty bread to dip into the sauce and a side of pasta ~ Really good.

~Relish Food & Life

Got Tomatoes? Make Bruschetta Chicken!

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What a crazy busy summer! It sure flew by! I am done traveling for a bit, time to get cooking again.

I started out having a garden this year, but with the drought, it is non-existent. I was fortunate that Melissa brought me over some grape tomatoes. This recipe was great to use them in. I found it on one of favorite sites, The Pioneer Woman. click to see the original recipe.

Bruschetta Chicken

  • 1 T Olive Oil
  • 5 7 cloves Garlic,  Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used all red)
  • 1 pint Yellow Grape Tomatoes, Halved Lengthwise
  • 1 T Balsamic Vinegar
  • 16  Basil Leaves (chiffonade)
  • Salt And Black Pepper To Taste. (Don’t add salt until ready to serve.)
  • 8 whole Boneless, Skinless Chicken Breasts, Cut In 1/2, this will create 2 thin breast out of one.
  • Salt And Pepper, to taste
  • Freshly Grated Or Shaved Parmesan

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, remove before the garlic gets too brown (it can be golden.) You really need to keep your eye on the pan. It can get brown quickly. Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and pepper to the bowl. Toss to combine, taste and add more basil if needed. Cover and refrigerate for an hour or two. Add salt before serving. (I added a dash more of balsamic and a splash of olive oil.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.

To serve, add salt to tomato mixture, stir and taste if it needs more salt. Careful not to over salt. Arrange chicken breasts on a plate then spoon a generous amount of bruschetta topping over the top. Serve with grilled/toasted baguette with extra bruschetta on top.

The  baguette was really good: You can grill, toast in the oven OR browning then in a skillet with butter was really good. I did have a problem with the butter getting too brown. So, you really need to keep an eye on it. The next time, I just brushed the slices with butter and sprinkled some garlic on and browned them in the pan. Sooo, good. If you scroll down on Pioneer Womans link you will see how she made the bread.

Notes: I really like my bruschetta that I make better than this one, that is why I added olive oil and a bit more balsamic to it. But I really liked sauteing the garlic in this one. I will try that next time when making my recipe. Here is the brushetta I make regularly. I served it with garlic or regular toasted baugette.

Bruschetta

  • 2 cups chopped plum, grape or cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 to 2 T balsamic vinegar
  • Garlic varies for me when making it. It can be anywhere for 1/4 tsp to 5 cloves 😉
  • 1/4 cup fresh basil, chopped
  • pepper

Combine all ingredients. This can be made a few hours ahead of time. So good.

7 cloves of garlic, minced.

Add garlic to olive oil in a hot skillet until golden, not brown.

These grape tomatoes were huge, so I cut them in quarters. I only had red tomatoes and did could not find yellow ones locally – I am sure this was just as tasty.

Add garlic,balsamic, basil, and pepper to the tomatoes. Refrigerate.

Cut chicken breast in half to make 2 thin ones out of one. Season with salt and pepper. I also sprinkle some Italian seasoning on one side. Grill or saute them until done. I sautéed them in a pan.

Meanwhile, cut your baguette into slices.

Here I melted butter then added them to the pan. Cooked until golden brown on each side. The next time I made them, I brushed each side with butter then cook until golden brown on both sides. Which seemed to work better for me.

Before serving add salt to the bruschetta; stir and taste. Adjust if needed.

Bruschetta Chicken

While enjoying our pool, we had some visitors who also wanted to enjoy it. It was tricky getting them out of there.

Momma and 10 baby DUCKS!

A few more weeks before the kiddos are back into school, enjoy them.

~Relish Food & Life!

Chicken Stew with Olives and Lemon

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I am back! I have been a busy girl. I apologize for not posting in a while. I went to Germany for a wedding of a special couple in May. I hope to post on that trip after I get through all the photos.

Sunday, I got back from Las Vegas where we celebrate a 25th Wedding Anniversary. That trip was loads of fun. It was great getting to spend time with some High School friends. The weekend was way too short. They renewed their vows at Graceland Chapel. That was a hoot. Jon Bon Jovi was married there along with other celebrities. We found out the next day Jon Bon Jovi stopped by there to show his son where they got married. That would of been the icing on the cake to see him there. So much fun, great memories were made.

Before I left for Vegas, I golfed in league, this recipe was what we had for dinner after golf. I had to try it at home. It is delish!

Chicken Stew with Olives and Lemon
Adapted from Sunset Magazine – My Recipes

  • 2 lbs boneless, skinned chicken thighs, rinsed and patted dry
  • 4 tablespoons all-purpose flour
  • 3 teaspoons each salt and freshly ground black pepper, plus more to taste
  • 4 tablespoons olive oil
  • 5 large garlic cloves, minced
  • 2 tablespoon capers, drained and minced
  • Grated zest and juice of 2 lemon
  • 1 cup dry white wine
  • 32 oz  chicken broth
  • 2 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
  • 2 cans artichokes, drained and quartered *see note
  • 2 cup finely chopped flat-leaf parsley *see note
  • 2 cup pitted medium green olives

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Note: I could not find the Flat Italian parsley at the local grocery. I prefer that kind of parsley to the curly stuff. I bought the curly stuff to put in there…but just could not put it in there. I cannot stand anything curly like that. It gives me heebie jeebies! It tasted fine without it!

The original called for frozen artichoke hearts, I could not find them either. Canned worked out fine.

You can find boneless, skinless thighs in grocery stores. Cut each thigh into 4 -5 pieces.

Put flour, salt and pepper into a plastic bag.

Add the chicken and toss around to coat the chicken with the flour mixture.

Brown the chicken thighs on both sides.

When brown, put on a plate.

While your chicken is browning, zest your lemon.

Mince your garlic and capers.

Add capers, garlic and lemon zest. I think I did this part wrong…but it turned out.

Add the wine.

Scrap up the yummy brown bits off the bottom of the pot.

Add the chicken broth, potatoes and chicken. Bring to simmer.

Cover, simmer for 10 minutes. Add the artichokes; stir. Cover and cook until potatoes are done.

Stir in olives, lemon juice. Season with additional salt and pepper.

This was good. I am not a big olive lover, but this was mighty tasty. I even ate the olives 😉

Spaghetti ~Timmermann Style

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I have been making spaghetti like this for years and years. I have no clue how or why I started making it this way. It is the fast go to recipe when you do not have a lot of time. Samantha called me the other day asking “Mom, how do you make your spaghetti”. She wanted to make it. It is really really simple! So, simple I am kind of embarrassed to post it 😉 But, hey everyone likes a super recipe.

Ingredient Line up! Sorry for the blurry photo!

Spaghetti ~Timmermann Style!

I usually buy 2 packages of meat. Then I add about a jar and a half of sauce. I usually use arrabiata  or marinara sauce, because it has a little kick to it.  We love the sausage in the spaghetti.

I am off to Germany, to attend a wedding of 2 very special people, Kathrin and Jens. I will try to post while I am away, if I can figure out how to on my Ipad 😉 If not, I will when I get back next week.

~Relish Food & Life

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

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This is a different twist on my Feta Chicken. I love the combination of spinach, feta, sun-dried tomatoes and garlic. Yum.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken

  • 4 chicken breast, boneless and skinless
  • Olive oil
  • 4 garlic cloves, minced
  • 9 oz bag fresh spinach
  • 1 cup julienne Sun-dried tomatoes
  • 1 T. dried oregano
  • Salt and Pepper to taste ( I used about 1/2 tsp pepper and salt)
  • Feta Cheese
  • Greek Seasoning
  • Italian Style Panko Bread Crumbs
  • 2 T butter, melted

Put around 2 T olive in a heated pan. Add garlic and saute for 1 minute. Add spinach and wilt. Add sun-dried tomatoes, oregano, salt and pepper. Saute a few minutes.

Pound chicken breast until they are flat and even. That way they will cook the same and you will have  more room for stuffing 🙂

Rinse under water and shake off excess. Dredge in breadcrumbs. Place in a baking dish spray with cooking spray. Spoon spinach mixture on half of the chicken, spoon on  plenty of feta cheese. Sprinkle with a little Greek seasoning. Fold chicken in half. Try to use a skewer to close the chicken. It is kind of hard and I did not do it so well, but it turned out just fine. Drizzle with melted butter.

Bake in a 400F oven for 25 – 30 minutes or until done.

Saute garlic

Add spinach; saute until wilted.

Add sun-dried tomatoes, oregano, salt and pepper.

Pound chicken breast until they are even and flat. I put the chicken in a plastic bag and bang it. That way the chicken doesn't spatter everywhere. ick!

Rinse chicken under water and shake off excess.Dredge in breadcrumbs.

Fold in half and place in a baking dish that has been sprayed with cooking spray. I only bought 3 breast, but there was plenty of spinach stuffing for 4.

Spoon spinach mixture on half of the breast. Top with lots of feta and sprinkle with a bit of Greek seasoning.

Try to close with a skewer or toothpick. Drizzle with butter. I sprinkled a little of the bread crumbs on the top. Pop into the oven.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

Apple, Bacon and Garlic Stuffed Pork Chops

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Samantha, my daughter sent me this recipe. She said it was yummy and she was right!

She tries to follow the Paleo Diet when possible. I think she does a pretty good job at sticking to it. It is  known as the Caveman diet. The Paleo Diet consists of all the lean meat, seafood, poultry, fruits, and non-starchy vegetables you can eat without having to portion your food or count your calories.  You do have to stay away from cereals, legumes, and processed food. There are several blogs that just give Paleo recipes. This one came from Paleo Parents. I am thinking a diet that lets you eat BACON, that diet is for me 😉 I wish potatoes were on the list! I think you can eat sweet potatoes, but I seriously cannot give up potatoes. I would take a good ole baked potato before a sweet.

You can click on Paleo Parents above to see her recipe on her blog or on Paleo diet for more info on the diet. Below is my version of the recipe, which I think I might have cross the paleo line.

Apple, Bacon & Garlic Stuffed Pork Chop

  • 6 1″ thick pork chops
  • 2 Tbsp olive oil if needed
  • 2 medium baking apples (I used Gala), peeled, cored and diced
  • 10 strips of bacon, diced
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 4 fresh sage leaves, finely chopped
  • 1/4 tsp paprika
  • 1 Tbsp lemon juice
  • salt
  • pepper
  • 1/2 cup white wine (I used Chardonnay)
  • 1/2 cup chicken Broth
  • 1 T. cornstarch
  1. Pocket your pork chops. You can have your butcher do this for you. I just did it myself.
  2. In a large oven proof pan or dutch oven melt  over medium-high heat cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 – 10 minutes
  3. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  4. Remove stuffing from heat, transfer to bowl and set-aside
  5.  Salt and pepper the top side of the pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close.
  6. Add a little olive oil to the pan. Approximately 2 T. Let it get hot, which will not take very long.
  7. Put pork chops salt and peppered side down into the hot pan to sear on each side, cook each side of the chops for 5 minutes or until browned in hot pan over medium-high heat. Before flipping to the other side, salt and pepper the pork chops.
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 30 – 35 minutes or until done. Baking time will depend on the size of the chops, so keep an eye on them.
  9. Remove the chops from the pan onto a serving platter. Cover to keep warm.
  10. Put pan on stove top on med/hi heat….remember the handle is hot! I forgot! Add the leftover stuffing.
  11. Add the wine and broth to the pan to deglaze the pan; scraping the bottom/sides to get all the good stuff off.
  12. I took 1 T of cornstarch and 2 spoonfuls of the hot liquid and mix that together well. Then added it to the sauce to thicken it up a bit. Salt and pepper and you are ready!

Pocket the pork chops.

Chop one red onion.

Peel, core and dice 2 apples.

I also diced the bacon. Add Apples, onions and bacon to the pan. Cook until bacon is getting crispy.

4 fresh sage leaves. If you live in my area, I have some growing in my yard, Please call me for some.

Mince the garlic and sage.

Add garlic, sage, paprika a lemon juice to the pan. Toss around for a few minutes. Remove stuffing from pan into a bowl. Doesn't that look yummy?

Stuff your chops with the stuffing.

Use a toothpick or skewer to close the pocket.

Add a bit of Olive oil to the pan if needed. Place salt and peppered side down. Salt and pepper the side that is up. This pan is huge and they almost did not fit.

Brown; flip to the other side and brown.

When brown, remove from the oven.

Remove the chops to a platter. Try and skim off any fat.

Add the leftover stuffing to the pan. Let the pan get hot.

I couldn't decide to use wine or broth, so I used both. Add the wine and broth. Scrap bottom and sides to loosen the yummy stuff.

Simmer for a few minutes. Stir in the cornstarch mixture.

That was yummy! I just ate one for lunch while writing this 😉

My chop was perfect, Mark said his was a little dry. His was a tiny bit thinner than mine. So, that could have made the different. You just need to watch it. We were waiting for Grace to come home. I did cover it for about 5 minutes after the 35 minutes of baking. I am thinking it might be a good idea to cover it the last 10 mins. of cooking. That might keep them all moist.

Apple, Bacon and Garlic Stuffed Pork Chops. Thanks Samantha!

After all that bacon, head on over to Comprehensive Care Pharmacy and get some Ocean Blue Omega 3’s. It suppose to help lower your cholesterol 😉

~Relish Life & Food