Now that Valentine’s Day is over, the stores are full of Easter supplies.

Which means Spring is just around the corner.

But before you say goodbye to the tastes of Winter, you want to revisit some of the flavors one more time.

When I think of Winter (and Fall!) I think of the amazing smell that fills the house when cooking apples and cinnamon.

This year I spent the entire season trying to find a recipe that incorporated them with pork chops, with no luck.  Every recipe I tried either left the pork chops dry, or the sauce dull and uninteresting.

So I set out to create my own!

I like to this of this as a modern twist on good ‘ol fashioned pork chops and apple sauce.  And if you love a good apple pie, you’re going to LOVE this variation.  The recipe uses a cooking technique that keeps the meat so darn moist, you won’t believe it – no shake and bake required!  And the fresh apples and accompanying cider sauce takes the satisfaction level to a new all-time high.

So the next time you want to revisit the tastes of Winter one more time, grab a few apples and a jug of apple cider, and maybe a few mulling spices for a warm after dinner beverage treat.  You have the perfect recipe for apple cider pork chops that will leave you feeling satisfied and your house smelling amazing.

Until our next meal,

Rebecca

Apple Cider Pork Chops

Ingredients:

Apple Cider Pork Chops

• 4 Boneless Pork Chops, 1-Inch Thick
• 1 Tsp Salt
• 1/ Tsp Dried Thyme
• 1/2 Tsp Ground Pepper
• 2 Tbs Olive Oil, Divided
• 1 Tbs Butter
• 1 Tsp Cinnamon
• 2 Granny Smith Apples, Peeled, Cored and Chopped
• 1 1/2 Cups Apple Cider
• 3 Tbs Maple Syrup
• 2 Tbs Apple Cider Vinegar

Directions:

1. Sprinkle pork chops with salt, thyme and pepper.
2. Let sit on the counter top for 30 minutes. (Do not skip this step – it’s key.)
3. Place 1 tablespoon of oil in a large cast-iron skillet, and heat over medium heat.
4. Place the pork chops in the pan, ensuring that none of them touch.
5. Cook each side slowly until golden brown, approximately 4 minutes per side.
6. Remove from heat and cover with a tight fitting lid.
7. Let chops sit in covered pan for 10 minutes (again, do not skip this step!).
8. While the chops “rest,” add butter and 1 tablespoon olive oil to another skillet and heat until foamy.
9. Add apples and cinnamon, and saute for about 3 minutes, or until slightly soft.
10. After the pork chops are done resting, transfer them to a plate and cover with foil to keep warm.
11. Return the chop pan to the stove and turn the heat back on to medium high.
12. Add the cider, maple syrup and cider vinegar and bring to a boil, scrapping all of the bits off the bottom of the pan. (Also called de-glazing, this technique makes awesome sauces and cleanup a snap!)
13. Add the apple mixture and continue to cook and stir until sauce starts to thicken.
14. When the desired consistency is reached, pour the apples and the sauce over each of the pork chops.

Are you crazy!? It’s smack dab in the middle of the week!

You have a full day of work ahead of you…

Which means you have about an hour to prepare once you get home.

But that’s ok …

You just need an easy main course with minimal steps and ingredients … and properly timed sides to go with it.

Of course you also need flavor that rocks just as much as if you had more time.

Now before you turn your nose up at my recommendation, I want you to put aside any aversions you have to this dish.

Meatloaf is one of those dinner recipes that parents have abused for generations.

But give it a chance … this recipe will make you see meatloaf in a whole new light.

Using corn chips instead of bread crumbs or crackers makes this meatloaf recipe unforgettable. And the chili sauce seals the deal, giving it enough flavor to make the “I cover all meatloaf with ketchup” eaters, say goodbye to their beloved condiment.

Just one bite will give you a whole new outlook on meatloaf … I promise.

So the next time you’re having another couple over for dinner following a full day of work, print off this recipe at work and get your game face on.  You have the perfect recipe for a flavorful meatloaf that will comfort and satisfy all of your guests.

Until our next meal,

Rebecca

Best Meatloaf Ever

Ingredients:

Home Run Meatloaf

• 1 Lb Ground Meat – Turkey, Pork, or Beef
• 1 Cup Crushed Corn Chips
• 1 Bottle Heinz Chili Sauce
• 1/4 Cup Chopped Green Onions
• 1 Egg
• 1/8 Tsp Cayenne Pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Combine all ingredients, except only add 1/2 the bottle of the chili sauce.
3. Form two loaves.
4. Cover loaves with remaining chili sauce.
5. Bake 20-30 minutes, until cooked all the way through.
6. Slice into 1 inch pieces, and serve with mashed potatoes.

• Prep/Cook Time: 45 Minutes
• Serves: 4

Where else can you watch people find their one true love by dating 25 hopeful true loves over just a few weeks …

It doesn’t get more real than every steamy detail of your life filmed and shared with a massive production crew, extremely romantic and over-the-top  ”don’t-worry-about-the-expense” dates where helicopters, limos and celebrities are par for the course, and an ongoing supply of alcohol and drama to help ensure the relationship begin with a stable foundation.

Talk about the perfect recipe!

And what can be better then watching that train wreck with some good friends, over a great meal.

Since you’ll probably be sitting on the couch while you’re eating, you’ll want to serve something that doesn’t require a knife and fork.

And think about how much less likely it will be for anyone to spill their food after laughing out loud as the drama unfolds if the meal is neatly contained in an over-sized pasta bowl.

This pasta with spinach, sun-dried tomatoes, and pancetta is the perfect choice.  Because in addition to being easy to enjoy in front of television, it’s surprisingly healthy and light … two words not usually used to describe pasta dishes.

So the next time you want to indulge in a little reality TV with friends, set the DVR and get ready to laugh.  You have the perfect recipe for a healthy pasta dish that you’ll enjoy just as much as your guilty pleasure.

Until our next meal,

Rebecca

Pasta with Spinach, Sun-Dried Tomatoes and Pancetta

Ingredients:

• 12 Oz Gemelli or Fusilli Pasta


Pasta with Spinach, Sun-Dried Tomatoes and Pancetta

• 2 Cups Chopped Spinach or Broccoli
• 1/2 Cup Sun-Dried Tomatoes, Diced (Not packed in oil.)
• 1 Tbs Pine Nuts
• 2 Tbs Olive Oil
• 3 Tbs Breadcrumbs (Plain or Parmesan)
• Freshly Ground Pepper
• 4 Oz Pancetta (Italian Bacon) Cut Into Thin Strips
• 3-4 Cloves Garlic, Thinly Sliced
• 1 Red or Green Jalapeno Pepper, Thinly Sliced (Remove the seeds!)
• 4 Tbs Grated Parmesan Cheese

Directions:

1. Bring a large pot of water to boil, add the pasta, and cook according to the directions on the package until just al dente (most likely about 10 minutes).
2. Add the spinach or broccoli and sun-dried tomatoes, and cook, stirring occasionally another 2 minutes.
3. Drain the pasta and veggies, reserving about a cup of the pasta water. (If you accidentally dump it all out like I did the first time, don’t worry. Regular water will work just fine, even if the pasta water is preferred.) Set aside.
4. In a large skillet, toast the pine nut over medium-high heat, about 1 minute. Add 1 tablespoon of olive oil, the breadcrumbs, and a bit of pepper to taste.
5. Cook until golden, about 2 minutes.
6. Transfer the mixture to a little dish, set aside, and wipe out the skillet with a paper towel.
7. Add the pancetta to the skillet and cook until crisp, about 5 minutes.
8. Transfer to a plate lined with paper towels and blot until dry.
9. Add the remaining 1 tablespoon of olive oil to the skillet, and then add the garlic and jalepeno and cook until fragrant and the garlic begins to brown very slightly, about 1 minute.
10. Add the drained pasta to the skillet still containing the jalapeno and garlic, along with the pancetta, and toss, drizzling in enough pasta water to moisten if necessary. Season with salt and pepper.
11. Divide the pasta among bowls and top with the breadcrumb mixture and parmesan.

You’re trying to keep up with that New Years resolution of eating healthy, but it’s tough when your body is craving heavy comfort foods like chili topped with cheese, sour cream and corn chips.

Or a rich beef stroganoff with that delectable sour cream sauce and tender cuts of beef.

Ooooooo or how about a nice creamy manhattan clam chowder … maybe served in a bread bowl!

Now we’re talking.

But you’re not willing to give in to the cravings just yet.  And since even if this one snap ends soon, there will most likely be more cold on the way, you’ll want a few go-to recipes that will warm you up … and still keep you on track.

This italian sausage soup recipe is just the ticket.  And while you might be thinking, “what a sec, sausage in a healthy soup,” stick with me …

This recipe only uses a pound of spicy italian sausage, which you cook and drain before starting the soup. Plus since this recipe makes 64 ounces of soup, it’s divided up among at least 6-8 servings.

Plus it’s PACKED with vegetables.  And because of the killer taste from the italian sausage, you can get the veggie-haters in your house to eat almost any vegetable – even zucchini and spinach!

So the next time you want to ward off the cold with a steamy bowl of something full of flavor, go ahead and pull our your best lap-worthy soup bowls.  You have the perfect recipe for an italian sausage soup that will keep you warm AND keep you eating healthy.

Until our next meal,

Rebecca

Italian Sausage and Vegetable Soup

Ingredients:

Italian Sausage Soup

• 1 Pound Spicy Italian Sausage
• 3 Cloves Garlic, Minced
• 4 (14 oz) Cans Beef Broth
• 1 (14.5) Diced Tomatoes, Undrained
• 1 Cup Sliced Carrots
• 2 (14.5 oz) Can Great Northern Beans, Undrained
• 2 Small Zucchini, Cubed
• 2 Cups Spinach, Chopped and Packed
• 1/4 Tsp Ground Black Pepper

Directions:

1. In a stockpot or Dutch oven, brown sausage with garlic.
2. Stir in broth, tomatoes with liquid and carrots, and season with pepper.
3. Reduce heat, cover, and simmer 15 minutes.
4. Stir in beans with liquid and zucchini.
5. Cover, and simmer another 15 minutes, or until the zucchini is tender.
6. Remove from heat and add spinach.
7. Replace lid allowing the heat from the soup to cook the spinach leaves.
8. Soup is ready to serve after 5 minutes. It also freezes very well for future soup cravings!

Tip: To use fresh sausage in casing, simply take a sharp knife and slice down longwise on one side of the sausage. Spread the casing open, pull out the meat, and discard the casing. Add the sausage to the pan and chop it up with your spatula as you’re browning. Much better flavor and less greasy!

The first official holiday-free week of 2010 is over.  How did you do?

Were you able to keep up with your New Years resolution to eat healthier?

If so, good for you!  Keep it up!

And if not, don’t worry.  It’s only the first week. You can totally get back up on that horse without anyone noticing.

To help keep you focused, I’ve put together a mini cookbook of my five favorite healthy – yet awesome – dinner recipes from 2009.  All five will ensure you stick to your New Years resolution, and at the same time make you look forward to dinner time!

So the next time you’re planning to cook healthy dinners for a few weeks, don’t be surprised when your family and guests exclaim, “wow I love this!”  You have five healthy recipes that are so full of flavor, you won’t even miss the fat and calories.

Until our next meal,

Rebecca

Healthy Recipes to Keep Up Your New Years Resolution to Eat Better

Healthy New Year Resolution Recipes

You resolved to eat better this year, and 6 days in you’re still on track.

One day at a time, right?

So I’m not going to distract you with the homemade chili and fresh bread I made last night. (I’ll save that for a future post!) Instead I’m going to share with you a wonderful soup recipe that I tried over the weekend.

At first glance you may think, hmmm, I’m not so sure about this one.   But don’t worry, my husband and I felt the same way, but still loved it in the end.  And as you already know, if it’s on WhatToCookWhen.com, you can rest assured that I’ve cooked it myself, adapted if needed, and given it my seal of approval.  So give it a shot!

The soup starts with pureed cauliflower, which by itself isn’t very extraordinary.  But when you add in the almond and red pepper relish … look out.  This soup takes on a life of its own.  You won’t even feel like you’re eating healthy!

And here’s a quick tip for you…

The next time a pureed soup recipe calls for butter, try blending in 1/4 of a small avocado for every 2 tablespoons of butter.   You’ll add in a much healthier fat, and still get the creaminess without sacrificing taste.

So the next time you want to keep your New Years resolution to eat healthy in tact, pull out your blender.  You have the perfect recipe for a cauliflower soup that will have you focusing on the flavor, instead of what you’re missing.

Until our next meal,

Rebecca

Cauliflower Soup with Almond and Pepper Relish

Ingredients:

Cauliflower Soup

• 16 Oz Bag Frozen Cauliflower (Or 1 Lb Fresh)
• 4 Cups Water
• 2 Tbs Unsalted Butter Or 1/4 Avocado
• Salt and Fresh Ground Pepper to Taste
• 1/4 Cup Finely Chopped Almonds
• 1/4 Cup Roasted Red Peppers, Rinsed, Seeded and Finely Diced
• 2 Tbs Olive Oil
• 1 Clove Garlic, Minced
• 1/2 Tsp Crushed Red Pepper Flakes

Directions:

1. Bring the water to a boil in a 4-quart pot over high heat.
2. Add cauliflower and boil until tender, approximately 10 minutes, and then remove from heat.
3. Transfer 2 cups of the cooking liquid to a blender, and then strain the cauliflower before adding to blender as well.
4. Add 1/4 avocado or 2 tablespoons butter to the blender, and puree until smooth.
5. Season with salt and pepper to taste.
6. In a small bowl, combine the almonds, red peppers, oil and pepper flakes.
7. When ready to serve, gently reheat the soup if necessary, and then divide the soup among 4 small bowls.
8. Top each of the servings with 1/4 of the relish and serve.
9. Instruct guests to mix relish into the soup before eating.

Original recipe appeared in Fine Cooking, December 2010

Have you made any resolutions?

Do they include losing a few of the pounds you gained over the holidays?

I know what it’s like.  Parties and celebrations for over a week, and wherever you look … food.  Glorious sweets, rich sides, and never-ending snacks.  It’s really a beautiful thing.

But the holidays are over, and it’s time to shed the few pounds you treated yourself to as a Christmas present.

Don’t worry.  It’s the easiest return you’ll make.  You don’t need a receipt and you won’t hurt anyone’s feelings.

Over the next eight weeks I’ll be sure to include at least two recipes each week to keep you on track, along with some of the heartier dishes requested this time of year.

This mediterranean chicken recipe is the perfect place to start because it’s completely adaptable for everyone eating it with you, regardless of their idea of “dieting.”

Its flavor is sure to please everyone, and it can be served over a bed of greens if you’re avoiding carbs, with rice or cous cous if you’re looking for something resembling a complete dinner, or my favorite, paired with a cucumber dill sauce and pita for a delicious yet healthy chicken gyro.

So the next time you’re looking to shed some pounds after the holidays, pull out your skinny jeans and get motivated.  You have the perfect recipe for a mediterranean chicken to kick off your resolution to eat healthy in the coming weeks.

Until our next meal,

Rebecca

Mediterranean Chicken

Ingredients:

Mediterranean Chicken in a Greek Gyro

• 1/4 Cup Fresh Lemon Juice
• 2 Tbs Olive Oil
• 1/2 Tsp Garlic, Minced
• 1/2 Tsp Whole Grain Mustard
• 1/2 Tsp Oregano
• 1/2 Lb Boneless Skinless Chicken, Sliced Into 1/2-Inch Strips

Directions:

1. Mix the first five ingredients and pour into a container with a tight fitting lid or a ziploc bag.
2. Add the chicken, shake to coat, and marinage in fridge for 30 minutes, and up to 1 hour, shaking gently to redistribute marinade evenly halfway through.
3. Drain chicken and discard marinade.
4. Saute chicken in a large skillet until cooked all the way through, about 6-8 minutes.
5. Serve alone with rice, on a salad, or top with cucumber dill sauce and place on a pita for a classic greek gyro.

Cucumber Dill Sauce

Ingredients:

Cucumber Dill Sauce

• 1/2 Cup Cucumber, Skinned and Chopped
• 1/2 Cup Nonfat Plain Yogurt
• 1 Tsp Dill

Directions:

1. Mix all ingredients in a bowl.
2. Store in fridge until ready to use.

Simple, right?

Your friends are having their very first baby.

And since they won’t have much time to sleep, let alone cook, you want to bring them something they can eat for dinner over the next few nights.

With diapers, feedings, and all-night crying, at least they won’t have to worry about food!

You want to make something homemade … something that travels well … and ideally something that is made in a single dish, with no fuss to reheat and serve when the small window of opportunity to eat opens.

So a couple months ago I posted recipe ideas for a baby shower.  And now that the baby is here, you may see a few recipes that are great to bring to a friend’s house in the coming weeks.

Today is one of my all-time favorites. It’s comforting, delicious, and says “I care” more than any other recipe. 

It’s homemade lasagna.  And it’s hands-down – in my opinion and in fact – the best first dinner to bring the new parents.

So the next time your friends tell you the baby is on the way, let them know they don’t have to worry about dinner this week.  You have the perfect recipe for a homemade lasagna that they can eat for the next few nights.

Until our next meal,

Rebecca

Homemade Lasagna

Ingredients:

Three Cheese Homemade Lasagna

• 1 Pound Sweet Italian Sausage Links
• 3/4 Pound Lean Ground Beef
• 4 Garlic Cloves, Crushed
• 1/2 Cup Minced Onion
• 28 oz Crushed Tomatoes
• 13 oz Canned Tomato Sauce
• 12 Oz Canned Tomato Paste
• 1/2 Cup Water
• 1 Tbs Sugar
• 1/2 Tsp Pepper
• 1 1/2 Tsp Dried Basil
• 1 Tsp Italian Seasoning
• 4 Tbs Parsley, Divided
• 16 Oz Ricotta Cheese
• 1 Egg
• Lasagna Noodles
• 3/4 Pound Mozzarella Cheese (Slices if Available)
• 3/4 Cup Parmesan Cheese
• Salt

Directions:

• Remove the sausage from its casing.
• Combine the sausage, beef, onion and garlic in a Dutch oven, and cook until brown.
• Add the crushed tomatoes, tomato sauce, tomato paste and water.
• Stir in sugar, pepper, basil, Italian seasoning, 1/2 tsp pepper, and 2 tbs parsley.
• Cover and simmer for 1 1/2 hours, stirring occasionally.
• In a mixing bowl, combine ricotta cheese, egg, 1/2 tsp salt, and 2 tbs parsley.
• Lightly coat a 9X13 inch baking dish with cooking spray.
• Spread 1 1/2 cups of sauce in bottom of dish.
• Arrange 6 noodles over sauce.
• Spread 1/2 of the ricotta mixture over the noodles.
• Cover the ricotta with a single layer of mozzarella cheese slices. (1/4 pound If using shredded cheese.)
• Spoon 1 1/2 cups meat sauce, and then sprinkle with ¼ cup parmesan cheese.
• Repeat layers finishing with remaining sauce, then parmesan and then mozzarella.
• Cover with aluminum foil.
• Bake 30 minutes @ 375. Remove foil and bake 25 minutes, or until the top layer of mozzarella starts to brown.
• Cool 15 minutes before serving.

Cooking Tip: When baking something with cheese on top, and covering it with aluminum foil, spray the foil with cooking spray before placing on the baking dish. It will keep the cheese from sticking to the foil, so you end up with a perfect top.

That’s the reason my friend gave about all the drama surrounding holiday travel throughout the midwest this holiday season.

Let’s hope she’s right and people get to where they want to go this week. (We’re hoping to make it to Iowa!)

But at the sad chance that you do get snowed in and aren’t able to get home for the holidays, I thought I would feature some of my favorite “I’m so glad I gave this a chance” recipes from the year. That way you’ll be able to at least enjoy a few awesome meals!

I mean come on … good food makes everything a little better, right?

This first recipe has had its share of turned up noses.  Yet everyone who has given it a shot, raved about it.  So why not you?  (Yes, I’m talking to you!)

This recipe has an amazing blend of sweet and spice, is chock full of healthy ingredients, and results in a Moroccan flavored beef stew that makes the meat so tender it melts in your mouth.

Serve it up with some couscous and you’ll be good to go with very little effort.

So the next time you get snowed in and your travel plans get wrecked, pull out your crock pot and get ready for an exotic night at home.  You have the perfect recipe for a moroccan-inspired beef stew that will take a little bit of the edge off!

Until our next meal,

Rebecca

Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew

And you’re not planning on making any fresh cranberry sauce anytime soon. (Even it was a-m-a-z-i-n-g!)

You have half a bag of leftover cranberries though, and don’t have the heart to throw them out.

Why not bake some cranberry bread?

This recipe is slightly modified from the on the back of the Ocean Spray cranberries bag, and is absolutely delicious.  I came across it when trying to recreate a recipe my mom used to make. Not to sweet, and full of cranberries.

She had lost it after moving, and was disappointed that she may never have the perfect recipe again.

Although between you and me I have a feeling that she too copied the recipe off the bag, because it sure does sound the same, and tastes identical.

So the next time you have half a bag of leftover cranberries, don’t bother picking up anything else for dessert or breakfast.  You have the perfect recipe for cranberry bread that will have you eating it morning and night.

Until our next meal,

Rebecca

Cranberry Bread

Ingredients:

Cranberry Bread

• 2 Cups Flour
• 1 Cup Sugar
• 1 1/2 Tsp baking powder
• 1 Tsp Salt
• 1/2 Tsp Baking Soda
• 3/4 Cup Orange Juice
• 2 Tbs Butter
• 1 Egg, Beaten
• 2 Cups Fresh or Frozen Cranberries, Coarsely Chopped
• 1/2 Cup Chopped Nuts

Directions:

1. Preheat oven to 350ºF.
2. Grease and flour a 9 x 5-inch loaf pan.
3. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
4. Stir in orange juice, butter and egg.
5. Mix until well blended.
6. Stir in cranberries and nuts.
7. Spread evenly in prepared loaf pan.
8. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
9. Remove from pan; cool completely.