Pork Chops Florentine with herb oil, broccolini and savory tomatoes

Here is another meal out of the magazine I love, Cuisine for two. In order to make it for my family of four, 2 adults and 2 kids, I just added an extra pork chop, used a whole tomato and whole package of broccolini and also added a side of sliced roasted potatoes. It was the perfect amount. This recipe is right out of the magazine. I didn't alter recipe at all besides just adding a bit more. These italian pork chops really get their flavor from the fresh herbs. I wouldn't use dried herbs if at all possible. You are making 3 different things, but they will all end up on grill so it makes this a quick, easy weekday meal. 

INGREDIENTS:

For the herb oil-

* 1/4 c olive oil

* 6 torn fresh sage leaves 

* 1 T chopped fresh rosemary

* 1 T chopped fresh oregano

* 2 garlic cloves, thinly sliced

For the Broccolini-

* 6 oz broccolini

* olive oil, salt and pepper

For the Chops- 

* 2 bone-in pork loin chops, 1 inch thick (about 8 oz each) seasoned with salt and pepper (I used 3)

For the Tomato-

* 1/4 c panko crumbs

* salt and pepper to taste

* 2 tomato slices (I used one medium tomato cut into 4 slices and added a bit more panko crumbs)

* 2 slices goat cheese, cut 1/2 inch thick (I used shredded mozz cheese because I had it on hand, but if I didn't I would have bought a fresh Mozzarella ball and sliced that to use since my family doesn't like goat cheese.

* Herb oil from above

DIRECTIONS:

Preheat grill to medium High

Combine 1/4 cup oil, sage, rosemary, oregano and garlic for herb oil in a shallow serving dish/plate. Set aside. 

Toss Broccolini with olive oil, salt and pepper; set aside. 

Grill Chops over direct heat, covered, 5 minutes per side, or to internal temp of 155. (I did season the chops with a little pepper/salt first). 

While chops are grilling, toss panko salt and pepper in shallow dish. Dip each tomato and cheese slice into the herbed oil you made above and then it says to dredge both sides of goat cheese slices into panko mixture, but since I used shredded cheese, I just dipped the tomato slices to coat them in the panko mixture instead. Place cheese on tomatoes. 

Transfer grilled chops to herb oil plate and let rest for 3 minutes; turn after 3 minutes. I covered plate with tinfoil to keep warm. 

While you are letting chops sit in oil, grill the broccolini and tomato slices on the grill. (Broccolini 3-4 minutes turning once) (Tomatoes around 5 minutes, until panko crumbs are golden). 

To serve, place one pork chop on each plate and some broccolini and tomato slice on each plate. Drizzle remaining herb oil over chops, broccolini and savory tomatoes. Enjoy! 

Herb oil in shallow plate

I dipped my tomato slices in the oil and then coated them with the panko crumbs. 

I then topped tomatoes with shredded mozz cheese. 

Tossed broccolini with olive oil, salt and pepper.

Place chops in oil after they are grilled to rest. 

Flip them after 3 mins (and during this time you will be grilling the broccolini and tomatoes.

Serve up each plate with a little of each and then drizzle remaining oil over top of it all. I also served a side of roasted sliced potatoes. 

Italian Meatballs... Great for freezing

This recipe makes a huge batch. I halved the recipe and had enough to feed 4 adults and 2 kids and also had enough to freeze for another meal. I found this recipe on pinterest and they originated from the blog The Yummy Life. I made the meatballs during the day and put them in the fridge till later that night. I made a homemade sauce (you can use any sauce you prefer) and I simmered the meatballs in the sauce for 20 minutes until fully warm. I served over thin spaghetti and shredded fresh parmesan cheese over the top. The meatballs were moist and flavorful. I will definitely make these again, maybe next time I'll make a whole batch to freeze more for later use! These are great over pasta or on italian rolls as a sub!

Ingredients

• 4 eggs, slightly beaten
• 1/4 cup water
• 1 cup buttermilk
• 1-1/2 cup unseasoned bread crumbs (I use whole wheat)
• 4 teaspoons minced garlic
• 1 medium onion, finely minced or grated
• 1 cup fresh Italian parsley, chopped
• 1 cup grated Parmesan cheese
• 1 tablespoon dried leaf oregano
• 2 teaspoons kosher salt
• 1 tablespoon ground black pepper
• 1-1/2 lbs. ground pork
• 3 lbs. ground beef

Directions

Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.

Mixture of beaten eggs, water, buttermilk and breadcrumbs

I used cheese grater on onion and minced garlic

Chopped parsley

Add all to bread crumb mixture

Combine beef and pork

Add breadcrumb mixture to the meat and mix with hands well.

Form into meatballs. I made some bigger ones and some smaller ones. Key is to put all the same size on the same cookie sheet. So I did one sheet of big and one sheet of small. They cook for different amounts of time.

A little liquid will come out of them while they bake, especially if you use a fattier meat. If you go leaner on your beef you won't see as much of this.

Let cool a bit before putting them in zip lock bags (in a single layer) to freeze.

Tender and flavorful!

Simmered in sauce. Topped with cheese.

ENJOY!

Spiked Pasta (Spaghetti in a Vodka Cream Sauce)

This recipe freaking rules! I loved it! I love creamy, cheesy pasta and since this one is much healthier, what's not to love??!! This originated from Cooking Light magazine, but I found the recipe on pinterest. Here is the blog I got it from. This recipe was very simple, the hardest part (which isn't hard, just time consuming if you don't have hand held) was you need to use a hand held blender to puree sauce. If you don't have one, you'll have to transfer sauce to a blender, blend well, and then transfer back to pan.

I served these with my parmesan-garlic rolls and a side salad. The whole family loved it and my almost 5 year old daughter told me it was the best spaghetti she'd ever had and I should make it every night:) I left the basil at the end off hers. This recipe serves 3-4 people. Next time I may double the recipe so I have more for left overs:)

Ingredients:
* 1/2 pound dry thin spaghetti pasta
* 1T olive oil
* 1/2 cup finely chopped onion (I used one large shallot- I love the flavor of a shallot)
* 3/4 tsp salt, divided (I use coarse kosher salt)
* 1/8 tsp crushed red pepper (Just enough to give some flavor, but not enough to make too spicy for kids)
* 1 garlic clove, minced
* 1/2 cup plain vodka (use a medium grade... not the super cheap kind but not your most expensive either. I used Smirnoff)
* 1/4 cup chicken broth (you could also use vegetable broth if making vegetarian)
* 1 (14.5 oz) can diced tomatoes, undrained- (I highly recommend using the Muir Glen Organic kind with Italian Herbs. I buy generic brand tomatoes for stews, roasts and chili, but this is the base of your whole sauce and where it really gets the flavor from. This is an awesome brand and since you only use one can, it's really worth the extra few cents!!)
* 1/4 cup whipping cream
* 3T thinly sliced fresh basil
* shaved or grated parmesan cheese to garnish (I used parmigiano-reggiano)

Directions:

1. Heat oil in large nonstick skillet over medium-high heat. Add onion and saute for 4 mins or until tender. Add 1/4 tsp salt, red pepper, and your garlic and saute another minute or so.

2. Add vodka and bring to a boil (careful not to let it catch fire). Once boiling, reduce heat, cover and simmer for 3 minutes or until liquid reduces by half. (I think I did around 5 minutes).

3. Stir in rest of salt, broth and tomatoes. Bring to a boil. Once boiling, cover and simmer for about 15 minutes. After simmers, remove from heat and let cool slightly.

4. While your sauce above is simmering for the 15 minutes, cook your pasta according to the package directions. Drain and keep warm.

5. If you have a stick blender (I show in picture below), you can now puree the sauce right in the pan. If you don't, place tomato mixture in conventional blender. Remove center piece of blender lid to allow steam to escape, and secure the lid on blender. Place clean towel over opening in blender lit to avoid splatters and process until smooth. Return tomato mixture back to pan.

6. Mix in cream, then cook sauce for 2 mins over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta. Taste and adjust seasoning if necessary.

7. Serve immediately. I toped mine with the basil and my cheese. YUM!

here are most of my ingredients... I highly recommend this tomato brand for this meal. I think next time I will try this recipe using whole grain pasta. 

shredded basil and chopped shallot

sauteing the onion in olive oil

add your vodka and bring to a boil. Then simmer for 3-5 minutes till liquid reduces by half

added tomatoes, broth and some salt and pepper

Boil noodles per package instructions

Using my hand blender to puree the sauce in the pan till smooth and creamy

adding the whipping cream. Stir well and heat another 2 mins

Add your pasta...

Serve with basil and parm cheese. 

Enjoy!!! 

Spaghetti Squash

Shown with marinara and fresh grated cheese!

A low fat, low carb italian meal?!? Is there such a thing??? There is! And it is amazing as well!  My sister in law introduced me to spaghetti squash not too long ago. I just love it! It's a great substitute for pasta (which is my biggest downfall when it comes to dieting! I can NOT give up pasta or bread... it's the Italian in me!) Spaghetti squash is great with just olive oil and italian seasonings or topped with your favorite marinara sauce!  The other night I made it with olive oil and seasonings, but then I topped it with some left over sauce I had when I made my Chicken Parm Meatballs and I served it along side my Caprese Chicken (Also low fat and low carbs... also italian!)

*Medium to Large Spaghetti Squash
*2-3 T of Extra Virgin Olive Oil (Or if you wanna get crazy... a little butter!)
*2 T Italian seasonings
*Pepper and Salt

Optional toppings:
extra olive oil
Marinara sauce
fresh grated cheese (my fav- parm-reggiano)

Preheat oven to 375
1)Cut squash in half vertically (this is by far the hardest step in making this!)
2)Scoop out the seeds and discard
3)Brush each half with about a T of olive oil and sprinkle the seasonings on each half.
4)Place each half on a baking sheet face down. Cook for about 45 minutes.
5)Take them out and flip over. If they look a bit dry, you can add more oil (or butter). Bake face up for another 40-45 minutes. (time may very depending on size of squash)
6)Take a fork and run it horizontally across inside of squash. The "spaghetti" should form easily! Scoop it out and transfer to a serving bowl.
7)Top with any toppings, stir well and serve immediately!
Enjoy!!

Cut down middle vertically.. Careful!

Spoon out seeds in center with a spoon.

brush each with olive oil (or butter)

Season with italian seasonings and pepper and salt.

bake face down for 45 minutes

turn over and bake another 40 minutes or so.

Run fork across horizontally and watch the "spaghetti" form!

Caprese Chicken with Spaghetti Squash topped with marinara and fresh grated cheese.