Buttermilk Pork Chops

After this recipe I've fallen in love with buttermilk brines.  The pork chops come out so juicy, with almost a slight cheesy flavor. 

The original link includes multiple methods for preparing the pork chops, but I've included my favorite below, pan frying.

Buttermilk Pork Chops

Ingredients

1.5 cups buttermilk
2 tablespoons packed brown sugar
4 tablespoons olive oil divided
4 cloves garlic smashed
2 bay leaves
2 teaspoons hot sauce or 1 tsp red pepper flakes + 1 tsp vinegar
4 bone-in center cut pork chops
2 tablespoons Kosher salt
ground pepper or black peppercorns

Directions

Make the buttermilk brine:

Whisk to combine buttermilk, brown sugar, salt, 2 tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow mixing bowl or Ziploc bag.

Add the pork chops to the brine, ensuring they are completely submerged. Seal the bag, or if using a bowl, cover the top with plastic wrap.

Refrigerate pork chops in buttermilk brine for at least 8 hours, and up to 24 hours.

After marinating, remove meat from the brine. Discard the brine, then rinse the pork chops well under running tap water. Use paper towels to pat the chops dry.

Rub or brush two tablespoons of olive oil over both sides of the chops, then season with salt and pepper to taste or all-purpose seasoning.

Let the meat sit at room temperature for 15 – 30 minutes.

Pan Frying

Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. 

Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.

Cook for 4-5 minutes per side (depending on thickness). Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º




Original link:

https://thefeatherednester.com/buttermilk-brined-pork-chops/

Slow Cooked Garlic Butter Chicken

This originally began as an NYT slow cooker recipe.  I made some modifications below, including using a Dutch oven instead of a slow cooker, and adding some additional ingredients (like extra beans, and some broth).  It's such a simple meal to make that is filling, nutritious, and delicious.

Slow Cooked Garlic Butter Chicken

Ingredients

2 tbsp oil

1 1/2 to 2 lbs boneless, skinless chicken thighs

4 cans (15 oz) cannellini beans, rinsed

4 tbsp unsalted butter, cubed

12 garlic cloves, smashed and chopped

1/3 cup chopped parsley (and more to serve)

1 shallot, minced

1 lemon, zested and juiced

3 cups chicken broth

Salt and pepper

1/2 cup sour cream

Croutons - Sliced, toasted baguette, buttered with garlic salt

Directions

Preheat oven to 250 degrees.

Heat oil in a Dutch oven over medium-high heat.  Sear chicken thighs until browned, about 2-3 mins per side.  Remove Dutch oven from heat.

Add remaining ingredients, except sour cream and croutons, to Dutch oven.  Seal tightly with foil and lid.  Bake at 250 degrees for 3 hours.

Remove from oven. Break the chicken into large pieces with two forks (this should happen easily). Stir in the sour cream.  Serve with croutons and extra parsley for garnish.

Impossibly Easy Cheeseburger Pie

This is one of those meals I grew up with.  It's not fancy, but it definitely hits the spot.

Impossibly Easy Cheeseburger Pie

Ingredients

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded cheddar cheese (4 oz)
1/2 cup Bisquick Mix
1 cup milk
2 eggs
1 teaspoon vegetable oil

Directions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In medium bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake 29 to 33 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Original link:

https://www.bettycrocker.com/recipes/impossibly-easy-cheeseburger-pie/8c78aa78-c368-40fa-8a88-1654640c7525

Vanilla Mousse

This recipe makes a very simple dessert on its own.   It also makes the perfect filling for cream puffs.

Vanilla Mousse

Ingredients

1 package instant vanilla pudding (3.4-3.9 oz package)
2 cups heavy whipping cream

Directions

Pour the instant vanilla pudding mix in a medium sized mixing bowl. To that, add the heavy whipping cream.

With a hand mixer, start mixing slowly at first (so you don't get pudding mix powder everywhere) and then once the two ingredients are combined, beat until you get a light and fluffy whipped pudding mixture.

Once you are done mixing it's ready to use. It should be the consistency of a thick buttercream. If you aren't enjoying it right away, store in the fridge until you are ready to eat.



Original link:
https://simplegraytshirt.com/vanilla-mousse/

Love Love Teriyaki Salad

We have a teriyaki restaurant in town that makes a very simple, very yummy cabbage salad. This is their dressing.

Love Love Teriyaki Salad

Ingredients

2 Tbs brown sugar
2 tsp soy sauce
1 Tbs sesame oil (optional, but it really adds amazing flavor)
1/4 c vegetable oil
3 Tbs rice vinegar
Cabbage, such as napa or savoy

Directions

Mix all together, except cabbage, until sugar dissolves and let set a minimum of 20 minutes. The longer it sets the better it is.

Shred Cabbage. Pour sauce on cabbage and lightly toss to coat. Remember the vinegar will wilt the cabbage so put the sauce on cabbage just before serving.



Original link:
https://insidekimskitchen.blogspot.com/2013/01/if-you-like-love-love-teriyakis-salad.html

Fall Panzanella Salad with Squash and Focaccia Croutons

Our family decided to do Christmas dinner potluck style. I was trying to find a side dish that would impress, but would travel well and wouldn't require me to use a lot of space in the kitchen at the host's home. This dish did not disappoint. It was so delicious!

Fall Panzanella Salad with Squash and Focaccia Croutons

Ingredients

1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped) ⁠

1 large shallot, thinly sliced⁠
1 cup pomegranate arils
kosher salt and ground black pepper⁠, to season

for the roasted squash and focaccia croutons:⁠

6 ounces focaccia bread, sliced into ½-inch cubes
1 medium delicata squash (roughly 1 pound), deseeded and sliced into ½-inch cubes⁠ (can be substituted with other squash, such as butternut)
4 tablespoons olive oil, divided⁠
6 tablespoons grated parmesan⁠, divided
4 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme), divided
1 teaspoon garlic powder, divided
kosher salt and ground black pepper⁠, to season

for the maple mustard vinaigrette:
⅓ cup extra-virgin olive oil
¼ cup whole grain mustard
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely chopped or grated
kosher salt and ground black pepper⁠, to season

Directions

Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up and set aside.

Prepare the squash and focaccia: Place the delicata squash in a large bowl with half of the olive oil, parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the prepared baking sheet. To the same bowl used to season the squash, add the focaccia and remaining olive oil, parmesan, chopped herbs, and garlic powder. Toss to combine well and set aside.

Roast the squash and focaccia: Transfer the squash to the oven and par-roast 10 minutes. Remove from the oven and transfer the seasoned focaccia to the baking sheet with the squash, arranging such that everything has enough room to roast. Return to the oven and roast for 10-12 minutes longer, until the squash is tender with golden edges and the focaccia is golden and crisp. Remove from the oven and set aside to cool.

Prepare the maple mustard vinaigrette: Meanwhile, combine all listed ingredients in a small bowl, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. Set aside.

Massage the kale: Place the kale and shallots in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green and slightly wilted. Set aside.

Fall panzanella salad assembly: To the massaged kale, add the roasted squash and focaccia croutons and pomegranate arils. Drizzle the maple mustard vinaigrette over top, then toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!

Original link: 

https://playswellwithbutter.com/fall-panzanella-salad/

Stuffed Butternut Squash

This dish was so delicious! 

Stuffed Butternut Squash

Ingredients

2 Tbsp. olive oil
2 medium butternut squash, halved and seeded
Kosher salt and black pepper
1 lb. spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz. cremini mushrooms, trimmed and chopped
2 Tbsp. chopped fresh sage
1 cup chiffonade kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere (about 4 oz.)
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Directions

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.

Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.

Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.

Serve hot, topped with the parmesan and remaining parsley.

Original link:

https://www.thepioneerwoman.com/food-cooking/recipes/a62303787/stuffed-butternut-squash-recipe/