Fondue Night

We made to our new home in sunny Colorado Springs! Took us about 2.5 days to get here from Washington, but it was such a great adventure. One that I am glad my husband and I were able to do together. We were lucky to find the perfect place to live only a couple days after arriving here; although we started with no furniture, we still love it! Now I just have to get used to cooking in a new kitchen.

For the past few days we have been shopping around to get the things we need, and of course I picked up a few things for the kitchen. :) My tools have changed, so it may take me a bit to get new recipes up, but I will try my hardest to get going! Thankfully, I have a back log of recipes to post.

One type of cuisine/meal/dish that I have loved for years would be fondue. I fell in love with a restaurant a few years ago and my mom was awesome enough to get me my own fondue pot. I've used it a couple times, but never like this. It was mostly there so I can enjoy chocolate in a fancy way. :) This time I really wanted to use it like you may at a restaurant. So I looked through my fondue cookbook, and gathered all the necessary items. It was really easy! I picked up everything that morning (look for meat sales if you plan on eating them that night), prepped what I needed to, and stored it in the fridge until it was dinner time.  Since I had everything prepped, all I needed to do that night was make the broth and that took no more than five minutes. If you plan ahead this will be one of the easiest meals ever. Plus, it's not one of those dinners that take three minutes to eat so you get to spend a fantastic night with people you love over a great meal! Okay, I will stop rambling and let you all get to cooking!

Here are some great dipping sauce ideas. They were also in the cookbook and went perfectly with the cooking style broth. I loved the Island Sauce, it was sweet and spicy!

Green Goddess Sauce Melting Pot Cookbook

Ingredients:
3/4 cup cubed softened cream cheese
1/2 cup milk
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
2 tablespoons minced white onion

Directions:

1. Mix all ingredients in bowl with a whisk or an electric mixer for 1 to 2 minutes. Chill, covered, until serving time.  Makes 2 cups.

Island Sauce Melting Pot cookbook

Ingredients:
1/2 cup orange marmalade
Juice of 1/2 lime
1 garlic clove, minced
1 teaspoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon ground pepper

Directions:

1. Combine all ingredients in a bowl and whisk until fully mixed. Makes 3/4 cups.

Meat and vegetable dipper ideas:

Meats:

Steak (Any kind. I went to the store and found a good meat sale. Wasn't the best quality meat, but it was still delicious.)

Chicken

Lamp

Pork

Seafood:

Shrimp (Peeled and deveined. Tails are okay.)

Lobster

Vegetables:

Broccoli

Mushrooms

Potatoes

You could really use anything that you really like!

Zen Cooking Style Fondue
Melting Pot "Dip into Something Different" cookbook

Ingredients:
5 1/2 cups warm water
Juice of 1/2 lime
3 tablespoons chopped lemongrass
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped carrot
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon chopped ginger
2 teaspoons garlic powder

Directions:

1. Whisk the water, lime juice, lemongrass, onion, celery, carrot, salt, pepper, ginger, and garlic powder in a bowl until combined.
2. Pour into a fondue pot (electric or manuel). Bring to a rapid simmer over medium-high heat. 
3. Thread a piece of meat on a fondue fork; cook in brother to the desired degree of doneness. Throw the vegetables into the pot and remove with a slotted spoon when done cooking to taste. Serve with favorite dipping sauces.

Pulled Pork Panini

After my day of slow-cooking I found that I had plenty of Pulled Pork left over to feed a family of 10. I then spent the next couple days finding ways to use those left overs. Then I came across this naan bread at the store. All of a sudden I was in the mood for a warm pork panini. This really is a fast recipe, the only time taking part is the caramelization of the onions. Now don't judge me on my onions, it was my first time making them. Perfection comes with practice and I plan on making them again many times! 

The one surprise from this was the bread. It came out of the panini press crunchy on the outside and soft in the middle. A few days later I paired the second bread with a large bowl of pasta, and it was fantastic. I have found recipes for naan bread and I plan on making it very soon! 

Pulled Pork Panini


Ingredients:
1 flatbread, wrap, pita, or naan
1 onion, caramlized
1 tablespoon olive oil
1/2 cup bbq pulled pork
1 -2 tablespoons cheddar cheese

Directions:

1. Heat a non stick skillet to medium-high heat. Add 1 tablespoon olive oil and onion julienned. Stirring occasionally so onions don't stick, cook until onion is brown and soft; about 20-30 minutes. 
2. Place pork on 1/2 of bread, layer with cheese and onions. Press in a panini press and cook until heated through. Cut in half.

Serves 2

Nutrition: Calories 413; Fat 19g; Cholesterol 51mg; Carb 41mg; Fiber 5g; Protein 25g

Slow-Cooker Pulled Pork

Along with baking, summer is my favorite time to pull out the crock pot. Putting together all of your ingredients and throwing them in one pot. The rest of the day you can do what ever you please while dinner cooks for you. This time I was craving some pulled pork. The funny thing is that I have never had pull pork. It's odd I know. The house smelled so good all day while the crock pot was on. This recipe is so versatile too. You can make a sandwich like I did, tacos, quesadillas, or even a pizza recipe!  Trust me with this recipe you will have plenty left over for days worth of left overs. So much awesomeness with one ingredient. :)

The little blue thing was one of those timers that pop up when the meat is done. I tried to take it out before cooking but it was stuck!

Slow-Cooker Pulled Pork
adapted from All You magazine Issue May 2007


Ingredients:
1 (3lb) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup low-sodium chicken broth, or water
2 cups bottled or homemade barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and Pepper

Directions:

1. Trim pork of any excess fat, season with salt and pepper. Scatter onion over bottom of slow cooker and place pork on top. Add brother, cover and cook on low until very tender, about 8 hours. Removed meat and let cool.
2. When cool enough to handle, pull meat into thin shreds (use two forks or hands), removing all fat and gristle. Drain liquid from slow cooker, leaving onion. 
3. Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey, and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes, and coleslaw.

Makes 6 serves.

Nutrition: Calories 584; Fat 24g; Protein 50g; Carb 38g; Fiber 1g; Cholesterol 178mg; Sodium 192mg

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach

Five weeks later, I'm finally doing what I was trained to do. Of course my first day I was really nervous, but today I was feeling a little bit more relaxed. I know with these first couple weeks I won't be at the top of the pack like I want to be. Sometimes I wish I could just come out swinging, but the only way I can get up there is to actually do what I need to do. When I looked at my stats from yesterday I was disappointed. Yes it was my first day, but I know I can do better. After today, I noticed that I was getting a little bit better. So if I just look into the future I know I will gain those numbers, and the knowledge I need to get me to the top!

After a long day on the phones I like to come home to a recipe waiting for me. :) I noticed that it relaxes me. This recipe was easy and very delicious. I was watching one of my favorite cooking shows on TV, and I found myself wide-mouthed and transfixed as this recipe was being cooked. At that moment I decided to try it out. I was surprised at how easy it is. Not only is it packed with protein, but it is less than 300 calories per serving. Who could ask for more from such a delicious plate of food! :)

The heat from the mixture will help melt the cheese, so make sure to mix it together while it is still hot. 

Make sure to season the meat before searing it. Otherwise you will get a bland chop! 

You may want to cover the pan when you start cooking the chops. Otherwise you will get oil splatter all over your stove and you. Trust me, it's not fun to get attack by tiny oil bombs.  

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach
Everyday Italian on Food Network - Giada De Laurentiis


Ingredients:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10oz) bag of frozen spinach, thawed and squeezed dried
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2oz) goat cheese
1/3 cup reduced-fat cream cheese
4 (4oz) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Directions:

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to combine and set aside.
2. Use a sharp knife to cut a pocket into the thickest portions of the pork chops. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. 
4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes on each side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before servings, about 2-3 tablespoons. 

Makes 4 servings.

Nutrition: (per stuffed chop with sauce) Calories 294; Fat 17g; Cholesterol 80mg; Carb 7g; Protein 28g; Fiber 1g

Quick and Healthy Pork Tenderloin with Red and Yellow Peppers

This week I have been so tired almost every day. I am blaming it on the allergy medicine that my doctor prescribed me. It makes you drowsy, so I take it before I go to bed, but when I wake up I am just so tired. Why prescribe me an allergy medicine I can't take during the day, when I actually have the allergies?! Well, I have been chugging the coffee and trying to stay active so I can wake up. 

Right now, cooking seems to be the only thing I can look forward to in the next few weeks, until the day my soldier comes home gets closer. :)

Make sure to cut off the sliver skin on the tenderloin, then trim the fat as much as possible. 

Quick and Healthy Pork Tenderloin with Red and Yellow Peppers

adapted from Cooking Light Magazine - Issue January/February 2011 issue

Ingredients:

1 (1pound) pork tenderloin trimmed and cut into 1-inch-thick medallions

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1 tablespoon extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
4 canned anchovy fillets, drained and mashed (If you do not like anchovy you can substitute 3 tablespoons minced kalamata olives, or 3/4 teaspoons low-sodium soy sauce)
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2 inch thick slices
1 yellow bell pepper, cut into 1 1/2 inch thick slices

Directions: 

1. Heat large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. 
2. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.
3. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary. 

Makes 4 servings (3oz pork and about 1/2 cup bell pepper mixture)

Nutrition: Calories 215; Fat 10.1g; Protein 25.2g; Carb 5g; Fiber 1.4g; Cholesterol 78mg; Sodium 441mg