Wednesday, May 11, 2016

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

D and I decided to have this recipe.  However we were a little shocked by the price of thick-cut pork chops, so we only bought 2. D had to work, so I prepped the chops. I told him I didn't cut down the spice for 2 chops but used up all the paste.  He said that is typical for a Weber recipe.

For the slaw, since neither of us are huge carrot fans, we used bagged coleslaw, and mixed with the rest of the ingredients.

The results were flavorful and good.  We will definitely have again.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Photo by ALB

Adapted the recipe by Jamie Purviance
With my modifications, there were 4 servings of slaw, and 2 servings of chops.

2¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon chipotle or ancho chile powder (used Chipotle)
½ teaspoon dried Mexican oregano leaves, crumbled (used regular oregano)
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat (used 2)
¼ cup buttermilk
¼ cup sour cream
2 tablespoons red wine vinegar
1 teaspoon whole-grain or stone-ground mustard
⅓ cup vegetable oil (did not use)
5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater (used bagged coleslaw)
1 shallot, about 1 ounce, very thinly sliced
2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination (used cilantro)
Kosher salt

1 In a small bowl mix the salt, pepper, paprika, onion powder, chile powder, oregano, cayenne, and garlic powder. Set aside 1 teaspoon of the spices for the slaw. Add the oil and vinegar to the bowl and stir to combine.

2 Spread the paste on both sides of each pork chop. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

3 Meanwhile, make the slaw. In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and the reserved 1 teaspoon spices. Slowly whisk in the vegetable oil until emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt. (You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.)

4 Prepare the grill for direct cooking over medium heat (350° to 450°F).

5 Grill the pork chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.

Chicken Sausage and Broccoli Rabe Penne

D made this.  It had a lot of flavor.  He added mushrooms, for a little more bulk (and they were onsale).  We would have again.

We had with a Caesar Salad.

Chicken Sausage and Broccoli Rabe Penne

Photo by ALB

If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.

Yield: Serves 4 (serving size: 1 1/2 cups)

2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces (used Chicken Sausage with Cheese from Johnsonville)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)

1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.

Nutritional Information
Amount per serving
Calories: 374; Fat: 12 g; Satfat: 4.1 g; Monofat: 3.7 g; Polyfat: 0.5 g; Protein: 25 g; Carbohydrate: 48 g; Fiber: 6 g; Cholesterol: 58 mg; Iron: 6 mg; Sodium: 539 mg; Calcium: 264 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, JANUARY 2016

Skillet Chicken with Seared Avocados

D made this the other night. It had a ton of flavor.  Plus if you used a tortilla, it was like fajitas. I really liked it.  Would have again.

We had with refried beans and tortillas.

Skillet Chicken with Seared Avocados

Photo by ALB

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

Yield: Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)

1. Preheat oven to 450°.

2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

3. Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

4. Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. (didn't do...just used sour cream). Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

Nutritional Information
Amount per serving
Calories: 417; Fat: 21 g; Satfat: 4.5 g; Monofat: 11.1 g; Polyfat: 2.4 g; Protein: 40 g; Carbohydrate: 19 g; Fiber: 7 g; Cholesterol: 119 mg; Iron: 2 mg; Sodium: 610 mg; Calcium: 78 mg; Sugars: 5 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016