I love pork chops, and they pair so well with fruit. This apple “sauce” is really a chunky compote that is full of flavor. You can certainly skip the apple brandy if you don’t have it in the house, but it adds another layer of flavor. Grill the pork chops on your BBQ or use an indoor grill pan if you can’t get outside!
Turn on the grill to high heat. Take a 2 ft. long piece of aluminum foil and fold it over itself to create a 1 ft. long rectangle. Crimp the edges with your fingers to form a rim to hold in the juices. Prick it a few times with a fork.
With a whisk, stir together the honey and Dijon mustard. Pat the fish dry with a paper towel, then brush both sides with olive oil and season with the salt and pepper. Place the fish on the aluminum foil, put the whole thing on the grill, close the lid, and cook for 5 minutes. Lift the grill lid and brush the fish generously with the honey mustard. Close the lid and cook another 5 minutes. Brush again with the honey mustard. At this point, check to see if the salmon easily flakes when a fork is inserted. If not, close the lid and allow it to cook for up to 5 more minutes. Give it one last brush of glaze as you take it off the grill.
Once you’ve removed it from the grill, you’ll see that the salmon skin sticks to the foil, allowing the meat to just slide right off.
Lamb burgers were once were something I liked to order when eating out but rarely prepared at home. Now I’m hooked on my homemade version. Loaded with fresh herbs and a few dried spices, the lamb mixture can be made ahead and kept in the refrigerator all day before cooking in a cast-iron skillet or on a grill. I use a little pork to mellow the lamb flavor and add some extra fat to the mixture. I skip the bun and serve the burgers on a bed of greens with herbed yogurt sauce, but the burgers can be served on traditional buns, if you like.
To make the pickled onions: Place the onion, lime juice, salt, and sugar in a small bowl. Stir to combine, cover, and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.
To make the herbed yogurt sauce: In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.
To make the lamb burgers: In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Transfer to a small plate to cool.
In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat. Divide the mixture into six equal balls. Press into patties and transfer to a parchment-lined baking sheet. (If not cooking immediately, cover and refrigerate for up to 8 hours.)
Heat a cast-iron skillet over medium-high heat until just smoking. Working in batches, sear the burgers until well browned, 2 to 3 minutes per side for medium-rare, or about 5 minutes per side for well-done. Alternatively, prepare a grill for cooking over medium-high heat. Lightly grease the grill grate. Place the burgers on the grill, and cook, turning once, to reach desired doneness, about 3 minutes per side for medium-rare, or about 5 minutes per side for well-done.
Transfer the burgers to a plate to rest for 5 minutes before serving. Top with a generous dollop of herbed yogurt sauce and some pickled onions. Add greens and sliced tomatoes or cucumbers. Serve immediately.
How to season burger patties: Seasoning meat well is so important. Many times we under- or overseason, then cook the meat and are left with no chance of improving it. Before shaping my patties, I heat a small skillet and cook a test patty, about 1 in [2.5 cm] in diameter, to check for flavor. I adjust the salt and spices if necessary before I form all the patties and cook them.
This old-school, cheesy, meaty casserole is the most-requested recipe on my website and is a favorite in my house! The best news is that it is quick and well balanced. The original recipe came from my friend Tori ritchie, whose website, tuesdayrecipe.com, is chock-full of family-friendly recipes. Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine for an amazing burrito.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.
Serving size: about 1 cup.
Calories 228; Fat 8.7g (sat 3.3g, mono 3.2g, poly 0.6g); Protein 16.7g; CarB 20.4g; FiBer 3.3g; Chol 42mg; iron 2.5mg; sodiUm 532mg; CalC 146mg
To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic); sauté 6 minutes or until vegetables are tender. Add chard; sauté 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
To prepare meatballs, combine turkey and next 6 ingredients in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done. Remove from heat; stir in 1⁄4 cup basil.
Ladle soup into bowls and sprinkle evenly with Parmesan cheese, if desired.
You’ll be amazed how delicious, comforting, and truly simple this one-pan meal is – and it’ll fill your entire house with the best aroma. By “butterfly-ing” the whole chicken, you save precious cooking time and ensure especially moist meat. The vegetables roasted in the pan catch the juices from the chicken for a perfect flavor boost.
Pre-heat oven to 425 degrees. In a small bowl, combine butter, mustard and thyme.
Remove the backbone from your chicken by cutting down either side of the bone with kitchen scissors (or have your butcher do this for you). Turn the bird breast side up and flatten by pressing between the breast with your palms.
Loosen the skin by gently sliding your fingers between the skin and the meat. Rub mustard–herb mixture beneath the skin. Drizzle the outside of the bird with 1 tbsp of olive, sprinkle with salt and pepper, and then rub the oil over the skin.
Combine roasting vegetables in a large bowl. Add remaining 1 tbsp of olive oil, salt, pepper and toss to coat. Spread vegetables in the bottom of a roasting pan. Place the butterflied chicken atop the vegetables. Roast for 45-50 minutes (stir vegetables half way through), until thigh meat registers 165 degrees on an instant read thermometer. Transfer chicken to a platter and allow to rest 10 minutes before serving. Keep vegetables warm in the turned-off oven.
This delicious breakfast perfectly captures the flavors of the holiday season! With pumpkin, cinnamon, ginger and allspice, this morning treat is perfectly spiced and not too sweet. Make it the night before and allow it to rest in the refrigerator overnight, and you have a super simple breakfast, ideal if you're serving a crowd or have a full house around the holidays.
Combine all of the ingredients, except for the bread, and whisk together. Dip the bread slices one at a time in the mixture and place in a casserole dish. If making ahead, cover the dish with plastic wrap and refrigerate overnight.
If cooking immediately, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Cook until golden brown, about 2-3 minutes and then flip the French toast to brown on the other side, another 2-3 minutes. Repeat until all of the bread slices have been browned. Keep the finished slices warm in a 200-degree oven while you cook the remaining French toast.
Sift powdered sugar over the top of the warm French toast and enjoy! Serve with maple syrup, if you like.