One Family One Meal

Thank you for using One Family One Meal. Click on the Print Button to print the recipe.

Brined Pork Chops with Apple Compote

Description

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!


Ingredients

  • For the brine:
  • 1/3 cup kosher salt
  • 2 tbsp brown sugar, firmly packed
  • 6 peppercorns
  • 4 bone-in pork chops
  • For the apple sauce:
  • 4 tbsp unsalted butter
  • 2 lbs Granny Smith apples, peeled, cored, and cut into 1/2" dice
  • 3 tbsp brown sugar, firmly packed
  • 2 tsp grated ginger
  • 1/2 cup chicken broth, low sodium
  • 1/3 cup Calvados or Brandy
  • kosher salt and freshly ground pepper

Preparation Time: 25 minutes, plus 24 hours to brine

To make the brine, place the salt, sugar, and peppercorns in a large, nonreactive bowl. Pour a small amount of hot water in the bowl to dissolve the salt and sugar, then add 6 cups of cold water. Place the pork chops in the brine, cover, and refrigerate for 24 hours. 
 
Remove the pork chops from the brine. Rinse under cold running water and pat dry with paper towels. Let the meat stand at room temperature for 1 hour.
 
Meanwhile, make the apple sauce. In a large saucepan over medium, heat, melt 2 tablespoons of the butter. Add the apples and cook, stirring occasionally, until softened, 4-5 minutes. Stir in the brown sugar and cook, stirring, until the brown sugar has melted and the apples are nicely glazed, 1-2 minutes. Add the ginger and stir to combine. Pour in the chicken broth and then the Calvados or brandy if you’re using it. Reduce the heat to low and simmer until the sauce is slightly thickened, 5-6 minutes. Remove from the heat and set aside. 
 
Prepare a gas or charcoal grill for grilling over medium-high heat (375˚F.) Generously oil the grill rack. (Alternatively, place an indoor grilling pan over medium-high heat on the cooktop and lightly brush with oil.) Place the pork chops on the grill, cover, and cook for 5 minutes. Turn the chops, cover again, and continue to cook until the internal temperature of the chop away from the bone registers 140-150˚F for medium well, about 5-10 minutes longer. Remove the pork chops from the grill and tent with aluminum foil. Let them rest for 10 minutes. Reheat the apple sauce over low heat and stir in the additional 2T. butter if you’d like. Season to taste with salt and pepper.
 
Serve each pork chop on a warmed serving plate (if you can!) with a generous portion of apple sauce spooned over the chops. Serve immediately.


Cook Time: 25 minutes

Serves: 4

Honey Mustard Salmon

Description

I made this recipe up one night after my kids ate honey-mustard chicken somewhere. This can be done with salmon or chicken breasts. I grill my salmon but it could be baked just as easily at 400˚F in your oven. Just put it in a well-oiled baking dish and forget about using the aluminum foil.


Ingredients

  • 12-16 oz salmon
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • olive oil
  • Kosher salt and freshly ground pepper

Preparation Time: 5 minutes

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.


Cook Time: 10-15 minutes

Serves: 4-6

Lamb Burgers with Pickled Onions and Herbed Yogurt Sauce

Description

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.


Ingredients

  • For Pickled Onions:
  • 1/2 red onion, thinly sliced
  • 6 tbsp [90 ml] cup lime juice
  • 1/2 tsp Kosher salt
  • 1/2 tsp raw cane sugar
  • For Herbed Yogurt Sauce:
  • 1 cup [230 g] Greek yogurt
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tbsp finely chopped mixed herbs such as dill, parsley, and mint
  • Kosher salt
  • For Lamb Burgers:
  • 1 tbsp olive oil
  • 1/2 red onion, finely diced
  • 1 lb [455 g] ground lamb
  • 8 oz [230 g] ground pork
  • 3 tbsp finely chopped mint
  • 2 tbsp finely chopped dill
  • 3 tbsp finely chopped parsley
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground pepper
  • Mixed greens, sliced tomatoes (optional if nightshade-sensitive), and sliced cucumbers for serving

Preparation Time: 40 minutes (plus 2 hours to pickle onions)

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.


Cook Time: 15 minutes

Serves: 6

Mexican Skillet Casserole

Description

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.


Ingredients

  • 2 tsp canola oil
  • 1 3/4 cup chopped onion
  • 4 cloves garlic, minced
  • 1 lb ground beef round
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp Kosher salt
  • 1 3/4 cups hot cooked long-grain white rice
  • 1 14.5 oz can petite-cut diced tomatoes with jalapeños
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 cup shredded reduced-fat sharp cheddar cheese

Preparation Time: 15 minutes

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


Cook Time: 25 minutes

Serves: 8

Mini Meatball Minestrone

Description

My kids love this soup so much, they always ask for seconds. I cook it over the weekend, then have an easy go-to dinner or lunch. The ingredients list looks intimidating, but don’t fret! Just use the veggies you like and omit anything you can’t get past the kids - although I was pleasantly surprised that my kids love the swiss chard! And you can sub white wine for red or leave it out altogether if you prefer.
 
The most important thing to remember when making this soup: gather and prep all of your ingredients first. Then it will come together in no time!


Ingredients

  • 1 tbsp olive oil
  • 2 cups yellow onion, diced
  • 3/4 cup carrots, peeled and sliced 1/2" thick
  • 3/4 cup celery stalks, sliced 1/2" thick
  • 3/4 cup parsnip, peeled and sliced 1/2" thick
  • 2 cloves garlic, minced
  • 3 cups Swiss chard leaves, chopped
  • 1 cup dry red wine
  • 1 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 4 cups beef or chicken broth, low sodium
  • 1 14.5 oz can diced tomatoes with basil
  • For the meatballs:
  • 1 lb ground turkey meat
  • 3 tbsp dried bread crumbs
  • 1 tbsp fresh basil, chopped
  • 1 tbsp olive oil
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 15 oz can garbanzo beans (chickpeas), rinsed & drained
  • 1/4 cup basil leaves, roughly chopped
  • 1/4 cup grated Parmesan

Preparation Time: 25 minutes

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.


Cook Time: 1 hour

Serves: 8

Mustard-Thyme Roasted Chicken & Vegetables

Description

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.


Ingredients

  • 1 whole chicken (about 4-5 lbs), backbone removed
  • 2 tbsp unsalted butter, room temperature
  • 3 tbsp grainy mustard
  • 1 tbsp chopped fresh thyme
  • 1 1/2 tsp kosher salt
  • freshly ground pepper
  • 2 tbsp olive oil
  • 1 lb assorted vegetables, cut in 1” pieces (roasting potatoes, rutabaga, carrots, broccoli, etc)

Preparation Time: 15 minutes

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.


Cook Time: 50 minutes

Serves: 4

Pumpkin French Toast

Description

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.


Ingredients

  • 1 1/2 cups milk
  • 3 eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar, firmly packed
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp kosher salt
  • 1 loaf challah, brioche or French bread
  • 3 tbsp olive oil
  • 3 tbsp butter
  • powdered sugar
  • maple syrup

Preparation Time: 10 minutes

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.


Cook Time: 15-20 minutes

Serves: 6

Roasted Broccoli

Description

Broccoli is another vegetable I love to roast. It caramelizes really well and leaves it really sweet. If you’d like to add more flavor, you can zest a lemon over the top before roasting, or sprinkle good Parmesan cheese over the top when it comes out of the oven.


Ingredients

  • 1-1 1/2 lbs broccoli florets, washed, dried & cut in 1" pieces
  • extra virgin olive oil
  • salt
  • freshly ground pepper

Preparation Time: 5 minutes

Preheat the oven to 450 degrees.
 
Place the broccoli in a mixing bowl and add a few tablespoons of olive oil. Sprinkle with salt and pepper and toss until all the broccoli florets are generously coated with the oil. Spread out on a rimmed baking sheet. Roast until the broccoli is just soft, about  15-20 minutes, stirring every 5 minutes to ensure even cooking. 

Note: For a little added heat, sprinkle ½ teaspoon of chile flakes in before roasting.


Cook Time: 15-20 minutes

Serves: 4-6