Herb Crusted Pork Roast

I've mentioned before that the hubby's most requested meal is this pork roast. When he once again requested it the other day, I took the opportunity to try something new. As much as I love the go-to pork roast, I have a fear of over using it and getting to the point of never wanting it again. So when I saw this recipe I figured it would be a good one to try, although the flavors ended up being a little similar.

This recipe comes together relatively quickly, and does not require any marinating time. The breadcrumbs give it a nice crust while the herb paste keeps it juicy and tasty. I'm going to have a hard time deciding which roast to make next time it's requested!

Herb Crusted Pork Roast
Source: Adapted from Joelen's Culinary Adventures, originally from Cooks Illustrated

Ingredients:
2-3 lb pork loin roast
1/4 cup panko breadcrumbs
1/2 cup Parmesan cheese, divided
1 medium shallot, minced
4 tablespoons olive oil
salt and pepper to taste
1/3 cup packed basil leaves
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves (or 1/4 tsp dried)
2 garlic cloves, minced

Preheat your oven to 325 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack in the middle, set aside.

In a flat dish combine the panko breadcrumbs, 1/4 cup Parmesan cheese, minced shallot, 1 tablespoon of olive oil, and a pinch of salt and pinch of pepper. Using a fork, toss the mixture until the breadcrumbs are evenly coated with oil.

In the bowl of a food processor, combine the basil, thyme, rosemary, garlic, remaining 1/4 cup Parmesan cheese, garlic, 3 tablespoons olive oil and a pinch of salt and pinch of pepper. Process until smooth.

Rub the outside of the roast with the herb paste; coat with the breadcrumb mixture. Place the roast on the prepared wire rack and baking sheet.

Bake in the preheated oven for 50-75 minutes or until the thickest part of the roast registers 145 degrees on an instant read thermometer. Allow the roast to rest for 10 minutes before cutting and serving.

Carmelized Chipotle Chicken

I was not expecting to like this meal as much as I did. Traditional barbecue flavors are not something I am drawn too, however the smokey, spicy flavor of this chicken was surprisingly delicious. If you've never tried chipotles in adobo sauce I encourage you to try this recipe. The chipotles give off a smokey flavor with quite a bit of heat, but the flavor is mellowed out by the additional ingredients. I served this with simple basmati rice which also helped tame the spicy flavors.

While this dish has a couple steps and may appear time consuming, it is not all hands-on so you have the ability to get other things done while sauce simmers/chicken bakes.

Caramelized Chipotle Chicken
Source: Pink Parsley, adapted from Gourmet, September 2009

• 1.5 tbls extra virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1 onion, chopped
• 1/2 cup ketchup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon packed brown sugar
• 2 Tablespoons chopped chipotle chiles in adobo
• 1/2 Tablespoon Worcestershire sauce
• 1 Tablespoon cider vinegar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3-4 boneless, skinless chicken breasts

Heat oil in a 12-inch heavy oven-proof skillet over medium-high heat until oil is shimmering. Cook garlic, stirring constantly, until golden, then transfer to a plate with a slotted spoon. Reduce heat to medium and cook onion until golden brown, about 15 minutes, stirring occasionally.

Preheat oven to 450.

Add the garlic and remaining ingredients, up to chicken, to skillet. Bring to a simmer, stirring occasionally, and continue cooking until sauce is slightly thickened, 15-20 minutes.

Reserve half of sauce and set aside. Add chicken to skillet and coat chicken with remaining sauce in pan. Bake chicken 15 minutes. Remove from oven and brush with reserved sauce; continue to cook until chicken is cooked through, 10-15 minutes.

Enjoy!

Creamy Taco Mac

Just like Hamburger Helper, but better because you know all the ingredients. This meal is comforting, easy and delicious. We went through a phase where we made it quite often because of its simplicity, and it is a great meal for Andy to tackle when I am working late.

Creamy Taco Mac
 Source: Delish

Ingredients

1.25 lbs ground turkey
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
3 oz cream cheese*

1/2 cup sour cream *

salt & pepper
cheddar cheese (optional)

*you can successfully use low fat versions

Bring a large pot of salted water to boil and cook pasta per directions, reserving one cup of pasta water.
Over medium heat, brown ground turkey and drain any excess liquid. Add taco seasoning and diced tomatoes; simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Stir until cheeses melt and all is incorporated.  Simmer over low heat for 2-3 minutes. Season with salt and pepper as desired. Sprinkle with extra cheddar cheese.

Enjoy!

Lemon-Herb Butter Roasted Chicken

For a long time I have been intimidated by whole chickens. There is always a fear that I will not know how long to cook it and it will come out dry and tough, or certain parts will cook faster than others, resulting in a baking catastrophe. I finally decided to just go for it, and each time my chicken has come out great.

I knew I had to try this recipe the moment I read it, and I was not disappointed. This resulted in a very tender, moist and flavorful bird that I can't wait to make again. This would also be a great meal to impress your dinner guests with:)
Lemon-Herb Butter Roasted Chicken
Source: The Southern Gourmand
1 4lb whole chicken
2 garlic cloves, smashed
4 garlic cloves, whole
2 sprigs fresh thyme
4 sprigs fresh rosemary
Half stick of unsalted butter at room temperature
Juice of 1 lemon
1/4 tsp lemon zest
1 whole lemon, halved
Sea salt and black pepper

Directions
Preheat oven to 350. Place chicken in a roasting dish with the breasts facing up. Remove gizzards. Make a small incision under the skin at the neck and burrow with the knife to create room under the skin.

In a food processor or blender, combine butter, lemon juice, lemon zest, thyme, 2 rosemary sprigs and smashed garlic. Pulse until well blended.

Season chicken with salt and pepper both inside and out. Rub butter mixture over skin and inside the cavity and the burrow created earlier by the knife.

Place whole lemon, 2 rosemary sprigs and 4 whole garlic cloves in cavity. Cook chicken 15 minutes for each pound plus 15 minutes (ex: 4 lb chicken will cook for an hour and 15 minutes). Chicken is thoroughly cooked when juices run clear when pricked with fork.

Herb-Rubbed Grilled Chicken with Creamy Orzo

I'm sorry for the lack of picture here, but it was dark by the time we ate and none of my pictures came out well enough to post, but you can check out Annie's picture to see the deliciousness.This is such an easy weeknight meal, and what makes it even better is it's delicious, and only takes two pans so clean up is easy! This meal can come together in less than 30 minutes, and it is a complete meal in one. This will become one of my go-to meals when I'm short for time or lacking dinner inspiration.

Herb-Rubbed Grilled Chicken with Creamy Orzo

Source: Annie's Eats, adapted from Smells Like Home

Ingredients:
8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:
Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown. Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce. Season to taste with salt and pepper. Serve immediately.

Buffalo Chicken Meatloaf

Our first meatloaf as husband and wife and we can't go the traditional route! This is one of a few recipe that I have actually seen Andy get excited about. Even before we baked it we had this conversation:
A: Oh man, a meal I can make by myself when you're not home.
S: You don't even know that it will be good yet....
A: I can tell.

Turns out, I wasn't a fan. Actually, I had one bite and wouldn't eat anymore. I don't know why I thought I would like it in the first place, I do not like buffalo sauce. I think Andy was a bit disappointed as well, but that was probably more due to the Vikings loss:(. After bringing leftovers for lunch, he now rates it a 4/5 and will think about making it for himself if needed sometime. If you love buffalo sauce then go ahead and give this a try!

Buffalo Chicken Meatloaf
Source: Erin's Food Files, Adapted from: Biggest Loser Cookbook as seen on Lobster & Fishsticks

Olive oil spray

2/3 cup old fashioned oats
1/2 cup fat free milk
1/3 cup hot sauce, plus more to sprinkle on top
1 lb extra-lean ground chicken breast
1/4 cup finely chopped celery
1/4 cup shredded carrot (I didn't have any on hand, so I just increased the celery & onion to 1/4 cup)
1/4 cup finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 cup crumbled reduced fat blue cheese

Preheat oven to 350F. Lightly mist a 9” x 5” x 3” nonstick loaf pan with olive oil spray.

Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. With fork, mix ingredients well. Add blue cheese and gently mix.

Transfer mixture to pan and spread so that top is flat. Sprinkle on a couple shakes of hot sauce and spread evenly. Bake 35 to 40 mins or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.

Nutrition Facts: 263 calories per serving, 35g protein, 14g carbohydrates, 6g fat (2g saturated fat), 74mg sodium (Note: 2 slices = 1 serving.)