Sunday, October 26, 2014

Pork Osso Buco

Traditionally made with veal shank, pork loin chops are a great inexpensive substitute.  Cook this dish low and slow for rich flavor and tender meat.

Prep Time:  15 minutes
Cook Time:  1 hour 40 minutes
Makes 4 servings

2 tablespoons all-purpose flour
Salt and pepper
4 boneless pork loin chops, about 1½ to 2 inches thick
2 tablespoons olive oil
1 large onion, sliced
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, sliced
½ cup white wine
3 cups Emeril’s Organic Beef Stock
3 tablespoons tomato paste
3/4 teaspoon dried thyme leaves

Mix flour with ¼ teaspoon each salt and pepper.  Coat pork chops in flour.  Heat oil in large, deep skillet over medium heat and brown chops.  Remove and set aside.

Add onion, celery, carrot, garlic and ½ teaspoon salt and cook 5minutes or until vegetables soften, stirring occasionally.  Add wine and bring to a boil for 1 minute.  Stir in remaining ingredients.  Return pork to skillet and bring to a boil over high heat.  Reduce heat to low and simmer, covered 1½ hours or until pork is very tender.

Serve over creamy polenta or mashed potatoes, if desired.

Recipe developed for Emeril's Seasonings

Sunday, October 19, 2014

Slow Cooker French Dip

Who doesn't love a recipe that lets your slow cooker do all the work?  Just toss in a few ingredients, set the timer and you're good to go.   Beef, mushrooms, and onions simmer all day until so tender and juicy the beef will just melt in your mouth.  Serve on crusty rolls topped with melted cheese. Pure heaven!

Prep Time:  15 minutes
Cook Time: 4 hours
Makes 8 servings

1 onion, sliced
1 package (8 oz.) sliced mushrooms
3 pound beef rump or chuck roast
1 carton (32 oz.)  beef broth
3 tablespoons Worcestershire sauce 
3 cloves garlic, sliced
8 hero rolls, sliced lengthwise
16 slices provolone cheese

Arrange onion and mushrooms in slow cooker and place beef on top of vegetables.
Combine broth with Worcestershire and garlic and pour over beef and vegetables.  

Cover and cook on High 4 to 6 hours or Low 8 to 10 hours or until beef is very tender.  Remove beef and let rest 15 minutes.  Thinly slice or shred beef.  

Arrange sliced beef on rolls and top with onions and mushrooms.  Top each sandwich with 2 slices of cheese and place in 350°F oven for 2 to 3 minutes or until cheese is melted.  Serve with au jus for dipping.




More Easy & Delicious Slow Cooker recipes:

Slow Cooker Guinness Braised Beef

Slow Cooker German Style Pot Roast





Monday, October 13, 2014

Butternut Squash and Black Bean Tacos

With a chill in the air and lots of fall produce lying around the kitchen, I was inspired to whip up these butternut squash tacos for a Meatless Monday treat.  This recipe may take a little time, since peeling and dicing squash is involved, but it's worth the effort.
While this makes a fabulous and filling main dish, the squash and apple mixture also makes a great side. 


2 tablespoons vegetable oil
1 large sweet onion, sliced
1/2 teaspoon salt
1 medium butternut squash, peeled and diced (about 4 cups)
1 red pepper, diced
1 large Honey Crisp apple, diced
2 large cloves garlic, pressed
2 to 3 teaspoons ground cumin
1 can (14 oz.) black beans, rinsed and drained


Heat oil over medium heat and cook onion and salt 10 minutes, stirring occasionally or until onion is caramelized.  Remove onion and set aside.

Add squash to skillet and cook 8 minutes, stirring occasionally or until squash is tender crisp.  Add red pepper, apple, garlic and cumin and continue cooking 5 minutes, stirring occasionally or until vegetables are tender.

Stir in beans and add onions back to skillet and cook until hot.

Serve squash mixture in warm tortillas, top with shredded cabbage, crumbled queso fresco and chipotle creme.


Chipotle crema: Combine 1/4 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice and 1/2 teaspoon chipotle chili powder.


More Meatless Monday recipes:

Sweet Potato & Black Bean Burgers
Vegged Out Chili

Slow Cooker Moroccan Lentil and Cauliflower Soup

Sunday, October 12, 2014

Buffalo Chicken Empanadas

Fall Sundays are all about football.  Or more importantly, what we're eating while we're watching football.  Whether you're tailgating at home or in the parking lot, these Buffalo Chicken Empanda's will be a winner with the home crowd.  Fry for authentic flavor or bake for a healthier version.

Prep Time: 20 mins
Cook Time: 20 mins
Makes 10 empanadas

1 package (8 oz.) cream cheese, softened
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1/2 cup blue cheese dressing
2 cups shredded cooked chicken
1/2 cup shredded cheddar cheese
1 package large empanada discos (10 discos)
oil for frying

Combine cream cheese, Frank's RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.

Place about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.

Heat 1 inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank's RedHot Sauce and/or blue cheese dressing for dipping.



Baked Empanadas: Preheat over to 425°F. Arrange empanada's on lightly greased baking sheet. Brush with lightly beaten egg. Bake 20 minutes or until golden brown.

Recipe developed for FRANK'S® REDHOT®
Food Stylist: Catherine Palkner
Prop Stylist/Creative Direction: Lauren Dellabella




A few more for the perfect tailgate:

Buffalo Cauliflower Bites
JalapeƱo Popper Dip 

Pepperoni Pizza Dip 
Cheesy Bacon Dip 



Friday, October 10, 2014

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes - made from scratch with just the right amount of sweetness and spice.   Make a big batch this weekend and freeze leftover pancakes for a quick weekday breakfast. (that is, if there are any leftover!)
 photography by Paul Gelsobello Studio

                                                                                                                                
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 pancakes

1 can Baker's Joy non-stick spray with flour
2 cups all- purpose flour
1/4 cup brown sugar
2 tsp. pumpkin pie spice*
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups milk
1 cup canned pumpkin
1 egg
2 Tbsp. unsalted butter, melted
maple syrup

Combine flour, brown sugar, pumpkin pie spice baking powder, baking soda and salt. Combine milk, pumpkin, egg and butter and stir into flour mixture.  

Spray large skillet or griddle with Baker's Joy spray.  Heat skillet over medium heat and pour batter into skillet, using about ¼ cup for each pancake.  Cook 4 minutes or until tops are bubbly and edges are set.  Flip and cook 3 to 4 minutes until golden.  Repeat with remaining batter.  Serve with maple syrup. 

*If you don't have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg.


recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean


More Delicious Breakfast recipes:

Stuffed French Toast
Gluten-Free Banana Berry Muffins

Bruschetta Omelet


Sunday, October 5, 2014

Slow Cooker German Style Pot Roast

There's a chill in the air which can only mean one thing: It's time to break out the Slow Cooker!
Add this pot roast to your comfort food line-up for the winter.  Mustard and chopped dill pickle give this pot roast its unique flavor.


Prep Time: 15 minutes
Cook Time: 4 hours
8 Servings

3 to 4 lb. boneless beef rump roast
salt and pepper
1 tablespoon vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 large sweet onion, sliced
1  cup chopped dill pickle
1/2  cup  dry red wine
1/3  cup French’s Spicy Brown Mustard
2 tablespoons French’s Worcestershire Sauce
2  tablespoons all-purpose flour

Season roast with salt and pepper.   Heat oil in a large skillet over medium heat and brown roast on all sides.  Add carrots, onions, celery and pickles to slow cooker.  Arrange roast on vegetables. Combine wine, mustard and Worcestershire and pour over roast.

Cover and cook on High for 4 to 6 hours or Low for 8 to 10 hours or until beef is tender.  Remove meat from slow cooker and keep warm.


Combine flour with ¼ cup water and stir into slow cooker.  Cover and cook on High 15 minutes or until thickened.   Slice roast and serve with gravy and vegetables.

recipe developed for French's Foods
food stylist - Diane Vezza
creative direction/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean


Try some of my other favorite slow cooker recipes:

Slow Cooker Guinness Braised Beef           

Slow Cooker Black Bean Soup

                                                                                 
  Slow Cooker Moroccan Lentil & Cauliflower Soup


Wednesday, October 1, 2014

3-Ingredient Shrimp and Salsa over Tamales

No time? No problem.
10 minutes + 3 ingredients +1 pan =  Dinner that's better and cheaper than take out!


1 pound large shrimp, peeled and deveined*
1 jar (13 oz.) Trader Joe's Cowboy Caviar - Corn, Black Bean & Pepper Salsa
2 packages (10 oz. each) Trader Joe's Cheese and Green Chile Tamales

Spray a large nonstick skillet with coconut oil spray or add a little oil to the skillet and heat over medium heat.  Add shrimp and cook 4 to 6 minutes until shrimp turn pink.

Stir in salsa and cook 2 minutes or until heated through.

Meanwhile, heat tamales in microwave according to package instructions.

Serve shrimp over tamales.

*Purchase frozen shrimp that are already peeled and deveined.  Just run them under room temperature water for a quick thaw.

I personally like to make this with these Trader Joe's products, but when I can't get to a Trader Joe's other brands work too.  Desert Pepper Black Bean and Corn Salsa is a good choice and I've also found nice frozen tamales in the supermarket.