15under15: Pork Saltimbocca with Sauteed Spinach

(Also a Gourmet Tribute... with my mods!)
15under15s come in handy on nights like tonight... Mark's gotta have a quick dinner, play with H-man, and get back to the office.
I call these Turn-Around Nights. Turn-around Nights require something quick-fired, yet special...  something that says, "I love you, and thanks for working so hard for us." This meal fits the bill.
(Please excuse me if I seem overly sentimental- I'm listening to The Avett Brothers!)

Event:
Turn-Around Night with the Hubby (and H running around)


Menu:
Pork Saltimbocca
Sauteed Spinach with Garlic


2 (1 inch thick) center cut pork chops OR 4 1/2 inch thick center cut pork chops (bone-in)
2 sage leaves, chopped finely
2  thin slices fontina cheese (I used provolone- cheaper and just as gooey/tasty)
2 slices prosciutto
kosher salt and black pepper
2 tbsp olive oil, divided between pork dish and spinach
1 garlic clove, minced
1 plastic box or giant bag baby spinach
2 tbsp butter, cut into pieces
1 tbsp lemon juice


Preheat oven to 450 degrees with rack in middle. 
If using 1 inch pork chops, cut a pocket into each chop. If using 4 thinner chops, you're just gonna sandwich all this good stuff in the middle. Sprinkle half of chopped sage in each "pocket." Stuff/layer with cheese and prosciutto. Pat pork chops dry and sprinkle with kosher salt and black pepper. 
Heat 1 tbsp oil in a large ovenproof skillet over med-hi heat. (Note: If you don't have an oven proof skillet, cook pork chops on stove in non-stick skillet, then transfer to baking sheet to finish in oven.) Cook pork chops until undersides are golden, about 3 minutes. Turn and put in preheated oven. Roast until cooked through, about 5-7 minutes. 
Meanwhile, heat 1 tbsp oil in a stock pot over med heat until it shimmers. Saute garlic until pale golden. Rinse spinach and add to pot, still wet. Cook, covered, stirring occasionally, until wilted. Season with salt, if desired. 
Transfer cooked chops to plates. On stove, add butter pieces and lemon juice to pan, stirring to loosen brown bits. Pour sauce over chops and serve with spinach.
Kiddie Mod: Cook an extra little chop for your little one. Garlicky spinach draws in even the pickiest veggie protestor! 

Gourmet Tribute: Lentil Soup with Italian Sausage and Escarole

Another dish that took me by surprise. While it is warm and filling, it is by no means heavy. The flavor profiles are distinct, yet they all work together. We enjoyed this soup out on the patio, with a bottle of Palo Alto Reserve, a very affordable Chilean wine that holds its own against the fennel in the sausage, and the bitter greens. Plus, it sports a very autumnal bottle design!
We left off the croutons and subbed Collards for the Escarole (not sold at our HEB).
Lentil Soup with Italian Sausage and Escarole is an excellent addition to your recipe file... PLUS! It only takes 20 mins... not quite quick enough to qualify for the 15under15, but hey!
Thanks, Gourmet!

Simple Curry

One more post before I turn in for the night....

(and I do apologize for the lack of visuals... didn't much feel like getting out the camera last week.)

This dish is another new fave. (Modified from Cooking Light Mag)

Green Curry Chicken
(for 2)


1 cup uncooked jasmine or basmati rice
1 lb chicken breast, cut into cubes
1/2 tsp salt, divided
2 tbsp green curry paste (such as THAI brand... found it at Central Market) + or - the amt accding to your liking
1 (14 oz) can coconut milk, divided
2 cups tricolor bell pepper (CL recommends, and I used) pre-chopped mix... makes this dish easy-peasy
cilantro sprigs (optional)


Cook rice according to directions. Heat a large non-stick skillet over med-high heat. Coat with cooking spray. Sprinkle chicken pieces with 1/4 tsp salt. Add chicken to pan, saute 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is cooked through, stirring occasionally. Stir in bell pepper, 1/4 salt, and remaining coconut milk. Cook 3 mins or until peppers are tender. Serve over rice and garnish with cilantro sprigs, if desired.

Ribeyes and Raviolis

No, not together, silly!  (Well, actually, that could be a tasty combination.... Hmmm...)

Sunday night's southwestern inspired steak dinner was delicious. Mark has perfected his meat-searing technique and I am reaping all the benefits.

Event I: Sunday Dinner with the Hubby and HBO
(Curbed is back! Bored to Death is funny! And we've got Mad Men and Entourage to boot! What are we going to do with all this tv? Why is everything good on Sunday night???)


Menu:
Grilled Ribeye Steaks
Black Beans
Rajas con queso asadero


Ingredients:
Ribeye Steaks
Black Pepper
Coarse Sea Salt
1 can black beans
2 tbsp sour cream
1 tbsp olive oil
3 Hatch chiles
1/2 cup monterrey jack cheese


For the Steaks:
Take meat out of refrigerator 30 minutes before grilling. Heat grill on high to about 450 degrees... or higher for a seared-medium rare or rare. Rub with fresh ground black pepper and coarse sea salt just before grilling. Grill 6 mins a side or until desired doneness. Allow to rest 5-10 minutes before serving.


For the Black Beans:
Heat canned beans on low until warm. Stir in 2 tbsp sour cream. Cover and keep warm until serving. 


For the Rajas con queso asadero:
Option 1: Cut peppers into long strips. Toss in olive oil and wrap in foil. Grill 15 minutes or until soft. Open package and sprinkle with cheese. Place back on grill for 2-3 more minutes, or until cheese is melted. 
Option 2: Cut peppers into long strips. Over medium-high, Heat oil in a small skillet (cast iron works well). Add peppers and saute until soft, stirring occasionally. Sprinkle with cheese and continue to cook until cheese is melted. 

Event II: Yummy Fall Dinner for Two


Menu:
Ravioli with Apples and Walnuts (from Real Simple Magazine)
Spinach Salad with Homemade Catalina Dressing


Ravioli Ingredients:
1 pkg store-bought ravioli, fresh or frozen
2 tbsp extra virgin olive oil
1/2 c walnut halves, roughly chopped
1 apple (they suggest gala or braeburn, I used honeycrisp), cut into matchsticks
1/4 cup chopped flat leaf parsley (I realized I forgot this, so I used celery leaves instead)
2 tbsp butter (my addition... I felt it would be too dry without a little butter)
1/4 c parmesan reggiano, grated
Kosher salt
Black Pepper


Cook ravioli according to package directions.


In large skillet, heat oil over medium heat. Add walnuts and cook 4-5 minutes, or until toasted. Add apples and parsley. Stir to combine. Add butter and stir gently until melted. Sprinkle with kosher salt and fresh ground pepper. Serve sauce on top of ravioli. Sprinkle with parmesan and more black pepper.


Spinach Salad with Homemade Catalina Dressing:
3 cups fresh baby spinach
1/2 cup cherry or grape tomatoes
1 tbsp ketchup
2 tbsp  whole grain mustard
2 tbsp lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil
1/4 cup shredded colby jack cheese or cheddar


Divide spinach and tomatoes into serving bowls. In a small bowl, whisk together ketchup, mustard, lime juice, vinegar, and oil. Drizzle over spinach and tomatoes; sprinkle with cheese. 

Meatball Goodness

Rachel Ray's Gorgonzola Meatballs with Tomato Bay Cream  are so hearty, so delicious, so balanced in flavor. Quick to make, (duh, 30 Minute Meals) they are perfect for any night of the week. I served them with Spinach Mashed Potatoes... Just thaw and drain a package of frozen, chopped spinach (RR says this is one of the best deals at the grocery) and mix it into your regular mashed potato recipe. The potato-spinach mixture gets another flavor boost from the tomato sauce. One of those meals where a divided plate just wouldn't do...

Tip: Watery spinach will kill this dish. To really get all the moisture out of the spinach, place it in the center of a clean dishtowel. Twist the ends of the towel to make a little bundle and squeeze over the sink.

While we're on the subject of mashed potatoes, let's talk about butter. My absolute favorite brand is Kerrygold. Not only is it wrapped in gold foil, the stuff actually tastes like gold. Perfectly creamy,  perfectly salty, it elevates any dish to the top platform. Don't feel like spending 5 dollars on butter? Okay, but at least try it once. You'll never say "Parkay" again!

Sandwich (im)Perfection

This sandwich is sooo messy, but it is pure heaven between two slices of charred bread.
I'm not really sure what to do about posting recipes that I get from a source... I'll have to ask Mark. So maybe I'll just describe it and post a link... it's from Cooking Light Magazine.

Event: Sandwich Night at Home with the Hubby
Menu: Chipotle-Pulled Pork Sanwiches, Color Slaw, Tecate

Chipotle Pulled-Pork Sandwiches
Pork tenderloin, simmered in barbeque sauce and canned diced tomatoes, with an added kick from chopped chipotle peppers. Sauteed onions, with the savory goodness of thyme. Sliced dill pickles and gooey provolone. Layer it all on a sliced kaiser roll (or HEB's three-seed multi-grain bread, as I did this time) and give it a good press on a hot griddle. 


I served it with Color Slaw... and Tecate. 


Color Slaw:
1 bag rainbow slaw (a mix of julienned broccoli, cabbage, carrots, etc)
1 cup mayonnaise
1/4 c rice wine vinegar
1 tbsp honey
1 tbsp ground dry mustard
2 tsp celery seed
2 tsp toasted sesame seed
1 tsp fresh ground black pepper
1/4 tsp cayenne


Mix all ingredients together in a large bowl. Cover, and refrigerate for at least 2 hours. Serve with your favorite BBQ or sandwich.

A Simple and Elegant Dinner for Two

Prepare chicken as early in the day as possible. Or the even the night before. Amounts of ingredients can be multiplied for larger dinners... or for leftovers!

Herb Roasted Chicken

Ingredients:

2 split chicken breasts

1 tbsp fresh fosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh basil, chopped

2 cloves garlic, minced

1 tbsp evoo

kosher salt and fresh ground black pepper (about a tsp each)

Combine chopped herbs and garlic. Carefully separate skin (but don't detach) from flesh. Rub herb mixture under chicken skin. Place in large ziploc or covered bowl. Add evoo, salt, and pepper and turn chicken to coat. Seal bag or bowl. Allow to marinate for at least 3 hours, or overnight.

PH oven to 450degrees.

Place chicken in roasting pan, skin side up.

Bake at 450 for 30-40 minutes, until chicken is golden brown. Serve directly, or slice thinly and plate.

Haricot Verts with Lemon Butter

1 lb haricot verts or green beans

1 lemon, zested and juiced

2 tbs. butter

kosher salt

Steam beans until tender (5-7 minutes.) Meanwhile, melt butter in microwave or small saucepan. (Do not allow to turn brown.) When beans are finished, place in bowl. Sprinkle with juice of lemon and lemon zest. Stir. Add melted butter and salt to taste.

Roasted Mushrooms with Goat Cheese

12-15 white mushrooms, gently wiped with a damp cloth, stems removed

6 oz goat cheese, such as Montchevre, softened

1/2 tsp fresh thyme, or 1/4 tsp dried thyme

kosher salt and fresh ground black pepper

1 tbsp melted butter (leftover from beans?)

cooking spray

Preheat to 450 (for chicken above.) In a small bowl, combine goat cheese, thyme, salt and pepper (to taste.) Gently spoon mixture into mushroom caps and place on baking sheet coated with cooking spray. Brush mushroom caps, around filling, with melted butter. Bake 15-20 minutes, until cheese is melted and slightly golden. Can be served as a side or and appetizer.