New Year's Crown Pork Roast with Cornbread Stuffing

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Welcome to 2012! We hosted a great diner party to ring in the new year and our menu was based on a few key components: easy, budget friendly, delicious, impressive.

Amazingly, this meal was all of those and more.  We had each couple bring a component to share: appetizer, salad, dessert and as the host we prepared the main entree.  This not only took a lot of pressure off us for all the little things that can add up in money and time, but it also allowed each guest to contribute something they love.  We chose crown roast pork for it's beautiful presentation and it is very budget friendly at $5/ lb.  Our sides are all produce- whole foods with simple prep and ingredients which we mostly had on hand.  Our grocery list was very small- veggies, herbs, the roast, fresh bread, fresh flowers, wine/ champagne and our cheeses.

Our menu looked like this:

Appetizers:

Assorted Cheeses with Fresh Baguette Slices

Spinach Artichoke Dip

Sliced Tenderloin of Venison

Panko Crusted Shrimp

Shrimp Cocktail

Salad:

Wedge Salad with bacon, avocado, blue cheese, tomato and red onion

Main Course:

Crown Roast of Pork

Sides:

Cornbread Stuffing

Roasted Fingerling Potatoes and Carrots with Garlic, Lemon and Parsley

Parsnips in a Parsley Herb Butter Sauce

Sauces:

Homemade Butter with Honey

Homemade Chimi Churi

Dessert:

Ice Box Cake, ( Chocolate Cookies layered with Vanilla Ice Cream)

Chocolate Dipped Fruit

We had a wonderful time serving our guests and enjoying the party, everything timed perfectly.  We made sure to prep all our sides the day before and some the morning of.  The parsnips, potatoes and carrots were all tossed in their goodness the day before and in sealed bowls in the fridge, we seasoned and sealed the roast the night before, the Cornbread was baked off in the morning and then all assembled and in the fridge, we made the sauces/ butter day of, and 5 hours before serving time we took out the roast to come to room temperature.  Each of the sides were oven and stove top ready and just needed to be cooked off.  Doing a roast is the perfect way to have an easy dinner party- it needs to cook for a while so you have time to prep ( or nap if the prepping is done!) and then when it rests you can finish off all the cooking in the oven with the sides- while we enjoyed the salad with our guests.  Read below for all our recipes on how we made this easy, budget friendly, delicious, impressive meal:

Cornbread Stuffed Crown Roast of Pork
adapted from Paula Dean
Pork Roast:
6 tablespoons olive oil
8 cloves garlic, chopped
4 tablespoons chopped fresh sage
2 1/2 teaspoons salt
2 teaspoons pepper
1 (10-pound) crown of pork, rib ends frenched
Stuffing:
4 tablespoons (1/2 stick) butter
1 large green bell pepper, seeded and diced
1 medium white onion, diced
1 stalk celery, diced
1 clove garlic, minced
6 cups crumbled cornbread ( my recipe used is next)
2 eggs, lightly beaten
2 cups chicken broth
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh cilantro
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
For the pork roast: In a blender, puree the oil, garlic, and sage until smooth. Season with salt and pepper. Rub the mixture over the pork roast, making sure to cover the areas between the chops. Transfer the pork to a roasting pan and cover it with foil. Refrigerate it for at least 2 hours and up to 48 hours. Let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450 degrees F.

Turn the roast upside down (rib bones down) in the roasting pan. Roast for 20 minutes, and then reduce the heat to 350 degrees F and roast until an instant-read thermometer reads 155 degrees F when inserted 2 inches into the center of the meat, about 1 1/2 hours more.

For the stuffing: Melt the butter in a large skillet over medium-high heat. Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine. Slowly stir in more broth, if needed, until the stuffing is moistened. Press the stuffing into a 2-quart casserole.

Thirty minutes before removing the roast, place the stuffing in the oven. Bake until golden, about 45 minutes.

When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. When the stuffing is done, mound half of it on a serving platter. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing. Slice at the table


Gluten Free Buttermilk Cornbread Muffins
adapted from The Baking Beauties
Yields 12 muffins

Ingredients:
1/2 cup butter or margarine
1/3 cup white sugar
2 eggs
1 cup low fat buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup Pamela's Baking mix
1/2 tsp xanthan gum
1/2 tsp salt

Directions:
Preheat oven to 350 degrees F. Grease muffin pan and set aside.
In a microwave safe bowl, melt butter. Stir in sugar.
Add eggs and stir to combine, Stir in buttermilk.
Add dry ingredients, and stir until few lumps remain, scoop into prepared muffin tin.
Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes before removing to cooling rack, crumble and use in the stuffing recipe above!

Roasted Fingerling Potatoes and Whole Carrots with Fresh Herbs and Garlic
adapted from Tyler Florence

Ingredients
3 lbs assorted fingerling potatoes
1 lb whole carrots, top leaves removed only
2 sprigs fresh rosemary
3 lemons, halved
6 cloves garlic, left unpeeled
2 cloves, peeled and chopped
1/3 cup extra-virgin olive oil, plus for sheet pan
1 tsp salt
1 tsp pepper

Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Herbed Butter Parsnips
adapted from Tyler Florence

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper

Herb Butter:
1 stick ( 1/2 cup) unsalted butter, softened
1/2 cup mixed chopped parsley
Kosher salt and freshly ground black pepper

Directions
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

Add the hot vegetables and Herb Butter.


Chimi Churi
adapted from Food.com

1 bunch flat leaf parsley
8 cloves garlic
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon (juice of)
2 tablespoons diced red onion
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
Pulse parsley in processor to chop. Add remaining ingredients and blend.

Homemade Butter

1 pint heavy whipping cream
1/2 teaspoon salt
1 tablespoon honey

In a stand mixer with whisk attachment, whip cream with salt and honey until it becomes solid and separates from the liquids, 6-8 minutes.  Drain excess liquid and scoop into serving dishes.

Corn Cakes

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With the holidays upon us, so quickly as usual, easy and fast meals are the ticket!  Here you can use easy ingredients that you most likely have in your pantry and fridge to whip up these cakes.  This whole meal is surprising decadent, and filling.  Serve with a small mixed greens salad with fresh cilantro and lime vinaigrette to really round it all out.

Serves 4

adapted from Eating Well

Ingredients:

1 cup instant brown rice

6 scallions, trimmed and sliced

2 teaspoons minced garlic

1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed

1 cup frozen corn

1 cup whole-wheat breadcrumbs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 large eggs

4 teaspoons extra-virgin olive oil, divided

1 15-ounce can black beans, rinsed

1 cup tomato salsa, mild, medium or hot

Method:

1.Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

2.Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

3.Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

4.Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

Spur of the Moment Orange Chicken with Veggie Quinoa

This may be pretty dorky, but- don't you just LOVE when you can throw a bunch of random stuff together... that you've got hanging around the kitchen.... and make it in to a really really good meal?  Well, we are dorks because we certainly do, enjoy it- literally! 

Obviously you won't make this recipe having the exact same happenstance of ingredients on hand... unless you made fish tacos Sunday, Quinoa Cakes Saturday, and are planning to make Wild Rice with Pistachio and Oranges ( coming soon!).    The inspiration, other then what we had to use, came from a craving for Chinese Orange Chicken- but no desire for the unhappy belly afterwards.

We had a good 2.5 cups of cooked quinoa ready to go ( rather then rice- perfect!), lots of oranges to spare ( mmm juicy orange and zest), cilantro/ red cabbage/ corn/ red onion and some thawed chicken breasts just ready to either waste away sadly or be magically transformed into this super high protein, ingredient efficient, tasty AND healthy spin on a Chinese meal.  We even had leftovers to take for lunch today- yep, we are cool!  Without further adue- here's how we made this:

Ingredients::

4- 4 ounce chicken breasts, trimmed and sliced into 1" strips

Sauce+ Marinade Chicken

Juice and Zest from 2 oranges

scant* 1/4 cup Teryaki Sauce

1 small dash Toasted Sesame Oil

1 large dash Fish Sauce

1 teaspoon red pepper chili sauce

1/2 teaspoon Garlic Powder 

Quinoa

1 teaspoon Olive Oil

1/2 red onion, finely diced

1/2 cup corn

1/2 cup shredded purple cabbage

1/4 cup cilantro, chopped, plus more for garnish

1/2 cup white wine

1/4 cup water

1/4 cup reserved sauce/ marinade

1/2 orange, juiced

1/2 cup cherry tomatoes, halved

2.5 cups cooked quinoa

salt and pepper to taste

Method::

In a medium bowl, whisk together all marinade ingredients, reserve about 1/4 cup, set aside. Season chicken lightly with salt and pepper and garlic powder, then place the chicken strips in to the bowl of marinade and let sit for 10-15 minutes. Meanwhile:


In a 10-12" pan, heat oil over medium heat till hot.  Add onion, cook for 3-4 minutes till translucent and fragrant.  Add in the corn, cabbage, cilantro, tomatoes and stir to combine, 2 minutes.  Add in 1/2 cup wine and reduce by half.  Add in the quinoa, toss well, adding in marinade, orange juices and water to coat the mixture.  If it's too dry, add more water.  Heat through, about 3 minutes longer.  Taste and adjust seasonings with salt and pepper.

To cook the chicken, heat another 8-10" pan over medium high heat with a small dash of oil.  When the pan is hot, add in all the marinade and chicken from your bowl.  Cook tossing often for about 7-8 minutes, till juices run clear and chicken is cooked through completely.  Serve on a bed of Quinoa and top with extra cilantro.

Fancy Frozen Pizza

Almost every Friday, we pick up a frozen pizza.  Now this isn't glamorous, but it's our way of "eating in" instead of out, to save money, and also to just relax after a long week.  The last thing we ever want to do is make an extravagant dinner with a sink full of dishes to clean after a week of long days and work overload.  That being said, we go back and forth between $5 take and bake pizza from Dominick's or frozen ($7.50) Home Run Inn pizza.  To fancify, we'll chop up fresh garlic, basil, tomato, sometimes red peppers and mushrooms too... pop it in the oven and finish with fresh grated parmesan, a glass of wine ( or a cold beer depending on the day) and a new movie in your very own living room, snuggling with the people ( and kitties) you love :)  ooooo Fridays, gotta love em! 

Slow Roasted Balsamic Tomatoes and Leeks

Jamie Oliver.  ( period) He is such a cool guy!  We have 2 of his cookbooks and often find ourselves overwhelmed with the simplicity of ingredients in recipes that bring this incredible complexity of flavor.  He cooks like we wish we could all the time, from his freshest garden at home, lots of herbs and lots of real food.  This recipe was so simple, but unique, and intriguing- the photos alone are just so pretty... we made served this as a warm tomato salad with french baguette slices for dinner and it is heavenly.  Something about roasted vegetables, of course they are warm, but the flavors all meld and become this rich fresh mixture that explodes flavors in your mouth.  The next day we sliced some of the leftover tomato into chicken paninis and also had some warmed and sliced with soft boiled eggs and toast for breakfast.  Give this one a try and you won't be disappointed!  Now, we couldn't find baby leeks, so we used the smallest we could find and used just 6, sliced and rinsed VERY well.  You'll want to slice them and put them in a big bowl, fill it with cold water and plunge the leeks a few times to loosen up the sand, then let sit for a few minutes before skimming the leeks out with a slotted spoon to a towel to dry.  The sand sinks to the bottom and you will be glad you took the time to rinse them after you see what's left over!  Also, we used dried bay leaves because we already had them, and they worked just as well.  We fit 8 plum tomatoes into a 8 x 8 glass dish, since we don't have a large enough dutch oven, if you go our route use less balsamic ( 1/2 cup)

Slow Roasted Tomatoes and Leeks

( adapted from Jamie Oliver's recipe)

Ingredients:

• 8 plum tomatoes

• 4 cloves of garlic, peeled and finely sliced

• 1 handful of fresh basil, leaves picked and torn up

• 8 fresh bay leaves

• 6 leeks, trimmed, sliced in 1/2" rounds and washed

• sea salt and freshly ground black pepper

• 4oz cheap balsamic vinegar

• 2 tablespoons extra virgin olive oil

 

Method:

 

325°F

Score the tops of the tomatoes with a cross. Take an 8" x 8" dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the pan, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.

Shakshuka

What is it?  Shakshuka, an Israeli dish with eggs poached in a flavorful tomato sauce.  This recipe has a small ingredient list or cheap grocery staples- packs a huge punch of flavor, and it is SO simple to make. Win Win Win!  The one tip is to use the BEST quality canned tomatoes, we used a store brand and there was a slight so so taste the tomatoes, which are the star in this recipe.

Shakshuka [Eggs Poached in Spicy Tomato Sauce]

Adapted from Saveur
Serves 4
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
4 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Turkey BLT's

A BLT is quite perfect the way it is, but when you forget to pick up the lettuce and want to watch your saturated fat intake you can make amazingly delicious Turkey Bacon, Spinach + Basil and Tomato Sandwiches!  We used Today's Temptations ( a Chicago bakery) Whole Wheat Italian bread, Turkey Bacon, sliced tomatoes from mom's garden and fresh basil from ours along with some crunchy baby spinach... and a shmear of light mayo.  To make these, start by cooking your bacon, then toast the bread, spread on mayo on each side, then layer the tomato, spinach, basil topped with a couple slices of bacon.  Slice it in half and serve with a cold brew of you choics... mmmmm summer juicy tomatoes never tasted better!