2013 April Archive - Simple Everyday Food

grilled pork chops with basil garlic rub

Posted by :Amy On : April 30, 2013

Just when I thought spring was right around the corner, I checked the forecast for the next 5 days and saw this:

Ugh. I need to move. I guess today would be the last day to get to use the grill for the next few days (they’re calling for rain for the entire weekend as well). Good thing we planned ahead and decided to throw some chops on the grill for a quick dinner. Yay for planning ahead!

I have a few rub recipes I’ve been itching to try all winter, waiting for some nice sunny days to grill out. Since I didn’t get to enjoy the nice warm weather we had this past weekend, today seemed to be the perfect day to try a new recipe out, and I sure didn’t have to ask the hubs twice if he wanted to fire up the grill….

Disregard the teriyaki marinated chicken that’s on the other side of the grill the hubs was making for his work lunches….

Ever since the hubs found out that sometimes trying new things really isn’t that bad (see my post about how he bravely tried my roasted red pepper & pesto penne and liked it), I’m hoping that this summer we’ll be “diversifying” his palate and trying things he’s never even wanted to try before. Since the pesto was a success, I figured we can try a rub that contained similar ingredients to it…

grilled pork chops with basil garlic rub

2013-04-30 16:42:13

Save Recipe

Ingredients

2 thin bone-in pork chops, about 1/2" thick
2 garlic cloves, peeled
1 cup fresh basil leaves
2 tablespoons EVOO
Juice of one lemon
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Using a charcoal grill, set the grill up so the coals are nice and hot.
Meanwhile, with the food processor running, drop the garlic cloves through the feeding tube and mince. Stop and add the basil leaves, pulse on high until thoroughly chopped.
Add the EVOO, lemon juice, salt, and pepper. Pulse until everything is mixed well and it turns into a thin, wet rub.
Generously spread basil mixture on both sides of the pork chops. Let sit for 15-30 minutes.
Place chops on grill over direct heat, cook for about 6-8 minutes, turning once halfway through, or until internal temperature reaches 145 degrees.
Remove pork chops from grill and let rest for 3-5 minutes.

Notes

Cooking times may vary based on how hot your coals are and the thickness of your pork chops. If you're unsure if they're done, it's always best to use a meat thermometer.

By Simple Everyday Food

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

Since we made regular plain whole wheat couscous this time, the juices from the chops gave our otherwise boring couscous a really good flavor. The hubs thought the rub was so good that he said, “I think I like basil!”

It’s almost just as rewarding as hearing your picky 5-year-old say they think your food is amazing. :)

Enjoy!

Sharing is caring!

buffalo ranch chicken pasta salad

Posted by :Amy On : April 25, 2013

Category: Pasta

Tags:chicken, Pasta

So a few months ago when we had a pot luck at work, one of my favorite coworkers, Erika, made this amazing buffalo chicken pasta salad she found on Pinterest via Life on LeRoy. It was a hit that day, and I even told her that I’ll take any leftovers home if there was even any left.

Of course, by the end of the day, the entire bowl of pasta she brought was licked clean and empty. It was probably for the better, as I have already had about 2-3 huge helpings of it throughout my 12-hour shift.

Now that it’s finally (FINALLY!) going to be in the upper 60s this weekend, what better way to celebrate the arrival of spring/summer than making some good ole pasta salad?

Instead of using the classic blue cheese & hot sauce combo found in “buffalo sauce”, I found a brand at the grocery store that combined ranch dressing and hot sauce instead and decided to give it a whirl.

Well, it turned out to be quite delicious. A whole box of pasta is a lot when you’re only feeding two people, so my good friend Nicky “volunteered” to help me out and will be bringing some home with her this weekend.

buffalo ranch chicken pasta salad

2013-04-25 18:21:33

Save Recipe

Ingredients

1-16 oz light buffalo ranch salad dressing
1 rotisserie chicken, shredded
7-8 stalks celery, diced
1 red onion, diced
1 lb of your favorite pasta
Salt and pepper

Instructions

Cook pasta according to directions on box. Drain.
In a large bowl, combine diced onions, celery, shredded chicken, the whole bottle of salad dressing, and pasta together.
Toss well to make sure everything is evenly coated with the dressing.
Season with salt and pepper to taste.
Place in refrigerator until pasta is chilled throughout.

By Simple Everyday Food

Adapted from Life on LeRoy

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

Enjoy!

Sharing is caring!

pork chops with mushroom sauce

Posted by :Amy On : April 21, 2013

Category: Meat/Poultry

Tags:meats, pork

While I was growing up, my parents valued sitting at the table together to eat dinner as a family. We didn’t get to pull up a chair and sit in front of the TV to watch cartoons during dinner time, we didn’t get to be on our cell phones at the table (we didn’t own cell phones), we didn’t eat on the run, and no matter how busy they were, they always made sure at least one of them ate with us.

In today’s society, fast food restaurants, take out, and eating on the go are often popular options when it comes to meal time. I’m not saying that there’s anything wrong with that – heck, eating out every once in a while is pretty dang good and I love trying out new restaurants.

However, I feel that it’s important for everyone to sit at the table and enjoy a meal together. If the week ahead looks hectic, meal planning works very well and can save a lot of time and headache when it comes to “what’s for dinner?”. I’m not saying that this is possible for every single family out there every single day (we don’t do it everyday either), but since I grew up in that kind of environment, I hope one day I can do the same for my kids too.

The moral of the story: even if it’s quick and simple, gathering around a dinner table enjoying good food brings people closer. It’s exactly why “food” is usually the center of all sorts of gatherings – pot lucks, birthday parties, family get-togethers, Thanksgiving, picnics….

I guess this whole rant really has nothing to do with why I made this dish today, but I hope I can try to change people’s views about cooking. It really doesn’t have to take up a lot of your time everyday… you just have to be smart about it.

Okay. I think that’s enough of that. Now onto the good stuff and why you’re here in the first place…

Since it’s the weekend, I like to make meals that require a little bit more time – makes weekend cooking seem more fun and special, especially since everyone is home and can share the meal together. These pork chops are easy to make, and who doesn’t like slopping all that tasty sauce with bits and pieces of meat? The mushrooms are meaty and are a great addition to the entire dish as well.

pork chops with mushroom sauce

2013-04-21 18:16:04

Save Recipe

Ingredients

2-1/2" thick bone-in pork chops
1.5 tablespoons flour
1.5 tablespoons EVOO
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 bunch of scallions, green parts cuts into 1" pieces, white parts thinly sliced
1/2 cup low-sodium chicken broth
Salt and pepper

Instructions

Season the pork chops with salt and pepper. Lightly coat each side with flour.
In a skillet, heat 1 tablespoon EVOO over medium-high heat. Add pork chops and cook until just golden brown and cooked through, about 3-4 minutes per side. Transfer to plate and keep warm.
Heat the remaining 1/2 tablespoon of EVOO in the same skillet. Add the garlic, scallion whites, mushrooms, and a pinch of salt. Cook until mushrooms begin to brown. Stir occasionally.
Add in 1/2 tablespoon of flour and cook for another 2-3 minutes. Then stir in the chicken broth and bring to a boil. Turn heat down to medium-low and simmer the sauce until it is slightly thickened. A few minutes before you turn off the heat, add in the scallion greens.
Divide pork chops among plates and spoon mushroom sauce over chops.

By Simple Everyday Food

Adapted from Food Network Magazine

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

We served the pork chops along side of some asparagus and couscous…. super yummy!

Enjoy!

Sharing is caring!

thin spaghetti with tuna and spicy marinara sauce

Posted by :Amy On : April 20, 2013

Category: Pasta

Tags:Pasta, spaghetti

Well guys, in case you’re not sick of pasta dishes yet, here’s another one for you.

I actually made this sometime during the week last week during a very busy weekday where we wanted to make something quick and healthy for dinner, and surprisingly enough, it turned out great!

When I first saw the recipe, I was a little skeptical when I saw it was a dish with marinara sauce AND tuna…. as the dish cooked on the stove, I secretly prayed that it wouldn’t turn out too fishy.

Well, I personally didn’t think it was fishy at all, and even the hubs liked it (anything I make that he’s willing to try and actually liking it is a win for me).

Note: even though my recipe card calls for a 23.5-oz can of marinara sauce, you can also make your own by puree-ing 6-8 plum tomatoes in the food processor to make it even healthier. We were short on time (and energy) so I cheated. Tsk tsk.

thin spaghetti with tuna and spicy marinara sauce

2013-04-20 19:29:39

Save Recipe

Ingredients

1 23.5-oz jar of marinara sauce
2.5 tablespoons EVOO
3 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes, depending on taste
1/2 cup dry white wine
2-2.6 oz packages of light tuna packed in water
1/2 cup roughly chopped fresh basil
Salt and pepper

Instructions

Cook pasta according to directions on package. Drain and set aside.
Heat the olive oil in a large skillet (I used a wok) over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly until garlic is just golden. Make sure you don't burn the garlic!
Increase the heat to medium-high, add the wine and cook until reduced by about half. Add the marinara sauce and 3/4 teaspoon salt. Bring to a boil.
Add into the tuna, breaking it up into smaller pieces with a wooden spoon and simmer over low heat until sauce thickens slightly.
Add the pasta to the sauce, tossing to make sure all the pasta is evenly coated and stir in the basil.

By Simple Everyday Food

Adapted from Food Network Magazine

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

That’s enough pasta dishes for the week. I promise my next post won’t require any sort of noodles.

Enjoy!

Recipe adapted from Food Network Magazine

Sharing is caring!

roasted red pepper & pesto penne

Posted by :Amy On : April 11, 2013

Category: Pasta

Tags:Pasta, penne

Pasta.

It can be so simple, yet so complex in flavor.

I’m not saying this dish is complex in flavor by any means, but it’s simple to make, and it’s good either by itself or with a side of grilled chicken breast.

We received our blender/food processor as a wedding gift over a year ago, and I’m pretty sure I’ve only used the food processor less than a handful of times (right now I only remember using it for making truffles a few weeks back….). I’ve always seen people make sauces and dips with their food processor on TV, but never actually tried it myself. Since I’m a big fan of pesto, I figured this would be a great opportunity to try this baby out.

I’m pleased to say I was quite impressed, and will definitely be finding a lot more dip/sauce recipes to make from now on! Even the hubs, who’s picky, was a big fan and volunteered to bring some to work with him.

roasted red pepper & pesto penne

2013-04-11 17:53:46

Save Recipe

Ingredients

3 cloves garlic
1/3 cup pine nuts
1 cup roasted red bell pepper
1 cup basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cups olive oil
1 lb penne pasta

Instructions

Cook pasta according to package directions. Drain.
Place garlic and pine nuts in a food processor. Pulse until finely chopped. Then add basil, red peppers, salt, and black pepper. Pulse on low until combined. Slowly add in the olive oil through the feed tube while the motor is running, and pulse for a few minutes longer until everything is thoroughly combined.
In a large skillet, toss the pasta with the sauce until all the pasta is evenly covered with sauce.
Serve with grated Parmesan cheese if desired.

By Simple Everyday Food

Adapted from Annie Eats

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card