Center cut porkchop and country potatoes!

I made a scrumptious meal tonight and wanted to hightlight a ingredient from Trader Joe’s I used and you should try out.


The dish is a center cut porkchop with Trader Joe’s Country Potatoes with Haricots Verts & Wild Mushrooms

So, I went to Trader Joe’s recently and bought these Country Potatoes with Haricots Verts & Wild Mushrooms. I’ve never eaten it before, and pretty much loved it, so I feel it deserves some recognition here.

I put the bag’s contents in a frying pan and cooked it through while my center cut porkchop was cooking on my indoor grill pan. Only one thing to say. delish!.

Inside there potatoes, mushrooms, pieces of onions, and haricots verts or fancy green beans. The potatoes were thickly cut, some big pieces some small, and very soft and fluffy on the inside. The fancy green beans were tender, flavorful, and the mushrooms, were mixed in well to.

Worth adding to your cart for sure if you see it.

#TrymeTuseday

Teriyaki Pork loin with Vegetable Stir Fry

Tackled cooking a new cuisine for dinner tonight …Japanese !

I found this Teriyaki Vegetable Stir Fry kit from Taylor Farms at my local Walmart.. It helped me make dinner in a pinch ! Highly recommended.

According it it’s website it says it’s a It includes a vibrant blend of fresh kale, broccoli, brussels sprouts, red cabbage, peas, and carrots paired with a delectable and light teriyaki sauce. I just love these stir-fry kits!

You can add what meat you like or none at all to keep it meat free .. So No rice or noodles is needed, it was that good on its own.

This how I prepared mine tonight

I like to cut the pork loin in strips and sauté it in canola oil, while the veggies are softening in a bit water.

Since there is so much sauce I like to add in just half of it to the meat first until t’s glossy , and and then mix it into the vegetables..

Where did Teriyaki originate from and why we do all love it so much ? Check out the link below to learn more!

#TryMeTuesday

Frying up some Fried Green Tomatoes!

Green tomatoes coated with cornmeal and fried! A southern staple!


The theory that everything fried tastes good, holds true to the southern classic fried green tomatoes. This version has no buttermilk or flour but came out just as crunchy and tasty. Until I moved south from New York, I’ve never had this unique dish.

They say that to make fried green tomatoes, be sure to use tomatoes that fit the other definition of green: under-ripe instead. Also, the variety is not as important as the firmness of the tomato, but any good beefsteak will bring good results for sure. The tomatoes are hard, in texture and even acidic in taste when raw but when you dredge them in eggs and cornmeal they are just divine! Traditional recipes say to use buttermilk and flour to but this version does not.

Ingredients
2 green tomatoes
1 cup yellow cornmeal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg
1/8 cup canola oil or vegetable oil

How to Make it

Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Slice the green tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Coat the tomato slices in the beaten egg, then dredge them in the yellow cornmeal .
Fry as many tomatoes in oil that in sit in the pan in one layer, cook for about 2 minutes a side depending on how thick they are.
Transfer them to paper towel to remove any excess oil. Then repeat until all the tomatoes are cooked.

chef tip! use canola or vegetable not olive for frying because of their high smoke point.

#TryMeTuseday

Pan Fried Skillet Potatoes !

These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!

instructions

Wash the potatoes and peal them.

Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.

Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.

Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.

chef tip! I like to use red and gold potatoes because of their low starch content

#TastyThursday

Easy Israeli pearled couscous, oyster mushrooms, herbs and grated parmesan

Sometimes you just want a dish this quick and hearty but not so rich. I happened to be that I had bought some Israeli couscous recently to try at home. I wanted to the try the difference between regular couscous and this one… Both are similar in that it’s a small, whole grain-like food made from semolina or wheat flour , but because of its size, Israeli couscous has a slightly chewy texture, similar to barley,

This dish below has garlic, Israeli pearled couscous, oyster mushrooms, herbs and freshly grated parmesan cheese. Super delicious and easy!

I made this dish with what I had in my fridge . You can replace the Israeli couscous with another grain if you want or have on hand at home, small grain Israeli couscous is toasted to give it a nutty flavor, which also makes it a sturdier pasta, so it withstands liquids and longer cooking times better., barley, millet, rice, or a even small pasta like orzo. I like dishes like this that are flexible and easy to make by changing ingredients.

Ingredients

1 cup Pearl or Israeli Couscous

1 ½ cups Water

2 cups raw chopped oyster mushrooms

2 garlic cloves

2 tablespoons dried Italian herb seasoning

Olive Oil

How to make it.

Bring water to a rapid boil. Add couscous , then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water . Set aside.

In the meantime saute the sliced oyster mushrooms , raw garlic and chopped parsley and lots of dried Italian herbs with good oil. Grate in parmesan cheese for more richness.

Combine with mushroom and cheese and oil mixture with the cooked couscous at the end.

It reminds me of a lighter risotto that takes less time. Super fast and super good 

chef tip! If the dish gets dry add in water or stock at the end.

chef tip! Israeli couscous is naturally toasted to give it a nutty flavor, which also makes it a sturdier like pasta, so it withstands liquids and longer cooking times better.

#TryMeTuesday

Raw broccoli salad with seeds and nuts ? Oh Yes!

Raw broccoli gets a bad rap for taste for some people.. I have found out that just steaming the florets in the microwave first removes the bitterness. This way you are keeping all of nutrients in buy not over cooking it . win win!

A new favorite of mine is a raw broccoli side salad for lunch! what I do in a bowl

For one head of broccoli, chop in large pieces , rinse and steam broccoli in the microwave for 2 minutes in a bit of water.

For the dressings add to a large bow, 2 tablespoons of avocado Mayonnaise, 1 tablespoon of apple cider vinegar and water together.

Mix the broccoli into the dressing and then add whatever nuts and dried fruit I have at home. This time I added unsalted raw pumpkin seeds which gave it a nice crunch. Sometimes I even add bacon bits. It’s so delicious and so easy to add and make it your own. Try it out and change the way to you think about this great nutritious greens

chef tip! you can make it in batches for parties, the longer it sits the better taste try it out.

#TryMeTuseday

Chicken Bacon Pasta with Tomato Sauce but lighter!

For this #TastyThursday we are doin a quick and easy dinner with not many ingredients. Just grilled chicken , bacon, onion, cherry tomatoes , broth and light cream . This makes one. flavorful sauce hello flavor town! The recipe is from food blogger Joanna Cismaru website called Craving Home Cooked today.. Check out her site and other channels there. She even has a cookbook! at https://cravinghomecooked.com/ Looking forward to redoing more from her.
I loved this dish, how can you go wrong with any dish with a dish like this? I ended up adding light cream not sour cream or sriracha to make it lighter and not spicy but it was still amazing, Feel free to add the sriracha if you like it hot, it’s up to you! I also left out the mozzarella cheese and added the parmesan cheese when serving with pasta on top.

Below is a link to the original recipe I followed below . I adjusted to make it lighter to my liking, How would you change it?

Link to Recipe

#chef tip! If you have lots leftover chicken breast meat then make it in batches and freeze it!

#TastyThursday

Turkey Bean Chili Soup!

A chili and soup all in one! a great Skinnytaste one and done recipe is here for this #TastyThursday

This lighter version of the classic meat chili that’s much better for you. Just add ground turkey, onion , black bean, diced tomatoes and corn and water . then Spice it up however you like ! Plus it tastes even better as leftovers . I’ve also used lean ground beef and top it sometimes with shredded cheese and sour cream! Perfect on a cooler day.

Recipe inspired from : https://www.skinnytaste.com/turkey-chili-taco-soup/

chef tip! for a veggie version you can add some veggies to the mix such as bell peppers or zucchini instead of the meat,

Vincenzo’s Plate special Italian Meatballs

For this #TastyThursday we are checking out food blogger Vincenzo! Lrearn more about him from the blog link below.

I saw this recipe on Vincenzoplate website and I had to make it. It came out great. Who ever said that pasta goes with meatballs? Mini yes large no according to him . Who knew it was all about the size?

Below is a link to the recipe I followed below. On the website there is link to the recipe on Vincenzo’s Plate YouTube Cooking Channel , which has a focus on cooking Italian Food. His other social media channels are listed there to.

Link to the Meatballs Recipie

#TastyThursday

Butternut Squash Pasta sauce with Potato gnocchi

While shopping in Target I saw the large range of pre-made pasta sauces they have under their Good & Gather store brand.. Most sauces I love to make from but I was intrigued by one in particular which reminded of my my favorite soups, Butternut Squash.

So here’s my butternut squash cream sauce with herbs and potato gnocchi. The gnocchi really soaks up the sauce well. You can also eat the sauce itself like a soup it’s just that good. This sauce provides a sweet and savory touch to pasta and vegetable dishes. Give it try if you see it. I like that it tastes like butternut without being overwhelming. 

chef tip! a little goes a long way.

#TryMeTuesday