Home Run Chicken

Mark loves the St. Louis Cardinals.  He really, really, really loves Albert Pujols.  According to Mark he might just be the best, all-time, greatest player...EVER!  Picture this, Food Network is on (and it usually is in our house), Paula Deen's show is just starting and there on the screen is Albert and Dee Dee Pujol's!  Where is Mark?  Right in front of the television with a big smile on his face.  How could I not create the very meal Albert has been eating his entire life for the LOML?  It came out really good, even though the recipe found here on Food Network didn't include the most important component, a Dominican spice mixture, called Sazon seasoning.  A simple google turned up this method found here.  The entire meal was a success and we're having it again tonight!  Go Cardinals!

Chile Verde (Bubble)

It's been a few days since I've posted anything because I took Mark on a surprise 50th birthday weekend to San Francisco.  We stayed in a suite at the Fairmont Hotel, had dinner at Jardinierre and saw Wicked!  The chef at Jardinierre is Tracy Des Jardin, who happened to beat Mario Batali on Iron Chef America.  The dinner was fabualous and we can't wait to go back.  We loved Wicked and if you've seen it let me know what you thought!  The weather here in Northern California has been a bit rainy and overcast so feels like Fall is coming.  A perfect time to make Chile Verde.  Benjamin and Illiana came over last night to eat so lucky this recipe makes a lot.

Ingredients:
3 lbs Country Style Pork Ribs (boneless), cut into 1" pieces
1 large onion, chopped
2 cloves garlic, chopped
10 tomatillos, peeled, washed and cut into quarters
1 can tomatillos
1 small (8oz.) can green chile salsa (found in International Foods aisle)
1 carton chicken stock
Lawry's Season Salt
Pepper
Vegetable Oil

Method:
Place a large skillet over medium high heat.  Coat the bottom of the pan with oil.  Brown the pork in batches. As they brown, remove to a platter.  add more oil if necessary. Add onions to the pan and cook for 3-4 minutes.  Add fresh tomatillos and garlic. Cook for 3-4 minutes.  Add the canned tomatillos and the green salsa.  Stir to combine.  Add the pork back to the pan.  Add 1-2 cups of chicken stock, enough to almost cover the pork.  Bring to a boil; then reduce to a simmer.  Cover and cook about 1 hour.  Stir occasionally and use the back of the spoon to break up the tomatillos. Add a bit more stock if too thick.  Cook until pork is fork tender, about 45 minutes longer.  Serve with hot tortillas and Green (Cilantro) Rice (recipe to follow).

My inspiration

My first post ever! My inspiration to start this blog came from my Mom using the bubble and squeak (B&S) phrase while I was growing up but it hit home this week when my sister called asking how to cook for her family of seven and save money at the same time. I put together a grocery list and recipes for a weeks worth of dinners using the B&S method I've used for years. Here are the first 2 recipes:

Dinner 1 - Apricot Glazed Pork Chops with Roasted Potatoes & Carrots (Bubble)
Ingredients:
6-8 thick cut boneless pork chops
4-6 yukon potatoes
bag of baby carrots
Apricot Jam
Dijon Mustard
Soy Sauce
olive oil
Lawry's Season Salt
Pepper

Pre-heat oven to 375
Cut potatoes into 1 inch pieces and place on a foil lined cookie sheet(for easy clean up). Drizzle w/ olive oil, lawry's and pepper. Mix with hands to make sure all potatoes are covered with olive oil. Put in oven. Stir every 10 minutes or so to make sure they don't stick. Bake for approx 35-45 minutes.

Prep carrots the same way as potatoes. Bake for approximately 15 minutes after the pork chops come out.

If using thick cut pork chops, first cut pork chops in half horizontally. Make 1 pork chop per person plus 6 for leftovers for next dinner (Squeak).

Make sauce for glazing: Mix 1/2 cup of apricot jelly with 2 tablespoons of Dijon mustared and 2 tablespoons of soy sauce.

Season pork chops with Lawry's and pepper

Brown chops in skillet in batches for 2-3 minutes per side. Put all chops on baking sheet, brush with glaze and roast for about 10 minutes; turn over and glaze again. Check for doneness. Once done tent with foil for about 15 minutes.

Dinner 2 - Pork Fried Rice and Stir Fried Grean Beens (Squeak)
Ingredients:
Leftover pork chops
Long Grain white rice
1/2 lb green beans
carrots (about 1/2 cup when diced)
celery (about 1/2 cup when diced)
red onion (about 1/2 cup when diced)
2-3 tbls soy sauce
2 garlic cloves
5 tbls peanut or vegetable oil
3 eggs


Make a large batch of white rice, follow package directions
Prep while rice is cooking: Dice leftover pork chops into small cubes, dice red onion, celery & carrot.
Mince garlic.
Crack eggs into a bowl and scramble lightly
Prep green beans; remove ends and cut in half

Once prep is complete and rice is cooling...

Put 1-2 tbls of oil in large pan. Stir fry the onions, celery, carrots for 2-3 minutes; remove from pan when crisp tender.
Stir fry pork until crispy.
Add garlic to pork and stir fry 1-2 minutes
Add onions, carrots, celery back in with pork & garlic.
Move the pork & vegetables to the side of the pan. Add 1 tsp oil if pan is dry & scramble eggs in the pan.
Add rice and stir fry until everything is mixed in for about 2-3 minutes.
Add soy sauce to taste. Stir to combine.
Turn heat to low.

To stir fry the green beans:
Add 1 tbls oil to pan.
Heat the oil over medium high heat.
Add green beans and stir fry 5 minutes.
Add pepper and 2 tbls soy sauce to pan & cover.
Cook until green beans are crisp tender...about 5 more minutes.