Abby's Leftover Wine Put to Good Use

It's taken too long for this to happen, but here is my first post. I didn't take any process pictures though; I'm a rule breaker by heart. But I should get some quality points for how amazing this looks on Justin's plate.

Thanks can be given to me of course but don't forget Abigail for kindly leaving the wine she didn't want or Justin's plate. :)

Pork

Ingredients

• 2 cups Italian seasoned bread crumbs
• 1/2 cup olive oil
• 2 pounds pork tenderloin

Directions

• Preheat oven to 425 degrees F
• Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, about 1/4 inch thick.
• Back for atleast 35 minutes until a meat thermometer reads 165 degrees F or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into slices.

Ginger Red Wine Sauce

Ingredients

• 2 tablespoons grated fresh ginger
• 1 teaspoon vegetable oil
• 1 tablespoon soy sauce
• 1/4 teaspoon ground place pepper
• 1 teaspoon crushed red pepper
• 1/4 bottle of Red Wine

Directions

• In a saucepan, saute the ginger in oil over medium-low heat until it is soft, about 5 minutes.
• Add soy sauce, black pepper and crushed red pepper. Cook for 1 minute.
• Add the red wine and let simmer for about 3 minutes

Apple Potato Onion Hash

Ingredients

• 2 large Idaho potatoes
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 2 small soft apples, chopped
• 1 small onion, chopped
• salt and pepper

Directions

• Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes
• Cool potatoes until you can handle then and chop
• Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter
• Add apples and onions. Cook for 5 minutes. Add potatoes and season with salt and pepper, to taste
• Crisp and brown the potatoes with apples and onions 5 minutes more, then serve

Grilled Peppers

Ingredients

• 3 yellow bell peppers, cut lengthwise into 4 strips each
• 2 cups shredded mozzarella
• 1/2 cup sliced jalapenos
• 1/2 teaspoon paprika

Directions

• Preheat grill to medium high and lightly oil grate
• Put peppers on the grill with the inside face down. Heat for a few minutes until they are slightly charred and turn over
• Place the jalapenos on top, then the cheese
• Grill until the cheese is melted
• Sprinkle a bit of paprika over the top of each, serve hot

Hi Taste Buds, My Name is Horseradish!

Ok, so I know it has been a while since my last post. With that in mind I thought it would be appropriate to come back with a kick. So, for today's meal I decided to use Horseradish in both the chicken and the potatoes. Even if you don't like Horseradish, you should grow a pair for a day and try this meal. I promise you will at least fall in love with the potatoes.

Ingredients:

Horseradish

Potatoes

Chives

Butter

Sour Cream

Salt and Pepper

Chicken

Dijon Mustard

Whole Grain Mustard

Honey

Directions

Chicken

• First make your honey mustard sauce by mixing 2 tablespoons of honey, two tablespoons of whole grained mustard, 1/4 cup of dijon mustard, salt and pepper.

• Next pre-heat your oven to 375-400
• I would suggest marinading your chicken in the honey mustard sauce and making sure there is plenty on top of it while its baking.
• Bake the chicken for however long it takes and when its done, add some more honey mustard sauce to serve.

Potatoes

• First boil the potatoes so to the point where they are soft enough to work with.

• Next either smash your potatoes (I used a fork) or mix them if you have a nice mixer.

• Finally mix in your 1/2 stick of butter, 3/4 cup of sour cream, horseradish, salt, pepper, and chives. All of these measurements depend on the amount of potatoes and the thickness of the potatoes that you like.
• I would suggest tasting it and adding Horseradish until you can taste it because that is definitely the best part :)

This is a really easy recipe that I really loved! You can ask Jules how many times I have made the smashed potatoes ( on bag number two at least). They are delicious and I am an addict. I have leftovers if you wanna come try some Abigail!

Tomato Basil and Mozzarella Pizzzzza

First I would like to say...Justin you are winning by a long shot. I need to step it up soon and bring out a crazy dish.

Secondly, this is not the crazy dish post. That will come with time...

Thirdly here is the really quick recipe that I recently made!

Tomato Basil and Mozzarella Pizzzzzza

Ingredients: 

    Pizza Crust (I go for the wheat or 6 grain)

    2-3 medium size tomatoes 

          (or 6-8 roma tomatoes if you wanna get all italian)

    2-3 cups Mozzarella cheese
    2-3 tbsp olive oil
    Basil (try to get fresh but if you don't prevail, its ok)
    Oregano

    *Note: A lot of the ingredients are 2-3...this is for Julia Martini to change her mind and do it her way :P

1. First preheat your oven to 450 degrees Fahrenheit.

2. Place the Pizza Crust on the pizza pan and spread the olive oil on the crust.

3. Sprinkle Basil and Oregano on to oil and let sit.

4. While the Oil is stealing the herbs fumes...slice your tomatoes in quarter inch or smaller slices.

5. Lay the tomatoes onto of the oiled pizza crust.

6. Now once again sprinkle with Basil and Oregano. Following this, sprinkle the Mozzarella generously.

7. If you want MORE basil, which you do, sprinkle lightly on top.

8. Place pizza in the preheated oven for approximately 8-12 minutes. When done take out, let cool slightly, and ENJOY!

:)


*Note 2.0: Sorry there are no extra pictures. I thought to do this last minute.  

My cooking has gone sour!

Lemon Chicken and Broccoli Pasta

Since you are too busy working that you had to leave Pittsburgh early, I thought I should show you what you missed the week after graduation. This is the second time I made this meal and it was delicious each time... and easy! Everyone but Abby has seen this before so this ones just for you ;) Enjoy!

Ingredients:

1. Two Chicken Breasts
2. 2 Broccoli Stems
3. 3 Lemons
4. Crushed Red Pepper
5. Olive Oil
6. 3 Garlic Cloves
7. Salt and Pepper

Grilled Chicken

• I decided to marinade the chicken using an olive oil base. In a plastic bag I combined the olive oil and the chicken with various spices including garlic powder, salt, pepper, and parsley.

• After the chicken marinated for some time I grilled it and chopped it into medium sized pieces.

Pasta and Broccoli

• First get your pasta (penne) cooking so that it will be ready when your broccoli is done.
• In a separate bowl, chop your broccoli and mix it with red pepper and the juice from half a lemon.
Next in a large pan, begin heating your olive oil and red pepper.
• When heated, add your sliced garlic cloves.

After garlic begins to cook add your broccoli and begin to saute them.

• When Pasta is cooked, drain and add to your broccoli pan.
• You may want to add more olive oil, red pepper, and lemon juice to the batch.
• Let cook for a while and stir occasionally.

• When fully cooked put in a large bowl and add chicken.
• Roughly chop parsley and add to bowl.

• Squeeze the juice from two lemons into the bowl and stir.
• Plate pasta and top with mozzarella or parmesan cheese.