Citrus Pork Stir Fry

It's happening.

In the past week I have:

- Honked at "irresponsible kids" skateboarding in the middle of the road
- Pulled silver hairs from my head
- Slathered my face in expensive moisturizer before bed
- Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
- Realized that Josh Duhamel looks even better with salt & pepper hair
- Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
- Fallen asleep before 9:30pm

I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

::: Buries head in laundry pile composed entirely of yoga pants :::  

Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

Maybe that'll get back that "rested" look I haven't seen in a while.

Citrus Pork Stir Fry
Adapted from Martha Stewart 

1 pound thin-cut boneless pork chops, sliced into strips
1 small onion, sliced
2 cups broccoli florets
1 cup carrots, sliced into strips {I used halved baby carrots}
4 scallions, chopped {plus extra for garnish}

For sauce:
1/4 cup low sodium soy sauce or tamari
1/4 cup fresh orange juice
1 teaspoon orange zest
2 teaspoons sriracha
1 garlic clove, grated or minced
1 tablespoon honey
1 tablespoon rice vinegar {or white balsamic}
1 tablespoon cornstarch

1. Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.

2. Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*

3. Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.

4. Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.

Before serving, add the remaining scallions for a fresh crunch.

Serve hot with a side of rice or quinoa.

*If the pan is too dry or beginning to burn, add about 1/4 cup water to the pan and scrape up the brown bits.

Sriracha-Honey Glazed Broccoli Meatballs

I'm a few weeks behind, but Happy New Year!

Our year has gotten off to a jam-packed start, and I've definitely been struggling with getting back into the blogging routine. It happens. {More often than I'd like to admit.}

While I've hardly been home during the first few weekends of the new year, I've spent my weekdays at home cleaning, purging and organizing in order to get a fresh start on 2016. I'm talking open those junk drawers, throw out old underwear, eliminate expired makeup, toss chipped dishes, down to the nitty-gritty cleaning, folks. Few things make me happier.

I've seen a lot of bloggers and friends set "intention words" to focus on for the year, which is very evolved, mature and introspective of them... but I can barely decide on what I'm going to eat for lunch let alone choose one major life area to focus on for the entire year.

It's no secret that I'm nowhere near concise when it comes to words. So I guess if I had to choose just one word, it would be, "Do." Ok, maybe that's a bit broad. How about, "Engage." {Am I doing this right?} What I mean is, I would like to make this the year of "Less Talk, More Action."

So, yeah... that right there is pretty much why I don't participate in this activity.

Though I haven't intentionally been, you know, intentional until right this second, I think I've done a pretty good job of "doing" in the past few weeks. For example, I've FINALLY started cutting up old college t-shirts that have been living in a bin in my closet for the past :::slurs number::: years, waiting patiently to be turned into a t-shirt quilt. {I don't quilt, but I plan on sending out the project to someone who can complete it for me.}

I've tried to be better about taking action on things immediately so they don't pile up, like emails, snail mail, dishes and laundry. I've taken lots of time to sit down on the floor with my little guy and play hard instead of waiting for him to get cranky because I'm not paying enough attention to him. {Hence the radio silence on the blog.}

I still have a lot to work on, specifically when it comes to professional goals that I keep putting on the back burner or planning to get to "down the road." It's time to get going! How do you take it one day at a time while springing into action??? A bit of a paradox, but I'm hoping to figure it out sometime. {Sooner than later, please.}

If part of your goals include cooking up easy but enjoyable food this year, then I'm here to help you take action with these Sriracha-Honey Glazed Broccoli Meatballs. If you can chop, mix, and turn on an oven {and stove top burner}, then you can make these in less than 30 minutes.

I always make meatballs with ground turkey since I don't eat red meat, but you could use whatever meat you'd like. The glaze {which I adapted from an old Martha Stewart Everyday Magazine recipe that I found during my organization overhaul} would make pretty much anything taste good, from vegetables to styrofoam. {I'm not responsible for anyone who decides to try it on styrofoam.}

These turkey meatballs are great to serve alongside rice or quinoa, or to set out as a fairly healthy bize-sized snack during sports-watching and parties. They're a little sweet {thanks to grated carrot and honey}, a little salty, and a hint spicy.  They even contain broccoli to up the veg factor. Basically, they've got it more together than I do.

{Note: If you don't already use a spring-loaded cookie scoop-type contraption for portioning out your meatballs and other items that need to be approximately the same size, then I highly recommend adding one to your shopping list. They make this task easy peasy.}

I won't use the "R" word that rhymes with "schmezolutions", but what kinds of things are you focusing on going into 2016?

Sriracha-Honey Glazed Broccoli Meatballs
Makes about 24 1inch meatballs

1 pound ground turkey{or ground beef}
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup finely grated carrot
1/2 cup finely chopped broccoli florets

For Glaze:
1/4 cup low sodium soy sauce or tamari
1 tablespoon sriracha
1 tablespoon honey
1 teaspoon fresh grated ginger {or 1/2 teaspoon ground ginger}
1 teaspoon white vinegar
1 teaspoon toasted sesame oil
1 tablespoon water
1 heaping teaspoon cornstarch

Optional: Sesame seeds or green onion

1. Preheat the oven to 425 degrees. Line a baking pan with foil and spray lightly with oil. Set aside.

2. In a large bowl, combine all of the meatball ingredients and stir together with a fork until the mixture is somewhat uniform, but try not to mash it down or overwork it.

3. Using a cookie scoop, scoop the meat out and roll it into meatballs. Place them on the prepared baking pan an inch or two apart. Bake for 20 minutes or until cooked through.

For Glaze:

1. In a small saucepan, whisk together all the glaze ingredients over medium-high heat.

2. In a small bowl, whisk together about a tablespoon of water and a teaspoon of corn starch until completely smooth.

3. Add the cornstarch slurry to the saucepan and whisk for about 30 seconds. Let the mixture come to a bubble, whisking while the glaze thickens. Cook for another minute or so, then remove from heat.

4. Pour into a large clean bowl. When the meatballs are ready, remove from the oven and place them in the bowl with the glaze, tossing to coat. Sprinkle with sesame seeds or green onion if desired.

Serve as an appetizer or alongside rice or quinoa for a complete meal.

Easy Smoked Ham, Broccoli & Cheese Pastry | Boar's Head

'Tis the season for starting to think about holiday gatherings. I love the anticipation of planning get togethers to celebrate all the upcoming fun that fall and winter has in store. But that excitement? It fizzles out real fast when I make things too complicated {which, sadly, is often the case}.

Party planning means adding yet another task to the ever-growing list that begins to form as soon as the first fall leaves start to change colors. Getting too elaborate can lead to frustration and exhaustion, especially during the holiday months that are already packed to the brim with events and activities. So I have a little rule to help maintain sanity when it comes to soiree strategizing: Keep menu planning simple.

This is NOT the time to attempt a souffle or finally try your hand at macarons in hopes of impressing guests. No way, Jose. This is a time to stick to guaranteed, fool-proof recipes made with ingredients that you know will be winners.

My friends at Boar's Head have their own set of rules when it comes to crafting the best flavors in their products. That's part of the reason why their SmokeMaster™ Black Forest Ham tastes so darn good. They stick to their "Smoke House Rules", like starting with the best smoke {using imported German beechwood, in this case} and practicing time-honored tradition to get the best results. In other words, they overdo it so you don't have to.

That's a delightful pile-o-ham right there.

Their rules and my rules came together to make an appetizer that, well... rules. Easy Smoked Ham, Broccoli & Cheese Pastry. Key word: EASY.

Filled with the rich taste of Boar's Head SmokeMaster™ Beechwood Smoked Black Forest Ham, fresh broccoli and gooey cheese, this flaky pastry makes a great appetizer to throw together for any celebration. Using just 5 ingredients, no one will know that it took hardly any effort at all. Mix and match with different combinations of veggies and cheese to see which you like best with the smooth, smoky flavor of the ham.

Stick to my number one rule and keep it simple so you can actually enjoy the party this year!

What are some of the things you practice in your kitchen or cooking that have made their way onto your "Smoke House Rules?" Enter Boar's Head's Smoke House Rules Sweepstakes and you could win a gift card to stock up on smoky goodness for your dishes!

Easy Smoked Ham, Broccoli & Cheese Pastry
Makes 2 pastries, or 12 servings

3/4 cup Boar's Head SmokeMaster™  Black Forest Ham, chopped
1 cup grated cheese {I used Colby-Jack but you can use your favorite}
1 cup broccoli florets, cut into small pieces
1 package puff pastry, thawed to package directions
1/4 cup Dijon mustard

1. Preheat oven to 400 degress. Line a baking sheet with parchment paper. Set aside.

2. In a bowl, toss together ham, cheese, and broccoli. Set aside.

3. Roll out puff pastry sheet to approximately 12x10 inches.* Cut in half length wise, and place one piece on the prepared baking sheet.

4. Brush on about 2 tablespoons of dijon mustard. Place half of the filling onto the center of the puff pastry. Top with the other rectangle and crimp the edges with a fork to seal. Make a few small slits in the top to let steam escape.

Repeat with second piece of puff pastry, if using.

5. Bake for about 15-20 minutes until puffed and golden. Remove from oven when fully baked and allow to cool for about 10 minutes before slicing and serving.

*Most puff pastry comes with two sheets. I went ahead and used them both, yielding 2 pastries that can each be sliced into 6 pieces {or 12 servings}. If you only want to use one puff pastry sheet, halve the recipe.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.

Pick Your "Poison"

I picked Steve up from work yesterday {We've been a one vehicle family for quite some time now. Makes life interesting, but saves a lot of dough.}, and on our brief drive home he asked me what I made for dinner. I told him I made fish with homemade hoisin sauce.

"Poison sauce??", I hear him say over the wind coming through the open windows.

Oh, good grief.

I may get annoyed when he leaves his socks in random places around the house; forgets to put things away after he makes himself a snack; eats something I had intentions of photographing for the blog... but I certainly have no intention of serving him "Poison Sauce" for dinner. Silly husband.

I served up this flavorful fish with some roasted asparagus, and a super quick side of gluten free noodles, sauteed onion & broccoli that I tossed with the leftover hoisin sauce.

 The only "killer" quality about this meal is how simple it is to throw together. Let's keep it that way.



Hoisin Glazed Fish & Noodles
Sauce recipe barely adapted from Food Network

2-4 fillets of your favorite fish, defrosted {I used Haddock because that's what I bought on sale}

1/4 cup soy sauce {we use gluten free}

2 tablespoons tomato paste

1 teaspoon grated fresh ginger

1 teaspoon chopped garlic

1 teaspoon hot sauce

1/4 cup light brown sugar

2 tablespoons cider vinegar

1/8 teaspoon pepper

Noodles:

rice noodles {I use linguine cut gluten free noodles}

1/2 a white onion, sliced

1 small head of broccoli, chopped into bite size florets

2 tablespoons olive oil

Preheat oven to broil {approx 500 degrees}. Line a small sheet pan with foil and set aside.

In a small bowl, combine soy sauce, tomato paste, ginger, garlic, hot sauce, brown sugar, cider vinegar, and pepper. Whisk together until combined thoroughly. Set aside.

Place defrosted fish fillets in a shallow dish, and pour half of hoisin sauce over fish. Allow to marinate for 8-10 minutes while you make the noodles. Remove fillets from sauce and place on prepared pan. Brush fish with the sauce it was sitting in and discard the rest.

Broil for 7-9 minutes {depending on the thickness of fish} or until fish is opaque and flakes easily with a fork. {Be careful not to overcook. I do it all the time.}

Noodles:

For the noodles, bring a salted pot of water to a boil. Add noodles {I only used half a package}, and cook according to package directions until al dente.

Meanwhile, add olive oil to a medium pan over medium high heat. Add onions and broccoli. Cook until onion is translucent and broccoli is tender crisp. Set aside or keep on low heat.

When noodles are cooked, drain water and add noodles to broccoli and onion. Stir in remaining hoisin sauce and toss gently to coat vegetables and noodles.