One Pan Teriyaki

This recipe came across my computer screen when I was looking for something else.  I quickly added it to the "to try" list!  Pioneer woman says to drizzle Teriyaki Sauce, but with Whole 30 and with our youngest not able to have soy, I came up with a substitute sauce.  We ate this last night.  I want to quickly write down what I did, because we all liked it!

This was also inspired by us trying something new every week of Whole 30.  Bok choy was the new this week.  Another hit with everyone!  Okay, with no further commentary, 

- 1/3 cup soy sauce, or coconut aminos
- 1/3 cup mirin
- 1/3 cup rice vinegar
- splash of sesame oil
- 2 cloves garlic, minced
- 1in piece of ginger, minced

- 18 asparagus spears
- 3 heads bok choy, halved
- 1-2 green peppers, sliced
- 8-12 green onions, trimmed
- 4 thin pork chops, or 2 chicken breasts

Mix the first 6 ingredients.  Set aside.

Put asparagus, green pepper, and green onions on bottom of a sheet pan or over-sized dish.  Arrange bok choy along edge.  Drizzle half of sauce mixture over the vegetables.  Put pork chops or chicken on top.  Salt and pepper the meat.  Drizzle the rest of the sauce over the meat and vegetables.

Bake at 375 for about 20 minutes, or until the meat is cooked through and the vegetables are tender.

Serve as is, or over rice.  Enjoy!

Grilled Pork Chop with Hoisin Sauce

Will and I have never had a grill before, so this summer will definitely be marked by playing with the grill!  I randomly received a free Redbook magazine in the mail about a week ago.  This recipe was in it!  It fits the obsession I've had lately with experimenting with Asian flavors, so I added it to this week's menu plan.  It was so good and easy!!  

Another secret of my Asian obsession lately:  the leftovers are so yummy and easy to tweak into a new meal!  I am including the original recipe as well as what I did for leftovers the next night.

- 4 thick pork chops or 6-8 thin pork chops

- 1/2 cup hoisin sauce (found in Asian aisle of grocery store

- 1/3 cup roughly chopped roasted peanuts (optional if you don't want or accommodating an allergy)

- 1 tbsp minced ginger

- 1/3 cup rice wine vinegar or white wine vinegar

- 1/3 cup soy sauce

- 1 tbsp brown sugar

- 1-2 tbsp Sriracha sauce (depending on your taste for heat)

- 1/4 cup roughly chopped fresh cilantro

Mix 8 ingredients together.

Sprinkle pork chops with salt and pepper.  Cook chops on the grill (could always pan saute if don't have a grill).  

Brush sauce on meat after taking the meat off the grill.  

I served with grilled corn on the cob and cold sliced cucumbers.  It was so yummy and the whole family enjoyed!  Definitely added to the rotation!

LeftOvers

I can not say enough how much I love Asian flavors for the ease of turning the leftovers into something new and delicious.  When I cleaned up supper, I sliced the pork chops in thin slices and then stored with the leftover sauce in the refrigerator. 

- 1/2 red pepper, thinly sliced
- 1/2 package slaw (I often use Trader Joe's broccoli slaw, but any cabbage slaw would work)
- leftover meat and sauce
- cellophane noodles (found in Asian noodles)
- 1/4 cup cilantro roughly chopped

Cook noodles to package directions.
Meanwhile, heat a tablespoon of oil in a pan.  Add red peppers.  Saute for a few minutes.  Add the slaw.  Stir together.  Add the sliced meat as well as the sauce.  Stir together.  Allow to simmer until the meat is heated through.

Drain the noodles.  Add to the pan.  Toss together.  Stir in the fresh cilantro.  Serve!

The leftovers were just as good as the original!  This particular night I heated a small portion in a separate pan as the larger pan. In the larger pan, I added extra Sriracha to give some extra heat for us adults!  Both kids and adults enjoyed the noodle dish!  (The kids love that cellophane noodles are slippery.)  

Try this one!  You will love it!

a Porger or a Ribette

As you can tell, I was not sure what to name this one.  

About two weeks ago, we hosted my neighbor for his birthday.  The barbecue and jalapeno poppers are both recipes that make a ton!  I love that!  So, almost half the meat and about half the poppers went into the freezer.   Since then, my neighbor mentioned that he loves the McRib at McDonalds.  Uummm, no thanks.  I informed him that I would use his birthday leftovers to make him the Simmons version!  Last night was that night!

- left over pulled pork, diced (I probably used about a pound)

- 1 egg

- about 1/2 tbsp flour

- about 1 tbsp barbecue sauce

For the sandwich:

- rolls

- pickles

- onions, sliced or diced

- barbecue sauce

Combine the diced pulled pork, egg, flour, and barbecue sauce in a mixing bowl.  Mix until well combined.  Divide into eight equal portions.  Mold into a patty shape.  Heat a tbsp of vegetable oil over medium heat.  Add patties.  Brown one side, and then flip to the other side.  Brown and heat through.  (Remember, just like with hamburgers, put into saute pan and don't move or stir until it is time to flip.)

Eight equal patties makes slider size portions.  Put one patty on roll.  Garnish with sauce, pickles, and onions (for the same effect of the McRib garnishes.)

Little Porger sliders or Simmons Ribette, served with jalapeno poppers for the adults, apple slices for the kids, and roasted carrots for everyone.  Yum!!

One thing to note... the kids ate the pulled pork slider much better than they eat pulled pork.  I don't know if it is the fact that it is stringy or what, but they have never been great pulled pork eaters.  Both my 1 year old and my 4 year old at the slider really well!  Dipped in ketchup of course!  

Balsamic Barbecue Sauce

I was looking for a good marinade and came across this barbecue sauce that has minimal tomato sauce in it. Sounded different and good, and it was! Giada describes it as sweet and tangy. I agree with that. Her original recipe was to use this with chicken. I used it with pork tenderloin. Definitely one I recommend.

- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper

**Giada's directions
Combine and whisk until smooth. Simmer over medium heat until reduced by one third, approx 15 min. Grill the chicken, brushing the chicken with the 1/2 cup barbecue sauce for the last 2 or 3 min. Transfer the chicken to a serving platter. Serve the remaining sauce alongside.

**What I actually did
Combine and whisk until smooth. Marinate meat for a couple hours. Bake in oven until cooked through. (I had one pork tenderloin. Baked at 400 for ~45 min.)

I really enjoyed this, as did the company I served it too. I had every ingredient in my pantry already, which is another added bonus!

Herb-Marinated Pork Tenderloins

This was a simple, but quite tasty main course. Because it marinates overnight and then only requires up to 15 min in the oven, this is a nice meal if you know you don't have a lot of time to prepare dinner.

- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4-6 lemons)
- good olive oil
- 2 tbsp minced garlic (6 cloves)
- 1 1/2 tbsp minced fresh rosemary leaves
- 1 tbsp chopped fresh thyme leaves
- 2 tsp Dijon mustard
- Kosher Salt
- 3 pork tenderloins (about 1 pound each)
- freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the regrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sear the tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10-15 min or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 min. Carve in 1/2 in thick slices. The thickest part will be quite pink (that's fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

I served this with diced eggplant and a can of fire-roasted tomatoes that had been baked in the oven for about 30 min. With the lemon/garlic flavor of the marinade, I was thinking of sides that had a Greek-flavor to them. Couscous, or roased squash and zucchini, or...

The Best Pulled Pork Ever!

Okay, Will and I have cooked a pork shoulder three times now. We were bound and determined to get it right. The third time was absolutely the charm!!! You absolutely have to try this!

- a pork shoulder
- Essence (Emeril's Creole Seasoning)

The Recipe for Essence
- 2 1/2 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried leaf oregano
- 1 tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight container.


Rub "essence" into the pork shoulder. Place the shoulder fat side up in a crock pot. Cook a 5 lb shoulder for 9-12 hours on low. Cook a 7 lb shoulder for 11-14 hours on low. It will be perfectly cooked and pull apart effortlessly with a fork.

Will and I agree that this was as good as any restaurant pulled pork we have eaten. We can't wait to have this again!

Pork and Apple with Sweet Potato

My sister-in-law made this about a year ago. I immediately had to have the recipe! I finally cooked it myself this weekend. It is so yummy!

- flour for dredging
- salt and pepper to taste
- (12 oz) pork tenderloin
- evoo
- 4 scallions, thinly sliced with white and green parts separated, OR 1/4 cup yellow onion diced
- 2 sweet potatoes, peeled and cut in chunks
- 1/2 cup dried cranberries
- (14 oz) chicken broth
- 1 red apple, cored and cut in wedges
- 1 tbsp dijon mustard
- 2 tbsp butter

Slice pork crosswise (I cut in bite-size pieces). Season with salt and pepper. Dredge in flour. Heat oil in skillet. Cook 2-3 minutes per side, mostly cooked with a little pink in the center. Remove to a plate.

Add white parts of scallions or onion to the skillet, along with sweet potatoes, broth, and cranberries (leave drippings). Cover and let simmer 7-9 minutes, until sweet potatoes are fork-tender. Add apple, cover and simmer 2 minutes, until apples are soft.

Add butter and mustard, stir to melt. Return pork and any juices to skillet. Heat through. Sprinkle wtih green parts of scallions, if used.

This would be a great dish served with a side salad or a green on the side. It is a one-pot meal with lots of flavors blending to an irresistable yumminess!