Grape Tomatoes - Cook 'em Until They Pop!

I have a confession....I hate raw tomatoes.  I've tried them over and over again and just don't like the flavor or texture.  It could be because I was traumatized once when  my sister shoved a tomato wedge in my mouth as a kid....

However, if tomatoes are cooked, roasted, or sauteed, I absolutely love them.  One of my favorite ways to cook grape tomatoes is to saute them until they burst.  They start to break down, and the flavor intensifies.

In the recipe below, adapted from Cooking Light, pork chops are browned, then shallots, garlic, and tomatoes are cooked with some balsamic vinegar, just until the tomatoes begin to burst.  The combination of flavors is incredible.

Ingredients:

4 teaspoons olive oil, divided 
4 (6-ounce) bone-in center-cut loin pork chops, (about 1/2 inch thick) 
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1/2 c. thinly sliced shallots
2 Tbsp. balsamic vinegar
2 tsp. minced garlic
2 c. grape tomatoes
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil.
2.  Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 5 minutes on each side. Remove pork from pan. 
3. Add remaining 1 tablespoon oil, shallots, vinegar (don't stand directly over the pan when you add the vinegar!), and garlic to pan; saute 1 minute, scraping pan to loosen browned bits. 
4. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. 
5. Add tomato mixture to pan; cook 5 minutes or until tomatoes start to burst. Sprinkle with basil. Serve tomato mixture with pork.

Le Creuset Collection

I got my last piece (3.5 qt. braiser) this week and love it!

Skillet Shrimp with Orzo - Fast, Easy, and Delicious

This recipe is from Everyday Food Magazine, and it was AMAZING!  It's pretty quick; only about 25 minutes, and extremely flavorful.  You start off browning garlic (always a good beginning!), saute tomatoes, then add orzo and chicken broth and place in the oven.  While baking, the orzo soaks up all of the flavor from the garlic, tomatoes, and broth.  Next, you add shrimp on top add place the skillet under the broiler for a few minutes, then top with basil.  A great one pot meal!

Chicken Alfredo with Roasted Broccoli

There are two things I love about this recipe.  One is the roasted broccoli.   Roasting completely changes its flavor, and makes the broccoli sweet and nutty.  The other thing I love is that it's quick.  I'd love to make a meal from scratch every night, but that's just not practical.  Taking an occasional short cut, like using jarred sauce, helps to make a tasty and quick dinner that is perfect for a weeknight.

 Ingredients:
1 bunch of broccoli
2 garlic cloves
3 Tbsp. olive oil, divided
3 thin sliced chicken cutlets
1/4 c. chicken broth
1 1/2 c. alfredo sauce
3/4 lb. short tubular pasta (rigatoni, cavatappi, ziti, etc.)
Zest of one lemon

Directions:
1.  Preheat the oven to 450F.  Cut the florets off the broccoli.  Peel the stem (yes, it's edible!) and cut it in 1/4 inch slices.  Slice the garlic cloves into 1/4 inch thick slices.  Sprinkle with salt and pepper, then drizzle with 2 tablespoons of olive oil.  Place broccoli and garlic on a baking sheet and roast for 20-25 minutes, until the broccoli and garlic begin to brown. Remove from oven and let cool slightly.

2.  While the broccoli is roasting, bring a pot of large water to a boil.  Add a handful of salt, then cook the past according to package directions.  Drain and set aside.

3.  Heat the remaining tablespoon of olive oil in a skillet over medium heat.  Cut the chicken into 1 inch pieces, sprinkle with salt and pepper, then add to skillet.  Cook the chicken, stirring frequently, until browned on both sides, and cooked through.  Place the chicken in a large bowl, return the pan to the heat, and add the chicken broth.  Scrape up any brown bits (fond=flavor!) then add to the bowl with the chicken.

4.  Add the roasted broccoli and garlic to the bowl, then the pasta.  Stir in the alfredo sauce and lemon zest.

5.  Savor your dinner with a glass of wine and enjoy the rest of your evening!

Fruit Smoothie with Ricotta

I know that it sounds weird, but I put ricotta cheese in my smoothie this morning.  I was out of milk and wanted to add something to make it more substantial.  I figured I'd give the ricotta a try.  It gets very smooth in the blender, and adds a little sweetness.


Ingredients:
1 medium, very ripe, banana
1 c. chopped pineapple
1/2 c. blueberries
1/4 c. part-skim ricotta cheese
2 c. ice
1/2 c. cold water


Place all ingredients in blender.  Blend on medium speed for 2-4 minutes until smooth.  Enjoy!