Pork Chops with Balsamic Roasted Veggies and Gorgonzola

3 Apr

It’s the first installment of Seasonal Eats: Spring Edition!  I thought I would start with something seriously simple: mushrooms and onions.  Mostly, I was just craving them and they happen to be on the list.  STILL COUNTS.  I’m still working on perfecting a few other recipes that I can’t wait to share!


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

Porkchops Balsalmic Veggies Gorgonzola


  • 4 pork chops
  • 1/2 t. salt, divided
  • 3/4 t. pepper, divided
  • 1/4 c. olive oil, divided
  • 12 oz. small red potatoes, halved
  • 3 T. balsamic vinegar
  • 1 t. tomato paste
  • 1 t. dried thyme (or 1 T. fresh thyme)
  • 1 medium red onion, peeled and cut into 8 wedges
  • 8 oz. baby bellas, halved
  • 2 T. chopped fresh parsley
  • 1/4 c. crumbled Gorgonzola

Preheat oven to 425*F with a large casserole dish inside (yes, we want to preheat the casserole dish, too!).

Heat a large skillet over high heat.  Add 2 T. of oil to the preheated pan and sprinkle porkchops with 1/4 t. salt and 1/4 t. pepper on both sides.  Brown on each side for about 3 minuets, then remove from the heat and let rest.

porkchops

 

Reduce heat to medium high, then add the halved potatoes to the oil – cut side down.  Cook for 2-5 minutes (depending on the size of the potato), until the potatoes are browned.

redpotatoes

Remove the pan from heat and prepare the mushroom mixture.  Whisk 1/2 t. pepper, 2 T. olive oil, balsamic, and tomato paste in a small bowl.  Combine 2 T. of this balsamic mixture with the mushrooms, onions, and thyme – toss to coat.  Add the mushroom mixture and potatoes to preheated casserole dish and bake for 10 minutes.  Stir the mixture, then cook for another 15 minutes.

roasted veggies

Place the pork chops on top of the veggies, return the dish to the oven and bake for another 10-20 minutes or until the pork chops are done.  Remove the pork from the pan and let it rest, then mix in the 1/4 c. Gorgonzola and parsley into the veggies.

roasted veggies with garnish

Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.

PorkChopsBalsamic2


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Seasonal Eats: Spring Edition

12 Mar

I’m trying a new series on the blog this year and I’m really excited about it!  Around Western PA, the snow is melting and the daffodils trying their hardest to force spring into existence. I thought it would be an appropriate time to roll out a seasonal recipe spotlight.  I hear the same thing from a lot of people: “I want to eat locally and seasonally.”  Seems simple, right?  Just hit up the local farmer’s market, grab some veggies, and done?  It is and it isn’t…

You might be interested to know that not all the veggies sold at your local farmer’s market are local.  Or seasonal actually!  While I’ve gotten plenty of resistance with this tactic, I don’t ever hesitate to ask my local farmer’s market vendor if they are re-selling produce or if it’s home-grown.  I’ve touched a few nerves over the years, but I don’t see anything wrong with expecting transparency from a grower.  I’m not a snob about it and it doesn’t stop me from purchasing out-of-season food (farmer’s have to make money during he slow seasons, too!), but I like to know as much as I can about the food I buy.  If you want to eat locally, make sure you ask if you’re eating locally.  Either way, you’re supporting a local food producer/grower/vendor – but educate yourself about what you’re buying and why.

If you’ve ever grown your own food, you know that some things don’t just spring up year round.  In Western PA, there is a very limited amount of seasonal product that’s available from March-April.  It’s still early spring and that means LOTS of greens, but it also means some staples like broccoli, carrots, beets, mushrooms, rutabagas, and turnips.  There are some things I usually pass over because they seem a little intimidating – like artichokes, kohlrabi, even endive is a mystery to me.  Well not this year.  This year I’m embracing all the things I’ve never embraced before.  That’s what 2015 is about, remember?  So this year, I’m not only embracing local, seasonal eating – I’m going to try as much of the produce that my region has to offer!

March-April in Western PA:

Artichoke, Arugula, Asparagus, Beets, Beet Greens, Bok Choy, Broccoli, Broccoli Rape, Brussels Sprouts, Cabbage, Cardoons (not sure I’m this adventurous yet!), Carrots, Cauliflower, Chard, Chicory, Collards, Cress, Dandelion Greens, Endive, Fava Beans/Greens, Fennel, Garlic, Kale, Kohlrabi, Leeks, Lettuce, Mushrooms, Mustard Greens, Onions, Parsnips, Pea Shoots, Radishes, Rutabagas, Scallions, Spinach, Sprouts, Sunchokes, Tatsoi, Turnips

If you have been curious about how to work with any of the ingredients found in this list, shoot me a comment and I will make sure I find a great way for us to get comfortable with them.

Keep an eye out for the new series on Twitter and Instagram, I will be posting under the hashtag: #springeatsSFTS

Seasonal-Eats-Spring-Edition

Hoisin-Lime Glazed Salmon with Crunchy Bok Choy Slaw

10 Mar

Half marathon training is in full swing and things are going pretty great!!  I’ve either got a stress fracture forming in my left foot or tendinitis, so I’ve been trying to be very calculated with my training runs.   I’ve been pulling back a bit the last 2 weeks, getting in my as many miles as I can, and taking walking breaks when I’m starting to feel pain.  So far, this has been working and I’m feeling confident moving forward.  I’ve got a 5K on deck this weekend per my training plan, so we will see how it goes!

Side note: Can you believe how amazing 40 degree weather feels?  I mean, I’m ready for shorts and flip flops and there’s still piles of snow all around.  I absolutely cannot wait until it’s warm enough to get my grill on!  In the meantime, I thought I would leave this recipe here, it was absolutely delicious, healthy, and made for some great leftovers!

Hoisin-Lime-Glazed-Salmon

Hoisin-Lime Glazed Salmon with Bok Choy Slaw (from Cooking Light)

  • 2 c. thinly sliced bok choy
  • 1/2 c. thinly sliced carrots
  • 1/2 c. thinly sliced red pepper
  • 2 T. rice vinegar
  • 1 t. dark sesame oil
  • 1/2 t. Sriracha
  • 1/4 c. dry roasted, unsalted cashews
  • 2 T. hoisin sauce
  • 1 T. fresh-squeezed lime juice
  • 1 clove pressed garlic
  • 4 salmon filets
  • 1/4 t. salt
  • 2 c. cooked jasmine rice

First, preheat the broiler to high WITH a sheet pan in the oven – you want to preheat the pan as well as the oven.  While the oven is preheating, prepare the dressing for the slaw by mixing together the rice vinegar, sesame oil, and Sriracha in a small bowl.  Place the prepared bok choy, carrots, and red pepper in a large bowl and set this aside for now.

Once the broiler is preheated, place the salmon filets on the preheated sheet pan.  Spray them with some cooking spray or lightly coat them with olive oil, then sprinkle with salt.  Place in the broiler for six minutes.  While the fish is pre-cooking, combine the hoisin, lime juice, and garlic in another small mixing bowl.  After 6 minutes, remove the fish from the oven and brush the salmon with half of the hoisin mixture.  Place back in the broiler for another 4-6 minutes (until desired doneness), then brush the remainder of the hoisin glaze.

While the fish is resting, toss the bok choy slaw with the vinegar mixture and add in the cashews.  Serve with jasmine rice.

 

Oh, and did I mention that the leftovers make freaking awesome tacos for lunch the next day?

Salmon Tacos

 

Reviews: Muddy Cup and Good L’Oven Cookie Shop

26 Jan

So, it’s basically Snowmaggedon 2.0 this week if you are anywhere in the Northeastern part of the United States.  I’m into it.  I wish we had this weather in December, but you know what, I’M NOT IN CHARGE OF THIS STUFF.  But you know what I am in charge of?  Finding AWESOME coffee spots in my new neighborhood. Because delightfully tasty, warm drinks and baked goods go well with a blizzard, ya dig?

If you’re from the Avalon or Bellevue area, I am happy to report that there is a new Muddy Cup on Lincoln Ave. and it’s got a delicious little neighbor.

Muddy-Cup-Good-Loven-Exterior

 

I absolutely love the charm of Muddy Cup.  I liked the old Muddy Cup and I love the new Muddy Cup just as much.  My eyes didn’t know where to settle, I wanted to take in everything!!  I found that they had lots of drink options and the pricing was right in line with most of the other coffee places I frequent.  I decided to try something completely different than I normally order (an iced Americano) because sometimes you just need some hot comfort on a cold day, amiright?  I ordered a specialty latte, the Banana Foster.  Ummmm YUM.  Banana and cinnamon?  Hell yes.  All of it, give it to me.

Muddy-Cup-3

Unlike some other coffee places which shall not be named, there is tons of light in this place so you could actually read a book or a newspaper without going blind.  If you know me in real life, you know that I’m a huge coffee snob and I give this place 2 very enthusiastic thumbs up!

Take a look:

Muddy-Cup-1

 

Muddy-Cup-4

Muddy-Cup

 

Adorable, all around.  Bonus:  the owner is super friendly!  Check out the Muddy Cup Facebook page and give them a like – I love supporting small business owners, don’t you??

While she was making our drinks, we noticed that the Good L’Oven Cookie Shop was in an adjoining room.

Good-Loven-1

Both spaces had such a wonderful mix of antique pieces, one-of-a-kind vintage charm, and just oozed character.  I could’ve hung out all day and checked everything out!  Actually I kept joking with the owner that I wanted her to decorate my apartment.  Not only did Good L’Oven have JARS FULL OF GIANT COOKIES, granola bars, and biscotti, they had an assortment of other items for sale by local artisans.  Jewelry, jams, honey, I mean I couldn’t even tell you everything she had!

Good-Loven-3

 

Good-Loven-4

Can you even?  I can’t.  You should check them out on the Good L’Oven Facebook page, which they seem to keep up-to-date with what baked goods are in stock.  She does special orders for events if you’re in need of something specific.  I can’t wait to try all the different flavor and I will absolutely be picking some up for Valentine’s Day.  You know, for myself.  Because I’m single.  It’s okay to eat your feelings on Valentine’s Day – that’s a universal rule.

If you’re in the area, I absolutely insist that you stop by and try a cookie.

419 Lincoln Ave.  Bellevue, PA 15202

 

Review: The Taj Mahal

7 Jan

Moving to a new area can be extremely stressful, but luckily it also offers plenty of new restaurants, coffee shops, and local haunts to try out.  A friend of mine invited me to check out one of her guilty pleasures the other day:  The Taj Mahal Restaurant on McKnight Road.

10

 

Now ya’ll know how much I love Middle Eastern food, so I was very hopeful that I would like authentic Indian cuisine.  I mean, we all know my addition to Patak’s sauces, right??  Well imagine my surprise when we were seated and I noticed tons of Indian people dining around us.  That’s usually a good predictor that the food is going to be on point.  The day that we happened to go, the only option was the lunch buffet.  Which…I mean….now my expectations are totally out of whack because buffets are usually gross, right?

WRONG.  You guys, buffets aren’t always gross!  This one was really really delicious!!!  The buffet was extensive and included cold/salad type options, entrees side dishes, appetizers, and desserts.  They included vegan and gluten-free options too, plus did I mention that it’s between $8.99-$9.99 depending on which day you go for lunch?  There is way more to the buffet than what these photos show, you should just go there and see for yourself.

6

7

First, I thought it would be a good idea to try a little bit of anything that didn’t look familiar.  How do you know if you don’t like it if you don’t try after all?

8

I didn’t remember to take pictures of all the names of these things, but I tried different chicken, lamb, tofu, and even goat dishes!  I can’t even tell you what most of these things are but I definitely ate $9.99 worth of all of it!  And to be completely honest, the tikki marsala was on point.

Dessert was equally delish!  I got the rice pudding dish and these balls of goodness, but my real favorite was the MANGO PUDDING.  I mean come on.

9

Whew!  I spent the rest of the day in my fat pants, that’s for sure, but I regret nothing.  Bottom line:  delicious, affordable, authentic, and YOU SHOULD GO.

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