Pork Carnitas

Since this takes a few hours I made this on my day off from work. Was great and made lots of extra for another meal. With this batch I made soft tacos and they were great. Here is the link to the recipe


http://www.mykitchenescapades.com/2012/11/pork-carnitas.html

Garlic and Mascarpone Mashed Potatoes

This is a Bobby Flay recipe, I added chives to mine

• 3 lbs potatoes, peeled and cut into large cubes
• kosher salt
• 1 1/2 cups milk
• 6 cloves roasted garlic cubes, pureed
• 1/2 stick unsalted butter
• 8oz mascarpone cheese
• ground black pepper
• 1 tbsp chives

1. Place potatoes in a large saucepan and cover with cold water and 1 tbsp salt
2. Bring to a boil over high heat and cook until tender
3. Drain well and run in food mill over a large bowl
4. While the potatoes are cooking combine the milk, garlic and butter in a small saucepan and bring to a simmer over low heat.
5. Stir the milk mixture into the potatoes until combined.
6. Fold in the mascarpone and season with salt and pepper and chives

Breaded Pork Chops

I used a homemade shake and bake for these pork chops. My husband loves shake and bake and I found this recipe to make it myself awhile ago. It's so easy to make and tastes much better than the box version sold in the store.

• 4 cups bread crumbs
• 1/3 cup vegetable oil
• 1 tbsp salt
• 1 tbsp paprika
• 1 tbsp celery salt
• 1 tsp black pepper
• 1/2 tsp garlic salt
• 1/2 tsp minced garlic
• 1/4 tsp minced onion
• 1 tsp dried basil leaves
• 1 tsp dried parsley
• 1 tsp dried oregano

1. Combine all ingredients in a large ziploc bag
2. Seal bag and shake to combine all ingredients
3. Add your pork chops, one at a time and shake to coat
4. Bake 15-20 minutes depending on the size of your pork chops

Orange Balsamic Glazed Chicken

I made this with the risotto I posted yesterday. This is also from the Rachael Ray look and cook cookbook. This would also be great sliced up on a salad.

• 2 tbsp extra virgin olive oil
• 2 lbs boneless, skinless chicken thighs or breasts
• salt and pepper
• 1 tsp poultry seasoning
• 2-3 sprigs fresh rosemary, chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock

1. Heat the olive oil over medium high heat
2. Season the chicken with salt, pepper and poultry seasoning.
3. Add the chicken to the pan and brown for about 5 minutes.
4. Turn the chicken and season with rosemary
5. Cook another 5 minutes
6. Stir together the marmalade, vinegar and stock and pour over chicken
7. Let sauce thicken about 3 minutes until it reaches a thin glaze
8. Either slice up and  place on salad or serve with your favorite side dish

Lemon Risotto

I love Risotto, I got this recipe from my Rachael Ray Look and Cook Cookbook. I love trying different flavors with my risotto and this went perfect with the chicken dish I made with it (recipe posted tomorrow)

• 1 qt chicken stock
• 1 tbsp extra virgin olive oil
• 2 garlic cloves grated
• 1 cup arborio rice
• zest and juice of 1 lg lemon
• 1/2 cup dry white wine
• salt and pepper to taste
• 2 tbsp butter
• 1/2 cup grated pecorino romano cheese
• 2 tbsp chopped fresh mint
• handful of shredded basil leaves

1. Heat the stock so it's warm
2. In large pot heat the olive oil over medium-high heat.
3. Add the garlic and saute about 2-3 minutes
4. Stir in the rice and zest of the lemon, heat for 1-2 minutes and then stir in wine
5. Cook till wine is evaporated
6. Add the stock a few ladles at a time. Stir on and off and add more stock as the pan starts to become dry around the edges
7. When rice is cooked to al dente and liquid is mostly evaporated season with salt and pepper, stir in butter, lemon juice, cheese and herbs.
8. Serve and enjoy

Chinese Dim Sum

These aren't homemade, but are amazing. If you are lucky enough like I am to have a traditional chinese market by you, definitely stop in. We love Shumai, chinese dumplings and all kinds of authentic Chinese food (while chicken and broccoli and sesame chicken is great, this stuff is much better that that take out your order). So we picked up a variety of different shumai and dumplings and steamed them at home. The rice was steamed while wrapped in soy bean paper and had a mushroom sauce on it. We also love going to Shabu Shabu and if you've never been the best way to describe it is almost like a fondue, they bring a big pot of broth out to the table that is kept warm on a burner. You add meats, veggies, noodles, etc and cook it right at the table. The variety of food you add gives the broth a wonderful flavor. Next time we go I will take some pictures to share. We keep chopsticks on hand at home since we do make Chinese food pretty often.

Creme Brulee

I love Creme Brulee, but have never made it at home. So I pinned this recipe a little while ago and had to make it. Turned out amazing and was much easier than I thought it'd be so will definitely be making it again. Here is the link to the recipe
http://www.chef-in-training.com/2012/12/creme-brulee/