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Fast & Easy Dinner: Sauteed Pork and Pear Salad

partysugar — Fri, 03 Oct 2008 10:30:09 -0700

A great thing about Fall fruits, specifically pears, is that they can be used as an ingredient in both sweet and savory dishes. In this case, the pears are a crisp addition to a scrumptious salad. The classic pairing is pork and apples, but pears complement the peppered protein as nicely as their crunchy counterpart. A drizzle of a quick honey-mustard sauce finishes off this hearty and delicious dish. To start your weekend with this salad, read more.

Sauteed Pork and Pear Salad
From Better Homes and Gardens

Ingredients

8 ounces boneless pork top loin roast or pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage
Nonstick cooking spray
1/4 cup coarsely chopped hazelnuts or almonds, toasted
1/2 cup unsweetened pineapple juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon-style mustard
6 cups torn mixed salad greens
2 medium pears, cored and sliced

Directions

Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat.
Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center.
Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately.

Serves 4.

Nutrition Facts: Calories 260, Total Fat (g) 12, Saturated Fat (g) 2, Cholesterol (mg) 31, Sodium (mg) 92, Carbohydrate (g) 25, Fiber (g) 4, Protein (g) 15, Fruit (d.e.) 1, Vegetables (d.e.) 1.5, Very Lean Meat (d.e.) 2, Fat (d.e.) 2

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Fast & Easy Dinner: Roast Pork Salad

partysugar — Fri, 15 Aug 2008 09:15:44 -0700

Although chicken and fish are common salad ingredients, the other white meat, pork, is not the first protein that comes to mind when making a dinner salad. Cook outside the box with this scrumptious salad.

Thin slices of roasted pork are placed on a bed of greens. A quick dressing that combines pineapple juice with honey mustard and fresh ginger is drizzled over the top. To impress your family with this clever recipe, read more.

Roast Pork Salad
From Better Homes and Gardens magazine

Ingredients

12 oz. pork tenderloin
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. honey mustard
6 cups torn romaine and/or spinach
2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
Cracked black pepper (optional)
1 recipe Ginger-Pineapple Dressing, see below

Directions

Preheat oven to 425 degrees F. Trim fat from pork; sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.
Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.
Thinly slice pork.
In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir ginger-pineapple dressing; drizzle on salads and enjoy.

Serves 4.

Ginger-Pineapple Dressing: In a small bowl combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey-mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

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Fast & Easy Dinner: Sausage-Fruit Kabobs

partysugar — Fri, 25 Apr 2008 09:27:33 -0700

Nothing makes food more fun than serving it on a stick. Both children and grown kids will love these sausage fruit kabobs. Smoked sausage slices are skewered with chunks of crispy apples and fresh zucchini. A sweet honey mustard sauce is delicious for dipping. Although the recipe has you broil the kabobs, they would also be wonderful grilled. To take a look at the recipe, read more.

Sausage-Fruit Kabobs
From Better Homes and Garden magazine

Ingredients

3 Tbsp. spicy brown or Dijon-style mustard
3 Tbsp. honey
12 oz. cooked smoked sausage, bias cut in 1/2-inch slices
1 apple, cored and cut in 1/2-inch wedges
1 medium zucchini, halved and cut in 1/4-inch slices
6 oz. crusty bread, cut into 1-inch pieces

Directions

Preheat broiler. In bowl stir mustard into honey.
On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard.
Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.
Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers.
Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once.
Serve with reserved honey-mustard.

Serves 4.

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Fasy & Easy Dinner: Turkey Burgers With Mustard Sauce

partysugar — Fri, 21 Aug 2009 08:00:09 -0700

One can never have too many turkey burger recipes: they're simple, versatile, and crowd-pleasing. The secret ingredient in this variation is honey mustard. It not only flavors the patties, but when combined with mayonnaise, it makes for a creamy sauce that slathers the bun. Although the recipe tops the burgers with avocado and tomato slices, you could throw in a number of typical add-ons from caramelized red onions to Muenster cheese. Place this burger in your recipe collection when you read more.

Turkey Burgers With Mustard Sauce
From Better Homes and Gardens

Ingredients

5 Kaiser rolls or hamburger buns
1 lb. uncooked raw turkey
1 egg, lightly beaten
3 Tsp. honey mustard
1/4 tsp. each salt and black pepper
1 Tsp. olive or vegetable oil
1/3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced

Directions

For bread crumbs, in blender or food processor coarsely process one roll.
In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.
In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).
In a small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top.

Serves 4.

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Come Party With Me: Dolores Park Picnic - Menu

partysugar — Tue, 23 Jun 2009 10:15:00 -0700

Dolores Park is San Francisco's see-and-be-seen picnic spot. On warm weekends, the park fills up with everyone from families to hipsters looking to soak up the sun. Since the weather here is unpredictable, rarely do I plan a picnic in advance. Every time my sister calls to invite me to D-Park, I simply grab whatever is in my fridge. However, with a warm week ahead of us, I promised her that I'd make the ultimate fresh, healthy picnic. The Mediterranean-inspired menu will consist of the regular store-bought suspects (salty cheeses, briny olives, cured meats, crispy crackers) supplemented with some homemade favorites.

I'll wrap eggplant caponata and mozzarella sandwich halves in parchment paper. Then, I'll pack two salads - three bean with honey-mustard vinaigrette and couscous with spiced zucchini - in reusable plastic containers. These vegetarian-friendly recipes are perfect for picnicking anywhere so why not add them to your repertoire? To do so read more.

Caponata Picnic Sandwiches
From Giada De Laurentiis

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes.
Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread.
Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half.
Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Serves 6.

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Three-Bean Salad with Honey-Mustard Vinaigrette
From Whole Living

Ingredients

Juice of 2 limes
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1/4 pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mache or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper

Directions

Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
Prepare an ice bath; set aside.
Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels.
Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

Serves 4.

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Couscous with Spiced Zucchini
From Gourmet

Ingredients

1 cup reduced-sodium chicken or vegetable broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.
Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes.
Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Serves 4-6.

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Savory Cheese Scones Two Ways - Beginner and Expert

YumSugar — Wed, 06 May 2009 03:30:41 -0700

For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more.

Beginner Savory Cheese Scones
From Real Simple

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Directions

Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.

Serves 12.

Nutritional information per serving: 201 calories, 7g fat, 1g fiber, 150mg sodium, 25g carbohydrates.

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Expert Savory Cheese Scones
From Gourmet

Ingredients

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Directions

Preheat oven to 425°F. and butter a large baking sheet.
In a large bowl, sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Using a fork, stir in cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter, cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. (Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.)
In a small bowl, stir together butter, mustard, and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Makes about 24 small sandwiches.

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The Basics: Marinara Sauce

partysugar — Fri, 17 Apr 2009 10:38:38 -0700

When it comes to cooking, there are many basic recipes that are like building blocks. Take a simple vinaigrette, for example: once you know the most common ratio of oil to vinegar, you can easily change and enhance the flavor by adding herbs, garlic, finely grated cheese, mustard, honey, citrus, or whatever ingredients entice your tastebuds. Our new regular feature, The Basics, highlights these important recipes. We're taking you back to the basics by providing foundation recipes that you can build upon.To kick of the series, I've made homemade marinara sauce. While you can find this staple in every grocery store, it's far more delicious if you take the time to make your own. The recipe is uncomplicated and alterable. It's an effortless tomato sauce that can be tossed with pasta, turned into a dip, or spread on a pizza dough. To look at the recipe and see suggestions on how to transform it into a more complex sauce, read more.

Marinara Sauce
From Giada De Laurentiis

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 dried bay leaf

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Makes about 4 cups.

Variations
To make a spicy tomato sauce, stir in red pepper flakes and ancho chile powder (or chopped chipotle in adobe) when you add the tomatoes.

To make a rich bolognese-style sauce, deglaze the vegetables with red wine. Pour in milk when you add the tomatoes.

To make a tangy puttanesca-inspired sauce, saute anchovy fillets with the vegetables. Add capers, black olives, and fresh oregano when you add the tomatoes.

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Fast & Easy Dinner: Honey-Glazed Pork With Wilted Greens

partysugar — Fri, 20 Feb 2009 08:00:21 -0800

Jump-start your weekend with a healthy, heart-friendly dinner. In this uncomplicated recipe, pork is complemented by peppery greens.

A simple honey, red wine vinegar, and mustard glaze coats the pork, giving it a subtle sweetness and intense juiciness. Unlike some other pork recipes, no marinating is necessary.

Pair with a glass of fruity, light red wine. For the recipe, read more.

Honey-Glazed Pork With Wilted Greens
From Martha Stewart

Ingredients

2 teaspoons Dijon mustard
3 1/2 tablespoons red-wine vinegar
4 tablespoons raw honey
1 large garlic clove, finely chopped
1 teaspoon coarsely chopped fresh rosemary
1 tablespoon plus 4 teaspoons olive oil
1 3/4 pounds pork tenderloin (about 2)
3/4 teaspoon coarse salt
Freshly ground pepper
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1/2 head escarole, cut into 2-inch strips
1/2 pound spinach, washed well

Directions

Preheat oven to 375 degrees.
Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.
Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.
Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.

Serves 4.

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What Would You Make?

partysugar — Wed, 03 Oct 2007 10:11:49 -0700

Last week, you came up with so many inspiring recipes that we decided to challenge you yet again. So here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have red onion, honey, and French bread. Using these products along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by making a simple honey mustard vinaigrette with finely minced red onion, mustard, honey, lemon juice, and olive oil.
I would use this vinaigrette to flavor a can of tuna.
Next, I would cut the bread into large pieces and toast on both sides. Once toasted, I would rub with garlic.
I would smear the tuna mixture onto the toast, and shred on some Parmesan cheese.
Then, I would stick the whole thing under the broiler until the cheese is melted and bubbly.
To plate, I would make a sandwich and call it a tuna melt!

Source, Source

'Wich of the Week: Herb Roasted Turkey With Cranberry Sauce

YumSugar — Wed, 30 Jan 2008 12:11:31 -0800

After a morning of errands last weekend, I rewarded myself with an enormous Herb Roasted Sonoma Turkey sandwich from Pluto's, a local chain known for its sammies, salads, and comfort foods like mashed potatoes and stuffing. The aroma there always reminds me of Thanksgiving, so a sandwich made from freshly carved turkey and cranberry sauce was a must.

For today's 'Wich of the Week, I'll tell you how to create this traditional holiday leftover sandwich any time of year. After all, turkey and cranberry is such a delicious combination, it would be a shame to eat it only on Thanksgiving. To find out how to make it, read more.

Pluto's turkey-and-cran is exceptional for two reasons: The restaurant carves the turkey right off the bird, then sets the whole sandwich on the grill for a few minutes, giving the bread a distinct crispness. If you have a grill, I highly recommend this method; I'll be using a cast-iron grill pan. As for the turkey, you can buy thick-cut roasted turkey at most grocery store delis or - even better - you can purchase a raw turkey breast, coat it in herbs, and roast it yourself.

Here's what you'll need to replicate Pluto's sandwich at home:

3 to 4 slices of thick-cut, herb-roasted turkey
2 slices of sourdough bread
A handful of caramelized onions
Sierra Nevada Honey Mustard or similar
Garlic mayonnaise
2 to 3 pieces of red leaf lettuce
2 slices of tomato
About 1/8 cup of canned whole berry cranberry sauce, such as Ocean Spray

Coat the bottom slice of sourdough with mustard, then layer the lettuce, tomato, and turkey on top of the bread. On the other slice, spread the garlic mayo, followed by the cranberry sauce. Top the turkey stack with caramelized onions, then press the mayo-cranberry slice down on top. Place the sandwich on a grill or a grill pan until lightly crisped, about two minutes per side.