Herbed Cream Cheese with Tuna and Scallions

This recipe is good as a dip for vegetables and crackers. It is also good as a filling for wrap sandwiches.

3 scallions or green onions roughly chopped
1 tsp. grated lemon zest
1 tsp dried basil or 1 tbl fresh
2 tsps lemon juice
8 ounces light cream cheese
6 ounce can of tuna, drained and broken into small chunks
salt and pepper to taste

Process scallions, zest, and basil in a food processor until minced. Add lemon juice and cream cheese; pulse until combined. Transfer to a small bowl. Stir in tuna and season with salt and pepper. Refrigerate

Turkey Chilaquiles

 

Turkey Chilaquiles

Serves 6

• Prep time:1 hr
• Start to finish:1 1/4 hr

The colloquial translation of chilaquiles is “broken-up old sombrero,” that uses up stale corn tortillas. For the holidays, it is a great way to use up leftover holiday turkey.

For tortilla strips

• 3 cups vegetable oil
• 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips

For chilaquiles

• 1 large onion, chopped
• 1 (14 1/2-oz) can chicken broth
• 1 1/4 lb shredded cooked turkey meat (4 cups)
• 1 jar of salsa verde (green  or tomatillo salsa) 
• 6 oz Monterey Jack, shredded (1 1/2 cups)
• 1/4 cup crème fraîche or sour cream
• 1 1/2 tablespoons milk
• 1/2 cup fresh cilantro sprigs
• 3 oz shredded mexican cheese or crumbled feta

Fry tortilla strips:

• Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.

Make chilaquiles:

• Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

Pork Roast with Winter Fruit and Port Sauce

December 2008

Ever dream about bringing an impressive roast to the holiday table with equally impressive ease? Now you can. Stuffing and preparing the pork a day ahead leaves you free to entertain and makes the meat especially flavorful as well. Bacon wrapped around the roast keeps it moist as it cooks. Prunes and dried apricots simmered in Port bring a fruity but not overly sweet intensity to the pork and its sauce.

For stuffing

• 1/4 lb California dried apricots, cut into 1/2-inch pieces
• 1/4 lb pitted prunes, cut into 1/2-inch pieces
• 2/3 cup ruby Port
• 1 medium onion, finely chopped
• 1 small shallot, finely chopped
• 3/4 stick unsalted butter
• 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces

For roast

• 1 (6-lb) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
• 9 or 10 bacon slices

For port sauce

• 1/2 cup ruby Port
• 1 small shallot, finely chopped
• 1 1/2 cups water, divided
• 2 teaspoons arrowroot

Make stuffing:

• Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
• Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 tsp each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

Stuff and roast pork:

• Preheat oven to 500°F with rack in middle.
• Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
• Season roast with 1 1/2 tsp salt and 1/2 tsp pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
• Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)

Make sauce:

• Skim fat from pan drippings and reserve 1 1/2 Tbsp fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
• Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
• Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
• Carve roast into chops by cutting between ribs, then serve with sauce.

Cooks’ notes:

• Stuffing can be made 2 days ahead and chilled.
• Uncooked roast improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.
• Preparation time: 30 minutes
• Start to finish time: 3 1/2 hours
• Serves 8 

Cranberry-Apple-Orange Relish

 

This is a great recipe for the holidays. It makes 2 cups 

1	large sweet apple , peeled, cored, and roughly chopped
	1 (12-ounce) bag cranberries
1	whole orange , cut into quarters ( even the rind)
3/4	cup sugar
1	teaspoon ground ginger
	Pinch salt

Pulse all ingredients in food processor until mixture resembles coarse meal. Refrigerate for 1 to 2 days for flavors to fully develop. Serve.

Ginger Lime Halibut

This is a terrific low fat, low calorie recipe. You can substitute swordfish or any firm white fish. Serves 4

2 teaspoons grated lime rind
fresh juice from 2 limes
1/4 cup honey
2 tablespoons grated fresh ginger
2 tablespoons minced green onions
1 tablespoon low sodium soy sauce
2 teaspoons minced garlic
4 fish steaks about 3/4 inch thick
salt and pepper

Preheat broiler. Combine line rind, lime juice, honey, ginger, green onions, soy sauce, and garlic in a small saucepan. Dip fish in sauce. Place fish on a broiler pan coated with cooking spray and season with salt and pepper. Broil 10 minutes or until fish flakes with a fork. While fish is cooking, heat sauce over medium heat until reduced by half. Serve sauce over the fish.

Preparation tip: I buy fresh ginger and peel it. I then freeze it until I need it. I grates much easier when frozen. This way I have ginger on hand.

Margaritas

Everyone loves these margaritas. There is a secret ingredient that no one will believe, beer!

6 oz frozen limeade, undiluted
6 oz tequila
6 oz sweet and sour mix
6 oz beer

Add all ingredients to a blender. Fill blender with ice so that it is 3/4 full. Blend on high. Enjoy.

Pan Seared Steaks with Red Wine Sauce

My husband is a meat and potatoes kind of guy, so he loves this. A well caramelized exterior is the key to a great steak. Make sure your pan is really hot and after browning allow to rest under a tent of foil to keep it warm while you make the sauce. Serves 4

Steaks
4 boneless beef steaks about 1 inch thick
salt and pepper
1 tablespoon vegetable oil

Red Wine Sauce
1 tablespoon vegetable oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry red wine
2 teaspoons brown sugar
3 tablespoon chilled butter
1 teaspoon mince fresh thyme

Pat the steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a skillet over high heat until the oil is smoking. Brown the steaks on the first side and flip over until they are the desired doneness. Transfer steaks to a plate and tent with foil.

Add the remaining oil and heat until it is shimmering. Saute shallots until softened. Stir in broth, wine, and brown sugar. Scrap up the brown bits from the bottom of the pan and simmer until thickened, about 5 minutes.

Stir in meat juices from steak plate. Turn the heat down to low and whisk in the butter. Off heat stir in the thyme and season with salt and pepper to taste. Spoon sauce over steaks.

Marjoram Pork Chops

This is one of my families favorite recipes. It is delicious and low in fat and calories. It makes 4 servings

Marjoram Pork Chops

1 pound boneless pork loin
3 cups sliced fresh mushrooms
2/3 cup evaporated milk
6 oz chicken broth
1 tsp dried marjoram or 1 tbl fresh
1/2 tsp paprika
1/2 tsp salt
2 tsp cooking sherry

Preheat oven to 357 degrees F.

Slice pork loin into four equal slices. Using a heavy metal mallet, pound the pork chops until they are thin. If you do not have a mallet, use a heavy skillet. Spray a medium skillet with vegetable spray and place over medium high heat. Brown each slice and set aside. Add the chicken broth and stir in mushrooms. Reduce heat and stir in the evaporated milk, marjoram, paprika, salt, and sherry. Simmer for 2 to 3 minutes. Do not boil.

Place browned meat in a shallow baking dish and add mushroom sauce. Bake for 30 or until pork is tender.

Chili Verde

Ingredients:
10 oz. Very Lean Pork Shoulder - 1 inch cubes
3 tsp. Olive Oil (divided)
2 cups Chicken Broth
1 cup Red Onion, Chopped
3 cups Tomatillos, Chopped
2 Jalapeño Peppers
3 tsp. Garlic, Minced
1 cup Cilantro, Minced
4 6-inch Flour Tortillas

Instructions:
Preheat the oven to 400 degrees. In a large bowl, toss the Red Onions, Tomatillos, Jalapeños, and Garlic with 1-1/2tsp. Olive Oil and spread on a baking sheet. Roast until soft about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed Pork Shoulder in batches. When browned, add it back to the pot with the roasted vegetables and add the Chicken Broth. Cook the chili until tender, 1.5 hours. Garnish with minced Cilantro and serve with warm Flour Tortillas. Serves 2

Note: If you have never heard of tomatillos, they are resemble a green tomato covered by a paper thin skin. They are used primarily in Mexican cooking. My husband took one look at them and was reluctant to try this recipe. He loved it! Most grocery stores now carry them in the produce section. They can be also found in Mexican grocery stores. If you can not find them fresh, you can substitute canned ones.

Bev Loves Food

This is my blog to celebrate my love of great food. I will be sharing my favorite recipes, healthy food recipes, cooking tips, and cooking with kids.