Bacon Penne Carbonara with peas and Leeks

For the love of BACON. Lazy nights equal lazy suppers. Although this dish only takes moments to prepare, it definately does NOT lack in flavour! Pasta, garlic, leeks, fresh peas, bacon and cheese. Need I say more?

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Ingredients: (serves 4)

  • 3c dried penne pasta
  • 1 lb bacon
  • 1 leek, quartered and sliced and rinsed
  • 4 cloves garlic, thinly sliced
  • 1.5c fresh peas
  • 2 egg yolks, lightly beaten
  • parmigianno reggiano
  • parsley, rough chopped
  • salt and pepper, to taste

bacon penne carbonara

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water. Add your penne, and cook until el dente.
  2. In a large skillet over medium high heat, add your bacon. Cook bacon to your liking, drain as much fat as you can.
  3. Once the bacon is almost done cooking, add in your leeks, peas and garlic. Cook until leeks are softened and peas are bright green. (Only a few minutes)
  4. In a measuring cup, gather 1 cup of starchy pasta water and add the 2 egg yolks to the water. Beat the eggs and water together and then pour over your bacon mixture.
  5. Drain the pasta and add it to the large skillet. Season with salt and pepper. Sprinkle with cheese and parsley, toss everything together and serve!

Pork loin with white wine and herb gravy

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Ingredients: (Serves 2)

For the pork-

  • 1 LB pork tenderloin
  • 2 TBSP EVOO
  • 1 TSP each dried thyme, rosemary, onion powder, garlic powder
  • Salt and pepper to taste

For the Gravy-

  • 1C white wine
  • 1/4 TSP garlic powder, thyme, onion powder, rosemary
  • salt and pepper to taste
  • 1 TBSP butter
  • 1/4C heavy cream
  • 1 TSP corn starch

Directions:

  1. In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
  2. Preheat your oven to 425F.
  3. Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
  4. Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
  5. Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
  6. Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
  7. Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
  8. Slice your pork into medallions, and serve with the gravy.
  9. Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.

 

 

 

 

Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.

Preheat your oven to 375F.

In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.

NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.

In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.


Sticky & Sweet Pork Noodle Bowl

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This is probably one of the tastiest meals I have ever made. What a delicious stir fry. It is so easy to make, and it is quick! So if you don’t have a lot of time for dinner, this is perfect for you!

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Ingredients:

For the pork:

-1lb pork tenderloin, diced. (or any pork of your choice. Any meat actually..)

-4 tbsp soy sauce

-1 tsp sesame oil

-1 tsp sriracha

-2 tsp sugar

-1/2c flour

-EVOO

For the stir fry:

-1 zucchini, diced

-5 cloves garlic, minced

-2″ knob of ginger peeled and minced

-3 small carrots, peeled and sliced

-1/2 red bell pepper, diced

-1/2c fresh packed basil, torn

For the sauce:

-1/2c ketchup

-1/2c honey

-3 tbsp red wine vinegar

-1.5 tbsp brown sugar

-3 tbsp soy sauce

-1 tsp sriracha

-1 tsp each ground ginger and granulated garlic powder

-1 tbsp flour dissolved in 3 tbsp cold water

DIRECTIONS:

In a bowl, mix together 4 tbsp soy sauce, sesame oil, sriracha, and sugar. Add pork. Let sit while you are prepping your veggies.

Once ready to use, remove the pork from the sauce. Add to a bowl of flour. Toss to coat.

In a large pan over med-high heat, add enough evoo to coat the bottom of the pan. Once the oil is hot, add your pork. Don’t try and stir it until it is fully browned and crisp on the one side. Once it is, then flip. Cook the other side. Add in your carrots, peppers and zucchini. Saute for 3 minutes. Add in ginger and garlic. Saute another minute or two.

In a separate bowl, add all sauce ingredients. Whisk together. Add to the pork mixture in the skillet. Toss to coat. Remove from heat and add the torn basil leaves. Serve with rice, or your favourite noodle.


Ginger & Garlic stir fry

Need a quick dinner idea? Try out this pork stir fry. It takes less than 30 minutes to make!

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Ingredients:

-1 lb pork, cubed

-6 cloves garlic, minced

-2″ knob of ginger, peeled and minced

-1/2 red pepper, diced

-1/2 green pepper, diced

-1/2 white onion, sliced

-2 red chili’s, sliced

-salt and pepper to taste

-1/4c honey

-1/4c soy sauce

-3 tbsp rice wine vinegar

-1 tbsp sriracha sauce

-rice noodles, cooked, to serve with the pork.

In a large sauce pan over med-high heat, add a nice glug of olive oil. Once the oil is hot, add your pork. Season with salt and pepper. Once browned, add your ginger and garlic. Saute for 1 minute. Add the diced peppers, chill peppers, and onion. Cook until slightly softened. Add your honey, soy sauce, rice wine vinegar and sriracha. Cook another 2 mins, or until sauce is heated through. Remove from heat, and serve over rice noodles or rice. Garnish with a little cilantro.


Chicken cutlets with brie and ham & a seedy mustard arugula salad

This is a delicious meal. The salad cuts through the heaviness of the chicken and brie. Perfect combo inspired by Chef Bobby Flay.I make this dish quite a bit!!

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Ingredients: serves 4                                                          Salad

-1.5c all purpose flour                                                        -4c baby arugula

-2c panko bread crumbs                                                   -salt+pepper to taste

-2 eggs                                                                               -2 tbsp red wine vinegar

-kosher salt, pepper, cajun, garlic powder                         -2 tbsp seedy mustard

-2 large 8oz chicken breasts – boneless/skinless               -2 tbsp bold and spicy dijon

-1/4c EVOO                                                                         -1/4c evoo + more if needed

-8 slices brie

-2 sliced black forest ham, quartered

Directions:

In a large bowl, whisk together all the salad ingredients except the evoo. Once those are mixed, start pouring evoo while whisking until evoo is emulsified. Set aside.

Cut your two chicken breasts in half – start as if you were butterflying the chicken and opening it like a book. But cut the whole way through to create 4 chicken cutlets. Pound down to the same thickness.

Add the flour to a bowl, egg to a bowl, and bread crumbs to a bowl. season all bowls with salt, pepper, cajun seasoning and garlic powder.

Dredge the chicken slices in the flour, then to the egg yolk and then into the panko crumbs. Repeat this with all 4 cutlets.

in a large sauce pan, heat evoo over med-high heat. Once the oil is HOT add your chicken breasts. if the oil is ready, you’;; hear the chicken cooking and sizzling. Heat for about 3-4 mins until browned on one side. Flip, and cook another 4-6 minutes or until chicken is fully cooked through. Add the brie cheese, throw a tight fitting lid over the pan and let the cheese melt.

In a separate pan over high heat, heat ham slices. Add on top of the brie.

Add arugula to the dressing, toss.

Serve the chicken with a bit of salad on top!