Best crock pot recipe ever (brined pork chops)

It's been a while since I've made a blog-worthy meal, and it's also been a while since I've made anything worth mentioning in a crock pot. I have a bit of a love/hate relationship with crock pot meals. Obviously the idea of throwing a bunch of stuff into a pot in the morning, and having a delicious meal all ready and waiting at dinner time is a wonderful one... But usually all of the crock pot recipes I make turn out to be riffs on mushy meat stew in some sort of a tomato-based sauce.

I was excited when I saw this recipe for Alton Brown's slow cooked pork chops featured as the "Recipe of the Day" on the Food Network website. For one, I'd been making so much chicken lately that my whole family was really chickening out (Sorry, I heart cheesy puns). Secondly, it was something unique, unlike typical crock pot fare.

This recipe was super flavorful, and really tender. Pork chops can tend to be dry and flavorless, and these were just the opposite.

I do have to warn you, this dish is pretty labor intensive, as crock pot dishes go. First you have to brine the pork chops overnight (not a big deal, but it takes some advance planning). Secondly, you have to spend probably 30-45 minutes the next morning browning the pork chops before they go into the crock pot. So if you're looking for something where you can just dump some stuff into the crock pot and turn it on, this recipe isn't for you. But if you're looking to make a delicious, guest-worthy meal that you can prepare well ahead of dinner time, then you need to try this.

Note: Make sure you buy fairly thick, bone-in pork chops for this dish. And go ahead and make more than you think you'll need...the leftovers are fabulous too.

Another note: Some of the reviews on the Food Network website mention that the dish is too salty/peppery, but I disagree. I made it exactly as directed and thought the flavor was spot-on. Then again, I do love me some salt. If you're not a big salt fan, you can tone it down by using water or some wine in place of the chicken broth at the end.

Slow Cooker Pepper Pork Chops (from Alton Brown via www.foodnetwork.com)

Ingredients:

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tbsp black peppercorns, slightly crushed
1 lb ice
4 , 1 to 1 1/2 inch thick pork chops, bone in
2 tsp kosher salt
3 oz dried apple slices
2 tbsp olive oil
1 large onion, julienned
1 1/2 cups chicken broth (and perhaps a smidge of white wine)
1 tbsp black pepper
1 tsp dried thyme

Directions:

Combine the broth, salt, brown sugar, and peppercorns in a medium sauce pan over medium high heat. Cook until the salt and sugar dissolve, and remove from heat and add the ice. Place the pork chops into a large ziplock bag and pour the mixture inside. Seal and refrigerate overnight.

In the morning...remove the chops from the brine, rinse and pat dry. Season on both sides with kosher salt and set aside.

Place the apples in the slow cooker. Heat 1 1/2 tsp of the olive oil in a large saute pan. Over medium high heat, sear both sides of the pork chops until golden brown, about 5-6 minutes per side. Once browned, put the chops into the crock pot atop the apples.

Add the remaining olive oil to the pan and saute the onions until soft and beginning to brown. Add the chicken broth to the pan to deglaze. (I used a little bit of white wine to deglaze, and then added the chicken broth). Add the black pepper and thyme. Transfer to the slow cooker. Set to high for 1 1/2 hours, and then turn to low. Continue cooking another 4-5 hours or until the pork is tender and falling away from the bone.

*If you're not going to be home to turn down the crock pot, just set it to low the whole time.

These chops would go great with just about any side dish you can think of. The sauce would be great to soak up with some rice, roasted potatoes, cauliflower, etc.

30 minute meal (for real): Sausage with white beans and kale

I recently read an article about how the abundance of cooking shows and "food tv" does both good and bad things to the morale of the home cook. On one hand, the 'round the clock cooking shows often provide great recipes and solid instruction. On the other hand, it often makes us feel insecure if we can't come up with an inspired, expertly executed dish with a handful of ingredients and a ticking clock (ie: the Iron Chef).

One such show that's often encouraged, yet discouraged me, is 30 Minute Meals with Rachel Ray. Rachel's mantra is that anyone can throw together an amazing, multi-course meal (sometimes even with homemade dessert!) in 30 minutes. The problem is that those 30 minutes don't account for all of the pre-rinsing/chopping/measuring that goes into her recipes, nor the fact that she has more ovens and kitchen gadgets than most home cooks. Perhaps most importantly, it ignores the major clean-up that has to occur when one uses multiple pots, pans, and utensils to make that cute little 30 minute meal.

That's why I love this new recipe that I recently made. It was something that I really did throw together in its entirety in under 30 minutes. It's hearty, healthy, and contains only a handful of ingredients. And the whole thing only requires one pan. I know...kale seems kind of scary to the vegetable-averse, and it really took me a long time (I'm talking years) to work up the courage to cook with it. But I promise you it's good in this recipe. My kids even ate it. Here you go...

Sausage with Kale and White Beans

Ingredients:

2-3 large links of quality lean sausage (I usually use chicken basil sausage made at our grocery store)
1 large bunch of kale
2 cans of white beans (cannellini or navy beans)
chicken stock
1 clove of garlic, chopped (optional)
white wine (optional)
lemon (optional)
salt

Directions:

Saute the sausage in a large saute pan or stock pot until nicely browned and cooked through. Remove to a cutting board and slice on the diagonal into 1/2 inch slices.

Separate the kale from the stem and roughly chop into bite-size pieces. Return the pan that the sausage was cooked in to the stove and set at medium-low. Pour in a little bit of stock or white wine, stirring and scraping with a wooden spoon until the browned bits come up from the bottom. Add the kale leaves to the pan and cook, stirring occasionally, until it begins to wilt. Add the beans, some chopped garlic, and enough stock to make it slightly soupy without actually being soup. Continue cooking until the beans and kale are soft. Add some salt to taste. If you want to boost the flavor a bit, you can also squeeze in a little lemon juice and/or add a splash of white wine.

Add the sausage slices back into the pan until everything is warmed through. Serve in a bowl with, of course, some crusty bread.

Cajun turkey burgers and sweet potato "chips"

My friend Meredith recently shared a recipe that she absolutely loved: Sandra Lee's recipe for cajun turkey burgers. It took me a while to make it, but I finally got around to it this past weekend. Now I wish I hadn't waited so long! I love that it contains pureed vegetables; and when you top it with some red onion, lettuce, avocado, and the sauce containing chopped tomatoes, it tastes really fresh and healthy, while still feeling like a treat.

The burgers are moist, flavorful, and have just enough kick without being overly spicy. The true test was that I enjoyed the burger without a bun since I am currently experimenting with a gluten free diet. I've always thought a bunless burger sounded about as appetizing as a pickled pig's foot, but because this one was so tasty and not at all fatty, I truly didn't miss the bun. (For those who know my affinity for crusty bread, this is a bold statement.)

Note: If you google Sandra Lee "cajun turkey burger" recipe, you will find two versions: one is on the Food Network website, and one is on her own personal website. The recipe I used was from her website. I've reproduced it below, with some minor adjustments.

Sandra Lee's Cajun Turkey Burgers

*This makes about four generously sized burgers, so double if you want more.

Ingredients:

2 tbsp thinly sliced scallions

3 tbsp celery, coarsely chopped

1/2 cup roasted red peppers

2 tbsp chopped fresh parsley

1 tbsp cajun seasoning

1 1/4 lbs ground turkey

2 tbsp plus 1/2 cup tartar sauce

1/4 cup plain bread crumbs (I used corn flake crumbs to avoid gluten)

1 large egg, beaten

salt & pepper

hot sauce (optional)

1 roma tomato, diced

1 teaspoon finely minced or mashed garlic (the original recipe calls for Gourmet Garden's garlic blend, but if you can't find it or don't feel like buying it, just mash up some fresh garlic)

lettuce, red onion, and/or avocado for topping

Directions:

1. In a food processor (I used a magic bullet...a blender would also suffice), combine the scallions, celery, red peppers, parsley, and Cajun seasoning. Cover and process until smooth. Transfer mixture to a large bowl. Add turkey, 3 tbsp tartar sauce, bread crumbs, and egg, and mix well. Season with salt, pepper, and hot sauce. Shape mixture into four equal size patties.

2. Preheat broiler. Place patties on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from the heat for 5 to 7 minutes on each side, until internal temperature reaches 165 degrees. (*Or you can just cut into it to make sure it's done)

3) In a small bowl, stir together remaining 1/2 cup tartar sauce, diced tomato, and garlic. Serve burgers on a toasted bun with lettuce, onion, and tartar sauce mixture (perhaps some avocado as well).

And now for my side dish....

I call this "Sweet potatoes for people who hate sweet potatoes." It was born out of my theory that almost any vegetable will taste good if it is slice thinly enough. To make these potato "chips," simply peel and thinly slice a sweet potato. If you have a mandoline, that would be the best way to ensure evenly sliced potatoes; but a steady hand and a good knife will do the trick as well.

Put the potato slices into a bowl and drizzle with olive oil, salt, and pepper. Toss until the potatoes are evenly coated. Arrange on a baking sheet and bake at 350 until they are cooked through and tender. FYI: unless you slice them super thin, they won't really take on a crispy chip texture - it will be more like a soft, slightly chewy chip.

Fine, fine, I'll make the Roman Style Chicken already!

Every time I've gone to the Food Network website in the last month (which is pretty often), I've seen the same recipe featured: Giada DeLaurentis' Roman Style Chicken. It's appeared on all sorts of lists: healthy meals to kick off the new year, one-skillet meals, reviewers' favorite meals...

So, after seeing it featured for the zillionth time the other day, I just had to make it. A quick read through of the ingredients told me I'd like it. I've determined that you really can't go wrong with a recipe that includes garlic, white wine, and capers.

After making it, I have to agree with the reviewers that it's definitely a keeper. It's simple to prepare (and a lot of the prep can be done ahead, which I LOVE), it's healthy, and it's sure to please almost any palate. My kids have an aversion to bell peppers, but they still enjoyed the taste of the chicken and sauce. I served it over couscous, but it would also be good with some cappellini or my personal favorite: crusty bread. Just make sure you include some sort of starch to sop up the delicious, flavorful sauce, which is the best part of the dish.

Turkey leftovers: BLT turkey sandwich with herbed mayonnaise

I know this post is a little late to be useful this holiday season, but hopefully it will serve as inspiration the next time you make a giant roast turkey (or any meat for that matter) and have lots of leftovers.

It had been a while since I made turkey. I've been fortune to skip Thanksgiving cooking duties the last few years, and the last few Christmases I've gone off the grid, experimenting with short ribs, pork loin and other non-traditional meats.

But since I can never resist experimenting a little, I decided to make a stuffed turkey breast instead of a whole turkey. I stuffed it with herbs and bacon, and it was delicious and very tender. (I promise to share that recipe next time a holiday rolls around).

The butcher claimed I needed at least a 6-7 lb breast for 5-6 people, but we were left with a ton of leftovers. And since one of my new years resolutions is to avoid wasting food, I needed to find a use for them. I have a million food magazines with a million ideas for turkey leftovers, but none of them inspired me. Most involved chopping up the turkey and creating some sort of casserole with leftover mashed potatoes and/or or cranberry sauce. Blech.

Since the turkey already had an herb-y taste, I wanted to keep the flavor profile the same. So I bought some yummy ciabatta rolls and made a BLT type sandwich with herbed mayo. It was SO good, and it didn't scream "leftovers" the way that some other recipes do. Plus it was easy. Here's what was in it:

Ingredients

Ciabatta rolls
Arugula
Thinly sliced tomato
Sliced avocado
Bacon, nuked until crisp
Slices of leftover turkey
Herbed mayo (simply chop up whatever herb or herbs you have on hand and whisk together with a little mayo. I used sage, but plenty of other ones would work...thyme, oregano, tarragon...)


Directions

Slice the ciabatta rolls in half and tear out some of the inner bread to make it more light. Spritz with olive oil and broil for a few minutes until crispy. Spread a thin layer of the herbed mayo on both sides of the bread. Layer on the other ingredients. Close the bread and either cook in a panini press, or just push down hard with your hands until it flattens out a little bit (what I like to call the lazy girl's panini).

I really looooove making gourmet sandwiches at home--it's such an easy, satisfying meal. Ever since I've discovered the ciabatta roll, I've been hooked. I know it's not the healthiest grain in the world, but it freezes really well, so it's easy to stock up in the freezer and have them on hand as a vehicle for leftovers, eggs, last minute guests, or just about anything you can think of.

Happy New Year!

A home cook tackles chef Jonathan Waxman's famous roast chicken & salsa verde...and wins!!!

A recent issue of Food and Wine Magazine featured some of our country's most famous chefs and their signature dishes. The one that immediately caught my eye was Jonathan Waxman's Roast Chicken with Salsa Verde (aka: pollo al forno), which is a staple at his NYC restaurant, Barbuto. The main thing I liked about it was its simplicity. The actual chicken requires no marinating or complicated sauces...you basically just cut it up, stick it in a pan, and stick it in the oven. The second thing I loved was the salsa verde. Having eaten at one too many Tex-Mex restaurants, when I think of "salsa verde," I immediately think of a concoction of tomatillos, cilantro, onion, and green chiles. So I was surprised to see Waxman's Italian salsa verde, which is a mixture of fresh herbs, capers, arugula, garlic, lemon juice, and some other yummy stuff.

What daunted me most about the recipe was the idea of cooking a whole chicken. Now I've cooked plenty of chicken in my life, but only one part at a time: breasts, legs or thighs...all pre-cut, nicely arranged in pretty little rows inside a neatly wrapped package. But a whole chicken? With all its weird innards, bones, and ligaments? It scares me.

What gave me the courage to try it was this youtube video I found of Jonathan Waxman himself cooking the aforementioned chicken. As soon as I watched the video, I couldn't NOT cook the chicken. Watch it yourself and tell me you don't feel the same way.

Everything about the video--the music, the fresh herbs strewn on the cutting board, the flickering flame inside the oven, Waxman's laid back "anyone can do this" vibe--inspired me. Again, I challenge anyone to watch that video and NOT want to make that chicken. So I went to the store, bought the freshest whole chicken I could find, and set to work.

If someone had been in my kitchen, the video of me trying to prep the chicken might have become a youtube sensation of its own. See, the part where Jonny (I feel like I can call him that since I've made his chicken) takes his scissors and neatly cuts through the chicken's back like he's cutting a piece of tissue paper? Well when I did that, it looked like I was trying to chop down a tree with a pair of pruning shears. And that part where Jonny takes his hands and, with one slight shove, cracks the chicken's spine in two? Well I literally had to climb on top of the chicken, mount it, and bounce up and down until I got it to crack. But the point is, I DID it. It wasn't as pretty, but I guarantee the end result was just as tasty.

As for the salsa verde, it's pretty foolproof. If you don't have the same herbs he recommends (parsley, mint, tarragon, and rosemary), you can substitute or omit at will. In fact, the printed version of his recipe apparently uses different herbs than he does in the video. You can find the print version here. I used basil instead of mint, and it turned out awesome. I don't think you can go wrong. Since he didn't give measurements in the video, I just eyeballed the amount he used and aimed for the same amount.

After talking this dish up so much (I texted my husband something along the lines of: "BTW, when you get home tonight, you will be transported to Manhattan's West Village, where you will eat the signature dish of a Top Chef Master. It's a $19 dish!"), I was a little nervous about actually serving it. But it totally lived up to the hype. It's a simple dish, yet it tastes totally upscale. It's comfort food, yet its healthy. It's something the whole family will enjoy eating. And the leftovers can be made into an excellent soup (but that's another whole post...one I'll hopefully get to one of these days). 

The bottom line is: watch the video, make the chicken. You won't regret it! 

Buffalo Chicken Salad (aka: How to satisfy your chicken wing craving without guilt)

A few weeks ago I was sitting on the couch while my girls were taking a nap, wondering whether I could come up with a buffalo chicken recipe that would actually be healthy. See, I love me some really crispy, spicy chicken wings, but the main reason I crave them is the buffalo sauce. And buffalo sauce itself isn't unhealthy--it's just some vinegar and chili peppers. It only becomes unhealthy when you combine it with tons of butter, a deep fryer, ranch dressing, or mounds of cheese (as in my favorite recipe for buffalo chicken dip).

As I was sitting there pondering potential recipe ideas, I heard a voice say: "Buffalo chicken salad." God? I thought, looking upward. Then I realized that the voice belonged to Ellie Krieger, who was speaking to me from the TV. Well she wasn't actually speaking to ME, but it felt that way. It was as if she'd read my mind.

Ellie is known for putting healthy spins on traditionally unhealthy dishes, so I was excited to see what she whipped up. The trick to her salad was to make her own blue cheese dressing, which uses fat free yogurt as a base in place of tons of mayonnaise. She also used plain chicken breasts doused in buffalo sauce and broiled in the oven.

I made the recipe ASAP, and it turned out great! Here is a link to the recipe on the Food Network site.

A few things I did differently:

1) Instead of spending money on buttermilk for one recipe, I created my own using vinegar and milk. To do this, just place 1 tbsp of white vinegar in a 1-cup measuring cup. Fill the cup to the top with milk. Let stand for 5 minutes: Voila! You've got buttermilk!

2) To boost the flavor of the dressing, I added about half a packet of dry ranch dressing mix in place of the sugar.

3) Instead of using just romaine hearts, I used a mix of romaine hearts and a darker leafier green (to boost the nutrients)

Also, unless you're partial to a certain buffalo sauce, I definitely recommend using Frank's Red Hot. It has great flavor that can't be beat (in my humble opinion). This is a recipe I will be making again and again. It's great for a light weeknight dinner or for entertaining. Your guests will love you when you tell them that it's guilt free.