Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

No Knead Jalapeño Cheddar Bread

No Knead Jalapeño Cheddar Bread

adapted from Bon Appetit

This bread is the first recipe I tried from the Bon Appetit Bake Club but of course I had to make some changes like using bread flour and using my stand mixer.

It takes a long time to make but a lot of it is not active time.

My husband told me, he thought it came from a bakery, it was so good.

Makes 1 large round loaf, 12 slices                                        6 WW pts / serving

4 cups (500 g) bread flour, plus more for dusting
2 tsp. Kosher salt
1 ¼-oz. envelope instant yeast (about 2¼ tsp.)

1 3/4 cups warm water, about 110F
4 jalapeños, quartered lengthwise, cut into ½" pieces
1 8-oz. block sharp orange cheddar, cut into ½" cubes
Vegetable oil (for scissors)

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, Kosher salt, yeast and water and mix, scraping down the sides of the bowl periodically, just until the flour is hydrated and a very shaggy dough forms, about 3 minutes. 
2. Cover bowl with plastic wrap and let mixture sit at room temperature 15 minutes.
3. Set a small bowl of room-temperature water on work surface within easy reach. 
4. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) Re-moisten your hands and shake off excess water any time dough begins to feel sticky. 
5. Cover dough and let sit 30 minutes. 
6. Repeat folding process to make 1 full fold every 30 minutes, for a total of 3 more full folds, 1 hour and 30 minutes total. By the last full fold, the dough should be significantly smoother and tighter.
7. Add about half jalapeños and cheeseto dough, pressing pieces in, then stretch dough over itself to evenly distribute throughout the dough. 
8. Repeat with remaining jalapeños and cheddar. 
9. Transfer dough to a generously floured surface, dust with flour, and shape into a tight round ball; Dust dough with more flour. 
10. Dust a kitchen towel with flour and place in a the cleaned bowl of the stand mixer to line. 
11. Place dough, smooth side down (seam side up), on top of towel in bowl. Tightly cover bowl with plastic wrap. Let dough sit in a warm, dry area until puffy, about 45 minutes.
12. Place a rack in middle of oven and set a large Dutch oven with a lid in center of rack. Preheat to 450°.
13. Tear a 12x12" sheet of parchment paper; Cut a 2" slit in each corner, cutting toward the center; Place it on a large plate. 
14. Set parchment-lined plate upside down over bowl and very carefully turn bowl and plate over in one motion to tip dough out gently onto center of parchment.
15. Working quickly and using a pair of sharp scissors lightly coated in vegetable oil, cut an X in center of dough. 
16. Using parchment paper, lower dough on parchment into center of Dutch oven; Cover pot and bake bread 35 minutes.
17. Remove lid from pot and reduce oven temperature to 375°. Continue to bake bread until crust is deeply browned, 60–90 minutes more. 
18. Turn loaf out onto a wire rack and let cool before slicing (about 2 hours).

Enjoy!

Zucchini, Yellow Squash and Tomato Tian with Caramelized Onions

Zucchini, Summer Squash and Tomato Tian with Caramelized Onions

adapted from America's Test Kitchen

Try to find tomatoes, squash and zucchini that are about the same diameter.

Makes 4 servings                                                                 1 WW pts / serving

Cooking spray
1 onion, halved and sliced 1/4 inch thick (about 1 cup)
Kosher salt and freshly ground black pepper

1/4 cup water, divided, more if needed
1 small garlic cloves, minced
1/3 lb. zucchini, trimmed and sliced 1/4 inch thick
1/3 lb. summer squash, trimmed and sliced 1/4 inch thick
1/3 lb. plum tomatoes, cored and sliced 1/4 inch thick
1/3 tsp. minced fresh thyme
1 tsp. olive oil, divided
2 Tbsp. + 2 Tsp. shredded Gruyère cheese, about 2/3 ounces

1. Preheat the oven to 375 degrees. 
2. Line an 8" x 8" baking pan with foil; Coat it with cooking spray; Set aside.
3. To caramelize the onions without oil, Place the onions and 2 Tbsp. of water in a pan; season with salt and pepper to taste. Cook over medium heat until the water is evaporated and the onions start to stick to the pan. Add 1 Tbsp. of water to the pan and stir. The onions will start to brown. Repeat with additional water until the onions are at your preferred level of caramelization.
4. Stir in garlic and cook until fragrant, about 30 seconds; Spread onion mixture on bottom of prepared baking sheet.
5. Shingle the zucchini, tomatoes and summer squash alternating into single layer of tightly fitting rows on top of the onions. 
6. Sprinkle with thyme, drizzle with 1 tsp. oil, and season with salt and pepper. 
7. Cover dish with foil and bake until vegetables are tender, about 30 minutes.
8. Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. 
9. Let rest for 10 minutes before serving.

Enjoy!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Bruschetta Burger

Bruschetta Burgers

Many years ago Applebee's™ used to have a bruschetta burgers on their menu. I liked it so much that I have been making it on my own.

Makes 2 servings                                                              14 WW pts. / serving

1/2 Roma tomato, chopped

1/4 shallot, chopped

4 fresh basil leaves, chopped

1/2 tsp. garlic olive oil

1/2 tsp. water

1/2 tsp. red wine vinegar

Kosher salt and freshly ground black pepper

2  4 oz. burger patties
1/2 tsp. Montreal Steak seasoning
2 oz. fresh mozzarella cheese

2 hamburger buns, toasted

1. Preheat grill.
2. Combine the tomato, shallots, basil, oil, water, and vinegar in a small bowl; Toss to combine.
3. Season to taste with salt and pepper.; Set aside.
4. Season burgers with steak seasoning.
5. Cook to your desired doneness*; During the last couple minutes of cooking top with cheese and allow it to soften. Note: Fresh mozzarella does not melt like other cheeses. Don't expect it to be gooey.
6. Place burgers on bun bottoms and top with bruschetta.
7. Top with burger tops prior to serving.

Enjoy!

*According to Food Network:
Medium Rare Burgers: Cook them about 7 minutes until the internal temperature reads 135 degrees F.
Medium Burgers: Cook them about 8 minutes until the internal temperature reads 145 degrees F.
Well Done Burgers: Cook them about 9 minutes until the internal temperature reads 150 degrees F.

Ranch Chicken Skewers

Ranch Chicken Skewers

adapted from Hiddenvalleyranch.com

This is a simple chicken recipe that can be made ahead of time and cooked quickly at meal time.

These skewers can also be cooked on a grill, cooking for about 5 minutes per side.

Served with Seasoned Rice

Makes 2 servings                                                                0 WW. pts / serving

Cooking spray
12 1-inch cubes boneless, skinless chicken breasts

2 tsp. Hidden Valley™ Ranch Seasoning, Dressing & Dip Mix

1 mini red, yellow or orange pepper, cut into 4 long pieces, removing the stem and seeds.
1/4 red onion, cut into 4 chunks

4 baby bella mushrooms, stems removed
2 metal skewers or 2 wooden skewers, soaked for at least 20 minutes

1. Preheat the broiler.
2. Coat a metal rack with cooking spray, place on a rimmed baking sheet and set aside.
3. Toss the chicken cubes with the Hidden Valley™ Ranch Seasoning, Dressing & Dip Mix; Set aside.
4. Coat the metal skewers with cooking spray.
5. On each skewer, thread half of the chicken, pepper, onion, and mushrooms in the your preferred order.
6. Spray each side of the loaded skewers with cooking spray.
7. Cook in the preheated oven for for 5 to 7 minutes or until the chicken is no longer pink inside. 
8. Serve immediately.

Enjoy!