Category: Recipes

Greek Pork Roast Stuffed with Spinach & Feta

 

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Christmas dinner can be an expensive proposition.  It usually involves a pretty expensive protein, a turkey or a goose, a prime rib or a spiral honey ham carefully prepared with love and attention.  It is savory and delicious and something that is a yearly treat! What if I told you you could have the same delicious flavor and careful preparation in this gorgeous pork roast for a fraction of the cost as some of those more expensive meats?

This Greek Pork Roast Stuffed with Spinach & Feta will not disappoint and at just around $12 for the entire thing, you could save some of that Christmas money to put under your tree this year!  You can pick up a large 30″ pork tenderloin for anywhere between $13-$26 at my local wholesale shopping club (BJ’s) and in this recipe, I only use half of it to feed 8-10 people!  Talk about inexpensive! (So inexpensive, you might even make it on other special occasions throughout the year! shhhh)

And did I forget to mention that this is one of my husband’s favorite meals? Bonus! This is a crowd pleaser for sure!  Let me show you how I do it…

The pork loin I buy is about 30 inches long… I cut that in half to feed 8-10 people.

Sprinkle some kosher salt and fresh herbs… I am using rosemary and thyme. I also use a dry Pampered Chef Greek Rub.

Place the meat on a large skillet fat side down. I am using the Pampered Chef Executive Non-stick Skillet, which is my absolute most used pan! (It’s 12″ round and holds up to 5 qts!)

Be sure to sear on each side. You should be forming a nice crust all the way around.

Once you have seared all sides set aside in your roasting pan.

Cut into the meat about 3/4 of the way in. Be careful not to cut all the way through. This will be where you stuff the filling.

This is what you should be left with.

Spread salt and pepper in the cut meat.

This is now ready for the filling.

Add in a little more olive oil and sautée your onions in the rendered fat from the meat.

Mince up some garlic.

I use a large package of baby spinach. I have used fully grown spinach and it works out nicely as well.

Once your onions are tender, add in the garlic and then pile on the spinach. It will look like way too much spinach, but it will all shrink right down.

See… it melts right down. To this add in 1 tablespoon of the Pampered Chef Greek Rub and about 1 tsp. kosher salt.

Shut off heat and add in some crumbled feta.

Stuff the filling in the roast.

Sprinkle some more feta crumbles to the top.

The roast is ready for the oven. Roast for about 45 minutes until the meat reads 160°F with a meat thermometer.

Allow meat to rest for about 10 minutes before serving. This will ensure you get nice juicy cuts of meat.

Allow meat to rest for about 10 minutes before serving. This will ensure you get nice juicy cuts of meat.

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Greek Pork Roast Stuffed with Spinach and Feta

Serves 8-10

Ingredients:

3-4 lb. boneless pork loin

6 cups baby spinach

3/4 cups crumbled feta, divided

1 large onion, diced

3 cloves garlic, minced

2 Tbs. Pampered Chef Greek Rub

2 sprigs rosemary

2 sprigs thyme

3 tsp kosher salt, divided

fresh cracked black pepper

olive oil

Directions:

Pre-heat oven to 375°F.

Take meat out of the fridge about 1/2 hour before cooking.  Prepare meat by rubbing on 1 Tbs. Greek Rub, 2 tsp. kosher salt and the rosemary and thyme.

Add olive oil to a large skillet set over high heat.  Sear meat on all sides until a crust has formed around the entire roast.  Set aside in the roasting pan.  Prepare for stuffing by cutting down the length of the meat 3/4 of the way.

To prepare stuffing: Add more 3-4 Tbs. olive oil to the skillet (over medium heat) with the rendered drippings.  Sautée the onion until tender, then add in garlic and spinach.  When tender add in 1 Tbs. Greek Rub and 1 tsp kosher salt and fresh cracked black pepper.  Turn off heat and add in about 1/2 cup feta.

Stuff the meat with spinach filling.  Sprinkle with remaining feta. Immediately place in oven and roast for about 45 minutes until the meat reads 160°F on a meat thermometer.  Let rest for 10 minutes before cutting. Serve hot. Enjoy!

*Gluten-free

Stacy’s Yummy Chocolate Chip Cookies

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I have been to many the Christmas cookie swap in my day.  I actually went to two just last week.  One cookie that is ever impressive is the Chocolate Chip Cookie.  It’s in need of no special decoration or presentation, a well made Chocolate Chip Cookie can hold it’s own in any crowd!  To me the perfect Chocolate Chip Cookie must be chewy but also a little crisp on the edges and not cakey, but have some body to it.  With being so particular, it’s probably no surprise to know that I have experimented with dozens of different recipes throughout the years.  Finally I decided to take the best elements of each and combine them into one YUMMY cookie!  Take a look at what I did…

Start with some softened butter in the bowl of an electric mixer fitted with the paddle attachment.

Add in brown sugar.

Add in white sugar.

Once you have both sugars in with the butter, beat on medium high until creamed together.

Add in one egg at a time being sure to mix well after each addition.

This is what you should have when that is done.

Add in a shallow tablespoon of pure vanilla extract.

In a separate bowl add in flour.

Baking soda.

And salt. Whisk together until combined and no lumps remain in flour.

Add into the mixer in two additions and beat on low until just combined. Then scrape down the sides and mix for about 10 seconds on high until thoroughly combined.

Add in semi-sweet chocolate chips and stir by hand.

Scoop out into 1Tbs. scoops with the small Pampered Chef Cookie Scoop if you have it.

Place two inches apart on the cookie sheet.

Bake for exactly 10 minutes.

When the cookies come out of the oven, they won't look quite done. They will have lightly browned edges and they will be very fragile on the cookie sheet itself. Allow them to cool on the cookie sheet for about 5-6 minutes before moving them to the cooling wrack. Then allow to cool completely before moving to a cookie jar... Of course you could sneak one with a glass of milk on the way!

When the cookies come out of the oven, they won’t look quite done. They will have lightly browned edges and they will be very fragile on the cookie sheet itself. Allow them to cool on the cookie sheet for about 5-6 minutes before moving them to the cooling rack. Then allow to cool completely before moving to a cookie jar… Of course you could sneak one with a glass of milk on the way!

Stacy’s Yummy Chocolate Chip Cookies

Yields 30 cookies (using 1 Tbs. scoop)Ingredients:

2 sticks unsalted butter

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. pure vanilla extract

2 1/4 cups All purpose flour

1/2 tsp baking soda

1 tsp kosher salt

2 cups semi-sweet chocolate chips

Directions:

Pre-heat oven to 350°F.

Cream butter and sugars in an electric mixer using a paddle attachment. Cream for about 1-2 minutes. Once thoroughly combined add in 1 egg at a time until well combined.  Add in vanilla, mix another 30 seconds.

In a separate bowl whisk together flour, baking soda and salt.  Add to mixing bowl in two additions mixing until just combined.  Scrape down the sides and mix on high for about 10 seconds.

Add in chocolate chips and mix by hand.

Scoop out using a 1 Tbs. cookie scoop onto a parchment lined cookie sheet leaving 2 inches between each scoop.  Bake for exactly 10 minutes.  Allow to cool on cookie sheet for 5-6 minutes before transferring to a cooling rack. 

Pot Roast with Mushroom Gravy

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I don’t know about you, but after the third turkey leftover meal, I am about done with turkey for a while.  It’s time to change things up come December and I’ve got a special treat to kick things off.  Nothing says good old American ‘stick to your ribs’ comfort good like Pot Roast!  And with my recipe for Pot Roast with Mushroom Gravy, it’s a one pot meal you will be sure to keep in your Sunday dinner arsenal.

Start by clipping some bacon into a dutch oven. I am using my Pampered Chef Roc Crock Dutch Oven.

Cook bacon until crisp and set aside. Reserve the bacon fat in the pan.

I am using a 3lb. Boneless Chuck Roast for this recipe.

Use a good kosher salt in this recipe.

Spread the salt evenly on all sides of the meat. You can do this ahead of time if you like. Doing it up to 8 hours ahead of time allows the salt to really get into the meat.

Dredge all sides of the meat in flour.

Shake off the excess.

Place meat in the heated bacon grease on med/high heat.

It’s o.k. for this process to take time, you really can’t rush it. The more patience you have during this step in the process, the more flavor you will have in your dish.

Peel and cut carrots into 2″-3″ segments.

These are little red potatoes, the largest is probably 2″ in diameter.

Add carrots in over the potatoes.

Over the carrots and potatoes add in a couple stems each of rosemary and thyme.

Next, place the meat on top of the potatoes and carrots. Then spread frozen pearl onions on top of that.

Add in red wine.

Cover and place in a preheated oven at 275°F for about 3 hours.

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You can use any type of domestic or portabella mushroom in this or really whichever kind you like. These white button mushrooms were on sale this week, so that’s what I used here. You want to brush them clean, no water and cut off any really blackened ends.

Quarter the mushrooms. I like quartering in this instance because I like more of a chunck to this gravy. If you like them smaller, by all means chop them up however you see fit. If you don’t happen to care for mushrooms, you can of course omit them.

Now it’s time for your reserved crispy bacon.

Melt a half a stick of butter into your pan. Remember you poured your liquid into another container for now, so your pot should look like this one.

Grab one large clove of garlic.

Slice it up pretty thinly.

Saute garlic, mushrooms and bacon in the butter.

I am using flour to thicken the gravy. If you are doing this in a gluten free mannor, swap out the flour for cornstarch.

Spread the flour over the contentts of then pan. Mix it around and cook for a minute or two.

Now add in your reserved cooking liquid.

Bring the liquid up to a boil for about one minute, then shut off and serve in a gravy boat.

Pot Roast with Mushroom Gravy

Ingredients

3lb. Chuck Roast

1 cup flour or corn flour

2 Tbs. kosher salt

Olive oil for frying.

4 medium carrot

9 small red potatoes

1 cup pearl onions

2 sprigs rosemary

2 sprigs thyme

3 slices of bacon

1-1 1/2 cups red wine 

Directions:

Salt all sides of the meat. Dredge in flour and shake off ane excess. Fry up the chopped bacon, remove bacon and set aside for gravy, reserve fat in pan.  While on med/high, sear all sides of beef.  remove and set aside to build pot.  Place potatoes in bottom of pan, then top with carrots, rosemary and thyme.  Place beef on vegetables and top with pearl onions. Add in 1-1/1/2 cups of red wine.

For gravy:

1/2 stick butter

1/4 cup flour or corn starch

6 mushrooms, quartered

1 garlic clove, sliced

reserved bacon bits

1 1 1/2- 2  cups reserved liquid from roast

salt and pepper to taste

Directions:

Melt butter into the pot where the roast was made.  Add in garlic, bacon and mushroom, saute.  Once mushrooms are tender add in flour.  Cook flour for about a minute or two while stirring.  Add in reserved cooking broth.  Bring to a boil for about one minute or so.  Add salt and pepper to taste.

*By switching from flour to corn flour and corn starch, this recipe can easily become gluten-free.

Roasted Pumpkin Pie Tarts

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No dessert says the holidays like Pumpkin Pie… For years I made my pumpkin pies like most everyone else in America, with a can stuffed with pureed pumpkin.  Until I started wondering why I was tossing out all my Halloween pumpkins and going to the grocery store to buy what I just threw out!  I had to stop the madness!  So, I started roasting my own pumpkin and mashing it up myself.  What I discovered was that the taste of a roasted pumpkin simply does not come in a can! Who would have thought???

It did take a little trial and error at first, this was before the days of Pinterest after all.  So what I learned was that you don’t want water-logged pumpkin pie, pumpkin requires a little draining, no biggie.  A pumpkin, even a small one is more than enough for one or even two pumpkin pies, so freezing the remaining pulp is a great idea.  And low and behold, one does not need condensed milk to make pumpkin pie! Go figure!

This is a super flavorful and healthy pumpkin pie recipe that can be made into single serving size tarts like I show here, or into a full size pie! Just use your favorite pie crust, either one you are making yourself or right out of the box, either way, this filling is amazing!  Just two simple extra steps and you get to utilize those Halloween pumpkins for more than Roasted Pumpkin Seeds and forget about using bland canned pie filling forever!

This pumpkin pie starts with a pumpkin… crazy I know!

Cut your small pumpkin in half.

Scoop out the pumpkin seeds and set aside for roasting!

Once your pumpkin is hallowed out, it’s time to roast it.

Spray a parchment lined cookie sheet with some non-stick cooking spray.

Roast for about 1 1/2 -2 hours until the skin buckles when touched.

This is what it looks like when roasted.

Scoop the flesh out from the skin.

Discard the skin. (this is great for your compost pile if you have one)

Place the flesh directly into a strainer set over a bowl. You want to drain any excess liquid.

Here is the liquid that came out of my pumpkin after a few hours of draining. I likely would have gotten a bit more had i done this over night.

Now mash the pumpkin and scoop out two cups full.

Place your two measured cups of roasted mashed pumpkin in a mixing bowl and store the rest for another pie or soup… this freezes well.

Add in 1/2 cup of half and half.

Some raw honey.

Cinnamon

Ground ginger.

Add in some fresh nutmeg… please do not replace the fresh nutmeg with the jarred stuff, it is not the same at all and will significantly change the flavor of your pie. If you do not have fresh nutmeg, simply omit the ingredient.

Add in two eggs.

Salt.

Mix.

Add in sugar.

Mix again.

This is the Pampered Chef Brownie Pan, it’s great for making small tarts and single portion foods.

Roll out your favorite pie crust.

Cut into square pieces to match the tart tray.

Spray with non-stick cooking spray and start forming your shells.

Once they are all formed you are ready to start filling.

I am using the large Pampered Chef Cookie scoop here.

Fill each shell.

Once they are all filled, they are ready for the oven.

Once they are all filled, they are ready for the oven.

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Roasted Pumpkin Pie Tarts

Serves 18

Ingredients:

1 small (3-4lb.) pumpkin

1/2 cup half and half

3/4 cup sugar

2 eggs

1 heaping Tbs. raw honey

1 tsp. cinnamon

1/2 tsp salt

1/4 tsp. ground ginger

8-10 grates of nutmeg

2 pie crusts

cooking spray

Directions:

To prepare Roasted Pumpkin:

Pre-heat oven to 350°F.  Cut pumpkin in half, remove seeds and place both halves cut side down on a parchment lined cookie sheet sprayed with non-stick cooking spray.  Roast for 1 1/2 – 2 hours until tender.  Allow to cool.  Remove flesh from skin and place in a strainer set over a bowl to drain for a few hours.

To make tarts:

Pre-heat oven to 350°F.

Mash drained pumpkin.  Measure 2 cups of mashed pumpkin and place in a mixing bowl.  Add in all ingredients and mix thoroughly.  Cut and fit crust into pie plates or tart pans.  Fill with mixture and Bake for about 40-45 minutes until golden brown on top.

Allow to cool, enjoy!

*Gluten-free when using a gluten free pie crust.

Semi-Homemade Cherry Cheesecake Pie

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Each and every winter holiday HAS to include my Cherry Cheesecake Pie! It’s a must.  My dad and uncles ask for it each and every year and would be terribly disappointed if it didn’t make it’s way onto the dessert table! My mom used to make this growing up for every winter occasion and over time the responsibility got transferred to me, gladly.  This recipe is so easy.  It’s so easy in fact that it wasn’t until very recently that I ever really made a real actual cheese cake!

This pie hits all the flavor notes you look for in a cheesecake and it’s creamy and velvety to boot.  This could quite possibly be the easiest cheesecake recipe you will ever find! Half the ingredients are ready-made, which makes it a piece of cake, or pie as it were.  And the filling itself is a grand total of 4 ingredients!  With the pre-made pie crust and pre-made topping, that’s 6 ingredients!  So, if you have been asked to bring desert and you are looking for something quick and easy that will please a crowd, I highly suggest giving this recipe a try!

On this specific night, I made a cheesecake pie for dessert at my book club.  Normally, I make two of these babies and put topping on one and leave the other plain.  But, my book club is made up of a small group of ladies and so one was just fine.  The only issue was that neither of my sisters like cherry topping, they prefer their cheesecake pie plain.  So, I solved the issue by leaving the pie naked and serving the topping in a bowl on the side.  Which worked out great because I got to have extra topping! Haha!

Let me show you how I do it!

Start by adding two bars of room temperature cream cheese to the bowl of an electric mixer fitted with the paddle attachment.

Mix for about 2 minutes on high.

Add in one egg and scrape down the sides. Beat on high another minute until egg is fully combined.

Add in sugar.

And vanilla.

Unwrap a pre-made graham cracker pie crust.

Add mixture to the crust.

Smooth it out. Pop it in the oven for about 40 minutes or so at 350°F.

Bake for about 35-40 minutes until you start to see golden brown spots on top. When it comes out of the oven, it will be a bit puffy and have some cracks in it. This is normal.

The puff will fall, the cracks will remain.

Grab a can of pre-made pie filling, if you don’t like cherry, you could use blueberry or strawberry, heck even peach if you like.

Cover the top of the pie with the filling or dish it out individually like this. Place the pie slice on a plate and keep the filling in a bowl for people to help themselves.

Then each person can put as much or as little as they like.

Then each person can put as much or as little as they like.

Semi-Homemade Cherry Cheesecake Pie

 Serves 6-8

Ingredients:

2 bars cream cheese, room temperature

1/2 cup sugar

1 egg

1 tsp. real vanilla extract

1 pre-made graham cracker pie crust

1 can cherry pie filling

Directions:

Pre-heat oven to 350°F.

In the bowl of an electric mixer fitted with the paddle attachment, add in 2 bars of cream cheese and beat on high for about 2 minutes until it is completely smooth. Scrape down the sides of the bowl and add in egg and beat on high for another minute until completely incorporated.  Scrape down the sides again and add in sugar and vanilla and beat again until completely incorporated.

Pour mixture into the pre-made pie crust and smooth out.  Bake for 35-40 minutes until golden brown spots start to form on top.  Allow to cool and add topping as desired.

*When using a gluten-free cookie base, this recipe is easily made into a gluten-free recipe.  The filling is gluten-free. Check can ingredients for the topping.

Roasted Chouriço & Potatoes (Batatas Assadas com Chouiço)

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The holiday’s are a special time.  It’s a time of year that all the traditional family recipes really shine!  Each year my sister prepares Roasted Chouriço and Potatoes for Thanksgiving because this is her favorite dish.  And I can’t say I blame her.

With the delicious traditional Portuguese flavors in full swing, these potatoes become tender and velvety.  And if you slice up a piece of the chouriço with some of the potato on your fork you end up with magic in your mouth!

If you are Portuguese, this recipe (or your family’s version of this recipe) may already be on your table.  If not, you might be looking for a new and interesting side dish to serve alongside your green bean casserole.  You may have guests that don’t care for turkey and would appreciate a different protein being offered.  Or hey, maybe you are going as a guest and want to offer to bring something you will enjoy and can impress the host with something unique.  Any way you slice it, this recipe fits the bill!  And if you have vegetarians among you, this recipe can easily be made without the chouriço!

Start with a clean bowl. This one is the Pampered Chef Small Batter Bowl, I love it because it’s like a giant measuring cup with a spout for easy pouring (and its oven and microwave safe!).

Open a small can of tomato sauce.

I used the Pampered Chef Can Opener to do this and so I have no sharp edges.

Pour sauce into bowl.

Add in Portuguese All Spice. If you don’t have this available to you locally, I posted the recipe for it at the bottom of my Beef Stew recipe, just take a look.

Add spice into sauce.

Add in a few spoon fulls of Portuguese Ground Red Pepper.

Add in half a beer (about 3/4 cup.

Add in kosher salt.

Crush a couple cloves of fresh garlic.

Dice it up and add it into the sauce.

Add in garlic and give the sauce a good stir.

Thinly slice half a large onion.

Place potatoes in baking dish. I am using the Pampered Chef Square Baker stone.

Cut up your chouriço into chunks.

Place in dish with potatoes.

Spread onions over top.

Pour sauce over top. Be sure to coat each potato.

Once all your potatoes are covered with sauce, cover with foil.

Once pan is covered in foil, place in a 375°F oven for 2-21/2 hours until potatoes are fork tender.

When potatoes are fork tender, remove foil and turn all the potatoes again coating them with sauce and roast another 1/2 hour or so.

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Roasted Chouriço & Potatoes

Serves 6-9

Ingredients:

8-9 medium potatoes, peeled

1/2 lb. chouriço, sliced into 9 chunks

1/2 onion, sliced thinly

1 small can tomato sauce

1/2 beer (about 3/4 cup)

3 Tbs. Portuguese Ground Red Pepper

2 cloves garlic, crushed and minced

1 tsp. kosher salt

1/2 tsp. Portuguese All Spice

Directions:

Pre-heat oven to 375°F.

In a medium mixing bowl add in sauce, beer, All Spice, garlic, salt and pepper.  Arrange potatoes, chouriço and onions in a baking dish.  Pour sauce over the potatoes, chouriço and onions being sure to coat each potato.  Cover with foil and roast for 2-2 1/2 hours until potatoes are fork tender.  Once potatoes are tender, remove foil and turn potatoes so they get again coated with sauce, roast for an additional 1/2 hour uncovered.  Serve hot. Enjoy!

*this is a gluten-free recipe.

Pan Seared Asparagus

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Sometimes a simple side is the best way to go.  And if you haven’t tried asparagus in a while, this is the recipe to try!  Please do not confuse this with the stuff you get from the can all mushy and waterlogged.  This asparagus is a flavorful and substantial side dish that is tender yet still has some body to it.

I did not grow up eating asparagus.  As a matter of fact there really aren’t many Portuguese recipes for vegetable preparation because there was never much room on a Portuguese table for green veggies of any kind (well beyond couves/kale of course)! So, when I became and adult and started exploring the world of veggies on my own, I stumbled upon this one and fell in love!  I created this recipe and buy asparagus whenever it is on sale which is about once a month and serve it at my dinner table holiday or not.

If you have never worked with asparagus, you might be surprised at just how simple it is to prepare…

Start with fresh asparagus. This recipe does not work with canned or even frozen asparagus.

Wash and cut off the woody bottoms… I usually remove the bottom 2 1/2 inches.

Heat your oven-safe skillet over high heat with a bit of olive oil. Place asparagus into the skillet altogether.

Sprinkle with kosher salt and Peppercorn & Garlic rub. (I also like to add in some Hungarian Paprika)

Toss in your skillet with some tongs and continue to get a sear on each piece. Then pop in a pre-heated oven for about 5 minutes.

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Pan Seared asparagus

Serves 4

Ingredients:

1 lb. fresh asparagus, washed and trimmed

3-4 Tbs. olive oil

1 tsp kosher salt

 

1/2 tsp. Peppercorn & Garlic Rub

1/4 tsp. Hungarian P

Directions:

Pre-heat oven to 375°F.  Heat skillet over high heat with olive oil.

Be sure asparagus is dry from washing.  Place in heated skillet. Sprinkle with salt, Peppercorn & Garlic Rub and any other desired spices.  Allow to sear for one minute, then rotate which asparagus are making contact with the hot skillet using tongs.

Once all asparagus has been seared, place skillet in the oven for 5-7 minutes.  Serve immediately. Enjoy!

 

Simple Buttery Dinner Rolls

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If there is any time of year to learn to bake bread… this would be the time! And if you already bake bread regularly, you will love this recipe!  These delicious buttery rolls have a great success rate!  What a way to wow your holiday crowd than to bring out a steaming basket of freshly baked dinner rolls!

These rolls are made with regular old flour, yeast and butter, nothing special to buy, no crazy investment in groceries.  Try them at home this weekend to get ready for the holidays, you might just get addicted to baking bread!  Let me take you through my step by step recipe tutorial.  Here we go…

Measure out some very warm water. The water should be between 110°F-115°F. (Not so hot you can’t touch it.)

Add water to the bowl of an electric mixer.

Get a bit of sugar.

Add sugar in to water.

Add yeast into water and sugar.

Measure out water.

Add butter to milk.

Allow butter to melt in.

Once it has, mix.

Add in milk mixture.

Mix.

Let it sit for a few minutes.

Measure out the flour.

Add the salt in after you add in your flour… salt kills yeast, so you don’t want to add this ingredient in out of order.

Add your salt in with your flour… remember don’t do this our of order.

Add flour into your mixing bowl… mix in 2 1/2 cups of flour to your wet ingredients… let sit for 10 minutes and then continue.

Start mixer going on low… if you have a mixer with numbers, use number 2.

Keep it going.

Your dough should eventually turn into a ball.

Let it go for a bit to become a smooth ball.

Then let it rest in the mixing bowl.

Cover with plastic wrap to keep the warmth in and place it somewhere free of breeze.

Once your dough has risen, you will need to turn it out onto a board. I love these Pampered chef Cutting Mats because the mess stays on the mat and then it can go right into the dishwasher.

Turn the dough out onto the floured mat and sprinkle with a bit more flour.

Roll dough into a bit of a clumsy roll… this does not have to be perfect as long as it’s relatively even.

Cut the roll in have. We are going to work with one half at a time.

Now you can be a little more careful with your rolling. You want to make sure it is as even as you can get it.

Cut each of your two new rolls into 6 pieces, this will give you 12 rolls total.

Now prepare your baking dish. I like to butter my dish using the paper towel method. I just slap some butter on a clean paper towel so im not getting all greasy and I dont toally mess up my stick of butter.

Now prepare your baking dish. I like to butter my dish using the paper towel method. I just slap some butter on a clean paper towel so im not getting all greasy and I don’t totally mess up my stick of butter.

Spread butter thoroughly over a 9″x13″ baking dish.

Now roll each of your dough pieces into rolls for baking. I kind of fold the sides under to achieve a nice smooth roll.

Then just start lining them up in your dish.

They will all be separate to start off.

Now cover with a clean kitchen towel and let rise somewhere warm for about 30 minutes or so… I like to start the oven pre heating at this point and place the rolls right near the stove top or near the oven.

After about 30 minutes, the rolls will be nice and plump.

Pop rolls in the oven and bake.

When the rolls come out of the oven, then look yummy, but we aren’t done yet!

Now we butter the top of each roll while they are piping hot!

And this is the deliciousness you will serve on your dinner table!

And this is the deliciousness you will serve on your dinner table!

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Simple Buttery Dinner Rolls

Makes 12 rolls

Ingredients: 

4 1/2 cups all purpose flour, divided

1 Tbs. yeast (or one envelope)

1/2 stick butter

3/4 cup whole milk

3/4 cup warm water

1 Tbs. sugar

1 tsp. kosher salt

Directions:

In the bowl of an electric mixer fitted with either the paddle attachment or the dough hook pour in water and sugar and mix. Add in yeast and allow to proof for a few minutes.

In a microwave safe bowl or measuring cup add butter to milk and microwave on high for 30 seconds at a time until butter is melted.  Allow to cool for about 5 minutes.  Then add into the mixer bowl.

Next add in one cup of flour and mix.  Now add salt to the next cup of flour and add into mixer bowl.  Mix and allow to sit for 10 minutes, covered.  Switch to dough hook and mix… Add in remaining flour and continue kneading until the dough becomes a smooth ball.

Remove bowl from mixer and cover with plastic wrap for about 45 minutes until risen.

Turn dough out onto a floured surface and sprinkle with flour.  Roll dough into a log and cut in half.  Then roll each of the new logs into thinner logs and cut into 6 pieces each.

At this point pre-heat oven to 375°F.

Butter a 9″x13″ baking dish.  Roll each of the cut pieces into balls and place in the buttered dish.  Cover and keep in a warm place for 30 minutes until plump.  Once risen place in oven and bake for 20 minutes until golden brown.  Immediately upon removing from oven, butter the tops of rolls.  Serve warm. Enjoy!

 

 

Portuguese Stuffing (Recheio)

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This is the stuffing I grew up eating. It is the only thing that I knew to be stuffing until I was a teenager and my friend’s mother would get Bell seasoned croutons to make what I now identify as a “stove top” type stuffing.  The two types of stuffing can not even be compared. So I won’t even try.  What I will do is tell you that to date, I have never tried a stuffing I have liked better or one that is nearly as flavorful and savory.  My family’s Portuguese Stuffing recipe is a treasure on our Thanksgiving table each and every year.

My family’s stuffing recipe does not start with croutons at all, but with day old bread.  The flavor comes from a combination of very traditional Portuguese seasonings… Portuguese Hot Chouriço is a main component along with pimenta moida, Portuguese All Spice, onions and garlic.  The method is really what turns it into a stuffing.  I’ll take you through that in the tutorial below.

The recipe has changed slightly over the years.  When my grandmother was alive, in addition to the chouriço meat that we add in to this delicious recipe, we would also add in the giblets.  That stopped when I got old enough to understand what giblets were… Well, I say that stopped, but I am quite sure my mother continued to sneak them in until I started really helping her prepare Thanksgiving dinner.  And although this stuffing was delicious with the giblets, in my opinion, it is just as delicious without.  That being said, I do mention in the tutorial where you can add them in if you so choose.  Another change that we have made is that traditionally we would always stuff the turkey with the stuffing as it is “stuffing”.  And my mother really liked the addition of the turkey juices into the stuffing as it cooked, but with the national recommendations not to do that, we have stopped filling the turkey with the entire batch of stuffing.  Now what I do, is usually add about a cup or two just to the outer portion of the turkey cavity so that it can both gather juices and get crispy on the outside while still able to cook thoroughly.  Then the rest is still prepared in a casserole dish.

 

A good Portuguese stuffing starts with a good day old Portuguese bread. These are pop-secos.

Tare the bread up.

Place bread in a large bowl of water.

Press bread down so it can soak in all the water.

Saute onions in some olive oil over medium heat in the largest skillet you have.

Add in some garlic and continue to saute over medium heat.

This is a bag of ground chouriço I got from my local butcher. If you don’t have this available to you, just get some chouriço, peel the skin off the sausage and run it through a food processor for a minute or so.

Here is what it will look like.

Add chouriço in with your sautéed onions and garlic.

You will want to cook it down until some of the fat is rendered from the chouriço and it stats to get a bit crispy.  If you like to use giblets in your stuffing, this is where you would add in the chopped giblets.  We do not use them anymore as they are not a family favorite.

When the color of the chouriço is bright and you have rendered some of the fat, add in a couple of table spoons of crushed red pepper (pimenta moida).

Next, squeeze out most of the water from your bread by hand.

Add it into your skillet.

Cook the wet bread in with the chouriço mixture.  

Keep working the chouriço, onions and garlic in through the bread after about 10 minutes of this, remove from heat and allow to cool for about 10 more minutes. Transfer to a large casserole dish.  At this point, taste for salt and add if needed.

Place two eggs in a bowl.

Beat the eggs well and add in to your bread mixture.

Mix eggs into the bread mixture as thoroughly as you can.

Next, add in about a teaspoon of Portuguese All Spice. (There is a quick recipe for Portuguese All Spice at the bottom of my Beef Stew recipe)

Add in and mix well… then bake in a 350°F degree oven for about 45 minutes to an hour… the goal is for it to get crispy on top, heated all the way through and not wet in the middle.

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Portuguese Stuffing (Recheio)

Serves 6-8

Ingredients:

1 1/2 dozen Portuguese Pop-Secos (rolls)

1/2 lb. ground chouriço

1 large onion, diced

3 cloves garlic, minced or pressed through a garlic press

3-4 Tbls. crushed red pepper (Pimenta Moida)

1 tsp. Portuguese All Spice

2 eggs, beaten

turkey giblets, chopped (optional)

kosher salt to taste

olive oil

6-8 quarts of water for soaking

Directions:

Pre-heat oven to 350°F. In a large bowl filled 3/4 with luke warm water, tare bread and soak.

In a large skillet, saute onions in olive oil over medium heat.  When onions are starting to cook through, add in garlic and saute another minute.  Add in chouriço and continue to saute. The next step will take place once the chouriço is starting to render its fat and become crispy. At this point, add in giblets if desired.

Hold soaked bread between both hands and squeeze out most of the water.  Add each piece into your hot skillet.  Incorporate the wet bread in with the chouiço mixture and continue to saute the bread in the skillet for about 10 minutes.  At this point taste for salt and add if needed.  Remove from heat and allow to cool for about 10 minutes.  Place in a large casserole dish.

Add in beaten eggs and Portuguese All Spice.  Mix in well. Place casserole uncovered in the oven for 45 minutes to 1 hour until cooked through and top is crispy.

Enjoy!

 

Butternut Squash Orzo in Sage Butter

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I love Thanksgiving! Each year we string together a line of tables accommodate anywhere between 15-22 people! I love that my family all comes together to dine around a long formally set table.  I love the traditions that come along with this holiday from watching the Macy’s Day parade on T.V. as I am cooking in the morning to ending the night with a slice of pumpkin pie and coffee and leafing through all the Black Friday store flyers with my mother, sister’s, aunts and cousins!  But, most of all I love making my family happy by serving everyone’s favorite dishes and enjoying all the dishes that my family brings to the table too!

I always prepare a large turkey of course and my dad loves getting the leg. My sister Vicky loves my stuffed eggs, my sister Lindsey brings everyone’s favorite scalloped potatoes, my mom loves my turnips and carrots and so on and so forth.  But, each year I love to add one or two dishes that are new just to keep things lively.  This year, I have developed a side dish that I am quite sure will become a new family favorite!  Butternut Squash Orzo in Sage butter is a velvety sweet and savory side dish that has a few different levels of flavor and will definitely hold its own along side my mashed potatoes and cranberry sauce!

If you are looking to spruce up your holiday menu, give this one a try… I’ll show you how I do it…

Here are some butternut squashes… If you are looking for a squash pay attention to the color… the darker the color, the sweeter and more ripe your squash… so the one on the bottom is the one we will be using today.

There are a couple of ways to tackle this oddly shaped vegetable. I like to start by slicing it down the middle to give you a stable surface to work with.

Look how nice and orange that flesh is.

Scoop out those seeds along with their connective tissue… You can totally roast these just like pumpkin seeds.

Here is one method of removing the skin. Start by slicing it up into 1″ slices.

Now just remove the skin from each slice.

The other way to do this is to leave the half squash whole and just carefully peel.

Cover a cookie sheet with some parchment paper and spray with cooking spray.

Dice up the peeled squash and spread out on the cookie sheet.

Add on a couple tablespoons of olive oil.

Toss the diced squash in the oil. Pop this in a 350°F oven for about 20-25 minutes until fork tender.

Meanwhile get a pot of salted boiling water going on the stove and add in a box of orzo. Cook to the box instructions.

In a large skillet, melt a stick of salted butter.

Grab a couple of shallots. If you don't have shallots... just use an onion, dice and soak in water for a few minutes.

Grab a couple of shallots. If you don’t have shallots… just use an onion, dice and soak in water for a few minutes.

Dice up your shallots.

Grap a handful of fresh sage leaves, this is really an important ingredient, fresh is best here.

Chop it up.

Add your shallots and sage into the butter.

Pull your squash out of the oven and be sure it is fork tender.

Add the squash into the skillet and coat with the butter, shallots and sage.

Drain your orzo.

Once the squash is coated, add in the orzo into the skillet and toss for a few minutes until the flavor has time to penetrate the pasta.

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Butternut Squash Orzo in Sage Butter

Serves 8-10

Ingredients:

1 lb. cooked orzo

1 butternut squash, peeled and diced

1 stick salted butter

6 fresh sage leaves

2 shallots, diced

olive oil

kosher salt

fresh cracked black pepper

Directions:

Pre-heat oven to 350°F. Start a pot of water boiling and add some salt, cook orzo to package directions for al dente.

On a parchment lined cookie sheet, spread out diced squash.  Drizzle with olive oil and toss. Roast in the oven for 20-25 minutes until fork tender.

In a large skillet over med/high heat, add in butter.  Add in shallots and sautée until tender.  Add in sage.  When squash comes out of the oven, add it into the skillet and toss in the buttery sauce.  Then drain the orzo and add it to the skillet.  Add salt and pepper to taste.

Enjoy!