Dinner

Dinner ~ Delicious....


So, the cupcakes have taken a backseat for a while. I will return to them soon, no need to worry! But in the meantime. I would like to share some delicious dinner recipes (and a sweet treat) with you in honor of my grandparents. 


This Christmas was by far one of the busiest, most eventful and fun yules I have had, ever! 
Thanks to my grandparents and my uncle Mike coming to visit us here in Portland. On the eve of their departure I decided to cook one of our favorite meals. Mostly healthy, mostly just delicious. 


It all started with a pork chop base, fresh parsley, and our favorite Chardonnay by Linen (that you can find at a local Trader Joe's for under $7.00.)


So here it is: 


~Braised Pork chops and Mushroom risotto (with steamed asparagus)


What you will need:


For the Pork


~ 2 tbsp. olive oil
~ 1 tsp. rubbed sage
~ 1 tsp. dried rosemary, crushed
~ 1 garlic clove, minced (or more if your like me)
~ 1/2 tsp salt
~ 1/8 tsp. pepper
~ 4 boneless pork loin chops (1/2 inch thick)
~ 1 tbsp. butter
~ 3/4 cup dry white wine, separated 1/2 cup and 1/4 cup
~ 1 tbsp minced fresh parsley


1. Make a rub by combining the olive oil, rubbed sage, rosemary, garlic, salt and pepper.
    Then apply all of the rub to the pork chops (both sides of meat evenly).


2. In a deep skillet, brown chops on both sides in butter on medium-high heat. Remove
   and place on a plate.


3. Add 1/2 cup of the wine to the skillet, bring to a boil. Return chops to the pan, reduce the
    heat, cover and simmer for 8-10 minutes or until meat juice runs clear. (Do not over cook!)
    Place chops on a plate and keep warm.


4. Add the remaining 1/4 cup of wine to the juices in the skillet and bring to a boil. Loosen 
    any brown bits and stir the liquid, cooking it until it is reduced to about a half cup worth. 
   Pour the liquid reduction over the chops and garnish with the fresh parsley. 


For the Risotto


~ I am all about ease! I buy the Mushroom Risotto mix from Trader Joe's to compliment the chops. I cook my risotto in chicken broth, it tastes better! I also love to add a fresh steamed veggie (as a side) to the meal, asparagus has great texture and flavor to compliment the risotto and pork. And don't forget to pour a few glasses of that (Linen) Chardonnay!


Now for the bread lovers! 


This is a quick breadstick recipe given to me by my Aunt Shelley (who is a fantastic cook!)
I used my kitchenaid mixer with the dough attachment and followed the recipe exactly, it came out perfect and delicious!

Dough:

    1 1/2 cups warm water
    2 Tablespoon sugar
    1 Tablespoon yeast
    1 Tablespoon salt
    2 Tablespoons butter, softened
    4-5 Cups flour


Topping:
    3 Tbs butter melted
    course or medium sea salt
    1/4 tsp garlic powder


Preheat oven to 170.

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until it's soft and easy to work with.

Divide the dough into 12 pieces. Roll those pieces into about 6 inch long snakes. Grease 2 large cookie sheets and lay the breadsticks out, leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with the half of the melted butter and sprinkle them with salt. Return them to the oven and raise heat to 400 degrees. Bake them for 12-15 minutes or until golden brown.

While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and while still hot, brush them with the butter/garlic mixture and sprinkle with more salt.  Eat while warm!

And finally, who can do without dessert!

This recipe I found on Pinterest from another blog. These cupcakes are soooo yummy!

Orange Creamsicle Cupcakes

Cupcakes:

1/2 cup unsalted butter, at room temperature

2 tbsp coconut oil (*I changed this from citrus olive oil? to coconut.)

1 cup sugar

2 tbsp vanilla

2 eggs

Zest of 1 orange

2 cups all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream

1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners. 

(This made 16 cupcakes for me.)

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy.  Add vanilla and eggs and mix about one more minute until well incorporated.  Stir in orange zest.  In a separate bowl, sift together flour, baking soda, baking powder and salt.  Separately combine heavy cream and orange juice.  Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour.  Mix until just incorporated after each addition. 

Scoop batter into prepared liners, filling about 2/3 of the way full.  Bake about twenty minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:

7 oz marshmallow fluff

1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl.  Beat on medium speed until smooth and creamy.  Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly.  (Don't add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes. Seriously, and its a mess if it does!)

Orange Buttercream:

1/2 cup unsalted butter, at room temperature

1/8 - 1/4 cup orange juice, freshly squeezed

Zest of 1 orange

1/4 tsp vanilla extract

4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes.  Add orange juice, zest, and vanilla and mix until well combined.  Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency.  Whip on medium high speed about two minutes until smooth and creamy.  Transfer to a piping bag fitted with desired tip and pipe onto cupcakes. 

I hope you enjoy a wonderful dinner, and find a new favorite for yourself!