Tag: taste

Sauteed Asparagus with Dijon Vinaigrette

Sauteed Asparagus with Dijon Vinaigrette

by Pam on November 5, 2012

I wanted to find a simple but different recipe for the asparagus I had in the refrigerator.  I stumbled upon this recipe from Martha Stewart and decided to give it a try.  I adapted it a bit by adding a little garlic and sugar to the vinaigrette.  I loved the flavor the vinaigrette gave to the asparagus and it turned out really delicious.  This side dish paired nicely with the Apricot-Soy Pork Chops.[1][2]

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

Print[3]



Sauteed Asparagus with Dijon Vinaigrette




Yield: 4

Prep Time: 5 min.

Cook Time: 5-6 min.

Total Time: 10 min.



Ingredients:

1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Directions:

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

  1. ^ Martha Stewart (www.marthastewart.com)
  2. ^ Apricot-Soy Pork Chops. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Apricot-Soy Pork Chops and Giveaway Winner

Apricot-Soy Pork Chops and Giveaway Winner

by Pam on November 4, 2012

I found this Cooking Light recipe on MyRecipes[1] and it sounded so good I decided to make it for dinner.  It was pretty easy to make and tasted wonderful.  I loved the tender pork with the sweet and salty apricot-soy sauce.  My whole family liked it and they all said they would want to eat it again which is a good thing because I want to make it again!

Heat a large skillet coated in cooking spray over medium heat.  Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste.  Place into the skillet and cook for 5-6 minutes on each side or until done.  Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat.  Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened.  Add the pork and it’s juices back to pan, turning to coat.  Place onto a serving plate and sprinkle with green onions.  Serve immediately   Enjoy.

GIVEAWAY WINNER:

The winner of the Spicy Apron Giveaway (valued at $29.99) is comment number 29.  I was very excited when I saw who won this giveaway because Kim has been a longtime and very loyal reader!

Kim in MD — November 2, 2012

The banana marble bread looks so moist and delicious! I love the addition of the chocolate. There is something about bananas and chocolate together…yum!

Congratulations Kim!!! Please e-mail me with your mailing address and which apron you would like, valued at $29.99 or less.  See the Spicy Apron’s Etsy page[2] to choose your apron.

 

 

Print[3]



Apricot Soy Pork Chops




Yield: 4

Prep Time: 10 min.

Cook Time: 12 min.

Total Time: 22 min.



Ingredients:

Cooking spray
2-3 boneless pork chops
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 tsp olive oil
1/4 cup of sweet yellow onion, diced
1/4 cup of apricot preserves
1 tbsp soy sauce
1 clove of garlic, minced
1 green onion, diced for garnish

Directions:

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place onto a serving plate and sprinkle with green onions. Serve immediately Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – MyRecipes

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Spicy Apron’s Etsy page (www.etsy.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Potato Parsnip Mash





Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.


Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).


I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef[1] I prepared in the oven.


Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!





Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts 
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g  Sugar: 5.5 g
Sodium597.8 mg

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper



Directions:





Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
 

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

  1. ^ roast beef (www.gordon-ramsay-recipe.com)

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