Skillet Pork Chops with Apples & Onion

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3 medium apples, cut into wedges
  • 1 large onion, cut into thin wedges
  • 1/4 cup water
  • 1/3 cup balsamic vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Dry Brine Turkey

Ingredients

  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • Black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved

Directions

  1. Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  2. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  3. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  4. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  7. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Lemony Chicken Saltimbocca

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/8 teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into
  • 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cornstarch
  • 4 lemon wedges (optional)

Chicken in Avocado-Buttermilk Marinade

Ingredients

  • 8 bone-in chicken thighs (about 3 1/2 pounds total)
  • 1/2 teaspoon salt
  • 1 avocado, halved, seeded, peeled, and cut up
  • 1 cup buttermilk
  • 1 1/2 teaspoons finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 – 2 fresh jalapeno chile peppers, halved and seeded*
  • 1/2 teaspoon ground cumin
  • Avocado slices (optional)
  • 4 lime wedges

Directions

  1. Sprinkle chicken with salt. Place chicken in a freezer bag.
  2. For marinade, in a blender or food processor combine cut-up avocado, buttermilk, lime peel, lime juice, jalapeno peppers, and cumin. Cover and blend or process until smooth. Pour over chicken. Seal bag; turn to coat chicken. Freeze for up to 4 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Preheat oven to 375 degrees F. Drain chicken, discarding marinade. Place chicken on a rack in a shallow baking pan. Bake for 60 to 75 minutes or until done (at least 175 degrees F). Serve chickenn with avocado slices and lime wedges.

Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Irish Soda Bread with Currants

Ingredients

  • 3-1/4 cups flour
  • 1/3 cup plus 1 Tbsp. sugar, divided
  • 1 tsp. CALUMET Baking Powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup cold butter, cut into small pieces
  • 1-1/3 cups buttermilk
  • 1/2 cup currants

Directions

  1. Heat oven to 350°F.
  2. Combine flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
  3. Place dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch “X” in top of dough; sprinkle with remaining sugar.
  4. Bake 1 hour or until golden brown. Remove bread from baking sheet to wire rack; cool completely before cutting into wedges.

Asian Noodles and Meatballs

Ingredients

  • 1 lb. ground pork ground pork
  • 1/4 c. panko breadcrumbs
  • 1 large egg
  • 4 scallions, finely chopped, white and green parts separated
  • 1/2 c. cilantro, finely chopped
  • 4 tsp. finely grated fresh ginger
  • 2 large cloves garlic, finely grated
  • Kosher salt
  • Pepper
  • 8 oz. linguine noodles, broken in half
  • 2 tbsp. sesame oil
  • 3 tbsp. creamy peanut butter
  • 1 1/2 tbsp. low-sodium soy sauce
  • 1 tbsp. lime
  • 1 tsp. light brown sugar
  • Thinly sliced red chile, sesame seeds, and lime wedges, for serving

Sweet & Sticky Sesame Chicken Wings

Ingredients

  • 1kg chicken wings
  • sesame oil, for tossing
  • 1 tbsp chopped fresh oregano
  • zest of 2 lemons and the juice of ½ a lemon, plus lemon wedges to serve
  • 2 tbsp toasted sesame seeds
  • 4 tbsp honey
  • yogurt, to serve
  • harissa paste, to serve

Directions

  1. Heat oven to 180C/160C fan/gas 4. Season the chicken wings and toss in a little sesame oil in a baking tray. Cook for 30 mins. Mix the oregano, lemon zest, lemon juice, toasted sesame seeds and honey. Paint the mixture all over the wings and return to the oven for 20 mins, turning and painting halfway through cooking. Serve alongside a bowl of yogurt swirled with harissa paste, and a few lemon wedges.