Crockpot Hawaiian Pork Chops

Yield: 4 servings
Prep time:15 mins
Cook time:4-6 hours

Ingredients:

• 2 pounds bone-in center cut pork chops
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 15 oz can pineapple slices
• 2 cloves garlic, minced
• 3 tablespoons flour
• Cilantro for garnish

Instructions:

1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices, and garlic. Whisk together until well-combined and then stir in the flour until dissolved.
2. Lightly grease slow cooker or Crockpot with olive oil spray.
3. Pour half of the sauce into the slow cooker.
4. Place pork chops in the slow cooker and then add pineapple slices on top.
   
5. Pour the remaining sauce on top of the pork chops and pineapple slices.
6. Cover and cook on high for 4 hours or on low for 6 hours.
7. Serve over rice and garnish with chopped cilantro. Enjoy!
   

Garlic Butter Roasted Carrots

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Ingredients:

• 2 lbs baby carrots
• 5 tablespoons butter
• 3 cloves of garlic, minced
• 1 tablespoon parsley
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425 degrees Fahrenheit
2. Rinse carrots and set aside on a paper towel to dry. 
3. Grease the bottom of a baking sheet or pan with olive oil spray; set aside.
4. Melt butter over medium heat in a large skillet.
5. Add garlic to skillet and cook for 2-3 minutes or until garlic becomes flagrant.
6. Add carrots to skillet. Toss until carrots and garlic butter are well-combined. Season with salt and pepper.
7. Transfer carrots to the baking sheet. Arrange in one layer with none of the carrots overlapping.
8. Bake for approximately 30 minutes or until carrots are tender.
9. Remove from oven. Garnish carrots with parsley and toss until carrots are coated evenly.
10. Serve and enjoy!

Avocado Caprese Chicken

Yield: 4 servings

Ingredients:

• 2 thin boneless, skinless chicken breasts
• 2 medium tomatoes-on-the-vine
• 8 oz fresh mozzarella cheese, sliced
• 1 avocado, chopped
• 2 tablespoons balsamic dressing
• Salt and pepper, to taste
• 2 teaspoons basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons light olive oil
• 1 tablespoon butter
• 2 tablespoons minced garlic

Instructions:

1. In a small bowl, mix together salt, pepper, onion powder, garlic powder, and Italian seasoning. Rub seasoning onto both sides of the chicken breasts. 
2.  Heat olive oil in a large skillet on medium-high heat. Add butter and minced garlic. Cook for about thirty seconds or until garlic becomes flagrant.
3. Add chicken breasts to skillet. Cook on one side for about 4-6 minutes or until chicken is golden brown on bottom.
4. Flip chicken to the opposite side and cook for another 4-6 minutes. Chicken should reach nearly 160 degrees Fahrenheit in the center with a meat thermometer at this point.
5. Add two slices of mozzarella on top of each chicken breast, followed by half of the chopped avocado and 1 or 2 tomato slices. Then cover with a lid and cook for approximately 2 minutes longer. Cheese should be slightly melted and the chicken should register 165 degrees in the center.
6. Remove chicken breasts from skillet and place onto serving plates. Top with basil, additional pepper, and balsamic dressing. Serve immediately and enjoy!

A Late Lunch in Buenos Aires

Balsamic Glazed Steak Roll-Ups

Yields 10 Servings
Prep Time: 40 minutes
Cook time: 20 minutes

Ingredients:

•  1 and 1/2 lb flank steak OR 8-10 thin sirloin steaks
• 2 tablespooons extra virgin olive oil
• 4 tablespoons Worcestershire sauce
• 2 teaspoons Mesquite
• Salt and pepper, to taste

Filling Ingredients:

• 1 carrot or 1/2 cup shredded carrots
• 1 zucchini
• 2 bell peppers
• 4 green onions
• 3 cloves garlic
• 2 teaspoons Italian seasoning

Balsamic Glaze Ingredients:

• 1 tablespoon butter
• 1/2 yellow onion, diced
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/4 cup beef broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Instructions:

1. Trim any unnecessary fat from steak. Cut steak into 3-inch wide strips. Tenderize the meat with a meat hammer until it reaches desired thickness.
2. Add salt, pepper and mesquite to steak strips.
   
3. Pour Worcestershire sauce on top of steak strips. Rub the sauce into the steaks and let marinate for at least 30 minutes.
4. While steak is marinating, prep the filling. Chop the zucchini, carrot, bell peppers and onions into matchstick-size slices a bit longer than the width of the steak strips. Cut garlic cloves in half and then lightly crush them using the flat side of the knife. Place all of the filling on a plate and set aside.
   

5. Now it's time to make the sauce. Melt butter in a small saucepan on high heat.

6. Add the diced onions and saute for about a minute.

7. Add the balsamic vinegar, brown sugar, and beef broth to the saucepan. Stir well.

8. Allow the sauce to come to a boil.

9. Mix cornstarch and water together and add to the saucepan. Keep the sauce boiling until the volume is reduced by half and the sauce has reached desired thickness. It should have a syrup-like consistency. Then turn the heat off and transfer to a bowl.

10.  Using the same saucepan, turn the heat up to high. Ad olive oil and garlic cloves. Cook until garlic is flagrant--usually about 2 minutes.

11. Add the carrots, bell peppers, zucchini and onion to saucepan. Season them with Italian seasoning and salt. Saute the veggies for about 3 minutes.

12. Remove veggies from heat and transfer to a bowl. 

13. Now it's time to assemble the steak rolls. Take a strip of the marinated steak and lay it with the short side towards you. Place the veggies in the meal and then rolls the steak up. Oil the beef up over the filling and then secure with a toothpick. Repeat the same with each roll.

14. Heat a large skillet on medium-high heat. Add oil to skillet and swirl around until the bottom of the skillet is coated.

15. Once the skillet is hot, add the steak rolls, seam-side down and pan-fry for a few minutes. Then turn roll and cook on all sides until the steak reaches desired level of done-ness. Feel free to season the rolls with more mesquite for a smoky flavor.

16. Once finished, remove steak rolls from heat and add to serving plate. Remove toothpick from roll and serve with balsamic glaze on top. Enjoy!

  

Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!

Travel Life

In Tampa right now. How is my hotel room already so messy?!

Below is a pic of the room service I just ordered. Portobello sandwich and fries with a glass (or two) of pinot grigio. It was pretty good, but I can't wait to get back to NYC tomorrow and cook up some of my own food!

I will update when I get back to the city!

xoxo,

Sam

Crockpot Pot Roast

This past week has been super busy. We just moved into our new apartment and are still getting settled in. I wanted to cook dinner last night but knew I would not have much time later in the evening as there was plenty of unpacking and organizing to do. I made this simple pot roast in my Crockpot. It worked out great--I put the Crockpot on at about noon and the roast was ready by dinnertime at 8. This dish is perfect for those nights when you just want to "set it and forget it". If you try this recipe, let me know what you think! Leave a comment below with your thoughts.

Ingredients

• Boneless Beef chuck roast (about 2-3 lbs)
• 2 cups baby carrots
• 1/2 cup diced onion
• 1 lb red potatoes, sliced into quarters
• 2 teaspoon dried rosemary
• 2 teaspoons thyme
• 1/2 cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth
• 1 teaspoon garlic salt
• Kosher salt and pepper, to taste

Instructions

1. Place potatoes and carrots in slow cooker.
2. Cut roast in half.
3. Combine mustard, Worcestershire sauce, rosemary, thyme, garlic salt, salt and pepper in a small bowl. Rub this mixture all over the roast.
4. Place roast in slow cooker. Top with diced onions and beef broth.
5. Cover and cook on low for 6-8 hours.

Low-Cal Baked Eggplant Parmesan

I started a new diet a few days after I realized I had gained a whopping ten pounds in only two months. I find it harder to lose weight in the winter when I am craving comfort food such as mac n' cheese, heart soups and of course my favorite pasta dishes. Eggplant parm is one of my favorite dishes, so I decided to see if I could make it as low-calorie as possible. It took only a few simple changes to make this healthier recipe. My boyfriend and I both really enjoyed it. Let me know what you think! Feel free to post your opinions to my Facebook page.

Ingredients:

• Two medium-sized eggplants
• 1 1/2 cups Italian-seasoned bread crumbs
• 4 egg whites
• One teaspoon salt
• One teaspoon ground black pepper
• 1 tablespoon Italian Seasoning
• 1 jar Classico Spicy Tomato and Basil Pasta Sauce
• 2 teaspoons chopped red peppers
• 1 cup low-fat parmesan cheese
• 2 cups low-fat mozzarella cheese
• 1 tablespoon olive oil
• 1/2 cup basil

Instructions:

1. Pre-heat oven to 425 degrees.
2. Peel eggplant. Slice into 1/2-inch thick slices.
3. Place parchment paper on two baking sheets. Set aside.
4. In a small bowl, whisk together bread crumbs, Italian seasoning, salt, and pepper.
5. In another small bowl, whisk together egg whites.
6. Dip both sides of eggplant slice into egg whites and then immediately dip into breadcrumb mixture until the slice is completely coated. Place slice on baking sheet and continue this process with the rest of the eggplant slices. Space them evenly on baking sheet.
7. Drizzle olive oil on top of the eggplant slices on the baking sheet.
8. Bake for 20 minutes, flipping once halfway through. Eggplant slices should be slightly golden. Remove from the oven and set aside.
9. Spread 1 cup of pasta sauce on the bottom of a medium-sized lasagna pan.
10. Place half of the eggplant on top of the pasta sauce.
11. Spread another 1/2 cup of the pasta sauce on top of the eggplant slices.
12. Then add parmesan cheese, followed by mozzarella cheese. Finish with a sprinkling of basil.
13. Repeat with another layer of the remaining eggplant, then pasta sauce, then parmesan and finally mozzarella.
14. Bake for 20 minutes until chese is melted and edges are golden. Remove from oven and sprinkle with basil and chopped red peppers. Serve immediately.  Enjoy!

Shrimp, Mushroom and Broccoli Fettucine Alfredo

So after I made the previous recipe (beef tenderloin with shrimp), I had lots of extra shrimp. I came up with this recipe which was exactly what I was craving that day. Try it out and let me know what you think! Side note: I did not have fettucine on hand, so I made this with linguine. I suggest using fettucine though for a more authentic taste.

Ingredients:

*1 package fettucine
*1 stick butter
*1 cup sliced mushrooms
*1/2 pound cooked shrimp
*1 tablespoon ground pepper
*1 teaspoon kosher salt
*2 cloves garlic (minced)
*2 cups broccoli
*1/2 pint heavy cream
*1/4 cup parmesan cheese
*2 tablespoons flour
*1 teaspoon paprika

Instructions:

1. Prepare fettucine according to package instructions
2. Melt butter in a large skillet on medium-low heat
3. Add mushrooms, broccoli and garlic to skillet.  Saute until browned
4. Add flour and coat broccoli and mushrooms
5. Slowly stir in cream to mixture
6. Add salt, pepper, paprika and parmesan cheese
7. Add shrimp to mixture and simmer for about 15 minutes.
8. Add noodles to mixture and serve. Enjoy!