Breaded Pork Chop Pinwheels Stuffed w/ Fresh Mozzarella, Cured Italian Ham & Marinara

(Copyright © 2010 Someday Gourmet)

Prep Time: 20 minutes
Cook Time: 22-25 minutes
Difficulty: Level II
Yield: 5-6 Pieces

Ingredients

• 5-6 Thinly cut Pork Chops
• 8 Oz Fresh Mozzarella
• 6 Slices of Cured Italian Ham or any Italian meat
• 1 Small Jar Marinara (We enjoy Prego Traditional)
• 1 Small Pkg of Cherry Tomatoes
• 1 Cup Plain Progresso Breadcrumbs
• 1 Large Egg
• 3 Tbsp Finely Chopped Oregano
• 1 1/2 Tbsp Garlic Powder
• 2 Tbsp EVOO

Directions


Preheat oven to 375 F.  Grease a 13x9 casserole dish and set aside.  Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another.  Remove 6-8 slices of the ham from the package and set aside.  In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of wax paper or plastic wrap to cover meat while flatting.

On a large cutting board, trim and clean each piece of pork removing any fat from the edges.  Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically.  Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round).  Once the meat is 1.5-2X larger in length, discard the plastic wrap.

Add a slice or so of the ham to cover the pork.  Loosely cover the ham with small chunks of mozzarella and spread a light layer of red sauce over the filling with a spoon.  Begin at one end of the pork chop and roll the pinwheel so that the filling is trapped inside.  Dredge the pork in the egg then the breadcrumbs coating thoroughly and place seam-side down in the baking dish.  Repeat for each pork chop.
Bake at 375 F for 10 minutes then add the cherry tomatoes and continue baking for 12-15 additional minutes depending on your oven.  Serve immediately and enjoy!


Chef’s Notes

• This recipe works great with chicken breasts too.  Just start with thinly sliced or butterfly the breast yourself.
• Serve with pasta and red sauce for a true Italian feast or consider a fresh salad for a lighter option.
• I encourage you to experiment with the breading mixture but I would suggest avoiding salty seasonings if using a salty deli meat.
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Pinot Noir

Jodi's Pecan Encrusted Dijon Tilapia

(Copyright © 2010 Someday Gourmet)

Inspiration: My Mother-in-Law Jodi

Prep Time: 15 minutes

Cook Time: 10 minutes
Difficulty: Level I
Yield: 4 Filets

Ingredients

• 4 Fresh Tilapia Filets
• ½ Cup Light Mayonnaise
• ¼ Cup Grey Poupon Dijon Mustard
• 3/4 Cup Finely Chopped Pecans (or 2 Cup Whole + food processor)
• 2 Tsp Fresh Cracked Sea Salt

Directions

Preheat oven to 450 F. Combine the mayonnaise and Dijon mustard in a small bowl and set aside. Crack your salt into a small bowl that can be used to pinch while seasoning later.

Spray a baking sheet PAM. Wash each filet and pat dry. Place the fish on a cutting board next to each other and sprinkle the entire side with the salt. Using a spatula lightly spread on a generous coating of the mayo/mustard mix then sprinkle half of pecan mixture over the fish evenly. Gently flip each piece of fish and place pecan side down on the baking sheet. Repeat salt, mustard, pecan coating process.

Bake the fish in the center of the oven for 9 - 10 minutes or until fully cooked. Serve immediately or tightly cover with foil to keep warm.

Chef’s Notes

• Serve with Green Beans, Rice Pilaf and Low-Fat Pillsbury Crescent Rolls for a delicious and healthy meal.
• Add a healthy sprinkle of dill to each side of the fish for a fresh twist on the flavor.
• Most types of fish are considered done when they're just opaque throughout. The fish should flake easily so be careful when transferring from the baking tray to your serving dish.
• Recommended Wine Pairing - Barefoot's Sauvignon Blanc

Garden Herb Pork Loin Slices over Baby Spinach & Arugula w/ Cinnamon Roasted Pears, Candied Walnuts, and a Roasted Pear & White Wine Vinaigrette

Let's be honest, you will not have leftovers from this one...

(Copyright © 2009 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Level I
Yield: 3-4 Servings

Ingredients

• 1 lb Smithfield Garden Herb Pork Tenderloin
• 4 Ripe Pears (includes 2 for the dressing)
• 3-4 Cups of Baby Spinach & Arugula
• 1 Cup Walnuts
• 2 Cups of Someday Gourmet's Roasted Pear & White Wine Vinaigrette
• 1 tsp freshly ground Course Sea Salt
• 4 tsp Cinnamon
• 4 tbsp Butter or Margarine
• 1 tbsp Brown Sugar

Instructions

At least 1.5 hours before you plan to eat, begin to make the Someday Gourmet's Roasted Pear & White Wine Vinaigrette.  To save time, clean and cut all of the pears at the same time however do not cook 2 when making the sauce.

40 minutes before you plan to eat, preheat the oven to 375F.  Cover half of a baking rack with foil and spray the entire rack with Pam and place it inside of a foil lined baking sheet.  Add butter to a small mixing bowl and microwave for 10 seconds or until melted then mix in the cinnamon.  Place the pears on the foil covered half of the rack and drizzle half of the butter mixture over them to thoroughly coat.  Stir the brown sugar into to the remaining butter mixture and set aside. Next remove the pork from the packaging, trim the fat, and place on the exposed half of the rack and place into the middle of the oven.  Add the walnuts to a small frying pan and cook over medium-high heat stirring occasionally for 3-5 minutes.  Remove and add to the butter mixture and coat thoroughly.

Bake for 30 minutes or until the pork is cooked to your desired doneness.

Remove the pork from oven and let it rest on a cutting board tightly covered with foil for 5 minutes.  Turn the oven off and let the pears warm in the oven.  Meanwhile, prepare the spinach and arugula mix on the serving dish/platter and sprinkle with sea salt.  Cut the pork into slices along a 45 degree diagonal and place on the salad mix. Gently add the pear slices and top with the walnuts.

Serve immediately with the vinaigrette on the side with a toasty piece of bread.

Chef's Notes

• To make life easier, I strongly suggest making the sauce in advance to refrigerate overnight.  It also allows the flavors to mellow and mix together better.
• Feel free to use any kind of pork loin, the garden herbs are quite delicious with the pear flavor.
• Break these candied walnuts out for any occasion.  They are quick and easy yet jazz up any salad and will really impress your friends!

Roasted Pear & White Wine Vinaigrette

I'm sorry Snapple but this is the best stuff on earth!

Inspiration: Roasted Pear Champagne Vinaigrette
Prep Time: 10 minutes before
Cook Time: 30 minutes
Difficulty: Level I
Yield: 2-3 Cups

Ingredients

• 2 Ripe Pears
• 1/2 cup White Wine (I used Horton Vidal Blanc)
• 1/2 small diced onion or 1 shallot
• 1/2 tbsp minced Garlic
• 1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)
• 2 tbsp Honey
• 2 tsp Cinnamon
• 1-2 tsp freshly ground Coarse Sea Salt
• 1-2 tsp freshly ground Course Black Pepper
• 1 cup Canola Oil
• Blender

Instructions

Preheat oven to 350F.

Line a baking sheet with aluminum foil and coat with Pam.  Wash the pears, remove the steams, and slice into 4ths.  Holding each piece of pear vertically, gently slice out the core and seeds.  Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet.  Repeat.

Sprinkle the cinnamon over the pears and place the pan in middle of the oven.  Bake for 25-30 minutes and then let cool for a few minutes on the pan.

In the meantime, add the rest of the ingredients except the oil into the blender.  Measure the oil in a small measuring glass with a spout and set aside.  Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed.  Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running. 

Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

Chef's Notes

• Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin.  I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop.  For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!
• If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.
• This recipe does not actually contain any vinegar so I guess its technically not a vinaigrette.  Feel free to hold that against me ;)

Cajun Dry-Rubbed Buttermilk Fried Chicken

(Copyright © 2009 Someday Gourmet)

Prep Time: 50 minutes + 8 hrs marinade

Cook Time: 90 minutes
Difficulty: Level II
Yield: 7-10 pieces

Ingredients

• 2-3 lbs of any variety of bone in chicken (I prefer split chicken breasts and drumsticks
• 3 cups Buttermilk (low fat variety ok)
• 1 1/2 cups All-Purpose flour
• 1 1/2 cups Panko Breadcrumbs
• 3-4 cups of oil
• 2 tbsp Coarse Salt
• 2 tbsp Black Pepper
• 3-4 tbsp Hot/Buffalo Sauce (optional)
• Cast Iron Pan (recommended)

Someday Gourmet's Sweet & Spicy Dry Rub

Equal parts of the following:

Recommend 1 tbsp of each per lb of chicken

• Cayenne Pepper Powder
• Garlic Powder
• Smoked Paprika
• Seasoned Salt
• Black Pepper
• White Sugar

Instructions

24 hours before you plan to make the chicken, clean each piece and loosen the skin being careful not to pull it off completely.  Pat dry and rub in salt and pepper under the skin.  Place chicken in a dish or bowl to marinate and cover completely with buttermilk.  Refridgerate chicken in the marinade at least 8 hours.

Add enough oil to your frying pan to fill 3/4 inch.  Preheat oil over medium (6) heat for at least 10 minutes. Preheat the oven to 350 degrees. 

In the meantime, mix the flour, breadcrumbs, and dry rub together thoroughly in a deep bowl.  Once the oil is ready, begin an assembly line:  drain the buttermilk from a piece of chicken, coat it in the breadcrumbs, add it to the oil.  Repeat.  Cook chicken in batches for 5 minutes on each side - it is not unusual for the chicken to become darker brown than expected.  Blackened, not so much.  That said...hang in there for the full 5 mins, it's worth it to have a nice crispy skin. 

As the chicken finishes cooking on both sides, transfer it to a large baking pan with a greased metal rack or alternatively onto a greased broiling pan (my favorite tool in my kitchen).  Once each piece is fried and transfered onto the baking sheet, place in the oven and bake for 20-25 minutes.

Remove from oven and serve immediately with a knife, fork, and bottle of hot sauce.

Chef's Notes

• Do not cook more than 2 split breasts or 4 drumsticks at a time. Overcrowding may cause the temperature of the oil to drop too low causing the chicken to cook unevenly
• Don't forget to roll the chicken on its side for a while to crisp all sides of the piece.

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo

(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas

• 1 Squash – cut into 1/4in wide strips
• 1 Zucchini – cut into 1/4in wide strips
• 1 lb Chicken breast – cut into fajita-style strips
• 1 1/2 Cup Margarita mixer
• 2 Tbsp olive oil
• 2 Tbsp course salt
• 2 Tbsp chili powder
• 1 Cup Grated Mexican Cheeses (optional)
• Sour cream (optional)
• Flour tortillas

Simple Pico De Gallo

• 1 Small Onion - finely chopped
• 4 Roma Tomatoes or similar – diced
• 1/3 Can Rotel Tomatoes w/ chilies
• 1 Tbsp Dried Cilantro (fresh is better!)

 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

• As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
• If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning. 

The "World's Greatest Turkey"

 

(Copyright © 2009 Someday Gourmet) 

This was delicious!  SO easy. SO moist. :)

Inspired by:  Allrecipes.com | World's Best Turkey
Prep Time:  30 mins
Cook time:  3 1/2 hours
Difficulty:  Level II
Yield: 1 Turkey

Ingredients

• 10-12 lb Turkey, fully defrosted
• 1/2 cup of butter, softened
• Fresh Herbs (Ex: Rosemary, Thyme, Sage)
• 1 Apple of your preference
• 3/4 Bottle of Champagne
• 2 tbsp cinnamon
  
• 1-2 tbsp salt
• 1-2 tbsp pepper
• 1 tbsp Flour
• 1 Reynolds® Oven Bag, Turkey Size

Instructions
Preheat oven to 350 F.

First, remove all jewelry from your hands.

Next add flour to baking bag and shake until the inside is coated.  Place into a roasting pan at least 2" thick.

Wash and quarter the apples and coat in cinnamon, set aside.  Next prepare your herbs by removing stems and finely chopping.  Add herbs to the softened butter and gently mix into a consistent spread.

Remove the neck and giblets from the turkey, wash thoroughly and pat dry.  Gently loosen the skin and rub the butter mixture under the skin.  Sprinkle salt and pepper on the skin and stuff the apples inside of the turkey.  Tie the legs together with kitchen twine (optional).

Place the turkey into roasting bag and pour the champagne over the turkey, inside and out.  Close and tie the bag and cut 6 1/2 inch slits in the top for ventilation.  Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Roast for 3 hours and 30 minutes in the roasting bag or until meat thermometer reads 180°F.

IMPORTANT! Let stand for 20 minutes before cutting.

Enjoy and Happy Thanksgiving!

Chef's Notes

• The skin will crisp up inside of the baking bag so there is no need to "brown".  Removing from the baking bag early may cause legs and wings to dry out.
  
• After finished cooking, thicken the juices with flour to make a delightful gravy.  Consider adding allspice to the gravy for more flavor.

More Photos

Maple Boubon Pecan Pie

(Copyright © 2009 Someday Gourmet) 

 Inspired by:  Suzanne McMinn
Prep Time:  30 minutes
Cook Time:  45 minutes
Difficulty:  Level III
Yield:  1 Pie

Ingredients

• 3 eggs
• 3/4 cup pure maple syrup
• 1/4 cup bourbon (Makers Mark in this household)
• 2/3 cup sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1 1/4 cups pecan halves

Mom's Pie Crust

Coming soon...

Directions

Preheat oven to 350 F degrees.

[Insert pie crust instructions]

Next, create the filling by first whisking the eggs lightly and then adding maple syrup, bourbon, sugar, butter, and vanilla. Pour in the pecan halves and stir. Pour filling into pastry-lined pie plate.

Bake the pie on the bottom oven rack at 350-degrees for 40-45 minutes.

Old-Fashioned Cornbread Dressing

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: Suzanne McMinn

Prep Time: 20 mins. 
Cook Time: 60 mins.
Difficulty:  Level I
Yield: 12 servings 

Ingredients

• 7 cups cornbread stuffing (a large bag)
  
• 3 cups white bread, cubed
• 2 cups celery, chopped
• 3 cups onions, chopped
• 2 tablespoons poultry seasoning
• 2 tablespoon salt
  
• 1/2 cup butter, melted
• 3 cups chicken broth
• 1 cup water
  
• 3 eggs, lightly beaten

Directions
Preheat oven to 350 F.  Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted.  Remove and set aside.

Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened.  Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist.  Add in onions and celery then cover with toasted white bread pieces.  Add salt and poultry seasoning.  Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly.  Add more seasoning to taste.

Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.

Spoon mixture into a greased 9 x 13 casserole pan and spread evenly.  Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.

Classic Green Bean Casserole

(Copyright © 2009 Someday Gourmet) 
 
This dish is my favorite part of Thanksgiving dinner, hands down. If you enjoy green bean casserole as much as I do, this classic "French's" recipe is sure to please!

Inspired by:  FRENCH'S Green Bean Casserole
Prep Time: 10 mins.
Cook Time: 35 mins.
Difficulty:  Level I
Yield: 6 servings

Ingredients

• 1 (10 3/4 oz.) can Cream of Mushroom Soup
• 3/4 cup milk 
• 1/8 tsp. salt
  
• 1/8 tsp. black pepper
• 2 (9 oz. each) pkgs. frozen cut green beans, thawed
• 1 1/3 cups FRENCH'S® Original French Fried Onions

Directions
Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. 

Bake at 350°F for 30 min. or until hot.

Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Chef's Notes

• You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
• Add chopped pieces of fried ham steak or fully cooked bacon for country style green beans.
• I always prefer to use fresh cracked black pepper and a basic disposable pepper grinder/spice jar combos is a great way to do it.

Thanksgiving Appetizers: Sausage Pinwheels Recipe

Inspired by: Sausage Pinwheels Recipe | Taste of Home Recipes

Prep Time: 15 mins.
Cook Time: 12-16 mins.
Difficulty:  Level I
Yield: 12 pieces

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 pound uncooked bulk pork sausage
• 2 tablespoons minced chives

Directions
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Carefully roll up from a long side; cut into 12 slices. Place 1 in. apart in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-16 minutes or until golden brown.

Baked Herb Encrusted Chicken Parmesan

(Copyright © 2009 Someday Gourmet)

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty:  Level II

Yield: 3-4 servings

Ingredients

• 2 large boneless skinless Chicken Breasts
• 1 cup of your favorite Marinara or red sauce
• 1/2 cup thinly sliced fresh Mozzarella (about 8 slices) or 1 bag of shredded
• 1 egg
• 1/4 cup fat free half&half, cream or milk
• 1 tablespoon chopped basil

 Coating

• 1 1/2 cup Italian Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon fresh or dried finely chopped thyme
• 1 teaspoon fresh or dried finely chopped rosemary
• 1 teaspoon or to taste red pepper flakes

Directions

Preheat the oven to 375.

Add the egg to a medium bowl and beat excessively with a fork.  No lumps allowed!  Stir in the cream/milk and set aside.  Next mix the 6 coating ingredients together in a shallow bowl or pie pan.  Last, grease a 11x9 baking pan.

Wash and prepare chicken breasts, removing all excess fat and skin.  Butterfly each breast of chicken by placing it flat on the cutting board and slowly cutting through it sideways.  Begin along the largest side edge and work length ways down the piece (be sure to use a freshly sharpen knife).  Cut each breast into 2 (or more pieces) to make more servings.

Dip each piece of chicken into the egg mixture, let excess drip off, and coat each side with breadcrumb mixture.  Arrange in the greased pan and repeat for each piece of chicken.  Bake in the middle of the oven at 350 for 20 minutes.

After 20 minutes, remove from oven and preheat oven to Broil (Hi). Spoon red sauce over each piece of chicken and spread cheese evenly over each piece of chicken.  Broil chicken for 5-6 minutes until melted and starting to brown.

Sprinkle basil on top and serve immediately.

Editor's Notes

• If available, place the chicken on a roasting rack inside of the baking pan for the first 20 minutes to allow the bottom to crisp as well
• For extra crunch, substitute coarsely crushed corn flakes for the breadcrumbs