First things first, let's make that pizza dough so it has ample time to rise...
Broccoli Rabe is also known as Rapini and what I love about it in particular is how the greens develop a slightly bitter, horseradish-like flavor, yum. Orecchiette is an ear shaped pasta that stays nice and firm when cooked so that it has a nice bite to it.
For my first month, I wrote two posts, which I've shared below. To be 100% candid, I absolutley love their Rapid Roast technology. Both the teriyaki pork tenderloin and the beef wellington goes straight from the freezer to the oven, stay in a vacuum sealed pack and cook up with making zero mess at all. Does it get any easier? And they both cooked perfectly according to the directions. I really enjoyed the Beef Wellington and would buy these again on my own...steak cooked perfectly and the mushroom pate and flaky crust felt decadent just as Beef Wellington should! The pork tenderloin cooked up well, but to be honest the teriyaki glaze was a bit too salty for my taste. And you all know how SavoryGirl feels about salt! So next time I make it I would likely pair it with a sweet glaze or dipping sauce to counterbalance the teriyaki marinade. Since my pineapple fried rice that i served along side it is also a pretty salty the overall meal was a bit much, despite the sweetness of the pineapple. So I'd also likely choose a different side dish to balance out the flavors...maybe a sweet potato pineapple bake or something along those lines.
So, here are my very first guest blog posts for Omaha Steaks' SteakBytes Blog...check them out and let me know what you think!
Rapid Roast Teriyaki Pork Tenderloin with Pineapple Fried Rice
Beef Wellington Bites with Red Wine Rosemary Dipping Sauce
I'll continue to share my monthly posts here on SavoryGirl, but if you want to keep an eye on them yourself my page on the Omaha Steaks SteakBytes Blog can be found here.
Just in time for the end of National Chili Week (who knew?!) I stumbled upon my new go-to chili recipe! What makes it worthy of becoming my "go-to"? Well, for one, Christian loves it...and he has always disliked my or anyone else's chili. But beyond that, it is super flavorful and very easy. I can't take credit though, it's not a SavoryGirl original...in fact it's an Emeril Lagasse original. That Emeril knows his way around a good chili bowl!
So the original recipe for Emerils' 5-Bean Chili can be found here, but I made a few tweaks to both ingredients and process that I included below and would recommend you make as well. Particularly if you like thicker chili as we do since Emeril's original recipe makes a thinner soup-like chili. While this is a very easy dish to make, it isn't quick so make sure to start this chili with that in mind...you need to soak the beans for about an hour first and then let it all cook in the slow-cooker for 8-10 hours if you use my approach.
This is phenomenal. I almost don't want to write anymore than that...just phenomenal. I know it's a bit summery for this time of year, but if you still have some melon in season in your area make this immediately. If not, make sure to mark it down somewhere for next summer so you don't forget to make it! It's a fresh, heartier take on the classic prosciutto with melon appetizer. The mint is a divine addition (versus the more traditional basil) and the flaky, salty ricotta salata balances the sweetness of the melon perfectly.
The original recipe from Bon Appétit can be found here.
As a shortcut we used diced pancetta instead of thinly sliced pancetta that you have to break into bite size pieces, but either approach works. We also used more melon than it called for simply because the orange honeydew we had from the farmer's market was so juicy, sweet and amazing. Otherwise, this recipe is perfect as is. This salad would be great cold as a side dish (you would knock the socks off of your BBQ buddies if you brought this along) or warm as a main dish as we served it. You really can't go wrong with this one...make it soon and make it often!
This is one of our absolute favorite slow cooker recipes. It is so flavorful and strangely addictive. You know you should only have one serving, but your fork just keeps dipping back into that crock pot as you're "cleaning the kitchen." It's originally from the magazine Real Simple and to be honest we keep it pretty close to the original recipe, but we have made a few adjustments. Mostly adding more bok choy and increasing the seasonings a tad. The recipe also indicates that it only serves 4, but we stretch it to at least 6 servings if not 8. With the rice it is a bit filling so you really don't need much. But as I said, addictive...so you'll eat more than you should, beware!
This is a new recipe for us, adapted from "Slow Cooker: The Best Cookbook Ever." It sounds so yummy and perfect for the end of October though that I just had to share. What I like about this recipe vs. other similar ones that I've seen is that there isn't any cinnamon or nutmeg going on here. Nothing against those spices, but I am SavoryGirl after all and I prefer my dinner Savory and my dessert sweet. So dinner that tastes like apple pie just isn't for me!
If you were sticking to German traditions you would likely serve this with some buttered potatoes or spaetzle, but since Christian's triathlon is less than a week away we're going to lighten it up and serve it with a side of dark greens...maybe collard greens, kale or our old standby roasted rapini. Nothing like a nice and easy Slow Cooker meal on a Sunday, enjoy!
This recipe is from one of my favorite new cookbooks, "Slow Cooker: The Best Cookbook Ever" and since it's a bit newer most of the recipes aren't online. Usually that's not a problem and I can find similar enough recipes to link you to, but with this cookbook I haven't found that to be true so I'm sharing my adaptation of this recipe directly. What I love about this particular recipe is that it has minimal ingredients, is super easy and lends itself naturally to a leftovers dish that is different than the original dish (we make orange chipotle tacos with cabbage & all the fixings for leftovers).