SavoryGirl’s October Posts for Omaha Steaks logo

October was my first month as a guest blogger for Omaha Steaks and, of course, I wanted to share my first two posts with all of you! While I'm technically not getting paid to do this, I do get free product of my choosing based on the topic themes of the month.  That being said, I would never write anything I didn't enjoy or believe in and to be honest both my parents and I have enjoyed Omaha Steaks on occasion for years and years.  So when the opportunity presented itself it felt like an authentic way to get SavoryGirl a bit more awareness and visibility.

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.
Sweet & Spicy Asian Pork Shoulder with Bok Choy

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, you'll eat more than you should, beware!

Slow Cooker Sauerkraut & Apple Pork


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!
Slow Cooker Orange Chipotle Pork Loin

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).
Slow Cooker Peach Sage Pork Loin (DIY)
This is a newly created dish based on some random ingredients I had in the house that I wanted to use up...but it came out pretty delicious so I thought I'd share!  Really easy and straightforward as long as you start it first thing in the morning.  This is the approach I took, but in the spirit of DIY feel free to experiment based on whatever ingredients you have on hand!
Smoky Pea, Prosciutto & Artichoke Pasta
The EatingWell website very rarely steers me wrong, and this recipe is certainly no exception.  It's a relatively quick and easy recipe, unless you've never worked with fresh artichokes to get the heart for a recipe.  That takes a little bit of time, but once you do it once or twice you'll breeze right through it!  The lemon water is imperative so you don't end up with brown ugly artichoke hearts.  Of course, you could certainly use canned artichoke hearts, but with the spring peas & artichokes in season and so great right now this is a great way to use local, seasonal veggies in a delicious recipe.
Barley Pilaf Stuffed Acorn Squash

This is a new recipe for us from one of our favorite cookbooks, Almost Meatless.  The nice thing about it is that it can be a great vegetarian dinner or you can add a bit of crumbled sausage to it if you’re feeding people who can’t fathom why you would ever have a meal without a bit of animal protein (I, admittedly, used to be a card-carrying member of this group!).  But really, doesn’t sausage make everything better?  I digress! If you plan ahead and cook the squash, the rest of this meal is pretty easy and straightforward.  And for a cold, foggy fall or winter night it’s the perfect comfort food...actually a little reminiscent of Thanksgiving (which lovely flavors I personally think shouldn’t be relegated to just once a year!)  Pair it with a full-bodied Chardonnay (we chose Frog’s Leap 2009) and a week night meal turns into an intimate occasion worth savoring!
Christian’s Posole Soup

We’ve been making Posole since our days in San Diego back in 2002-2005. For those not familiar with it Posole is a traditional Mexican stew that can be different family by family...different meats, broths and veggies based on what they have available (either in their area or as leftovers in the fridge). Two staples of this dish though, are hominy (hulled corn with the bran & germ removed...when ground it becomes grits) and cabbage for garnish.
Pork & Noodle Soup with Shrimp

Christian cooked the Pork Noodle Soup with Shrimp (recipe below) tonight since work ran a bit late for me.  That’s another fabulous thing about having a menu posted on the fridge...if I’m not around Christian can dive right in and at least start cooking for us!

Christian’s a good cook, but can get a bit flustered at times so the fact that he told me that this was an easy recipe means it really is easy which makes it perfect for weeknights.  And we both think that it turned out a restaurant quality much so that we had a hard time restraining ourselves and saving enough for our leftovers night!
Gnocchi with Radicchio, Pancetta, Pine Nuts & Rosemary
I love making gnocchi...especially on a cloudy Sunday afternoon with a glass of wine in hand, fun and relaxing.  The one trick is that you really do need a potato ricer to get the gnocchi to be the right consistency.  I’ve tried other methods and shortcuts before, but finally had to give in and get a potato ricer and it’s worth it (great for uber-creamy mashed potatoes as well!).  This flavors in this recipe from the December 2010 Bon Appéitt are divine...but I don’t know how you go wrong with pancetta and rosemary.