Stuffed Pork Chops

Occasionally my grocery store puts center cut pork loins on sale for 1/2 off. Recently they had such a sale so we loaded up on the pork loins. I like those because you can cut your own pork chops and you get a small roast to boot. I took one of the pork loins and decided to do some really thick cut (about 1 1/2in thick maybe even 2in) chops for stuffing. Having never done that before I took to the internet for research. This was the end result:

Aren't the grill marks pretty?

I basically did an amalgamation of recipes (mostly from Food Network). I knew what I wanted for the stuffing I just needed the technique. I stuffed these bad boys with fresh grated gouda, spinach, onions, and bacon.

I sauteed the bacon and onions until the onions were nice and tender. Then I threw in the spinach to let it wilt and then let the mixture cool. I took a sharp paring knife, inserted it into the chop and then swept it about 2/3 of the way down the chop then to the side (this is hard to describe) then I did the other side basically making a nice pocket with about an inch slit for the opening. Then I stuffed until the chop was full but not overflowing. Jeff grilled them while I made a cheesy risotto.

Holy frijoles these pork chops were good. Everyone raved about them even the kid. This is a definite winner. Try it.... you won't have any leftovers.

Balsamic Chicken Pasta Salad

I had some leftover chicken from my stock making the other day. I didn't feel like turning on the oven for a casserole and pasta salad was sounding good. A few key strokes later I stumbled across this recipe and I actually happened to have all the ingredients except Gorgonzola which is ok b/c Jeff doesn't like Gorgonzola.

Balsamic Chicken Pasta Salad
From TasteofHome

Ingredients

3 cups uncooked bow tie pasta

4 cups cubed cooked chicken breast

2 cups chopped tomatoes

1/2 cup chopped red onion

4 bacon strips, cooked and crumbled

1/4 cup crumbled Gorgonzola cheese

1/2 cup olive oil

1/4 cup minced fresh basil

1/4 cup balsamic vinegar

2 tablespoons brown sugar

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese.

In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese. Yield: 8 servings.

Nutritional Facts 1-1/3 cups equals 408 calories, 20 g fat (5 g saturated fat), 65 mg cholesterol, 323 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.

My Notes:
As I said before I didn't have any Gorgonzola, which is ok b/c Jeff doesn't like it. As I recall Gorgonzola is like blue cheese (I think) and I like blue cheese so I'm pretty sure I like Gorgonzola. Funny side note, anytime I hear Gorgonzola I think of the TV show Bones when they were trying to figure out the who Gormagon mystery and Booth kept calling him Gorgonzola and other silly names... makes me laugh to myself. Anywho, I added more bacon because I thought it could use a little more crunchy goodness and really who doesn't like bacon? I made 6 slices, the cat stole 2 (I'm not kidding) and I ate one. So then I had to cook more, which I then ate a bite or two off of each of those 3 slices. So I really couldn't tell you how much bacon when into the salad. Oh well.
The kid declared this 'delish' which I've never her heard her say before but she wrote it in a note to me. So I guess that's good. Of course there is no telling how much was actually consumed since I wasn't there. She could just be trying to toot my horn.

Black Bean Soup

I had been having a craving for black bean soup for a little while. I made this last week one evening. I didn't have a recipe so I just pulled this recipe out of nowhere. I think it turned out pretty good, we all enjoyed it. Unfortunately when I pull a recipe out of nowhere I ususally do not have the wherewithal to write down what I'm putting in the recipe. This one is no exception. So that being said these ingredient measurements are a guessitmate. Sorry.

This post also gives me the opportunity to talk about one of my favorite phrases "mes en plas" or everything in place. I like saying it, it makes me feel all fancy and knowledgeable. Basically do your prep work ahead and you won't be rushing around trying to get something done when the recipe says in 2 minutes add the diced XYZ..... and you haven't even gotten the XYZ out of the fridge, or washed it let alone diced the suckers. Be organized! Dice your onions, measure out your spices, drain your beans, do whatever the recipes says to prep your food and then start cooking.
For instance, in this recipe I drained the beans in a collander and rinsed them and let them sit in the sink. I diced the onion, celery, carrot, sausage, garlic and set aside (separately). I had my cumin, chili powder, can of rotel, and chicken broth ready and waiting. That way cooking is not a rushed, stressed experience. P.S. It also helps to read the recipe through before starting.

Black Bean Soup
serves 8

3 cans of black beans, drained
bacon, 4 strips sliced
cumin
chili powder
1 medium onion, diced
2-3 stalks celery, sliced
2-3 carrots, sliced
1 can can of rotel
1/2 sausage link
34 oz. chicken broth


Cook bacon in a heavy cast iron pot. Once the bacon is cooked through and nicely crisp remove the bacon to a plate covered with a paper towel. Sample the bacon. Depending on the quality of bacon, you will either have a few tablespoons of grease or A LOT of grease. If you have A LOT of grease, ladle the grease out until you have a tablespoon or two. Then add your onion, carrots, celery and garlic. On lowish heat sweat the veggies until they are tender.  At this point I added some cumin, chili powder, salt and pepper (I didn't measure) add to taste. I'd say at least a teaspoon of cumin, maybe 1/2 a tsp of chili powder. Sample the bacon. Add your chicken broth, about 2/3 of the beans, and rotel. Bring to a boil then sample the bacon. Then get out your immersion blender and blend the soup until it is smooth. If you don't have an immersion blender then use your regular blender and do it in batches. Sample the bacon. Add the rest of the beans and the sausage. Serve once the sausage is hot. Don't forget to correct your seasoning, in other words taste it and add salt, pepper, chili powder, cumin.... whatever you think it needs.

My notes:
I cooked 4 slices of bacon, only about two were left by the time we were ready to eat dinner. So I always make extra bacon. Serve this soup with sour cream, cilantro, chopped tomatoes, bacon, whatever is your heart's desire. Next time I make this, I think I will brown the sausage a little prior to adding to the soup. If you think the soup is too thin, mix up a T of cornstarch and a T of water in a small bowl, then add to the soup, bring to a boil while stirring and it will thicken up nicely.
The kid heartily approved this soup and even ate leftovers which is unheard of.