Category Archives: Pork

Fig Jam, Prosciutto, and Arugula Pizza

April 21, 2020

If you’ve been here long you know how much I love making homemade pizza (and dough). I’ve got a an index full of pizzas for you to try. Today’s recipe has become a regular at our house… pizza with fig jam, prosciutto and arugula. The contrast of sweet fig spread and salty prosciutto is amazing. Add some smooth mozzarella, peppery arugula, and finish with a drizzle of balsamic glaze and it’ll be a pizza you won’t forget!

I’ve linked to the pizza dough recipe/instructions that I’ve been using for years. But sometimes I too get lazy and use store bought instead. Homemade dough is always the tastiest but these toppings are also excellent on a pita, flatbread crust, etc.

Fig Jam, Prosciutto, and Arugula Pizza

INGREDIENTS

1 recipe pizza dough
fig jam (Trader Joe’s makes a great fig spread)
mozzarella, shredded or thinly sliced (fresh mozzarella is best but low-moisture can also be used)
prosciutto, thinly sliced
cremini mushrooms, thinly sliced (optional, I love adding them for some extra nutrition and protein)
freshly grated Parmesan
baby arugula
balsamic glaze, for serving (optional)

DIRECTIONS

  1. Prepare pizza dough according to recipe directions.
  2. Preheat oven and pizza stone to 450 F.
  3. Spread a thin layer of fig jam on the prepared crust. Top with mozzarella cheese, prosciutto*, mushrooms (if using), and a sprinkle of Parmesan.
  4. Bake in preheated oven (on pizza stone) for 10-12 minutes until the crust is puffed and golden and the cheese has melted and browned.
  5. Remove from the oven and top with arugula, another sprinkle of Parmesan, and drizzle with balsamic glaze (optional). Slice and serve.

*You can bake the pizza with the prosciutto on top if you like it crisp, or wait and add the prosciutto after the pizza bakes if you prefer it soft. The original recipe linked below shows it added at the end with the arugula, Parmesan, and balsamic glaze.

Makes 1 large pizza.

Adapted from Food Network

Sweet and Spicy Pork and Pineapple Tacos

July 6, 2015

IMG_8048

I’ve found a lot of favorite new recipes on Mel’s Kitchen Cafe recently. This one I’ve already made twice and know it’ll be a frequent repeater because it’s absolutely yummy (especially with ancho chili powder- you must try it!) and comes together so so quickly. Pork tenderloin might be my favorite cut of meat- it’s super lean and still has so much flavor. These pork tacos are sweet (thanks to the pineapple/juice) and just a bit spicy (from the chili powder/cayenne) and amazingly tender. We wrapped the sweet and spicy pork filling in warm corn tortillas (the Tortillaland uncooked corn tortillas from Costco) and topped them with salsa verde, a touch of sour cream, and guacamole.

Sweet and Spicy Pork and Pineapple Tacos

INGREDIENTS

2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
salt and freshly ground black pepper
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. ground cumin
2 tsp. chili powder (I used ancho chili powder because I love the flavor)
pinch of cayenne pepper (more to taste, if wanted)
1/4 cup pineapple juice
3 cups diced pineapple (fresh or frozen preferred to canned)
3 Tbsp. chopped fresh cilantro
warm corn or flour tortillas, for serving
salsa verde, for serving (optional)
sour cream, for serving (optional)
guacamole or avocado, for serving (optional)

DIRECTIONS

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn’t need to cook all the way through in this step, just get a nice color on all the pieces).

2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is just cooked through, 5-8 minutes.
Stir in the cilantro. Serve with corn or flour tortillas and salsa, sour cream, and guacamole (all optional).

Serves 8 (I halve it to serve four.)

(Adapted from Mel’s Kitchen Cafe)

Hawaiian Fried Rice

February 18, 2015

IMG_6942

Fried rice is one of my favorite dinners. Once you complete all of the prep it cooks so quickly and you can include lots of protein and veggies, making for a relatively healthy meal (especially compared to take-out, though I love that too!). I have recipes for Shrimp Fried Rice (can sub chicken) and Pineapple Mango Fried Rice. This fried rice has a Hawaiian twist. It probably isn’t authentic Hawaiian because I didn’t use spam. If you’re brave, be my guest. I’ll stick with deli sliced ham or Canadian bacon. Fresh pineapple is a must though to achieve that perfect balance of sweet and salty (and spicy with some added sriracha)!

Hawaiian Fried Rice

INGREDIENTS

~2 Tbsp. canola, coconut or peanut oil
1 medium shallot, minced
1/2 large red bell pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. grated fresh ginger
1 carrot, peeled and grated
3 large eggs, whisked
4 cups cooked white or brown rice, cold (prepared ahead/leftover refrigerated rice)
1 1/4 cups ham or Canadian bacon, diced
~ 2 Tbsp. low-sodium soy sauce
1 1/2 tsp. toasted sesame oil
2/3 cup frozen peas
1 1/2 cups fresh pineapple, chopped
3 green onions, chopped
fresh cilantro, chopped, to taste
sriracha or crushed red pepper, to taste

DIRECTIONS

1. Prep all ingredients ahead of time. This is key because once you start cooking, it moves fast!

2. Heat 1/2 Tbsp. oil in a large wok or nonstick skillet over medium-high heat. Add the shallot, pepper, garlic, ginger, and carrot and saute for several minutes, until golden and slightly softened. Remove from the pan to a plate and set aside. Return the pan to the heat and lightly coat with cooking spray. Pour the whisked eggs into the pan and cook, stirring occasionally, until almost cooked through. (They’ll cook FAST.) Remove the eggs from the pan and set aside on the same plate. Once cooled, break them up into tiny pieces with a knife or fork.

3. Return the pan to the heat and add the remaining 1 1/2 Tbsp. oil. Add the rice and spread into a single layer. Cook, only stirring every other minute or so, for 5-8 minutes until the rice is golden and warmed throughout. Add the ham and cook for several more minutes.

4. Stir in the vegetables/eggs that you set aside, 1 Tbsp. soy sauce, the sesame oil, peas, and pineapple. Cook, stirring frequently, for several minutes until warmed throughout. Add the green onions, cilantro, sirracha or red pepper, and adjust seasonings to taste (adding another Tbsp. of soy sauce if necessary). Serve immediately.

Serves 4.

(Adapated from Mel’s Kitchen Cafe)

Citrus Ancho Grilled Chicken or Pork

February 11, 2015

IMG_6874

This marinade is amazing. I’ve made it twice now- both times with chicken breast (although pork tenderloin would be fantastic) and served it as tacos. The citrus (orange and lime) + brown sugar + ancho chile powder works magic on a lean, boring cut of meat. This could also be prepared as kabobs, threaded with onions and peppers or pineapple and mango and served over a bed of rice or quinoa.

Ancho chili powder can be found at Whole Foods or in the Latin section of many grocery stores. It’s my favorite of all chili powders and I use it constantly. So stock up- you won’t be sorry. A few other recipes using ancho chili powder: Chicken Skewers with Ancho Sauce, Maple Ancho Grilled Salmon, and Slow-Cooker Carnitas.

Citrus Ancho Grilled Chicken or Pork

INGREDIENTS

1- 1 1/2 lbs. boneless chicken breast or pork tenderloin, cut into strips or cubed
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil
2 tsp. brown sugar
2 tsp. pure ancho chile powder
2 cloves garlic, minced
pinch crushed red pepper flakes
1/2 tsp. kosher salt
freshly ground black pepper

for serving as tacos:
corn or flour tortillas
cheese (Monterey or Pepper or Colby Jack)
lettuce
salsa (tomatillo highly recommended)
sour cream
diced avocado
chopped cilantro
diced white onion

DIRECTIONS

1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, salt, and pepper.

2. Add the chicken or pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly oil and grill the meat (if the meat is cubed, you’ll want to thread it onto skewers before grilling) until the juices run clear (time will depend on the size and type of meat). Let rest several minutes before slicing (if needed) and serving.

4. To serve as tacos, melt cheese on tortillas over medium heat on the stove or griddle. Fill with meat and toppings and serve.

Serves 4-6.

(Adapted from Fine Cooking)

Bacon, Mushroom, and Wild Rice Chowder

October 22, 2014

IMG_6247

Clara has been sick for over 2 weeks now, which means little sleep for everyone but lots of time stuck at home to try new recipes. We missed a church Halloween party the first weekend of her illness (which has evolved through several phases now, to include a fever and cold and ear infections and obnoxious persistent cough- poor babe). I had planned to take my favorite Mushroom, Sweet Potato, and Smoked Gouda Chowder to the party we never attended. So a few days later I had all those ingredients sitting around when I found this recipe and decided to make it instead. It also features bacon and mushrooms and potatoes (I used sweet ones). But a little less rich without the Gouda and heartier with brown/wild rice and a few extra veggies. A little bacon goes a long way in this case and this chowder is wonderfully creamy and smoky and just the comforting meal we needed.

Bacon, Mushroom, and Wild Rice Chowder

INGREDIENTS

3 Tbsp. butter
4 oz. bacon, small dice (about 3/4 cup)
8 oz. white or cremini mushrooms, chopped or thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato)
2 cups cooked wild or brown rice (I used brown rice)
2 tsp. finely chopped fresh thyme leaves or 3/4 tsp. dried thyme
1/4 cup all-purpose flour
1 bay leaf
4- 6 cups homemade or low-sodium chicken or vegetable broth (I used 4 1/2 cups)
1 cup half-and-half (I used 1/2 cup heavy cream and 1/2 cup whole milk)
1 tsp. freshly squeezed lemon juice + more to taste
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Melt 1 Tbsp. butter in a large saucepan or Dutch oven over medium heat until foaming. Add the bacon and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside.

2. Add the mushrooms to the saucepan, stir to coat in the bacon fat, and cook over medium heat, stirring rarely, until they begin to brown and the liquid they give off evaporates, about 8 minutes. Transfer to a small bowl; set aside.

3. Melt the remaining 2 Tbsp. butter in the saucepan over medium heat until foaming. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the carrot, celery, and potato, season with salt and pepper, and stir to combine. Cover with a tight fitting lid and cook, stirring occasionally, until the onions are tender, about 7 minutes.

4. Add the rice and thyme to the saucepan and stir to combine. Sprinkle the mixture with the flour. Continue cooking, stirring constantly, until the flour is no longer raw-tasting and a film of cooked flour coats the bottom of the pan, about 2 minutes.
Add the reserved mushrooms, bay leaf, and broth (I used 4 1/2 cups for a thicker chowder) and stir to combine. Increase the heat to medium high and bring to a gentle boil. Reduce the heat to low and simmer until the vegetables are cooked through, about 15 minutes.

5. Uncover the saucepan, stir in the half-and-half, bacon (reserve some for serving) and season with freshly ground black pepper. Let the chowder simmer, stirring occasionally, until slightly thickened and the flavors have combined, about 10 minutes. Stir in the lemon juice, taste, and season with more salt, pepper, and lemon juice as needed. Remove the bay leaf and serve garnished with the reserved bacon.

Serves 6.

(Adapted from CHOW)